Nutrition-reinforced convenient rice and preparation method thereof

A technology for instant rice and nutritional enhancement, applied in the field of food processing, can solve the problems of loss of water-soluble nutrients, limit the promotion of nutritionally enhanced rice, loss of heat-sensitive nutrients, etc., achieve the effect of alleviating the lack of conditions, avoiding long-term high-temperature treatment, and convenient eating
CN102423076AActive Publication Date: 2012-04-25四川新得益绿色食品有限公司
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
四川新得益绿色食品有限公司
Publication Date
2012-04-25
Patent Text Reader

Abstract

The invention discloses nutrition-reinforced convenient rice. The convenient rice is alpharized rice, and a nutrient solution which comprises 110-550mug of folic acid, 2.2-13.2mg of nicotinic acid, 0.44-3.3mg of vitamin B1, 3.3-11g of proteins, 38-55mg of Ca, 2.2-8.8mg of Fe and 11-44mg of Na is added to each 100g of the convenient rice. The invention also discloses a preparation method of the convenient rice. The preparation method comprises steps of vacuum immersion, alpharization, suspension drying, nutrition reinforcement and drying. The convenient rice of the invention can be rehydrated by immersing it in boiling water for 8min or heating it for 2-3min with a microwave oven to reach the mouthfeel of rice cooked with common methods. The convenient rice of the invention is convenient to eat; and the preparation method, which allows elutriation and long-time high temperature treatment to be avoided and nutrients of rice to be maximally preserved, is an effective method for implementing the staple food nutrition reinforcement and reducing a food nutrient lack condition.
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Description

technical field

[0001] The invention discloses instant rice and a preparation process thereof, belonging to the field of food processing. Background technique

[0002] Alpha rice, also known as quick-boiled rice, uses its characteristics (low heating temperature, ready to eat after brewing with boiling water) for nutritional fortification, which overcomes the insurmountable technical problems of traditional nutritionally fortified rice, and is convenient, fast and nutritious. features.

[0003] According to the research report of the United States Department of Agriculture: 64% of the nutrients in rice are accumulated in the rice germ and cortex, and almost all bioactive components are also gathered in the rice germ and cortex. After the brown rice is whitened and peeled off the cortex and rice germ, its nutrient components are mainly starch and less than 7% protein, and vitamins, minerals, fat, dietary fiber, etc. are very small. It can be seen that the precision of rice ...

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
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