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Nutritional recombinant rice and preparation method

A technology of recombining rice and nutrition, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of large nutrient loss, intolerance to cooking, etc., achieve comprehensive nutritional value, improve the degree of gelatinization, Nutrient rich effect

Inactive Publication Date: 2018-12-11
SHENYANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the nutrient loss after granulation is relatively large, and it is not resistant to cooking

Method used

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  • Nutritional recombinant rice and preparation method
  • Nutritional recombinant rice and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The application provides a nutritionally recombined rice and a production method, the specific steps are as follows:

[0038]Put the quinoa into clean water, wash it clean, and soak it for 10 minutes at a temperature of 20°C. After the taro head is peeled, add water and beat according to the material-to-water ratio of 1:2 (W / W). The pretreated quinoa and taro head are dried and crushed through a 100-mesh sieve. Quinoa flour ball mill processing parameters: the sample volume of the ball mill jar is 200mL, the ball mill speed is 300r / min, the grinding time is 60min, and the ball-to-material ratio is 4:1. The whole taro powder and quinoa powder were pre-cured by microwave irradiation. The microwave power of the whole taro powder was 100W, the microwave pre-curing time was 4min, and the moisture content of the material was 10%. The microwave power of quinoa flour was 200W, and the microwave pre-curing time was 5min. Moisture 15%. 1800g of quinoa powder, 200g of taro head ...

Embodiment 2

[0040] The application provides a nutritionally recombined rice and a production method, the specific steps are as follows:

[0041] Put the quinoa into clean water, wash it, and then soak it for 20 minutes, and the soaking temperature is 30°C. After the taro head is peeled, add water and beat according to the material-to-water ratio of 1:2.5 (W / W). The pretreated quinoa and taro head are dried and crushed through a 100-mesh sieve. Quinoa flour ball mill processing parameters: the sample volume of the ball mill tank is 400mL, the ball mill speed is 400r / min, the grinding time is 90min, and the ball-to-material ratio is 6:1. The whole powder of taro head and quinoa powder were pre-cured by microwave irradiation. The microwave power of the whole powder of taro head was 200W, the microwave pre-curing time was 3min, and the moisture content of the material was 20%. The microwave power of quinoa flour was 300W, and the microwave pre-curing time was 4min. Moisture 25%. Mix 1600g o...

Embodiment 3

[0043] The application provides a nutritionally recombined rice and a production method, the specific steps are as follows:

[0044] Put the quinoa into clean water, wash it clean, and then soak it for 30 minutes, and the soaking temperature is 40°C. After the taro head is peeled, add water and beat according to the material-to-water ratio of 1:3 (W / W). The pretreated quinoa and taro head are dried and crushed through a 100-mesh sieve. Quinoa flour ball mill processing parameters: the sample volume of the ball mill tank is 600mL, the ball mill speed is 500r / min, the grinding time is 120min, and the ball-to-material ratio is 8:1. The whole taro powder and quinoa powder were pre-cured by microwave irradiation. The microwave power of the whole taro powder was 300W, the microwave pre-curing time was 2 minutes, and the moisture content of the material was 30%. The microwave power of quinoa flour was 400W, and the microwave pre-curing time was 3 minutes. Moisture 35%. 1400g of qui...

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Abstract

The invention discloses recombinant rice and a preparation method. The method comprises the following steps: pretreating chenopodium quinoa and taros, then, carrying out microwave pre-cooking, uniformly mixing the pre-cook taro full powder and the pre-cook chenopodium quinoa powder with banana flour, kiwi fruit powder and molecular distilled monoglyceride, quantitatively adding conditioned composite materials into a twin-screw extruder by a feeder, setting a working temperature of a chamber of each section of the twin-screw extruder in a manner that a temperature gradient of an area I is 45 DEG C to 65 DEG C, a temperature gradient of an area II is 75 DEG C to 95 DEG C, a temperature gradient of an area III is 115 DEG C to 135 DEG C, a temperature gradient of an area IV is 105 DEG C to 115DEG C, a temperature gradient of an area V is 20 DEG C to 35 DEG C, and a screw revolution speed is 120rpm to 370rpm, and carrying out drying and polishing, thereby obtaining the recombinant rice. The recombinant rice and the preparation method have the advantages that the recombinant rice is rich in nutrition and neat in grain appearance. The recombinant rice prepared by the method has a relatively good digestion resisting property, the content of fast digestible starch is lowered, and the content of slowly digestible starch is increased, so that the improvement of satiety is facilitated; the recombinant rice is applicable to weight reducing people and is particularly suitable for being eaten by diabetics, and a new method and a novel way of think are provided for the development of riceproducts.

Description

technical field [0001] The invention relates to the technical field of food deep processing, in particular to a nutritionally recombined rice and a preparation method thereof. Background technique [0002] Quinoa is the only single plant recognized by the United Nations International Food and Agriculture Organization (FAO) that can meet the basic nutritional needs of the human body. It is officially recommended as the most perfect "total nutritional food" for humans. Traditional grains such as rice and corn are not only rich in protein and micronutrients such as calcium, iron, zinc, and vitamin E, but also contain all essential amino acids, and are rich in phytochemicals such as polyphenols, flavonoids, and saponins, which can improve the nutrition of the population. levels, and potential efficacy in preventing the occurrence of various diseases. Quinoa is low in glucose and fructose, and its glycemic index rises only 30% of that of rice. The full nutritional properties of...

Claims

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Application Information

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IPC IPC(8): A23L7/143A23L19/00A23L19/10A23L33/10A23L5/30
CPCA23V2250/21A23L5/34A23L7/143A23L19/03A23L19/10A23L33/10A23V2200/332A23V2200/328A23V2200/30A23L5/15A23L7/17
Inventor 肖志刚杨庆余陶莉伟王丽爽王娜张权峰周耸励杨国强
Owner SHENYANG NORMAL UNIV
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