Processing method of compound nutritional brown rice flour with fine mouthfeel

A processing method and compound nutrient technology, applied in the functions of food ingredients, food ingredients as antioxidants, food science, etc., can solve problems such as high cost and complicated process, and achieve the effects of inhibiting absorption, promoting degradation metabolism, and delicate taste

Inactive Publication Date: 2020-09-25
上海毓赛健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The above technical scheme uses alkaline extraction and immobilized enzymatic hydrolysis to make the nutrients in brown rice exist, and the process is complicated and the cost is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0030] S1 raw material handling and puffing

[0031] S1-1 Raw material handling

[0032] Select 500g of green brown rice and 500g of green rice (moisture content 15%-16%) to make mixed rice, and bake at 80°C until the water content reaches 12%-13%. After the pretreatment is completed, they should be temporarily stacked in the designated area and kept clean; discarded packaging should be cleaned up in time.

[0033] S1-2 puffed

[0034] S1-2-1 Start the extruder

[0035] After judging that the sound of the motor is running normally, put 10-20g of mixed rice that has just been soaked in water from the feeding port as a primer, let the puffing machine puff and extrude, and slowly add the mixed rice. The initial puffed product is caught in a container and poured into a waste product bag; when the discharged puffed fruit is normal, the mixed rice can be added into the rice hopper. Among them, the mixed rice used as an introduction is changed every shift from May to October, and...

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PUM

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Abstract

The invention discloses a processing method of compound nutritional brown rice flour with fine mouthfeel. The processing method comprises the following steps of 1) mixing brown rice and rice, drying,and puffing; 2) crushing the puffed brown rice and rice into a rice flour material; (3) adding compound nutrients into the rice flour material, and mixing; and 4) sieving and packaging to obtain the composite nutritional coarse rice flour. The preparation method comprises the following steps of mixing brown rice and rice according to a mass ratio of 1: 1, mixing the brown rice and the rice, bakingat 80 DEG C until the water content is 12-13%, and puffing until the peeling weight of the puffed mixture of the brown rice and the rice in a 1000ml measuring cup is 260-320g.

Description

technical field [0001] The invention relates to a food method, in particular to a method for processing compound nutritional brown rice flour with delicate taste. Background technique [0002] Brown rice is rich in nutrition, containing 8 kinds of amino acids, 16 kinds of minerals, and 21 kinds of vitamins. Dietary fiber increases satiety and reduces food intake; the starch content in brown rice is lower than that of white rice and refined noodles, and the absorption of blood sugar is slower, which can prevent excessive fat formation. At the same time, the dietary fiber in brown rice can promote intestinal peristalsis, improve the living environment of beneficial bacteria in the digestive tract, promote the discharge of toxins in the body, and prevent and improve constipation. The unique rice bran lipopolysaccharide in brown rice can inhibit high blood pressure, and γ-oryzanol has the functions of lowering blood fat, anti-oxidation, and anti-aging. Therefore, brown rice ha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/174A23L7/191A23L33/00A23L33/11A23L33/21
CPCA23L7/174A23L7/191A23L33/00A23L33/11A23L33/21A23V2002/00A23V2200/30A23V2200/326A23V2200/302A23V2200/02A23V2250/21368A23V2250/213A23V2250/21172A23V2250/308
Inventor 陆薇
Owner 上海毓赛健康科技有限公司
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