Manufacture process of polished round-grained rice containing rich gypenoside

Abstract

The invention provides a manufacture process of polished round-grained rice containing rich gypenoside. A preparation method comprises the following steps that gypenoside, dandelion and lily extraction concentration liquid are uniformly mixed with prepared into wax gourd pulp, tremella pulp, ramie and honey, then, the mixture is stirred with polished round-grained rice powder to obtain particle materials, then, the mold forming is carried out by adopting granulation equipment according to the puffing and extrusion program, slight yellow bright polished round-grained rice like rice grains is manufactured, the drying, the granulation, the sterilization and the package are carried out, and the polished round-grained rice is obtained.

Description

technical field [0001] The invention relates to a manufacturing process of japonica rice rich in gypenoside. Background technique [0002] Gynostemma is an excellent plant that can be used both as medicine and food. The author has always loved its excellent efficacy, especially its wide application value to modern civilization diseases, and it has been widely appreciated. Therefore, the "Manufacturing process of Gynostemma rice" that I applied for before , application number: 2008100948884, just want to apply it to food, benefit the public, however, the design formula is a bit too large, even deviates from the role of the main ingredients, making a common problem in health food that is comprehensive and not refined , and there are still serious defects in the process, resulting in the failure to make this mass product well, but instead made the rice into medicinal rice, which failed to achieve the expected purpose of popularity. Strictly speaking, that plan was a failure: t...

AI Technical Summary

Problems solved by technology

The disadvantage of this method is: it is difficult to ensure that the rice grains are not sticky when steamed, and it is difficult to divide the sticky rice into grains. Incomplete, the appearance is very poor, and the value of the product drops sharply

In addition, cooked rice has a shelf life of no more than 12 months, which is relatively short. Moreover, when eating, it needs to be steamed with water, and then heated and cooked again. It is like cooking leftovers. The nutrition is obviously damaged and the functional effect is greatly reduced.

More importantly, the goal of this product is to provide food for diabetics. It uses too many medicinal materials, and the taste is obviously poor.

It is very unfavorable for the public to eat, even diabetics are not willing to eat it, and the market is limited