Rose essence oil-modified starch compounded composite rice flour and a preparing method thereof

A technology for rose essential oil and starch, applied in the field of food processing, can solve the problems of long rehydration time, poor rehydration taste, single variety and the like of dry rice flour, achieve good water and oil absorption capacity, good reconstitution and taste, improve utilization rate effect

Inactive Publication Date: 2016-11-09
安徽省陶寓米业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing rice noodles on the market can be divided into dry rice noodles and fresh-keeping rice noodles. The rehydration time of dry rice noodles is longer and the rehydration taste is poor; while the fresh-keeping rice noodles are easy to use and have a good taste, making them have a larger market prospect.
However, the rice flour in the prior art has a single variety and a single nutrition, which cannot meet the needs of the prior art.

Method used

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  • Rose essence oil-modified starch compounded composite rice flour and a preparing method thereof

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preparation example Construction

[0022] refer to figure 1 , the preparation method of the compound rice flour of a kind of rose essential oil compound modified starch that the present invention proposes, comprises the steps:

[0023] S1. Mix the modified starch and rose essential oil evenly according to the proportion, put it into the reaction kettle, heat up to 40-60°C, keep it warm for 15-25h, and keep stirring during the heat preservation process to obtain material a;

[0024] S2. Mix material a evenly with glutinous rice flour, brown rice flour, buckwheat flour, black sesame powder, pumpkin powder, lotus root starch, arrowroot starch, maltodextrin and xylitol, add water and grind it into a slurry, and then carry out rubber grinding to obtain rubber abrasive;

[0025] S3. The rubber abrasive obtained in S2 is transported to the storage tank of the steam roller dryer for saccharification and pregelatinization, and then dried on the surface of the roller of the steam roller dryer. The thickness of the coatin...

Embodiment 1

[0027] The compound rice flour of a kind of rose essential oil compound modified starch that the present invention proposes, its raw material comprises by weight: 100 parts of modified starch, 5 parts of rose essential oil, 10 parts of glutinous rice flour, 6 parts of brown rice flour, 6 parts of buckwheat flour, 6 parts of black sesame powder, 9 parts of pumpkin powder, 3.5 parts of lotus root starch, 5 parts of arrowroot powder, 4 parts of maltodextrin, and 3 parts of xylitol.

[0028] The modified starch is prepared according to the following process: put 10 parts of rice in a pulverizer by weight and grind it into a 120-mesh powder, then put the powder into a sodium acetate buffer solution, adjust the pH to 5, and preheat at 35°C for 10 minutes , then add 3.5 parts of compound enzyme and stir evenly, incubate at 35.5°C for 16h, then add a sodium hydroxide solution with a mass fraction of 4%, centrifuge, remove the supernatant, take the precipitate, remove the upper residue ...

Embodiment 2

[0035] The compound rice flour of a kind of rose essential oil compound modified starch that the present invention proposes, its raw material comprises by weight: 80 parts of modified starches, 8 parts of rose essential oils, 5 parts of glutinous rice flours, 9 parts of brown rice flours, 4 parts of buckwheat flours, 9 parts of black sesame powder, 4 parts of pumpkin powder, 5 parts of lotus root starch, 3 parts of arrowroot powder, 6 parts of maltodextrin, and 1 part of xylitol.

[0036] The modified starch is prepared according to the following process: Put 5 parts of rice into a pulverizer by weight and grind it into a 200-mesh powder, then put the powder into a sodium acetate buffer solution, adjust the pH to 4, and preheat at 40°C for 8 minutes , then add 5 parts of compound enzyme and stir evenly, keep warm at 33°C for 18h, then add a sodium hydroxide solution with a mass fraction of 2%, centrifuge, remove the supernatant, take the precipitate, remove the upper residue of...

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PUM

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Abstract

Rose essence oil-modified starch compounded composite rice flour is disclosed. Raw materials of the composite rice flour include, by weight, 80-120 parts of modified starch, 2-8 parts of rose essence oil, 5-15 parts of glutinous rice flour, 3-9 parts of brown rice flour, 4-8 parts of buckwheat flour, 3-9 parts of black sesame powder, 4-12 parts of pumpkin powder, 2-5 parts of lotus root starch, 3-7 parts of kudzu vine root powder, 2-6 parts of maltodextrin and 1-5 parts of xylitol. A preparing method of the composite rice flour is also provided. The composite rice flour prepared by the method is fragrant and sweet in taste, rich in nutrition, high in processing fineness degree and convenient to eat, and the rose essence oil is more liable to be absorbed by human bodies.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a compound rice flour made of rose essential oil compounded with modified starch and a preparation method thereof. Background technique [0002] Rice noodles refer to rice as a raw material, and are made of strips and silky rice products through processes such as soaking, cooking, and layering. They are very popular in southern my country. The existing rice noodles on the market can be divided into dry rice noodles and fresh-keeping rice noodles. The rehydration time of dry rice noodles is longer and the rehydration taste is poor; while the fresh-keeping rice noodles are easy to use and have a good taste, making them have a larger market prospect. . However, the rice noodles in the prior art have a single variety and a single nutrition, which cannot meet the needs of the prior art. Contents of the invention [0003] In order to solve the technical problems existing in the backg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L29/30A23L33/115A23L33/00
CPCA23V2002/00A23V2200/30A23V2250/18A23V2250/5118A23V2250/5114A23V2250/6422A23V2300/31A23V2300/10
Inventor 许邦礼
Owner 安徽省陶寓米业有限公司
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