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Purple sweet potato health-care rice flour

A technology of purple potato and rice flour, applied in the functions of food ingredients, food ingredients containing oligosaccharides, food science, etc., to achieve the effects of enhancing memory, lowering blood pressure, and enriching nutritional value

Inactive Publication Date: 2018-11-16
道真自治县希奇特色食品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few foods that develop and utilize purple sweet potatoes in the market, so in order to fully develop and utilize the nutritional substances of purple sweet potatoes and their unique health care effects, the invention provides a kind of purple sweet potato health-care rice noodles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0027] Its preparation method comprises the following steps:

[0028] 1) Washing, slicing, steaming and drying the purple sweet potato and potato;

[0029] 2) Peanuts, black sesame, selenium-enriched giant embryo glutinous brown rice, and sunflower seeds are respectively puffed;

[0030] 3) Crushing and grinding the raw materials processed in step 1) and step 2), giant rice germ and wheat germ, and passing through a 90-mesh sieve;

[0031] 4) Mix and prepare the crushed and ground raw material components with skimmed milk powder and isomalto-oligosaccharide to prepare purple sweet potato health-care rice noodles;

[0032] 5) Pack the purple sweet potato health-care rice noodles in a polyethylene vacuum bag, heat-press and seal twice, and the finished product is obtained.

Embodiment 1

[0034] A kind of purple sweet potato health-care rice flour, its raw material composition and the weight percent of each component are: purple sweet potato 25%, potato 10%, black sesame 8%, peanut 8%, sunflower seed 8%, giant embryo rice germ 10%, wheat Germ 8%, selenium-enriched giant embryo waxy brown rice 10%, skimmed milk powder 10%, isomaltooligosaccharide 3%.

[0035] The giant embryo rice germ is obtained by soaking the giant embryo rice brown rice in clear water for 12 hours, accelerating germination at 29° C. for 24 hours, degerming and microwave drying.

[0036] Its preparation method comprises the following steps:

[0037] 1) Washing, slicing, steaming and drying the purple sweet potato and potato;

[0038] 2) Peanuts, black sesame, selenium-enriched giant embryo glutinous brown rice, and sunflower seeds are respectively puffed;

[0039] 3) Crushing and grinding the raw materials processed in step 1) and step 2), giant rice germ and wheat germ, and passing through...

Embodiment 2

[0043] A kind of purple sweet potato health-care rice flour, its raw material composition and the weight percent of each component are: purple sweet potato 25%, potato 10%, black sesame 10%, peanut 10%, sunflower seed 7%, giant embryo rice germ 8%, wheat 5% germ, 10% selenium-enriched giant embryo waxy brown rice, 10% skimmed milk powder, 5% isomaltooligosaccharide.

[0044] The giant embryo rice germ is obtained by soaking the giant embryo rice brown rice in clear water for 12 hours, accelerating germination at 29° C. for 24 hours, degerming and microwave drying.

[0045] Its preparation method comprises the following steps:

[0046] 1) Washing, slicing, steaming and drying the purple sweet potato and potato;

[0047] 2) Peanuts, black sesame, selenium-enriched giant embryo glutinous brown rice, and sunflower seeds are respectively puffed;

[0048] 3) Crushing and grinding the raw materials processed in step 1) and step 2), giant rice germ and wheat germ, and passing throug...

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PUM

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Abstract

The invention discloses purple sweet potato health-care rice flour. The purple sweet potato health-care rice flour comprises the following raw material components in percentage by weight: 20-25% of purple sweet potatoes, 10-15% of potatoes, 5-10% of black sesame seeds, 8-12% of peanuts, 7-15% of sunflower seeds, 8-15% of giant embryo rice germs, 5-8% of wheat germs, 10-15% of selenium-enriched giant embryo glutinous brown rice, 8-12% of nonfat dry milk and 3-5% of isomaltooligosacharide, wherein the total sum of the component in percentage by weight is 100%. The purple sweet potato health-carerice flour is made through the following technological steps of performing cleaning, performing puffing, performing grinding, performing blending, performing bagging and the like. The raw material components of the purple sweet potato health-care rice flour are scientific and reasonable in proportion by weight and collocation, and the made rice flour is quite high in nutrient value, has the efficacy of nourishing bodies and being health-care, has positive effects on reducing blood pressure, nourishing the brain, strengthening memory, preventing dementia, scorbutus, anemia and cardiovascular and cerebrovascular diseases, preventing cancer and the like, and is quite beneficial to disease prevention and health promotion.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a purple sweet potato health-care rice noodle. Background technique [0002] Purple sweet potato is rich in nutrients and has special health functions. It is rich in protein, starch, pectin, cellulose, amino acids, vitamins and various minerals. It is also rich in selenium and anthocyanins. The protein amino acids are very easy Digested and absorbed by the human body, rich in vitamin A can improve vision and skin mucosal epithelial cells, vitamin C can make collagen protein synthesis normally, prevent the occurrence of scurvy, anthocyanins are natural and powerful free radical scavengers. Among the anti-cancer vegetables announced by the Japanese National Vegetable Cancer Research Center, purple sweet potato ranks first. In addition, the purple sweet potato can also be peeled, dried and crushed, and then processed into powder. It has beautiful color and rich ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L7/152A23L19/10A23L19/15A23L25/00A23L33/10A23L33/125A23L33/16
CPCA23V2002/00A23L7/152A23L7/198A23L19/105A23L19/15A23L25/30A23L33/10A23L33/125A23L33/16A23V2200/30A23V2200/326A23V2200/322A23V2200/308A23V2250/28
Inventor 孟胜
Owner 道真自治县希奇特色食品开发有限公司
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