CN112826019A - Health-care rice flour - Google Patents
Health-care rice flour Download PDFInfo
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- CN112826019A CN112826019A CN201911168242.0A CN201911168242A CN112826019A CN 112826019 A CN112826019 A CN 112826019A CN 201911168242 A CN201911168242 A CN 201911168242A CN 112826019 A CN112826019 A CN 112826019A
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- brown rice
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- powder
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 24
- 235000009566 rice Nutrition 0.000 title claims abstract description 24
- 235000013312 flour Nutrition 0.000 title claims abstract description 16
- 240000007594 Oryza sativa Species 0.000 title 1
- 235000021329 brown rice Nutrition 0.000 claims abstract description 50
- 239000000843 powder Substances 0.000 claims abstract description 33
- 241000209094 Oryza Species 0.000 claims abstract description 23
- 239000002002 slurry Substances 0.000 claims abstract description 22
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 244000000626 Daucus carota Species 0.000 claims abstract description 15
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 15
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 12
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 12
- 230000001007 puffing effect Effects 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 238000002360 preparation method Methods 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 102000057297 Pepsin A Human genes 0.000 claims abstract description 8
- 108090000284 Pepsin A Proteins 0.000 claims abstract description 8
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 8
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 8
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 8
- 229940111202 pepsin Drugs 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 6
- 239000012535 impurity Substances 0.000 claims abstract description 6
- 238000010298 pulverizing process Methods 0.000 claims abstract description 6
- 238000007873 sieving Methods 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 238000001694 spray drying Methods 0.000 claims abstract description 6
- 241000207961 Sesamum Species 0.000 claims description 18
- 244000000231 Sesamum indicum Species 0.000 abstract 3
- 230000036528 appetite Effects 0.000 description 3
- 235000019789 appetite Nutrition 0.000 description 3
- 230000001681 protective effect Effects 0.000 description 3
- 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 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- SNICXCGAKADSCV-JTQLQIEISA-N (-)-Nicotine Chemical compound CN1CCC[C@H]1C1=CC=CN=C1 SNICXCGAKADSCV-JTQLQIEISA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 102000007327 Protamines Human genes 0.000 description 1
- 108010007568 Protamines Proteins 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 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
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 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 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229960002715 nicotine Drugs 0.000 description 1
- SNICXCGAKADSCV-UHFFFAOYSA-N nicotine Natural products CN1CCCC1C1=CC=CN=C1 SNICXCGAKADSCV-UHFFFAOYSA-N 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229940048914 protamine Drugs 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid 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
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to health-care rice flour which comprises the following raw materials in parts by weight: 70-90 parts of brown rice, 5-15 parts of lotus root starch, 5-10 parts of sesame and 1-10 parts of carrot powder; the preparation method comprises the following steps: (1) removing impurities from brown rice, cleaning, soaking in water, removing excessive water, and pulverizing the soaked brown rice by a rotary-strand pulper to obtain powder slurry; (2) adding alpha-amylase accounting for 0.4-0.6% of the weight of the brown rice and pepsin accounting for 0.2-0.4% of the weight of the brown rice into the pulp for enzymolysis, and performing enzymolysis at 35-45 ℃ for 1.5-3 hours; (3) extruding and puffing sesame through an extruding and puffing machine, crushing into powder, and sieving with a 100-mesh sieve for later use; (4) adding sesame powder and carrot powder into the enzymolysis slurry; (5) and (3) carrying out spray drying or air flow drying on the enzymolysis slurry to obtain a powdery product with the water content of below 6 percent.
Description
Technical Field
The invention relates to rice flour, in particular to health-care rice flour.
Background
The brown rice is caryopsis of rice grains with outer protective skin layers removed from rice husks and intact inner protective skin layers (pericarp, seed coat and nucellar layer), because crude fiber, bran wax and the like of the inner protective skin layers are more thick in taste and compact in texture, the brown rice is time-consuming to boil, and compared with common refined white rice, the brown rice is richer in vitamin, mineral and dietary fiber, and is considered as a green health food. Research shows that the content of calcium in the brown rice is 1.7 times that of the white rice, the content of iron is 2.75 times that of the white rice, the content of nicotine is 3.2 times that of the white rice, and the content of vitamin B1 is 12 times that of the white rice. The vitamin E in the brown rice is 10 times of that in the white rice, and the cellulose content is 14 times. Compared with whole wheat, the brown rice has the advantages that the protein content of the brown rice is low, the protein quality is good, the brown rice is mainly protamine, the amino acid composition is complete, the brown rice is easy to digest and absorb by a human body, the lysine content is low, the brown rice contains more fat and carbohydrate, and a large amount of heat can be provided for the human body in a short time. However, brown rice is coarse after cooking, has dregs and bran flavor, and is difficult to swallow. How to fully utilize the brown rice resource is also a problem to be solved at present.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide health-care rice flour.
The invention relates to health-care rice flour which comprises the following raw materials in parts by weight: 70-90 parts of brown rice, 5-15 parts of lotus root starch, 5-10 parts of sesame and 1-10 parts of carrot powder; the preparation method comprises the following steps:
(1) removing impurities from brown rice, cleaning, soaking in water, removing excessive water, and pulverizing the soaked brown rice by a rotary-strand pulper to obtain powder slurry;
(2) adding alpha-amylase accounting for 0.4-0.6% of the weight of the brown rice and pepsin accounting for 0.2-0.4% of the weight of the brown rice into the pulp for enzymolysis, and performing enzymolysis at 35-45 ℃ for 1.5-3 hours to obtain enzymolysis pulp;
(3) extruding and puffing sesame through an extruding and puffing machine, crushing into powder, and sieving with a 100-mesh sieve for later use;
(4) adding sesame powder and carrot powder into the enzymolysis slurry;
(5) and (3) carrying out spray drying or air flow drying on the enzymolysis slurry to obtain a powdery product with the water content of below 6 percent.
Preferably, the raw materials comprise, by weight, 80 parts of brown rice, 10 parts of lotus root starch, 8 parts of sesame and 5 parts of carrot powder.
Preferably, in the step (2) of the preparation method, alpha-amylase corresponding to 0.5% of the weight of the brown rice and pepsin corresponding to 0.3% of the weight of the brown rice are added for enzymolysis.
Preferably, in the step (2) of the preparation method, the enzymolysis temperature is 41 ℃ and the enzymolysis time is 2 hours.
Preferably, the moisture content of the powdery product in the step (5) of the production method is 5%.
The brown rice is easy to digest and absorb by carrying out enzymolysis on the brown rice, and in addition, the lotus root starch is a traditional nourishing food which is reputed for a long time, has extremely high nutritive value and can invigorate the spleen and stimulate the appetite, and the mucin and dietary fiber contained in the lotus root can be combined with human body inner hydrochloride, cholesterol and triglyceride in food, so that the lotus root is discharged from excrement, and the absorption of lipid is reduced; the lotus root gives off a unique faint scent, also contains tannin, has certain functions of tonifying spleen and stopping diarrhea, and can promote appetite, promote digestion, promote appetite and strengthen the middle warmer. Sesame can tonify liver and kidney, replenish essence and blood, and moisten intestine to dryness. Carrot powder can provide abundant vitamins and other nutritional ingredients. The health rice flour is rich in nutrition, easy to digest, attractive in color, simple to manufacture and easy to popularize.
Detailed Description
The present invention is further illustrated by the following specific examples.
Example 1
The invention relates to health-care rice flour which comprises the following raw materials in parts by weight: 80 parts of brown rice, 10 parts of lotus root starch, 8 parts of sesame and 5 parts of carrot powder.
The preparation method comprises the following steps:
(1) removing impurities from brown rice, cleaning, soaking in water, removing excessive water, and pulverizing the soaked brown rice by a rotary-strand pulper to obtain powder slurry;
(2) adding alpha-amylase accounting for 0.5 percent of the weight of the brown rice and pepsin accounting for 0.5 percent of the weight of the brown rice into the starch slurry for enzymolysis, and performing enzymolysis at 41 ℃ for 2 hours to obtain enzymolysis slurry;
(3) extruding and puffing sesame through an extruding and puffing machine, crushing into powder, and sieving with a 100-mesh sieve for later use;
(4) adding sesame powder and carrot powder into the enzymolysis slurry;
(5) and (3) carrying out spray drying or air flow drying on the enzymolysis slurry to obtain a powdery product with the water content of 5 percent, thus obtaining the enzymolysis product.
Example 2
The invention relates to health-care rice flour which comprises the following raw materials in parts by weight: 70 parts of brown rice, 5 parts of lotus root starch, 10 parts of sesame and 1 part of carrot powder.
The preparation method comprises the following steps:
(1) removing impurities from brown rice, cleaning, soaking in water, removing excessive water, and pulverizing the soaked brown rice by a rotary-strand pulper to obtain powder slurry;
(2) adding alpha-amylase accounting for 0.5 percent of the weight of the brown rice and pepsin accounting for 0.5 percent of the weight of the brown rice into the starch slurry for enzymolysis, and performing enzymolysis at 41 ℃ for 2 hours to obtain enzymolysis slurry;
(3) extruding and puffing sesame through an extruding and puffing machine, crushing into powder, and sieving with a 100-mesh sieve for later use;
(4) adding sesame powder and carrot powder into the enzymolysis slurry;
(5) and (3) carrying out spray drying or air flow drying on the enzymolysis slurry to obtain a powdery product with the water content of 5.5 percent, thus obtaining the enzymolysis product.
Example 3
The invention relates to health-care rice flour which comprises the following raw materials in parts by weight: 90 parts of brown rice, 12 parts of lotus root starch, 5 parts of sesame and 10 parts of carrot powder;
the preparation method comprises the following steps:
(1) removing impurities from brown rice, cleaning, soaking in water, removing excessive water, and pulverizing the soaked brown rice by a rotary-strand pulper to obtain powder slurry;
(2) adding alpha-amylase accounting for 0.6 percent of the weight of the brown rice and pepsin accounting for 0.4 percent of the weight of the brown rice into the pulp for enzymolysis, and carrying out enzymolysis at 39 ℃ for 2.5 hours to obtain enzymolysis pulp;
(3) extruding and puffing sesame through an extruding and puffing machine, crushing into powder, and sieving with a 100-mesh sieve for later use;
(4) adding sesame powder and carrot powder into the enzymolysis slurry;
(5) and (3) carrying out spray drying or air flow drying on the enzymolysis slurry to obtain a powdery product with the water content of 4 percent, thus obtaining the enzymolysis product.
Claims (5)
1. The health rice flour is characterized by comprising the following raw materials in parts by weight: 70-90 parts of brown rice, 5-15 parts of lotus root starch, 5-10 parts of sesame and 1-10 parts of carrot powder; the preparation method comprises the following steps:
(1) removing impurities from brown rice, cleaning, soaking in water, removing excessive water, and pulverizing the soaked brown rice by a rotary-strand pulper to obtain powder slurry;
(2) adding alpha-amylase accounting for 0.4-0.6% of the weight of the brown rice and pepsin accounting for 0.2-0.4% of the weight of the brown rice into the pulp for enzymolysis, and performing enzymolysis at 35-45 ℃ for 1.5-3 hours to obtain enzymolysis pulp;
(3) extruding and puffing sesame through an extruding and puffing machine, crushing into powder, and sieving with a 100-mesh sieve for later use;
(4) adding sesame powder and carrot powder into the enzymolysis slurry;
(5) and (3) carrying out spray drying or air flow drying on the enzymolysis slurry to obtain a powdery product with the water content of below 6 percent.
2. The health rice flour as claimed in claim 1, wherein the raw materials comprise 80 parts by weight of brown rice, 10 parts by weight of lotus root starch, 8 parts by weight of sesame and 5 parts by weight of carrot powder.
3. The rice flour as claimed in claim 1, wherein the step (2) of the preparation method is carried out by adding alpha-amylase corresponding to 0.5% of the weight of the brown rice and pepsin corresponding to 0.3% of the weight of the brown rice for enzymolysis.
4. The health rice flour as claimed in claim 1, wherein the enzymolysis temperature in step (2) of the preparation method is 41 ℃ and the enzymolysis time is 2 hours.
5. The rice flour as claimed in claim 1, wherein the moisture content of the powdered product in the step (5) of the preparation method is 5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911168242.0A CN112826019A (en) | 2019-11-25 | 2019-11-25 | Health-care rice flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911168242.0A CN112826019A (en) | 2019-11-25 | 2019-11-25 | Health-care rice flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112826019A true CN112826019A (en) | 2021-05-25 |
Family
ID=75922411
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911168242.0A Pending CN112826019A (en) | 2019-11-25 | 2019-11-25 | Health-care rice flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112826019A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831566A (en) * | 2016-04-06 | 2016-08-10 | 江苏强农农业技术服务有限公司 | High-protein stomach strengthening walnut health rice flour and making method thereof |
| CN106879945A (en) * | 2015-12-16 | 2017-06-23 | 北京朔方科技发展股份有限公司 | A kind of High Efficiency Solid-State digests the preparation method of coarse rice powder |
| CN106942721A (en) * | 2017-02-24 | 2017-07-14 | 今磨房（北京）健康科技有限公司 | A kind of dietotherapy slug for composition for tonifying spleen and nourishing stomach, containing it and preparation method thereof |
| CN110140866A (en) * | 2019-06-12 | 2019-08-20 | 上海应用技术大学 | Compound brewed powder of a kind of high fine miscellaneous beans of cereal of low sugar and preparation method thereof |
-
2019
- 2019-11-25 CN CN201911168242.0A patent/CN112826019A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106879945A (en) * | 2015-12-16 | 2017-06-23 | 北京朔方科技发展股份有限公司 | A kind of High Efficiency Solid-State digests the preparation method of coarse rice powder |
| CN105831566A (en) * | 2016-04-06 | 2016-08-10 | 江苏强农农业技术服务有限公司 | High-protein stomach strengthening walnut health rice flour and making method thereof |
| CN106942721A (en) * | 2017-02-24 | 2017-07-14 | 今磨房（北京）健康科技有限公司 | A kind of dietotherapy slug for composition for tonifying spleen and nourishing stomach, containing it and preparation method thereof |
| CN110140866A (en) * | 2019-06-12 | 2019-08-20 | 上海应用技术大学 | Compound brewed powder of a kind of high fine miscellaneous beans of cereal of low sugar and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 陈思睿;高路;: "紫薯-发芽糙米复合饮料的研制", 粮食与油脂, no. 08, pages 67 - 70 * |
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Application publication date: 20210525 |