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Multi-component instant functional recombinant rice capable of losing weight and lowering lipid and preparation method of multi-component instant functional recombinant rice

A technology of recombined rice and multi-components, which is applied to the functions of food ingredients, food science, food ingredients, etc., can solve the problems of preparation that few people have studied, and achieve the effects of lowering serum free cholesterol, promoting excretion, and having a wide range of raw material sources

Pending Publication Date: 2021-11-30
HARBIN INST OF TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few studies on the preparation of instant functional recombinant rice for weight loss and fat reduction

Method used

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  • Multi-component instant functional recombinant rice capable of losing weight and lowering lipid and preparation method of multi-component instant functional recombinant rice
  • Multi-component instant functional recombinant rice capable of losing weight and lowering lipid and preparation method of multi-component instant functional recombinant rice
  • Multi-component instant functional recombinant rice capable of losing weight and lowering lipid and preparation method of multi-component instant functional recombinant rice

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preparation example Construction

[0031] The present invention also provides a preparation method of multi-component instant functional recombinant rice for weight loss and fat reduction, which comprises the following steps:

[0032] (1) Raw material processing: Mix rice flour, millet flour, quinoa flour, Chinese yam powder, resistant starch, wheat germ powder, inulin, black fungus polysaccharide, soybean protein isolate, glyceryl monostearate and calcium carbonate, obtain premixed materials;

[0033] (2) Extrusion granulation: Extrude and granulate the premixed material to obtain mixed granules;

[0034] (3) Drying: dry the mixed granules at low temperature until the water content drops to 14-16%, so as to obtain a multi-component instant functional recombined rice for weight loss and fat reduction.

[0035] In the present invention, in the step (1), the water content of the premixed material is preferably 20-30%, more preferably 26-28%, and even more preferably 27%.

[0036]In the present invention, in the...

Embodiment 1

[0051] Weigh 30 parts of rice flour, 20 parts of corn resistant starch, 5 parts of millet flour, 5 parts of Chinese yam powder, 5 parts of quinoa flour, 2 parts of wheat germ powder, 1 part of inulin, 0.5 parts of black fungus polysaccharide, soybean protein isolate 0.1 part, 0.5 part of glyceryl monostearate, 0.1 part of calcium carbonate, wherein, the particle diameters of the rice flour, corn resistant starch, millet flour, Chinese yam powder, quinoa flour, wheat germ powder and inulin are 80 mesh;

[0052] Mix rice flour, millet flour, quinoa flour, Chinese yam powder, corn resistant starch, wheat germ powder, inulin, black fungus polysaccharide, soybean protein isolate, glyceryl monostearate and calcium carbonate to obtain a premixed material, Control the water content of the premixed material to 20%;

[0053] The premixed material is added to the twin-screw extruder to extrude and granulate, and then passes through the four-stage extrusion section of the twin-screw extr...

Embodiment 2

[0056] Weigh 45 parts of rice flour, 27 parts of banana resistant starch, 8 parts of millet flour, 7 parts of Chinese yam powder, 8 parts of quinoa flour, 4 parts of wheat germ powder, 3 parts of inulin, 1.5 parts of black fungus polysaccharide, soybean protein isolate 0.2 part, 0.7 part of glycerol monostearate, 0.2 part of calcium carbonate, wherein, the particle size of described rice flour, banana resistant starch, millet flour, Chinese yam powder, quinoa flour, wheat germ powder and inulin are 90 mesh;

[0057] Mix rice flour, millet flour, quinoa flour, Chinese yam powder, banana resistant starch, wheat germ powder, inulin, black fungus polysaccharide, soybean protein isolate, glyceryl monostearate and calcium carbonate to obtain a premixed material, Regulate the water content of the premixed material to be 27%;

[0058] The premixed material is added to the twin-screw extruder for extrusion granulation, and then passes through the four-stage extrusion section of the tw...

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Abstract

The invention belongs to the technical field of special-purpose food, and provides multi-component instant functional recombinant rice capable of losing weight and lowering lipid and a preparation method of the multi-component instant functional recombinant rice. The multi-component instant functional recombinant rice capable of losing weight and lowering lipid is prepared from the following raw materials in parts by weight: 30-60 parts of rice flour, 20-35 parts of resistant starch, 5-10 parts of millet flour, 5-10 parts of Chinese yam flour, 5-10 parts of quinoa flour, 2-5 parts of wheat germ flour, 1-5 parts of inulin, 0.5-2 parts of auricularia auricula polysaccharide, 0.1-0.3 part of soybean protein isolate, 0.5-1 part of glyceryl monostearate and 0.1-0.3 part of calcium carbonate. According to the multi-component instant functional recombinant rice capable of losing weight and lowering lipid and the preparation method of the multi-component instant functional recombinant rice, a variety of natural products are selected, and the ratio is optimized, such that the nutrition is comprehensive, the active components cooperate with each other, the gastrointestinal motility is accelerated, the intestinal health is improved, and the effects of low fat, weight losing and health promotion are achieved.

Description

technical field [0001] The invention relates to the technical field of special-purpose food, in particular to a multi-component instant functional recombinant rice for weight loss and fat reduction and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, dietary structure has changed, and high-salt, high-sugar and high-fat diets have gradually increased, which has brought potential threats to human health. The key to solving this problem is to improve the diet structure and gradually change the consumption trend of nutritious food with reasonable nutrition and health care function. In recent years, more and more dietary fiber-fortified foods have appeared around the world, such as bread, noodles, biscuits, steamed foods, etc., providing new choices for people's health. However, the addition of common dietary fiber has negative effects on the mouthfeel, appearance, and texture of food, which limits its wide applicatio...

Claims

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Application Information

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IPC IPC(8): A23L7/143A23L33/125A23L7/152A23L19/10
CPCA23L7/143A23L33/125A23L7/152A23L19/10A23V2002/00A23V2200/32A23V2200/332A23V2200/328A23V2250/192A23V2250/5062A23V2250/5118A23V2250/5488
Inventor 张华彭春晓王振宇王建军杨鑫
Owner HARBIN INST OF TECH
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