CN104187340A - Special steamed bun for diabetic nephropathy and making method thereof - Google Patents

Abstract

The invention relates to a steamed bun specially used for diabetic nephropathy and a preparation method thereof, belonging to the technical field of clinical nutrition food. The steamed bread of the invention is prepared from wheat flour, starch, α-starch, resistant starch, yeast, soluble dietary fiber and fungal α-amylase. The steamed bread has a protein content of less than 2.2%, and compared with the existing starchy steamed bread, it has larger specific volume, less viscosity and better elasticity; its quality sensory evaluation is similar to that of the commercially available steamed bread. In addition, the invention also solves the problems of difficult dough fermentation, poor dough extensibility, poor elasticity and easy breakage, insufficient hardness and insufficient water holding capacity existing in the existing starch steamed bread production process.

Description

Special steamed bun for diabetic nephropathy and its preparation method

technical field

The present invention relates to a special steamed bun for diabetic nephropathy and its production method, belonging to the technical field of clinical nutritional food.

Background technique

Diabetic nephropathy (DN) is one of the most serious and common chronic complications of diabetes mellitus (DM). DN is a lifelong kidney disease characterized by glomerulosclerosis induced by diabetes and is the leading cause of death in diabetic patients. reason. A large number of clinical studies have proved that diet therapy is a necessary condition for curing early kidney damage, and it is also an effective means to delay the development of diabetic nephropathy in the middle and late stages. Diet therapy is very important for the correction of renal function and blood sugar control in diabetic patients. In order to ensure daily high-quality protein intake, removing or reducing non-high-quality protein in staple food is the basis and key to control protein intake of DN patients and delay the progression of DN. The protein content in starch is extremely low (the protein content is about 0.6%), which can provide the necessary calories for the human body, and the price is low, making it an ideal raw material for the staple food of DN patients.

For the low-protein dietary requirements of diabetic nephropathy patients, starch is generally used to partially or completely replace wheat flour as the main ingredient to prepare low-protein foods. Mantou, traditional pasta of the Han nationality, is a food fermented and steamed from flour. However, there are many technical problems in the process of using starch to partially or completely replace wheat flour as raw material to make high-starch steamed buns; Insufficient wheat flavor, small specific volume, high viscosity, poor elasticity, poor chewiness, and cracking. Because of the poor sensory quality of steamed buns, clinical patients have poor compliance with the product and cannot eat it for a long time. the

Alpha starch has many excellent characteristics, such as rapid gelatinization in cold water, strong cohesive force, high toughness, and convenient use. At present, simply adding pregelatinized starch such as α-starch instead of gluten to starch steamed bread solves the problem of enhancing the elasticity and extensibility of the dough; but α-starch cannot replace the function of gluten to form a network structure with starch inside the steamed bread, and cannot solve the problem of steamed bread cracking The problem is that too much pregelatinized starch is added, and the viscosity is very large after heating, resulting in small specific volume and high viscosity of steamed bread.

Contents of the invention

The purpose of the present invention is to provide a special steamed bun for diabetic nephropathy with low protein content and a quality and sense of quality close to that of conventional steamed buns.

Another object of the present invention is to provide a method for preparing the aforementioned steamed buns for diabetic nephropathy.

At present, it has been clinically proven that increasing dietary fiber in the diet for a long time can reduce insulin requirements and control postprandial metabolism, which is an auxiliary measure to control blood sugar. Soluble dietary fiber is a type of fiber that can be dissolved in water and can absorb water to swell, and can be fermented by microorganisms in the large intestine. Resistant starch, also known as enzyme-resistant starch and indigestible starch, cannot be enzymatically hydrolyzed in the small intestine, but can undergo fermentation reactions with volatile fatty acids in the human gastrointestinal tract and colon. Due to slow digestion and absorption, resistant starch does not cause blood sugar to rise too quickly after eating, that is, it can regulate blood sugar levels, so it becomes a functional starch, which is especially suitable for diabetics. After eating resistant starch, it is not easy to be hungry and helps Maintain normal blood sugar in diabetic patients.

Adding a certain amount of α-starch, soluble dietary fiber and resistant starch in the process of preparing high-starch steamed bread can reduce the glycemic index (GI) of the prepared high-starch steamed bread and reduce the dependence of diabetic patients on insulin; It can increase the elasticity and hardness of the dough and improve the water holding capacity of the dough. However, there are still problems such as poor dough extensibility, easy breakage, insufficient gluten strength, and rough surface during the production process. The high-starch steamed bread produced has problems such as cracking, high viscosity, poor chewiness, and poor taste.

Fungal amylase, also known as fungal α-amylase (1,4-α-D-glucan hydrolase), is refined from Aspergillus oryzae through submerged culture, extraction and other processes. The enzyme is an endo-amylase, which can rapidly hydrolyze the α-1,4 glucosidic bond in gelatinized starch, amylose and amylopectin aqueous solution to produce soluble dextrin and a small amount of maltose and glucose. Adding α-starch and fungal α-amylase in the process of preparing high-starch steamed bread at the same time can solve the problem of improving the internal structure of steamed bread and increasing the softness of the internal tissue; Roughness and other problems, the high-starch steamed bread made has problems of cracking, high viscosity, poor elasticity, and easy breakage.

While adding a certain amount of soluble dietary fiber, resistant starch and α-starch, adding a small amount of fungal α-amylase can produce high-quality starch with high sensory evaluation, especially large specific volume, small viscosity and good elasticity. high-starch steamed buns.

Technical scheme of the present invention:

A special steamed bun for diabetic nephropathy, the raw materials of which are: 10-15% of wheat flour, 40-60% of starch, 2-8% of α-starch, 3-10% of resistant starch, 0.2-0.4% of yeast, 2-2% of soluble dietary fiber 6%, fungal α-amylase 0.0002-0.0005%, water balance; The percentage is a mass percentage.

The starch is: wheat starch, corn starch, potato starch, or a mixture of two or more mixed in any proportion;

The resistant starch is: a mixture of one or more of high amylose corn starch, β-cyclodextrin, and carboxymethyl starch mixed in any proportion;

The α-starch is: one of potato α-starch and tapioca α-starch or a mixture of both in any proportion;

The soluble dietary fiber is: dextran dietary fiber, inulin dietary fiber, konjac dietary fiber, pectin and plant-derived dietary fiber (for example, derived from wheat bran, wheat aleurone layer, oat, buckwheat, yam, pea , broad bean, sorghum, etc.) or a mixture of two or more in any proportion.

The steamed bread prepared with the above raw materials has a protein content of less than 2.2%, its quality sensory evaluation is greatly improved, and its taste is similar to that of commercially available steamed bread.

The GI of potato starch, sweet potato starch, wheat starch, tapioca starch, lotus root starch, and corn starch were screened, and it was found that the GI of potato was the lowest. And comparing steamed buns prepared with potato starch with steamed buns prepared with other starches, it was found that the quality sensory evaluation of steamed buns prepared with potato starch was higher and closer to the evaluation of conventional steamed buns. Therefore, in the above method, the starch preferably adopts potato starch.

The above steamed buns for diabetic nephropathy, the optimal ratio of raw materials used is: 10% wheat flour, 50% starch, 6% α-starch, 6% resistant starch, 0.4% yeast, 6% soluble dietary fiber, fungal α-amylase 0.0005%, water balance.

The processing conditions of steamed bread, such as cooking time and temperature, humidity, extrusion and other treatments will change the GI value of steamed bread. On the basis of ensuring high-quality sensory evaluation, in order to further reduce the GI value of steamed buns; the above-mentioned steamed buns for diabetic nephropathy are preferably prepared by the following method:

(1) Put the raw materials into the powder mixer according to the proportion and stir for 3-6 minutes at a speed of 80-100 rpm;

(2) Add water to the mixed material and knead the dough for 10-12 minutes, the water temperature is 25-40°C;

(3) Put the reconciled dough into the proofing box for 60 minutes, and the proofing temperature is 30-35°C;

(4) The dough is put into the steamed bun machine to form, and the steamed bun blank is obtained;

(5) Put the steamed buns into the steamer and steam for 20-25 minutes.

Beneficial effect

(1) The protein content is controlled below 2.2%, which can fully meet the needs of DN patients for a low-protein diet;

(2) Low GI can enable DN patients to effectively control blood sugar, and has a significant effect on the clinical nutritional support of DN patients;

(3) Solve the problems of poor dough extensibility, poor elasticity, easy breakage, insufficient hardness, and insufficient water holding capacity in the production process.

(4) The dough is easy to ferment;

(5) The quality sensory evaluation of the steamed bread of the present invention is close to that of the conventional steamed bread; especially in terms of specific volume, elasticity, extensibility and chewiness, it is almost the same as the conventional steamed bread.

Description of drawings

Figure 1 is pure starch steamed bread;

Fig. 2 is the steamed bun prepared by Comparative Example 1 and Comparative Example 2, the left side is the steamed bun of Comparative Example 1, and the right side is the steamed bun of Comparative Example 2;

Fig. 3 is steamed bun of the present invention and ordinary steamed bun, the left side is the steamed bun of embodiment 2, and the right side is the ordinary steamed bun.

Detailed ways

Example 1

    (1) Prepare raw materials according to the following ratio: 10% wheat flour, 60% starch, 2% α-starch, 3% resistant starch, 0.2% yeast, 2% soluble dietary fiber, 0.0002% fungal α-amylase, water margin;

The starch is potato starch, and the resistant starch is high amylose corn starch; the α-starch is potato α-starch; the soluble dietary fiber is: dextran dietary fiber, inulin dietary fiber, konjac dietary fiber and Pectin is mixed according to 1:1:1:1;

(2) Put the raw materials into the powder mixer according to the proportion and stir for 5 minutes at a speed of 95 rpm;

(3) Add water to the mixed material and knead the dough for 10 minutes, the water temperature is 32°C;

(4) Put the reconciled dough into the proofing box for 60 minutes, and the proofing temperature is 32°C;

(5) The dough is put into the steamed bun machine to form, and the steamed bun blank is obtained;

(6) Put the steamed bun base into the steamer and steam for 25 minutes.

Example 2

(1) Prepare raw materials according to the following ratio: 10% wheat flour, 50% starch, 6% α-starch, 6% resistant starch, 0.4% yeast, 6% soluble dietary fiber, 0.0005% fungal α-amylase, water margin;

The starch is potato starch, and the resistant starch is high amylose corn starch; the α-starch is potato α-starch; the soluble dietary fiber is: dextran dietary fiber, inulin dietary fiber, konjac dietary fiber and Pectin is mixed according to 1:1:1:1;

(2) Put the raw materials into the powder mixer according to the proportion and stir for 5 minutes at a speed of 95 rpm;

(3) Add water to the mixed material and knead the dough for 10 minutes, the water temperature is 32°C;

(4) Put the reconciled dough into the proofing box for 60 minutes, and the proofing temperature is 32°C;

(5) The dough is put into the steamed bun machine to form, and the steamed bun blank is obtained;

(6) Put the steamed bun base into the steamer and steam for 25 minutes.

Example 3

(1) Prepare raw materials according to the following ratio: 15% wheat flour, 40% starch, 8% α-starch, 10% resistant starch, 0.2% yeast, 6% soluble dietary fiber, 0.0005% fungal α-amylase, water margin;

The starch is potato starch, and the resistant starch is high amylose corn starch; the α-starch is potato α-starch; the soluble dietary fiber is: dextran dietary fiber, inulin dietary fiber, konjac dietary fiber and Pectin is mixed according to 1:1:1:1;

(2) Put the raw materials into the powder mixer according to the proportion and stir for 5 minutes at a speed of 95 rpm;

(3) Add water to the mixed material and knead the dough for 10 minutes, the water temperature is 32°C;

(4) Put the reconciled dough into the proofing box for 60 minutes, and the proofing temperature is 32°C;

(5) The dough is put into the steamed bun machine to form, and the steamed bun blank is obtained;

(6) Put the steamed bun base into the steamer and steam for 25 minutes.

Example 4

(1) Prepare raw materials according to the following ratio: 10% wheat flour, 50% starch, 6% α-starch, 6% resistant starch, 0.4% yeast, 6% soluble dietary fiber, 0.0005% fungal α-amylase, water margin.

The starch is: wheat starch, the resistant starch is: high amylose corn starch; the α-starch is: potato α-starch; the soluble dietary fiber is: dextran dietary fiber, inulin dietary fiber, konjac A mixture of dietary fiber and pectin at a ratio of 1:1:1:1;

(2) Put the raw materials into the powder mixer according to the proportion and stir for 5 minutes at a speed of 95 rpm;

(3) Add water to the mixed material and knead the dough for 10 minutes, the water temperature is 32°C;

(4) Put the reconciled dough into the proofing box for 60 minutes, and the proofing temperature is 32°C;

(5) The dough is put into the steamed bun machine to form, and the steamed bun blank is obtained;

(6) Put the steamed bun base into the steamer and steam for 25 minutes.

Example 5

(1) Prepare raw materials according to the following ratio: 10% wheat flour, 50% starch, 6% α-starch, 6% resistant starch, 0.4% yeast, 6% soluble dietary fiber, 0.0005% fungal α-amylase, water margin.

The starch is: potato starch, and the resistant starch is: high amylose corn starch; the α-starch is: potato α-starch; the soluble dietary fiber is: dextran dietary fiber, inulin dietary fiber, konjac A mixture of dietary fiber and pectin at a ratio of 1:1:1:1;

(2) Put the flour and 2% yeast into the mixer and stir for 5 minutes at a speed of 95 rpm;

(3) Add 60% water to the mixed flour and knead the dough for 10 minutes, the water temperature is 32°C;

(4) Put the reconciled dough into the proofing box for 60 minutes, and the proofing temperature is 32°C;

(5) The dough is put into the steamed bun machine to form, and the steamed bun blank is obtained;

(6) Put the steamed buns into the steamer and steam for 25 minutes.

Comparative example 1

(1) Prepare raw materials according to the following ratio: 10% wheat flour, 50% starch, 6% α-starch, 6% resistant starch, 0.4% yeast, 6% soluble dietary fiber, and the rest of water;

The starch is potato starch, and the resistant starch is high amylose corn starch; the α-starch is potato α-starch; the soluble dietary fiber is: dextran dietary fiber, inulin dietary fiber, konjac dietary fiber and Pectin is mixed according to 1:1:1:1;

((2) Put the raw materials into the powder mixer according to the ratio and stir for 5 minutes at a speed of 95 rpm;

(3) Add water to the mixed material and knead the dough for 10 minutes, the water temperature is 32°C;

(4) Put the reconciled dough into the proofing box for 60 minutes, and the proofing temperature is 32°C;

(5) The dough is put into the steamed bun machine to form, and the steamed bun blank is obtained;

(6) Put the steamed bun base into the steamer and steam for 25 minutes.

Comparative example 2

(1) Prepare raw materials according to the following proportions: 10% wheat flour, 50% starch, 6% α-starch, 0.4% yeast, 0.0005% fungal α-amylase, and the remainder of water; the starch is potato starch, and the α-starch is potato α-starch;

(2) Put the raw materials into the powder mixer according to the proportion and stir for 5 minutes at a speed of 95 rpm;

(3) Add water to the mixed material and knead the dough for 10 minutes, the water temperature is 32°C;

(4) Put the reconciled dough into the proofing box for 60 minutes, and the proofing temperature is 32°C;

(5) The dough is put into the steamed bun machine to form, and the steamed bun blank is obtained;

(6) Put the steamed buns into the steamer and steam for 25 minutes.

Comparative example 3

(1) Prepare raw materials according to the following ratio: 10% wheat flour, 50% starch, 6% α-starch, 0.4% yeast, and the rest of water; the starch is potato starch, and the α-starch is potato α-starch ;

(2) Put the raw materials into the powder mixer according to the proportion and stir for 5 minutes at a speed of 95 rpm;

(3) Add water to the mixed material and knead the dough for 10 minutes, the water temperature is 32°C;

(4) Put the reconciled dough into the proofing box for 60 minutes, and the proofing temperature is 32°C;

(5) The dough is put into the steamed bun machine to form, and the steamed bun blank is obtained;

(6) Put the steamed buns into the steamer and steam for 25 minutes.

Comparative example 4

(1) Prepare raw materials according to the following ratio: 62% wheat flour, 2% yeast, and the rest of water;

(2) Put the flour and 2% yeast into the mixer and stir for 5 minutes at a speed of 95 rpm;

(3) Add 35% water to the mixed flour and knead the dough for 10 minutes, the water temperature is 32°C;

(4) Put the reconciled dough into the proofing box for 60 minutes, and the proofing temperature is 32°C;

(5) The dough is put into the steamed bun machine to form, and the steamed bun blank is obtained;

(6) Put the steamed buns into the steamer and steam for 25 minutes.

Detect the steamed buns prepared in Examples 1-5 and Comparative Examples 1-4; the test results are shown in Table 1;

Table 1:

the protein content glycemic index GI Example 1 1.23% 54 Example 2 1.28% 52 Example 3 1.31% 55 Example 4 1.29% 69 Example 5 1.27% 63 Comparative example 1 1.31% 55 Comparative example 2 1.23% 67 Comparative example 3 1.28% 87 Comparative example 4 10.33% 89

Twenty trained sensory evaluators evaluated the quality of the steamed buns prepared in Examples 1-5 and Comparative Examples 1-4 and cooled at room temperature for 15 minutes, and the evaluation process was completed within 10 minutes. Evaluation areas include: specific volume (20 points), appearance (15 points), texture (15 points), elasticity and toughness (20 points), viscosity (15 points), odor (15 points); the total score of steamed buns is one of the above items and. evaluation standard:

Specific volume: Weigh with electronic balance, measure volume with rapeseed substitution method, and calculate specific volume; 2.3ml/g is the full score, and 1 point will be deducted for every 0.1 less

Appearance: smooth, symmetrical, straight skin: 12.1-15 points; medium: 9.1-12 points; rough skin, hard lumps, asymmetric shape: 1-9 points;

Organization: Small and uniform stomata in longitudinal section: 12.1-15 points, medium: 9.1-12 points, large and uneven pores: 1-9 points;

Elasticity: good recovery when pressed with fingers, bite force 16.1-20 points, moderate 12.1-16 points, recovery and bite force difference 1-12 points;

Stickiness: refreshing and not sticky teeth: 12.1-15 points, medium 9.1-12 points, not refreshing, sticky 1-9 points;

Smell: Fragrance or wheat fragrance, light sweetness, no unpleasant smell: 12.1-15 points, moderate 9.1-12 points, unpleasant smell 1-12 points;

The evaluation results are shown in Table 2:

Table 2

the specific volume Exterior organize Elasticity viscosity odor total score Example 1 19.1 14.3 13.9 18.6 13.1 12.9 91.9 Example 2 19.5 14.5 14.3 19.3 13.6 13.1 94.3 Example 3 19.0 14.2 13.8 18.2 13.2 12.6 91 Example 4 18.8 14.3 13.4 17.6 14.1 12.1 90.3 Example 5 18.2 13.9 13.2 17.5 13.4 11.7 87.9 Comparative example 1 12.7 11.4 10.5 16.8 9.6 10.6 71.6 Comparative example 2 13.3 10.9 13.0 13.7 11.2 10.5 72.6 Comparative example 3 12.5 10.3 11.5 16.5 10.7 10.8 72.3 Comparative example 4 20 15 15 20 15 15 100

Claims (5)

1. A special steamed bun for diabetic nephropathy, characterized in that its raw materials are: wheat flour 10-15%, starch 40-60%, α-starch 2-8%, resistant starch 3-10%, yeast 0.2-0.4% , soluble dietary fiber 2-6%, fungal α-amylase 0.0002-0.0005%, water balance; said percentage is a mass percentage. 2. The special steamed bun for diabetic nephropathy according to claim 1, characterized in that: The starch is: wheat starch, corn starch, potato starch, or a mixture of two or more mixed in any proportion; The resistant starch is: a mixture of one or more of high amylose corn starch, β-cyclodextrin, and carboxymethyl starch mixed in any proportion; The α-starch is: one of potato α-starch and tapioca α-starch or a mixture of both in any proportion; The soluble dietary fiber is a mixture of one or more of dextran dietary fiber, inulin dietary fiber, konjac dietary fiber, pectin and plant-derived dietary fiber mixed in any proportion. 3. The special steamed bun for diabetic nephropathy according to claim 1, wherein the starch adopts potato starch. 4. The special steamed bun for diabetic nephropathy according to claim 1, characterized in that the ratio of raw materials used is: 10% wheat flour, 50% starch, 6% α-starch, 6% resistant starch, 0.4% yeast, soluble Dietary fiber 6%, fungal α-amylase 0.0005%, water balance. 5. The special steamed bun for diabetic nephropathy according to any one of claims 1-4, characterized in that it is prepared by the following method: (1) Put the raw materials into the powder mixer according to the proportion and stir for 3-6 minutes at a speed of 80-100 rpm; (2) Add water to the mixed material and knead the dough for 10-12 minutes, the water temperature is 25-40°C; (3) Put the reconciled dough into the proofing box for 60 minutes, and the proofing temperature is 30-35°C; (4) The dough is put into the steamed bun machine to form, and the steamed bun blank is obtained; (5) Put the steamed buns into the steamer and steam for 20-25 minutes.