Method for processing instant rice for patients with diabetes and hypertension complications

A technology of diabetes hypertension and processing method, which is applied in the field of processing instant rice with complications of diabetes and hypertension, to achieve the effects of reducing glycemic index, improving dispersion performance, and accelerating color protection time

Inactive Publication Date: 2015-09-02
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the dietary problems of patients with diabetes and hypertension complications in the prior a

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A processing method for instant rice suitable for complications of diabetes and hypertension, comprising the following steps:

[0028] (1) Homogenization: After cleaning the fresh celery, cut it into small pieces of 3-5cm, add 5 times of water, then add 2% mannitol, 0.5% citric acid and 0.05% sodium alginate accounting for the weight of fresh celery , after stirring and homogenizing for 20 min, grind 4 times by colloid mill.

[0029] (2) Homogenization: Homogenize the celery homogenate three times through a high-pressure homogenizer at a pressure of 20MPa and a temperature of 60°C;

[0030] (3) Filtration: After homogenization, filter through 3 layers of gauze to obtain fine and uniform celery juice;

[0031] (4) Grinding and tempering: Grinding the rice to 100 mesh rice flour, adding sodium caseinate accounting for 3.5% of the rice weight, adding celery juice until the water content is 40% and mixing, and standing for 1 hour to obtain the mixed material;

[0032] (5)...

Embodiment 2

[0035] A processing method for instant rice suitable for complications of diabetes and hypertension, comprising the following steps:

[0036] (1) Homogenate: After cleaning the fresh celery, cut it into small pieces of 3-5cm, add 4 times of water, then add 1.6% mannitol, 0.4% citric acid and 0.04% sodium alginate accounting for the weight of fresh celery , after stirring and homogenizing for 30 minutes, grind 5 times through a colloid mill;

[0037] (2) Homogenization: Homogenize the celery homogenate three times through a high-pressure homogenizer at a pressure of 22MPa and a temperature of 66°C;

[0038] (3) Filtration: After homogenization, filter through 4 layers of gauze to obtain fine and uniform celery juice;

[0039] (4) Grinding and tempering: Grinding the rice to 90-mesh rice flour, adding sodium caseinate accounting for 3.5% of the rice weight, adding celery juice until the water content is 35.5%, mixing evenly, and standing for 1.5 hours to obtain a mixed materia...

Embodiment 3

[0044] A processing method for instant rice suitable for complications of diabetes and hypertension, comprising the following steps:

[0045] (1) Homogenization: After cleaning the fresh celery, cut it into small pieces of 3-5cm, add 4 times the water, then add 1.8% mannitol, 0.45% citric acid and 0.045% sodium alginate accounting for the weight of fresh celery , after stirring and homogenizing for 28 minutes, grind 5 times through a colloid mill;

[0046] (2) Homogenization: Homogenize celery through a high-pressure homogenizer for 3 times at a pressure of 25MPa and a temperature of 70°C;

[0047] (3) Filtration: After homogenization, filter through 4 layers of gauze to obtain fine and uniform celery juice;

[0048] (4) Grinding and tempering: Grinding the rice to 80-mesh rice flour, adding sodium caseinate accounting for 3.5% of the weight of the rice, adding celery juice until the water content is 30%, mixing evenly, and standing for 2 hours to obtain a mixed material;

[0...

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PUM

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Abstract

The invention belongs to the technical field of processing of foods, and specifically relates to a method for processing instant rice for patients with diabetes and hypertension complications. The method comprises the steps of (1) protecting color of fresh celery, and homogenizing; (2) homogenizing through a high pressure homogenizing machine; (3) filtering; (4) crushing and homogenizing; (5) extruding cured rice; (6) drying and sterilizing through microwave, and then packing. The prepared instant rice is light green, seems like natural rice, is small in rehydration time, has the fragrance of rice and celery, is free of layering, tastes soft and sticky, can reduce the glycemic index, is suitable for patients with diabetes and hypertension, and is rich in nutrition and convenient to take; the rice is uniformly dried from inside to outside by the extruding gelatinization and microwave drying processes, and therefore, the rice structure can be maintained; the sterilizing effect can be reached by high temperature, and thus the expiration date can be prolonged; the curing degree of the rice is increased, so that the digestion and absorbing are easy; the expiration date is more than 1 year.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method for instant rice suitable for complications of diabetes and hypertension. Background technique [0002] Diabetes is a lifelong disease that seriously threatens human health and life. Epidemiological surveys show that the incidence of hypertension in people with diabetes is 1.5 to 3 times higher than that in age-matched non-diabetic people. In patients with type 1 diabetes, hypertension often develops after several years of diabetes and often reflects the progression of diabetic nephropathy. The prevalence of hypertension in patients with type 1 diabetes is as high as 30% to 88%. Among patients with type 2 diabetes, hypertension can occur at the same time as the diagnosis of diabetes or even before the discovery of diabetes, and the prevalence of hypertension is as high as 40% to 96%. Hypertension is not only an important risk factor for c...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/212A23L1/30A23L7/10A23L19/00
CPCA23V2002/00A23V2200/328
Inventor 杜方岭陶海腾徐同成邱斌刘玮宗爱珍刘丽娜
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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