Water-saving nutrient fortified rice

Abstract

The invention belongs to the technical field of fortified rice processing and particularly relates to water-saving nutrient fortified rice. The water-saving nutrient fortified rice is prepared from components including polished rice flour, shelled melon seeds, a wheat bran extract, amino acid polypeptide nutrition powder and an emulsifier. Compared with the prior art, the water-saving nutrient fortified rice has the advantages as follows: raw materials are properly proportioned and recombined to form rice grains with the shape and taste similar to those of common rice, the loss of nutrition of rice grains during storage can be reduced through effective combination of the raw materials, the nutritional value of the fortified rice is kept, conditioning of the shelled melon seeds and the wheat bran extract before addition contributes to moisture absorption of the fortified rice during cooking, the water amount can be decreased by about 25% during cooking, and the cooking time is shortened by 2-6 min.

Description

Technical field [0001] The invention belongs to the technical field of fortified rice processing, and specifically relates to a water-saving nutrient fortified rice. Background technique [0002] With the improvement of people's living standards, the precision of rice is getting higher and higher, the retention rate of trace elements in rice, and various nutrients except starch have also been greatly reduced. In recent years, people have proposed from the perspective of dietary science and nutritional balance. Reasonable trace elements, vitamins, and essential amino acids are added to the refined rice to comprehensively improve the edible nutritional value of rice. There are many studies on micronutrient-enhanced rice in foreign countries. Mature production methods, and later developed more mature production methods such as artificial fortified rice process, acid pre-steaming process, direct immersion process and smearing process. Domestic research on micronutrient-fortified rice...

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's living standards, the precision of rice is getting higher and higher, and the retention rate of trace elements in rice and various nutrients except starch are also greatly reduced. In recent years, people have proposed from the perspective of dietary science and balanced nutrition. Reasonable trace elements, vitamins, and essential amino acids are added to rice after finishing rice to comprehensively improve the edible nutritional value of rice. There are many studies on micronutrient-enhanced rice abroad. Mature production methods, and later developed more mature production methods such as artificially enhanced rice technology, acid pre-steaming method, direct soaking method and smearing method. Domestic research on micronutrient fortified rice relies on rice machine grinding rollers The high-speed rotation and propulsion effect combine nutrients with the surface of rice grains, and use the internal heat of the equipment to force various nutrients into the interior and surface of rice grains in a short period of time. Later, the strong method of using nutrient solution in the container to soak under high pressure is adopted; in recent years. Later, the micronutrient-enhanced rice production method of rice puffing microporous-solidification-absorbing nutrient-laminated film appeared. These processes have continuously enriched and developed the processing means of micronutrient-enhanced rice, but generally have the disadvantages of high energy consumption and high energy consumption. Due to the disadvantages of complex process, large investment, high processing cost, poor product appearance, flavor, and taste, it is necessary to conduct further research on how to process and strengthen rice