CN104982833A - Method for processing low protein instant rice suitable for being eaten by diabetic nephropathy patient - Google Patents

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

Processing method of low-protein instant rice suitable for diabetic nephropathy patients

technical field

The invention belongs to the technical field of food processing, and in particular relates to a processing method of low-protein instant rice suitable for diabetic nephropathy patients.

Background technique

In recent years, the incidence of diabetic nephropathy has increased year by year. At present, the number of patients in my country has reached 120 million, and it has become a major disease that endangers public health. Low-protein diet has been widely advocated because it can reduce the symptoms of uremia, improve metabolic abnormalities, control high blood pressure, delay the development of diabetic nephropathy, and delay the start of dialysis. Long-term high-protein dietary intake may aggravate the high-filtration state of the kidneys, and at the same time increase the production and retention of toxic nitrogen metabolism in the body, resulting in further damage to renal function. Therefore, it is clinically advocated to limit dietary protein in an appropriate amount to reduce kidney damage. How to limit the intake of protein and the total amount of protein, it is generally advocated that the protein in the daily meal should be given according to the standard of 0.6-0.8g/kg, and the proportion of high-quality protein should be increased within the limited range. For stage 4 patients, while adhering to the golden rule of diabetic nutrition therapy, master the quality and quantity of daily protein intake, and balance the income and expenditure, which is conducive to the recovery of kidney disease. When diabetic nephropathy develops to end-stage diabetic nephropathy, protein The restriction should be more stringent. It is advocated that the protein in the daily diet should be less than 0.6g/kg, and the intake of essential amino acids should be as much as possible. In the low-protein diet, the calorie supply must be sufficient to maintain normal physiological needs. You can choose some foods containing Staple foods with high calorie content and low protein content, such as lotus root starch, taro, sweet potato, yam, pumpkin, water chestnut powder, water chestnut powder, etc., should make the total calories of the diet reach the standard range.

At present, there is no low-protein staple food for diabetic nephropathy on the market, and patients are still using wheat starch, potato starch, etc. as substitutes, but these starch products have poor processing performance and poor taste, which cannot meet people's needs. Rice is the daily staple food of Chinese residents. Although the protein content is relatively low, ranging from 7% to 10%, the daily protein intake of adults from rice is 48g-60g, which exceeds the required low protein limit. Therefore, low-protein rice suitable for diabetic nephropathy patients needs to be developed. Rice starch is the main component of rice, and its protein content is low. If rice starch can be re-granulated into low-protein rice to make it have the appearance and taste of rice, it can meet the dietary habits of diabetic nephropathy patients who eat rice as the staple food. Taste needs, and protein intake can be controlled.

Instant rice is another kind of instant food developed after instant noodles. It refers to a staple food that is produced on a large scale in an industrialized manner and has a flavor, a mouthfeel, and an appearance similar to ordinary rice. It has the advantages of small size, light weight, convenient to carry and eat, safe and hygienic, storage-resistant and ready-to-eat in the wild environment, and has been welcomed by more and more consumers. With the acceleration of the pace of modern people's life and the improvement of living standards, people have more and more demands for convenience food, and their requirements are getting higher and higher. Instant rice can not only meet the requirements of instant and convenience, but also is a staple food product, which can make up for the lack of other convenience foods with single nutrition and difficulty in meeting people's physiological and nutritional needs. It conforms to the consumption concept of modern people and has very broad development prospects.

Contents of the invention

In order to solve the above technical problems, the invention provides a method for preparing instant rice that is convenient to eat and suitable for diabetic patients.

The present invention is achieved through the following technical solutions:

The processing method of the low-protein instant rice suitable for diabetic nephropathy patients of the present invention comprises the following steps:

(1) Prepare the following raw materials in parts by weight:

Rice starch 70-80 Wheat starch 10-20

Tapioca starch 5-10

After mixing the above ingredients evenly, add cold water twice the weight of the above ingredients, heat and gelatinize while stirring until transparent gelatinous;

(2) Thin layer quick drying and crushing

Cool the gelatinized raw materials in step (1) to normal temperature, then press the starch paste into a thin layer of 0.8-1.5mm, dry at 100-120°C for 5-10 minutes, and crush the starch layer to 80-120 mesh;

(3) Add water to temper

Add water to the pulverized raw material until the water content of the raw material is 30-40%, mix well, hold the mixed powder in hand to form a ball, and it will disperse when you touch it, let it stand for 1-2 hours until the water penetrates and distributes evenly;

(4) Extruded cooked rice grains

The material that has been conditioned and tempered is matured by an extruder to make rice grains;

(5) Microwave drying and sterilization

Cooked rice grains are microwave-dried at 80-90°C for 10-15 minutes until the moisture content is 4-8%, cooled to 20-25°C and then sealed and packaged.

Preferably, among the above-mentioned raw materials, there are 75 parts of rice starch, 15 parts of wheat starch, and 8 parts of tapioca starch.

In the above step (2), cool the gelatinized raw materials in step (1) to room temperature, then press the starch paste into a thin layer of 1 mm, and dry it at 110°C for 8 minutes. After drying, the starch layer Crush to 100 mesh.

Preferably, in the above-mentioned step (3), add water to the pulverized raw material until the water content of the raw material is 35%, mix well, and hold the mixed powder in hand until it becomes agglomerated and disperses when touched, and let it stand for 1.5 hours Wait for the moisture to penetrate and distribute evenly.

In the above step (4), a twin-screw extruder is used to ripen the rice grains. The specific process parameters are: the temperature of the barrel from the inlet to the outlet 1, 2, and 3 is 70-80°C and 90°C. -100°C, 110-120°C, screw speed 50r/min-60r/min, cutter speed 100-150r/min, die opening is rice-shaped oval.

In the above step (5), the cooked rice grains were microwave-dried at 85°C for 12 minutes until the moisture content was 6%, cooled to 22°C and then sealed and packaged.

In the above step (1), the raw materials also include 5-20 parts of potato starch, 10-25 parts of mung bean starch, and 5-15 parts of lotus root starch. In step (1), the raw materials also include 5-20 parts of potato starch, 10 -25 parts of mung bean starch, 5-15 parts of lotus root starch, after mixing rice starch, wheat starch, tapioca starch, potato starch, mung bean starch and lotus root starch in step (1), add cold water twice the weight of the above raw materials, Heat and gelatinize while stirring until transparent colloid.

In the above step (1), the raw materials also include 15 parts of potato starch, 15 parts of mung bean starch, and 10 parts of lotus root starch.

Preferably, in the above step (1), prepare the following raw materials in parts by weight:

Rice starch 75.28, wheat starch 14.62, tapioca starch 8.44, potato starch 15.35, mung bean starch 18.74, lotus root starch 10.48.

The instant rice prepared by the method of the present invention has the following advantages:

(1) Easy to eat It can be eaten after brewing in boiling water for 10-15 minutes. It is convenient to eat and is more reasonable for elderly patients with diabetic nephropathy.

(2) Under normal temperature conditions, the shelf life is more than 1 year, and the storage is convenient;

(3) Microwave drying from the inside to the outside, drying evenly, is beneficial to maintain the structure of rice grains and shorten the rehydration time; high temperature can achieve the sterilization effect to prolong the shelf life, and improve the ripeness of rice grains for easy digestion and absorption;

(4) Gelatinization and mixing are conducive to the full combination of various starch raw materials to form a uniform composite structure;

(5) The combination of raw materials is reasonable. The addition of tapioca starch can improve the smoothness and elasticity of rice grains, and the addition of wheat starch can increase the taste and flavor of rice grains;

(6) It is suitable for diabetic patients, and has a good control effect on maintaining the complications of diabetic patients such as high blood pressure and high blood sugar.

Detailed ways

The present invention will be further described below in conjunction with specific embodiments, so that those skilled in the art can better understand the present invention, but the present invention is not limited thereby.

Example 1

The processing method of the low-protein instant rice suitable for diabetic nephropathy patients comprises the following steps:

(1) Prepare the following raw materials in parts by weight:

Rice starch 75.28, wheat starch 14.62, tapioca starch 8.44, potato starch 15.35, mung bean starch 18.74, lotus root starch 10.48;

After mixing the above ingredients evenly, add cold water twice the weight of the above ingredients, heat and gelatinize while stirring until transparent gelatinous;

(2) Thin layer quick drying and crushing

Cool the gelatinized raw materials in step (1) to normal temperature, then press the starch paste into a thin layer of 15mm, dry it at 110°C for 8 minutes, and crush the starch layer to 100 mesh after drying;

(3) Add water to temper

Add water to the crushed raw materials until the water content of the raw materials is 35%, mix well, the mixed powder can be held by hand until it becomes agglomerated, and it will disperse when touched, and stand for 1.5 hours until the water penetrates and distributes evenly;

(4) Extruded cooked rice grains

The material that has been conditioned and tempered is matured by an extruder to make rice grains;

(5) Microwave drying and sterilization

The cooked rice grains were microwave-dried at 85°C for 12 minutes to a moisture content of 6%, cooled to 22°C and sealed for packaging.

After testing, the shelf life of instant rice in Example 1 is 1 and a half years;

The above products are characterized as follows:

The diameter of rice grains is 0.5-3mm, and the length is 2-10mm; the shape is close to the shape of rice in the natural state, and the bulk density is 500-700 grams per liter.

The surface and cross-section of instant instant rice are distributed with pores, and the interior is small pores with a porosity of 20-40%. The rehydration time is short, and the boiling water only takes 5-8 minutes. The taste is smooth, chewy, and rich in rice aroma.

Table 1 Sensory indicators of instant rice

Table 2 Physical and chemical indicators of instant rice

 Table 3 Microbial indicators of instant rice

Microwave drying from the inside to the outside, drying evenly, is conducive to maintaining the structure of rice grains and shortening the rehydration time; high temperature can achieve the sterilization effect to prolong the shelf life, and improve the ripeness of rice grains for easy digestion and absorption.

clinical experiments

Zhou Moumou, male, 65 years old, has suffered from diabetes for 15 years. In the past six months, he often feels thirsty, drinks too much water every day, and gradually loses weight. He usually feels tired, sleepy, and hungry. The two-hour blood sugar is 20.2mmol/L, and the blood pressure is 105-165. It is recommended to take miglitol orally. It is recommended to exercise in moderation every day, such as walking for 1-1.5 hours, or climbing mountains for 1-1.5 hours. The instant rice of the present invention is as daily lunch and dinner, and after 3 months, measuring its fasting blood sugar is 5.6mmol/L, and two hours after a meal blood sugar is 7.8mmol/L, continues edible nutritional noodles of the present invention, adds appropriate After exercising, the blood sugar level is stable, and the blood pressure level is 86-145, which is normal. After half a year of physical examination, the fasting blood glucose was 5.5mmol/L, the blood glucose was 7.7mmol/L two hours after meals, and the blood pressure was 84-142. Eat noodles of the present invention for breakfast every day.

Liu Moumou, female, 68 years old, has been suffering from diabetes for 20 years. Nearly half of the time she felt tired, hungry, palpitation, shortness of breath, increased food intake but lost weight, and occasionally had symptoms such as itching all over the body, decreased vision, and elevated blood sugar levels; measured The fasting blood glucose is 14.1mmol/L, and the blood glucose is 18.3mmol/L two hours after a meal. It is recommended to take miglitol orally, and it is recommended to exercise in moderation every day, such as walking for 1-1.5 hours. As daily lunch and dinner, after 3 months, measuring its fasting blood sugar is 5.7mmol/L, two hours after a meal blood sugar is 7.8mmol/L, continue to eat the nutritional noodles of the present invention, add suitable forging, the blood sugar level Stable and normal. Physical examination after half a year, measuring its fasting blood sugar is 5.5mmol/L, two hours after meal blood sugar is 7.6mmol/L, blood sugar index is normal, has stopped medication now, insists on calcining and has the noodles of the present invention for breakfast at least five days a week.

Animal experiment

The instant rice of the present invention and the instant rice of comparative example are to the effect of diabetic model rat

The blank control group and the common control group were fed with common rat feed;

All the other groups are fed with their corresponding instant rice respectively, and the feeding amount and the feeding time of the blank control group and the embodiment 1 group and each comparative example group are exactly the same;

experiment method

Select body weight as 240 male healthy SD rats of 220-240g, measure body weight after observation, blank control group, common control group, embodiment 1, comparative example 1-5 are 30 rats; except blank control group 30 Except for rats, the rats of the common control group, Example 1, and Comparative Examples 1-5 were injected with streptozotocin once at a dose of 45 mg/kg, the concentration of STZ was 0.1 mmol/L, pH 4.2 citric acid buffer. 72 hours after the injection, blood was taken from the tail vein of the rats to measure blood sugar, fasted for 3 hours, and the animals with blood sugar value ≥ 15.0mmol/L were selected into groups.

The results after feeding for 30 days are shown in Tables 4 and 5.

Comparative example 1

The difference from Example 1 is that the drying method is different, and in Comparative Example 1, it is dried by heating at a high temperature;

Comparative example 2

Rice starch 60.28, wheat starch 18.62, tapioca starch 10.44, potato starch 19.35, mung bean starch 18.74, lotus root starch 15.48;

Compared with Example 1, Comparative Example 2 adjusted the proportioning of each raw material;

Comparative example 3

Rice starch 75.28, wheat starch 8.62, tapioca starch 10.44, potato starch 23.35, mung bean starch 22.74, lotus root starch 12.48;

Compared with Example 1, Comparative Example 3 adjusted the proportioning of each raw material;

Comparative example 4

Rice starch 75.28, wheat starch 14.62, tapioca starch 8.44, potato starch 15.35, corn starch 18.74, lotus root starch 10.48;

The difference with Example 1 is that mung bean starch is replaced by cornstarch;

Comparative example 5

Rice starch 75.28, wheat starch 14.62, tapioca starch 8.44, potato starch 15.35, corn starch 18.74, glutinous rice starch 10.48;

Table 4 The effect of the instant rice of Example 1 and each comparative ratio on the 24-hour urinary protein in diabetic nephropathy model rats

Table 5 The effect of the instant rice of Example 1 and each comparative example on the 24-hour urea nitrogen (BUN) of diabetic nephropathy model rats

As can be seen from the data in the above table, in terms of reducing urinary protein and increasing the excretion of urea nitrogen, the data in Example 1 are better than the data in the normal control group and other comparative examples, indicating that not all starches are in any proportion All combinations can achieve the effect of relieving diabetic nephropathy; adjusting the raw materials or changing the ratio of raw materials will have a direct impact on the product of the present invention;

During the whole experiment, the animals in each group were in good condition and behaved normally, without any signs of poisoning or death. In the process of feeding, the instant rice of the present invention has no obvious impact on the weight gain of rats, and has no obvious impact on the total number of red blood cells, hemoglobin content and white total number of rats. It has no obvious effect on the blood biochemical indexes of rats, and no obvious effect is found on examination of the liver, kidney, spleen, stomach and intestine.

Example 2

The processing method of the low-protein instant rice suitable for diabetic nephropathy patients comprises the following steps:

(1) Prepare the following raw materials in parts by weight:

Rice starch 70, wheat starch 14.620, tapioca starch 5, potato starch 5 parts, mung bean starch 10 parts, lotus root starch 5 parts;

After mixing the above ingredients evenly, add cold water twice the weight of the above ingredients, heat and gelatinize while stirring until transparent gelatinous;

(2) Thin layer quick drying and crushing

Cool the gelatinized raw materials in step (1) to normal temperature, then press the starch paste into a thin layer of 15mm, dry it at 110°C for 8 minutes, and crush the starch layer to 100 mesh after drying;

(3) Add water to temper

Add water to the crushed raw materials until the water content of the raw materials is 35%, mix well, the mixed powder can be held by hand until it becomes agglomerated, and it will disperse when touched, and stand for 1.5 hours until the water penetrates and distributes evenly;

(4) Extruded cooked rice grains

The material that has been conditioned and tempered is matured by an extruder to make rice grains;

(5) Microwave drying and sterilization

The cooked rice grains were microwave-dried at 85°C for 12 minutes to a moisture content of 6%, cooled to 22°C and sealed for packaging.

After testing, the shelf life of instant rice in Example 1 is 1 and a half years;

The above products are characterized as follows:

The diameter of rice grains is 0.5-3mm, and the length is 2-10mm; the shape is close to the shape of rice in the natural state, and the bulk density is 500-700 grams per liter.

The surface and cross-section of instant instant rice are distributed with pores, and the interior is small pores with a porosity of 20-40%. The rehydration time is short, and the boiling water only takes 5-8 minutes. The taste is smooth, chewy, and rich in rice aroma.

Example 3

The processing method of the low-protein instant rice suitable for diabetic nephropathy patients comprises the following steps:

(1) Prepare the following raw materials in parts by weight:

Rice starch 80, wheat starch 20, tapioca starch 10, potato starch 20, mung bean starch 25, lotus root starch 15;

After mixing the above ingredients evenly, add cold water twice the weight of the above ingredients, heat and gelatinize while stirring until transparent gelatinous;

(2) Thin layer quick drying and crushing

Cool the gelatinized raw materials in step (1) to normal temperature, then press the starch paste into a thin layer of 15mm, dry it at 110°C for 8 minutes, and crush the starch layer to 100 mesh after drying;

(3) Add water to temper

Add water to the crushed raw materials until the water content of the raw materials is 35%, mix well, the mixed powder can be held by hand until it becomes agglomerated, and it will disperse when touched, and stand for 1.5 hours until the water penetrates and distributes evenly;

(4) Extruded cooked rice grains

The material that has been conditioned and tempered is matured by an extruder to make rice grains;

(5) Microwave drying and sterilization

The cooked rice grains were microwave-dried at 85°C for 12 minutes to a moisture content of 6%, cooled to 22°C and sealed for packaging.

After testing, the shelf life of instant rice in Example 1 is 1 and a half years;

The above products are characterized as follows:

The diameter of rice grains is 0.5-3mm, and the length is 2-10mm; the shape is close to the shape of rice in the natural state, and the bulk density is 500-700 grams per liter.

The surface and cross-section of instant instant rice are distributed with pores, and the interior is small pores with a porosity of 20-40%. The rehydration time is short, and the boiling water only takes 5-8 minutes. The taste is smooth, chewy, and rich in rice aroma.

Example 4

The processing method of the low-protein instant rice suitable for diabetic nephropathy patients comprises the following steps:

(1) Prepare the following raw materials in parts by weight:

Rice starch 78.15, wheat starch 15.46, tapioca starch 7.68, 15 parts of potato starch, 15 parts of mung bean starch, 10 parts of lotus root starch;

After mixing the above ingredients evenly, add cold water twice the weight of the above ingredients, heat and gelatinize while stirring until transparent gelatinous;

(2) Thin layer quick drying and crushing

Cool the gelatinized raw materials in step (1) to normal temperature, then press the starch paste into a thin layer of 15mm, dry it at 110°C for 8 minutes, and crush the starch layer to 100 mesh after drying;

(3) Add water to temper

Add water to the crushed raw materials until the water content of the raw materials is 35%, mix well, the mixed powder can be held by hand until it becomes agglomerated, and it will disperse when touched, and stand for 1.5 hours until the water penetrates and distributes evenly;

(4) Extruded cooked rice grains

The material that has been conditioned and tempered is matured by an extruder to make rice grains;

(5) Microwave drying and sterilization

The cooked rice grains were microwave-dried at 85°C for 12 minutes to a moisture content of 6%, cooled to 22°C and sealed for packaging.

After testing, the shelf life of instant rice in Example 1 is 1 and a half years;

The above products are characterized as follows:

The diameter of rice grains is 0.5-3mm, and the length is 2-10mm; the shape is close to the shape of rice in the natural state, and the bulk density is 500-700 grams per liter.

The surface and cross-section of instant instant rice are distributed with pores, and the interior is small pores with a porosity of 20-40%. The rehydration time is short, and the boiling water only takes 5-8 minutes. The taste is smooth, chewy, and rich in rice aroma.

Example 5

(1) Prepare the following raw materials in parts by weight:

Rice starch 75 Wheat starch 15

Tapioca Starch 8

After mixing the above ingredients evenly, add cold water twice the weight of the above ingredients, heat and gelatinize while stirring until transparent gelatinous;

(2) Thin layer quick drying and crushing

Cool the gelatinized raw materials in step (1) to normal temperature, then press the starch paste into a thin layer of 1mm, and dry it at 110°C for 8 minutes. After drying, the starch layer is crushed to 100 mesh;

(3) Add water to temper

Add water to the crushed raw materials until the water content of the raw materials is 35%, mix well, the mixed powder can be held by hand until it becomes agglomerated, and it will disperse when touched, and stand for 1.5 hours until the water penetrates and distributes evenly;

(4) Extruded cooked rice grains

The material that has been conditioned and tempered is matured by an extruder to make rice grains;

(5) Microwave drying and sterilization

The cooked rice grains were microwave-dried at 85°C for 12 minutes to a moisture content of 6%, cooled to 22°C and sealed for packaging.

Example 6

(1) Prepare the following raw materials in parts by weight:

Rice starch 70 Wheat starch 10

tapioca starch 5

After mixing the above ingredients evenly, add cold water twice the weight of the above ingredients, heat and gelatinize while stirring until transparent gelatinous;

(2) Thin layer quick drying and crushing

Cool the gelatinized raw materials in step (1) to normal temperature, then press the starch paste into a thin layer of 0.8mm, dry it at 100°C for 5 minutes, and crush the starch layer to 80 mesh after drying;

(3) Add water to temper

Add water to the crushed raw materials until the water content of the raw materials is 30%, mix well, the mixed powder can be held by hand until it becomes agglomerated, and it will disperse when touched, and stand for 1 hour until the water penetrates and distributes evenly;

(4) Extruded cooked rice grains

The material that has been conditioned and tempered is matured by an extruder to make rice grains;

(5) Microwave drying and sterilization

The cooked rice grains were microwave-dried at 80°C for 10 minutes to a moisture content of 4%, cooled to 20°C and then sealed and packaged.

Example 6

(1) Prepare the following raw materials in parts by weight:

Rice starch 80 Wheat starch 20

tapioca starch 10

After mixing the above ingredients evenly, add cold water twice the weight of the above ingredients, heat and gelatinize while stirring until transparent gelatinous;

(2) Thin layer quick drying and crushing

Cool the gelatinized raw materials in step (1) to normal temperature, then press the starch paste into a thin layer of 1.5mm, dry it at 120°C for 10 minutes, and crush the starch layer to 120 mesh after drying;

(3) Add water to temper

Add water to the crushed raw materials until the water content of the raw materials is 40%, mix well, the mixed powder can be formed into agglomerates by hand, and it will disperse when touched, and stand for 2 hours until the water penetrates and distributes evenly;

(4) Extruded cooked rice grains

The material that has been conditioned and tempered is matured by an extruder to make rice grains;

(5) Microwave drying and sterilization

The cooked rice grains were microwave-dried at 90°C for 15 minutes to a moisture content of 8%, cooled to 25°C and sealed for packaging.

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.