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Reproduced nutritional rice and preparation method thereof

A technology for nutritious rice and corn, applied in the functions of food ingredients, food science, application, etc., can solve the problems of unsuitable taste, lack of protein nutrition, lack of rice, etc., to achieve convenient eating, rich in nutrients, and suitable for a wide range of people. Effect

Inactive Publication Date: 2017-07-21
长春吉谷仁农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although edible rice has high nutritional value, it lacks nutrients such as vitamin A and vitamin E, and also lacks protein nutrition, and it cannot meet the needs of various groups of people in terms of taste.

Method used

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  • Reproduced nutritional rice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1 The preparation of rebuilding nutritional rice

[0022] (1) After removing dust and impurities from corn, buckwheat, pumpkin and red beans, they are ultrafinely pulverized into powder;

[0023] (2) Weigh each component (unit: Kg) according to the following parts by weight: corn 50, buckwheat 20, pumpkin 17, red bean 13;

[0024] (3) Mix the components uniformly to obtain a mixture 1; (4) add water to the mixture 1 and stir to obtain a mixture 2, wherein the ratio of the mixture 1 to water is 100:21, and the mixing and stirring time is controlled to 15 minutes; (5) After the mixture 2 is extruded and pre-gelatinized in the screw granulator, it is extruded and diced; the temperature of the screw granulator from the granulation to the granulation body is: the temperature in zone 1 is: 95 -100°C, temperature in Zone 2 195-200°C, temperature in Zone 3 95-100°C; (6) After natural cooling, the rice grains cut from the discharge end of the screw granulator enter t...

Embodiment 2

[0025] Embodiment 2 The preparation of rebuilding nutritional rice

[0026] (1) After removing dust and impurities from corn, buckwheat, pumpkin and red beans, they are ultrafinely pulverized into powder;

[0027] (2) Take each component (unit: Kg) according to the following parts by weight: corn 42, buckwheat 17, pumpkin 15, red bean 8;

[0028] (3) Mix the components uniformly to obtain a mixture 1; (4) add water to the mixture 1 and stir to obtain a mixture 2, wherein the ratio of the mixture 1 to water is 100:22, and the mixing and stirring time is controlled to 8 minutes; (5) After the mixture 2 is extruded and pre-gelatinized in the screw granulator, it is extruded and diced; the temperature of the screw granulator from the granulation to the granulation body is: the temperature in zone 1 is: 95 -100°C, temperature in Zone 2 195-200°C, temperature in Zone 3 95-100°C; (6) After natural cooling, the rice grains cut from the discharge end of the screw granulator enter the ...

Embodiment 3

[0029] Embodiment 3 The preparation of rebuilding nutritional rice

[0030] (1) After removing dust and impurities from corn, buckwheat, pumpkin and red beans, they are ultrafinely pulverized into powder;

[0031] (2) Take each component (unit: Kg) according to the following parts by weight: corn 60, buckwheat 40, pumpkin 50, red bean 15;

[0032] (3) Mix the components uniformly to obtain a mixture 1; (4) add water to the mixture 1 and stir to obtain a mixture 2, wherein the ratio of the mixture 1 to water is 100:20, and the mixing and stirring time is controlled to 40 minutes; (5) After the mixture 2 is extruded and pre-gelatinized in the screw granulator, it is extruded and diced; the temperature of the screw granulator from the granulation to the granulation body is: the temperature in zone 1 is: 95 -100°C, temperature in Zone 2 195-200°C, temperature in Zone 3 95-100°C; (6) After natural cooling, the rice grains cut from the discharge end of the screw granulator enter th...

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Abstract

The invention discloses reproduced nutritional rice and a preparation method thereof. The reproduced nutritional rice comprises the following components: corn, buckwheat, pumpkin and red bean. The invention further discloses a preparation method of the reproduced nutritional rice. The preparation method comprises the following steps: (1) micronizing the components into powder, and uniformly mixing; (2) adding water, and mixing by stirring; (3) squeezing and pre-gelatinizing in a screw granulator, and then extruding out and pelletizing; (4) cooling, drying and sieving rice grains. The reproduced nutritional rice integrates nutrients contained in the corn, the buckwheat, the pumpkin and the red bean and maximizes the effect of each nutrient; the reproduced nutritional rice contains rich dietary fiber, and through matching of the dietary fiber and three trace elements, namely potassium, calcium and iron, the reproduced nutritional rice has the effects of moistening the intestines, relaxing the bowels and regulating the blood sugar and the blood pressure and can prevent cardiovascular and cerebrovascular diseases; through matching of pectin and vitamin B, the reproduced nutritional rice can bond and eliminate bacterial toxins and other harmful substances in a body so as to achieve a detoxifying effect; the reproduced nutritional rice contains rich calcium cellulose and other elements, so that the contents of the elements which are necessary in the body during pregnancy can be increased, and the immunity can be enhanced.

Description

technical field [0001] The invention relates to nutritious rice, in particular to a reconstituted nutritious rice and a preparation method thereof, belonging to the field of reconstituted nutritious rice. Background technique [0002] Rice is the staple food in most countries in East Asia, which contains about 75% carbohydrates, 7%-8% protein, 1.3%-1.8% fat, and rich in B vitamins. The carbohydrates in rice are mainly starch, and the protein contained is mainly rice glutenin, followed by rice gelatin and globulin. High, digestibility 66.8%-83.1%, is also a kind of higher in cereal protein. Although edible rice has higher nutritional value, it lacks nutrients such as vitamin A and vitamin E in rice, and also lacks protein nutrition in addition, and cannot adapt to the needs of various groups of people in terms of taste. [0003] If a kind of reconstituted nutritional rice with more perfect taste and nutritional content can be provided, it will be able to meet the needs of v...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/143A23L19/00A23L11/00A23L33/00
CPCA23V2002/00A23V2200/326A23V2200/328A23V2200/324A23V2200/306A23V2200/30
Inventor 杨辉
Owner 长春吉谷仁农业科技有限公司
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