Preparation method of antioxidant reengineered rice

Abstract

The invention discloses a preparation method of antioxidant reengineered rice. Brown rice is taken as a raw material and subjected to superfine crushing to form fine powder, the fine powder is mixed with soy protein isolate, soybean oligopeptide and a blueberry extract in proportion, the mixture is subjected to high-humidity extrusion texturizing forming with a twin-screw extruder, and drying, dust removal and packaging are performed. The reengineered rice with the antioxidant healthcare function has the effects of balancing diet and guaranteeing nutrition intake of eaters, rice polypeptides as well as the added soybean oligopeptide and the blueberry extract can play the antioxidant function, lipid oxidation of the reengineered rice can be prevented, the expiration date of the reengineered rice is prolonged, and the reengineered rice can reduce the level of free radicals in bodies and help the bodies to resist diseases.

Description

technical field

[0001] The invention relates to a preparation method of anti-oxidation engineered reconstituted rice, which belongs to the technical field of food manufacturing. Background technique

[0002] Brown rice is the grain of rice from which the husk has been removed and consists of the bran layer, germ and endosperm. The texture of brown rice is relatively compact, and the taste is relatively rough. Compared with polished white rice, its cooking property, mouthfeel and absorption are poor, and the eating quality is low, which is difficult for people to accept. At the same time, since unsaturated fatty acids are present in the bran of brown rice, brown rice is easily oxidized, which is not conducive to storage and is prone to deterioration. However, the nutritional value of polished white rice is far lower than that of brown rice due to the removal of the bran layer and germ. Therefore, improving the taste, cooking, digestibility and storage stability of brown ric...