Nutrition-equalized purple crystal composite rice and preparation method thereof

Abstract

The invention relates to nutrition-equalized purple crystal composite rice and a preparation method thereof. The nutrition-equalized purple crystal composite rice contains the following raw materials: 35-55 parts of rice flour, 12-30 parts of degreased soybean flour, 5-15 parts of sweet rice flour, 5-12 parts of wheat flour, 2-10 parts of potato starch, 12-23 parts of purple potato powder, 2-10 parts of acetate starch, 0.12-0.36 parts of xanthan gum, and 0.07-0.29 parts of konjak gum. The preparation method comprises the following steps of: milling and sieving the raw materials, and mixing the materials in proportion; (2) fully and uniformly stirring with a proper amount of water based on a mass ratio; (3) conveying the mixture into a composite rice extruding and slaking machine; (4) preparing rice grain-shaped composite rice through forming and shearing after three-stage temperature-controlled extruding and slaking by the composite rice extruding and slaking machine; (5) sending the formed composite rice into a multi-layer reciprocating type baking oven by a blower, and drying at a low temperature; (6) polishing the finished product, and then drying; and (7) screening, grading and packaging. The nutrition-equalized purple crystal composite rice and the preparation method thereof have advantages of simple technology, rapidness and abundant nutrition. The finished product is good in color, aroma and taste, just like the high-quality natural rice.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a nutritionally balanced amethyst compound rice and a preparation method thereof. Background technique [0002] More than 60% of the population in my country takes rice as the staple food, but polished rice is relatively deficient in vitamins and trace elements. Oral ulcers and other symptoms caused by eating high-polished rice and high-precision noodles are often caused, especially in recent years. More and more "three high" affluence diseases. Although brown rice and miscellaneous grains are more nutritious, their palatability is poor. For Chinese people who have just become rich, they yearn for the delicacy and beauty on the tip of their tongues. At the same time, people with special nutritional needs such as diabetics, the elderly, children, and pregnant women suffer from the lack of special nutritional staple foods. Therefore, it is urgent to develop independent mis...

AI Technical Summary

Problems solved by technology

However, due to the balanced combination of color, aroma, taste and nutritional formula and the lack of basic theory of forming, the nutritional compound rice in the current market generally has problems such as viscoelasticity and Maillard reaction browning, which is difficult to control.