Preparation method of reconstituted rice suitable for consumptions of patients with kidney diseases

A technology for reconstructing rice and patients, which is applied in the field of nutritious food, can solve the problems of affecting the prognosis of patients, deteriorating the condition, increasing the burden on the kidneys, etc., and achieve the effects of improving nutrition level and survival rate, good taste, and increasing protein content

Active Publication Date: 2017-08-18
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Kidney disease patients have specific requirements for protein intake. Regular rice or noodles are used as staple food. Because it contains more plant-based protein, its amino acid composition is not reasonable. Long-term consumption will increase the burden on the kidneys and further worsen the condition. , seriously affecting the prognosis of patients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for preparing reconstituted rice suitable for kidney disease patients, comprising the following steps:

[0023] S1. Deproteinization: in parts by weight, add 1 part of rice to 4 parts of 1wt% pepsin (enzyme activity ≥ 3000 IU / g) solution, enzymatic hydrolysis temperature 35°C, enzymatic hydrolysis pH 1, enzymatic hydrolysis time 6h, Drain;

[0024] S2. Pre-drying: put the drained rice into a ventilated constant temperature oven at 35°C, dry until the moisture content is 10%, take it out, and cool to room temperature;

[0025] S3. Texture reconstruction and protein replacement: Add 1 part of protein reconstruction solution (1 part of egg white plus 1 part of purified water, stir well) to 0.5 part of rice cooled to room temperature, heat to 35°C, and then put in vacuum In the microwave dryer, set the vacuum degree to -60KPa, adjust the microwave power to 600W, microwave for 1s, pause for 5s, keep the temperature at about 35°C, set the heating time for 5min, take...

Embodiment 2

[0029] A method for preparing reconstituted rice suitable for kidney disease patients, comprising the following steps:

[0030] S1. Deproteinization: in parts by weight, add 1 part of rice to 10 parts of 2wt% pepsin (enzyme activity ≥ 3000 IU / g) solution, enzymatic hydrolysis temperature 50°C, enzymatic hydrolysis pH 2.5, enzymatic hydrolysis time 15h, Drain;

[0031] S2. Pre-drying: put the drained rice in a ventilated constant temperature oven at 55°C, dry until the moisture content is 15%, take it out, and cool to room temperature;

[0032] S3. Texture reconstruction and protein replacement: add 1 part of protein reconstruction solution (1 part of egg white plus 3 parts of purified water, stir well) to 1.5 parts of rice cooled to room temperature, heat to 35°C, and then put in vacuum In the microwave dryer, set the vacuum degree to -85KPa, adjust the microwave power to 600W, microwave for 3s, pause for 15s, keep the temperature at about 45°C, set the heating time to 15min,...

Embodiment 3

[0036] A method for preparing reconstituted rice suitable for kidney disease patients, comprising the following steps:

[0037] S1. Deproteinization: in parts by weight, add 1 part of rice to 7 parts of 1.5wt% pepsin (enzyme activity ≥ 3000 IU / g) solution, enzymolysis temperature 43°C, enzymolysis pH 1.8, enzymolysis time 10h , drained;

[0038] S2. Pre-drying: Put the drained rice in a ventilated constant temperature oven at 45°C, dry it until the moisture content is 12%, take it out, and cool it to room temperature;

[0039] S3. Texture reconstruction and protein replacement: add 1 part of protein reconstruction solution (1 part of egg white plus 2 parts of purified water, stir well) to 1 part of rice cooled to room temperature, heat to 35°C, and then put in vacuum In the microwave dryer, set the vacuum degree to -75KPa, adjust the microwave power to 600W, microwave for 2s, pause for 10s, keep the temperature at about 40°C, set the heating time for 10min, take it out, and d...

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PUM

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Abstract

The present invention relates to the field of nutritious food and discloses a preparation method of reconstituted rice suitable for consumptions of patients with kidney diseases. The preparation method comprises the following steps: S1, de-proteinizing: digestive proteases are used to remove proteins in rice; S2, pre-drying: the de-proteinized rice in the S1 is pre-dried; S3, texture reconstituting and protein replacing: a protein texture reconstitution liquid is used to conduct the texture reconstituting and protein replacing of the pre-dried and de-proteinized rice in the S2; and S4, the texture reconstituted and protein replaced rice is dried to obtain the reconstituted rice. The protein content of the product is similar to that of ordinary rice, plant proteins in the ordinary rice are replaced by high quality egg-white proteins, and at the same time, the reconstituted rice has nutritious compositions of the ordinary rice and can be used as staple food of the patients with the kidney diseases. Compared with the low-protein rice in market, the reconstituted rice is good in taste, the protein content is improved, the proteins are animal proteins with a high bioavailability, and the reconstituted rice does not cause additional burdens on kidneys of the patients with the kidney diseases.

Description

technical field [0001] The invention relates to the field of nutritious food, in particular to a method for preparing reconstituted rice suitable for kidney disease patients. Background technique [0002] Kidney disease is a high-incidence disease in my country, and survey data show that the incidence of kidney disease in my country is more than 10%. As the course of the disease progresses, patients will develop chronic renal insufficiency, especially in the later stages of the disease. Patients have stricter nutritional requirements. If food intake is not strictly controlled, it is very easy to cause malnutrition, repeated illnesses, and even more serious consequences. Chronic kidney disease has specific requirements for protein, sodium, potassium, calcium, phosphorus, etc. As for protein, in phase I-II, to prevent excessive intake of protein, 0.8-1.0 g protein / kg·d is sufficient. The protein intake in stages III to IV should be controlled at about 0.6g protein / kg•d, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L15/00
CPCA23V2002/00A23V2200/14A23V2200/30A23V2250/5428
Inventor 魏振承张名位马永轩李健雄池建伟张瑞芬邓媛元张雁刘磊唐小俊黄菲肖娟董丽红
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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