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Compound instant health care rice flour

A rice noodle and instant technology, applied in the field of rice noodle, can solve the problems that GABA cannot meet the needs of the body, the accumulation of GABA is difficult, and the production process is complicated, so as to achieve high nutritional value, enhance physiological function, and improve the effect of entrance and edibility

Active Publication Date: 2015-05-20
HENAN MIHE BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, as people grow older and life pressure intensifies, it becomes increasingly difficult to accumulate GABA in the human body, and the content of GABA synthesized by itself can no longer meet the body's needs
[0004] In recent years, germinated brown rice products have come out continuously, but the GABA content of general germinated brown rice products is on the low side, only about 30mg / 100g; the production process of products with higher GABA content is relatively complicated, and the cost is relatively high, such as the patent application number 200510056709.4 A kind of germinated brown rice nutritional powder produced by germinated brown rice, bran layer and germ separation and screening process is proposed in the paper. substance

Method used

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  • Compound instant health care rice flour
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Select the high-quality fresh Mihe No. 1 rice produced in the year, go through the husking machine, and then go through the selection machine to remove the grains, diseased grains, impurities, etc. to make brown rice; the brown rice is rinsed with clean water, soaked in clean water, The soaking time is 10 hours, the soaking temperature is 33°C, and the water is changed every 4 hours during the soaking process; the brown rice after soaking is taken out and cultured in a germinator in the dark for 30 hours, the germination temperature is 34°C, 12 hours before germination, and the relative humidity is controlled at 75- 80%, ventilation once every 4 hours; relative humidity is controlled between 90-95% in the late germination period of 18 hours, ventilation once every 0.5 hours, rinse every 4 hours; after germination, put it in a hot air dryer Dried at 40°C until the moisture content is less than 15%, and then crushed by a grinder with a built-in 60-mesh sieve to obtain germ...

Embodiment 2

[0034]Choose the high-quality fresh Mihe No. 1 rice produced in the year, go through the husking machine, and then go through the selection machine to remove the grains, diseased grains, impurities, etc. to make brown rice. After the brown rice is rinsed with clean water, it is soaked in clean water. The soaking time is 16 hours, the soaking temperature is 32°C, and the water is changed every 4 hours during the soaking process; the brown rice after soaking is taken out and cultured in a germinator in the dark for 48 hours, the germination temperature is 32°C, 12 hours before germination, and the relative humidity is controlled at 75- 80%, air change once every 4 hours; relative humidity is controlled between 90-95% in the 36h late germination period, air change once every 0.5h, rinse every 4 hours; after germination, put in a hot air dryer Dried at 60°C until the moisture content is less than 15%, and then crushed by a grinder with a built-in 60-mesh sieve to obtain germinated ...

Embodiment 3

[0036] Choose the high-quality fresh Mihe No. 1 rice produced in the year, go through the husking machine, and then go through the selection machine to remove the grains, diseased grains, impurities, etc. to make brown rice. After the brown rice is rinsed with clean water, it is soaked in clean water. The soaking time is 14 hours, the soaking temperature is 28°C, and the water is changed every 4 hours during the soaking process; the brown rice after soaking is taken out and cultured in a germinator in the dark for 44 hours, the germination temperature is 29°C, and the relative humidity is controlled at 75-12 hours before germination. 80%, ventilation once every 4 hours; relative humidity controlled between 90-95% for 32 hours in the late germination period, ventilation once every 0.5 hours, rinse every 4 hours; after germination, put in a hot air dryer Dried at 60°C until the moisture content is less than 15%, and then crushed by a grinder with a built-in 60-mesh sieve to obtai...

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Abstract

The invention discloses compound instant health care rice flour which is prepared through the following steps: by taking Mihe No.1 paddy developed by China national rice research institute as a main raw material, hulling, soaking, germinating, and pulverizing to prepare germinated coarse rice flour; and mixing with pumpkin flour and Chinese date flour, puffing, pulverizing, performing microwave sterilization, and packaging to obtain the GABA-enriched compound instant health care rice flour, wherein the formula comprises the following components in percentage by mass: 75-85% of germinated coarse rice flour, 10-20% of pumpkin flour and 5-10% of Chinese date flour. The compound instant health care rice flour has the characteristics of high GABA content and favorable mouthfeel and edibility; and the compound instant health care rice flour is processed from edible foods, thus being pure natural original ecological rice flour.

Description

technical field [0001] The invention relates to the technical field of food, in particular to rice noodles. Background technique [0002] Currently commercially available instant rice noodles are mainly processed from polished rice. Since polished rice is mainly composed of starch and lacks nutrients, it is necessary to add various nutritional elements to the polished rice products to improve; this method not only doubles the cost of rice noodles, but also wastes A large number of rice resources. [0003] Brown rice contains bran layer and endosperm. Although it contains a lot of dietary fiber and nutrients, it has a rough taste and is bitter and hard. Its taste and edibility are unacceptable. Germinated brown rice is a product of brown rice after germination and activation, which softens the bran layer and significantly improves the nutritional and functional components, especially the GABA content can accumulate in large quantities during the germination process. GABA is...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/10A23L1/30A23L33/10A23L33/105
CPCA23L7/20A23L19/09A23V2002/00A23V2300/10A23V2300/16
Inventor 碗旭晖张盼郭家瑞
Owner HENAN MIHE BIOLOGICAL TECH
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