CN106387670A - Brown rice and oat mixed snack food and preparation method thereof - Google Patents
Brown rice and oat mixed snack food and preparation method thereof Download PDFInfo
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- CN106387670A CN106387670A CN201610870344.7A CN201610870344A CN106387670A CN 106387670 A CN106387670 A CN 106387670A CN 201610870344 A CN201610870344 A CN 201610870344A CN 106387670 A CN106387670 A CN 106387670A
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Classifications
-
- 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 present invention provides brown rice and oat mixed snack food and a preparation method thereof. The snack food is prepared by the main raw materials of the brown rice and oats. Compared with common delicate rice, the brown rice is richer in the contents of vitamins, minerals and dietary fibers. Beta-glucan in the oats can slow the increase of glucose content in blood, and prevent and control obesity, diabetes and cardiovascular diseases. The dietary fibers enriched in the oats have functions of cleaning up the intestinal wastes and then the accessory materials of black dates, Chinese yams, haws, dried gingers, etc., are combined, so that the snack food is good in taste and rich in nutrition. After a long term consumption of the snack food as snacks, the snack food has a certain therapeutic effect for reducing the symptoms of diabetes and is especially suitable for middle-aged women aged between 40 and 55 years old.
Description
Technical field
The present invention relates to food technology field, especially, it is related to leisure food and its system of a kind of brown rice and oat mixing
Preparation Method.
Background technology
The pollution-free green food that five cereals are well recognized as, natural protein-fat- contained by it, carbohydrate, dimension life
The multiple nutritional components such as element, mineral matter and dietary fiber, meet the rational proportion of human body absorption, have high value,
Multiple unrighted acids contained by coarse cereals simultaneously, such as oleic acid, linoleic acid, leukotrienes, with phosphatide, compound sugar, many Taihe county flavones
Deng liveliness proof, material, there is diseases prevention, disease-resistant, strengthen immunity, the effect of anti-aging.Although coarse cereals have in terms of nutrition
Numerous advantages, but because the mouthfeel of various places people is different, coarse cereals are eaten for a long time for people and cause certain obstacle.As
What what was real accomplishes that coarse food grain is carefully eaten, and changes the habits and customs that people are formed for a long time simultaneously and not, is truly realized convenience, nutrition
It is the problem of people's research all the time.China is coarse cereals big producing country, and the nutritive value of coarse cereals is generally accepted.Mesh
The processing method of front coarse cereals is few, mostly rests on simple processing, admixed together after coarse cereals are pulverized, and makes coarse cereal powder,
Or the mixing of multiple coarse cereal powders is directly come, is granulated using general comminutor, although this processing method remains coarse cereals
Nutrient content, but because processing is simple, big change is not brought to the institutional framework of coarse cereals, truly not right
The mouthfeel of coarse cereals, digesting and assimilating of nutrition make moderate progress, and existing processing method subsequent technique is more complicated simultaneously, due to
The made rough of comminutor, also needs to be processed by shot blasting in rear technique, also needs to during polishing, granulation
Add binding material, such as starch etc..Edible for coarse cereals rice brings potential safety hazard.Peasant household sells raw grain, on the low side, if
Carry out rational deep processing, it will greatly promote the price of coarse cereals, allow grain producer really to receive more tangible benefits.
Brown rice is the caryopsis after outer protection cortex rice husk sloughed by paddy, interior protection cortex（Pericarp, kind skin, megarchidium layer）Intact
Rice Kernel, because interior protection cortex crude fibre, the more mouthfeel such as chaff wax are thicker, quality closely, is boiled also relatively time-consuming,
But its slimming effect is notable.Compared with common exquisiteness rice, the content of brown rice vitamin, mineral matter and dietary fiber is more rich,
It is considered to be a kind of healthy food of green.
Content of the invention
Present invention aim at the leisure food of a kind of brown rice and oat mixing is provided and preparation method thereof, to solve technology
Problem.
A kind of brown rice and the leisure food of oat mixing, including the composition of following percentage by weight：
Brown rice 35-45%
Dateplum persimmon 10-15%
Chinese yam rhizome 2-5%
Fructus amomi 0.5-2%
Salt 0.5-2%
Hawthorn 3-5%
Coptis root 0.5-1%
Sesame 0.2-0.5%
Pumpkin 2-5%
Carrot 1-3%
Rhizoma zingiberis 0.5-1.5%
Oat surplus.
Preferably, the leisure food of described brown rice and oat mixing, including the composition of following percentage by weight：
Brown rice 40%
Dateplum persimmon 12%
Chinese yam rhizome 3%
Fructus amomi 1%
Salt 3%
Hawthorn 4%
Coptis root 0.8%
Sesame 0.3%
Pumpkin 3%
Carrot 2%
Rhizoma zingiberis 0.9%
Oat surplus.
A kind of preparation method of the leisure food of brown rice and oat mixing, comprises the following steps：
A, each raw material is mixed and pulverizes after, cross 80 mesh sieves, with water in mass ratio 100：（5-15）Stir；
B, carry out roughing using single-screw extrusion machine：Fed by charging system, enter extrusion system, enter under screw extruding
Row is expanded；Gained expanded material enters diced system, sequentially passes through forming press-roller compacting, cutting roller cutting, obtains rough coarse cereals
Food；
C, described rough food grains other than rice and wheat are toasted, you can.
The invention has the advantages that：The brown rice of the present invention and the leisure food of oat mixing, with brown rice and oat
As primary raw material, compared with common exquisiteness rice, the content of brown rice vitamin, mineral matter and dietary fiber is more rich for brown rice；
Although oat nutritive value is less than other cereal, isomalto-oligosaccharide, isomalto-oligosaccharide inside oat, can be extracted
It is the most excellent in prebiotics, prebiotics is the grain of probio, the probio breeding to human body has close relationship, thus
Poised state is reached to gut flora so that intestinal health；Carrotene in carrot can maintain the normal function of human body, pumpkin
The squash polyoses being rich in are a kind of nonspecific immunity strengthening agents, can improve body's immunity, promote cell factor to generate, lead to
The approach such as overactivation complement play many regulatory functions to immune system；Hawthorn can appetite-stimulating indigestion-relieving, strengthen immunity of organisms,
Its taste is sour-sweet, matches with pumpkin, fructus amomi, rhizoma zingiberis and salt as auxiliary material and can cover the bitter taste of coptis root, strengthens the mouth of food
Sense, sesame contains vitamin, linoleic acid, several mineral materials and various abundant nutrient content, and it enhances metabolism for improvement
There is good effect；Dateplum persimmon, rhizoma zingiberis, fructus amomi and coptis root cooperate, and have the effect of " hypoglycemic righting, hypoglycemic just do not damage "；Black
Jujube is used for enriching blood and as conditioning medicine, to anaemia, decrease of platelet, hepatitis, weak, having a sleepless night has certain curative effect；By upper
State the leisure food that the burden control of major ingredient and auxiliary material is made, not only features good taste, nutritious；And be eaten for a long time as snacks
Afterwards, to reduce diabetic symptom, have certain dietary function, be particularly suitable for 40-55 year between female middle-aged.
In the food grains other than rice and wheat crisp taste of method of the present invention preparation, each primary raw material of reservation and auxiliary material, abundant meals are fine
The nutriments such as dimension, vitamin, polysaccharide, can improve the utilization rate to these nutrient contents for the human body.
In addition to objects, features and advantages described above, the present invention also has other objects, features and advantages.
The present invention is further detailed explanation below.
Specific embodiment
Hereinafter embodiments of the invention are described in detail, but the present invention can limit according to claim and cover
Multitude of different ways implement.
A kind of preparation method of the leisure food of brown rice and oat mixing, comprises the following steps：
A, each raw material is mixed and pulverizes after, cross 80 mesh sieves, with water in mass ratio 100：（5-15）Stir；
B, carry out roughing using single-screw extrusion machine：Fed by charging system, enter extrusion system, enter under screw extruding
Row is expanded；Gained expanded material enters diced system, sequentially passes through forming press-roller compacting, cutting roller cutting, obtains rough coarse cereals
Food；
C, described rough food grains other than rice and wheat are toasted, you can.
It is below the formula of the leisure food of specific brown rice and oat mixing.
Embodiment 1
A kind of brown rice and the leisure food of oat mixing, including the composition of following percentage by weight：
Brown rice 40%
Dateplum persimmon 12%
Chinese yam rhizome 3%
Fructus amomi 1%
Salt 1%
Hawthorn 4%
Coptis root 0.8%
Sesame 0.3%
Pumpkin 3%
Carrot 2%
Rhizoma zingiberis 0.9%
Oat surplus.
Embodiment 2
A kind of brown rice and the leisure food of oat mixing, including the composition of following percentage by weight：
Brown rice 35%
Dateplum persimmon 15%
Chinese yam rhizome 2%
Fructus amomi 2%
Salt 2%
Hawthorn 5%
Coptis root 0.5%
Sesame 0.5%
Pumpkin 2%
Carrot 3%
Rhizoma zingiberis 0.5%
Oat surplus.
Embodiment 3
A kind of brown rice and the leisure food of oat mixing, including the composition of following percentage by weight：
Brown rice 45%
Dateplum persimmon 10%
Chinese yam rhizome 5%
Fructus amomi 0.5%
Salt 0.5%
Hawthorn 3%
Coptis root 1%
Sesame 0.2%
Pumpkin 5%
Carrot 1%
Rhizoma zingiberis 1.5%
Oat surplus.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for the skill of this area
For art personnel, the present invention can have various modifications and variations.All within the spirit and principles in the present invention, made any repair
Change, equivalent, improvement etc., should be included within the scope of the present invention.
Claims (5)
1. leisure food of a kind of brown rice and oat mixing and preparation method thereof is it is characterised in that include following percentage by weight
Composition：
Brown rice 35-45%
Dateplum persimmon 10-15%
Chinese yam rhizome 2-5%
Fructus amomi 0.5-2%
Salt 0.5-2%
Hawthorn 3-5%
Coptis root 0.5-1%
Sesame 0.2-0.5%
Pumpkin 2-5%
Carrot 1-3%
Rhizoma zingiberis 0.5-1.5%
Oat surplus.
2. the leisure food of brown rice as claimed in claim 1 and oat mixing is it is characterised in that include following percentage by weight
Composition：
Brown rice 40%
Dateplum persimmon 12%
Chinese yam rhizome 3%
Fructus amomi 1%
Salt 1%
Hawthorn 4%
Coptis root 0.8%
Sesame 0.3%
Pumpkin 3%
Carrot 2%
Rhizoma zingiberis 0.9%
Oat surplus.
3. the leisure food of brown rice as claimed in claim 1 and oat mixing is it is characterised in that include following percentage by weight
Composition：
Brown rice 35%
Dateplum persimmon 15%
Chinese yam rhizome 2%
Fructus amomi 2%
Salt 2%
Hawthorn 5%
Coptis root 0.5%
Sesame 0.5%
Pumpkin 2%
Carrot 3%
Rhizoma zingiberis 0.5%
Oat surplus.
4. the leisure food of brown rice as claimed in claim 1 and oat mixing is it is characterised in that include following percentage by weight
Composition：
Brown rice 45%
Dateplum persimmon 10%
Chinese yam rhizome 5%
Fructus amomi 0.5%
Salt 0.5%
Hawthorn 3%
Coptis root 1%
Sesame 0.2%
Pumpkin 5%
Carrot 1%
Rhizoma zingiberis 1.5%
Oat surplus.
5. a kind of preparation method of the leisure food of brown rice and oat mixing is it is characterised in that comprise the following steps：
A, each raw material is mixed and pulverizes after, cross 80 mesh sieves, with water in mass ratio 100：（5-15）Stir；
B, carry out roughing using single-screw extrusion machine：Fed by charging system, enter extrusion system, enter under screw extruding
Row is expanded；Gained expanded material enters diced system, sequentially passes through forming press-roller compacting, cutting roller cutting, obtains rough coarse cereals
Food；
C, described rough food grains other than rice and wheat are toasted, you can.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610870344.7A CN106387670A (en) | 2016-10-07 | 2016-10-07 | Brown rice and oat mixed snack food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610870344.7A CN106387670A (en) | 2016-10-07 | 2016-10-07 | Brown rice and oat mixed snack food and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106387670A true CN106387670A (en) | 2017-02-15 |
Family
ID=59228394
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610870344.7A Pending CN106387670A (en) | 2016-10-07 | 2016-10-07 | Brown rice and oat mixed snack food and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106387670A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410857A (en) * | 2017-08-02 | 2017-12-01 | 李志军 | A kind of child using brown rice and oat as major ingredient reconstitutes powder and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102907618A (en) * | 2012-10-26 | 2013-02-06 | 安徽省肥西县中发粮油有限责任公司 | Compound health millet and preparation method thereof |
| CN105686034A (en) * | 2016-03-04 | 2016-06-22 | 江西省谷伊家食品有限公司 | Method for preparing coarse cereal food based on single-screw extruder |
-
2016
- 2016-10-07 CN CN201610870344.7A patent/CN106387670A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102907618A (en) * | 2012-10-26 | 2013-02-06 | 安徽省肥西县中发粮油有限责任公司 | Compound health millet and preparation method thereof |
| CN105686034A (en) * | 2016-03-04 | 2016-06-22 | 江西省谷伊家食品有限公司 | Method for preparing coarse cereal food based on single-screw extruder |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410857A (en) * | 2017-08-02 | 2017-12-01 | 李志军 | A kind of child using brown rice and oat as major ingredient reconstitutes powder and preparation method thereof |
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