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Combined partner capable of increasing edible rice, flour nutrition

A companion and nutritional technology, applied in the field of formula compositions for improving the nutrition of edible rice and noodles, can solve problems such as high cost, difficulty in popularization, and difficulty in implementation

Active Publication Date: 2013-07-24
冷雪飞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, this solution is difficult to implement, high cost, and difficult to promote

Method used

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  • Combined partner capable of increasing edible rice, flour nutrition
  • Combined partner capable of increasing edible rice, flour nutrition
  • Combined partner capable of increasing edible rice, flour nutrition

Examples

Experimental program
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Embodiment Construction

[0013] 1. Composition screening and dosage (per kg rice or flour):

[0014]

[0015]

[0016] 2. Extraction of rice husk and germ:

[0017] The method of taking rice husk, wheat bran, and germ extracts A, B, and C is as follows: take 500 grams each of rice husk, wheat bran, and wheat bran, and heat and reflux each with 1500 ml of 85% alcohol in a heating reflux container for 2.5-3.0 hr Afterwards, filter while it is hot, recover the alcohol extract, and then heat the residue with 1000ml of 90% alcohol under reflux for 3 times, combine the alcohol extract, recover the alcohol under reduced pressure and make it into a dry powder to obtain the extract rice husk extract A, Wheat Bran Extract B, Germ Extract C.

[0018] Three, the preparation of enzyme:

[0019] Take 500 grams of malt, boil it in water at 80°C for 30 minutes, add 500 grams of steamed rice and stir evenly, leave it at room temperature for 3 days, dry it at 30°C, and grind it through a 200-mesh sieve, which i...

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Abstract

The invention relates to a combination formula increasing the nutrition of rice and flour, which is technically characterized in that a natural rice hull extract A, a wheat bran extract B, an unsaturated fatty acid composition, a ferment, microelements, a lecithin composition, an anti-free radical composition, a germ extract C, a vitamin composition, a flavonol composition, a mineral matter composition, a protein composition, an amino acid composition and a dietary fibre composition are added into rice and flour to prepare remarkably nutritious rice and flour products.

Description

technical field [0001] The invention relates to the application field of food and health products, in particular to a formula composition for improving the nutrition of edible rice and noodles Background technique [0002] Rice and noodles are indispensable food in people's daily life, and are necessary food for human survival. However, human beings cannot meet the functional needs of the human body by relying on rice and noodles. At present, what we eat is basically processed polished rice, and 60%-70% of the nutrients in polished rice are lost during processing, and the remaining nutrition of processed polished rice is only some starch and carbohydrates. If you eat this kind of rice for a long time Polishing rice can lead to malnutrition in the human body. If this phenomenon occurs in children, things will be more serious. According to UNICEF statistics in 2007, nearly 200,000 newborns suffer from severe birth defects every year due to malnutrition in the world due to th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/29A23L1/302A23L1/304A23L1/305A21D2/36A23L33/16A23L33/17A23L33/185
Inventor 冷雪飞
Owner 冷雪飞
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