Nutrition and health rice flour for losing weight

A rice flour and nutrition technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of lack of deep-processed food, inability to meet the dietary requirements of comprehensive and balanced nutrition, and lack of deep-processing applications of whole grains, etc. To achieve the effect of optimizing the taste

Inactive Publication Date: 2016-06-08
HUANGSHAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a traditional staple food, whole grains have been widely accepted by traditional eating methods such as steaming and boiling. In daily life, the traditional eating method of a single ingredient can no longer meet the dietary requirements of comprehensive and balanced nutrition.
In the prior art, the application of deep processing of whole grains is very scarce, and correspondingly deep processing of food is also very scarce

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] The invention proposes a kind of rice flour for weight loss nutrition and health care. The raw materials include: 100 parts of rice, 50 parts of lotus root powder, 30 parts of honey, 10 parts of germinated brown rice, 5 parts of germ rice, 5.5 parts of tartary buckwheat, 5 parts of oat, and fungus 3 parts, 6 parts of hawthorn, 3.5 parts of maltodextrin, 3.5 parts of traditional Chinese medicine additives;

[0011] The traditional Chinese medicine additive is prepared according to the following process: by weight, 10 parts of cassia, 5 parts of schisandra, 6 parts of lotus leaf, 3 parts of soil Fuling, 4 parts of wolfberry, 6 parts of chrysanthemum, 5 parts of Houttuynia cordata, 2.5 parts of Codonopsis pilosula, 4 parts of bupleurum, 3 parts of barley, 3 parts of aloe vera, 3 parts of tangerine peel, 4 parts of hemp seed, 5 parts of Yu Liren, 2.5 parts of motherwort, 3.5 parts of purple river car and 4.5 parts of deer placenta are crushed and mixed evenly, and then mixed...

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PUM

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Abstract

The invention discloses nutrition and health rice flour for losing weight. The nutrition and health rice flour comprises the following raw materials in parts by weight: 80-120 parts of rice, 40-60 parts of lotus root starch, 10-50 parts of honey, 5-15 parts of germinated brown rice, 2-8 parts of germ-remained rice, 3-8 parts of tartary buckwheat, 2-8 parts of oat, 1-5 parts of agaric, 3-9 parts of haws, 2-5 parts of maltodextrin and 1-6 parts of a traditional Chinese medicine additive. The nutrition and health rice flour is rich in starch, crude protein, amino acid and trace elements; and by virtue of the added specific traditional Chinese medicine additive, the nutrition and health rice flour has the weight-losing and health efficacies.

Description

technical field [0001] The invention relates to the technical field of food, in particular to rice noodles for weight loss and nutrition and health care. Background technique [0002] The pursuit of healthy, nutritious and balanced diet has become an evaluation element of quality of life. As a traditional staple food, whole grains have been widely accepted by people in traditional eating methods such as steaming and boiling. In daily life, the traditional eating method of a single ingredient can no longer meet the dietary requirements of comprehensive and balanced nutrition. At present, the convenience food obtained by deep processing of whole grains as raw materials can be matched in composition and content according to the nutritional requirements of different applicable groups, so as to achieve the requirements of comprehensive nutrition and energy balance of whole grains. In the prior art, the application of deep processing of whole grains is very scarce, and correspond...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L7/20A23L19/00A23L19/10A23L21/25A23L29/30A23L31/00A23L33/10A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/318A23V2200/32A23V2200/332A23V2250/21A23V2250/5114
Inventor 李丰伯李晓毓崔谱马晨
Owner HUANGSHAN UNIV
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