Rapid brewing type coarse grain recombined rice and preparation method thereof

Abstract

The invention discloses rapid brewing type coarse grain recombined rice and a preparation method thereof, and belongs to the technical field of food. The coarse grain recombinant rice comprises the following components in parts by weight: 40-50 parts of rice flour, 10-20 parts of black rice flour, 2-5 parts of oat flour, 2-5 parts of quinoa flour, 2-5 parts of coarse rice flour, 2-5 parts of red bean flour, 2-5 parts of buckwheat flour, 2-5 parts of chickpea flour, 2-4 parts of black bean flour, 2-4 parts of white kidney bean flour, 0.5-2 parts of yeast powder, 5-10 parts of high amylose corn starch and 5-10 parts of soybean protein isolate powder. The high-amylose corn starch, the soybean protein isolate powder and other components are used, so that the product is chewy in taste and better in toughness. A multi-coarse grain mixed formula is adopted, no extra additive is added, the ingredients are cleaner, and the health property is higher. And meanwhile, a GI test shows that the product meets the low-GI food standard.

Description

Technical field [0001] The present invention relates to a rapid brewed coarse grain recombinant rice and a preparation method thereof, belonging to the field of food technology. Background technique [0002] Rough grains refer to other foods outside rice and wheat, and is a small name of small variety cereals, small varieties beans and potatoes. Mainly buckwheat, oatmeal, barley, oatmeal, gum, millet, corn, glutinous corn, broad beans, peas, mung beans, black beans, kidney beans, red beans, etc. my country is an agricultural country, and the coarse grain resources are very rich, and it is the world's largest "coarse grain kingdom". Rough grain plants have a long history, a wide variety, and a wide range of distribution. According to statistics, in 2002, my country's buckwheat, gumble area and production have ranked 2nd, broad bean production, including 1 / 2, mung bean, and soy production in the world, 1 / 3 of the world's total production, is oat, soybean , Master of lentils. [000...

AI Technical Summary

Problems solved by technology

However, ordinary recombined rice has problems such as a single formula, cooking time of about 15 minutes, poor taste of rice, and insufficient nutrition.

The prior art such as CN102669535B uses corn, buckwheat, black rice, black beans, bran, barley, mung beans and yams as raw materials, designs formulas according to nutritional balance theory, and prepares nutritious cereal foods through single-screw continuous extrusion and cooking technology, thereby providing a The preparation method of cereals and coarse grains recombined food fails to solve the above-mentioned pain points in the market

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