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Nutritional konjak and dietary fiber rice and preparation method thereof

A technology of dietary fiber and nutritious rice, applied in the field of food processing, can solve the problems of difficulty in gelatinization, the hardness and softness of rice grains, and poor taste, and achieve the effects of preventing and treating hypertension and diabetes, reducing triglyceride content, and inhibiting cholesterol metabolism.

Inactive Publication Date: 2014-07-02
CHENGDU SHENERJIA KONJAK BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] For existing nutritious rice such as rice flour plus konjac powder, it is difficult to gelatinize and gelatinize easily, resulting in the phenomenon of broken and delaminated rice grains, and the phenomenon of disintegration. Finally, it is concluded that using glutinous rice flour as the adhesive has the best effect. At the same time, it is optimal to control the amount of glutinous rice flour to be 5%-12% of the total raw material mass. When the amount is less than 5%, the rice grains are broken and delaminated, and the disintegration phenomenon remains Existence, when the dosage is higher than 12%, although the rice grains are not broken, delaminated or disintegrated, it is prone to the problem of hard rice grains (poor softness) and bad taste during cooking

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The nutritious rice is prepared from three raw materials: 90 parts of rice flour, 7 parts of glutinous rice flour and 1 part of konjac fine powder according to the weight distribution ratio. Its preparation method is:

[0031] Take 7 parts of glutinous rice flour, 1 part of konjac fine powder and 90 parts of rice flour, mix evenly, add appropriate amount of pure water, granulate with a twin-screw extruder, dry in an oven, and polish with a polishing machine to obtain konjac dietary fiber nutritional rice.

[0032] The nutritious rice prepared in this embodiment contains about 450 kcal of calories per kilogram, and about 240 grams of dietary fiber.

[0033] Comparative Test:

Embodiment 2

[0038] A functional nutritional rice is made of 90 parts of rice flour; 7 parts of glutinous rice flour; One or more: Niacin 35mg, Zinc 25mg, Iron 20mg, Vitamin B1 3.5mg, Vitamin B2 3.5mg, Folic acid 2mg, Calcium 1600-3200mg.

[0039] The preparation method of the functional nutrient rice is as follows:

[0040] Take 7 parts of glutinous rice flour, 1 part of konjac fine powder, 90 parts of rice flour and mix them evenly with nutrients, add appropriate amount of pure water, granulate with a twin-screw extruder, dry in an oven, and polish with a polishing machine to obtain functional nutritional rice with konjac dietary fiber. According to the difference of added nutrients, functional nutritional rice containing nutrients such as zinc, iron, vitamin B1, vitamin B2 or calcium can be finally obtained.

[0041] The nutritious rice prepared in this embodiment contains about 500 kcal of calories per kilogram, and about 240 grams of dietary fiber.

[0042] Comparative Test:

Embodiment 3

[0047] The purple sweet potato nutritious rice is prepared from four raw materials: 83 parts of rice flour, 7 parts of purple sweet potato flour, 7 parts of glutinous rice flour and 1 part of fine konjac powder according to the weight distribution ratio. Its preparation method is:

[0048] Take 7 parts of glutinous rice flour, 1 part of konjac fine powder, 83 parts of rice flour and 7 parts of purple sweet potato powder, mix them evenly, add appropriate amount of pure water, granulate with twin-screw extruder, dry in oven, and polish with polishing machine to obtain konjac dietary fiber purple. Potato nutrition rice.

[0049] The nutritious rice prepared in this embodiment contains about 550 kcal of calories per kilogram, and about 300 grams of dietary fiber.

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PUM

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Abstract

The invention discloses nutritional konjak and dietary fiber rice which comprises the following raw materials in parts by weight: 90-95 parts of main powder, 5-10 parts of sticky rice powder and 1-1.5 parts of konjak powder. The nutritional rice is long in shelf life, full and complete in rice grains and free of breaking, delaminating and collapsing phenomena. 1kg of the nutritional rice contains about 400-600 kcal of heat and about 240g-400g of dietary fibers. The nutritional rice is fragrant and attractive and soft and sticky in mouth feel, can be cooked at will, and has the effects of protecting the health, losing weight, regulating the intestines, preventing constipation, inhibiting cholesterol metabolism, reducing the triglyceride content and preventing and treating hypertension and diabetes.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a konjac dietary fiber nutritional rice and a preparation method thereof. Background technique [0002] Rice is the staple food of Chinese people, and half of Chinese people's nutrition comes from rice. However, during the rice processing process, when the cortex and endosperm are removed, a large amount of nutrients in the rice are also lost. With the improvement of people's living material conditions, the pursuit of rice is becoming more and more refined, and the pursuit of ingredients is becoming more and more It is more expensive, and the intake of nutrients and dietary fiber needed by the human body is insufficient over time, resulting in eutrophication and unbalanced nutrition for a large part of the population. Insufficiency is the main cause of malnutrition and many chronic diseases among Chinese people. Life lies in nutrition, nutrition endows health, and the d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/216A23L1/214A23L1/10A23L33/00A23L7/10A23L19/10A23L19/12
CPCA23L7/143A23L33/10A23L33/15A23L33/16A23V2002/00A23V2250/1642A23V2250/1592A23V2250/1578A23V2200/332A23V2200/32A23V2200/328
Inventor 黄毅
Owner CHENGDU SHENERJIA KONJAK BIOTECH
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