Synthetic reniforced functional rice and its preparing method

A technology of functional rice and corn flour, applied in food preparation, application, food science and other directions, can solve problems such as nutritional imbalance, achieve the effect of soft and refreshing taste, rich nutrition, and increase added value

Inactive Publication Date: 2006-12-20
崔柏松 +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order not to change the traditional eating habits of Chinese people, but also to solve the problems of nutritional imbalance and taste, the invention provides a kind of synthetic enhanced functional rice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: a kind of synthesizing reinforced functional rice, it contains rice flour 9kg and corn flour 1kg, and the order number of rice flour and corn flour is 90 orders.

[0020] The preparation method of the above-mentioned synthetic strengthened functional rice: after batching according to the above ratio, send the batching into the mixer for stirring and mixing for 10-20 minutes; 3-4 minutes to make it into a semi-gelatinized state, its temperature rises from 65°C to 95°C, and the pressure range is 50-60MPA; then cool down in the air dryer for 2-3 minutes; finally send the ingredients into the dryer Dry in the temperature range of 55-65°C for 60-120 minutes to obtain the product. In order to obtain more beautiful functional rice, the obtained product can be further polished, that is, water grinding and polishing can be carried out in a polishing machine.

[0021] The functional rice obtained in this way has a total starch content of more than 80% and an amylos...

Embodiment 2

[0022] Embodiment 2: a kind of synthesis enhanced functional rice, it contains 95 mesh rice flour 7kg, 95 mesh corn flour 2.5kg, carrot powder 0.5kg, edible oil 0.3kg, vitamin C2500mg, vitamin B 1 35mg, vitamin B 2 55mg, calcium lactate 38.5g. The synthetic enhanced functional rice has a total starch content of 81%, an amylose content of 20%, and an amylopectin content of 61%.

[0023] The preparation method of the above-mentioned synthetic reinforced functional rice: after batching according to the above ratio, send the batching into the mixer for stirring and mixing for 15 minutes; 5 minutes, make it into a semi-gelatinized state, its temperature rises from 65°C to 95°C, and the pressure range is 55MPA; then cool down in the air dryer for 2-3 minutes; finally send the ingredients into the dryer at 55-65 ℃ temperature range and dried for 90 minutes to obtain the product.

[0024] The functional rice given in this example is made of natural raw materials and is mainly made ...

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PUM

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Abstract

The synthetic reinforced functional rice has total starch content not less than 80 % and amylose content not less than 25 %. Its preparation process includes preparing material in certain proportion through full mixing; heating gradually and extruding to form semi-gelatinized state and cutting to form; and finally stoving to water content lower than 13 %. The present invention obtains the synthetic reinforced functional rice with various kinds of grain and vitamins, and the synthetic reinforced functional rice may be cooked in conventional method to produce loose, soft, delicious and scented cooked rice.

Description

technical field [0001] The invention relates to a food and a preparation method thereof, in particular to a synthetically enhanced functional rice and a preparation method thereof. Background technique [0002] As we all know, Chinese people eat rice and flour as their staple food. In fact, this dietary structure is very unreasonable, because these staple foods have single raw materials and insufficient nutrition. Long-term single consumption will induce many diseases of nutritional imbalance. If people want to achieve comprehensive nutrition, people also need to eat some whole grains and various vegetables and fruits at the same time, which is not only troublesome, but also everyone knows that some whole grains do not taste good, although their nutritional value is high, people do not want to eat them. . In fact, the most unacceptable thing for people is to change the traditional eating habits of Chinese people. Contents of the invention [0003] In order not to change ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/182A23L7/196
Inventor 崔柏松邓世明李志远廖苍海
Owner 崔柏松
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