Highly-resistant starch and manyflower rhizome biscuit special for diabetic nephropathy patients and preparation method thereof
A technology of diabetic nephropathy and high resistant starch, which is applied in the field of food processing, can solve the problems of poor color of finished biscuits, low cost and nutritional loss, numb tongue of biscuits, etc., to improve color and taste, reduce calories and trans fatty acids intake, the effect of black and bright color
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Embodiment 1
[0049] The preparation method of the special high-resistant starch yellow essence biscuit for patients with diabetic nephropathy comprises the following steps:
[0050] 1) Raw material pretreatment: break the wild Polygonatum multiflora with nine steaming and nine drying processes into a volume of 0.25-0.8cm 3 The small pieces, the eggs are broken into egg liquid, and set aside;
[0051] 2) Mixing of raw materials: Take 15 parts of xylitol and add it to 36 parts of peanut oil, beat and dissolve fully, then add 10 parts of egg liquid to the above peanut oil in 3 times, fully beat until creamy, then add 100 parts of low-gluten flour , 28 parts of starch, 4 parts of baking powder, and 25 parts of Polygonatum cubes were added in sequence and stirred evenly, then 30 parts of water were added and kneaded into a dough;
[0052] 3) Microwave fermentation of the dough: seal the kneaded dough with plastic wrap, treat it with microwave for 15-20 seconds, and then let it stand at 4°C for...
Embodiment 2
[0056] The preparation method of the special high-resistant starch yellow essence biscuit for patients with diabetic nephropathy comprises the following steps:
[0057] 1) Raw material pretreatment: break the wild Polygonatum multiflora with nine steams and nine suns into a volume of 0.25cm 3 The small pieces, the eggs are broken into egg liquid, and set aside;
[0058] 2) Mixing of raw materials: Take 12 parts of xylitol and add to 34 parts of peanut oil, beat and dissolve fully, then add 9 parts of egg liquid to the above peanut oil in 3 times, fully beat until creamy, then add 80 parts of low-gluten flour , 24 parts of starch, 3.5 parts of baking powder, and 22 parts of Polygonatum cubes were added in turn and stirred evenly, then 25 parts of water were added, and kneaded into a dough;
[0059] 3) Microwave fermentation of the dough: seal the kneaded dough with plastic wrap, treat it with microwave for 15 seconds, and then let it stand at 3°C for 10-15 minutes;
[0060]...
Embodiment 3
[0063] The preparation method of the special high-resistant starch yellow essence biscuit for patients with diabetic nephropathy comprises the following steps:
[0064] 1) Raw material pretreatment: break the wild Polygonatum multiflora with nine steams and nine suns into a volume of 0.8cm 3 The small pieces, the eggs are broken into egg liquid, and set aside;
[0065] 2) Mixing of raw materials: Take 18 parts of xylitol and add to 40 parts of peanut oil, beat and dissolve fully, then add 12 parts of egg liquid to the above peanut oil in 3 times, fully beat until creamy, then add 120 parts of low-gluten flour , 30 parts of starch, 5 parts of baking powder, and 28 parts of Polygonatum cubes were added in sequence and stirred evenly, then 35 parts of water were added and kneaded into a dough;
[0066] 3) Microwave fermentation of the dough: seal the kneaded dough with plastic wrap, treat it with microwave for 20 seconds, and then let it stand at 5°C for 15 minutes;
[0067] 4)...
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