Rice product with a long shelf life and preparation method thereof

A shelf life and rice product technology, applied in food preparation, application, food science, etc., can solve problems such as single raw materials, incomplete nutrition, and poor product functionality

Inactive Publication Date: 2015-09-23
TIANJIN ZHONGTIAN JINGKE SCI & TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the processing cycle is short and the shelf life is long, the raw materials are single, the nutrition is not comprehensive, and the product functionality is poor
[0010] At present, there are many patents and technical documents on related rice products or miscellaneous rice that have been disclosed, and there are no related reports on the preparation of broken rice as raw material. , rice products with strong health care functions and high raw material utilization rate are necessary

Method used

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  • Rice product with a long shelf life and preparation method thereof
  • Rice product with a long shelf life and preparation method thereof
  • Rice product with a long shelf life and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] Embodiment 1 Raw material preparation

[0069] 1. Preparation of modified dietary fiber

[0070] The preparation method of the modified dietary fiber comprises the following steps: uniformly mixing inulin, apple fiber, wheat fiber, and oat fiber in a mass ratio of 6:5:5:4, adding water 5 times its mass, and heating at room temperature 300W, Ultrasonic extraction at 40KHz for 12 minutes, and then high-voltage pulsed electric field extraction under the conditions of electric field strength 30kV / cm, pulse time 500μs, and pulse frequency 300Hz; use lactic acid to adjust the pH value to 5.5, add 0.2% of the mixture’s mass of biological enzymes, and enzyme at 50°C Decompose for 35 minutes; the enzymatic solution is concentrated under reduced pressure, freeze-dried, and crushed at low temperature until the particle size is 0.2mm to obtain the modified dietary fiber;

[0071] The biological enzymes are cellulase, xylanase, laccase, pectinase and tannase, which are uniformly mi...

Embodiment 2

[0086] A rice product with a long shelf life, mainly prepared from the following raw materials in parts by weight:

[0087] 40 parts of broken rice, 30 parts of beans, 15 parts of modified dietary fiber, 12 parts of edible fungus extract, 8 parts of seasoning extract, 5 parts of Chinese herbal medicine extract, 5 parts of grape seed extract, 2 parts of corn bee pollen extract part, 1 part of sodium carboxymethylcellulose;

[0088] The mass ratio of the mixed beans is: 15% red beans, 13% mung beans, 13% cowpeas, 12% kidney beans, 12% chickpeas, 10% lentils, 9% soybeans, 8% peas, and 8% broad beans;

[0089] The preparation method comprises the steps of:

[0090] 1) Accurately weigh the raw materials according to the formula, first place the broken rice in an ultrasonic cleaning machine equipped with 0.2% sodium bicarbonate solution at 200W, 40KHz for 3min, rinse and drain, and then put it in a microwave dryer with a power of 3000W and a temperature of Under the condition of 1...

Embodiment 3

[0096] A rice product with a long shelf life, mainly prepared from the following raw materials in parts by weight:

[0097] 30 parts of broken rice, 10 parts of soybean, 5 parts of red bean, 5 parts of mung bean, 10 parts of modified dietary fiber, 10 parts of edible fungus extract, 6 parts of seasoning extract, 4 parts of Chinese herbal medicine extract, 4 parts of grape seed extract , 1 part of corn bee pollen extract, 0.5 part of sodium carboxymethylcellulose;

[0098] The preparation method comprises the steps of:

[0099] 1) Accurately weigh the raw materials according to the formula, first place the broken rice in an ultrasonic cleaner equipped with 0.1% sodium bicarbonate solution for 2 minutes at 200W, 40KHz, rinse and drain, and then put it in a microwave dryer with a power of 3000W and a temperature of Microwave irradiation was carried out at 100°C for 3 minutes, and it was used after pretreatment;

[0100] 2) Use 3% of the total weight of soybeans, red beans, and ...

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Abstract

The present invention discloses a rice product with a long shelf life and a preparation method thereof, which belongs to the technical field of rice deep processing. The rice product uses broken rice as main raw material and is prepared by ultrasonic cleaning, microwave cooking, drying and sterilizing, and conducting granulation and granulation arrangement with fried soybean meal with a special flavor and other functional raw materials, and microwave drying. The rice product has similar organizational structure, particle size, hardness and viscosity with rice, thus can be cooked together with rice, has similar taste and chewing sense with boiled rice, has unique flavor and soft aroma, is seductive, has strong appetite, is easy to digest, has comprehensive nutrition, can enhance human immunity and disease resistance ability and improve gastrointestinal function, and has a shelf life three times than the market rice. More importantly, the broken rice product opens a shortcut for high-efficient and value-added use of the broken rice, widens the road of the broken rice deep processing, improves the economic value of the broken rice, has relative good social and economic benefits, and explores a sustainable development road for the deep processing of agricultural and sideline products and effective solution of the three agricultural problems.

Description

technical field [0001] The invention belongs to the technical field of rice deep processing, and in particular relates to a rice product with a long shelf life and a preparation method thereof. Background technique [0002] Rice is one of the most important grains in the world. According to statistics, 21% of the world's population's food calories come from rice. The annual rice output in my country is 180-200 million tons, accounting for about 45% of the world's output, but limited to the existing rice milling technology, 15%-20% of the rice will be broken during the processing. With the improvement of living standards, people's demand for polished rice is increasing year by year, which makes the processing precision of rice continue to improve, and the amount of broken rice produced also shows an increasing trend year by year. Broken rice contains about 75% of starch and about 8% of protein. Compared with whole rice, it contains more embryos, which are rich in protein, f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/105A23L1/025A23L1/30A23L1/015A23L1/308A23L5/20A23L5/30A23L7/10A23L7/104
Inventor 李建树
Owner TIANJIN ZHONGTIAN JINGKE SCI & TECH
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