3121 results about "Brown rice" patented technology

The invention discloses a natural conditioning and nourishing ferment and a manufacturing method thereof. The ferment comprises the following raw materials in parts by mass: 1-80 parts of primarily fermented liquid, 1-30 parts of probiotics, 1-30 parts of enzymes, 1-10 parts of Chinese herbal medicines, 1-30 parts of fruits, 1-30 parts of vegetables, 1-30 parts of edible mushrooms, 1-30 parts of edible algae, 1-30 parts of maltose, and 1-30 parts of honey. The primarily fermented liquid comprises the following raw materials in parts by mass: 1-50 parts of corncobs, 1-15 parts of wheat, 1-30 parts of stem rice, 1-50 parts of brown rice, 1-50 parts of rice bran, 1-50 parts of black soya beans, 1-10 parts of black glutinous rice and 1-10 parts of semen sesami nigrum. The ferment is prepared by compounding the vegetables, the fruits, the edible mushrooms, the edible algae and the traditional Chinese medicinal materials with the enzymes and fermenting by the probiotics. By adopting the ferment, the integrated conditioning properties of a plurality of plants such as fruits and vegetables and traditional Chinese medicinal materials are compounded, and the natural conditioning and nourishing ferment is free of toxic and side effects. The ferment can be used as a food, also can be added to other foods and beverage, and the natural conditioning and nourishing effects are achieved.

When water temperature is high and time germinating step is short, it is hard to cook freely to individual preference, and water turbidity and bad smell are likely to occur. By germinating with immersing brown rice or rice with the germ in water at 28 to 34 degrees for 3 to 6 hours in an inner pot 3, being followed by a cooking step successively, the rice can be immersed for a necessary time at low temperature, so that germinated rice with enough content of gamma-aminobutyric acid (GABA) can be obtained without causing water turbidity or bad smell.

The invention provides sausages added with cereal (the cereal comprises sticky rice, rice, unpolished rice, black rice, purple rice, oat, buckwheat, barley, wholemeal, brown rice and millet; the sausages are pork sausage, beef sausage, mutton sausage, chicken sausage, duck sausage and fish sausage) and a production method thereof. 1. the product comprises the following materials by weight: 40-80% of animal meat, 5-20% of cereal and the products thereof, 10-20% of ice water mixture, 2-10% of animal (plant) fat, 0.1-0.3% of phosphate, 0.002-0.015% of sodium nitrite, 0.4-1.2% of salt, 0.5-5% of sugar, 0.1-0.5% of aginomoto, 0.5- 5% of soy sauce, 1- 8% of spice, 1-10% of starch, 0.1-0.5% of food gum, 0.5-2% of emulsifier, 0.2-2.0% of wine, 0.005-0.025% of edible pigment, 0.02-0.2% of sodium erythorbate, 0.01-0.8% of flavors and fragrances of meat (meat concentrate powder), 0.05-0.15% of preservative, and 0.001-0.005% of antioxidant; in a specific formulation, the sum of the weight percent of each component is 100%. 2. the processing method of the cereal sausages is as follows: choosing materials, preprocessing, mixing stuffing, placing, filling, drying, boiling, cooling, packaging, sterilizing, labeling, metal detecting, X-ray unit detecting, packing, and storing.

The invention discloses a health-care food with the effects of neutralizing the effect of alcoholic drinks and protecting the liver. The health-care food comprises the following components by weight percent: 1.0-100.0% of corn flour oligopeptide, 0.0-40.0% of taurine, 0.0-30.0% of alanine, 0.0-50.0% of cysteine, 0.0-30.0% of leucine, 0.0-30.0% of glutathione, 0.0-30.0% of hoveniae semoveniae semen extract, 0.0-30.0% of brown rice germ, 0.0-30.0% of radix puerariae extract and 0.0-95.0% of auxiliary materials. In the invention, various raw materials with definite effects are reasonably matched by a scientific prescription, the alcohol metabolism of a human body can be effectively promoted, and the toxicity of alcohol to the liver is lowered, thereby exerting the functions of neutralizing the effect of alcoholic drinks and protecting the liver.

The invention belongs to the technology field of grain processing, specifically a method for producing active germinated brown rice and products thereof. The method comprises the following steps: screening brown rice raw material to remove impurity, washing, sterilizing, soaking in a nutrient fluid supplemented with calcium lactate, gibberellin, phytase, cellulase and vitamin C for 10-36 hours at 10-40 DEG C, draining, incubating for 10-36 hours at 10-40 DEG C under relative humidity of 50-90% to allow germination, drying with hot air of 40-55 DEG C for 0.5-3 hours until the sprout grows about 0.5-1.2 mm in height, drying with 2-10 w / g microwave for 2-10 minutes until the water content of germinated brown rice is below 15%. Compared with the prior art, the germinated brown rice is nutritious, retains almost all nutrients of brown rice and has high nutritional value.

The invention discloses a method for preparing unpolished rice modified nutritious powder and a nutritious drink. The method comprises the following steps of: crushing unpolished rice directly or crushing the unpolished rice after pregermination; improving or destroying a surface structure of the unpolished rice with the help of a physical, chemical or biological method of extrusion or enzymolysis and the like; changing surface layer tissue components of the unpolished rice to promote and increase the water absorption of the unpolished rice during soaking; dissolving or degrading the substances of cellulose, hemi-cellulose, pectin and the like in the surface layer of the unpolished rice to ensure that the substances are changed into easily absorbable and digestive micromolecules to improve the eating quality and the nutritive value of the unpolished rice; and preparing the nutritious powder or the nutritious drink for convenient eating by directly using the unpolished rice or mixing the unpolished rice with other nutrient components.

The invention relates to a nutritional balanced vegetarian diet which is characterized by comprising components A, B and C. The component A comprises brown rice, fragrant rice, black rice, cooked brown rice, glutinous rice, oats, sorghum, millet, corn, soybeans, black beans, red beans, white beans, mung beans, peanuts, sesame seeds, barley, apple, banana, mango, orange, strawberry, tomato, carrot, pumpkin, celery, konjac, broccoli, cabbage, mushroom, undaria pinnatifida, seaweed, lily, green tea and pueraria. The component B comprises lecithin, oligosaccharide alcohol prebiotics, and rice bran. The component C comprises nutritional yeast and probiotics. Compared with the prior art, the nutritional balanced vegetarian diet provides all the essential nutrients to the human body.

The invention discloses a preparation method of rice noodles. The preparation method comprises the steps of fermenting a raw material, resisting aging, grinding into pulp and steaming and further comprises the step of resisting aging secondarily after the steaming step, wherein the step of resisting aging secondarily comprises the substeps of contacting amylase with a rice slice obtained in the steaming step and putting aside the rice slice for 20-80 minutes at 30-80 DEG C; the amylase is alpha-amylase and / or beta-amylase; and the raw material is rice and / or unpolished rice. By the preparation method, the production process can be conveniently controlled, the rice noodles can be produced on a large scale, and the produced rice noodles are stable in quality and long in shelf life.

The invention provides a method for preparing germinated brown rice milk beverage by compound lactobacillus fermentation, which comprises the following steps of: preparing four lactobacillus direct-throwing fermentation agents such as lactobacillus rhamnosus, pediococcus acidilactici, streptococcus thermophilus and lactobacillus brevis; then soaking brown rice for 10 hours at 30 DEG C, and germinating for 12 hours at 2 DEG C to prepare germinated brown rice; adding 3 times water into the germinated brown rice, grinding milk by adopting colloid, gelatinizing and saccharifying the milk, adding 150 grams of direct-throwing fermentation agents into each ton of liquid rice milk, and performing standing fermentation for 6 hours at the temperature of between 38 and 40 DEG C; and centrifuging the liquid rice milk at 5,000 revolutions per minute, removing residue, adding xylitol according to the clear liquid volume for blending, filtering the liquid by using a hollow fiber membrane, performing ultrahigh-temperature instantaneous sterilization for 2 seconds at 143 DEG C, and filling the liquid with pillow-type package or tetra package to obtain a finished product.

The invention discloses an instant solid drink using grain as base materials, which is characterized by comprising the following raw materials in part by weight: 10 to 15 parts of black rice, 10 to 15 parts of oat, 10 to 15 parts of corn, 8 to 10 parts of black soy bean, 8 to 10 parts of buckwheat, 8 to 10 parts of brown rice, 4 to 7 parts of peanut, 4 to 7 parts of semen sesami nigrum and 3 to 5 parts of lotus seed. The invention has the advantage that the instant solid drink has rich top-quality vegetable proteins, saccharides, lipid, dietary fibers, resistant starch, mineral substances and vitamins and other elements beneficial to the health of human body. The instant solid drink has a great significance for human health and for the prevention and treatment of modern diseases; and the diet structure and human nutrition can be balanced, and daily nutrients required by the human body can be supplied in a full range. A pure physical method is adopted in the preparation of the instant solid drink, so that the nutrients of the grain are protected.

Nutritional or functional food compositions comprise a combination of brown rice protein isolate, yellow pea protein isolate, and hemp protein isolate. The food compositions are hypoallergenic and highly bioavailable. Methods of making suitable RTD formulations are described.

A rice milk beverage is prepared from round-grained and long-grained non-glutinous rice through parching, pulverizing, gelatinizing in hot water, enzymolyzing reaction, deactivating enzyme, adding additives, homogenizing and sterilizing.

The present invention provides a foam-holding agent which has a sufficient foam-holding property and is satisfactory with regard to safety, taste, aroma and other properties required for foods, as well as providing effervescent drinks or forming beverage comprising the foam-holding agent. More specifically, the present invention is directed to a foam-holding agent for effervescent drinks or forming beverage, which comprises a tea leaf extract obtained by preparing tea in a standard manner from leaves of black tea, green tea, oolong tea, Gynostemma pentaphyllum tea, Mate tea, Pu-erh tea, barley tea, Coix lacryma-jobi var. ma-yuen tea, brown rice tea, Houttuynia cordata tea or other tea leaves, and then extracting catechin-rich components using a solvent such as water and / or ethanol. The present invention is also directed to effervescent drinks or forming beverage characterized by comprising the above foam-holding agent, which have excellent foam-producing and foam-holding properties and also provide dense and smooth-textured foam.

The invention provides a novel high gamma-aminobutyric acid, high flavone fragrant black glutinous germinating brown rice and preparation thereof. The germinating brown rice is produced from material of long-shaped fragrant glutinous black rice, which has gamma-aminobutyric content 89mg / 100g, flavone content 8603mg / kg, and protein content 12.4%, wherein the content of amino acid and mineral substances is 3-5 times higher then the ordinary rice. The preparation includes material selecting, husk sieving, sterilizing, cleaning, immersing, sprouting, cleaning, terminating activity of enzyme, microwave drying, checking. The germinating brown rice has thick fragrance of popcorn, great mouth feeling, high content of gamma-aminobutyric acid, flavone and protein, high content of amino acid and mineral, high nutrition value. The germinating brown rice has reasonable materials, easy processing, enhances quality of germinating brown rice, prolongs storage period of the product, has obvious economic value, and provides technological guarantee to popularization of the germinating brown rice as a functional food.

The invention discloses a BP neural network construction and identification method for identifying different brown rice grains, adopting the following technical scheme: including the following steps: 1) acquiring images: 2) image preprocessing: 3) extracting image feature information of different brown rice grains: 4) main Component analysis reduces dimensionality of image feature information; 5) Design BP neural network structure: 6) Train neural network, and use the BP network neural network constructed by any of the above-mentioned construction methods to identify different brown rice grains. The method proposed by the present invention obtains images of different types of brown rice grains through black as the background, uses image processing technology to obtain its characteristic information, and uses principal component analysis to reduce the dimensionality of the characteristic information, and finally uses BP neural network to perform different types of brown rice grains. identify. The method can identify different types of grains objectively, accurately and quickly, and overcomes the disadvantages of traditional manual detection.

The invention provides a method for separating high-purity anthocyanin monomers from black rice. The method comprises the following steps of: grinding 5 to 8 percent of episperm on the outer layer of black rice and brown rice to obtain black rice pericarp, leaching anthocyanin in the black rice pericarp by acidized ethanol, and extracting and defatting petroleum ether; performing primary purification of ethanol extracts of the black rice pericarp by using macroporous resin; separating the anthocyanin in coarse extracts of the anthocyanin of the black rice pericarp by the medium pressure preparation liquid phase chromatographic technique, collecting two leading anthocyanin components, which are cyanidin-3-glucoside and paeonidin-3-glucoside, in the black rice pericarp respectively according to the obtained chromatogram, and performing rotary evaporation of eluent at a temperature of below 45 DEG C until all methanol is gone, and performing freeze-drying to obtain powder of the anthocyanin monomers.

The invention discloses a rice processing method. The rice processing method comprises the steps of removing rice impurities to obtain a cleaning workshop section of cleaned grains, shelling the cleaned grains, separating rice hullers and valley workshop section of rice husks and brown rice to obtain a rice grinding workshop section for conducting grinding and polishing treatment on the brown rice, adopting multiple of rice grinding machines to grind the brown rice in the rice grinding workshop section, conducting grading and color selection on rice after the polishing treatment and removing unqualified rice in variegated colors, wherein the multiple of rice grinding machines at least comprise an emery roll rice grinding machine for conducting first rice grinding operation and an iron roll cylinder air blast rice grinding machine for conducting final rice grinding operation. Rice produced by the rice processing method is clean in surface, even in particle size and clean in color. The quality of the rice is improved.

A dog biscuit is disclosed for controlling malodorous breath in dogs. The dog biscuit includes about 8-12 parts by weight whole wheat flour, about 4-6 parts oat bran, about 2-3 parts non-fat dry milk, and about 2-3 parts brown rice flour. The dog biscuit also includes water, vanilla extract, parsley, alfalfa powder, vegetable oil, peppermint extract, tarragon, peppermint leaf powder, and spearmint leaf powder. The vegetable oil includes an antioxidant and is preferably sunflower oil. The parsley is preferably fresh parsley, and the ratio of parsley to whole wheat flour is about 1:4 by weight. The dog biscuit is readily eaten by dogs and effectively neutralizes malodorous breath in them. Also part of the invention is a method of making the dog biscuit.

The invention provides a preparation method of nutrition porridge mixing brown rice and quinoa. The brown rice is used; the nutrition ingredients of cereal are improved; the brown rice is pretreated; firstly, the brown rice is frozen at -5 DEG C, so that the rice grain tissues are slightly damaged; bee-ball-shaped small holes are formed; then, the brown rice is treated in a pre-prepared treatment solution; active ingredients in the treatment solution are soaked into the brown rice; the nutrition value of the brown rice is improved; the prepared treatment solution has the main ingredients of bananas, loquats and paper mulberry fruits, wherein the bananas and the loquats are common fruit and have high nutrition values; the bananas contain rich potassium and magnesium; the potassium can prevent the blood pressure rise and muscle spasm; the magnesium has the effect of eliminating fatigue; a good excise function improving effect is achieved; the paper mulberry fruits can be eaten and can also be used as traditional Chinese medicine after being treated; good bone and muscle strengthening effects and sterilization effects are achieved; after the mixed use, the effect on improving the movement excise of the frequent excise taking people groups is obvious.

The invention provides oat composite nutrition slurry and a preparation method thereof, which relates to a non-alcoholic drink. The raw material comprises oat, sesame, soya, brown rice, buckwheat, wheat germ, white granulated sugar, liquid native starch anti-aging agent and composite phosphate. The oat, the sesame, the soya, germinate brown rice, the buckwheat and the wheat germ are roasted; the roasted oat, soya, germinate brown rice, buckwheat and wheat germ are crushed and compounded into paste by adding water to prepare slurry A; the roasted sesame and wheat germ are grinded so as to obtain sesame wheat germ flour; the liquid native starch anti-aging agent is uniformly mixed with the white granulated sugar where hot water is added so as to obtain the liquid native starch anti-aging agent solution; the composite phosphate is dissolved by water so as to gain the composite phosphate solution; the slurry A is mixed with the sesame wheat germ flour where the liquid native starch anti-aging agent solution and the composite phosphate solution are added so as to obtain slurry B; the white granulated sugar is dissolved into syrup C by water; the slurry B and the syrup C are added with water for constant volume so as to obtain compounding solution; and the steps as follows are carried out to prepare the oat composite nutrition slurry: cooling, pre-heating, degassing, homogenizing, sterilizing, filling and packaging.

The present invention relates to a processing method of milled rice by high-voltage pulsed electric field to stabilize rice bran, which performs the high-voltage pulsed electric field process to the milled rice without pull after rice hulling, belonging to the field of agricultural products processing. The obtained milled rice with low or no lipase activity can be obtained or be further processed to produce rice bran, the obtained milled rice or rice bran has high fat stability. The processing method of milled rice by high-voltage pulsed electric field to stabilize rice bran of the invention has high efficiency, simple and sanitary process and low manufacture cost.

The invention belongs to the technical field of agricultural product constituent inspection and relates to the technical field of physical and chemical analysis of rice, in particular to a near-infrared inspection method for rice quality and application thereof. The method is characterized in that samples to be tested are subjected to near-infrared scanning to obtain an original wave spectrogram of light absorption values based on wavelengths; next, the original wave spectrogram is subjected to noise elimination processing and pre-processing, and characteristic wavelengths are filtered from processed spectra; lastly, the characteristic wavelengths are substituted into a prediction model of sample quality indexes to obtain near-infrared inspection values of sample quality. The rice includes unhusked rice, unpolished rice and polished rice. Inspection quality includes protein, fat, moisture, total sugar, ash content and the broken rice rate, the husking rate, the rice bran powder rate and the head rice rate of the rice. Inspection application includes rice quality prediction through the model and modification of the model. The near-infrared inspection method for rice quality and the application thereof have the outstanding advantages that the test speed is high, and the samples will not be damaged.

The invention belongs to fertilizer technical field, more particularly relates to a rice special formula fertilizer, which is characterized in that effective elements of the fertilizer are calculated by weight percent of pure nutrient are nitrogen 25-15, phosphorus pentoxide 15-9, potassium oxide 20-12, silicon dioxide 5-0, calcium 8-0, sulphur 5-1 and zinc 2-1. Compared with the present technique, the rice special formula fertilizer of the invention has reasonable match, accords with the nutrient absorption law of rice, can promote rice growth obviously and raise rough rice output, increase economic benefits and improve rice nutriment quality. In application test, the rice special formula fertilizer of the invention increases the rice yield by 660-820 kg per hectare, increases income 756-146 RMB, increases crude protein, raw fat, crude fiber, nitrogenfree extract and crude ash by 4.1-8.6, 0.14-0.80, 0.4-0.8, 0.1-3.0, 0.4-1.0 percentage points respectively, increases brown rice rate, integral white rice rate, white rice rate of rice processed quality by 1.4%, 1.7% and 1.8% respectively, reduces chalkiness granule rate, chalkiness by 3.2% and 1.9% respectively, reduces content of amylose by 1.0%. In the meanwhile, the fertilizer utilization efficiency is raised by 5.1%-13.8%.

The invention relates to nutrient powder of germinated brown rice and a production process thereof and belongs to the food processing technology field. The invention is characterized in that the germinated brow rice is used as the main material is expanded, crushed, screened, mixed with oatmeal, soybean powder and white granulated sugar, sterilized and packaged, finally the nutrient powder of the germinated brown rice containing health ingredients of gamma-aminobutyric acid (GABA) is made. The germinated brown rice is produced by extrusion and expansion, so the invention has the advantages of no agglomeration and no precipitation during pouring the water into the nutrient powder, convenient use, being easily to be digested and absorbed by human body, and 15 to 20 mg per 100g GABA in the product.

The invention discloses a formula of novel uncooked food fruit and vegetable powder, which is made from natural grains, fruits, vegetables and partial medicine and food homologous medicinal materials in proportion. The natural grains in the formula mainly are brown rice, black soya bean, barley, buckwheat, crude sticky rice and wheat (wheat kernel); the fruits and the vegetables include mandarin orange, apple, green papaya, banana, kiwi fruit, lotus root, carrot, wild celery herb, sweet potato, pumpkin and kelp; and the medicine and food homologous medicinal materials comprise kudzu vine root powder, fructo-oligose, folium mori, pearl barley and mixed lactic acid bacteria powder. The making method of the novel uncooked food fruit and vegetable powder mainly comprises the following steps of: pretreating the fruits and the vegetables, pulping for later use, drying the grains and the medicinal materials, ultramicro-grinding for later use, mixing, freezing and drying, sub-packaging at a low temperature, and vacuum-bagging. The novel uncooked food fruit and vegetable powder formula has the characteristics of balanced nutrition matching, convenience in taking, good mouth feel and the like so as to have wide application prospect on the aspects of medicine health care and the like, is beneficial to the absorption of a human body to nutrients, is especially suitable for women, and is a low-heat food with functions of losing weight and beautifying features.

A method for preparing the germinated embryo rice from non-glutinous rice includes such steps as spreading said rice to become thin layer, immersing in water, germinating, passivating in the water at 70-100 deg.C, washing, and antistaling packing or drying including hot air baking and microwave drying. Its apparatus is composed of container with openable cover or door, and rice spreading unit.

The invention discloses a probiotics troche and a preparation method thereof. Functional leavening agents and germinated brown rice, Chinese herb medicine extract with anti-cold and hot irritability and a stabilizer capable of effectively enhancing the stability are added into a yoghourt fermenting process; poikilothermal yogurt fermentation enables proliferation of lactic acid bacteria to the maximum extent, so that the anti-cold and hot irritability of lactic acid bacteria is improved. yogurt and fruit and vegetable slurry are pre-treated by using a non-hot-working technology so as to prevent infectious microbe infection in the process, improve the juice yield of the fruit and vegetable slurry, increase the content of soluble cellulose of the fruit and vegetable slurry and prevent the fruit and vegetable slurry from brown stain. Moreover, when the fruit and vegetable slurry and the yogurt are mixed, a scientifically compounded freezing protecting agent which is relatively good in anti-freezing effect is added. Finally, the probiotics troche which is smooth in taste, uniform in texture, stable in state, natural in quality, high in viable count, strong in functionality and long in expiration data is prepared. The viable count is (1.75-2.55)x10<11> CFU / g. At normal temperature, the expiration data is 30-36 months.

The invention discloses an integrated multi-rice vending machine. The machine comprises a shell, a storage box, a grain grinding device, a weighing device, an electric control device, a grain and rice separator, a bran sucking device, a voice shopping guide device, a digital display device and the like, wherein the storage box is used for storing rice and grains; the electric control device is used for realizing integral automatic running and sale of the grain grinding device and the weighing device; the output control port of the electric control device is connected with the input control ports of the grain grinding device and the weighing device; the storage box is divided into three parts by clapboards for storing polished rice, unpolished rice and unhulled rice respectively; the compartments for storing the polished rice and the unpolished rice are directly communicated with the weighing device in the shell through pipelines; the compartment for storing the unhulled rice is directly communicated with the grain grinding device and the weighing device in the shell through pipelines sequentially; and a rice inlet, an unhulled rice inlet and a rice outlet are formed on the shell. The electric control device is used for automatic integral self-service sale.

The invention discloses an instant coarse grain rice partner and a processing method thereof, and belongs to the technical field of deep processing of agricultural products. The instant coarse grain rice partner comprises 3-7 parts of black bean, 5-13 parts of Semen Phaseoli, 1-5 parts of kidney bean, 1-5 parts of green bean, 4-14 parts of black rice, 5-9 parts of brown rice, 4-10 parts of red polished round-grained rice, 5-9 parts of naked barley, 3-7 parts of coix seed, 3-11 parts of sorghum, 5-9 parts of corn grit, 2-6 parts of oat grain, 4-12 parts of buckwheat, 3-11 parts of Panicum miliaceum, 2-10 parts of millet and 9-13 parts of glutinous rice. The invention also provides a processing method combining preliminary steam slaking with microwave slaking. The rice partner produced by using the method has the characteristics of coarse and refined grain matching, balanced nutrition, simultaneous cooking with rice, fastness and convenience, and can meet the nutritional needs of different groups of people.

The invention relates to a kind of flour, in particular to a coarse grain mixed bean flour, wherein, the mixed bean flour comprises brown rice flour, corn flour, black rice flour, black sesame powder, soybean powder, peanut powder, millet flour, sorghum flour, potato powder, sunflower seed powder, walnut powder, pine nut powder, lotus seed powder, and Gordon euryale seed powder; or the mixed bean flour comprises wheat kernel powder, black sesame powder, soybean flour, peanut flour, sunflower seed powder, walnut powder and pine nut powder; or the mixed bean flour comprises brown rice flour, pearl barley powder, lotus seed powder and Gordon euryale seed powder. The preparation method of the coarse grain mixed bean flour adds three processing procedures on the processing method of ordinary flour production, namely, stir-frying, weighing and mixing. The coarse grain mixed bean flour has good therapeutic effects on abnormal blood glucose, whole-blood viscosity, ESR erythrocyte sedimentation rate, erythrocyte sedimentation rate equation K and other indexes; besides, the raw materials of the mixed bean flour are reasonably matched and low in price as well as rich in taste; the coarse grain mixed bean flour can be consumed by people of various ages and is an ideal product to replace the existing flour made of single material.