Fermented nutritional instant black rice

Abstract

The invention relates to fermented nutritional instant black rice. The technological process comprises the steps of raw material pretreatment, flour mixing, ultrasonic treatment, twin-screw extrusion,rotary-cut granulation, vacuum hot air drying, packaging and finished product obtaining. The formula comprises, by weight, 20 to 50 parts of rice flour, 20 to 50 parts of corn flour, 20 to 50 parts of sweet potato powder and 20 to 50 parts of glutinous millet powder, which are collectively called coarse cereal raw material powder. The invention aims to solve the problem that lysine is easy to damage in the processing process. Research on lysine coating protection in cereal foods is carried out so as to ensure that lysine can be protected to the maximum extent in the processing process. 1.6% of chitosan, 6% of methionine and 2% of resistant starch are used for coating freshly squeezed rice, which ensures that lysine of freshly squeezed rice can reach the small intestines and is not damagedbefore being digested and absorbed by the human body.

Description

technical field [0001] The invention belongs to the field of nutritious rice, in particular to fermented nutritious instant black rice. Background technique [0002] Aiming at the lack of amino acids in ready-to-eat rice on the market, a nutrient-fermented fresh-pressed rice is proposed. The fresh-pressed rice is made by adding activated microorganisms and using fresh-pressed rice raw material powder as the medium matrix before the rice is extruded and puffed. After fermentation, it becomes an amino acid supplemented freshly squeezed rice. Freshly squeezed rice inactivates microorganisms in a high temperature and high pressure environment during processing. [0003] In an ultrasonic environment, microorganisms produce amino acids and undergo Maillard reaction with monosaccharides in rice. Black rice fermented by Maillard reaction is rich in 5-HMF, which endows fresh-pressed rice with antioxidant function and unique color, and can Supplement the essential amino acids needed...

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a fermented nutritious instant black rice. The present invention aims at the problems of side reactions and nutritional components being destroyed when freshly squeezed rice is dried at high temperature, and develops a method to accelerate the production of rice. Experiments on the occurrence of Rad reaction and the protection of nutrients in freshly squeezed rice, ultrasound accelerated the occurrence of Maillard reaction in rice, reduced the processing temperature during the drying process of fresh squeezed rice, and reduced the loss of nutrients

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