Pregelatinized and re-pelleted composite brown rice

Abstract

The invention discloses pregelatinized and re-pelleted composite brown rice which is prepared from the following raw materials in parts by weight: 10-120 parts of coarse rice powder, 8-15 parts of corn starch, 5-10 parts of black soya bean powder, 3-8 parts of purslane lyophilized powder, 3-5 parts of semen sesami nigrum powder, 3-5 parts of lotus leaf powder, 3-5 parts of lotus seed powder, 3-5 parts of Lycium barbarum L powder, 3-5 parts of buckwheat powder and 3-5 parts of lily root flour. The pregelatinized and re-pelleted composite brown rice is prepared by adopting double-screw extruding re-pelleting technology and processes such as gelatinization, extruding and re-pelleting on the raw materials which are rich in nutrition, the nutrition rice has the same shape as the common rice, a rice product with the same steaming performance and method as the common rice can be achieved, the process is green, environment-friendly, flexible in operation, efficient in production and low in fault rate, and the prepared composite brown rice has more complete nutrition and finer taste than the common brown rice.

Description

Technical field [0001] The invention relates to the field of brown rice, specifically a composite brown rice that is pregelatinized and re-granulated. Background technique [0002] At present, more and more people have realized that although the foods made with "polished rice" and "precision noodles" have good appearance, texture and flavor and taste, the excessively fine processing of food also causes a lot of dietary fiber, vitamins and minerals. Loss of substances and other trace active ingredients, medical and health social problems around the world caused by obesity, diabetes, cardiovascular disease, cancer and other diseases caused by unbalanced diet and nutrition have been very serious, and developed countries such as Europe, America and Japan have Aware of this problem and take action, such as promoting the production and consumption of nutrient fortification of staple foods and "whole grain nutritional and healthy foods" including brown rice. [0003] The issue of food se...

AI Technical Summary

Problems solved by technology

The nutritional components of the cortex and embryo mainly include protein, fat, carbohydrates, minerals, vitamins and cellulose, etc. The endosperm part is the composition of polished white rice, which is basically starch, so the nutritional value of brown rice is obviously better than that of refined rice, but brown rice Most of them have a rough taste, so how to make brown rice taste better has become an urgent problem to overcome