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High-gamma-aminobutyric acid high-protein high-calcium nutritional rice roll and manufacturing method thereof

An aminobutyric acid and high-protein technology, which is applied in the direction of food ingredients as a taste improver, food science, etc., can solve the problems that do not conform to the development direction of green food, easy reunion of nano fishbone powder, food chemical pollution, etc., to avoid raw material corruption , good sensory quality, good effect

Inactive Publication Date: 2016-10-26
HUAZHONG AGRI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the method of this document is to dissolve fish bones with hydrochloric acid and deoil with petroleum ether. Such substances are likely to cause chemical pollution to food and do not meet the development direction of green food.
In addition, the method in this document has complicated procedures and high energy consumption, and the prepared nano-fishbone meal is easy to agglomerate, which affects subsequent utilization

Method used

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  • High-gamma-aminobutyric acid high-protein high-calcium nutritional rice roll and manufacturing method thereof
  • High-gamma-aminobutyric acid high-protein high-calcium nutritional rice roll and manufacturing method thereof
  • High-gamma-aminobutyric acid high-protein high-calcium nutritional rice roll and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Example 1 Preparation of high-γ-aminobutyric acid, high-protein, high-calcium nutritional rice rolls

[0042] Grains: 80 parts of rice, 20 parts of rice bran;

[0043] Excipient 1: 0.5 parts of glutamic acid, 0.6 parts of dietary fiber, 0.2 parts of vitamin C; 1.5 parts of calcium lactate.

[0044] Accessories 2: 10 parts of sugar, 0.6 parts of salt, 2 parts of GABA, 5 parts of egg white powder, 8 parts of high-gluten flour, 5 parts of gluten powder, 2 parts of butter, 1 part of vegetable oil, 0.3 parts of monoglyceride, octenyl amber 0.2 part of acid starch ester;

[0045] 5 parts of nano bone calcium;

[0046] Process steps:

[0047] 1) Bacteria reduction of raw materials: use ozone water with a concentration of 3mg / L, 5 times the grain volume, and treat for 5 minutes;

[0048] 2) The supplementary material 1 is added with water to prepare a nutrient solution with a weight ratio of 5%;

[0049] 3) Soaking and germination: add the nutrient solution in the step 2) ...

Embodiment 2

[0060] Example 2 Effect of Bacteria Reduction on the Quality of Nutritional Rice Rolls

[0061] Nutritious rice rolls were prepared according to the formula of the nutrient solution and the preparation process of Example 1, wherein, the bacteria reduction method and results of step 1) are shown in Table 3.

[0062] It can be seen from Table 3 that microbial reproduction in the germination process can be avoided by reducing bacteria, which is beneficial to the generation of GABA content and the retention of nutritional components. The comprehensive sensory quality of the nutritional rice rolls of the present invention after bacteria reduction treatment is excellent.

[0063] Table 3 Effect of bacteria reduction on the quality of nutritional rice rolls

[0064]

[0065] Note: The comprehensive sensory is the comprehensive sensory quality of the rice rolls of the present invention; the control is the rice rolls without bacteria reduction treatment.

Embodiment 3

[0066] Example 3 Effect of formula on the quality of nutritional rice rolls

[0067] Different nutrient solution formulas were set respectively, and other nutritional rice rolls were prepared according to the preparation process of the nutritional rice rolls in Example 1. See Table 5 for the effect of formula (Table 4) on the quality of nutritional rice roll porridge.

[0068] It can be seen from Table 5 that the preparation of nutritious rice rolls by using the nutrient solution infiltration process can increase the content of nutrients in the rice rolls and increase their nutritional value. Among them, the nutritious rice roll prepared by adopting the nutrient solution formula 3 has the highest content of nutrients.

[0069] Table 4 Nutrient solution formula table

[0070] formula

glutamic acid

Dietary fiber

Vitamin C

GABA

calcium lactate

Recipe 1

0.2

0.2

0.2

0.2

0.2

Recipe 2

6

1

0.5

4

4

...

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Abstract

The invention belongs to the field of food processing and relates to a high-gamma-aminobutyric acid high-protein high-calcium nutritional rice roll and a manufacturing method thereof. The rice roll comprises, by weight parts, 100 parts of cereal, 0.2-20 parts of glutamic acid, 0.2-5 parts of dietary fiber, 0.2-2 parts of vitamin C, 1-20 parts of calcium lactate, 1-20 parts of sugar, 0.5-1 part of salt, 0.2-20 parts of GABA, 1-10 parts of egg white powder, 1-30 parts of high gluten flour, 1-8 parts of wheat gluten, 0.5-5 parts of butter, 0.5-2 parts of vegetable oil, 0.2-2 parts of monoglyceride, 0.1-2 parts of starch octenyl succinate and 1-10 parts of nano bone calcium. The method for manufacturing the rice roll comprises the steps of cereal bacterial reduction treatment, infiltration sprouting, mixing and roll manufacturing, wherein bacterial reduction comprises ozone and microwave bacterial reduction. The nutritional rice roll is high in nutrient reinforcement efficiency and nutritional ingredient content, good in sensory quality and favorable for absorption by the human body.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a high-γ-aminobutyric acid, high-protein, high-calcium nutritious rice roll and a preparation method thereof. Background technique [0002] Rice rolls are a new type of rice food made from rice as the main raw material, which is made through pulping, spreading, baking, and roll making. The product form is similar to egg rolls. Egg rolls are made of wheat flour and eggs as the main raw materials, containing cholesterol, protein and other nutrients. Wheat flour contains gluten protein, which is easy to shape. Rice rolls are mainly starchy, so forming them is not as easy as egg rolls. [0003] There are many types of nutrients in brown rice or miscellaneous grains, rich in fat, protein, vitamins and minerals, etc., but brown rice has the disadvantages of rough taste, poor flavor, indigestibility, and short shelf life. At present, it is an effective method to increase the nutrient co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/152A23L7/135A23L33/175A23L33/21A23L33/15A23L33/16A23L33/125A23L33/115A23L33/10
CPCA23V2002/00A23V2200/14
Inventor 赵思明牛猛谢育国张宾佳熊善柏黄汉英谢松柏刘守军刘顺均邓科柳会龙
Owner HUAZHONG AGRI UNIV
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