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Preparation method of nutrition coarse rice powder

A technology of brown rice flour and nutrition, which is applied in the field of preparation of nutritious brown rice flour, can solve problems such as hard to swallow, rough brown rice, and bran smell, and achieve the effects of fast rehydration, rich nutrition, and improved intestinal function

Active Publication Date: 2012-02-15
HENAN UNIVERSITY OF TECHNOLOGY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the large amount of cellulose, hemicellulose and pectin on the surface of brown rice, brown rice is rough after cooking, slag, yellowish brown in color, bran smell, difficult to swallow, not as white and crystal clear as polished white rice.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The preparation method of active yeast is as follows: add 0.1 kg of glucose to 8 kg of warm water at 30°C, stir evenly, then add 1 kg of dry yeast, stir well, keep it warm for 30 minutes, and then get active yeast.

[0016] The formula used: brown rice flour 100 kg, salt 2 kg, sodium alginate 0.5 kg, monoglyceride 0.5 kg.

[0017] Processing conditions: Brown rice is crushed and passed through a 80-mesh sieve. Screw feeding, the feeding speed is 120 rpm, the moisture content of the material is 19%, the extrusion temperature is 150°C, and the extruder speed is 120 rpm. The puffed raw materials are crushed again, added with water to make a slurry, the ratio of material to water is 1 : 1.8, and then cellulase (1.2 %) and active yeast (2.5 %) are added to enzymatically hydrolyze 60 min. Then add 2 kg of salt, 0.5 kg of sodium alginate, and 0.5 kg of monoglyceride, and mix well; then cook at 110°C and 0.35 MPa for 5 to 10 minutes. Use double-drum drying, first drying temp...

Embodiment 2

[0020] The preparation method of active yeast is: add 0.1 kg of glucose to 8 kg of warm water at 30°C, stir evenly, then add 1 kg of dry yeast, stir well, keep it warm for 35 minutes, and then get active yeast.

[0021] The formula used: brown rice flour 100 kg, salt 1.5 kg, sodium alginate 1.0 kg, monoglyceride 0.5 kg.

[0022] Processing conditions: Brown rice is crushed and passed through a 80-mesh sieve. Screw feeding, feeding frequency 100rpm, material moisture 15%. The extrusion temperature is 170° C., and the rotation speed of the extruder is 150 rpm. The puffed raw material is crushed again, and water is added to make a slurry. The ratio of material to water is 1 : 2.0, and then cellulase (1.0 %) and active yeast (3.0 %) are added to enzymatically hydrolyze 75 min. Then add salt, sodium alginate, and monoglyceride, and mix thoroughly; then cook at 110°C and 0.3MPa for 5 minutes. Use double-drum drying, firstly dry at 110°C for 8 minutes, then dry at 90°C for 15 min...

Embodiment 3

[0025] The preparation method of active yeast is: add 0.1 kg of glucose to 8 kg of warm water at 30°C, stir evenly, then add 1 kg of dry yeast, stir well, keep it warm for 40 minutes, and then get active yeast.

[0026] The formula used: brown rice flour 100 kg, salt 1.5 kg, sodium alginate 0.2 kg, monoglyceride 1.5 kg.

[0027] Processing conditions: Brown rice is crushed and passed through a 80-mesh sieve. Screw feeding, feeding frequency 120 rpm, material moisture content 17%. The extrusion temperature is 160° C., and the rotation speed of the extruder is 150 rpm. The puffed raw materials are crushed again, added with water to make a slurry, the ratio of material to water is 1 : 2.0, then cellulase (1.5 %) and active yeast (2 %) are added, and enzymolysis is carried out at pH 5.0 and temperature 40°C 60 min. Then, add salt, sodium alginate, and monoglyceride, and mix thoroughly; then cook at 120°C and 0.4MPa for 5 minutes. Use double-drum drying, firstly dry at 130°C fo...

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Abstract

The invention relates to a preparation method of nutrition coarse rice powder, which comprises the following steps that: (1) washing, selecting and smashing coarse rice; (2) squeezing and swelling and re-smashing; (3) mixing and adding cellulose and active yeast to carry out enzymolysis to coarse rice powder; (4) mixing the coarse rice powder with emulsifier, thickening agent and salt to be cooked; (5) and drying, cooling, tertiary smashing, screening, measuring and packing to obtain the nutrition coarse rice powder. The coarse rice powder is prepared through a novel method combining the squeezing swelling technology and the biological zymohydrolysis, so the edible weakness of the coarse rice can be overcome, the nutritional function of the coarse rice can be adequately utilized, and the palatability and the digestibility of a coarse rice product can be improved. The product is fast to condense and has unique taste and abundant nutrients.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation method of nutritious brown rice flour. Background technique [0002] Brown rice is the product of rice hulling, and the distribution of its nutrients is very uneven. Crude cellulose, hemicellulose, pectin and phytic acid are mainly distributed in the cortex, and vitamins, fats and some proteins are distributed in the aleurone layer and embryo. , starch and most of the protein are distributed in the endosperm. The rice can be obtained after the embryo and bran layer are removed by processing the brown rice. Although the crude fiber and phytate in the cortex that are not conducive to digestion and absorption are removed, the taste and digestibility of the rice are improved; however, the protein in the rice , especially the loss of nutrients such as dietary fiber and minerals is serious, and the higher the processing accuracy, the greater the loss. Therefore...

Claims

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Application Information

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IPC IPC(8): A23L1/18A23L1/105A23L1/29A23L7/104A23L33/00
Inventor 安红周左秀凤吴建章杨波涛朱志强
Owner HENAN UNIVERSITY OF TECHNOLOGY
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