Special low-protein noodles for patients with diabetic nephropathy and preparation method thereof

Abstract

The invention relates to the technical field of noodles and in particular relates to special low-protein noodles for patients with diabetic nephropathy. The special low-protein noodles are prepared from 0-30 parts of flour, 0-30 parts of alpha modified starch, 40-100 parts of wheat starch, 1-8 parts of powder of flammulina velutipes or wheat bran, 0.1-0.3 part of sodium carboxymethylcellulose, 0.1-0.3 part of carbonate, 0.01-0.08 part of phosphate and 5-8 parts of edible and medical plant powder. The protein content of the noodles is lower than 4g / 100g; if a patient with diabetic nephropathy eats 500g of noodles every day, the intake of non-high-quality protein is lower than 20g, which meets the nutritional requirement of the patient; with an appropriate amount of powder of flammulina velutipes, wheat bran or the like, the glycemic index of the noodles can be greatly lowered and the blood sugar metabolism of the patient with diabetic nephropathy can be regulated to a certain extent; the edible and medical plant powder is added to the noodles, and due to the antioxidant activity of active ingredients such as polyphenols in the plant powder, the oxidative stress level inside the patient with diabetic nephropathy can be lowered; the special low-protein noodles have a certain auxiliary treatment effect.

Description

technical field [0001] The invention relates to the technical field of noodles, in particular to low-protein noodles for diabetic nephropathy patients, and to a preparation method of low-protein noodles for diabetic nephropathy patients. Background technique [0002] The starch processing industry is an important pillar industry in our country and our province. In 2013, my country's starch production reached 25 million tons, with an output value of about 100 billion yuan, mainly including corn starch, potato starch, tapioca starch and wheat starch. Shandong is a major province of starch processing, and its industrial scale has ranked first in the country for many years. It is of great practical significance to develop new starch products and expand the application fields of starch to promote the development of starch industry in our province. [0003] Diabetic nephropathy (DN) is one of the most common and serious complications of diabetes. In 2013, there were as many a...

AI Technical Summary

Problems solved by technology

However, due to the removal of gluten from the starch, the sensory qualities such as elasticity and hardness of the prepared noodles are greatly reduced, and the palatability is poor, making it difficult for patients to persist in eating for a long time

In addition, due to the reduced protein content in noodles and the relatively high content of digestible starch, a new threat to blood glucose metabolism in DN patients

[0005]Although there are patent reports (such as 201010101414.5, 201210395477.5 and 201210428178.7), noodle products are prepared by extrusion aging technology, but the sensory characteristics of such products are different from traditional Chinese The vermicelli is very close to each other, it is difficult to rehydrate after cooking, it takes a long time, and it is transparent after cooking, which is far from the sensory quality of traditional wheat noodles. It is difficult for diabetic nephropathy patients to persist in eating for a long time, and the compliance is poor

[0006] also has a patent report that adding a certain amount of α-modified starch can prepare low-protein food (such as 200610118192.1), but if the ratio of α-modified starch specified in this patent is added, The quality of the prepared noodles is also very poor, not firm, with a high rate of broken bars and large cooking losses

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