High gluten rice of maize

Abstract

The invention discloses a corn high-gluten rice which is characterized in that the corn high-gluten rice consists of the following constituents: degermed and peeled corn high-gluten powder which is crushed into 60-80 meshes, 0.5-2 percent of 60-80-mesh black kerneled rice powder or 0.5-2 percent of 60-80-mesh pumpkin powder or 0.5-2 percent of 60-80-mesh spinach powder mixed, so that the corn can be easily cooked and has fastness to boiling. At the point of consumption, the corn high-gluten rice is cooked into gruel with rice or other cereals and can be well boiled at the same time as cooking rice, thus bringing convenience to people to eat corn often and the improvement of diet quality.

Description

technical field [0001] The invention relates to a corn deep-processed food, in particular to a corn high-gluten rice. technical background [0002] Corn is one of the three major food crops in the world, and my country is the second largest producer of corn in the world. Corn is also recognized as the "golden food" in the world. The fat, phosphorus and vitamin B in corn 2 The content of corn ranks first in cereals. In addition to protein, crude fiber, minerals, and rich amino acids, corn is also rich in vitamin E and glutathione. Long-term consumption of corn food can relax blood vessels, reduce the content of cholesterol in the human body, promote gastrointestinal peristalsis, and promote body metabolism. But seldom eat corn in people's traditional eating habits, mainly because the taste of corn is rough. It is cumbersome to make at home, and the long cooking time limits people's consumption of corn. The consumption of corn is mainly used as industrial raw material and ...

AI Technical Summary

Problems solved by technology

This product is quite different from home-made porridge, and it inevitably has a puffed smell produced during the production process. Although the taste is smooth, it lacks toughness