CN104783062A - Low-protein steamed bread special for chronic kidney disease - Google Patents
Low-protein steamed bread special for chronic kidney disease Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a low-protein steamed bread special for chronic kidney disease and belongs to the technical field of clinical nutritious foods. The low-protein steamed bread special for chronic kidney disease comprises the following raw materials: 10 parts of wheat flour, 55 to 65 parts of starch, 4 to 8 parts of soluble dietary fiber, 10 to 20 parts of sorghum flour, and 5 to 10 parts of yam powder, and the sorghum flour and the yam powder totally accounting for 20 to 25 parts. According to the low-protein steamed bread special for chronic kidney disease, through adjusting the proportion of the wheat flour, the starch and the soluble dietary fiber, and adding the sorghum flour and the yam powder which are compounded according to specific isomeric ratio at the same time, the low-protein steamed bread, special for chronic kidney disease, of which the nutrient contents are rich, the taste is improved, the protein content is reduced and the glycemic index is lowered, can be prepared. After long term eating of the steamed bread, hyperglycemia and blood pressure can be effectively controlled, the advance of CKD, particularly diabetic nephropathy, hypertensive nephropathy and the like, due to various causes of diseases can be delayed, and an excellent health care effect is achieved.
Description
Technical field
The present invention relates to the special low-protein steamed bread of a kind of CKD, belong to clinical nutrition food technology field.
Background technology
CKD (Chronic Kidney Dielace, CKD) refers to the chronic Renal Structure and dysfunction that are caused by a variety of causes, and of now having become after cardiovascular and cerebrovascular diseases, tumour, diabetes threatens human health important diseases.The cause of disease of CKD mainly comprises primary glomerulonephritis, diabetic nephropathy (DN), hypertensive nephropathy, secondary glomerulonephritis etc., in recent years, there is marked change in its morbidity spectrum, the number such as diabetes, hypertension rises rapidly, accounts for 50% of the cause of disease, more than 30% respectively.
Dietary therapy is the necessary condition of curing early nephropathy, is also the effective means delaying middle and advanced stage development of renal disease.In order to ensure good protein intake every day, removing or reducing the non-prime albumen in staple food, is basis and the key point that CKD progress was taken in, delayed to control CKD patient protein.In starch, protein content is extremely low, is the desirable feedstock preparing low albumen staple food.For early diabetic nephropathy patient, while dietary therapy also should ensure low albumen, there is lower glycemic index, thus effectively control the blood sugar of patient.
Steamed bun, a kind of flour ferments the food be steamed into, and is traditional wheaten food of China; Its main nutrient composition comes from flour.For the low protein diet demand needed for Diabetic Nephropathy patients, general employing Starch Fraction or completely replacement wheat flour are prepared into starch steamed bun, as major ingredient preparation low-protein food.But there is the problem that specific volume is little, mouthfeel is poor in employing Starch Fraction or the high starch steamed bun replacing wheat flour to make as raw material completely.In addition, the main component of high starch steamed bun is starch, soluble dietary fiber; And starch and soluble dietary fiber are all extracted from plant material by the technique of complexity, in leaching process, vitamin, mineral matter and other wholesome active components are lost in a large number.So also there is the relatively single problem of nutritional labeling in high starch steamed bun simultaneously.
Summary of the invention
the special low-protein steamed bread of the CKD that the object of the present invention is to provide a kind of rich in nutrition content, mouthfeel to improve.
Technical scheme:
The special low-protein steamed bread of a kind of CKD, its raw material comprises: flour 10 parts, starch 55-65 part, soluble dietary fiber 4-8 part, sorghum flour 10-20 part, yam flour 5-10 part, and total number of sorghum flour and yam flour is 20-25 part; Described part is weight portion.
Prepared steamed bun, protein content is 2.72-2.97%, and glycemic index is 51-54, and quality feeling evaluation total score is (conventional wheat powder quality of steamed bread feeling evaluation total score is 100 points) more than 95.
Yam flour, containing abundant carrotene, vitamin, mineral matter, trace element and polysaccharide isoreactivity composition, nutritious, there is hypoglycemic, effect such as protection kidney etc., add in starch steamed bun, the nutritional labeling of starch steamed bun can be enriched, but can make that the protein content of starch steamed bun improves, taste bad;
Sorghum flour, containing abundant vitamin, mineral matter, trace element, niacin and polyphenol etc., nutritious, have anti-oxidant, alleviate the effects such as kidney injury, add in starch steamed bun, the nutritional labeling of starch steamed bun can be enriched, but the taste bad of starch steamed bun can be made.
But, the proportioning of adjustment wheat flour, starch and soluble dietary fiber, add simultaneously composite according to special ratios after sorghum flour and yam flour, then can prepare rich in nutrition content, mouthfeel improve, protein content reduce, glycemic index reduce the special low-protein steamed bread of CKD.As can be seen here, according to the sorghum flour after special ratios compound and yam flour, serve in the present invention and improve mouthfeel, reduction protein content and glycemic index, and the effect of protection kidney.
The special low-protein steamed bread of above-mentioned CKD, the optimum ratio of its raw material is: flour 10 parts, starch 60 parts, soluble dietary fiber 6 parts, sorghum flour 15 parts, yam flour 8 parts.The steamed bun now prepared, protein content and glycemic index are respectively 2.72% and 51; Quality sensory evaluation total score is 97.8, and mouthfeel is better, with conventional steamed bun no significant difference.
2010, the Ministry of Public Health of China disclosed 88 kinds of integration of drinking and medicinal herbs food lists, and wherein multiple have adjustment blood sugar, hypotensive, protection kidney injury isoreactivity, and long-term eating has good health-care effect.
In order to enrich the nutritional labeling of starch steamed bun further, it is made to possess health-care efficacy, the special low-protein steamed bread of above-mentioned CKD of the present invention, also containing 3-8 part traditional Chinese medicinal components in its raw material:
Described traditional Chinese medicinal components is Poria cocos powder, smilax powder, danshen powder, balloonflower powder, astragalus membranaceus powder, kudzu-vine root powder, one or more in sealwort powder, radix scrophulariae powder, ginkgo leaf powder, mulberry leaf powder and bighead atractylodes rhizome powder.
Preferably, described traditional Chinese medicinal components, is made up of astragalus membranaceus powder, Poria cocos powder and the kudzu-vine root powder weight proportion according to 2:3:2, or is made up of according to the weight proportion of 2:3:3 danshen powder, radix scrophulariae powder and bighead atractylodes rhizome powder.Adopt steamed bun prepared by this preferred version, and adopt compared with the steamed bun prepared of other traditional Chinese medicinal components, protein content and glycemic index lower, mouthfeel is better.
The special low-protein steamed bread of above-mentioned CKD of the present invention, its raw material also comprises, water, yeast and addible food additives.Described food additives can be one or more in baking powder, sodium bicarbonate, sweetener, lecithin, milk powder, antioxidant, enzyme preparation and ethyl maltol.
In the present invention, described starch is: one or more in wheat starch, cornstarch, farina, rice starch, tapioca, sweet potato starch are with the mixture of arbitrary proportion mixing;
Described sorghum flour is for band seed coat or be not with seed coat two kinds of forms;
Described soluble dietary fiber is: one or more in xanthans, pectin, guar gum, konjac glucomannan, carragheen are with the mixture of arbitrary proportion mixing;
Described Poria cocos, smilax, the red sage root, balloonflower root, the Radix Astragali, the root of kudzu vine, sealwort, radix scrophulariae, ginkgo leaf, mulberry leaf, the bighead atractylodes rhizome are its dry powder or water crude extract.
Beneficial effect
(1) protein content of steamed bun of the present invention controls below 3%, can meet the demand of CKD patient to low protein diet completely;
(2) GI of steamed bun of the present invention is low, and Diabetic Nephropathy patients can be made effectively to control blood sugar, and the professional Medical Degree for DN patient has remarkable result;
(3) the quality sensory evaluation of steamed bun of the present invention is close to the quality sensory evaluation of conventional steamed bun; Especially in specific volume, elasticity, ductility and chewability, almost consistent with conventional steamed bun;
(4) compare with simple starch steamed bun (raw material is wheat flour, starch and dietary fiber), after adding sorghum flour and yam flour, quality sense organ has clear improvement; And compared with simple starch steamed bun, the relative usage of its wheat flour reduces, and protein content one step-down is low, and glycemic index reduces further; Also possessed simultaneously enhance metabolism, nourishing kidney and replenishing pneuma and hypoglycemic health-care effect;
(5) steamed bun of the present invention is edible for a long time can effectively control blood sugar, blood pressure, delays the progress of the CKD such as especially diabetic nephropathy, hypertensive nephropathy etc. caused by Different types of etiopathogenises, has good health-care effect.
Accompanying drawing explanation
Fig. 1, starch Chinese sorghum steamed bun (flour 10 parts, starch 54 parts, soluble dietary fiber 6 parts, sorghum flour 5 parts);
Fig. 2, steamed bun of the present invention (wheat flour 10 parts, starch 60 parts, soluble dietary fiber 6 parts, sorghum flour 15 parts, yam flour 8 parts);
The photochrome of starch Chinese sorghum steamed bun in Fig. 3, Fig. 1;
The photochrome of steamed bun of the present invention in Fig. 4, Fig. 2.
Detailed description of the invention
embodiment 1
(1) raw material is prepared according to following proportioning: wheat flour 1000g, starch 6000g, soluble dietary fiber 600g, sorghum flour 1500g, yam flour 800g, water and yeast are appropriate;
(2) raw material mixed, stir, knead dough smooth to dough surface;
(3) dough of becoming reconciled is put into 3 times that proofing box proofs to original volume, obtain fermented dough; Proofing temperature is 35 DEG C;
(4) fermented dough is made the shape of regulation, then put into steamer and cook.
embodiment 2
(1) raw material is prepared according to following proportioning: wheat flour 1000g, starch 5500g, soluble dietary fiber 400g, sorghum flour 2000g, yam flour 500g, water and yeast are appropriate;
(2) raw material mixed, stir, knead dough smooth to dough surface;
(3) dough of becoming reconciled is put into 3 times that proofing box proofs to original volume, obtain fermented dough; Proofing temperature is 32 DEG C;
(4) fermented dough is made the shape of regulation, then put into steamer and cook.
embodiment 3
(1) raw material is prepared according to following proportioning: wheat flour 1000g, starch 6500g, soluble dietary fiber 800g, sorghum flour 1000g, yam flour 1000g, water and yeast are appropriate;
(2) raw material mixed, stir, knead dough smooth to dough surface;
(3) dough of becoming reconciled is put into 3 times that proofing box proofs to original volume, obtain fermented dough; Proofing temperature is 32 DEG C;
(4) fermented dough is made the shape of regulation, then put into steamer and cook.
embodiment 4
(1) raw material is prepared according to following proportioning: wheat flour 1000g, starch 6000g, soluble dietary fiber 600g, sorghum flour 1500g, yam flour 800g, astragalus membranaceus powder 200g, Poria cocos powder 300g, kudzu-vine root powder 200g, water and yeast are appropriate;
(2) raw material mixed, stir, knead dough smooth to dough surface;
(3) dough of becoming reconciled is put into 3 times that proofing box proofs to original volume, obtain fermented dough; Proofing temperature is 32 DEG C;
(4) fermented dough is made the shape of regulation, then put into steamer and cook.
embodiment 5
(1) raw material is prepared according to following proportioning: wheat flour 1000g, starch 6000g, soluble dietary fiber 600g, sorghum flour 1500g, yam flour 800g, danshen powder 200g, radix scrophulariae powder 300g, bighead atractylodes rhizome powder 300g, water and yeast are appropriate;
(2) raw material mixed, stir, knead dough smooth to dough surface;
(3) dough of becoming reconciled is put into 3 times that proofing box proofs to original volume, obtain fermented dough; Proofing temperature is 32 DEG C;
(4) fermented dough is made the shape of regulation, then put into steamer and cook.
comparative example 1
Prepare conventional steamed bun
(1) raw material is prepared according to following proportioning: wheat flour 1000g, water and yeast are appropriate;
(2) raw material mixed, stir, knead dough smooth to dough surface;
(3) dough of becoming reconciled is put into 3 times that proofing box proofs to original volume, obtain fermented dough; Proofing temperature is 32 DEG C;
(4) fermented dough is made the shape of regulation, then put into steamer and cook.
comparative example 2
Prepare starch steamed bun
(1) raw material is prepared according to following proportioning: wheat flour 1000g, starch 6500g, soluble dietary fiber 600g, water and yeast are appropriate;
(2) raw material mixed, stir, knead dough smooth to dough surface;
(3) dough of becoming reconciled is put into 3 times that proofing box proofs to original volume, obtain fermented dough; Proofing temperature is 32 DEG C;
(4) fermented dough is made the shape of regulation, then put into steamer and cook.
comparative example 3
Prepare starch steamed bun
(1) raw material is prepared according to following proportioning: wheat flour 1000g, starch 5500g, soluble dietary fiber 600g, water and yeast are appropriate;
(2) raw material mixed, stir, knead dough smooth to dough surface;
(3) dough of becoming reconciled is put into 3 times that proofing box proofs to original volume, obtain fermented dough; Proofing temperature is 32 DEG C;
(4) fermented dough is made the shape of regulation, then put into steamer and cook.
comparative example 4
Prepare sorghum starch steamed bun
(1) raw material is prepared according to following proportioning: wheat flour 1000g, starch 6000g, soluble dietary fiber 600g, sorghum flour 1500g, water and yeast are appropriate;
(2) raw material mixed, stir, knead dough smooth to dough surface;
(3) dough of becoming reconciled is put into 3 times that proofing box proofs to original volume, obtain fermented dough; Proofing temperature is 32 DEG C;
(4) fermented dough is made the shape of regulation, then put into steamer and cook.
comparative example 5
Prepare Chinese yam starch steamed bun
(1) raw material is prepared according to following proportioning: wheat flour 1000g, starch 6000g, soluble dietary fiber 600g, yam flour 800g, water and yeast are appropriate;
(2) raw material mixed, stir, knead dough smooth to dough surface;
(3) dough of becoming reconciled is put into 3 times that proofing box proofs to original volume, obtain fermented dough; Proofing temperature is 32 DEG C;
(4) fermented dough is made the shape of regulation, then put into steamer and cook.
Detect protein content and the glycemic index of steamed bun prepared by embodiment 1-5, comparative example 1-5; Result is as shown in table 1;
Table 1
| Protein content | Glycemic index GI | |
| Embodiment 1 | 2.72％ | 51 |
| Embodiment 2 | 2.97％ | 53 |
| Embodiment 3 | 2.66％ | 54 |
| Embodiment 4 | 2.51％ | 51 |
| Embodiment 5 | 2.50％ | 54 |
| Comparative example 1 | 10.33％ | 89 |
| Comparative example 2 | 1.31％ | 95 |
| Comparative example 3 | 1.47％ | 93 |
| Comparative example 4 | 2.20％ | 66 |
| Comparative example 5 | 2.14％ | 69 |
。By 20 trained sensory evaluation persons to prepared by embodiment 1-5, the steamed bread quality that at room temperature cools 15 min evaluates, evaluation process completes in 10 min.Evaluation field comprises: specific volume (20 points), outward appearance (15 points), tissue (15 points), malleable (20 points), viscosity (15 points), smell (15 points); Steamed bun general comment is divided into above-mentioned every sum.Evaluation criterion:
Specific volume: with scales/electronic balance weighing, surveys volume with rapeseed method of substitution, calculates specific volume; 2.3ml/g is full marks, often 0.1 detains 1 point less
Outward appearance; Epidermis is smooth, symmetrical, very: 12.1-15 divides; Medium: 9.1-12 divides; Rough coat, there are lump, shape asymmetric: 1-9 divides;
Tissue: vertical section pore is little and even: 12.1-15 divides, medium, and: 9.1-12 divides, and hole is large and uneven, and: 1-9 divides;
Malleable: press with finger restoration good, have bite 16.1-20 to divide, medium 12.1-16 divides, restoration, bite difference 1-12 divide;
Viscosity: tasty and refreshingly 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 are fragrant, light sweet taste, invariably euosmia: 12.1-15 divides, and medium 9.1-12 divides, and has unhappy smell 1-12 to divide;
Testing result is as table 2;
Table 2
| Specific volume | Outward appearance | Tissue | Malleable | Viscosity | Smell | Total score | |
| Embodiment 1 | 19.7 | 14.6 | 14.8 | 19.6 | 14.5 | 14.6 | 97.8 |
| Embodiment 2 | 19.4 | 14.4 | 14.3 | 19.4 | 13.9 | 14.3 | 95.7 |
| Embodiment 3 | 19.5 | 14.5 | 13.8 | 19.3 | 13.9 | 14.1 | 95.1 |
| Embodiment 4 | 18.7 | 14.3 | 13.1 | 18.9 | 13.6 | 12.1 | 90.7 |
| Embodiment 5 | 18.1 | 13.8 | 13.3 | 18.3 | 13.9 | 12.9 | 90.3 |
| Comparative example 1 | 20 | 15 | 15 | 20 | 15 | 15 | 100 |
| Comparative example 2 | 13.1 | 12.7 | 12.3 | 13.9 | 11.2 | 10.6 | 73.8 |
| Comparative example 3 | 12.9 | 12.9 | 12.9 | 13.7 | 11.4 | 10.8 | 74.6 |
| Comparative example 4 | 10.6 | 11.0 | 10.9 | 13.1 | 10.8 | 11.2 | 67.6 |
| Comparative example 5 | 9.3 | 9.7 | 11.5 | 13.4 | 10.5 | 10.3 | 64.7 |
On the basis of the raw material of embodiment 1, add Poria cocos powder, smilax powder, danshen powder, balloonflower powder, astragalus membranaceus powder, kudzu-vine root powder respectively, sealwort powder, licorice powder, ginkgo leaf powder, mulberry leaf powder or bighead atractylodes rhizome powder (being 200g), or the mixture (200g) added after wherein two or more mixing, adopt the preparation method identical with embodiment 1, (protein content is 2.63-2.91% to prepare the steamed bun with corresponding health-care efficacy, glycemic index GI is 58-62, and quality sensory evaluation total score is 85.4-88.7).But compared with the steamed bun prepared with embodiment 4 or 5, protein content, the glycemic index of these steamed buns slightly improve, and quality feeling evaluation declines to some extent.
Claims (4)
1. the special low-protein steamed bread of CKD, is characterized in that, its raw material comprises: flour 10 parts, starch 55-65 part, soluble dietary fiber 4-8 part, sorghum flour 10-20 part, yam flour 5-10 part, and total number of sorghum flour and yam flour is 20-25 part; Described part is weight portion.
2. the special low albumen health-care steamed bread of CKD according to claim 1, it is characterized in that, its pulp furnish is: flour 10 parts, starch 60 parts, soluble dietary fiber 6 parts, sorghum flour 15 parts, yam flour 8 parts.
3. the special low albumen health-care steamed bread of CKD according to claim 1 and 2, is characterized in that, also containing 3-8 part traditional Chinese medicinal components in its raw material:
Described traditional Chinese medicinal components is Poria cocos powder, smilax powder, danshen powder, balloonflower powder, astragalus membranaceus powder, kudzu-vine root powder, one or more in sealwort powder, radix scrophulariae powder, ginkgo leaf powder, mulberry leaf powder and bighead atractylodes rhizome powder.
4. the special low albumen health-care steamed bread of CKD according to claim 3, it is characterized in that, described traditional Chinese medicinal components, is made up of astragalus membranaceus powder, Poria cocos powder and the kudzu-vine root powder weight proportion according to 2:3:2, or is made up of according to the weight proportion of 2:3:3 danshen powder, radix scrophulariae powder and bighead atractylodes rhizome powder.
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| CN109259076A (en) * | 2018-10-31 | 2019-01-25 | 刘敏 | A kind of steamed bun processing method that the long glycemic index of shelf life is low |
| CN110122747A (en) * | 2019-05-27 | 2019-08-16 | 李宪臻 | A kind of generation meal steamed bun and preparation method thereof based on sugared balance mechanism |
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