Nutritious rice porridge and preparation method thereof

A technology of rice porridge and nutrition, which is applied in the field of nutritional rice porridge and its preparation, can solve the problems of not being able to satisfy consumers' convenience, large loss of nutrition and nutrient components, and low rehydration rate of rice porridge, so as to improve the body's immunity and retain High rate, good rehydration effect

Inactive Publication Date: 2018-07-20
WUXI BOTON TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this kind of convenient rice porridge is generally made by puffing rice, crushing and extruding rice grains, which has a poor taste and no longer has the soft and glutinous taste of traditional rice porridge; at the same time, some use high-temperature drying and drying technology, the rehydration rate of rice porridge is low, and the product is nutritious. The loss of ingredients is relatively large, and the color is dull without graininess; some products have long rehydration time and hard core problems, which cannot meet consumers' needs for convenience and nutrition

Method used

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  • Nutritious rice porridge and preparation method thereof
  • Nutritious rice porridge and preparation method thereof
  • Nutritious rice porridge and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The preparation method of embodiment 1 nutritious rice porridge

[0024] A nutritious instant rice porridge, which is composed of the following raw materials in parts by weight: 545g of rice, 20g of maltodextrin, 180g of vegetable oil, 140g of protein, 10g of phospholipid, 20g of inulin, 20g of fructooligosaccharide, 2.5g of choline chloride, Taurine 0.38g, L-Carnitine 0.38g, Sodium Chloride 5.6g, Sodium Dihydrogen Phosphate-Monohydrate 16.5g, Potassium Dihydrogen Phosphate 8.7g, Dipotassium Hydrogen Phosphate 8.6g, Magnesium Chloride-Hexahydrate 7g, Calcium Carbonate 12g, 1 part of compound inorganic salt, 1 part of multivitamin.

[0025] The preparation method of above-mentioned composite 1 part inorganic salt is as follows:

[0026] Iron pyrophosphate 0.335g, zinc sulfate 0.167g, manganese sulfate 0.03g, copper sulfate 0.02g, chromium chloride 0.0011g, potassium iodide 0.00157g, sodium selenate 0.00132g, sodium molybdate 0.0012g, weigh and mix well.

[0027] The pr...

Embodiment 2

[0040] The preparation method of embodiment 2 nutritious rice porridge

[0041] A nutritious instant rice porridge, which is composed of the following raw materials in parts by weight: 545g of rice, 20g of maltodextrin, 180g of vegetable oil, 140g of protein, 10g of phospholipid, 20g of inulin, 20g of fructooligosaccharide, 2.5g of choline chloride, Taurine 0.38g, L-Carnitine 0.38g, Sodium Chloride 5.6g, Sodium Dihydrogen Phosphate-Monohydrate 16.5g, Potassium Dihydrogen Phosphate 8.7g, Dipotassium Hydrogen Phosphate 8.6g, Magnesium Chloride-Hexahydrate 7g, Calcium Carbonate 12g, 1 part of compound inorganic salt, 1 part of multivitamin.

[0042] The preparation method of above-mentioned composite 1 part inorganic salt is as follows:

[0043] Iron pyrophosphate 0.335g, zinc sulfate 0.167g, manganese sulfate 0.03g, copper sulfate 0.02g, chromium chloride 0.0011g, potassium iodide 0.00157g, sodium selenate 0.00132g, sodium molybdate 0.0012g, weigh and mix well.

[0044] The pr...

Embodiment 3

[0055] The influence of embodiment 3 cooking conditions on the quality of rice porridge

[0056] The nutritional rice porridge processing technology is characterized in that the rice porridge is boiled in two batches, one part is boiled for 30-35 minutes, and the other part is boiled for 50 minutes. If it is boiled in batches, the finished product has good rehydration property, no hard core, smooth and soft taste, and can effectively reduce energy consumption; if it is not boiled in batches, the product has poor rehydration property, some rice grains have hard core, and the quality is poor.

[0057] Table 2 Effect of batch cooking and batch cooking on the quality of rice porridge

[0058]

[0059] Table 3 Effect of cooking time of each batch on the quality of rice porridge

[0060]

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Abstract

The present invention discloses nutritious rice porridge and a preparation method thereof, and belongs to the field of nutritious food. The present invention provides the nutritious and convenient rice porridge and the production technology thereof. The technology optimizes traditional cooking methods, reduces costs, and simultaneously adds essential vitamins, minerals, dietary fibers, proteins, fatty acid, etc.; and a finished product is brewed for eating by boiling water, rapid in rehydration, soft and glutinous in mouthfeel, convenient and fast, and rich and comprehensive in nutrients.

Description

technical field [0001] The invention relates to a nutritious rice porridge and a preparation method thereof, belonging to the field of nutritious food. Background technique [0002] Rice porridge is a traditional food in our country. Generally speaking, it is obtained by boiling rice with a certain proportion of water. Because the traditional cooking of rice porridge takes a long time and consumes a lot of energy, it can no longer meet the needs of modern fast-paced life in time. [0003] Existing fast-food type rice porridge in the market does not need to be boiled normally, and generally uses boiled water to dissolve and eat immediately, and it is convenient to eat. However, this kind of convenient rice porridge is generally made by puffing rice, crushing and extruding rice grains, which has a poor taste and no longer has the soft and glutinous taste of traditional rice porridge; at the same time, some use high-temperature drying and drying technology, the rehydration rat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L33/00
CPCA23V2002/00A23L7/10A23L33/00A23V2200/30A23V2200/32A23V2200/324A23V2250/5062
Inventor 包志方黄文成陈希王立孟阳钱海峰李言孙娟
Owner WUXI BOTON TECH CO LTD
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