Milled rice with embryo and processing method thereof

Abstract

The invention discloses milled rice with embryo and a processing method thereof. The milled rice with embryo comprises 50-60 parts of milled rice with embryo, 30-40 parts of potato whole powder, 10-15 parts of glutinous corn, 5-8 parts of pumpkin seeds, 10-15 parts of oat, 5-8 parts of hickory nut kernels, 5-12 parts of Chinese yams, 0.2-0.5 part of ginseng, 8-12 parts of cabbages, 5-8 parts of white gourds, 5-8 parts of watermelon peel, 5-8 parts of lily bulbs, 5-8 parts of cored lotus seeds, 8-12 parts of highland barley, 5-7 parts of konjaku flour, 8-12 parts of peanuts, 5-8 parts of peach flesh, 6-10 parts of soybeans and 5-8 parts of Chinese cabbages. The method comprises the following steps of soaking the milled rice with embryo, the glutinous corn, the pumpkin seeds, the oat, the cored lotus seeds, the highland barley and the peanuts, and performing crushing so as to obtain first mixed powder pulp; peeling the hickory nut kernels, mixing the peeled hickory nut kernels with the Chinese yams, the ginseng and the lily bulbs, adding water, and performing crushing so as to obtain second mixed powder pulp; baking the cabbages, the white gourds, the watermelon peel and the like, and performing crushing so as to obtain dry vegetable and fruit powder; making the soybeans into fermented soybean milk; mixing the first mixed powder pulp with the second mixed powder pulp and the fermented soybean milk in parts by weight, performing dehydration, and performing low-temperature drying so as to obtain milled rice powder with embryo; and uniformly mixing the milled rice powder with embryo with the potato whole powder and the dry vegetable and fruit powder in parts by weight, performing granulation, and performing baking so as to obtain the milled rice with embryo.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a germ rice and a processing method thereof. Background technique [0002] Rice is one of the staple foods that Chinese residents like, but with the improvement of grain processing precision, dietary fiber and minerals in polished rice are seriously lost, which can no longer meet the growing needs of residents for nutritionally balanced diets such as dietary fiber. Although brown rice is rich in nutrients, the quality of the rice is excellent, the taste is rough, and it feels like bran, and the nutrients are not easily absorbed by the human body. However, through continuous research, it has been found that the germinated brown rice obtained after the brown rice is germinated, that is, the germ rice can It is a good solution to the problem of rough taste of brown rice, and after brown rice germinates, it is rich in nutrients and can be easily absorbed by the human body. ...

AI Technical Summary

Problems solved by technology

At present, my country's potatoes are mainly used for fresh food, and some of them are used for processing starch or French fries, potato chips, potato mash and other Western-style leisure foods. The consumption of potatoes is relatively low. In the prior art, although there are also potato powder and Rice flour is mixed to make the report of potato compound rice, but the addition amount of potato is because of the disadvantages such as big stickiness that itself has, toughness is poor, makes the addition amount of potato be severely restricted, therefore, if can add potato in a large amount and Combined with germ rice to make compound rice, it is of great significance to increase the nutritional content of rice, increase the diversification of rice types, and increase the consumption of potatoes. However, potatoes have not been widely used in rice. Report on Germ Rice Processing