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Special staple steamed buns for diabetic and nephrotic patients and preparation method thereof

A technology for diabetic nephropathy and patients, applied in the fields of application, food science, food ingredients, etc., can solve the problems of poor appearance quality, poor molding rate of steamed buns, easy cracking, etc., to improve nutrition and health care value, not easy to crack, and good taste Effect

Inactive Publication Date: 2018-09-18
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, there are few staple foods for DN patients, and the prepared steamed buns have a poor molding rate and poor appearance quality, and the prepared steamed buns are easy to crack after being frozen and stored

Method used

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  • Special staple steamed buns for diabetic and nephrotic patients and preparation method thereof
  • Special staple steamed buns for diabetic and nephrotic patients and preparation method thereof
  • Special staple steamed buns for diabetic and nephrotic patients and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A special staple food steamed bread for diabetic nephropathy patients, the formula is: 18.82 parts of resistant starch, 21.18 parts of wheat flour, 37 parts of potato starch, 5 parts of lotus root powder, 5 parts of passion fruit, 10 parts of amylose, 0.76 parts of active dry yeast, 0.68 parts of active dry yeast parts baking powder, 0.4 parts erythritol, 0.1 part sodium starch octenylsuccinate;

[0027] The preparation method is as follows:

[0028] (1) Peel the lotus root, clean it, chop it into pieces, add 6-8% beer by weight of lotus root, and calcium stearoyl lactylate 0.2-0.3% by weight of lotus root, stir evenly, and heat to 70-80 ℃, keep the temperature for 25min, grind into pulp, grind after drying, pass through a 90-100 mesh sieve to obtain lotus root powder;

[0029] (2) Dig out the inner pulp of passion fruit and directly grind it into pulp to obtain passion fruit pulp; first steam the passion fruit shell for 3-5 minutes, then add rice that accounts for 0.2...

Embodiment 2

[0037] A special staple food steamed bread for diabetic nephropathy patients, the formula is: 25 parts resistant starch, 25 parts wheat flour, 35 parts potato starch, 8.2 parts lotus root powder, 4.2 parts passion fruit, 12.8 parts amylose, 1 part active dry yeast, 0.5 part parts baking powder, 0.2 parts erythritol, 0.2 parts sodium starch octenylsuccinate;

[0038] The preparation method is the same as in Example 1.

Embodiment 3

[0040] A special staple food steamed bread for diabetic nephropathy patients, the formula is: 15 parts resistant starch, 18.5 parts wheat flour, 40 parts potato starch, 10 parts lotus root powder, 3 parts passion fruit, 20 parts amylose, 0.4 parts active dry yeast, 0.5 parts parts baking powder, 0.35 parts erythritol, 0.2 parts sodium starch octenylsuccinate;

[0041] The preparation method is the same as in Example 1.

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Abstract

The invention relates to special staple steamed buns for diabetic and nephrotic patients and a preparation method thereof, and belongs to the technical field of foods. The steamed buns are prepared from the following raw materials in parts by weight: 15-25 parts of resistant starch, 15-25 parts of wheat flour, 35-40 parts of potato starch, 5-15 parts of lotus root powder, 3-5 parts of passion fruits, 10-20 parts of amylose, 0.4-1.2 parts of active dry yeast, 0.5-1.5 parts of baking powder, 0.2-0.4 part of erythritol, and 0.1-0.2 part of starch sodium octenylsuccinate. With the compounding of the raw materials, the prepared steamed buns have a good taste, and the nutritional and health-care value of the steamed buns are improved. At the same time, with freezing treatment and steaming, the steamed buns are good in quality and not easy to crack, and the shelf life of the steamed buns is prolonged. The steamed buns provided by the invention enrich the diet of diabetic and nephrotic patients.

Description

technical field [0001] The invention relates to a steamed bun, in particular to a special staple food steamed bun for diabetic nephropathy patients and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Diabetic nephropathy (DN) is one of the most serious and common chronic complications of diabetes mellitus (DM). DN is a lifelong kidney disease characterized by glomerulosclerosis caused by diabetes, which is the leading cause of death in diabetic patients. reason. A large number of clinical studies have proved that diet therapy is a necessary condition for curing early kidney damage, and is also an effective means to delay the development of advanced diabetic nephropathy. Diet therapy is very important for the correction of renal function and blood sugar control in diabetic patients. In order to ensure the daily intake of high-quality protein, removing or reducing non-high-quality protein in staple food is the basis and k...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L33/10A23L33/105
CPCA23V2002/00A23L7/104A23L33/10A23L33/105A23V2200/30A23V2250/21A23V2200/328
Inventor 宗爱珍关倩倩徐同成刘丽娜张文龙邱斌刘玮贾敏
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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