Recombined nutritional rice flakes and preparation method thereof

A technology of rice flakes and nutrition, which is applied in the field of grain processing and can solve problems affecting the development and application of sorghum

Inactive Publication Date: 2015-01-07
CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, inherent nutritional deficiencies in sorghum, such as low lysine content and high tannin content resulting in an astringent taste, have hindered the development and application of sorghum
However, there have been no reports of the use of sprouted whole sorghum in processed foods

Method used

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  • Recombined nutritional rice flakes and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The germinated white sorghum, indica rice and grain amaranth are respectively cleaned, screened, and ground into powder, and then passed through a 60-mesh sieve. Germinated white sorghum flour, rice flour, and grain amaranth powder are mixed into mixed flour in a ratio of 2:6:2, and the moisture content of the mixed flour is adjusted to 15%, and then extruded into recombined nutritional rice with a twin-screw extruder. The feeding speed is 15kg / h, the screw speed is 160r / min, the die head temperature is 70°C, the die head pressure is 3MPa, the torque is 72%, and the temperature distribution in the barrel is 75°C, 180°C, 50°C. Then dry it with hot air at 45° C. for 20 minutes, and press it into tablets with a tablet machine with a roller pitch of 0.1 mm. After being pressed, it is dried at 60° C. until the moisture content is 3%, and the germinated white sorghum, rice, and grain amaranth recombined nutritional rice flakes are obtained. The protein content of the recombi...

Embodiment 2

[0036] The germinated red sorghum, indica rice and grain amaranth are respectively cleaned, screened, and ground into powder, and then passed through a 100-mesh sieve after grinding. Germinated white sorghum flour, rice flour, and grain amaranth powder are mixed into mixed powder in a ratio of 1:8:1, and the moisture content of the mixed powder is adjusted to 30%, and then extruded into recombined nutritional rice with a twin-screw extruder. The feeding speed is 20kg / h, the screw speed is 200r / min, the die head temperature is 100°C, the die head pressure is 8MPa, the torque is 63%, and the temperature distribution in the barrel is 65°C, 140°C, 30°C. Then dry it with hot air at 55° C. for 30 minutes, and compress it with a tablet machine with a roller pitch of 0.3 mm. After being pressed, it is dried at 80°C until the water content is 6%, and the germinated red sorghum and grain amaranth recombined nutritional rice flakes are obtained. The protein content of the recombinant nu...

Embodiment 3

[0038]The germinated red sorghum, indica rice and grain amaranth are respectively cleaned, screened, and ground into powder, and then passed through a 100-mesh sieve after grinding. Germinated white sorghum flour, germinated red sorghum flour, rice flour, and grain amaranth flour are mixed in a ratio of 1:2:6:1 to form a mixed powder, and the moisture content of the mixed powder is adjusted to 20%, and extruded with a twin-screw extruder to form Reconstituted nutritional rice, the extrusion conditions are feeding speed 18kg / h, screw speed 180r / min, die head temperature 80°C, die head pressure 6MPa, torque 70%, temperature distribution in the barrel 70°C, 150 ℃, 40℃. Then 55 DEG C of hot air drying for 30 minutes, tableting with a tablet machine, the distance between the rollers of the tablet machine is 0.2 mm. After being pressed, it is dried at 70 DEG C until the water content is 5%, to obtain germinated white sorghum, germinated red sorghum, rice and grain amaranth recombin...

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Abstract

The present invention belongs to the technical field of food processing, and specifically relates to whole grain multi-grain health foods including recombined food raw materials and recombined nutritional rice flakes, and a preparation method of the recombined nutritional rice flakes. Whole sprouted sorghum, rice and grain Amaranth are ground respectively into powders, the powders are mixed according to a certain proportion or whole sprouted sorghum, rice and grain Amaranth are mixed according to a certain proportion and then ground into a mixture powder, the mixture powder is extruded into disk particle shape and pressed into flakes. The recombined nutritional rice flakes are high in nutrition value, amino acid complementation, dietary fiber complementation and vitamin B1 complementation are achieved, and good ready-to-eat instant solubility and good bowl life are obtained.

Description

technical field [0001] The invention belongs to the field of grain processing, and in particular relates to a healthy whole grain food. Background technique [0002] Although sorghum is the fifth largest grain crop in the world, it is generally not used as the main raw material of food due to its high dietary fiber content. It is mostly used for wine making, feed making, and sometimes added to flour for making baked goods. Although sorghum is high in dietary fiber, it is gluten-free and rich in polyphenolic compounds, so it is possible to make sorghum food from sorghum. However, inherent nutritional deficiencies in sorghum, such as low lysine content and astringent taste caused by high tannin content, have affected the development and application of sorghum. At present, methods such as germination, fermentation and soaking have been used to improve the quality of sorghum. Among them, malting is a method commonly used in brewing to improve the nutritional and functional pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/172A23L1/10A23L1/29A23L7/152A23L7/10A23L33/00
CPCA23L33/00A23L7/135A23L7/152A23V2002/00
Inventor 易翠平
Owner CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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