Kudzuvine root compound nutrient grains

Abstract

The invention discloses kudzuvine root compound nutrient grains, which are prepared by the following steps of: uniformly mixing 55 to 70 weight parts of whole kudzuvine root powder, 15 to 25 weight parts of brown rice flour, 8 to 12 weight parts of whole corn meal, 4 to 6 weight parts of konjac powder and 0 to 10 weight parts of whole wheat flour; adding water into the mixture to make dough; granulating the dough in a granulator into grains; and drying the grains by using microwave. The compound nutrient grains combine nutrients and health-care elements in kudzuvine root powder, brown rice flour, corn meal, konjac powder and whole wheat flour, and therefore have better nutrient and health-care effects without bad mouthfeel like brown rice and corn. The grains have positive effect of promoting the heath of people. By adding the kudzuvine root into cheap brown rice, the cost of the compound nutrient grains is reduced, and inedible materials are changed into edible grains and coarse grains are changed into fine grains, which is very significant for food security of China. The development of kudzuvine root compound nutrient grains can promote the wealth acquiring and economic development in rural areas.

Description

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine

Login to view more

AI Technical Summary

Benefits of technology

This patented inventor describes an improved type of vegetable called Kula Lobea that helps control weight gain by promoting energy production from plants like mahale or rye bread. It does this through adding certain chemical components found naturally within them along with other natural products made into meals. These added materials help improve the quality and quantity of edible oils used during cookery while reducing their calorie content. Additionally, there may be some vitamines and carboxylic acid supplemented separately without affecting any others important ones. Overall, these improvements enhance the overall functionality and benefits associated with traditional methods of producing green tea extract (KLA).

Problems solved by technology

This patented technology describes how it was possible for people who were interested in eating rice without losing their beneficial ingredients like protein or mineral substances from other food sources during production. However, there are technical problem addressed when trying to mix these raw materials together due to lack of proper formulas used at home.