Nutritional healthcare shiitake unpolished rice and preparation method thereof

Abstract

The invention discloses nutritional healthcare shiitake unpolished rice which is prepared from, by weight, husked unpolished rice, micrometer granular green bean powder, micrometer granular red bean powder, micrometer granular black bean powder, wheat gluten, fish skin collagen, modified dietary fiber, egg white powder, shiitake mycelium culture liquid, tremella polysaccharide, malic acid, olive oil, isomalto-oligosaccharide, edible alkali, gelatin, konjac glucomannan, cellulose, pectinase, fungus amylase, glucoamylase and a proper amount of water. Main materials like the husked unpolished rice and micrometer granular bean plant powder and nutritional substances like shiitake mycelium culture liquid and tremella polysaccharide are adopted to jointly prepare the shiitake unpolished rice, so that the shiitake unpolished rice is rich in nutrition, high in stability, good in flavor and rich in nutritional and effective ingredients like various amino acids, shiitake polysaccharide, tremella polysaccharide and gamma aminobutyric acid and has healthcare efficacy.

Description

technical field [0001] The invention relates to the technical field of functional brown rice, in particular to nutritious and healthy mushroom brown rice and a preparation method thereof. Background technique [0002] Nutritional staple food rice, also known as compound rice and recombined rice, is an artificial rice made of rice as the base material, with auxiliary materials, extruded and matured in granulation and other processing techniques, aiming to improve people's understanding of the single nutritional structure of daily staple food. However, although compound rice has appeared for many years, it has not been popularized due to some industry problems, including (1) forming problems, as follows: produced under the gelatinization degree and Composite rice that is exactly the same as ordinary rice; (2) The problem of taste, due to the wide range of raw materials, especially the taste of high-nutrition raw materials such as brown rice and coarse miscellaneous grains. Di...

AI Technical Summary

Problems solved by technology

[0002] Nutritional staple food rice, also known as compound rice and recombined rice, is an artificial rice made of rice as the base material, with auxiliary materials, extruded and matured in granulation and other processing techniques, aiming to improve people's understanding of the single nutritional structure of daily staple food. However, although compound rice has appeared for many years, it has not been popularized due to some industry problems, including (1) forming problems, as follows: produced under the gelatinization degree and Composite rice that is exactly the same as ordinary rice; (2) The problem of taste, due to the wide range of raw materials, especially the taste of high-nutrition raw materials such as brown rice and coarse miscellaneous grains. Differences; (3) Nutrition collocation and loss issues: Through nutrition collocation, consumers are provided with a balanced and nutritious diet, and at the same time, the problem of nutrient loss in the process of processing is solved; (4) The problem of limited gelatinization and gelatinization retrograde control; (5) ) Cost problem: At present, some nutritional supplements in the staple food rice, such as potato flour, are secondary processing, resulting in the cost of the nutritional supplement staple food rice being higher than that of commercially available rice. It is necessary to explore primary processing equipment and technology to reduce costs

Studies have shown that under slightly higher than room temperature oxygen conditions, as the germination time of brown rice prolongs, the starch structure, rheology and gelatinization degree in germinated brown rice will be improved to varying degrees, and the freeze-thaw stability will be improved. After brown rice germinated, the total starch and amylose content decreased, and the number of amylopectin increased. However, the lipids in the brown rice germ and aleurone layer were easily oxidized at room temperature and in an oxygenated environment, resulting in a decrease in germination rate; although Low temperature and low oxygen conditions are conducive to the accumulation of γ-aminobutyric acid (GABA) nutrients in germinated brown rice, and the content of γ-aminobutyric acid (GABA) in germinated brown rice is correlated with bud length, respiration intensity, free amino acids and glutamic acid dehydrogenation Enzyme activities were extremely significantly positively correlated, but as the research showed, under hypoxic stress, they were extremely significantly negatively correlated with starch, starch quality and glutamic acid content, and some studies also showed that the texture characteristics of recombinant nutritionally fortified rice increased with the The ratio of amylopectin / amylose in the brown rice used first increased and then decreased. When the ratio of amylopectin / amylose was 87 / 13, the texture characteristics of the recombinant nutritionally fortified rice were optimal, and the hardness, chewing It has the best properties, elasticity and cohesiveness, and the highest sensory score. It is of great significance to develop a brown rice staple rice that takes into account both nutrition and taste.