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Low-protein food for therapy and preparation method thereof

A low-protein, food technology, applied in the field of clinical nutritional food, can solve the problems of low gluten content in wheat starch, inability to use fermented food, and uncontrollable problems, and achieve the effects of delaying the progress of kidney disease, improving dietary compliance, and improving compliance

Inactive Publication Date: 2007-04-25
AFFILIATED HUSN HOSPITAL OF FUDAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0015] The present invention adds a certain proportion of α-modified starch to wheat starch, which overcomes a series of shortcomings of wheat starch in the food preparation process, these shortcomings include: insoluble in cold water, non-swelling, non-sticky; Viscosity increases sharply after temperature, which is uncontrollable; wheat starch contains less gluten, and it cannot be used to make fermented foods. Due to the existence of the above shortcomings, there are various deficiencies in current low-protein foods for clinical use.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Embodiment 1 prepares wheat starch steamed dumpling

[0051] Raw materials: 100 parts of common wheat starch,

[0052] 6 parts tapioca alpha modified starch

[0053] 60 parts of cold water

[0054] Pre-mix the wheat starch and α-modified starch in the above formula, put it on a chopping board or a stainless steel basin, add water step by step to make the dough fully mixed, knead the dough after all the water is added, and knead it thoroughly. Rubbing strips, adding agent, rolling dumpling wrappers, and preparing full-starch dumpling wrappers under cold water conditions. Wrap it in the filling, steam it in a basket, and eat it immediately. The stuffing heart can be determined according to the amount of meat added according to the kidney function, and can also be completely replaced by products such as vegetables and vermicelli.

Embodiment 2

[0055] Embodiment 2 prepares wheat starch single cake (spring cake)

[0056] Raw materials: 100 parts of common wheat starch,

[0057] 7 parts corn alpha modified starch

[0058] 60 parts of cold water

[0059] Moderate amount of cucumber, green onion, sweet sauce, raw oil, and refined salt

[0060] Pre-mix the wheat starch and α-modified starch in the above formula, put it on the chopping board or in a stainless steel basin, add water in batches to make the dough fully mixed, knead the dough after all the water is added, and knead it thoroughly . Wash and shred cucumbers and green onions. The dough is kneaded into round balls, coated with raw oil, and every two balls are flattened together. Roll out thin round cakes. After rubbing a small amount of raw oil in the pan and heating it, put the thin round cakes flat and bake them in the pan until they bulge in the middle of the day. Turn them over and bake them until they are cooked. Take them out. Separate the cakes from th...

Embodiment 3

[0061] Embodiment 3 prepares wheat starch scallion pancake

[0062] Raw materials: 100 parts of common wheat starch,

[0063] 5 parts potato alpha modified starch

[0064] 60 parts of cold water

[0065] Raw oil, green onion, salt to taste

[0066] Pre-mix the wheat starch and α-modified starch in the above formula, put it on the chopping board or in a stainless steel basin, add water in batches to make the dough fully mixed, knead the dough after all the water is added, and knead it thoroughly . Finely chop shallots. Roll the dough into strips, add the agent, roll the agent into long strips of pancakes, spread raw oil, sprinkle with refined salt, green onion, roll into long strips from one side, and then roll into round cakes and flatten slightly. Add a small amount of oil to the frying pan, heat it up, put the raw body in, fry over low heat until both sides are golden brown, take it out and place it on a plate.

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PUM

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Abstract

The invention relates to a clinical treatment low-protein food and relative production. Wherein, said method ads alpha modify amidon into wheat amidon, to prepare low-protein food. The invention can realize treatment effect, to support kidney disease patient.

Description

technical field [0001] The invention belongs to the field of clinical nutrition food, relates to a clinical low-protein therapeutic diet, in particular to a low-protein food for clinical treatment and a preparation method thereof. Background technique [0002] Nephropathy is a kind of disease that seriously endangers human health. With the increase of the incidence of diabetes and hypertension, there are more and more secondary nephropathy. According to statistics from the American Society of Nephrology, patients with chronic kidney disease account for about 10.9% of the US population. According to the latest statistics, nearly one million people die from diseases caused by various kidney diseases every year in my country. Moreover, in recent years, the incidence of kidney disease is on the rise and tends to be younger. Kidney diseases are mostly life-long treatment diseases. Although renal failure is the ultimate development direction of all chronic kidney diseases, not a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A21D6/00A23L1/10A23L1/216A61P13/12A61P1/16C08B31/00A23L33/00A23L7/10A23L19/12
Inventor 雷振刘景芳
Owner AFFILIATED HUSN HOSPITAL OF FUDAN UNIV
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