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Rice product capable of improving gastrointestinal function and preparation method thereof

A technology for gastrointestinal functions and rice products, applied in food preparation, functions of food ingredients, food ingredients, etc., can solve problems such as poor product functionality, single raw materials, and incomplete nutrition

Inactive Publication Date: 2015-09-30
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 related to rice mate or miscellaneous grain rice that have been disclosed, and there are no relevant 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 capable of improving gastrointestinal function and preparation method thereof
  • Rice product capable of improving gastrointestinal function and preparation method thereof
  • Rice product capable of improving gastrointestinal function 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 for improving gastrointestinal function, which is mainly prepared from the following raw materials in parts by weight:

[0087] 40 parts of broken rice, 30 parts of beans, 25 parts of modified dietary fiber, 25 parts of edible fungus extract, 8 parts of seasoning extract, 3 parts of Chinese herbal medicine extract, 3 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...

Embodiment 3

[0096] A rice product for improving gastrointestinal function, which is 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, 20 parts of modified dietary fiber, 20 parts of edible fungus extract, 6 parts of seasoning extract, 2 parts of Chinese herbal medicine extract, 2 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...

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Abstract

The invention discloses a rice product capable of improving the gastrointestinal function and a preparation method thereof and belongs to the technical field of rice deep processing. The rice product is prepared through the follow steps: with broken rice as a main raw material, ultrasonic cleaning, microwave curing, drying and sterilization are carried out on the broken rice, and the processed broken rice, stir-fried soya flour with a special flavor and other functional raw materials are subjected to pelleting, particle arrangement and microwave drying, so that the rice product is obtained, the tissue structure, granularity, hardness and viscosity of the rice product are similar to those of rice, the rice product can be cooked together with rice simultaneously, has a taste and chewiness which are similar to those of rice, is unique in flavor, soft in fragrance, attractive, strong in appetite, easy to digest, and rich and complete in nutrition, can improve immunity and disease resistance of human bodies, and improve the gastrointestinal function, and the quality guarantee period of the rice product is three times of that of the rice sold on the market. More importantly, a shortcut is developed for efficient value-added full utilization of broken rice, a road for deep processing of the broken rice is widened, the economic value of the broken rice is increased, better social benefits and economic benefits are realized and a road of sustainable development is explored for deep processing of agricultural byproducts and effective solving of three rural issues.

Description

technical field [0001] The invention belongs to the technical field of rice deep processing, and in particular relates to a rice product for improving gastrointestinal function 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 r...

Claims

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Application Information

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IPC IPC(8): A23L1/168A23L1/0534A23L1/30A23L1/0522A23L1/052A23L29/206A23L29/262
CPCA23V2002/00A23V2200/30A23V2250/21A23V2250/5116A23V2250/208A23V2250/51088A23V2250/21166
Inventor 李建树
Owner TIANJIN ZHONGTIAN JINGKE SCI & TECH
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