Haw compounded health nutrient rice flour and processing method thereof

A technology of nutritious rice noodles and processing method, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of poor cooking and eating quality, the processing technology has not been effectively improved, the lack of multi-level research and deep processing, etc., so as to achieve a cool and pleasant taste. , Unique biological activity, fresh and transparent texture

Inactive Publication Date: 2015-11-11
ANHUI LUOLUO RICE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

First of all, because the surface layer of brown rice contains cellulose, the quality of cooking and eating is poor; and the in-depth and multi-level research and deep processing of hawthorn have been quite lacking, and the processing technology of the product has not been effectively improved.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: a kind of hawthorn compound health-care nutrition rice flour that present embodiment 1 proposes, its raw material comprises by weight percentage: selenium-enriched brown rice 20%, germ rice 19%, buckwheat 8%, red bean 12%, bran 5%, purple 8% potato flour, 6% soybean flour, 5% rice germ oil, 1% edible phospholipid, 12% hawthorn compound extract, 4% maltose; wherein the preparation process of the hawthorn compound extract includes: After crushing hawthorn, chrysanthemum, honeysuckle, and wolfberry at a ratio of 6:4:1:2, add water at a solid-to-liquid weight ratio of 1:15, then place it in a water bath at 100°C for heat preservation and extraction, and filter for 50 minutes to obtain the juice. Add water to the obtained filter residue according to the solid-liquid weight ratio of 1:10, and also heat-preserve and extract in a water bath at 80°C for 60 minutes, then filter to obtain the juice, and filter the obtained juice twice before and after merging, which i...

Embodiment 2

[0027]Embodiment 2: a kind of hawthorn compound health-care nutrition rice flour that present embodiment 2 proposes, its raw material comprises by weight percentage: selenium-enriched brown rice 21%, germ rice 14%, buckwheat 16%, red bean 6%, bran 8%, purple 5% potato powder, 12% coconut milk powder, 2% rice germ oil, 3% edible phospholipids, 5% hawthorn compound extract, 8% isomalto-oligosaccharide; wherein the hawthorn compound extract preparation process includes, first The hawthorn, chrysanthemum, honeysuckle, and wolfberry with a weight ratio of 8:2:2:1 are crushed, and water is added at a solid-to-liquid ratio of 1:20, and then placed in a water bath at 80°C for heat preservation and extraction, and filtered for 80 minutes to obtain the juice , add water to the obtained filter residue according to the solid-to-liquid ratio of 1:7, and also heat-preserve and extract in a water bath at 100°C for 40 minutes, then filter to obtain the juice, and filter the obtained juice twic...

Embodiment 3

[0028] Embodiment 3: a kind of hawthorn compound health-care nutrition rice flour that present embodiment 3 proposes, its raw material comprises by weight percentage: selenium-enriched brown rice 20%, germ rice 17%, buckwheat 12%, red bean 9%, bran 7%, purple Potato powder 6%, peanut powder 9%, rice germ oil 4%, edible phospholipid 2%, hawthorn compound extract 8%, isomaltulose 6%; wherein the hawthorn compound extract preparation process includes, first Hawthorn, chrysanthemum, honeysuckle, and wolfberry with a weight ratio of 7:3:1.5:1.5 are crushed, and water is added at a solid-to-liquid ratio of 1:16, then placed in a water bath at 85°C for heat preservation and extraction, and filtered for 60 minutes to obtain the juice , add water to the obtained filter residue according to the solid-to-liquid ratio of 1:8, and also heat-preserve and extract in a water bath at 85°C for 45 minutes, then filter to obtain the juice, and filter the obtained juice twice before and after mergi...

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PUM

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Abstract

The invention discloses a haw compounded health nutrient rice flour and a processing method thereof. The haw compounded health nutrient rice flour comprises the following raw materials in percentage by weight: 20-27% of selenium-rich husked rice, 14-20% of germinated rice. 8-16% of buckwheat, 6-12% of red bean, 5-8% of bran, 5-8% of purple sweet potato powder, 6-12% of instant milk powder, 2-5% of rice germ oil, 1-3% of edible phospholipid, 5-12% of a haw compounded leaching solution and 4-8% of a functional sweetening agent. The haw compounded health nutrient rice flour is relatively high in nutritional value, has an excellent human health function, is wide in applied crowd, is excellent in taste and resolvent performance, has excellent wettability and dispersivity, and is convenient to eat.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a hawthorn compound health-care nutritious rice flour and a processing method thereof. Background technique [0002] Along with the rapid development of our country's national economy, people's living standards continue to improve, more and more people advocate nutritious green food, prompting researchers in the food field to continue to explore, research and develop new products to meet people's growing demand for new functional food needs. [0003] As we all know, rice is one of the most important food crops in my country. The sown area of ​​rice in my country accounts for about 1 / 4 of the total area of ​​food crops, and the output accounts for about 1 / 2 of the country's total grain output, accounting for more than half of the commercial grain. All over the country. The shape and structure of rice grains are mainly composed of rice husk and brown rice. Among them, under certain...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/212A23L1/30A23L1/172A23L1/214A23L7/10A23L7/152A23L19/00A23L19/10
Inventor 汪登松张立国杨杰吴太兵赵家平
Owner ANHUI LUOLUO RICE IND
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