Preparation method of edible fungus and germinated brown rice compound puffed powder

A technology of germinated brown rice and edible fungi, which is applied in the field of food processing, can solve the problems of affecting the taste and quality of germinated brown rice, the inability of germinated brown rice to make full use of nutrition, and the loss of water-soluble substances of germinated brown rice, so as to improve the killing activity and human immunity Function, the effect of maintaining stability

Pending Publication Date: 2020-11-17
江苏鼎丰生态农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, traditional processing methods will cause the loss of water-soluble substances and cracks in germinated brown rice, which will affect the taste and quality of germinated brown rice
In addition, the two essential amino acids lysine and threonine in germinated brown rice are limiting amino acids, and eating germinated brown rice alone cannot make full use of its nutrition, so that it will be wasted and cause human malnutrition; while edible fungi are rich in polysaccharides Nutrients such as body and protein have been gradually added to food in recent years to improve nutritional value, thereby increasing the content of amino acids in food

Method used

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  • Preparation method of edible fungus and germinated brown rice compound puffed powder
  • Preparation method of edible fungus and germinated brown rice compound puffed powder
  • Preparation method of edible fungus and germinated brown rice compound puffed powder

Examples

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Embodiment 1

[0033] The embodiment of the present invention discloses a preparation method of edible mushroom and germinated brown rice compound puffed powder, which specifically includes the following steps:

[0034] 1) The selection of raw materials: select healthy Flammulina velutipes, clean it, and set aside;

[0035] 2) Prepare germinated brown rice: put the raw brown rice in clear water, soak it at 32°C until the brown rice grows 1.5cm shoots, and then remove the brown rice to obtain germinated brown rice;

[0036] 3) Compounding and drying: Compounding the cleaned Flammulina velutipes obtained in step 1) and germinated brown rice according to the ratio of 1:5 by weight to obtain a compounding system, and drying them in a high-heat steam box at a temperature of 130°C Dry the compound system for 1 hour, and stop drying when the water content of the compound system is 17%;

[0037] 4) Extrusion and puffing: the compound system obtained in step 3) is placed in a twin-screw extrusion pu...

Embodiment 2

[0039] The embodiment of the present invention discloses a preparation method of edible mushroom and germinated brown rice compound puffed powder, which specifically includes the following steps:

[0040] 1) Selection of raw materials: select healthy Flammulina velutipes, shiitake mushrooms and Pleurotus eryngii respectively, wash and set aside;

[0041] 2) Prepare germinated brown rice: put the raw brown rice in clear water, soak it at 32°C until the brown rice grows 1 cm buds, and then remove the brown rice to obtain germinated brown rice;

[0042]3) Compounding and drying: Compounding the cleaned Flammulina velutipes, Lentinus edodes and Pleurotus eryngii obtained in step 1) respectively with germinated brown rice in a ratio of 1:3 by weight to obtain different compounding systems, and Dry the compound system in a high-heat steam box at 130°C for 1 hour, and stop drying when the water content of the compound system reaches 17%;

[0043] 4) Extrusion and puffing: put the co...

Embodiment 3

[0052] The embodiment of the present invention discloses a preparation method of edible mushroom and germinated brown rice compound puffed powder, which specifically includes the following steps:

[0053] 1) Selection of raw materials: select healthy Flammulina velutipes, shiitake mushrooms and Pleurotus eryngii respectively, wash and set aside;

[0054] 2) Prepare germinated brown rice: put the raw brown rice in clear water, soak it at 32°C until the brown rice grows 1 cm buds, and then remove the brown rice to obtain germinated brown rice;

[0055] 3) Compounding and drying: Compounding the cleaned Flammulina velutipes, Lentinus edodes and Pleurotus eryngii obtained in step 1) respectively with germinated brown rice in a ratio of 1:4 by weight to obtain different compounding systems, and Dry the compound system in a high-heat steam box at 120°C for 1 hour, and stop drying when the water content of the compound system reaches 17%;

[0056] 4) Extrusion and puffing: put the c...

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PUM

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Abstract

The invention discloses a preparation method of edible fungus and germinated brown rice compound puffed powder. The preparation method specifically comprises the following steps: selecting raw materials, and carrying out compounding, drying, extruding, puffing and the like. The edible fungi and the germinated brown rice are compounded, so that the advantages of the edible fungi and the germinatedbrown rice are complementary, the content of nutrient substances in the germinated brown rice is increased, meanwhile, after starch in the germinated brown rice is extruded and puffed, fragrance emitted by the starch can cover the smell of the edible fungi, and the palatability is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of germinated brown rice. Background technique [0002] Germinated brown rice is a new type of functional whole grain food, which not only contains a large amount of dietary fiber, vitamins, minerals and other nutrients, but also functional active ingredients such as phytic acid, ferulic acid and tocopherol to promote human health. In recent years, domestic convenience foods such as brown rice biscuits, germinated brown rice puffed products, germinated brown rice wine, brown rice sprout sauce, and brown rice germinated beverages have come out and been put on the market one after another. "The development trend also improves the bioavailability and added value. [0003] However, traditional processing methods will cause the loss of water-soluble substances and cracks in germinated brown rice, which will affect the taste and quality of germinated brown...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/152A23L7/17A23L31/00A23P30/34
CPCA23L7/152A23L7/17A23L31/00A23P30/34
Inventor 朱红
Owner 江苏鼎丰生态农业发展有限公司
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