CN110786459A - Plant-source health-preserving rice with leaf-eating herbs and preparation method thereof - Google Patents
Plant-source health-preserving rice with leaf-eating herbs and preparation method thereof Download PDFInfo
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- CN110786459A CN110786459A CN201810867563.9A CN201810867563A CN110786459A CN 110786459 A CN110786459 A CN 110786459A CN 201810867563 A CN201810867563 A CN 201810867563A CN 110786459 A CN110786459 A CN 110786459A
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- 150000002576 ketones Chemical class 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
- 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
- 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
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
-
- 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
- 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 relates to a plant-derived health-preserving rice with Chinese herbivorous herbs and a preparation method thereof, and is characterized in that: firstly, selecting and cleaning 45-55% of tender stems and leaves of the leaf-eating grass according to the weight ratio; adding water with the temperature of 65-75 ℃ to 5-10%, and crushing, grinding and filtering to obtain the leaf-eating grass juice. Then, 50-65% of edible leaf grass juice is taken; 15-10% of potato whole powder; 35-25% of rice flour, mixing, uniformly stirring, pressing into rice grain shapes, drying, sterilizing, metering and packaging to obtain the health-preserving rice. The health-preserving rice with the leaf-eating grass is rich in nutrition after being eaten, and has good development prospect for preventing diseases and solving the problem of insufficient grains in China.
Description
The invention relates to plant-derived health-preserving rice with ready-made clover, in particular to plant-derived health-preserving rice with ready-made clover and a preparation method thereof, belonging to the technical field of food processing.
The leaf-eating grass is a novel excellent variety obtained by somatic hybridization through a variety selection test for years by a special subject group of professor of Bai Lu mountain, namely Beijing Jun Xin quan Sheng environmental science and technology research institute, and finally selecting a Rumex K-1 plant as a mother line and wild Rumex japonicus leaf of Mishan of Heilongjiang as a father line.
The leaf eating grass is rich in nutrition, the protein content is more than 23 percent, the content of 18 amino acids is more than 27 percent, the vitamin content, the beneficial mineral content, the selenium content, the SOD content, the potassium content, the isoflavone content, the β carotene content and the VC content are high, particularly the potassium content reaches 2805mg/100g, the total ascorbic acid VC content is 608mg/100g, the calcium content is 683mg/100g, and the total flavone content is 24.7mg/100g, which is the highest content value of the hybrid plants so far.
The leaf eating grass contains high contents of protein, selenium, molybdenum, SOD, β -carotene, emodin, isoflavone and other antioxidant substances, has unique effect on inhibiting cancer and treating cancer, and especially has obvious effect on gastric cancer, intestinal cancer, breast cancer, esophageal cancer and lung cancer.
The leaf eating grass contains isoflavone and lecithin, can obviously reduce cerebral blood fat, improve cerebral blood flow, effectively reduce brain cell death, improve brain function and prevent cerebral hemorrhage and cerebral infarction. The solid ketone, potassium, magnesium, calcium, isoflavone and the like of the lysimachia foenum-graecum can effectively improve myocardial nutrition, reduce cholesterol, promote blood circulation and effectively prevent vascular pain and contracture.
The content of potassium in the leaf-eating grass is a main factor for reducing hypertension, and the content of potassium in the leaf-eating grass is 2805mg/100g, and the leaf-eating grass is a plant with the highest potassium content in the substances. Magnesium is the main material for preventing hypertension, and the magnesium content of the leaf-eating grass is 4.56mg/100 g.
Potato (academic name: Solanum tuberosum, English: potato), also known as: potato, Solanum of Solanaceae, annual herbaceous plant. The potato is one of five staple foods in China, has high nutritive value, strong adaptability and high yield, is the third most important grain crop in the world, and is second to wheat and corn.
Potatoes are rich in carotenes and ascorbic acid not found in cereal grains. From the nutrition point of view, it has more advantages than rice and flour, can supply a large amount of heat energy to human body, and can be called as 'perfect food'. The tuber of the apple-flavored fish has more water, less fat and quite low heat per unit volume, the contained vitamin C is 10 times that of the apple, the B vitamins are 4 times that of the apple, various mineral substances are several times to dozens of times that of the apple, and the potato is the food for reducing blood pressure. Therefore, the noodles prepared by selecting the whole potato flour, the leaf eating grass juice and the rice flour are richer in nutrition.
The invention relates to a plant-derived health-preserving rice with Chinese herbivorous herbs and a preparation method thereof, and is characterized in that: firstly, selecting and cleaning 45-55% of tender stems and leaves of the leaf-eating grass according to the weight ratio; adding water with the temperature of 65-75 ℃ to 5-10%, and crushing, grinding and filtering to obtain the leaf-eating grass juice. Then, 50-65% of edible leaf grass juice is taken; 15-10% of potato whole powder; 35-25% of rice flour, mixing, uniformly stirring, pressing into rice grain shapes, drying, sterilizing, metering and packaging to obtain the health-preserving rice.
The invention relates to plant-derived health-preserving rice with phyllanthus emblica and preparation thereof
Firstly, selecting and cleaning 40-55% of tender stems and leaves of the leaf-eating grass according to the weight ratio; adding water with the temperature of 65-75 ℃ to 5-10%, and crushing, grinding and filtering to obtain the leaf-eating grass juice.
The invention relates to plant-derived health-preserving rice with phyllanthus emblica and preparation thereof
Taking 50-65% of a leaf-eating grass juice; 15-10% of potato whole powder; 35-25% of rice flour, mixing, uniformly stirring, pressing into rice grain shapes, drying, sterilizing, metering and packaging to obtain the health-preserving rice.
The raw material of the leaf-eating grass required by the leaf-eating grass juice needs to adopt professor Bai Lv mountain of Beijing Jun Xin quan Sheng environmental science and technology research institute, a special subject group with a collar is subjected to seed selection tests for several years, and finally, a Rumex K-1 plant is selected as a mother line, wild Rumex japonicus leaf in Mishan of Heilongjiang is selected as a father line, and a novel excellent variety is obtained through somatic cell hybridization.
After the health-preserving rice with the leaf-eating herbs is eaten, the health-preserving rice with the leaf-eating herbs is rich in nutrition, solves the problem of insufficient grains in China for preventing diseases, and has a good development prospect.
The present technology is further illustrated by the following examples.
Example 1 plant-derived health-preserving rice with leaves and preparation thereof
Firstly, selecting and cleaning 45kg of tender stems and leaves of the leaf-eating grass according to the weight ratio; adding 5kg of water with the temperature of 65-75 ℃, and crushing, grinding and filtering to prepare the leaf-eating grass juice. Then, 50kg of the edible leaf grass juice is taken; 15kg of potato whole powder; 35kg of rice flour, mixing, uniformly stirring, pressing into rice grain shapes, drying, sterilizing, metering and packaging to obtain the health-preserving rice.
Example 2 plant-derived health-preserving rice with leaves and preparation thereof
Firstly, selecting and cleaning 50kg of tender stems and leaves of the leaf-eating grass according to the weight ratio; adding 8kg of water at the temperature of 65-75 ℃, and crushing, grinding and filtering to prepare the leaf-eating grass juice. The health-preserving rice is prepared by mixing and uniformly stirring 58kg of the leaf grass juice, 12kg of the whole potato powder and 30kg of the rice powder, pressing into rice grain shapes, drying, sterilizing, metering and packaging.
Example 3 plant-derived health-preserving rice with leaves and preparation thereof
Firstly, selecting and cleaning 55kg of tender stems and leaves of the leaf-eating grass according to the weight ratio; adding 10kg of water with the temperature of 65-75 ℃, and crushing, grinding and filtering to prepare the leaf eating grass juice. Then, 65kg of the edible leaf grass juice is taken; 10kg of potato whole powder; 25kg of rice flour, mixing, uniformly stirring, pressing into rice grain shapes, drying, sterilizing, metering and packaging to obtain the health-preserving rice.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (6)
1. The invention relates to a plant-derived health-preserving rice with Chinese herbivorous herbs and a preparation method thereof, and is characterized in that: firstly, selecting and cleaning 45-55% of tender stems and leaves of the leaf-eating grass according to the weight ratio; adding water with the temperature of 65-75 ℃ to 5-10%, and crushing, grinding and filtering to obtain the leaf-eating grass juice. Then, 50-65% of edible leaf grass juice is taken; 15-10% of potato whole powder; 35-25% of rice flour, mixing, uniformly stirring, pressing into rice grain shapes, drying, sterilizing, metering and packaging to obtain the health-preserving rice.
2. Firstly, selecting and cleaning 45-55% of tender stems and leaves of the leaf-eating grass according to the weight ratio; adding water with the temperature of 65-75 ℃ to 5-10%, and crushing, grinding and filtering to obtain the leaf-eating grass juice.
3. The plant-derived health-preserving rice with leaves as claimed in claim 1, wherein the plant-derived health-preserving rice with leaves is prepared from the following components in parts by weight:
50-65% of leaf eating grass juice;
15-10% of potato whole powder;
35-25% of rice flour.
4. The plant-derived health-preserving rice with ready-to-eat leaves and the preparation method thereof according to claim 1, wherein the plant-derived health-preserving rice with ready-to-eat leaves is characterized in that: firstly, selecting and cleaning 45-55% of tender stems and leaves of the leaf-eating grass according to the weight ratio; adding water with the temperature of 65-75 ℃ to 5-10%, and crushing, grinding and filtering to obtain the leaf-eating grass juice. Then, 50-60% of the edible leaf grass juice is taken; 15-10% of potato whole powder; 35-25% of rice flour, mixing, uniformly stirring, pressing into rice grain shapes, drying, sterilizing, metering and packaging to obtain the health-preserving rice.
5. The plant-derived health-preserving rice with ready-to-eat leaves and the preparation method thereof according to claim 1, wherein the plant-derived health-preserving rice with ready-to-eat leaves is characterized in that: the raw material of the leaf-eating grass required by the leaf-eating grass juice needs to adopt professor Bai Lv mountain of Beijing Jun Xin quan Sheng environmental science and technology research institute, a special subject group with a collar is subjected to seed selection tests for several years, and finally, a Rumex K-1 plant is selected as a mother line, wild Rumex japonicus leaf in Mishan of Heilongjiang is selected as a father line, and a novel excellent variety is obtained through somatic cell hybridization.
6. The product of the invention does not contain any preservative.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113712167A (en) * | 2021-09-07 | 2021-11-30 | 北京军信泉盛环境科学技术研究院 | Novel leaf-eating potato grain and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113712167A (en) * | 2021-09-07 | 2021-11-30 | 北京军信泉盛环境科学技术研究院 | Novel leaf-eating potato grain and preparation method thereof |
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Application publication date: 20200214 |