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Coix seed powder and manufacturing method thereof

A technology of barley rice flour and a production method, which is applied in the functions of food ingredients, food science, application, etc., can solve the problems of high sugar content and is not suitable for diabetics, and achieves low sugar content and avoids sugar content. Higher, Nutritious Effects

Inactive Publication Date: 2019-03-05
贵州薏米阳光产业开发有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional barley rice flour is made by puffing, crushing and mixing barley, maltose and glucose. It has high sugar content and is not suitable for diabetics.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A job's tears rice flour, said job's tears rice flour consists of the following components in parts by mass: 50 parts of job's tears rice flour, 20 parts of maltose, and 20 parts of xylitol. The preparation method comprises the following steps: packing and fermenting barley and wheat respectively, drying at 60-80°C, crushing and grinding them into 40-80 mesh powder, and finally mixing and stirring barley flour, maltose and xylitol in proportion , just pack it.

Embodiment 2

[0013] A job's tears rice flour, the job's tears rice flour consists of the following components in parts by mass: 60 parts of job's tears rice flour, 30 parts of maltose, and 10 parts of xylitol. The preparation method comprises the following steps: packing and fermenting barley and wheat respectively, drying at 60-80°C, crushing and grinding them into 40-80 mesh powder, and finally mixing and stirring barley flour, maltose and xylitol in proportion , just pack it.

Embodiment 3

[0015] A job's tears rice flour, said job's tears rice flour consists of the following components in parts by mass: 55 parts of job's tears rice flour, 25 parts of maltose, and 15 parts of xylitol. The preparation method comprises the following steps: packing and fermenting barley and wheat respectively, drying at 60-80°C, crushing and grinding them into 40-80 mesh powder, and finally mixing and stirring barley flour, maltose and xylitol in proportion , just pack it.

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PUM

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Abstract

The invention discloses a coix seed powder, which is composed of following components in parts by weight: 50 to 60 parts of coix seed powder, 20 to 30 parts of maltose, and 10 to 20 parts of xylitol.The manufacturing method comprises following steps: fermenting coix seeds and wheat, drying, grinding coix seeds and wheat into powder, finally, mixing coix seed powder, maltose, and xylitol accordingto a certain ratio, evenly stirring, and packing. The coix seed powder has the characteristics of good taste, abundant nutrients, and low sugar content, is suitable for patients of diabetes, and canbe made into products such as milk tea, rice flour, instant porridge, instant drinks, and the like.

Description

technical field [0001] The invention relates to barley rice flour and a preparation method thereof, belonging to the technical field of barley and rice food. Background technique [0002] Coix seed rice, also known as coix seed, coix seed, coix rice, coix seed rice, coix seed, medicinal corn, etc. The nutritional value of barley is very high. Barley contains protein, fat, carbohydrates, crude fiber, mineral calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin, starch, leucine, arginine, lysine Nutrients such as acid, tyrosine, fatty acid, coix seed, coix seed oil, sitosterol, alkaloids and eight essential amino acids for human body. Among them, the content of protein, fat and vitamin B1 is much higher than that of rice. Traditional Chinese medicine believes that barley is cool in nature, sweet and light in taste, and enters the spleen, stomach, and lung meridians. It has the effects of diuresis and dampness, invigorating the spleen and stomach, clearing lung heat, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L29/30
CPCA23L7/104A23L29/30A23L29/37A23V2002/00A23V2200/30A23V2200/328A23V2250/616A23V2250/6422
Inventor 陈天兵
Owner 贵州薏米阳光产业开发有限责任公司
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