Fragrant coarse rice mate and preparation method thereof

A technology of rice mate and fragrance, which is applied in the field of flavor miscellaneous grain rice mate and its preparation, which can solve the problems of poor product functionality, single raw material, and incomplete nutrition

Inactive Publication Date: 2015-10-07
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. , strong health care function, high raw material utilization ratio of fragrant miscellaneous grain rice companion is very necessary

Method used

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  • Fragrant coarse rice mate and preparation method thereof
  • Fragrant coarse rice mate and preparation method thereof
  • Fragrant coarse rice mate and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Embodiment 1 raw material preparation

[0060] 1. Preparation of modified dietary fiber

[0061] 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;

[0062] The biological enzymes are cellulase, xylanase, laccase, pectinase and tannase, which are uniformly mi...

Embodiment 2

[0077] A fragrant multigrain rice companion, which is mainly prepared from the following raw materials in parts by weight:

[0078] 50 parts of broken rice, 20 parts of cereals, 12 parts of beans, 18 parts of potatoes, 12 parts of fruits and vegetables, 15 parts of modified dietary fiber, 12 parts of edible fungus extract, 13 parts of seasoning extract, 3 parts of Chinese herbal medicine extract, 3 parts of grape seed extract, 2 parts of corn bee pollen extract, 1 part of sodium carboxymethylcellulose;

[0079] The weight part array of the cereal is: 4 parts of barley kernels, 4 parts of wheat kernels, 3 parts of barley rice, 3 parts of millet, 3 parts of large yellow rice, 3 parts of buckwheat, 3 parts of oats, 3 parts of barley, 3 parts of corn, black rice 2 parts, 2 parts black millet, 2 parts red fragrant rice;

[0080] The mixed mass ratio of the beans is: 15% red beans, 13% mung beans, 13% cowpeas, 12% kidney beans, 12% chickpeas, 10% lentils, 9% soybeans, 8% peas, and ...

Embodiment 3

[0093] A fragrant multigrain rice companion, which is mainly prepared from the following raw materials in parts by weight:

[0094] 40 parts of broken rice, 15 parts of barley kernels, 10 parts of soybeans, 15 parts of purple sweet potatoes, 5 parts of carrots, 5 parts of apples, 10 parts of modified dietary fiber, 10 parts of edible fungus extract, 12 parts of seasoning extract, Chinese herbal medicine extract 2 parts of liquid, 2 parts of grape seed extract, 1 part of corn bee pollen extract, 0.5 part of sodium carboxymethyl cellulose;

[0095] The purple sweet potato is pretreated as follows: the purple sweet potato is cleaned in an ultrasonic cleaner equipped with 0.1% sodium bicarbonate solution at 200W, 40KHz for 5min, rinsed, drained, peeled, and cut into pieces with a width and height of 4mm Put it in a microwave dryer for 8 minutes under the conditions of power 3000W and temperature 80°C until the moisture content drops to 5%, then seal the package;

[0096] The carr...

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Abstract

The invention discloses a fragrant coarse rice mate and a preparation method thereof, and belongs to the technical field of deep processing of food grain. The preparation method comprises the following steps: using broken rice as a main raw material; performing ultrasonic cleaning on the main raw material, ageing the cleaned main raw material with microwaves, drying and sterilizing the aged main raw material; and performing pelletizing, granulating and microwave drying on the sterilized main raw material, meal with special flavor, enzymatic hydrolysate and other functional raw materials so as to obtain the fragrant coarse rice mate. The tissue structure, the particle size, the hardness and the viscosity of the fragrant coarse rice mate are similar with those of rice, the fragrant coarse rice mate and the rice can be cooked together and are boiled at the same time, the taste and the mouth feel of the fragrant coarse rice mate are similar with those of the rice, the flavor is unique, the fragrance is gentle, the fragrant coarse rice mate has the effect of stimulating appetite, is liable to digest and rich and comprehensive in nutrition, can improve immunity and a disease resistant property of a human body and stomachs, and the quality guarantee period of the fragrant coarse rice mate is 3 times that of rice on sell; more importantly, a shortcut for high-efficiency value-added total utilization of the broken rice is created, a path of the deep processing of the broken rice is widened, an economic value of the broken rice is increased, the fragrant coarse rice mate has good social benefits and good economic benefits, and a path of sustainable development is explored for the deep processing of agricultural and sideline products and for effectively solving the problems of agriculture, farmers and rural areas.

Description

technical field [0001] The invention belongs to the technical field of grain deep processing, and in particular relates to a flavored miscellaneous grain rice companion 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 p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/212A23L1/20A23L1/308A23L1/214A23L1/28A23L1/30A23L7/10A23L11/00A23L19/00A23L19/10
CPCA23V2002/00A23V2200/30A23V2200/32A23V2200/324
Inventor 李建树
Owner TIANJIN ZHONGTIAN JINGKE SCI & TECH
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