CN104115890B - A kind of special bread of diabetic nephropathy and preparation method - Google Patents
A kind of special bread of diabetic nephropathy and preparation method Download PDFInfo
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Abstract
The present invention relates to the special bread of a kind of diabetic nephropathy and preparation method, belong to clinical nutrition food technology field. Bread of the present invention is prepared from taking wheat flour, starch, alphalise starch, resistant starch, yeast, soluble dietary fiber, butter, lecithin, sugar alcohol sweetener, fungal alpha-amylase as raw material. This bread, its protein content is 2%, compared with existing starch bread, it is that specific volume is large, viscosity is little, good springiness; Its quality sensory evaluation is similar to commercially available bread. In addition, the present invention also solved the dough that exists in existing starch bread making process easily fermentation and bake process dough extend excessive, the problem such as loaf volume dwindles, lacks flexibility, bread cored structure is coarse, quality is 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), and DN is a kind of lifelongThe kidney trouble of property, its principal character is the glomerulosclerosis being caused by diabetes, is diabetic's major causes of death. GreatlyAmount clinical research proves: dietary therapy is the necessary condition of curing early nephropathy, is also to delay middle and advanced stage diabetic nephropathyThe effective means of development. Dietary therapy is extremely important for correction and the glycemic control of diabetic's renal function. In order to protectCard good protein intake every day, removes or reduces the non-prime albumen in staple food, is to control DN patient's protein to take in, prolongBasis and the key point of slow DN progress. Protein content extremely low (protein content is in 0.6% left and right) in starch, can provide the human body mustThe heat needing, and cheap, become 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 wheatPowder is prepared low-protein food as major ingredient. Conventional bread is taking wheat flour as primary raw material, adds water and is modulated into dough, through sending outFerment, integer, moulding, bake, bakery product that the process such as cooling processes, be common staple food. But adopt starch partOr 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 completely;In addition, reach after gelatinization point because starch is heated, viscosity sharply increases, and causes that bread viscosity is large, poor flexibility, chewabilityPoor, exterior quality is poor; The available nitrogenous source of culture propagation lacks, and aerogenesis is poor, causes bread specific volume little; Because bread sense organ productMatter is poor, causes 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, improves high by adding α converted starchThe quality sense organ of starch bread, the disclosed low-protein food level of CN101385543 its preparation method, by adding a certain amount of milkImprove the quality sense organ of high starch bread with egg white. The disclosed low-protein food level of CN101945587 its preparation method, passes throughAdd the quality sense organ that a certain amount of alpha-glucosidase improves high starch bread. But, adopt above-mentioned three kinds of methods preparedHigh starch bread compared with adopting the conventional bread prepared of wheat flour, appoint so to have that bread specific volume is little, viscosity large, poor flexibility,The problems such as 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 indiscriminate diabetes of conventional breadThe special bread of ephrosis.
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 generation after having mealThanking, is as a kind of ancillary method of controlling blood sugar. Soluble dietary fiber, being dissolvable in water water again can imbibition, and can quiltIn large intestine, a fiber of microorganism glycolysis, is often present in plant cell liquor and cytoplasm, mainly contain pectin, natural plant gum,Viscose etc. Resistant starch (resistantstarch) claims again enzyme resistant starch and indigestibility starch, can not be by enzyme in small intestineSeparate, 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, foodWith after not cause blood sugar to raise too fast, namely can regulating blood glucose levels, therefore become a kind of functional starch, suitable especiallyPatients with diabetes mellitus, is not easy hunger after edible resistant starch, contributes to diabetes patient to maintain normal blood sugar.
In the high starch bread process of preparation, add a certain amount of alphalise starch, soluble dietary fiber and resistant starch simultaneouslyThe glycemic index (GI) that can reduce prepared high starch bread, alleviates the dependence of diabetic to insulin;And play unexpectedly the effect of increase dough elasticity and hardness, raising dough moisture holding capacity. But still deposit in manufacturing processIn problems such as dough extensibility is poor, easily broken, biceps is not enough, rough surface, there is cracking, viscosity in the high starch bread of makingThe problems such as greatly, chewability is poor, mouthfeel is poor.
Lecithin (lecithin), chemical name: phosphatid ylcholine (Phosphatidylcholine); Every day edible 20Soybean lecithin more than gram, 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 ofAlphalise starch and lecithin, prepared high starch bread can alleviate the dependence of diabetic to insulin; But itsQuality sense organ does not obviously improve. Fungal amylase has another name called fungal alpha-amylase (Isosorbide-5-Nitrae-α-D-glucan hydrolase), be byAspergillus oryzae Wa Er refines and forms through operations such as deep layer cultivation, extractions. This enzyme is endo-amylase, can be hydrolyzed rapidly gelling and form sedimentα-Isosorbide-5-Nitrae glucoside bond of powder, amylose and amylopectin aqueous solution inside, produce soluble dextrins and minority maltose andGlucose. In the high starch bread process of preparation, add alphalise starch and fungal alpha-amylase, can improve bread internal structure, increaseAdd outside interior tissue pliability; But other aspects of the quality sensory evaluation to prepared high starch bread are not obviouslyImpact. 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. ThisBody empty calory, or contain very low heat.
And in adding a certain amount of soluble dietary fiber, resistant starch and alphalise starch, add specified quantitative ovum phosphorusFat and a small amount of fungal alpha-amylase can prepare that high-quality sensory evaluation, especially specific volume are large, viscosity is little, good springinessHigh starch bread.
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%, anti-Property starch 3-10%, yeast 0.2-0.4%, soluble dietary fiber 2-6%, butter 4-6%, lecithin 0.1-0.5%, sugar alcohol sweet tasteAgent 8-12%, fungal alpha-amylase 0.0002-0.0005%, water surplus; Described percentage is mass percent.
Described sugar alcohol sweetener is: one or more in xylitol, D-sorbite, mannitol, lactitol withThe mixture that arbitrary proportion mixes;
Described starch is: one or more in wheat starch, cornstarch, farina mix with arbitrary proportionMixture;
Described resistant starch is: one or more in amylomaize, beta cyclodextrin, CMS withThe mixture that arbitrary proportion mixes;
Described alphalise starch is: it is mixed that the one or both in potato alphalise starch, cassava alphalise starch is mixed with arbitrary proportionCompound;
Described soluble dietary fiber is: glucan dietary fiber, inulin dietary fiber, Konjak dietary fiber, pectin andThe dietary fiber (for example, being derived from wheat bran, wheat aleurone layer, oat, buckwheat, Chinese yam, pea, broad bean, Chinese sorghum etc.) of plant originOne or more with arbitrary proportion mix mixtures.
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.
By the bread that adopts farina to prepare discovery compared with the bread that adopts other starch to prepare, adopt potatoThe evaluation that the quality sensory evaluation of bread prepared by starch is higher, more approach conventional bread. So, said method, starch is preferredAdopt farina.
The special bread of above-mentioned diabetic nephropathy, raw materials used optimum ratio is: wheat flour 10%, starch 50%, alphalise starch6%, resistant starch 6%, yeast 0.4%, soluble dietary fiber 6%, butter 5%, lecithin 0.5%, sugar alcohol sweetener 8%, fungi α-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 nephropathyPreferably 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 is30-35℃；
(6) baking oven that the bread after secondary is proofed is put into preheating cures 20-25min, and oven temperature is 170～180℃。
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 and the bake process dough that in manufacturing process, exist and extended excessively, loaf volume dwindles, lacksThe problems such as elasticity, 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 at specific volume, elasticity, ductility andChewability aspect is 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%, yeast0.2%, soluble dietary fiber 2%, butter 4%, lecithin 0.1%, sugar alcohol sweetener 12%, fungal alpha-amylase 0.0002%, waterSurplus;
Described starch is farina, and described resistant starch is amylomaize; Described alphalise starch is potatoAlphalise starch; Described soluble dietary fiber is: glucan dietary fiber, inulin dietary fiber, Konjak dietary fiber and pectin are pressedAccording 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℃；
(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%, yeast0.4%, more than soluble dietary fiber 6%, butter 5%, lecithin 0.5%, sugar alcohol sweetener 8%, fungal alpha-amylase 0.0005%, waterAmount;
Described starch is farina, and described resistant starch is amylomaize; Described alphalise starch is potatoAlphalise starch; Described soluble dietary fiber is: glucan dietary fiber, inulin dietary fiber, Konjak dietary fiber and pectin are pressedAccording 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℃；
(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%, yeast0.2%, more than soluble dietary fiber 6%, butter 6%, lecithin 0.1%, sugar alcohol sweetener 8%, fungal alpha-amylase 0.0005%, waterAmount;
Described starch is farina, and described resistant starch is amylomaize; Described alphalise starch is potatoAlphalise starch; Described soluble dietary fiber is: glucan dietary fiber, inulin dietary fiber, Konjak dietary fiber and pectin are pressedAccording 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℃；
(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%, yeast0.4%, more than soluble dietary fiber 6%, butter 5%, lecithin 0.5%, sugar alcohol sweetener 8%, fungal alpha-amylase 0.0005%, waterAmount;
Described starch is: wheaten starch, and described resistant starch is: amylomaize; Described alphalise starch is: potatoAlphalise starch; Described soluble dietary fiber is: glucan dietary fiber, inulin dietary fiber, Konjak dietary fiber and pectin are pressedAccording 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℃；
(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%, yeast0.4%, more than soluble dietary fiber 6%, butter 5%, lecithin 0.5%, sugar alcohol sweetener 8%, fungal alpha-amylase 0.0005%, waterAmount;
Described starch is: farina, and described resistant starch is: amylomaize; Described alphalise starch is: Ma LingPotato alphalise starch; Described soluble dietary fiber is: glucan dietary fiber, inulin dietary fiber, Konjak dietary fiber and pectinAccording 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℃；
(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%, yeast0.4%, 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 potatoAlphalise starch; Described soluble dietary fiber is: glucan dietary fiber, inulin dietary fiber, Konjak dietary fiber and pectin are pressedAccording 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℃；
(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%, ovumPhosphatidase 10 .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 is30-35℃；
(7) baking oven that the bread after secondary is proofed is put into preheating cures 20-25min, and oven temperature is 170～180℃。
Comparative example 3
(1) prepare raw material according to following proportioning: wheat flour 10%, starch 50%, alphalise starch 6%, yeast 0.4%, butter 5%, sugarAlcohol 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℃；
(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%, fungi alphalise starchEnzyme 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℃；
(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 qualitySensory evaluation; Evaluation field comprises: specific volume, color and luster, quality, smoothness, bullet flexibility, cored, mouthfeel, texture structure; (with routineBread is metewand, supposes that every evaluation score of conventional bread is full marks) evaluation result is as table 2;
Table 2
。
Claims (4)
1. the special bread of diabetic nephropathy, is characterized in that, its raw material is: wheat flour 10-15%, starch 40-60%, α-shallow lakePowder 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: one or more in xylitol, D-sorbite, mannitol, lactitol are with arbitrarilyThe mixture that ratio is mixed;
Described starch is: it is mixed that one or more in wheat starch, cornstarch, farina mix with arbitrary proportionCompound;
Described resistant starch is: one or more in amylomaize, beta cyclodextrin, CMS are with arbitrarilyThe mixture that ratio is mixed;
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: glucan dietary fiber, inulin dietary fiber, Konjak dietary fiber, pectin and plantThe mixture that one or more of the dietary fiber in source mix with arbitrary proportion.
2. the special bread of diabetic nephropathy according to claim 1, is characterized in that, starch used adopts potato to form sedimentPowder.
3. the special bread of diabetic nephropathy according to claim 1, is characterized in that, raw materials used proportioning is: wheatPowder 10%, starch 50%, alphalise starch 6%, resistant starch 6%, yeast 0.4%, soluble dietary fiber 6%, butter 5%, lecithin0.5%, sugar alcohol sweetener 8%, fungal alpha-amylase 0.0005%, water surplus.
4. according to the special bread of the diabetic nephropathy described in any one in claim 1～3, it is characterized in that, adopt followingMethod is 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℃；
(6) baking oven that the bread after secondary is proofed is put into preheating cures 20-25min, and oven temperature is 170～180℃。
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