Whole coarse nutritious rice flour

Abstract

The present invention discloses an whole coarse nutritious rice flour which includes the following raw materials in parts by weight: 100 parts of selenium-rich brown rice, 20-30 parts of embryo rice, 10-20 parts of red bean germ, 10-20 parts of soybean germ, 10-15 parts of red rice seed coat, 15-20 parts of black rice seed coat, 1-3 parts of refined phospholipids, 0.1-0.2 part of inositol, 1-3 parts of calcium and iron enriching agents, 0.03-0.05 part of enzyme preparation activation solution, 0.5-0.8 part of leavening agent activation solution, 10-15 parts of plant leaf powder, 3-5 parts of sweeteners, and 0.2-0.5 part of stabilizer. The whole coarse nutritious rice flour is a functional food which combines nutrition and health care in one, is good in mouthfeel and brewing performance, has good wetting and dispersing properties for warm or cold boiled water, and is convenient for consumption.

Description

technical field [0001] The invention relates to the technical field of food, in particular to whole brown nutritional rice flour. Background technique [0002] my country is the world's largest producer and consumer of rice, with an annual output of about 200 million tons of rice, and about 120 million tons of rice and its products are directly eaten each year. Rice grains after husking are called brown rice, which belongs to caryopsis and is a complete fruit composed of pericarp, seed coat, aleurone layer, endosperm and embryo. Brown rice is rich in nutrients, rich in starch, protein, fat, cellulose, calcium, iron, phosphorus and vitamins B1, B2, E, C, D, etc., especially rich in linoleic acid and vitamins in brown rice. Reduce blood cholesterol levels, prevent high blood pressure, prevent cancer and absorb neutral fat and other health effects. [0003] Because the surface layer of brown rice contains cellulose, the quality of cooking and eating is poor. People seldom eat...

AI Technical Summary

Problems solved by technology

After the brown rice is processed to remove the embryo and bran layer, although the crude fiber and phytate in the cortex that are not conducive to digestion and absorption are removed, the taste and digestion performance are improved, but nutrients such as protein, especially B vitamins, are lost , and the higher the machining accuracy, the greater the loss