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Preparation method of mixed unpolished rice-buckwheat nutrition porridge

A mixed nutrition and brown rice technology, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food drying, etc., can solve the problems of nutritional porridge efficacy analysis, etc., and achieve the goals of preventing blood pressure rise, improving motor function, and good sterilization effect Effect

Inactive Publication Date: 2017-02-22
李志军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this nutritional porridge did not analyze the specific effects of the nutritional porridge, and there is still room for improvement in the combination of nutritional elements in the nutritional porridge made simply from grains. Therefore, it is necessary to continue to study the ingredients and preparation methods of the nutritional porridge. make further research

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of brown rice and buckwheat mixed nutrition porridge, comprising the following steps:

[0023] a. Brown rice freezing: After washing and drying the brown rice, put it into a container and transfer it to a -5°C freezer for 3.5 hours;

[0024] b. Preparation of treatment solution: repeatedly crush bananas, lemons and mulberry fruit, add to water and stir for 50 minutes, and obtain treatment solution after filtration;

[0025] c. Brown rice pretreatment: Pour the frozen brown rice into the treatment solution, stir for 30 minutes at a stirring speed of 480pm, filter and dry the brown rice, and the weight ratio of the brown rice to the treatment solution is 1:25;

[0026] d. Crushing: the pretreated brown rice and the cleaned buckwheat are crushed by a grinder and passed through a 60-mesh sieve;

[0027] e. Extrusion molding: put the pulverized material into the twin-screw extruder, set the working temperature range of the twin-screw extruder cavity as ...

Embodiment 2

[0035] A preparation method of brown rice and buckwheat mixed nutrition porridge, comprising the following steps:

[0036] a. Freezing of brown rice: After washing and drying the brown rice, put it into a container and transfer it to a freezer at -5°C for 3 hours;

[0037] b. Preparation of treatment solution: repeatedly crush bananas, lemons and mulberry fruit, add to water and stir for 60 minutes, and obtain treatment solution after filtration;

[0038] c. Brown rice pretreatment: Pour the frozen brown rice into the treatment solution, stir for 35 minutes at a stirring speed of 400pm, filter and dry the brown rice, and the weight ratio of brown rice to treatment solution is 1:20;

[0039] d. Crushing: the pretreated brown rice and the cleaned buckwheat are crushed by a grinder and passed through a 60-mesh sieve;

[0040] e. Extrusion molding: put the pulverized material into the twin-screw extruder, set the working temperature range of the twin-screw extruder cavity as foll...

Embodiment 3

[0048] A preparation method of brown rice and buckwheat mixed nutrition porridge, comprising the following steps:

[0049] a. Brown rice freezing: After washing and drying the brown rice, put it into a container and transfer it to a -5°C freezer for 4 hours;

[0050] b. Preparation of treatment solution: repeatedly crush bananas, lemons and mulberry fruit, add to water and stir for 40 minutes, and obtain treatment solution after filtration;

[0051] c. Brown rice pretreatment: Pour the frozen brown rice into the treatment solution, stir for 25 minutes at a stirring speed of 500 rpm and then filter and dry the brown rice. The weight ratio of brown rice to treatment solution is 1:30;

[0052] d. Crushing: the pretreated brown rice and the cleaned buckwheat are crushed by a grinder and passed through a 60-mesh sieve;

[0053] e. Extrusion molding: put the pulverized material into the twin-screw extruder, set the working temperature range of the twin-screw extruder cavity as foll...

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PUM

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Abstract

The invention provides a preparation method of unpolished rice-buckwheat mixed nutrition porridge. The unpolished rice is used so as to improve nutritional compositions of the grains. The preparation method of the unpolished rice-buckwheat mixed nutrition porridge comprises the following steps: pre-treating the unpolished rice, namely freezing the unpolished rice at 5 DEG C below zero so as to cause a small amount of damages to the unpolished rice grains, so that bee-ball-shaped small holes are formed on the unpolished rice grains; and then, treating the pre-treated unpolished rice in a treatment solution which has been prepared in advance, so that the unpolished rice grains are infiltrated by active ingredients of the treatment solution, and the nutritive values of the unpolished rice are thereby improved. The treatment solution prepared in advance is prepared from the following main ingredients: bananas, lemons and paper mulberry fruits; the bananas and the lemons are common fruits; the bananas are rich in potassium and magnesium contents, wherein the potassium is capable of preventing increased blood pressure and muscle spasm, and the magnesium has the effect of relieving fatigue; the lemons are rich in citric acid and vitamin C contents; and the paper mulberry fruits can be directly eaten or used as a traditional Chinese medicine after treatment, and have good effects of reinforcing the bones and muscles, as well as sterilizing. The mixed use of the bananas, the lemons and the paper mulberry fruits has obvious effects of improving movement functions of the people who exercise regularly.

Description

technical field [0001] The invention relates to the field of food, in particular to a preparation method of brown rice and buckwheat mixed nutrition porridge. Background technique [0002] Whole grains are recognized as pollution-free green food, which contain natural protein fat, carbohydrates, vitamins, minerals and dietary fiber and other nutrients, which meet the reasonable ratio of human intake and have high utilization value. It contains a variety of unsaturated fatty acids, such as oleic acid, linoleic acid, linolenic acid, phospholipids, oligosaccharides, polysaccharides and flavonoids, etc., which have the functions of preventing and resisting diseases, enhancing immunity and delaying aging. effect. Although miscellaneous grains have many advantages in terms of nutrition, due to the different tastes of people in various places, it has caused certain obstacles for people to eat miscellaneous grains for a long time. How to really eat coarse grains without changing t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L33/105A23L5/00
CPCA23V2002/00A23V2200/30A23V2250/21A23V2300/10A23V2300/20
Inventor 李志军晏文会张朝晖周善清杨洋许耀垣晏德李杰雷勇姜红
Owner 李志军
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