Composite nutrition rice rich in vitamins and processing method thereof

Abstract

The invention relates to a composite nutrition rice rich in vitamins and a processing method thereof. Raw materials for the nutrition rice comprise 20 to 35 of polished round-grained rice flour, 10 to 20 of degreased soybean meal, 5 to 10 of wheat flour, 5 to 10 of sweet rice flour, 6 to 18 of potato starch, 5 to 10 of maltodextrin, 2 to 5 of acetate starch, 0.2 to 0.4 of calcium amino acid chelate, 0.12 to 0.36 of xanthan gum, 0.07 to 0.29 of konjac glucomannan and 9 to 18 of vegetable powder. The processing method comprises the following main steps: delivering a mixed material into a composite rice extruding and curing machine; respectively and successively adding a supercritical CO2 fluid and a mixture of spinach powder and celery powder, or a mixture of carrot powder and pumpkin powder or a mixture of tomato powder and purple sweet potato powder after opening a temperature control area of a third zone; and carrying out shaping and shearing so as to prepare granular composite rice with different colors. The multi-color multi-vitamin composite rice provided by the invention has abundant and bright colors, a plurality of effective vitamin ingredients, high activity, reasonably collocated nutrients and good color, flavor and taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a compound rice, in particular to a vitamin-rich compound nutrient rice and a processing method thereof. Background technique [0002] Food is the main source of energy and nutrition for human daily activities. However, with the improvement of people's living standards, there are more and more oral ulcers and "three high" affluence diseases caused by eating high-precision rice and high-precision noodles. At the same time, picky eaters eat Insufficient intake of vitamins and other problems are also very serious. [0003] Nutritional compound rice uses compound extrusion technology to extrude raw materials with different contents such as protein, starch and fat under high temperature and high pressure to form "rice" with balanced nutrition, rich taste, delicate taste and in line with people's eating habits. However, due to its processing After high temperature and high press...

AI Technical Summary

Problems solved by technology

[0011] The content disclosed in the above-mentioned patent documents mostly relates to the composition of rice, and the ingredients are relatively small, and there is no fundamental change in the nutritional ingredients of rice, especially the content of vitamins, which is quite different from the present invention in terms of ingredients and methods.