Unlock instant, AI-driven research and patent intelligence for your innovation.

A brown rice flavor instant nutrition powder and preparation method thereof

A technology of nutritional powder and brown rice flour, which is applied in the functions of food ingredients, food ingredients as taste improvers, and food forming, etc., can solve problems such as unfavorable normal digestion and absorption, poor water absorption and expansion, and restrictions on the use of brown rice. Enhance the body's immunity, improve digestion and absorption, and protect the effect of biologically active ingredients

Active Publication Date: 2020-08-18
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the cortex of brown rice contains a lot of cellulose, its water absorption and expansion are poor, it takes a long time to cook directly, the taste is not good, and it is not conducive to the normal digestion and absorption of the human body, resulting in a certain degree of restriction on the utilization of brown rice.

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
  • A brown rice flavor instant nutrition powder and preparation method thereof
  • A brown rice flavor instant nutrition powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Use fresh brown rice as raw material, add purified water according to the weight ratio of brown rice: purified water of 100:5, put it in a single-screw extruder, and carry out puffing treatment at 160°C for 7 minutes; And pass through a 60 mesh screen to obtain puffed brown rice flour; with purified water, the puffed brown rice flour is modulated into puffed brown rice paste with a concentration of 4% (percentage by weight), and placed in a constant temperature water bath of 55°C, according to 5U / g and 1.5 U / g respectively. The dosage of U / g puffed brown rice flour is added with food-grade medium-temperature α-amylase and cellulase, enzymatically treated for 50 minutes, and then heated to 80°C to inactivate the enzymatic treatment for 2 minutes to obtain brown rice enzymolyzed liquid base material, and add 0.2% β-cyclopaste Essence, 2% hydrolyzed whey protein and 5% sodium caseinate, the added amount is calculated as a percentage of the total soluble solids in the base m...

Embodiment 2

[0038] Use fresh brown rice as raw material, add purified water according to the weight ratio of brown rice: purified water of 100:8, put it in a single-screw puffing machine, and carry out puffing treatment at 190°C for 5 minutes; And pass through a 70 mesh screen to obtain puffed brown rice flour; with purified water, the puffed brown rice flour is modulated into puffed brown rice paste with a concentration of 5% (percentage by weight), placed in a constant temperature water bath at 60°C, and the puffed brown rice flour is adjusted according to 6U / g and 1.2 The dosage of U / g puffed brown rice flour is added with food-grade medium-temperature α-amylase and cellulase, enzymatically treated for 40 minutes, heated to 80°C to inactivate the enzymatic treatment for 2 minutes, and obtained brown rice enzymolyzed liquid base material, added 0.5% β-cyclopaste Essence, 4% hydrolyzed whey protein and 4% sodium caseinate, the added amount is calculated as a percentage of the total solubl...

Embodiment 3

[0040] Use fresh brown rice as raw material, add purified water according to the weight ratio of brown rice: purified water of 100:10, put it in a single-screw extruder, and carry out puffing treatment at 200°C for 4 minutes; And pass through 80 mesh sieves to obtain puffed brown rice powder; the puffed brown rice powder is modulated into the puffed brown rice paste with a concentration of 6% (percentage by weight) with purified water, placed in a constant temperature water bath of 60°C, according to 8U / g and 1.0 The dosage of U / g puffed brown rice flour is added with food-grade medium-temperature α-amylase and cellulase, enzymatically treated for 45 minutes, heated to 80°C to inactivate the enzymatic treatment for 2 minutes, and obtained brown rice enzymolyzed liquid base material, added 0.4% β-cycloglute Essence, 5% hydrolyzed whey protein and 3% sodium caseinate, the added amount is calculated as a percentage of the total soluble solids in the base material of brown rice enz...

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 brown rice flavored instant nutritive powder and a preparation method thereof. Brown rice enzymatic hydrolysate is used as a base material, whey protein hydrolysates and sodium caseinate are added, and the brown rice flavored instant nutritive powder is prepared through spray drying, wherein the addition quantity of the whey protein hydrolysates is 1-5%, the addition quantity of the sodium caseinate is 1-5%, and the brown rice enzymatic hydrolysate as the base material is prepared through the following steps of compounding puffed brown rice powder into puffed brown rice paste of which the weight percentage concentration is 3-8% through purified water, placing the puffed brown paste into thermostatic waterbath of 55-60 DEG C, adding food-grade moderate-temperature alpha-amylase according to the dosage being 5-8U / g of the puffed brown rice powder and cellulase according to the dosage being 0.5-1.5U / g of the puffed brown rice powder, performing enzymolysis treatment for 30-60min, after the enzymolysis treatment is completed, raising the temperature to 80 DEG C, and performing enzyme deactivation treatment for 2min so as to obtain the brown rice enzymatic hydrolysate as the base material. The brown rice flavored instant nutritive powder disclosed by the invention has the characteristics of reserving more polyphenols active substances of the brown rice, containing an appropriate amount of fiber oligosaccharide, being rich in protein content, capable of being directly brewed for drinking, and capable of being used as ingredients for bakery foods such as bread and cakes, beverages or other foods.

Description

technical field [0001] The invention relates to a nutritious food, in particular to a brown rice flavor instant nutrition powder; the invention also relates to a preparation method of the brown rice flavor instant nutrition powder. Background technique [0002] The remaining rice grains containing rice bran layer (including cortex and aleurone layer), germ and endosperm are called brown rice after the outermost husk is removed from rice. The cortex of brown rice is rough and affects the taste of rice. Therefore, what people eat for a long time is the white rice in which the cortex and most of the aleurone layer are removed from the brown rice after whitening. The rice bran layer is not only rich in cellulose, protein, fat, minerals, but also contains linoleic acid, vitamin E, oryzanol, sitosterol, phospholipids, inositol, glutathione, phenolic compounds, peroxidase, etc. Active ingredients that can participate in the physiological effects of the human body have the function...

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 Patents(China)
IPC IPC(8): A23L7/104A23L7/183A23L7/191A23L29/30A23L33/19A23P10/47
CPCA23L7/107A23L7/183A23L7/191A23L29/35A23L33/19A23P10/47A23V2002/00A23V2200/14A23V2200/30A23V2250/5112A23V2250/54252A23V2300/10A23V2300/50
Inventor 张雁魏振承张名位刘磊马永轩张瑞芬邓媛元唐小俊丘银清
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI