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Method for preparing unpolished rice modified nutritious powder and nutritious drink

A technology of nutritional powder and brown rice flour, which is applied in the directions of food preparation, application, food science, etc., to achieve the effects of improving palatability, digestion and absorption rate, vast territory, and increasing water absorption

Active Publication Date: 2010-06-02
黑龙江省五常金禾米业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no report that this technology is used in the process of processing brown rice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The preparation method of embodiment 1 brown rice modified nutrition powder

[0032] Firstly, the paddy is removed from impurities by winnowing, screening, etc., and then husked on a husker, and the brown rice produced is used as a processing raw material, and then prepared according to the following steps:

[0033] (1) Pulverization: brown rice is ground into powder with a pulverizer, and crosses an 80-mesh sieve to make brown rice flour;

[0034] (2) Expansion: Put brown rice flour into a twin-screw extruder, adjust with water to make the moisture content of the material reach 10-20%, and extrude in four stages. ℃~100℃, 100℃~130℃, 130℃~170℃, screw speed 240r / min~280r / min, to obtain extruded material;

[0035] (3) Making modified nutritional powder: pulverize the extruded material, pass through an 80-mesh sieve, and make brown rice modified nutritional powder.

Embodiment 2

[0036] The preparation method of embodiment 2 brown rice modified nutrition powder

[0037] Firstly, the paddy is removed from impurities by winnowing, screening, etc., and then husked on a husker, and the brown rice produced is used as a processing raw material, and then prepared according to the following steps:

[0038] (1) Grinding: Soak brown rice in water for 5h-10h at room temperature, germinate and cultivate at 25°C-35°C for 12h-36h at constant temperature and humidity, dry at 50°C-70°C for 20h-30h, grind, pass 80 mesh sieves to make germinated brown rice flour;

[0039] (2) Expansion: Put the germinated brown rice flour into the twin-screw extruder, adjust the moisture content of the material to 10% to 20% with water, and extrude in four stages. The four-stage extrusion temperature is 50°C ~80°C, 80°C~100°C, 100°C~130°C, 130°C~170°C, screw speed 240r / min~280r / min, to obtain extruded material;

[0040] (3) Making modified nutritional powder: pulverizing the puffed ma...

Embodiment 3

[0041] The preparation method of embodiment 3 brown rice modified nutrition powder

[0042] Firstly, the paddy is removed from impurities by winnowing, screening, etc., and then husked on a husker, and the brown rice produced is used as a processing raw material, and then prepared according to the following steps:

[0043] (1) pulverizing: brown rice or germinated brown rice made according to the method described in Example 2, edible beans are ground into powder respectively with a pulverizer, cross 80 mesh sieves, and make brown rice flour or brown rice flour through germinated treatment;

[0044] (2) Expansion: Mix brown rice flour or germinated brown rice flour with edible bean flour, then put it into a twin-screw extruder, adjust with water to make the moisture content of the material reach 10% to 20%, and extrude in four stages Pressing, the four-stage extrusion temperature is 50 ° C ~ 80 ° C, 80 ° C ~ 100 ° C, 100 ° C ~ 130 ° C, 130 ° C ~ 170 ° C, the screw speed is 240r...

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PUM

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Abstract

The invention discloses a method for preparing unpolished rice modified nutritious powder and a nutritious drink. The method comprises the following steps of: crushing unpolished rice directly or crushing the unpolished rice after pregermination; improving or destroying a surface structure of the unpolished rice with the help of a physical, chemical or biological method of extrusion or enzymolysis and the like; changing surface layer tissue components of the unpolished rice to promote and increase the water absorption of the unpolished rice during soaking; dissolving or degrading the substances of cellulose, hemi-cellulose, pectin and the like in the surface layer of the unpolished rice to ensure that the substances are changed into easily absorbable and digestive micromolecules to improve the eating quality and the nutritive value of the unpolished rice; and preparing the nutritious powder or the nutritious drink for convenient eating by directly using the unpolished rice or mixing the unpolished rice with other nutrient components.

Description

technical field [0001] The invention relates to a preparation method of brown rice modified nutritional powder and nutritional beverage. Background technique [0002] At present, people's requirements for grain food in daily life are becoming more and more "white" and more "refined", and they lack the absorption of nutrients in grain food. Therefore, nutritionists suggest that increasing the consumption of whole grain food is beneficial the health of the body. Whole grain foods such as brown rice and whole wheat flour are an important class of nutritional resources, which are rich in dietary fiber, trace elements and vitamins, as well as other functional components that are beneficial to the human body. [0003] Rice food is the basic staple food and main nutrient carrier of the common people in our country, and it is a basic livelihood industry directly related to the health of 1.3 billion people in our country. Brown rice with aleurone layer obtained after rice ridges wi...

Claims

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Application Information

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IPC IPC(8): A23L1/18A23L1/185A23L2/84A23L2/38A23L1/29A23L7/17
Inventor 谭斌张敏刘明田晓红谭洪卓
Owner 黑龙江省五常金禾米业有限责任公司
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