Nutrition composite rice capable of relieving summer heat and preparation method thereof
A compound rice and nutrition technology, which is applied in the field of food processing, can solve the problems of long production time, convenience, difficulty in combining nutrition and functions, and difficulty in ripening mung beans and rice at the same time, so as to achieve rice porridge with high adhesion and easy absorption , high nutritional effect
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Embodiment 1
[0031]A nutritional compound rice for removing summer heat is composed of the following raw materials in parts by weight:
[0032] Rice flour: 30, soybean flour: 13, mung bean flour: 13, wheat flour: 9, glutinous rice flour: 7, winter melon flour: 5, water chestnut flour: 6, barley flour: 7, lotus leaf flour: 3, cassia flour: 2, chrysanthemum Pollen: 4, xanthan gum 0.12, konjac gum 0.07.
[0033] Its preparation method of above-mentioned composite rice, step is as follows:
[0034] ⑴ Raw materials are magnetically separated to remove impurities, mechanically crushed and sieved, and weighed and mixed according to the formula. The raw material fineness is 80-100 mesh, and the moisture content is 13-18%;
[0035] (2) Fully mix various raw material powders through a powder mixing machine, and mix them with edible water with a weight ratio of 23-30%;
[0036] (3) The material is sent to the extruder and ripening machine for granulation through the elevator, and the extruder and e...
Embodiment 2
[0040] A nutritional compound rice for removing summer heat is composed of the following raw materials in parts by weight:
[0041] Rice flour 30, soybean flour 5, mung bean flour 10, wheat flour 5, glutinous rice flour 5, wax gourd flour 4, water chestnut flour 5, barley flour 5, lotus leaf flour 2, cassia seed flour 1, chrysanthemum flour 3, xanthan gum 0.12, konjac Glue 0.07.
[0042] The preparation method is the same as in Example 1.
Embodiment 3
[0044] A nutritional compound rice for removing summer heat is composed of the following raw materials in parts by weight:
[0045] Rice flour 40, soybean flour 15, mung bean flour 20, wheat flour 10, glutinous rice flour 10, wax gourd flour 12, water chestnut flour 11, barley flour 10, lotus leaf flour 5, cassia seed flour 4, chrysanthemum flour 5, xanthan gum 0.36, konjac Glue 0.29.
[0046] The preparation method is the same as in Example 1.
[0047] The ingredients used in the present invention are described below, and all raw materials are commercially available.
[0048] Rice flour: protein content 7%, amylose content 18-25%, fineness 60-100 mesh.
[0049] Soybean flour (soybean flour): protein content 30%-35%, fat content 17-19%, fineness 60-100 mesh.
[0050] Mung bean powder: protein content 22%-23%, fat content 0.7%-0.9%, fineness 60-100 mesh.
[0051] Winter melon powder: spray-dried powder, moisture ≤ 6%, solubility: ≥ 90%.
[0052] Chrysanthemum powder: moist...
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