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Coarse cereal rice type instant food and preparation method thereof

A technology of convenience food and preparation method, applied in food science and other directions, can solve the problems of uneven grain size, affecting calcium and iron absorption, and incompletely cooked grains, etc., and achieve the effects of lowering blood pressure, lowering blood lipids, and protecting the heart.

Inactive Publication Date: 2020-09-29
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, among rice foods with miscellaneous grains, miscellaneous grains are usually selected for deployment on the basis of rice as the staple food, so as to make rice foods more nutritious. However, since different people have different requirements for the intake of miscellaneous grains, the intake of miscellaneous grains Too much will cause indigestion and constipation. At the same time, it will also affect the body's absorption of calcium and iron; Different, usually the staple food is cooked and the miscellaneous grains are not fully cooked. During the eating process, due to the uneven particle size of the miscellaneous grains, people's taste experience is poor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of multigrain and rice type instant food, its raw material is made up of the following components by weight:

[0023] 25g of rice, 4g of black rice, 10g of oats, 12g of buckwheat, 8g of soybeans, 5g of mung beans, and 6g of vegetable powder; the vegetable powder includes carrot powder, spinach powder, and celery powder in a mass ratio of 1:1:1;

[0024] The preparation method of above-mentioned miscellaneous grains and rice type instant food comprises the following steps:

[0025] S1. Weigh 25g of rice, 4g of black rice, 10g of oats, 12g of buckwheat, 8g of soybeans, 5g of mung beans, and 6g of vegetable powder, and set aside;

[0026] S2. Fry the rice, black rice, oats, buckwheat, soybeans and mung beans respectively, grind them to 200 mesh, and mix them to obtain staple food powder;

[0027] S3. After the vegetable powder is baked and matured at 80°C, it is uniformly mixed with the staple food powder prepared in S2 to obtain a mixed powder;

[0028] S4. Mix a...

Embodiment 2

[0031] A kind of multigrain and rice type instant food, its raw material is made up of the following components by weight:

[0032] 20g of rice, 2g of black rice, 5g of oats, 5g of buckwheat, 5g of soybeans, 3g of mung beans, and 5g of vegetable powder; the vegetable powder includes spinach powder, celery powder, and tomato powder in a mass ratio of 1:1:1;

[0033] The preparation method of above-mentioned miscellaneous grains and rice type instant food comprises the following steps:

[0034] S1. Weigh 20g of rice, 2g of black rice, 5g of oats, 5g of buckwheat, 5g of soybeans, 3g of mung beans, and 5g of vegetable powder, and set aside;

[0035] S2. Fry the rice, black rice, oats, buckwheat, soybeans and mung beans respectively, grind them to 100 mesh, and mix them to obtain staple food powder;

[0036] S3. After the vegetable powder is baked and matured at 50°C, it is uniformly mixed with the staple food powder prepared in S2 to obtain a mixed powder;

[0037] S4. Mix and t...

Embodiment 3

[0040] A kind of multigrain and rice type instant food, its raw material is made up of the following components by weight:

[0041] Rice 30g, black rice 6g, oat 15g, buckwheat 15g, soybean 10g, mung bean 8g, vegetable powder 10g; the vegetable powder includes carrot powder, tomato powder, and yam powder in a mass ratio of 1:1:1;

[0042] The preparation method of above-mentioned miscellaneous grains and rice type instant food comprises the following steps:

[0043] S1. Weigh 30g of rice, 6g of black rice, 15g of oats, 15g of buckwheat, 10g of soybeans, 8g of mung beans, and 10g of vegetable powder, and set aside;

[0044] S2. Fry the rice, black rice, oats, buckwheat, soybeans and mung beans respectively, grind them to 200 mesh, and mix them to obtain staple food powder;

[0045] S3. After the vegetable powder is baked and matured at 100°C, it is uniformly mixed with the staple food powder prepared in S2 to obtain a mixed powder;

[0046] S4. Mix and temper the mixed powder ...

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PUM

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Abstract

The invention discloses a coarse cereal rice type instant food, and relates to the technical field of foods. The coarse cereal rice type instant food consists of the following raw materials in parts by weight: 20-30 parts of rice, 2-6 parts of black rice, 5-15 parts of oat, 5-15 parts of buckwheat, 5-10 parts of soybeans, 3-8 parts of mung beans and 5-10 parts of vegetable powder. The invention further provides a preparation method of the coarse cereal rice type instant food. The coarse cereal rice type instant food provided by the invention can effectively improve the nutrient richness of rice type foods, is more beneficial to digestion after being eaten by people, has the effects of reducing blood fat, softening blood vessels, reducing blood pressure and the like, and is also beneficialto prevention of constipation. Besides, in a processing process, the beans which are not easy to cook are stir-fried, crushed and mixed, so that the later-period eating of people can be facilitated, and the phenomenon that staple food is cooked and coarse cereals are not completely cooked when different kinds of coarse cereals are cooked is avoided.

Description

technical field [0001] The invention relates to the technical field of food, in particular to an instant food such as miscellaneous grains and rice and a preparation method thereof. Background technique [0002] Miscellaneous grains usually refer to grain and bean crops other than the five major crops of rice, wheat, corn, soybean and potato. Mainly include: sorghum, millet, buckwheat, oats, barley, millet, millet, barley, amaranth grains, and kidney beans, mung beans, adzuki beans, broad beans, peas, cowpeas, lentils, black beans, etc. Coarse grains are rich in nutrients; for example, oats are rich in protein; millet is rich in tryptophan and carotene; beans are rich in high-quality protein; sorghum is rich in fatty acids and rich in iron; potatoes contain carotene and vitamin C; It also has the effect of losing weight; for example, corn also contains a lot of magnesium, which can strengthen the peristalsis of the intestinal wall and promote the excretion of waste from the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L11/00A23L19/00A23L33/00
CPCA23L7/10A23L11/05A23L11/07A23L19/01A23L33/00A23V2002/00
Inventor 王维浩魏春红曹龙奎
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY