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

Special steamed bun for diabetic nephropathy and making method thereof Download PDF

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Publication number
CN104187340A
CN104187340A CN201410422293.2A CN201410422293A CN104187340A CN 104187340 A CN104187340 A CN 104187340A CN 201410422293 A CN201410422293 A CN 201410422293A CN 104187340 A CN104187340 A CN 104187340A
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starch
steamed bun
dietary fiber
special
diabetic nephropathy
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邱斌
杜方岭
徐同成
刘丽娜
陶海腾
刘玮
宗爱珍
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Institute of Agro Food Science and Technology of Shandong Academy of Agricultural Sciences
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Institute of Agro Food Science and Technology of Shandong Academy of Agricultural Sciences
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21Addition of substantially indigestible substances, e.g. dietary fibres
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/104Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107Addition or treatment with enzymes not combined with fermentation with microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Health & Medical Sciences (AREA)
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  • Confectionery (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention relates to a special steamed bun for diabetic nephropathy and a making method thereof, belonging to the technical field of clinical nutrition foods. The steamed bun disclosed by the invention is made from wheat meal, starch, alpha-starch, resistant starch, yeast, soluble dietary fibers and fungus alpha-amylase. The content of protein in the steamed bun is below 2.2%. Compared with an existing starch steamed bun, the special steamed bun has the advantages of large specific volume, small viscosity and good elasticity; the sensory evaluation on the quality of the special steamed bun is similar to that of a commercially available steamed bun. In addition, according to the special steamed bun, the problems that a dough is not easy to ferment, and is poor in extensibility, poor in elasticity and easy to break, and insufficient in hardness and water holding capacity in a making process of an existing starch steamed bun are solved.

Description

The special-purpose steamed bun of a kind of diabetic nephropathy and preparation method
Technical field
The present invention relates to the special-purpose steamed bun 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 kidney trouble of lifelong participation, and 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 guarantee 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.Steamed bun, Han nationality's tradition wheaten food, a kind of food being steamed into flour fermentation.But adopt starch partially or completely to replace wheat flour as raw material, to make in the process of high starch steamed bun and have a lot of technical problems; As: dough viscosity is large, extensibility is poor, elasticity is not enough, moisture holding capacity is poor, gluten cannot ferment less, and the high starch steamed bun of making exists wheat insufficient fragrance, specific volume is little, viscosity is large, poor flexibility, chewability are poor, the problem of cracking.Because steamed bun organoleptic quality is poor, cause clinical patient poor to the compliance of product, cannot eat for a long time.
α starch has many good characteristics, gelatinization as rapid in cold water, cohesive force is strong, toughness is high, easy to use etc.In starch steamed bun, add merely at present the pre-gelatinized starches such as α starch and replace gluten, although solved enhancing dough part elasticity and ductile problem; But α starch cannot replace gluten function with Starch formation network structure inner at steamed bun, cannot solve steamed bun problem of Cracking, and pre-gelatinized starch adds too much, very large once adding thermoviscosity, causes steamed bun specific volume little, and viscosity is large.
Summary of the invention
The object of the present invention is to provide the special-purpose steamed bun of the approaching diabetic nephropathy of the low and quality sense organ of a kind of protein content and conventional steamed bun.
Another object of the present invention is to provide the preparation method of the special-purpose steamed bun 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 be often present in plant cell liquor and cytoplasm by a fiber of microorganism glycolysis in large intestine, 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.
In the high starch steamed bun process of preparation, add the glycemic index (GI) that a certain amount of alphalise starch, soluble dietary fiber and resistant starch can reduce prepared high starch steamed bun simultaneously, alleviate the dependence of diabetic to insulin; Can play 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 steamed bun of making.
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 steamed bun process of preparation, add alphalise starch and fungal alpha-amylase simultaneously, can solve and improve steamed bun internal structure, increase interior tissue pliability problem; But in manufacturing process, still have the problems such as dough extensibility is poor, biceps is not enough, elasticity is not enough, rough surface, the high starch steamed bun of making exists that cracking, viscosity are large, poor flexibility, easily broken problem.
And when adding a certain amount of soluble dietary fiber, resistant starch and alphalise starch, add a small amount of fungal alpha-amylase can prepare high-quality, and sensory evaluation is high, and especially specific volume is large, viscosity is little, the high starch steamed bun of good springiness.
Technical scheme of the present invention:
The special-purpose steamed bun 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%, fungal alpha-amylase 0.0002-0.0005%, water surplus; Described percentage is mass percent.
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 for example, in the dietary fiber of glucan dietary fiber, inulin dietary fiber, Konjak dietary fiber, pectin and plant origin (, being derived from wheat bran, wheat aleurone layer, oat, buckwheat, Chinese yam, pea, broad bean, Chinese sorghum etc.) one or more mix with arbitrary proportion.
The steamed bun that adopts above-mentioned raw materials to prepare, its protein content is below 2.2%, and its quality sensory evaluation significantly improves, and its mouthfeel and commercially available steamed bun are approximate.
The GI such as the farina of screening, sweet potato starch, wheaten starch, tapioca, Rhizoma Nelumbinis starch, cornstarch, find that the GI of potato is minimum.And the steamed bun that adopts farina to prepare is compared to discovery with the steamed bun that adopts other starch to prepare, the evaluation that adopts the quality sensory evaluation of steamed bun prepared by farina higher, more approaches conventional steamed bun.So, said method, starch preferably adopts farina.
The special-purpose steamed bun 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%, fungal alpha-amylase 0.0005%, water surplus.
The processing conditions of steamed bun, such as the processing such as digestion time and temperature, humidity, extruding all can change the GI value of steamed bun.Guaranteeing on the basis of high-quality sensory evaluation, in order further to reduce the GI value of steamed bun; The special-purpose steamed bun 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) to the batch mixing of mixing, add after water and face 10-12 minute, water temperature is 25-40 ℃;
(3) dough of becoming reconciled is put into proofing box and proof 60min, proofing temperature is 30-35 ℃;
(4) dough is put into steamed bun making machine moulding, obtains steamed bun base;
(5) steamed bun base is put into steamer and steam 20-25min.
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, for DN patient's clinical nutrition support, has remarkable result;
(3) problem that solved that the dough extensibility existing in manufacturing process is poor, poor flexibility is easily broken, hardness is not enough, moisture holding capacity is not enough,
(4) dough easily ferments;
(5) the quality sensory evaluation of steamed bun of the present invention approaches the quality sensory evaluation of conventional steamed bun; Especially aspect specific volume, elasticity, ductility and chewability, almost consistent with conventional steamed bun.
Accompanying drawing explanation
Fig. 1 is pure starch steamed bun;
Fig. 2 is the steamed bun of comparative example 1 and comparative example 2 preparations, and left side is the steamed bun of comparative example 1, and right side is the steamed bun of comparative example 2;
Fig. 3 is steamed bun of the present invention and common steamed bun, and left side is the steamed bun of embodiment 2, and right side is common steamed bun.
The specific embodiment
embodiment 1
(1) according to following proportioning, prepare raw material: wheat flour 10%, starch 60%, alphalise starch 2%, resistant starch 3%, yeast 0.2%, soluble dietary fiber 2%, 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) to the batch mixing of mixing, add after water and face 10 minutes, water temperature is 32 ℃;
(4) dough of becoming reconciled is put into proofing box and proof 60min, proofing temperature is 32 ℃;
(5) dough is put into steamed bun making machine moulding, obtains steamed bun base;
(6) steamed bun base is put into steamer and steam 25min.
embodiment 2
(1) according to following proportioning, prepare raw material: wheat flour 10%, starch 50%, alphalise starch 6%, resistant starch 6%, yeast 0.4%, soluble dietary fiber 6%, 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) to the batch mixing of mixing, add after water and face 10 minutes, water temperature is 32 ℃;
(4) dough of becoming reconciled is put into proofing box and proof 60min, proofing temperature is 32 ℃;
(5) dough is put into steamed bun making machine moulding, obtains steamed bun base;
(6) steamed bun base is put into steamer and steam 25min.
embodiment 3
(1) according to following proportioning, prepare raw material: wheat flour 15%, starch 40%, alphalise starch 8%, resistant starch 10%, yeast 0.2%, soluble dietary fiber 6%, 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) to the batch mixing of mixing, add after water and face 10 minutes, water temperature is 32 ℃;
(4) dough of becoming reconciled is put into proofing box and proof 60min, proofing temperature is 32 ℃;
(5) dough is put into steamed bun making machine moulding, obtains steamed bun base;
(6) steamed bun base is put into steamer and steam 25min.
embodiment 4
(1) according to following proportioning, prepare raw material: wheat flour 10%, starch 50%, alphalise starch 6%, resistant starch 6%, yeast 0.4%, soluble dietary fiber 6%, 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) to the batch mixing of mixing, add after water and face 10 minutes, water temperature is 32 ℃;
(4) dough of becoming reconciled is put into proofing box and proof 60min, proofing temperature is 32 ℃;
(5) dough is put into steamed bun making machine moulding, obtains steamed bun base;
(6) steamed bun base is put into steamer and steam 25min.
embodiment 5
(1) according to following proportioning, prepare raw material: wheat flour 10%, starch 50%, alphalise starch 6%, resistant starch 6%, yeast 0.4%, soluble dietary fiber 6%, 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) flour, 2% yeast are put into mixer and stir 5 minutes, rotating speed is 95 revs/min;
(3) to the flour of mixing, add after 60% water and face 10 minutes, water temperature is 32 ℃;
(4) dough of becoming reconciled is put into proofing box and proof 60min, proofing temperature is 32 ℃;
(5) dough is put into steamed bun making machine moulding, obtains steamed bun base;
(6) steamed bun base is put into steamer and steam 25min.
comparative example 1
(1) according to following proportioning, prepare raw material: wheat flour 10%, starch 50%, alphalise starch 6%, resistant starch 6%, yeast 0.4%, soluble dietary fiber 6%, 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) are put into mixer according to proportioning by raw material and are stirred 5 minutes, and rotating speed is 95 revs/min;
(3) to the batch mixing of mixing, add after water and face 10 minutes, water temperature is 32 ℃;
(4) dough of becoming reconciled is put into proofing box and proof 60min, proofing temperature is 32 ℃;
(5) dough is put into steamed bun making machine moulding, obtains steamed bun base;
(6) steamed bun base is put into steamer and steam 25min.
comparative example 2
(1) according to following proportioning, prepare raw material: wheat flour 10%, starch 50%, alphalise starch 6%, yeast 0.4%, 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) to the batch mixing of mixing, add after water and face 10 minutes, water temperature is 32 ℃;
(4) dough of becoming reconciled is put into proofing box and proof 60min, proofing temperature is 32 ℃;
(5) dough is put into steamed bun making machine moulding, obtains steamed bun base;
(6) steamed bun base is put into steamer and steam 25min.
comparative example 3
(1) according to following proportioning, prepare raw material: wheat flour 10%, starch 50%, alphalise starch 6%, yeast 0.4%, 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) to the batch mixing of mixing, add after water and face 10 minutes, water temperature is 32 ℃;
(4) dough of becoming reconciled is put into proofing box and proof 60min, proofing temperature is 32 ℃;
(5) dough is put into steamed bun making machine moulding, obtains steamed bun base;
(6) steamed bun base is put into steamer and steam 25min.
comparative example 4
(1) according to following proportioning, prepare raw material: wheat flour 62%, yeast 2%, water surplus;
(2) flour, 2% yeast are put into mixer and stir 5 minutes, rotating speed is 95 revs/min;
(3) to the flour of mixing, add after 35% water and face 10 minutes, water temperature is 32 ℃;
(4) dough of becoming reconciled is put into proofing box and proof 60min, proofing temperature is 32 ℃;
(5) dough is put into steamed bun making machine moulding, obtains steamed bun base;
(6) steamed bun base is put into steamer and steam 25min.
Embodiment 1-5 and the prepared steamed bun of comparative example 1-4 are detected; Testing result is as table 1;
Table 1:
? Protein content Glycemic index GI
Embodiment 1 1.23% 54
Embodiment 2 1.28% 52
Embodiment 3 1.31% 55
Embodiment 4 1.29% 69
Embodiment 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
By 20 trained sensory evaluation persons to embodiment 1-5 and comparative example 1-4 prepared, at room temperature the steamed bread quality of cooling 15 min is evaluated, evaluation process completes in 10 min.Evaluation field comprises: specific volume (20 minutes), outward appearance (15 minutes), tissue (15 minutes), malleable (20 minutes), viscosity (15 minutes), smell (15 minutes); Steamed bun general comment is divided into above-mentioned every sum.Evaluation criterion:
Specific volume: with scales/electronic balance weighing, survey volume with rapeseed method of substitution, calculate specific volume; 2.3ml/g is full marks, often 0.1 detains 1 minute less
Outward appearance; Epidermis is smooth, symmetrical, very: 12.1-15 divides; Medium: 9.1-12 divides; Epidermis is coarse, have lump, shape is asymmetric: 1-9 divides;
Tissue: vertical section pore is little and even: 12.1-15 divides, medium: 9.1-12 divides, and hole is large and inhomogeneous: 1-9 divides;
Malleable: press...with one's finger press restoration good, have bite 16.1-20 to divide, medium 12.1-16 divides, restoration, the poor 1-12 of bite divide;
Viscosity: tasty and refreshingly do not stick to one's teeth: 12.1-15 divides, and medium 9.1-12 divides, and not tasty and refreshing, the 1-9 that is clamminess divides;
Smell: delicate fragrance or wheat perfume, light sweet taste, euosmia invariably: 12.1-15 divides, and medium 9.1-12 divides, and has unhappy smell 1-12 to divide;
Evaluation result is as shown in table 2:
Table 2
? Specific volume Outward appearance Tissue Malleable Viscosity Smell Total points
Embodiment 1 19.1 14.3 13.9 18.6 13.1 12.9 91.9
Embodiment 2 19.5 14.5 14.3 19.3 13.6 13.1 94.3
Embodiment 3 19.0 14.2 13.8 18.2 13.2 12.6 91
Embodiment 4 18.8 14.3 13.4 17.6 14.1 12.1 90.3
Embodiment 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. the special-purpose steamed bun of a 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%, fungal alpha-amylase 0.0002-0.0005%, water surplus; Described percentage is mass percent.
2. the special-purpose steamed bun of diabetic nephropathy according to claim 1, is characterized in that,
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 in the dietary fiber of glucan dietary fiber, inulin dietary fiber, Konjak dietary fiber, pectin and plant origin mix with arbitrary proportion.
3. the special-purpose steamed bun of diabetic nephropathy according to claim 1, is characterized in that, starch adopts farina.
4. the special-purpose steamed bun 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%, fungal alpha-amylase 0.0005%, water surplus.
5. according to the special-purpose steamed bun 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) to the batch mixing of mixing, add after water and face 10-12 minute, water temperature is 25-40 ℃;
(3) dough of becoming reconciled is put into proofing box and proof 60min, proofing temperature is 30-35 ℃;
(4) dough is put into steamed bun making machine moulding, obtains steamed bun base;
(5) steamed bun base is put into steamer and steam 20-25min.
CN201410422293.2A 2014-07-22 2014-08-26 Special steamed bun for diabetic nephropathy and making method thereof Pending CN104187340A (en)

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CN104431751A (en) * 2014-12-17 2015-03-25 济南大学 High-resistance starch steamed bread and preparation method thereof
CN104719757A (en) * 2015-03-20 2015-06-24 山东省农业科学院农产品研究所 Special health steamed bread for chronic kidney diseases
CN104783062A (en) * 2015-03-20 2015-07-22 山东省农业科学院农产品研究所 Low-protein steamed bread special for chronic kidney disease
CN104814374A (en) * 2015-05-20 2015-08-05 山东省农业科学院农产品研究所 Special instant diluting powder for diabetic nephropathy and preparation method thereof
CN105211729A (en) * 2015-11-03 2016-01-06 山东省农业科学院农产品研究所 A kind of potato increases anti-powder and has the potato steamed bun premixed powder of function of blood sugar reduction
CN105360915A (en) * 2015-10-10 2016-03-02 山东省农业科学院农产品研究所 Low-protein steamed sorghum bread applicable to diabetic nephropathy patient and making method thereof
CN106616301A (en) * 2016-12-02 2017-05-10 芜湖市诺康生物科技有限公司 Low-protein formula food special for diabetes
CN107279711A (en) * 2017-07-17 2017-10-24 王承波 Steamed bun and preparation method thereof
CN107912499A (en) * 2017-07-06 2018-04-17 银川麦清香食品有限公司 The production method that a kind of potato bakes steamed bun
CN108541875A (en) * 2018-03-12 2018-09-18 山东省农业科学院农产品研究所 A kind of special staple food steamed bun of Diabetic Nephropathy patients and preparation method thereof
CN109527337A (en) * 2019-01-04 2019-03-29 东营市盛元生态农业有限责任公司 A kind of non-scale, do not crack lotus root starch steamed bun and preparation method thereof
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CN112314856A (en) * 2020-11-23 2021-02-05 黄锋 Wheaten food with high dietary fiber and low glycemic index

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CN104431751A (en) * 2014-12-17 2015-03-25 济南大学 High-resistance starch steamed bread and preparation method thereof
CN104719757A (en) * 2015-03-20 2015-06-24 山东省农业科学院农产品研究所 Special health steamed bread for chronic kidney diseases
CN104783062A (en) * 2015-03-20 2015-07-22 山东省农业科学院农产品研究所 Low-protein steamed bread special for chronic kidney disease
CN104814374A (en) * 2015-05-20 2015-08-05 山东省农业科学院农产品研究所 Special instant diluting powder for diabetic nephropathy and preparation method thereof
CN105360915A (en) * 2015-10-10 2016-03-02 山东省农业科学院农产品研究所 Low-protein steamed sorghum bread applicable to diabetic nephropathy patient and making method thereof
CN105211729A (en) * 2015-11-03 2016-01-06 山东省农业科学院农产品研究所 A kind of potato increases anti-powder and has the potato steamed bun premixed powder of function of blood sugar reduction
CN106616301A (en) * 2016-12-02 2017-05-10 芜湖市诺康生物科技有限公司 Low-protein formula food special for diabetes
CN107912499A (en) * 2017-07-06 2018-04-17 银川麦清香食品有限公司 The production method that a kind of potato bakes steamed bun
CN107279711A (en) * 2017-07-17 2017-10-24 王承波 Steamed bun and preparation method thereof
CN108541875A (en) * 2018-03-12 2018-09-18 山东省农业科学院农产品研究所 A kind of special staple food steamed bun of Diabetic Nephropathy patients and preparation method thereof
CN109527337A (en) * 2019-01-04 2019-03-29 东营市盛元生态农业有限责任公司 A kind of non-scale, do not crack lotus root starch steamed bun and preparation method thereof
CN110122745A (en) * 2019-05-13 2019-08-16 山东省农业科学院作物研究所 A kind of lotus root steamed bun powder and its preparation method and application
CN112314856A (en) * 2020-11-23 2021-02-05 黄锋 Wheaten food with high dietary fiber and low glycemic index

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