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High-strength rice gel tailored flour, as well as preparation method and application thereof

A special powder, high-strength technology, applied in the field of special powder for rice products and its preparation, can solve the problems of limited effect and single use, and achieve the effect of improving effect, improving gel toughness and improving rice gel strength

Inactive Publication Date: 2014-09-24
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, transglutaminase is mostly used in surimi products, gluten protein is mostly used in noodle products, and egg white powder with high gelatinity is used in various foods. All three are used for the first time in the production of special powder for rice gel products. And in the past, it was used alone, and the effect was limited

Method used

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  • High-strength rice gel tailored flour, as well as preparation method and application thereof
  • High-strength rice gel tailored flour, as well as preparation method and application thereof
  • High-strength rice gel tailored flour, as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] Embodiment 1: production process example

[0069] Step 1: Take 1000g of indica rice and wash it with tap water to obtain material 1;

[0070] Step 2: Add 1000g of water to material 1, soak at 25°C for 5.5h to obtain material 2;

[0071] Step 3: Refining the material 2, requiring the fineness of the ground pulp to be above 60 mesh, to obtain the material 3;

[0072] Step 4: Dry material 3 at 45°C for 22 hours, pass through an 80-mesh sieve, and obtain powder material 4;

[0073] Step 5: Add 2g of transglutaminase, 10g of gluten protein, 1.5g of calcium lactate, 1g of lysine, 0.5g of threonine and 2g of egg white powder to material 4, and mix evenly to obtain material 5;

[0074] Step 6: Put the material 5 into the retort bag, inject 0.8 mg·L-1 of ozone before sealing, and ventilate for 120 s, then seal to obtain the finished product of high-strength rice gel special powder.

Embodiment 2

[0075] Embodiment 2: the special powder of high-strength rice gel obtained by several formulas

[0076] Lysine and threonine are two essential amino acids with relatively small content in rice protein. The fortification of these two amino acids plays an important role in improving and improving the quality of rice protein. Adopt the method in embodiment 1 to prepare special powder, just change step 5 into several different formulas as described in table 1. The formulation design is shown in Table 1.

[0077] Table 1 formula design table

[0078]

[0079] Note: The blank is the rice flour made only with raw rice without adding any ingredients.

[0080] Add 1200g of water to special powders with different formulas, stir them evenly, spread them into a certain thickness in a flat container, heat slowly for 10 minutes, steam at 100°C for 5 minutes after reaching 70°C, and cool to get rice gel . A texture analyzer (product of Stable Micro Systems, UK) was used to measure the...

Embodiment 3

[0082] Embodiment 3: Oxidation-treated high-strength rice gel special powder

[0083] Adopt the method among the embodiment 1 to prepare two parts of special powders, wherein a part is not processed through ozone, then prepare rice gel with two parts of special powders respectively by the method among the embodiment 2. The texture of the rice gel prepared by this method was measured by a texture analyzer (product of StableMicro Systems, UK), and the results are shown in Table 3. It can be seen from Table 3 that the oxidation treatment moderately increases the strength and elasticity of the rice gel.

[0084] Table 3 Oxidation / non-oxidation treated rice gel texture parameters

[0085]

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to high-strength rice gel tailored flour, as well as a preparation method and application thereof. The preparation method comprises the following steps: cleaning, adding water in, soaking, grinding, filtering, drying and sieving rice which is taken as a raw material; adding transglutaminase, mucedin, calcium salt, lysine, threonine and egg white powder of a certain ratio into the rice powder; carrying out oxidation treatment to obtain the high-strength rice gel tailored flour. Rice gel made of the high-strength rice gel tailored flour has relatively good elasticity, tenacity and chewiness; the gel strength and elasticity of rice gelled foods such as rice noodles, rice dumplings, rice cake and rice tofu can be improved remarkably; the quality of rice gelled foods can be improved effectively; suitability for industrial production is realized.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a special powder for rice products and its preparation method and application. Background technique [0002] Rice gelatinizes under limited moisture and can form a gel with certain viscoelasticity and strength. The gel properties of rice starch can be used to develop a variety of foods with unique flavors, such as rice noodles (rice noodles), rice cakes, mochi, rice tofu, and glutinous rice balls. The process of making these rice foods is mainly the gelation process of rice starch. The strength, viscoelasticity and water retention of the gel have a great influence on the texture and taste of these rice gel foods. In addition, other components in rice such as proteins, lipids and minerals will also affect the formation of its gel. Rice gel food with high strength and good toughness is deeply loved by consumers in the market. At present, the gel properties of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/10A23L7/10
Inventor 赵思明熊善柏陈颖陈世龙丁玉琴杨特武
Owner HUAZHONG AGRI UNIV
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