Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Composite oligose probiotic functional rice cake and manufacture method thereof

A production method and oligosaccharide technology, which are applied in the field of compound oligosaccharide prebiotic functional rice cake and its production, can solve the problems of obesity, adverse health, elevated blood sugar, etc. The effect of calcium absorption

Inactive Publication Date: 2011-04-27
杭州老朋友生态农业开发有限公司
View PDF7 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] As a rice product, rice cakes are generally made of rice. Traditional water-milled rice cakes are usually processed through a series of processes such as moistening rice, water milling, pressing, cooking, extrusion molding, cooling, cutting, drying and packaging. The main ingredients are starch and water, and it also contains a small amount of protein. It is a high-energy food. If it is eaten regularly, it will easily cause blood sugar to rise and cause symptoms such as obesity.
[0003] Now in order to improve the taste of rice cakes, sucrose is usually added to rice cakes, but sucrose is also a high-energy food and long-term consumption can easily lead to dental caries, which is not conducive to people's health

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Composite oligose probiotic functional rice cake and manufacture method thereof
  • Composite oligose probiotic functional rice cake and manufacture method thereof
  • Composite oligose probiotic functional rice cake and manufacture method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Select 100 kg of high-quality rice, after screening and elutriation, add 300 liters of fresh tap water, soak for 16 hours at a room temperature of 22 ° C, change the water twice during this period, drain, wash, drain, add 2 times the water to grind, and pump into the plate frame A filter press is used to filter out moisture to obtain a powder cake with a water content of about 45%, and the weighed weight is 131 kg. Add compound oligosaccharide additive (fructo-oligosaccharide: xylo-oligosaccharide = 5:1), the weight of compound oligosaccharide additive is 131×1%×1.17 / 90%=1.71 kg, fully stir and mix, and layer Put it into a steamer, cook it with 100°C steam until the starch is completely gelatinized, then extrude it through an extrusion molding machine, cut it into strips after cooling, dry the semi-finished rice cakes after cutting until there is no water stain on the surface, and pack them into library, and finally got 153 kilograms of finished product. The measured f...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a composite oligose probiotic functional rice cake mainly prepared from rice and water. The rice cake also comprises a composite oligose additive, and the composite oligose additive comprises fructo-oligosaccharide and xylo-oligosaccharide preferably in a preferable ratio of 5 to 1. The invention also provides the manufacture method of the composite oligose probiotic functional rice cake. The composite oligose probiotic functional rice cake has the efficacy of regulating blood sugar and preventing tooth decay.

Description

technical field [0001] The invention relates to the field of food, in particular to a rice cake, in particular to a compound oligosaccharide prebiotic functional rice cake and a preparation method thereof. Background technique [0002] As a rice product, rice cakes are generally made of rice. Traditional water-milled rice cakes are usually processed through a series of processes such as moistening rice, water milling, pressing, cooking, extrusion molding, cooling, cutting, drying and packaging. The main ingredients are starch and water, and it also contains a small amount of protein. It is a high-energy food. If it is eaten regularly, it will easily cause blood sugar to rise and cause symptoms such as obesity. [0003] Now in order to improve the mouthfeel of rice cakes, sucrose is usually added in rice cakes, but sucrose is also a high-energy food and long-term consumption can easily lead to dental caries, which is not conducive to people's health. Contents of the inventi...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/09A23L33/125
Inventor 沈国强
Owner 杭州老朋友生态农业开发有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com