CN104115890A - Special bread for patients suffering from diabetes and nephropathy and making method - Google Patents
Special bread for patients suffering from diabetes and nephropathy and making method Download PDFInfo
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Abstract
The invention relates to special bread for patients suffering from diabetes and nephropathy and a making method, and belongs to the technical field of clinical nutritious foods. The bread is made of the ingredients of wheat flour, starch, alpha-starch, resistant starch, yeast, soluble dietary fiber, butter, lecithin, sugar alcohol sweetening agents and fungal alpha-amylase. In the bread, the protein content is 2%. Compared with existing starch bread, the special bread is high in specific volume, low in viscidity and good in elasticity; the quality sensory evaluation of the bread is similar to that of commercially available bread. In addition, the making method further solves the problems that in the making process of the existing starch bread, paste is prone to fermenting, the paste extends excessively in the baking process, the size of the bread is reduced, the bread is inelastic, and a bread core is rough in structure and hard.
Description
Technical field
The present invention relates to the special bread of a kind of diabetic nephropathy and preparation method, belong to clinical nutrition food technology field.
Background technology
Diabetic nephropathy (DN) is one of the most serious and modal chronic complicating diseases of diabetes (DM), DN is a kind of kidney trouble of lifelong participation, its principal character is the glomerulosclerosis being caused by diabetes, is diabetic's major causes of death.A large amount of clinical researches prove: dietary therapy is the necessary condition of curing early nephropathy, is also the effective means that delays middle and advanced stage diabetic nephropathy development.Dietary therapy is extremely important for correction and the glycemic control of diabetic's renal function.In order to ensure good protein intake every day, remove or reduce the non-prime albumen in staple food, be to control basis and the key point that DN patient's protein is taken in, delayed DN progress.Protein content extremely low (protein content is in 0.6% left and right) in starch, can provide the heat of needed by human, and cheap, becomes the desirable feedstock of DN patient's staple food.
For the required low protein diet demand of Diabetic Nephropathy patients, generally adopt starch partially or completely to replace wheat flour to prepare low-protein food as major ingredient.Conventional bread is taking wheat flour as primary raw material, add water and be modulated into dough, by fermentation, integer, moulding, bake, bakery product that the process such as cooling processes, be common staple food.But adopt starch partially or completely to replace wheat flour to make in high starch bread process and exist dough to have the problems such as gluten cannot ferment less as raw material; In addition, reach after gelatinization point because starch is heated, viscosity sharply increases, and causes that bread viscosity is large, poor flexibility, and chewability is poor, and exterior quality is poor; The available nitrogenous source of culture propagation lacks, and aerogenesis is poor, causes bread specific volume little; Because bread organoleptic quality is poor, cause clinical patient poor to the compliance of product, cannot eat for a long time.
The disclosed a kind of low-protein food for therapy level preparation method of CN1951223, improve the quality sense organ of high starch bread by adding α converted starch, the disclosed low-protein food level of CN101385543 its preparation method, improves the quality sense organ of high starch bread by adding a certain amount of milk and egg white.The disclosed low-protein food level of CN101945587 its preparation method, improves the quality sense organ of high starch bread by adding a certain amount of alpha-glucosidase.But, adopt the prepared high starch bread of above-mentioned three kinds of methods compared with the conventional bread that adopts wheat flour to prepare, appoint and so have the problems such as bread specific volume is little, viscosity large, poor flexibility, and chewability is poor.
Summary of the invention
The object of the present invention is to provide a kind of protein content low and quality sense organ and the special bread of the indiscriminate diabetic nephropathy of conventional bread.
Another object of the present invention is to provide the preparation method of the special bread of a kind of above-mentioned diabetic nephropathy.
Current clinical proof: the medium-term and long-term increase food fiber of meals, can reduce insulin requirement amount, control the metabolism after having meal, be as a kind of ancillary method of controlling blood sugar.Soluble dietary fiber, being dissolvable in water water again can imbibition, and can, by a fiber of microorganism glycolysis in large intestine, often be present in plant cell liquor and cytoplasm, mainly contains pectin, natural plant gum, viscose etc.Resistant starch (resistant starch) claim again enzyme resistant starch and indigestibility starch, can not be by enzymolysis in small intestine, but can play fermentation reaction with volatile fatty acid in people's intestines and stomach colon.Resistant starch is slow owing to digesting and assimilating, and does not cause blood sugar to raise after edible too fast, namely can regulating blood glucose levels, therefore become a kind of functional starch, special suitable for patients with diabetes mellitus, is not easy hunger after edible resistant starch, contributes to diabetes patient to maintain normal blood sugar.
Add a certain amount of alphalise starch, soluble dietary fiber and resistant starch in high starch bread process simultaneously and can reduce the glycemic index (GI) of prepared high starch bread in preparation, alleviate the dependence of diabetic to insulin; And play unexpectedly the effect of increase dough elasticity and hardness, raising dough moisture holding capacity.But in manufacturing process, still having the problems such as dough extensibility is poor, easily broken, biceps is not enough, rough surface, there is the problems such as cracking, viscosity are large, chewability is poor, mouthfeel is poor in the high starch bread of making.
Lecithin (lecithin), chemical name: phosphatid ylcholine (Phosphatidylcholine); Eat 20 grams of above soybean lecithins every day, diabetes patient's resume speed is quite obvious, a lot of patient's insulin injections again.To complication patients such as glycosuria gangrene and artery sclerosis, more effective.In the high starch bread process of preparation, add a certain amount of alphalise starch and lecithin, prepared high starch bread can alleviate the dependence of diabetic to insulin; But its quality sense organ does not obviously improve.Fungal amylase has another name called fungal alpha-amylase (Isosorbide-5-Nitrae-α-D-glucan hydrolase), is to be refined and form through operations such as deep layer cultivation, extractions by aspergillus oryzae Wa Er.This enzyme is endo-amylase, can be hydrolyzed rapidly α-Isosorbide-5-Nitrae glucoside bond of gelatinized starch, amylose and amylopectin aqueous solution inside, produces soluble dextrins and minority maltose and glucose.In the high starch bread process of preparation, add alphalise starch and fungal alpha-amylase, can improve bread internal structure, increase outside interior tissue pliability; But other aspects of the quality sensory evaluation to prepared high starch bread do not have a significant effect.Metabolic pathway and the insulin of sugar alcohol sweetener in human body is irrelevant, can not cause that blood sugar has large fluctuation after ingesting.Empty calory own, or contain very low heat.
And in adding a certain amount of soluble dietary fiber, resistant starch and alphalise starch, add specified quantitative lecithin and a small amount of fungal alpha-amylase can prepare that high-quality sensory evaluation, especially specific volume are large, viscosity is little, the high starch bread of good springiness.
Technical scheme of the present invention:
The special bread of a kind of diabetic nephropathy, its raw material is: wheat flour 10-15%, starch 40-60%, alphalise starch 2-8%, resistant starch 3-10%, yeast 0.2-0.4%, soluble dietary fiber 2-6%, butter 4-6%, lecithin 0.1-0.5%, sugar alcohol sweetener 8-12%, fungal alpha-amylase 0.0002-0.0005%, water surplus; Described percentage is mass percent.
Described sugar alcohol sweetener is: the mixture that one or more in xylitol, D-sorbite, mannitol, lactitol mix with arbitrary proportion;
Described starch is: the mixture that one or more in wheat starch, cornstarch, farina mix with arbitrary proportion;
Described resistant starch is: the mixture that one or more in amylomaize, beta cyclodextrin, CMS mix with arbitrary proportion;
Described alphalise starch is: the mixture that the one or both in potato alphalise starch, cassava alphalise starch is mixed with arbitrary proportion;
Described soluble dietary fiber is: the mixture that one or more of the dietary fiber (for example, being derived from wheat bran, wheat aleurone layer, oat, buckwheat, Chinese yam, pea, broad bean, Chinese sorghum etc.) of glucan dietary fiber, inulin dietary fiber, Konjak dietary fiber, pectin and plant origin mix with arbitrary proportion.
The bread that adopts above-mentioned raw materials to prepare, its protein content is 2%, its quality sensory evaluation is similar to commercially available bread.
The discovery compared with the bread that adopts other starch to prepare of the bread prepared of farina will be adopted, the evaluation that adopts the quality sensory evaluation of bread prepared by farina higher, more approaches conventional bread.So, said method, starch preferably adopts farina.
The special bread of above-mentioned diabetic nephropathy, raw materials used optimum ratio is: wheat flour 10%, starch 50%, alphalise starch 6%, resistant starch 6%, yeast 0.4%, soluble dietary fiber 6%, butter 5%, lecithin 0.5%, sugar alcohol sweetener 8%, fungal alpha-amylase 0.0005%, water surplus.
The processing conditions of bread, such as the processing such as digestion time and temperature, humidity, extruding all can change the GI value of bread.Ensureing on the basis of high-quality sensory evaluation, in order further to reduce the GI value of bread; The special bread of above-mentioned diabetic nephropathy preferably adopts following method to be prepared from:
(1) according to proportioning, raw material is put into mixer and stir 3-6 minute, rotating speed is 80-100 rev/min;
(2) add water to the batch mixing of mixing after and face 5-10 minute, water temperature is 25-40 DEG C;
(3) dough of becoming reconciled is put into proofing box and proof 1.5-2.5 hour, proofing temperature is 30-35 DEG C;
(4) by dough stripping and slicing, shaping after proofing;
(5) dough of shaping is put into proofing box and carry out secondary fermentation, fermentation time 1-1.5 hour, fermentation temperature is 30-35 DEG C;
(6) baking oven that the bread after secondary is proofed is put into preheating cures 20-25min, and oven temperature is 170～180 DEG C.
Beneficial effect
(1) protein content is controlled at below 2.2%, can meet the demand of DN patient to low protein diet completely;
(2) GI is low, can make DN patient effectively control blood sugar, has remarkable result for DN patient's clinical nutrition support;
(3) solved the fermentation that exists in manufacturing process and bake process dough and extended excessively, the problem such as loaf volume dwindles, lacks flexibility, bread cored structure is coarse, quality is hard;
(4) dough easily ferments;
(5) quality sensory evaluation approaches the quality sensory evaluation of conventional bread; Especially aspect specific volume, elasticity, ductility and chewability, almost consistent with conventional bread.
Detailed description of the invention
embodiment 1
(1) prepare raw material according to following proportioning: wheat flour 10%, starch 60%, alphalise starch 2%, resistant starch 3%, yeast 0.2%, soluble dietary fiber 2%, butter 4%, lecithin 0.1%, sugar alcohol sweetener 12%, fungal alpha-amylase 0.0002%, water surplus;
Described starch is farina, and described resistant starch is amylomaize; Described alphalise starch is potato alphalise starch; Described soluble dietary fiber is: glucan dietary fiber, inulin dietary fiber, Konjak dietary fiber and pectin are according to the mixture of 1:1:1:1;
(2) according to proportioning, raw material is put into mixer and stir 5 minutes, rotating speed is 95 revs/min;
(3) add water to the batch mixing of mixing after and face 10 minutes, water temperature is 32 DEG C;
(4) dough of becoming reconciled is put into proofing box and proof 2 hours, proofing temperature is 32 DEG C;
(5) by dough stripping and slicing, shaping after proofing;
(6) dough of shaping is put into proofing box and carry out secondary fermentation, fermentation time 1.2 hours, fermentation temperature is 32 DEG C;
(7) baking oven that the bread after secondary is proofed is put into preheating cures 25min, and oven temperature is 180 DEG C.
embodiment 2
(1) prepare raw material according to following proportioning: wheat flour 10%, starch 50%, alphalise starch 6%, resistant starch 6%, yeast 0.4%, soluble dietary fiber 6%, butter 5%, lecithin 0.5%, sugar alcohol sweetener 8%, fungal alpha-amylase 0.0005%, water surplus;
Described starch is farina, and described resistant starch is amylomaize; Described alphalise starch is potato alphalise starch; Described soluble dietary fiber is: glucan dietary fiber, inulin dietary fiber, Konjak dietary fiber and pectin are according to the mixture of 1:1:1:1;
(2) according to proportioning, raw material is put into mixer and stir 5 minutes, rotating speed is 95 revs/min;
(3) add water to the batch mixing of mixing after and face 10 minutes, water temperature is 32 DEG C;
(4) dough of becoming reconciled is put into proofing box and proof 2 hours, proofing temperature is 32 DEG C;
(5) by dough stripping and slicing, shaping after proofing;
(6) dough of shaping is put into proofing box and carry out secondary fermentation, fermentation time 1.2 hours, fermentation temperature is 32 DEG C;
(7) baking oven that the bread after secondary is proofed is put into preheating cures 25min, and oven temperature is 180 DEG C.
embodiment 3
(1) prepare raw material according to following proportioning: wheat flour 15%, starch 40%, alphalise starch 8%, resistant starch 10%, yeast 0.2%, soluble dietary fiber 6%, butter 6%, lecithin 0.1%, sugar alcohol sweetener 8%, fungal alpha-amylase 0.0005%, water surplus;
Described starch is farina, and described resistant starch is amylomaize; Described alphalise starch is potato alphalise starch; Described soluble dietary fiber is: glucan dietary fiber, inulin dietary fiber, Konjak dietary fiber and pectin are according to the mixture of 1:1:1:1;
(2) according to proportioning, raw material is put into mixer and stir 5 minutes, rotating speed is 95 revs/min;
(3) add water to the batch mixing of mixing after and face 10 minutes, water temperature is 32 DEG C;
(4) dough of becoming reconciled is put into proofing box and proof 2 hours, proofing temperature is 32 DEG C;
(5) by dough stripping and slicing, shaping after proofing;
(6) dough of shaping is put into proofing box and carry out secondary fermentation, fermentation time 1.2 hours, fermentation temperature is 32 DEG C;
(7) baking oven that the bread after secondary is proofed is put into preheating cures 25min, and oven temperature is 180 DEG C.
embodiment 4
(1) prepare raw material according to following proportioning: wheat flour 10%, starch 50%, alphalise starch 6%, resistant starch 6%, yeast 0.4%, soluble dietary fiber 6%, butter 5%, lecithin 0.5%, sugar alcohol sweetener 8%, fungal alpha-amylase 0.0005%, water surplus;
Described starch is: wheaten starch, and described resistant starch is: amylomaize; Described alphalise starch is: potato alphalise starch; Described soluble dietary fiber is: glucan dietary fiber, inulin dietary fiber, Konjak dietary fiber and pectin are according to the mixture of 1:1:1:1;
(2) according to proportioning, raw material is put into mixer and stir 5 minutes, rotating speed is 95 revs/min;
(3) add water to the batch mixing of mixing after and face 10 minutes, water temperature is 32 DEG C;
(4) dough of becoming reconciled is put into proofing box and proof 2 hours, proofing temperature is 32 DEG C;
(5) by dough stripping and slicing, shaping after proofing;
(6) dough of shaping is put into proofing box and carry out secondary fermentation, fermentation time 1.2 hours, fermentation temperature is 32 DEG C;
(7) baking oven that the bread after secondary is proofed is put into preheating cures 25min, and oven temperature is 180 DEG C.
embodiment 5
(1) prepare raw material according to following proportioning: wheat flour 10%, starch 50%, alphalise starch 6%, resistant starch 6%, yeast 0.4%, soluble dietary fiber 6%, butter 5%, lecithin 0.5%, sugar alcohol sweetener 8%, fungal alpha-amylase 0.0005%, water surplus;
Described starch is: farina, and described resistant starch is: amylomaize; Described alphalise starch is: potato alphalise starch; Described soluble dietary fiber is: glucan dietary fiber, inulin dietary fiber, Konjak dietary fiber and pectin are according to the mixture of 1:1:1:1;
(2) according to proportioning, raw material is put into mixer and stir 5 minutes, rotating speed is 95 revs/min;
(3) add water to the batch mixing of mixing after and face 10 minutes, water temperature is 32 DEG C;
(4) dough of becoming reconciled is put into proofing box and proof 2 hours, proofing temperature is 32 DEG C;
(5) by dough stripping and slicing, shaping after proofing;
(6) dough of shaping is put into proofing box and carry out secondary fermentation, fermentation time 1.2 hours, fermentation temperature is 32 DEG C;
(7) baking oven that the bread after secondary is proofed is put into preheating cures 25min, and oven temperature is 180 DEG C.
comparative example 1
(1) prepare raw material according to following proportioning: wheat flour 10%, starch 50%, alphalise starch 6%, resistant starch 6%, yeast 0.4%, soluble dietary fiber 6%, butter 5%, sugar alcohol sweetener 8%, water surplus;
Described starch is farina, and described resistant starch is amylomaize; Described alphalise starch is potato alphalise starch; Described soluble dietary fiber is: glucan dietary fiber, inulin dietary fiber, Konjak dietary fiber and pectin are according to the mixture of 1:1:1:1;
(2) according to proportioning, raw material is put into mixer and stir 5 minutes, rotating speed is 95 revs/min;
(3) add water to the batch mixing of mixing after and face 10 minutes, water temperature is 32 DEG C;
(4) dough of becoming reconciled is put into proofing box and proof 2 hours, proofing temperature is 32 DEG C;
(5) by dough stripping and slicing, shaping after proofing;
(6) dough of shaping is put into proofing box and carry out secondary fermentation, fermentation time 1.2 hours, fermentation temperature is 32 DEG C;
(7) baking oven that the bread after secondary is proofed is put into preheating cures 25min, and oven temperature is 180 DEG C.
comparative example 2
(1) prepare raw material according to following proportioning: wheat flour 10%, starch 50%, alphalise starch 6%, yeast 0.4%, butter 5%, lecithin 0.5%, sugar alcohol sweetener 8%, water surplus; Described starch is farina, and described alphalise starch is potato alphalise starch;
(2) according to proportioning, raw material is put into mixer and stir 3-6 minute, rotating speed is 80-100 rev/min;
(3) add water to the batch mixing of mixing after and face 5-10 minute, water temperature is 25-40 DEG C;
(4) dough of becoming reconciled is put into proofing box and proof 1.5-2.5 hour, proofing temperature is 30-35 DEG C;
(5) by dough stripping and slicing, shaping after proofing;
(6) dough of shaping is put into proofing box and carry out secondary fermentation, fermentation time 1-1.5 hour, fermentation temperature is 30-35 DEG C;
(7) baking oven that the bread after secondary is proofed is put into preheating cures 20-25min, and oven temperature is 170～180 DEG C.
comparative example 3
(1) prepare raw material according to following proportioning: wheat flour 10%, starch 50%, alphalise starch 6%, yeast 0.4%, butter 5%, sugar alcohol sweetener 8%, fungal alpha-amylase 0.0005%, water surplus;
Described starch is farina, and described alphalise starch is potato alphalise starch;
(2) according to proportioning, raw material is put into mixer and stir 5 minutes, rotating speed is 95 revs/min;
(3) add water to the batch mixing of mixing after and face 10 minutes, water temperature is 32 DEG C;
(4) dough of becoming reconciled is put into proofing box and proof 2 hours, proofing temperature is 32 DEG C;
(5) by dough stripping and slicing, shaping after proofing;
(6) dough of shaping is put into proofing box and carry out secondary fermentation, fermentation time 1.2 hours, fermentation temperature is 32 DEG C;
(7) baking oven that the bread after secondary is proofed is put into preheating cures 25min, and oven temperature is 180 DEG C.
comparative example 4
(1) prepare raw material according to following proportioning: wheat flour 70%, yeast 0.4%, butter 5%, white sugar 10%, fungal alpha-amylase 0.0005%, water surplus;
(2) according to proportioning, raw material is put into mixer and stir 5 minutes, rotating speed is 95 revs/min;
(3) add water to the batch mixing of mixing after and face 10 minutes, water temperature is 32 DEG C;
(4) dough of becoming reconciled is put into proofing box and proof 2 hours, proofing temperature is 32 DEG C;
(5) by dough stripping and slicing, shaping after proofing;
(6) dough of shaping is put into proofing box and carry out secondary fermentation, fermentation time 1.2 hours, fermentation temperature is 32 DEG C;
(7) baking oven that the bread after secondary is proofed is put into preheating cures 25min, and oven temperature is 180 DEG C.
Embodiment 1-5 and the prepared bread of comparative example 1-4 are detected; Testing result is as table 1;
Table 1:
By 20 trained sensory evaluation persons, embodiment 1-5 and the prepared bread of comparative example 1-4 are carried out to quality sensory evaluation; Evaluation field comprises: specific volume, color and luster, quality, smoothness, bullet flexibility, cored, mouthfeel, texture structure; (taking conventional bread as metewand, supposing that every evaluation score of conventional bread is full marks) evaluation result is as table 2;
Table 2
。
Claims (5)
1. the special bread of diabetic nephropathy, it is characterized in that, its raw material is: wheat flour 10-15%, starch 40-60%, alphalise starch 2-8%, resistant starch 3-10%, yeast 0.2-0.4%, soluble dietary fiber 2-6%, butter 4-6%, lecithin 0.1-0.5%, sugar alcohol sweetener 8-12%, fungal alpha-amylase 0.0002-0.0005%, water surplus; Described percentage is mass percent.
2. the special bread of diabetic nephropathy according to claim 1, is characterized in that,
Described sugar alcohol sweetener is: the mixture that one or more in xylitol, D-sorbite, mannitol, lactitol mix with arbitrary proportion;
Described starch is: the mixture that one or more in wheat starch, cornstarch, farina mix with arbitrary proportion;
Described resistant starch is: the mixture that one or more in amylomaize, beta cyclodextrin, CMS mix with arbitrary proportion;
Described alphalise starch is: the mixture that the one or both in potato alphalise starch, cassava alphalise starch is mixed with arbitrary proportion;
Described soluble dietary fiber is: the mixture that one or more of the dietary fiber of glucan dietary fiber, inulin dietary fiber, Konjak dietary fiber, pectin and plant origin mix with arbitrary proportion.
3. the special bread of diabetic nephropathy according to claim 1, is characterized in that, starch used adopts farina.
4. the special bread of diabetic nephropathy according to claim 1, it is characterized in that, raw materials used proportioning is: wheat flour 10%, starch 50%, alphalise starch 6%, resistant starch 6%, yeast 0.4%, soluble dietary fiber 6%, butter 5%, lecithin 0.5%, sugar alcohol sweetener 8%, fungal alpha-amylase 0.0005%, water surplus.
5. according to the special bread of the diabetic nephropathy described in any one in claim 1～4, it is characterized in that, adopt following method to be prepared from:
(1) according to proportioning, raw material is put into mixer and stir 3-6 minute, rotating speed is 80-100 rev/min;
(2) add water to the batch mixing of mixing after and face 5-10 minute, water temperature is 25-40 DEG C;
(3) dough of becoming reconciled is put into proofing box and proof 1.5-2.5 hour, proofing temperature is 30-35 DEG C;
(4) by dough stripping and slicing, shaping after proofing;
(5) dough of shaping is put into proofing box and carry out secondary fermentation, fermentation time 1-1.5 hour, fermentation temperature is 30-35 DEG C;
(6) baking oven that the bread after secondary is proofed is put into preheating cures 20-25min, and oven temperature is 170～180 DEG C.
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| CN111374164A (en) * | 2020-05-09 | 2020-07-07 | 济南沃德爱礼食品有限公司 | Low-GI-value cake and preparation method thereof |
| CN111938156A (en) * | 2020-08-14 | 2020-11-17 | 良品铺子股份有限公司 | Sugar-controlling preparation, baked food and processing method of baked food |
| CN113973869A (en) * | 2021-10-28 | 2022-01-28 | 上海究本科技有限公司 | Premixed flour and bread of high-cereal dietary fiber staple food reconstituted bread and preparation method of premixed flour and bread |
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