Germinated brown rice compound nutritional rice with good cooking performance and palatability

A technology of germinated brown rice with good palatability, applied in the field of food processing, can solve the problems of destroying nutritional quality, changing the appearance of germinated brown rice, prolonging the production process of germinated brown rice, etc. Good palatability and retort effect

Inactive Publication Date: 2015-01-28
四川谷黄金集团有限公司 +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage is that the process is complicated and the investment is high. Processing brown rice into powder and using it changes the appearance of germinated brown rice, prolon

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Weigh 10 kilograms of germinated brown rice, 8 kilograms of grated rice, 5 kilograms of corn dregs, and 77 kilograms of rice, and mix them evenly to obtain germinated brown rice compound nutritional rice with strong rice fragrance and good palatability.

[0012] In this example, the dosages of corn slag, glutinous rice, germinated brown rice and rice are all moderate, and the obtained compound germinated brown rice nutritious rice maintains a good nutritional value, and better improves the compounding effect of germinated brown rice. Cooking and palatability with nutritious rice.

Embodiment 2

[0014] Weigh 20 kilograms of germinated brown rice, 20 kilograms of glutinous rice, 12 kilograms of corn dregs, and 48 kilograms of rice, and mix them evenly to obtain germinated brown rice compound nutritional rice.

[0015] In this embodiment, the amount of germinated rice, corn slag, and germinated brown rice is relatively large, and the amount of rice is less. The obtained germinated brown rice compound nutritional rice has a strong fragrance and good stickiness and lubrication at the entrance.

Embodiment 3

[0017] Weigh 5 kilograms of germinated brown rice, 3 kilograms of glutinous rice, 2 kilograms of corn dregs, and 90 kilograms of rice, and mix them evenly to obtain germinated brown rice compound nutritional rice.

[0018] In the present example, the amount of glutinous rice, corn slag, and germinated brown rice is relatively small, and the amount of rice is relatively large. The fragrance and mouthfeel of the obtained germinated brown rice compound nutritional rice are all improved compared with simple germinated brown rice, and the cost is lower. Low.

[0019] Implementation example 4:

[0020] Weigh 5 kilograms of germinated brown rice, 15 kilograms of glutinous rice, 3 kilograms of corn dregs, and 77 kilograms of rice, and mix them evenly to obtain germinated brown rice compound nutritional rice.

[0021] In the present embodiment, the amount of rice glutinous rice is relatively large, and the amount of corn dregs and germinated brown rice is relatively small. The mouthfe...

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PUM

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Abstract

The invention relates to germinated brown rice compound nutritional rice with good cooking performance and palatability, belonging to the technical field of food processing. The germinated brown rice compound nutritional rice comprises following components in parts by weigh: 5-20 parts of germinated brown rice, 3-20 parts of sticky rice, 2-12 parts of corn particles, and 48-90 parts of rice. The sticky rice, corn particles and rice which are ordinary staple food and have unique flavor and taste are compounded with the germinated brown rice, so that the germinated brown rice compound nutritional rice not only fully maintains the nutrition and dietary fiber of the germinated brown rice, but also guarantees good cooking performance and palatability, thereby having a good promotion prospect as staple food product.

Description

technical field [0001] The invention relates to a method for preparing nutritious rice by using germinated brown rice. It belongs to the technical field of grain processing. Background technique [0002] Germinated brown rice is the product of brown rice that has been properly germinated. Germinated brown rice has high nutritional value, but its cooking and palatability is poorer than that of white rice. At present, it is not easily accepted by people as a common staple food rice. Therefore, people often reprocess it into other foods. Such as: "A Production Method of Germinated Brown Rice Nutritious Biscuits" disclosed in Chinese Patent Application No. 200910144440.3, "A Healthy Rice with Germinated Brown Rice as the Main Ingredients" disclosed in 201310415232.9, the former is to process brown rice into powder and mix it with flour Make cookies. The composition of the latter is: 50-80 parts of germinated brown rice flour, 5-15 parts of broccoli powder, 5-15 parts of tomat...

Claims

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Application Information

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IPC IPC(8): A23L1/172A23L1/10A23L1/29A23L7/152A23L7/10A23L33/00
Inventor 李光灿涂杰杨壮志杨菁张建军王杏娟张驰松简朴杨军王俏
Owner 四川谷黄金集团有限公司
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