Low-calorie meal replacement rice meal and preparation method thereof

Abstract

The invention discloses low-calorie meal replacement rice meal and a preparation method thereof. The low-calorie meal replacement rice meal comprises the following raw materials by mass: 15-22 parts of compound extruded rice grains, 0.31-0.53 part of sweetener, 0.5-0.8 part of pectin powder, 5-15 parts of dried fruit and 10.5-13.5 parts of soy milk powder, wherein the compound extruded rice grainsare obtained by extrusion of compound rice flour of long-grain rice flour, glutinous rice flour, coarse rice flour and high amylose corn flour. The compound extruded rice grains formed by compoundingand expansion of the long-grain rice flour, the glutinous rice flour, the coarse rice flour and the high amylose corn flour are utilized as the main raw material of the rice meal and matched with thesoy milk powder, the pectin powder, the dried fruit and the sweetener, wherein the high amylose corn flour is rich in resistant starch which is difficult to degrade compared with other starches and slow to digest in vivo, the nature is similar to disappearing fiber, and the starch can achieve the effect of remarkably reducing the calorie of the rice meal after added to the raw materials of the rice meal.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a low-calorie meal replacement rice porridge and a preparation method thereof. Background technique [0002] Rice thin refers to the processing of common ingredients such as rice or miscellaneous grains into powder products. It only needs to be prepared with hot water when eating, which saves the cumbersome process of cooking the ingredients, which is convenient and quick ,is well loved by consumers. Under normal circumstances, when making rice thins, a certain kind of grain or miscellaneous grains is usually selected as the main raw material, and then some seasoning auxiliary materials, such as sucrose, are added to improve the taste of rice thins, but the addition of sugar and other auxiliary materials will make Rice thin products generally have the disadvantage of high calorie, so the calorie intake of consumers tends to be high after eating, which is not conducive to...

AI Technical Summary

Problems solved by technology

Under normal circumstances, when making rice thins, a certain kind of grain or miscellaneous grains is generally selected as the main raw material, and then some seasoning auxiliary materials are added, such as sucrose, to improve the eating taste of rice thins, but the addition of sugar and other auxiliary materials will make Rice thin products generally have the disadvantage of high calorie, so the calorie intake of consumers tends to be high after eating, which is not conducive to the health of consumers and is not convenient for long-term consumption

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