Preparation method of selenium-rich and zinc-rich whole-grain recombinant rice

A technology of whole grains and reconstituted rice, applied in the fields of food science, food ingredients, applications, etc., can solve the problems of palatability, poor cooking and digestibility, affecting health, and not suitable for large quantities of consumption.

Pending Publication Date: 2022-05-13
HARBIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When BR is directly cooked, the water is not easy to enter the endosperm, and the starch in the endosperm is not easy to gelatinize, so the palatability, cooking performance and digestibility are poor, so it is not suitable for eating in large quantities. It is not as popular as rice

Method used

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  • Preparation method of selenium-rich and zinc-rich whole-grain recombinant rice
  • Preparation method of selenium-rich and zinc-rich whole-grain recombinant rice
  • Preparation method of selenium-rich and zinc-rich whole-grain recombinant rice

Examples

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Effect test

Embodiment 1

[0046] A kind of preparation method of selenium-enriched, zinc whole grain recombined rice of the present embodiment comprises the following concrete steps:

[0047] (1) crushing and sieving: select brown rice with full grains as a raw material, pulverize the raw material brown rice, and cross an 80-mesh sieve to obtain brown rice flour;

[0048] (2) Mixing and tempering: the brown rice flour obtained in step (1), L-selenium-methylselenocysteine ​​MSC, L-zinc lactate and water are mixed evenly, and the mass ratio of water is adjusted to 25%, Modified milk is obtained; wherein, the added amounts of MSC and L-lactate are 460 μg / kg and 70 mg / kg respectively;

[0049] (3) Extrusion molding: Extrude and expand the modulated milk prepared in step (2) with a twin-screw extruder to obtain extruded granules; wherein, the extrusion temperature is 90°C, and the screw speed is 150r / min

[0050] (4) Drying: drying the extruded granules prepared in step (3) at 45° C. until the water conten...

Embodiment 2

[0052] A kind of preparation method of selenium-enriched, zinc whole grain recombined rice of the present embodiment comprises the following concrete steps:

[0053] (1) crushing and sieving: select brown rice with full grains as a raw material, pulverize the raw material brown rice, and cross an 80-mesh sieve to obtain brown rice flour;

[0054] (2) Mixing and tempering: mix the brown rice flour, L-selenium-methylselenocysteine ​​MSC, L-lactate zinc and water obtained in step (1), and adjust the mass ratio of water to 30%. Modified milk is obtained; wherein, the added amounts of MSC and L-lactate are 460 μg / kg and 70 mg / kg respectively;

[0055] (3) Extrusion molding: Extrude and expand the modulated milk prepared in step (2) with a twin-screw extruder to obtain extruded granules; wherein, the extrusion temperature is 95°C, and the screw speed is 200r / min

[0056] (4) Drying: drying the extruded granules prepared in step (3) at 45° C. until the water content is 15%, to obtai...

Embodiment 3

[0058] A kind of preparation method of selenium-enriched, zinc whole grain recombined rice of the present embodiment comprises the following specific steps:

[0059] (1) crushing and sieving: select brown rice with full grains as a raw material, pulverize the raw material brown rice, and cross an 80-mesh sieve to obtain brown rice flour;

[0060] (2) Mixing and tempering: the brown rice flour obtained in step (1), L-selenium-methylselenocysteine ​​MSC, L-zinc lactate and water are mixed evenly, and the mass ratio of water is adjusted to 28%. Modified milk is obtained; wherein, the added amounts of MSC and L-lactate are 460 μg / kg and 70 mg / kg respectively

[0061] (3) Extrusion molding: Extrude and expand the modulated milk prepared in step (2) with a twin-screw extruder to obtain extruded granules; wherein, the extrusion temperature is 92°C, and the screw speed is 180r / min ;

[0062] (4) Drying: drying the extruded granules prepared in the step (3) at 45° C. until the water ...

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Abstract

The invention relates to the technical field of food processing, in particular to a preparation method of selenium-rich and zinc-rich whole grain recombinant rice, and the preparation method specifically comprises the steps of crushing and sieving, mixing and tempering, extrusion forming, drying and the like. According to the method, the cooking loss rate, the water absorption index and the texture score are taken as measurement indexes, and the influence of the moisture content, the screw rotating speed, the extrusion temperature and the number of raw material meshes on the recombinant rice is researched. Results show that when the moisture content is 28%, the screw rotating speed is 180r/min, the extrusion temperature is 92 DEG C and the mesh number of the raw materials is 80, the SZER has a high comprehensive score, and the selenium content and the zinc content are 193.03 +/-10.98 mu g/kg and 21.53 +/-0.31 mg/kg respectively. Meanwhile, the physical and chemical properties and structure of the SZER, the quality characteristics and digestion characteristics of the SZER and the storage stability of the SZER are researched and analyzed.

Description

Technical field: [0001] The invention relates to the technical field of food processing, in particular to a preparation method of whole grain recombined rice rich in selenium and zinc. Background technique: [0002] Brown rice (Brown Rice, BR) is the caryopsis after paddy hulling, and it is a typical whole grain that retains the cortex and germ. Compared with rice, it not only contains more protein, fat, vitamins, minerals and other nutrients, but more importantly, it also contains dietary fiber, oryzanol, glutathione, γ-aminobutyric acid, rice bran polysaccharide, twenty-eight Alkanol, inositol and other functional factors that promote human health, they have various health functions such as regulating human immunity, anti-oxidation, removing free radicals in the body, lowering blood lipids, preventing cardiovascular and cerebrovascular diseases, and delaying aging. Because BR is not easy to enter the endosperm when it is cooked directly, and the starch in the endosperm is...

Claims

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Application Information

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IPC IPC(8): A23L7/143A23L33/165
CPCA23L7/143A23L33/165A23V2002/00A23V2250/1626A23V2250/1642A23V2250/0616
Inventor 刘晓飞张娜刘畅杨杨杨春瑜李云辉
Owner HARBIN UNIV OF COMMERCE
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