Making method of brown rice and potato whole wheat flour mixed nutritional porridge

A technology of potato powder and mixed nutrition, which is applied in food science and other fields, can solve the problems of nutritional porridge efficacy analysis and other problems, achieve good fragrance and taste, good therapeutic effect, and improve the effect of nutritional value

Inactive Publication Date: 2017-01-04
李志军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this nutritional porridge did not analyze the specific effects of the nutritional porridge, and there is still room for improvement in the combination of nutritional elements in the nutritional porridge made simply from grains. Therefore, it is necessary to continue to study the ingredients and preparation methods of the nutritional porridge. make further research

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of brown rice and potato whole powder mixed nutritional porridge, comprising the following steps:

[0026] a. Brown rice freezing: After washing and drying the brown rice, put it into a container and transfer it to a -5°C freezer for 3-4 hours;

[0027] b. Preparation of treatment solution: crush the Chinese medicine mixture and mix it with distilled water, the quality of distilled water is 20-30 times of the quality of the Chinese medicine mixture; heat to 35-40°C, distill under reduced pressure, collect the distillate, which is the treatment solution;

[0028] c, brown rice pretreatment: pour the frozen brown rice into the treatment liquid, and under the stirring speed of 400-500rpm, filter after stirring for 25-35min and dry the brown rice, the weight ratio of brown rice and treatment liquid is 1: (20 -30);

[0029] d. Pulverization: the pretreated brown rice is pulverized by a pulverizer and passed through a 60-mesh sieve;

[0030] e. Extrusio...

Embodiment 2

[0038] A preparation method of brown rice and potato whole powder mixed nutritional porridge, comprising the following steps:

[0039] a. Brown rice freezing: After washing and drying the brown rice, put it into a container and transfer it to a -5°C freezer for 3-4 hours;

[0040] b. Preparation of treatment solution: crush the Chinese medicine mixture and mix it with distilled water, the quality of distilled water is 20-30 times of the quality of the Chinese medicine mixture; heat to 35-40°C, distill under reduced pressure, collect the distillate, which is the treatment solution;

[0041]c, brown rice pretreatment: pour the frozen brown rice into the treatment liquid, and under the stirring speed of 400-500rpm, filter after stirring for 25-35min and dry the brown rice, the weight ratio of brown rice and treatment liquid is 1: (20 -30);

[0042] d. Pulverization: the pretreated brown rice is pulverized by a pulverizer and passed through a 60-mesh sieve;

[0043] e. Extrusion...

Embodiment 3

[0051] A preparation method of brown rice and potato whole powder mixed nutritional porridge, comprising the following steps:

[0052] a. Brown rice freezing: After washing and drying the brown rice, put it into a container and transfer it to a -5°C freezer for 3-4 hours;

[0053] b. Preparation of treatment solution: crush the Chinese medicine mixture and mix it with distilled water, the quality of distilled water is 20-30 times of the quality of the Chinese medicine mixture; heat to 35-40°C, distill under reduced pressure, collect the distillate, which is the treatment solution;

[0054] c, brown rice pretreatment: pour the frozen brown rice into the treatment liquid, and under the stirring speed of 400-500rpm, filter after stirring for 25-35min and dry the brown rice, the weight ratio of brown rice and treatment liquid is 1: (20 -30);

[0055] d. Pulverization: the pretreated brown rice is pulverized by a pulverizer and passed through a 60-mesh sieve;

[0056] e. Extrusio...

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PUM

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Abstract

The invention provides a making method of brown rice and potato whole wheat flour mixed nutritional porridge. The making method has the advantages that by using brown rice, the nutritional ingredients of cereals are improved; the brown rice is pretreated, wherein the brown rice is frozen at minus 5 DEG C firstly to enable rice grain tissue to be destroyed a little to generate bee-ball-shaped small holes, then the brown rice is treated in a treating solution prepared in advance to enable effective ingredients in the treating solution to permeate into the brown rice, and therefore the nutritional value of the brown rice is increased; the treating solution is mainly prepared from radix saposhnikoviae, mulberry leaves, common lophatherum herb and fructus broussonetiae, and therefore a very good treatment effect on eye diseases of adolescents is achieved; meanwhile, added mulberry leaves and common lophatherum herb have the faint scent of plants, fructus broussonetiae has sweet taste, mulberry leaves, common lophatherum herb and fructus broussonetiae are added into the nutritional porridge together, and then the nutritional porridge achieves the very good aroma and mouthfeel.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing brown rice and potato powder mixed nutritional porridge. Background technique [0002] Whole grains are recognized as pollution-free green food, which contain natural protein fat, carbohydrates, vitamins, minerals and dietary fiber and other nutrients, which meet the reasonable ratio of human intake and have high utilization value. It contains a variety of unsaturated fatty acids, such as oleic acid, linoleic acid, linolenic acid, phospholipids, oligosaccharides, polysaccharides and flavonoids, etc., which have the functions of preventing and resisting diseases, enhancing immunity and delaying aging. effect. Although miscellaneous grains have many advantages in terms of nutrition, due to the different tastes of people in various places, it has caused certain obstacles for people to eat miscellaneous grains for a long time. How to really eat coarse grains without chang...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L33/105A23L19/12
Inventor 李志军晏文会张朝晖周善清杨洋许耀垣晏德李杰雷勇姜红
Owner 李志军
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