CN104126759A - Blood pressure reducing oat glutinous rice - Google Patents
Blood pressure reducing oat glutinous rice Download PDFInfo
- Publication number
- CN104126759A CN104126759A CN201410306007.6A CN201410306007A CN104126759A CN 104126759 A CN104126759 A CN 104126759A CN 201410306007 A CN201410306007 A CN 201410306007A CN 104126759 A CN104126759 A CN 104126759A
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- oat
- glutinous rice
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- water
- pumpkin
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- 240000007594 Oryza sativa Species 0.000 title claims abstract description 32
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 31
- 235000009566 rice Nutrition 0.000 title claims abstract description 31
- 230000036772 blood pressure Effects 0.000 title abstract 6
- 230000001603 reducing effect Effects 0.000 title abstract 6
- 244000075850 Avena orientalis Species 0.000 claims abstract description 22
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 22
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 18
- 239000000284 extract Substances 0.000 claims abstract description 14
- 235000011305 Capsella bursa pastoris Nutrition 0.000 claims abstract description 9
- 240000008867 Capsella bursa-pastoris Species 0.000 claims abstract description 9
- 241001070186 Salsola collina Species 0.000 claims abstract description 8
- 240000007087 Apium graveolens Species 0.000 claims abstract description 7
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 7
- 235000010591 Appio Nutrition 0.000 claims abstract description 7
- 235000011511 Diospyros Nutrition 0.000 claims abstract description 7
- 244000236655 Diospyros kaki Species 0.000 claims abstract description 7
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 7
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 7
- 235000013527 bean curd Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims description 18
- 235000000832 Ayote Nutrition 0.000 claims description 15
- 240000004244 Cucurbita moschata Species 0.000 claims description 15
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 15
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 15
- 235000015136 pumpkin Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000013373 food additive Nutrition 0.000 claims description 12
- 239000002778 food additive Substances 0.000 claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 230000001077 hypotensive effect Effects 0.000 claims description 11
- 208000001953 Hypotension Diseases 0.000 claims description 10
- 208000021822 hypotensive Diseases 0.000 claims description 10
- 150000001875 compounds Chemical class 0.000 claims description 9
- 241000722949 Apocynum Species 0.000 claims description 7
- 241000212321 Levisticum Species 0.000 claims description 7
- 241000488974 Loranthus Species 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 7
- 230000003071 parasitic effect Effects 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 244000291564 Allium cepa Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 241000972773 Aulopiformes Species 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 6
- 235000004936 Bromus mango Nutrition 0.000 claims description 6
- 244000052363 Cynodon dactylon Species 0.000 claims description 6
- 240000007228 Mangifera indica Species 0.000 claims description 6
- 235000014826 Mangifera indica Nutrition 0.000 claims description 6
- 240000002853 Nelumbo nucifera Species 0.000 claims description 6
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 6
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 6
- 235000004347 Perilla Nutrition 0.000 claims description 6
- 244000124853 Perilla frutescens Species 0.000 claims description 6
- 241000123889 Rubus chingii Species 0.000 claims description 6
- 235000009184 Spondias indica Nutrition 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 235000019515 salmon Nutrition 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000003809 water extraction Methods 0.000 claims description 6
- 238000005469 granulation Methods 0.000 claims description 3
- 230000003179 granulation Effects 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- -1 underflow Substances 0.000 claims description 3
- 206010020772 Hypertension Diseases 0.000 abstract description 2
- 230000001631 hypertensive effect Effects 0.000 abstract description 2
- 241000185686 Apocynum venetum Species 0.000 abstract 1
- 241000512259 Ascophyllum nodosum Species 0.000 abstract 1
- 240000001638 Scurrula parasitica Species 0.000 abstract 1
- 230000003276 anti-hypertensive effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
-
- 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
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Blood pressure reducing oat glutinous rice comprises the following raw materials in parts by weight: 200-230 parts of glutinous rice, 100-120 parts of polished round-grained rice, 80-100 parts of oats, 80-100 parts of red beans, 200-230 parts of shepherd's purse juice, 60-70 parts of persimmon, 30-40 parts of kelp, 30-40 parts of celery and 40-50 parts of bean curd; the blood pressure reducing oat glutinous rice is added with the oats, the shepherd's purse juice, and the like, has very good blood pressure reducing effect, and is the ideal choice for hypertensive population, and the extracts of apocynum venetum, radix angelicae tuhuo, concha haliotidis, loranthus parasiticus, salsola collina and the like are added to enhance the blood pressure reducing effect of the blood pressure reducing oat glutinous rice.
Description
?
Technical field
The present invention relates generally to and preparing technical field, relates in particular to a kind of hypotensive oat glutinous rice.
Background technology
Rice is one of most important staple food of people, well-known, and rice offers the necessary starch of human body daily routines and other trace nutrients, but in addition, common rice does not have other miscellaneous function.The concern of people to health, has expedited the emergence of the production of health-care rice.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides a kind of hypotensive oat glutinous rice and preparation method thereof.
The present invention is achieved by the following technical solutions: a kind of hypotensive oat glutinous rice, by following weight portion raw material, made: glutinous rice 200-230, polished rice 100-120, red bean 80-100, oat 80-100, shepherd's purse juice 200-230, persimmon 60-70, sea-tangle 30-40, celery 30-40, bean curd 40-50, pumpkin are enough, green starch 90-100, bluish dogbane 5-7, levisticum 5-6, shell of seaear 4-6, parasitic loranthus 4-6, salsola collina 4-5, nepal pearleverlasting herb 4-5, bermudagrass herb 2-3, food additives 8-10, water are appropriate:
Food additives, are made by following weight portion raw material: onion powder 30-40, albumen powder 10-15, salmon meat 40-50, haw pulp 30-35, lactic acid bacteria 5-6, palmleaf raspberry leaf 6-8, mango leaf 4-6, perilla leaf 4-6, assist lotus tender shoots 3-4, water appropriate;
The preparation method of food additives: (1) cleans salmon meat, haw pulp, puts into fermentation flask after blending, and adds lactic acid bacteria, at 35-38 ℃ of bottom fermentation 2-3 days, obtains fermentate, is milled into slurries standby;
(2) palmleaf raspberry leaf, mango leaf, perilla leaf, the water extraction of assisting lotus tender shoots doubly to measure with 5-8 are got, obtain extract, extract is mixed with slurries, onion powder, the albumen powder of step 1, stir evenly.
A preparation method for hypotensive oat glutinous rice, comprises the following steps:
(1) glutinous rice, polished rice red bean, oat are cleaned, put into the container that fills shepherd's purse juice, suitable quantity of water, after heating cooks, all materials in container are taken out, it is standby that solarization dry doubling is milled into powder;
(2) persimmon is cleaned and got its pulp and mix with clean sea-tangle, celery, bean curd, pour juice extractor into and squeeze the juice, obtain compound, pumpkin is clean, remove seed, compound is packed in pumpkin, pumpkin is put into pot, Steam by water bath, steam to pumpkin juice and sneak into compound, obtain underflow, get underflow standby;
(3) water extraction of bluish dogbane, levisticum, the shell of seaear, parasitic loranthus, salsola collina, nepal pearleverlasting herb, bermudagrass herb doubly being measured with 5-9 is got, and obtains extract standby;
(4) powder, underflow, extract, green starch, food additives in step 1 are mixed, add suitable quantity of water, stir, send into granulator granulation, then dry.
Advantage of the present invention is: the invention discloses a kind of hypotensive oat glutinous rice, add oat, shepherd's purse juice etc., have good hypotensive effect, in order to strengthen its antihypertensive effect, the extract that also adds bluish dogbane, levisticum, the shell of seaear, parasitic loranthus, salsola collina etc. is the ideal chose of Hypertensive Population.
The specific embodiment
A hypotensive oat glutinous rice, by following weight portion (Kg) raw material, made: glutinous rice 200, polished rice 100, red bean 80, oat 80, shepherd's purse juice 200, persimmon 60, sea-tangle 30, celery 30, bean curd 40, pumpkin are enough, green starch 90, bluish dogbane 5, levisticum 5, the shell of seaear 4, parasitic loranthus 4, salsola collina 4, nepal pearleverlasting herb 4, bermudagrass herb 2, food additives 8, water are appropriate:
Food additives, are made by following weight portion (Kg) raw material: onion powder 30, albumen powder 10, salmon meat 40, haw pulp 30, lactic acid bacteria 5, palmleaf raspberry leaf 6, mango leaf 4, perilla leaf 4, assist lotus tender shoots 3, water appropriate;
The preparation method of food additives: (1) cleans salmon meat, haw pulp, puts into fermentation flask after blending, and adds lactic acid bacteria, 35 ℃ of bottom fermentations 2 days, obtains fermentate, is milled into slurries standby;
(2) by palmleaf raspberry leaf, mango leaf, perilla leaf, assist lotus tender shoots to get by the water extraction of 5 times of amounts, obtain extract, extract is mixed with slurries, onion powder, the albumen powder of step 1, stir evenly.
A preparation method for hypotensive oat glutinous rice, comprises the following steps:
(1) glutinous rice, polished rice red bean, oat are cleaned, put into the container that fills shepherd's purse juice, suitable quantity of water, after heating cooks, all materials in container are taken out, it is standby that solarization dry doubling is milled into powder;
(2) persimmon is cleaned and got its pulp and mix with clean sea-tangle, celery, bean curd, pour juice extractor into and squeeze the juice, obtain compound, pumpkin is clean, remove seed, compound is packed in pumpkin, pumpkin is put into pot, Steam by water bath, steam to pumpkin juice and sneak into compound, obtain underflow, get underflow standby;
(3) bluish dogbane, levisticum, the shell of seaear, parasitic loranthus, salsola collina, nepal pearleverlasting herb, bermudagrass herb are got by the water extraction of 5 times of amounts, obtained extract standby;
(4) powder, underflow, extract, green starch, food additives in step 1 are mixed, add suitable quantity of water, stir, send into granulator granulation, then dry.
Claims (2)
1. a hypotensive oat glutinous rice, it is characterized in that, by following weight portion raw material, made: glutinous rice 200-230, polished rice 100-120, red bean 80-100, oat 80-100, shepherd's purse juice 200-230, persimmon 60-70, sea-tangle 30-40, celery 30-40, bean curd 40-50, pumpkin are enough, green starch 90-100, bluish dogbane 5-7, levisticum 5-6, shell of seaear 4-6, parasitic loranthus 4-6, salsola collina 4-5, nepal pearleverlasting herb 4-5, bermudagrass herb 2-3, food additives 8-10, water are appropriate:
Described food additives, are made by following weight portion raw material: onion powder 30-40, albumen powder 10-15, salmon meat 40-50, haw pulp 30-35, lactic acid bacteria 5-6, palmleaf raspberry leaf 6-8, mango leaf 4-6, perilla leaf 4-6, assist lotus tender shoots 3-4, water appropriate;
The preparation method of described food additives: (1) cleans salmon meat, haw pulp, puts into fermentation flask after blending, and adds lactic acid bacteria, at 35-38 ℃ of bottom fermentation 2-3 days, obtains fermentate, is milled into slurries standby;
(2) palmleaf raspberry leaf, mango leaf, perilla leaf, the water extraction of assisting lotus tender shoots doubly to measure with 5-8 are got, obtain extract, extract is mixed with slurries, onion powder, the albumen powder of step 1, stir evenly.
2. the preparation method of a kind of hypotensive oat glutinous rice as claimed in claim 1, is characterized in that, comprises the following steps:
(1) glutinous rice, polished rice red bean, oat are cleaned, put into the container that fills shepherd's purse juice, suitable quantity of water, after heating cooks, all materials in container are taken out, it is standby that solarization dry doubling is milled into powder;
(2) persimmon is cleaned and got its pulp and mix with clean sea-tangle, celery, bean curd, pour juice extractor into and squeeze the juice, obtain compound, pumpkin is clean, remove seed, compound is packed in pumpkin, pumpkin is put into pot, Steam by water bath, steam to pumpkin juice and sneak into compound, obtain underflow, get underflow standby;
(3) water extraction of bluish dogbane, levisticum, the shell of seaear, parasitic loranthus, salsola collina, nepal pearleverlasting herb, bermudagrass herb doubly being measured with 5-9 is got, and obtains extract standby;
(4) powder, underflow, extract, green starch, food additives in step 1 are mixed, add suitable quantity of water, stir, send into granulator granulation, then dry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410306007.6A CN104126759A (en) | 2014-07-01 | 2014-07-01 | Blood pressure reducing oat glutinous rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410306007.6A CN104126759A (en) | 2014-07-01 | 2014-07-01 | Blood pressure reducing oat glutinous rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104126759A true CN104126759A (en) | 2014-11-05 |
Family
ID=51799808
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410306007.6A Pending CN104126759A (en) | 2014-07-01 | 2014-07-01 | Blood pressure reducing oat glutinous rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104126759A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639454A (en) * | 2016-01-25 | 2016-06-08 | 黄丽 | Composite nutrition rice with stomach invigorating effect and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494084A (en) * | 2013-09-25 | 2014-01-08 | 合肥丰宝杂粮专业合作社 | Coarse grain composite rice and preparation method thereof |
| CN103494093A (en) * | 2013-09-25 | 2014-01-08 | 合肥丰宝杂粮专业合作社 | Heat and toxin removing healthcare rice and preparation method thereof |
| CN103494105A (en) * | 2013-09-27 | 2014-01-08 | 合肥珠光粮油贸易有限公司 | Blood-nourishing qi-tonifying health-care rice and preparation method thereof |
| CN103704611A (en) * | 2013-12-10 | 2014-04-09 | 安徽省明光市中富粮油食品贸易有限公司 | Tartary buckwheat compound health-care rice and preparation method thereof |
-
2014
- 2014-07-01 CN CN201410306007.6A patent/CN104126759A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494084A (en) * | 2013-09-25 | 2014-01-08 | 合肥丰宝杂粮专业合作社 | Coarse grain composite rice and preparation method thereof |
| CN103494093A (en) * | 2013-09-25 | 2014-01-08 | 合肥丰宝杂粮专业合作社 | Heat and toxin removing healthcare rice and preparation method thereof |
| CN103494105A (en) * | 2013-09-27 | 2014-01-08 | 合肥珠光粮油贸易有限公司 | Blood-nourishing qi-tonifying health-care rice and preparation method thereof |
| CN103704611A (en) * | 2013-12-10 | 2014-04-09 | 安徽省明光市中富粮油食品贸易有限公司 | Tartary buckwheat compound health-care rice and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639454A (en) * | 2016-01-25 | 2016-06-08 | 黄丽 | Composite nutrition rice with stomach invigorating effect and preparation method thereof |
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Application publication date: 20141105 |