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Method for simultaneously preparing high-protein snow rice cakes and low-protein snow rice cakes

A snow rice cake and low-protein technology, which is applied in the field of simultaneously preparing high-protein snow rice cake and low-protein snow rice cake, can solve the problems of high product hardness and increased structural strength, achieve balanced intake and broad market prospects , the effect of important healthy dietary values

Active Publication Date: 2022-03-04
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, in the process of preparing high-protein snow rice cakes, the intermolecular hydrogen bonds and disulfide bonds of the protein are partially broken during the expansion process, and form complexes with the expanded starch, and the structural strength increases, resulting in greater hardness of the product

Method used

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  • Method for simultaneously preparing high-protein snow rice cakes and low-protein snow rice cakes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Example 1: Protein extraction and enzymatic hydrolysis

[0028] (1) Solution configuration: configure 0.2% sodium hydroxide solution; select Novozymes alkaline protease 2ml / kg; configure 0.5mol / L hydrochloric acid solution.

[0029] (2) Preliminary separation of rice protein: Soak the rice in clear water for 5 hours, use a colloid mill to grind the rice into 100-mesh rice milk after soaking, adjust the pH of the rice milk to 11 with 0.2% sodium hydroxide solution, and stir for 7 hours. The rice slurry is centrifuged to obtain a thick starch slurry in the heavy phase and a protein slurry in the light phase. After the light phase protein slurry is acid-settled, it is centrifuged to obtain the acid-sedimented protein.

[0030] (3) Obtaining rice protein: Enzymolyze the remaining protein in the heavy phase starch thick slurry at 50°C for 2 hours, centrifuge to obtain the enzymatic protein and starch slurry; further extract the obtained enzymatic protein and acid-precipitate...

Embodiment 2

[0031] Embodiment 2: the preparation of low-protein snow rice cake

[0032] Using the low-protein rice flour prepared in Example 1 as raw rice flour, low-protein snow rice cakes were prepared.

[0033] (1) Ingredients: uniformly mix low-protein rice flour, potato starch, glutinous rice flour, tapioca starch, white sugar, and salt according to the mass ratio of 87:4:4:4:0.5:0.5 to prepare the rice cake raw material.

[0034] (2) Steaming: Stir the ready-mixed powder and water with a mass ratio of 2:1 evenly, then place it under a steam pressure of 0.06Mpa, steam for 9 minutes, and control the water content of the rice noodle dough to 40%.

[0035] (3) Cooling: Cool in a warm water bath at 40°C for 3 minutes.

[0036] (4) Extrusion: extrude the cooled rice noodle ball into a large rice noodle cake of 3mm.

[0037] (5) Forming: cutting and making a cake embryo with a radius of 3.5 cm.

[0038] (6) One drying: put the formed cake embryo into an 85°C steam drying oven for 2h50mi...

Embodiment 3

[0045] Embodiment 3: the preparation of high-protein snow rice cake

[0046] With reference to the preparation process of snow rice cakes in Example 2, high protein snow rice cakes were prepared. The ratio of raw and auxiliary materials is as follows: rice flour, protein and protein polypeptide mixture (enzymolyzed protein and acid-precipitated protein are enzymatically hydrolyzed for 2 hours), potato starch, glutinous rice flour, tapioca starch, sugar, and salt according to the mass ratio of 77:10:4: 4:4:0.5:0.5 Mix evenly.

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Abstract

The invention discloses a method for simultaneously preparing a high-protein snow rice cake and a low-protein snow rice cake, and belongs to the technical field of food. Part of macromolecular protein is subjected to enzymolysis into polypeptide through secondary enzymolysis, the content of the polypeptide is not less than 50%, the nitrogen dissolution index (NSI) of the polypeptide is relatively high, the polypeptide is easy to expand and form, and the problems that the color is darkened due to expansion of a high-protein raw material and the hardness of a product is increased due to a bubble elastic wall material formed by expansion of protein are well solved; and the rice starch with the protein residue less than 0.5% is used for producing the low-protein snow rice cakes suitable for being eaten by patients with nephropathy. According to the invention, the raw material rice with different protein contents is utilized to produce the nutrition-balanced snow cakes suitable for different people to eat, so that the nutrition-balanced snow cakes are beneficial to maintaining the intake balance of nutritional diet of a human body, and have important healthy diet value and wide market prospects.

Description

technical field [0001] The invention relates to a method for simultaneously preparing high-protein snow rice cakes and low-protein snow rice cakes, belonging to the technical field of food. Background technique [0002] Nowadays, people's requirements for food are constantly increasing, not only in pursuit of good taste, but also in nutrition and health. The essential amino acid composition of rice protein is relatively reasonable, which is very close to the ideal mode recommended by WHO / FAO. It is a vegetable protein with high nutritional value, and rice protein can significantly reduce the concentration of cholesterol, phospholipids and triglycerides in the blood. Compared with corn, wheat and other proteins, rice bran protein and rice protein have the characteristics of reasonable amino acid composition, high absorption and utilization rate of human body, and low allergy. Therefore, high-protein rice cakes are suitable for infants and middle-aged and elderly people. prom...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/165A23L33/18
CPCA23L7/165A23L33/18A23V2002/00A23V2200/30A23V2250/55
Inventor 冯伟李克强王韧王涛张昊倪双双
Owner JIANGNAN UNIV