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Method for preparing slow-digestion functional extruded rice product

A technology of rice products and slow digestion, applied in the direction of food science, etc., can solve the problems of general public acceptance and fast rice digestion rate, and achieve the effects of convenient extraction process, high product quality uniformity, and low raw material cost

Active Publication Date: 2019-12-03
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, whether it is genetically modified technology or chemical modification, it is still not acceptable to the general public.
There is an urgent need for new processing techniques to solve the problem of fast rice digestion

Method used

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  • Method for preparing slow-digestion functional extruded rice product
  • Method for preparing slow-digestion functional extruded rice product
  • Method for preparing slow-digestion functional extruded rice product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Example 1: Preparation of extruded rice products compounded with different concentrations of red bayberry leaf proanthocyanidins

[0034] S1. Mixing: crush the rice and pass through a 100-mesh sieve. Add broken rice in the mixing device, and take the broken rice as the benchmark amount, respectively add 0, 0.1%, 0.5%, 1.0%, 1.5% water of bayberry leaf proanthocyanidin and 25% weight ratio, mix and stir The rotation speed of the device is set at 100r / min, and the mixing time is 15min. The mixture is fully mixed in the mixing device to form a mixed raw material.

[0035] S2. Extrusion molding: Send the mixed raw materials into the twin-screw extrusion device, set the twin-screw speed of the twin-screw extrusion device to 70r / min, perform five-stage heating, set the first-stage temperature to 55°C, and the second-stage temperature to 60°C ℃, the third-level temperature is 65°C, the fourth-level temperature is 68°C, and the fifth-level temperature is 55°C. A twin-screw ex...

Embodiment 2

[0065] S1. Mixing: crush the rice and pass through a 60-mesh sieve. Add broken rice in the mixing device, and take the broken rice as the benchmark amount, add 1.5% by weight of bayberry leaf proanthocyanidins and 20% by weight of water, set the rotating speed of the mixing device to 110r / min, and mix for 25min. Mix thoroughly in a mixing device to form a mixed material.

[0066] S2. Extrusion molding: Send the mixed raw materials into the twin-screw extrusion device, set the twin-screw speed of the twin-screw extrusion device to 60r / min, perform five-stage heating, set the first-stage temperature to 60°C, and the second-stage temperature to 65°C ℃, the third-level temperature is 62°C, the fourth-level temperature is 65°C, and the fifth-level temperature is 60°C. A twin-screw extruder is set to prepare a diameter of 3mm and a length of extruded rice semi-finished product of 6mm.

[0067] S3, drying:

[0068] S3a, hot air drying: set the drying temperature of the hot air dry...

Embodiment 3

[0074] S1. Mixing: crush the rice and pass through a 100-mesh sieve. Add broken rice in the mixing device, and take the broken rice as the benchmark amount, add 0.5% by weight of bayberry leaf proanthocyanidins and 30% by weight of water, set the speed of the mixing device to 120r / min, and mix for 15min. Mix thoroughly in a mixing device to form a mixed material.

[0075] S2. Extrusion molding: Send the mixed raw materials into the twin-screw extrusion device, set the twin-screw speed of the twin-screw extrusion device to 115r / min, perform five-stage heating, set the first-stage temperature to 55°C, and the second-stage temperature to 60°C ℃, the third-level temperature is 68°C, the fourth-level temperature is 68°C, and the fifth-level temperature is 55°C. A twin-screw extruder is set to prepare a diameter of 2mm and a length of extruded rice semi-finished product of 4mm.

[0076] S3, drying:

[0077] S3a, hot air drying: set the drying temperature of the hot air drying dev...

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Abstract

The invention discloses a method for preparing an extruded rice product with a slow-digestion function by taking common rice and myrica rubra leaf proanthocyanidin as raw materials. In the method, thecommon rice is taken as a main material, the myrica rubra leaf proanthocyanidin is taken as an auxiliary material, and the main material and the auxiliary material are subjected to smashing, mixing,multi-stage extrusion forming, secondary drying and constant-temperature cooling to prepare the functional extruded rice product with an even color, a uniform grain shape, convenience in cooking, a good taste and a slow digestion rate. The method can effectively inhibit the problem of a quick rice starch digestion rate and improve the functionality of a rice product.

Description

technical field [0001] The invention relates to the field of slow-digestion food processing, in particular to a method for preparing extruded rice products with slow-digestion function by using rice and bayberry leaf proanthocyanidins as raw materials. Background technique [0002] Rice is one of the main providers of carbohydrates for humans, and about 50% of the world's population uses rice as a staple food. However, with the continuous development of modern processing technology, the degree of rice processing is getting higher and higher, but the high processing precision makes the digestion rate of rice significantly increased. Studies have shown that long-term intake of polished white rice can lead to a rapid rise in blood sugar after meals, which is positively correlated with the occurrence of chronic diseases such as diabetes, obesity, and cardiovascular disease. Therefore, how to reduce the digestion rate of rice is an important issue of common concern to scientific...

Claims

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Application Information

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IPC IPC(8): A23L7/143A23L33/105
CPCA23L7/143A23L33/105A23V2002/00A23V2200/328A23V2250/21
Inventor 田金虎叶兴乾陈士国刘东红陈建初
Owner ZHEJIANG UNIV
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