Nutrition-reinforced convenient rice and preparation method thereof

A technology for instant rice and nutrient fortification, which is applied in the field of food processing, can solve the problems of water-soluble nutrient loss, limited promotion of nutrient-fortified rice, heat-sensitive nutrient loss, etc., and achieves the effects of reducing deficiency, avoiding long-term high-temperature treatment, and being convenient to eat.

Active Publication Date: 2013-04-10
四川新得益绿色食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, nutrient-enhanced rice is nutrient-fortified ordinary refined white rice. Ordinary consumers in my country are used to washing rice before cooking, which will cause most of the water-soluble nutrients to be lost; Rice will go through a high temperature of 15-20 minutes at 100°C or even higher temperature (pressure cooker), which will lead to a large loss of heat-sensitive nutrients
These two factors have greatly limited the promotion of nutritionally fortified rice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Vacuum soaking: Soak the rice for 30 minutes in a vacuum of 0.03 MPa;

[0032] (2) Alphalation: cooking under the condition of 0.05 MPa to completely gelatinize the rice starch;

[0033] (3) Drying: The α-graded rice grains enter the drying section, suspended and dried in stages at 105°C, 5-6m / s;

[0034] (4) Adding nutrients: Spray the nutrient solution evenly on the surface of the basically dry rice grains. The elements contained in the nutrient solution sprayed on 100g of rice are: folic acid 110ug, niacin 2.2mg, vitamin B 1 0.44mg, protein 3.3g, calcium 38mg, iron 2.2mg, sodium 11mg;

[0035] (5) Post-drying: Dry at 40°C for 30 minutes.

[0036] After testing, the nutrient content per 100g of the product is:

[0037] Folic acid 100ug, Niacin 2mg Vitamin B 1 0.4mg, protein 3g, calcium 35mg, iron 2mg, sodium 10mg.

Embodiment 2

[0039] (1) Vacuum soaking: Soak the rice for 30 minutes in a vacuum of 0.03MPa;

[0040] (2) Alphalation: cooking under the condition of 0.05 MPa to completely gelatinize the rice starch;

[0041] (3) Drying: The α-graded rice grains enter the drying section, suspended and dried in stages at 105°C, 5-6m / s;

[0042] (4) Add nutrients: Spray the nutrient solution evenly on the surface of the basically dry rice grains. The elements contained in the nutrient solution sprayed on 100g of rice are: folic acid 550ug, niacin 13.2mg, vitamin B 1 3.3mg, protein 3.3-11g, calcium 55mg, iron 8.8mg, sodium 44mg;

[0043] (5) Post-drying: Dry at 40°C for 30 minutes.

[0044] After testing, the nutrient content per 100g of the product is:

[0045] Folic acid 500ug, Niacin 12mg Vitamin B 1 3mg, protein 10g, calcium 50mg, iron 8mg, sodium 40mg.

Embodiment 3

[0047] (1) Vacuum soaking: Soak the rice for 30 minutes in a vacuum of 0.03MPa;

[0048] (2) Alphalation: cooking under the condition of 0.05 MPa to completely gelatinize the rice starch;

[0049] (3) Drying: The α-graded rice grains enter the drying section, suspended and dried in stages at 105°C, 5-6m / s;

[0050] (4) Adding nutrients: Spray the nutrient solution evenly on the surface of the basically dry rice grains. The elements contained in the nutrient solution sprayed on 100g of rice are: folic acid 502.6ug, niacin 0.18mg, vitamin B 1 3.11mg, protein 8.14g, calcium 46.2mg, iron 6.16mg, sodium 37.4mg;

[0051] (5) Post-drying: Dry at 40°C for 30 minutes.

[0052] After testing, the nutrient content per 100g of the product is:

[0053] Folic acid 457ug, niacin 0.16mg, vitamin B 1 2.83mg, protein 7.4g, calcium 42mg, iron 5.6mg, sodium 34mg.

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PUM

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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.

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

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/302A23L1/304A23L1/305A23L1/164A23L1/182A23L7/196A23L33/15
Inventor 杜成斌王斌陈靓熊高福
Owner 四川新得益绿色食品有限公司
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