Nutritional Artificial Rice via Microwave Pre-cured Composite Extrusion

Resolve Bottlenecks,
Find Innovative SolutionsGenerate Solutions

Solution Overview

Problem

Existing artificial rice products have poor anti-regeneration performance and high production costs, and their nutritional value is not comprehensive enough to meet the dietary needs of diabetic patients and those looking to lose weight.

Innovation Solution

A nutritional artificial rice is prepared using quinoa powder and taro whole powder, with the addition of banana powder and kiwifruit powder, and molecular distillation monoglyceride, pre-cured using microwave irradiation, followed by twin-screw extrusion and low-temperature fluidized bed drying to enhance nutrient retention and satiety.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If existing artificial rice products are produced using conventional methods, then production cost is reduced, but nutritional value is insufficient and anti-regeneration performance is poor

Engineering Contradiction:

Improvenutritional valueVSAvoidproduction cost

Core Design Contradiction:

Quantity of substanceVSEase of manufacture

Solution Approach 1:

The patent uses composite materials by combining quinoa powder (providing complete amino acids and minerals), taro powder (providing resistant starch and vitamins), banana powder (providing potassium and dietary fiber), and kiwifruit powder (providing vitamin C and antioxidants). This composite approach achieves comprehensive nutritional value while maintaining production feasibility through powder mixing technology.

Inventive Principle:

Principle #40Composite materials

2Quantity of substance

If microwave pre-curing is applied to quinoa and taro powders, then nutrient retention and gelatinization are improved, but processing time increases

Engineering Contradiction:

Improvenutrient retentionVSAvoidprocessing time

Core Design Contradiction:

Quantity of substanceVSLoss of time

Solution Approach 1:

The patent applies preliminary action by performing microwave pre-curing of quinoa and taro powders before extrusion. This pre-treatment gelatinizes the starch and activates nutrients in advance, so that during the subsequent extrusion process, the materials require less processing time and energy, ultimately reducing total processing time while improving nutrient retention.

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The microwave pre-curing process induces phase transition in the starch granules of quinoa and taro powders, transforming them from crystalline to gelatinized state. This phase change improves digestibility and nutrient bioavailability while reducing the energy and time required for subsequent cooking or processing steps.

Inventive Principle:

Principle #36Phase transitions

3Manufacturing precision

If twin-screw extrusion is used for granulation molding, then product formation and nutrient integration are improved, but energy consumption increases

Engineering Contradiction:

Improveproduct formationVSAvoidenergy consumption

Core Design Contradiction:

Manufacturing precisionVSUse of energy by moving object

Solution Approach 1:

The patent merges multiple functions into the twin-screw extrusion process: granulation molding, heating, cooking, and nutrient integration all occur simultaneously in one step. The extrusion process combines mechanical shearing, thermal heating, and moisture control to achieve complete product formation and nutrient integration in a single operation, improving manufacturing precision while optimizing energy efficiency through process consolidation.

Inventive Principle:

Principle #5Merging (Combining)

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

The method results in a product with improved taste quality, comprehensive nutritional value, and increased resistant starch content, making it suitable for weight management and diabetic patients by reducing digestion speed and maintaining nutritional quality.

Implementation Method 1

pre-cured using microwave irradiation

Methodology Applied

Scientific EffectMicrowave irradiation: Microwave Radiation

Implementation Method 2

low-temperature fluidized bed drying

Methodology Applied

Scientific EffectFluidized bed drying: Fluidisation

Data Source

PatentUS11134708B2Nutritional recombination rice and preparation method thereof

Publication Date: 2021.10.05 SHENYANG NORMAL UNIV

AI summary

The present disclosure discloses an artificial rice and a preparation method thereof. The method includes the following steps: pre-curing quinoa by microwave irradiation after pretreatment; evenly mixing the pre-cured taro whole powder and the pre-cured quinoa powder with a banana powder, a kiwifruit powder and a molecular distillation monoglyceride; and quantitatively adding a tempered composite material into a twin-screw extrusion machine through a feeder; setting a working temperature of a cavity of each machine section of the twin-screw extrusion machine, in which a temperature gradient in Zone I is 45° C. to 65° C., Zone II 75° C. to 95° C., Zone III 115° C. to 135° C., Zone IV 105° C. to 115° C., Zone V 20° C. to 35° C., a rotation speed of a screw is 120 rpm to 370 rpm; obtaining the artificial rice after drying and polishing.