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Formula of aromatic type brown rice pulp beverage

A brown rice and formula technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of nutrient loss, dysplasia, side effects, etc., and achieve the effect of good taste, rich nutrition, and mellow taste

Inactive Publication Date: 2016-04-27
陈跃跃
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As dead rice, the germ and cellulose of white rice have been removed, so that most of the nutrients are lost, which brings various harmful side effects to people. Lack of cellulose can easily cause constipation, lack of vitamin B1 can induce liver disease, and insufficient calcium and iron can cause development. bad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0006] Embodiment 1: the mellow flavor type brown rice milk beverage formula is formulated by brown rice milk, taro powder, white fungus powder, sugarcane juice and distilled water, each raw material content by weight in each part of mellow flavor type brown rice milk beverage formula is: brown rice milk 30%, Taro powder 8%, tremella powder 7%, sugarcane juice 5%, distilled water 50%.

Embodiment 2

[0007] Embodiment 2: the mellow flavor type brown rice milk beverage formula is formulated by brown rice milk, taro powder, white fungus powder, sugarcane juice and distilled water, each raw material content by weight in each part of mellow flavor type brown rice milk beverage formula is: brown rice milk 35%, 10% taro powder, 10% tremella powder, 10% sugarcane juice, 35% distilled water.

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PUM

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Abstract

The invention relates to a formula of an aromatic type brown rice pulp beverage. The aromatic type brown rice pulp beverage adopting the formula is prepared through mixing brown rice pulp, taro powder, white fungus powder, sugar-cane juice and distilled water, wherein the brown rice pulp is rich in nutrition and has good mouth feel of coarse food grains; taros and white funguses contain natural colloid, so that the beverage has mellow mouth feel; the sugar-cane juice is used for regulating the sweet mouth feel. According to the formula disclosed by the invention, natural raw materials are used as materials of the beverage formula, so that the beverage is healthy to human bodies and excellent in mouth feel.

Description

technical field [0001] The invention relates to a novel beverage field, in particular to a beverage processed from brown rice. Background technique [0002] White rice is a necessity for human beings in daily life. Human beings rely on eating white rice to absorb energy and nutrients. White rice is processed from brown rice. Brown rice is "light yellow rice" in which the bran is removed from the rice and the germ and inner skin are retained. The nutrition of various grains They are all concentrated in the germ and inner skin. The germ is in charge of the life of rice. The refined white rice loses the germ and inner skin, which leads to the invasion of bacteria and devours the few nutrients; while brown rice relies on the original vitality and nutrition. ingredients, it can resist the invasion of bacteria. People often call white rice "dead rice" and brown rice "live rice". The difference between white rice and brown rice 1. During the processing of white rice, the structur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29
Inventor 不公告发明人
Owner 陈跃跃
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