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Preparation method of antioxidant reengineered rice

A technology of anti-oxidation and reconstituted rice, which can be used in food ingredients as antioxidants, food forming, and functions of food ingredients, etc., and can solve problems such as the effect of crystalline state

Inactive Publication Date: 2017-11-24
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the high-strength force of ultrafine pulverization may affect the crystallization state of the particles while destroying the structure of the insoluble dietary fiber particles and cutting off their connections.

Method used

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Experimental program
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Effect test

preparation example Construction

[0014] The object of the present invention is to provide a kind of preparation method of antioxidant functional engineering rice, comprising the following steps:

[0015] A preparation method of anti-oxidation engineered reconstituted rice, the method comprising the following steps: (1) pulverizing cleaned brown rice to a fineness of 100 μm-200 μm by an ultrafine pulverizer; (2) mixing brown rice flour with water to obtain a mixed solution , add alkaline protease to the mixed solution for enzymolysis, centrifuge and collect the hydrolyzate; (3) mix brown rice flour, soybean protein isolate, soybean oligopeptide, and blueberry extract evenly, and use the hydrolyzate obtained in the previous step (4) Use a twin-screw extrusion granulator to carry out high-humidity extrusion and texturization of the mixed material; (5) After the product is treated by cold air control and water, the final product is obtained through further steps such as drying, dust removal and packaging. product...

Embodiment 1

[0021] The preparation method of the anti-oxidation engineering rice is as follows: (1) the cleaned brown rice is pulverized to a fineness of 150 μm by a superfine pulverizer, and the main technical parameters of the superfine pulverizer are: crushing pressure 1.0 MPa; feeding pressure 0.9 MPa; Air consumption 1.4 / min; (2) Mix brown rice flour and water to obtain a mixed solution, add alkaline protease to the mixed solution for enzymolysis, the enzymolysis conditions are: enzymolysis temperature 55°C, enzymolysis pH 9, enzymolysis time 90min, add 1% enzyme, centrifuge and collect the hydrolyzate; (3) mix 80% brown rice flour, 15% soybean protein isolate, 3% soybean oligopeptide, and 2% blueberry extract evenly, and use the previous step to obtain The hydrolyzed solution is tempered and tempered for later use, and the moisture content is adjusted to 30%; (4) the mixed material is carried out to the high-humidity extrusion texture forming by a twin-screw extrusion granulator, and...

Embodiment 2

[0023] The preparation method of the anti-oxidation engineering rice is as follows: (1) the cleaned brown rice is pulverized to a fineness of 100 μm by a superfine pulverizer, and the main technical parameters of the superfine pulverizer are: crushing pressure 0.8MPa; feeding pressure 0.6MPa; Air consumption 1.2 / min; (2) Mix brown rice flour and water to obtain a mixed solution, add alkaline protease to the mixed solution for enzymolysis, the enzymolysis conditions are: enzymolysis temperature 50°C, enzymolysis pH 8, enzymolysis time 60min, add 0.5% enzyme, centrifuge and collect the hydrolyzate; (3) mix 70% brown rice flour, 25% soybean protein isolate, 1% soybean oligopeptide, and 4% blueberry extract evenly, and use the previous step to obtain The hydrolyzed solution is tempered and tempered for later use, and the moisture content is adjusted to 20%; (4) the mixed material is carried out to high-humidity extrusion and textured by a twin-screw extrusion granulator, and the ma...

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PUM

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Abstract

The invention discloses a preparation method of antioxidant reengineered rice. Brown rice is taken as a raw material and subjected to superfine crushing to form fine powder, the fine powder is mixed with soy protein isolate, soybean oligopeptide and a blueberry extract in proportion, the mixture is subjected to high-humidity extrusion texturizing forming with a twin-screw extruder, and drying, dust removal and packaging are performed. The reengineered rice with the antioxidant healthcare function has the effects of balancing diet and guaranteeing nutrition intake of eaters, rice polypeptides as well as the added soybean oligopeptide and the blueberry extract can play the antioxidant function, lipid oxidation of the reengineered rice can be prevented, the expiration date of the reengineered rice is prolonged, and the reengineered rice can reduce the level of free radicals in bodies and help the bodies to resist diseases.

Description

technical field [0001] The invention relates to a preparation method of anti-oxidation engineered reconstituted rice, which belongs to the technical field of food manufacturing. Background technique [0002] Brown rice is the grain of rice from which the husk has been removed and consists of the bran layer, germ and endosperm. The texture of brown rice is relatively compact, and the taste is relatively rough. Compared with polished white rice, its cooking property, mouthfeel and absorption are poor, and the eating quality is low, which is difficult for people to accept. At the same time, since unsaturated fatty acids are present in the bran of brown rice, brown rice is easily oxidized, which is not conducive to storage and is prone to deterioration. However, the nutritional value of polished white rice is far lower than that of brown rice due to the removal of the bran layer and germ. Therefore, improving the taste, cooking, digestibility and storage stability of brown ric...

Claims

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Application Information

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IPC IPC(8): A23L7/143A23L7/104A23L33/185A23L33/18A23L33/105A23L3/3472A23L3/3526A23P10/25
CPCA23L7/143A23L3/3472A23L3/3526A23L7/107A23L33/105A23L33/18A23L33/185A23P10/25A23V2002/00A23V2200/14A23V2200/02A23V2200/30A23V2250/2106A23V2250/5488A23V2250/55
Inventor 李杨江连洲綦玉曼丁俭徐靓
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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