Brown rice roll and preparation method thereof

A technology of brown rice rolls and brown rice flour, which is applied in the field of food processing, can solve the problems that brown rice is not easy to process, non-staple food lacks nutrition, and is not conducive to the health of consumers, so as to achieve the effects of lowering serum cholesterol, being easy to process, and reducing cholesterol accumulation

Inactive Publication Date: 2013-04-03
FUWA GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a kind of brown rice flour as the main ingredient, with whole corn flour, konjac flour, whole milk powder, soybean lecithin, etc. Make the brown rice easy to process, retain the nutrients of the brown rice, and eat crispy, delicious, nutritious and beneficial to hea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0030] Example 1: Production of egg yolk-flavored brown rice rolls. The main raw material of egg-yolk-flavored brown rice rolls accounts for 60% and the auxiliary raw materials account for 40%:

[0031] The main ingredient formula of the egg yolk brown rice roll is composed of the following ingredients by weight:

[0032] Brown rice flour 58.67%, whole corn flour 6.11%, konjac flour 0.61%, flour 12.22%, starch 14.67%, food calcium carbonate 0.49%, salt 0.39%, white sugar powder 0.73%, water 6.11%.

[0033] The auxiliary raw material formula of the egg yolk-flavored brown rice roll is composed of the core-filling formula, the powder-spreading formula and the oil powder formula. The weight percentages of the core-filling raw material, the powder-spreading raw material and the oil powder raw material are 50%, 12.5% ​​and 37.5% respectively; The heart-injection formula is composed of the following raw materials by weight percentage: egg yolk powder 15.86%, white sugar powder 31.71%, whol...

Example Embodiment

[0049] Example 2: Production of seaweed-flavored brown rice rolls. The main raw material of seaweed-flavored brown rice rolls accounted for 65%, and the auxiliary raw materials accounted for 35%:

[0050] The main ingredient formula of seaweed-flavored brown rice rolls consists of the following ingredients by weight:

[0051] Brown rice flour 58.67%, whole corn flour 6.11%, konjac flour 0.61%, flour 12.22%, starch 14.67%, food calcium carbonate 0.49%, salt 0.39%, white sugar powder 0.73%, water 6.11%.

[0052] The auxiliary raw material formula of seaweed-flavored brown rice rolls consists of a core-filling formula, an external powdered formula and an oil powder formula. The weight percentages of the core-filled raw materials, external powdered raw materials and oil powder raw materials are 50%, 12.5% ​​and 37.5% respectively; The heart-injection formula is composed of the following raw materials by weight percentage: seaweed powder 5.98%, white sugar powder 35.86%, whole milk powder...

Example Embodiment

[0054] Example 3: Production of milk-flavored brown rice rolls. The main raw materials of milk-flavored brown rice rolls account for 60%, and the auxiliary raw materials account for 40%:

[0055] The main ingredient formula of milk-flavored brown rice rolls consists of the following ingredients by weight:

[0056] Brown rice flour 58.67%, whole corn flour 6.11%, konjac flour 0.61%, flour 12.22%, starch 14.67%, food calcium carbonate 0.49%, salt 0.39%, white sugar powder 0.73%, water 6.11%.

[0057] The auxiliary raw material formula of the milk-flavored brown rice rolls is composed of the core-filling formula, the powder-spreading formula, and the oil powder formula. The weight percentages of the core-filling raw materials, the powder-spreading raw materials and the oil powder raw materials are 50%, 12.5% ​​and 37.5% respectively; The formula for filling the heart is composed of the following raw materials by weight percentage: cream powder 5.98%, white sugar powder 33.86%, milk powd...

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Abstract

The invention relates to a brown rice roll and a preparation method thereof, and belongs to the technical field of subsidiary foodstuff processing. According to the brown rice roll, a main raw material formula comprises brown rice powder, full corn powder, konjac flour, soya bean lecithin and the like; an auxiliary raw material formula comprises yellow powder, ground seaweed, cream powder, whole milk powder and the like; and the brown rice roll with yellow flavor, seaweed flavor and milk flavor can be manufactured according to different auxiliary raw material formulas. By the preparation process, the brown rice is easy to process, and the nutrition essence, the unique flavor and the various taste of the brown rice are retained; and the brown rice roll tastes crisp and delicious and is rich in nutrition. The problems that the brown rice is difficult to process in the prior art, the rice bran tastes bad and cannot be directly eaten, fat of the rice bran is easy to rot, the rice bran is always used for making feeds, only refined rice can be used for making the rice roll and is lack of nutrition, and the refined rice is bad for the body health of a customer are completely solved. Selected materials and the proportions are scientific; the brown rice roll is beneficial for the health; and the prepared brown rice roll is suitable for all the customers.

Description

technical field [0001] The invention relates to a brown rice roll and a preparation method thereof, belonging to the technical field of non-staple food processing. Background technique [0002] The rice rolls currently available in the market are all processed from polished rice. Due to the removal of the rice bran and germ, most of the nutritional content of the polished rice has been lost. After high-temperature sterilization, mechanical stirring, etc., the polished rice non-staple food is even less. Nutrients have disappeared, and eating such non-staple food is not beneficial to the body although it is full of food, and long-term consumption will also have adverse effects on the body. On the other hand, only the outermost husk of brown rice is removed, and the rice bran and germ are kept intact. The various nutrients in the cortex of brown rice are balanced, and the fat and dietary fiber content required by the human body are higher than those of polished rice. The bran ...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/29A23L33/00
Inventor 谢松柏
Owner FUWA GROUP
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