Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

High resistant starch rice milk and preparation method thereof

A high-resistant starch and starch rice technology, applied in the field of deep processing of grains, can solve the problems of restricting the development of rice and bread, and achieve the effects of improving nutritional value and edible value, wide application value, and simple preparation methods

Inactive Publication Date: 2016-11-09
CHINA AGRI UNIV
View PDF4 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the lack of research on the production of high resistant starch rice milk from rice and its application in bread making limits the development of nutritious and delicious rice bread made from this rice milk

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • High resistant starch rice milk and preparation method thereof
  • High resistant starch rice milk and preparation method thereof
  • High resistant starch rice milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1: Effect of pre-gelatinization treatment on rice gelatinization degree

[0020] Weigh 10g of indica rice, add water according to the weight ratio of 1:2 (indica rice: water), without independent soaking, steam it in a rice cooker for 5, 10, 15, 20, 25, and 40 minutes. The rice was used as a blank control, and the degree of gelatinization of rice was measured with the cooking time.

[0021] The degree of gelatinization is measured: transfer the samples treated with different cooking times to a beaker, add 40 mL of citric acid buffer with a pH of 5.6, water bath at 50°C for 5 minutes, and add 5 mg / mL amylase (3300 U / mL, enzymatic hydrolysis) The conditions are pH 4.5, 40°C, and the substrate is soluble starch) solution 2.0mL, in a water bath at 50°C for 15min, shaking intermittently, and then immediately adding 4mL 1mol / L hydrochloric acid to terminate the reaction. After cooling, transfer to a 100mL volumetric flask, and dilute to the mark with distilled water; afte...

Embodiment 2

[0031] Example 2: The effect of aging treatment process on rice moisture and resistant starch content

[0032] (1) Sample processing

[0033] The untreated rice sample is labeled as sample A; the weight ratio of rice to water is 1:2, and it is cooked and gelatinized for 20 minutes, and stored at 5°C for 24 hours. It is labeled as sample B; the weight ratio of rice to water is 1:2, cooking Gelatinized for 20 minutes, frozen at -18°C for 24 hours, labeled as sample C;

[0034] (2) Determination of moisture

[0035] According to GB5009.3-2010, the moisture content of samples A, B and C is determined by the direct drying method, and the results are as follows figure 2 Shown.

[0036] 1) Instrument preparation: Put the petri dish to be used in an oven at 105°C, dry to constant weight, weigh the mass of the petri dish, and record it as m 0 ;

[0037] 2) Sample preparation: Weigh 4-6g (accurate to 0.0001g) of the above samples in a dried petri dish with an analytical balance, weigh the total ...

Embodiment 3

[0059] Example 3: Effect of different treatments on resistant starch content in rice bread

[0060] Preparation of bread samples: blank control (sample D): bread made with basic formula without adding rice; rice flour bread (sample E): raw rice crushed and passed through a 100-mesh sieve, and the ratio of rice flour: flour = 1:3 Bread made after mixing; rice bread (Sample F): High-resistant starch rice milk is obtained after gelatinization and refrigerated rice beating. The amount of high-resistant starch rice milk is the same as dry rice: flour = 1:3. Bread; rice bread (Sample G): high-resistant starch rice milk is obtained after gelatinized and frozen rice is beaten. The amount of high-resistant starch rice milk is a rice bread made of dry rice: flour=1:3.

[0061] The content of resistant starch in the above samples was determined, and the results were as follows image 3 Shown. From image 3 It can be seen that the content of resistant starch in sample F and sample G is high...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses high resistant starch rice milk and a preparation method thereof, and belongs to the technical field of grain deep processing. The high resistant starch rice milk is prepared from, by weight, 10 parts of rice and 15-50 parts of water. The content of resistant starch in the starch rice milk is (1.79-2.5) g / 100 g, water is added into the rice, the rice is subjected to pregelatinization in a cooking mode without independent soaking, and a sample obtained after pregelatinization treatment is obtained; the sample obtained after pregelatinization is subjected to aging on the condition of refrigeration or freezing, and the rice milk of the high resistant starch is obtained. The resistant starch content in the high resistant starch rice milk is high, the preparation method is simple and easy to implement and capable of being applied to preparation of food such as bread, and has the wide application value.

Description

Technical field [0001] The invention belongs to the technical field of grain deep processing, and specifically relates to a high-resistant starch rice milk and a preparation method thereof. Background technique [0002] Resistant starch, referred to as RS, refers to starch and its degradation products that are not absorbed in the small intestine of healthy people. In recent years, with the improvement of people's living standards, everyone is paying more and more attention to functional foods. Therefore, the research on resistant starch has also been extensively developed and continuously improved. Preliminary studies have shown that resistant starch cannot be digested in the human small intestine and provide glucose, but directly enters the large intestine; in the large intestine, resistant starch can be partially fermented by the intestinal microflora to produce a variety of short-chain fatty acids such as butylene Acid, etc., stimulate the growth of beneficial bacteria and in...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L5/10A23L33/00
CPCA23V2002/00A23V2200/30A23V2300/20A23V2300/24
Inventor 梁建芬张拴红王璇
Owner CHINA AGRI UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com