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Method for making edible noodles suitable for patients with diabetic complications

A production method and complication technology, which are applied in the field of food processing to achieve the effects of reducing rapid absorption, delaying absorption and avoiding waste of resources

Active Publication Date: 2018-04-17
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there are few processed celery products on the market, and the development of celery products with health care effects is currently a hot spot in the deep processing of celery

Method used

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  • Method for making edible noodles suitable for patients with diabetic complications

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053]A method for making noodles suitable for patients with diabetic complications, comprising the steps of:

[0054] (1) Preparation of celery juice

[0055] Homogenization: Clean fresh celery stalks with leaves, chop them, add water about 4 times the weight of celery stalks with leaves, homogenize at a speed of 550 rpm for 25 minutes, and grind 4 times through a colloid mill to obtain celery homogenate;

[0056] Homogenization: celery homogenate is homogenized twice through a high-pressure homogenizer at 20MPa and 65°C;

[0057] Filtration: filter through 3 layers of gauze after homogenization to obtain celery juice filtrate and celery residue, collect celery juice filtrate and celery residue respectively;

[0058] (2) Preparation of celery cellulose powder

[0059] Expansion: Send the filter residue into a twin-screw extruder to extrude and expand the material to obtain expanded celery fiber; the specific process parameters in the expansion step are: the temperatures in...

Embodiment 2

[0071] A method for making noodles suitable for patients with diabetic complications, comprising the steps of:

[0072] (1) Preparation of celery juice

[0073] Homogenization: Clean fresh celery stalks with leaves, chop them, add water 4 times the weight of celery stalks with leaves, homogenize at a speed of 500 rpm for 20 minutes, and grind 4 times through a colloid mill to obtain celery homogenization. pulp;

[0074] Homogenization: celery homogenate is homogenized twice through a high-pressure homogenizer at 20MPa and 60°C;

[0075] Filtration: filter through 3 layers of gauze after homogenization to obtain celery juice filtrate and celery residue, collect celery juice filtrate and celery residue respectively;

[0076] (2) Preparation of celery cellulose powder

[0077] Expansion: Send the filter residue into a twin-screw extruder to extrude and expand the material to obtain expanded celery fiber; the specific process parameters in the expansion step are: the temperatur...

Embodiment 3

[0086] A method for making noodles suitable for patients with diabetic complications, comprising the steps of:

[0087] (1) Preparation of celery juice

[0088] Homogenization: Clean fresh celery stalks with leaves, chop them, add water 5 times the weight of celery stalks with leaves, homogenize at a speed of 600 rpm for 30 minutes, and grind 5 times through a colloid mill to obtain celery homogenate. pulp;

[0089] Homogenization: celery homogenate is homogenized 3 times through a high-pressure homogenizer at 25MPa and 70°C;

[0090] Filtration: filter through 4 layers of gauze after homogenization to obtain celery juice filtrate and celery filter residue, collect celery juice filtrate and celery filter residue respectively;

[0091] (2) Preparation of celery cellulose powder

[0092] Expansion: Send the filter residue into a twin-screw extruder to extrude and expand the material to obtain expanded celery fiber; the specific process parameters in the expansion step are: th...

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Abstract

The present invention belongs to the technical field of food processing, and particularly relates to a production method of noodles suitable for patients with diabetic complications. The production method includes the following steps: juicing celery, filtrating celery juice, separately collecting filtrate and filter residues; extrusion puffing and drying the collected celery filter residues to obtain cellulose powder; and mixing and stirring the obtained filtrate with flour and the cellulose powder into powder materials, mixing the powder materials into dough, and then curing, extruding and forming the obtained powder materials to make fresh noodles. Beneficial effects of the noodles are that the whole celery is fully utilized to avoid the waste of resources; combination of extrusion puffing and ultrafine crushing steps improves the solubility and rates of digestion and absorption of celery fibers; and the noodles have a better health-care effect for patients with diabetic complications.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making noodles suitable for diabetic patients. Background technique [0002] Diabetic nephropathy is one of the main complications of diabetes. It is abnormal protein excretion and filtration caused by glomerular microangiopathy caused by diabetes, and can eventually develop into uremia. It is one of the main causes of death in diabetic patients. A low-protein diet is the main requirement of diet and nutrition therapy for diabetic nephropathy. Reducing protein intake will have a favorable effect on the decline of urinary albumin clearance rate and glomerular filtration rate, and can also slightly slow down the process of renal failure. Moreover, protein cannot be stored in the body, and excess protein is decomposed into nitrogen-containing products to be excreted from the body after providing energy. A high-protein diet will increase the burden on...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/109A23L33/10A23L19/00
CPCA23V2002/00A23V2200/328A23V2250/21
Inventor 陶海腾杜方岭徐同成刘丽娜邱斌刘玮宗爱珍刘振华
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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