Grape seed nutritional rice capable of lowering blood lipid and preparation method of grape seed nutritional rice

Abstract

The invention discloses grape seed nutritional rice capable of lowering blood lipid. The grape seed nutritional rice is prepared from the following raw materials in parts by weight: 300-310 parts of rice, 25-28 parts of soybean meal, 20-24 parts of egg fruits, 23-25 parts of cucumber peels, 30-34 parts of grape seeds, 2-3 parts of sweet potato leaves, 3.5-3.8 parts of pectin, 8-10 parts of potato starch and proper amount of corn prolamine and water. The grape seed nutritional rice comprises a plurality of types of nutritional raw materials, such as the soybean meal, the cucumber peels and the grape seeds, and a nutrient proportion is reasonable; nutrient elements leached and absorbed by the rice in vacuum are more and the nutritional value is relatively high; an improvement process of the rice adopts microwave pre-gelatinization, gelatinization and a plurality of layers of protection films, so that nutrients can be kept in the rice very well and the loss of the nutrient elements is reduced; the grape seed nutritional rice has health-maintaining and health-care effects when eaten for a long period and can be used for lowering the blood lipid.

Description

technical field [0001] The invention relates to the technical field of grain processing, and mainly relates to a grape seed-lowering blood fat nutritional rice and a preparation method thereof. Background technique [0002] Rice is one of the daily staple foods. With the improvement of living standards, people are more and more inclined to eat high-precision rice. The higher the precision, the better the taste, but the more serious the loss of nutrients, and these nutrients are often lost by the human body. Necessary, refined rice only contains 7% protein, not only the protein content is low, but also the amino acid composition ratio is unreasonable. In order to improve the nutritional value of rice, it is necessary to add nutritional elements to improve the nutritional value of rice. Soybean flour is rich in nutrition, the protein mass fraction is about 40%, and it is rich in 8 kinds of amino acids necessary for the human body, especially the lysine content is very high. Ri...

AI Technical Summary

Problems solved by technology

[0003] In the existing technology of processing nutrition-enhanced rice, the rice is directly soaked in the nutrient solution to absorb nutrients, but this method of treatment will cause the inside of the rice to not be completely soaked, so the ability to enhance nutrition is limited.

In addition, in the traditional washing process of rice, elutriation will not only wash off the nutrients fortified on the surface of the rice, but even the nutrients of the rice itself will be lost in this process. Therefore, how to keep the fortified nutrients in the rice, so that Dissolution loss during washing is the key technology. In the prior art, a layer of protective film is mainly coated on the surface of rice, but it cannot firmly absorb nutrients.