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A kind of special low-protein sorghum noodles for diabetic nephropathy patients and preparation method thereof

A technology for diabetic nephropathy and low protein, applied in the fields of application, function of food ingredients, food science, etc., can solve the problems of poor quality and few types of special medical staple foods, achieve high molding rate, improve difficult molding, and increase nutritional value Effect

Active Publication Date: 2018-06-22
民安(青岛)健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problem that the special medical staple food for diabetic nephropathy patients is less and of poor quality, the present invention provides a special low-protein sorghum noodle for diabetic nephropathy patients

Method used

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  • A kind of special low-protein sorghum noodles for diabetic nephropathy patients and preparation method thereof
  • A kind of special low-protein sorghum noodles for diabetic nephropathy patients and preparation method thereof
  • A kind of special low-protein sorghum noodles for diabetic nephropathy patients and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A special low-protein sorghum noodle for diabetic nephropathy, comprising the following raw materials in parts by weight: 20 parts of sorghum flour, 13 parts of wheat flour, 15 parts of chickpea flour, 30 parts of wheat starch, 20 parts of pregelatinized starch, and 0.8 parts of thickener (konjac gum, carboxymethyl cellulose, sodium alginate in a mass ratio of 3:5:8), compound phosphate (sodium pyrophosphate: sodium tripolyphosphate: sodium hexametaphosphate in a mass ratio of 3:2:4) 0.1 part, 0.3 part of table salt, 0.15 part of sodium carbonate, 0.1 part of edible alcohol, 0.1 part of carboxymethylcellulose calcium.

[0027] The sorghum flour is prepared by the following method: the sorghum is selected, sieved, impurity-removed and cleaned, and then dried in a constant temperature drying oven at 60°C for 24 hours. Weight 0.2% lemon powder, stir well.

[0028] The preparation method of sorghum noodles is as follows:

[0029] (1) After mixing the thickener, compound p...

Embodiment 2

[0034] A special low-protein sorghum noodle for diabetic nephropathy, comprising the following raw materials in parts by weight:

[0035] 24 parts of sorghum flour (preparation method is the same as in Example 1), 10 parts of wheat flour, 12 parts of chickpea flour, 60 parts of wheat starch, 10 parts of pregelatinized starch, 0.95 parts of thickener (konjac gum, carboxymethyl cellulose , sodium alginate by mass ratio 3:5:8), compound phosphate (sodium pyrophosphate: sodium tripolyphosphate: sodium hexametaphosphate mass ratio 3:2:4) 0.18 parts, salt 0.5 parts, potassium carbonate 0.1 part, 0.2 part of edible alcohol, and 0.2 part of carboxymethylcellulose calcium.

[0036] The preparation method of sorghum noodles is as follows:

[0037] (1) Mix the thickener, compound phosphate, salt, and potassium carbonate evenly, and dissolve in water accounting for 20% of the total raw material weight to obtain the noodle improver;

[0038] (2) Weigh sorghum flour, wheat flour, and chic...

Embodiment 3

[0042] 30 parts of sorghum flour (preparation method is the same as in Example 1), 15 parts of wheat flour, 10 parts of chickpea flour, 55 parts of wheat starch, 17 parts of pregelatinized starch, 1.2 parts of thickener (konjac gum, carboxymethyl cellulose , sodium alginate by mass ratio 3:5:8), compound phosphate (sodium pyrophosphate: sodium tripolyphosphate: sodium hexametaphosphate mass ratio 3:2:4) 0.3 parts, salt 0.38 parts, sodium carbonate 0.3 part, 0.3 part of edible alcohol, and 0.3 part of carboxymethylcellulose calcium.

[0043] The preparation method of sorghum noodles is as follows:

[0044] (1) After mixing the thickener, compound phosphate, salt and potassium carbonate evenly, add water accounting for 20% of the total raw material weight to dissolve, and obtain the noodle improver;

[0045] (2) Weigh sorghum flour, wheat flour, and chickpea flour and mix them with a flour mixer for 5 minutes, mix well, then add noodle quality improver preheated to 28°C to obta...

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Abstract

The invention relates to low protein sorghum noodles special for patients suffering diabetes or nephropathy and a preparation method of the low protein sorghum noodles, and belongs to the technical field of agro-product processing. The low protein sorghum noodles comprise the following raw materials: 20-30 parts of sorghum flour, 10-15 parts of wheat flour, 10-15 parts of chickpea powder, 30-60 parts of wheat starch, 10-20 parts of pre-gelatinized starch, 0.8-1.2 parts of a thickening agent, 0.1-0.3 part of composite phosphate, 0.3-0.5 part of table salt, 0.1-0.3 part of carbonate, 0.1-0.3 part of edible alcohol, and 0.1-0.3 part of carboxymethyl cellulose calcium. The sorghum noodles prepared by the method disclosed by the invention increase the variety of low protein staple foods, richen the food and the drink of the patients suffering from the diabetes and the nephropathy, can meet the requirements of the patients suffering from the diabetes and the nephropathy for a low protein diet, are high in absorption and utilization rate, and are long in quality guarantee period. Semi-finished flour products are prepared under different temperatures, so that the toughness and the ductility of the semi-finished flour products can be improved, and the sensing quality of the prepared noodles is good.

Description

technical field [0001] The invention relates to special low-protein sorghum noodles for diabetic nephropathy patients and a preparation method thereof, belonging to the technical field of agricultural product processing. Background technique [0002] In recent years, the number of patients with diabetic nephropathy in my country has been increasing. At present, there is no specific drug for the treatment of diabetic nephropathy, and drug treatment can only temporarily control the development of the disease, and treat the symptoms but not the root cause. Clinical studies have shown that diet therapy is an effective method to effectively control the disease and delay further damage to the kidneys. In order to achieve the effect of controlling the disease, the daily diet of diabetic nephropathy patients should not only ensure the daily energy intake, but also control the protein intake. In order to ensure the intake of high-quality protein such as meat and milk, the intake of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/109A23L33/10A23L33/16A23L29/30A23L29/00
CPCA23V2002/00A23V2200/328
Inventor 杜方岭寇兴凯宗爱珍贾敏邱斌刘振华徐同成
Owner 民安(青岛)健康科技有限公司
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