Brown rice fat-reducing nutrient oatmeal

Abstract

The invention discloses a brown rice fat-reducing nutrient oatmeal which comprises the following raw materials in percentage by weight: 12-18 percent of germinated brown rice, 14-22 percent of milled rice with germ, 9-18 percent of tartary buckwheat, 18-25 percent of oat, 5-10 percent of agaric, 5-10 percent of hawthorn fruit and 8-15 percent of maltodextrin. The brown rice fat-reducing nutrient oatmeal is prepared by adopting the steps: grinding raw materials into powder, adding water in the powder and stirring to obtain paste, colloid-milling the paste to obtain a milled material, conveying the milled material to a storage tank of a steam roller dryer for being saccharified and pregelatinization to obtain pulp; coating a roller of the steam roller dryer with the pulp for drying to obtain sheets, crushing and separating the sheets into raw sheets of 5-7 mesh, and drying the raw sheets in a hot air dryer to obtain the brown rice fat-reducing nutrient oatmeal. According to the invention, the brown rice fat-reducing nutrient oatmeal is capable of softening blood vessels, conditioning intestinal tracts, and preventing obesity, has a remarkable function of adjusting high blood pressure, high blood sugar and high blood fat, is ready to make and drink, and is very convenient to eat.

Description

technical field [0001] The invention relates to the field of food technology, in particular to brown rice fat-reducing nutritional oatmeal. 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 correspondingly deep pro...

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