Coarse grain rice

Abstract

The invention discloses coarse grain rice. The coarse grain rice is made from, by weight, buckwheat, brown rice, sorghum rice, grains of oats, sticky rice, small red beans, black sticky rice, red rice, black rice, wheat kernels, millet, proso millet, maize pulp, black sesame seeds, white sesame seeds, rose flowers, black quinoa and perila seeds. According to the coarse grain rice, coarse grains are rich in type, by means of scientific proportioning, nutrition is enriched, soaking is not needed, and the rice is easy to cook, chewy and good in mouthfeel and has unique fragrance, color and luster; in addition, by means of an expanding technology and a microwave drying technology, enzymatic activity in most ingredients of the coarse grain rice is destroyed, the moisture content is reduced, the quality guarantee period of the coarse grain rice can be prolonged, and the coarse grain rice can be completely cooked through normal cooking.

Description

technical field [0001] The invention relates to the field of food, in particular to a coarse grain rice. Background technique [0002] The 2016 edition of the Dietary Guidelines for Chinese Residents focuses on a variety of foods and grains as the mainstay. Let whole grains and miscellaneous beans come to your table and be integrated into the staple food of the three daily meals, and beans are more nutritious in the meals. Compared with refined grains, whole grains contain most of the natural nutrients of grains, such as dietary fiber, B vitamins and vitamin E, minerals, unsaturated fatty acids, phytosterols, and plant compounds such as phytic acid and phenols. [0003] Recently, more and more people have begun to realize the benefits of whole grains, and more and more people are beginning to eat whole grains. However, most of the coarse grains on the market are packaged in a single coarse grain. If people only eat those kinds of coarse grains for a long time, the variety i...

AI Technical Summary

Problems solved by technology

However, most of the coarse grains on the market are packaged in a single coarse grain. If people only eat those kinds of coarse grains for a long time, the variety is too single, which will affect the nutritional balance. The composition of coarse grain rice is not limited to the mixture of multiple grains. Including beans or sesame seeds other than grains; most of the coarse grains on the market have not been treated with enzymes, which are particularly prone to worms over time

Although coarse-grain rice is very helpful to health, it has a rough taste and takes a long time to cook, which cannot meet people's requirements for a high-efficiency life rhythm.

The use of chemical treatments such as baking soda has a great impact on the nutritional content of coarse grains, and will destroy the rich B vitamins in coarse grains