Low-phosphorus low-protein instant rice for people with chronic kidney diseases to eat

Abstract

The invention relates to low-phosphorus low-protein instant rice suitable for people with chronic kidney diseases to eat. The preparation steps comprises raw material pretreatment, burdening, composite strain fermentation, high-temperature and high-pressure airflow jet powder mixing, twin-screw extrusion curing, ultrahigh-pressure full-speed fresh-keeping cold air knife rotary cutting, cooling, secondary microwave puffing, electromagnetic vibration enhanced vacuum freeze drying, polishing, back-pressure sterilization, packaging and finished product obtaining. With the high-temperature high-pressure airflow jet powder mixing technology, the instant rice can be eaten instantly after being brewed with boiled water, so that complete curing needs to be guaranteed in the processing process. According to the invention, the high pressure (3-4Mpa) is adopted to generate high-speed airflow, so that the rice flour is sprayed and impacted without dead angles and the water content of the mixed material added with water is uniform. The high temperature (90-120 DEG C) enables the rice flour to be primarily cured before extrusion, so that complete curing after extrusion is ensured; protein denaturation occurs at the same time, so that the content of non-high-quality protein is reduced. Aspergillus oryzae strains remaining in the rice flour can be killed under high temperature and high pressure.

Description

technical field [0001] The invention belongs to the field of instant rice, in particular to low-phosphorus and low-protein instant rice suitable for chronic kidney patients. Background technique [0002] Chronic kidney disease (CKD) refers to chronic renal structural and functional abnormalities caused by various reasons. Such patients should not eat high-protein and phosphorus-containing foods. Most of the protein in grains such as rice and wheat is non-high-quality protein. Clinical studies have shown that the intake of non-high-quality protein will increase the glomerular filtration rate, increase the secretion of urinary protein and urea, fail to excrete waste products such as urea and other protein metabolism, cause glomerulosclerosis, etc., thereby aggravating the condition. Removing or reducing the content of non-high-quality plant protein can effectively improve the symptoms of patients, reduce serum urea nitrogen, creatinine and other indexes, and is also the basi...

AI Technical Summary

Problems solved by technology

The deficiencies of this patent are reflected in: ① protein hydrolysis requires the mixed use of alkaline protease, neutral protease, acid protease and other enzymes, many hydrolysis steps, high cost, and low work efficiency

②The direct purchase price of protease and phytase is relatively high

The weak point of this patent is reflected in: 1. crude protein content is too high (15.6%) in the oatmeal, is not suitable for kidney patient's edible

②The process of adding water and mixing powder requires secondary stirring and mixing, which is inefficient and uneven powder mixing

③The diameter of the rice grains is large and uneven when cutting, which affects the brewing quality

④The drying process takes a long time and the rice grains are easily oxidized by the air, resulting in low efficiency and reduced eating quality

The deficiencies of this patent are reflected in: ① starch still contains a certain proportion of non-high-quality protein

② Renal patients need a low-phosphorus diet without removing or reducing the phosphorus content in the product

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