Lung-ventilating and fever-reducing nutritional rice mixed with platycodon grandiflorum and making method thereof

Abstract

The invention discloses lung-ventilating and fever-reducing nutritional rice mixed with platycodon grandiflorum. The lung-ventilating and fever-reducing nutritional rice is made from, by weight, 300-310 parts of rice, 25-28 parts of soybean meal, 20-23 parts of mangosteen pulp, 3-4 parts of corn stigma, 32-35 parts of platycodon grandiflorum, 17-20 parts of wheat bran, 3.5-3.8 parts of pectin, 8-10 parts of potato starch, zein and a proper amount of water. A variety of nutritional raw materials such as the soybean meal, the platycodon grandiflorum and the wheat bran are contained in the rice, nutrition proportion is reasonable, lots of nutritious elements soaked and absorbed by the rice in a vacuum mode, and a nutritional value is higher. In a rice improving process, microwave pregelatinization, gelatinization and a multi-layer protective film are adopted, the nutritious elements can be better kept in the rice, and nutritious element loss is reduced. Health preservation and health care effects are produced and lung ventilation and fever reduction are achieved through long-term eating.

Description

technical field [0001] The invention relates to the technical field of grain processing, and mainly relates to platycodon grandiflora relieving lung heat-relieving nutritious 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 cont...

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.