Fagopyrum tataricum rice manufacturing process

A rice and millet technology, applied in the field of tartary buckwheat rice manufacturing technology, can solve the problems of bad taste and inability to be used as staple food for popular consumption

Inactive Publication Date: 2016-05-11
ZHENGZHOU GUOSHOU BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Tartary buckwheat is rich in trace elements such as selenium and chromium, which is very good for diabetes, but its taste is not good, so it cannot be used as a staple food for popular consumption

Method used

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Examples

Experimental program
Comparison scheme
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Embodiment Construction

[0007] Combined with the formulation process, the examples and drug mechanism will be described in detail.

[0008] a. Select high-quality rice and make powder for later use; b. Select high-quality millet (Wu’an millet is the best) for milling for later use; c. Select high-quality fresh Chinese yam, wash, remove fur, and beat for later use; d. Use dried white fungus single flavor and crush , and boil it into white fungus pulp for later use; e, take Anemarrhena, malt, wolfberry, mulberry leaves, kudzu root, raw land, rehmannia, asparagus, Ophiopogon japonicus, Jiaogulan, ginkgo leaves, American ginseng, eleuthero, and tartary buckwheat, respectively Adopt single-flavor supercritical extraction method, extract single-flavor concentrate for subsequent use; f, select food-grade pearl powder for subsequent use; g, select ramie oil for subsequent use; h, select old tea powder for subsequent use; i, commercial konjac powder for subsequent use; j, take 40% of rice flour obtained in st...

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PUM

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Abstract

The present invention relates to fagopyrum tataricum rice suitable for being eaten by diabetes patients. The fagopyrum tataricum rice manufacturing process is characterized by comprising: selecting high quality rice, soaking in cold water for 5 min, taking out, drying at a temperature of 60 DEG C, beating into powder, carrying out concentrated liquid extraction on the rice powder, millet powder, a common yam rhizome slurry, a white fungus slurry, rhizoma anemarrhenae, malt, Chinese wolfberry, mulberry leaf, radix puerariae, radix rehmanniae, radix rehmanniae preparata, radix asparagi, ophiopogon japonicus, gynostemma pentaphyllum (thunb.) makino, ginkgo leaf, American ginseng, acanthopanax senticosus, whole plant of fagopyrum tataricum and the like, uniformly mixing and stirring the obtained concentrated liquid, pearl powder, konjac powder and the like, granulating, drying, and processing with mechanical equipment and a mold to produce the synthetic rice with beautiful and smooth shape.

Description

technical field [0001] The invention relates to a manufacturing process of tartary buckwheat rice. Background technique [0002] Tartary buckwheat is rich in trace elements such as selenium and chromium, which is very good for diabetes, but its taste is not good, so it cannot be used as a staple food for popular consumption. Can tartary buckwheat be used as the main ingredient to form a recipe, and then combined with rice to make a kind of tartary buckwheat rice to meet people's needs? After practice, the whole tartary buckwheat tree is extracted and mixed with rice flour, and the rice grains are selected by equipment. It has a deep yellow appearance and tastes both the taste of tartary buckwheat and the pure aroma of rice. It is a good health food combination plan. Contents of the invention [0003] The purpose of this invention is to provide a kind of manufacturing process of tartary buckwheat rice. [0004] The object of the present invention is achieved in the follow...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/30
Inventor 王跃进
Owner ZHENGZHOU GUOSHOU BIOLOGICAL TECH CO LTD
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