Compound brown rice capable of reducing blood lipid

Abstract

The invention discloses compound brown rice capable of reducing blood lipid, prepared from the following raw materials in parts by weight: 100-120 parts of brown rice powder, 8-15 parts of corn powder, 5-10 parts of black bean powder, 3-8 parts of mulberry leaf powder, 3-5 parts of black sesame powder, 3-5 parts of soybean meal, 3-5 parts of mulberry powder, 3-5 parts of medlar powder, 3-5 parts of buckwheat powder, 3-5 parts of lily powder, 5-8 parts of hawthorn fruit powder and 5-8 parts of sea buckthorn oil. According to the invention, a double screw extrusion rice reproducing technology is adopted, the compound brown rice is prepared from the raw materials rich in nutrition by processes such as pasting, extruding, re-granulating; the compound nutrition rice has no obvious difference in appearance compared with common rice and is a rice grain type product which is same in cooking performance and cooking method with common rice, the technology is green, is flexible in operation and has high efficiency in production and low fault rate, and the prepared compound brown rice has more comprehensive nutrition and finer taste.

Description

technical field [0001] The invention relates to the field of brown rice, in particular to a compound brown rice for reducing blood fat. Background technique [0002] At present, more and more people have realized that: although the food made of "polished rice" and "fine flour" has good appearance, texture and flavor, but too fine grain processing has also caused a lot of dietary fiber, vitamins, minerals, etc. The loss of substances and other trace active ingredients, obesity, diabetes, cardiovascular disease, cancer and other diseases caused by dietary nutrition imbalance have caused serious medical and health social problems worldwide. Developed countries such as Europe, America and Japan have already Awareness of this issue and actions such as promoting the fortification of staple foods and the production and consumption of "whole grain nutritious and healthy foods" including brown rice. [0003] The issue of food security and conservation has become one of the focal iss...

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