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A kind of instant rice flour suitable for pregnant women before giving birth and its preparation method and application

A technology for rice noodles and pregnant women, applied in food science and other directions, can solve problems such as unfavorable gastrointestinal rapid digestion, anesthesia, and variety, and achieve the effect of reducing the risk of obstetric anesthesia, improving nutritional value, and satisfying energy and satiety.

Active Publication Date: 2022-02-11
SHANGHAI FIRST MATERNITY & INFANT HOSPITAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the food has a variety of formulas, which is not conducive to rapid digestion of the gastrointestinal tract. It is only suitable for pregnant women who give birth naturally. If it is used for pregnant women who have cesarean section, it will cause serious anesthesia problems

Method used

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  • A kind of instant rice flour suitable for pregnant women before giving birth and its preparation method and application
  • A kind of instant rice flour suitable for pregnant women before giving birth and its preparation method and application
  • A kind of instant rice flour suitable for pregnant women before giving birth and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] A kind of ready-to-eat rice flour suitable for pregnant women before giving birth, said instant rice-flour comprises the following components by weight fraction:

[0067]

[0068]

[0069] Its preparation method comprises the following steps:

[0070] (1) Soak the puffed rice flour in water for 1.5h, the mass volume ratio of the puffed rice flour to water is 1:1.5g / mL, mix evenly with alkaline protease, the mass ratio of the alkaline protease to puffed rice 0.004:1, heated to 50°C, enzymatically hydrolyzed for 60 minutes, heated to 100°C for 10 minutes to inactivate the enzyme, cooled to room temperature to obtain puffed rice flour enzymatic hydrolyzate;

[0071] (2) Mix the puffed rice flour enzymatic solution obtained in step (1) with hawthorn powder evenly, extrude and ripen at 100° C. through a twin-screw extruder to form ripened rice flour granules;

[0072] (3) Mix taurine, vitamins, lactate, niacin and pantothenic acid with the cooked rice flour granules o...

Embodiment 2

[0074] A kind of ready-to-eat rice flour suitable for pregnant women before giving birth, said instant rice-flour comprises the following components by weight fraction:

[0075]

[0076]

[0077] Its preparation method comprises the following steps:

[0078] (1) Soak the puffed rice flour in water for 2h, the mass volume ratio of the puffed rice flour to water is 1:1.2g / mL, mix evenly with the alkaline protease, the mass ratio of the alkaline protease to the puffed rice is 0.003:1, heated to 52°C, enzymatically hydrolyzed for 70 minutes, heated to 105°C for 10 minutes to inactivate the enzyme, cooled to room temperature to obtain puffed rice flour enzymatic hydrolyzate;

[0079] (2) Mix the puffed rice flour enzymatic solution obtained in step (1) with hawthorn powder evenly, extrude and ripen at 100° C. through a twin-screw extruder to form ripened rice flour granules;

[0080] (3) Mix taurine, vitamins, lactate, niacin and pantothenic acid with the cooked rice flour g...

Embodiment 3

[0082] A kind of ready-to-eat rice flour suitable for pregnant women before giving birth, said instant rice-flour comprises the following components by weight fraction:

[0083]

[0084]

[0085] Its preparation method comprises the following steps:

[0086] (1) Soak the puffed rice flour in water for 3h, the mass volume ratio of the puffed rice flour and water is 1:1.8g / mL, mix evenly with alkaline protease, the mass ratio of the alkaline protease and puffed rice is 0.005:1, heated to 50°C, enzymatically hydrolyzed for 90 minutes, heated to 110°C for 12 minutes to inactivate the enzyme, cooled to room temperature to obtain puffed rice flour enzymatic hydrolyzate;

[0087] (2) Mix the puffed rice flour enzymatic solution obtained in step (1) with hawthorn powder evenly, extrude and ripen at 105° C. through a twin-screw extruder to form ripened rice flour granules;

[0088] (3) Mix taurine, vitamins, lactate, niacin and pantothenic acid with the cooked rice flour granules ...

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Abstract

The invention provides a kind of ready-to-eat rice flour suitable for pregnant women before giving birth and its preparation method and application. The instant rice flour comprises the following components by weight fraction: 60-150 parts of puffed rice flour; 10-15 parts of hawthorn powder; taurine 3‑5 servings. The invention provides a kind of ready-to-eat rice noodles suitable for pregnant women before giving birth and its preparation method and application. The instant rice noodles of the invention are easy-to-digest high-energy rice noodles suitable for puerpera before anesthesia, and are easy to digest and absorb, rich in nutrition and safe to eat High performance and easy to eat and so on.

Description

technical field [0001] The invention belongs to the field of food, and relates to an instant rice flour and its preparation method and application, in particular to an instant rice flour suitable for pregnant women before giving birth, as well as its preparation method and application. Background technique [0002] Traditional cesarean section anesthesia requires the parturient to fast for 8-12 hours before the operation. Clinically, we have observed the fasting time of elective cesarean parturients and found that most of the parturients fast for more than 12 hours, (average 14.6 hours), however, too long fasting will cause many adverse effects on the mother and the baby. The mother is hungry, and the comfort level before the operation is low. comfort), some pregnant women will experience hypoglycemia and stomach cramps, increasing their fear of surgery. At present, there is no product that is clearly suitable for the consumption of the product before delivery. [0003] Th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/165A23L7/191A23L7/104A23L19/00A23L33/10A23L33/175
Inventor 李江刘志强徐振东倪秀邬琪玮杜唯佳周显琎
Owner SHANGHAI FIRST MATERNITY & INFANT HOSPITAL
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