Preparation method utilizing rice for preparing nutritional rice flour

A nutritious rice flour and the technology of the production method are applied in the fields of application, function of food ingredients, food science, etc., and can solve problems such as not being able to increase gastric juice secretion and gastrointestinal digestibility, not having nourishing cells, and accelerating gastric emptying rate, etc. Achieve the effects of improving the body's immune function, enhancing the body's hematopoietic function, increasing gastric juice secretion and gastrointestinal digestion

Inactive Publication Date: 2019-01-04
江苏育龙粮油有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are still some deficiencies in the existing nutritional rice noodles, for example; the existing nutritional rice noodles do not have the effects of nourishing cells, strengthening endocrine, strengthening the body, enhancing the body's hematop

Method used

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  • Preparation method utilizing rice for preparing nutritional rice flour

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Example Embodiment

[0042] Example one

[0043] The method for preparing nutritious rice flour from rice includes the following raw materials and their weight fractions: 100g parts by mass of rice; 0.4g parts by potassium dihydrogen phosphate; 12g parts by mass of modified starch; 0.7g parts by mass of thickener; emulsification The agent is 0.8 g parts by mass; the protein additive is 2.5 g parts by mass.

[0044] The production method steps are as follows:

[0045] a. First weigh the above-mentioned raw materials in parts by weight;

[0046] b. After step a is completed, wash the rice, yam and Gallus gallus domesticus with clean water, and then soak the cleaned rice in clean water, and then put the rice in the dehydrator for dehydration;

[0047] c. After step b is completed, peel the cleaned yam, clean it with water again after peeling, and then put the yam into a squeezer for squeezing, and separate the yam juice and yam residue after pressing;

[0048] d. After step c is completed, put the rice and Gal...

Example Embodiment

[0052] Example two

[0053] The method for preparing nutritious rice noodles from rice includes the following raw materials and their weight fractions: 100g parts by mass of rice; 15g parts by mass of yam; 10g parts by mass of Gallus gallus domesticus; 0.4g of potassium dihydrogen phosphate; and modified starch 12 g parts by mass; tackifier: 0.7 g parts by mass; emulsifier: 0.8 g parts by mass; and protein additives: 2.5 g parts by mass.

[0054] The production method steps are as follows:

[0055] a. First weigh the above-mentioned raw materials in parts by weight;

[0056] b. After step a is completed, wash the rice, yam and Gallus gallus domesticus with clean water, and then soak the cleaned rice in clean water, and then put the rice in the dehydrator for dehydration;

[0057] c. After step b is completed, peel the cleaned yam, clean it with water again after peeling, and then put the yam into a squeezer for squeezing, and separate the yam juice and yam residue after pressing;

[005...

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Abstract

The invention discloses a preparation method utilizing rice for preparing nutritional rice flour. The nutritional rice flour comprises, by mass, 70-100 g of rice, 10-15 g of Chinese yams, 6-12 g of Chicken's gizzard-membrane, 0.2-0.5 g of monopotassium phosphate, 10-20 g of modified starch, 0.4-1.2 g of thickening agent, 0.5-1.2 g of emulsifying agent and 1-4 g of protein type additive. The preparation method has the functions of cell nourishing, internal secretion enhacement, performing tonifying for strengthening, organism hematopoietic function enhancement and others, interferons can be induced, the function of organism immunity is improved, the capacity of disease resistance is improved, and the preparation method has an important effect on delay of ageing, and can increase gastric juice secretion volume, improve the capacity of stomach and intestine digestion and increase the emptying rate of the stomach.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a method for preparing nutritious rice noodles from rice. Background technique [0002] Traditional rice noodles contain about 75% carbohydrates, 7%-8% protein, 1.3%-1.8% fat, and rich in B vitamins. The carbohydrates in rice flour are mainly starch, and the contained protein is mainly rice glutenin, followed by rice gelatin and globulin. High, digestibility 66.8%-83.1%, is also a kind of higher in cereal protein, therefore, rice flour has good nutritional value. [0003] At present, there are still some deficiencies in the existing nutritional rice noodles, for example; the existing nutritional rice noodles do not have the effects of nourishing cells, strengthening endocrine, strengthening the body, enhancing the body's hematopoietic function, and cannot induce interferon and improve the immune function of the body , reduce the ability to resist disease, and can not increase the...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L13/20A23L13/50A23L19/10A23L29/00A23L29/20A23L29/30A23L33/10A23L33/17
CPCA23V2002/00A23L7/198A23L13/20A23L13/52A23L19/10A23L29/015A23L29/20A23L29/35A23L33/10A23L33/17A23V2200/30A23V2200/324A23V2200/32A23V2200/302
Inventor 杜宗常
Owner 江苏育龙粮油有限公司
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