Compound rice capable of helping to digest and preparation method of compound rice

Abstract

The invention discloses compound rice capable of helping to digest and a preparation method of the compound rice. The compound rice is prepared from the following raw materials in parts by weight: 400-500 parts of rice flour, 200-260 parts of millet powder, 100-150 parts of corn flour, 20-30 parts of soybean meal, 25-35 parts of scorched white atractylodes rhizomes, 25-35 parts of Chinese yams, 8-12 parts of concentrated fructus amomi, 4-6 parts of officinal magnolia barks, 4-6 parts of nutgrass galingale rhizomes, 5-7 parts of perillaseeds, 13-18 parts of fried hawthorn fruits, 8-12 parts of chicken gizzard membranes, 8-12 parts of fried malts, 8-12 parts of fried medicated leaven, 8-12 parts of purslane, 8-12 parts of millet sprouts, 5-7 parts of cuminum celery, 8-12 parts of Indian rorippa herb and 0.3-0.6 part of Chinese asafoetida.

Description

technical field [0001] The invention relates to the field of food processing for infants and young children, in particular to a compound rice capable of digesting indigestion and a preparation method thereof. Background technique [0002] When infants and young children reach a certain growth stage, they need to add supplementary food in an appropriate amount to supplement rich nutrients and meet the needs of body growth and development. Rice noodles and rice porridge are an important complementary food for infants and young children. Ordinary rice flour is a fine powder made by mixing and grinding various materials. After brewing, it becomes a paste. Although it is rich in nutrition, it is not suitable for exercising the chewing ability of infants with the growth and development of infants, and the taste is relatively simple. Not suitable for long-term consumption. And general rice porridge adopts rice or millet to boil and form, and nutrition and taste are comparatively s...

AI Technical Summary

Problems solved by technology

Ordinary rice flour is a fine powder made by mixing and grinding various materials. After brewing, it becomes a paste. Although it is rich in nutrition, it is not suitable for exercising the chewing ability of infants with the growth and development of infants, and the taste is relatively simple. Not suitable for long-term consumption

The general rice porridge is made of rice or millet, and its nutrition and taste are relatively single, and it takes a long time to cook, so it is inconvenient to eat.

In addition, due to the immature digestive function and gastrointestinal metabolism function of infants and young children, coupled with the inappropriate feeding amount, infants and young children at this stage will have symptoms of abdominal fullness, abdominal distention and heat, diarrhea, and even anorexia and vomiting. baby food does not solve this problem