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Processing method of nutritional rice flour

A nutritional rice flour and processing method technology, applied in the field of food processing, can solve problems such as poor mastery, influence on patient prognosis, and unoptimistic implementation of dietary doctor's orders, and achieve the effects of improving human immunity, improving kidney function, and facilitating human body absorption

Inactive Publication Date: 2016-12-07
武汉好多多生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, according to the survey, at present, CKD patients do not have a high degree of mastery of dietary knowledge for kidney disease, which leads to unoptimistic implementation of dietary doctor's orders, which further affects the prognosis of patients

Method used

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  • Processing method of nutritional rice flour

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Experimental program
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Effect test

Embodiment 1

[0021] Embodiment 1: the processing method of nutritious rice flour

[0022] (1) Preparation of low protein-low phosphorus rice flour:

[0023] Using rice as raw material, first wash it with water, grind it into rice milk, then add papain and bromelain compound protease to the rice milk for proteolysis treatment, wherein the weight ratio of papain and bromelain is 1:4, the compound protease The dosage is 0.2% of the mass of rice milk, reaction pH: 9.5, temperature: 20°C, time: 5h, after proteolysis treatment, add Lactobacillus delbrueckii (L.delbrueckii) of the genus Lactobacillus and thermophilic milk chain of the genus Streptococcus Coccus (S.thermophilus) joint fermentation, Lactobacillus delbrueckii (L.delbrueckii) and thermophilic streptococcus (S.thermophilus) (S.thermophilus) two parts by weight ratio 1:10 to make lactic acid starter, the dosage of lactic acid starter is 0.2% of the mass of rice milk, reaction pH: 7.0, temperature: 35° C., time: 3 hours, then centrifug...

Embodiment 2

[0030] Embodiment 2: the processing method of nutritious rice flour

[0031] (1) Preparation of low protein-low phosphorus rice flour:

[0032] Using rice as raw material, wash it with water first, grind it into rice milk, then add bromelain to the rice milk for proteolysis treatment, the dosage of bromelain is 1% of the mass of rice milk, reaction pH: 3.0, temperature: 50°C, time: 1h, after proteolysis treatment, add Lactobacillus delbrueckii (L.delbrueckii) and Streptococcus thermophilic Streptococcus lactis (S.thermophilus) for joint fermentation, Lactobacillus delbrueckii (L.delbrueckii) and thermophilic Streptococcus lactis (S.thermophilus) made a lactic acid starter with a weight ratio of 10:1, the amount of lactic acid starter was 0.2% of the mass of rice milk, reaction pH: 5.0, temperature: 30°C, time: 1h, Then the rice milk after protein hydrolysis is centrifuged, washed with water, and dried to obtain low-protein-low-phosphorus rice flour.

[0033] (2) Preparation ...

Embodiment 3

[0039] The processing method of embodiment 3 nutritious rice noodles

[0040] (1) Preparation of low protein-low phosphorus rice flour:

[0041] Using rice as raw material, wash it with water first, grind it into rice milk, heat it to 96°C, keep it warm for 0.5 minutes, cool it to 30°C, then add neutral protease to the rice milk for proteolysis treatment, the amount of neutral protease is the mass of rice milk 0.5%, reaction pH: 7.0, temperature: 60°C, time: 2.5h, add Pediococcus lactic acid Pediococcus (P.acidilactic), Lactobacillus acidophilus Lactobacillus (L.acido phlus) and Joint fermentation of Leuconostoc enterococci subspecies milk fat, the ratio of the three parts by weight is 10:1:10, the amount of lactic acid starter is 0.2% of the mass of rice milk, the reaction pH: 5.0, temperature: 42°C, time: 1h , and then centrifuging the rice milk after protein hydrolysis, washing with water, and drying to obtain deproteinized and dephosphorized rice flour.

[0042] (2) Prep...

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Abstract

The invention discloses a processing method of nutritional rice flour, which comprises: in parts by weight, taking 60 to 100 parts of low-protein-low-phosphorous rice flour, 0.5 to 10 parts of whey protein, 0.5 to 10 parts of egg white peptide powder, 0.5 to 10 parts of fish protein powder, 1 to 20 parts of dietary fibers, 0.5 to 5 parts of fruit and vegetable powder, 0.5 to 3 parts of composite probiotic freeze-dried powder, 0.5 to 3 parts of prebiotics, 0.5 to 5 parts of edible and medicinal auxiliary material and 0.5 to 3 parts of powdered oil; uniformly mixing the materials; carrying out split charging; packaging to obtain a finished product of the nutritional rice flour. The rice flour is suitable for a patient suffering from the chronic kidney disease to eat, fine proteins of the egg white peptide powder and the fish protein powder are simultaneously added so as to supplement nutrition required by the patient suffering from the chronic kidney disease, and the prebiotics, the edible and medicinal auxiliary material for protecting the kidney, the fruit and vegetable powder and the dietary fibers are also added for regulating human body metabolism, thus being beneficial to health of the patient suffering from the kidney disease.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of nutritious rice flour. Background technique [0002] Currently commercially available rice noodles are mainly processed from polished rice, because the protein content in polished rice is as high as 5% to 9%, and the protein in it is not high-quality protein, which will increase the blood flow and pressure of the glomerulus , Increase the burden on the kidneys, especially not suitable for patients with chronic kidney disease. [0003] Chronic kidney disease (English full name: Chronic Kidney Disease, abbreviation: CKD) is a common disease that seriously endangers human health and life, and its prevalence is increasing year by year. The overall prevalence of CKD in China is 10.8%. Therefore, strengthening and improving the prevention and treatment of CKD has become a public health problem that cannot be ignored. At present, a large number of studie...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L33/19A23L33/18A23L33/17A23L33/21A23L19/00A23L33/135A23L33/10A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/328A23V2200/3262
Inventor 刘良忠李萍刘闪余芬
Owner 武汉好多多生物科技有限公司
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