Coarse grain rice

A technology for coarse grains and buckwheat, applied in the food field, can solve the problems of inability to meet the requirements of high-efficiency life rhythm, destroying the B vitamins of coarse grains, and taking a long time to cook, achieving rich varieties, unique aroma and color, and long shelf life. Effect

Inactive Publication Date: 2017-02-01
蒋清晓
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] In the present embodiment, coarse grain rice is made of the following raw materials by weight:

[0025] 20 parts of buckwheat, 20 parts of brown rice, 6 parts of sorghum rice, 5 parts of oat rice, 10 parts of glutinous rice, 10 parts of red bean, 5 parts of blood glutinous rice, 2 parts of red rice, 5 parts of black rice, 2 parts of wheat kernels, 5 parts of small yellow rice 5 parts of rhubarb rice, 2 parts of corn grits, 4 parts of black sesame, 4 parts of white sesame, 1 part of rose, 1 part of black quinoa, and 1 part of perilla seed.

[0026] The preparation method of above-mentioned whole grain rice, comprises the following steps:

[0027] ① Weigh the above-mentioned raw materials in proportion, remove impurities respectively, and set aside;

[0028] ② Select red beans with no damage and uniform size, wash them, soak them in pure water for 24 hours at room temperature, carry out vacuum freeze-drying treatment, and dry them until the water content is lower than 5%...

Embodiment 2

[0036] In the present embodiment, coarse grain rice is made of the following raw materials by weight:

[0037] 15 parts of buckwheat, 25 parts of brown rice, 10 parts of sorghum rice, 10 parts of oat rice, 5 parts of glutinous rice, 20 parts of red bean, 2 parts of blood glutinous rice, 5 parts of red rice, 2 parts of black rice, 5 parts of wheat kernels, 2 parts of small yellow rice 2 parts of rhubarb rice, 5 parts of corn dregs, 2 parts of black sesame, 2 parts of white sesame, 0.5 part of rose, 1 part of black quinoa, 0.5 part of perilla seed.

[0038] Its preparation method is with embodiment 1.

Embodiment 3

[0040] In the present embodiment, coarse grain rice is made of the following raw materials by weight:

[0041] 25 parts of buckwheat, 15 parts of brown rice, 5 parts of sorghum rice, 10 parts of oat rice, 5 parts of glutinous rice, 15 parts of red bean, 2 parts of blood glutinous rice, 5 parts of red rice, 3 parts of black rice, 4 parts of wheat kernels, 3 parts of small yellow rice 2 parts of rhubarb rice, 5 parts of corn dregs, 5 parts of black sesame, 5 parts of white sesame, 1 part of rose, 0.5 part of black quinoa, 0.5 part of perilla seed.

[0042] Its preparation method is with embodiment 1.

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L7/17A23L11/00A23L25/00A23L33/00
CPCA23V2002/00A23V2200/32A23V2200/30
Inventor 蒋清晓沈花朱军琴陆雪娇
Owner 蒋清晓
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