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Nutrition dry rice flour of grain cereal

A technology of whole grains and dry rice noodles, applied in the fields of application, food preparation, food science, etc., can solve the problems of lack of nutrition, insufficient soaking time, and difficult precipitation of biological active substances, etc., and achieve the effect of enhancing immunity and rich nutrition

Inactive Publication Date: 2014-04-16
GUANGXI BEILIU YIPIN BLACK EARTH NATIVE SALES CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Limited to the traditional milling technology, like black rice, the rice milk is relatively coarse, and the soaking time is not enough
Biologically active substances are not easy to separate out when drinking, and the active ingredients cannot be released when drinking, and the purpose of nutrition cannot be achieved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] 1. Select materials. The black rice should be selected from the black rice produced in Bama, Guangxi, and the black rice should be collected from September to October.

[0018] 2. Rough machining. The black rice is harvested first, then dried in the sun, and the dirt and dust are washed away to remove the shell.

[0019] 3. Finishing. Mix 30 grams of black rice, 15 grams of black sesame, 8 grams of black peanuts, 8 grams of black beans, and 15 grams of rice. If the ratio is out of balance or inaccurate, it will directly affect the effect.

[0020] 4. Soak the above raw materials in standard volume. Through repeated comparative experiments, it was concluded that the sweetness of the mouth is the most suitable for the degree of taste of the rice milk grinded by the refiner after soaking.

[0021] 5. Put the mixed black rice into the refiner to grind the rice milk, put the rice milk that has been ground by the refiner in a pot and cook thoroughly, then put it in a cons...

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PUM

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Abstract

The invention discloses a method for preparing nutrition dry rice flour of grain cereal, and aims to provide a health food with abundant natural active material. The nutrition dry rice flour of grain cereal is characterized by being prepared from 20-30 parts of black rice, 10-15 parts of black sesame, 5-8 parts of black peanut, 5-8 parts of black soybean and 10-15 parts of rice. The nutrition dry rice flour of grain cereal is formed by carrying out vacuum low-temperature activation, grinding rice milk by a pulping machine, and placing the rice milk in a thermostatic chamber for standing, immersing and independent sealing and packaging. The nutrition dry rice flour of grain cereal is safe to eat and rich in nutrition.

Description

technical field [0001] The invention relates to a safe and nutritious health food, more specifically, it relates to nutritious dry rice noodles with whole grains. Background technique [0002] In recent years, health preservation has attracted more and more attention, and ingredients with the same origin as medicine and food have become the protagonists of people's daily health care, such as black rice and black sesame, etc., are often added to five-grain flour to eat together, so that the health care effect is better. Limited to the traditional milling technology, like black rice, the rice milk is relatively coarse, and the soaking time is not enough. Biologically active substances are not easy to separate out when drinking, and the active ingredients cannot be released when drinking, and the purpose of nutrition cannot be achieved. [0003] The technical problem to be solved by the present invention is to provide a kind of nutritious dry rice flour with whole grains and m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/29A23L7/10A23L33/00
CPCA23L11/00A23L7/198A23L25/30A23L33/00
Inventor 窦军
Owner GUANGXI BEILIU YIPIN BLACK EARTH NATIVE SALES CENT