Nutrient substance in nutrition rice preparation process

Abstract

The invention discloses a nutrient substance in a nutrition rice preparation process, which comprises the following components in percentage by weight: 0 to 50 percent of vitamin A, 0 to 30 percent of vitamin B1, 0 to 30 percent of vitamin B2, 0 to 30 percent of vitamin B6, 0 to 30 percent of folic acid, 0 to 30 percent of nicotinic acid, 0 to 30 percent of vitamin B12, 0 to 50 percent of vitamin C, 0 to 30 percent of vitamin E, 0 to 30 percent of vitamin K, 0 to 10 percent of trace element, 0 to 10 percent of lactoflavin, 0 to 10 percent of VA amyl acetate, 0 to 10 percent of thiamine, 0 to 10 percent of zinc gluconate, 0 to 10 percent of calcium gluconate and 0 to 10 percent of calcium lactate.

Description

technical field [0001] The invention relates to a nutrient, in particular to a nutrient in the preparation process of nutritious rice, and belongs to the field of food processing. Background technique [0002] Residents in Asia, the Middle East, and Latin America, which account for more than 2 / 3 of the world's population, use rice as a staple food in their daily lives to meet their daily calorie intake and nutrient intake. However, only a small part of the vitamins and other nutrients contained in rice can be retained after the coarse rice is milled, and most of the vitamins and other nutrients are removed together with the shell and endosperm during the milling process. [0003] Therefore, adding reasonable vitamins, trace elements, essential amino acids and other nutrients to rice that has lost a lot of nutrients can comprehensively improve the edible nutritional value of rice and meet the needs of residents who eat rice as a staple food for vitamins and other nutrients, s...

AI Technical Summary

Problems solved by technology

However, this preheating process cannot heat the mixture sufficiently and uniformly, and the resulting product is soft and easily broken

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