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High-fiber high-protein instant convenient rice and preparation method thereof

A high-protein, high-fiber technology, applied in the field of food processing, can solve problems such as long cooking time, high heating temperature, and potential safety hazards, and achieve the effects of improving tissue structure, good sensory quality, and short rehydration time

Pending Publication Date: 2021-09-17
王心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If a certain amount of miscellaneous grains are added to the traditional steamed and cooked rice, it needs to be soaked for a long time in advance, and the cooking time is also long; the self-heating rice on the market has a high heating temperature and is uncontrollable, which has certain safety hazards

Method used

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  • High-fiber high-protein instant convenient rice and preparation method thereof
  • High-fiber high-protein instant convenient rice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] An instant rice with high fiber and high protein is prepared from the following materials according to the following mass ratio: 3 parts of brown rice, 4 parts of quinoa and 1 part of auxiliary material.

[0022] The auxiliary material is prepared from the following materials according to the following mass ratio: 2 parts of inulin, 0.5 part of corn, 0.5 part of millet, 0.5 part of purple rice, 0.5 part of glutinous rice, 0.5 part of red rice, 0.5 part of sorghum rice, coix coix 0.5 parts of rice, 0.5 parts of black rice, 0.5 parts of barley flour, 0.5 parts of oat flour, 0.5 parts of buckwheat flour, 0.5 parts of rye flour, 0.5 parts of highland barley flour, 0.5 parts of pumpkin powder, 0.5 parts of mushroom powder, 0.5 parts of kidney bean powder, mung bean 0.5 part of black bean powder, 0.5 part of black bean powder, 0.5 part of red bean powder, 0.5 part of chickpea powder, 0.5 part of kidney bean powder, 0.5 part of white kidney bean powder, 0.5 part of pea powder, ...

Embodiment 2

[0029] A high-fiber and high-protein instant instant rice is prepared from the following materials according to the following mass ratios: 4 parts of brown rice, 5 parts of quinoa and 3 parts of auxiliary materials.

[0030] The auxiliary materials are prepared from the following materials according to the following mass ratios: 4 parts of inulin, 2 parts of corn, 2 parts of millet, 2 parts of purple rice, 2 parts of glutinous rice, 2 parts of red rice, 2 parts of sorghum rice, coix coix 2 parts of rice, 2 parts of black rice, 2 parts of barley flour, 2 parts of oat flour, 2 parts of buckwheat flour, 2 parts of rye flour, 2 parts of highland barley flour, 2 parts of pumpkin powder, 2 parts of mushroom powder, 2 parts of kidney bean flour, mung bean 2 parts black bean powder, 2 parts black bean powder, 2 parts red bean powder, 2 parts chickpea powder, 2 parts kidney bean powder, 2 parts white kidney bean powder, 2 parts pea powder, 1 part poria powder, 1 part lily powder, yam po...

Embodiment 3

[0037] A high-fiber and high-protein instant instant rice is prepared from the following materials according to the following mass ratios: 3.5 parts of brown rice, 4.5 parts of quinoa and 2 parts of auxiliary materials.

[0038] The auxiliary materials are prepared from the following materials according to the following mass ratios: 3 parts of inulin, 1 part of corn, 1 part of millet, 1 part of purple rice, 1 part of glutinous rice, 1 part of red rice, 1 part of sorghum rice, coix coix 1 part of rice, 1 part of black rice, 1 part of barley flour, 1 part of oat flour, 1 part of buckwheat flour, 1 part of rye flour, 1 part of highland barley flour, 1 part of pumpkin powder, 1 part of mushroom powder, 1 part of kidney bean powder, mung bean 1 part black bean powder, 1 part black bean powder, 1 part red bean powder, 1 part chickpea powder, 1 part kidney bean powder, 1 part white kidney bean powder, 1 part pea powder, 0.5 part poria powder, 0.5 part lily powder, yam powder 0.5 parts,...

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Abstract

The invention discloses high-fiber high-protein instant convenient rice and a preparation method thereof, and relates to the technical field of food processing. The high-fiber high-protein instant convenient rice is prepared from brown rice, quinoa and auxiliary materials. The preparation method comprises three steps of crushing and sieving, extruding and curing, and drying and color sorting. According to the invention, coarse cereals are recombined by using a twin-screw extrusion technology, so that the nutrition and flavor of the coarse cereals are reserved, the fiber and protein content of the instant convenient rice is increased, and the tissue structure of rice grains is improved; and the special loose porous structure of the instant convenient rice has two advantages that: in one aspect, digestion and absorption are facilitated, so that the digestion and absorption rates of fibers and proteins are improved; and in the other aspect, the instant convenient rice has a very good rehydration property, i.e., the rehydration time is relatively short, and rehydrated rice grains are in a full state and are chewy, not hard and not sticky when being eaten. Therefore, the obtained rice grains are good in sensory quality, convenient to eat and free of cooking; the high-fiber high-protein instant convenient rice is non-steamed-and-cooked instant convenient rice and can be eaten after being brewed with boiled water; and the eating method of traditional steamed and cooked rice and self-heating rice is broken through.

Description

Technical field: [0001] The invention relates to the technical field of food processing, in particular to a high-fiber, high-protein instant instant rice and a preparation method thereof. Background technique: [0002] Rice is the most staple food in East Asia including China, Japan and Korea. The method of making rice is to add a cup of rice to a cup and a half to a cup of water, and the cooked rice will expand properly. When the inside of the rice grains is fully cooked, it will be made into rice. If a certain amount of miscellaneous grains are added to the traditional steamed and cooked rice, it needs to be soaked for a long time in advance, and the cooking time is also long; the self-heating rice on the market has a high and uncontrollable heating temperature, which has certain safety hazards. Invention content: [0003] The purpose of the present invention is to provide a high-fiber, high-protein instant instant rice and a preparation method thereof in order to overc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/117A23L33/00A23L33/125A23L33/21A23L19/00A23L31/00A23L11/00A23L19/10A23L25/00A23P30/20
CPCA23L7/117A23L33/00A23L33/125A23L33/21A23L19/01A23L31/00A23L11/05A23L11/07A23L19/10A23L19/115A23L25/30A23P30/20
Inventor 王心
Owner 王心
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