Method for preparing rice beverage with preventing retinal light damage function

A light damage and retinal technology, applied in food preparation, application, food science and other directions, can solve the problems of single structure of rice processing products and low comprehensive utilization level of by-products, and achieve the improvement of comprehensive utilization value, retinal light damage prevention, and rich nutrition. Effect

Inactive Publication Date: 2010-06-23
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for a long time, my country’s rice processing has only been in a state of primary processing to meet people’s ration needs. The structure of rice processing products is single, the level of comprehensive utilization of by-products is low, and deep processing only accounts for 20%, which is far lower than that of developed countries.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Take 15kg of ordinary rice flour that has been superfinely pulverized and passed through a 800-mesh sieve, add 90L (kg) of water, stir and mix well, add high-temperature α-amylase, add enzyme amount 8U / g starch, pH to 5.0-5.5, temperature control 90 -95°C, keep the enzymatic hydrolysis time for 2 hours, control the DE value after enzymatic hydrolysis at 14, boil for 5-10 minutes after enzymatic hydrolysis to inactivate the enzyme, mix according to the ratio of rice flour enzymatic hydrolysis solution and black rice tree leaf extract solution at 1:1, Homogenously canned and sterilized to obtain the finished beverage.

Embodiment 2

[0016] Take 15kg of ordinary rice flour that has been superfinely pulverized and passed through a 600-mesh sieve, add 120L (kg) of water, stir and mix well, add high-temperature α-amylase, add enzyme amount 10U / g starch, pH to 5.0-5.5, temperature control 90 -95°C, keep the enzymatic hydrolysis time for 1 hour, control the DE value after enzymatic hydrolysis at 15, boil for 5-10 minutes after enzymatic hydrolysis to inactivate the enzyme, mix according to the ratio of rice flour enzymatic hydrolysis solution and black rice tree leaf extract solution at 1:1.5, Homogenously canned and sterilized to obtain the finished beverage.

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PUM

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Abstract

The invention relates to a preparation method for a rice beverage which has the function of the prevention of retinal light injury, and the invention belongs to the technical field of rice refined and deep processing. The invention takes ordinary rice or broken rice as the raw materials; after the ultrafine grinding and the enzyme reaction, the raw materials are mixed with the juice which is exacted from the leaves of blueberry, and is blended uniformly, and then is packed into a tank and sterilized, thereby the rice beverage is made. The rice beverage has the function of preventing the retinal light injury with greenish black color and rich nutrition. The invention has the advantages that: the design for the process is scientific and reasonable; the operation is simple and easy without pollution; the comprehensive value in use of the rice processing and economic benefits can be enhanced; the development and utilization of the blueberry can be improved.

Description

technical field [0001] The invention discloses a method for preparing a rice beverage with the function of preventing retinal light damage, which belongs to the technical field of rice deep processing. Background technique [0002] Rice is one of the most important grains on earth. China's total rice output ranks first in the world, accounting for about 33% of the world's total output, which is about twice that of India and ten times that of Japan. Rice is a treasure all over the body. Rice, the main product of rice processing, as the main source of nutrition to meet the basic energy and nutritional needs of the human body, has made great contributions to solving the food problem of 1.6 billion people in my country in the 21st century. But for a long time, my country's rice processing has only been in a state of primary processing to meet people's ration needs. The structure of rice processing products is single, the level of comprehensive utilization of by-products is low, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L1/29A23L33/00
Inventor 王立张晖姚惠源
Owner JIANGNAN UNIV
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