Nutrient meal-following food and producing method thereof

Abstract

The invention discloses a nutrient meal-following food and a producing method thereof. The nutrient meal-following food is characterized by comprising the following components in parts by weight: 0.5-1.5 parts of polished round-grained rice, 0.5-1.5 parts of white rice, 0.5-1.5 parts of black rice, 0.5-1.5 parts of barley, 1.5-2.5 parts of buckwheat, 0.5-1.5 parts of wheat, 1.5-2.5 parts of oats, 1.5-2.5 parts of coix seeds, 1.5-2.5 parts of millets, 1.5-2.5 parts of corns, 1.5-2.5 parts of broomcorn and 1.6-2.4 parts of sesames. The producing steps are as follows: (1) mixing and cleaning the raw materials, and then soaking the mixture for 8-12 hours (2) steaming the raw materials thoroughly and then airing the raw materials to 30 DEG C; (3) adding fermentation strains and the raw material soaking water in the step (1) into the raw materials in the former step and mixing uniformly; (4) fermenting at a constant temperature of 30 DEG C for 30-35 hours; (5) repeating the step (3); (6) fermenting at a constant temperature of 30 DEG C for 24-30 hours; (7) grinding the well-fermented raw materials into paste; (8) drying the paste into powder and packaging the powder in a sealing manner. The nutrient meal-following food has rational allocation, results in no digestion discomfortableness to the intestines and stomach as the surfaces of the coarse grains are softened through biological fermentation, and is better for the absorption of an organism as the plant cell walls are destroyed by enzymes under the action of microorganisms.

Description

technical field [0001] The invention relates to the field of food, in particular to a nutritious meal accompanying food and a preparation method thereof. Background technique [0002] Compared with other foods, grains contain most of the nutrients necessary for the human body. For example, carbohydrates are lacking in other foods, but they are an important source of energy that is indispensable to the human body. Whole-grain grains are rich in protein, fat, vitamins, vitamins, and minerals. Substances; its seed coat contains plant compounds, which are protective substances for plants to avoid damage due to environmental changes, such as carotene, plant cholesterol, polyphenols, protease inhibitors, phytoestrogens, phytic acid and other phytonutrients, which have certain effects on body health promotion and protection. However, the nutrients in various whole-grain grains are concentrated in the epidermis of the grains. Because more fiber is not conducive to the digestion and...

AI Technical Summary

Problems solved by technology

However, the nutrients in various whole-grain grains are concentrated in the part of the epidermis of the grains. Because there are more fibers, it is not conducive to the digestion and absorption of the body, and it is easy to cause gastrointestinal discomfort. The phytic acid in the grains will affect calcium, iron, and zinc. The absorption of refined wheat bran and polished rice and refined noodles reduces the nutrient content. In order to prevent the nutrition in the food from being lost in the process of processing, making and cooking, and to increase the nutrient content in the food, the coarse grain does not It will cause discomfort in the gastrointestinal tract, which is beneficial to long-term consumption, and requires a new reasonable formula and preparation method