Crosslinking agent for synthetic rice preparation technique

A preparation process and technology of cross-linking agent, applied in the fields of food preparation, application, food science, etc., can solve the problems of easy breakage, soft products, and inability to heat mixtures

Inactive Publication Date: 2010-10-13
SHANGHAI YI CHEN INFORMATION TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this preheating process cannot heat the mixture sufficiently and uniformly, and the resulting product is soft and easily broken

Method used

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  • Crosslinking agent for synthetic rice preparation technique
  • Crosslinking agent for synthetic rice preparation technique
  • Crosslinking agent for synthetic rice preparation technique

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] According to the following weight ratio, glyceraldehyde is taken as a matrix, and phosphorus oxychloride (POCl3), ammonia water, protein, and polymetaphosphate are mixed and stirred to prepare a composite crosslinking agent.

[0020]

Embodiment 2

[0022] According to the following weight ratio, glyceraldehyde is taken as a matrix, and phosphorus oxychloride (POCl3), ammonia water, protein, and polymetaphosphate are mixed and stirred to prepare a composite crosslinking agent.

[0023]

Embodiment 3

[0025] According to the following weight ratio, glyceraldehyde is taken as a matrix, and phosphorus oxychloride (POCl3), ammonia water, protein, and polymetaphosphate are mixed and stirred to prepare a composite crosslinking agent.

[0026]

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PUM

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Abstract

The invention discloses a crosslinking agent for a synthetic rice preparation technique, which comprises one or more of glyceraldehyde, glutaraldehyde, phosphorus oxychloride (POCL3), ammonia, protein and multi-metaphosphate, wherein glyceraldehyde, glutaraldehyde, phosphorus oxychloride (POCL3), ammonia, protein and multi-metaphosphate are respectively 0-70%, 0-70%, 0-30%, 0-30%, 0-30%, 0-30% and 0-30% in weight proportion.

Description

technical field [0001] The invention relates to a crosslinking agent, in particular to a crosslinking agent in an artificial rice preparation process, and belongs to the field of food processing. Background technique [0002] Residents in Asia, the Middle East, and Latin America, which account for more than 2 / 3 of the world's population, use rice as a staple food in their daily lives to meet their daily calorie intake and nutrient intake. However, only a small part of the vitamins and other nutrients contained in rice can be retained after the coarse rice is milled, and most of the vitamins and other nutrients are removed together with the shell and endosperm during the milling process. [0003] Therefore, adding reasonable vitamins, trace elements, essential amino acids and other nutrients to rice that has lost a lot of nutrients can comprehensively improve the edible nutritional value of rice and meet the needs of residents who eat rice as a staple food for vitamins and ot...

Claims

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Application Information

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IPC IPC(8): A23L1/03A23L29/00
Inventor 刘英
Owner SHANGHAI YI CHEN INFORMATION TECH DEV
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