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High-protein nutrition enrichment composite rice and preparation method thereof

A nutritionally fortified and compound rice technology, which is applied in the field of food processing, can solve the problems of Maillard reaction browning and difficulty in regulation, and achieve the effect of improving diet structure, reasonable collocation, and rich protein content

Inactive Publication Date: 2013-11-20
金田国康(天津)农业科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are generally problems such as viscoelasticity and Maillard reaction browning difficult to control in the current market nutritional compound rice.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A high-protein nutritionally enhanced compound rice is composed of the following raw materials in parts by weight:

[0032] Flour: japonica rice flour: 20-40, soybean flour 5-20, defatted soybean flour 5-20, wheat flour: 5-10, glutinous rice flour: 5-10, corn flour: 5-20, potato starch: 6-12;

[0033] Calcium: amino acid chelated calcium 0.2-0.4;

[0034] Thickener: maltodextrin 5-15, acetate starch: 2-5, xanthan gum 0.12-0.36, konjac gum 0.07-0.29.

[0035] The preparation method of the above-mentioned high-protein nutrient-enhanced compound rice has the following steps:

[0036] ⑴Impurity removal of various materials, mechanical crushing, milling and sieving, the fineness of raw materials is 60-120 mesh, and the moisture content is 14-16%;

[0037] (2) Fully mix various raw materials through a powder mixer, add 23-30% edible water and 1-2.9% edible soybean oil according to the weight ratio and stir evenly;

[0038] (3) The material is sent to the extruding and curi...

Embodiment 2

[0044]A high-protein nutritionally enhanced compound rice is composed of the following raw materials in parts by weight:

[0045] Flour: japonica rice flour: 20, soybean flour 5, defatted soybean flour: 5, wheat flour: 5, glutinous rice flour: 5, corn flour: 5, potato starch: 6;

[0046] Calcium: amino acid chelated calcium 0.2-0.4;

[0047] Thickener: maltodextrin 5, acetate starch: 2, xanthan gum 0.12, konjac gum 0.07.

[0048] The steps of the preparation method of the above-mentioned high-protein nutrient-fortified composite rice are the same as those in Example 1.

Embodiment 3

[0050] A high-protein nutritionally enhanced compound rice is composed of the following raw materials in parts by weight:

[0051] Flour: japonica rice flour: 40, soybean flour: 20, defatted soybean flour: 20, wheat flour: 10, glutinous rice flour: 10, corn flour: 20, potato starch: 12;

[0052] Calcium: amino acid chelated calcium 0.4;

[0053] Thickener: maltodextrin 15, acetate starch: 5, xanthan gum 0.36, konjac gum 0.29.

[0054] The steps of the preparation method of the above-mentioned high-protein nutrient-fortified composite rice are the same as those in Example 1.

[0055] The ingredients used in the present invention are described below, and all raw materials are commercially available.

[0056] Japonica rice flour: amylopectin content ≥ 98.24%.

[0057] Soybean flour (soybean flour): protein content 28%-30%, crude fat content 18-20%, moisture content: 7%-8%, fineness 60-100 mesh.

[0058] Defatted soybean powder: It contains more than 50% protein with high nutr...

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Abstract

The invention discloses high-protein nutrition enrichment composite rice, which is composed of the following raw materials by weight: 20-40 parts of polished rice flour, 5-10 soybean flour, 5-20 parts of degreased bean flour, 5-10 parts of wheat flour, 5-10 parts of sweet rice flour, 5-20 parts of corn flour, 6-12 parts of potato starch, 5-15 parts of maltodextrin, 2-5 parts of acetate starch, 0.2-0.4 parts of amino acid chelated calcium, 0.12-0.36 parts of xanthan gum, and 0.07-0.29 parts of konjak gum. A preparing method comprises: removing impurities in the raw materials, mechanically crushing, sieving to removing shells, mechanically and uniformly stirring the raw material powder with a proper proportion of water, granulating with an extrusion bulking machine, drying until moisture content reaches storage requirement. The high-protein nutrition enrichment composite rice has the following advantages of high protein content and reasonable collocation of nutrition elements, has steaming and boiling characteristics of rice, and improves and optimizes a dietary structure.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a high-protein nutrition-enhanced compound rice and a preparation method thereof. Background technique [0002] Rice is the staple food for more than 60% of the population in my country, while the protein content of polished rice generally only reaches 9-13%. It is difficult to achieve a balanced intake of protein for the elderly, children, pregnant women and other people who have high nutritional requirements for protein and weak digestion and absorption capacity. with absorption. However, most of the protein in compound rice is denatured or becomes soluble amino acid after being extruded and matured, which is beneficial for human body to absorb. Therefore, there is an urgent need to develop high-protein nutrition-enhanced compound rice that is nutritionally balanced, rich, delicate in taste and in line with people's eating habits, so as to improve the nutritional struct...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/30A23L33/10A23L33/175
Inventor 刘霞李至良李喜宏贾晓煜
Owner 金田国康(天津)农业科技发展有限公司
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