Rice with blood pressure reduction function

Abstract

The invention discloses rice with a blood pressure reduction function. The rice is prepared from, by weight, 265-380 parts of rice, 8-15 parts of lignum dalbergiae odoriferae, 2-5 parts of cervus elaphus linnaeus, 5-9 parts of concretio silicea bambusae, 5-9 parts of safflower carthamus, 3-8 parts of solms-laubachia pulcherrima, 2-7 parts of savoury rhododendron leaves, 5-9 parts of herba epimedii, 2-7 parts of uncaria rhynchophylla, 1-5 parts of caulis kadsurae, 3-7 parts of fingered citron, 5-13 parts of Chinese starjasmine stems, 3-7 parts of Chinese holly leaves, 4-9 parts of glossy privetfruits and 2-5 parts of radix pseudostellariae. A making method of the rice comprises the following steps that S1, the rice is screened; S2, the water content of the rice is controlled; S3, the riceis frozen and dried; S4, a nutrient solution is prepared; S5, concentration is conducted; S6, the dried rice obtained in the third step is placed in the nutrient solution obtained in the fourth step,standing is conducted for 45-55 min, and through filtering, a rice primary product with the blood pressure reduction function is obtained; S7, gelatinization is conducted; S8, drying is conducted; S9,sterilization is conducted; S10, sub-packaging is conducted. The rice has high nutrient value and the blood pressure reduction function.

Description

technical field [0001] The invention relates to the technical field of food, in particular to rice with blood pressure lowering effect. Background technique [0002] Rice is the finished product of paddy after cleaning, husking, rice milling, finishing and other processes. The germ and aleurone layers of rice contain nearly 64% of rice nutrition and more than 90% of the nutrients needed by the human body. It is the main food for people in most parts of China. Rice contains about 75% carbohydrates, 7%-8% protein, 1.3%-1.8% fat, and is rich in B vitamins. The carbohydrates in rice are mainly starch, and the protein contained is mainly rice glutenin, followed by rice gelatin and globulin. High, digestibility 66.8%-83.1%, is also a kind of higher in cereal protein. The existing rice has relatively single nutritional value and does not have the effect of lowering blood pressure. Contents of the invention [0003] In order to make up for the above-mentioned deficiencies in t...

AI Technical Summary

Problems solved by technology

The existing rice has relatively simple nutritional value and does not have the effect of lowering blood pressure