Sugar-free and high calcium nutritional rice flour and preparation method thereof

A technology for nutritious rice flour and calcium nutrition is applied in the field of sugar-free and high-calcium nutritious rice flour and its preparation, which can solve the problems of inability to meet the needs of healthy meals, defects in nutritional value, and high sugar content, and achieves a cool and pleasant taste, refreshing and transparent texture, The effect of high nutritional value

Inactive Publication Date: 2016-01-13
ANHUI LUOLUO RICE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Generally, the raw materials for making rice noodles are mainly rice, flour, sugar, etc. From the perspective of nutrient allocation, traditional rice noodles can provide people with nutrients such as energy, protein, amino acids, and inorganic elements, but the sugar content is high and lacks. Other nutritional elements such as dietary fiber and calcium have certain deficiencies in nutritional value, and cannot meet the healthy dietary needs of special populations such as diabetes, arteriosclerosis, heart disease, the elderly, and obesity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: A kind of sugar-free high-calcium nutritious rice flour, its raw material comprises by weight: 100 parts of brown rice, 20 parts of germ rice, 23 parts of tartary buckwheat, 12 parts of corn, 13 parts of soybean protein, 5 parts of bran, coix seed 3 parts, 3 parts of pumpkin powder, 7 parts of lotus root powder, 10 parts of calcium nutrition powder, 8 parts of sesame, 2 parts of seaweed, 5 parts of kelp, 6 parts of fructooligosaccharide, 5 parts of soybean oil, 3 parts of isomalt; Among them, calcium The nutrient powder is prepared by mixing 40 parts of tapioca starch, 35 parts of biological calcium carbonate, 8 parts of slow-release maltodextrin, 1 part of magnesium stearate, 1.2 parts of vitamin C and 0.8 parts of vitamin D in parts by weight;

[0024] The soybean protein is isolated soybean protein with a protein content of more than 90% by weight; the slow-release maltodextrin is maltodextrin processed from tapioca starch.

Embodiment 2

[0025] Embodiment 2: A kind of sugar-free high-calcium nutritious rice flour, its raw material comprises by weight: 100 parts of brown rice, 25 parts of germ rice, 18 parts of tartary buckwheat, 17 parts of corn, 8 parts of soybean protein, 10 parts of bran, coix seed 1 part, 7 parts of pumpkin powder, 3 parts of lotus root powder, 15 parts of calcium nutrition powder, 4 parts of sesame, 5 parts of seaweed, 2 parts of kelp, 10 parts of wheat fiber, 2 parts of corn oil, 7 parts of mannitol; among them, calcium nutrition The powder is prepared by mixing 45 parts of tapioca starch, 25 parts of biological calcium carbonate, 12 parts of slow-release maltodextrin, 0.5 part of magnesium stearate, 1.8 parts of vitamin C and 0.2 parts of vitamin D in parts by weight;

[0026] The soybean protein is isolated soybean protein with a protein content of more than 90% by weight; the slow-release maltodextrin is maltodextrin processed from tapioca starch.

Embodiment 3

[0027] Embodiment 3: A kind of sugar-free high-calcium nutritional rice flour, its raw materials include by weight: 100 parts of brown rice, 22 parts of germ rice, 20 parts of tartary buckwheat, 14 parts of corn, 10 parts of soybean protein, 7 parts of bran, coix seed 2 parts, 5 parts of pumpkin powder, 5 parts of lotus root starch, 12 parts of calcium nutrition powder, 6 parts of sesame, 3 parts of seaweed, 3 parts of kelp, 8 parts of dietary fiber, 3 parts of vegetable oil, 5 parts of sugar alcohol; among them, calcium nutrition powder By weight, it is prepared by mixing 42 parts of tapioca starch, 30 parts of biological calcium carbonate, 10 parts of slow-release maltodextrin, 0.7 part of magnesium stearate, 1.5 part of vitamin C and 0.5 part of vitamin D;

[0028] The soybean protein is a soybean protein isolate with a protein content of more than 90% by weight; the dietary fiber is a mixed compound dietary fiber of polydextrose and inulin; the vegetable oil is a mixed compou...

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PUM

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Abstract

The present invention discloses a sugar-free and high calcium nutritional rice flour and a preparation method thereof. Raw materials of the sugar-free and high calcium nutritional rice include brown rice, germinated rice, tartarian buckwheat, corn, soy protein, wheat bran, coix seed, pumpkin powder, lotus root powder, calcium nutrition powder, sesame seeds, porphyra, kelp, dietary fiber, vegetable oil and sugar alcohols, wherein the calcium nutrition powder is prepared by uniformly mixing the following materials in parts by weight: cassava starch, biological calcium carbonate, sustained release maltodextrin, magnesium stearate, vitamin C and vitamin D. The sugar-free and high calcium nutritional rice flour is rich in nutrition and balance in energy; the sugar-free and high calcium nutritional rice flour not only has effects of delaying carbohydrate absorption, inhibiting blood sugar rise and treating diabetes, but also has rich calcium nutrition and is conducive to the absorption of calcium; meanwhile, the preparation method of the rice flour is simple and the production cycle is short.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a sugar-free high-calcium nutritious rice flour and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, the high-sugar and high-fat ingredients in the traditional diet are no longer in line with the healthy dietary structure of the modern population, and functional foods with sugar-free, low-fat, and health benefits have gradually become the mainstream of the market. At present, calcium deficiency is also common in the diet of Chinese people. The daily intake of calcium in the average diet is 390 mg per person, which is only half of the recommended intake. Insufficient calcium intake leads to insufficient accumulation of bone mass during adolescence, which increases the risk of osteoporosis in middle-aged and elderly people. Therefore, the calcium malnutrition of the Chinese population cannot be ignored, and measures should...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/00A23L29/30A23L33/10A23L33/15A23L33/155A23L33/16A23L33/185A23L33/21
CPCA23V2002/00A23V2200/30A23V2200/326A23V2200/328A23V2200/332A23V2250/1578A23V2250/5062A23V2250/5114A23V2250/606A23V2250/61A23V2250/6416A23V2250/6412A23V2250/6414A23V2250/6422A23V2250/708A23V2250/71
Inventor 汪登松张立国杨杰吴太兵赵家平
Owner ANHUI LUOLUO RICE IND
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