Selenium-enriched konjac rice and processing method thereof

Abstract

The invention provides selenium-enriched konjac rice and a processing method thereof. The selenium-enriched konjac rice is prepared from the following raw materials in percentage by weight: 30-60% of selenium-enriched konjac, 10-30% of rice powder and 20-30% of mung bean powder, wherein the selenium-enriched konjac is selenium-enriched konjac powder or selenium-enriched konjac glucomannan or a mixture of the selenium-enriched konjac powder and the selenium-enriched konjac glucomannan. The production method comprises the steps of mixing the selenium-enriched konjac, the rice powder and the mung bean powder, adding water, stirring the mixture to ensure the moisture content of the mixture to reach 40-45%, extruding the mixture into strips in a screw extruder, granulating, polishing and drying in a fluidized bed until the safe moisture content is 2% and packaging, thus obtaining the selenium-enriched konjac rice. The selenium-enriched konjac rice and the processing method thereof have the following beneficial effects: the selenium-enriched konjac is adopted as the main material and the mung bean is adopted as the auxiliary material to produce the selenium-enriched konjac rice product, so that the product not only has the functions of lowering blood sugar level and blood lipid, resisting tumors, improving immunities, clearing heat and eliminating toxic materials, but also does not have offensive odor or harsh taste of the konjac and has good taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular, it provides a selenium-enriched konjac rice and a processing method thereof. Background technique [0002] Konjac ( Amorphophallus Blume ) is a plant of the genus Konjac in the family Araceae, distributed in China, Japan and Southeast Asia. Konjac Glucomannan ( Konjac Glucomannan, KGM) is a reserve polysaccharide contained in konjac tubers. It is a polymer compound formed by combining glucose and mannose with D-1,4 glycosidic bonds. It is an excellent dietary fiber and has the functions of cleaning the intestinal tract, Improve sugar tolerance, prevent obesity, improve cholesterol metabolism and other functions, and can prevent the body from excessive absorption of sugar, fat, and cholesterol. Konjac glucomannan has become an important health food raw material. [0003] The development and utilization of konjac glucomannan has become the mainstream direction in the fie...

AI Technical Summary

Problems solved by technology

However, because the unpleasant smell and astringency of konjac are difficult to remove, it affects the mouthfeel of existi