Synthetic rice applicable to diabetic patient and processing method thereof

A technology for diabetics and processing methods, applied in the application, edible oil/fat, function of food ingredients, etc., can solve the problems of high viscosity of potato starch, low nutrient content, limited edible range, etc., achieve fine taste and increase amino acid. , the effect of improving dietary conditions

Inactive Publication Date: 2017-08-15
钟静涛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are fewer people who eat potatoes directly, and the eating method is very special. The fresh tubers of potatoes need to be peeled and then cooked for a long time before they can be eaten, which greatly limits their edible range, and their nutrient content is low. The nutritional value of food is relatively

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A method for processing artificial rice suitable for diabetics, comprising the steps of:

[0041] Step 1. Take raw materials according to the following parts by weight. The first group of raw materials includes 30 parts of potato flour, the second group of raw materials includes 3 parts of rice flour, 10 parts of corn flour and 15 parts of soybean flour, and the third group of raw materials includes 5 parts of chestnut flour. 15 parts of yam powder and 20 parts of banana powder, the fourth group of raw materials includes 2 parts of propolis liquid, 3 parts of royal jelly, 1 part of custard fruit, 3 parts of edible oil, 5 parts of potato starch and 80 parts of water;

[0042] Step 2. After mixing the fourth group of raw materials, add them to the third group of raw materials and mix evenly;

[0043] Step 3. Mix the first group of raw materials and the second group of raw materials evenly, mix them with the material obtained in step 2, and then extrude them into rice-shap...

Embodiment 2

[0046]A method for processing artificial rice suitable for diabetics, comprising the steps of:

[0047] Step 1. Get raw materials according to the following parts by weight. The first group of raw materials includes 60 parts of whole potato powder (cooked rice pudding raw material), the second group of raw materials includes 6 parts of rice flour, 20 parts of corn flour and 25 parts of soybean flour, and the third group of raw materials Including 10 parts of chestnut powder, 20 parts of yam powder and 30 parts of banana powder, the fourth group of raw materials includes 2 parts of propolis liquid, 3 parts of royal jelly, 1 part of custard fruit, 5 parts of edible oil, 10 parts of potato starch and 100 parts of water;

[0048] Step 2. After mixing the fourth group of raw materials, add them to the third group of raw materials and mix evenly;

[0049] Step 3. Mix the first group of raw materials and the second group of raw materials evenly, and mix evenly with the material obtai...

Embodiment 3

[0052] A method for processing artificial rice suitable for diabetics, comprising the steps of:

[0053] Step 1. Take the raw materials according to the following parts by weight. The first group of raw materials includes 40 parts of potato flour, and the second group of raw materials includes 4 parts of rice flour, 12 parts of corn flour, 4 parts of millet flour, 4 parts of mung bean flour, and 4 parts of fungus flour. 3 parts of maca powder, 6 parts of lotus seed powder and 20 parts of soybean powder. The third group of raw materials includes 6 parts of chestnut powder, 16 parts of yam powder and 22 parts of banana powder. The fourth group of raw materials includes 2 parts of propolis liquid and 3 parts of royal jelly 1 part, 1 part of custard fruit, 4 parts of edible oil, 6 parts of potato starch, 4 parts of potato starch, 3 parts of sweet potato powder and 85 parts of water; the edible oil is corn oil.

[0054] Step 2. After mixing the fourth group of raw materials, add th...

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PUM

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Abstract

The invention discloses a processing method of synthetic rice applicable to a diabetic patient. The processing method comprises the following steps: firstly, preparing a first raw material group, namely mashed potatoes, a second group of raw materials, namely rice flour, corn flour and soybean flour, a third group of raw materials, namely Chinese chestnut powder, Chinese yam powder and banana powder and a fourth group of raw materials, namely propolis liquid, royal jelly, custard apples, edible oil, potato starch and water; secondly, uniformly mixing the fourth group of raw materials, adding into the third group of raw materials, and uniformly mixing; thirdly, uniformly mixing the first raw material group and the second group of raw materials, then uniformly mixing with the material obtained in the step 2, and extruding into a rice-like synthetic rice primary product applicable to the diabetic patient; and fourthly, drying to obtain the synthetic rice applicable to the diabetic patient, namely firstly carrying out hot air drying at the temperature of 50-110 DEG C, then blowing with hot air at the temperature of 15-35 DEG C, then carrying out microwave drying at the power of 200-400W, then carrying out hot air drying at the temperature of 30-50 DEG C, and finally carrying out hot air drying for 1-2 minutes at the temperature of 10-20 DEG C.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to an artificial rice suitable for diabetics and a processing method thereof. Background technique [0002] There are fewer people who eat potatoes directly, and the eating method is very special. The fresh tubers of potatoes need to be peeled and then cooked for a long time before they can be eaten, which greatly limits their edible range, and their nutritional content is low. Edible nutritive value is relatively low, therefore need to provide a kind of edible convenient, nutritious and healthy food. [0003] One possibility to solve the above problems is to apply potato flour to make artificial rice, but due to the high viscosity and large expansion coefficient of potato starch, its application in the field of artificial rice is greatly limited. Existing artificial rice seldom takes cassava starch as the main raw material, but mostly is based on whole grains, supplemented b...

Claims

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Application Information

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IPC IPC(8): A23L7/143A23L11/00A23L19/00A23L19/10A23L19/12A23L25/00A23L21/20A23D9/007
CPCA23D9/007A23V2002/00A23V2200/328
Inventor 钟静涛
Owner 钟静涛
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