Nutritional coarse cereals and preparation method thereof

Abstract

The invention relates to the field of green food, in particular to nutritional coarse cereals and a preparation method thereof. The nutritional coarse cereals comprise the following raw materials: oat grains, barley grains, black rice, wheat grains, millet, rice and composite beans; the method comprises the following steps: respectively obtaining powder of each raw material; adding a solvent into the oat rice powder, the barley rice powder and the black rice powder for first stirring and cooking, and then naturally cooling to room temperature to obtain mixed three-color rice; adding the wheat rice powder, the millet powder and the rice powder into the mixed three-color rice, then adding a solvent, performing secondary stirring and cooking, and then performing natural cooling to room temperature to obtain a mixed cooked material; adding the composite bean powder into the mixed clinker, then adding a solvent, and carrying out ultrasonic oscillation and third stirring and cooking, so as to obtain the nutritional coarse cereals with high nutritional ingredients; through the raw materials, the overall nutrient content of the coarse cereals is improved, so that the nutrient components of the coarse cereals are comprehensively improved.

Description

technical field [0001] The application relates to the field of green food, in particular to a kind of nutritious cereals and a preparation method thereof. Background technique [0002] With the increasing pace of modern life, people are more prone to body fatigue and mental burnout, which will lead to weakened body immunity, and because the staple food in southern China is rice, most of the vitamins and minerals will be lost due to the refined rice and dietary fiber and other nutrients, so in order to pursue health, people turn to coarse grains as the main substitute for rice. Although coarse grains are rich in nutrients and contain rich cellulose, vitamins, and minerals, their taste is relatively rough, so In order to maintain the taste, most manufacturers finely process coarse grains, which affects the nutritional content of coarse grains. [0003] Most of the current coarse grains are miscellaneous grains formed by mixing beans and brown rice, and they are directly steam...

AI Technical Summary

Problems solved by technology

[0002] With the increasing pace of modern life, people are more prone to body fatigue and mental burnout, which will lead to weakened body immunity, and because the staple food in southern China is rice, most of the vitamins and minerals will be lost due to the refined rice and dietary fiber and other nutrients, so in order to pursue health, people turn to coarse grains as the main substitute for rice. Although coarse grains are rich in nutrients and contain rich cellulose, vitamins, and minerals, their taste is relatively rough, so In order to maintain the taste, most manufacturers finely process coarse grains, which affects the nutritional content of coarse grains

[0003] Most of the current coarse grains are miscellaneous grains formed by mixing beans and brown rice, and they are directly steamed into rice or cooked into porridge for consumption, but since they are all refined and processed coarse grains, most of the nutrients and dietary fiber will be lost Loss, direct steaming at the same time will lead to different cooking degrees of different ingredients in coarse grains. At the same time, some coarse grains are not completely steamed, and steaming different coarse grains separately will increase the loss of nutrients, resulting in low nutritional content of coarse grains. Therefore how to improve the nutritional labeling in coarse grains is a technical problem that needs to be solved urgently at present

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