CN104982833A - Method for processing low protein instant rice suitable for being eaten by diabetic nephropathy patient - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention belongs to the technical field of food processing and particularly relates to a method for processing low protein instant rice suitable for being eaten by a diabetic nephropathy patient. The method comprises the following steps: 1 preparing raw materials, namely rice starch, wheat starch and cassava starch, and heating the raw materials to be gelatinized; 2 conducting rapid drying and pulverization on thin layers; 3 adding in water for regulation; 4 conducting extrusion and curing for producing rice grains; 5 conducting microwave drying for sterilization, and then conducting the sealing and packaging. The instant rice obtained through the preparation by the method has the advantages that the rice is convenient to eat, and the rice can be eaten immediately when being infused with water; the microwave dry is achieved from the inside to the outside, the drying is uniform, and it is facilitated to maintain the rice grain structures and shorten the rehydration time; through the high temperature, the sterilizing effect can be achieved, the shelf life can be prolonged, the cooked degree of the rice grains can be improved, and the digestive absorption is facilitated; the raw material matching is reasonable, the smoothness and elasticity of the rice grains can be improved by adding in the cassava starch, and the taste and flavor of the rice grains can be improved by adding in the wheat starch.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind ofly be suitable for the processing method that low albumen that Diabetic Nephropathy patients eats facilitates rice.
Background technology
In recent years, the diabetic nephropathy incidence of disease increases year by year, and current China patients reaches 1.2 hundred million, has become the principal disease of harm publilc health.Low protein diet is considered to alleviate symptoms of uremia always, improves metabolic disorder, controls hypertension, delays diabetic nephropathy development progress, postpones and start dialysis time and extensively advocated.The high filtration state that may increase the weight of kidney taken in by long-term high protein diet, increase generation and the retention of nitrogen metabolism poisonous in body simultaneously, thus cause the further infringement of renal function, therefore, advocate that protein in appropriate RD is to reduce kidney damage clinically, the how absorption of limit protein matter, the total amount of limit protein matter, general opinion every day meals in protein give according to 0.6-0.8g/kg standard, the ratio of good protein also will be improved within the scope of limitation, be in DIABETES Diabetes ephrosis the 3rd, the patient of 4 phases, while adhering to diabetes nutrition treatment Golden Rule, grasp the quality and quantity that every day, protein was taken in, come in and go out and balance, be conducive to the recovery of kidney trouble, when DIABETES Diabetes development of renal disease is to final diabetic nephropathy, the restriction of protein should be stricter, advocate that the protein in meals every day should be less than below 0.6g/kg, as far as possible should take in necessary amino acid more, when low protein diet, heat supply must sufficiently need to maintain normal physiological, some heat content can be selected high and the staple food food that protein content is low, as lotus root starch, taro, sweet potato, Chinese yam, pumpkin, water caltrop starch, water chestnut starch etc., the total amount of heat of meals is made to reach critical field.
The low albumen staple food do not sent out for diabetic nephropathy in the market, patient is still substituting with wheaten starch, potato starch etc., but these starch product poor processability, mouthfeel are poor, can not meet the demand of people.Rice is the daily staple food of China resident, although protein content is relatively low, between 7%-10%, it is 48g-60g that adult eats protein content every day from rice every day, exceed the low albumen limitation required, so need exploitation to be applicable to the low albumen rice of Diabetic Nephropathy patients.Rice starch is the main component of rice, and protein content is low, if rice starch can be a granulated into again low albumen rice, make it have outward appearance and the mouthfeel of rice, thus both can meet the eating habit and mouthfeel demand that Diabetic Nephropathy patients edible rice is staple food, can protein intake be controlled again.
Facilitate rice to be the another kind of instant food grown up after instant noodles, refer to by industrialization large-scale production, the staple food that local flavor, mouthfeel, profile are similar to common rice.Have that volume is little, quality be light, carry instant, safety and sanitation, shelf-stable and lowered in field environment under can be instant etc. advantage, receive the welcome of more and more consumer.Along with quickening and the growth in the living standard of modern people's rhythm of life, people get more and more to the demand of instant food, require also more and more higher.Instant-rice can not only meet instant, requirement easily, and be a kind of staple food products, the deficiency that other instant food nutrition are single, be difficult to meet people's physiology and nutritional need can be made up, meet the consumption concept of modern, there is very vast potential for future development.
Summary of the invention
In order to solve above-mentioned technical problem, the invention provides a kind of instant and being suitable for the preparation method facilitating rice of diabetic.
The present invention is realized by following technical scheme:
Of the present inventionly be suitable for the processing method that low albumen that Diabetic Nephropathy patients eats facilitates rice, comprise following step:
(1) raw material of following parts by weight is prepared:
Rice starch 70-80 wheaten starch 10-20
Tapioca 5-10
After above-mentioned mixing, add the cold water of above-mentioned raw materials double weight, Heat Gelatinization is to transparent colloid shape while stirring;
(2) thin layer rapid draing is pulverized
Raw material after gelatinization in step (1) is cooled to normal temperature, then gelatinized corn starch is pressed into the thin layer of 0.8-1.5mm, dry 5-10 minute under 100-120 DEG C of condition, after after dry, stratum granulosum is crushed to 80-120 order;
(3) add water modified
Raw material after pulverizing adds water to the water content 30-40% of raw material, mixing, the powder mixed with hold can agglomerating, one touch namely loose till, standing 1-2h treats that moisture penetration is evenly distributed;
(4) squeezing, maturing rice milling grain
Modified good material adopts extruder to carry out slaking rice milling grain;
(5) microwave drying sterilization
The slaking grain of rice at 80-90 DEG C microwave drying 10-15min to moisture at 4-8%, pack after being cooled to 20-25 DEG C.
Preferably, in above-mentioned raw material, rice starch 75 parts, wheaten starch 15 parts, tapioca 8 parts.
In above-mentioned step (2), the raw material after the gelatinization in step (1) is cooled to normal temperature, then gelatinized corn starch is pressed into the thin layer of 1 mm, drying 8 minutes under 110 DEG C of conditions, after after dry, stratum granulosum is crushed to 100 orders.
Preferably, in above-mentioned step (3), the raw material after pulverizing adds water to the water content 35% of raw material, mixing, the powder mixed with hold can agglomerating, one touch namely loose till, standing 1.5h treats that moisture penetration is evenly distributed.
Twin (double) screw extruder is adopted to carry out slaking rice milling grain in above-mentioned step (4), concrete technological parameter is: machine barrel is followed successively by 70-80 DEG C, 90-100 DEG C, 110-120 DEG C by charging aperture to the temperature in discharging opening 1,2,3 district, screw speed 50r/min-60r/min, cutter rotating velocity 100-150r/min, die orifice is rice type ellipticity.
In above-mentioned step (5), the slaking grain of rice at 85 DEG C microwave drying 12min to moisture 6%, pack after being cooled to 22 DEG C.
In above-mentioned step (1), raw material also comprises 5-20 part potato starch, 10-25 part green starch, 5-15 part Rhizoma Nelumbinis starch, in step (1), raw material also comprises 5-20 part potato starch, 10-25 part green starch, 5-15 part Rhizoma Nelumbinis starch, after in step (1) rice starch, wheaten starch, tapioca, potato starch, green starch and Rhizoma Nelumbinis starch being mixed, add the cold water of above-mentioned raw materials double weight, Heat Gelatinization is to transparent colloid shape while stirring.
In above-mentioned step (1), raw material also comprises 15 parts of potato starches, 15 parts of green starch, 10 parts of Rhizoma Nelumbinis starch.
Preferably, in the step (1) stated, the raw material of following parts by weight is prepared:
Rice starch 75.28, wheaten starch 14.62, tapioca 8.44,15.35 parts of potato starches, 18.74 parts of green starch, 10.48 parts of Rhizoma Nelumbinis starch.
What adopt method of the present invention to prepare facilitates rice, has following advantage:
(1) instant brews 10-15min and edible at boiling water, instant, and more reasonable diabetic nephropathy gerontal patient eats.
(2), under normal temperature condition, the shelf-life, storage was convenient more than 1 year;
(3) microwave drying from the inside to the outside, evenly dry, is beneficial to maintenance rice grain structure, shortens rehydration time; High temperature can reach sterilization effect and extend the shelf life, and the ripe degree improving the grain of rice is easy to digest and assimilate;
(4) gelatinization mixing is conducive to various starch material and fully combines, and forms the composite construction of uniformity;
(5) material matching is reasonable, and the interpolation of tapioca can improve smoothness and the elasticity of the grain of rice, and the interpolation of wheaten starch can increase mouthfeel and the local flavor of the grain of rice;
(6) be suitable for patients with diabetes mellitus, have good control action for maintenance diabetes patient complication such as the symptoms such as hypertension, hyperglycemia.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further described, so that those skilled in the art more understands the present invention, but does not therefore limit the present invention.
Embodiment 1
Be suitable for the processing method that low albumen that Diabetic Nephropathy patients eats facilitates rice, comprise following step:
(1) raw material of following parts by weight is prepared:
Rice starch 75.28, wheaten starch 14.62, tapioca 8.44,15.35 parts of potato starches, 18.74 parts of green starch, 10.48 parts of Rhizoma Nelumbinis starch;
After above-mentioned mixing, add the cold water of above-mentioned raw materials double weight, Heat Gelatinization is to transparent colloid shape while stirring;
(2) thin layer rapid draing is pulverized
Raw material after gelatinization in step (1) is cooled to normal temperature, then gelatinized corn starch is pressed into the thin layer of 15mm, drying 8 minutes under 110 DEG C of conditions, after after dry, stratum granulosum is crushed to 100 orders;
(3) add water modified
Raw material after pulverizing adds water to the water content 35% of raw material, mixing, the powder mixed with hold can agglomerating, one touch namely loose till, standing 1.5h treats that moisture penetration is evenly distributed;
(4) squeezing, maturing rice milling grain
Modified good material adopts extruder to carry out slaking rice milling grain;
(5) microwave drying sterilization
The slaking grain of rice at 85 DEG C microwave drying 12min to moisture 6%, pack after being cooled to 22 DEG C.
After testing, the rice shelf-life that facilitates in embodiment 1 is 1 year half;
Its feature of above-mentioned product is as follows:
Grain of rice diameter is at 0.5 ~ 3mm, and length is at 2 ~ 10mm; Rice shape under shape access expansion state, unit weight is 500 ~ 700 grams per liters.
Instant rice surface and cross section are distributed with pore, and inside is tiny hole, porosity 20 ~ 40%, and rehydration time is short, and boiling water only needs 5 ~ 8 minutes, and mouthfeel is lubricious, energetically road sense, meter Xiang Nong are strongly fragrant.
Table 1 instant-rice organoleptic indicator
Table 2 instant-rice physical and chemical index
the convenient meter microbiological indicator of table 3
Microwave drying is from the inside to the outside, evenly dry, is beneficial to maintenance rice grain structure, shortens rehydration time; High temperature can reach sterilization effect and extend the shelf life, and the ripe degree improving the grain of rice is easy to digest and assimilate.
Clinical trial
Week so-and-so, man, 65 years old age, suffer from diabetes 15 years, often feel nearly half a year thirsty, every day hyperposia, health is become thin gradually, feel tired out feeling sleepy at ordinary times, hungry, measurement fasting blood-glucose is 13.6mmol/L, two hours blood glucoses are 20.2mmol/L after meal, measuring blood pressure is: 105-165, advise oral Miglitol, suggestion moderate exercise every day, as the 1-1.5 hour that takes a walk, or the 1-1.5 hour that climbs the mountain, change eating habit simultaneously, meter Zuo Wei lunch every day and dinner is facilitated by of the present invention, after 3 months, measuring its fasting blood-glucose is 5.6mmol/L, two hours blood glucoses are 7.8mmol/L after meal, continue edible alimentary paste of the present invention, add suitable enure, blood glucose value is stablized, pressure value is: 86-145, normally.Health check-up after half a year, measuring its fasting blood-glucose is 5.5mmol/L, and two hours blood glucoses are 7.7mmol/L after meal, and pressure value is: 84-142, and blood glucose target is normal, discontinues medication now, adheres to enure and within one week, have at least five days breakfast to eat noodles of the present invention.
Liu so-and-so, female, 68 years old, suffer from diabetes 20 years, nearly half felt tired out, hungry, palpitation and short breath, and appetite increases body weight and but alleviates, and has the sensation of whole body itch once in a while, visual impairment, the symptoms such as blood glucose value rising; Measurement fasting blood-glucose is 14.1mmol/L, and two hours blood glucoses are 18.3mmol/L after meal, advises oral Miglitol, suggestion moderate exercise every day, as stroll 1-1.5 hour, changes eating habit simultaneously, meter Zuo Wei lunch every day and dinner is facilitated by of the present invention, after 3 months, measuring its fasting blood-glucose is 5.7mmol/L, and two hours blood glucoses are 7.8mmol/L after meal, continue edible alimentary paste of the present invention, add suitable enure, blood glucose value is stablized, normally.Health check-up after half a year, measuring its fasting blood-glucose is 5.5mmol/L, and two hours blood glucoses are 7.6mmol/L after meal, and blood glucose target is normal, discontinues medication now, adheres to enure and within one week, have at least five days breakfast to eat noodles of the present invention.
Zoopery
Of the present invention facilitate rice and comparative example facilitate rice to the effect of diabetic model rats
Blank group and the common rat feed of normal control group feeding;
Respectively group feedings are corresponding separately facilitates rice for all the other, and feeding amount and the feeding time of blank group and embodiment 1 group and each comparative example group are identical;
Test method
Choose the male and healthy SD rat 240 that body weight is 220-240g, measure body weight after observation, blank group, normal control group, embodiment 1, comparative example 1-5 are 30 rats; Except blank group 30 rats, the rat of normal control group, embodiment 1, comparative example 1-5 is all according to 45mg/kg dosage tail vein injection Streptozotocin, and STZ concentration is 0.1mmol/L, pH4.2 citrate buffer.Inject latter 72 hours, rat tail vein is got blood and is surveyed blood sugar, and fasting 3 hours, selects the animal of blood glucose value >=15.0mmol/L to divide into groups.
Feed the result after 30 days as shown in table 4,5.
Comparative example 1
Be that drying mode is different with the difference of embodiment 1, in comparative example 1, adopt the mode of high-temperature heating dry;
Comparative example 2
Rice starch 60.28, wheaten starch 18.62, tapioca 10.44,19.35 parts of potato starches, 18.74 parts of green starch, 15.48 parts of Rhizoma Nelumbinis starch;
Compared with embodiment 1, comparative example 2 have adjusted the proportioning of each raw material;
Comparative example 3
Rice starch 75.28, wheaten starch 8.62, tapioca 10.44,23.35 parts of potato starches, 22.74 parts of green starch, 12.48 parts of Rhizoma Nelumbinis starch;
Compared with embodiment 1, comparative example 3 have adjusted the proportioning of each raw material;
Comparative example 4
Rice starch 75.28, wheaten starch 14.62, tapioca 8.44,15.35 parts of potato starches, 18.74 parts of cornstarch, 10.48 parts of Rhizoma Nelumbinis starch;
That green starch is replaced with cornstarch with the difference of embodiment 1;
Comparative example 5
Rice starch 75.28, wheaten starch 14.62, tapioca 8.44,15.35 parts of potato starches, 18.74 parts of cornstarch, 10.48 parts of glutinous rice starch;
Table 4 embodiment 1 facilitates rice on the impact of diabetic nephropathy model Rat 24 h Urine proteins with each comparative example
Table 5 embodiment 1 facilitates rice on the impact of diabetic nephropathy model Rat 24 h urea nitrogen (BUN) with each comparative example
As can be seen from the data of upper table, reducing Urine proteins, increasing in the excretion of urea nitrogen, the data of embodiment 1 are better than the data in Normal group and other comparative example, illustrate that not all starch combines the remission effect that all can reach diabetic nephropathy with arbitrary proportion; Adjustment raw material wherein or the proportioning of feed change, all can produce directly impact to product of the present invention;
In whole experimentation, in order, behavior is normal, has no any poisoning manifestations, also has no animal dead for each treated animal.In nursing process, the rice that facilitates of the present invention increases without significantly impact on rat body weight, has no significant effect Rat Erythrocytes sum, content of hemoglobin and white sum.Blood biochemistry of rats index is had no significant effect, checks liver,kidney,spleen, stomach, intestines, have no significant effect.
Embodiment 2
Be suitable for the processing method that low albumen that Diabetic Nephropathy patients eats facilitates rice, comprise following step:
(1) raw material of following parts by weight is prepared:
Rice starch 70, wheaten starch 14.620, tapioca 5,5 parts of potato starches, 10 parts of green starch, 5 parts of Rhizoma Nelumbinis starch;
After above-mentioned mixing, add the cold water of above-mentioned raw materials double weight, Heat Gelatinization is to transparent colloid shape while stirring;
(2) thin layer rapid draing is pulverized
Raw material after gelatinization in step (1) is cooled to normal temperature, then gelatinized corn starch is pressed into the thin layer of 15mm, drying 8 minutes under 110 DEG C of conditions, after after dry, stratum granulosum is crushed to 100 orders;
(3) add water modified
Raw material after pulverizing adds water to the water content 35% of raw material, mixing, the powder mixed with hold can agglomerating, one touch namely loose till, standing 1.5h treats that moisture penetration is evenly distributed;
(4) squeezing, maturing rice milling grain
Modified good material adopts extruder to carry out slaking rice milling grain;
(5) microwave drying sterilization
The slaking grain of rice at 85 DEG C microwave drying 12min to moisture 6%, pack after being cooled to 22 DEG C.
After testing, the rice shelf-life that facilitates in embodiment 1 is 1 year half;
Its feature of above-mentioned product is as follows:
Grain of rice diameter is at 0.5 ~ 3mm, and length is at 2 ~ 10mm; Rice shape under shape access expansion state, unit weight is 500 ~ 700 grams per liters.
Instant rice surface and cross section are distributed with pore, and inside is tiny hole, porosity 20 ~ 40%, and rehydration time is short, and boiling water only needs 5 ~ 8 minutes, and mouthfeel is lubricious, energetically road sense, meter Xiang Nong are strongly fragrant.
Embodiment 3
Be suitable for the processing method that low albumen that Diabetic Nephropathy patients eats facilitates rice, comprise following step:
(1) raw material of following parts by weight is prepared:
Rice starch 80, wheaten starch 20, tapioca 10,20 parts of potato starches, 25 parts of green starch, 15 parts of Rhizoma Nelumbinis starch;
After above-mentioned mixing, add the cold water of above-mentioned raw materials double weight, Heat Gelatinization is to transparent colloid shape while stirring;
(2) thin layer rapid draing is pulverized
Raw material after gelatinization in step (1) is cooled to normal temperature, then gelatinized corn starch is pressed into the thin layer of 15mm, drying 8 minutes under 110 DEG C of conditions, after dry, stratum granulosum is crushed to 100 orders;
(3) add water modified
Raw material after pulverizing adds water to the water content 35% of raw material, mixing, the powder mixed with hold can agglomerating, one touch namely loose till, standing 1.5h treats that moisture penetration is evenly distributed;
(4) squeezing, maturing rice milling grain
Modified good material adopts extruder to carry out slaking rice milling grain;
(5) microwave drying sterilization
The slaking grain of rice at 85 DEG C microwave drying 12min to moisture 6%, pack after being cooled to 22 DEG C.
After testing, the rice shelf-life that facilitates in embodiment 1 is 1 year half;
Its feature of above-mentioned product is as follows:
Grain of rice diameter is at 0.5 ~ 3mm, and length is at 2 ~ 10mm; Rice shape under shape access expansion state, unit weight is 500 ~ 700 grams per liters.
Instant rice surface and cross section are distributed with pore, and inside is tiny hole, porosity 20 ~ 40%, and rehydration time is short, and boiling water only needs 5 ~ 8 minutes, and mouthfeel is lubricious, energetically road sense, meter Xiang Nong are strongly fragrant.
Embodiment 4
Be suitable for the processing method that low albumen that Diabetic Nephropathy patients eats facilitates rice, comprise following step:
(1) raw material of following parts by weight is prepared:
Rice starch 78.15, wheaten starch 15.46, tapioca 7.68,15 parts of potato starches, 15 parts of green starch, 10 parts of Rhizoma Nelumbinis starch;
After above-mentioned mixing, add the cold water of above-mentioned raw materials double weight, Heat Gelatinization is to transparent colloid shape while stirring;
(2) thin layer rapid draing is pulverized
Raw material after gelatinization in step (1) is cooled to normal temperature, then gelatinized corn starch is pressed into the thin layer of 15mm, drying 8 minutes under 110 DEG C of conditions, after after dry, stratum granulosum is crushed to 100 orders;
(3) add water modified
Raw material after pulverizing adds water to the water content 35% of raw material, mixing, the powder mixed with hold can agglomerating, one touch namely loose till, standing 1.5h treats that moisture penetration is evenly distributed;
(4) squeezing, maturing rice milling grain
Modified good material adopts extruder to carry out slaking rice milling grain;
(5) microwave drying sterilization
The slaking grain of rice at 85 DEG C microwave drying 12min to moisture 6%, pack after being cooled to 22 DEG C.
After testing, the rice shelf-life that facilitates in embodiment 1 is 1 year half;
Its feature of above-mentioned product is as follows:
Grain of rice diameter is at 0.5 ~ 3mm, and length is at 2 ~ 10mm; Rice shape under shape access expansion state, unit weight is 500 ~ 700 grams per liters.
Instant rice surface and cross section are distributed with pore, and inside is tiny hole, porosity 20 ~ 40%, and rehydration time is short, and boiling water only needs 5 ~ 8 minutes, and mouthfeel is lubricious, energetically road sense, meter Xiang Nong are strongly fragrant.
Embodiment 5
(1) raw material of following parts by weight is prepared:
Rice starch 75 wheaten starch 15
Tapioca 8
After above-mentioned mixing, add the cold water of above-mentioned raw materials double weight, Heat Gelatinization is to transparent colloid shape while stirring;
(2) thin layer rapid draing is pulverized
Raw material after gelatinization in step (1) is cooled to normal temperature, then gelatinized corn starch is pressed into the thin layer of 1mm, drying 8 minutes under 110 DEG C of conditions, after after dry, stratum granulosum is crushed to 100 orders;
(3) add water modified
Raw material after pulverizing adds water to the water content 35% of raw material, mixing, the powder mixed with hold can agglomerating, one touch namely loose till, standing 1.5h treats that moisture penetration is evenly distributed;
(4) squeezing, maturing rice milling grain
Modified good material adopts extruder to carry out slaking rice milling grain;
(5) microwave drying sterilization
The slaking grain of rice at 85 DEG C microwave drying 12min to moisture 6%, pack after being cooled to 22 DEG C.
Embodiment 6
(1) raw material of following parts by weight is prepared:
Rice starch 70 wheaten starch 10
Tapioca 5
After above-mentioned mixing, add the cold water of above-mentioned raw materials double weight, Heat Gelatinization is to transparent colloid shape while stirring;
(2) thin layer rapid draing is pulverized
Raw material after gelatinization in step (1) is cooled to normal temperature, then gelatinized corn starch is pressed into the thin layer of 0.8mm, drying 5 minutes under 100 DEG C of conditions, after after dry, stratum granulosum is crushed to 80 orders;
(3) add water modified
Raw material after pulverizing adds water to the water content 30% of raw material, mixing, the powder mixed with hold can agglomerating, one touch namely loose till, standing 1h treats that moisture penetration is evenly distributed;
(4) squeezing, maturing rice milling grain
Modified good material adopts extruder to carry out slaking rice milling grain;
(5) microwave drying sterilization
The slaking grain of rice at 80 DEG C microwave drying 10min to moisture 4%, pack after being cooled to 20 DEG C.
Embodiment 6
(1) raw material of following parts by weight is prepared:
Rice starch 80 wheaten starch 20
Tapioca 10
After above-mentioned mixing, add the cold water of above-mentioned raw materials double weight, Heat Gelatinization is to transparent colloid shape while stirring;
(2) thin layer rapid draing is pulverized
Raw material after gelatinization in step (1) is cooled to normal temperature, then gelatinized corn starch is pressed into the thin layer of 1.5mm, drying 10 minutes under 120 DEG C of conditions, after after dry, stratum granulosum is crushed to 120 orders;
(3) add water modified
Raw material after pulverizing adds water to the water content 40% of raw material, mixing, the powder mixed with hold can agglomerating, one touch namely loose till, standing 2h treats that moisture penetration is evenly distributed;
(4) squeezing, maturing rice milling grain
Modified good material adopts extruder to carry out slaking rice milling grain;
(5) microwave drying sterilization
The slaking grain of rice at 90 DEG C microwave drying 15min to moisture 8%, pack after being cooled to 25 DEG C.
Claims (9)
1. be suitable for the processing method that low albumen that Diabetic Nephropathy patients eats facilitates rice, comprise following step:
(1) raw material of following parts by weight is prepared:
Rice starch 70-80 wheaten starch 10-20
Tapioca 5-10
After above-mentioned mixing, add the cold water of above-mentioned raw materials double weight, Heat Gelatinization is to transparent colloid shape while stirring;
(2) thin layer rapid draing is pulverized
Raw material after gelatinization in step (1) is cooled to normal temperature, then gelatinized corn starch is pressed into the thin layer of 0.8-1.5mm, dry 5-10 minute under 100-120 DEG C of condition, after after dry, stratum granulosum is crushed to 80-120 order;
(3) add water modified
Raw material after pulverizing adds water to the water content 30-40% of raw material, mixing, the powder mixed with hold can agglomerating, one touch namely loose till, standing 1-2h treats that moisture penetration is evenly distributed;
(4) squeezing, maturing rice milling grain
Modified good material adopts extruder to carry out slaking rice milling grain;
(5) microwave drying sterilization
The slaking grain of rice at 80-90 DEG C microwave drying 10-15min to moisture at 4-8%, pack after being cooled to 20-25 DEG C.
2. be suitable for the processing method that low albumen that Diabetic Nephropathy patients eats facilitates rice as claimed in claim 1, it is characterized in that, described rice starch 75 parts, wheaten starch 15 parts, tapioca 8 parts.
3. be suitable for the processing method that low albumen that Diabetic Nephropathy patients eats facilitates rice as claimed in claim 1, it is characterized in that, in described step (2), raw material after gelatinization in step (1) is cooled to normal temperature, again gelatinized corn starch is pressed into the thin layer of 1 mm, drying 8 minutes under 110 DEG C of conditions, after after dry, stratum granulosum is crushed to 100 orders.
4. be suitable for the processing method that low albumen that Diabetic Nephropathy patients eats facilitates rice as claimed in claim 1, it is characterized in that, in described step (3), the water content 35% of raw material is added water to the raw material after pulverizing, mixing, the powder mixed with hold can agglomerating, one touch namely loose till, standing 1.5h treats that moisture penetration is evenly distributed.
5. be suitable for the processing method that low albumen that Diabetic Nephropathy patients eats facilitates rice as claimed in claim 1, it is characterized in that, twin (double) screw extruder is adopted to carry out slaking rice milling grain in described step (4), concrete technological parameter is: machine barrel is followed successively by 70-80 DEG C, 90-100 DEG C, 110-120 DEG C by charging aperture to the temperature in discharging opening 1,2,3 district, screw speed 50r/min-60r/min, cutter rotating velocity 100-150r/min, die orifice is rice type ellipticity.
6. be suitable for the processing method that low albumen that Diabetic Nephropathy patients eats facilitates rice as claimed in claim 1, it is characterized in that, in described step (5), the slaking grain of rice at 85 DEG C microwave drying 12min to moisture 6%, pack after being cooled to 22 DEG C.
7. be suitable for the processing method that low albumen that Diabetic Nephropathy patients eats facilitates rice as claimed in claim 1, it is characterized in that, in described step (1), raw material also comprises 5-20 part potato starch, 10-25 part green starch, 5-15 part Rhizoma Nelumbinis starch, after in step (1) rice starch, wheaten starch, tapioca, potato starch, green starch and Rhizoma Nelumbinis starch being mixed, add the cold water of above-mentioned raw materials double weight, Heat Gelatinization is to transparent colloid shape while stirring.
8. be suitable for the processing method that low albumen that Diabetic Nephropathy patients eats facilitates rice as claimed in claim 7, it is characterized in that, in described step (1), raw material also comprises 15 parts of potato starches, 15 parts of green starch, 10 parts of Rhizoma Nelumbinis starch.
9. be suitable for the processing method that low albumen that Diabetic Nephropathy patients eats facilitates rice as claimed in claim 7, it is characterized in that, in described step (1), prepare the raw material of following parts by weight:
Rice starch 75.28, wheaten starch 14.62, tapioca 8.44,15.35 parts of potato starches, 18.74 parts of green starch, 10.48 parts of Rhizoma Nelumbinis starch.
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| CN107874110A (en) * | 2017-11-13 | 2018-04-06 | 中国热带农业科学院农产品加工研究所 | A kind of cassava rice and preparation method thereof |
| CN109566997A (en) * | 2018-12-19 | 2019-04-05 | 康全安 | Prevent the functional staple food grain and process of preparing of diabetes patient's postprandial hyperglycemia |
| CN112544881A (en) * | 2020-12-02 | 2021-03-26 | 浙江省林业科学研究院 | Recombinant instant mountain rice containing vine tea extract and preparation method thereof |
| CN112602884A (en) * | 2020-12-18 | 2021-04-06 | 来庆君 | Dietary instant rice and preparation method thereof |
| CN112790333A (en) * | 2021-01-15 | 2021-05-14 | 新乡市亚特兰食品有限责任公司 | Crystalline self-cooked rice and preparation method thereof |
| CN113926378A (en) * | 2021-10-13 | 2022-01-14 | 中国农业科学院饲料研究所 | Method for improving humidifying and moisture uniformity of mixed powder |
| CN115336709A (en) * | 2022-07-11 | 2022-11-15 | 浙江中医药大学 | Quick rehydrating rice suitable for diabetics and preparation method thereof |
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| CN105707703A (en) * | 2016-04-14 | 2016-06-29 | 杭州富义仓米业有限公司 | Low-protein recombinant rice and making method thereof |
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| CN107874110A (en) * | 2017-11-13 | 2018-04-06 | 中国热带农业科学院农产品加工研究所 | A kind of cassava rice and preparation method thereof |
| CN109566997A (en) * | 2018-12-19 | 2019-04-05 | 康全安 | Prevent the functional staple food grain and process of preparing of diabetes patient's postprandial hyperglycemia |
| CN112544881A (en) * | 2020-12-02 | 2021-03-26 | 浙江省林业科学研究院 | Recombinant instant mountain rice containing vine tea extract and preparation method thereof |
| CN112544881B (en) * | 2020-12-02 | 2023-09-08 | 浙江省林业科学研究院 | Recombinant instant mountain rice containing vine tea extract and preparation method thereof |
| CN112602884A (en) * | 2020-12-18 | 2021-04-06 | 来庆君 | Dietary instant rice and preparation method thereof |
| CN112790333A (en) * | 2021-01-15 | 2021-05-14 | 新乡市亚特兰食品有限责任公司 | Crystalline self-cooked rice and preparation method thereof |
| CN112790333B (en) * | 2021-01-15 | 2023-10-03 | 新乡市亚特兰食品有限责任公司 | Crystalline self-cooked rice and preparation method thereof |
| CN113926378A (en) * | 2021-10-13 | 2022-01-14 | 中国农业科学院饲料研究所 | Method for improving humidifying and moisture uniformity of mixed powder |
| CN115336709A (en) * | 2022-07-11 | 2022-11-15 | 浙江中医药大学 | Quick rehydrating rice suitable for diabetics and preparation method thereof |
| CN115336709B (en) * | 2022-07-11 | 2024-04-30 | 浙江中医药大学 | Quick rehydration rice suitable for diabetics and preparation method thereof |
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