Rapid brewing type coarse grain recombined rice and preparation method thereof

A technology for rice and coarse grains, which is applied in the direction of yeast-containing food ingredients, food ingredients as taste improvers, and food forming, etc. It can solve the problems of insufficient nutrition, poor taste of rice, and single formula, and achieve clean ingredients and brewing The effect of short time and high health attribute

Pending Publication Date: 2022-03-25
SHANGHAI LAIYIFEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, ordinary recombined rice has problems such as a single formula, cooking time of about 15 minutes, poor taste of rice, and insufficient nutrition.
The prior art such as CN102669535B uses corn, buckwheat, black rice, black beans, bran, barley, mung beans and yams as raw materials, designs ...

Method used

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  • Rapid brewing type coarse grain recombined rice and preparation method thereof
  • Rapid brewing type coarse grain recombined rice and preparation method thereof
  • Rapid brewing type coarse grain recombined rice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The present invention first provides a fast brewed coarse grain recombinant rice, which is measured by weight, and the recombinant rice comprises 45 rice flour, 15 black rice flour, 3 oatmeal powder, 3 buckl powder, 2 brown rice flour, 2 red bean flour, 2 buckwheat flour, 2 chickpea powder, 2 black bean powder, 2 white kaper powder, 1 yeast powder, 10 high-grain corn starch, 8 soybeans separation protein powder.

[0042] Next, the present invention provides the preparation method of the above-mentioned fast brewed coarse grain recombinant rice, the method comprising the steps of:

[0043] (1) Take the rice, black rice, oatmeal, bucka, brown rice, red beans, buckwheat, hawk beans, black beans, and white kidney beans to grind the powder into the powder, and it is back for 100 mesh sieves.

[0044] (2) Take the above steps of 45, 15 of the black rice noodles, 3 oatmeal powder, 3 buckwheat flour, 2 brown rice flour, 2 red bean powder, 2 buckwheat powder, 2 chickpea powder, There ...

Embodiment 2

[0050] The present invention first provides a fast brewed coarse grain recombinant rice, a weight of 50 parts of rice flour, 20 of the black rice powder, 5 oatmeal flour, 2 buffer flour, 2 coplan rice powder, Red bean powder, 2 buckwheat flour, 2 chickpea powder, 2 black bean powder, 3 white kidney flour, 2 golden powder, 8 high-grain corn starch, 10 soy separation protein powder.

[0051] Next, the present invention provides the preparation method of the above-mentioned fast brewed coarse grain recombinant rice, the method comprising the steps of:

[0052] (1) Take the rice, black rice, oatmeal, bucka, brown rice, red beans, buckwheat, hawk beans, black beans, and white kidney beans to grind the powder into the powder, and it is back for 100 mesh sieves.

[0053] (2) 50 parts of the above steps, 20 of the black rice noodles, 5 oatmeal powder, 2 buffer flour, 2 brown rice flour, 3 red bean powder, 2 buckwheat powder, 2 chickpea powder, There were 2 black bean flour, 3 of the white...

Embodiment 3

[0059] The present invention first provides a fast brewed coarse grain recombinant rice, which is measured by weight, and the recombinant rice includes 40 parts of rice noodles, 10 black rice flour, 4 oatmeal powder, 3 buckwheat flour, 5 coplan rice powder, There are 5 red bean powder, 5 buckwheat powder, 5 eagle soy flour, 4 black bean powder, 4 serum powder, 1.5 percentage powder, 5 high-grain corn starch, 5 soy separation protein powder.

[0060] Next, the present invention provides the preparation method of the above-mentioned fast brewed coarse grain recombinant rice, the method comprising the steps of:

[0061] (1) Take the rice, black rice, oatmeal, bucka, brown rice, red beans, buckwheat, hawk beans, black beans, and white kidney beans to grind the powder into the powder, and it is back for 100 mesh sieves.

[0062] (2) Take the above steps 40 parts, 10 black rice flour, 4 oatmeal powder, 3 buckarot powder, 5 brown rice flour, 5 red bean powder, 5 buckwheat powder, 5 豆 粉 5...

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Abstract

The invention discloses rapid brewing type coarse grain recombined rice and a preparation method thereof, and belongs to the technical field of food. The coarse grain recombinant rice comprises the following components in parts by weight: 40-50 parts of rice flour, 10-20 parts of black rice flour, 2-5 parts of oat flour, 2-5 parts of quinoa flour, 2-5 parts of coarse rice flour, 2-5 parts of red bean flour, 2-5 parts of buckwheat flour, 2-5 parts of chickpea flour, 2-4 parts of black bean flour, 2-4 parts of white kidney bean flour, 0.5-2 parts of yeast powder, 5-10 parts of high amylose corn starch and 5-10 parts of soybean protein isolate powder. The high-amylose corn starch, the soybean protein isolate powder and other components are used, so that the product is chewy in taste and better in toughness. A multi-coarse grain mixed formula is adopted, no extra additive is added, the ingredients are cleaner, and the health property is higher. And meanwhile, a GI test shows that the product meets the low-GI food standard.

Description

Technical field [0001] The present invention relates to a rapid brewed coarse grain recombinant rice and a preparation method thereof, belonging to the field of food technology. Background technique [0002] Rough grains refer to other foods outside rice and wheat, and is a small name of small variety cereals, small varieties beans and potatoes. Mainly buckwheat, oatmeal, barley, oatmeal, gum, millet, corn, glutinous corn, broad beans, peas, mung beans, black beans, kidney beans, red beans, etc. my country is an agricultural country, and the coarse grain resources are very rich, and it is the world's largest "coarse grain kingdom". Rough grain plants have a long history, a wide variety, and a wide range of distribution. According to statistics, in 2002, my country's buckwheat, gumble area and production have ranked 2nd, broad bean production, including 1 / 2, mung bean, and soy production in the world, 1 / 3 of the world's total production, is oat, soybean , Master of lentils. [000...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L7/143A23L7/17A23L11/00A23L29/00A23L29/30A23P30/34
CPCA23L7/104A23L7/17A23L7/143A23L11/07A23L11/05A23L29/065A23P30/34A23L29/045A23L29/30A23V2002/00A23V2200/14A23V2250/5118A23V2250/5488A23V2250/76
Inventor 施永雷束天锋李想张丽华郁瑞芬彭姝雅
Owner SHANGHAI LAIYIFEN
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