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Coarse cereals and production method thereof

A technology of miscellaneous grains and black rice, which is applied in food science, food preservation, food ultrasonic treatment, etc., can solve the problems of poor taste of miscellaneous grains and beans, affect people's consumption, and bad taste, so as to achieve easy cooking, reduce hardness and Density, taste-enhancing effect

Inactive Publication Date: 2019-09-20
北京古船米业有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the poor taste of miscellaneous grains and beans and relatively difficult processing, miscellaneous grains and miscellaneous beans are not easy to cook due to their dense structure. If they are eaten at the same time as rice, they usually need to be soaked and steamed in advance. In addition, the viscosity of mixed grains and rice is lower than that of pure rice. Rice, the taste is not good, it will also affect people's consumption

Method used

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  • Coarse cereals and production method thereof
  • Coarse cereals and production method thereof
  • Coarse cereals and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of miscellaneous grain rice of the present embodiment, comprises following raw material to make, broken rice 9kg, millet 1kg, mung bean 0.5kg, black rice 0.5kg, corn dregs 0.5kg, yellow rice 0.5kg, red bean 0.5kg and oat rice 0.5kg .

[0032] The preparation method of described miscellaneous grain rice, comprises the steps:

[0033] (1) take by weighing respectively according to the weight of each raw material for subsequent use;

[0034] (2) Remove impurities and clean the spare raw materials respectively, and soak mung beans, black rice, corn dregs, red beans and oats in clear water, wherein mung beans are soaked in clear water at 40°C for 2.5 hours, and black rice Soak in clean water at 45°C for 2.5 hours, soak corn ballast in clean water at 45°C for 3 hours, soak red beans in clean water at 45°C for 9 hours, soak oats in clean water at 40°C for 3 hours;

[0035] (3) Under the condition of ultrasound, put each raw material soaked into the aqueous solution of...

Embodiment 2

[0037] A miscellaneous grain rice of the present embodiment comprises the following raw materials: broken rice 12.5kg, millet 3kg, mung bean 1kg, black rice 1kg, corn dregs 1kg, yellow rice 1kg, red bean 1kg and oat rice 1kg.

[0038] The preparation method of described miscellaneous grain rice, comprises the steps:

[0039] (1) take by weighing respectively according to the weight of each raw material for subsequent use;

[0040] (2) Remove impurities and clean the spare raw materials respectively, put mung beans, black rice, corn slag, red beans and oats into clear water for soaking, wherein mung beans are soaked in clear water at 45°C for 3 hours, and black rice is soaked in clear water. Soak in clean water at 47°C for 3 hours, soak corn dregs in clean water at 50°C for 3.5 hours, soak red beans in clean water at 47.5°C for 9.5 hours, soak oats in clean water at 45°C for 3.5 hours;

[0041] (3) Under the condition of ultrasound, put each raw material soaked into the aqueou...

Embodiment 3

[0043] A miscellaneous grain rice of the present embodiment comprises the following raw materials: broken rice 16kg, millet 5kg, mung bean 1.5kg, black rice 1.5kg, corn dregs 1.5kg and oat rice 1.5kg.

[0044]The preparation method of described miscellaneous grain rice, comprises the steps:

[0045] (1) take by weighing respectively according to the weight of each raw material for subsequent use;

[0046] (2) Remove impurities and clean the spare raw materials respectively, put mung beans, black rice, corn slag, red beans and oats into clear water for soaking treatment, wherein mung beans are soaked in clear water at 50°C for 3.5 hours, and black rice Soak in clean water at 50°C for 3.5 hours, soak corn dregs in clean water at 55°C for 4 hours, soak red beans in clean water at 50°C for 10 hours, soak oats in clean water at 50°C for 4 hours;

[0047] (3) Under the condition of ultrasound, put each raw material of soaking treatment into the aqueous solution of carboxymethyl chi...

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Abstract

The invention relates to coarse cereals and a production method thereof. The coarse cereals are produced by, by weight, 9-16 parts of broken rice, 1-5 parts of millet, 0.5-1.5 parts of mung bean, 0.5-1.5 parts of black rice, 0.5-1.5 parts of corn grits, 0.5-1.5 parts of glutinous millet, 0.5-1.5 parts of red bean and 0.5-1.5 parts of oat. The coarse cereals have the advantages that after the coarse cereals are soaked with water, the water slowly enters the raw materials to open starch channels and destroy the original compact structure of the coarse cereals, the structure of the coarse cereals becomes loose and porous, the absorption rate of the coarse cereals is increased greatly, water inside the raw materials are fast evaporated through microwave treatment to leave channels passed by the water molecules, grain hardness and density are lowered, and easiness in cooking is achieved; by soaking the coarse cereals with carboxymethyl chitosan, the viscosity of the raw materials is increased, and the taste of the coarse cereals is improved.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to miscellaneous grain rice and a preparation method thereof. Background technique [0002] As socialism with Chinese characteristics has entered a new era, people's demands for a better life are becoming more and more extensive. Among them, the requirements for food quality are the most significant, and the degree of food processing is getting deeper and deeper. This kind of excessive processing is bringing about improved taste. At the same time, it also causes a large loss of original nutrients in the grain. Scientific research in recent years has shown that long-term consumption of fine grain products will cause malnutrition. Some common diseases in modern people, such as diabetes, obesity, and high blood pressure, are all related to long-term consumption of excessive It is related to refined grain products, and it is one of the main reasons why people use less grains an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L11/00A23L29/30A23L5/30A23L3/3562
CPCA23L7/10A23L11/01A23L29/30A23L5/32A23L5/34A23L3/3562A23V2002/00A23V2300/48
Inventor 宋善武谢文军邓峰李先明马旭李啸张然付亭亭陈钊解小瑜
Owner 北京古船米业有限公司
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