Nutritive and instant breakfast composite rice and processing method thereof

A compound rice, convenient technology, applied in application, food preparation, food science and other directions, can solve the problems of complex equipment and production process, poor taste and texture, unfavorable human health and other problems, achieve easy digestion, high bioavailability, protein high content

Active Publication Date: 2013-11-20
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste and texture are far inferior to natural edible porridge, which lacks cohesiveness and is easy to suspend. Generally, chemical adhesives, thickeners and other raw materials are added to make it bonded. These adhesives are not conducive to human health; its equipment and production process Complex, high energy consumption, high production cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A nutritious and convenient breakfast compound rice is composed of the following raw materials in parts by weight:

[0033] Japonica rice flour: 20~40, defatted soybean flour: 5~20, wheat flour: 5~10, glutinous rice flour: 5~10, corn flour: 5~20, potato starch: 6~12; amino acid chelated calcium: 0.2~0.4 ; Maltodextrin: 5-15, acetate starch: 2-5, xanthan gum: 0.12-0.36, konjac gum: 0.07-0.29.

[0034] The processing technology of nutritious and convenient breakfast compound rice is as follows:

[0035] ⑴ Raw materials are magnetically separated to remove impurities, milled and sieved, mixed evenly in proportion, the raw material fineness is 80-120 mesh, and the water content is 13-17%;

[0036] ⑵ Add 23-32% edible water according to the mass ratio, fully mix and stir evenly, and add the edible water while stirring while sealing;

[0037] (3) The mixed material is conveyed into the composite rice extrusion curing machine;

[0038] ⑷The material is extruded and cured by...

Embodiment 2

[0045] A nutritious and convenient breakfast compound rice is composed of the following raw materials in parts by weight:

[0046] Japonica rice flour: 20, defatted soybean flour: 5, wheat flour: 5, glutinous rice flour: 5, corn flour: 5, potato starch: 6, maltodextrin: 5, acetate starch: 2, amino acid chelated calcium: 0.2, yellow Raw gum: 0.12, konjac gum: 0.07.

Embodiment 3

[0048] A nutritious and convenient breakfast compound rice is composed of the following raw materials in parts by weight:

[0049] Japonica rice flour: 40, defatted soybean flour: 20, wheat flour: 10, glutinous rice flour: 10, corn flour: 20, potato starch: 12, maltodextrin: 15, acetate starch: 5, amino acid chelated calcium: 0.4, yellow Raw gum: 0.36, konjac gum: 0.29.

[0050] The ingredients used in the present invention are described below, and all raw materials are commercially available.

[0051] Japonica rice flour, the protein content is 7%, the amylose content is 18-25%, and the fineness is 80-120 mesh.

[0052] Defatted soybean flour (defatted soybean flour), which contains more than 50% protein with high nutritional value, and this protein contains a variety of amino acids needed by the human body.

[0053] Corn flour: protein content 8%, carbohydrate 73.1%, fat 4.5%, dietary fiber 6.2%, fineness 80-120 mesh.

[0054] Wheat flour: special grade wheat flour, prote...

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PUM

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Abstract

The invention relates to nutritive and instant breakfast composite rice and a processing method thereof, wherein the nutritive and instant breakfast composite rice contains the following raw materials: 20-30% of polished rice powder, 5-10% of soybean powder, 10-20% of degreased soybean powder, 5-10% of wheat flour, 5-10% of sweet rice flour, 5-20% of corn flour, 6-12% of potato starch, 5-14% of maltodextrin, 2-5% of acetate starch, 0.2-0.4 of amino acid chelating calcium, 0.12-0.36% of xanthan gum, and 0.07-0.29% of konjak gum. The nutritive and instant breakfast composite rice provided by the invention can be rapidly processed to be rice, is suitable for cooking breakfast congee, wherein starch and protein are modified after high temperature and high pressure processes, beneficial to digestion, protein content is high, and each nutritive element match is reasonable. The congee has advantages of short cooking time in a congee cooking process, easy digestion, high biological validity, good reconstitution property, and good finished product in color, flavor and taste. The quality of congee is just like that of nature rice.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a nutritious and convenient breakfast compound rice and a processing method thereof. Background technique [0002] Rice porridge is a home-cooked meal that is often eaten in China, especially for breakfast. Rice has the effects of nourishing the middle and nourishing Qi, strengthening the spleen and nourishing the stomach, benefiting the essence and strengthening the will, harmonizing the five internal organs, clearing the blood vessels, improving ears and eyesight, relieving restlessness, quenching thirst, and stopping diarrhea; rice porridge has the effects of nourishing the spleen, harmonizing the stomach, and clearing the lungs effect. However, it takes a long time to cook rice porridge at home, and it is difficult for more than 80% of office workers to have "entrance" to porridge. [0003] Existing instant porridge is to take natural rice or glutinous rice etc. as ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/305A23L33/185
Inventor 刘霞李喜宏李至良贾晓煜马文
Owner TIANJIN UNIV OF SCI & TECH
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