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Konjak synthetic rice with targeting effect and preparation method thereof

An artificial rice, targeting technology, applied in food preparation, application, food science, etc., can solve the problems of poor targeting of artificial rice, reduce starch content, etc., and achieve rich beneficial ingredients, reduce starch content, smooth and bright color Effect

Active Publication Date: 2013-04-17
贵州中山魔芋农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the Chinese patent application No. 200410040346.0 has made great improvements in reducing starch content, increasing konjac flour content and corresponding production methods, the artificial rice has poor targeting
In addition, the above-mentioned invention still needs to be improved in protecting the color and luster of food, nutritional labeling and the addition of konjac powder in the maximum amount, so that the content of konjac mannan can reach the maximum amount, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Example 1. Follow the steps below to make artificial rice:

[0042] A. Take 5 kg of peas, wash them, expand them, and crush them into 40-mesh powder to obtain product A;

[0043] B, get chestnut 5kg, shell and pulverize into mud and become B product;

[0044] C. Take 5kg of rice bran, sterilize it by microwave drying, pulverize it through a sieve above 40 meshes, and carry out a transformation to obtain product C

[0045] D, 90kg konjac flour is passed through a sieve above 200 mesh, and water is mixed with product A, product B and product C to obtain product D;

[0046] E. Send product D into the extruder, extrude at a temperature of 30°C for 3 minutes, extrude the material from the rice-shaped hole of the extruder, cut and granulate with a rapidly rotating cutter, and obtain product E;

[0047] F, put E product into vacuum drying equipment to protect color and control water, make its water content less than 13%, and get finished product after shaping by polishing m...

Embodiment 2

[0049] Example 2. Follow the steps below to make artificial rice:

[0050] A. Take 15Kg of corn, wash, crush and pass through a 40-mesh sieve, and after puffing, product A is obtained;

[0051] B. Take 30Kg of fresh wax gourd, wash, peel, remove the seeds, remove the pulp, drain, and use a grinder to make a slurry to obtain product B;

[0052] C. Get 15Kg of rice bran, dry and sterilize through microwave, pass through a 40-mesh sieve, and obtain product C after alphaification;

[0053] D, 40Kg konjac flour is passed through a sieve of more than 200 meshes, mixed with product A, product B and product C to obtain product D;

[0054] E. Send product D into the extruder, extrude at 40°C for 3 minutes, extrude the material from the discharge hole of the extruder, and cut it into rice grains at the discharge port by a rapidly rotating cutter to obtain E Taste;

[0055] F, E product is dried through cold wind, makes the water content of rice grain lower than 13% (being lower than...

Embodiment 3

[0057] Example 3. Follow the steps below to make artificial rice:

[0058] A, get 20Kg of red beans, wash, pulverize and pass through a 40-mesh sieve, and after puffing, product A is obtained;

[0059]B. Get 20Kg of fresh spinach, wash it, drain it, and make it into a slurry with a meat grinder to get product B;

[0060] C. Get 15Kg of rice bran, dry and sterilize with microwave, pass through a 40-mesh sieve after pulverization, and obtain product C after α;

[0061] D, 45Kg konjac flour is passed through a sieve of more than 200 meshes, mixed with product A, product B and product C to obtain product D;

[0062] E. Send product D into the extruder, extrude at 30°C for 3 minutes, extrude the material from the discharge hole of the extruder, and cut it into rice grains at the discharge port by a rapidly rotating cutter to obtain E Taste;

[0063] F, with E product through cold air drying, make the moisture content of rice grain be no more than 13% (being lower than the moist...

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Abstract

The present invention discloses potential targeting konjak artificial rice and a making method. The potential targeting konjak artificial rice is made from raw materials of coarse cereals raw meals, vegetables and fruits raw meals, rice bran and konjak powders after expansion, grinding, stirring, extruding granulation, air drying or freezing dry, and particles polishing. The artificial rice made through the present invention has the advantages of high fiber, low heat and rich nutrition. The finished rice product has the characteristics of smooth and bright color, diversified colors, good cohesiveness and qualitative sense close to natural rice. The finished product has the advantages of soft taste and unease aging performance, which can be directly eaten and can be processed for eating according to the characteristics of the rice. The artificial rice of the present invention is provided with certain healthy and dietary therapy effects, which takes certain efficacy on the hypertension,the obesity, the diabetes mellitus and the beriberi. The present invention is especially suitable for the demands of various special food populations of militaries, field operators, etc. And the present invention can be applied for people for the long time consumption, who defend or operate at hard supplied places such as plateaus, deserts, islands, fields, etc.

Description

technical field [0001] The invention relates to a food and a preparation method thereof, in particular to a targeted konjac artificial rice which can be used as a staple food and a preparation method thereof. Background technique [0002] The present invention is an improvement to the Chinese patent application No. 200410040346.0. Although No. 200410040346.0 Chinese patent application has greatly improved aspects such as reducing the starch content, increasing the konjac flour content and corresponding production methods, the targeting of the artificial rice is poor. The so-called targeting is to prevent the expansion of the raw materials in the food as much as possible during the food production process. After people eat, the food will expand in the stomach of the human body, so that the food can fill the stomach and achieve the best hunger effect. In addition, the above-mentioned invention still needs to be improved in terms of protecting the color and luster of the food,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/48A23L1/10A23L1/212A23L1/36A23L35/00A23L7/10A23L19/00A23L25/00
Inventor 董忠蓉
Owner 贵州中山魔芋农业发展有限公司
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