Light fat rice and preparation method thereof

A technology of rice and raw materials, applied to the functions of food ingredients, polysaccharide/gum-containing food ingredients, food science, etc., to achieve the effect of rich nutrition, long shelf life and convenient consumption

Inactive Publication Date: 2019-01-25
朱庆铭
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems existing in the prior art, the present invention provides a light-fat rice and a preparation method thereof. The light-fat rice of the present invention can be eaten for a long time, can be full without growing meat, and solves the basic sugar supply problem of the human body. Problem: suitable for three highs and obese people, can effectively lower blood pressure, lower blood sugar, lower fat and lose weight

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] This embodiment provides a kind of light fat rice, and described light fat rice is made of following raw material,

[0032] Rice 60%; Konjac flour 12%; Poria powder 1%; Soy oligopeptide 0.2%; Marine peptide 0.1%; Inulin 3%; Trypsin 0.01%; Papain 0.02%; Chitooligosaccharide 0.1%; %.

[0033] Its preparation method comprises the following steps:

[0034] (1) Wash and remove the rice, crush the washed rice to a particle size of 0.8 mm, add 5 times the weight of water, soak at 50°C for 1.5 hours, then heat to 53°C, adjust the pH to 8.0, and keep warm for 10 minutes Then add trypsin for the first enzymolysis for 1.5 hours, then inactivate the enzyme in a boiling water bath for 13 minutes; cool to 48°C, adjust the pH to 6.8, add papain for the second enzymolysis for 1.5 hours, then inactivate the enzyme in a boiling water bath for 13 minutes; rice protein hydrolyzate;

[0035] (2) Mix the rice protein hydrolyzate obtained in step (1) with other remaining raw materials, put...

Embodiment 2

[0037] This embodiment provides a kind of light fat rice, and described light fat rice is made of following raw material,

[0038] 80% rice; 5% konjac flour; 3% poria powder; 0.1% soybean oligopeptide; 0.2% marine fish collagen oligopeptide; 1.5% inulin; 0.02% trypsin; %; Vitamin C 0.1%.

[0039] Its preparation method comprises the following steps:

[0040] (1) Wash and remove the rice, crush the washed rice to a particle size of 1mm, add 4 times the weight of water, soak at 50°C for 1 hour, then heat to 55°C, adjust the pH to 8.5, and keep it warm for 10 minutes Add trypsin for the first enzymolysis for 1 hour, then inactivate the enzyme in a boiling water bath for 15 minutes; cool to 45°C, adjust the pH to 6.5, add papain for the second enzymolysis for 2 hours, then inactivate the enzyme in a boiling water bath for 15 minutes; form rice proteolyzate;

[0041] (2) Refining the rice protein hydrolyzate obtained in step (1) to a particle size of 80 meshes, and then dividing...

Embodiment 3

[0043]This embodiment provides a kind of light fat rice, and described light fat rice is made of following raw material,

[0044] 70% rice; 8% konjac flour; 2% poria powder; 0.15% soybean oligopeptide; 0.15% marine fish collagen oligopeptide; 2% inulin; 0.015% trypsin; %; vitamin C 0.15%; jujube powder 1%; mung bean powder 3%; the marine peptide is marine fish collagen oligopeptide.

[0045] Its preparation method comprises the following steps:

[0046] (1) Wash and remove the rice, crush the washed rice to a particle size of 0.5 mm, add 6 times the weight of water, soak at 50°C for 2 hours, then heat to 50°C, adjust the pH to 7.5, and keep warm for 10 minutes Then add trypsin for the first enzymolysis for 2 hours, then inactivate the enzyme in a boiling water bath for 10 minutes; cool to 50°C, adjust the pH to 7.0, add papain for the second enzymolysis for 1 hour, then inactivate the enzyme in a boiling water bath for 10 minutes; rice protein hydrolyzate;

[0047] (2) Refi...

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PUM

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Abstract

The invention relates to light fat rice and a preparation method thereof. The light fat rice is prepared by using processes such as enzymatic hydrolysis, mixing, granulation and the like and using rice, konjac flour, lotus root powder, soybean oligopeptide and the like as raw materials. The rice has the advantages that according to the light fat rice, anti-radiation and anti-oxidation marine peptide and soybean oligopeptide are added to rice protein peptide, chitosan oligosaccharides and inulin of an intestinal tract are regulated, the konjac flour capable of lowering blood sugar and blood fatmakes a finished product effective in blood pressure reduction, hypoglycemic, fat lowering and slimming, nutrients are rich, after granulation, and the rice not only retains pure and aromatic properties and tastes of rice, but also is convenient to eat and long in quality guarantee period.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to light-fat rice and a preparation method thereof. Background technique [0002] Rice is the finished product of rice after cleaning, husking, rice milling, finishing and other processes. It contains about 75% carbohydrates, 7%-8% protein, and 1.3%-1.8% fat. The carbohydrates in rice are mainly starch, and the protein contained is mainly rice glutenin, followed by rice gelatin and globulin. The protein is the higher one among cereal proteins, and eating rice has higher nutritional value. However, the content of lysine and threonine in rice protein is less, so it is not a complete protein, and its nutritional value is not as good as that of animal protein. [0003] Because people usually eat polished white rice or noodles, which are high in carbohydrates. After entering the human body, carbohydrates are converted into sugar, and the excess sugar is converted int...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/143A23L33/18
CPCA23V2002/00A23L7/143A23L33/18A23V2200/332A23V2200/328A23V2200/326A23V2250/708A23V2250/55A23V2250/51A23V2250/5062
Inventor 朱庆铭
Owner 朱庆铭
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