CN103766766A - Amorphophallus konjac composite nutritious rice - Google Patents
Amorphophallus konjac composite nutritious rice Download PDFInfo
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- CN103766766A CN103766766A CN201310474865.7A CN201310474865A CN103766766A CN 103766766 A CN103766766 A CN 103766766A CN 201310474865 A CN201310474865 A CN 201310474865A CN 103766766 A CN103766766 A CN 103766766A
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- powder
- rice
- konjaku
- sweet potato
- coarse
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 61
- 235000009566 rice Nutrition 0.000 title claims abstract description 61
- 229920002752 Konjac Polymers 0.000 title claims abstract description 45
- 235000001206 Amorphophallus rivieri Nutrition 0.000 title claims abstract description 9
- 235000008935 nutritious Nutrition 0.000 title abstract 7
- 239000002131 composite material Substances 0.000 title abstract 5
- 241001312219 Amorphophallus konjac Species 0.000 title 1
- 240000007594 Oryza sativa Species 0.000 title 1
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- 206010020772 Hypertension Diseases 0.000 description 2
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
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- 235000019192 riboflavin Nutrition 0.000 description 2
- 239000002151 riboflavin Substances 0.000 description 2
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- 239000011718 vitamin C Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
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- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- 206010014561 Emphysema Diseases 0.000 description 1
- 208000004232 Enteritis Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
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- 235000021307 Triticum Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- LXNHXLLTXMVWPM-UHFFFAOYSA-N Vitamin B6 Natural products CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 1
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- 230000023597 hemostasis Effects 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 230000003902 lesion Effects 0.000 description 1
- 235000018977 lysine Nutrition 0.000 description 1
- -1 mannose acid anhydride Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 229940048914 protamine Drugs 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- ZUFQODAHGAHPFQ-UHFFFAOYSA-N pyridoxine hydrochloride Chemical compound Cl.CC1=NC=C(CO)C(CO)=C1O ZUFQODAHGAHPFQ-UHFFFAOYSA-N 0.000 description 1
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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 amorphophallus konjac composite nutritious rice which is prepared by the following steps: 10-20 parts of fine amorphophallus powder, 10-30 parts of coarse rice powder, 15-25 parts of pure maize flour and 25-35 parts of pure sweet potato powder by weight are uniformly mixed, and added with water to be agitated into a dough, the dough is extruded into particles with a granulator and the particles are dried via micro wave to form the amorphophallus knojac composite nutritious rice. According to the amorphophallus konjac composite nutritious rice, the nutritious ingredients and health ingredients of the fine amorphophallus konjac powder, the coarse rice powder, the pure maize powder and the pure sweet potato powder are compounded, the nutritious and health protection effects are better, the defects that mouth feelings of coarse rice and maize are bad and the mouth feeling of the independently eaten amorphophallus konjac is bad are overcome, the amorphophallus konjac is added to the coarse rice with a lower price, the cost of the composite health and nutritious rice is lowered, and the effects that non-foodstuffs are changed into foodstuffs, and rough foodstuffs are fine made are realized.
Description
Technical field
The present invention relates to food, specifically a kind of konjaku compound nutritional rice.
Background technology
The applicant once disclosed " a kind of health-care nutrient rice containing wild konjaku and preparation method thereof " with Chinese patent CN102669573A; it is with 90～85% and 10～15% materials percentage mix with rice meal and konjaku flour pastel; 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 enriching blood, improves immunity of organisms, the konjaku compound nutritional rice of the health-care effects such as strengthening the spleen and stomach, reduction postprandial blood sugar, strengthening physique.
Realizing the object of the invention technical scheme is:
A kind of konjaku compound nutritional rice, it is primary raw material by konjaku powder, coarse rice powder, is equipped with corn powder and sweet potato whole powder mixes according to a certain percentage; add water and mix powder ball; be squeezed into grain of rice shape through granulator, then form through microwave drying, each component raw material consumption weight portion proportioning is:
Konjaku powder 10-20
Coarse rice powder 10-30
Corn powder 15-25
Sweet potato whole powder 25-35;
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 Amorphophallus rivieri is removed the peel, cuts into slices, dries, is smashed, 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;
(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) fresh sweet potatoes is cleaned, cuts into slices, dries, is crushed to 80 orders, obtain sweet potato whole powder;
(5) konjaku powder, coarse rice powder, corn powder and sweet potato whole 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.
Described granulator is prior art.
Adopt the konjaku compound health Nutritive Rice color that above-mentioned formula makes to be white in color, 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.
Konjaku of the present invention 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;
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 Ipomoea batatas 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.
The invention has the beneficial effects as follows:
1, the present invention by the nutritional labeling of konjaku powder, coarse rice powder, corn powder and sweet potato whole powder together with health-care components superimposion, make nutrition and health care action effect better, and made up brown rice and corn mouthfeel is bad, also bad defect of the independent eating mouth feel of konjaku, 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, konjaku 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 konjaku 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 konjaku compound nutritional rice, employing is prepared as follows method and makes:
(1) prepare konjaku powder: by fresh Amorphophallus rivieri remove the peel, cut into slices, dry, smash, grind 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;
(2) prepare coarse rice powder: brown rice is pulverized, crossed 120 mesh sieves;
(3) prepare corn powder: cross 120-150 mesh sieve, obtain corn powder;
(4) prepare sweet potato whole powder: 80 orders are cleaned, cut into slices, dry, are crushed to fresh sweet potatoes
(5) by konjaku powder 10, coarse rice powder 10, corn powder 15 and the sweet potato whole powder 25 of meter mix 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: by konjaku powder 15, coarse rice powder 20, corn powder 20 and the sweet potato whole powder 30 of meter mix by weight ratio.
Embodiment 3:
Carry out according to the method step of embodiment 1, different: by konjaku powder 20, coarse rice powder 30, corn powder 25 and the sweet potato whole powder 35 of meter mix by weight ratio.
Claims (2)
1. a konjaku compound nutritional rice, is characterized in that: be made up of the following raw material of meter by weight ratio:
Konjaku powder 10-20
Coarse rice powder 10-30
Corn powder 15-25
Sweet potato whole powder 25-35;
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. konjaku compound nutritional rice according to claim 1, is characterized in that: adopt the method comprising the steps to make:
(1) fresh Amorphophallus rivieri is removed the peel, cuts into slices, dries, is smashed, 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;
(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) fresh sweet potatoes is cleaned, cuts into slices, dries, is crushed to 80 orders, obtain sweet potato whole powder;
(5) konjaku powder, coarse rice powder, corn powder and sweet potato whole 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.
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| CN113545488A (en) * | 2021-07-23 | 2021-10-26 | 四川魔小玉食品有限责任公司 | A fried rice containing rhizoma Amorphophalli and rice |
| CN114642256A (en) * | 2022-04-11 | 2022-06-21 | 四川省食品发酵工业研究设计院有限公司 | Anti-freeze-thawing konjac wet rice and preparation method thereof |
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| CN104642877A (en) * | 2013-11-19 | 2015-05-27 | 抚顺金泰粮油科技开发有限公司 | Toxin-expelling and face-nourishing unpolished rice pericarp food |
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| CN105433259A (en) * | 2015-12-25 | 2016-03-30 | 竹山县沛丰粮油工贸有限责任公司 | Processing method of nutritional fruit and vegetable composite rice |
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| CN108740780A (en) * | 2018-05-07 | 2018-11-06 | 黄治平 | Yi Zhong Amorphophalus rivieris（Konjaku）Quick cooking rice and its production method |
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