CN103766764A - Sweet potato composite nutrient rice - Google Patents

Sweet potato composite nutrient rice Download PDF

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Publication number
CN103766764A
CN103766764A CN201310474778.1A CN201310474778A CN103766764A CN 103766764 A CN103766764 A CN 103766764A CN 201310474778 A CN201310474778 A CN 201310474778A CN 103766764 A CN103766764 A CN 103766764A
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China
Prior art keywords
powder
rice
sweet potato
coarse
corn
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201310474778.1A
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Chinese (zh)
Inventor
张金华
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GUANGXI GUILIN NATURAL FOOD CO Ltd
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GUANGXI GUILIN NATURAL FOOD CO Ltd
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Filing date
Publication date
Application filed by GUANGXI GUILIN NATURAL FOOD CO Ltd filed Critical GUANGXI GUILIN NATURAL FOOD CO Ltd
Priority to CN201310474778.1A priority Critical patent/CN103766764A/en
Publication of CN103766764A publication Critical patent/CN103766764A/en
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105—Sweet potatoes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/115—Konjak; Konntaku
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses sweet potato composite nutrient rice, which is prepared by uniformly mixing the following components in parts by weight: 40-55 parts of sweet potato whole wheat flour, 20-30 parts of coarse rice powder, 2-4 parts of Konjac powder, and 10-20 parts of corn whole wheat flour, and the rice is made through adopting the following steps: adding water and stirring the components into flour dough, extruding the flour dough into rice grains by a granulator, and performing microwave drying. The composite health nutrient rice integrates the nutritional ingredients and hygienical components of the sweet potato whole wheat flour, the coarse rice powder, the Konjac powder, and the corn whole wheat flour, so that the nutrition and health care effect is better, and the defect of poor mouthfeel of coarse rice and corns is made up; sweet potatoes are added into coarse rice with lower price, so that the cost of the composition health nutrient rice is reduced, and the purposes of making non-grain edible and making delicacies out of coarse food grain can be achieved.

Description

A kind of Ipomoea batatas compound nutritional rice
Technical field
The present invention relates to food, specifically a kind of Ipomoea batatas compound nutritional rice.
Background technology
The applicant once disclosed " a kind of health-care nutrient rice containing Ipomoea batatas and preparation method thereof " with Chinese patent CN102696977A; it is with 80～60% and 20～40% materials percentage mix by rice meal and sweet potato powder; add water and mix powder ball; make grain of rice shape through granulator, form with microwave drying.The deficiency of this Nutritive Rice is that rice meal is pure white rice meal, nutritional labeling in rice has all lost as major parts such as the vitamins on the protein in plumule, grain of rice surface, the nutritive value of the compound nutritional rice that impact is re-dubbed, and because the price of rice is high, increase the cost of compound nutritional rice.In addition, formula is also reasonable not enough.
Summary of the invention
The object of the invention is for overcoming the deficiencies in the prior art, and provide, one is of high nutritive value, cost is low, has to enrich blood, strengthening the spleen and stomach, cardioprotection, prevention pulmonary emphysema, delay senility, strengthen the Ipomoea batatas compound nutritional rice of the health-care effects such as physique.
Realizing the object of the invention technical scheme is:
A kind of Ipomoea batatas compound nutritional rice, it is take sweet potato whole powder, coarse rice powder as primary raw material, is equipped with konjaku powder and corn powder mixes according to a certain percentage, adds water and mixes powder ball, is squeezed into grain of rice shape, then forms through microwave drying through granulator.Each component raw material consumption weight portion proportioning is:
Sweet potato whole powder 40-55
Coarse rice powder 20-30
Konjaku powder 2-4
Corn powder 10-20;
Wherein: described coarse rice powder is the rice that contains cortex, aleurone and plumule;
Described konjaku powder is the fine powder of making after regrind, secondary ash discharge powder;
Described sweet potato whole powder is the full powder that comprises sweet potato skin;
Its concrete preparation method's step is as follows:
(1) fresh sweet potatoes is cleaned, cuts into slices, dries, is crushed to 80 orders, obtain sweet potato whole powder;
(2) brown rice is pulverized, crossed 120-150 mesh sieve, obtain coarse rice powder;
(3) iblet is pulverized, crossed 120-150 mesh sieve, obtain corn powder;
(4) by fresh Amorphophallus rivieri peeling, section, dry, pulverize, through grinding for the first time, for the first time ash discharge powder, grind for the second time, for the second time after ash discharge powder, obtain konjaku powder;
(5) sweet potato whole powder, coarse rice powder, konjaku powder and corn powder are mixed according to the above ratio;
(6) mixed powder of step (5) is mixed and stirred into powder ball with water;
(7) make rice kernel shape with granulator;
(8) with microwave baking 10-12 minute, microwave temperature is 45-65 ℃;
(9) cooling, packing.
Described granulator is prior art.
Adopt the Ipomoea batatas compound health Nutritive Rice color that above-mentioned formula makes to be yellow-white, glossy, steamed rice, cook, cook congee all right, the meal particle integrity made, soft, mouthfeel is good; The congee being cooked into has vicidity, smooth, and mouthfeel is better.
Ipomoea batatas of the present invention claims again sweet potato, sweet potato, sweet potato etc.In Ipomoea batatas, contain the nutriment of multiple human body needs.Every 500 grams of Ipomoea batatas approximately can heat production can 635 kilocalories, containing 11.5 grams, protein, 14.5 grams of sugar, 1 gram, fat, 100 milligrams, phosphorus, 90 milligrams of calcium, 2 grams of iron, 0.5 milligram of carrotene, separately contain vitamin B1, B2, C and niacin, linoleic acid etc.Wherein the content of vitamin B1, B2 is higher 6 times and 3 times than rice respectively, and particularly Ipomoea batatas contains abundant lysine, and rice, flour exactly lack lysine.That Ipomoea batatas has is anticancer, effect of cardioprotection, prevention pulmonary emphysema, diabetes and fat-reducing, to protection human body skin, improve looks, delaying senility has certain effect;
Described brown rice, refers to the Wholegrain all retaining except shell.Contain the rice of cortex, aleurone and plumule.60%～70% vitamin, mineral matter, dietary fiber and a large amount of essential amino acid of rice are all gathered in cortical tissue, and nutritive value is very high.Although the protein content of brown rice is few, protein quality is better, is mainly a meter protamine, amino acid whose ratio of components is more complete, human body is is easily digested and assimilated, and also contains in addition more fat and carbohydrate, in the short time, can provide a large amount of heats for human body.It is reported, brown rice has following well facilitation to people's health:
(1) brown rice has good curative effect to the patient of fat and functions of intestines and stomach obstacle, effectively control agent intracellular metabolic, cryptorrhea etc.;
(2) brown rice can be treated anaemia;
(3) brown rice can be treated constipation, purifies the blood, thereby has the effect of strengthening physique;
(4) vitamin E being rich in plumule can stimulate circulation, and effectively safeguards whole body function;
(5) brown rice can make cell function transfer to normally, keeps incretion balance;
(6) brown rice has effect of the radioactive substances such as connection and decomposing pesticide, thereby has effectively prevented from body being absorbed with harmful substances, has reached the effect of anti-cancer;
Brown rice price is low, and nutrition is good, has good health-care effect, but the rice being cooked into is not very good eating, and mouthfeel is bad; The congee grain of rice and the water that are cooked into separate, and there is no vicidity, are not more very good eating;
And although the pure white exquisiteness of the rice that we eat at ordinary times, mouthfeel are good, but nutritive value loses most in process, add while cooking and repeatedly eluriate, outer field vitamin and mineral matter further run off, remaining is mainly just carbohydrate and partially protein, and its nutritive value is more much lower than brown rice;
Described corn nourishment is very abundant, contain fat, lecithin, grain alcohol, vitamin E, carrotene, riboflavin and seven kinds of nutrition and health care materials of B family vitamin, 72.2 grams of every 100 grams of corn carbohydrate containing, 8.5 grams, protein, 4.3 grams, fat, 120 milligrams, phosphorus, 22 milligrams of calcium, 1.6 milligrams of iron.Also contain vitamin E, B1, B2, B6 and carrotene, nicotinic acid etc., and more than 50% be linoleic acid in its contained fat;
Vitamin content in corn is very high, is rice, wheat 5-10 times, and in all staple foods, the nutritive value of corn and health-care effect are the highest.The high nutrients such as the riboflavin containing in corn are very useful to human body:
(1) dietary fiber of corn, has stimulating gastrointestinal and wriggles, accelerates the effect of defecate, can prevent treating constipation, enteritis, intestinal cancer;
(2) effect that the natural VE that corn is rich in has protection skin, stimulates circulation, reduces cholesterol, prevents cutaneous lesions, delays senility, can also alleviate artery sclerosis and brain function decline simultaneously;
(3) corn contains lutern, luteole can prevent eyes aging effectively;
(4) corn has diuretic antihypertensive, hemostasis antidiarrheal, digestant effect;
(5) corn oil can reduce blood of human body cholesterol level, the generation of preventing hypertension and coronary heart disease, and it is relevant with their main edible corn that Central America American Indian is difficult for suffering from hypertension;
(6) the contained nutriment of maize germ has the metabolism of the human body of enhancing, adjusts nervous function, makes skin delicacy smooth, suppresses, delays the generation of wrinkle;
Described konjaku is Southern Star section, herbaceos perennial, and konjaku contains a large amount of splendid body mannose acid anhydride, vitamin, string and a certain amount of mucus albumen, the health care that tool is peculiar and medical effect.The contained nicotinic acid of konjaku, vitamin C, vitamin E etc. can reduce the accumulation of body inner cholesterol, beneficial to prevention of arterial sclerosis and control cardiovascular and cerebrovascular disease, eat konjaku and can also improve immunity of organisms, the contained good diet fiber of konjaku can stimulate body to produce a kind of material of killing cancer cell, plays protective effect on cancer risk, the absorption of the chromium energy delay glucose that konjaku contains, effectively reduce postprandial blood sugar, in addition, konjaku can be replenished the calcium, gentle salt, whole intestines, toxin expelling, and the konjaku powder viscosity of making is large.
The invention has the beneficial effects as follows:
1, the present invention by the nutritional labeling of sweet potato whole powder, coarse rice powder, konjaku powder and corn powder together with health-care components superimposion, make nutrition and health care action effect better, and made up brown rice and the bad defect of corn mouthfeel, there is active promoting function to improving whole people's fitness;
2, the present invention fills a prescription rationally, and the rice grain of making is complete, soft, and mouthfeel is good;
3, adopt the konjaku powder made through regrind, secondary ash discharge powder, viscosity is large, makes the grain of rice consolidation made, and quality is better, resistant to cook, not gelatinization;
4, Ipomoea batatas is added in the brown rice that price is lower, reduced the cost of compound health Nutritive Rice, and accomplished that non-grain becomes grain, make delicacies out of coarse food grain, to guaranteeing that national food is of great importance safely;
5, after the exploitation of Ipomoea batatas compound health Nutritive Rice, can promote farmer richness and rural economic development.
The specific embodiment.
Below by embodiment, the invention will be further elaborated, but content of the present invention is not limited to this completely.
Embodiment 1:
A kind of Ipomoea batatas compound nutritional rice, employing is prepared as follows method and makes:
(1) prepare sweet potato whole powder: 80 orders are cleaned, cut into slices, dry, are crushed to Ipomoea batatas;
(2) prepare coarse rice powder, brown rice is pulverized, cross 100 mesh sieves;
(3) prepare corn powder: iblet is pulverized, crossed 120-150 mesh sieve;
(4) prepare konjaku powder: by konjaku peeling, section, dry, pulverize, through grinding for the first time, for the first time ash discharge powder, grind for the second time, after ash discharge powder, make for the second time;
(5) sweet potato whole powder 40, coarse rice powder 20, konjaku powder 2 and corn powder 10 are mixed by weight ratio;
(6) mixed powder of step (5) is mixed and stirred into powder ball with water;
(7) make rice kernel shape with granulator;
(8) with microwave baking 10-12 minute, microwave temperature is 45-65 ℃;
(9) cooling, packing.
Embodiment 2:
Carry out according to the method step of embodiment 1, different: sweet potato whole powder 50, coarse rice powder 25, konjaku powder 3 and corn powder 15 are mixed by weight ratio.
Embodiment 3:
Carry out according to the method step of embodiment 1, different: sweet potato whole powder 55, coarse rice powder 30, konjaku powder 4 and corn powder 20 are mixed by weight ratio.

Claims (2)

1. an Ipomoea batatas compound nutritional rice, is characterized in that: be made up of the following raw material of meter by weight ratio:
Sweet potato whole powder 40-55
Coarse rice powder 20-30
Konjaku powder 2-4
Corn powder 10-20;
Wherein: described coarse rice powder is the rice that contains cortex, aleurone and plumule;
Described konjaku powder be the fine powder made after regrind, secondary ash discharge powder '
Described sweet potato whole powder is the full powder that comprises sweet potato skin.
2. Ipomoea batatas compound nutritional rice according to claim 1, is characterized in that: adopt the method comprising the steps to make:
(1) fresh sweet potatoes is cleaned, cuts into slices, dries, is crushed to 80 orders, obtain sweet potato whole powder;
(2) brown rice is pulverized, crossed 120-150 mesh sieve, obtain coarse rice powder;
(3) iblet is pulverized, crossed 120-150 mesh sieve, obtain corn powder;
(4) by fresh Amorphophallus rivieri peeling, section, dry, pulverize, through grinding for the first time, for the first time ash discharge powder, grind for the second time, for the second time after ash discharge powder, obtain konjaku powder;
(5) sweet potato whole powder, coarse rice powder, konjaku powder and corn powder are mixed in proportion;
(6) mixed powder of step (5) is mixed and stirred into powder ball with water;
(7) make rice kernel shape with granulator;
(8) with microwave baking 10-12 minute, microwave temperature is 45-65 ℃;
(9) cooling, packing.
CN201310474778.1A 2012-10-19 2013-10-12 Sweet potato composite nutrient rice Pending CN103766764A (en)

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CN2012103998415A CN102860469A (en) 2012-10-19 2012-10-19 Sweet potato composite nutritious rice
CN201210399841.5 2012-10-19
CN201310474778.1A CN103766764A (en) 2012-10-19 2013-10-12 Sweet potato composite nutrient rice

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104886481A (en) * 2015-06-12 2015-09-09 武威金谷香营养米业有限公司 Nutritious corn rice and preparation method thereof

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CN103284160A (en) * 2013-06-28 2013-09-11 安徽燕之坊食品有限公司 Production method of health-preserving coarse cereal food
CN103689342B (en) * 2013-11-30 2015-08-26 广西桂林天然食品有限公司 A kind of high protein selenium-rich, Fu Xin, rich calcium purple potato coarse cereals composite nutritional healthcare rice
CN103652739A (en) * 2013-11-30 2014-03-26 广西桂林天然食品有限公司 High-protein nutritious and health-care compound rice containing sweet potato cereals rich in selenium, zinc and calcium
CN103719772A (en) * 2013-12-21 2014-04-16 芜湖万润机械有限责任公司 Compound nutritional rice capable of enhancing resistance and preparation method thereof
CN103892284A (en) * 2014-03-22 2014-07-02 南通蛇类治疗研究所 Selenium/germanium traditional Chinese medicine-enriched sweet potato rice noodles capable of prolonging life
CN103919083A (en) * 2014-04-29 2014-07-16 黄春梅 Sweet potato rice and preparation method thereof
CN106108025A (en) * 2016-08-10 2016-11-16 戴铭骏 A kind of manufacture method of Radix Ipomoeae fiber nutrient rice
CN106562210A (en) * 2016-11-01 2017-04-19 湖北工业大学 Fresh sweet potato regenerated rice and preparing method thereof

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JPS5144660A (en) * 1974-10-14 1976-04-16 Dai Ichi Kogyo Seiyaku Co Ltd Beihanno hinshitsukairyozai
CN102067968A (en) * 2010-12-17 2011-05-25 国家粮食局科学研究院 Processing method for stabilized recombined quick-cooking brown rice
CN102696977A (en) * 2012-05-31 2012-10-03 广西桂林天然食品有限公司 Healthcare nutritive rice containing sweet potatoes and method for preparing same

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CN102669573A (en) * 2012-05-31 2012-09-19 广西桂林天然食品有限公司 Health care nutrition rice containing wild konjac and preparation method thereof
CN102669575A (en) * 2012-05-31 2012-09-19 广西桂林天然食品有限公司 Healthcare enriched rice containing corn and preparation method thereof

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Publication number Priority date Publication date Assignee Title
JPS5144660A (en) * 1974-10-14 1976-04-16 Dai Ichi Kogyo Seiyaku Co Ltd Beihanno hinshitsukairyozai
CN102067968A (en) * 2010-12-17 2011-05-25 国家粮食局科学研究院 Processing method for stabilized recombined quick-cooking brown rice
CN102696977A (en) * 2012-05-31 2012-10-03 广西桂林天然食品有限公司 Healthcare nutritive rice containing sweet potatoes and method for preparing same

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CN104886481A (en) * 2015-06-12 2015-09-09 武威金谷香营养米业有限公司 Nutritious corn rice and preparation method thereof

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Application publication date: 20140507