CN102106520A - Purple-potato-containing nutritional rice and preparation method - Google Patents
Purple-potato-containing nutritional rice and preparation method Download PDFInfo
- Publication number
- CN102106520A CN102106520A CN2011100218898A CN201110021889A CN102106520A CN 102106520 A CN102106520 A CN 102106520A CN 2011100218898 A CN2011100218898 A CN 2011100218898A CN 201110021889 A CN201110021889 A CN 201110021889A CN 102106520 A CN102106520 A CN 102106520A
- Authority
- CN
- China
- Prior art keywords
- purple potato
- hardening agent
- starch
- water
- gel
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000004976 Solanum vernei Nutrition 0.000 title claims abstract description 100
- 241000352057 Solanum vernei Species 0.000 title claims abstract description 100
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 61
- 235000009566 rice Nutrition 0.000 title claims abstract description 61
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000016709 nutrition Nutrition 0.000 title abstract description 14
- 240000007594 Oryza sativa Species 0.000 title description 39
- 239000000843 powder Substances 0.000 claims abstract description 40
- 239000002994 raw material Substances 0.000 claims abstract description 38
- 229920002472 Starch Polymers 0.000 claims abstract description 29
- 235000019698 starch Nutrition 0.000 claims abstract description 29
- 239000008107 starch Substances 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 25
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 22
- 239000011707 mineral Substances 0.000 claims abstract description 22
- 239000002131 composite material Substances 0.000 claims abstract description 19
- 235000013339 cereals Nutrition 0.000 claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 238000001125 extrusion Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 239000003623 enhancer Substances 0.000 claims abstract description 5
- 229930003231 vitamin Natural products 0.000 claims abstract description 5
- 235000013343 vitamin Nutrition 0.000 claims abstract description 5
- 239000011782 vitamin Substances 0.000 claims abstract description 5
- 229940088594 vitamin Drugs 0.000 claims abstract description 5
- 238000012216 screening Methods 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 241000209094 Oryza Species 0.000 claims abstract 22
- 239000003795 chemical substances by application Substances 0.000 claims description 48
- 235000015097 nutrients Nutrition 0.000 claims description 27
- 235000019710 soybean protein Nutrition 0.000 claims description 23
- 235000013305 food Nutrition 0.000 claims description 15
- 229930014669 anthocyanidin Natural products 0.000 claims description 13
- 150000001452 anthocyanidin derivatives Chemical class 0.000 claims description 13
- 235000008758 anthocyanidins Nutrition 0.000 claims description 13
- 244000061456 Solanum tuberosum Species 0.000 claims description 11
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 11
- 229920002752 Konjac Polymers 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 7
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 5
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 5
- 229920002581 Glucomannan Polymers 0.000 claims description 5
- 229920002907 Guar gum Polymers 0.000 claims description 5
- 240000008042 Zea mays Species 0.000 claims description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 5
- 235000005822 corn Nutrition 0.000 claims description 5
- 235000013373 food additive Nutrition 0.000 claims description 5
- 239000002778 food additive Substances 0.000 claims description 5
- 239000000665 guar gum Substances 0.000 claims description 5
- 235000010417 guar gum Nutrition 0.000 claims description 5
- 229960002154 guar gum Drugs 0.000 claims description 5
- 239000000252 konjac Substances 0.000 claims description 5
- 235000010485 konjac Nutrition 0.000 claims description 5
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 4
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- 241000206575 Chondrus crispus Species 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 claims description 4
- 229940046240 glucomannan Drugs 0.000 claims description 4
- 238000012545 processing Methods 0.000 claims description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 240000003183 Manihot esculenta Species 0.000 claims description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 3
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 239000011669 selenium Substances 0.000 claims description 3
- 229910052711 selenium Inorganic materials 0.000 claims description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 claims description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 2
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 claims description 2
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 claims description 2
- DFPAKSUCGFBDDF-UHFFFAOYSA-N Nicotinamide Chemical compound NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 claims description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 claims description 2
- 229930003268 Vitamin C Natural products 0.000 claims description 2
- 229930003316 Vitamin D Natural products 0.000 claims description 2
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims description 2
- 229930003427 Vitamin E Natural products 0.000 claims description 2
- 229930003448 Vitamin K Natural products 0.000 claims description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 claims description 2
- 229960001231 choline Drugs 0.000 claims description 2
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 claims description 2
- 235000019152 folic acid Nutrition 0.000 claims description 2
- 239000011724 folic acid Substances 0.000 claims description 2
- 229960000304 folic acid Drugs 0.000 claims description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims description 2
- 239000011630 iodine Substances 0.000 claims description 2
- 229910052740 iodine Inorganic materials 0.000 claims description 2
- 239000011572 manganese Substances 0.000 claims description 2
- 229910052748 manganese Inorganic materials 0.000 claims description 2
- 235000012054 meals Nutrition 0.000 claims description 2
- 235000005152 nicotinamide Nutrition 0.000 claims description 2
- 239000011570 nicotinamide Substances 0.000 claims description 2
- 229960003966 nicotinamide Drugs 0.000 claims description 2
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 claims description 2
- 239000000661 sodium alginate Substances 0.000 claims description 2
- 235000010413 sodium alginate Nutrition 0.000 claims description 2
- 229940005550 sodium alginate Drugs 0.000 claims description 2
- 235000019155 vitamin A Nutrition 0.000 claims description 2
- 239000011719 vitamin A Substances 0.000 claims description 2
- 235000019154 vitamin C Nutrition 0.000 claims description 2
- 239000011718 vitamin C Substances 0.000 claims description 2
- 235000019166 vitamin D Nutrition 0.000 claims description 2
- 239000011710 vitamin D Substances 0.000 claims description 2
- 150000003710 vitamin D derivatives Chemical class 0.000 claims description 2
- 235000019165 vitamin E Nutrition 0.000 claims description 2
- 229940046009 vitamin E Drugs 0.000 claims description 2
- 239000011709 vitamin E Substances 0.000 claims description 2
- 235000019168 vitamin K Nutrition 0.000 claims description 2
- 239000011712 vitamin K Substances 0.000 claims description 2
- 150000003721 vitamin K derivatives Chemical class 0.000 claims description 2
- 229940045997 vitamin a Drugs 0.000 claims description 2
- 229940046008 vitamin d Drugs 0.000 claims description 2
- 229940046010 vitamin k Drugs 0.000 claims description 2
- 239000011701 zinc Substances 0.000 claims description 2
- 229910052725 zinc Inorganic materials 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims 1
- -1 ferrous-fortifier Substances 0.000 claims 1
- 229920001592 potato starch Polymers 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 5
- 238000011049 filling Methods 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000012856 packing Methods 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 238000003756 stirring Methods 0.000 abstract 3
- 229940001941 soy protein Drugs 0.000 abstract 2
- 238000005520 cutting process Methods 0.000 abstract 1
- 244000017020 Ipomoea batatas Species 0.000 description 13
- 235000002678 Ipomoea batatas Nutrition 0.000 description 13
- 239000000049 pigment Substances 0.000 description 7
- 230000000050 nutritive effect Effects 0.000 description 6
- 230000036541 health Effects 0.000 description 5
- 241000209140 Triticum Species 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 239000002384 drinking water standard Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000011002 quantification Methods 0.000 description 2
- 238000012827 research and development Methods 0.000 description 2
- CWVRJTMFETXNAD-BMNNCGMMSA-N (1s,3r,4s,5r)-3-[(e)-3-(3,4-dihydroxyphenyl)prop-2-enoyl]oxy-1,4,5-trihydroxycyclohexane-1-carboxylic acid Chemical compound O[C@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-BMNNCGMMSA-N 0.000 description 1
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- 241000207782 Convolvulaceae Species 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 150000002192 fatty aldehydes Chemical class 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000012020 french fries Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- KRZBCHWVBQOTNZ-DLDRDHNVSA-N isochlorogenic acid Natural products O[C@@H]1[C@H](C[C@@](O)(C[C@H]1OC(=O)C=Cc2ccc(O)c(O)c2)C(=O)O)OC(=O)C=Cc3ccc(O)c(O)c3 KRZBCHWVBQOTNZ-DLDRDHNVSA-N 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses purple-potato-containing nutritional rice and a preparation method. The nutritional rice is prepared from whole purple potato powder, starch, isolated soy protein, gel, composite vitamin enhancer, composite mineral enhancer and water in a ratio. The method comprises the following steps of: A, selection and treatment of raw materials; B, mixing and stirring: stirring and mixing the isolated soy protein, the gel and the enhancers uniformly, adding the starch, mixing, then adding the whole purple potato powder, stirring and mixing, and adding water; C, extrusion forming: after the raw materials are mixed and stirred uniformly, adding the mixture into an extruder through a feeder, cutting the extruded mixture into rice grains at the tail end of the extruder after the extruded mixture passes through a rice grain template, cooling, screening with a vibrator, separating out dregs, collecting and drying; D, water controlled drying: drying the extruded rice grains in hot air to improve the storage performance; and E, packing: cooling the rice grains to room temperature, quickly and quantitatively filling and sealing. The nutritional rice has reasonable formula, good nutrition, low cost, no pollution and high nutritional value. The method is simple and convenient to operate, and is suitable for large scale and industrialized production of purple potatoes.
Description
Technical field
The present invention relates to food and purple potato processing technique field, more specifically relate to a kind of purple potato nutrient rice, also relate to a kind of preparation method of purple potato nutrient rice simultaneously.
Background technology
Purple potato (Ipomoea Batatas poir) also claims purple sweet potato, purple sweet potato, purple sweet potato and black sweet potato, is the special kinds of sweet potato, is meant that potato meat color is the sweet potato of purple, is Convolvulaceae annual herb plant.Purple potato has the wide characteristics in region of suitable planting, and most of area all can be planted in the whole nation, and wherein ground such as Hubei, Jiangxi, Sichuan, Chongqing, Guangxi, Yunnan, Shandong, Anhui, Zhejiang and Guangdong are the main producing regions of the purple planting potato of China.Sweet potato by universally acknowledged for having the natural food of anticancer health-care effect, also be one of China's four big staple food crops, list in after wheat, paddy rice and the corn, the plantation history in sweet potato year surplus China existing 400, China's cultivated area and total output account for 70% and 85% of the world respectively, occupy first place in the world.At present, the purple potato kind of various places cultivations has: No. 6, No. 1, the purple potato in Hubei Province, Rhizoma Dioscoreae esculentae No. 18, purple No. 1 of Chongqing, wide purple 135, peaceful purple No. 4 and capital potato etc., the external kind of introducing mainly contains: mountain, river purple, American Black Ipomoea batatas, the short climing black assorted potato of the U.S. and German black Ipomoea batatas etc.
Purple potato has the output height, purple potato anthocyanidin (Purple-Fleshed Sweet Potato Anthocyanidin generally abbreviates purple potato pigment as) content is high and the nutrition and health care value ratio such as gives prominence at characteristics.But purple potato spring and summer plantation, monolithic heavily is generally 200～800g, per mu yield 1500～4000kg, output is very high, is important crops and staple food substitute, has a very important role to solving the crisis in food that the China and even the world may exist; Purple potato pigment content is bigger with variety variations, is generally 0.04～1.0% (in fresh weight), and the anthocyanidin content of indivedual purple potato kinds can be up to 2.0%, and purple potato pigment is present in piece root, stem, leaf and the potato skin of purple potato; Purple potato not only amount than nutritional labelings such as higher starch, protein, crude fibre, vitamin and mineral matters, nutritive value is than higher, but also contain functional components such as organic acids such as having the purple potato anthocyanidin of multiple pharmacological effect and physiologically active, organic selenium, glycoprotein, pectin, chlorogenic acid and isochlorogenic acid, sugar ester and straight chain fatty aldehyde, studies show that purple potato has anti-oxidant, anti-sudden change, alleviates dyshepatia, the treatment angiocardiopathy, strengthen immunity and multiple physiological activity such as anticancer, health-care effect is more outstanding.
At present, purple potato produces marketing fresh based on aquatic foods and eats raw, and working research and development product are fewer.The working research of relevant purple potato is mainly reflected in four aspects: the one, and extracting purple potato anthocyanidin is purple potato pigment, purple potato pigment not only can be used as natural edible coloring agent but also can be used as the health active composition and had been used for industries such as food, cosmetics and medicine, the domestic and international market demand is bigger, and patent 2003131605.0,200610005525.X, 200710192250.X and 200810020364.0 etc. have related to distinct methods and extracted purple potato pigment; The 2nd, process the full powder of purple potato, the full powder of purple potato both can eat separately, also was fabulous raw materials for food industry, can be used as the major ingredient or the batching of various cakes or other food; The 3rd, processing tourism and leisure food hangs down purple sweet potato chips etc. as purple French fries, purple potato dried meat, purple potato sauce and grease; The 4th, be processed into products such as purple potato wine and purple potato vinegar through fermentation.
Purple potato rice is a primary raw material, suitably allocates other food materials into, strengthens multiple nutritional components and adds the small amount of gel agent, the graininess rice made products of making through operations such as mixing, extruder grain and dryings similar to natural rice.Patent 2000120584.6 and 200410040346.0 relates to the synthetic rice and the preparation method of the moisture raw material of gourd, fruit and vegetable, coarse cereals class raw material, rice and converted starch or konjaku flour, and these two kinds of synthetic rice's nutritive values are relatively poor; Patent 200610131657.7 relates to the synthetic rice of corn, beans, rice and the combination of bitter buckwheat; Patent 200710044124.X relates to the synthetic rice of cereal and beans combination; Patent 200710156500.4 relates to the synthetic rice with the pigment extract surface colour.The described synthetic rice of these patents does not all relate to purple potato on the one hand, is of low nutritive value on the other hand, and health care does not have or be little, so nutritive value and the health care new meter of laying equal stress on remains further research and development.
Summary of the invention
The objective of the invention is to be to provide a kind of purple potato nutrient rice, prescription is reasonable, and nutrition is good, and is safe, and purple potato raw material is utilized fully, the storage rate height of purple potato anthocyanidin, and the anthocyanidin content of product is 0.06～2%; The integrated cost of product is low, and environmentally safe, and nutritional labeling relatively full nutrition is worth high.
Another object of the present invention is the preparation method who has been to provide a kind of purple potato nutrient rice, the wide and raw material availability height of raw material sources, and integrated cost is lower, and is easy and simple to handle, and non-environmental-pollution is applicable to the scale and the industrialization production of purple potato.
In order to realize above-mentioned purpose, the present invention adopts following technical measures: a kind of purple potato nutrient rice, and it makes (weight portion with the full powder of purple potato is a benchmark) by the raw material of following weight parts:
Parts by weight of raw materials
The full powder 60-90 of purple potato
Starch 1～30;
Soybean protein isolate 1～10;
Gel 0.1～10;
B B-complex hardening agent 0.01～1;
Composite mineral matter hardening agent 0.1～5;
Water 5～15.
Described gel is a kind of or any combinations (as follows) wherein such as carragheen, konjac glucomannan (perhaps konjaku powder), xanthans, guar gum, sodium alginate, sodium carboxymethylcellulose and (sex change) starch that meet the food additives sanitary standard.
Described B B-complex hardening agent is vitamin A, vitamin D, vitamin E, vitamin K, Cobastab
1, Cobastab
2, vitamin C, niacinamide, folic acid and choline a kind of or any combination wherein, and by the pattern of human body daily requirement be composited (as follows).
Described composite mineral matter hardening agent is a kind of or any combinations wherein such as Creta Preparata, ferrous-fortifier, zinc enhancer, iodine hardening agent, selenium hardening agent and manganese strengthened dose, and by the pattern of human body daily requirement be composited (as follows).
A kind of purple potato nutrient rice, it makes (weight portion with the full powder of purple potato is a benchmark) (preferable range) by the raw material of following weight parts:
Parts by weight of raw materials
The full powder 65-85 of purple potato
Starch 2～28;
Soybean protein isolate 2～8;
Gel 0.5～9;
B B-complex hardening agent 0.09～0.9;
Composite mineral matter hardening agent 0.3～4;
Water 7～14.
A kind of purple potato nutrient rice, it makes (weight portion with the full powder of purple potato is a benchmark) (preferable preferable range) by the raw material of following weight parts:
Parts by weight of raw materials
The full powder 70-80 of purple potato
Starch 4～26;
Soybean protein isolate 3～7;
Gel 0.9～8;
B B-complex hardening agent 0.1～0.8;
Composite mineral matter hardening agent 0.5～3;
Water 8～13.
A kind of purple potato nutrient rice, it makes (weight portion with the full powder of purple potato is a benchmark) (preferable preferable range) by the raw material of following weight parts:
Parts by weight of raw materials
The full powder 72-88 of purple potato
Starch 5～24;
Soybean protein isolate 4～6;
Gel 1.4～7;
B B-complex hardening agent 0.2～0.7;
Composite mineral matter hardening agent 0.7～2;
Water 9～12.
A kind of purple potato nutrient rice, it makes (weight portion with the full powder of purple potato is a benchmark) (preferable preferable range) by the raw material of following weight parts:
Parts by weight of raw materials
The full powder 80-86 of purple potato
Starch 7-10;
Gel 1.8-5;
Water 10-11.
A kind of purple potato nutrient rice, it makes (weight portion with the full powder of purple potato is a benchmark) (preferable preferable range) by the raw material of following weight parts:
Parts by weight of raw materials
The full powder 76-84 of purple potato
Gel 2～6;
B B-complex hardening agent 0.3～0.6;
Composite mineral matter hardening agent 0.8～1.8;
Water 10～11.
A kind of purple potato nutrient rice, it makes (weight portion with the full powder of purple potato is a benchmark) (preferable preferable range) by the raw material of following weight parts:
Parts by weight of raw materials
The full powder 88 of purple potato
Gel 8;
Water 10.
A kind of preparation method of purple potato nutrient rice the steps include:
A. the selection of raw material and processing:
1. the full powder of purple potato: the light violet potato that select that big of fresh full, body is heavy for use, no disease and pest and anthocyanidin content is high is through boiling, defibrination, glue mill, homogeneous and roller drying (pulverizing), the full powder of purple potato that operations such as perhaps light violet potato drying, abrasive dust obtain;
2. starch: the starch that meets national standard is corn, wheat, cassava etc.;
3. soybean protein isolate: adopt quality standard to meet GB/T22493-2008 and protein content greater than 90% soybean protein isolate;
4. gel: adopt the carragheen, konjac glucomannan (perhaps konjaku powder), xanthans, guar gum, sodium carboxymethylcellulose and (sex change) starch or its combination that meet the food additives sanitary standard;
5. hardening agent: adopt the minerals and vitamins class hardening agent that meets the food enrichment sanitary standard;
6. the water that meets drinking water standard.
B. mixing:
1. take by weighing each batching that is prepared as follows: the full powder of purple potato, starch, soybean protein isolate, gel, B B-complex hardening agent, composite mineral matter hardening agent, water.
2. earlier soybean protein isolate, gel and hardening agent were mixed 10～30 minutes, make it to mix; Add flour and rice meal again, mixed 10～30 minutes, make it to mix; Add the full powder of purple potato then, mixed 10～30 minutes, make it to mix; Add entry at last, mixed 10～30 minutes, make it to mix.
C. extrusion modling:
Material after mixing is even joins in the extruder by feeder with the speed of 5～50kg/h, extruder endsocket temperature is set at 40～100 ℃, other sleeve temperature are 10～40 ℃, screw speed is 50～500r/min, after material is by special grain of rice shape template, cut into rice kernel shape, after the screening of cooling bobbing machine is slagged tap, collect, carry out subsequent drying.
D. control the water oven dry:
The higher grain of rice of moisture after the extrusion modling adopts heated-air drying to reduce moisture, improves the keeping property of goods.Hot blast temperature is controlled at 30～70 ℃, and the relative humidity of hot blast is controlled at 5～90%, and the hot blast flow velocity is controlled at 0.1～10m/s, is controlled at drying time 0.1～10 hour, and dried grain of rice moisture is controlled at 3～13%.
E. pack:
Dried product is cooled to room temperature (20-25 ℃, below identical) fully in relative humidity is 10～90% environment after, be fast quantification filling and sealing in 10～90% the clean environment in relative humidity.
The present invention compared with prior art has the following advantages and effect:
1, purple potato raw material is utilized fully, the storage rate height of purple potato anthocyanidin, and the anthocyanidin content of product is 0.5～2%; The integrated cost of product is low, and environmentally safe;
2, product is formed by the nutrition mode combinations that human body needs by multiple foodstuff and nutrition fortifier, nutrient with strong complementarity, and the proportionate relationship of each nutritional labeling conforms with the human body needs, and nutritive value is than higher;
3, the anthocyanidin content of product is than higher, and health care is outstanding;
4, owing to be used gel and soybean protein isolate, the quality of product, structure and edible quality are more near natural rice, and edibility is good;
5, technical process is easier, invests less;
6, security of products height.
The specific embodiment
Embodiment 1:
A kind of purple potato nutrient rice, it is made by the raw material of following weight parts:
A kind of preparation method of purple potato Nutritive Rice the steps include:
1. select that big of fresh full, body is heavy for use, no disease and pest and the high light violet potato of anthocyanidin content, through boiling, defibrination, perhaps light violet potato drying, abrasive dust and sieve (120 order) etc. are operated and are prepared the full powder of purple potato;
2. starch: the starch that meets national standard is corn, wheat, cassava etc.;
3. soybean protein isolate: adopt protein content greater than 90% soybean protein isolate;
4. adopt meet that the food additives sanitary standard requires and granularity less than 120 purpose konjac glucomannans;
5. B B-complex hardening agent, composite mineral matter hardening agent: accurately take by weighing the minerals and vitamins class hardening agent that meets the food enrichment sanitary standard respectively, mix, grind in case of necessity and sieve through 120 orders;
6. take by weighing the water that meets drinking water standard.
7. earlier soybean protein isolate, gel and hardening agent were mixed 5 minutes, make it to mix; Add starch again, mixed 2 or 4 or 6 or 8 or 10 minutes, make it to mix; Add the full powder of purple potato then, mixed 1 or 3 or 5 or 8 or 10 or 12 or 15 minute, make it to mix; Add entry at last, mixed 1 or 4 or 7 or 9 or 13 or 1720 minute, make it to mix.
8. extrusion modling: the material after mixing is even joins in the extruder by feeder with the speed of 5～50kg/h, extruder endsocket temperature is set at 40 or 48 or 57 or 61 or 70 or 78 or 86 or 94 or 100 ℃, other sleeve temperature are 10 or 20 or 27 or 32 or 36 or 40 ℃, screw speed is 50～500r/min, after material is by special template, cut into rice kernel shape, after the screening of cooling bobbing machine is slagged tap, collect, carry out subsequent drying.
9. control water oven dry: the higher grain of rice of the moisture after the extrusion modling adopts heated-air drying to reduce moisture, improves the keeping property of goods.Hot blast temperature is controlled at 10 or 20 or 30 or 40 or 50 or 60 or 70 ℃, the relative humidity of hot blast is controlled at 5～90%, the hot blast flow velocity is controlled at 0.1～2m/s, is controlled at drying time 0.1 or 1 or 3 or 5 or 7 or 8 or 10 hour, and dried grain of rice moisture is controlled at 13 following %.
10. packing: dried product thoroughly is cooled to room temperature in relative humidity is 10～90% environment after, be fast quantification filling and sealing in 10～90% the clean environment in relative humidity.
Embodiment 2～7:
Six kinds of purple potato nutrient rices, it is made by the raw material of following weight parts:
The preparation process of above-mentioned six kinds of purple potato nutrient rices is identical with embodiment 1.
Claims (10)
1. purple potato nutrient rice, it is made by the raw material of following weight parts:
Parts by weight of raw materials
The full powder 60-90 of purple potato
Starch 1～30;
Soybean protein isolate 1～10;
Gel 0.1～10;
B B-complex hardening agent 0.01～1;
Composite mineral matter hardening agent 0.1～5;
Water 5～15;
Described gel is carragheen, konjac glucomannan, xanthans, guar gum, sodium alginate, sodium carboxymethylcellulose and the starch a kind of or any combination wherein that meets the food additives sanitary standard;
Described B B-complex hardening agent is vitamin A, vitamin D, vitamin E, vitamin K, Cobastab
1, Cobastab
2, vitamin C, niacinamide, folic acid and choline a kind of or any combination wherein, and be composited by the pattern of human body daily requirement;
Described composite mineral matter hardening agent is Creta Preparata hardening agent, ferrous-fortifier, zinc enhancer, iodine hardening agent, selenium hardening agent and manganese strengthened dose of a kind of or any combination wherein, and is composited by the pattern of human body daily requirement.
2. a kind of purple potato nutrient rice according to claim 1 is characterized in that:
Parts by weight of raw materials
The full powder 65-85 of purple potato;
Starch 2～28;
Soybean protein isolate 2～8;
Gel 0.5～9;
B B-complex hardening agent 0.09～0.9;
Composite mineral matter hardening agent 0.3～4;
Water 7～14.
3. a kind of purple potato nutrient rice according to claim 1 is characterized in that:
Parts by weight of raw materials
The full powder 70-80 of purple potato;
Starch 4～26;
Soybean protein isolate 3～7;
Gel 0.9～8;
B B-complex hardening agent 0.1～0.8;
Composite mineral matter hardening agent 0.5～3;
Water 8～13.
4. a kind of purple potato nutrient rice according to claim 1 is characterized in that:
Parts by weight of raw materials
The full powder 72-88 of purple potato;
Starch 5～24;
Soybean protein isolate 4～6;
Gel 1.4～7;
B B-complex hardening agent 0.2～0.7;
Composite mineral matter hardening agent 0.7～2;
Water 9～12.
5. a kind of purple potato nutrient rice according to claim 1 is characterized in that:
Parts by weight of raw materials
The full powder 80-86 of purple potato;
Starch 7-10;
Gel 1.8-5;
Water 10-11.
6. a kind of purple potato nutrient rice according to claim 1 is characterized in that:
Parts by weight of raw materials
The full powder 88 of purple potato;
Gel 8;
Water 10.
7. a kind of purple potato nutrient rice according to claim 1 is characterized in that:
Parts by weight of raw materials
The full powder 75 of purple potato;
Starch 5;
Soybean protein isolate 2;
Gel 0.1;
B B-complex hardening agent 0.5;
Composite mineral matter hardening agent 0.8;
Water 14.
8. a kind of purple potato nutrient rice according to claim 1 is characterized in that:
Parts by weight of raw materials
The full powder 82 of purple potato;
Starch 20;
Soybean protein isolate 3;
Konjaku powder 4;
B B-complex hardening agent 2;
Composite mineral matter hardening agent 1.5;
Water 10.
9. a kind of purple potato nutrient rice according to claim 1 is characterized in that:
Parts by weight of raw materials
The full powder 88 of purple potato;
Starch 25;
Soybean protein isolate 7;
Guar gum 2.5;
B B-complex hardening agent 5;
Composite mineral matter hardening agent 3;
Water 8.
10. the preparation method of the described a kind of purple potato nutrient rice of claim 1 the steps include:
A. the selection of raw material and processing:
1. the full powder of purple potato: the light violet potato that select that big of fresh full, body is heavy for use, no disease and pest and anthocyanidin content is high is through boiling, defibrination, glue mill, homogeneous and roller drying, and perhaps light violet potato drying, abrasive dust are operated the full powder of purple potato that obtains;
2. starch: the starch that meets national standard is corn, wheat, cassava etc.;
3. soybean protein isolate: adopt quality standard to meet GB/T22493-2008 and protein content greater than 90% soybean protein isolate;
4. gel: adopt carragheen, konjac glucomannan, xanthans, guar gum, sodium carboxymethylcellulose and the starch or its combination that meet the food additives sanitary standard;
5. hardening agent: adopt the minerals and vitamins class hardening agent that meets the food enrichment sanitary standard;
6. the water that meets the food technology water supply standard;
B. mixing:
1. take by weighing each batching that is prepared as follows: the full powder of purple potato, starch, soybean protein isolate, gel, B B-complex hardening agent, composite mineral matter hardening agent, water;
2. earlier soybean protein isolate, gel and hardening agent were mixed 10～30 minutes, make it to mix; Add flour and rice meal again, mixed 10～30 minutes, make it to mix; Add the full powder of purple potato then, mixed 10～30 minutes, make it to mix; Add entry at last, mixed 10～30 minutes, make it to mix;
C. extrusion modling:
Material after mixing is even joins in the extruder by feeder with the speed of 5～50 kg/h, extruder endsocket temperature is set at 40～100 ℃, other sleeve temperature are 10～40 ℃, screw speed is 50～500 r/min, after material is by grain of rice shape template, cut into rice kernel shape, after the screening of cooling bobbing machine is slagged tap, collect, carry out subsequent drying;
D. control the water oven dry:
The grain of rice of the moisture after the extrusion modling adopts heated-air drying to reduce moisture, hot blast temperature is controlled at 30～70 ℃, the relative humidity of hot blast is controlled at 5～90%, the hot blast flow velocity is controlled at 0.1～10m/s, be controlled at drying time 0.1～10 hour, dried grain of rice moisture is controlled at 3～13%;
E. pack:
Dried product is cooled to room temperature fully in relative humidity is 10～90% environment after, be Quantitative charging and sealing in 10～90% the clean environment in relative humidity.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100218898A CN102106520B (en) | 2011-01-19 | 2011-01-19 | Purple-potato-containing nutritional rice and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100218898A CN102106520B (en) | 2011-01-19 | 2011-01-19 | Purple-potato-containing nutritional rice and preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102106520A true CN102106520A (en) | 2011-06-29 |
| CN102106520B CN102106520B (en) | 2012-11-21 |
Family
ID=44170899
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011100218898A Active CN102106520B (en) | 2011-01-19 | 2011-01-19 | Purple-potato-containing nutritional rice and preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102106520B (en) |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103156141A (en) * | 2013-04-09 | 2013-06-19 | 中国热带农业科学院农产品加工研究所 | Cassava rice and processing method thereof |
| CN103250999A (en) * | 2013-05-29 | 2013-08-21 | 江西省鸽鸽食品有限公司 | Production process of dry long bean |
| WO2013163940A1 (en) * | 2012-05-02 | 2013-11-07 | 中国食品发酵工业研究院 | Engineered rice having alcoholism relief and liver protection function, and preparation method thereof |
| CN103393008A (en) * | 2013-07-01 | 2013-11-20 | 天津北融米业有限公司 | Nutrition-equalized purple crystal composite rice and preparation method thereof |
| CN103392978A (en) * | 2013-07-01 | 2013-11-20 | 天津科技大学 | Nutritive and instant breakfast composite rice and processing method thereof |
| CN103392977A (en) * | 2013-07-01 | 2013-11-20 | 天津北融米业有限公司 | High-protein nutrition enrichment composite rice and preparation method thereof |
| CN103652890A (en) * | 2013-11-30 | 2014-03-26 | 广西桂林天然食品有限公司 | High-protein selenium-rich, zinc-rich and calcium-rich manihot and coarse cereal compound nutrition health care rice |
| CN104397551A (en) * | 2014-11-11 | 2015-03-11 | 中南林业科技大学 | Method for preparing iron nutrition enhanced texturized rice |
| CN106509911A (en) * | 2015-09-09 | 2017-03-22 | 计立平 | Nutritional rice supplement, nutritional rice and preparation method thereof |
| CN106805095A (en) * | 2017-01-25 | 2017-06-09 | 江苏省农业科学院 | A kind of function nutrition rice and preparation method |
| CN108065287A (en) * | 2016-11-16 | 2018-05-25 | 江南大学 | A kind of preparation method of purple sweet potato dilated food rich in anthocyanin and products thereof |
| CN109198394A (en) * | 2018-05-24 | 2019-01-15 | 益阳市福华米业有限公司 | A kind of purple sweet potato rice and its processing method |
| CN110269192A (en) * | 2019-07-12 | 2019-09-24 | 苏州硒谷科技有限公司 | A kind of nutrition synthetic rice and preparation method thereof |
| CN112137048A (en) * | 2020-08-03 | 2020-12-29 | 河南农业大学 | Processing technology for extruding purple sweet potato rice noodles by double screws |
| CN112841531A (en) * | 2019-11-26 | 2021-05-28 | 桃源县爱来米业有限公司 | Production method of purple sweet potato rice |
| CN114847438A (en) * | 2022-06-02 | 2022-08-05 | 安庆师范大学 | Preparation method of soybean protein composite gel food and product thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411443A (en) * | 2007-10-18 | 2009-04-22 | 叶邦兴 | Technique for processing sweet potato rice |
| CN101543274A (en) * | 2009-04-16 | 2009-09-30 | 张昌才 | Crop rice and its preparation method |
| CN101564136A (en) * | 2009-05-27 | 2009-10-28 | 湖南农业大学 | Flavored mashed sweet potato and processing method thereof |
-
2011
- 2011-01-19 CN CN2011100218898A patent/CN102106520B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411443A (en) * | 2007-10-18 | 2009-04-22 | 叶邦兴 | Technique for processing sweet potato rice |
| CN101543274A (en) * | 2009-04-16 | 2009-09-30 | 张昌才 | Crop rice and its preparation method |
| CN101564136A (en) * | 2009-05-27 | 2009-10-28 | 湖南农业大学 | Flavored mashed sweet potato and processing method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 《农产品加工》 20091231 杜连起 可与大米媲美的人造米 第24页 1-10 , 第10期 * |
| 《科技资讯》 20101231 蒲运东等 紫肉甘薯的保健功能及其利用 第237-238，240页 1-10 , 第13期 * |
| 《粮食加工》 20041231 雷淑芳等 大豆分离蛋白的生产工艺及其在食品工业中的应用 第53-56页 1-10 , 第4期 * |
| 《食品科学》 20101231 彭强等 紫甘薯及其花色苷的研究与开发进展 第401-405页 1-10 第31卷, 第23期 * |
Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013163940A1 (en) * | 2012-05-02 | 2013-11-07 | 中国食品发酵工业研究院 | Engineered rice having alcoholism relief and liver protection function, and preparation method thereof |
| US10010573B2 (en) | 2012-05-02 | 2018-07-03 | China National Research Institute Of Food And Fermentation Industries Co., Ltd. | Engineered rice having alcoholism relief and liver protection function, and preparation method thereof |
| CN103156141B (en) * | 2013-04-09 | 2014-10-08 | 中国热带农业科学院农产品加工研究所 | Cassava rice and processing method thereof |
| CN103156141A (en) * | 2013-04-09 | 2013-06-19 | 中国热带农业科学院农产品加工研究所 | Cassava rice and processing method thereof |
| CN103250999A (en) * | 2013-05-29 | 2013-08-21 | 江西省鸽鸽食品有限公司 | Production process of dry long bean |
| CN103392977B (en) * | 2013-07-01 | 2015-05-13 | 天津北融米业有限公司 | High-protein nutrition enrichment composite rice and preparation method thereof |
| CN103393008A (en) * | 2013-07-01 | 2013-11-20 | 天津北融米业有限公司 | Nutrition-equalized purple crystal composite rice and preparation method thereof |
| CN103392978A (en) * | 2013-07-01 | 2013-11-20 | 天津科技大学 | Nutritive and instant breakfast composite rice and processing method thereof |
| CN103392977A (en) * | 2013-07-01 | 2013-11-20 | 天津北融米业有限公司 | High-protein nutrition enrichment composite rice and preparation method thereof |
| CN103652890B (en) * | 2013-11-30 | 2015-10-28 | 广西桂林天然食品有限公司 | A kind of high protein selenium-rich, Fu Xin, rich calcium cassava coarse cereals composite nutritional healthcare rice |
| CN103652890A (en) * | 2013-11-30 | 2014-03-26 | 广西桂林天然食品有限公司 | High-protein selenium-rich, zinc-rich and calcium-rich manihot and coarse cereal compound nutrition health care rice |
| CN104397551A (en) * | 2014-11-11 | 2015-03-11 | 中南林业科技大学 | Method for preparing iron nutrition enhanced texturized rice |
| CN106509911A (en) * | 2015-09-09 | 2017-03-22 | 计立平 | Nutritional rice supplement, nutritional rice and preparation method thereof |
| CN108065287A (en) * | 2016-11-16 | 2018-05-25 | 江南大学 | A kind of preparation method of purple sweet potato dilated food rich in anthocyanin and products thereof |
| CN106805095A (en) * | 2017-01-25 | 2017-06-09 | 江苏省农业科学院 | A kind of function nutrition rice and preparation method |
| CN109198394A (en) * | 2018-05-24 | 2019-01-15 | 益阳市福华米业有限公司 | A kind of purple sweet potato rice and its processing method |
| CN110269192A (en) * | 2019-07-12 | 2019-09-24 | 苏州硒谷科技有限公司 | A kind of nutrition synthetic rice and preparation method thereof |
| CN112841531A (en) * | 2019-11-26 | 2021-05-28 | 桃源县爱来米业有限公司 | Production method of purple sweet potato rice |
| CN112137048A (en) * | 2020-08-03 | 2020-12-29 | 河南农业大学 | Processing technology for extruding purple sweet potato rice noodles by double screws |
| CN112137048B (en) * | 2020-08-03 | 2023-09-05 | 河南农业大学 | Processing technology for double-screw extrusion of purple sweet potato rice flour |
| CN114847438A (en) * | 2022-06-02 | 2022-08-05 | 安庆师范大学 | Preparation method of soybean protein composite gel food and product thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102106520B (en) | 2012-11-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102106520B (en) | Purple-potato-containing nutritional rice and preparation method | |
| CN103271249B (en) | Health-care fodder for freshwater fish | |
| CN101380071B (en) | No-fry highland barley instant noodles and production method thereof | |
| CN104068238A (en) | Extruded crucian feed and preparation method thereof | |
| CN104286838B (en) | A kind of Cordyceps restructuring rice rich in cordycepin and preparation method thereof | |
| CN104431535A (en) | Feed for promoting growth and development of broilers and preparation method thereof | |
| CN101461471A (en) | Feed formula for laying hens in laying period and preparation method | |
| CN105725063B (en) | A kind of baby child's Flour product diatery supplement production method rich in wheat germ | |
| CN104381630A (en) | Non-antibiotic feed for goslings with growth period of 0-3 weeks and preparation method of non-antibiotic feed for goslings with growth period of 0-3 weeks | |
| CN102771722A (en) | Five-cereal nutritional rice and production method thereof | |
| CN103039764A (en) | Irregular protein raw material compound pig growing and fattening fodder | |
| CN102578478A (en) | Kudzu root rice and preparation method thereof | |
| CN103202439A (en) | Wheat germ and lotus root starch powder, and its preparation method | |
| CN106665480B (en) | Breeding method for improving egg yield and egg selenium content of laying hens | |
| CN102177809A (en) | Method for carrying out uniform selenium-enriched cultivation of pleurotus geesteranus by using selenium yeast | |
| CN105029238A (en) | Health-preserving nutritional rice flakes and preparation method thereof | |
| CN103892037B (en) | Method for preparing granular distilled grain sow compound feed | |
| CN104171570A (en) | Compound feed for loach | |
| CN103892119B (en) | A kind of vinasse graininess sow mixed feed | |
| CN103892036B (en) | A kind of preparation method of vinasse graininess boar mixed feed | |
| CN106072473A (en) | Uncooked amylum goods and uncooked amylum product processing method | |
| CN102715348A (en) | Zinc-enriched formulated hard palletized feed for carp and preparation method thereof | |
| CN103875956A (en) | Feed formula for big meat chickens aged 45-60 days | |
| CN103907780B (en) | Vinasse granular boar composite feed | |
| CN103461665B (en) | Functional food formula applicable to aged pets and pets in postoperative recovery as well as preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20110629 Assignee: WUHAN PUZETIAN FOOD Co.,Ltd. Assignor: Yang Hongge Contract record no.: 2012420000165 Denomination of invention: Purple-potato-containing nutritional rice and preparation method License type: Exclusive License Record date: 20121012 |
|
| LICC | Enforcement, change and cancellation of record of contracts on the licence for exploitation of a patent or utility model | ||
| ASS | Succession or assignment of patent right |
Owner name: WUHAN PUZETIAN FOOD CO., LTD. Free format text: FORMER OWNER: YANG HONGGE Effective date: 20140326 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 430100 WUHAN, HUBEI PROVINCE TO: 430113 WUHAN, HUBEI PROVINCE |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20140326 Address after: 430113 No. 114 Industrial Park, Da Chi Street, Caidian District, Hubei, Wuhan Patentee after: WUHAN PUZETIAN FOOD Co.,Ltd. Address before: 430100 Hubei province Wuhan city Caidian District Wuhan street has a large set of day food Co. Ltd. Patentee before: Yang Hongge |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20220421 Address after: 430113 No. 114, Swan Lake Avenue, Caidian District, Wuhan City, Hubei Province Patentee after: Yang Hongge Address before: 430113 No. 114, Daji Street Industrial Park, Caidian District, Wuhan City, Hubei Province Patentee before: WUHAN PUZETIAN FOOD Co.,Ltd. |
|
| TR01 | Transfer of patent right | ||
| EC01 | Cancellation of recordation of patent licensing contract |
Assignee: WUHAN PUZETIAN FOOD Co.,Ltd. Assignor: Yang Hongge Contract record no.: 2012420000165 Date of cancellation: 20220513 |
|
| EC01 | Cancellation of recordation of patent licensing contract | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20110629 Assignee: Hangzhou Shicui Teqi Biotechnology Co.,Ltd. Assignor: Yang Hongge Contract record no.: X2022420000049 Denomination of invention: Purple potato nutritious rice and its preparation method Granted publication date: 20121121 License type: Common License Record date: 20220630 |
|
| EE01 | Entry into force of recordation of patent licensing contract | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20221221 Address after: 310000 Room 1128, Building 1, Longshen Comprehensive Development Center, Xihu District, Hangzhou, Zhejiang Patentee after: Hangzhou Shicui Teqi Biotechnology Co.,Ltd. Address before: 430113 No. 114, Swan Lake Avenue, Caidian District, Wuhan City, Hubei Province Patentee before: Yang Hongge |
|
| TR01 | Transfer of patent right |