Composite coarse grain rice and preparation method thereof
A technology of coarse grains and mixed rice, applied in the functions of food ingredients, food science, applications, etc., can solve the problems of high temperature damage to nutrients, achieve the effects of reducing intake, reducing the content of resistant starch, and delaying the rise in blood sugar
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preparation example 1
[0061] A kind of rice milk is made through the following steps:
[0062] (1) Mix glutinous rice and japonica rice at a weight ratio of 3:1 to form mixed rice, then add water to soak for 8 hours, and set aside;
[0063] (2) Mix vegetable oil with hot water at 80°C to obtain an oil-water emulsion;
[0064] (3) Take out the mixed rice soaked in step (1), and add it to the oil-water emulsion prepared in step (2), and control the mixing weight ratio of the oil-water emulsion to the soaked mixed rice to be 18:1. Mix evenly, cook under pressure at 0.05 MPa, then cool, beat with beating equipment, and refrigerate at 0°C for 10 hours to obtain rice milk.
[0065] In the step (2), the vegetable oil is coconut oil; the amount of vegetable oil added is 3% of the amount of hot water.
preparation example 2
[0067] A kind of rice milk is made through the following steps:
[0068] (1) Mix glutinous rice and japonica rice at a weight ratio of 4:1 to form mixed rice, then add water to soak for 9 hours, and set aside;
[0069] (2) Mix vegetable oil with hot water at 90°C to obtain an oil-water emulsion;
[0070] (3) Take out the mixed rice soaked in step (1), and add it to the oil-water emulsion prepared in step (2), and control the mixing weight ratio of the oil-water emulsion to the soaked mixed rice to be 19:1. Mix evenly, cook under pressure at 0.06 MPa, then cool, beat with beating equipment, and refrigerate at 2°C for 11 hours to obtain rice milk.
[0071] In the step (2), the vegetable oil is a mixed vegetable oil composed of coconut oil and olive oil in a weight ratio of 1:1; the amount of vegetable oil added is 5% of the amount of hot water used.
preparation example 3
[0073] A kind of rice milk is made through the following steps:
[0074] (1) Mix glutinous rice and japonica rice at a weight ratio of 5:1 to form mixed rice, then add water to soak for 10 hours, and set aside;
[0075] (2) Mix vegetable oil with hot water at 100°C to obtain an oil-water emulsion;
[0076] (3) Take out the mixed rice soaked in step (1), and add it to the oil-water emulsion prepared in step (2), and control the mixing weight ratio of the oil-water emulsion to the soaked mixed rice to be 20:1. Mix evenly, cook under pressure at a pressure of 0.08MPa, then cool, beat with a beating equipment, and refrigerate at a temperature of 4°C for 12 hours to obtain rice milk.
[0077] In the step (2), the vegetable oil is soybean oil; the amount of vegetable oil added is 8% of the amount of hot water.
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