A kind of quick-cooking miscellaneous grain rice companion and processing method thereof

A technology for miscellaneous grains and rice, applied in food processing, food processing, food science and other directions, can solve the problems of incomplete product grain shape, loss of product nutrients, taste impact, etc., to achieve retention of taste and smell, less loss of nutrients, The effect of good taste and smell

Active Publication Date: 2016-05-11
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are certain defects in the production and processing of the above-mentioned products, such as high processing cost, long processing cycle, incomplete product grain shape, loss of product nutrition, easy oxidation and deterioration of the product, changes in product appearance and edible characteristics, and unfavorable storage and transportation of the product. and many other issues
In terms of product composition, only simple mixing is used, which fails to achieve a scientific nutritional ratio, making the nutritional supplements of the edible miscellaneous grain products single, failing to achieve the effect of thickness matching and balanced nutrition, and the taste is also affected to a certain extent

Method used

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  • A kind of quick-cooking miscellaneous grain rice companion and processing method thereof
  • A kind of quick-cooking miscellaneous grain rice companion and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] A quick-cooking miscellaneous grain rice companion, its formula is as follows by weight:

[0051] 3 parts of black beans, 13 parts of red beans, 1 part of kidney beans, 5 parts of green beans, 4 parts of black rice, 9 parts of brown rice, 4 parts of red japonica rice, 9 parts of naked barley, 3 parts of coix seed rice, 11 parts of sorghum rice, 5 parts of corn grits 6 servings of oatmeal, 4 servings of buckwheat, 11 servings of rhubarb rice, 2 servings of millet, and 10 servings of glutinous rice.

[0052] The specific processing steps are as follows:

[0053] 1) Screening of mung beans: select high-quality mung beans respectively, remove gravel, soil clods, foreign seeds, insect-eaten seeds, imperfect seeds, damaged seeds and spot diseased seeds in mung beans, and obtain screened mung beans;

[0054] 2) Cleaning: wash the mung beans obtained in step 1) with tap water for 2-3 times, or use an automatic cleaning machine for miscellaneous grains, and then rinse with pure...

Embodiment 2

[0067] A quick-cooking miscellaneous grain rice companion, its formula is as follows by weight:

[0068] 7 parts of black beans, 5 parts of red beans, 5 parts of kidney beans, 1 part of green beans, 7 parts of black rice, 5 parts of brown rice, 10 parts of red japonica rice, 5 parts of naked barley, 7 parts of coix seed rice, 3 parts of sorghum rice, 9 parts of corn grits 2 servings of oatmeal, 12 servings of buckwheat, 3 servings of rhubarb rice, 10 servings of millet, and 9 servings of glutinous rice.

[0069] The specific processing steps are as follows:

[0070] 1) Screening of red adzuki beans: select high-quality red adzuki beans, remove gravel, soil clods, heterogeneous grains, insect-eaten grains, imperfect grains, damaged grains and spot diseased grains in the red adzuki beans to obtain screened red adzuki beans;

[0071] 2) Cleaning: Wash the red bean obtained in step 1) for 2-3 times with tap water, or use an automatic washing machine for miscellaneous grains, and ...

Embodiment 3

[0084] A quick-cooking miscellaneous grain rice companion, its formula is as follows by weight:

[0085] 5 parts of black beans, 7 parts of red beans, 3 parts of kidney beans, 3 parts of green beans, 8 parts of black rice, 7 parts of brown rice, 6 parts of red japonica rice, 7 parts of naked barley, 5 parts of coix seed rice, 6 parts of sorghum rice, 7 parts of corn grits 4 servings of oatmeal, 8 servings of buckwheat, 7 servings of rhubarb rice, 6 servings of millet, and 11 servings of glutinous rice.

[0086] The specific processing steps are as follows:

[0087]1) Screening of sorghum rice: Select miscellaneous grain sorghum rice respectively, remove gravel, soil clods, foreign grains, insect-eaten grains, imperfect grains, damaged grains and spotted grains in the sorghum rice, and obtain the screened sorghum rice;

[0088] 2) Cleaning: Wash the screened sorghum rice obtained in step 1) for 2-3 times with tap water, or use an automatic cleaning machine for miscellaneous gr...

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Abstract

The invention discloses a quick-cooking miscellaneous grain rice companion and a processing method thereof, belonging to the technical field of deep processing of agricultural products. The instant miscellaneous grain rice companion provided by the present invention includes 3-7 parts of black beans, 5-13 parts of red beans, 1-5 parts of kidney beans, 1-5 parts of green beans, 4-14 parts of black rice, 5-9 parts of brown rice, and red japonica rice 4-10 servings, 5-9 servings of naked barley, 3-7 servings of coix seed rice, 3-11 servings of sorghum rice, 5-9 servings of corn grits, 2-6 servings of oatmeal, 4-12 servings of buckwheat, 3 servings of rhubarb rice -11 parts, 2-10 parts of millet, 9-13 parts of glutinous rice. The invention also provides a processing method combining pre-steam curing and microwave curing. The rice companion produced by the method provided by the invention has the characteristics of thickness matching, balanced nutrition, same cooking as rice, fast and convenient, and can meet the nutritional needs of different groups of people.

Description

technical field [0001] The invention relates to a quick-cooking miscellaneous grain rice companion and a processing method thereof, belonging to the technical field of deep processing of agricultural products. Background technique [0002] In recent years, with the improvement of people's living standards, the proportion of coarse grains in the grain consumption structure of urban and rural residents has dropped significantly, less than 8% of the total grain consumption, while the proportion of polished rice and flour is too large. Because the food is too refined and monotonous, the nutrients in the food are too single, which makes the incidence of "rich diseases" such as high blood pressure, cardiovascular disease, and diabetes continue to rise in our country. Coarse grains are rich in trace elements, dietary fiber, vitamins, protein and amino acids, and contain physiologically active substances such as isoflavones, alkaloids, saponins and polyphenol compounds, which can re...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/00A23L7/10A23L33/00
CPCA23L7/10A23L11/00A23L33/00A23V2002/00A23V2300/50
Inventor 王立东张丽萍
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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