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Preparation method of nutritional rice

A technology for nutritious rice and rice is applied in the functions of food ingredients, food ingredients as taste modifiers, food ingredients as odor modifiers, etc. The effect of low sugar content, easy digestion and absorption, and good taste

Inactive Publication Date: 2017-06-20
孙彦
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In our China, nutritious rice is far from being generally accepted by the majority of consumer groups. On the one hand, the existing nutritionally fortified rice preparation methods are single, and the existing nutritional rice preparation methods make the prepared nutritious rice taste and other aspects. Great superiority is also another aspect of the status quo

Method used

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preparation example Construction

[0032] A preparation method of nutritious rice, comprising the steps of:

[0033] Step 1, cleaning: removing impurities and foreign matter in the rice; the rice is preferably fresh rice.

[0034] Step 2, elutriation: wash the cleaned rice with clean water to further remove impurities and foreign matter in the rice.

[0035] Step 3. Soaking: Put the washed rice into the soaking liquid and soak for 40-60 minutes at 40-60° C.; stir every 10-15 minutes during the soaking process. In this step, the rice absorbs the nutrient components of the soaking liquid, and the starch content in the rice is reduced to become low-calorie rice. Stirring can make the rice evenly and fully absorb the nutrients of the soaking liquid.

[0036] Soaking solution formula one is 10-25 grams of dried osmanthus, 10-25 grams of Dendrobium candidum, 10-25 grams of carrot, 10-25 grams of black fungus, 10-25 grams of spinach, 10-25 grams of oysters, and 10-25 grams of soybeans.

[0037] Dried osmanthus redu...

Embodiment 1

[0094] A preparation method of nutritious rice, comprising the steps of:

[0095] Step 1. Cleaning: remove impurities and foreign matter in the rice.

[0096] Step 2, elutriation: wash the cleaned rice with clean water to further remove impurities and foreign matter in the rice.

[0097] Step 3. Soaking: Put the washed rice into the soaking solution and soak for 50 minutes at 50° C.; stir every 10 minutes during the soaking process. The formula of the soaking solution is 10 grams of dried osmanthus, 10 grams of Dendrobium candidum, 10 grams of carrot, 10 grams of black fungus, 10 grams of spinach, 10 grams of oysters, and 10 grams of soybeans. Add 1000 grams of water to the above formula, boil the formula for 45 minutes, filter, cool the liquid to 50°C and keep it warm for later use.

[0098] Step 4, steaming: Drain the soaked rice. The rice itself contains high water content. Dry steaming without adding water is used for steaming. The temperature during steaming is 100° C. ...

Embodiment 2

[0107] A preparation method of nutritious rice, comprising the steps of:

[0108] Step 1. Cleaning: remove impurities and foreign matter in the rice.

[0109] Step 2, elutriation: wash the cleaned rice with clean water to further remove impurities and foreign matter in the rice.

[0110] Step 3. Soaking: put the washed rice into the soaking solution and soak for 40 minutes at 60° C.; stir every 10 minutes during the soaking process. The formula of soaking solution is 25 grams of green tea, 25 grams of almonds, 25 grams of corn, 25 grams of oysters, and 25 grams of peanut kernels. Add 1000 grams of water to the above formula, soak at 100°C for 30 minutes, filter, and cool the liquid to 60°C for later use.

[0111] Step 4, steaming: Drain the soaked rice. The rice itself contains high water content. The dry steaming method without adding water is used for steaming. The temperature during steaming is 100° C. for 20 minutes.

[0112] Step 5, refrigeration: heat the steamed rice...

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Abstract

The invention discloses a preparation method of nutritional rice. The preparation method comprises the following steps: cleaning; washing; immersing: putting the washed rice into an immersing solution and immersing in a warm-keeping manner; steaming; refrigerating: carrying out primary dispersing; carrying out primary drying; completely dispersing; carrying out secondary drying; screening; weighing and packaging. According to the preparation method of the nutritional rice, disclosed by the invention, natural food materials are subjected to solution preparation and immersion and cooked rice is prepared, so that the color and luster, and taste of the finished-product rice are optimized and improved to a great extent; the finished-product rice has a faint scent of natural flowers and plants and the like so that appetites of eaters can be promoted better. Various elements beneficial to human bodies, which cannot be provided by other rice, are increased, and the rice is more beneficial to the health of people in an eating process. After the nutritional rice provided by the invention is prepared, the nutritional rice has the advantages and characteristics of low starch content, low sugar content, low energy consumption for cooking rice, short time and good taste, is more easily digested and absorbed after people eat the rice and is more suitable for patients with diabetes mellitus and certain people with poor health to eat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of nutritious rice. Background technique [0002] Rice is the most common cereal food in the world. There are 39 countries and nearly half of the world's population uses rice as a staple food. Due to the large loss of micronutrients in grains caused by milling, countries where rice is the staple food are generally deficient in vitamin A, iron, iodine, zinc, vitamin B1 and vitamin B2. [0003] Nutritional fortification of rice is an effective way to solve the general lack of micronutrients. It has the advantages of covering a wide range of people, not changing the food flavor, achieving results in a short time, low cost, and safety. It has been widely used internationally. [0004] In our China, nutritious rice is far from being generally accepted by the majority of consumer groups. On the one hand, the existing nutritionally fortified rice preparatio...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L33/105
CPCA23V2002/00A23V2200/15A23V2200/14A23V2200/30A23V2250/21
Inventor 孙彦
Owner 孙彦
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