Method for processing low protein instant rice suitable for being eaten by diabetic nephropathy patient

A technology for diabetic nephropathy and a processing method is applied in the processing field of low-protein instant rice, which can solve the problems of poor processing performance and poor taste, and achieve the effects of improving smoothness and elasticity, good control effect and prolonging shelf life.

Inactive Publication Date: 2015-10-21
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

[0003] At present, there is no low-protein staple food for diabetic nephropathy on the market, and patients are still using wheat starch, po

Method used

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  • Method for processing low protein instant rice suitable for being eaten by diabetic nephropathy patient
  • Method for processing low protein instant rice suitable for being eaten by diabetic nephropathy patient
  • Method for processing low protein instant rice suitable for being eaten by diabetic nephropathy patient

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Effect test

Embodiment 1

[0038] The processing method of the low-protein instant rice suitable for diabetic nephropathy patients comprises the following steps:

[0039] (1) Prepare the following raw materials in parts by weight:

[0040] Rice starch 75.28, wheat starch 14.62, tapioca starch 8.44, potato starch 15.35, mung bean starch 18.74, lotus root starch 10.48;

[0041] After mixing the above ingredients evenly, add cold water twice the weight of the above ingredients, heat and gelatinize while stirring until transparent gelatinous;

[0042] (2) Thin layer quick drying and crushing

[0043] Cool the gelatinized raw materials in step (1) to normal temperature, then press the starch paste into a thin layer of 15mm, dry it at 110°C for 8 minutes, and crush the starch layer to 100 mesh after drying;

[0044] (3) Add water to temper

[0045] Add water to the crushed raw materials until the water content of the raw materials is 35%, mix well, the mixed powder can be held by hand until it becomes aggl...

Embodiment 2

[0091] The processing method of the low-protein instant rice suitable for diabetic nephropathy patients comprises the following steps:

[0092] (1) Prepare the following raw materials in parts by weight:

[0093] Rice starch 70, wheat starch 14.620, tapioca starch 5, potato starch 5 parts, mung bean starch 10 parts, lotus root starch 5 parts;

[0094] After mixing the above ingredients evenly, add cold water twice the weight of the above ingredients, heat and gelatinize while stirring until transparent gelatinous;

[0095] (2) Thin layer quick drying and crushing

[0096] Cool the gelatinized raw materials in step (1) to normal temperature, then press the starch paste into a thin layer of 15mm, dry it at 110°C for 8 minutes, and crush the starch layer to 100 mesh after drying;

[0097] (3) Add water to temper

[0098] Add water to the crushed raw materials until the water content of the raw materials is 35%, mix well, the mixed powder can be held by hand until it becomes ag...

Embodiment 3

[0108] The processing method of the low-protein instant rice suitable for diabetic nephropathy patients comprises the following steps:

[0109] (1) Prepare the following raw materials in parts by weight:

[0110] Rice starch 80, wheat starch 20, tapioca starch 10, potato starch 20, mung bean starch 25, lotus root starch 15;

[0111] After mixing the above ingredients evenly, add cold water twice the weight of the above ingredients, heat and gelatinize while stirring until transparent gelatinous;

[0112] (2) Thin layer quick drying and crushing

[0113] Cool the gelatinized raw materials in step (1) to normal temperature, then press the starch paste into a thin layer of 15mm, dry it at 110°C for 8 minutes, and crush the starch layer to 100 mesh after drying;

[0114] (3) Add water to temper

[0115] Add water to the crushed raw materials until the water content of the raw materials is 35%, mix well, the mixed powder can be held by hand until it becomes agglomerated, and it ...

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Abstract

The invention belongs to the technical field of food processing and particularly relates to a method for processing low protein instant rice suitable for being eaten by a diabetic nephropathy patient. The method comprises the following steps: 1 preparing raw materials, namely rice starch, wheat starch and cassava starch, and heating the raw materials to be gelatinized; 2 conducting rapid drying and pulverization on thin layers; 3 adding in water for regulation; 4 conducting extrusion and curing for producing rice grains; 5 conducting microwave drying for sterilization, and then conducting the sealing and packaging. The instant rice obtained through the preparation by the method has the advantages that the rice is convenient to eat, and the rice can be eaten immediately when being infused with water; the microwave dry is achieved from the inside to the outside, the drying is uniform, and it is facilitated to maintain the rice grain structures and shorten the rehydration time; through the high temperature, the sterilizing effect can be achieved, the shelf life can be prolonged, the cooked degree of the rice grains can be improved, and the digestive absorption is facilitated; the raw material matching is reasonable, the smoothness and elasticity of the rice grains can be improved by adding in the cassava starch, and the taste and flavor of the rice grains can be improved by adding in the wheat starch.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of low-protein instant rice suitable for diabetic nephropathy patients. Background technique [0002] In recent years, the incidence of diabetic nephropathy has increased year by year. At present, the number of patients in my country has reached 120 million, and it has become a major disease that endangers public health. Low-protein diet has been widely advocated because it can reduce the symptoms of uremia, improve metabolic abnormalities, control high blood pressure, delay the development of diabetic nephropathy, and delay the start of dialysis. Long-term high-protein dietary intake may aggravate the high-filtration state of the kidneys, and at the same time increase the production and retention of toxic nitrogen metabolism in the body, resulting in further damage to renal function. Therefore, it is clinically advocated to limit dietar...

Claims

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Application Information

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IPC IPC(8): A23L1/168A23L1/09
CPCA23V2002/00A23V2200/328A23V2250/5118
Inventor 陶海腾杜方岭徐同成邱斌刘玮刘丽娜宗爱珍刘振华
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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