CN103202425A - Corn coarse grain rice - Google Patents
Corn coarse grain rice Download PDFInfo
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- CN103202425A CN103202425A CN2013101372384A CN201310137238A CN103202425A CN 103202425 A CN103202425 A CN 103202425A CN 2013101372384 A CN2013101372384 A CN 2013101372384A CN 201310137238 A CN201310137238 A CN 201310137238A CN 103202425 A CN103202425 A CN 103202425A
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Abstract
The invention relates to rice manufactured by corn coarse grain, and in particular relates to a formula of corn coarse grain rice; mixed powder is composed of coarse grain powder, corn powder and refined konjac powder, wherein the corn powder takes 40-70% of the weight of the mixed powder; the refined konjac powder takes 0.05-0.3% of the weight of the mixed powder; 65-75 parts of mixed powder and 25-35 parts of drinking water are uniformly mixed to form 100 parts of mixture by weight; and after being hardened and tempered, the mixture is machined into rice through extrusion. The corn coarse grain rice adopted by the technical scheme of the invention can effectively resist aging of eyes, stimulate brain cells and strengthen nerve force and memory of people, and the corn coarse grain rice is balanced in nutrition, convenient to cook and good in mouth feel.
Description
Technical field
The present invention relates to the rice that a kind of five cereals are made, be specifically related to a kind of prescription of maize coarse cereals rice.
Background technology
Along with growth in the living standard, people are also more and more higher to the requirement of food, not only require it to have abundant nutrition, want its culinary art more convenient simultaneously.The staple food of people every day is made of cereal crops such as various rice classes usually.Under many circumstances, people need the edible food of being made by the plurality of cereals crop in a meal, the for example congee that is boiled by corn, soybean and other meters or the rice of doing, can to resist eyes aging for contained B family vitamin, lutein and luteole in the corn, stimulate brain cell, strengthen people's mentality and memory.But the lysine in the corn, tryptophane deficiency, methionine content is higher, and the protein of soybean is just the opposite, the low and lysine height of methionine content.The biological value of protein can reach the level of meat proteins when corn and soybean mixed edible.
In the process of cooking the described congee meal that is become by the multiple metric system, because the difference of the physical aspects such as density of all kinds of grain of rices itself, so boil under identical cooking condition with the rice of amount, its ripe time of being boiled separately is also different.Therefore, often certain rice boiled ripe after, other kinds rice do not cooked yet ripe; And these rice boiled ripe after, beginning is boiled ripe rice already by well-done, not only causes the loss of nutrition, but also can cause the mouthfeel of the congee meal of cooking relatively poor.
On the other hand, a variety of rice is because itself is too fine and close, so the time that need boil longly just can be boiled incompatible modern people's fast pace life; In addition, this rice that boils also need expend more fuel, and this problem seems particularly outstanding under the social overall situation of current energy-intensive.
In addition, not fine usually by several rice effect that the congee meal that forms is absorbed by the body that directly boils, its reason is the degree difference that the quilt of all kinds of rice boils, the degree of its mixing is also even inadequately in addition.Take in this class congee after meal at human body, the various rice that in stomach, distributing unevenly, correspondingly, gastrointestinal mucosa can be uneven in systemic all kinds of nutritional labeling of a period of time yet.
Therefore, be necessary to design a kind of comprise corn and soybean, aging with the antagonism eyes, stimulate brain cell, strengthen people's mentality and memory, and balanced in nutrition, boiling convenient, the coarse cereals rice of good mouthfeel.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of eyes that can effectively resist and wears out, and stimulates brain cell, the coarse cereals rice of enhancing people's mentality and memory and nutrition arrangement equilibrium, boiling convenience, good mouthfeel.
To achieve these goals, the invention provides a kind of maize coarse cereals rice, constitute mixed powder by coarse cereals powder, maize powder and konjaku powder, wherein, the maize powder occupies 40～70% of mixed powder quality, konjaku powder occupies 0.5 of mixed powder quality～3 ‰, and the mixed powder of 65～75 mass parts evenly mixes the mixture that constitutes 100 mass parts with the drinking water of 25～35 mass parts, and mixture is modified to be processed into grain of rice shape by extrusion machinery.
As preferred version, in order to make the nutrition arrangement of coarse cereals more balanced, mouthfeel is better, described coarse cereals powder includes rice powder, sorghum flour, millet powder and soyabean protein powder, and its mass percent that occupies mixed powder separately is: rice powder 15～40%, sorghum flour 3～10%, millet powder 3～10%, soyabean protein powder 5～15%.
As preferred version, in order further to improve mouthfeel, the mass percent that described maize powder, konjaku powder, rice powder, sorghum flour, millet powder, soyabean protein powder and soyabean protein powder occupy mixed powder separately is: maize powder 45～63%, konjaku powder 0.5～3 ‰, rice powder 20～35%, sorghum flour 5～8%, millet powder 5～8%, soyabean protein powder 6～12%.
As preferred version, for further balanced coarse cereals nutrition, the mass percent that described maize powder, konjaku powder, rice powder, sorghum flour, millet powder, soyabean protein powder and soyabean protein powder occupy mixed powder separately is: maize powder 50～56%, konjaku powder 0.5～2 ‰, rice powder 25～30%, sorghum flour 6～7%, millet powder 6～7%, soyabean protein powder 6～10%.
As preferred version, the mass percent that described maize powder, konjaku powder, rice powder, sorghum flour, millet powder, soyabean protein powder and soyabean protein powder occupy mixed powder separately is: maize powder 55%, konjaku powder 2 ‰, rice powder 25%, sorghum flour 6%, millet powder 6%, soyabean protein powder 7.8%.
Adopt the maize coarse cereals rice of technique scheme to have following advantage: 1) because an amount of adding of maize and konjaku, make and contained natural B family vitamin, lutein and luteole in the coarse cereals rice, it is aging to resist eyes, stimulates brain cell, strengthens people's mentality and memory.2) because rice powder, sorghum flour, millet powder and soyabean protein powder adopt the proper proportion through experimental verification to add, the particularly tryptophan in proteins of soybean, lysine content height, can replenish the quantity not sufficient that contains of lysine in the maize, tryptophan, make the nutrition arrangement equilibrium; 3) be processed into grain of rice shape because mixture is modified by extrusion machinery, therefore be convenient to storage, boiling is convenient.
The specific embodiment
Embodiment
The invention provides a kind of maize coarse cereals rice, constitute mixed powder by coarse cereals powder, maize powder and konjaku powder, wherein, the coarse cereals powder includes rice powder, sorghum flour, millet powder and soyabean protein powder, the component percentage of each component of mixed powder such as following table, the mixed powder of 65～75 mass parts evenly mixes the mixture that constitutes 100 mass parts with the drinking water of 25～35 mass parts, and mixture is modified to be processed into grain of rice shape by extrusion machinery.
| ? | The maize powder | Konjaku powder | The rice powder | Sorghum flour | Millet powder | Soyabean protein powder |
| Embodiment 1 | 40 | 0.05 | 24.95 | 10 | 10 | 15 |
| Embodiment 2 | 70 | 0.3 | 15 | 3 | 3 | 8.7 |
| Embodiment 3 | 45 | 0.2 | 24.8 | 8 | 8 | 12 |
| Embodiment 4 | 63 | 0.3 | 20.7 | 5 | 5 | 6 |
| Embodiment 5 | 50 | 0.2 | 25.8 | 7 | 7 | 10 |
| Embodiment 6 | 56 | 0.3 | 25.7 | 6 | 6 | 6 |
| Embodiment 7 | 41.9 | 0.1 | 40 | 5 | 8 | 5 |
| Embodiment 8 | 40.7 | 0.3 | 35 | 9 | 5 | 10 |
| Embodiment 9 | 55 | 0.2 | 25 | 6 | 6 | 7.8 |
With embodiment 9 for being example, prescription of the present invention and effect are described, the mass percent that maize powder, konjaku powder, rice powder, sorghum flour, millet powder, soyabean protein powder and soyabean protein powder occupy mixed powder separately is: maize powder 55%, konjaku powder 2 ‰, rice powder 25%, sorghum flour 6%, millet powder 6%, soyabean protein powder 7.8%.The mixed powder of 70 mass parts evenly mixes the mixture that constitutes 100 mass parts with the drinking water of 30 mass parts, and mixture is modified to be processed into grain of rice shape by extrusion machinery and can to obtain the maize coarse cereals rice.
The mass parts sum of mixed powder and drinking water kept 100 o'clock, and the mass parts of drinking water can freely be adjusted between 25～35, does not influence the quality of maize coarse cereals rice.
Above-described only is part preferred embodiment of the present invention; should be understood that; for a person skilled in the art; under the prerequisite that does not break away from component of the present invention and proportioning; some improvement can also be made, for example when the maize powder content surpasses 70%, also the maize coarse cereals rice can be made; just its nutrition arrangement inadequately rationally, mouthfeel is good inadequately, and these change bad technical scheme also should be considered as protection scope of the present invention.
Claims (5)
1. maize coarse cereals rice, it is characterized in that: constitute mixed powder by coarse cereals powder, maize powder and konjaku powder, wherein, the maize powder occupies 40～70% of mixed powder quality, konjaku powder occupies 0.5 of mixed powder quality～3 ‰, the mixed powder of 65～75 mass parts evenly mixes the mixture that constitutes 100 mass parts with the drinking water of 25～35 mass parts, and mixture is modified to be processed into grain of rice shape by extrusion machinery.
2. maize coarse cereals rice according to claim 1, it is characterized in that: described coarse cereals powder includes rice powder, sorghum flour, millet powder and soyabean protein powder, and its mass percent that occupies mixed powder separately is: rice powder 15～40%, sorghum flour 3～10%, millet powder 3～10%, soyabean protein powder 5～15%.
3. maize coarse cereals rice according to claim 2, it is characterized in that: the mass percent that described maize powder, konjaku powder, rice powder, sorghum flour, millet powder, soyabean protein powder and soyabean protein powder occupy mixed powder separately is: maize powder 45～63%, konjaku powder 0.5～3 ‰, rice powder 20～35%, sorghum flour 5～8%, millet powder 5～8%, soyabean protein powder 6～12%.
4.. maize coarse cereals rice according to claim 2 is characterized in that: the mass percent that described maize powder, konjaku powder, rice powder, sorghum flour, millet powder, soyabean protein powder and soyabean protein powder occupy mixed powder separately is: maize powder 50～56%, konjaku powder 0.5～2 ‰, rice powder 25～30%, sorghum flour 6～7%, millet powder 6～7%, soyabean protein powder 6～10%.
5. maize coarse cereals rice according to claim 4, it is characterized in that: the mass percent that described maize powder, konjaku powder, rice powder, sorghum flour, millet powder, soyabean protein powder and soyabean protein powder occupy mixed powder separately is: maize powder 55%, konjaku powder 2 ‰, rice powder 25%, sorghum flour 6%, millet powder 6%, soyabean protein powder 7.8%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101372384A CN103202425A (en) | 2013-04-19 | 2013-04-19 | Corn coarse grain rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101372384A CN103202425A (en) | 2013-04-19 | 2013-04-19 | Corn coarse grain rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103202425A true CN103202425A (en) | 2013-07-17 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013101372384A Pending CN103202425A (en) | 2013-04-19 | 2013-04-19 | Corn coarse grain rice |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366475A (en) * | 2008-09-12 | 2009-02-18 | 奥生平 | Various grains composite rice with steady quality and preparation method thereof |
| CN102860468A (en) * | 2012-10-19 | 2013-01-09 | 广西桂林天然食品有限公司 | Corn composite nutritive rice |
-
2013
- 2013-04-19 CN CN2013101372384A patent/CN103202425A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366475A (en) * | 2008-09-12 | 2009-02-18 | 奥生平 | Various grains composite rice with steady quality and preparation method thereof |
| CN102860468A (en) * | 2012-10-19 | 2013-01-09 | 广西桂林天然食品有限公司 | Corn composite nutritive rice |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB03 | Change of inventor or designer information |
Inventor after: He Guoqing Inventor before: Liu Guoqing |
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| CB03 | Change of inventor or designer information | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: INVENTOR; FROM: LIU GUOQING TO: HE GUOQING |
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| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20130717 |