Fragrant rice capable of promoting absorption and making method thereof

Abstract

The invention discloses fragrant rice capable of promoting absorption and a making method thereof. The fragrant rice is made of, by weight, 5,000-6,000 parts of rice grain, 20-30 parts of lotus leaves, 12-16 parts of mint leaves, 10-12 parts of palm oil, 5-9 parts of ginger juice, 40-50 parts of dietary alkali, 6-10 parts of citric acid, 12-16 parts of acetic acid, 5-8 parts of liquorice, 3-5 parts of tea leaves and 2,500-3,000 parts of water. Specifically, nutrition is added, the taste and nutrition of the rice are improved, the rice is promoted to be transformed, and the nutrition utilization rate is increased. Based on the two-time drying technology, time is strictly controlled, rice hulls are specifically dried for the first time, the toughness of the rice with certain humidity can be improved, and broken grain can be reduced. The rice grain is specifically dried for the second time, and the rice can be further stored.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to an absorption-promoting fragrant rice and a preparation method thereof. Background technique [0002] More than 80% of rice protein is alkaline gluten. The two main components of rice are starch and protein, and their contents are about 80% and 8% respectively. According to the different solubility, rice protein can be divided into 4 types: water soluble protein, salt-soluble protein, alkali-soluble protein and alcohol-soluble protein. Among them, glutenin and globulin are the main components, which are 80% and 12% respectively, and gliadin is 3%. The value of rice protein is mainly reflected in its hypoallergenicity, no pigment interference, soft and non-irritating taste and Its high nutritional value. It is rich in essential amino acids, especially lysine, which is higher than other grains. [0003] Starch in rice exists in the form of starch granules. Among all kno...

AI Technical Summary

Problems solved by technology

[0005] The enzymatic extraction of rice protein is mainly to use protease to degrade and modify rice protein to make it into soluble peptides, but the efficiency of enzymatic protein extraction is lower than that of alkaline method, and the obtained product is soluble in water. Cannot use isoelectric point method to recover protein, so the yield is very low, and the residual protein in starch is more than alkaline extraction