CN112167526A - High-protein recombinant rice and preparation method thereof - Google Patents
High-protein recombinant rice and preparation method thereof Download PDFInfo
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- CN112167526A CN112167526A CN202011061667.4A CN202011061667A CN112167526A CN 112167526 A CN112167526 A CN 112167526A CN 202011061667 A CN202011061667 A CN 202011061667A CN 112167526 A CN112167526 A CN 112167526A
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- 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
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- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
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- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- 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
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- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
The application discloses high-protein recombinant rice and a preparation method thereof, wherein the rice comprises the following components: the method comprises the following steps: 50-80 parts of rice, 5-40 parts of soybean protein, 1-30 parts of whey protein powder and 0.2-1 part of glyceryl monostearate. According to the high-protein recombinant rice, 50-80 parts by weight of rice, 5-40 parts by weight of soybean protein, 1-30 parts by weight of whey protein powder and 0.2-1 part by weight of glyceryl monostearate are prepared into the rice, the rice is rich in protein and high in nutritional value, the mouthfeel and the shape of the cooked rice are close to those of ordinary rice, and the rice serving as a staple food part of a dinner has good edible compliance and is easily accepted by consumers.
Description
Technical Field
The application relates to the technical field of food, in particular to high-protein recombinant rice and a preparation method thereof.
Background
The artificial rice on the market has two types, namely a common type and a functional artificial rice, and the defects of the artificial rice are as follows: the common artificial rice has single ingredient, only considers the rapidness of eating, and has low protein and nutritive value; the functional artificial rice has low protein content, and although the ingredients are rich, coarse cereals, fruits and vegetables or vitamins and minerals are added, the protein content of the artificial rice is not obviously increased. The protein content of the existing artificial rice is 6g-8g/100g, which is far lower than the requirement of high-protein or rich-protein rice.
Disclosure of Invention
It is an object of the present application to overcome the above problems or to at least partially solve or alleviate the above problems.
According to a first aspect of the present application, there is provided a high protein recombinant rice comprising: 50-80 parts of rice, 5-40 parts of soybean protein, 1-30 parts of whey protein powder and 0.2-1 part of glyceryl monostearate.
According to the high-protein recombinant rice, 50-80 parts by weight of rice, 5-40 parts by weight of soybean protein, 1-30 parts by weight of whey protein powder and 0.2-1 part by weight of glyceryl monostearate are prepared into the rice, the rice is rich in protein and high in nutritional value, the mouthfeel and the shape of the cooked rice are close to those of ordinary rice, and the rice serving as a staple food part of a dinner has good edible compliance and is easily accepted by consumers.
In addition, the high-protein recombinant rice according to the specification of the application can also have the following additional technical characteristics:
in the above technical solution, optionally, the method further includes: 3-20 parts of brown rice, 0.5-15 parts of coix seed, 0.5-15 parts of buckwheat, 0.5-15 parts of highland barley and 0.5-15 parts of oat; 55-76 parts of rice, 10-36 parts of soybean protein, 5-28 parts of whey protein powder and 0.4-0.8 part of glyceryl monostearate.
In the technical scheme, optionally, 60-71 parts by weight of rice, 9-14 parts by weight of brown rice, 16-30 parts by weight of soybean protein, 10-22 parts by weight of whey protein powder, 3-10 parts by weight of coix seed, 3.5-9 parts by weight of buckwheat, 3.3-10 parts by weight of highland barley and 3.5-10 parts by weight of oat.
In the technical scheme, optionally, 63-69 parts by weight of the rice, 10.5-12 parts by weight of the brown rice, 20-27 parts by weight of the soybean protein, 13-18 parts by weight of the whey protein powder, 5-8 parts by weight of the coix seed, 5-8 parts by weight of the buckwheat, 5-9 parts by weight of the highland barley and 5-9 parts by weight of the oat.
In the above technical solution, optionally, 65 parts by weight of the rice, 11.3 parts by weight of the brown rice, 24 parts by weight of the soy protein, 15 parts by weight of the whey protein powder, 6.6 parts by weight of the coix seed, 6.5 parts by weight of the buckwheat, 7 parts by weight of the highland barley, and 7 parts by weight of the oat.
In the above technical solution, optionally, the method further includes: 1-20 parts of peanut protein and 1-20 parts of pea protein.
In the technical scheme, optionally, 5-15 parts by weight of the peanut protein and 5-15 parts by weight of the pea protein are used.
In the above technical solution, optionally, the method further includes: 0.5-10 parts of resistant starch, 0.5-10 parts of resistant dextrin, 0.5-10 parts of fructo-oligosaccharide, 0.5-10 parts of polydextrose, 0.5-10 parts of soybean dietary fiber, 0.5-10 parts of oat fiber, 0.5-10 parts of wheat fiber, 0.5-10 parts of apple fiber, 0.5-10 parts of citrus fiber and 0.5-10 parts of bran.
In the above technical scheme, optionally, 3 to 8 parts by weight of the resistant starch, 2 to 7 parts by weight of the resistant dextrin, 2.5 to 8 parts by weight of the fructooligosaccharide, 3 to 7.5 parts by weight of the polydextrose, 3 to 8 parts by weight of the soybean dietary fiber, 2 to 8 parts by weight of the oat fiber, 2.5 to 8 parts by weight of the wheat fiber, 3 to 8 parts by weight of the apple fiber, 2 to 8 parts by weight of the citrus fiber, and 2.5 to 8 parts by weight of the bran are used.
According to a second aspect of the present application, there is provided a production method for producing the high-protein recombinant rice according to the first aspect, comprising the steps of:
a crushing step: crushing rice and putting the crushed rice into a container for later use;
a material mixing step: putting whey protein and soy protein into the container, and uniformly stirring the whey protein and the soy protein with the crushed rice to form a mixture;
and (3) granulating: and putting the mixture into a granulator, granulating, forming and drying to obtain the high-protein rice.
Drawings
Some specific embodiments of the present application will be described in detail hereinafter by way of illustration and not limitation with reference to the accompanying drawings. In the drawings:
FIG. 1 is a flow chart of a method of manufacturing high protein recombinant rice according to one embodiment of the present application;
FIG. 2 is a protein comparison graph of the high protein recombinant rice of the present application;
FIG. 3 is a graph comparing the protein content of the respective embodiments of the high-protein recombinant rice of the present application;
FIG. 4 is a sensory evaluation chart of cooked rice obtained from the high-protein recombinant rice of the present invention.
Detailed Description
The present application will now be described in further detail by way of specific examples with reference to the accompanying drawings. The following examples are intended to illustrate the present application but are not intended to limit the scope of the present application.
In a first aspect of the application, a high protein recombinant rice is provided, which may generally include rice, brown rice, soy protein, whey protein powder, coix seed, buckwheat, and highland barley. The rice is rich in protein, has high nutritive value, has a taste and a shape similar to those of common rice, is used as a staple food part of a dinner, has good edible compliance, and is easily accepted by consumers.
In the embodiment, optionally, in scheme 1, 50 to 80 parts by weight of rice, 3 to 20 parts by weight of brown rice, 5 to 40 parts by weight of soy protein, 1 to 30 parts by weight of whey protein powder, 0.5 to 15 parts by weight of coix seed, 0.5 to 15 parts by weight of buckwheat, 0.5 to 15 parts by weight of highland barley, and 0.5 to 15 parts by weight of oat. By increasing the proportion of the rice, the brown rice, the soybean protein, the whey protein powder, the coix seed, the buckwheat and the highland barley, the high-protein recombinant rice protein and the nutritional ingredients are more balanced, and the mouth feel is better. And 0.2-1 part by weight of glyceryl monostearate is added for improving the taste and color of the rice, and 10-30 parts by weight of water is added for blending, and the water adding amount is flexibly adjusted according to the performance of an extruder, the water absorption of the main material and the forming effect.
In the embodiment, 53-78 parts by weight of rice, 4-18 parts by weight of brown rice, 7-38 parts by weight of soybean protein, 3-29 parts by weight of whey protein powder, 1-13 parts by weight of coix seed, 0.8-14 parts by weight of buckwheat, 1-14 parts by weight of highland barley and 1-14 parts by weight of oat can be selected. By improving the proportion of the rice, the brown rice, the soybean protein, the whey protein powder, the coix seed, the buckwheat and the highland barley, the high-protein recombinant rice protein and the nutritional ingredients are more balanced, and the mouth feel is better.
In the technical scheme, optionally, 55-76 parts by weight of rice, 6-17 parts by weight of brown rice, 10-36 parts by weight of soybean protein, 5-28 parts by weight of whey protein powder, 1.5-12 parts by weight of coix seed, 1-12.5 parts by weight of buckwheat, 1.5-13 parts by weight of highland barley and 1.5-13 parts by weight of oat. By improving the proportion of the rice, the brown rice, the soybean protein, the whey protein powder, the coix seed, the buckwheat and the highland barley, the high-protein recombinant rice protein and the nutritional ingredients are more balanced, and the mouth feel is better.
In the technical scheme, optionally, 55-73 parts by weight of rice, 7-15 parts by weight of brown rice, 13-33 parts by weight of soybean protein, 7-25 parts by weight of whey protein powder, 2-11 parts by weight of coix seed, 2-10 parts by weight of buckwheat, 12-11 parts by weight of highland barley and 2-11 parts by weight of oat. By improving the proportion of the rice, the brown rice, the soybean protein, the whey protein powder, the coix seed, the buckwheat and the highland barley, the high-protein recombinant rice protein and the nutritional ingredients are more balanced, and the mouth feel is better.
In the technical scheme, optionally, 60-71 parts by weight of rice, 9-14 parts by weight of brown rice, 16-30 parts by weight of soybean protein, 10-22 parts by weight of whey protein powder, 3-10 parts by weight of coix seed, 3.5-9 parts by weight of buckwheat, 3.3-10 parts by weight of highland barley and 3.5-10 parts by weight of oat. By improving the proportion of the rice, the brown rice, the soybean protein, the whey protein powder, the coix seed, the buckwheat and the highland barley, the high-protein recombinant rice protein and the nutritional ingredients are more balanced, and the mouth feel is better.
In the technical scheme, optionally, 61-70 parts by weight of rice, 10-13 parts by weight of brown rice, 18-28 parts by weight of soybean protein, 11-20 parts by weight of whey protein powder, 4-9 parts by weight of coix seed, 4-8.5 parts by weight of buckwheat, 4-9.5 parts by weight of highland barley and 4-9.5 parts by weight of oat. By improving the proportion of the rice, the brown rice, the soybean protein, the whey protein powder, the coix seed, the buckwheat and the highland barley, the high-protein recombinant rice protein and the nutritional ingredients are more balanced, and the mouth feel is better.
In the technical scheme, optionally 63-69 parts by weight of rice, 10.5-12 parts by weight of brown rice, 20-27 parts by weight of soybean protein, 13-18 parts by weight of whey protein powder, 5-8 parts by weight of coix seed, 5-8 parts by weight of buckwheat, 5-9 parts by weight of highland barley and 5-9 parts by weight of oat. By improving the proportion of the rice, the brown rice, the soybean protein, the whey protein powder, the coix seed, the buckwheat and the highland barley, the high-protein recombinant rice protein and the nutritional ingredients are more balanced, and the mouth feel is better.
In the technical scheme, optionally, 65 parts by weight of rice, 11.3 parts by weight of brown rice, 24 parts by weight of soybean protein, 15 parts by weight of whey protein powder, 6.6 parts by weight of coix seed, 6.5 parts by weight of buckwheat, 7 parts by weight of highland barley and 7 parts by weight of oat. By improving the proportion of the rice, the brown rice, the soybean protein, the whey protein powder, the coix seed, the buckwheat and the highland barley, the high-protein recombinant rice protein and the nutritional ingredients are more balanced, and the mouth feel is better.
In the above technical solution, optionally, in the solution 2, the method further includes: 1-20 parts of peanut protein and 1-20 parts of pea protein. By adding peanut protein and pea protein, the flavor of the product is improved, and the components of the product are enriched.
In the technical scheme, optionally, 2-18 parts by weight of peanut protein and 3-18 parts by weight of pea protein. By adding peanut protein and pea protein, the flavor of the product is improved, and the components of the product are enriched.
In the technical scheme, optionally, 4-17 parts by weight of peanut protein and 4-16 parts by weight of pea protein. By adding peanut protein and pea protein, the flavor of the product is improved, and the components of the product are enriched.
In the technical scheme, optionally, 5-15 parts by weight of peanut protein and 5-15 parts by weight of pea protein. By adding peanut protein and pea protein, the flavor of the product is improved, and the components of the product are enriched.
In the above technical solution, optionally, in scheme 3, the method further includes: 0.5-10 parts of resistant starch, 0.5-10 parts of resistant dextrin, 0.5-10 parts of fructo-oligosaccharide, 0.5-10 parts of polydextrose, 0.5-10 parts of soybean dietary fiber, 0.5-10 parts of oat fiber, 0.5-10 parts of wheat fiber, 0.5-10 parts of apple fiber, 0.5-10 parts of citrus fiber and 0.5-10 parts of bran. By adding the proportion of resistant starch, resistant dextrin, fructo-oligosaccharide, polydextrose, soybean dietary fiber, oat fiber, wheat fiber, apple fiber, citrus fiber and bran, the dietary fiber of the artificial rice is increased, and the nutritional value is further increased.
In the technical scheme, optionally, 1-9 parts by weight of resistant starch, 1-8 parts by weight of resistant dextrin, 2-9 parts by weight of fructo-oligosaccharide, 1-8 parts by weight of polydextrose, 2-9 parts by weight of soybean dietary fiber, 1.5-9 parts by weight of oat fiber, 2-9 parts by weight of wheat fiber, 2-9 parts by weight of apple fiber, 1.5-9 parts by weight of citrus fiber, and 1.5-9 parts by weight of bran. By improving the proportion of resistant starch, resistant dextrin, fructo-oligosaccharide, polydextrose, soybean dietary fiber, oat fiber, wheat fiber, apple fiber, citrus fiber and bran, the dietary fiber of the artificial rice is increased, and the nutritional value is further increased.
In the technical scheme, optionally, 3-8 parts by weight of resistant starch, 2-7 parts by weight of resistant dextrin, 2.5-8 parts by weight of fructooligosaccharide, 3-7.5 parts by weight of polydextrose, 3-8 parts by weight of soybean dietary fiber, 2-8 parts by weight of oat fiber, 2.5-8 parts by weight of wheat fiber, 3-8 parts by weight of apple fiber, 2-8 parts by weight of citrus fiber and 2.5-8 parts by weight of bran are used. By improving the proportion of the raw materials of resistant starch, resistant dextrin, fructo-oligosaccharide, polydextrose, soybean dietary fiber, oat fiber, wheat fiber, apple fiber, citrus fiber and bran, the dietary fiber of the artificial rice is increased, and the nutritional value is further increased.
In the technical scheme, optionally, 5-7 parts by weight of resistant starch, 4-7 parts by weight of resistant dextrin, 4-7 parts by weight of fructo-oligosaccharide, 5-7 parts by weight of polydextrose, 4-7 parts by weight of soybean dietary fiber, 4.5-7 parts by weight of oat fiber, 3.5-6.5 parts by weight of wheat fiber, 3.5-7 parts by weight of apple fiber, 3-7 parts by weight of citrus fiber and 4-6 parts by weight of bran. By improving the proportion of the raw materials of resistant starch, resistant dextrin, fructo-oligosaccharide, polydextrose, soybean dietary fiber, oat fiber, wheat fiber, apple fiber, citrus fiber and bran, the dietary fiber of the artificial rice is increased, and the nutritional value is further increased.
In the above technical solution, optionally, 6 parts by weight of resistant starch, 6 parts by weight of resistant dextrin, 5 parts by weight of fructo-oligosaccharide, 6 parts by weight of polydextrose, 5.5 parts by weight of soybean dietary fiber, 46 parts by weight of oat fiber, 5 parts by weight of wheat fiber, 5 parts by weight of apple fiber, 5 parts by weight of citrus fiber, and 5 parts by weight of bran. By improving the proportion of the raw materials of resistant starch, resistant dextrin, fructo-oligosaccharide, polydextrose, soybean dietary fiber, oat fiber, wheat fiber, apple fiber, citrus fiber and bran, the dietary fiber of the artificial rice is increased, and the nutritional value is further increased.
In a second aspect of the present application, referring to fig. 1, there is provided a manufacturing method of manufacturing the high protein recombinant rice of the first aspect, comprising the steps of:
a crushing step: pulverizing rice, brown rice, Coicis semen, and semen Fagopyri Esculenti, placing into a container, and sieving;
stirring: putting whey protein, soy protein and oat into a container, and uniformly stirring with the crushed rice, brown rice, coix seed and buckwheat to form a mixture;
and (3) granulating: and putting the mixture into a granulator, granulating, forming and drying to obtain the high-protein rice.
The high-protein rice is obtained by crushing rice, brown rice, coix seed and buckwheat, putting the whey protein, the soy protein and the oat into a container, uniformly stirring the whey protein, the soy protein and the oat with the crushed rice, brown rice, coix seed and buckwheat to form a mixture, putting the mixture into a granulator, granulating and molding, and drying, and the processing is simple and convenient.
Specifically, alternatively, rice → pulverization → sieving → mixing → powdering → pressing → drying → restructuring the finished rice product.
With the improvement of living standard of people, the proportion of people suffering from three highs, namely hyperlipidemia, hypertension and hyperglycemia is gradually increased year by year, and people pay more and more attention to the health and nutrition of diet. The soybean protein is a cholesterol-free, low-calorie, high-protein, safe and nutritional food, and is an excellent low-price food resource for improving dietary structure. The rice is added with vegetable protein, so that the deficiency of animal protein can be made up, and the nutrition of residents can be improved.
By combining the investigation of the existing industrialized artificial rice and the instant rice on the market and the understanding of the properties and the extrusion process of the grain raw materials and the high-protein raw materials, a series of product trial production is carried out, so that the protein content of the recombined rice is more than or equal to 12g/100g, the NRV of more than or equal to 20 percent is met, the high-protein nutrition claim is met, and the cooked rice is close to the edible quality of the ordinary rice.
The experimental results are as follows:
1.1, referring to the following table and a figure 2, the recombinant rice protein content is compared, the protein content of the artificial rice of the commercial instant rice and the northeast rice which is eaten daily is not high, and in order to improve the protein content, a large amount of raw materials such as soybean protein isolate, whey protein and the like are added to ensure that the protein content of the rice is more than or equal to 12g/100g, so that the ingredient structure of the artificial rice is relatively changed. In order to make the rice after rice molding and cooking approach to the daily rice, the recombined rice with higher protein content is obtained through multiple trial production, adjustment and optimization of the formula and the process. The results are as follows.
1.2, referring to the following table and fig. 3, the protein content of the cooked rice is compared, and the protein content of the recombined rice is greatly improved after the recombined rice is cooked compared with that of the cooked rice and the instant rice, and the results are as follows.
1.3, the edible quality of the rice, which is shown in the table and the figure 4 after the recombined rice is steamed. Compared with common rice, the high-protein rice has certain differences, wherein the differences are appearance, smell and taste, and the taste is greatly caused by the fact that the added soy protein isolate and whey protein components change the flavor and color of the rice, and the texture and palatability of the cold rice are relatively close. In the aspect of edible quality, the high-protein rice is close to common rice and has better acceptance as staple food.
Comparison of eating quality of cooked rice
The above description is only for the preferred embodiment of the present application, but the scope of the present application is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present application should be covered within the scope of the present application. Therefore, the protection scope of the present application shall be subject to the protection scope of the claims.
Claims (10)
1. A high protein recombinant rice comprising:
50-80 parts of rice, 5-40 parts of soybean protein, 1-30 parts of whey protein powder and 0.2-1 part of glyceryl monostearate.
2. The high protein recombinant rice of claim 1, further comprising:
3-20 parts of brown rice, 0.5-15 parts of coix seed, 0.5-15 parts of buckwheat, 0.5-15 parts of highland barley and 0.5-15 parts of oat;
55-76 parts of rice, 10-36 parts of soybean protein, 5-28 parts of whey protein powder and 0.4-0.8 part of glyceryl monostearate.
3. The high protein recombinant rice of claim 2, wherein:
60-71 parts of rice, 9-14 parts of brown rice, 16-30 parts of soybean protein, 10-22 parts of whey protein powder, 3-10 parts of coix seed, 3.5-9 parts of buckwheat, 3.3-10 parts of highland barley and 3.5-10 parts of oat.
4. The high protein recombinant rice of claim 2, wherein:
63-69 parts of rice, 10.5-12 parts of brown rice, 20-27 parts of soybean protein, 13-18 parts of whey protein powder, 5-8 parts of coix seed, 5-8 parts of buckwheat, 5-9 parts of highland barley and 5-9 parts of oat.
5. The high protein recombinant rice of claim 2, wherein:
65 parts of rice, 11.3 parts of brown rice, 24 parts of soybean protein, 15 parts of whey protein powder, 6.6 parts of coix seed, 6.5 parts of buckwheat, 7 parts of highland barley and 7 parts of oat.
6. The high protein recombinant rice of claim 2, further comprising:
1-20 parts of peanut protein and 1-20 parts of pea protein.
7. The high protein recombinant rice of claim 6, wherein:
5-15 parts of peanut protein and 5-15 parts of pea protein.
8. The high protein recombinant rice according to any one of claims 1 to 7, further comprising:
0.5-10 parts of resistant starch, 0.5-10 parts of resistant dextrin, 0.5-10 parts of fructo-oligosaccharide, 0.5-10 parts of polydextrose, 0.5-10 parts of soybean dietary fiber, 0.5-10 parts of oat fiber, 0.5-10 parts of wheat fiber, 0.5-10 parts of apple fiber, 0.5-10 parts of citrus fiber and 0.5-10 parts of bran.
9. The high protein recombinant rice of claim 8, wherein:
3-8 parts of resistant starch, 2-7 parts of resistant dextrin, 2.5-8 parts of fructo-oligosaccharide, 3-7.5 parts of polydextrose, 3-8 parts of soybean dietary fiber, 2-8 parts of oat fiber, 2.5-8 parts of wheat fiber, 3-8 parts of apple fiber, 2-8 parts of citrus fiber and 2.5-8 parts of bran.
10. A production method for producing the high-protein recombinant rice according to claim 1, comprising the steps of:
a crushing step: crushing rice and putting the crushed rice into a container for later use;
a material mixing step: putting whey protein and soy protein into the container, and uniformly stirring the whey protein and the soy protein with the crushed rice to form a mixture;
and (3) granulating: and putting the mixture into a granulator, granulating, forming and drying to obtain the high-protein rice.
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