Method for processing nutrition enhanced rice

Abstract

The invention relates to processing of nutrition enhanced rice. A traditional process is broken out, a method for introducing nutrient element zinc and ginsenoside in an ultrasonic mode is rapidly adopted under the condition that the shape and nutrient substances of rice are not damaged, and various diseases caused by food preference generated by zinc deficiency or malnutrition caused the by zinc deficiency can be prevented. The method disclosed by the invention is high in efficiency, easy and convenient to operate, low in cost, wide in application range of nutrient elements and high in market development value; and the time is saved.

Description

technical field [0001] The invention belongs to the field of grain and food production and processing, and in particular relates to a processing method and application of nutritious rice. Background technique [0002] Rice is one of the major food sources worldwide. Rice is processed from rice. After the rice is husked, it is brown rice. The outer layer to the inner layer of the rice is the cortex, aleurone layer, endosperm, germ, and the cortex and aleurone layer are called the bran layer. Remove the bran layer and germ to get polished white rice. The bran is mainly composed of cellulose and hemicellulose. The endosperm contains a lot of sugars (carbohydrates). The germ contains extremely rich B vitamins, vitamin E and a large Rich in minerals and more protein in the aleurone layer. The main component of rice is sugar, of which starch accounts for about 75% of the weight of rice. The starch of japonica rice is composed of 17% amylose and 83% amylopectin, which is easier t...

AI Technical Summary

Problems solved by technology

However, the color is yellowish and the appearance is distorted, which is difficult for ordinary consumers to accept

[0011] Intense nutritional fortification method uses the high-speed rotation and propulsion of the drum to make the nutrients bond to the surface of the rice grains. However, the fortification efficiency is low, the loss of nutrients is high, and the rice is easy to break

[0012] The disadvantage of the steam gelatinization coating method is that it consumes a lot of energy, and the production cost is high, so it is difficult to be accepted by food processing enterprises.

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