CN112602884A - Dietary instant rice and preparation method thereof - Google Patents

Dietary instant rice and preparation method thereof Download PDF

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Publication number
CN112602884A
CN112602884A CN202011500737.1A CN202011500737A CN112602884A CN 112602884 A CN112602884 A CN 112602884A CN 202011500737 A CN202011500737 A CN 202011500737A CN 112602884 A CN112602884 A CN 112602884A
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parts
rice
dietary
powder
flour
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来庆君
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • A23P30/38—Puffing or expanding by heating
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

The invention relates to the technical field of food, in particular to a dietary instant rice which is prepared by adopting millet flour, rice (long-shaped rice) powder, tartary buckwheat powder, oat powder, inulin and bitter gourd polypeptide powder as raw materials in proper weight proportion through the processes of crushing, mixing, puffing, drying and the like; the instant rice provided by the invention is reasonable in nutrition collocation, fast in absorption and sufficient in utilization, and is suitable for being eaten by people with high blood pressure, high blood sugar and sub-health people for a long time, especially for patients with diabetes and high-risk people with diabetes.

Description

Dietary instant rice and preparation method thereof
Technical Field
The invention belongs to the technical field of food protection, and particularly relates to dietary instant rice.
Background
"three high" refers to hypertension, hyperglycemia and hyperlipidemia. They are "rich diseases" derived from modern society, and may exist alone or be related to each other. Such as: diabetes patients are easy to suffer from hypertension or hyperlipidemia at the same time, the hyperlipidemia is also a main factor for the formation and development of arteriosclerosis, and the blood vessel elasticity of arteriosclerosis patients is poor to aggravate the increase of blood pressure. Therefore, three high diseases are easily developed in the later stage when any one of the three diseases appears. Hyperlipidemia can cause vascular embolism; hypertension can cause cerebral hemorrhage and cerebral vascular rupture; hyperglycemia can cause diabetes. Of the ten causes of death in Chinese, the number of deaths associated with "hypertension, hyperglycemia" accounted for 27% of the total deaths. With the improvement of living standard and the change of life rhythm, the three-high disease becomes a common disease of people, and the number of people dying from cardiovascular and cerebrovascular diseases every year in the world reaches 1500 ten thousands of people, and the people live at the first of various causes of death. Cardiovascular and cerebrovascular diseases have become the highest number one killer of human death causes. The world health organization has clearly proposed that the first line of prevention of cardiovascular disease is the reduction of "three highs" and the control of "three highs".
The reduction of three highs and the control of the three highs are started from daily diet, however, the modern diet is often too high in calorie and insufficient in nutrients, and food additives are too much, so that the mature period of artificially fed animals is short and nutritional ingredients are deficient, so that a lot of important nutrients and obesity of human bodies are increased, and the metabolic function of the body is disordered.
In view of this, this patent is filed.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention provides the convenient dietary rice which has reasonable nutrition collocation, quick absorption, full utilization and long-term eating, can help people with hypertension, hyperglycemia and hyperlipidemia to effectively control blood pressure, blood sugar and blood fat, improve physique and human immunity and keep sub-health people away from diseases, and the preparation method thereof.
The invention aims to provide dietary instant rice.
Another object of the present invention is to provide a method for preparing dietary instant rice.
According to a specific embodiment of the invention, the dietary instant rice is prepared from the following raw materials in parts by weight: 700 parts of millet flour, 400 parts of rice flour, 300 parts of tartary buckwheat flour, 10-100 parts of kudzu root powder, 1-20 parts of inulin and 10-100 parts of bitter gourd polypeptide powder.
According to a specific embodiment of the invention, the dietary instant rice is prepared from the following raw materials in parts by weight: 600 parts of millet flour 200-containing materials, 400 parts of rice flour 200-containing materials, 400 parts of tartary buckwheat powder 200-containing materials, 5-20 parts of kudzu root powder, 3-50 parts of inulin and 5-50 parts of bitter gourd polypeptide powder.
According to a specific embodiment of the invention, the dietary instant rice is prepared from the following raw materials in parts by weight: 400 parts of millet flour, 350 parts of rice flour, 180 parts of tartary buckwheat flour, 30 parts of kudzu root flour, 5 parts of inulin and 15 parts of bitter gourd polypeptide powder.
A dietary instant rice according to a specific embodiment of the present invention, wherein the rice portion is indica rice flour.
A method for preparing dietary instant rice according to an embodiment of the present invention comprises the steps of:
(1) respectively taking millet, rice, tartary buckwheat powder, kudzu root powder, inulin and bitter gourd polypeptide powder, and sequentially cleaning and crushing to obtain fine powder of each raw material;
(2) and (2) mixing and stirring the fine powder of the raw materials in the step (1) uniformly, pasting and forming the mixture by a bulking machine, and drying the mixture by using microwaves or an oven to obtain the dietary instant rice.
The instant rice according to the embodiment of the present invention is a diet rice wherein, in the step (1), the particle size of the raw material fine powder is 80-250 mesh.
The instant rice for diet according to the embodiment of the present invention, wherein, in the step (1), the particle size of the raw material fine powder is 100-200 mesh.
The instant rice for diet according to the embodiment of the present invention, wherein, in the step (2), the number of revolutions of the mixing and stirring is 2000-4500 revolutions/minute, and the stirring time is 2-10 minutes.
A dietary instant rice according to an embodiment of the present invention, wherein the gelatinization temperature in step (2) is 80-120 ℃.
A diet instant rice according to an embodiment of the present invention, wherein, in the step (2), the drying temperature is 40-95 ℃ and the drying time is 25-60 minutes.
In order to facilitate understanding of the present invention, the raw materials and functions of the present invention will now be further described.
Millet: the food contains rich amino acids, fatty acids and vitamin B1, is an important substance for promoting the novel normal physiological metabolism of the body, helps the body decompose fat, absorbs nutrient substances and energy, and has the function of helping digestion.
Rice (semen oryzae) has effects of invigorating qi, nourishing yin, moistening dryness, invigorating qi, nourishing heart, nourishing liver, nourishing body, replenishing vital essence, strengthening mind, regulating viscera, promoting blood circulation, improving hearing and eyesight, relieving restlessness, quenching thirst, and relieving diarrhea. It has low sugar content, and can be used for preventing diabetes.
Buckwheat: the blood vessel high blood sugar reducing tea can reduce blood sugar, blood sugar value, glycosylated hemoglobin concentration, serum protein and the like in a human body, and has certain prevention and treatment effects on the current 'rich and noble diseases'.
Kudzu root: has effects in promoting salivation, quenching thirst, and refreshing yang.
Inulin: is another energy storage form of plants except starch, is an ideal functional food ingredient, and can effectively reduce serum total cholesterol and low density lipoprotein cholesterol, increase the ratio of high density lipoprotein/low density lipoprotein and improve the blood fat condition by taking inulin.
Bitter gourd polypeptide: the bitter gourd polypeptide is a bioactive molecule extracted from fresh special bitter gourd seed embryo, consists of 17 kinds of 166 amino acids, has similar structure and physical and chemical indexes with insulin, and has obvious effect of regulating blood sugar.
Compared with the prior art, the invention has the following beneficial effects:
(1) the instant rice for diet is prepared from millet flour, rice (long-shaped rice) powder, tartary buckwheat powder, oat powder, inulin and bitter gourd polypeptide powder in a proper weight ratio, wherein the millet flour belongs to one of five cereals, and has the effects of nourishing yin and blood, strengthening spleen and stomach, removing heat and toxic materials, regulating the middle warmer and tonifying kidney, relieving restlessness and quenching thirst and tonifying deficiency. The starch of the rice (long-shaped rice) powder is amylose, and is suitable for people with high blood pressure, high blood sugar and high blood sugar. The tartary buckwheat powder can effectively reduce cholesterol of a human body, prevent atherosclerosis and soften blood vessels; the balsam pear polypeptide powder consists of 17 kinds of 166 amino acids, has similar structure and physical and chemical indexes with insulin, has lasting hypoglycemic effect and does not have hypoglycemia;
(2) the instant rice provided by the invention is reasonable in nutrition collocation, fast in absorption and sufficient in utilization, and is suitable for being eaten by people with high blood pressure, high blood sugar and sub-health people for a long time, especially for patients with diabetes and high-risk people with diabetes.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
The raw materials adopted in the invention are all commercial products, and are not limited too much here.
Example 1
The embodiment provides dietary instant rice, which comprises the following raw material components:
500g of millet, 200g of rice (long-shaped rice), 200g of tartary buckwheat, 50g of kudzu root, 3g of inulin and 8g of bitter gourd polypeptide powder.
The method for preparing the dietary instant rice comprises the following steps:
(1) respectively taking millet, rice (long-shaped rice), tartary buckwheat, kudzu root, inulin and bitter gourd polypeptide, cleaning and crushing to obtain raw material fine powder with the particle size of 100 meshes.
(2) And (2) uniformly mixing and stirring the raw materials in the step (1), wherein the stirring revolution is 3000 r/min, the stirring time is 3.5 minutes, gelatinizing and molding the mixture by using a bulking machine, the temperature of the bulking machine is 90 ℃, drying the mixture by using microwave and an oven, the drying time is 35 minutes, and the temperature is 68 ℃, so that the instant diet rice is obtained.
Example 2
The embodiment provides dietary instant rice, which comprises the following raw material components:
600g of millet, 250g of rice (long-shaped rice), 250g of tartary buckwheat, 40g of kudzu root, 4g of inulin, 15g of bitter gourd polypeptide,
The method for preparing the dietary instant rice comprises the following steps:
(1) respectively taking millet, rice (long-shaped rice), tartary buckwheat, kudzu root, inulin and bitter gourd polypeptide, and cleaning and crushing to obtain raw material fine powder with the particle size of 200 meshes.
(2) And (2) mixing and stirring the raw materials in the step (1) uniformly, wherein the stirring revolution is 3500 rpm, the stirring time is 2 minutes, pasting and forming are carried out by a bulking machine, the temperature of the bulking machine is 80 ℃, and the raw materials are dried by microwaves and an oven, the drying time is 45 minutes, and the temperature is 80 ℃, so that the diet instant rice is obtained.
Example 3
The embodiment provides dietary instant rice, which comprises the following raw material components:
800g of millet, 140g of rice (long-shaped rice), 400g of tartary buckwheat, 100g of kudzu root, 5g of inulin and 40g of bitter gourd polypeptide powder.
The method for preparing the dietary instant rice comprises the following steps:
(1) respectively taking millet, rice (long-shaped rice), tartary buckwheat, kudzu root, inulin and bitter gourd polypeptide, cleaning and crushing to obtain raw material fine powder with the particle size of 80 meshes.
(2) Mixing and stirring the raw materials in the step (1) uniformly, wherein the stirring revolution is 2500 rpm, the stirring time is 5 minutes, gelatinizing and molding the mixture by using a bulking machine, the temperature of the bulking machine is 100 ℃, drying the mixture by using microwaves and an oven, the drying time is 40 minutes, and the temperature is 90 ℃, and thus obtaining the diet instant rice in the embodiment 4
The embodiment provides dietary instant rice, which comprises the following raw material components:
400g of millet, 400g of rice (long-shaped rice), 200g of tartary buckwheat, 50g of kudzu root, 2g of inulin and 20g of bitter gourd polypeptide powder.
The method for preparing the dietary instant rice comprises the following steps:
(1) respectively taking millet, rice (long-shaped rice), tartary buckwheat, kudzu root, inulin and bitter gourd polypeptide, cleaning and crushing to obtain raw material fine powder with the particle size of 120 meshes.
(2) And (2) uniformly mixing and stirring the raw materials in the step (1), wherein the stirring revolution is 3700 r/min, the stirring time is 3.5 minutes, pasting and molding are carried out through a bulking machine, the temperature of the bulking machine is 90 ℃, drying is carried out by utilizing microwave and an oven, the drying time is 45 minutes, and the temperature is 75 ℃, and the instant diet rice is obtained.
Example 5
The embodiment provides dietary instant rice, which comprises the following raw material components:
500g of millet, 200g of rice (long-shaped rice), 150g of tartary buckwheat, 100g of kudzu root, 8g of inulin and 10g of bitter gourd polypeptide powder.
The method for preparing the dietary instant rice comprises the following steps:
(1) respectively taking millet, rice (long-shaped rice), tartary buckwheat, kudzu root, inulin and bitter gourd polypeptide, cleaning and crushing to obtain raw material fine powder with the particle size of 140 meshes.
(2) And (2) uniformly mixing and stirring the raw materials in the step (1), wherein the stirring revolution is 4000 revolutions per minute, the stirring time is 2.5 minutes, gelatinizing and molding are carried out through a bulking machine, the temperature of the bulking machine is 90 ℃, drying is carried out by utilizing microwave and an oven, the drying time is 30 minutes, and the temperature is 90 ℃, so that the instant diet rice is obtained.
Typical test examples
In a male, 35 years old, diabetic, 9.7 blood sugar before meal, 17.5 blood sugar after meal, the substitute staple food of the invention example 3 is taken every morning, noon, evening, 3 months after continuous taking, 5.9 before meal, and 7.8 after meal.
Aged male, age 67, diabetic, pre-meal blood glucose 7.2, post-meal blood glucose 13.7, consumed the alternative staple food of example 3 of the present invention every morning, noon, evening, 3 months after continuous consumption, 5.1 before meal, 6.9 after meal.
Liu Jie, female, 66 years old, diabetic, 8.2 before meal, 14.6 after meal, and if the substitute staple food of the embodiment 3 of the invention is eaten in the morning, the middle and the evening every day, 5.5 before meal and 8.0 after meal are continuously eaten for 3 months.
Performance test
The contents of microorganisms and components in the dietary instant rice prepared according to the proportion in the embodiment 3 are detected, and 15 items such As sensory requirements, lead (calculated As Pb), total arsenic (calculated As As), staphylococcus aureus, salmonella and the like are detected according to the requirements of GB24154-2015 'national standard for food safety for sports nutrition and food rules of regulations and GB 2762-2017' limit for pollutants in national standard for food safety and food, and the results are shown in Table 1:
TABLE 1 detection results of microorganism and component contents
Figure BDA0002843442390000061
Figure BDA0002843442390000071
Figure BDA0002843442390000081
As can be seen from the above table 1, the dietary instant rice prepared by the blending ratio and the method in the embodiment 3 meets the national standards of sensory requirements, lead (calculated As Pb), total arsenic (calculated As As), staphylococcus aureus, salmonella and the like, and simultaneously detects that the energy of the dietary instant rice is 1527kJ/100g, the protein is 6.3g/100g, the fat is 0, the total carbohydrate is 83.5g/100g, and the sodium is 40mg/100g, so that the dietary instant rice has the advantages of rich nutritional value, high content of functional components, good rehydration property, high quality and suitability for industrial production.
The total sugar content of the dietary instant rice prepared according to the formulation of example 3 was measured according to the second method of GB5009.8-2016, and the results are shown in Table 2:
TABLE 2 Total sugar assay results
Figure BDA0002843442390000091
As can be seen from Table 2, the instant rice containing sugar in an amount of 0g/100g prepared by the formulation and method of example 3 is more beneficial to health and more suitable for industrial production.
In conclusion, the instant dietary rice provided by the invention has the advantages of reasonable nutrition collocation, quick absorption and full utilization, and is suitable for being eaten by people with high blood pressure, high blood sugar and sub-health people for a long time, especially for patients with diabetes and high-risk people with diabetes.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.

Claims (10)

1. The dietary instant rice is characterized by being prepared from the following raw materials in parts by weight: 700 parts of millet flour, 400 parts of rice flour, 300 parts of tartary buckwheat flour, 10-100 parts of kudzu root powder, 1-20 parts of inulin and 10-100 parts of bitter gourd polypeptide powder.
2. The dietary instant rice as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 600 parts of millet flour 200-containing materials, 400 parts of rice flour 200-containing materials, 400 parts of tartary buckwheat powder 200-containing materials, 5-20 parts of kudzu root powder, 3-50 parts of inulin and 5-50 parts of bitter gourd polypeptide powder.
3. The dietary instant rice according to claim 1 or 2, characterized in that it is prepared from the following raw materials in parts by weight: 400 parts of millet flour, 350 parts of rice flour, 180 parts of tartary buckwheat flour, 30 parts of kudzu root flour, 5 parts of inulin and 15 parts of bitter gourd polypeptide powder.
4. A dietary instant rice as claimed in any one of claims 1 to 3, wherein said rice portion is indica rice flour.
5. A process for preparing a dietary instant rice according to any one of claims 1-4, comprising the steps of:
(1) respectively taking millet, rice, tartary buckwheat powder, kudzu root powder, inulin and bitter gourd polypeptide powder, and sequentially cleaning and crushing to obtain fine powder of each raw material;
(2) and (2) mixing and stirring the fine powder of the raw materials in the step (1) uniformly, pasting and forming the mixture by a bulking machine, and drying the mixture by using microwaves or an oven to obtain the dietary instant rice.
6. The method for preparing dietary instant rice as claimed in claim 5, wherein in the step (1), the particle size of the raw material fine powder is 80-250 mesh.
7. The method as claimed in claim 6, wherein in step (1), the particle size of the raw material fine powder is 100-200 mesh.
8. The method as claimed in claim 5, wherein the mixing and stirring speed in step (2) is 2000-4500 rpm, and the stirring time is 2-10 min.
9. The method for preparing dietary instant rice as claimed in claim 5, wherein the gelatinization temperature in step (2) is 80-120 ℃.
10. The method for preparing dietary instant rice as claimed in claim 5, wherein the drying temperature is 40-95 ℃ and the drying time is 25-60 minutes in step (2).
CN202011500737.1A 2020-12-18 2020-12-18 Dietary instant rice and preparation method thereof Pending CN112602884A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104872502A (en) * 2014-02-28 2015-09-02 南京财经大学 Preparation method of low heat nutritious instant rice paste
CN104982833A (en) * 2015-07-07 2015-10-21 山东省农业科学院农产品研究所 Method for processing low protein instant rice suitable for being eaten by diabetic nephropathy patient
CN106578946A (en) * 2016-12-12 2017-04-26 怀宁县五洲米业有限公司 Edible instant brown rice powder for middle aged and elderly people and processing method thereof
CN107410861A (en) * 2017-09-15 2017-12-01 李玉保 A kind of suitable polypeptide dietotherapy rice paste of diabetic population and its preparation technology
CN110250399A (en) * 2019-07-10 2019-09-20 国家粮食和物资储备局科学研究院 A kind of more cereal fast food meal replacement powders of low GI and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104872502A (en) * 2014-02-28 2015-09-02 南京财经大学 Preparation method of low heat nutritious instant rice paste
CN104982833A (en) * 2015-07-07 2015-10-21 山东省农业科学院农产品研究所 Method for processing low protein instant rice suitable for being eaten by diabetic nephropathy patient
CN106578946A (en) * 2016-12-12 2017-04-26 怀宁县五洲米业有限公司 Edible instant brown rice powder for middle aged and elderly people and processing method thereof
CN107410861A (en) * 2017-09-15 2017-12-01 李玉保 A kind of suitable polypeptide dietotherapy rice paste of diabetic population and its preparation technology
CN110250399A (en) * 2019-07-10 2019-09-20 国家粮食和物资储备局科学研究院 A kind of more cereal fast food meal replacement powders of low GI and preparation method thereof

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