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Fortified corn and preparation method thereof

A corn and nutritional enhancement technology, applied in the functions of food ingredients, food science, protein-containing food ingredients, etc., can solve the problems of production and application limitations, high cost, long time, etc., to prevent special diseases, improve nutritional value, and prepare Simple process effect

Inactive Publication Date: 2018-05-15
任青松
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the cultivation of new functional rice takes a relatively high cost and takes a long time, it is limited in production and application. Therefore, how to produce and process high-quality functional rice food has become a research problem and the main direction of attack in this field.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of fortified corn. The nutrition-enhanced corn is obtained by blending corn, water and nutrition-enhancing substances, extruding and reconstituting the tissue. The nutrition-enhancing substances include trace metal elements, vitamins, dietary fiber, polypeptides and phospholipids. ;

[0017] The trace metal elements include 40 parts of elemental calcium, 15 parts of elemental magnesium, 20 parts of elemental selenium, 12 parts of elemental zinc, and 8 parts of elemental iron;

[0018] The vitamins include 8 parts of nicotinamide, 12 parts of vitamin B1, 12 parts of vitamin B2, and 15 parts of vitamin C;

[0019] The dietary fiber is 12 parts of soybean dietary fiber;

[0020] The polypeptide is 10 parts of casein phosphopeptide;

[0021] The phospholipid is 8 parts of lecithin.

[0022] Further, the corn is selected early rice or a by-product broken rice produced during rice processing.

[0023] Further, the corn is dried and crushed first, then a mixture of ...

Embodiment 2

[0027] A kind of fortified corn. The nutrition-enhanced corn is obtained by blending corn, water and nutrition-enhancing substances, extruding and reconstituting the tissue. The nutrition-enhancing substances include trace metal elements, vitamins, dietary fiber, polypeptides and phospholipids. ;

[0028] The trace metal elements include 30 parts of elemental calcium, 12 parts of elemental magnesium, 15 parts of elemental selenium, 8 parts of elemental zinc, and 6 parts of elemental iron;

[0029] The vitamins include 5 parts of nicotinamide, 8 parts of vitamin B1, 9 parts of vitamin B2, and 10 parts of vitamin C;

[0030] The dietary fiber is 8 parts of soybean dietary fiber;

[0031] The polypeptide is 6 parts of casein phosphopeptide;

[0032] The phospholipid is 5 parts of lecithin.

[0033] Further, the corn is selected early rice or a by-product broken rice produced during rice processing.

[0034] Further, the corn is dried and crushed first, then a mixture of trace...

Embodiment 3

[0038] A kind of fortified corn. The nutrition-enhanced corn is obtained by blending corn, water and nutrition-enhancing substances, extruding and reconstituting the tissue. The nutrition-enhancing substances include trace metal elements, vitamins, dietary fiber, polypeptides and phospholipids. ;

[0039] The trace metal elements include 50 parts of elemental calcium, 20 parts of elemental magnesium, 30 parts of elemental selenium, 15 parts of elemental zinc, and 12 parts of elemental iron;

[0040] The vitamins include 10 parts of nicotinamide, 15 parts of vitamin B1, 18 parts of vitamin B2, and 20 parts of vitamin C;

[0041] The dietary fiber is 15 parts of soybean dietary fiber;

[0042] The polypeptide is 12 parts of casein phosphopeptide;

[0043] The phospholipid is 12 parts of lecithin.

[0044] Further, the corn is selected early rice or a by-product broken rice produced during rice processing.

[0045] Further, the corn is dried and crushed first, then a mixture ...

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PUM

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Abstract

The invention provides fortified corn and a preparation method thereof. The nutritionally fortified corn is prepared from corn, water and nutritional fortification substances by blending, mixing, extruding, and tissue reorganization; and the nutritional fortification substances comprise trace metal elements, vitamins, dietary fibers, polypeptide and phospholipid. Nutritional components added to the formula of the corn provide various nutrients required by a human body, effectively improve the nutritional value of the corn, balance the internal environment of the human body, regulate various physiological functions of the human body, enhance the physiological defense mechanism and prevent special diseases, thereby greatly improving the added value of existing corn products and meeting the requirements of people on diversified products. Meanwhile, the preparation method of the fortified corn has a simple preparation process and is suitable for universal popularization.

Description

technical field [0001] The invention belongs to the technical field of corn processing, and in particular relates to fortified corn and a preparation method thereof. Background technique [0002] At present, the yield rate of rice in our country is about 52%, the remaining husks are 22%, rice bran is 12%, knotted rice and broken rice are 12%, and impurities are 2%. However, domestic utilization of the above-mentioned by-products is still limited to the primary processing of feed, rice bran oil, etc., without sufficient excavation. Therefore, it is necessary to expand the comprehensive utilization of rice resources, further promote the consumption of rice, increase the added value of rice and its by-products, increase the economic benefits of rice processing enterprises, and increase the income of farmers. [0003] In addition, domestic and foreign consumers' demand for corn can be summarized into three aspects: "safety, safety, and deliciousness", "convenience and simplicit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L33/16A23L33/15A23L33/21A23L33/18A23L33/115
CPCA23L7/10A23L33/115A23L33/15A23L33/16A23L33/18A23L33/21A23V2002/00A23V2200/30A23V2250/5116A23V2250/55A23V2250/7042A23V2250/7044A23V2250/708A23V2250/7046
Inventor 任青松
Owner 任青松
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