Instant coarse food grain cereal product and making method thereof

Abstract

The invention relates to an instant coarse food grain cereal product and a making method thereof. The instant coarse food grain cereal product is made from the following coarse food grains in parts byweight of 5-10 parts of black beans, 5-10 parts of small red beans, 7-12 parts of lentils, 0-10 parts of black rice, 4-10 parts of red polished round-grained rice, 2-10 parts of oat, 4-12 parts of buckwheat, 5-15 parts of panicum miliaceum, 9-13 parts of polished glutinous rice, 10-20 parts of corn grits, 0-5 parts of white sesame seeds, and 0-5 parts of black sesame seeds. The method for makingthe instant coarse food grain cereal product is simple, the made instant coarse food grain cereal product has the characteristics of being free from rinsing and soaking and capable of being cooked with rice together before being eaten at the same time, besides, reserves original appearance and nutrient components of the coarse food grains, is free from harmful substances, and has good grain fragrance and mouth feel.

Description

technical field [0001] The invention specifically relates to a quick-cooking coarse grain product and a preparation method thereof, which can be used for eating in combination with rice, and belongs to the technical field of deep processing of agricultural products or food. Background technique [0002] At present, in people's dietary structure, the food is too fine and monotonous, which makes the nutrient content of the food intake too single. In addition, the increase in edible fat has caused the incidence of hypertension, cardiovascular disease, diabetes and other senile diseases in China to continue to rise. People are eager to seek food that suits their needs, has a certain auxiliary health care effect, is delicious, and is convenient to eat. [0003] Coarse grains are rich in dietary fiber, multivitamins, and various mineral elements. Regular consumption of coarse grains has a positive preventive effect on hypertension, cardiovascular disease, diabetes and other senile...

AI Technical Summary

Problems solved by technology

[0009] In order to solve the problem of poor taste and difficult cooking of coarse grains, and aiming at the defects in the prior art, the inventors conducted in-depth research on the suitable curing technology for different coarse grain raw materials, and proposed a method suitable for black beans, red beans, and small beans. Lentils, optional black rice, red japonica rice, oats, buckwheat, large yellow rice, glutinous rice, corn grits, optional white sesame and optional black sesame are raw materials for preparing quick-cooking coarse grain cereal products, the method is relatively It is said that the operation is simple and the cost is lower. Moreover, while maintaining the taste and nutrition of coarse grains, the quick-cooking coarse grain cereal products obtained by this method have the properties of being easy to cook, keeping the appearance of coarse grains intact without breaking, and being easy to rehydrate.

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