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
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  • 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

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  • 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
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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...

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PUM

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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

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Application Information

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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
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