Low-protein high-energy baked food as well as preparation method and application thereof

Abstract

The invention relates to the field of functional food engineering, in particular to low-protein and high-energy baked food as well as a preparation method and application thereof. The low-protein and high-energy baked food is prepared from the following raw materials by mass: 15 to 25 g of sweet potato starch, 15 to 25 g of corn starch, 15 to 25 g of potato starch, 15 to 25 g of pea starch, 35 to 45 g of eggs, 4 to 6 g of corn oil, 8 to 12 g of linseed oil, 0.5 to 1.2 g of haematococcus pluvialis powder, 0.1 to 0.3 g of sodium ascorbate, 15 to 25 g of milk, 10 to 14 g of carrot juice, 18 to 24 g of tomato juice, 5 to 8 g of cane sugar and 5 to 8 g of a flavoring agent. The product disclosed by the invention is relatively low in cost, low in protein and high in energy, adopts different fillings to improve the taste, and has a health-care effect aiming at patients with nephropathy.

Description

Technical Field

[0001] The present invention relates to the field of functional food engineering, and particularly to a low-protein and high-energy baked food, a preparation method thereof, and an application thereof. Background Art

[0002] The course of chronic kidney disease is long, with many complications and a complex diagnosis and treatment process, which seriously endangers the health of residents and increases the medical expenses of families and society. Therefore, chronic kidney disease has become one of the major current public health problems. High intake of saturated fatty acids, purines, and salt are important risk factors for the occurrence and development of chronic kidney disease. At the same time, chronic diseases closely related to unhealthy lifestyles, such as diabetes, hypertension, obesity, and hyperuricemia, are also important risk factors for chronic kidney disease. Through investigation, it is found that there is a lack of baked foods for kidney disease patients among the existing foods, and the nutritional components of the products on the market are relatively single. The baked products developed in the present invention ensure low protein and high energy, and use different proportions of different starches to increase food diversity. The addition of pea starch ensures the intake of legume products. On this basis, the taste of the baked food should be ensured; the intake of vegetables and fish is increased by means of vegetable juicing and adding fillings to ensure comprehensive nutrition and rich taste. Microalgae have great application potential in functional foods due to their rich nutritional components such as plant protein, polyunsaturated fatty acids, and carotenoids. In 2010, Haematococcus pluvialis was approved as a new resource food, but its application mainly focuses on astaxanthin extracts, and there is less research on the direct application of algal powder in foods. Therefore, the direct application of Haematococcus pluvialis powder rich in astaxanthin, unsaturated fatty acids, and plant protein in foods in the present invention can improve its nutritional value. Summary of the Invention

[0003] The purpose of the present invention is to provide a low-protein and high-energy baked food, a preparation method thereof, and an application thereof. The present invention uses a mixture of various starches to replace flour, and adds food-grade Haematococcus pluvialis powder to reduce the protein intake of kidney disease patients. The added linseed oil can increase the content of polyunsaturated fatty acids. Adding a small amount of antioxidants and not adding unnecessary preservatives can achieve the purpose of extending the shelf life of the food.

[0004] In order to achieve the above-mentioned invention purpose, the present invention provides the following technical solutions:

[0005] The present invention provides a low-protein and high-energy baked food, which is prepared from the following raw materials in mass fractions:

[0006] 15 - 25 g of sweet potato starch, 15 - 25 g of corn starch, 15 - 25 g of potato starch, 15 - 25 g of pea starch, 35 - 45 g of eggs, 4 - 6 g of corn oil, 8 - 12 g of linseed oil, 0.5 - 1.2 g of Haematococcus pluvialis powder, 0.1 - 0.3 g of sodium ascorbate, an appropriate amount of milk, 10 - 14 g of carrot juice, 18 - 24 g of tomato juice, 5 - 8 g of sucrose, 5 - 8 g of flavoring agent.

[0007] Preferably, the flavoring agent is one or more of taro, pumpkin, and fish floss.

[0008] Preferably, the preparation method of the fish floss is as follows: After removing the scales from 100 g of fresh cod fish, add 3 - 5 g of scallions and ginger and 3 - 5 g of cooking wine, steam it in a pot, then remove the thorns and stir-fry it in turn to obtain the fish floss.

[0009] Preferably, the stir-frying time is 25 - 35 min, and the stir-frying temperature is 110 - 130 °C.

[0010] The present invention also provides a preparation method of the baked food, including the following steps:

[0011] (1) Separate the egg whites and yolks. The egg whites are whipped at medium speed with a whisk until stiff peaks form. After the yolks are stirred evenly with linseed oil and corn oil, add sweet potato starch, corn starch, potato starch, pea starch, Haematococcus pluvialis powder, sodium ascorbate, milk, carrot juice, and tomato juice, and stir evenly to form a paste for later use;

[0012] (2) Take 1 / 2 of the whipped egg whites and mix them evenly with the stirred yolks. After mixing evenly, mix them with the remaining egg whites evenly;

[0013] (3) Pour the mixed cake batter into a mold. First, pour 1 / 2 of the volume of the mold with the cake batter, then add the flavoring agent as needed and then pour in the remaining cake batter, and finally bake it in an oven.

[0014] Preferably, during the whipping process of the egg whites in step (1), sucrose is added in three times, and the amount of sucrose added each time is 1 / 3 of the total amount of sucrose.

[0015] Preferably, the baking temperature in step (3) is 140 - 160 °C, and the baking time is 18 - 24 min.

[0016] The nutritional components of different types of starches are different, and there are also significant differences in their morphology and physical and chemical properties. Compared with the prior art, the present invention has the following beneficial effects:

[0017] Corn starch: mainly A-type starch granules, with a polygonal surface and many voids, and digestive enzymes can easily enter the interior of the starch granules through the voids.

[0018] Potato starch: mainly type B starch granules, mainly round and oval in shape, with a smooth surface and no holes, a relatively high content of resistant starch, and containing vitamin C, vitamin B6 and potassium.

[0019] Sweet potato starch: mainly type B starch granules, with an amylose content of about 30%, and rich in vitamins, cellulose and minerals. It is a low-fat, high-fiber source of healthy carbohydrates, which helps to supplement energy and promote digestion.

[0020] Pea starch: mainly type C starch granules, with bean-shaped notches on the surface, a compact particle structure, and rich in protein, dietary fiber and antioxidants.

[0021] Haematococcus pluvialis powder: rich in protein, vitamins, minerals and antioxidants, which helps to enhance immunity and promote cell repair.

[0022] Sodium ascorbate: an important antioxidant, which helps to enhance the immune system, promote the absorption of iron and maintain skin health.

[0023] Egg: a good source of high-quality protein, fat, vitamins and minerals, which helps muscle growth, maintain bone health and brain function.

[0024] Flaxseed oil: rich in omega-3 fatty acids, which helps cardiovascular health and reduces inflammation.

[0025] Corn oil: rich in unsaturated fatty acids, which helps to lower cholesterol levels and maintain cardiovascular health.

[0026] Cod fish: rich in high-quality protein and omega-3 fatty acids, which helps cardiovascular health and promotes muscle repair.

[0027] Milk: a good source of high-quality protein, calcium and vitamin D, which helps bone health and maintain body functions.

[0028] Carrot: rich in carotene, fiber and vitamins, which helps to protect eyesight and enhance immunity.

[0029] Tomato: rich in antioxidants such as lycopene, which helps cardiovascular health and reduces the risk of cancer.

[0030] Taro: low in calories and high in fiber, containing vitamin C, potassium and dietary fiber, which helps digestion and blood sugar control.

[0031] The product described in the present invention uses a mixture ratio of various starches to replace flour, which not only reduces the intake of protein but also achieves comprehensive nutrition. No salt-containing seasonings are added to the fish floss, reducing the intake of sodium and potassium. The product described in the present invention has a relatively low cost, is low in protein and high in energy, and uses different fillings to improve the taste, providing a food with comprehensive nutrition for patients with kidney disease. Description of the Drawings

[0032] Figure 1 It is the sensory evaluation criteria for the cake in Experimental Example 1;

[0033] Figure 2 It is the sensory evaluation result for the cake in Experimental Example 1;

[0034] Figure 3 It is a schematic diagram of the cake state. Detailed Description of the Invention

[0035] The technical solutions provided by the present invention will be described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0036] Embodiment 1

[0037] The present invention provides a low-protein and high-energy baked food, which is prepared from the following raw materials by mass:

[0038] Sweet potato starch 15g, corn starch 15g, potato starch 15g, pea starch 15g, eggs 40g, corn oil 4g, linseed oil 8g, Haematococcus pluvialis powder 0.5g, sodium ascorbate 0.1g, milk 20g, carrot juice 10g, tomato juice 18g.

[0039] The present invention also provides a preparation method of the low-protein and high-energy baked food, including the following steps:

[0040] (1) Separate the egg whites and yolks, and beat the egg whites with a mixer at medium speed until dry foaming; that is, the state where the foam is dry and does not stick. During the beating process of the egg whites, sucrose is added in three times, and the mass of sucrose added each time is 2g.

[0041] (2) After stirring the egg yolks, linseed oil, and corn oil evenly, add sweet potato starch, corn starch, potato starch, pea starch, Haematococcus pluvialis powder, sodium ascorbate, milk, carrot juice, and tomato juice, and stir evenly to form a paste for standby.

[0042] (3) Take 1 / 2 of the beaten egg whites and mix them evenly with the stirred egg yolks. After mixing evenly, mix them with the remaining egg whites evenly. Pour the mixed cake batter into a mold, and then put it into an oven and bake at 140°C for 24 minutes to obtain the cake.

[0043] Embodiment 2

[0044] The present invention provides a low-protein and high-energy baked food, which is prepared from the following raw materials by mass:

[0045] 25 g of sweet potato starch, 25 g of corn starch, 25 g of potato starch, 25 g of pea starch, 45 g of eggs, 6 g of corn oil, 12 g of linseed oil, 1.2 g of Haematococcus pluvialis powder, 0.3 g of sodium ascorbate, 25 g of milk, 14 g of carrot juice, 24 g of tomato juice, 5 g of flavoring agent.

[0046] The flavoring agent is fish floss;

[0047] The preparation method of the fish floss filling is as follows:

[0048] After removing the scales from fresh cod fish, add scallions, ginger, and cooking wine, steam it in a pot for 20 minutes. After the fish is cooked, remove the thorns and stir-fry at 120°C for 30 minutes, constantly stirring during the frying process to obtain fish floss.

[0049] The present invention also provides a preparation method of the low-protein and high-energy baked food, including the following steps:

[0050] (1) Separate the egg whites and yolks. Beat the egg whites with a mixer at medium speed until they are dry and foamy; that is, the state where the foam is dry and does not stick. During the beating process of the egg whites, add sucrose in three times, with the mass of sucrose added each time being 2.5 g.

[0051] (2) Stir the egg yolks evenly with linseed oil and corn oil, then add sweet potato starch, corn starch, potato starch, pea starch, Haematococcus pluvialis powder, sodium ascorbate, milk, carrot juice, and tomato juice, and stir evenly to form a paste for later use.

[0052] (3) Take 1 / 2 of the beaten egg whites and mix them evenly with the stirred egg yolks. After mixing evenly, mix them with the remaining egg whites evenly. First, pour 1 / 2 of the volume of the cake batter into the mold, then add the fish floss filling and pour in the remaining cake batter. Finally, put it into the oven and bake at 160°C for 18 minutes to obtain the cake.

[0053] Example 3

[0054] The present invention provides a low-protein and high-energy baked food, which is prepared from the following raw materials by mass:

[0055] 20 g of sweet potato starch, 20 g of corn starch, 20 g of potato starch, 20 g of pea starch, 35 g of eggs, 5 g of corn oil, 10 g of linseed oil, 1 g of Haematococcus pluvialis powder, 0.2 g of sodium ascorbate, 18 g of milk, 12 g of carrot juice, 20 g of tomato juice, 8 g of flavoring agent.

[0056] The flavoring agent is pumpkin;

[0057] The preparation method of the pumpkin filling is as follows:

[0058] After washing the pumpkin, steam it in a pot for 40 minutes until it can be pierced with chopsticks. After peeling, crush it into a paste.

[0059] The present invention also provides a method for preparing the low-protein and high-energy baked food, comprising the following steps:

[0060] (1) Separate the egg whites and yolks, and use a whisk to beat the egg whites at medium speed until they are dry and foamy; that is, the state where the foam is dry and does not stick. During the beating process of the egg whites, add sucrose three times, with the mass of sucrose added each time being 2.5 g.

[0061] (2) After evenly stirring the egg yolks with linseed oil and corn oil, add sweet potato starch, corn starch, potato starch, pea starch, Haematococcus pluvialis powder, sodium ascorbate, milk, carrot juice, and tomato juice, and stir evenly to form a paste for standby.

[0062] (3) Take 1 / 2 of the beaten egg whites and mix them evenly with the stirred egg yolks. After mixing evenly, mix them evenly with the remaining egg whites. First, pour 1 / 2 of the volume of the cake batter into the mold, then add the pumpkin filling and pour in the remaining cake batter. Finally, place it in an oven and bake at 150 °C for 20 min to obtain the cake.

[0063] Example 4

[0064] The present invention provides a low-protein and high-energy baked food, which is prepared from the following raw materials by mass:

[0065] 18 g of sweet potato starch, 22 g of corn starch, 21 g of potato starch, 19 g of pea starch, 40 g of eggs, 5 g of corn oil, 11 g of linseed oil, 0.8 g of Haematococcus pluvialis powder, 0.2 g of sodium ascorbate, 15 g of milk, 13 g of carrot juice, 22 g of tomato juice, 7 g of flavoring agent.

[0066] The flavoring agent is taro paste;

[0067] The preparation method of the taro paste filling is as follows:

[0068] After washing the taro, steam it in a pot for 40 min until it can be pierced with chopsticks. After peeling, crush it into a paste.

[0069] The present invention also provides a method for preparing the low-protein and high-energy baked food, comprising the following steps:

[0070] (1) Separate the egg whites and yolks, and use a whisk to beat the egg whites at medium speed until they are dry and foamy; that is, the state where the foam is dry and does not stick. During the beating process of the egg whites, add sucrose three times, with the mass of sucrose added each time being 2.5 g.

[0071] (2) After evenly stirring the egg yolks with linseed oil and corn oil, add sweet potato starch, corn starch, potato starch, pea starch, Haematococcus pluvialis powder, sodium ascorbate, milk, carrot juice, and tomato juice, and stir evenly to form a paste for standby.

[0072] (3) Take half of the whipped egg whites and mix them evenly with the stirred egg yolks. After mixing evenly, mix them with the remaining egg whites. Pour half of the volume of the cake batter into the mold first, then add taro paste filling and pour in the remaining cake batter. Finally, put it into the oven and bake at 150 °C for 20 minutes to obtain the cake.

[0073] Experimental Example 1

[0074] 1. Sensory evaluation

[0075] The sensory evaluation criteria for the cake described in Example 1 of the present invention are as Figure 1 shown, and the results are as Figure 2 shown. Among them, the scores for the shape and texture are relatively high, indicating that the ratios of sucrose, eggs, and starch in the cake are appropriate and the sweetness is moderate. The shape of the baked cake is relatively complete and attractive, with a fluffy texture and not sticky to the teeth. In terms of color, the cake itself is added with Haematococcus pluvialis powder, making it show an uncommon reddish-brown color ( Figure 3 ). Adding pumpkin, taro paste, and fish floss enriches the texture and taste of the cake.

[0076] 2. Nutritional and health value

[0077] The nutritional components of the cake described in Example 1 of the present invention were detected, and the detection results are shown in Table 1 below.

[0078] Table 1 Nutritional component table

[0079]

[0080] As can be seen from Table 1, the product of the present invention has rich nutritional value, is both delicious and beneficial to human health.

[0081] The above are only the preferred embodiments of the present invention. It should be noted that for those of ordinary skill in the art, without departing from the principle of the present invention, several improvements and refinements can be made, and these improvements and refinements should also be regarded as the protection scope of the present invention.

Claims

1. A low-protein, high-energy baked food, characterized in that: Prepared from the following raw materials: 15-25g sweet potato starch, 15-25g corn starch, 15-25g potato starch, 15-25g pea starch, 35-45g egg, 4-6g corn oil, 8-12g linseed oil, 0.5-1.2g Haematococcus pluvialis powder, 0.1-0.3g sodium ascorbate, 15-25g milk, 10-14g carrot juice, 18-24g tomato juice, 5-8g sucrose, 5-8g seasoning.

2. The baked food according to claim 1, characterized in that The seasoning agent is one or more of taro, pumpkin and fish floss.

3. The baked food according to claim 1, characterized in that The preparation method of the fish floss is as follows: after descaling 100g of fresh cod meat, 3-5g of scallion, ginger and 3-5g of cooking wine are added, the fish floss is prepared after being steamed, bones are removed and stir-fried.

4. The baked food according to claim 3, characterized in that The stir-frying time is 25 to 35 minutes, and the stir-frying temperature is 110 to 130°C.

5. A method for preparing the baked food according to any one of claims 1 to 4, characterized in that: The steps include: (1) separating the egg white and the yolk, wherein the egg white is beaten with a whisk at medium speed until dry foam is formed, the egg yolk is evenly mixed with linseed oil and corn oil, and then sweet potato starch, corn starch, potato starch, pea starch, Haematococcus pluvialis powder, sodium ascorbate, milk, carrot juice and tomato juice are added, and the mixture is evenly mixed into a paste for later use; (2) Take 1 / 2 of the whipped egg whites and mix them evenly with the stirred egg yolks. After the mixture is evenly mixed, mix it evenly with the remaining egg whites. (3) Pour the mixed cake batter into a mold, first pour in 1 / 2 of the mold volume, then add seasoning as needed and then pour in the remaining cake batter, and finally bake in the oven.

6. The preparation method according to claim 5, characterized in that: In the step (1), sucrose is added three times during the whipping process of the egg whites, and the amount of sucrose added each time is 1 / 3 of the total amount of sucrose.

7. The preparation method according to claim 5, characterized in that: The baking temperature in step (3) is 140-160° C., and the baking time is 18-24 minutes.

8. Use of the low-protein, high-energy baked food according to any one of claims 1 to 4 in preparing functional food for patients with kidney disease.

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