CN104397551A - Method for preparing iron nutrition enhanced texturized rice - Google Patents
Method for preparing iron nutrition enhanced texturized rice Download PDFInfo
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- CN104397551A CN104397551A CN201410630276.8A CN201410630276A CN104397551A CN 104397551 A CN104397551 A CN 104397551A CN 201410630276 A CN201410630276 A CN 201410630276A CN 104397551 A CN104397551 A CN 104397551A
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 title claims abstract description 84
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 57
- 235000009566 rice Nutrition 0.000 title claims abstract description 57
- 229910052742 iron Inorganic materials 0.000 title claims abstract description 42
- 238000000034 method Methods 0.000 title abstract description 24
- 235000016709 nutrition Nutrition 0.000 title abstract description 15
- 230000035764 nutrition Effects 0.000 title abstract description 15
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 56
- 239000000843 powder Substances 0.000 claims abstract description 23
- 239000000463 material Substances 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 238000005728 strengthening Methods 0.000 claims description 15
- 235000004976 Solanum vernei Nutrition 0.000 claims description 13
- 241000352057 Solanum vernei Species 0.000 claims description 13
- 238000001125 extrusion Methods 0.000 claims description 10
- 235000015097 nutrients Nutrition 0.000 claims description 9
- 230000032683 aging Effects 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- DKKCQDROTDCQOR-UHFFFAOYSA-L Ferrous lactate Chemical compound [Fe+2].CC(O)C([O-])=O.CC(O)C([O-])=O DKKCQDROTDCQOR-UHFFFAOYSA-L 0.000 claims description 4
- 238000005336 cracking Methods 0.000 claims description 4
- 235000013925 ferrous lactate Nutrition 0.000 claims description 4
- 239000004225 ferrous lactate Substances 0.000 claims description 4
- 229940037907 ferrous lactate Drugs 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- GIPOFCXYHMWROH-UHFFFAOYSA-L 2-aminoacetate;iron(2+) Chemical compound [Fe+2].NCC([O-])=O.NCC([O-])=O GIPOFCXYHMWROH-UHFFFAOYSA-L 0.000 claims description 3
- 238000003723 Smelting Methods 0.000 claims description 3
- MDXRFOWKIZPNTA-UHFFFAOYSA-L butanedioate;iron(2+) Chemical compound [Fe+2].[O-]C(=O)CCC([O-])=O MDXRFOWKIZPNTA-UHFFFAOYSA-L 0.000 claims description 3
- 239000013522 chelant Substances 0.000 claims description 3
- 239000003651 drinking water Substances 0.000 claims description 3
- 235000020188 drinking water Nutrition 0.000 claims description 3
- 229940086413 ferrous bisglycinate Drugs 0.000 claims description 3
- 235000013924 ferrous gluconate Nutrition 0.000 claims description 3
- 239000004222 ferrous gluconate Substances 0.000 claims description 3
- 229960001645 ferrous gluconate Drugs 0.000 claims description 3
- 229960001604 ferrous succinate Drugs 0.000 claims description 3
- 229960001781 ferrous sulfate Drugs 0.000 claims description 3
- 235000003891 ferrous sulphate Nutrition 0.000 claims description 3
- 239000011790 ferrous sulphate Substances 0.000 claims description 3
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 claims description 3
- 229910000359 iron(II) sulfate Inorganic materials 0.000 claims description 3
- VRIVJOXICYMTAG-IYEMJOQQSA-L iron(ii) gluconate Chemical compound [Fe+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O VRIVJOXICYMTAG-IYEMJOQQSA-L 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 2
- 230000008569 process Effects 0.000 abstract description 12
- 230000014759 maintenance of location Effects 0.000 abstract description 6
- 239000003963 antioxidant agent Substances 0.000 abstract description 3
- 230000003078 antioxidant effect Effects 0.000 abstract description 3
- 235000006708 antioxidants Nutrition 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 235000006694 eating habits Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 244000017020 Ipomoea batatas Species 0.000 abstract 3
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract 3
- 239000003623 enhancer Substances 0.000 abstract 2
- 230000001105 regulatory effect Effects 0.000 abstract 2
- 240000002582 Oryza sativa Indica Group Species 0.000 abstract 1
- 235000010208 anthocyanin Nutrition 0.000 abstract 1
- 229930002877 anthocyanin Natural products 0.000 abstract 1
- 239000004410 anthocyanin Substances 0.000 abstract 1
- 150000004636 anthocyanins Chemical class 0.000 abstract 1
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 14
- 238000009835 boiling Methods 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 230000006872 improvement Effects 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 206010028980 Neoplasm Diseases 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 238000005482 strain hardening Methods 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- VTLYFUHAOXGGBS-UHFFFAOYSA-N Fe3+ Chemical compound [Fe+3] VTLYFUHAOXGGBS-UHFFFAOYSA-N 0.000 description 1
- PMVSDNDAUGGCCE-TYYBGVCCSA-L Ferrous fumarate Chemical compound [Fe+2].[O-]C(=O)\C=C\C([O-])=O PMVSDNDAUGGCCE-TYYBGVCCSA-L 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 206010051986 Pneumatosis Diseases 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229960000225 ferrous fumarate Drugs 0.000 description 1
- 235000002332 ferrous fumarate Nutrition 0.000 description 1
- 239000011773 ferrous fumarate Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- RBTARNINKXHZNM-UHFFFAOYSA-K iron trichloride Chemical compound Cl[Fe](Cl)Cl RBTARNINKXHZNM-UHFFFAOYSA-K 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 201000007270 liver cancer Diseases 0.000 description 1
- 208000014018 liver neoplasm Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 210000004165 myocardium Anatomy 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 125000003003 spiro group Chemical group 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 201000000498 stomach carcinoma Diseases 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to a method for preparing iron nutrition enhanced texturized rice. Broken rice as the raw material is crushed and then mixed with a diatomic iron nutrition enhancer and a whole purple sweet potato powder according to a certain proportion, wherein the addition amount of the iron nutrition enhancer into each 1 kg of the broken rice powder is calculated as 14-26 mg in terms of iron and the mass ratio of the whole purple sweet potato powder to the broken rice powder is 1:4-1:8. The wet base water content of mixture materials is regulated to be 25-45%, the mixture material is added into an extruder, and then extruded and molded by the extruding technology, and finally packaged. The iron content of the iron nutrition enhanced texturized rice can be regulated as required, and the retention rate of iron in the cleaned and steamed rice is larger than 90%. The added whole purple sweet potato powder contains antioxidant materials such as anthocyanin, so as to effectively prevent oxidation of diatomic iron during the extruding process, increase the bioavailability of iron in the human body, and simultaneously improve the nutrition and flavor of the enhanced rice. Moreover, the iron nutrition enhanced texturized rice has the similar texturize quality of late Indica rice in the market, and accords with people's eating habits.
Description
Technical field
The invention belongs to agricultural byproducts fine finishining and food nutrition field, relate to large rice processing method.
Background technology
There is stronger catholicity and seriousness in the asiderosis situation of China resident, is that typical asiderosis becomes the large problem affecting China's national physique with hypoferric anemia.For asiderosis situation, people can take that food is reasonably combined, the measure such as Food fortification and supplementary iron preparation supplements ferro element.This is Food fortification wherein, under the prerequisite not changing people's eating habit, just can obtain good result in a short time by less expense, be highly suitable for China and carry out penetration and promotion.Product mainly production prior to ironmaking and the iron fortified flour of current China iron strengthening, rarely has report to iron strengthening rice.
In recent years, the fortification of rice has become study hotspot both domestic and external.China's Eleventh Five-Year Plan clearly proposes the plan carrying out staple food strengthening, development enriched rice, realizes nutrient supplement this Major Strategic target with this.The method of current rice nutrition strengthening, enforces the law in roughly can being summarized as and outer addition.Inside enforce the law and can supplement some nutriments, but due to the iron content of paddy own lower, the iron content of strengthening is difficult to the needs meeting asiderosis crowd.After outer addition refers to and nutrition fortifier is mixed with solution, then to join in ground rice extrusion forming or be coated in and rice nutrition is improved in grain of rice face be worth, it can carry out selective interpolation according to the amount of required supplementary nutrient.Such as soak suction method, spraying process, coldworking strengthened method.Leaching suction method is too low for the utilization rate of nutrition fortifier, and the enriched rice that spraying process is produced is comparatively large in the loss of elutriation digestion process Middle nutrition element, and coldworking strengthened method can make nutrition fortifier be evenly distributed on rice inside, and storage process stability is high.
We improve for conventional extruded method, screw extruder spiro rod length after improving is longer, barrel zone temperature is lower, rotating speed is slower, and rice mould and supporting cutting tool that conventional extruder do not have are housed at die head place, the expansion rate of extrudate is lower, and texture characteristic is close to highed milled rice.But directly extrusion process process is due to its HTHP high shear forces, cause a large amount of ferrous oxidising be ferric iron, affect its absorption in vivo.
Iron is strengthened, because the iron principal mode after fortification is nonheme iron, substantially be made up of molysite, its absorption is by its impact in the solubility degree of upper part of small intestine, ferrous iron is only had just to be absorbed by mucomembranous cell, therefore carry out iron strengthening with ferrous iron, and keep ferrous stability in processing and storage process significant.
Summary of the invention
The object of the invention is to make up traditional rice iron content not enough, adopt improvement extrusion technique, prepare a kind of melt quality strengthening matter structure rice, its boiling comprises retention rate ferrous in storage after eluriating high, and edible quality is good, and texture characteristic is close to late long-grained nonglutinous rice.
The present invention is achieved by the following technical solutions: with Xian Broken rice as its raw material morning, add iron enriched nutrient, the full powder of purple potato, and through mixing of materials modulation, improvement extrusion technique is shaping, and circumgyration incision granulation is aging, dry, cooling packing.
Concrete technology step of the present invention is.
(1) mixing of materials modulation: get iron enriched nutrient drinking water and dissolve, then pour in the full powder of purple potato, fully mix in mixer, then add the powder of cracking rice after pulverizing and mix, slowly add water, be fully uniformly mixed; Every 1kg addition of iron enriched nutrient in powder of cracking rice is calculated as 14-26mg by iron content; Crack rice powder and the full powder mass ratio of purple potato is 4:1 ~ 8:1, and the moisture content on wet basis of material is between 25-45%.
Described iron enriched nutrient is one or more in ferrous lactate, ferrous bisglycinate chelate, ferrous gluconate, ferrous sulfate or ferrous succinate.
(2) extruded: the material after step (1) being mixed joins in single-screw extrusion machine, and rate of feeding is 20-40 kg/min, and material is respectively through district mixing preheating, and temperature is 30-60 DEG C; The extruding conveying of 2nd district, temperature is 50-80 DEG C; Three district's pre-gelatinized, temperature is 80-120 DEG C; The gelatinization of 4th district is sheared, and temperature is 90-120 DEG C; Five district's high-pressure smeltings, pressure is 13-19 MPa, and temperature is 75-100 DEG C; Screw speed 14-34rpm, then circumgyration incision granulating and forming.
(3) aging: it is 35-50 DEG C that step (2) product is placed in temperature, humidity is aging 2-4 h under the constant-temperature constant-humidity environment of 60-80%.
(4) dry: by step (3) product as dry at 35-65 DEG C, until moisture is between 11-13%.
(5) pack: cooled matter structure rice is quantitative, vacuum packaging.
The full powder of purple potato is rich in selenium and iron, and to be also rich in the antioxidant contents such as anthocyanidin be human body antifatigue, anti-ageing, the essential elements of enriching blood simultaneously, particularly selenium is called as " anticancer king ", easily be absorbed by the body, can stay in serum, repair cardiac muscle, strengthen immunity of organisms, remove interior free yl, the synthesis of DNA and the division of cancer cell and growth in inhibition cancer cell, the generation of carninomatosis such as prevention cancer of the stomach, liver cancer etc.And purple potato is rich in cellulose, can faecal volume be increased, promote enterogastric peristalsis, the mucus, pneumatosis and the putrefaction that are detained in cleaning enteric cavity, the noxious material in defecate and carcinogen, keep stool unimpeded, improve digestive tract environment, prevent the generation of enterogastric diseases.
The iron enriched nutrient that the present invention adds is ferrous iron, comprises ferrous lactate, ferrous bisglycinate chelate, ferrous gluconate, ferrous sulfate, one or more in Ferrous Fumarate, ferrous succinate, is characterized in human body, have higher bioavailability.
The full powder of purple potato is added in process, the preferential chelating metal ion of antioxidant content energy, singlet-oxygen quenching, removing oxygen in the full powder of purple potato can be utilized, suppress the effects such as oxidase active, reduce in processing and the storage of Nutritive Rice ferrous oxidising become trivalent, make ferrous retention rate high.
The invention has the beneficial effects as follows: the present invention is with Broken rice as its raw material, and adopt improvement extrusion technique to prepare melt quality strengthening matter structure rice, iron content can adjust according to demand, and ferro element is evenly distributed in the inside of matter structure rice, and after eluriating boiling, iron retention rate is greater than 90%.After adding the full powder of purple potato, the polyphenoils such as the anthocyanidin wherein contained can effectively suppress ferrous oxidising, improve extrusion process ferrous iron retention rate high, provide extra nutrition and local flavor simultaneously.In addition, product has the similar texture quality of commercially available late long-grained nonglutinous rice, has certain market prospects.
Detailed description of the invention
The present invention will be described further by following examples.
Embodiment.
First take 1g ferrous lactate to be dissolved in 50ml drinking water, pour the full powder of the purple potato of 2kg into and fully mix, then import in mixer after pulverizing that 8Kg Xian morning is cracked rice, fully mix.Slowly pour 2Kg water into, stir with mixer, pour in the feeding chamber of extruder.Adopt improvement extrusion technique, shear and five district's high-pressure smelting processes through district mixing preheating, the extruding conveying of 2nd district, three district's pre-gelatinized, the gelatinization of 4th district, wherein this 5th districts temperature is set to 40 DEG C, 70 DEG C, 95 DEG C, 110 DEG C and 85 DEG C respectively, screw speed is 30rpm, now die pressure is 15.3 MPa, and then circumgyration incision is shaping.Product is at 35 DEG C, aging 3 h of constant temperature and humidity under the environment of relative humidity 70%.Then dry until moisture is at about 11-13% at 50 DEG C.Be cooled to room temperature, packaging into products.Get simultaneously do not add the full powder of purple potato enriched rice in contrast.
Contrast melt quality is strengthened the texture characteristic of rice and commercially available late long-grained nonglutinous rice and is eluriated the difference of iron content before and after boiling, and result is as shown in table 1 and table 2.The melt quality that as shown in Table 1 prepared by the present invention strengthens the matter structure of rice matter structure close to commercially available late long-grained nonglutinous rice.Melt quality strengthening rice iron content is far above late long-grained nonglutinous rice iron content as shown in Table 2, and after eluriating boiling, the retention rate of iron is 93.6%.After extruding, ferrous content is 19.69mg/kg, and control group ferrous content is ferrous generating portion oxidation in the visible extrusion process of 13.37mg/kg., but effectively can reduce ferrous oxidational losses after adding the full powder of purple potato.
The texture characteristic of table 1 melt quality strengthening rice and late long-grained nonglutinous rice
| Sample | Hardness/g | Adhesion/gs | Elasticity | Cohesion |
| Melt quality strengthening rice | 5752 | 651 | 0.72 | 0.57 |
| Commercially available late long-grained nonglutinous rice | 6078 | 550 | 0.69 | 0.59 |
The late long-grained nonglutinous rice of table 2 and melt quality strengthen the iron content of rice
| Sample | Iron content (mg/kg) before elutriation boiling | Iron content (mg/kg) after elutriation boiling |
| Late long-grained nonglutinous rice | 7.21 | 6.94 |
| Melt quality strengthening rice | 26.42 | 24.73 |
Claims (2)
1. a preparation method for melt quality strengthening matter structure rice, is characterized in that comprising the following steps:
(1) get iron enriched nutrient drinking water to dissolve, then pour in the full powder of purple potato, fully mix in mixer, then add the powder of cracking rice after pulverizing and mix, slowly add water, be fully uniformly mixed; Every 1kg addition of iron enriched nutrient in powder of cracking rice is calculated as 14-26mg by iron content; Crack rice powder and the full powder mass ratio of purple potato is 4:1 ~ 8:1, and the moisture content on wet basis of material is between 25-45%;
(2) material after step (1) being mixed joins in single-screw extrusion machine, and rate of feeding is 20-40 kg/min, and material is respectively through district mixing preheating, and temperature is 30-60 DEG C; The extruding conveying of 2nd district, temperature is 50-80 DEG C; Three district's pre-gelatinized, temperature is 80-120 DEG C; The gelatinization of 4th district is sheared, and temperature is 90-120 DEG C; Five district's high-pressure smeltings, pressure is 13-19 MPa, and temperature is 75-100 DEG C; Screw speed 14-34rpm, then circumgyration incision granulating and forming;
(3) step (2) product being placed in temperature is 35-50 DEG C, and humidity is aging 2-4 h under the constant-temperature constant-humidity environment of 60-80%;
(4) by step (3) product as dry at 35-65 DEG C, until moisture is between 11-13%;
(5) cooled matter structure rice is quantitative, vacuum packaging.
2. the preparation method of melt quality according to claim 1 strengthening matter structure rice, is characterized in that described iron enriched nutrient is one or more in ferrous lactate, ferrous bisglycinate chelate, ferrous gluconate, ferrous sulfate or ferrous succinate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410630276.8A CN104397551A (en) | 2014-11-11 | 2014-11-11 | Method for preparing iron nutrition enhanced texturized rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410630276.8A CN104397551A (en) | 2014-11-11 | 2014-11-11 | Method for preparing iron nutrition enhanced texturized rice |
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| Publication Number | Publication Date |
|---|---|
| CN104397551A true CN104397551A (en) | 2015-03-11 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410630276.8A Pending CN104397551A (en) | 2014-11-11 | 2014-11-11 | Method for preparing iron nutrition enhanced texturized rice |
Country Status (1)
| Country | Link |
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| CN (1) | CN104397551A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106520A (en) * | 2011-01-19 | 2011-06-29 | 杨红鸽 | Purple-potato-containing nutritional rice and preparation method |
| CN102860455A (en) * | 2012-09-10 | 2013-01-09 | 南昌大学 | Method for preparing iron nutrition-enriched rice |
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2014
- 2014-11-11 CN CN201410630276.8A patent/CN104397551A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106520A (en) * | 2011-01-19 | 2011-06-29 | 杨红鸽 | Purple-potato-containing nutritional rice and preparation method |
| CN102860455A (en) * | 2012-09-10 | 2013-01-09 | 南昌大学 | Method for preparing iron nutrition-enriched rice |
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Application publication date: 20150311 |