CN111903912B - Instant rice and preparation method thereof - Google Patents
Instant rice and preparation method thereof Download PDFInfo
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- CN111903912B CN111903912B CN202010795561.0A CN202010795561A CN111903912B CN 111903912 B CN111903912 B CN 111903912B CN 202010795561 A CN202010795561 A CN 202010795561A CN 111903912 B CN111903912 B CN 111903912B
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 42
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 32
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention belongs to the field of food, and particularly relates to instant rice and a preparation method thereof. The composite material is prepared from the following raw materials in parts by weight: rice, fresh yam, fresh kudzuvine root, apple powder, mung bean starch, high-amylose corn starch, polydextrose, konjac fine powder, inulin and poria-white hyacinth bean-lily part. The invention is beneficial to better controlling the puffing degree and protecting the active ingredients by a wet grinding technology; the ice water dropping technology is innovatively adopted, so that the temperature of the double screws can be reduced. The sheared rice grains are put into the mixed powder to be mixed uniformly, so that the adhesion can be prevented, the content of active substances is increased, the adhesion can be prevented during brewing and stewing, the raw material components have synergistic effect, and the forming rate is improved. The prepared rice has no foreign flavor, bitter taste and good mouthfeel, the color of the prepared rice is improved, and the prepared instant rice has the effect of regulating and controlling blood sugar.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to instant rice and a preparation method thereof.
Background
With the continuous improvement of living standard, the dietary structure of people is changed, three-high (high calorie, high fat and high protein) food is excessively taken, food refinement (coarse food grain is completely replaced by refined food grain) is excessively pursued, and the amount of exercise is greatly reduced, so that the number of diabetes patients in China is increased year by year.
At present, no specific medicine for treating diabetes exists, and the medicine treatment can only temporarily control the disease development and treat the symptoms but not the root causes. Clinical studies have shown that rational dietary therapy is an effective way to effectively control the disease. Researches find that a plurality of food materials such as purslane, rhizoma polygonati, kudzu root, mulberry leaf and the like which are homologous in medicine and food can well regulate the blood sugar level of a human body, and the condition control of diabetes is facilitated by eating the food frequently.
At present, staple food rice on the market is mostly prepared from refined rice, is easy to digest and absorb, and is not suitable for patients with high sugar and diabetes. If various medicinal and edible food materials with the function of regulating and controlling blood sugar are added into rice to obtain the purpose-made medicinal and edible rice, the dietary requirements of diabetics can be greatly met. Therefore, development of a series of staple foods suitable for special people such as diabetes and the like is urgently needed to improve the eating quality of the staple foods.
Disclosure of Invention
The invention aims to provide instant rice.
The invention also provides a preparation method of the instant rice.
The technical scheme adopted by the invention for realizing the purpose is as follows:
the invention provides instant rice which is prepared from the following raw materials in parts by weight: 20-30 parts of rice, 10-15 parts of fresh Chinese yam, 5-10 parts of fresh kudzuvine root, 2-3 parts of apple powder, 10-15 parts of mung bean starch, 15-20 parts of high amylose corn starch, 5-10 parts of polydextrose, 1-5 parts of konjac refined powder, 1-3 parts of inulin and 4-7 parts of poria-white hyacinth bean-lily.
The invention also provides a preparation method of the instant rice, which comprises the following steps:
(1) Grinding Poria, semen lablab album and Bulbus Lilii to 70-80 mesh fine powder, adding 5 times of water, adding lactobacillus and Bacillus bifidus, fermenting at 38-40 deg.C for 8-10 hr, adding 2 times of water, stirring for 10min, filtering, and squeezing to obtain Poria-semen lablab album-Bulbus Lilii extract and fermented residue;
(2) Cleaning fresh rhizoma Dioscoreae, peeling, mixing with peeled fresh radix Puerariae, grinding into rhizoma Dioscoreae radix Puerariae slurry, adding Poria, semen lablab album and Bulbus Lilii fermented residue, adding citric acid, dropwise adding sodium bicarbonate during stirring, freeze drying after dropwise adding, grinding into powder, and sieving with 80 mesh sieve to obtain rhizoma Dioscoreae radix Puerariae powder;
(3) Washing rice, putting the rice into a wet grinder, adding 10% of water, grinding, adding sodium bicarbonate accounting for 0.1% of the rice after grinding, uniformly stirring, adding apple powder, heating to 40-45 ℃, keeping the temperature for 30min, adding Chinese yam and radix puerariae powder to obtain medicinal and edible rice milk, adding mung bean starch, polydextrose, poria cocos-white hyacinth bean-lily extract, and uniformly stirring to obtain mixed rice milk;
(4) Uniformly mixing the high amylose corn starch, the konjac powder and the inulin by using a powder mixing instrument to obtain mixed powder;
(5) Feeding the prepared medicinal and edible rice milk into a double-screw extrusion puffing machine, and simultaneously dripping 5% ice water into the rice milk through a liquid feeder at a speed of 60 drops per minute;
(6) Cutting the rice grains into the mixed powder, shaking uniformly to wrap the mixed powder on each grain of rice, microwave drying, and packaging.
Furthermore, the addition amount of the lactic acid bacteria accounts for 0.9 percent of the total weight of the tuckahoe, the white hyacinth beans and the lily; the addition amount of the bifidobacterium accounts for 1.2 percent of the total weight of the tuckahoe, the white hyacinth bean and the lily.
Further, the citric acid accounts for 1.2% of the weight of the fresh kudzuvine root; the molar ratio of the citric acid to the sodium bicarbonate is 1:4.
further, the conditions of the twin-screw extrusion are as follows: the temperature from the feed inlet to the discharge ports 1, 2, 3 and 4 is 50-60 ℃, 70-80 ℃, 90-100 ℃,110-120 ℃, the screw rotating speed is 50-60 r/min and the cutter rotating speed is 100-150r/min in sequence.
The invention has the beneficial effects that:
(1) The fluid rice milk is prepared by a wet grinding technology, so that the friction of the inner wall of the double screw can be reduced, the temperature rise is reduced, the swelling degree can be better controlled, and active ingredients are protected; the ice water dropping technology is innovatively adopted, and the temperature of the double screws can be reduced.
(2) The sheared rice grains are put into the mixed powder to be uniformly mixed, so that the adhesion can be prevented, more components can be adhered to the rice grains, the content of active substances is increased, the adhesion can be prevented during brewing and stewing, the raw material components have synergistic effect, and the forming rate is improved.
(3) According to the invention, the yam and the kudzuvine root are pretreated, so that the prepared rice has no foreign flavor, bitter taste and good mouthfeel, the color of the prepared rice is improved, and the prepared instant rice has the effect of regulating and controlling blood sugar.
Detailed Description
The technical solution of the present invention is further explained and illustrated by the following specific examples.
Example 1
An instant rice with blood sugar regulating effect comprises the following formula: 25 parts of rice, 15 parts of fresh Chinese yam, 8 parts of fresh kudzuvine root, 3 parts of apple powder, 12 parts of mung bean starch, 17 parts of high amylose corn starch, 8 parts of polydextrose, 5 parts of konjac refined powder, 2 parts of inulin and 7 parts of poria-white hyacinth bean-lily.
The preparation method comprises the following steps:
(1) Grinding Poria, semen lablab album and Bulbus Lilii to 70-80 mesh mixed powder, adding 5 times of water, adding lactobacillus 0.9% and Bacillus bifidus 1.2% of the mixed powder, fermenting at 38-40 deg.C for 10 hr, adding 2 times of water, stirring for 10min, filtering, and squeezing to obtain Poria-semen lablab album-Bulbus Lilii extract and fermented residue;
(2) Cleaning and peeling fresh Chinese yam, mixing the Chinese yam with the peeled fresh kudzu root, grinding the Chinese yam into Chinese yam kudzu root pulp, adding poria cocos, white hyacinth beans and lily fermentation residues, adding citric acid accounting for 1.2% of the weight of the fresh kudzu root, dropwise adding sodium bicarbonate (the molar ratio of the citric acid to the sodium bicarbonate is 1;
(3) Washing rice, putting the rice into a wet grinder, adding 10% of water, grinding, adding sodium bicarbonate accounting for 0.1% of the rice after grinding, uniformly stirring, adding apple powder, heating to 40-45 ℃, keeping the temperature for 30min, adding Chinese yam and radix puerariae powder to obtain medicinal and edible rice milk, adding mung bean starch, polydextrose and poria-white hyacinth bean-lily extract, and uniformly stirring to obtain mixed rice milk;
(4) Uniformly mixing the high amylose corn starch, the konjac powder and the inulin by using a powder mixing instrument to obtain mixed powder;
(5) Feeding the prepared edible and edible rice milk into a double-screw extrusion puffing machine, and simultaneously dripping 5% ice water into the rice milk through a liquid feeder at a speed of 60 drops per minute;
the conditions of the twin-screw extrusion are as follows: the temperature from the feed inlet to the discharge ports 1, 2, 3 and 4 is 50-60 ℃, 70-80 ℃, 90-100 ℃,110-120 ℃, the screw rotating speed is 50-60 r/min, and the cutter rotating speed is 100-150r/min in sequence;
(6) Cutting the rice grains into the mixed powder, shaking uniformly to wrap the mixed powder on each grain of rice, microwave drying, and packaging.
Example 2
An instant rice, the formula is: 20 parts of rice, 10 parts of fresh yam, 10 parts of fresh kudzuvine root, 3 parts of apple powder, 10 parts of mung bean starch, 20 parts of high amylose corn starch, 5 parts of polydextrose, 5 parts of konjac refined powder, 3 parts of inulin and 6 parts of poria-white hyacinth bean-lily.
The preparation method is the same as example 1.
Example 3
An instant rice, the formula is: 30 parts of rice, 12 parts of fresh Chinese yam, 10 parts of fresh kudzuvine root, 3 parts of apple powder, 15 parts of mung bean starch, 15 parts of high amylose corn starch, 10 parts of polydextrose, 3 parts of konjac refined powder, 2 parts of inulin and 5 parts of poria-white hyacinth bean-lily.
The preparation method is the same as example 1.
Comparative example 1
An instant rice was prepared in the same manner as in example 1.
The preparation method comprises the following steps:
(1) Grinding Poria, semen lablab album and Bulbus Lilii to 70-80 mesh mixed powder, adding 7 times of water, stirring for 50min, filtering, and squeezing to obtain Poria-semen lablab album-Bulbus Lilii extract, and filtering residue;
(2) Cleaning and peeling fresh Chinese yam, mixing the Chinese yam with the peeled fresh kudzu root, grinding the Chinese yam into Chinese yam kudzu root pulp, adding poria cocos, white hyacinth beans and lily, filtering the pulp, adding citric acid accounting for 1.2% of the weight of the fresh kudzu root, dropwise adding sodium bicarbonate (the molar ratio of the citric acid to the sodium bicarbonate is 1;
(3) Washing rice, putting the rice into a wet grinder, adding 10% of water, grinding, adding sodium bicarbonate accounting for 0.1% of the rice after grinding, uniformly stirring, adding apple powder, heating to 40-45 ℃, keeping the temperature for 30min, adding Chinese yam and radix puerariae powder to obtain medicinal and edible rice milk, adding mung bean starch, polydextrose, poria cocos-white hyacinth bean-lily extract, and uniformly stirring to obtain mixed rice milk;
(4) Uniformly mixing the high amylose corn starch, the konjac powder and the inulin by using a powder mixing instrument to obtain mixed powder;
(5) Feeding the prepared medicinal and edible rice milk into a double-screw extrusion puffing machine, and simultaneously dripping 5% ice water into the rice milk through a liquid feeder at a speed of 60 drops per minute;
(6) Cutting the rice grains into the mixed powder, shaking uniformly to wrap the mixed powder on each grain of rice, microwave drying, and packaging.
Comparative example 2
An instant rice has the same formulation as in example 1.
The preparation method comprises the following steps:
(1) Grinding Poria, semen lablab album and Bulbus Lilii to 70-80 mesh mixed powder, adding 5 times of water, adding lactobacillus and Bacillus bifidus 0.9% and 1.2% of the mixed powder, fermenting at 38-40 deg.C for 10 hr, adding 2 times of water, stirring for 10min, filtering, and squeezing to obtain Poria-semen lablab album-Bulbus Lilii extract;
(2) Cleaning and peeling fresh Chinese yam, mixing the Chinese yam with the peeled fresh kudzu root, grinding the mixture into Chinese yam kudzu root pulp, adding citric acid accounting for 1.2% of the weight of the fresh kudzu root, dropwise adding sodium bicarbonate (the molar ratio of the citric acid to the sodium bicarbonate is 1;
steps (3) to (6) were the same as in example 1.
Comparative example 3
An instant rice was prepared in the same manner as in example 1.
The preparation method comprises the following steps:
(1) Grinding Poria, semen lablab album and Bulbus Lilii to 70-80 mesh mixed powder, adding 7 times of water, stirring at 38-40 deg.C for 50min, filtering, and squeezing to obtain Poria-semen lablab album-Bulbus Lilii extract;
(2) Cleaning fresh rhizoma Dioscoreae, peeling, mixing with peeled fresh radix Puerariae, grinding into rhizoma Dioscoreae radix Puerariae slurry, freeze drying, grinding into powder, and sieving with 80 mesh sieve to obtain rhizoma Dioscoreae radix Puerariae powder;
steps (3) to (6) were the same as in example 1.
Comparative example 4
An instant rice with blood sugar regulating effect comprises the following formula: 25 parts of rice, 15 parts of fresh yam, 8 parts of fresh kudzuvine root, 12 parts of mung bean starch, 17 parts of high amylose corn starch, 8 parts of polydextrose, 5 parts of konjac refined powder, 2 parts of inulin and 7 parts of poria-white hyacinth bean-lily bulb.
The preparation method comprises the following steps:
(1) Grinding Poria, semen lablab album and Bulbus Lilii to 70-80 mesh mixed powder, adding 5 times of water, adding lactobacillus 0.9% and Bacillus bifidus 1.2% of the mixed powder, fermenting at 38-40 deg.C for 10 hr, adding 2 times of water, stirring for 10min, filtering, and squeezing to obtain Poria-semen lablab album-Bulbus Lilii extract and fermented residue;
(2) Cleaning and peeling fresh Chinese yam, mixing the Chinese yam with the peeled fresh kudzu root, grinding the Chinese yam into Chinese yam kudzu root pulp, adding poria cocos, white hyacinth beans and lily fermentation residues, adding citric acid accounting for 1.2% of the weight of the fresh kudzu root, dropwise adding sodium bicarbonate (the molar ratio of the citric acid to the sodium bicarbonate is 1;
(3) Cleaning rice, putting into a wet grinding machine, adding 10% water, grinding, adding rhizoma Dioscoreae and radix Puerariae powder to obtain medicinal and edible rice milk, adding semen Phaseoli Radiati starch, polydextrose, poria-semen lablab album-Bulbus Lilii extract, and stirring to obtain mixed rice milk;
(4) Uniformly mixing the high amylose corn starch, the konjac powder and the inulin by using a powder mixing instrument to obtain mixed powder;
(5) Feeding the prepared edible and edible rice milk into a double-screw extrusion puffing machine, and simultaneously dripping 5% ice water into the rice milk through a liquid feeder at a speed of 60 drops per minute;
the conditions of the twin-screw extrusion are as follows: the temperature from the feed inlet to the discharge ports 1, 2, 3 and 4 is 50-60 ℃, 70-80 ℃, 90-100 ℃,110-120 ℃, the screw rotating speed is 50-60 r/min, and the cutter rotating speed is 100-150r/min in sequence;
(6) Cutting the rice grains into the mixed powder, shaking uniformly to wrap the mixed powder on each grain of rice, microwave drying, and packaging.
Effects of the embodiment
The instant rice prepared in the examples and the comparative examples is tested for forming rate and elasticity, the forming rate is that products are randomly selected, then poor forming performance and broken pieces are screened out, and then statistics is carried out: the molding rate = (total selected mass-mass of crushed products screened)/total selected mass x 100%; elasticity is detected by adopting an elasticity meter; specific results are shown in table 1.
TABLE 1
(II) the gelatinization degree of the instant rice prepared in the examples and the comparative examples is detected by a Taka amylase method according to a method specified by SB/T10250-95, and the specific detection method is as follows: even rice was stored at 2-4 ℃ for 7 days with boiled water added to a water content of 65%, and the specific results are shown in Table 2.
TABLE 2
And (III) performing sensory evaluation on the prepared instant rice, adding the instant rice into boiled water for brewing, and after brewing for 5min, evaluating the taste, color, smell and appearance structure of the instant rice, wherein the sensory evaluator is composed of laboratory experimenters trained professionally, and the specific result is shown in Table 3.
TABLE 3
(IV) establishing a tetraoxypyrimidine diabetic rat model, wherein the rat is an SD rat, 7 males and females with 8 bodies with the weight of 19-25g and the age of the rat of 6-8 weeks, the rat and feed come from the center of laboratory animals of Henan medical university, after modeling, measuring FBG with blood glucose, and if the FBG is more than or equal to 6.5mmol/L, determining successful modeling, taking 5 of the instant rice prepared in example 1 and comparative examples 1 and 2 to feed the mice, calculating the average value of 5 experimental groups, feeding for 1 week, feeding the instant rice 2 times every day during feeding, feeding the feed for the rest time, detecting the FBG value again after 1 week, calculating the average value, and obtaining specific results shown in Table 4.
TABLE 4
Claims (3)
1. The preparation method of the instant rice is characterized by comprising the following raw materials in parts by weight: 20-30 parts of rice, 10-15 parts of fresh Chinese yam, 5-10 parts of fresh kudzuvine root, 2-3 parts of apple powder, 10-15 parts of mung bean starch, 15-20 parts of high amylose corn starch, 5-10 parts of polydextrose, 1-5 parts of konjac fine powder, 1-3 parts of inulin and 4-7 parts of poria-white hyacinth bean-lily;
the method comprises the following steps:
(1) Grinding Poria, semen lablab album and Bulbus Lilii to 70-80 mesh fine powder, adding 5 times of water, adding lactobacillus and Bacillus bifidus, fermenting at 38-40 deg.C for 8-10 hr, adding 2 times of water, stirring for 10min, filtering, and squeezing to obtain Poria-semen lablab album-Bulbus Lilii extract and fermented residue;
the addition amount of the lactobacillus accounts for 0.9 percent of the total weight of the tuckahoe, the white hyacinth bean and the lily; the addition amount of the bifidobacterium accounts for 1.2 percent of the total weight of the tuckahoe, the white hyacinth bean and the lily;
(2) Cleaning fresh rhizoma Dioscoreae, peeling, mixing with peeled fresh radix Puerariae, grinding into rhizoma Dioscoreae radix Puerariae slurry, adding Poria, semen lablab album and Bulbus Lilii fermented residue, adding citric acid, dropwise adding sodium bicarbonate during stirring, freeze drying after dropwise adding, grinding into powder, and sieving with 80 mesh sieve to obtain rhizoma Dioscoreae radix Puerariae powder;
(3) Washing rice, putting the rice into a wet grinder, adding 10% of water, grinding, adding sodium bicarbonate accounting for 0.1% of the rice after grinding, uniformly stirring, adding apple powder, heating to 40-45 ℃, keeping the temperature for 30min, adding Chinese yam and radix puerariae powder to obtain medicinal and edible rice milk, adding mung bean starch, polydextrose, poria-white hyacinth bean-lily extract, and uniformly stirring to obtain mixed rice milk;
(4) Uniformly mixing the high amylose corn starch, the konjac powder and the inulin by using a powder mixing instrument to obtain mixed powder;
(5) Feeding the prepared mixed rice milk into a double-screw extrusion bulking machine, and simultaneously dripping 5% of ice water into the double-screw extrusion bulking machine through a liquid feeder at the speed of 60 drops per minute;
(6) Cutting the obtained rice grains into the mixed powder, shaking uniformly to wrap the mixed powder on each grain of rice, microwave drying, and packaging.
2. The preparation method of claim 1, wherein the citric acid is 1.2% of fresh radix puerariae; the molar ratio of the citric acid to the sodium bicarbonate is 1:4.
3. the production method according to claim 1 or 2, wherein the conditions of the twin-screw extrusion are: the temperature from the feeding port to the discharging ports 1, 2, 3 and 4 is 50-60 ℃, 70-80 ℃, 90-100 ℃,110-120 ℃, the rotating speed of the screw is 50-60 r/min, and the rotating speed of the cutter is 100-150r/min.
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