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Low-protein nutrition crispy slices and making method thereof

A low-protein, nutritious technology, applied in the field of food processing, can solve the problem of single food types, etc., and achieve the effect of easy digestion and absorption, avoiding diseases, crispy and delicious digestion and absorption

Active Publication Date: 2013-12-18
齐齐哈尔瑞盛食品制造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The current situation is that there are very few foods developed for patients with renal failure, uremia, and PKU on the market. They are mainly staple foods, such as low-protein rice, low-protein noodles, and low-protein flour. The types of food are very single

Method used

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  • Low-protein nutrition crispy slices and making method thereof
  • Low-protein nutrition crispy slices and making method thereof
  • Low-protein nutrition crispy slices and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0023] According to a typical implementation of the present invention, the low-protein nutritional crisps include the following raw materials in parts by weight: 90-95 parts of edible starch, 0.5-10 parts of sucrose, 0.5-3 parts of malt extract, 0.5-2 parts of salt, 0.2-0.8 parts of monoglyceride, 0.2-0.8 parts of double-effect baking powder.

[0024] The low-protein nutritional crisps prepared by using edible starch as the main raw material and using sucrose, malt extract, salt, monoglyceride, double-effect baking powder, etc. as auxiliary materials are rich in nutrition, crunchy and delicious, and easy to digest and absorb. The low-protein nutritional crisps can be used as a staple food for breakfast or as a daily snack food. It can not only control the protein intake of renal failure, uremia and other kidney disease patients and PKU patients, but also provide them with enough calories. Help patients develop the habit of low-protein diet. The occurrence and exacerbation of ...

Embodiment 1

[0044] Raw material formula: corn starch: 90 parts by weight, sucrose: 10 parts by weight, malt extract: 0.5 parts by weight, salt: 0.5 parts by weight, monoglyceride: 0.2 parts by weight, double-acting baking powder: 0.5 parts by weight.

[0045] The raw materials in the above parts by weight were mixed uniformly by a mixer and then transported to the extruder by a screw conveyor. At the same time, 15 parts by weight of water and 0.5 IU of α-amylase were added to the II zone of the extruder. The temperature in each temperature zone of the extruder was adjusted to be 65°C in zone II, 125°C in zone III, 115°C in zone IV, 80°C in zone V, and 75°C in zone VI, and the screw speed was 220r / min. The temperature of the die head is adjusted to 80°C, the cutting speed is 1300r / min, and the extruded semi-finished product is cut. After cutting, the spherical semi-finished product is transported to a fluidized bed at 60°C for drying until the moisture content of the semi-finished product i...

Embodiment 2-6

[0047] Its preparation steps are the same as in Example 1, the difference lies in the proportioning of raw materials.

[0048] The proportioning of table 1 raw material

[0049]

[0050] Table 2 Product sensory indicators

[0051]

[0052]

[0053] Table 3 Nutritional components of low-protein nutritional crisps (content per 100 grams)

[0054]

[0055] It can be seen from the sensory index and table and nutritional composition table of the low-protein nutritional crisps in Table 2 that the sensory evaluation of the low-protein nutritional crisps prepared in the examples of the present invention is better, and the nutrition is balanced. In particular, the low-protein nutritional chips prepared in Example 4 have appropriate sweetness, appropriate saltiness, wheat flavor, crisp mouthfeel, uniform texture, brighter surface, and no air bubbles; balanced nutritional components, easy to digest, and low protein (less than 1.0%) and low production ingredients, it is a be...

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Abstract

The invention discloses low-protein nutrition crisp slices and a making method thereof. The low-protein nutrition crisp slices comprise, by weight, 90-95 parts of edible starch, 0.5-10 parts of cane sugar, 0.5-3 parts of malt extract, 0.5-2 parts of salt, 0.2-0.8 part of monostearin and 0.2-0.8 part of double-effect baking powder. The low-protein nutrition crisp slices are made by using the edible starch as a major ingredient and using cane sugar, malt extract, salt, monostearin, double-effect baking powder and the like as auxiliary materials and are nutritious, crispy and tasty and easy to digest and absorb. The low-protein nutrition crisp slices can be used as staple food at breakfast, can also be used as daily snack food, can control protein intake of nephrotic patients and phenyketonuria (PKU) patients, provide sufficient heat for the patients, and help the patients to develop a habit of eating low-protein food. By limiting the intake of the protein, diseases are prevented, and the low-protein nutrition crisp slices are ideal breakfast and snack food for the PKU patients and the nephrotic patients.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a low-protein nutritional crisp and a preparation method thereof. Background technique [0002] Chronic renal failure refers to a clinical syndrome composed of a series of symptoms and metabolic disorders caused by various kidney diseases leading to progressive and irreversible decline in renal function until functional loss. The end stage of chronic renal failure is what is often called uremia. Uremia is not an independent disease, but a clinical syndrome shared by various advanced kidney diseases, which is a syndrome composed of a series of clinical manifestations when chronic renal failure enters the terminal stage. According to the statistics of some countries and regions by the International Society of Nephrology, the incidence of chronic renal failure continues to increase worldwide. In my country, about 10,000 new patients with chronic renal failure and receive di...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/164A23L1/105A23L1/30A23L7/104
Inventor 阎仲黎
Owner 齐齐哈尔瑞盛食品制造有限公司
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