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High-fiber health rice cake and processing method

A technology of health-care rice cake and processing method, applied in the functions of food ingredients, food ingredients containing natural extracts, food preparation and other directions, can solve the problems of lack of nutrients, single taste, single taste, etc. The effect of increasing appetite

Inactive Publication Date: 2014-07-30
北京万莱康营养与健康食品科学技术研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional rice cakes, due to the single source of raw materials, mostly have a single taste and lack of nutritional elements, which cannot meet people's pursuit of food diversification requirements that are rich in nutrition, diverse in taste, unique in flavor and have health care functions.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A high-fiber health-care rice cake is composed of raw materials with the following weight (jin):

[0021] Coix seed 50, brown rice 50, oat 40, yam 15, peach kernel 8, peanut kernel 12, poria powder 6, wakame 8, dragon grass 1, astragalus leaf 2, Malan 1, lemon peel 2, chuanxiong 2, dew grass 2, Appropriate amount of barley oil, food additives 10;

[0022] The food additive is made of the following raw materials by weight (catties): emblica 8, black rice 10, fireacantha 15, honey 6, rice wine 100;

[0023] The preparation method of the nutritional additive is as follows: take fresh and ripe emblica, black rice, and fireacantha respectively, remove impurities and wash, then freeze and crush, grind into powder, add to rice wine, seal and stand for 10 day, filter to remove residue, and stir the filtrate and honey evenly.

[0024] The processing method of described high-fiber health-care rice cake comprises the following steps:

[0025] (1) Add water to decoct Huanglongc...

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PUM

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Abstract

The invention discloses high-fiber health rice cake and a processing method thereof. The high-fiber health rice cake is prepared from 30-50 parts by weight of coix seed, 50-60 parts by weight of brown rice, 30-50 parts by weight of oat, 10-20 parts by weight of Chinese yam, 5-10 parts by weight of peach seed, 8-15 parts by weight of peanut kernel, 5-8 parts by weight of poria cocos powder, 6-10 parts by weight of undaria pinnatifida, 1-2 parts by weight of Huanglongcao, 1-2 parts by weight of leaf of Astragalus membranaceus, 1-2 parts by weight of Indian kalimeris herb, 1-2 parts by weight of lemon peel, 2-3 parts by weight of ligusticum wallichii, 1-2 parts by weight of cyanotis arachnoids, a proper amount of coix seed oil and 8-10 parts by weight of a food additive. The high-fiber health rice cake is rich in nutrients such as meal fibers, can promote digestion and reduce blood fat, is beneficial for human health, has a crispy and sweet taste and a unique local flavor, is suitable for various people, can improve appetite by being eaten frequently, can improve disease resistance, can improve body recovery functions and can protect a cardio cerebrovascular system.

Description

technical field [0001] The invention relates to a high-fiber health-care rice cake and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] Rice cakes have a long history. Traditional rice cakes are usually made by soaking rice, grinding it into a slurry, adding sugar and other sweeteners, and then steaming it. Because of its convenient processing, storage resistance, and various eating methods, it is very popular. All welcome. But traditional rice cake, because raw material source is single, mostly taste is single, and nutrient element is deficient, can not satisfy present people's pursuit of the food diversification requirement that nutrition is rich, taste is varied, unique flavor has health care function concurrently. Contents of the invention [0003] The purpose of the present invention is to provide a high-fiber health-care rice cake and a processing method thereof to meet the needs of more consumers. [0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/308A23L1/30
CPCA23L7/117A23L33/105A23L33/21A23V2002/00A23V2250/21A23V2200/30A23V2200/3262A23V2200/32A23V2200/326A23V2200/324
Inventor 桂玉平
Owner 北京万莱康营养与健康食品科学技术研究院有限公司
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