Synthetic rice applicable to diabetic patient and processing method thereof

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...

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 low, so it is necessary to provide a 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