Nutritional recombination rice and preparation method thereof

US11134708B2 · kind B2 · utility

Assignee

• SHENYANG NORMAL UNIVERSITY · CN

Inventors

• Zhigang Xiao · Lexington, US
• Qingyu Yang · West Lafayette, US
• Liwei Tao · Shenyang, CN
• Lishuang WANG · Beijing, CN
• Na Wang · San Jose, US
• Quanfeng Zhang · Shenyang, CN
• Songli Zhou · Shenyang, CN
• Guoqiang YANG · Nanjing, CN

Key dates

• Filing date: May 30, 2019
• Grant date: Oct 5, 2021
• Expiry date: May 30, 2039

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23L19/10
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

The present disclosure discloses an artificial rice and a preparation method thereof. The method includes the following steps: pre-curing quinoa by microwave irradiation after pretreatment; evenly mixing the pre-cured taro whole powder and the pre-cured quinoa powder with a banana powder, a kiwifruit powder and a molecular distillation monoglyceride; and quantitatively adding a tempered composite material into a twin-screw extrusion machine through a feeder; setting a working temperature of a cavity of each machine section of the twin-screw extrusion machine, in which a temperature gradient in Zone I is 45° C. to 65° C., Zone II 75° C. to 95° C., Zone III 115° C. to 135° C., Zone IV 105° C. to 115° C., Zone V 20° C. to 35° C., a rotation speed of a screw is 120 rpm to 370 rpm; obtaining the artificial rice after drying and polishing.