Highly-resistant starch and manyflower rhizome biscuit special for diabetic nephropathy patients and preparation method thereof

A technology of diabetic nephropathy and high resistant starch, which is applied in the field of food processing, can solve the problems of poor color of finished biscuits, low cost and nutritional loss, numb tongue of biscuits, etc., to improve color and taste, reduce calories and trans fatty acids intake, the effect of black and bright color

Pending Publication Date: 2019-07-26
SHANDONG PROVINCIAL HOSPITAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] In order to solve the above-mentioned technical problems, the present invention provides a sealwort biscuit suitable for patients with diabetic nephropathy. The invention solves the tongue numbness, throat irritation, poor palatability, serious nutritional loss and color of the finished biscuit brought by sealwort itself. The Huangjing biscuits provided have the characteristics of low cost, low nutritional loss, good color and good taste of finished biscuits

Method used

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  • Highly-resistant starch and manyflower rhizome biscuit special for diabetic nephropathy patients and preparation method thereof
  • Highly-resistant starch and manyflower rhizome biscuit special for diabetic nephropathy patients and preparation method thereof
  • Highly-resistant starch and manyflower rhizome biscuit special for diabetic nephropathy patients and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] The preparation method of the special high-resistant starch yellow essence biscuit for patients with diabetic nephropathy comprises the following steps:

[0050] 1) Raw material pretreatment: break the wild Polygonatum multiflora with nine steaming and nine drying processes into a volume of 0.25-0.8cm 3 The small pieces, the eggs are broken into egg liquid, and set aside;

[0051] 2) Mixing of raw materials: Take 15 parts of xylitol and add it to 36 parts of peanut oil, beat and dissolve fully, then add 10 parts of egg liquid to the above peanut oil in 3 times, fully beat until creamy, then add 100 parts of low-gluten flour , 28 parts of starch, 4 parts of baking powder, and 25 parts of Polygonatum cubes were added in sequence and stirred evenly, then 30 parts of water were added and kneaded into a dough;

[0052] 3) Microwave fermentation of the dough: seal the kneaded dough with plastic wrap, treat it with microwave for 15-20 seconds, and then let it stand at 4°C for...

Embodiment 2

[0056] The preparation method of the special high-resistant starch yellow essence biscuit for patients with diabetic nephropathy comprises the following steps:

[0057] 1) Raw material pretreatment: break the wild Polygonatum multiflora with nine steams and nine suns into a volume of 0.25cm 3 The small pieces, the eggs are broken into egg liquid, and set aside;

[0058] 2) Mixing of raw materials: Take 12 parts of xylitol and add to 34 parts of peanut oil, beat and dissolve fully, then add 9 parts of egg liquid to the above peanut oil in 3 times, fully beat until creamy, then add 80 parts of low-gluten flour , 24 parts of starch, 3.5 parts of baking powder, and 22 parts of Polygonatum cubes were added in turn and stirred evenly, then 25 parts of water were added, and kneaded into a dough;

[0059] 3) Microwave fermentation of the dough: seal the kneaded dough with plastic wrap, treat it with microwave for 15 seconds, and then let it stand at 3°C ​​for 10-15 minutes;

[0060]...

Embodiment 3

[0063] The preparation method of the special high-resistant starch yellow essence biscuit for patients with diabetic nephropathy comprises the following steps:

[0064] 1) Raw material pretreatment: break the wild Polygonatum multiflora with nine steams and nine suns into a volume of 0.8cm 3 The small pieces, the eggs are broken into egg liquid, and set aside;

[0065] 2) Mixing of raw materials: Take 18 parts of xylitol and add to 40 parts of peanut oil, beat and dissolve fully, then add 12 parts of egg liquid to the above peanut oil in 3 times, fully beat until creamy, then add 120 parts of low-gluten flour , 30 parts of starch, 5 parts of baking powder, and 28 parts of Polygonatum cubes were added in sequence and stirred evenly, then 35 parts of water were added and kneaded into a dough;

[0066] 3) Microwave fermentation of the dough: seal the kneaded dough with plastic wrap, treat it with microwave for 20 seconds, and then let it stand at 5°C for 15 minutes;

[0067] 4)...

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Abstract

The invention belongs to the technical field of food processing and particularly relates to a highly-resistant starch and manyflower rhizome biscuit fit for diabetic nephropathy patients. The highly-resistant starch and manyflower rhizome biscuit special for the diabetic nephropathy patients is mainly composed of raw materials including, by weight part, 80-120 parts of low-gluten flour, 24-30 parts of resistant starch, 34-40 parts of peanut oil, 12-18 parts of xylitol, 3.5-5 parts of baking powder, 22-28 parts of rhizome of manyflower and 9-12 parts of eggs. The applied rhizome of manyflower is prepared through antient techniques including nine yellow wine steaming processes and nine sun-drying processes, which save drying and crushing processes and are easy to implement; the rhizome of manyflower is rich in source and lower in cost; the processed rhizome of manyflower is black and bright in color, mellow in texture and sweet and sticky in taste and is smashed and added into the highly-resistant starch and manyflower rhizome biscuit special for the diabetic nephropathy patients, so that loss of nutrients can be reduce to the maximum degree, and the color and taste of the biscuit can be improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a high-resistant starch sealwort biscuit suitable for diabetic nephropathy patients, and also relates to a preparation method of the biscuit. Background technique [0002] Diabetic nephropathy (DN) is one of the most common and serious microvascular complications of diabetes, and is also the main pathogenic factor of end-stage renal disease (ESRD), with high mortality and disability rates. At present, the number of ESRD caused by DN among dialysis patients in western countries has occupied the first place, and it has also risen to the second place in my country. Based on the complex pathogenesis of DN, patients can not control the development of the disease well only by drug treatment, so comprehensive treatment methods are often used in clinical practice. Nutritional therapy is the basic treatment of diseases in various disciplines. Nutritional therapy, as o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D2/36A21D2/18A21D2/14
CPCA21D2/14A21D2/181A21D2/186A21D2/36A21D13/062
Inventor 孟妍陈立勇王倩吕千千李晓旭
Owner SHANDONG PROVINCIAL HOSPITAL
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