Low-protein sorghum instant rice suitable for diabetic nephropathy patients and preparation method thereof

A technology of diabetic nephropathy and instant rice, which is applied in the fields of application, function of food ingredients, and preservation of food ingredients as antimicrobial, can solve the problems of small selectivity and few varieties, and achieve unique flavor, low glycemic index, Nutrient-rich effect

Inactive Publication Date: 2016-08-03
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

There are few varieties of sorghum-based instant rice for diabetic nephropathy patients, and the choices are small

Method used

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  • Low-protein sorghum instant rice suitable for diabetic nephropathy patients and preparation method thereof
  • Low-protein sorghum instant rice suitable for diabetic nephropathy patients and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A low-protein sorghum instant rice suitable for patients with diabetic nephropathy. The raw materials are: 22 parts of whole sorghum flour, 18 parts of rice flour, 10 parts of purple sweet potato flour, 20 parts of rice starch, 8 parts of oxidized starch, 16 parts of amylose, 8 parts of pre-gelatinized starch, 0.9 parts of improver (0.3 parts of monoglyceride, 0.2 parts of xanthan gum, 0.4 parts of sodium alginate), 7 parts of Herba Vermilion extract;

[0027] The preparation method is as follows:

[0028] (1) Add water to the purple sweet potato flour at a mass ratio of 1:1, then add yeast accounting for 1% of the weight of the purple sweet potato flour, ferment at 30-35°C for 40 minutes, then add 300-400 mesh sorghum flour, stir well, Ultrasonic treatment at 50°C for 20 minutes to obtain mixed slurry A;

[0029] (2) Weigh 300-400 mesh rice flour, rice starch, oxidized starch, amylose, and pregelatinized starch, mix them, and stir for 5-10 minutes to obtain mixed powd...

Embodiment 2

[0035] A low-protein sorghum instant rice suitable for patients with diabetic nephropathy. The raw materials are: 10 parts of whole sorghum powder, 20 parts of rice, 8 parts of purple sweet potato powder, 33 parts of rice starch, 10 parts of oxidized starch, 10 parts of amylose, 10 parts of gelatinized starch, 0.6 parts of improver (0.1 part of monoglyceride, 0.1 part of xanthan gum, 0.4 part of sodium alginate), 5 parts of Herba Vermilion extract (the preparation method is the same as in Example 1);

[0036] The preparation method is the same as in Example 1.

Embodiment 3

[0038] A low-protein sorghum instant rice suitable for patients with diabetic nephropathy. The raw materials are: 30 parts of whole sorghum powder, 10 parts of rice, 12 parts of purple sweet potato powder, 40 parts of rice starch, 5 parts of oxidized starch, 20 parts of amylose, 5 parts of gelatinized starch, 1.2 parts of improver (0.3 part of monoglyceride, 0.3 part of xanthan gum, 0.6 part of sodium alginate), 10 parts of extract of Herba Vermilion (preparation method is the same as in Example 1);

[0039] The preparation method is the same as in Example 1.

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Abstract

The invention relates to low-protein sorghum instant rice suitable for diabetic nephropathy patients and a preparation method thereof and belongs to the field of agricultural product processing. The instant rice comprises the following raw materials: sorghum flour, rice flour, purple sweet potato flour, rice starch, oxidized starch, amylase, pre-gelatinized starch, a modifying agent and a potentilla discolor extract. The invention further provides a preparation method of the instant rice. The instant rice prepared by the method is suitable for the diabetic nephropathy patients, short in rehydration time, low in glycemic index, rich in nutrition and high in sensory evaluation and has unique flavor.

Description

technical field [0001] The invention relates to low-protein sorghum instant rice suitable for patients with diabetic nephropathy and a preparation method thereof, belonging to the field of agricultural product processing. Background technique [0002] In recent years, the number of patients with diabetic nephropathy in my country has been increasing. At present, there is no specific drug for the treatment of diabetic nephropathy, and drug treatment can only temporarily control the development of the disease, and treat the symptoms but not the root cause. Clinical studies have shown that diet therapy is an effective method to effectively control the disease and delay further damage to the kidneys. In order to achieve the effect of controlling the disease, the daily diet of diabetic nephropathy patients should not only ensure the daily energy intake, but also control the protein intake. In order to ensure the intake of high-quality protein such as meat and milk, the intake of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/17A23L33/10
CPCA23V2002/00A23V2200/15A23V2200/14A23V2200/328A23V2200/10
Inventor 徐同成贾敏寇兴凯杜方岭宗爱珍邱斌刘玮刘丽娜刘振华
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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