CN108541875A - A kind of special staple food steamed bun of Diabetic Nephropathy patients and preparation method thereof - Google Patents
A kind of special staple food steamed bun of Diabetic Nephropathy patients and preparation method thereof Download PDFInfo
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- 208000033679 diabetic kidney disease Diseases 0.000 title claims abstract description 27
- 235000013305 food Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
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- 239000001334 starch sodium octenyl succinate Substances 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 238000007493 shaping process Methods 0.000 claims description 10
- 238000010025 steaming Methods 0.000 claims description 8
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to special staple food steamed buns of a kind of Diabetic Nephropathy patients and preparation method thereof, belong to food technology field.The steamed bun is made of the raw material of following parts by weight：15 25 parts of resistant starches, 15 25 portions of wheat flours, 35 40 parts of potato starch, 5 15 parts of Lotus root congees, 35 parts of passion fruits, 10 20 portions of amyloses, 0.4 1.2 parts of active dry yeasts, 0.5 1.5 parts of baking powders, 0.2 0.4 parts of antierythrites, 0.1 0.2 parts of starch Sodium Octenyl Succinates.For the present invention by the compounding of each raw material, the steamed bun of preparation is in good taste, improves its nutrition and health care value；Meanwhile chilled processing, when being steamed again, quality is good, not easy to crack, extends the shelf life of steamed bun.Steamed bun provided by the invention enriches the diet of Diabetic Nephropathy patients.
Description
Technical field
The present invention relates to a kind of steamed bun, more particularly to the special staple food steamed bun of a kind of Diabetic Nephropathy patients and its preparation side
Method belongs to food technology field.
Background technology
Diabetic nephropathy (DN) is one of diabetes (DM) most serious and most common chronic complicating diseases, and DN is a kind of lifelong
The kidney trouble of property, is mainly characterized by the glomerulosclerosis caused by diabetes, is diabetic's major causes of death.Greatly
Amount clinical research proves：Dietary therapy is to cure the necessary condition of early nephropathy, and delay middle and advanced stage diabetic nephropathy
The effective means of development.Dietary therapy is extremely important for the correction of the renal function of diabetic and glycemic control.In order to protect
Daily good protein intake is demonstrate,proved, the non-prime albumen in staple food is removed or reduced, is the intake of control DN patient's protein, prolongs
The basis of slow DN progress and key point.Protein content is extremely low in starch（Protein content is 0.6% or so）, can provide human body must
The heat needed, and it is cheap, become the desirable feedstock of DN patient's staple food.
In the prior art, few for the staple food of DN patient, and the steamed bread forming rate prepared is poor, exterior quality is bad, and
After the chilled preservation process of steamed bun of preparation, it is easy cracking.Steamed bun is traditional staple food that Chinese prefer, consumption figure compared with
Greatly, especially in northern area, the functional steamed bread with health-care efficacy is favored by consumer.If can prepare can meet
Diabetic Nephropathy patients are closed to low albumen, low glycemic, high nutrition steamed bun needs, and diabetes and diabetogenous nephrosis sufferer can be enriched
Person's staple food diversification, development prospect are very wide.
Invention content
The object of the present invention is to provide a kind of special staple food steamed buns of Diabetic Nephropathy patients, have high nutrition and health care valence
Value, is cooperated, the steamed bun shape of preparation is complete by each raw material.
The present invention also provides a kind of preparation methods of the special staple food steamed bun of Diabetic Nephropathy patients.
Used technical solution is the present invention to achieve the goals above：
The present invention provides a kind of special staple food steamed buns of Diabetic Nephropathy patients, are made of the raw material of following parts by weight：15-25 parts
Resistant starch, 15-25 portion wheat flour, 35-40 parts of potato starch, 5-15 parts of Lotus root congees, 3-5 parts of passion fruits, 10-20 parts
Amylose, 0.4-1.2 part active dry yeast, 0.5-1.5 parts of baking powders, 0.2-0.4 parts of antierythrites, 0.1-0.2 parts
Starch Sodium Octenyl Succinate.
The formula of steamed bun prepared by the present invention, optimization is：18.82 parts of resistant starches, 21.18 portions of wheat flours, 37 parts
Potato starch, 5 parts of Lotus root congees, 5 parts of passion fruits, 10 portions of amyloses, 0.76 part of active dry yeast, 0.68 part of bubble are beaten
Powder, 0.4 part of antierythrite, 0.1 part of starch Sodium Octenyl Succinate.
The present invention also provides a kind of preparation methods of staple food steamed bun, include the following steps：
（1）Lotus rhizome is removed the peel, is cleaned up, after mincing, beer, stearyl lactate is added, after stirring evenly, is heated to 70-
80 DEG C, 25min is kept the temperature, grinding is slurried, polishes after drying, crosses 90-100 mesh and sieves up to Lotus root congee；
（3）It is directly ground and is slurried after the interior flesh of passion fruit is dug out, obtain passion fruit pulp；First by passion fruit shell
3-5min is steamed, rice, water is then added, dry ferment is warming up to 30 DEG C first, keeps the temperature 30min, is then heated to 95-100
DEG C, 30min is kept the temperature, filtering is squeezed, Sodium Caseinate will be added in filtrate, the half of original volume is evaporated to after stirring evenly, obtains hundred
Fragrant fruit shell extracting solution；
（4）Weigh resistant starch, wheat flour, potato starch, Lotus root congee, passion fruit pulp and passion fruit shell extracting solution, straight
Chain starch, yeast, baking powder, antierythrite, the mixed powder machine mixing of starch Sodium Octenyl Succinate；
（5）The powder of mixing is poured into dough mixing machine and is used, the warm water that 50-60% is added is agglomerating with dough mixing machine stirring, takes out pockets of face
Compacting 20 times by hand；
（6）The smooth dough that will become reconciled is put into container, is sent into fermenting case after being sealed with preservative film and is carried out first time provocation；
（7）The good dough of provocation is put into noodle rolling machine and carries out tabletting, is repeated 10 times；By the kneading 20 by hand of the good dough of tabletting
Secondary, shaping is kneaded into smooth steamed bun shape；Dough after shaping is put into second of provocation in fermenting case；
（8）Shortening：The good steamed bun of secondary provocation is put into steamer and is steamed.
Further, the temperature of the fermenting case be 37 DEG C, relative humidity 75%, first time fermentation time 1h, second
Fermentation time 10-30min.
Further, the addition of the beer accounts for the 6-8% of lotus rhizome weight；The addition of the stearyl lactate accounts for
The 0.2-0.3% of lotus rhizome weight.
Further, step（3）In, the addition of the rice accounts for 0.2 times of passion fruit shell weight；The passion fruit
The solid-liquid ratio of shell and water is 1g：10mL；The addition of the dry ferment accounts for the 5-6% of passion fruit shell weight；The caseinic acid
The addition of sodium accounts for the 1% of filtrate weight.
Further, described steam is the preheating cold water 10min in steamer, and boiling water steams 15min, and maturation to be steamed is stopped
After fire, room temperature cools down 30min.
Beneficial effects of the present invention are：
（1）For the present invention by the compounding of each raw material, the steamed bun of preparation is in good taste, improves its nutrition and health care value；Meanwhile it passing through
When freezing processing is steamed again, quality is good, not easy to crack, extends the shelf life of steamed bun
（2）Steamed bun provided by the invention enriches the diet of Diabetic Nephropathy patients.
Specific implementation mode
With specific embodiment, the present invention will be further explained below.
Embodiment 1
A kind of special staple food steamed bun of Diabetic Nephropathy patients, is formulated and is：18.82 parts of resistant starches, 21.18 parts of wheat flours, 37
Part potato starch, 5 parts of Lotus root congees, 5 parts of passion fruits, 10 portions of amyloses, 0.76 part of active dry yeast, 0.68 part
Baking powder, 0.4 part of antierythrite, 0.1 part of starch Sodium Octenyl Succinate；
Preparation method is as follows：
（1）Lotus rhizome is removed the peel, is cleaned up, after mincing, addition accounts for the 6-8% beer of lotus rhizome weight, accounts for the 0.2- of lotus rhizome weight
0.3% stearyl lactate after stirring evenly, is heated to 70-80 DEG C, keeps the temperature 25min, and grinding is slurried, polishes after drying, mistake
90-100 mesh sieves up to Lotus root congee；
（2）It is directly ground and is slurried after the interior flesh of passion fruit is dug out, obtain passion fruit pulp；First by passion fruit shell
3-5min is steamed, is then added and accounts for the rice that passion fruit shell weighs 0.2 times, the water of 10mL is added in every 1g shells, addition accounts for hundred
The dry ferment of the 5-6% of fragrant fruit shell weight is warming up to 30 DEG C first, keeps the temperature 30min, is then heated to 95-100 DEG C, heat preservation
30min squeezes filtering, the Sodium Caseinate for accounting for filtrate weight 1% will be added in filtrate, the one of original volume is evaporated to after stirring evenly
Half, obtain passion fruit shell extracting solution；
（3）Weigh resistant starch, wheat flour, potato starch, Lotus root congee, passion fruit pulp and passion fruit shell extracting solution, straight
Chain starch, yeast, baking powder, antierythrite, the mixed powder machine mixing of starch Sodium Octenyl Succinate；
（4）The powder of mixing is poured into dough mixing machine and is used, the warm water that 50-60% is added is agglomerating with dough mixing machine stirring, takes out pockets of face
Compacting 20 times by hand；
（5）The smooth dough that will become reconciled is put into container, after being sealed with preservative film be sent into temperature be 37 DEG C, relative humidity 75%
Fermenting case in carry out first time provocation, proofing period 1h；
（6）The good dough of provocation is put into noodle rolling machine and carries out tabletting, is repeated 10 times；By the kneading 20 by hand of the good dough of tabletting
Secondary, shaping is kneaded into smooth steamed bun shape；Dough after shaping is put into second of provocation in fermenting case, proofing period is
20min；
（7）Shortening：The good steamed bun of secondary provocation is put into steamer and steams 30min；
Described steaming is the preheating cold water 10min in steamer, and boiling water steams 15min, after steaming ripe cease fire, room temperature cooling
30min。
Embodiment 2
A kind of special staple food steamed bun of Diabetic Nephropathy patients, is formulated and is：25 parts of resistant starches, 25 portions of wheat flours, 35 parts of Ma Ling
Sweet potato starch, 8.2 parts of Lotus root congees, 4.2 parts of passion fruits, 12.8 portions of amyloses, 1 part of active dry yeast, 0.5 part of baking powder,
0.2 part of antierythrite, 0.2 part of starch Sodium Octenyl Succinate；
The preparation method is the same as that of Example 1.
Embodiment 3
A kind of special staple food steamed bun of Diabetic Nephropathy patients, is formulated and is：15 parts of resistant starches, 18.5 portions of wheat flours, 40 portions of horses
Bell sweet potato starch, 10 parts of Lotus root congees, 3 parts of passion fruits, 20 portions of amyloses, 0.4 part of active dry yeast, 0.5 part of baking powder,
0.35 part of antierythrite, 0.2 part of starch Sodium Octenyl Succinate；
The preparation method is the same as that of Example 1.
Embodiment 4
A kind of special staple food steamed bun of Diabetic Nephropathy patients is formulated with embodiment 1；
Preparation method is as follows：
（1）Lotus rhizome is removed the peel, is cleaned up, after mincing, 70-80 DEG C is heated to, keeps the temperature 25min, grinding is slurried, is beaten after drying
Mill is crossed 90-100 mesh and is sieved up to Lotus root congee；
（2）It is directly ground and is slurried after the interior flesh of passion fruit is dug out, obtain passion fruit pulp；
（3）Weigh resistant starch, wheat flour, potato starch, Lotus root congee, passion fruit pulp, amylose, yeast, baking powder,
Antierythrite, the mixed powder machine mixing of starch Sodium Octenyl Succinate；
（4）The powder of mixing is poured into dough mixing machine and is used, the warm water that 50-60% is added is agglomerating with dough mixing machine stirring, takes out pockets of face
Compacting 20 times by hand；
（5）The smooth dough that will become reconciled is put into container, after being sealed with preservative film be sent into temperature be 37 DEG C, relative humidity 75%
Fermenting case in carry out first time provocation, proofing period 1h；
（6）The good dough of provocation is put into noodle rolling machine and carries out tabletting, is repeated 10 times；By the kneading 20 by hand of the good dough of tabletting
Secondary, shaping is kneaded into smooth steamed bun shape；Dough after shaping is put into second of provocation in fermenting case, proofing period is
20min；
（7）Shortening：The good steamed bun of secondary provocation is put into steamer and steams 30min；
Described steaming is the preheating cold water 10min in steamer, and boiling water steams 15min, after steaming ripe cease fire, room temperature cooling
30min；
Cracking rate still reaches 3% or so after the Steamed Bread prepared in the embodiment, and steamed bun color is partially dark；Taste bad.
Comparative example 1
A kind of special staple food steamed bun of Diabetic Nephropathy patients, is formulated and is：18.82 parts of resistant starches, 21.18 parts of wheat flours, 37
Part potato starch, 5 parts of Lotus root congees, 5 parts of passion fruits, 10 portions of amyloses, 0.76 part of active dry yeast, 0.68 part
Baking powder, 0.5 part of antierythrite.
The preparation method is the same as that of Example 1.
Comparative example 2
A kind of special staple food steamed bun of Diabetic Nephropathy patients, is formulated and is：18.82 parts of resistant starches, 21.18 parts of wheat flours, 37
Part potato starch, 5 parts of Lotus root congees, 5 parts of passion fruits, 10 portions of amyloses, 0.76 part of active dry yeast, 0.68 part
Baking powder, 0.5 part of starch Sodium Octenyl Succinate；
The preparation method is the same as that of Example 1.
Comparative example 3
A kind of special staple food steamed bun of Diabetic Nephropathy patients, is formulated and is：18.82 parts of resistant starches, 21.18 parts of wheat flours, 37
Part potato starch, 5 parts of Lotus root congees, 10 portions of amyloses, 0.76 part of active dry yeast, 0.68 part of baking powder, 0.4 part
Antierythrite, 0.1 part of starch Sodium Octenyl Succinate；
Preparation method is as follows：
（1）Lotus rhizome is removed the peel, is cleaned up, after mincing, addition accounts for the 6-8% beer of lotus rhizome weight, accounts for the 0.2- of lotus rhizome weight
0.3% stearyl lactate after stirring evenly, is heated to 70-80 DEG C, keeps the temperature 25min, and grinding is slurried, polishes after drying, mistake
90-100 mesh sieves up to Lotus root congee；
（2）Weigh resistant starch, wheat flour, potato starch, Lotus root congee, amylose, yeast, baking powder, antierythrite, pungent
The mixed powder machine mixing of starch alkenyl succinate sodium；
（4）The powder of mixing is poured into dough mixing machine and is used, the warm water that 50-60% is added is agglomerating with dough mixing machine stirring, takes out pockets of face
Compacting 20 times by hand；
（5）The smooth dough that will become reconciled is put into container, after being sealed with preservative film be sent into temperature be 37 DEG C, relative humidity 75%
Fermenting case in carry out first time provocation, proofing period 1h；
（6）The good dough of provocation is put into noodle rolling machine and carries out tabletting, is repeated 10 times；By the kneading 20 by hand of the good dough of tabletting
Secondary, shaping is kneaded into smooth steamed bun shape；Dough after shaping is put into second of provocation in fermenting case, proofing period is
20min；
（7）Shortening：The good steamed bun of secondary provocation is put into steamer and steams 30min；
Described steaming is the preheating cold water 10min in steamer, and boiling water steams 15min, after steaming ripe cease fire, room temperature cooling
30min。
Effect example
（One）Freezen protective will be carried out after embodiment 1-3 and the Steamed Bread of comparative example 1-3 preparations, preserves 30d and take out re-heat, system
Count the incidence of steamed bun cracking（Steamed bun surface is cracked, i.e., statistics is cracking）, prepared by embodiment 1-3 and comparative example 1-3
Dough carry out freezing 15d after, take out, be then prepared into steamed bun and steamed, count than volume, concrete outcome is shown in Table 1.
Table 1
（Two）The cracking rate of steamed bun will be directly counted after embodiment 1-3 and the Steamed Bread of comparative example 1-3 preparations, and it is carried out
Sensory evaluation, cracking rate and sensory evaluation scores concrete outcome are shown in Table 2.
Table 2
（Three）Embodiment 1-3 and comparative example 3 steamed bun prepared carry out using TA.XTplus texture testing instrument the matter of steamed bun
Structure detects, and specific testing result is shown in Table 3.
Table 3
Note：Lowercase difference indicates significant difference（P ＜ 0.05）
Claims (7)
1. a kind of special staple food steamed bun of Diabetic Nephropathy patients, which is characterized in that be made of the raw material of following parts by weight：15-25
Part resistant starch, 15-25 portions of wheat flours, 35-40 parts of potato starch, 5-15 parts of Lotus root congees, 3-5 parts of passion fruits, 10-
20 portions of amyloses, 0.4-1.2 parts of active dry yeasts, 0.5-1.5 parts of baking powders, 0.2-0.4 parts of antierythrites, 0.1-
0.2 part of octenyl succinic acid starch.
2. Chinese yam staple food steamed bun according to claim 1, which is characterized in that be made of the raw material of following parts by weight：18.82
Part resistant starch, 21.18 portions of wheat flours, 37 parts of potato starch, 5 parts of Lotus root congees, 5 parts of passion fruits, 10 parts of straight chains form sediment
Powder, 0.76 part of active dry yeast, 0.68 part of baking powder, 0.4 part of antierythrite, 0.1 part of starch Sodium Octenyl Succinate.
3. a kind of preparation method of such as special staple food steamed bun of claim 1-2 any one of them Diabetic Nephropathy patients, special
Sign is, includes the following steps：
（1）Lotus rhizome is removed the peel, is cleaned up, after mincing, beer, stearyl lactate is added, after stirring evenly, is heated to 70-
80 DEG C, 25min is kept the temperature, grinding is slurried, polishes after drying, crosses 90-100 mesh and sieves up to Lotus root congee；
（3）It is directly ground and is slurried after the interior flesh of passion fruit is dug out, obtain passion fruit pulp；First by passion fruit shell
3-5min is steamed, rice, water is then added, dry ferment is warming up to 30 DEG C first, keeps the temperature 30min, is then heated to 95-100
DEG C, 30min is kept the temperature, filtering is squeezed, Sodium Caseinate will be added in filtrate, the half of original volume is evaporated to after stirring evenly, obtains hundred
Fragrant fruit shell extracting solution；
（4）Weigh resistant starch, wheat flour, potato starch, Lotus root congee, passion fruit pulp and passion fruit shell extracting solution, straight
Chain starch, yeast, baking powder, antierythrite, the mixed powder machine mixing of starch Sodium Octenyl Succinate；
（5）The powder of mixing is poured into dough mixing machine and is used, the warm water that 50-60% is added is agglomerating with dough mixing machine stirring, takes out pockets of face
Compacting 20 times by hand；
（6）The smooth dough that will become reconciled is put into container, is sent into fermenting case after being sealed with preservative film and is carried out first time provocation；
（7）The good dough of provocation is put into noodle rolling machine and carries out tabletting, is repeated 10 times；By the kneading 20 by hand of the good dough of tabletting
Secondary, shaping is kneaded into smooth steamed bun shape；Dough after shaping is put into second of provocation in fermenting case；
（8）Shortening：The good steamed bun of secondary provocation is put into steamer and is steamed.
4. preparation method according to claim 3, which is characterized in that the temperature of the fermenting case is 37 DEG C, relative humidity
For 75%, first time fermentation time 1h, second of fermentation time 10-30min.
5. preparation method according to claim 3, which is characterized in that the addition of the beer accounts for the 6- of lotus rhizome weight
8%；The addition of the stearyl lactate accounts for the 0.2-0.3% of lotus rhizome weight.
6. preparation method according to claim 3, which is characterized in that step（3）In, the addition of the rice accounts for hundred perfume
0.2 times of fruit shell weight；The solid-liquid ratio of the passion fruit shell and water is 1g：10mL；The addition of the dry ferment accounts for hundred
The 5-6% of fragrant fruit shell weight；The addition of the Sodium Caseinate accounts for the 1% of filtrate weight.
7. according to claim 3-6 any one of them preparation methods, characterized in that described steaming is that cold water is pre- in steamer
Hot 10min, boiling water steam 15min, and after steaming ripe cease fire, room temperature cools down 30min.
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