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Composite brown rice powder and preparation method thereof

A technology of brown rice flour and germinated brown rice flour, which is applied in the field of food and its processing, can solve the problems that the nutrients cannot be absorbed by the human body, the taste and practicability are inconsistent, and the time-consuming of polished white rice, etc., achieve instant thickening and good health care Good, the effect of improving the level of health

Inactive Publication Date: 2015-02-04
HUNAN AGRI PRODS PROCESSING INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because brown rice has not been polished, it has a hard texture and an unpleasant smell of rice bran; most of the trace elements in brown rice are combined with phytic acid, and the nutrients cannot be absorbed by the human body when eaten, and the digestibility is poor. White rice is time-consuming, and it does not meet the characteristics of "nutrition, hygiene, and convenience" required by modern life in terms of taste and practicability

Method used

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  • Composite brown rice powder and preparation method thereof
  • Composite brown rice powder and preparation method thereof
  • Composite brown rice powder and preparation method thereof

Examples

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Effect test

Embodiment 1

[0037] A kind of compound brown rice flour of the present invention, this composite brown rice flour comprises 20 parts of germinated brown rice flour, 20 parts of orange juice powder, 45 parts of pumpkin powder, 5 parts of maltodextrin, 1 part of β-cyclodextrin, 0.5 part of konjac powder and 0.1 part of monoglyceride, wherein the average particle size of orange juice powder is 20 μm, and the average particle size of germinated brown rice powder is 25 μm.

[0038] The preparation method of above-mentioned compound brown rice flour, comprises the following steps:

[0039] S1, prepare orange juice powder: clean sweet orange, utilize needle bed (needle bed length 3mm, needle cloth density 4 pins / cm ) to pierce; sweet orange after pricking hole is soaked in enzymolysis solution (enzymolysis solution Composition is: pectinase 2wt%, cellulase 4.8wt%, all the other are water) below the liquid level, the mass ratio of sweet orange and enzymolysis solution is 2: 1, vacuumizes then, and...

Embodiment 2

[0047] A kind of compound brown rice flour of the present invention, this composite brown rice flour comprises 30 parts of germinated brown rice flour, 10 parts of orange juice powder, 55 parts of pumpkin powder, 1 part of maltodextrin, 3 parts of beta-cyclodextrin, 0.1 part of konjac powder and 0.2 part of monoglyceride, wherein the average particle size of orange juice powder is 25 μm, and the average particle size of germinated brown rice powder is 20 μm.

[0048] The preparation method of above-mentioned compound brown rice flour, comprises the following steps:

[0049] (1) Preparation of orange juice powder: clean the navel orange, and use the needle bed (the length of the needle bed is 5mm, and the needle density is 6 pins / cm2) to pierce; the navel orange after the pricking is soaked in the enzymatic solution (the composition of the enzymatic solution Be: pectinase 3wt%, cellulase 2wt%, all the other are water) below the liquid level, the mass ratio of navel orange and e...

Embodiment 3

[0057] A kind of compound brown rice flour of the present invention, this compound brown rice flour is counted in parts by mass, and this compound brown rice flour comprises 25 parts of germinated brown rice flour, 15 parts of orange juice powder, 48 parts of pumpkin powder, 3 parts of maltodextrin, 2 parts of β-ring dextrin, 0.3 part of konjac powder and 0.2 part of monoglyceride, wherein the average particle size of orange juice powder is 20 μm, and the average particle size of germinated brown rice powder is 20 μm.

[0058] The preparation method of above-mentioned compound brown rice flour, comprises the following steps:

[0059] (1) Preparation of orange juice powder: clean the navel orange, and use the needle bed (the length of the needle bed is 5mm, and the needle density is 6 pins / cm2) to pierce; the navel orange after the pricking is soaked in the enzymatic solution (the composition of the enzymatic solution Be: pectinase 3wt%, cellulase 2wt%, all the other are water)...

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Abstract

The invention discloses composite brown rice powder and a preparation method thereof. The composite brown rice powder comprises the following raw materials in parts by mass: 20-30 parts of germinated brown rice powder, 45-55 parts of pumpkin powder, 10-20 parts of orange juice powder and 2.2-8.7 parts of auxiliary materials. The preparation method comprises the steps of preparing the orange juice powder, the germinated brown rice powder and the pumpkin powder, and mixing and blending the raw materials to be uniform according to the proportion, so as to obtain the composite brown rice powder. The composite brown rice powder has the advantages of being excellent in color, aroma and taste, rich in nutrients, fine in taste, easy to prepare, good in dilution performance and high in economic and social benefits and meets the requirements, tending to nutrition and health, of modern instant food industries.

Description

technical field [0001] The invention relates to the technical field of food and its processing, in particular to a compound brown rice flour and a preparation method thereof. Background technique [0002] At present, there are quite a lot of miscellaneous grain nutrition powders and fruit and vegetable powders in the domestic and foreign markets, but most of them have certain defects, such as single ingredients, unreasonable nutrition mix, dark color, poor brewability, poor taste, too many additives, etc. Most products use essence to adjust aroma, instead of using complementary raw materials to adjust aroma, which cannot meet the requirements and needs of mass consumers. [0003] Brown rice is a product in which the outer tissues such as the cortex, aleurone layer and germ are still retained after paddy husking. The content of protein, fat, minerals and vitamins in brown rice is higher than that of rice, especially brown rice is rich in linoleic acid, vitamin E and vitamin ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/185A23L1/212A23L1/09A23L7/10A23L19/00A23L33/00
CPCA23L7/20A23L19/01A23L29/30
Inventor 张群李高阳刘伟付复华尚雪波李志坚于美娟谢秋涛朱迎娟黄绿红谭欢杨慧朱玲风
Owner HUNAN AGRI PRODS PROCESSING INST
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