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Processing technique of microbial high-protein rice flour

A technology of protein rice flour and processing technology, applied in the field of protein rice flour

Inactive Publication Date: 2011-03-16
张云仔
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The processing process of the existing rice noodles only changes the eating shape of the rice, that is, grinding and filtering, kneading, steaming and shredded, no color change, no increase in nutrients, only shape change

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] 1. Material selection and refining: select high-quality rice, wash it 2-3 times, soak it for 12-16 hours, and grind it into rice milk.

[0012] 2. Fermentation: Put the rice milk into the fermentation tank, add 5 grams of live bacteria and dry yeast powder at the initial temperature of 15-20 degrees Celsius for 86-110 hours, and 40-45 hours at the temperature of 32-37 degrees Celsius. Hours, or at a temperature of 25-30 degrees Celsius for 48-56 hours, and leave a sufficient amount of fermented rice milk each time as the next fermentation of yeast, and recycle accordingly. After fermentation, the rice milk contains hundreds of millions of yeast cells, and the upper layer of the pool presents a yellowish film formed by floating mycelia. The rice milk is whiter and brighter than when it entered the pool, which means the fermentation is successful.

[0013] 3. Steamed flour: filter the fermented rice milk, knead dough, and steam. Compared with traditional steamed rice noo...

Embodiment 2

[0020] In the fermentation process, every 100 jin of rice milk adds 8 grams of live bacteria dry yeast powder and the temperature is 15-20 degrees centigrade to bacterify for 86-110 hours, and other procedures are the same as in Example 1.

Embodiment 3

[0022] In the fermentation process, every 100 jin of rice milk adds 7 grams of living bacteria mother powder and the temperature is 25-30 degrees centigrade for 48-56 hours of bacterialization, and other procedures are the same as Example 1.

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PUM

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Abstract

The invention discloses a processing technique of microbial high-protein rice flour. In the processing technique, a fermentation procedure is added to the processing procedures of the traditional rice flour process. The processing technique comprises the following steps: adding 5-8g of dried yeast powder viable bacteria to each 50kg of rice milk while fermenting in a pool for the first time without adding any additive; carrying out mass reproduction by saccharomycetes (part of successfully fermented rice milk can be remained and recycled as a strain for next fermentation without adding dried yeast powder); and steaming so that thalli are died and decomposed to finally obtain nutrients such as microbial protein, glucose, amino acid and the like. In the fermentation procedure, the fermentation time is 48-56h at the temperature of 25-30 DEG C; the fermentation time is 86-110h at the temperature of 10-20 DEG C; and the fermentation time is 40-45h at the temperature of 32-36h. By adopting the processing technique, nutrient ingredients of the rice flour are increased, thus the rice flour which is sweet and delicious and is rich in nutrition such as the microbial protein, the glucose, the amino acid and the like is obtained; and the obtained rice flour is especially suitable for crowds with hyperlipidemia and hypertension.

Description

technical field [0001] The invention relates to a nutritious rice flour, in particular to protein rice flour with unique processing technology and rich nutrition. Background technique [0002] Its processing process of existing rice noodles just changes the edible shape of rice, promptly grinds and promptly filters, kneads a group, steams and squeezes shreds, has no color and luster change, does not increase nutritional labeling, just shape changes. Contents of the invention [0003] The purpose of the present invention is to increase the nutrient content of the rice noodles to obtain rice noodles that are fresh, sweet and delicious, contain nutrients such as microbial protein, glucose, and amino acids, and are especially suitable for people with high blood fat and high blood pressure. [0004] In the processing procedure of the traditional rice noodle process, the present invention adds a fermentation process, pours the rice milk into the tank for sufficient fermentation ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/29A23L7/104A23L33/00
Inventor 张云仔
Owner 张云仔