Inappetence-improving dark plum unpolished rice and preparation method thereof

Abstract

The invention discloses inappetence-improving dark plum unpolished rice which comprises, by weight, husked unpolished rice, malt, grain sprout, cocoa powder, cuttlebone micropowder, grape seed micropowder, Osmanthus fragrans powder, dark plum fruit, fig, hawthorn fruit, citric acid, glucose solution, monostearin, sucrose ester, lactobacillus plantarum, wheat gluten, guar gum, cellulase, pectinase, fungus amylase, glucoamylase and proper amounts of alcohol water. A compound of wall-broken Osmanthus fragrans powder, the dark plum fruit, fig and the hawthorn fruit is adopted to be matched with the husked unpolished rice, malt, grain malt, cocoa powder, cuttlestone micropowder and grape seed micropowder to prepare the dark plum unpolished rice, so that the dark plum unpolished rice is high in quality, good in taste, great in flavor and rich in nutritional substance, can tonify stomach and promote salivation, promote digestion and eliminate phlegm, regulate qi and improve appetite and has a function of improving appetite.

Description

technical field [0001] The invention relates to the technical field of functional brown rice composite rice, in particular to sour plum brown rice capable of reducing loss of appetite and a preparation method thereof. Background technique [0002] Nutritional staple food rice, also known as compound rice and recombined rice, is an artificial rice made of rice as the base material, with auxiliary materials, extruded and matured in granulation and other processing techniques, aiming to improve people's understanding of the single nutritional structure of daily staple food. However, although compound rice has appeared for many years, it has not been popularized due to some industry problems, including (1) forming problems, as follows: produced under the gelatinization degree and Composite rice that is exactly the same as ordinary rice; (2) The problem of taste, due to the wide range of raw materials, especially the taste of high-nutrition raw materials such as brown rice and co...

AI Technical Summary

Problems solved by technology

[0002] Nutritional staple food rice, also known as compound rice and recombined rice, is an artificial rice made of rice as the base material, with auxiliary materials, extruded and matured in granulation and other processing techniques, aiming to improve people's understanding of the single nutritional structure of daily staple food. However, although compound rice has appeared for many years, it has not been popularized due to some industry problems, including (1) forming problems, as follows: produced under the gelatinization degree and Composite rice that is exactly the same as ordinary rice; (2) The problem of taste, due to the wide range of raw materials, especially the taste of high-nutrition raw materials such as brown rice and coarse miscellaneous grains. Differences; (3) Nutrition collocation and loss issues: Through nutrition collocation, consumers are provided with a balanced and nutritious diet, and at the same time, the problem of nutrient loss in the process of processing is solved; (4) The problem of limited gelatinization and gelatinization retrograde control; (5) ) Cost problem: At present, some nutritional supplements in the staple food rice, such as potato flour, are secondary processing, resulting in the cost of the nutritional supplement staple food rice being higher than that of commercially available rice. It is necessary to explore primary processing equipment and technology to reduce costs

Studies have shown that under slightly higher than room temperature oxygen conditions, as the germination time of brown rice prolongs, the starch structure, rheology and gelatinization degree in germinated brown rice will be improved to varying degrees, and the freeze-thaw stability will be improved. After brown rice germinated, the total starch and amylose content decreased, and the number of amylopectin increased. However, the lipids in the brown rice germ and aleurone layer were easily oxidized at room temperature and in an oxygenated environment, resulting in a decrease in germination rate; although Low temperature and low oxygen conditions are conducive to the accumulation of γ-aminobutyric acid (GABA) nutrients in germinated brown rice, and the content of γ-aminobutyric acid (GABA) in germinated brown rice is correlated with bud length, respiration intensity, free amino acids and glutamic acid dehydrogenation Enzyme activities were extremely significantly positively correlated, but as the research showed, under hypoxic stress, they were extremely significantly negatively correlated with starch, starch quality and glutamic acid content, and some studies also showed that the texture characteristics of recombinant nutritionally fortified rice increased with the The ratio of amylopectin / amylose in the brown rice used first increased and then decreased. When the ratio of amylopectin / amylose was 87 / 13, the texture characteristics of the recombinant nutritionally fortified rice were optimal, and the hardness, chewing It has the best properties, elasticity and cohesiveness, and the highest sensory score. It is of great significance to develop a brown rice staple rice that takes into account both nutrition and taste.