Mixed nutritional chenopodium quinoa willd rice and preparation method thereof

Abstract

The invention discloses mixed nutritional quinoa rice and a preparation method thereof, and belongs to the technical field of mixed grains. The technical problem that nutrient substances such as protein, B vitamins, dietary fibers, unsaturated fat and mineral substances of rice are deficient in the existing rice processing process is solved. The mixed nutritional quinoa rice disclosed by the invention is prepared from 20 to 70 weight percent of quinoa rice and 30 to 80 weight percent of rice. According to the mixed nutritional quinoa rice, the contents of protein, dietary fibers, amino acids and trace elements in the rice are increased, the calorie GI of the mixed nutritional quinoa rice is reduced (the mixed nutritional quinoa rice is low-sugar food when the GI value is lower than 55), and the taste and the dietary structure are improved.

Description

technical field [0001] The invention belongs to the technical field of mixed grains, in particular to a mixed nutritional quinoa rice. Background technique [0002] The rice milling process is as follows: The rice basically goes through the processing steps of double throwing, double selection, double screening and double milling. In order to further improve the quality grade of rice, it is usually necessary to selectively set up finishing processes such as polishing, grading and color sorting according to specific conditions. The so-called processing accuracy refers to the degree to which the cortex of brown rice is milled or the degree of skin remaining. According to different processing precision, rice is divided into special grade, standard one, standard two and standard three grades. [0003] Dietary fiber, protein, carbohydrates, lipids, vitamins, minerals and water are collectively known as the "seven major nutrients". After rice processing, the husks and husks are...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the technical problem of lack of nutrients such as rice protein, B vitamins, dietary fiber, unsaturated fat and minerals in the existing rice processing process, and improve the protein, dietary fiber, amino acid, trace amount and so on in rice. element content, reduce its caloric GI (a GI value lower than 55 is a low-sugar food), and improve the taste and diet structure, providing a mixed nutritional quinoa rice and its preparation method