Pregelatinized and re-pelleted composite brown rice

Abstract

The invention discloses pregelatinized and re-pelleted composite brown rice which is prepared from the following raw materials in parts by weight: 10-120 parts of coarse rice powder, 8-15 parts of corn starch, 5-10 parts of black soya bean powder, 3-8 parts of purslane lyophilized powder, 3-5 parts of semen sesami nigrum powder, 3-5 parts of lotus leaf powder, 3-5 parts of lotus seed powder, 3-5 parts of Lycium barbarum L powder, 3-5 parts of buckwheat powder and 3-5 parts of lily root flour. The pregelatinized and re-pelleted composite brown rice is prepared by adopting double-screw extruding re-pelleting technology and processes such as gelatinization, extruding and re-pelleting on the raw materials which are rich in nutrition, the nutrition rice has the same shape as the common rice, a rice product with the same steaming performance and method as the common rice can be achieved, the process is green, environment-friendly, flexible in operation, efficient in production and low in fault rate, and the prepared composite brown rice has more complete nutrition and finer taste than the common brown rice.

Description

technical field [0001] The invention relates to the field of brown rice, in particular to a pregelatinized and regranulated compound brown rice. Background technique [0002] At present, more and more people have realized that: although the food made of "polished rice" and "fine flour" has good appearance, texture and flavor, but too fine grain processing has also caused a lot of dietary fiber, vitamins, minerals, etc. The loss of substances and other trace active ingredients, obesity, diabetes, cardiovascular disease, cancer and other diseases caused by dietary nutrition imbalance have caused serious medical and health social problems worldwide. Developed countries such as Europe, America and Japan have already Awareness of this issue and actions such as promoting the fortification of staple foods and the production and consumption of "whole grain nutritious and healthy foods" including brown rice. [0003] The issue of food security and conservation has become one of the ...

AI Technical Summary

Problems solved by technology

The nutritional components of the cortex and embryo mainly include protein, fat, carbohydrates, minerals, vitamins and cellulose, etc. The endosperm part is the composition of polished white rice, which is basically starch, so the nutritional value of brown rice is obviously better than that of refined rice, but brown rice Most of them have a rough taste, so how to make brown rice taste better has become an urgent problem to overcome