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Recombinant rice capable of reducing cholesterol and preparation method thereof

A technology for recombining rice and cholesterol, which is applied in the field of food processing, can solve the problems of limited effect and long-term consumption of large amounts, and achieve the effects of lowering blood cholesterol, increasing HDL-C content, and strengthening RCT

Active Publication Date: 2021-08-20
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although functional foods have certain health properties, they need a large amount of long-term consumption to play a beneficial role
Ordinary functional foods, health foods, etc. are generally only consumed in small amounts and for a short period of time, and their effects are limited.

Method used

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  • Recombinant rice capable of reducing cholesterol and preparation method thereof
  • Recombinant rice capable of reducing cholesterol and preparation method thereof
  • Recombinant rice capable of reducing cholesterol and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A recombined rice that can lower cholesterol, including ingredients: sorghum, oats, black rice, buckwheat, barley, and rice, which are respectively crushed to 40 meshes, and then mixed in proportion to form a mixed powder. Each 100g mixed powder includes: 5 parts of sorghum flour, 30 parts of oats, 20 parts of black rice, 30 parts of buckwheat, 5 parts of barley, and 10 parts of rice are extruded with an extruder.

[0038] The object of the present invention is to provide a kind of recombinant rice that can lower cholesterol, comprising the following steps:

[0039] All raw materials are crushed to 40 mesh→mixed by a mixer→extruded by a twin-screw extruder (extrusion conditions are: add water to 35% of the mass of the powder, set the barrel temperature to 90°C, and the screw speed to 80r / min) → Drying (45°C-50°C, dry until the moisture content is less than 14%).

[0040] The shape of the recombined rice made by adopting the above scheme is regular, and pure water is ad...

Embodiment 2

[0043] A kind of recombined rice that can lower cholesterol, including ingredients sorghum, oats, black rice, buckwheat, barley, and rice, which are respectively crushed to 100 mesh, and then mixed in proportion to form a mixed powder. Each 100g mixed powder includes: 5 parts of sorghum flour, oat 10 parts, 20 parts of black rice, 50 parts of buckwheat, 5 parts of barley, 10 parts of rice, extruded with extruder.

[0044] The object of the present invention is to provide a kind of recombinant rice that can lower cholesterol, comprising the following steps:

[0045] Each raw material is crushed to 100 mesh→mixed by a mixer→extruded by a twin-screw extruder (extrusion conditions are: add water to 20% of the mass of the powder, set the barrel temperature to 90°C, and the screw speed to 150r / min) → Drying (45°C-50°C, dry until the moisture content is less than 14%).

[0046] The shape of the recombined rice made by adopting the above scheme is regular, and pure water is added accor...

Embodiment 3

[0048] A recombined rice that can lower cholesterol, including ingredients sorghum, oats, black rice, buckwheat, barley, and rice, which are respectively crushed to 60 meshes, and then mixed in proportion to form a mixed powder. Each 100g mixed powder includes: 15 parts of sorghum flour, oat 40 parts, 10 parts of black rice, 10 parts of buckwheat, 15 parts of barley, 10 parts of rice, extruded with extruder.

[0049] The object of the present invention is to provide a kind of recombinant rice that can lower cholesterol, comprising the following steps:

[0050] All raw materials are crushed to 60 mesh→mixed by mixer→extruded by twin-screw extruder (extrusion conditions are: add water to 26% of powder mass, set barrel temperature to 60°C, and screw speed to 100r / min) → Drying (45°C-50°C, dry until the moisture content is less than 14%).

[0051] The shape of the recombined rice made by adopting the above scheme is regular, and pure water is added according to the weight ratio o...

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Abstract

The invention discloses recombinant rice capable of reducing cholesterol and a preparation method thereof. The recombinant rice comprises sorghum, oat, black rice, buckwheat, barley and rice. Through being metered by 100 percent of the total mass of raw materials, the content of the sorghum flour is 0 to 30 percent, the content of the oat is 0 to 60 percent, the content of the black rice is 0 to 60 percent, the content of the buckwheat is 0 to 70 percent, the content of the barley is 0 to 30 percent, and the content of the rice is 0 to 30 percent. According to the recombinant rice formula capable of reducing cholesterol, the specific formula of the recombinant rice is optimized, so that the TC and LDL-C of the liver are remarkably reduced, the HDL-C content is remarkably increased, slight liver injury is repaired, and the health of the liver is facilitated; and meanwhile, a certain promoting effect is achieved on synthesis of bile acid, the RCT of cholesterol is enhanced, the accumulation effect of LDL-C in blood is reduced, and a new effect is achieved on promoting synthesis of fatty acid.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a recombined rice capable of lowering cholesterol and a preparation method thereof. Background technique [0002] A large number of epidemiological surveys show that cardiovascular disease (CVD) caused by coronary heart disease has become one of the diseases with the highest mortality in human beings, and about 1 / 3 of the annual deaths in the world are caused by such diseases. Elevated LDL-C content in hypercholesterolemia is a major risk factor for CVD. [0003] Drugs can be used to treat hypercholesterolemia, and functional foods can also be used to intervene. Although functional foods have certain health properties, they need to be consumed in large quantities for a long time to play a beneficial role. However, ordinary functional foods and health foods are generally only consumed in small amounts and for a short period of time, and their effects are limi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/143A23L33/00
CPCA23L7/143A23L33/00A23V2002/00A23V2200/3262
Inventor 刘海英
Owner JIANGNAN UNIV
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