CN101589777A - A kind of composite rice and preparation method thereof - Google Patents

Abstract

The present invention relates to a kind of composite rice and preparation method thereof.Described composite rice, it be with rice, brown rice, corn, millet and buckwheat as raw material, be prepared from by pretreatment of raw material, fragmentation, mixing stirring, pelletizing forming, drying, packaging technology successively; The shared parts by weight of described rice, brown rice, corn, millet and buckwheat are respectively: 35～55 parts in rice, 15～30 parts in brown rice, 10～25 parts of corns, 5～15 parts of millets, 3～12 parts in buckwheat.Composite rice of the present invention is compared with general rice, can provide and satisfy the biogenic energy of people, and provide and compare general rice and have more balanced, rich nutrient contents, can slow down or reduce the rate of release and the concentration of blood sugar in the digestion process again effectively, reduce the incidence of disease of fat three height and diabetes, thereby promote healthy.It can also be long-term edible as general rice simultaneously, and mouthfeel is excellent, is that the ideal of health of people life is selected.

Description

A kind of composite rice and preparation method thereof

Technical field

The present invention relates to food, particularly relate to a kind of composite rice and preparation method thereof with various ingredients.

Background technology

Healthy living more and more is particular about by modern society.Be that long-term being stranded that the crowd of staple food but is faced with multiple diseases such as obesity, three height and diabetes scratched with rice and flour.The generation of these diseases, depend on the too refining of carbohydrate in our staple food to a great extent, blood sugar rising speed is too fast after edible, over-burden for a long time to cause the interior islet tissue of health, unnecessary blood sugar is converted into fat is causeed fat and hypertension, insulin resistance and pancreas islet hypofunction finally occur, produce diabetes.Britain physician Ke Liwei professor just proposed famous " 20 years rules of Ke Liwei " before 20 years, he thinks: edible accurately machined carbohydrate and refined sugar (modern rice and faces) can suffer from a heart complaint after one, 20 year, diabetes.And this rule lasts 10 years by expensive 100,000,000 dollars of the scientist of U.S. Harvard, studies more than participant 100,000 people, confirmed this rule.Chinese patent application number can provide balanced nutritious composite rice for the patent of invention of " 200810046086.6 " discloses, and it is made up of the raw material of following weight parts: rice 4～100, coarse food grain mixture 1～42.The coarse food grain mixture is mixed by one or more coarse food grain, form by following weight portion proportioning: yellow maize 0～6, millet 0～6, sweet potato do 0～6, jowar 0～6, oat 0～6, buckwheat 0～6, wheat 0～6, above weight portion be not simultaneously 0 and the weight portion sum be not less than 1.Manufacture craft may further comprise the steps: coarse food grain is pulverized; The fermentation of coarse food grain particle; Oven dry; Mix, encapsulate stand-by.It is handled by the collocation of nutrition component and the coarse food grain fermentation processing of science, the nutrition of composite rice and mouthfeel are far superior to now single rice and single coarse food grain, allow people very simple cheap from daily staple food composite rice, add to daily required cellulose and other vitamins and trace element, be of value to healthy more.But it does not have to solve how to slow down or reduce the rate of release of blood sugar in the digestion process and the problem of concentration, has the shortcoming of complex manufacturing technology simultaneously.

Summary of the invention

First purpose of the present invention is to overcome the problems referred to above, and the composite rice that a kind of glycemic index is lower, can fully satisfy the healthy demand of people is provided.

Second purpose of the present invention is for a kind of preparation method of composite rice is provided.

First purpose of the present invention reaches by following measure:

A kind of composite rice is characterized in that:

1) it be with rice, brown rice, corn, millet and buckwheat as raw material, mix through stirring; Perhaps, make by pretreatment of raw material, fragmentation, mixing stirring, pelletizing forming by rice, brown rice, corn, millet and buckwheat constitutive material;

2) the quality percentage composition of described rice, brown rice, corn, millet and buckwheat is respectively: rice 35～55%, brown rice 15～30%, corn 10～25%, millet 5～15%, buckwheat 3～12%.

First purpose of the present invention can also reach by taking following measure:

One embodiment of the present invention are: the shared parts by weight of described rice, brown rice, corn, millet and buckwheat are respectively: 35～55 parts in rice, 15～30 parts in brown rice, 10～25 parts of corns, 5～15 parts of millets, 3～12 parts in buckwheat.

One embodiment of the present invention are: the shared parts by weight of described rice, brown rice, corn, millet and buckwheat are respectively: 40 parts in rice, 25 parts in brown rice, 20 parts of corns, 10 parts of millets, 5 parts in buckwheat.

Second purpose of the present invention can reach by following measure:

A kind of preparation method of composite rice, its characteristics are to carry out according to the following steps successively:

1) pretreatment of raw material: take by weighing rice, brown rice, corn, millet and buckwheat respectively by the aforementioned base materials proportioning, and respectively they are cleaned and drying;

2) fragmentation: aforesaid raw material Mechanical Crushing is become ground rice;

3) mix stirring: aforesaid various ground rice are mixed in the back adding agitators stir, add suitable quantity of water simultaneously, stir;

4) pelletizing forming: the ground rice after the aforementioned mixing stirring is placed into the granular composite rice of extruding formation in the Machine for rice granulting; And carry out drying and encapsulation.

The invention has the beneficial effects as follows:

Composite rice of the present invention is compared with general rice, can provide and satisfy the biogenic energy of people, and provide and compare general rice and have more balanced, rich nutrient contents, can slow down or reduce the rate of release and the concentration of blood sugar in the digestion process again effectively, reduce the incidence of disease of fat three height and diabetes, thereby promote healthyly, the experiment proved that effect is obvious.It can also be long-term edible as general rice simultaneously, and mouthfeel is excellent, is that the ideal of health of people life is selected.

The specific embodiment

Below in conjunction with embodiment content of the present invention is described further, among each embodiment, the consumption of raw material is parts by weight.

Specific embodiment 1:

The described composite rice of present embodiment, it be with rice, brown rice, corn, millet and buckwheat as raw material, be prepared from by pretreatment of raw material, fragmentation, mixing stirring, pelletizing forming, drying, packaging technology successively.The shared parts by weight of described rice, brown rice, corn, millet and buckwheat are respectively: 40 parts in rice, 25 parts in brown rice, 20 parts of corns, 10 parts of millets, 5 parts in buckwheat.

The preparation method of the described composite rice of present embodiment, carry out successively according to the following steps:

1) pretreatment of raw material: take by weighing 40 parts in rice respectively by the aforementioned base materials proportioning, 25 parts in brown rice, 20 parts of corns, 10 parts of millets, 5 parts in buckwheat, and respectively they are cleaned and drying;

2) fragmentation: aforesaid raw material Mechanical Crushing is become ground rice; The thickness extent control of described ground rice is so that it is fit to be squeezed into grain of rice shape and not loose being advisable.

3) mix stirring: aforesaid various ground rice are mixed in the back adding agitators stir, add suitable quantity of water simultaneously, stir; The added water yield is controlled at so that mix ground rice after stirring and be fit to be extruded moulding and be advisable.

4) pelletizing forming: the ground rice after the aforementioned mixing stirring is placed into the granular composite rice of extruding formation in the Machine for rice granulting; And carry out drying and encapsulation.Described Machine for rice granulting is well known to those skilled in the art, for the utility model of " 95241195.4 " a kind of Machine for rice granulting is disclosed as China Patent No., it comprises gear, driving member, roller, body etc., is provided with riziform pit on the surface of roller.This equipment can be processed into the new grain of rice by certain prescription with five cereals after treatment.

The described composite rice of present embodiment is compared with general rice, can provide and satisfy the biogenic energy of people, and provide and compare general rice and have more balanced, rich nutrient contents, can slow down or reduce the rate of release and the concentration of blood sugar in the digestion process again effectively, reduce the incidence of disease of fat three height and diabetes, thereby promote healthyly, the experiment proved that effect is obvious.Concrete experimental data reference is tabulation 1 and table 2 down, and wherein, table 1 is nutrition (part) contrast table (in rice 100 grams), and table 2 is for eating back blood glucose value contrast test table (in meal 200 grams).

Table 1 nutrition (part) contrast table

Table 2 blood glucose value contrast test table (mean value)

Blood glucose value (mmol/L)	Half an hour after the meal	1 hour after the meal	2 hours after the meal
				Common rice	13.2	13.3	7.4
Composite rice	8.6	8.2	7.1

Specific embodiment 2:

The characteristics of present embodiment are: the shared parts by weight of described rice, brown rice, corn, millet and buckwheat are respectively: 55 parts in rice, 15 parts in brown rice, 20 parts of corns, 7 parts of millets, 3 parts in buckwheat.Other is identical with specific embodiment 1.

The concrete experimental data reference of present embodiment is tabulation 3 and table 4 down, and wherein, table 3 is nutrition (part) contrast table (in rice 100 grams), and table 4 is for eating back blood glucose value contrast test table (in meal 200 grams).

Table 3 nutrition (part) contrast table

Table 4 blood glucose value contrast test table (mean value)

Blood glucose value (mmol/L)	Half an hour after the meal	1 hour after the meal	2 hours after the meal
				Common rice	13.2	13.3	7.4
Composite rice	10.5	9.6	7.5

Specific embodiment 3:

The characteristics of present embodiment are: the shared parts by weight of described rice, brown rice, corn, millet and buckwheat are respectively: 35 parts in rice, 20 parts in brown rice, 25 parts of corns, 15 parts of millets, 5 parts in buckwheat.Other is identical with specific embodiment 1.

The experimental data reference of present embodiment is tabulation 5 and table 6 down, and wherein, table 5 is nutrition (part) contrast table (in rice 100 grams), and table 6 is for eating back blood glucose value contrast test table (in meal 200 grams).

Table 5 nutrition (part) contrast table

Table 6 blood glucose value contrast test table (mean value)

Blood glucose value (mmol/L)	Half an hour after the meal	1 hour after the meal	2 hours after the meal
				Common rice	13.2	13.3	7.4
Composite rice	8.3	8.0	7.1

Specific embodiment 4:

The characteristics of present embodiment are: the shared parts by weight of described rice, brown rice, corn, millet and buckwheat are respectively: 42 parts in rice, 30 parts in brown rice, 10 parts of corns, 10 parts of millets, 8 parts in buckwheat.Other is identical with specific embodiment 1.

The experimental data reference of present embodiment is tabulation 7 and table 8 down, and wherein, table 7 is nutrition (part) contrast table (in rice 100 grams), and table 8 is for eating back blood glucose value contrast test table (in meal 200 grams).

Table 7 nutrition (part) contrast table

Table 8 blood glucose value contrast test table (mean value)

Blood glucose value (mmol/L)	Half an hour after the meal	1 hour after the meal	2 hours after the meal
				Common rice	13.2	13.3	7.4
Composite rice	8.1	7.7	7.0

Specific embodiment 5:

The characteristics of present embodiment are: the shared parts by weight of described rice, brown rice, corn, millet and buckwheat are respectively: 43 parts in rice, 28 parts in brown rice, 12 parts of corns, 5 parts of millets, 12 parts in buckwheat.Other is identical with specific embodiment 1.

The experimental data reference of present embodiment is tabulation 9 and table 10 down, and table 9 is nutrition (part) contrast table (in rice 100 grams), and table 10 is for eating back blood glucose value contrast test table (in meal 200 grams).

Table 9 nutrition (part) contrast table

Table 10 blood glucose value contrast test table (mean value)

Blood glucose value (mmol/L)	Half an hour after the meal	1 hour after the meal	2 hours after the meal
				Common rice	13.2	13.3	7.4
Composite rice	7.8	7.7	6.7

Specific embodiment 6:

The characteristics of present embodiment are: the shared parts by weight of described rice, brown rice, corn, millet and buckwheat are respectively: 48 parts in rice, 23 parts in brown rice, 15 parts of corns, 8 parts of millets, 6 parts in buckwheat.Other is identical with specific embodiment 1.

The experimental data reference of present embodiment is tabulation 11 and table 12 down, and table 11 is nutrition (part) contrast table (in rice 100 grams), and table 12 is for eating back blood glucose value contrast test table (in meal 200 grams).

Table 11 nutrition (part) contrast table

Table 12 blood glucose value contrast test table (mean value)

Blood glucose value (mmol/L)	Half an hour after the meal	1 hour after the meal	2 hours after the meal
				Common rice	13.2	13.3	7.4
Composite rice	9.8	9.5	7.6

Specific embodiment 7:

The characteristics of present embodiment are: the shared parts by weight of described rice, brown rice, corn, millet and buckwheat are respectively: 46 parts in rice, 20 parts in brown rice, 18 parts of corns, 10 parts of millets, 6 parts in buckwheat.Other is identical with specific embodiment 1.

The concrete experimental data reference of present embodiment is tabulation 13 and table 14 down, and wherein, table 13 is nutrition (part) contrast table (in rice 100 grams), and table 14 is for eating back blood glucose value contrast test table (in meal 200 grams).

Table 13 nutrition (part) contrast table

Table 14 blood glucose value contrast test table (mean value)

Blood glucose value (mmol/L)	Half an hour after the meal	1 hour after the meal	2 hours after the meal
				Common rice	13.2	13.3	7.4
Composite rice	9.6	8.2	7.5

Respectively the material component of each specific embodiment is described further below:

One, rice:

Rice is one of Chinese staple food, is formed by the real shelling of the son of rice.Amino acid whose ratio of components is more complete in the rice, and protein mainly is a meter protamine, be easy to digest and assimilate, but lysine content is less.Rice is divided into long-grained nonglutinous rice, polished rice and glutinous rice three classes according to variety type; Can be divided into rice, red rice, purplish red rice, glutinous, the purple black rice of blood, black rice etc. by the place of production or color difference; Can be divided into the early, middle and late triple cropping of rice by the harvest season; Can be divided into paddy rice and upland rice again by kind of method for planting.Rice can provide and enrich the B family vitamin; Have tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, benefit smart strong will and the five internal organs, promoting blood circulation, hearing-improing and eyesight improving, only be tired of, quench the thirst, the effect of antidiarrheal.

Two, brown rice:

Brown rice is meant the Wholegrain that all keeps except the rice shell, promptly contain the rice of cortex, aleurone and plumule.The nutritive value of brown rice is than highed milled rice height.Compare with whole wheat, though the protein content of brown rice is few, protein quality is better, mainly is a meter protamine, and amino acid whose ratio of components is more complete, and human body is digested and assimilated easily, but lysine content is less.The general equal edible of crowd, it is edible to be suitable for people such as obesity, gastrointestinal dysfunction, anaemia, constipation especially.It is useful especially for diabetic and overweight people to eat brown rice.Because starch material is wherein wrapped up by the crude fibre tissue, the human consumption infiltration rate is slower, thereby can control blood sugar well; Simultaneously, trace elements such as the zinc in the brown rice, chromium, manganese, vanadium help improving the sensitiveness of insulin, and are helpful to the people that sugar tolerance is impaired.Japanology proves that the glycemic index of steamed brown rice is more much lower than steamed rice, has better satiety when eating same quantity, helps controlling appetite, thereby helps overweight people's fat-reducing.

Unpolished-rice nutrient is analyzed:

1, brown rice has better curative effect to the patient of obesity and gastrointestinal dysfunction, and energy is the control agent intracellular metabolic effectively, cryptorrhea etc.;

2, brown rice can be treated anaemia;

3, brown rice can be treated constipation, purifies the blood, thereby the effect of strengthening physique is arranged;

4, the vitamin E that is rich in the plumule can stimulate circulation, and effectively safeguards the whole body function;

5, brown rice can make cell function transfer to normally, keeps incretion balance;

6, brown rice has the effect that connects and decompose radioactive substances such as agricultural chemicals, thereby has effectively prevented to be absorbed with in the body harmful substances, has reached the effect of anti-cancer.

Three, corn:

Corn has another name called maize, ear of maize, maize, some area and makes staple food with it.Corn is the health-care good product in coarse, and to eat corn rather favourable to the health of human body more.The branch that corn flour is nonrated has only thickness not.Contain a large amount of lysine in the corn protein, can form complementation, improve the biological value, BV (utilization rate) of functional rice made according to certain prescription with the protein of rice, brown rice.

Corn nourishment is analyzed:

1, contains linoleic acid and vitamin E in the corn flour, the cholesterol in human body level is reduced, thereby reduce arteriosclerotic generation;

2, calcic in the corn flour, irony are more, can prevent hypertension, coronary heart disease;

3, modern medicine study shows, abundant glutathione is arranged in the corn flour, and this is a kind of anticancer factor, can combine with multiple external chemical carcinogen in human body, makes it lose toxicity, excretes by alimentary canal then;

4, contain a large amount of lysine in Cu Mo the corn flour, can suppress tumor growth;

5, corn flour also contains trace elements of selenium.Selenium can quicken the decomposition of human body inner oxide, suppresses malignant tumour;

6, rich dietary fiber in the corn flour can promote enterocinesia, shortens food by the gastral time, reduces the stimulation to colon of the absorption of noxious material and carcinogen, thereby can reduce the generation of colon cancer.Cornflakes are novel instant food, and raw materials used is hominy grits or fine powder, almost contains whole nutritional labelings of corn flour.

Four, millet:

Millet has another name called grain, is standing grain ancient times, is the annual herb plant, belongs to grass family, northern China common name millet, and millet is in the back of shelling, and its property happiness is warm, and adaptability is strong.Originate from China Huanghe valley, at the existing long cultivation history of China, existing main be distributed in China North China, northwest and each department, northeast.The kind of millet is a lot, can be divided into glutinous property millet and round-grained rice millet two classes by the character of the grain of rice; It is multiple to be divided into yellow bag, white, brown etc. by the color of husk, and wherein redness, grey person mostly are glutinous property, and white, yellow, brown, cyan person mostly are round-grained rice.Small rice grain is little, and look yellowish is or deep yellow, and quality is harder, and manufactured goods have fragrant and sweet flavor.The many women of northern China are after fertility, and all useful millet is taken good care of the tradition of health with brown sugar.Millet is cooked gruel nutritious, and the laudatory title of " generation ginseng soup " is arranged.

German millet nutrition is analyzed:

1, millet has the effect that sore is given birth in indigestion of preventing and bicker because of being rich in vitamin B1, B12 etc.;

2, millet has the effect that prevents general stomach, vomiting;

3, the function that also has nourishing yin and nourishing blood can make the physique of puerpera's cold of insufficiency type be taken good care of, and helps them to regain one's strength;

4, millet has the wrinkle of alleviating, color spot, Pigmented effect.

Five, buckwheat:

Buckwheat has another name called triangle wheat, black wheat, flower buckwheat, two kinds of the main general buck wheat of China's cultivation and hull buckwheats, and the former claims sweet buckwheat, the latter claims bitter buckwheat, contains rutin because the kind of bitter buckwheat is real, so also claim Lu Xi bitter buckwheat.Buckwheat is the seed that polygonaceae plant is supported wheat, and all there are distribution and cultivation in all parts of the country, are many with the north especially.Contain abundant lysine in the buck wheat protein matter, can form complementation, improve the biological value, BV (utilization rate) of functional rice made according to certain prescription with the protein of rice, brown rice.

The buckwheat trophic analysis:

1, contain abundant lysine composition in the buck wheat protein matter, trace element such as iron, manganese, zinc is abundanter than general cereal, and contains and enrich dietary fiber, has good nutrition health-care functions;

2, buckwheat contains abundant vitamin E and soluble dietary fiber, also contains nicotinic acid and rutin (rutin) simultaneously, and rutin has the effect that reduces human body blood fat and cholesterol, softening blood vessel, vision protection and prevention of brain angiorrbagia;

3, the nicotinic acid composition that contains of buckwheat can promote the metabolism of body, strengthens detoxification ability, also has the little blood vessel of expansion and reduces the effect of blood cholesterol levels;

4, buckwheat contains abundant magnesium, can promote human fiber's protein dissolution, distends the blood vessels, and suppresses the formation of sludged blood, has the effect of embolism resistance, also helps reducing serum cholesterol;

5, the effect that also has antibiotic, anti-inflammatory, cough-relieving, relieving asthma, eliminate the phlegm of some flavone component in the buckwheat, therefore, buckwheat also has the laudatory title of " anti-inflammatory grain ", and these compositions also have the effect that reduces blood sugar in addition.

Claims (4)

1, a kind of composite rice is characterized in that:

1) it be with rice, brown rice, corn, millet and buckwheat as raw material, mix through stirring; Perhaps, make by pretreatment of raw material, fragmentation, mixing stirring, pelletizing forming by rice, brown rice, corn, millet and buckwheat constitutive material;

2) the quality percentage composition of described rice, brown rice, corn, millet and buckwheat is respectively: rice 35～55%, brown rice 15～30%, corn 10～25%, millet 5～15%, buckwheat 3～12%.

2, a kind of composite rice according to claim 1, it is characterized in that: the shared parts by weight of described rice, brown rice, corn, millet and buckwheat are respectively: 35～55 parts in rice, 15～30 parts in brown rice, 10～25 parts of corns, 5～15 parts of millets, 3～12 parts in buckwheat.

3, a kind of composite rice according to claim 2 is characterized in that: the shared parts by weight of described rice, brown rice, corn, millet and buckwheat are respectively: 40 parts in rice, 25 parts in brown rice, 20 parts of corns, 10 parts of millets, 5 parts in buckwheat.

4, according to the preparation method of the described a kind of composite rice of the arbitrary claim of claim 1 to 3, it is characterized in that may further comprise the steps:

1) pretreatment of raw material: take by weighing rice, brown rice, corn, millet and buckwheat respectively by the aforementioned base materials proportioning, and respectively they are cleaned and drying;

2) fragmentation: aforesaid raw material Mechanical Crushing is become ground rice;

3) mix stirring: aforesaid various ground rice are mixed in the back adding agitators stir, add suitable quantity of water simultaneously, stir;

4) pelletizing forming: the ground rice after the aforementioned mixing stirring is placed into the granular composite rice of extruding formation in the Machine for rice granulting; And carry out drying and encapsulation.