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Flavored rice product and preparation method thereof

A rice product and flavor technology, applied in the field of flavored rice products and its preparation, can solve the problems of poor product functionality, incomplete nutrition, single raw materials, etc.

Inactive Publication Date: 2015-10-21
TIANJIN ZHONGTIAN JINGKE SCI & TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the processing cycle is short and the shelf life is long, the raw materials are single, the nutrition is not comprehensive, and the product functionality is poor
[0010] At present, there are many patents and technical documents on related flavor rice products or miscellaneous grain rice that have been disclosed, and there are no related reports on the preparation of broken rice as raw material. Strong flavor rice products with strong health care function and high utilization rate of raw materials are necessary

Method used

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  • Flavored rice product and preparation method thereof
  • Flavored rice product and preparation method thereof
  • Flavored rice product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0069] Embodiment 1 raw material preparation

[0070] 1. Preparation of modified dietary fiber

[0071] The preparation method of the modified dietary fiber comprises the following steps: uniformly mixing inulin, apple fiber, wheat fiber, and oat fiber in a mass ratio of 6:5:5:4, adding water 5 times its mass, and heating at room temperature 300W, Ultrasonic extraction at 40KHz for 12 minutes, and then high-voltage pulsed electric field extraction under the conditions of electric field strength 30kV / cm, pulse time 500μs, and pulse frequency 300Hz; use lactic acid to adjust the pH value to 5.5, add 0.2% of the mixture’s mass of biological enzymes, and enzyme at 50°C Decompose for 35 minutes; the enzymatic solution is concentrated under reduced pressure, freeze-dried, and crushed at low temperature until the particle size is 0.2mm to obtain the modified dietary fiber;

[0072] The biological enzymes are cellulase, xylanase, laccase, pectinase and tannase, which are uniformly mi...

Embodiment 2

[0087] A flavored rice product, mainly prepared from the following raw materials in parts by weight:

[0088] 40 parts of broken rice, 45 parts of beans, 15 parts of modified dietary fiber, 12 parts of edible fungus extract, 12 parts of seasoning extract, 3 parts of Chinese herbal medicine extract, 3 parts of grape seed extract, 2 parts of corn bee pollen extract part, 1 part of sodium carboxymethylcellulose;

[0089] The mass ratio of the mixed beans is: 15% red beans, 13% mung beans, 13% cowpeas, 12% kidney beans, 12% chickpeas, 10% lentils, 9% soybeans, 8% peas, and 8% broad beans;

[0090] The preparation method comprises the steps of:

[0091] 1) Accurately weigh the raw materials according to the formula, first place the broken rice in an ultrasonic cleaning machine equipped with 0.2% sodium bicarbonate solution at 200W, 40KHz for 3min, rinse and drain, and then put it in a microwave dryer with a power of 3000W and a temperature of Under the condition of 110℃, carry ou...

Embodiment 3

[0097] A flavored rice product, mainly prepared from the following raw materials in parts by weight:

[0098] 30 parts of broken rice, 20 parts of soybean, 10 parts of red bean, 10 parts of mung bean, 10 parts of modified dietary fiber, 10 parts of edible fungus extract, 10 parts of seasoning extract, 2 parts of Chinese herbal medicine extract, 2 parts of grape seed extract , 1 part of corn bee pollen extract, 0.5 part of sodium carboxymethylcellulose;

[0099] The preparation method comprises the steps of:

[0100] 1) Accurately weigh the raw materials according to the formula, first place the broken rice in an ultrasonic cleaner equipped with 0.1% sodium bicarbonate solution for 2 minutes at 200W, 40KHz, rinse and drain, and then put it in a microwave dryer with a power of 3000W and a temperature of Microwave irradiation was carried out at 100°C for 3 minutes, and it was used after pretreatment;

[0101] 2) Use 3% of the total weight of soybeans, red beans, and mung beans ...

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Abstract

The invention discloses a flavored rice product and a preparation method thereof and belongs to the technical field of rice deep processing. Broken rice serves as a main ingredient, the broken rice is subjected to ultrasonic cleaning, microwave curing, drying and sterilization, then the broken rice, fried bean flour of special flavor and other functional ingredients are subjected to pelletizing, granulating and microwave drying, and the flavored rice product is obtained. The tissue structure, particle size, hardness and viscosity of the rice product are similar to those of rice, the rice product can be stewed and cooked with rice simultaneously, the taste and rumanation of the rice product are similar to those of rice, the flavor of the rice product is unique, the smell of the rice product is gentle and attractive, the appetite performance is great, the rice product is easy to digest, the nutrition is abundant and comprehensive, human body immunity and disease resistance can be improved, the gastrointestinal functions can be improved, and the guarantee period of the rice product is three times of that of commercial rice. More than that, a shortcut is developed for effective appreciation and full utilization of the broken rice, the path of broken rice deep processing is widened, the economic value of the broken rice is increased, the good social benefit and economic benefit are achieved, and a sustainable development path for deep processing of agricultural and sideline products and effectively solving the issues of agriculture, farmer and rural area is explored out.

Description

technical field [0001] The invention belongs to the technical field of rice deep processing, and in particular relates to a flavored rice product and a preparation method thereof. Background technique [0002] Rice is one of the most important grains in the world. According to statistics, 21% of the world's population's food calories come from rice. The annual rice output in my country is 180-200 million tons, accounting for about 45% of the world's output, but limited to the existing rice milling technology, 15%-20% of the rice will be broken during the processing. With the improvement of living standards, people's demand for polished rice is increasing year by year, which makes the processing precision of rice continue to improve, and the amount of broken rice produced also shows an increasing trend year by year. Broken rice contains about 75% of starch and about 8% of protein. Compared with whole rice, it contains more embryos, which are rich in protein, fat, vitamins a...

Claims

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Application Information

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IPC IPC(8): A23L1/168A23L1/03A23L1/20A23L1/29A23L1/30A23L1/308A23L11/00A23L29/00A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/324A23V2250/21
Inventor 李建树
Owner TIANJIN ZHONGTIAN JINGKE SCI & TECH
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