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Anti-retrogradation rice powder and preparation method thereof

A rice flour, anti-regeneration technology, applied in the field of food processing, can solve the problems of stiff food taste, enterprise loss, indigestion and divergence, etc., to achieve soft and delicate taste, maintain taste and smell, and maintain the effect of taste

Inactive Publication Date: 2012-11-14
东莞市圣心食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the food made of rice as the main raw material will harden due to the retrogradation of the starch in the rice flour during the cooling storage process, which not only causes the food taste to be hard, difficult to digest and diverge, but also the flavor of the food is easy to deteriorate, and the retrogradation of rice food The reaction has seriously affected the development of the food industry, and at the same time restricted the promotion of rice products, causing losses to the enterprise

Method used

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  • Anti-retrogradation rice powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0069] The formula of the anti-retrogradation rice flour of the present embodiment is as follows:

[0070] 100 kg of modified rice flour, 1 kg of konjac gum, and 0.8 kg of trehalose, wherein 1 kg equals 1 part by weight in this embodiment.

[0071] Above-mentioned modified rice flour is modified through the following steps:

[0072] (1) Cleaning: Clean the rice to remove impurities such as floating dust, bran and sand on the surface of the rice;

[0073] (2) Soaking: Soak the rice washed in (1) in 0.5% lactic acid solution, the mass-to-liquid ratio of rice to lactic acid solution is 1:2, the soaking temperature is room temperature, and the soaking time is 3 hours;

[0074] (3) Refining: use a refiner to refine the rice and lactic acid solution soaked in (2) into rice milk;

[0075] (4) Micronization: use a colloid mill to micronize the rice pulp after (3) refining, the processing time is 4 minutes, and the particle size of the rice pulp after the micronization treatment is 1...

Embodiment 2

[0083] The formula of the anti-retrogradation rice flour of the present embodiment is as follows:

[0084] Modified rice flour 100kg, konjac gum 2.5kg, trehalose 0.5kg.

[0085] Above-mentioned modified rice flour is modified through the following steps:

[0086] (1) Cleaning: Clean the rice to remove impurities such as floating dust, bran and sand on the surface of the rice;

[0087] (2) Soaking: Soak the rice cleaned by (1) in 0.3% lactic acid solution, the mass-to-liquid ratio of rice to lactic acid solution is 1:2, the soaking temperature is room temperature, and the soaking time is 5 hours;

[0088] (3) Refining: use a refiner to refine the rice and lactic acid solution after soaking in (2) into rice milk;

[0089] (4) Micronization: use a colloid mill to micronize the rice pulp after (3) refining, the processing time is 6 minutes, and the particle size of the rice pulp after the micronization treatment is 10-30 μm;

[0090] (5) Neutralization: Add solid sodium bicarbo...

Embodiment 3

[0097] The formula of the anti-retrogradation rice flour of the present embodiment is as follows:

[0098] Modified rice flour 100kg, konjac gum 1.5kg, trehalose 1kg.

[0099] Above-mentioned modified rice flour is modified through the following steps:

[0100] (1) Cleaning: Clean the rice to remove impurities such as floating dust, bran and sand on the surface of the rice;

[0101] (2) Soaking: Soak the rice washed in (1) in 0.4% lactic acid solution, the mass-to-liquid ratio of rice to lactic acid solution is 1:2, the soaking temperature is 20±0.5°C, and the soaking time is 4h;

[0102] (3) Refining: use a refiner to refine the rice and lactic acid solution after soaking in (2) into rice milk;

[0103] (4) Micronization: use a colloid mill to micronize the rice pulp after (3) refining, the processing time is 5 minutes, and the particle size of the rice pulp after the micronization treatment is 10-30 μm;

[0104] (5) Neutralization: Add solid sodium bicarbonate to the ric...

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Abstract

The invention belongs to the technical field of food processing methods, and particularly relates to an anti-retrogradation rice powder and a preparation method thereof. The anti-retrogradation rice powder is prepared by taking rice (polished round-grained rice, sticky rice), konjac gum and trehalose as raw materials, and processing the raw materials by the following steps: 1, preparing modified rice powder by the following step: (1) cleaning; (2) soaking; (3) grinding; (4) micronizing; (5) neutralizing; (6) neutralizing; and (7) drying; 2, adding auxiliary materials; and 3, metering and packaging. The anti-retrogradation rice powder is characterized in that the rice is chemically and physically modified to delay the rice powder retrogradation time, a natural food adjunct is added to further enhance the retrogradation capability, the difficult problems of easy ageing and retrogradation of rice foods are solved, the quality and stability of rice products are improved, and the processing field of the rice products is widened.

Description

technical field [0001] The invention relates to the technical field of food processing methods, in particular to a retrogradation-resistant rice flour and a preparation method thereof. Background technique [0002] Rice has the characteristics of rich nutrition, high quality and wide planting area. It is the basic food for at least half of the world's population. In my country, rice is also widely planted, and about two-thirds of the population uses rice as a staple food. In addition to being a staple food, rice is also processed into a variety of rice products, such as rice cakes, cloud cakes, peach slices, etc., which are very popular among consumers. However, the food made of rice as the main raw material will harden due to the retrogradation of the starch in the rice flour during the cooling storage process, which not only causes the food taste to be hard, difficult to digest and diverge, but also the flavor of the food is easy to deteriorate, and the retrogradation of r...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/09A23L7/10
Inventor 卢汝滔
Owner 东莞市圣心食品有限公司
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