CN107173676A - A kind of decompression, hypoglycemic, nutrient slim facilitate rice and preparation method thereof - Google Patents
A kind of decompression, hypoglycemic, nutrient slim facilitate rice and preparation method thereof Download PDFInfo
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- CN107173676A CN107173676A CN201710411550.6A CN201710411550A CN107173676A CN 107173676 A CN107173676 A CN 107173676A CN 201710411550 A CN201710411550 A CN 201710411550A CN 107173676 A CN107173676 A CN 107173676A
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- rice
- hypoglycemic
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- yeast
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- 230000002218 hypoglycaemic effect Effects 0.000 title claims abstract description 18
- 230000006837 decompression Effects 0.000 title claims abstract description 17
- 235000015097 nutrients Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 240000007594 Oryza sativa Species 0.000 title 1
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- 229940029339 inulin Drugs 0.000 claims abstract description 7
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
Denomination of invention：Facilitate rice and preparation method thereof the invention discloses a kind of decompression, hypoglycemic, nutrient slim.Powdery or big rice-shaped are processed with ground rice addition nutriment, it is characterised in that：Described instant facilitates in rice, 10 90 parts of ground rice, 0.005 60 parts of yeast, 0.005 60 parts of albumen powder, and 0.005 60 parts of konjaku flour, 0.005 10 parts of inulin, described percentage is weight ratio.
Description
Technical field
The invention belongs to food processing field, it is related to a kind of decompression, hypoglycemic, nutrient slim and facilitates rice and preparation method thereof.
Background technology
Live with today's society, the quickening of work rhythm, the consumption figure of instant food is increasing, especially facilitates
Face, convenient rice flour noodles, instant-rice, these instant food are fried, higher fatty acid, high heat, low nutrition, many additives mostly, especially
Majority fast pace estate personnel feeds these junk foods for being unfavorable for metabolism now, has not only been unfavorable for health but also not nutrition, even
Fat phenomenon is there is also, or even some in itself there is hyperglycaemia, hypertensive state sub-health population to use these with being not suitable for
Quick product, that circulates now facilitates meter Duo Wei：Dehydrate type, frozen type, can type etc..These facilitate rice not to be the shelf-life
It is short, it is exactly production and transport, preserves sale and be both needed to carry out at low temperature, convenience is limited by cryogenic conditions, or dependent on parent
The auxiliary material such as hydrocolloid or swelling agent, and re-heat requires limitation, the high unhealthy inedibility of cost.Meter Jun is facilitated to adopt in the market
It is made of rice, passes through the common process such as curing, dehydration, rehydration, it is difficult to is controlled half-cooked or gelatinization mealiness, cause the not good difficulty of mouthfeel
To promote, and unhealthy not nutrition, therefore a kind of decompression, hypoglycemic, nutrient slim more more convenient than instant noodles, mouthfeel and rice are more
Similar, nutrition it is more rich facilitate rice to be just possibly realized.
The content of the invention
Instant-rice currently on the market, majority is that well-done rice makes rice, or class by reheating
It is rice that is broken or the making mouthfeel without rice at all like the punching of dilated food one.The purpose of the present invention is to be directed to prior art
It is not enough there is provided a kind of instant, safe nutrition curing rice, make working clan, the race that travels outdoors etc. is when having dinner many one
The Food choice chance planted.
To achieve the above object, the technical solution adopted by the present invention is：Produced using brand-new technological process and method
A kind of taste facilitates rice close to cooking rice, the nutrition of instant, health.
A kind of decompression, hypoglycemic, nutrient slim facilitate rice to be made up of the raw material of following parts by weight：10-90 parts of ground rice, yeast
10-90 parts, 0.5-30 parts of albumen powder, 0.5-10 parts of konjaku flour, 0.5-10 parts of inulin.
Further, described ground rice is：Based on rice meal, in addition to soyabean protein powder, albumen powder powder, albumen
One or more in powder, corn flour are mixed and processed according to a certain percentage.
Further, described yeast is：Yeast milk, yeast cake, dryness yeast, i.e. fermentation mother etc..
Further, described albumen powder is：Ocean fish oligopeptide powder, fresh water fish oligopeptide powder etc..
Further, described konjaku flour is：The hydrogel extracted in the stem tuber of various Amorphophallus konjac plants.
Further, described inulin is：The inulin that cichory root and feverfew are extracted.
A kind of decompression, hypoglycemic, nutrient slim facilitate rice technique and preparation method, and step is as follows：
1）Rice meal is made through broken in rice, then by ground rice and yeast（Consisting of the one or more kinds of groups of each primary yeast
Close）, albumen powder（Ocean fish oligopeptide powder, fresh water fish oligopeptide powder）, konjaku flour, the one or more in inulin press certain ratio
Example is mixed in mixer, and ground rice is made；
2）Then add purified water to ground rice, stir, heat, curing, being squeezed into grains of rice shape particle,
3）The particle being made turns into curing rice by heating, expansion, sterilizing, cooling, packaging.
Step 1）Described in crushing refer to pulverizer attrition grinding into ground rice more than 40 mesh；It is preferred that 40-100 mesh；
Step 2）Described plus purified water refers to that per kilogram ground rice adds 0.05-0.5 kg of water；
Step 2）Described stirring is mechanical agitation, 1 speed stirring more than 30 minutes in mixing and blending machine；
Step 2）Described heating-up temperature is 50-150 DEG C, and described mode of heating uses microwave mode（Heating-up temperature 80-130
℃）；
Step 2）Described curing is that electrical heating is used in dual-screw-stem machine, and temperature is 90-110 DEG C；
Step 2）Described extruding is that dual-screw-stem machine is extruded automatically；
Step 3）Described heating is heated using microwave, and the temperature of microwave heating is 80-100 DEG C；
Step 3）Described being expanded to forms passage from inside to outside using the rapid drying of microwave heating, expands the grain of rice, expansion system
Number 30-40%；
Step 3）Described sterilizing is to use microwave sterilization；130-150 DEG C of temperature；
Step 3）Described is cooled to wind cooling temperature lowering on a moving belt.
The specific workflow and preparation method of the present invention：
1st, by rice after removal of impurities is screened, by pulverizer attrition grinding into ground rice more than 40 mesh.
2nd, ground rice is poured into mixer by ground rice, adds appropriate water, high-speed stirred is uniform, is sent in rice polisher, makes
Rice machine produces the grain of rice by heating, gel, extrusion, cooling
3rd, rice-shaped particle is cooled to room temperature by air cooling conveyer belt, makes epidermis dry and hard
By the grains of rice shape particle of cooling by heat carry out post cure, sterilizing, expansion, so as to be made it is appropriate expand it is big
The rice grain of rice.
4th, rice finished product bag is packaged as into after high-temperature sterilization
5th, pack, with paper bowl, fiber drum, plastic bowl, carton, plastic casing, packed pack.
Grain of rice specification obtained by production is as follows：Grain of rice diameter is in 0.5-3mm, and length is in 2~10mm.
The beneficial effect of the invention is：Safety is hypoglycemic without any additive, health, convenient, fast nutrition regulating lipid and reducing weight.And take
Convenient, the in good taste, instant edible of band.
Embodiment
Following examples are that the present invention is further illustrated, but the invention is not limited in this.
A kind of decompression, hypoglycemic, nutrient slim facilitate rice technique and preparation method, comprise the following steps：
1）Rice is crushed and is made ground rice, pulverizer attrition grinding is into ground rice more than 40 mesh.
2）Then ground rice is added water and adds 0.30 kg of water in per kilogram ground rice；Stirring, mixing speed is 180rad/
min ；Heating, heating-up temperature is 100 DEG C；Curing, dual-screw-stem machine are squeezed into grains of rice shape particle automatically, and described curing is
Electrical heating is used in dual-screw-stem machine, temperature is 100 DEG C.
3）The particle being made is heated using microwave, and the temperature of microwave heating is 90 DEG C；Dried using microwave heating is rapid
Passage is formed from inside to outside, expands the grain of rice, the coefficient of expansion 35%；Then microwave sterilization is used.Temperature is 140 DEG C；Passing
Send and take with air cooling cooling down, pack as curing rice.
The diameter of the grain of rice of the curing rice is in 1.3mm or so, and length is in 6mm or so；It is shaped as big under nature
Rice shape；The unit weight that the particle moderately expands is 550 g/l；The moisture 12% or so of the curing rice, weight ratio.
Stomata, porosity 35% or so is distributed with grain of rice cross section.
In the curing rice of described instant, content of starch 75% or so, protein content 7% or so, cellulose
Content 2% or so, fat content 0.6% or so, moisture 12% or so；Other are mineral matter, vitamin etc..It is described
Instant curing rice gelatinization degree 99% or so.
In order to prove the preciseness of this experiment, validity experiment is carried out to the present embodiment again, this experiment is chosen between 35-45 Sui
Working clan, and the irrational inclined obese people of dietary structure（The people of number 50）.Body weight, blood glucose edible time are broken as 3 respectively
Individual month.
50 tested people are divided into 5 groups, are 1-5 groups respectively, divide 3 times in 3 period tracing detections, testing result is
Each group of average value【General empty stomach whole blood blood glucose is 3.9~6.1mmol/L (70~110 milligram/deciliter), and plasma glucose is
3.9~6.9mmol/L (70~125 milligram/deciliter), T-CHOL (TC) normal range (NR) is in 5.23-5.69 mmol/L；
The standard weight (kilogram) of oneself=oneself height (centimetre) -105 is overweight：It is less than standard body more than standard weight 10%
Weigh 20%. Mild Obesities：It is less than the central obesity of standard weight 30%. more than standard weight 20%：More than standard weight 30%
Less than the severe simple obesity of standard weight 50%.：More than standard weight more than 50%】
This result shows that this invention not only effectively solves the problems, such as the unhealthy diet of young obese people, also to its inferior health shape
The symptoms such as the obesity, the blood glucose that occur in state have adjustment and health-care effect well.
Claims (11)
1. a kind of decompression, hypoglycemic, nutrient slim facilitate rice and preparation method thereof, it is characterized in that the nutriment in the curing rice
Including 10-90 parts of ground rice, 0.005-60 parts of yeast, 0.005-60 parts of albumen powder, 0.005-60 parts of konjaku flour, inulin 0.005-10
Part.
2. one kind decompression as claimed in claim 1, hypoglycemic, nutrient slim facilitate rice and preparation method thereof, described in its feature
The ground rice in rice is facilitated to include：The grain dusts such as rice meal, glutinous rice powder, purple rice sweet smell, black rice flour, millet powder it is one or two kinds of and more than
Combination.
3. one kind decompression as claimed in claim 1, hypoglycemic, nutrient slim facilitate rice and preparation method thereof, described in its feature
Yeast in rice is facilitated to include：Yeast milk, yeast cake, dryness yeast, i.e. fermentation mother, yeast zinc, yeast selenium, yeast chromium, brewer yeast
Deng one or two kinds of and combination of the above.
4. one kind decompression as claimed in claim 1, hypoglycemic, nutrient slim facilitate rice and preparation method thereof, described in its feature
Albumen powder in rice is facilitated to include：Plant protein powder, animal protein, the one or more of PURE WHEY.
5. the vegetable protein as belonging to claim 4 includes：Soyabean protein powder, soybean separation protein white powder, peanut protein powder, corn
Albumen powder, cereals albumen powder, nut fruits albumen powder one or two and combination of the above.
6. the animal protein as belonging to claim 4 includes：Lactalbumin, ocean fish oligopeptide powder, fresh water fish oligopeptide powder etc.
One or more combination.
7. one kind decompression as claimed in claim 1, hypoglycemic, nutrient slim facilitate rice and preparation method thereof, described in its feature
Facilitating konjaku flour in rice is：The hydrogel extracted in the stem tuber of various Amorphophallus konjac plants.
8. decompression, hypoglycemic as described in claim any one of 1-6, nutrient slim facilitate rice, it is characterized in that, described facilitates rice
The grain of rice a diameter of 1.5mm, length 4-6mm;The capacity that the particle moderately expands is 500-600 g/l.
9. the preparation method that decompression as claimed in claim 1, hypoglycemic, nutrient slim facilitate rice, comprises the following steps：
Ground rice is made by rice is broken, then by the one or more in ground rice and yeast, albumen powder, konjaku flour, inulin by certain
Ratio mixing, ground rice is made；
Then add purified water to ground rice, stir, heat, curing, being squeezed into grains of rice shape particle,
The particle being made turns into curing rice by heating, expansion, sterilizing, cooling, packaging.
10. the preparation method that decompression as claimed in claim 9, hypoglycemic, nutrient slim facilitate rice, it is characterized in that：
Step 1）Described in crushing refer to pulverizer attrition grinding into ground rice more than 40 mesh；It is preferred that 40-100 mesh；
Step 2）Described plus purified water refers to that per kilogram ground rice adds 0.05-0.5 kg of water；
Step 2）Described stirring is mechanical agitation, 1 speed stirring more than 30 minutes in mixing and blending machine；
Step 2）Described heating-up temperature is 50-150 DEG C, and described mode of heating uses microwave mode（Heating-up temperature 80-130
℃）；
Step 2）Described curing is that electrical heating is used in dual-screw-stem machine, and temperature is 90-110 DEG C；
Step 2）Described extruding is that dual-screw-stem machine is extruded automatically；
Step 3）Described heating is heated using microwave, and the temperature of microwave heating is 80-100 DEG C；
Step 3）Described being expanded to forms passage from inside to outside using the rapid drying of microwave heating, expands the grain of rice, expansion system
Number 30-40%；
Step 3）Described sterilizing is to use microwave sterilization；130-150 DEG C of temperature；
Step 3）Described is cooled to wind cooling temperature lowering on a moving belt.
11. a kind of decompression, hypoglycemic, nutrient slim facilitate rice, it is characterized in that, instant described in claim facilitates rice
It is packaged to form；It is packaged as packed, bowl dress or barreled.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108771122A (en) * | 2018-07-05 | 2018-11-09 | 河北东方韵健康管理股份有限公司 | A kind of formula and its preparation process of the rice that can treat fatty liver |
| CN108771106A (en) * | 2018-05-14 | 2018-11-09 | 孙鸣 | A kind of processing technology of no fat rice |
| CN108887577A (en) * | 2018-08-07 | 2018-11-27 | 雷城 | It is a kind of to supplement diet food of human nutrition and preparation method thereof |
| CN109259088A (en) * | 2018-11-28 | 2019-01-25 | 朱庆铭 | A kind of light rouge rice and preparation method thereof |
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| CN103211171A (en) * | 2012-02-29 | 2013-07-24 | 日照市莒县金穗工贸有限公司 | Instant curing rice with enriched nutrient and preparation method thereof |
| CN103892272A (en) * | 2014-04-03 | 2014-07-02 | 成都申尔佳魔芋生物科技有限公司 | Nutritional konjak and dietary fiber rice and preparation method thereof |
| CN105249466A (en) * | 2015-11-19 | 2016-01-20 | 刘庆华 | Blood-glucose-reducing food composition |
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| CN103211171A (en) * | 2012-02-29 | 2013-07-24 | 日照市莒县金穗工贸有限公司 | Instant curing rice with enriched nutrient and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108771106A (en) * | 2018-05-14 | 2018-11-09 | 孙鸣 | A kind of processing technology of no fat rice |
| CN108771122A (en) * | 2018-07-05 | 2018-11-09 | 河北东方韵健康管理股份有限公司 | A kind of formula and its preparation process of the rice that can treat fatty liver |
| CN108887577A (en) * | 2018-08-07 | 2018-11-27 | 雷城 | It is a kind of to supplement diet food of human nutrition and preparation method thereof |
| CN109259088A (en) * | 2018-11-28 | 2019-01-25 | 朱庆铭 | A kind of light rouge rice and preparation method thereof |
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Application publication date: 20170919 |