Preparation method of nutrition porridge mixing brown rice and quinoa

A technology of mixed nutrition and brown rice, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of nutritional porridge efficacy analysis, etc., to prevent blood pressure from rising, have high nutritional value, and significantly improve exercise function Effect

Inactive Publication Date: 2017-02-01
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

[0023] A preparation method of brown rice and quinoa mixed nutrition porridge, comprising the following steps:

[0024] 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 3.5 hours;

[0025] b. Preparation of treatment solution: repeatedly pulverize bananas, loquats and mulberry fruit, add to water and stir for 50 minutes, and obtain treatment solution after filtration;

[0026] c. Brown rice pretreatment: Pour the frozen brown rice into the treatment solution, stir for 30 minutes at a stirring speed of 480pm, filter and dry the brown rice, and the weight ratio of the brown rice to the treatment solution is 1:25;

[0027] d. Grinding: the pretreated brown rice and the cleaned quinoa are crushed by a grinder and passed through a 60-mesh sieve;

[0028] e. Extrusion molding: put the pulverized material into the twin-screw extruder, set the working temperature range of the twin-screw extruder cavity as f...

Embodiment 2

[0036] A preparation method of brown rice and quinoa mixed nutrition porridge, comprising the following steps:

[0037] a. Brown rice freezing: After washing and drying the brown rice, put it into a container and transfer it to a freezer at -5°C for 3 hours;

[0038] b. Preparation of treatment solution: Repeatedly pulverize bananas, loquats and mulberry fruit, add to water and stir for 60 minutes, and obtain treatment solution after filtration;

[0039] c. Brown rice pretreatment: Pour the frozen brown rice into the treatment solution, stir for 35 minutes at a stirring speed of 400pm, filter and dry the brown rice, and the weight ratio of brown rice to treatment solution is 1:20;

[0040] d. Grinding: the pretreated brown rice and the cleaned quinoa are crushed by a grinder and passed through a 60-mesh sieve;

[0041] e. Extrusion molding: put the pulverized material into the twin-screw extruder, set the working temperature range of the twin-screw extruder cavity as follows,...

Embodiment 3

[0049] A preparation method of brown rice and quinoa mixed nutrition porridge, comprising the following steps:

[0050] 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 4 hours;

[0051] b. Preparation of treatment solution: repeatedly pulverize bananas, loquats and mulberry fruit, add to water and stir for 40 minutes, and obtain treatment solution after filtration;

[0052] c. Brown rice pretreatment: Pour the frozen brown rice into the treatment solution, stir for 25 minutes at a stirring speed of 500 rpm and then filter and dry the brown rice. The weight ratio of brown rice to treatment solution is 1:30;

[0053] d. Grinding: the pretreated brown rice and the cleaned quinoa are crushed by a grinder and passed through a 60-mesh sieve;

[0054] e. Extrusion molding: put the pulverized material into the twin-screw extruder, set the working temperature range of the twin-screw extruder cavity as follo...

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PUM

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Abstract

The invention provides a preparation method of nutrition porridge mixing brown rice and quinoa. The brown rice is used; the nutrition ingredients of cereal are improved; the brown rice is pretreated; firstly, the brown rice is frozen at -5 DEG C, so that the rice grain tissues are slightly damaged; bee-ball-shaped small holes are formed; then, the brown rice is treated in a pre-prepared treatment solution; active ingredients in the treatment solution are soaked into the brown rice; the nutrition value of the brown rice is improved; the prepared treatment solution has the main ingredients of bananas, loquats and paper mulberry fruits, wherein the bananas and the loquats are common fruit and have high nutrition values; the bananas contain rich potassium and magnesium; the potassium can prevent the blood pressure rise and muscle spasm; the magnesium has the effect of eliminating fatigue; a good excise function improving effect is achieved; the paper mulberry fruits can be eaten and can also be used as traditional Chinese medicine after being treated; good bone and muscle strengthening effects and sterilization effects are achieved; after the mixed use, the effect on improving the movement excise of the frequent excise taking people groups is obvious.

Description

technical field [0001] The invention relates to the field of food, in particular to a preparation method of brown rice and quinoa mixed nutrition 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 changing the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/143A23L7/10A23L33/105
CPCA23V2002/00A23V2200/30A23V2250/21
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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