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Five-cereals pearlrice

A technology of five-grain pearls and sticky corn, applied in application, food preparation, food science and other directions, can solve problems such as the rise of diabetes patients, and achieve the effect of improving taste, strong appetite and good palatability

Inactive Publication Date: 2007-11-21
于忠和
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing staple food is still high-starch, high-sugar, and high-calorie rice and flour as the main meal, so that more and more people are obese, and as a result, the number of patients with diabetes and cardiovascular and cerebrovascular diseases is increasing year by year

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Raw grains such as sticky corn, mung bean, soybean, etc. are screened and cleaned, the sticky corn is peeled and navel removed, and then ground into superfine powder respectively, the fineness is above 120 mesh, and the water content is ≤10%. Percent calculation) content is: sticky corn superfine powder 50~90%; mung bean superfine powder 2~10%; soybean superfine powder 2~10%; buckwheat flour 2~10%; 10%; 2-10% of potato starch is blended and stirred, semi-cured at high temperature without oil at 150°C, extruded and granulated, cooled and screened, dried at high temperature, carefully packaged, and put into storage.

[0011] When eating this product, it can be made into dry rice or porridge rice independently, or it can be mixed with rice to make two-meter dry rice or two-meter porridge rice, which is suitable for the elderly, middle-aged, young and young people.

Embodiment 2

[0013] Raw grains such as sticky corn, mung bean, soybean, etc. are screened and cleaned, the sticky corn is peeled and navel removed, and then ground into superfine powder respectively, the fineness is above 120 mesh, and the water content is ≤10%. Percent calculation) content is: sticky corn superfine powder 75%; mung bean superfine powder 5%; soybean superfine powder 5%; buckwheat flour 5%; gluten powder 5%; After high-temperature oil-free semi-ripening, the curing temperature is 150°C, extrusion granulation, cooling screening, high-temperature drying, selected packaging, and storage.

Embodiment 3

[0015] The proportioning (calculated by weight percentage) content of the formula used is: 80% of sticky corn superfine powder; 4% of mung bean superfine powder; 4% of soybean superfine powder; 4% of buckwheat flour; 4% of gluten powder; 4%. The processing technology is the same as above, and will not be described.

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PUM

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Abstract

The invention is concerned with corn pearl rice relating to waxy corn, green adzuki bean, soybean, buckwheat, and vital wheat gluten and potato amylum. Select and clean waxy corn, green adzuki bean and soybean, peel off and get rid of navel of waxy corn, crush, mix and stir, curing and dry. The weight ratio is 50 to 90 percent of ultrafine powder to waxy corn, 2 to 10 percent of ultrafine powder to green adzuki beanm, 2 to 10 percent of ultrafine powder to soybean, 2 to 10 percent of buckwheat, 2 to 10 percent of vital wheat gluten and 2 to 10 percent of potato amylum. This invention improves the nutritional structure and keeps the intrinsic protein, fat, carbohydrate and meal fibre. It increases the wanted microelement of people'a body, such as carotenoid, beta-carotenoid, carbohydrate, vitamin B1, vitamin B2, lactoflavin, lysine, calcium, Selenium, magnesium and iron. The content of vitamin is the 5 to 10 time as rice and wheat with favor taste, having sweet smell, low sugar and amylum. It is easy for absorbing to people's body without any additive.

Description

technical field [0001] The invention relates to the technical field of food, in particular to five-grain pearl rice made from miscellaneous grains according to a certain ratio. Background technique [0002] At present, with the continuous improvement of living standards, new changes have taken place in people's diet structure, from the original type of food and clothing to the type of nutrition and health. However, the existing staple food is still high-starch, high-sugar, and high-calorie rice and flour as the main meal, so that more and more people are obese, and as a result, the number of patients with diabetes and cardiovascular and cerebrovascular diseases is increasing year by year. Contents of the invention [0003] The purpose of the present invention is to address the above problems, to provide a five-grain pearl rice with delicate taste, good palatability, fragrant rice, strong appetite, easy absorption, low sugar and low starch, and beneficial to people's health...

Claims

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Application Information

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IPC IPC(8): A23L1/168A23L1/29A23L1/20A23L1/2165A23L1/48A23L7/143
Inventor 于忠和
Owner 于忠和
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