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Nutritional preboiled rice flour and preparation method thereof

A technology of parboiled rice flour and parboiled rice, which is applied in the field of parboiled rice, can solve problems such as malnutrition, large loss of nutrients, adverse reactions, etc., and achieve the effect of convenient eating, comprehensive nutrition, and easy digestion and absorption

Inactive Publication Date: 2019-06-21
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current rice flour has the disadvantages that the α-degree of starch is not high, generally about 70%, and there are also disadvantages such as poor product rehydration, long heating time, high energy consumption, and large loss of nutrients.
Most of the rice noodles on the market are made of rice as the main ingredient and are mixed with salt, etc. The nutrients in it cannot meet the nutritional needs of special groups of people, and their toxic and side effects are unknown, so there are certain potential safety hazards. Regular consumption will cause malnutrition in the crowd. leading to adverse reactions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A nutritious parboiled rice flour is made of the following parts by weight of raw materials: 75 parts of parboiled rice flour, 6 parts of coix seed, 10 parts of yam, 5 parts of hawthorn, and 4 parts of chixiaodou.

[0030] The specific production method is as follows:

[0031] 1. Preparation of Parboiled Rice Noodles

[0032] 1a Rice cleaning: remove impurities from raw rice, remove weeds, stones, and soil particles in raw rice, and remove incomplete grains in raw rice;

[0033] 1b Soaking: Add warm water at 40°C to the cleaned rice in 1a, seal it with a double-layer polyethylene cooking bag and place it in an ultra-high pressure device, press 300MPa for 20 minutes until the water absorption rate of the rice is 38%;

[0034] 1c cooking: steam the rice soaked in 1b at 108°C for 10 minutes;

[0035] 1d drying: drain the rice cooked in 1c, cool to room temperature, refrigerate at -20°C for 6 hours and freeze it in a freeze dryer at -45°C for 10 hours to a moisture content of 16%;

[0...

Embodiment 2

[0047] A nutritious parboiled rice noodle is made of the following parts by weight: 80 parts parboiled rice noodles, 10 parts coix seed, 12 parts yam, 6 parts hawthorn, and 5 parts chixiaodou.

[0048] The specific production method is as follows:

[0049] 1. Preparation of Parboiled Rice Noodles

[0050] 1a Rice cleaning: remove impurities from raw rice, remove weeds, stones, and soil particles in raw rice, and remove incomplete grains in raw rice;

[0051] 1b Soaking: Add 30°C warm water to the cleaned rice in 1a, seal it with a double-layer polyethylene cooking bag and place it in an ultra-high pressure device, press 400MPa to treat it until the water absorption rate of the rice is 38%;

[0052] 1c cooking: steam the rice soaked in 1b at 112°C for 10 minutes;

[0053] 1d drying: drain the rice after 1c steaming, cool to room temperature, refrigerate at -20°C for 6 hours and freeze it in a freeze dryer at -45°C for 8 hours to a moisture content of 18%;

[0054] 1e rice hulling: use a ri...

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PUM

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Abstract

The invention discloses nutritional preboiled rice flour and a preparation method thereof. The nutritional preboiled rice flour is processed by, by weight, 75-80 parts of preboiled rice flour, 6-10 parts of semen coicis, 8-12 parts of Chinese yam, 4-6 parts of hawthorn and 3-5 parts of semen phaseoli. Medicinal and edible nutritional ingredients are added in a conventional rice flour making method, so that the nutritional preboiled rice flour is soft in taste, rich in nutritional ingredients like vitamin B and easy in digestion and absorption, has a healthcare function and is additive-free.

Description

Technical field [0001] The invention relates to a nutritious parboiled rice flour and a preparation method thereof, belonging to the field of parboiled rice. Background technique [0002] Parboiled rice is also known as half-boiled rice. At present, most of the rice is pure natural and nutritious rice that is made from indica rice in my country, which is cleaned, soaked, steamed, dried and other hydrothermal treatments, then shelled and milled according to conventional methods. Generally, pollution-free, green, organic rice is used to ensure that harmful ingredients such as pesticide residues and heavy metals are not immersed in it. Parboiled rice is not widely known in China, but it is very popular in Europe, America, the Middle East and other regions. It is famous for healthy rice and green food abroad. The selling price of parboiled rice in the international market is usually 10% to 5% higher than that of white rice of the same specification. The benefits are significant. At...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L11/00A23L19/00A23L19/10A23L33/00
Inventor 张文成何易雯李红红王海燕吴泽宇惠爱玲
Owner HEFEI UNIV OF TECH
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