Spirulina qi-regulating blood-nourishing rice and preparation method thereof

Abstract

Spirulina qi-regulating blood-nourishing rice is made of, by weight parts, 30-45 parts of spirulina phycocyanin liquid, 20-28 parts of astragalus, 23-26 parts of atractylodes lancea, 18-22 parts of blumea, 13-19 parts of basella alba, 12-17 parts of fimbristylis miliacea, 10-15 parts of carthamus tinctorius, 8-13 parts of platycarya strobilacea sieb, 5-9 parts of white hyacinth bean, 4-8 parts of anoectochilus formosanus, 3-6 parts of pen shell ligament, 2-5 parts of daylily root and 700-900 parts of rice. A method for preparing the spirulina qi-regulating blood-nourishing rice mainly comprises a step (1) of preparing rice; a step (2) of preparing spirulina phycocyanin liquid; a step (3) of preparing Chinese medicine liquid; a step (4) of mixing; and a step (5) of drying and sterilization. According to the method, phycocyanin in fresh spirulina is fully extracted, and phycocyanin and the Chinese medicine liquid are evenly mixed and then sprayed on the surface of the rice, so that the rice has rich phycocyanin nutrient and further has pharmacology effects of the selected traditional Chinese medicines in the raw materials and has effects of regulating qi and nourishing blood.

Description

technical field [0001] The invention relates to the technical field of development and application of spirulina, in particular to a rice with spirulina regulating qi and nourishing blood and a preparation method thereof. Background technique [0002] The maintenance of acid-base balance in the human body mainly depends on the acidity and alkalinity of the food ingested and the regulation of the acid-base balance by the excretory system. As a result, white rice is a very typical acidic food. The Chinese people who take this as the staple food will easily become acidic if they do not consume a considerable amount of alkaline food. However, most of the domestic rice processing enterprises are on the basis of preserving the essence of the original rice, refining the rice and changing the appearance characteristics of the rice, but have not changed the acidic nature of the rice, and have not fully developed and utilized the nutritional elements in the rice. Caused resource waste...

AI Technical Summary

Problems solved by technology

However, most of the domestic rice processing enterprises are on the basis of preserving the essence of the original rice, refining the rice and changing the appearance characteristics of the rice, but have not changed the acidic nature of the rice, and have not fully developed and utilized the nutritional elements in the rice. Caused a waste of resources, can not meet people's demand for high-quality rice

However, long-term consumption of traditionally processed rice will increase the acidity of the body and easily lead to a decline in gastric function

Images