Five-cereal snowflake rice flakes and processing method thereof

Abstract

The invention discloses five-cereal snowflake rice flakes and a processing method of the five-cereal snowflake rice flakes. The five-cereal snowflake rice flakes comprise the following raw materials in percentage by weight: 12-17% of brown rice, 22-27% of milled rice with embryo, 3-7% of maize, 3-7% of ormosia, 18-23% of buckwheat, 18-23% of maltodextrin, 3-7% of xylitol and 3-7% of pumpkin powder. The five-cereal snowflake rice flakes are applicable to a broad crowd. By reasonably controlling contents of the raw materials, on the one hand, the nutritional ingredients of the five cereals are mixed in the snowflake rice flakes, so that the snowflake rice flakes are rich in various nutrient elements essential to human body, such as carbohydrates, vitamins and the like, comprehensive in nutrition and balanced in energy; on the other hand, the snowflake rice flakes are good in solubility and taste, meet high requirements of vision and gestation of consumers, and are instant to brew and drink, convenient to eat and applicable to a broad crowd.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a five-grain snowflake rice flake and a processing method thereof. Background technique [0002] The pursuit of healthy, nutritious and balanced diet has become an evaluation element of quality of life. As a traditional staple food, whole grains have been widely accepted by people in traditional eating methods such as steaming and boiling. In daily life, the traditional eating method of a single ingredient can no longer meet the dietary requirements of comprehensive and balanced nutrition. At present, the convenience food obtained by deep processing of whole grains as raw materials can be matched in composition and content according to the nutritional requirements of different applicable groups, so as to achieve the requirements of comprehensive nutrition and energy balance of whole grains. In the prior art, the application of deep processing of whole grains is very scarce, and cor...

AI Technical Summary

Problems solved by technology

As a traditional staple food, whole grains have been widely accepted by traditional eating methods such as steaming and boiling. In daily life, the traditional eating method of a single ingredient can no longer meet the dietary requirements of comprehensive and balanced nutrition.

In the prior art, the application of deep processing of whole grains is very scarce, and correspondingly deep processing of food is also very scarce