Five-grain rice and preparation method thereof

A technology of five-grain rice and corn, applied in the directions of food preparation, function of food ingredients, food science, etc., can solve the problems of cost, high energy consumption, unbalanced nutritional structure, etc. human health effects

Active Publication Date: 2014-03-05
FUJIAN SHUNCHENG AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Usually, the staple food that people eat is mainly noodles or rice. The nutritional structure of the staple food is unbalanced and the nutrient content is single. In order to achieve a balanced food structure, it is necessary to eat a variety of foods. The structure of the ingredients is inconsistent. When steaming and cooking at the same time, they cannot be cooked at the same time. Some foods have been cooked for a long time, while some foods have not been cooked yet, which greatly destroys the nutrition of those foods that have been cooked.
In order to solve the above problems, it is necessary to cook a variety of foods in batches, resulting in a large amount of energy consumption and more cooking time. Therefore, it is extremely troublesome for people to eat a variety of staple foods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A five-grain rice comprising the following raw materials in parts by weight:

[0046] High Gluten Wheat Flour 450kg

[0047] Corn 150kg

[0048] Brown rice 150kg

[0049] Millet 120kg

[0050] Oats 80kg

[0051] Sorghum 80kg

[0052] Buckwheat 60kg

[0053] Yam 60kg.

[0054] Its preparation method comprises the following steps:

[0055] (1) Selection and preparation of raw materials:

[0056] ① High-gluten wheat flour: Select special first-class high-gluten wheat flour, with wet gluten content above 33.0%, protein above 11.5%1, moisture ≤ 14.0%, ash content ≤ 0.70%, fineness all pass CB36 sieve, quality standard reference standard GB8607 special first-class high-quality wheat flour;

[0057] ②Corn: Select high-quality corn, requiring volume density ≥ 720g / L, crude fat content ≤ 5%, moisture content ≤ 14.0%, the quality standard refers to GB / T 1353-2009 whole corn flour, after cleaning and removing impurities, grind into powder, fine All through the CB36 sieve; ...

Embodiment 2

[0079] A five-grain rice comprising the following raw materials in parts by weight:

[0080] High Gluten Wheat Flour 450kg

[0081] Corn 160kg

[0082] Brown rice 140kg

[0083] Millet 115kg

[0084] Oats 90kg

[0085] Sorghum 70kg

[0086] Buckwheat 70kg

[0087] Yam 80kg

[0088] Konjac 180kg.

[0089] Its preparation method is the same as the preparation method described in Example 1.

Embodiment 3

[0091] High Gluten Wheat Flour 500kg

[0092] Corn 180kg

[0093] Brown rice 150kg

[0094] Millet 130kg

[0095] Oats 100kg

[0096] Sorghum 80kg

[0097] Buckwheat 80kg

[0098] Yam 100kg

[0099] Carrot 60kg.

[0100] Its preparation method is the same as the preparation method described in Example 1.

[0101] In the present invention, the effect of the specific ingredients in the batching: high-gluten wheat flour is the largest proportion, mainly utilizing the unique characteristics of gluten formation of wheat flour, mainly composed of gliadin and glutenin, which have better water absorption performance and can Fully absorb water to form a network protein structure, so that the product has better adhesive performance and elasticity. Corn has high nutritional value and good flavor. After adding it, it will form a better color and improve the nutritional value. Adding millet, brown rice, and oats is to improve its nutritional components, adjust the structure of its...

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PUM

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Abstract

The invention relates to the technical field of grain coarse cereal processing and provides five-grain rice. The five-grain rice comprises the following raw materials in parts by weight: 40-50 parts of high-gluten wheat flour, 15-18 parts of corn, 12-15 parts of coarse rice, 10-13 parts of millet, 8-10 parts of oats, 6-8 parts of sorghum, 6-8 parts of buckwheat and 5-10 parts of yams. Meanwhile, the invention provides a preparation method of the five-grain rice, which comprises the following steps: (1) selecting and preparing the raw materials; (2) washing and grinding; (3) sieving; (4) grinding into thick liquid; (5) mixing; (6) kneading a dough in vacuum; (7) performing cold extruding; (8) cutting and shaping; (9) pre-drying; (10) drying; (11) buffering; (12) cooling; (13) standing; (14) metering and packaging.

Description

technical field [0001] The invention relates to the technical field of cereal material processing, in particular to a five-grain rice and a preparation method thereof. Background technique [0002] As we all know, everything in the world is precious. Millet is planted in spring and harvested in autumn, gathering the aura of heaven and earth, gathering the essence of the sun and the moon; eating more whole grains is healthier for the human body. Public nutrition is the nutrition of the masses, and the nutritional status of the public is a key indicator that reflects the level and quality of population development. At present, the nutritional status of our nationals is that the nutritional intake of the central and western regions and the poor population is insufficient, but the nutritional intake of the coastal developed areas and urban population is unbalanced. On the one hand, the energy supply ratio of fat quickly exceeds the upper limit of 30% stipulated by the World Hea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/214A23L1/29A23L7/10A23L19/10A23L33/00
CPCA23L7/143A23L33/105A23V2002/00A23V2200/30
Inventor 吴火炉吴银行刘远发涂兰兰
Owner FUJIAN SHUNCHENG AGRI DEV
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