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Pumpkin rice

A technology of pumpkin and pumpkin pulp, applied in the functions of food ingredients, food science, application and other directions, can solve the problems of malnutrition edema, decreased plasma protein content, etc. Effect

Inactive Publication Date: 2019-03-22
遵义市佳禾米业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] (7) Protein: Protein is the main material of tissue cells. Protein has the effect of regulating osmotic pressure, because the water between plasma and interstitial fluid of normal people is constantly exchanged, but it maintains a balance. If the human body lacks protein for a long time, Then the content of plasma protein will also decrease, and the water in the blood will seep into the surrounding tissues, which will cause dystrophic edema.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] 1. Rice material selection: use rice with no deterioration, no mildew, and normal color as raw material.

[0039] 2. Preparation of rice noodles: beat rice into powdered rice noodles that can pass 200 meshes for use.

[0040] 3. Preparation of rice milk: Soak the rice for 15 hours with 3 times more water than rice, and then beat it into rice milk for later use.

[0041] 4. Pumpkin material selection and treatment: choose fresh tender pumpkin without pests and diseases as raw materials, then peel and cut the pumpkin into cubes, then mix the above rice milk with pumpkin in a ratio of 2:1 by weight, and finally Beat the pumpkin into syrup for later use.

[0042] 5. Seasoning: Stir the pumpkin slurry with rice noodles to make it a muddy mixture, and adjust the water content of the mixture to 35-40%.

[0043] 6. Forming: Use a rice grain forming machine to press the mud-like mixture into pumpkin rice with a rice grain shape.

[0044] 7. Drying: Dry the pumpkin rice until the water con...

Embodiment 2

[0047] 1. Rice material selection: use rice with no deterioration, no mildew, and normal color as raw material.

[0048] 2. Preparation of rice noodles: beat rice into powdered rice noodles that can pass 200 meshes for use.

[0049] 3. Preparation of rice milk: Soak the rice for 12 hours with 4 times more water than rice, and then beat it into rice milk for later use.

[0050] 4. Pumpkin material selection and treatment: choose fresh old pumpkin without pests and diseases as raw materials, then peel and cut the pumpkin into cubes, then mix the above rice milk and pumpkin in a ratio of 2:1 by weight, and finally combine Beat the pumpkin into syrup for later use.

[0051] 5. Seasoning: Stir the pumpkin slurry with rice noodles to make it a muddy mixture, and adjust the water content of the mixture to 35-40%.

[0052] 6. Forming: Use a rice grain forming machine to press the mud-like mixture into pumpkin rice with a rice grain shape.

[0053] 7. Drying: Dry the pumpkin rice until the water...

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PUM

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Abstract

The invention relates to the technical field of preparation of special rice products and specifically relates to a preparation method for pumpkin rice. The preparation method comprises the following steps: selecting ordinary rice as raw material, and then respectively milling rice into rice flour and rice slurry; selecting pumpkin as raw material, cutting pumpkin into small pieces and pulping withrice slurry, thereby acquiring pumpkin pulp; mixing the rice flour with the pumpkin pulp, thereby acquiring a pasty mixture; using a rice-forming machine for pressing the pasty mixture into the pumpkin rice in the shape of rice grains; drying the pumpkin rice till water content of rice grains is 10-12%, thereby acquiring the end product of pumpkin rice. According to the invention, rice and pumpkin are integrated with each other; the rice grains are golden yellow and bright and can arouse people's appetite; the rice is rich in pumpkin flavor, tastes sweet and has high palatability; ordinary rice and pumpkin can be turned into extremely nutritious healthcare rice; eating the pumpkin rice, people can achieve the purposes of nourishing and healthcare in daily eating process; besides, values of rice and pumpkin are greatly increased.

Description

Technical field [0001] The invention relates to the technical field of preparation of characteristic rice products, in particular to a preparation method of pumpkin rice. Background technique [0002] Pumpkin is a plant of the squash genus in the Cucurbitaceae family and is cultivated all over China. Pumpkin contains starch, protein, carotene, vitamin B, vitamin C and calcium, phosphorus and other ingredients. It is rich in nutrients and is a melon and vegetable that is often eaten by rural people, and is increasingly valued by urban people. [0003] Learned from relevant literature. Pumpkin is rich in carotene and vitamin C, which can invigorate the spleen, prevent gastritis, prevent night blindness, protect the liver, make the skin tender, and neutralize carcinogens. Yellow fruits and vegetables are also rich in two types of vitamins A and D; vitamin A can protect the gastrointestinal mucosa and prevent gastritis, gastric ulcers and other diseases; vitamin D can promote the abs...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/143A23L33/10
CPCA23L7/143A23L33/10A23V2002/00A23V2200/30A23V2200/044
Inventor 赵礼刚
Owner 遵义市佳禾米业有限公司