Composite coarse grain rice and preparation method thereof

A technology of coarse grains and mixed rice, applied in the functions of food ingredients, food science, applications, etc., can solve the problems of high temperature damage to nutrients, achieve the effects of reducing intake, reducing the content of resistant starch, and delaying the rise in blood sugar

Active Publication Date: 2021-03-19
DONGGUAN XINTAI FOOD SUPPLIES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problem that the nutritional components are damaged due to high temperature in the process of preparing miscellaneous grain rice, the application provides a compound coarse grain rice and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0061] A kind of rice milk is made through the following steps:

[0062] (1) Mix glutinous rice and japonica rice at a weight ratio of 3:1 to form mixed rice, then add water to soak for 8 hours, and set aside;

[0063] (2) Mix vegetable oil with hot water at 80°C to obtain an oil-water emulsion;

[0064] (3) Take out the mixed rice soaked in step (1), and add it to the oil-water emulsion prepared in step (2), and control the mixing weight ratio of the oil-water emulsion to the soaked mixed rice to be 18:1. Mix evenly, cook under pressure at 0.05 MPa, then cool, beat with beating equipment, and refrigerate at 0°C for 10 hours to obtain rice milk.

[0065] In the step (2), the vegetable oil is coconut oil; the amount of vegetable oil added is 3% of the amount of hot water.

preparation example 2

[0067] A kind of rice milk is made through the following steps:

[0068] (1) Mix glutinous rice and japonica rice at a weight ratio of 4:1 to form mixed rice, then add water to soak for 9 hours, and set aside;

[0069] (2) Mix vegetable oil with hot water at 90°C to obtain an oil-water emulsion;

[0070] (3) Take out the mixed rice soaked in step (1), and add it to the oil-water emulsion prepared in step (2), and control the mixing weight ratio of the oil-water emulsion to the soaked mixed rice to be 19:1. Mix evenly, cook under pressure at 0.06 MPa, then cool, beat with beating equipment, and refrigerate at 2°C for 11 hours to obtain rice milk.

[0071] In the step (2), the vegetable oil is a mixed vegetable oil composed of coconut oil and olive oil in a weight ratio of 1:1; the amount of vegetable oil added is 5% of the amount of hot water used.

preparation example 3

[0073] A kind of rice milk is made through the following steps:

[0074] (1) Mix glutinous rice and japonica rice at a weight ratio of 5:1 to form mixed rice, then add water to soak for 10 hours, and set aside;

[0075] (2) Mix vegetable oil with hot water at 100°C to obtain an oil-water emulsion;

[0076] (3) Take out the mixed rice soaked in step (1), and add it to the oil-water emulsion prepared in step (2), and control the mixing weight ratio of the oil-water emulsion to the soaked mixed rice to be 20:1. Mix evenly, cook under pressure at a pressure of 0.08MPa, then cool, beat with a beating equipment, and refrigerate at a temperature of 4°C for 12 hours to obtain rice milk.

[0077] In the step (2), the vegetable oil is soybean oil; the amount of vegetable oil added is 8% of the amount of hot water.

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PUM

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Abstract

The invention relates to the field of grains, in particular to composite coarse grain rice and a preparation method thereof. The composite coarse grain rice comprises the following raw materials in parts by weight: 20-30 parts of rice, 25-28 parts of corn rice, 20-25 parts of purple sweet potato rice and 25-30 parts of buckwheat rice, wherein the corn rice, the purple sweet potato rice and the buckwheat rice are prepared by superfine grinding of coarse grain raw materials, mixing with rice milk, vacuum freeze drying and extrusion granulation in sequence. The composite coarse grain rice is richin nutritional ingredients and dietary fibers, cooked rice milk is mixed with coarse grain crushed powder, coarse grain powder is prepared after vacuum freeze drying treatment, coarse grain raw materials are not subjected to high-temperature cooking in the preparation process, and the loss of the nutritional ingredients in coarse grains is reduced; and the rice milk is prepared through mixing andcooking of an oil-water emulsion and mixed rice, so that the composite coarse grain rice has higher resistant starch content, is not easily absorbed by intestinal tracts, reduces the rising conditionof blood sugar after eating and is suitable for people with diabetes, hyperglycemia and the like to eat.

Description

technical field [0001] The application relates to the grain field, more specifically, it relates to a compound coarse grain rice and a preparation method thereof. Background technique [0002] Rice, as the main grain of the common people in our country, is an indispensable food in daily life. At present, some scholars have found that there is a correlation between rice intake and the risk of diabetes. Data analysis shows that the South Asian population with the highest daily rice intake has a 61% increased risk of diabetes; in Southeast Asia and other regions, the risk of diabetes has increased by 41%. Compensatory insulin secretion, and over time, pancreatic β-cell failure occurs, causing diabetes. Rice boiled from rice is used as the staple food in southern my country, while starchy rice foods such as rice cakes are prepared from rice in northern China. Rice intake is high, and the number of people diagnosed with diabetes is on the rise. [0003] At present, there are r...

Claims

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Application Information

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IPC IPC(8): A23L7/143A23L19/10A23L5/10A23L33/00
CPCA23V2002/00A23L5/13A23L7/143A23L19/105A23L33/00A23V2200/328
Inventor 黄启东杨振辉
Owner DONGGUAN XINTAI FOOD SUPPLIES
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