Composite reinforced multinutrition rice and process thereof

A processing method and multi-nutritious technology, applied in the field of food processing, can solve the problems such as the small improvement of nutritional rice protein, the inferior appearance and color of fermented nutritional rice, and the reduction of vaccine or antibody activity, so as to shorten the soaking and drying time, The effect of reducing drying time, soaking and drying temperature

Active Publication Date: 2011-05-25
天津知味米有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This new technology uses different ingredients like foliage (folates) or other substances called lysines), iron oxalanilides, gamma aminobutyrans, magnesia, citranes, etc., along with various enzyme catalysts for producing special food products such as yogurt. These processes help create more natural flavors by adding certain vitamins together while also increasing their benefits over traditional methods.

Problems solved by technology

This patented describes various technical problem addressed in this patent relates to improving the taste, texture, digestibility, immune function, calcium balance, carbohydrate metabolism, and nutraceutical values associated therewith. Existing techniques involve modifying existing products like breadmaking machines, grinding processes, preservatives, flavoring agents, and gluten substitutes without affecting their beneficial effects on humans. However, these modifications often result in decreased yields due to increased loss of vital proteins caused by repeated use of dieting solutions containing potassium nitrosechloride. Additionally, current technologies involving addition of certain ingredients require expensive materials and complicated procedures.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0014] Five nutritional fortifiers including folic acid, sodium iron edetate, L-lysine hydrochloride, zinc gluconate and calcium lactate are first dissolved in water to prepare a solution. The mass fractions of the five nutritional fortifiers are: 0.05% folic acid, 1.0% sodium iron edetate, 0.5% L-lysine hydrochloride, 1.0% zinc gluconate, and 4% calcium lactate. Then add rice into the above solution at a mass ratio of 1.0:2.0 to the nutrition enhancer solution for ultrasonic immersion. The ultrasonic frequency is 20kHz, the power is 500W, the immersion temperature is 20°C, and the immersion time is 1h. Afterwards, steam at 105°C for 15 minutes to gelatinize the surface of the rice grains, and then pass through a microwave with a power of 250W for 50 seconds with a gap of 2 minutes until the water content reaches 13%. After testing, each kilogram of fortified rice contains 1.26mg of folic acid, 43.8mg of iron, 4.36g of lysine, 42.5mg of zinc, and 5.28g of calcium. The sensory ...

example 2

[0016] Five nutritional fortifiers including folic acid, sodium iron edetate, L-lysine hydrochloride, zinc gluconate and calcium lactate are first dissolved in water to prepare a solution. The mass fractions of the five nutritional fortifiers are: 0.03% folic acid, 0.8% sodium iron edetate, 0.4% L-lysine hydrochloride, 0.7% zinc gluconate, and 3% calcium lactate. Then add rice into the above solution at a mass ratio of 1.0:2.0 to the nutrition enhancer solution for ultrasonic immersion. The ultrasonic frequency is 80kHz, the power is 300W, the immersion temperature is 20°C, and the immersion time is 2h. Afterwards, steam at 100°C for 20 minutes to gelatinize the surface of the rice grains, and then pass through microwave gaps with a power of 300W, each time 40 seconds, with a gap of 2 minutes, until the moisture reaches 13%. After testing, each kilogram of fortified rice contains 1.22mg of folic acid, 43.1mg of iron, 4.33g of lysine, 42.0mg of zinc, and 5.19g of calcium. The s...

example 3

[0018] Five nutritional fortifiers including folic acid, sodium iron edetate, L-lysine hydrochloride, zinc gluconate and calcium lactate are first dissolved in water to prepare a solution. The mass fractions of the five nutritional fortifiers are: 0.07% folic acid, 1.5% sodium iron edetate, 0.6% L-lysine hydrochloride, 1.5% zinc gluconate, and 5% calcium lactate. Then add rice into the above solution at a mass ratio of 1.0:2.0 to the nutrition enhancer solution for ultrasonic immersion. The ultrasonic frequency is 40kHz, the power is 400W, the immersion temperature is 25°C, and the immersion time is 1h. Afterwards, steam at 110°C for 10 minutes to gelatinize the surface of the rice grains, and then pass through microwave gaps with a power of 350W, every time 30s, with a gap of 2 minutes, until the moisture reaches 13%. After testing, each kilogram of fortified rice contains 1.29mg of folic acid, 44.2mg of iron, 4.38g of lysine, 42.7mg of zinc, and 5.30g of calcium. The sensory...

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Abstract

The invention relates to composite reinforced multinutrition rice and a process thereof, belonging to the field of grain processing. The invention can be popularized and applied to the nutrition reinforcing process of other grains. In the invention, the composite reinforced multinutrition rice is processed by reinforcing five nutrients of folic acid, sodium ferric ethylene diamine tetraacetic acid, L-lysine hydrochloride, zinc gluconate and calcium lactate in rice by the steps of ultrasonic soaked adsorption, steaming gelatinization and microwave drying. The reinforced rice disclosed by the invention is rich in multiple nutrients and has short production cycle, high processing efficiency and high product quality; and appearance and other items of quality indexes meet the requirement.

Description

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Claims

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Application Information

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Owner 天津知味米有限公司
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