CN102652549B - Compound brown rice - Google Patents
Compound brown rice Download PDFInfo
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- CN102652549B CN102652549B CN201210119836.4A CN201210119836A CN102652549B CN 102652549 B CN102652549 B CN 102652549B CN 201210119836 A CN201210119836 A CN 201210119836A CN 102652549 B CN102652549 B CN 102652549B
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- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 46
- 235000009566 rice Nutrition 0.000 claims abstract description 46
- 235000013339 cereals Nutrition 0.000 claims abstract description 18
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 15
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 15
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 244000003416 Asparagus officinalis Species 0.000 claims abstract description 11
- 235000005340 Asparagus officinalis Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 244000000626 Daucus carota Species 0.000 claims abstract description 8
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 8
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 7
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 7
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 7
- 241000234435 Lilium Species 0.000 claims abstract description 7
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- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 7
- 235000021279 black bean Nutrition 0.000 claims abstract description 7
- 235000005822 corn Nutrition 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 8
- 238000005469 granulation Methods 0.000 claims description 8
- 230000003179 granulation Effects 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 244000046146 Pueraria lobata Species 0.000 claims description 6
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 6
- 238000004458 analytical method Methods 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 4
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 239000012141 concentrate Substances 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 230000035764 nutrition Effects 0.000 abstract description 7
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- 238000001816 cooling Methods 0.000 abstract 2
- RXUWDKBZZLIASQ-UHFFFAOYSA-N Puerarin Natural products OCC1OC(Oc2c(O)cc(O)c3C(=O)C(=COc23)c4ccc(O)cc4)C(O)C(O)C1O RXUWDKBZZLIASQ-UHFFFAOYSA-N 0.000 abstract 1
- 235000019764 Soybean Meal Nutrition 0.000 abstract 1
- HKEAFJYKMMKDOR-VPRICQMDSA-N puerarin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=CC(C2=O)=C1OC=C2C1=CC=C(O)C=C1 HKEAFJYKMMKDOR-VPRICQMDSA-N 0.000 abstract 1
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses compound brown rice, prepared from the following raw materials in parts by weight: 100-120 parts of brown rice powder, 8-15 parts of corn powder, 8-15 parts of puerarin powder, 5-10 parts of black bean flour, 3-5 parts of lotus leaf freeze-dry powder, 3-5 parts of soybean meal, 3-5 parts of lotus seed powder, 3-5 parts of carrot freeze-dry powder, 3-5 parts of buckwheat powder, 3-5 parts of lily root flour and 5-8 parts of asparagus freeze-dry powder. According to the invention, a double screw extrusion rice reproducing technology is adopted, the compound brown rice is finely prepared from the raw materials rich in nutrition by processes such as pasting, extruding and re-granulating; the compound nutrition rice has no obvious difference in appearance compared with common rice and is a rice grain type product which is same in cooling performance and cooling method with common rice, the technology is green, is flexible in operation and has high efficiency in production and low fault rate, and the prepared compound brown rice has more comprehensive nutrition and finer taste.
Description
Technical field
The present invention relates to brown rice field, is exactly a kind of compound brown rice.
Background technology
At present, increasing people has recognized that: although the food that " polished rice " and " smart face " made has good outward appearance, matter structure and flavor taste, but grain processing is too meticulous, many dietary fibers have also been caused, vitamin, the loss of mineral matter and other trace active compositions, the obesity causing because dietetic nutrition is unbalance, diabetes, in the worldwide that disease is brought such as angiocardiopathy and cancer, medical treatment is very serious with healthy social concern, the developed countries such as America and Europe and Japan have recognized this problem and have put into practice, for example promote staple food fortification and comprise the production and consumption of " full cereal nutritious and healthy food " of brown rice.
Grain security and saving problem become one of focal issue of global concern, and China's grain supply and demand will be becoming tight for a long time in general.China is paddy production and consumption state the biggest in the world, produces approximately 200,000,000 tons of paddy per year, approximately 1.2 hundred million tons, annual directly food grain edible rice and goods thereof, and every day is 40% being provided by rice of taking in of energy per capita; It is reported, the loss of the pure white rice and flour of China processing is at present very serious, and rice processing polished rice rate, generally in 50% left and right, improves 1% calculating if press yield rate, and China just can save food more than 1,000 ten thousand tons every year.
Brown rice is the caryopsis of paddy rice, the product of paddy after processing shelling, brown rice is divided into five classes, Xian brown rice early, late Xian brown rice, round-grained rice brown rice, the glutinous brown rice of Xian and the glutinous brown rice of round-grained rice, due to not as polished rice through repeatedly milling, screening and polishing, being of high nutritive value of brown rice, particularly dietary fiber, mineral trace element and vitamin content are obviously better than refining rice.But, be better than brown rice cortex and contain a large amount of celluloses, as staple food is directly edible, be unfavorable for digesting and assimilating of human normal, the water imbibition of brown rice and dilatancy are poor in addition, with brown rice, cook, and the time is long, ripe rice rate is low and color is dark.Mouthfeel is poor.In China's rice main producing region, particularly comprise the provinces, middle part such as Anhui, Hubei, Hunan, Jiangxi, long-grained nonglutinous rice (particularly early long-grained nonglutinous rice) occupies very large proportion, due to early indica rice meal coarse mouthfeel, and directly edible minimizing increasingly, what have changes into feed, economic worth is affected, and also affects the enthusiasm of peasant planting early rice, in the past for a long time, must affect the total output of grain, to grain security, bring threat.Therefore, how to have developed brown rice, special early indica rice, significant to safeguarding peasant benefit, Ensuring Food Safety.
The cultivation of rice has extremely long history in China.The rice that ancients eat is mostly brown rice, the outmost one deck rice husk of the grain of rice is removed to remaining rice.People's discovery in long-term diet practice, brown rice not only can be allayed one's hunger and fill the stomach, and human body is had to great nutritive value.Beam claims in < < Mingyi Bielu > > that for Tao Hongjing brown rice can " beneficial gas quench the thirst stopping leak ".Famous Chinese medicine scholar of the Tang Dynasty numerous in the Meng says in < < dietetic materia medica > >, and brown rice has the merit of " only dysentery, tonifying middle-Jiao and Qi, hard muscles and bones and blood vessels ".Ming Dynasty medicine scholar Li Shizhen (1518-1593 A.D.) claims brown rice to have the magical effect of " with the five internal organs, good color " in < < Compendium of Materia Medica > >.Mean normal food brown rice, not only can pacify and the five internal organs, prevent or cure a disease and prolong life, and the appearance of can also moistening, make the youth resident.Visible brown rice not only has edibility, and the effectiveness that also has health care, health to prolong life.The nutrition health-care functions of brown rice is more and more valued by the people, and along with the progress of science, scientist, through research, has opened the true features of brown rice finally.Brown rice is the caryopsis of paddy rice, and paddy just obtains brown rice after peeling rice husk off.Brown rice grain is comprised of cortex (chaff layer), endosperm and embryo three parts, and cortex is enclosed in embryo and endosperm outside, and the percentage by weight of each several part is: cortex 6%～8%, embryo 2%～3.0% and endosperm 89%～94%.The nutritional labeling of cortex and embryo mainly contains protein, fat, carbohydrate, mineral matter, vitamin and cellulose etc., endosperm is partly the composition of highed milled rice, substantially be starch, therefore the nutritive value of brown rice is obviously better than refining rice, but the most mouthfeel of brown rice is thick and stiff, therefore how to allow brown rice mouthfeel better become the difficulty that urgent need is captured.
Summary of the invention
The object of this invention is to provide a kind of delicate mouthfeel, the pre-gelatinization that nutritious and preparation method the is easy compound brown rice of granulation again.
Above-mentioned purpose realizes by following scheme:
A compound brown rice, is characterized in that:
It is to be made by the raw material of following weight parts: coarse rice powder 100-120, corn flour 8-15, kudzu-vine root powder 8-15, black bean powder 5-10, lotus leaf freeze-dried powder 3-5, analysis for soybean powder 3-5, lotus nut starch 3-5, carrot freeze-dried powder 3-5, buckwheat 3-5, lily root flour 3-5, asparagus freeze-dried powder 5-8.
Described a kind of compound brown rice, it is characterized in that: the fineness of coarse rice powder is 90-120 order, corn flour fineness is 100-150 order, and kudzu-vine root powder fineness is 100-150 order, and black bean powder fineness is 100-150 order, lotus leaf freeze-dried powder fineness is 100-150 order, analysis for soybean powder fineness is 100-150 order, and lotus nut starch fineness is 100-150 order, and carrot freeze-dried powder fineness is 100-150 order, buckwheat fineness is 100-150 order, and lily root flour fineness is 100-150 order.
Described a kind of compound brown rice, is characterized in that:
Described asparagus freeze-dried powder be by asparagus through broken, squeeze the juice, filter, concentrate, the freeze drying of sterilizing final vacuum makes, its fineness is 100-150 order.
Described a kind of compound brown rice, is characterized in that: in described vacuum freeze drying, temperature of charge is-23 ℃ of left and right, vacuum 18 pa left and right, freeze-drying time 15-25 h.
Described a kind of compound brown rice, is characterized in that:
Described compound brown rice is to make after after the pre-gelatinization of all material extrudings, meter sample is made in granulation.
Described a kind of compound brown rice, is characterized in that:
Preparation method comprises the following steps:
(1) after all raw materials are added to water by weight in agitator mixing, obtain mixed material;
(2) mixed material is adopted twin (double) screw extruder processing carry out pre-gelatinization, rear granulation obtains the grain of rice type product of full grains, then classification, dry, obtains product.
Beneficial effect of the present invention is:
1, adopt twin-screw extruding reproduced rice technology, by nutritious raw material through gelatinization, push, reproduce the technique exquisitenesses such as grain and form, meet Nutritive Rice in shape with common rice without larger difference, it is the grain of rice type product with the same cooking characteristic of general rice and boiling method, this technique environmental protection, flexible operation, production are efficient, failure rate is low, but the compound brown rice making than general brown rice nutrition more comprehensively, and mouthfeel is finer and smoother;
2, all batchings of the present invention are natural material, without any additive, can play the dietary function of health care, a kind of nutrition, delicious food, convenient, fast Speciality Foods of integrating, asparagus is a kind of plant of integration of drinking and medicinal herbs, there is antitumaous effect, often eat and contribute to eliminate anxiety, help for sleep, using it as freeze-dried powder product, join in compound brown rice, the nutritional labeling that retains it, makes unpolished-rice nutrient abundant, makes the present invention have the health-care effect of dietotherapy together with carrot freeze-dried powder, lotus nut starch, kudzu-vine root powder etc. simultaneously;
3, the rice sample that the present invention makes by pushing pre-gelatinization granulation, can significantly reduce the matter structure hardness of Xian brown rice morning, increase the pliability of rice, thereby greatly improve the flavor taste of rice, improving product color, the element that has additional nutrients is also helpful, compare with the compact texture of brown rice raw material, due to the interpolation of other raw materials, extrusion cladding rice inside presents obviously other visible particle distribution, make the internal structure trend of extrusion cladding rice loose, so mouthfeel is finer and smoother.
The specific embodiment
A compound brown rice, it is to be made by the raw material of following weight parts: coarse rice powder 100, corn flour 12, kudzu-vine root powder 8, black bean powder 6, asparagus freeze-dried powder 6, lotus leaf freeze-dried powder 4, analysis for soybean powder 4, lotus nut starch 4, carrot freeze-dried powder 4, buckwheat 4, lily root flour 4.
The fineness of coarse rice powder is 100 orders, and corn flour fineness is 120 orders, and black bean powder fineness is 120 orders, lotus leaf freeze-dried powder fineness is 120 orders, and analysis for soybean powder fineness is 120 orders, and lotus nut starch fineness is 120 orders, carrot freeze-dried powder fineness is 120 orders, and buckwheat fineness is 120 orders, and lily root flour fineness is 120 orders.
Described asparagus freeze-dried powder be by asparagus through broken, squeeze the juice, filter, concentrate, sterilizing, vacuum freeze drying make.The temperature of charge of vacuum freeze drying is-23 ℃ of left and right, vacuum 18 pa left and right, freeze-drying time 15-25 h.
Described compound brown rice is to make after after the pre-gelatinization of all material extrudings, meter sample is made in granulation.
Preparation method comprises the following steps:
(1) after all raw materials are added to water by weight in agitator mixing, obtain mixed material;
(2) mixed material is adopted twin (double) screw extruder processing carry out pre-gelatinization, rear granulation obtains the grain of rice type product of full grains, then classification, dry, obtains product.
Claims (3)
1. a compound brown rice, it is characterized in that: it is to be made by the raw material of following weight parts: coarse rice powder 100-120, corn flour 8-15, kudzu-vine root powder 8-15, black bean powder 5-10, lotus leaf freeze-dried powder 3-5, analysis for soybean powder 3-5, lotus nut starch 3-5, carrot freeze-dried powder 3-5, buckwheat 3-5, lily root flour 3-5, asparagus freeze-dried powder 5-8; The fineness of described coarse rice powder is 90-120 order, corn flour fineness is 100-150 order, kudzu-vine root powder fineness is 100-150 order, black bean powder fineness is 100-150 order, and lotus leaf freeze-dried powder fineness is 100-150 order, and analysis for soybean powder fineness is 100-150 order, lotus nut starch fineness is 100-150 order, carrot freeze-dried powder fineness is 100-150 order, and buckwheat fineness is 100-150 order, and lily root flour fineness is 100-150 order; Described asparagus freeze-dried powder be by asparagus through broken, squeeze the juice, filter, concentrate, the freeze drying of sterilizing final vacuum makes, its fineness is 100-150 order; In described vacuum freeze drying, temperature of charge is-23 ℃, vacuum 18 Pa, freeze-drying time 15-25 h.
2. a kind of compound brown rice according to claim 1, is characterized in that: described compound brown rice is to make after after the pre-gelatinization of all material extrudings, meter sample is made in granulation.
3. a kind of compound brown rice according to claim 1, is characterized in that: preparation method comprises the following steps: (1) obtains mixed material after all raw materials are added by weight to water and mix in agitator; (2) mixed material is adopted twin (double) screw extruder processing carry out pre-gelatinization, rear granulation obtains the grain of rice type product of full grains, then classification, dry, obtains product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210119836.4A CN102652549B (en) | 2012-04-23 | 2012-04-23 | Compound brown rice |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210119836.4A CN102652549B (en) | 2012-04-23 | 2012-04-23 | Compound brown rice |
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| CN102652549A CN102652549A (en) | 2012-09-05 |
| CN102652549B true CN102652549B (en) | 2014-03-05 |
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| CN201210119836.4A Expired - Fee Related CN102652549B (en) | 2012-04-23 | 2012-04-23 | Compound brown rice |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397558A (en) * | 2014-11-13 | 2015-03-11 | 宁夏万齐农业发展集团有限公司 | Carrot complex rice and manufacturing method thereof |
| CN105661304A (en) * | 2016-01-22 | 2016-06-15 | 福建农林大学 | Low-GI (glycemic index) lotus seed steamed sponge cake capable of regulating gastrointestinal functions and preparation method of low-GI (glycemic index) lotus seed steamed sponge cake capable of regulating gastrointestinal functions |
| CN106616355A (en) * | 2016-12-12 | 2017-05-10 | 怀宁县五洲米业有限公司 | Brain-nourishing and intelligence-benefiting nutritional compound rice and preparation method thereof |
| CN109303261A (en) * | 2018-11-23 | 2019-02-05 | 杨辉 | The rice milling and preparation method thereof again of deacidification antigout compound nutritional |
| CN109463634A (en) * | 2018-11-23 | 2019-03-15 | 抚州全谷物食品研发有限公司 | A kind of industrialization manufacturing method of the instant rice of full cereal |
| CN109480189A (en) * | 2018-11-23 | 2019-03-19 | 抚州全谷物食品研发有限公司 | A kind of industrialization manufacturing method of instant brown rice |
| CN109619422A (en) * | 2018-11-23 | 2019-04-16 | 抚州市永兴米业有限公司 | A kind of industrialization manufacturing method of fast food Rice enriched-Se |
| CN109662256A (en) * | 2018-11-23 | 2019-04-23 | 抚州全谷物食品研发有限公司 | A kind of industrialization manufacturing method of the full cereal rice beans of fast food |
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| CN101116510A (en) * | 2007-09-18 | 2008-02-06 | 刘向前 | Power having nutrition of paddy, bean, fruit, vegetables and tea with the functions of equalizing the nutrition, losing weight and reducing blood sugar |
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| CN101564166A (en) * | 2009-06-03 | 2009-10-28 | 宋军 | Mixed rice and preparation method thereof |
| CN102067960A (en) * | 2009-11-25 | 2011-05-25 | 天津天隆农业科技有限公司 | Health-care rice suitable for diabetics and processing method thereof |
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- 2012-04-23 CN CN201210119836.4A patent/CN102652549B/en not_active Expired - Fee Related
Patent Citations (4)
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|---|---|---|---|---|
| CN101116510A (en) * | 2007-09-18 | 2008-02-06 | 刘向前 | Power having nutrition of paddy, bean, fruit, vegetables and tea with the functions of equalizing the nutrition, losing weight and reducing blood sugar |
| JP2009165412A (en) * | 2008-01-17 | 2009-07-30 | Yoshizawa Beikoku Kk | Method for producing rice powder, and rice powder produced by the same |
| CN101564166A (en) * | 2009-06-03 | 2009-10-28 | 宋军 | Mixed rice and preparation method thereof |
| CN102067960A (en) * | 2009-11-25 | 2011-05-25 | 天津天隆农业科技有限公司 | Health-care rice suitable for diabetics and processing method thereof |
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| Title |
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Owner name: ANHUI LVZHENFANG AGRICULTURE TECHNOLOGY CO., LTD. Free format text: FORMER OWNER: ANHUI JINGYU FOOD CO., LTD. Effective date: 20140718 |
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Inventor after: Zhang Jie Inventor after: Hu Zongbao Inventor after: Gui Ran Inventor before: Chen Rongjun Inventor before: Chen Rongbing |
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Free format text: CORRECT: ADDRESS; FROM: 237400 LU'AN, ANHUI PROVINCE TO: 237000 LU'AN, ANHUI PROVINCE Free format text: CORRECT: INVENTOR; FROM: CHEN RONGJUN CHEN RONGBING TO: ZHANG JIE HU ZONGBAO GUI RAN |
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Effective date of registration: 20140718 Address after: 237000 Anhui city of Lu'an province Lu'an Demonstration Park (River Road and road intersection sang victory) Patentee after: ANHUI LV ZHEN FANG AGRICULTURAL SCIENCE AND TECHNOLOGY CO., LTD. Address before: 237400, Anhui County, Lu'an City, Huoqiu County town of agricultural products processing industry park Patentee before: Anhui Jingyu Food Co., Ltd. |
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Granted publication date: 20140305 Termination date: 20180423 |
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