CN107772263A - A kind of draft health rice and preparation method thereof - Google Patents
A kind of draft health rice and preparation method thereof Download PDFInfo
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- CN107772263A CN107772263A CN201610764987.3A CN201610764987A CN107772263A CN 107772263 A CN107772263 A CN 107772263A CN 201610764987 A CN201610764987 A CN 201610764987A CN 107772263 A CN107772263 A CN 107772263A
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- rice
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- red bean
- coix seed
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 81
- 235000009566 rice Nutrition 0.000 title claims abstract description 81
- 230000036541 health Effects 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 title abstract 5
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 17
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 17
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 17
- 240000005373 Panax quinquefolius Species 0.000 claims abstract description 15
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 15
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 8
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 8
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 8
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 8
- 239000009636 Huang Qi Substances 0.000 claims abstract description 8
- 239000000654 additive Substances 0.000 claims abstract description 8
- 230000000996 additive effect Effects 0.000 claims abstract description 8
- 241000209094 Oryza Species 0.000 claims description 76
- 239000000843 powder Substances 0.000 claims description 26
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 7
- 235000008434 ginseng Nutrition 0.000 claims description 7
- 235000012054 meals Nutrition 0.000 claims description 7
- 241000045403 Astragalus propinquus Species 0.000 claims description 6
- 235000002723 Dioscorea alata Nutrition 0.000 claims description 6
- 235000007056 Dioscorea composita Nutrition 0.000 claims description 6
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 claims description 6
- 235000005362 Dioscorea floribunda Nutrition 0.000 claims description 6
- 235000004868 Dioscorea macrostachya Nutrition 0.000 claims description 6
- 235000005361 Dioscorea nummularia Nutrition 0.000 claims description 6
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 claims description 6
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 claims description 6
- 235000006533 astragalus Nutrition 0.000 claims description 6
- 235000004879 dioscorea Nutrition 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000005469 granulation Methods 0.000 claims description 3
- 230000003179 granulation Effects 0.000 claims description 3
- 239000002994 raw material Substances 0.000 abstract description 4
- 230000035622 drinking Effects 0.000 abstract description 3
- 235000008216 herbs Nutrition 0.000 abstract description 3
- 230000010354 integration Effects 0.000 abstract description 3
- 238000000034 method Methods 0.000 description 12
- 235000015097 nutrients Nutrition 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 239000003814 drug Substances 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 229940079593 drug Drugs 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 108010050181 aleurone Proteins 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000003014 reinforcing effect Effects 0.000 description 2
- GDSYPXWUHMRTHT-UHFFFAOYSA-N Epidermin Natural products N#CCC(C)(C)OC1OC(CO)C(O)C(O)C1O GDSYPXWUHMRTHT-UHFFFAOYSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
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- 235000010980 cellulose Nutrition 0.000 description 1
- 229940052810 complex b Drugs 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- CXTXHTVXPMOOSW-JUEJINBGSA-N epidermin Chemical compound C([C@H]1C(=O)N[C@H](C(=O)N[C@@H](CSC[C@H](C(N[C@@H](CCCCN)C(=O)N1)=O)NC(=O)[C@H](C)NC(=O)[C@@H](N)[C@@H](C)CC)C(=O)N[C@H]1C(N2CCC[C@H]2C(=O)NCC(=O)N[C@@H](CS[C@H]1C)C(=O)N[C@@H](C)C(=O)N[C@@H](CCCCN)C(=O)N\C(=C/C)C(=O)NCC(=O)N[C@H]1C(N[C@@H](CC=2C=CC=CC=2)C(=O)N[C@@H](CC(N)=O)C(=O)N[C@H]2C(=O)N[C@@H](CC=3C=CC(O)=CC=3)C(=O)N[C@H](C(N\C=C/SC2)=O)CSC1)=O)=O)[C@@H](C)CC)C1=CC=CC=C1 CXTXHTVXPMOOSW-JUEJINBGSA-N 0.000 description 1
- 108010064962 epidermin Proteins 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- -1 on the one hand Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 238000007517 polishing process Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
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- 210000001835 viscera Anatomy 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of draft health rice and preparation method thereof, and by percentage to the quality, the draft health rice includes following component：70% rice and 30% additive, wherein it is 1 that 30% additive, which includes mass ratio,:1:1:1:1 Chinese yam, coix seed, red bean, American Ginseng, the Radix Astragali.The present invention can greatly improve health rice mouthfeel, and used raw material integration of drinking and medicinal herbs, and the degree that consumer receives is also higher.
Description
Technical field
The invention belongs to food technology field, in particular it relates to a kind of draft health rice and preparation method thereof.
Background technology
One of traditional staple food grain as China, rice are the most important staple foods of Chinese residents.There is long rice in China
Production and edible history.After China is from agricultural society to industrialization transition, the processing industry of rice also develops therewith, however, with
The development of modern production technology, during rice processing, in order to ensure the profile of final rice and mouthfeel, is often used
Depth is ground, and treated rice aleurone and sub- aleurone are worn, and part rice product even injures perisperm
With albuminous cell tissue.And in the process, substantial amounts of rice composition, such as vitamin, mineral element, fat, dietary fiber are equal
How a large amount of losses, ensure the nutritional ingredient in rice, is one of the important topic of current manufacturer and retailer.
In view of in process of production, the loss of the various nutritional ingredients of rice, industry is adjusted using various methods always,
And upgrade with the upgrading of production equipment, and achieve preferable effect.In early days, the reinforcing of rice is more in the form of powder
Carry out, i.e. dry-mixed with rice progress to meet the pulvis of nutrient merely.However, it is limited to the difference of both granular sizes, powder
Body strengthen it is difficult to ensure that final products it is uniform.In order to ensure the uniformity of multi-nutrient fortification and permeability, industry is to soak suction method
The absorption of nutrient has been carried out, has allowed rice to absorb the nutrient of abundance during immersion, and be dried to obtain nutrition
Strengthen rice.However, this method is limited to the structure of rice, cause its nutrient off-capacity.And the rice after immersion is difficult
Exempt from that metachromasia occurs, influence the quality of final products.In order to avoid soaking the various shortcoming of suction method, industry is by the liquid of immersion
Film is converted into, because film and drying are carried out simultaneously, the final product uniformity greatly improves, the load capacity of nutrient also phase
Rising should be stablized.However, the cost of the technique is higher.It greatly limit its application in actual production.
In view of during rice processing, cellulose, trace element, protein losses are larger.Except producing and eating
During, industry widely appeals to reduce the intensity of processing, outside more edible husked rices, by nutrient it is compound in a manner of add,
And one of solution to the problems described above.However, because in process, loss is mostly natural component, and nutrient
Supplement it is then more carried out with synthetic, can not often ensure the allround fastness of nutrient.In addition, from the angle of receiving,
Pursue today of natural prodcuts, addition that consumer also can be to nutrient produces repulsion, so as to which reduce its product receives journey
Degree.
The content of the invention
It is an object of the present invention to provide a kind of draft health rice, can greatly improve mouthfeel, and used bulk drug
Eat it is homologous, consumer receive degree it is also higher.
To reach above-mentioned purpose, present invention employs following technical scheme：
A kind of draft health rice, by percentage to the quality, the draft health rice include following component：70% rice and
30% additive, wherein it is 1 that 30% additive, which includes mass ratio,:1:1:1:1 Chinese yam, coix seed, red bean, American Ginseng,
The Radix Astragali.
Present invention also offers the preparation method of above-mentioned draft health rice, the preparation method comprises the following steps：
1) rice, Chinese yam, coix seed, red bean, American Ginseng and the Radix Astragali are weighed according to the proportioning of each composition, crushed respectively, mistake
250 mesh sieves, obtain rice meal, yam flour, coix seed powder, red bean powder, ginseng powder and astragalus membranaceus powder；
2) rice meal, yam flour, coix seed powder, red bean powder, ginseng powder and astragalus membranaceus powder are well mixed, and carried out equal
Matter, granulation is extruded after homogeneous, is drying to obtain draft health rice.
The present invention utilizes traditional medicinal material theory, and coordinates modernization extrusion process, using rice meal as raw material, with Heshan
Medicine, coix seed and red bean, American Ginseng, the Radix Astragali, draft health rice is produced, products obtained therefrom is more uniform, stable, and by squeezing
After pressure processing, products obtained therefrom is in some semi-ripe condition, substantially reduces the time of boiling.
The draft health rice of the present invention has had been detached from pure industrialized rice category, and steps into Traditional Chinese Medicine culture
Health aspect.Itself was both followed《Interior warp》Spirit is instructed in the health of " supporting vital QI with five kinds of grains ", and herein on basis, further hair
Exhibition, the carry out prescription " assisting vital QI with five kinds of fruits, reinforcing vital QI with meats of five livestock, supplementing vital QI with five kinds of veg etables, taking the mixed foods of various natures and flavors, with replenishing vital essence and invigorating vital QI " not being restricted to one pattern.Separately
On the one hand, in view of the use limitation of Chinese medicine, the food materials of draft health rice selection comply fully with the needs of traditional Chinese medicine integration of drinking and medicinal herbs；Such as
Coix seed, Chinese yam, red bean.Its it is mild-natured and, daily can be eaten for a long time completely.In the absence of eating the misgivings that injure channels and collaterals, internal organs long.
Its prescription from flavor angle, carries out recombinating the allotment on rice basis according to the characteristics of traditional cereal first.Meanwhile
Coordinate tcm health preserving to need, addition such as different channel tropisms, the Chinese medicine of the integration of drinking and medicinal herbs of effect, complete prescription and produced.Ensure
The flavor demand of its food, in turn ensure that the needs of normal human's health.
Compared with prior art, the advantage of the invention is that：
1) instant, compared with traditional nourishing congee class, due to health rice has been carried out first extruding and it is expanded just
Processing, belongs to half-mature product, on the one hand, raw material classification is sterilized.On the other hand, complete again just ripe.Cook congee
Cooking time less than 5 minutes (completing for 2~3 minutes after boiling).And traditional methods to keep in good health's congee, then need first soak 4 hours with
Upper (coix seed), and the time is boiled also above 30 minutes.
2) nutrition is kept, different from traditional rice and coarse food grain handling process, the perfect preservation of the base rice of draft health rice
Nutrition in rice, and without polishing process.And in order to ensure natural complex B and cellulose demand, it can be returned in rice
Add a small amount of rice bran, its trophism and feature greatly improve.
3) compatibility is reasonable.
Brief description of the drawings
The process chart of Fig. 1 draft health rice of the present invention.
Embodiment
With the drawings and specific embodiments, the present invention is further detailed explanation below.
Embodiment 1
A kind of draft health rice, by percentage to the quality, the draft health rice include following component：70% rice and
30% additive, wherein it is 1 that 30% additive, which includes mass ratio,:1:1:1:1 Chinese yam, coix seed, red bean, American Ginseng,
The Radix Astragali.
As shown in figure 1, present invention also offers the preparation method of above-mentioned draft health rice, the preparation method includes following
Step：
1) rice, Chinese yam, coix seed, red bean, American Ginseng and the Radix Astragali are weighed according to the proportioning of each composition, crushed respectively, mistake
250 mesh sieves, obtain rice meal, yam flour, coix seed powder, red bean powder, ginseng powder and astragalus membranaceus powder；
2) rice meal, yam flour, coix seed powder, red bean powder, ginseng powder and astragalus membranaceus powder are well mixed, and carried out equal
Matter, granulation is extruded after homogeneous, through fluid bed it is predrying, be drying to obtain draft health rice, pack.
Effect test
(conventional rice of the present invention is to prepare draft health rice to the appearance characteristic of draft health rice with conventional rice
Raw Materials Rice) appearance characteristic contrast it is as shown in the table.
Contrast of the draft health rice of table 1. with conventional rice quality
| Parameter value | Draft health rice | Normal rice |
| Hardness/g | 2002.11±70.45 | 1207.80±66.15 |
| Viscosity/gs | -121.32±4.51 | -128.7±2.11 |
| Elasticity | 0.679±0.039 | 0.733±0.045 |
| Cohesion | 0.501±0.026 | 0.337±0.036 |
| Viscosity | 702.45±11.64 | 367.99±19.57 |
| Chew | 922.19±15.76 | 462.96±10.02 |
As shown in table 1, draft health rice is compared with conventional rice, the rise of its hardness, and viscosity and elasticity are the same as normal rice
It is similar.And due to being handled by high temperature extrusion, starch is gelatinized, therefore its coagulability and viscosity are substantially increased (P ＜
0.05) chewiness is particularly, compared with normal rice, the chewiness of draft health rice significantly raises.The state showed is then
It is relatively sticky.
The draft health rice of gained of the invention is in pale red, due to containing red bean (not removing epidermis), therefore visible red bean
Epidermin ungelatinized and wine-colored pointing object is showed in the particle of rice.In addition, the pointing object of white is complete for ungelatinized
Coix seed core.
After carrying out gluten substitute to the draft health rice that is obtained, it is found that its is good in taste, it is i.e. edible that water opens boiling 5 minutes
With.
It should be noted last that the above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted.Although ginseng
The present invention is described in detail according to embodiment, it will be apparent to an ordinarily skilled person in the art that the technical side to the present invention
Case is modified or equivalent substitution, and without departure from the spirit and scope of technical solution of the present invention, it all should cover in the present invention
Right among.
Claims (2)
1. a kind of draft health rice, it is characterised in that by percentage to the quality, the draft health rice includes following component：
70% rice and 30% additive, wherein it is 1 that 30% additive, which includes mass ratio,:1:1:1:1 Chinese yam, coix seed,
Red bean, American Ginseng, the Radix Astragali.
2. the preparation method of draft health rice, the preparation method comprise the following steps described in claim 1：
1) rice, Chinese yam, coix seed, red bean, American Ginseng and the Radix Astragali are weighed according to the proportioning of each composition, crushed respectively, cross 250 mesh
Sieve, obtains rice meal, yam flour, coix seed powder, red bean powder, ginseng powder and astragalus membranaceus powder；
2) rice meal, yam flour, coix seed powder, red bean powder, ginseng powder and astragalus membranaceus powder are well mixed, and carry out homogeneous,
Granulation is extruded after matter, is drying to obtain draft health rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610764987.3A CN107772263A (en) | 2016-08-30 | 2016-08-30 | A kind of draft health rice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610764987.3A CN107772263A (en) | 2016-08-30 | 2016-08-30 | A kind of draft health rice and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107772263A true CN107772263A (en) | 2018-03-09 |
Family
ID=61450180
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610764987.3A Pending CN107772263A (en) | 2016-08-30 | 2016-08-30 | A kind of draft health rice and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107772263A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1268306A (en) * | 1999-03-25 | 2000-10-04 | 韩国食品开发研究院 | Method for producing man-made rice with delicious taste and balanced nutrition |
| CN101558904A (en) * | 2009-05-27 | 2009-10-21 | 湖南富马科食品工程技术有限公司 | Method for producing coarse cereals rice by extruding double screw |
| CN103156141A (en) * | 2013-04-09 | 2013-06-19 | 中国热带农业科学院农产品加工研究所 | Cassava rice and processing method thereof |
| KR101420756B1 (en) * | 2014-04-10 | 2014-07-17 | 삼광 영농조합법인 | Method for manufacturing processed meld rice |
| CN104106798A (en) * | 2014-06-20 | 2014-10-22 | 武穴市万星面业有限公司 | Chinese yam rice and preparation method thereof |
-
2016
- 2016-08-30 CN CN201610764987.3A patent/CN107772263A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1268306A (en) * | 1999-03-25 | 2000-10-04 | 韩国食品开发研究院 | Method for producing man-made rice with delicious taste and balanced nutrition |
| CN101558904A (en) * | 2009-05-27 | 2009-10-21 | 湖南富马科食品工程技术有限公司 | Method for producing coarse cereals rice by extruding double screw |
| CN103156141A (en) * | 2013-04-09 | 2013-06-19 | 中国热带农业科学院农产品加工研究所 | Cassava rice and processing method thereof |
| KR101420756B1 (en) * | 2014-04-10 | 2014-07-17 | 삼광 영농조합법인 | Method for manufacturing processed meld rice |
| CN104106798A (en) * | 2014-06-20 | 2014-10-22 | 武穴市万星面业有限公司 | Chinese yam rice and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 犀文图书: "《家庭健康药膳1688例》", 31 October 2015, 浙江科学技术出版社 * |
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Application publication date: 20180309 |