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Nutritional composite corn granule preparation technology

A technology of compound nutritional rice and preparation process, which is applied in the field of preparation of corn compound nutritional rice, can solve problems such as no nutritional rice products appearing on the market, and achieve the effects of reducing fat content, increasing digestion and absorption rate, and improving taste

Inactive Publication Date: 2013-10-02
DIAOBINGSHAN AOWA FOOD GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nutritious rice made by mixing corn flour, carrot powder, and purple sweet potato powder through extruding and puffing has not yet been released on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation process of corn compound nutrient rice, taking 10 kg of air-dried raw corn for degermination and peeling for subsequent use; taking 0.5 kg of carrots and 0.3 kg of purple sweet potatoes for cleaning, peeling, and drying for subsequent use; The corn, dried carrots and purple sweet potatoes are pulverized, mixed and sieved to obtain a mixed powder for subsequent use. The best way to sieve is to pass through an 80-mesh sieve, and the best way to pulverize is to use a double-roller process to pulverize the above-mentioned mixed powder. After wet, it is added to the extrusion extruder for high-temperature extrusion and puffing treatment to make it into rice grains. The three-stage temperature control method is best used for extrusion puffing. The temperature in A zone is 100 ° C, the temperature in B zone is 150 C, and the temperature in C zone The temperature is 170°C, the pressure is 10Pa, and the diameter of the rice grains is 30mm-60mm; the above-mentioned r...

Embodiment 2

[0029] A preparation process of corn compound nutrient rice, taking 15 kg of air-dried raw corn for degermination and peeling for subsequent use; taking 0.45 kg of carrots and 0.3 kg of purple sweet potatoes for cleaning, peeling, and drying for subsequent use; The corn, dried carrots and purple sweet potatoes are pulverized, mixed and sieved to obtain a mixed powder for subsequent use. The best way to sieve is to pass through an 80-mesh sieve, and the best way to pulverize is to use a double-roller process to pulverize the above-mentioned mixed powder. After wet, it is added to the extrusion extruder for high-temperature extrusion and puffing treatment to make it into rice grains. The three-stage temperature control method is best used for extrusion puffing. The temperature in A zone is 100 ° C, the temperature in B zone is 150 C, and the temperature in C zone The temperature is 170°C, the pressure is 10Pa, and the diameter of the rice grains is 30mm-60mm; the above-mentioned ...

Embodiment 3

[0034] A kind of preparation technology of corn compound nutrient rice, take 10kg of air-dried raw material corn and carry out degermination and peeling for standby; take 0.4kg of carrot and 0.1 kg of purple sweet potato for cleaning, peeling and drying for standby; remove the germination and peeling Corn, dried carrots and purple sweet potatoes are crushed and mixed, and then sieved to obtain a mixed powder for later use. The best sieve is to pass through an 80-mesh sieve, and the best crushing method is to use a double-roller process for crushing; adjust the humidity of the above-mentioned mixed powder After that, it is added to the extrusion extruder for high-temperature extrusion and puffing treatment to make it into rice grains. The best extrusion puffing adopts a three-stage temperature control method, in which the temperature in A zone is 100°C, the temperature in B zone is 150°C, and the temperature in C zone 170°C, pressure 10Pa, rice grain diameter 30mm-60mm; dry the ...

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Abstract

The invention discloses a nutritional composite corn granule preparation technology which belongs to the technical field of food processing. Nutritional composite corn granules are prepared by the following raw materials in parts by weight: 1 part of raw material corn, 0.01-0.05 part of carrot and 0.01-0.05 part of purple sweet potato. A preparation method comprises the following steps: degerming and peeling the raw material corn; cleaning, peeling and drying the raw materials of the carrot and the purple sweet potato; crushing the degermed and peeled corn and the dried carrot and purple sweet potato, mixing and screening to obtain a mixed powder; regulating the humidity of the mixed powder, and then extruding and puffing the mixed powder at high temperature so as to form granules; and drying the granules. The granule prepared by the technology is a staple food which is rich in nutrition and has better tastiness, the nutritional ingredients of the raw materials are effectively maintained, the granule is rich in nutrition and is easily digested and absorbed, wherein the carotene content is not less then 100mu g / 100g, and the selenium content is not less than 0.1mu g / 100g.

Description

technical field [0001] The invention relates to a preparation process of corn compound nutrient rice, which is a process for increasing the content of carotene and selenium in the product and preparing corn compound nutrient rice by an extrusion method, which belongs to the technical field of food processing. Background technique [0002] my country is a big country in corn production and consumption. Corn is rich in protein, fat, vitamins, trace elements, cellulose and polysaccharides, etc., and has great potential for developing foods with high nutrition and high biological functions. [0003] Purple sweet potato is also called black sweet potato. The potato flesh is purple to dark purple and rich in selenium and anthocyanins. Selenium is an essential vector mineral nutrient for the human body, which cannot be synthesized in the human body, and is very important for improving immunity and preventing cancer. Anthocyanins are natural and powerful free radical scavengers. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/18A23L1/30A23L7/17A23L33/10
Inventor 王本正石太渊于淼鲁明迟吉捷王小鹤张良臣禹祥云
Owner DIAOBINGSHAN AOWA FOOD GRP
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