Colored brown rice and making method thereof

A brown rice and colorful technology, applied in food science and other fields, can solve the problems of low nutritional content and single color of miscellaneous rice, and achieve the effect of high nutritional value, rich and colorful colors, and enhanced appetite

Inactive Publication Date: 2017-05-10
ZIGONG INNOVATION CENT OF ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the above-mentioned deficiencies in the prior art, the present invention provides a kind of multicolored brown rice and its preparation method, which effectively solves the problems of single color and low nutritional content of the existing miscellaneous grain rice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A colorful brown rice comprises the following components by weight: 60 parts of brown rice, 10 parts of black rice, 5 parts of carrots, 5 parts of pumpkin, 5 parts of purple sweet potato and 5 parts of spinach leaves.

[0026] The method for preparing colorful brown rice includes the following steps:

[0027] (1) After cleaning the brown rice and black rice according to the formula, they are magnetically separated and crushed into powder with a particle size of 100 mesh;

[0028] (2) Put fresh carrots, pumpkins, purple sweet potatoes and spinach leaves with smooth surfaces, hard cortex, insect-free and mildew-free in 40℃ water for 2 hours, wash and dry, and then cut the above-mentioned materials except spinach leaves into Thin sheets with a thickness of 5mm;

[0029] (3) Add water 0.5 times the weight of the slices to the spinach leaves and slices obtained in step (2), beat and filter, and collect the filtrate;

[0030] (4) Add the powder obtained in step (1) to the filtrate, st...

Embodiment 2

[0032] A colorful brown rice comprises the following components by weight: 70 parts of brown rice, 15 parts of black rice, 10 parts of carrots, 10 parts of pumpkin, 10 parts of purple sweet potato and 10 parts of spinach leaves.

[0033] The method for preparing colorful brown rice includes the following steps:

[0034] (1) After cleaning the brown rice and black rice according to the formula, they are magnetically separated and crushed into powder with a particle size of 100 mesh;

[0035] (2) Carrots, pumpkins, purple sweet potatoes and spinach leaves with smooth surface, hard cortex, insect-free and mold-free are soaked in water at 42°C for 2.5 hours, washed and dried, and then cut into the above-mentioned materials except spinach leaves Sheets with a thickness of 8mm;

[0036] (3) Add water 0.8 times the weight of the slices to the spinach leaves and slices obtained in step (2), beat and filter, and collect the filtrate;

[0037] (4) Add the powder obtained in step (1) to the filtr...

Embodiment 3

[0039] A colorful brown rice comprises the following components by weight: 80 parts of brown rice, 20 parts of black rice, 15 parts of carrots, 15 parts of pumpkin, 15 parts of purple sweet potato and 15 parts of spinach leaves.

[0040] The method for preparing colorful brown rice includes the following steps:

[0041] (1) After cleaning the brown rice and black rice according to the formula, they are magnetically separated and crushed into powder with a particle size of 100 mesh;

[0042] (2) Carrots, pumpkins, purple sweet potatoes and spinach leaves with smooth surface, hard cortex, insect-free and mold-free are soaked in water at 45°C for 3 hours, washed and dried, and then the above materials except spinach leaves are cut into thickness 10mm slices;

[0043] (3) Add water of 1 times the weight of the slices to the spinach leaves and slices obtained in step (2), beat and filter, and collect the filtrate;

[0044] (4) Add the powder obtained in step (1) to the filtrate, stir and mi...

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Abstract

The invention discloses colored brown rice and a making method thereof. The colored brown rice comprises the following components in parts by weight: 60-80 parts of brown rice, 10-20 parts of black rice, 5-15 parts of carrot, 5-15 parts of pumpkin, 5-15 parts of purple sweet potatoes and 5-15 parts of spinach leaves. The making method comprises the following steps: (1) washing the brown rice and the black rice according to a formula, performing magnetic screening, and crushing; (2) soaking the carrot, the pumpkin, the purple sweet potatoes and the spinach leaves in water, washing, drying in air, and cutting the materials except the spinach leaves into thin pieces of 5-10mm in thickness; (3) adding water which is 0.5-1 time of the weight of the thin pieces into the spinach leaves and the thin pieces, and collecting filtrate; (4) adding the filtrate into the powder obtained in the step (1), uniformly stirring and mixing, performing extrusion pelleting in a twin-screw extrusion pelleter, and packaging after the rice granules are cooled, thereby obtaining the colored brown rice. The colored brown rice disclosed by the invention is rich in color, high in nutritive value and helpful in solving the problem of picky appetite of children.

Description

Technical field [0001] The invention relates to the technical field of food, in particular to a colorful brown rice and a preparation method thereof. Background technique [0002] Early childhood is one of the most critical periods for human development and growth, and reasonable nutritional protection is essential. [0003] According to the Chinese Nutrition Society, the daily nutrient supply energy required by children aged 3-6 years: 1300-1700 kcal / day, each child needs to consume 100-150 g of grains per day on average, but many children are picky eaters Habits, tired of rice, long-term this will cause malnutrition; therefore, it is necessary to provide children with good visual, taste, and sensory grains to increase their appetite. [0004] At present, there are some extruded compound rice and rice noodles on the market. Most of them use miscellaneous grain rice as the main ingredient, but their color is single and the nutrients are too low to arouse the appetite of young childr...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L33/00
Inventor 于勇张洁刘庆庆王媚朱松明
Owner ZIGONG INNOVATION CENT OF ZHEJIANG UNIV
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