糖尿病肾病患者专用低蛋白面条配方的研究

Recipe of diabetic nephropathy patients with special low protein noodle

研究了不同原料及添加剂对于低蛋白面条感官品质、质构特性及烹煮特性的影响。实验结果表明,当小麦粉添加量为20%,木薯α-淀粉添加量为23%,小麦淀粉添加量为55.66%,复合增筋剂添加量为0.34%,海藻酸钠添加量为1%时,所得到的低蛋白面条品质优良,可以满足患者的需求。

This paper studies the effect of different raw materials and additives on low protein noodle’s sensory quality and characteristics of texture and cooking. Experimental results show that when the adding amount of wheat fl our was 20%, cassava alpha starch 23%, wheat starch 55.66%, the composite gluten fortifi er 0.34%, and sodium alginate 1%, the resulting low protein noodles have good quality and could meet the needs of patients.