Oat coarse cereals convenient rice

A technology for instant rice and oat rice, applied in application, food preparation, food science and other directions, can solve the problems of inconvenient eating of miscellaneous grains, unbalanced nutritional matching, etc., and achieve the effects of complete granules, increased appetite, and strong aroma.

Inactive Publication Date: 2007-10-24
山西金绿禾燕麦研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problems of inconvenient eating of miscellaneous grains and unbalanced nutritiona

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1, a kind of instant rice of oat miscellaneous grains, is to comprise the raw material of following weight ratio, 20 parts of oat rice, 5 parts of triticale, 20 parts of sorghum rice, 15 parts of buckwheat rice, 15 parts of corn grits,

[0015] The specific preparation method is that each raw material is firstly soaked at room temperature for 0.5 hours, then steamed for 10 minutes, then soaked in 25°C water for 10 minutes, finally steamed for 10 minutes, and finally all the prepared miscellaneous grain raw materials are mixed. Finally bagged and sterilized can be made into convenient bagged miscellaneous grains.

[0016] Specifically, first use a suction vibrating screen and a stone remover to remove impurities such as stones in the five raw materials; use a wheat washing machine to continuously pass the raw materials through the water for 3-10 seconds, and the ratio of material to water is 1:2. To ensure that the raw material surface is clean. The primary s...

Embodiment 2

[0021] A kind of oat miscellaneous grain instant rice, is to comprise the raw material of following weight ratio, 30 parts of oat rice, 10 parts of triticale, 25 parts of sorghum rice, 20 parts of buckwheat rice, 20 parts of corn grits,

[0022] The specific preparation method is that each raw material is firstly soaked at normal temperature for 8 hours, then steamed for 20 minutes, then soaked in 45°C water for 2 minutes, finally steamed for 30 minutes, and finally all the prepared miscellaneous grain raw materials are mixed. Finally bagged and sterilized can be made into convenient bagged miscellaneous grains.

[0023] 0.8% of total weight of emulsifier (such as: sucrose fat, monoglyceride, etc.), 1% of β-dextrin or 2% of vegetable oil are added. 20% of the total weight of soybeans, peas, broad beans or kidney beans and other miscellaneous legumes are added, and 80% of the total weight of rice is added.

[0024] Concrete preparation method is with embodiment 1.

Embodiment 3

[0026] A kind of oat miscellaneous cereal instant rice, is to comprise the raw material of following weight ratio, 24 parts of oat rice, 7 parts of triticale, 22 parts of sorghum rice, 17 parts of buckwheat rice, 16 parts of corn grits,

[0027] The specific preparation method is that each raw material is firstly soaked at room temperature for 5 hours, then steamed for 13 minutes, then soaked in 45°C water for 8 minutes, finally steamed for 15 minutes, and finally mixed with each prepared miscellaneous grain raw material. Finally bagged and sterilized can be made into convenient bagged miscellaneous grains.

[0028] Wherein add 0.3 total weight of emulsifier (such as: sucrose fat, monoglyceride, etc.), 0.3 β-dextrin or 1% vegetable oil. 14% of the total weight of soybeans, peas, broad beans or kidney beans and other miscellaneous legumes are added, and 40% of the total weight of rice is added.

[0029] Concrete preparation method is with embodiment 1.

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Abstract

The invention relates to an instant rice food comprising the following raw materials (by weight ratio): oat 20-30 parts, black wheat 5-10 parts, Chinese sorghum 20-25 parts, buckwheat 15-20 parts, maize particles 15-20 parts. The food is prepared through the steps of immersing, boiling, immersing, and boiling again.

Description

technical field [0001] The invention relates to an instant food mainly composed of miscellaneous grains, in particular to an oat miscellaneous instant rice. Background technique [0002] Miscellaneous grains mainly refer to minor crops such as oats, millet, buckwheat, mung beans, triticale, corn, cowpea, adzuki beans, peas, broad beans, kidney beans, lentils, sorghum, black rice, etc. Foods processed with such crops are called miscellaneous grains. People call this kind of food coarse grain food. my country is a country where grains and cereals are the staple food. Modern people eat more and more fine rice noodles and their products, and this diet structure. This has led to an increase in the number of urban residents suffering from various diseases such as coronary heart disease, arteriosclerosis, breast cancer, and rectal cancer. The whole grain food contains a lot of protein, minerals, vitamins and other substances beneficial to the human body, and the crude fiber conta...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/182A23L1/29A23L7/10A23L7/196A23L33/00
Inventor 田向东
Owner 山西金绿禾燕麦研究所
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