Blueberry brown rice congee and processing method thereof

A processing method and technology of brown rice porridge, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food preparation, etc., can solve problems such as difficult storage, achieve easy digestion and absorption, improve body recovery function, and rich and balanced nutrition Effect

Inactive Publication Date: 2014-08-20
ANHUI JINYING AGRI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, due to the berry type of blueberry fruit, the fruit i

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0022] A kind of blueberry brown rice porridge is composed of the following raw materials by weight (in grams):

[0023] Brown rice 120, sticky rice 40, blueberry 30, aloe vera 10, bitter gourd 15, chestnut kernel 15, ginger shoot 6, blueberry leaf 2, apple flower 3, pumpkin vine 2, kohlrabi leaf 2, pre-knowing seed 1, egg powder 3, food Additive 10, coix seed oil 4, appropriate amount of water;

[0024] The food additive is made of the following raw materials by weight (grams): 30 oily sage beans, 15 southern jujubes, 10 spinach, 8 maoyan berries, 4 lotus stipes, 5 viburnums, 10 evening primrose powder, 10 pig Skin jelly 15, red wine 30, lemon juice 5, salt 3;

[0025] The preparation method of the food additive is as follows: mix Maoyan berry, lotus root, and viburnum, add water and decoct twice, add water 4 times the weight of the mixture each time, filter to remove slag, combine the filtrate, add impurity-removing washing Stew the clean oily beans until they ...

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PUM

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Abstract

The invention discloses a blueberry brown rice congee and a processing method thereof. The blueberry brown rice congee comprises, by weight, 80-120 parts of brown rice, 30-50 parts of glutinous rice, 20-30 parts of blueberry, 5-10 parts of aloe, 8-15 parts of balsam pear, 10-15 parts of Chinese chestnut kernel, 4-6 parts of Zingibermioga Rosc., 1-3 parts of blueberry leaf, 2-3 parts of apple flower, 1-3 parts of cushaw stem, 1-2 parts of kohlrabi leaf, 1-2 parts of Holboellia fargesii Reaub., 2-4 parts of egg powder, 8-12 parts of a food additive, 3-5 part of coix seed oil and a proper amount of water. The blueberry brown rice congee has the advantages of abundant and balanced nutrition, rich sweet and delicious taste, eating convenience, easy digestion and absorption, human body health benefiting, and improvement of the body recovery function, has heat clearing, toxin expelling, stomach strengthening, intestine moistening, food digesting and indigestion eliminating functions, and is helpful for reducing fat and reducing weight.

Description

technical field [0001] The invention relates to a blueberry brown rice porridge and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] Blueberry is rich in nutrients such as protein, dietary fiber, fat, vitamins, etc. It has a sweet and sour taste, unique flavor, and rich nutrition. It is known as the "King of Berries"; The effect of memory and improving human immunity, which integrates nutrition and health care, is very popular among consumers. [0003] However, because the blueberry fruit is a berry type, the fruit skin is thin, juicy, and has high water content, so it is difficult to store. In order to enrich the edible range of blueberries and expand the blueberry market, a nutritious blueberry food with good health functions is provided, and a simple and easy processing technology is provided to fully utilize the nutritional value of blueberries to meet people's nutritional and health needs for food. Conten...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/212A23L1/30A23L7/10A23L19/00
CPCA23L7/148A23L19/09A23L33/10A23L33/105A23V2002/00A23V2200/32A23V2200/30A23V2200/332A23V2250/21A23V2250/204
Inventor 田益坤
Owner ANHUI JINYING AGRI TECH
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