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Konjak dietary fiber nutrient enrichment rice and preparation method thereof

A technology of nutritionally fortified rice and dietary fiber, which is applied in food preparation, food shearing, food drying, etc., can solve the problems of low dietary fiber content, poor rehydration, and intolerance to boiling, so as to achieve strong taste and overcome poor rehydration Effect

Active Publication Date: 2014-01-01
四川东方魔力生物科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a konjac dietary fiber nutritionally enhanced rice and its preparation method, so that it can overcome the low content of dietary fiber in the prior art, poor rehydration, poor cooking resistance, soft mouthfeel and chewing resistance, and low dietary fiber content. Low disadvantages, the obtained structure is similar to natural rice, the taste is strong, boil-resistant, and the dietary fiber content is as high as 5% Konjac dietary fiber nutrition-enhanced rice

Method used

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  • Konjak dietary fiber nutrient enrichment rice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1) Accurately weigh materials according to the following mass ratios: 50% modified starch, 28% corn starch, 0.5% konjac gum, 2% soybean fiber, 0.2% sodium alginate, 0.2% calcium gluconate, 0.5% salt, and 18% water.

[0026] 2) Pour the weighed materials into the mixer, start the mixer to mix the materials evenly, and the order of adding the materials is: first add starch and konjac powder to the mixer and stir evenly, then slowly add water. The rotational speed of the stirrer is 40 rpm, and the stirring time is 15 minutes.

[0027] 3) Put the uniformly mixed material into the twin-screw extrusion molding machine, adjust the cutter speed, and cut the extruded material into strips into the shape of rice grains. Set the temperature in the first zone of the twin-screw extruder to be 40 degrees, the temperature in the second zone to be 90 degrees, and the temperature in the third zone to be 70 degrees. The rotating speed of cutter is 100 rev / min.

[0028] 4) Irregular rice...

Embodiment 2

[0032] 1) Accurately weigh materials according to the following mass ratios: 50% modified starch, 28% corn starch, 1.5% konjac gum, 2% soybean fiber, 0.35% sodium alginate, 0.2% calcium gluconate, 0.5% salt, and 18% water.

[0033] 2) Pour the weighed materials into the mixer, start the mixer to mix the materials evenly, and the order of adding the materials is: first add starch and konjac powder to the mixer and stir evenly, then slowly add water. The rotational speed of the stirrer is 40 rpm, and the stirring time is 15 minutes.

[0034] 3) Put the uniformly mixed material into the twin-screw extrusion molding machine, adjust the cutter speed, and cut the extruded material into strips into the shape of rice grains. Set the temperature in the first zone of the twin-screw extruder to be 40 degrees, the temperature in the second zone to be 90 degrees, and the temperature in the third zone to be 70 degrees. The rotating speed of cutter is 100 rev / min.

[0035] 4) Irregular ric...

Embodiment 3

[0039] 1) Accurately weigh materials according to the following mass ratios: 50% modified starch, 28% corn starch, 3% konjac gum, 2% soybean fiber, 0.5% sodium alginate, 0.2% calcium gluconate, 0.5% salt, and 18% water.

[0040] 2) Pour the weighed materials into the mixer, start the mixer to mix the materials evenly, and the order of adding the materials is: first add starch and konjac powder to the mixer and stir evenly, then slowly add water. The rotational speed of the stirrer is 40 rpm, and the stirring time is 15 minutes.

[0041] 3) Put the uniformly mixed material into the twin-screw extrusion molding machine, adjust the cutter speed, and cut the extruded material into strips into the shape of rice grains. Set the temperature in the first zone of the twin-screw extruder to be 40 degrees, the temperature in the second zone to be 90 degrees, and the temperature in the third zone to be 70 degrees. The rotating speed of cutter is 100 rev / min.

[0042] 4) Irregular rice g...

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Abstract

The invention provides konjak dietary fiber nutrient enrichment rice and a preparation method of the konjak dietary fiber nutrient enrichment rice. The Konjak dietary fiber nutrient enrichment rice is characterized in that starch is used as a raw material, and konjak dietary fiber is added. The konjak dietary fiber nutrient enrichment rice is prepared from the following raw materials by weight ratio: 50% of modified starch, 28% of corn starch, 0.5-3% of konjac gum, 2% of soybean fiber, 0.2-0.5% of sodium alginate, 0.2% of calcium gluconate, 0.5% of table salt and 18% of water, and the konjak dietary fiber nutrient enrichment rice is prepared by the steps of mixing, extruding, forming, screening, drying and polishing. The konjak dietary fiber nutrient enrichment rice is similar to natural rice in structure state, is chewable in taste and resistant in boiling, has high dietary fiber content up to 5%, and overcomes the disadvantages of poor reconstitution property, poor boiling resistance, soft and poor chewiness and low dietary fiber content, and is an ideal product used for supplementing dietary fibers.

Description

technical field [0001] The invention belongs to the field of food technology and processing, and specifically provides konjac dietary fiber nutrition-enhanced rice and a preparation method thereof. Background technique [0002] The Chinese Nutrition Association recommends an intake of 30-40 grams of dietary fiber per person per day. According to the survey, the daily intake of dietary fiber in China is only 12-15 grams. Dietary fiber has thus been fortified into food as a nutritional supplement. Fortified rice is one way to add dietary fiber. [0003] With the improvement of people's living standards and the acceleration of the pace of life, people's diet tends to be refined, resulting in an unbalanced dietary structure. The resulting cardiovascular diseases, obesity and other diseases are increasing, and they are also becoming younger. Therefore, people with certain Dietary fiber food with health care function has broad demand and market prospect, so it is of great signif...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/214A23L1/308A23P1/02A23L33/21
CPCA23L29/30A23L33/21A23V2002/00A23V2250/5118A23V2250/5116A23V2300/41A23V2300/10
Inventor 何兴春巩桥薄晓菲
Owner 四川东方魔力生物科技有限公司
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