Manufacturing method of nutrition enhancing rice

Abstract

The invention discloses a manufacturing method of nutrition enhancing rice. A multi-dimensional shearing one-step molding pelletizing method is adopted to carry out adding on nutrient lack or loss in rice and leads rice to be secondarily molded. The manufacture process thereof is as follows: respectively crushing and mixing rice and corn into a material A; mixing various nutritional components needing to be added into a material B; pouring the material B into the material A and mixing evenly; leading starch to absorb water by adding steam and water so as to be pasted and tempered; feeding themixture into an extrusion molding pelletizing machine and preparing into nutritional rice; drying to have safe water content; and carrying out screening and packaging and obtaining the nutrition enhancing rice. The manufacturing method of the nutrition enhancing rice has simple technique and convenient operation; and the prepared nutrition enhancing rice has diverse nutrition, integrates the function of delicious food and health, is convenient to be absorbed by a human body and is a good item for diet of people.

Description

technical field [0001] The invention relates to a food production method, in particular to a production method of high-fiber, high-calcium, lentinan and yam saponin nutritionally enriched rice, belonging to the field of food processing. Background technique [0002] Nutritionally fortified rice refers to the finished rice made by adding some nutrients needed by the human body but lacking in rice to ordinary rice. Food fortification was first proposed by the United States in 1936. At that time, in order to prevent regional goiter and rickets in infants and young children, it was suggested to add iodine to salt, VD to milk, and VA to margarine. In 1942, the United States announced the regulations on fortified food. In 1952, it formulated the food fortified standard and its logo pattern in law, and stipulated that the production of fortified food must be approved by the health department. At present, 60% of the packaged rice has been processed. strengthened. At the end of th...

AI Technical Summary

Problems solved by technology

At present, foreign countries use the dipping method and multiple coating methods to strengthen the nutrition of rice. The effect is better and the process is relatively mature, but the speed is slow and the process is complicated. At present, the relevant strengthening process in my country relies on the high-speed rotation and The propulsion effect combines the nutrients with the surface of the rice grains, uses the internal heat of the equipment to force various nutrients into the surface and interior of the rice grains in a short time, and at the same time makes the water in the nutrients evaporate quickly, and after proper slowing, the non-washing rice is produced

This method is simple, less investment, and low cost, but the loss of nutrients is relatively large during the addition due to the use of milling