CN102578462B - Rice mate - Google Patents
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- CN102578462B CN102578462B CN2012100722456A CN201210072245A CN102578462B CN 102578462 B CN102578462 B CN 102578462B CN 2012100722456 A CN2012100722456 A CN 2012100722456A CN 201210072245 A CN201210072245 A CN 201210072245A CN 102578462 B CN102578462 B CN 102578462B
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- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a rice mate rich in lysine, threonine, fine protein and vitamin A. The purpose of the invention can be achieved by the following technical scheme that the formulation of the rice mate rich in lysine, threonine, fine protein and vitamin A comprises the following components in parts by weight: 40.1 parts of red skin eggs, 31.0 parts of raw milk powder, 2.0 parts of chicken liver, 10.0 parts of red kidney bean, 12.4 parts of purple speckled beans and 144.0 parts of alfalfa.
Description
Technical field:
The present invention relates to a kind of complex food.
Background technology:
The large strain polished rice of in the rice two and long-grained nonglutinous rice, their protein all contains higher methionine, the lysine that ratio content is low and threonine exceed a lot, mark in the Amino acid profile ratio, the score value of methionine reaches 105～120, and lysine and threonine only are respectively 56～58,73～74, (score value more more needs near human body near expression in 100 minutes).Studies have shown that the essential amino acid that human body can not synthesize, as long as lack a kind of, the specified protein that human body cell needs just can not be synthesized, so that all other amino acid all are not used and drain in body, and other amino acid more than at this time replenishing again all can only waste.So essential amino acid consists of rationally could more effectively utilize protein resource.In addition, rice does not contain high-quality protein and vitamin A.For the above-mentioned auxotrophy of rice, can pass through the compound of multiple natural food materials, make a kind of lysine, threonine, high-quality protein, vitamin A of being rich in, the rice companion of the approximate rice of shape and mouthfeel, as long as add 30% when cooking, can fill up the defective of natural rice meal shortcoming lysine, threonine, high-quality protein, vitamin A, but at present there are no such product.
Summary of the invention:
The objective of the invention is provides a kind of rice companion that is rich in lysine, threonine, high-quality protein, vitamin A in order to overcome the shortcoming of above-mentioned prior art.
The object of the invention can realize by following technical scheme: be rich in the rice companion of lysine, threonine, high-quality protein, vitamin A, its prescription is as follows by weight ratio: 40.1 parts in red skin egg, 31.0 parts in raw milk powder, 2.0 parts of chicken gizzard, 10.0 parts of red kidney beans, 12.4 parts of pale reddish brown beans, 144.0 parts of clovers.
After adopting technique scheme, the rice companion of making and polished rice or long-grained nonglutinous rice proportioning are 30:70, and its amino acid whose formation of the rice that cooks is reasonable.See table two and table three for details.
The specific embodiment:
Embodiment 1
One, batching:
Table one: be rich in the rice companion batching of lysine, threonine, high-quality protein, vitamin A, main nutrients and essential amino acid consist of (edible meter of per 100 grams, product moisture 12.7%).
Annotate: 1. raw material data source: draw from Yang Yueqiu chief editor " Chinese composition table of foods (2002) ", carbohydrate weight comprises dietary fiber.
2. high-quality protein comprises animal protein and peas protein, and namely sequence number 1～5 adds up to 15.9 grams.
Two, essential amino acid composition score calculation
1. the essential amino acid composition table in the protein (World Health Organization's suggestion)-data source is seen " food nutrition health care principle and technology " 21～22 pages.
| Amino acid | Milligram number in every gram reference protein |
| Isoleucine | 40 |
| Leucine | 70 |
| Lysine | 55 |
| Methionine+cystine | 35 |
| Phenylalanine+tyrosine | 60 |
| Threonine | 40 |
| Tryptophan | 10 |
| Valine | 50 |
2. Amino acid profile ratio evaluate formula (AAS of protein more more needs near human body near 100 its content of expression, namely the better protein of nutritive value);
3. check in eight kinds of essential amino acid milligram numbers from table one and be milligram number the every gram albumen of this amino acid divided by protein content 21.5 grams respectively, eight kinds of essential amino acid scores of substitution evaluate formula result of calculation all in 103 minutes～160 minutes scopes, specifically are calculated as follows again:
Three, technology point:
1, batching: press subordinate list one accurate weighing;
2, pretreatment of raw material:
1. red skin egg is shelled, put egg-whisk into and beat even for subsequent use;
2. chicken gizzard is thawed, cleans, cooks, cuts into slices, dries, it is for subsequent use to be ground into 100 orders;
3. clover is cleaned impurity elimination, oven dry, it is for subsequent use to be ground into 100 orders;
4. beans (red kidney bean, pale reddish brown beans) impurity elimination is cleaned, dried, it is for subsequent use to be ground into 100 orders;
3 and face: pour whole powders (comprising the raw milk powder) into mixer, stirred two minutes, and with egg liquid (reserve 1/10 and be used as rear operation), mixed and stirred 10 minutes subsequently, mix and stir temperature in room temperature range, add the water yield (comprising egg liquid) and be about 30% of raw material;
4, slaking: dough is become reconciled and is placed in the ager, keeps 20～30 ℃ of dough temperature to leave standstill 30 minutes;
5, exhibition is pressed: dough first by two groups of rolls, is pressed into two and wears, and compound secondary is combined into one and wears again, after will wear and be rolled into step by step 2.5mm thickness;
6, moulding: the die of rice kernel shape is delivered in thick the wearing of 2.5mm, under pressurized state, become the grain of rice, be placed on the used for conveyer belt steam treatment 3～5 minutes, make the top layer slaking;
7, oven dry and polishing: synthetic rice's drying district (50 ℃, 70 ℃, 90 ℃) dry by the fire to water content≤12.0%, deliver to the polishing machine spray and add the egg liquid (this egg liquid adds the little water dilution) of reserving in the step 3, import simultaneously 60 ℃ of hot blasts, egg liquid is solidified, grain of rice smooth surface is dried to water content 12.7% again;
8, weighing and bagging: per 10 kilograms one bag, packaging bag is outer should to be printed on brief description, introduces this product performance, eating method and physical and chemical index.
For the amino acid structure that solves natural rice unreasonable, the patent of invention that I declared before 4 years, the patent No. is that 200910194374.0 synthetic rice obtained the authorization in 2012, these synthetic rice's characteristics be except amino acid structure rationally, diet energy, eating patterns also all reach the reliable values of World Health Organization and " Chinese residents dietary guidelines ", and are rich in dietary fiber.But " artificial " two words among the synthetic rice have negative sensation in the heart at ordinary consumer, people to accept difficulty all larger.Therefore, for mainly solving the shortcoming of rice lysine, threonine, high-quality protein, vitamin A, and rice companion of the present invention, need only when cooking and add 30%, less in shape and sensory difference with traditional rice like this, thereby people can be easy to accept, and are improving on the Amino acid profile effect identically with the synthetic rice, can say and play the same tune on different musical instruments.
Of the present invention applying makes the people that everyday eat rice can benefit from the nutritive validity of the aspects such as amino acid balance, high-quality protein, vitamin A.
Table two: natural rice adds that its main nutrients and essential amino acid consist of (in per 100 grams) behind 30% rice companion.
Annotate: 1. raw material data source: draw from Yang Yueqiu chief editor " Chinese composition table of foods (2002) ";
2.*6.5 contain 4.8 gram high-quality proteins in the gram protein, calculate and see Table one;
3. Δ vitamin A source sees Table one.
Table three: rice adds 30% rice companion and natural rice and the scoring of several foods protein essential amino acid composition relatively (in edible of per 100 grams)
Annotate: 1. sequence number 1～2 data source see Table one, table two; 2. sequence number 3～7 data source are seen " Chinese composition table of foods (2002) "; 3.* represent the first limiting amino acid, Δ represents the second limiting amino acid.
Claims (1)
1. rice companion, its prescription is as follows by weight ratio: 40.1 parts in red skin egg, 31.0 parts in raw milk powder, 2.0 parts of chicken gizzard, 10.0 parts of red kidney beans, 12.4 parts of pale reddish brown beans, 144.0 parts of clovers;
Manufacture method is as follows:
Batching: press the proportion speed weighing;
(1), pretreatment of raw material:
1. red skin egg is shelled, put egg-whisk into and beat even for subsequent use;
2. chicken gizzard is thawed, cleans, cooks, cuts into slices, dries, it is for subsequent use to be ground into 100 orders;
3. clover is cleaned impurity elimination, oven dry, it is for subsequent use to be ground into 100 orders;
4. red kidney bean, pale reddish brown beans impurity elimination are cleaned, dried, it is for subsequent use to be ground into 100 orders;
(2) and face: whole powders are comprised the raw milk powder, pour mixer into, stirred two minutes, subsequently with egg liquid, egg liquid reserve 1/10 be used as after operation, mixed and stirred 10 minutes, mix and stir temperature in room temperature range, adding the water yield and egg liquid is 30% of raw material;
(3), slaking: dough is become reconciled and is placed in the ager, keeps 20～30 ℃ of dough temperature to leave standstill 30 minutes;
(4), exhibition presses: dough first by two groups of rolls, is pressed into two and wears, and compound secondary is combined into one and wears again, after will wear and be rolled into step by step 2.5mm thickness;
(5), moulding: the die of rice kernel shape is delivered in thick the wearing of 2.5mm, under pressurized state, become the grain of rice, be placed on the used for conveyer belt steam treatment 3～5 minutes, make the top layer slaking;
(6) oven dry and polishing: dry by the fire to water content≤12.0% in synthetic rice's drying district, delivers to the polishing machine spray and add the egg liquid of reserving in the step 3, and this egg liquid adds the little water dilution, import simultaneously 60 ℃ of hot blasts, egg liquid is solidified, grain of rice smooth surface, dry again to water content 12.7%, can obtain product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100722456A CN102578462B (en) | 2012-03-17 | 2012-03-17 | Rice mate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100722456A CN102578462B (en) | 2012-03-17 | 2012-03-17 | Rice mate |
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| Publication Number | Publication Date |
|---|---|
| CN102578462A CN102578462A (en) | 2012-07-18 |
| CN102578462B true CN102578462B (en) | 2013-10-16 |
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| CN2012100722456A Expired - Fee Related CN102578462B (en) | 2012-03-17 | 2012-03-17 | Rice mate |
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| Country | Link |
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Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027232B (en) * | 2012-12-21 | 2013-12-25 | 冯乐东 | Nutritional powder and cake replacement meal with dietary energy, amino acid constitution and reasonable food structure for aged people |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1114354C (en) * | 2000-11-14 | 2003-07-16 | 董忠蓉 | Artificial rice and its preparing process |
| CN101461506A (en) * | 2008-08-14 | 2009-06-24 | 苏州城市磨房食品有限公司 | Rice companion and method of processing the same |
| CN101366475B (en) * | 2008-09-12 | 2012-01-04 | 奥生平 | Various grains composite rice with steady quality and preparation method thereof |
| CN101411492A (en) * | 2008-12-12 | 2009-04-22 | 楼方雨 | Purple medic and wheat flour |
| CN101810341B (en) * | 2009-12-02 | 2012-04-25 | 冯乐东 | Artificial rice |
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- 2012-03-17 CN CN2012100722456A patent/CN102578462B/en not_active Expired - Fee Related
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| Publication number | Publication date |
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| CN102578462A (en) | 2012-07-18 |
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Effective date of registration: 20191218 Address after: 313000 Zhejiang province Huzhou city Wuxing district town homes Sheng Street Road No. 158 -1 Patentee after: ZHEJIANG ZHENXING AXIANG GROUP Co.,Ltd. Address before: 528200, room 36, No. 501, South West Guangxi Road, Nanhai District, Guangdong, Foshan Patentee before: Feng Ledong |
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Granted publication date: 20131016 |