Artificial rice

Abstract

The invention discloses synthetic rice. The synthetic rice comprises the following components in parts by weight: 17.74 parts of red skin eggs, 8.20 parts of whole milk powder, 1.33 parts of chicken liver, 4.72 parts of soybean powder, 4.72 parts of soy protein, 16.40 parts of buckwheat with skin, 8.91 parts of special second grade wheat flour, 3.84 parts of oat meal, 10.25 parts of sweet potato flakes, 0.89 part of konjac powder, 1.78 parts of black fungus, 3.92 parts of black sesame, 2.23 parts of barbary wolfberry fruit, 14.71 parts of lotus root starch, and 0.36 part of CMC-Na. After the formula is adopted, the synthetic rice can simultaneously fulfill formation of food structure, energy and amino acid, dietary fiber and other index data, is healthy synthetic rice enriched with components required by human, and is good for popularization and edibility.

Description

Technical field: [0001] The invention relates to a compound food, in particular to an artificial rice used as staple food. Background technique: [0002] According to literature introduction, the resident who makes staple food with rice accounts for more than half of the world's population at present, and it can be seen that rice occupies an important position in human life. However, there are relatively large defects in the nutrition of rice: one is that the food structure is unreasonable and does not contain high-quality protein; the other is that the energy composition is not suitable. 11% to 15%, 20% to 52%, 55% to 65%, while natural rice (taking the average value of rice) is 8.5%, 2.1%, and 89.4%; the third is the content of lysine in the amino acid in protein Low, so that the natural rice protein amino acid composition score is only 58 to 60 points (the score is close to 100 points, the higher the nutritional value); fourth, the dietary fiber content is low, and the a...

AI Technical Summary

Problems solved by technology

However, there are relatively large defects in the nutrition of rice: one is that the food structure is unreasonable and does not contain high-quality protein; the other is that the energy composition is not suitable. 11% to 15%, 20% to 52%, 55% to 65%, while natural rice (taking the average value of rice) is 8.5%, 2.1%, and 89.4%; the third is the content of lysine in the amino acid in protein Low, so that the natural rice protein amino acid composition score is only 58 to 60 points (the score is close to 100 points, the higher the nutritional value); fourth, the dietary fiber content is low, and the average value of dietary fiber in rice is 0.7%; Fifth, the content of vitamins and micronutrients is also the lowest among various grains

However, there is no such artificial rice in the market that is used as a staple food for ordinary people, and has a reasonable food structure, energy and amino acid composition, and is rich in dietary fiber.

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