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Preparation method of low heat nutritious instant rice paste

An instant rice and low-calorie technology, which is applied in food preparation, food science, application, etc., can solve the problems of poor taste and poor brewability, achieve a balanced proportion, solve difficult brewing, and improve product brewability Effect

Inactive Publication Date: 2015-09-02
NANJING UNIV OF FINANCE & ECONOMICS +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to provide a low-calorie, high-nutrition, good-tasting, satiety-resistant instant rice paste series production process to overcome the shortcomings of existing rice paste-type instant foods, such as poor reconcilability and poor taste, Provide new dietary options for the elderly, people with diabetes and obesity, etc.

Method used

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  • Preparation method of low heat nutritious instant rice paste
  • Preparation method of low heat nutritious instant rice paste
  • Preparation method of low heat nutritious instant rice paste

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The mixing ratio is 50 parts of rice (30 parts of indica rice, 20 parts of glutinous rice), 15 parts of dialdehyde starch, 5 parts of low-fat peanut kernels, 10 parts of red beans, 10 parts of barley kernels, 5 parts of tartary buckwheat, 5 parts of walnut kernels, 10 parts of black rice, 5 parts of dietary fiber, 1 part of β-carotene, 10 parts of animal protein powder.

[0031] (2) Add 0.02% vinegar to the mixture obtained in step (1), mix it evenly, let it stand for 6 hours, and then stir-fry it in an iron pan at 170°C for 8-15 minutes.

[0032] (3) adjusting the moisture content of the fried mixture obtained in step (2) to be 15%.

[0033] (4) Extrude and expand the sample obtained in step (3) at low temperature. The conditions for extrusion and expansion are as follows: screw speed 150r / min, extrusion temperature 80°C, and feeding speed 30r / min.

[0034] (5) The puffed sample obtained in step (4) is subjected to ball mill ultrafine grinding, wherein the rotating sp...

Embodiment 2

[0040] The mixing ratio is 45 parts of rice (20 parts of japonica rice, 25 parts of glutinous rice), 20 parts of resistant starch, 5 parts of pitted red dates, 8 parts of red beans, 5 parts of barley, 5 parts of wolfberry, 8 parts of walnut kernels, black sesame 10 parts, 8 parts of dietary fiber, 1 part of β-carotene, 5 parts of animal protein powder.

[0041] (2) Add 0.03% vinegar to the mixture obtained in step (1), mix it evenly, place it for 5.5 hours, and then stir fry it in an iron pan at 180°C for 7-12 minutes.

[0042] (3) adjusting the moisture content of the stir-fried mixture obtained in step (2) to be 20%.

[0043] (4) Extrude and expand the sample obtained in step (3) at low temperature. The conditions for extrusion and expansion are: screw speed 200r / min, extrusion temperature 75°C, and feeding speed 30r / min.

[0044] (5) The puffed sample obtained in step (4) is subjected to ball mill ultrafine pulverization, wherein the rotating speed is 600r / min, the diamete...

Embodiment 3

[0050] The mixing ratio is 55 parts of rice (30 parts of indica rice, 25 parts of glutinous rice), 25 parts of dialdehyde starch, 8 parts of low-fat peanut kernels, 8 parts of red beans, 8 parts of Chinese wolfberry, 8 parts of black sesame, 15 parts of black rice, and meal 6 parts of fiber, 2 parts of beta-carotene, 8 parts of animal protein powder.

[0051] (2) Add 0.04% vinegar to the mixture obtained in step (1), mix it evenly, let it stand for 5 hours, and then stir-fry it in an iron pan at 195°C for 6-10 minutes.

[0052] (3) adjusting the moisture content of the stir-fried mixture obtained in step (2) to be 18%.

[0053] (4) Extrude and expand the sample obtained in step (3) at low temperature. The conditions for extrusion and expansion are as follows: screw speed 250r / min, extrusion temperature 85°C, and feeding speed 25r / min.

[0054] (5) The puffed sample obtained in step (4) is subjected to ball milling for ultrafine grinding, wherein the rotating speed is 700r / min...

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Abstract

The invention relates to a method for preparing low heat nutritious instant rice paste by taking cereals as raw materials. The method comprises the steps of: washing rice, low fat peanut kernels and the like; drying at a low temperature, after smashing, mixing the smashed rice and low fat peanut kernels and the like uniformly with dialdehyde starch, resistant starch, dietary fiber, beta-carotene and animal albumen powder according to a ratio, frying the mixture until the mixture emits sweet smell, adjusting moisture, extruding the mixture at the low temperature, performing ultrafine grinding and secondary homogenizing, and performing vacuum packing to obtain finished products after microwave fluid bed drying and sterilizing. Compared with the available similar products, the rice paste has the advantages that the crude protein is higher by 2.79%-10.45%, the crude protein in vitro digestibility coefficient is higher by 5.9%-10.3%, the amino acid is higher by 2.65%-8.63%, the crude fat is lower by 2.48%-3.96%, the dietary fiber is higher by 2.42%-3.79%, a food energy value and a bioenergy value are respectively lower by 8%-15% and 14%-26%, the VA is higher by 0.59%-0.87%. The low heat nutritious instant rice paste has the beneficial effects of unique flavor and high nutrition, easy absorption, strong satiety, good water absorption property and reconstituability without clustering, and convenient eating, and especially suits the middle aged and elderly people, diabetes and obese patients, and has wide market prospect.

Description

technical field [0001] The invention relates to the field of preparation of functional foods, in particular to a method for scientifically processing rice and other cereals to prepare instant rice cereal with low calorie nutrition. Background technique [0002] The problem of aging in my country is becoming more and more serious, and at the same time, the number of people with diseases such as diabetes and obesity caused by bad eating habits is increasing day by day. In order to improve people's health level, improve dietary conditions, increase food varieties and other purposes, it is particularly necessary to innovate a low-calorie, high-nutrition, instant rice porridge preparation method that can increase satiety. [0003] The nutritional instant rice porridge is scientifically matched and meets the dietary standards of Chinese consumers. The product is easy to carry and easy to eat, which meets the fast-paced and time-saving needs of modern people, and has a broad market...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/20A23L1/29A23L1/305A23L1/308A23L1/36A23L7/10A23L11/00A23L25/00A23L33/00
Inventor 刘晓庚袁磊王立峰魏振承唐瑜张寒曹玉华陈梅梅高梅曹崇江王雪瑶孔令艳
Owner NANJING UNIV OF FINANCE & ECONOMICS
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