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High-protein rice flour and preparation method thereof

A high-protein rice flour and rice protein technology, applied in the field of food processing, can solve problems such as obesity and low dietary fiber content, and achieve the effect of reducing product particle size and facilitating digestion

Pending Publication Date: 2022-05-13
上海鸿事达健康科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But high-protein rice flour in the prior art all only uses rice as raw material, and its carbohydrate content is higher, and dietary fiber content is low, and then easily causes health problems such as obesity

Method used

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  • High-protein rice flour and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of high-protein rice flour, comprises the raw material of following weight portion:

[0035] 9 parts of rice protein, 35 parts of rice, 15 parts of brown rice, 15 parts of quinoa, 7 parts of corn and 0.001 part of trace elements.

[0036] Among them, the protein content in the high-protein rice noodles is 9.9-19.5g / 100g.

[0037] The particle size of rice protein is less than 30 μm.

[0038] The trace elements include the following raw materials in parts by weight: 1.1 parts of calcium, 41 parts of magnesium, 0.32 parts of zinc, 0.32 parts of lithium, 33 parts of sodium, 85 parts of potassium, 0.001 parts of strontium and 0.001 parts of selenium.

[0039] A preparation method of high-protein rice flour, is characterized in that, comprises the following steps:

[0040] (1) Wash rice, brown rice, quinoa and corn with water, remove stones, remove impurities therein, and then weigh raw materials in proportion;

[0041] (2) Soaking rice, brown rice, quinoa and corn...

Embodiment 2

[0046] A kind of high-protein rice flour, comprises the raw material of following weight portion:

[0047] 4 parts of rice protein, 25 parts of rice, 10 parts of brown rice, 10 parts of quinoa, 5 parts of corn and 0.001 part of trace elements.

[0048] Among them, the protein content in the high-protein rice noodles is 9.9-19.5g / 100g.

[0049] The particle size of rice protein is less than 30 μm.

[0050] The trace elements include the following raw materials in parts by weight: 1.0 part of calcium, 40 parts of magnesium, 0.30 part of zinc, 0.30 part of lithium, 32 parts of sodium, 80 parts of potassium, 0.001 part of strontium and 0.001 part of selenium.

[0051] A preparation method of high-protein rice flour, is characterized in that, comprises the following steps:

[0052] (1) Wash rice, brown rice, quinoa and corn with water, remove stones, remove impurities therein, and then weigh raw materials in proportion;

[0053] (2) Soaking rice, brown rice, quinoa and corn in w...

Embodiment 3

[0058] A kind of high-protein rice flour, comprises the raw material of following weight portion:

[0059] 14 parts of rice protein, 45 parts of rice, 20 parts of brown rice, 20 parts of quinoa, 10 parts of corn and 0.002 parts of trace elements.

[0060] Among them, the protein content in the high-protein rice noodles is 9.9-19.5g / 100g.

[0061] The particle size of rice protein is less than 30 μm.

[0062] The trace elements include the following raw materials in parts by weight: 1.2 parts of calcium, 42 parts of magnesium, 0.33 parts of zinc, 0.33 parts of lithium, 35 parts of sodium, 90 parts of potassium, 0.002 parts of strontium and 0.002 parts of selenium.

[0063] A preparation method of high-protein rice flour, is characterized in that, comprises the following steps:

[0064] (1) Wash rice, brown rice, quinoa and corn with water, remove stones, remove impurities therein, and then weigh raw materials in proportion;

[0065] (2) After soaking rice, brown rice, quinoa...

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Abstract

The invention discloses high-protein rice flour and a preparation method thereof, and belongs to the technical field of food processing, and the high-protein rice flour comprises the following raw materials in parts by weight: 4-14 parts of rice protein, 25-45 parts of rice, 10-20 parts of brown rice, 10-20 parts of chenopodium quinoa willd, 5-10 parts of corn and 0.001-0.002 part of trace elements. The preparation method comprises the following steps: (1) pretreating and weighing materials; (2) soaking the rice, and grinding to obtain slurry; (3) mixing the raw materials, uniformly stirring, drying and crushing to obtain powder; (4) after steaming, grinding again to obtain cooked powder; and (5) ventilating and aging, drying and sieving to obtain the high-protein rice flour. The high-protein rice flour provided by the invention is rich in nutrient substances such as vitamins, dietary fibers and mineral elements. Meanwhile, the rice protein is added, so that the protein content in the rice flour is greatly improved. In addition, the preparation method provided by the invention is simple and easy to operate and beneficial to popularization.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a high-protein rice flour and a preparation method thereof. Background technique [0002] Rice is the main food crop in my country. It is rich in starch and can meet the needs of the human body for carbohydrate intake. At present, domestic processing and consumption of rice are mainly done in two ways: rice and rice noodles, especially rice noodles, which have a long history of eating in our country, with various types and various tastes, thus deriving a variety of special rice noodles in our country, especially in the southern region. Food. [0003] Rice protein is a protein with high nutritional value. It not only has a reasonable amino acid composition and high bioavailability, but also does not contain toxic substances and enzyme obstacles that affect food utilization. It is hypoallergenic and is considered a A high-quality vegetable protein. [0004] But the high-...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L7/152A23L33/16A23L33/185A23L33/22
CPCA23L7/101A23L7/115A23L7/152A23L33/185A23L33/16A23L33/22A23V2002/00A23V2250/5482A23V2250/1578A23V2250/161A23V2250/1642A23V2250/1604A23V2250/1614A23V2250/16A23V2250/1632A23V2250/1626
Inventor 朱静朱红
Owner 上海鸿事达健康科技发展有限公司
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