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Colorful nutritional rice and preparation method thereof

A nutritious rice, colorful technology, applied in the function of food ingredients, food ingredients containing inorganic compounds, food science and other directions, can solve the problems of reduced nutrients, loss of nutrients, unfavorable nutrients, etc., to improve partial eclipse, improve physical fitness, The effect of preventing anemia

Pending Publication Date: 2021-02-09
GUANGDONG PHARMA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the long soaking time of this method, the rice grains will be broken to varying degrees during the soaking process, and at the same time a large amount of nutrients will be lost, such as the loss of a large amount of protein and trace elements, which will greatly reduce the nutrients, which is not conducive to supplementing the nutrients needed by the human body.

Method used

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  • Colorful nutritional rice and preparation method thereof
  • Colorful nutritional rice and preparation method thereof
  • Colorful nutritional rice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Preparation of purple rice: in this embodiment, the added ingredients (melons, fruits, vegetables and whole grains) are purple sweet potatoes, vitamins, minerals, fortified ingredients and their dosages are shown in Table 1, and the balance is fragrant rice and brown rice, according to the amylose and amylopectin The mass ratio of chain starch is 5:1 and mixed. 0-0.08% of vitamins, 0-0.7% of minerals, and 0-0.5% of fortified ingredients.

[0037] The preparation method of the colorful nutritious rice described in this example is to pulverize fragrant rice and brown rice, add the above-mentioned whole grains and purple sweet potatoes according to the formula of amylopectin and amylose 1:5, and then add minerals, vitamins and fortified rice according to the above ratio. Ingredients, add water so that the moisture content is controlled at 20%, mix evenly, use a twin-screw extrusion extruder, adjust the feed rate to 80kg / h, the screw speed to 50 rpm, the temperature to 80°C...

Embodiment 2

[0042] Preparation of yellow rice: the preparation method of the colorful nutritious rice described in this embodiment is to pulverize fragrant rice and brown rice, press amylopectin and amylose 2:5 formula, then add the above-mentioned whole grains or vegetables (corn corn) according to the ratio of Table 1 and millet), then add mineral matter, vitamins and fortifying ingredients according to the ratio under the yellow rice item in Table 1, add water, make the moisture content control at 35%, mix evenly, adopt twin-screw extrusion extruder, adjust feed rate The speed is 220kg / h, the screw speed is 180 rpm, the temperature is 90°C, and the speed of the cutter at the discharge port is fast gear. The extruded material is gelatinized without swelling, similar to rice or the designed shape, then microwave-dried until the moisture is kept at 8-12%, cooled, and packaged.

[0043] Nutrient composition test: the energy in the colorful nutritional rice is 1340KJ per 100g, the protein i...

Embodiment 3

[0045] Preparation of red rice: in this embodiment, the added ingredients (melons, fruits, vegetables and miscellaneous grains) are red rice, vitamins, minerals, fortified ingredients and consumption are shown in Table 1, and the balance is fragrant rice and brown rice, according to the amylose and amylopectin The mass ratio of chain starch is 2:3. 0-0.08% of vitamins, 0-0.7% of minerals, and 0-0.5% of fortified ingredients.

[0046] The preparation method of the colorful nutritious rice described in this example is to pulverize fragrant rice and brown rice, and add whole grains or vegetables (red rice, walnut) under the red rice item in Table 1 according to the formula of amylopectin and amylose 2:3 , then add mineral matter, vitamins and strengthening ingredients according to the ratio in Table 1, add water, make the moisture content control at 20%, mix evenly, adopt twin-screw extrusion extruder, adjust feed rate 150kg / h, screw speed 200 rev / min, the temperature is set to...

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Abstract

The invention discloses a colorful nutritional rice and a preparation method thereof, and belongs to the technical field of food processing. The colorful nutritional rice comprises the following raw materials by mass: 10%-40% of melons, fruits, vegetables and cereals, 0-0.08% of vitamins, 0-0.7% of minerals, 0-0.5% of reinforcing components, and the balance of raw material rice. The preparation method comprises the following steps: crushing different varieties of raw material rice, adding one or several combinations of additives, that is, cereals or vegetables according to different proportionformulas of amylopectin and amylose, then adding minerals and vitamins, adding water and mixing uniformly, adopting a double-screw extrusion bulking machine to make the extruded material gelatinize without expansion, so as to obtain a shape similar to that of rice or designed shapes, then drying, cooling and packaging. The colorful nutritional rice is endowed with color, so that the colorful nutritional rice can keep an intact and clear shape of rice grain after cooking and has a good taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a colorful nutritious rice and a preparation method thereof. Background technique [0002] With the improvement of people's quality of life and the continuous deepening of nutrition research, people's diet concepts have undergone significant changes. After solving food and clothing, they enter the selective stage. While pursuing delicious food, they turn to the new concept of functional nutrition diet therapy , that is to eat both to eat food with health functions. The recently developed colorful nutritious rice is mainly polished rice, supplemented by brown rice. The principle of combining fine and rough rice is to create a scientific formula composition according to the ratio of different colors and functional nutrition of colorful rice. The taste of polished rice is good to cover up the lack of poor taste of brown rice. , so that nutrition and taste are complementary,...

Claims

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Application Information

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IPC IPC(8): A23L7/143A23L33/10A23L33/15A23L33/155A23L33/16
CPCA23L7/143A23L33/10A23L33/15A23L33/155A23L33/16A23V2002/00A23V2200/30A23V2200/324A23V2200/322A23V2250/702A23V2250/7042A23V2250/7044A23V2250/708A23V2250/712A23V2250/1578A23V2250/16A23V2250/1592A23V2250/1642A23V2250/1614A23V2250/161A23V2250/1598A23V2250/1618A23V2250/1626
Inventor 王纠陈强炬陈燕忠吕竹芬冯敏锭叶星辰
Owner GUANGDONG PHARMA UNIV
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