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Budding and composite cereal nutrient rice and preparation method thereof

A technology of nutritious rice and miscellaneous grains, which is applied in food preparation, food shaping, and the function of food ingredients, etc., to achieve the effects of alleviating the imbalance of diet ratio, easy absorption, and rich nutrition

Active Publication Date: 2014-12-24
晋城市德贤斋央厨配餐服务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, people's living habits of eating rice and noodles are difficult to change. How to make coarse grains and miscellaneous grains finely to further improve nutritional balance, health care and palatability has become people's dietary expectations

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of germinated, compound multigrain nutritious rice of the present embodiment comprises the following components in parts by weight:

[0019] 30 parts of buckwheat rice, 20 parts of oats, 15 parts of soybeans, 20 parts of brown rice, and 15 parts of water.

[0020] Concrete preparation method comprises the following steps:

[0021] 1) Germination of tartary buckwheat rice: After removing impurities, broken grains, and diseased insect grains, tartary buckwheat seeds with shells are soaked in warm water at 25°C for 12 hours, removed and drained, and then placed in a germination room with constant temperature and humidity for germination. The temperature of the germination room is 25°C, the humidity is 75%, and the water is sprayed every 6 hours, and the temperature of the water is 28°C. After germinating for 60 hours, the germination ends, and the seeds are steamed at 80°C for 25 minutes to fully gelatinize the starch, then dried with hot air, and after the moistur...

Embodiment 2

[0028] A kind of germinated, compound multigrain nutritious rice of the present embodiment comprises the following components in parts by weight:

[0029] 40 parts of buckwheat rice, 30 parts of oats, 20 parts of soybeans, 30 parts of brown rice, and 25 parts of water.

[0030] Concrete preparation method comprises the following steps:

[0031] 1) Germination of tartary buckwheat rice: After removing impurities, broken grains, and diseased insect grains, tartary buckwheat seeds with shells are soaked in warm water at 28°C for 14 hours, removed and drained, and then put into a germination room with constant temperature and humidity for germination. The temperature of the germination room is 28°C, the humidity is 85%, and the water is sprayed every 8 hours at a temperature of 30°C. After germinating for 72 hours, the germination ends, and the seeds are steamed at 100°C for 45 minutes to fully gelatinize the starch, then dried with hot air, and after the moisture content is less...

Embodiment 3

[0038] A kind of germinated, compound multigrain nutritious rice of the present embodiment comprises the following components in parts by weight:

[0039] 35 parts of buckwheat rice, 25 parts of oats, 18 parts of soybeans, 25 parts of brown rice, and 20 parts of water.

[0040] Concrete preparation method comprises the following steps:

[0041] 1) Germination of tartary buckwheat rice: After removing impurities, broken grains, and diseased insect grains, tartary buckwheat seeds with shells are soaked in warm water at 26°C for 13 hours, removed and drained, and then put into a germination room with constant temperature and humidity for germination. The temperature of the germination room is 26°C, the humidity is 80%, and the water is sprayed every 7 hours, and the temperature of the water is 29°C. Germination ends after 65 hours of germination, steaming at 90°C for 35 minutes to fully gelatinize the starch, and then drying with hot air. After the moisture content is less than ...

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Abstract

The invention belongs to the technical field of health food and in particular relates to budding and composite grain nutrient rice and a preparation method thereof. The method comprises the following steps: using buckwheat rice, oat, soybeans, coarse rice and water as raw materials; budding the buckwheat rice and the soybeans, milling, dosing, making soya-bean milk, mixing, extruding for granulating, drying and graded packaging to obtain finished products. Compared with the prior art, the method uses coarse grains and cereals as main materials and further uses the budding technology, so that the nutrition ingredients of the coarse grains and cereals are more valued and easier to absorb. The budding and composite grain nutrient rice can provide abundant nutrients and also can relieve the increasingly serious diet imbalance problem. The budding and composite grain nutrient rice is rich in more dietary fibers, is health food suitable for the dietary requirement of modern society, is suitable for three-high patients to eat every day, and is also suitable for healthy and sub-healthy people to eat for preventing three high diseases.

Description

technical field [0001] The invention belongs to the technical field of health food, and in particular relates to a germinated and compounded nutritious rice with miscellaneous grains and a preparation method thereof. Background technique [0002] After living a rich life, the rice becomes more refined and the noodles become finer and finer. Eating well, eating well, overnutrition, and reduced activity levels lead to an increasing proportion of people suffering from diseases of affluence. At present, obesity, intestinal cancer, hyperlipidemia, atherosclerosis, coronary heart disease, diabetes, stroke and other diseases in our country are collectively referred to as affluence diseases and have become the main diseases that endanger the health of Chinese people. According to the survey by the Ministry of Health, 22% of the people in our country are overweight, more than 60 million people seek medical treatment due to obesity, more than 200 million people have high blood pressu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/18A23N1/02A23L7/17
CPCA23L7/10A23L11/07A23L33/00A23P30/34A23V2002/00A23V2200/326A23V2200/3262A23V2200/328A23V2200/30
Inventor 张国宴陈立平
Owner 晋城市德贤斋央厨配餐服务有限公司
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