CN105360915A - Low-protein steamed sorghum bread applicable to diabetic nephropathy patient and making method thereof - Google Patents
Low-protein steamed sorghum bread applicable to diabetic nephropathy patient and making method thereof Download PDFInfo
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Classifications
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to low-protein steamed sorghum bread applicable to a diabetic nephropathy patient and a making method thereof, and belongs to the field of agricultural product processing. The low-protein steamed sorghum bread is made of, by weight, 10-20 parts of sorghum flour, 10-20 parts of corn flour, 5-10 parts of grifola frondosa powder, 5-10 parts of wheat flour, 5-10 parts of wheat starch, 5-10 parts of alpha-starch, 10-15 parts of amylase, 30-50 parts of potato starch, 0.8-1.2 parts of baking powder, 0.3-0.5 part of a modifying agent, 1-2 parts of a medicinal and edible plant combination and 0.4-0.6 part of dry yeast. The obtained low-protein steamed sorghum bread is low in protein content and glycemic index, soft in taste, good in palatability, high in yield and high in nutrition and health care value.
Description
Technical field
The present invention relates to an a kind of steamed bread of corn, be specifically related to a kind of low albumen Chinese sorghum steamed bread of corn being applicable to Diabetic Nephropathy patients and preparation method thereof, belong to processing of farm products field.
Background technology
In recent years, the quantity of China's Diabetic Nephropathy patients constantly increased, and there is no the specific medicament for the treatment of diabetic nephropathy at present, and drug therapy can only temporarily develop by symptom management, takes stopgap measures and does not effect a permanent cure.Clinical research shows, dietary therapy is effective symptom management, delay the effective method that kidney damages further.In order to reach the effect of symptom management, the diet of Diabetic Nephropathy patients, except ensureing the Energy intaking that every day is necessary, also will control the absorption of protein.For ensureing the absorption of the high-quality protein such as meat, milk, will limit the absorption of vegetable protein in diet, total intake general control is at 0.6g/ (kgd) ~ 0.8g/ (kgd).Therefore, Diabetic Nephropathy patients edible low albumen staple food products (product that vegetable protein content is low) in diet is significant to symptom management.At present, low albumen staple food products common is on the market mostly that direct starch processes, and product form mostly is starch paste electuary, and kind is single, and taste flavor is not good, and patient acceptance is poor, can not adhere to long-term edible.So the special staple food of diabetic nephropathy of the low albumen of Development and Production, low glycemic index, high-quality will have boundless prospect.
Chinese sorghum [Sorghumbicolor (L.) Moench] has another name called chinese sorghum, is a kind of nutritious and have the medicine-food two-purpose resource of health care.Modern study proves, is rich in the various active compositions such as resistant starch, polyphenol, dietary fiber, is highly profitable to health in Chinese sorghum.Current clinical medicine is observed and is shown, Chinese sorghum and goods thereof have hypoglycemic, reducing blood lipid, and the effect of protection cardiovascular and cerebrovascular, has the effect of supplemental treatment to patients such as diabetes, hypertension, high fat of blood, obesity.
A steamed bread of corn is with a long history, in China's cooking culture, occupy critical role.A traditional steamed bread of corn is generally directly cooked made by corn flour or heterozygosis face (admixes bean flour in corn flour interior, therefore claim heterozygosis), and its coarse mouthfeel, granular sensation are strong, are even difficult to swallow, and do not get consumer reception.Now, keep mouthfeel soft to make steamed bread of corn, and be easy to digestion, generally adopt on the market and in coarse cereal powder, add wheat flour carry out fermentation to make fermentation steamed bread of corn, although the coarse cereal powder containing certain content in this type of steamed bread of corn, but based on wheat flour, protein content is higher, be unsuitable for the long-term edible of diabetic.
Summary of the invention
In order to solve the problems such as the single and steamed bread of corn of the dietetic variety of Diabetic Nephropathy patients in prior art is easy to crack, the invention provides a kind of low albumen Chinese sorghum steamed bread of corn being applicable to Diabetic Nephropathy patients.
Present invention also offers the preparation method of the low albumen Chinese sorghum steamed bread of corn being applicable to Diabetic Nephropathy patients.
The technical scheme that the present invention is adopted to achieve these goals is:
The invention provides a kind of low albumen Chinese sorghum steamed bread of corn being applicable to Diabetic Nephropathy patients, comprise following raw material: sorghum flour 10-20 part, corn flour 10-20 part, ash tree pollen 5-10 part, wheat flour 5-10 part, wheaten starch 5-10 part, alphalise starch 5-10 part, amylose 10-15 part, farina 30-50 part, baking powder 0.8-1.2 part, modifying agent 0.3-0.5 part, medicinal and edible plant composition 1-2 part, dry ferment 0.4-0.6 part;
Described medicinal and edible plant composition is by Gleditsia sinensis Seeds 10 parts, 30 parts, white fungus, and potentilla discolor 10 parts is prepared from.
Modifying agent used in the present invention is made up of following raw material: vitamin C 3 parts, 2 parts, calcium sulfate, glucose oxidase 0.3 part, hemicellulase 0.2 part, zytase 0.2 part, AMS 0.1 part.
Further, described medicinal and edible plant composition adopts following methods to be prepared from:
(1) add the water accounting for its 8 times of weight after being smashed to pieces by the Gleditsia sinensis Seeds of weight portion, boil 30min, after filtration, obtain Gleditsia sinensis Seeds filtrate;
(2) after potentilla discolor being crushed to 150 orders, adding 80 DEG C of mass concentrations is in the citric acid solution of 0.15%, after soaking 30min, is cooled to normal temperature, then adds calcium citrate, after stirring 10min, obtains potentilla discolor mixture;
(3) Gleditsia sinensis Seeds filtrate is mixed with potentilla discolor mixture, then add and be crushed to 100 object white fungus, be heated to 50 DEG C, after stirring, be incubated 10min, be down to room temperature and namely obtain medicinal and edible plant composition.
In the preparation method of above-mentioned medicinal and edible plant composition, described potentilla discolor is 1g:6mL with the solid-liquid ratio of citric acid solution.
Further, the addition of described calcium citrate accounts for 0.4% of potentilla discolor weight.
Present invention also offers a kind of preparation method of a low albumen Chinese sorghum steamed bread of corn, comprise the following steps:
(1) take weight portion sorghum flour, corn flour, ash tree pollen, wheat flour, wheaten starch, alphalise starch, amylose, farina, baking powder, modifying agent, after stirring, obtain low albumen Chinese sorghum steamed bread of corn formula powder;
(2) take weight portion dry ferment to be dissolved in 30-38 DEG C of warm water and to be mixed with yeast soln, insulation activation 10-20min, obtains activated yeast solution;
(3) the low albumen Chinese sorghum steamed bread of corn formula powder of mixing is got, add the water that quality is total formula powder quality 50%-55%, medicinal and edible plant composition and activated yeast solution, dough mixing machine is used to carry out being stirred to uniform dough, by dough at temperature 35-38 DEG C, humidity 70-80% condition bottom fermentation is to dough leavening to the 1.5-2 of original volume times;
(4) dough proofed is shaped to the shape of a steamed bread of corn, at room temperature proofs 10-20min, at 100 DEG C, steam 15-30min, after cooling.
Sorghum flour used in the present invention for Chinese sorghum is selected, sieve, removal of impurities, cleaning post-drying, obtain the full powder of 400-600 order ultra micro Chinese sorghum by ultramicro grinding.Corn flour for corn is selected, sieve, removal of impurities, cleaning post-drying, obtain 400-600 order ultra micro corn powder by ultramicro grinding.
A low albumen Chinese sorghum steamed bread of corn prepared by the present invention is by the cooperation of each raw material, and mouthfeel is soft, has the fragrant of grain.By adding the ash tree pollen having and reduce the effect such as blood sugar in right amount, improve the nutritive value of a Chinese sorghum steamed bread of corn, meanwhile, ash tree pollen add the rough mouthfeel that can improve a coarse food grain steamed bread of corn, make a steamed bread of corn for preparation soft, mouthfeel is good.The present invention is by adding medicinal and edible plant composition, and Gleditsia sinensis Seeds has the stagnated food that disappears and to whet the appetite effect, and stimulating gastrointestinal is wriggled, wherein containing abundant guar gum; White fungus can whet the appetite in tonifying spleen, and beneficial gas gut purge strengthens body immunity, also containing natural vegetalitas colloid in white fungus, mutually acts synergistically with Gleditsia sinensis Seeds, improves the ratio of briquetting of a steamed bread of corn, alleviate at the cracking steaming the steamed bread of corn in process greatly; The effects such as potentilla discolor has clearing heat and detoxicating, hypoglycemic; Three acts synergistically, and can improve the yield rate of a steamed bread of corn, extend the resting period of a steamed bread of corn simultaneously, improves nutrition and health value, reduces fat absorption.Medicinal and edible plant composition, in preparation process, by different processing methods, effectively can extract the active ingredient in medicinal material, meanwhile, citric acid and calcium citrate add the bitter taste that can reduce Chinese medicine greatly.
Advantage of the present invention is:
(1) by adding ash tree pollen, cooperatively interact with each raw material, the low albumen Chinese sorghum steamed bread of corn mouthfeel of preparation is soft, good palatability, protein content controls below 4.5%, can meet the demand of Diabetic Nephropathy patients to low protein diet completely, and glycemic index is low, effectively blood sugar can be controlled;
(2) add medicinal and edible plant composition, be wherein rich in gelatin substance, can alleviate a steamed bread of corn and steam problem of Cracking in process, yield rate is high, meanwhile, has the health-care effect of hypoglycemic blood fat, improves nutritive value, extends the holding time of a steamed bread of corn.
Detailed description of the invention
Below by embodiment, the present invention will be further elaborated, it is to be understood that following explanation is only to explain the present invention, do not limit its content.
Ash tree pollen used in the present invention is commercially available.
Embodiment 1
The preparation method of a low albumen Chinese sorghum steamed bread of corn, comprises the following steps:
(1) take sorghum flour (400 order) 10 parts, corn flour (600 order) 20 parts, ash tree pollen 5 parts, wheat flour 10 parts, wheaten starch 8 parts, alphalise starch 10 parts, amylose 10 parts, farina 30 parts, baking powder 0.8 part, modifying agent 0.5 part, after stirring, obtain low albumen Chinese sorghum steamed bread of corn formula powder;
Described modifying agent is made up of vitamin C 3 parts, 2 parts, calcium sulfate, glucose oxidase 0.3 part, hemicellulase 0.2 part, zytase 0.2 part, AMS 0.1 part;
(2) take 0.6 part of dry ferment to be dissolved in 30 DEG C of warm water and to be mixed with yeast soln, insulation activation 15min, obtains activated yeast solution;
(3) the low albumen Chinese sorghum steamed bread of corn formula powder of mixing is got, add the water that quality is total formula powder quality 50%, 1 part of medicinal and edible plant composition and activated yeast solution, dough mixing machine is used to carry out stirring to obtain uniform dough, by dough temperature 35 DEG C, humidity 70% condition bottom fermentation is to dough leavening to 1.5 of original volume times;
Described medicinal and edible plant composition adopts following methods to be prepared from:
A. add the water accounting for its 8 times of weight after being smashed to pieces by Gleditsia sinensis Seeds 10 parts, boil 30min, after filtration, obtain Gleditsia sinensis Seeds filtrate;
B. after potentilla discolor 10 parts being crushed to 150 orders, the mass concentration adding 80 DEG C according to solid-liquid ratio 1g:6mL is in the citric acid solution of 0.15%, after soaking 30min, be cooled to normal temperature, then add account for potentilla discolor weight 0.4% calcium citrate, stir after 10min, obtain potentilla discolor mixture;
C. Gleditsia sinensis Seeds filtrate is mixed with potentilla discolor mixture, then add and be crushed to 30 parts, 100 object white fungus, be heated to 50 DEG C, after stirring, be incubated 10min, be down to room temperature and namely obtain medicinal and edible plant composition;
(4) dough proofed is shaped to the shape of steamed bread of corn, at room temperature proofs 20min, at 100 DEG C, steam 15min, after cooling.
Embodiment 2
The preparation method of a low albumen Chinese sorghum steamed bread of corn, comprises the following steps:
(1) take sorghum flour (500 order) 16 parts, corn flour (400 order) 17 parts, ash tree pollen 10 parts, wheat flour 7 parts, wheaten starch 10 parts, alphalise starch 5 parts, amylose 13 parts, farina 50 parts, baking powder 1.2 parts, modifying agent 0.4 part (forming same embodiment 1), after stirring, obtain low albumen Chinese sorghum steamed bread of corn formula powder;
(2) take 0.4 part of dry ferment to be dissolved in 38 DEG C of warm water and to be mixed with yeast soln, insulation activation 10min, obtains activated yeast solution;
(3) the low albumen Chinese sorghum steamed bread of corn formula powder of mixing is got, add the water that quality is total formula powder quality 53%, 1.5 parts of medicinal and edible plant compositions (preparation method is with embodiment 1) and activated yeast solution, dough mixing machine is used to carry out stirring to obtain uniform dough, by dough temperature 36 DEG C, humidity 75% condition bottom fermentation is to dough leavening to 1.8 of original volume times;
(4) dough proofed is shaped to the shape of steamed bread of corn, at room temperature proofs 15min, at 100 DEG C, steam 25min, after cooling.
Embodiment 3
The preparation method of a low albumen Chinese sorghum steamed bread of corn, comprises the following steps:
(1) take sorghum flour (600 order) 20 parts, corn flour (500 order) 10 parts, ash tree pollen 10 parts, wheat flour 5 parts, wheaten starch 5 parts, alphalise starch 8 parts, amylose 15 parts, farina 41 parts, baking powder 1.0 parts, modifying agent 0.3 part (forming same embodiment 1), after stirring, obtain low albumen Chinese sorghum steamed bread of corn formula powder;
(2) take 0.5 part of dry ferment to be dissolved in 35 DEG C of warm water and to be mixed with yeast soln, insulation activation 20min, obtains activated yeast solution;
(3) the low albumen Chinese sorghum steamed bread of corn formula powder of mixing is got, add the water that quality is total formula powder quality 55%, 2 parts of medicinal and edible plant compositions (preparation method is with embodiment 1) and activated yeast solution, dough mixing machine is used to carry out stirring to obtain uniform dough, by dough temperature 38 DEG C, humidity 80% condition bottom fermentation is to dough leavening to 2 of original volume times;
(4) dough proofed is shaped to the shape of steamed bread of corn, at room temperature proofs 10min, at 100 DEG C, steam 30min, after cooling.
Comparative example 1
A low albumen Chinese sorghum steamed bread of corn, raw material composition is substantially identical with embodiment 1, and difference is: do not add medicinal and edible plant composition in raw material, and other raw materials and composition are with embodiment 1, and preparation method is with embodiment 1.
Comparative example 2
A low albumen Chinese sorghum steamed bread of corn, raw material composition is substantially identical with embodiment 1, and difference is: do not add ash tree pollen and medicinal and edible plant composition in raw material, and other raw materials and composition are with embodiment 1, and preparation method is with embodiment 1.
Comparative example 3
A low albumen Chinese sorghum steamed bread of corn, raw material composition is with embodiment 1, and difference is: the preparation method of medicinal and edible plant composition is as follows:
A. add the water accounting for its 8 times of weight after being smashed to pieces by Gleditsia sinensis Seeds 10 parts, boil 30min, after filtration, obtain Gleditsia sinensis Seeds filtrate;
B is crushed to 10 parts, 150 object potentilla discolor powder by adding in Gleditsia sinensis Seeds filtrate, then adds and is crushed to 30 parts, 100 object white fungus, stir and obtain medicinal and edible plant composition;
Effect test
1. a steamed bread of corn prepared by embodiment 1-3 and comparative example 1-2 is carried out yield statistics, glycemic index detects, concrete testing result is in table 1.
Table 1
Ratio × 100% of the steamed bread of corn quantity of yield rate=well-tended appearance fissureless steamed bread of corn quantity/total
2. placed under normal temperature low humidity conditions a steamed bread of corn prepared by embodiment 1 and comparative example 1, respectively at the 1st day, within the 3rd day, randomly draw a steamed bread of corn and carry out microorganism detection, select a commercially available Chinese sorghum steamed bread of corn as a control group, concrete outcome is in table 2.
The mensuration of coliform: PetrifilmTM test pieces method;
The mensuration of mould: GB4789.15-2010
Table 2
3. by 20 trained sensory evaluation persons, sensory evaluation is carried out to a steamed bread of corn prepared by embodiment 1-3 and comparative example 2-3, a steamed bread of corn is cooled to room temperature evaluation, evaluation field comprises smell (40 points), outward appearance (10 points), flavour (40 points), interior shape (10 points), and concrete evaluation criterion is as follows:
Smell: grain fragrant 28-40 divides; General: 18-27.9 divides; There is rancidity: less than 17.9 points;
Flavour: grain fragrant, delicate mouthfeel: 28-40 divides; Have slight fermented flavour, aftertaste is bitter astringent, and mouthfeel is comparatively coarse: 18-27.9 divides; Coarse mouthfeel, serious bitter astringent: less than 17.9 points;
Outward appearance: color and luster is normal, and epidermis is smooth, very: 7.0-10 divides; There is fine cracks on surface, comparatively coarse: 3-6.9 divides; Surface is very coarse, has more larger crackle: less than 2.9 points;
Interior shape: normal is colourless shallow in half-cooked shape caking: 7.0-10 divides; There is a little half-cooked shape structure: 3-6.9 divides; There is serious half-cooked shape structure: less than 2.9 points;
Concrete evaluation result is in table 3.
Table 3
Claims (6)
1. be applicable to a low albumen Chinese sorghum steamed bread of corn for Diabetic Nephropathy patients, it is characterized in that, comprise following raw material: sorghum flour 10-20 part, corn flour 10-20 part, ash tree pollen 5-10 part, wheat flour 5-10 part, wheaten starch 5-10 part, alphalise starch 5-10 part, amylose 10-15 part, farina 30-50 part, baking powder 0.8-1.2 part, modifying agent 0.3-0.5 part, medicinal and edible plant composition 1-2 part, dry ferment 0.4-0.6 part;
Described medicinal and edible plant composition is by Gleditsia sinensis Seeds 10 parts, 30 parts, white fungus, and potentilla discolor 10 parts is prepared from.
2. a low albumen Chinese sorghum steamed bread of corn according to claim 1, it is characterized in that, described modifying agent is made up of following raw material: vitamin C 3 parts, 2 parts, calcium sulfate, glucose oxidase 0.3 part, hemicellulase 0.2 part, zytase 0.2 part, AMS 0.1 part.
3. a low albumen Chinese sorghum steamed bread of corn according to claim 1, is characterized in that, described medicinal and edible plant composition adopts following methods to be prepared from:
(1) add the water accounting for its 8 times of weight after being smashed to pieces by the Gleditsia sinensis Seeds of weight portion, boil 30min, after filtration, obtain Gleditsia sinensis Seeds filtrate;
(2) after potentilla discolor being crushed to 150 orders, adding 80 DEG C of mass concentrations is in the citric acid solution of 0.15%, after soaking 30min, is cooled to normal temperature, then adds calcium citrate, after stirring 10min, obtains potentilla discolor mixture;
(3) Gleditsia sinensis Seeds filtrate is mixed with potentilla discolor mixture, then add and be crushed to 100 object white fungus, be heated to 50 DEG C, after stirring, be incubated 10min, be down to room temperature and namely obtain medicinal and edible plant composition.
4. a low albumen Chinese sorghum steamed bread of corn according to claim 3, is characterized in that: described potentilla discolor is 1g:6mL with the solid-liquid ratio of citric acid solution.
5. a low albumen Chinese sorghum steamed bread of corn according to claim 3, is characterized in that: the addition of described calcium citrate accounts for 0.4% of potentilla discolor weight.
6. a preparation method for the low albumen Chinese sorghum steamed bread of corn as described in any one of claim 1-5, is characterized in that, comprise the following steps:
(1) take weight portion sorghum flour, corn flour, ash tree pollen, wheat flour, wheaten starch, alphalise starch, amylose, farina, baking powder, modifying agent, after stirring, obtain low albumen Chinese sorghum steamed bread of corn formula powder;
(2) take weight portion dry ferment to be dissolved in 30-38 DEG C of warm water and to be mixed with yeast soln, insulation activation 10-20min, obtains activated yeast solution;
(3) the low albumen Chinese sorghum steamed bread of corn formula powder of mixing is got, add the water that quality is total formula powder quality 50%-55%, medicinal and edible plant composition and activated yeast solution, dough mixing machine is used to carry out being stirred to uniform dough, by dough at temperature 35-38 DEG C, humidity 70-80% condition bottom fermentation is to dough leavening to the 1.5-2 of original volume times;
(4) dough proofed is shaped to the shape of a steamed bread of corn, at room temperature proofs 10-20min, at 100 DEG C, steam 15-30min, after cooling.
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| 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 |
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