CN112089003A

CN112089003A - Preparation method of rice-free whole-grain highland barley rice

Info

Publication number: CN112089003A
Application number: CN202010972896.5A
Authority: CN
Inventors: 李永富; 黄金荣; 史锋; 陈正行
Original assignee: Jiangnan University
Current assignee: Qinhuangdao Fushou Food Co.,Ltd.
Priority date: 2020-09-16
Filing date: 2020-09-16
Publication date: 2020-12-18

Abstract

The invention discloses a preparation method of rice without rice and whole grain highland barley, belonging to the technical field of food processing. The invention provides whole grain rice, which comprises highland barley and coarse cereals and does not contain rice; the mass ratio of the highland barley to the coarse cereals is 1: 1-2. The proportion of the highland barley and the coarse cereals selected by the invention is 30-50 percent, the proportion of the coarse cereals reaches 50-70 percent and the proportion of the coarse cereals reaches 100 percent, compared with the existing white rice on the market, the proportion of the coarse cereals reaches 100 percent; the highland barley and the coarse cereals interact with each other, white rice can be completely replaced, the highland barley-rice whole-grain highland barley rice is real rice-free, and the product also has the advantages of elastic taste and aromatic smell.

Description

Preparation method of rice-free whole-grain highland barley rice

Technical Field

The invention relates to a preparation method of rice without rice and whole grain highland barley, belonging to the technical field of food.

Background

Highland barley is staple food of residents in plateau areas and is prepared into foods such as tsamba, highland barley noodles, highland barley biscuits and the like. The highland barley has the characteristics of high content of three, high content of two, low content. The average crude protein content in highland barley is 11.37%, although lower than oat and wheat, higher than other common cereal crops. The highland barley has high protein content, complete essential amino acid composition and reasonable amino acid proportion, and is a high-quality plant protein resource. The nutritive value of the highland barley mainly lies in the rich beta-glucan. The highland barley is the crop with the highest beta-glucan content in the wheat crops, and the beta-glucan content of the highland barley is more than 1 time of that of oat and more than 50 times of that of wheat. The research proves that the beta-glucan has the physiological functions of regulating blood sugar, blood fat and the like. In addition, the beta-glucan as a macromolecular viscous polysaccharide has the functional characteristics of emulsibility, foamability, foam stability and the like, and can be widely applied to the food industry. Through detection, the highland barley is also rich in dietary fiber, the content of dietary fiber in the highland barley grains is up to 30-42%, wherein the insoluble dietary fiber accounts for more than 60% of the total dietary fiber content. In the aspect of dietary fiber, the content of the highland barley is higher than that of sorghum, large yellow rice and purple rice, and the highland barley is also a good dietary fiber source. At present, researchers have developed various foods taking highland barley as a main raw material, the varieties are quite rich, and the foods relate to the fields of noodles, steamed buns, highland barley beverages, highland barley wine and the like. But are less studied as staple food like rice. Like other coarse cereal grains, highland barley is also a staple food, and has the problem of difficult popularization and application due to rough taste. The highland barley is used as a food with comprehensive nutrition and exceeding that of white rice, and has good research and development prospect as a staple food for replacing rice.

At present, the research and development of healthy staple food mainly focuses on the addition of coarse cereals, the research and development of low-GI variety rice and the research and development of slowly digestible starch and resistant starch to replace fast digestible starch as the added noodles. Moreover, as staple food, healthy noodles are more in variety, product types are more abundant, and development as rice is less. The problem is that healthy rice is improved by adding coarse cereals and the like, and the coarse cereals generally have the problem of poor taste, so that healthy staple food is an urgent choice for people. How to change the problems of poor taste, difficult cooking, taste superposition of mutual matching of coarse cereals and the like of the coarse cereals is the problem which needs to be solved by the current healthy staple food, because the problems are solved, people can not only eat healthy food, but also are willing to eat and have good taste, and can insist on for a long time to form a habit, the problem is faced in the research and development of the current healthy staple food, and the aim of researchers is also achieved.

Disclosure of Invention

In order to solve the problems, the research prepares the whole-grain highland barley rice by blending the highland barley rice and the coarse cereals, compares the whole-grain highland barley rice with the white rice and other coarse cereals, compares the contents of dietary fibers, starch, fast and slow starch resistance and other active substances, and performs sensory evaluation and texture detection on the whole-grain highland barley rice. The obtained rice without rice and whole grain highland barley can be used as staple food for patients with diabetes instead of rice.

The method selects highland barley as a main raw material, and more than 4 different coarse cereals are used as auxiliary materials, wherein the mung bean and the black rice are treated by a high-temperature fluidization technology, the water absorption rate of the fluidized mung bean and the fluidized black rice is obviously increased, meanwhile, because of obvious Maillard reaction during fluidization treatment, the fluidized mung bean has aromatic smell, the original unpleasant beany flavor disappears, and the black rice has better taste after being treated, the bran flavor disappears. Oat germ rice and tartary buckwheat with good taste are selected as ingredients, so that the rice-free whole-grain highland barley rice with the highland barley rice content of 30% -50% is obtained, and the rice-free whole-grain highland barley rice is obtained after cooking, vacuum packaging, high-pressure sterilization and normal-temperature vacuum storage.

The technology achieves the purpose of increasing dietary fiber, protein and fat of the rice by blending the highland barley and the coarse cereals, compared with the white rice and the whole-grain coarse-cereal rice blended with the white rice and the whole-grain coarse-cereal rice, and simultaneously, not only reduces the starch content, but also obviously reduces the fast-digestion starch content and obviously increases the contents of slow-digestion starch and resistant starch. The metal elements, vitamins, folic acid and flavonoids of the rice without the rice and the whole grain highland barley are all superior to those of the rice with the white rice. The sensory evaluation and the texture detection of the rice show that the hardness of the rice is close to that of the whole grain rice. The elasticity and adhesiveness are better than those of the whole grain rice.

The invention aims to invent a novel technology with simple and low process, low cost, less addition, convenience and easiness, and the highland barley rice which is properly processed is matched with different coarse cereals, and the highland barley is cooked and then sterilized under high pressure by adopting a method of vacuum packaging, so that the addition amount of the highland barley in the rice is increased to 50%. By adopting the technical scheme, the rice without rice and whole grain highland barley rice which is high in protein, low in starch and high in dietary fiber and rich in beta-glucan can be obtained, compared with other rice without whole grain coarse grain, the highland barley completely replaces white rice, the highland barley replaces not only the nutritional ingredients of the rice, but also the rice with whole grain coarse grain becomes possible, at present, no rice in the market is prepared by taking 100% coarse grain as raw material, and all the raw materials in the rice without rice and whole grain highland barley are coarse grain, and no white rice is available. Compared with rice and whole-grain rice with rice, the non-rice whole-grain highland barley rice has the advantages that the protein, active substances, mineral elements, dietary fibers and the like in the nutritional ingredients are obviously increased, the nutrition of the rice is enriched, the highland barley contains higher beta-glucan, the oat germ rice also contains beta-glucan, the activity is stronger, the activity of amylase can be inhibited, the digestion of starch is delayed, and researches show that the beta-glucan also has the effect of regulating the body immunity function. The other coarse cereals also have different advantages, and after comprehensive blending, the effects of enriching the color and the taste of the rice are achieved, and the rice is the nutrition addition of various whole grain raw materials. The taste of the rice-free whole-grain highland barley rice is equivalent to that of white rice, even richer, and better in elasticity compared with other whole-grain coarse-grain rice.

The first purpose of the invention is to provide the whole grain rice, which comprises highland barley and coarse cereals and does not contain rice; the mass ratio of the highland barley to the coarse cereals is 1: 1-2.

In one embodiment of the present invention, the coarse cereals include one or more of mung beans, black rice, oat germ rice, red glutinous rice, quinoa and tartary buckwheat.

In one embodiment of the invention, the coarse cereals comprise 10-20 parts of mung beans, 10-15 parts of black rice, 10-15 parts of oat germ rice, 5-10 parts of red glutinous rice, 10-15 parts of tartary buckwheat and 5-10 parts of quinoa.

In one embodiment of the invention, the whole grain rice comprises, by mass, 10% -50% of highland barley, 10% -25% of mung beans, 10% -15% of black rice, 10% -15% of oat germ rice, 5% -10% of black sticky rice, 10% -15% of tartary buckwheat and 5% -10% of quinoa.

In one embodiment of the present invention, the mung beans are obtained by high-temperature fluidization treatment under the following fluidization conditions: the temperature is 165-180 ℃, and the time is 30-60 s.

In one embodiment of the present invention, the black rice is obtained by high temperature fluidization, and the fluidization conditions are as follows: the temperature is 145-160 ℃, and the time is 30-60 s.

It is a second object of the present invention to provide a product comprising the above whole grain rice.

The third purpose of the invention is to provide the application of the whole grain rice in preparing the food for preventing or assisting to improve diabetes.

The fourth purpose of the invention is to provide a preparation method of the whole grain rice, which takes the whole grain rice as the raw material, the whole grain rice is put into a household electric cooker, water is added after washing, the whole grain rice is cooked for 30-50min under normal pressure, and the temperature is preserved for 20-30min, thus being edible.

The fifth purpose of the invention is to provide a preparation method of the whole grain instant rice, which is characterized in that the method takes the low GI whole grain rice as the raw material, the low GI whole grain rice is washed, soaked in water for 40-80min, steamed for 30-50min under normal pressure, put into a food grade packaging material which can be sterilized under high pressure, sterilized under high pressure for 20-40min, and taken out after cooling, so that the low GI whole grain instant rice is obtained.

The invention has the beneficial effects that:

(1) the proportion of the highland barley and the coarse cereals selected by the invention is 30-50 percent, the proportion of the coarse cereals reaches 50-70 percent and the proportion of the coarse cereals reaches 100 percent, compared with the existing white rice on the market, the proportion of the coarse cereals reaches 100 percent; the highland barley and the coarse cereals interact with each other, white rice can be completely replaced, the highland barley-rice whole-grain highland barley rice is real rice-free, and the product also has the advantages of elastic taste and aromatic smell.

(2) The invention fully shows the characteristics of the rice without rice and the whole grain highland barley superior to rice without rice and other whole grain rice by taking the contents of nutrient components, dietary fiber, metallic element calcium, folic acid and the like as evaluation indexes. And sensory evaluation judges that the grade of the rice without the rice and the whole grain highland barley is close to that of the rice and other whole grain rice, and the rice without the rice and the whole grain highland barley is rich in nutrition, attractive in color and good in taste.

(3) Through the detection of the texture of the rice-free whole-grain highland barley rice, the hardness, elasticity and viscosity of the rice are judged to be close to those of other whole-grain rice, and the rice is better in viscosity and elasticity and more chewable.

(4) The technical scheme of the invention effectively solves the problems that the white rice has high starch content, single nutrition taste and low dietary fiber, and the whole grain rice contains white rice, balances the nutrition of the rice, enlarges the application range of the highland barley, and increases the using amount of the highland barley. Meanwhile, the added coarse cereals and the highland barley can be produced by the same process, and the front-end production process of the existing rice production is not required to be changed. The production process is simple and is beneficial to industrialized production.

Detailed Description

The following description of the preferred embodiments of the present invention is provided for the purpose of better illustrating the invention and is not intended to limit the invention thereto.

1. Sensory evaluation:

and selecting 10 sensory evaluation judges from the sensory evaluation method table of the cooking quality of the GB/T15682-.

TABLE 1 sensory evaluation score sheet

2. Detecting the nutrients and related indexes according to the current national standard:

moisture content: GB 5009.3-2010, protein content: GB 5009.5-2016, starch content: GB 5009.9-2016, crude fat content: GB/T14772-2008, calcium: 150. GB 5009.268, potassium: 150. GB 5009.268, iron: 150. GB 5009.268, zinc: 150. GB 5009.14-2017 manganese: 150. GB 5009.268, flavones: health food inspection and evaluation specifications (2003 edition).

3. Method for measuring hardness adhesiveness and elastic texture:

texture characteristics of highland barley rice ball were measured by using TA-XT2i physicometer (SMS, UK). Adopt texture appearance test highland barley rice's texture characteristic, TPA test mode is selected for use to the test mode, the trigger point is 5.0g, P/25 (diameter is 25mm) is selected for use to the probe, before the survey of probe during the test, speed is 2.0 respectively after the test and surveying, 0.5mm/s when testing, at the different positions of highland barley rice ball sample intermediate level at every turn select 10 highland barley symmetries to place and survey on the objective table of texture appearance, will have certain interval between the highland barley rice grain, 5 times parallel test are done to every sample.

Example 1:

weighing 50g of highland barley and 50g of prepared coarse cereal rice according to a matching ratio, fully and uniformly mixing, soaking at normal temperature according to a rice-water ratio of 1:1:35, wherein the proportion of the coarse cereal rice is 17g of fluidized mung beans (the fluidization temperature is 180 ℃, the fluidization time is 55s), 10g of oat germ rice, 5g of red glutinous rice, 5g of tartary buckwheat and 13g of fluidized black rice (the fluidization temperature is 155 ℃, the fluidization time is 55s), uniformly mixing the coarse cereal rice with the highland barley, and soaking at normal temperature for 50 min. Steaming at normal pressure for 40min, adding 3g vegetable oil, mixing, packaging with food-grade packaging material capable of autoclaving, sterilizing at high temperature for 25min, cooling, and taking out to obtain rice without rice and whole grain highland barley.

Example 2:

weighing 40g of highland barley and 60g of prepared coarse cereal rice according to a matching ratio, fully and uniformly mixing, soaking at normal temperature according to a rice-water ratio of 1:1.35, wherein the proportion of the coarse cereal rice is 20g of fluidized mung beans (the fluidization temperature is 180 ℃, the fluidization time is 55s), 10g of oat germ rice, 5g of red glutinous rice, 10g of tartary buckwheat and 15g of fluidized black rice (the fluidization temperature is 155 ℃, the fluidization time is 55s), uniformly mixing the coarse cereal rice with the highland barley, and soaking at normal temperature for 50 min. Steaming at normal pressure for 40min, adding 3g vegetable oil, mixing, packaging with food-grade packaging material capable of autoclaving, sterilizing at high temperature for 25min, cooling, and taking out to obtain rice without rice and whole grain highland barley.

Example 3:

weighing 30g of highland barley and 70g of prepared coarse cereal rice according to a matching ratio, fully and uniformly mixing, soaking at normal temperature according to a rice-water ratio of 1:1.35, wherein the coarse cereal rice comprises 25g of fluidized mung beans (the fluidization temperature is 180 ℃, the fluidization time is 55s), 15g of oat germ rice, 5g of red glutinous rice, 10g of tartary buckwheat and 15g of fluidized black rice (the fluidization temperature is 155 ℃, the fluidization time is 55s), uniformly mixing the coarse cereal rice and the highland barley, and soaking at normal temperature for 50 min. Steaming at normal pressure for 40min, adding 3g vegetable oil, mixing, packaging with food-grade packaging material capable of autoclaving, sterilizing at high temperature for 25min, cooling, and taking out to obtain rice without rice and whole grain highland barley.

Comparative example 1:

weighing 100g of rice according to a mixing ratio, washing, soaking in water at a ratio of 1:1.25 at room temperature for 40min, steaming at normal pressure for 50min, adding 3g of vegetable oil, stirring, packaging into food-grade packaging material capable of being autoclaved, autoclaving for 25min, cooling, and taking out to obtain the rice.

Comparative example 2:

compared with the example 1, 50g of white rice and 50g of prepared coarse cereal rice are weighed according to the mixing ratio, fully and uniformly mixed, and soaked at normal temperature according to the rice-water ratio of 1:1.35, wherein the coarse cereal rice ratio is 17g of fluidized mung bean (the fluidization temperature is 180 ℃, the fluidization time is 55s), 10g of oat germ rice, 5g of red glutinous rice, 5g of tartary buckwheat and 13g of fluidized black rice (the fluidization temperature is 155 ℃, the fluidization time is 55s), and the mixture is soaked for 50min at normal temperature. Steaming at normal pressure for 40min, adding 3g vegetable oil, mixing, packaging into food-grade packaging material capable of autoclaving, sterilizing at high temperature for 25min, cooling, and taking out to obtain cooked rice.

Comparative example 3:

compared with the example 1, the proportion of the coarse cereals is kept unchanged, and the white rice is replaced by the low GI rice. Weighing 50g of low GI rice and 50g of prepared coarse cereal rice according to a mixing ratio, fully and uniformly mixing, soaking at normal temperature according to a rice-water ratio of 1:1.35, wherein the proportion of the coarse cereal rice is 17g of fluidized mung beans (the fluidization temperature is 180 ℃, the fluidization time is 55s), 10g of oat germ rice, 5g of red glutinous rice, 5g of tartary buckwheat and 13g of fluidized black rice (the fluidization temperature is 155 ℃, the fluidization time is 55s), and soaking for 50min at normal temperature. Steaming at normal pressure for 40min, adding 3g vegetable oil, mixing, packaging in food-grade packaging material capable of autoclaving, sterilizing at high temperature for 25min, cooling, and taking out to obtain the low GI rice.

Comparative example 4:

compared with the example 1, the highland barley is not added, and only coarse cereals are added. Weighing 100g of coarse cereal rice according to a mixing ratio, fully and uniformly mixing, soaking at normal temperature according to a rice-water ratio of 1:1.35, wherein the proportion of the coarse cereal rice is 34g of fluidized mung beans (the fluidization temperature is 180 ℃, the fluidization time is 55s), 20g of oat germ rice, 10g of black glutinous rice, 10g of tartary buckwheat and 26g of fluidized black rice (the fluidization temperature is 155 ℃, the fluidization time is 55s), and soaking for 50min at normal temperature. Steaming at normal pressure for 40min, adding 3g vegetable oil, mixing, packaging with food-grade packaging material capable of autoclaving, sterilizing at high temperature for 25min, cooling, and taking out to obtain cooked rice containing whole coarse cereals.

Comparative example 5:

weighing 100g of highland barley according to a mixing ratio, washing, soaking for 40min at normal temperature according to a water ratio of 1:1.35, steaming for 50min at normal pressure, adding 3g of vegetable oil, stirring, packaging into food-grade packaging material capable of being sterilized at high pressure, sterilizing at high pressure for 25min, cooling, and taking out to obtain the highland barley rice.

Comparative example 6:

weighing 50g of oat germ rice and 50g of prepared coarse cereal rice according to a mixing ratio, fully and uniformly mixing, soaking at normal temperature according to a rice-water ratio of 1:1:35, wherein the proportion of the coarse cereal rice is 17g of fluidized mung beans (the fluidization temperature is 180 ℃, the fluidization time is 55s), 10g of chenopodium quinoa, 5g of red glutinous rice, 5g of tartary buckwheat and 13g of fluidized black rice (the fluidization temperature is 155 ℃, the fluidization time is 55s), uniformly mixing, and soaking at normal temperature for 50 min. Steaming at normal pressure for 40min, adding 3g vegetable oil, mixing, packaging in food-grade packaging material capable of autoclaving, sterilizing at high temperature for 25min, cooling, and taking out to obtain rice without rice whole grain oat germ.

TABLE 2 essential nutrient content of each material

The results in table 2 show that the protein content in the nutritional ingredients of the coarse cereals and the like is higher than that of the white rice, the fat content is higher than that of the white rice, and the starch content is obviously lower than that of the white rice. The rice prepared by blending different coarse cereals in a proper proportion has the function of adding protein and other nutrient components, and the starch content in the coarse cereals is generally low.

TABLE 3 sensory evaluation of cooked rice for comparative examples and examples

According to sensory evaluation data, although the proportion of the highland barley is 30% -50% and the proportion of other coarse cereals is 50% -70% in the examples, the total score of the non-rice whole-grain highland barley rice is not obviously different from that of the white rice and the whole-grain coarse-cereal rice added with the common rice in the examples, and the non-rice whole-grain highland barley rice is higher than that of the whole-grain rice added with the low-GI rice in the comparative example 3, and is more elastic and chewy than other rice. In the comparative example 4, highland barley is removed, and the rice containing only coarse cereals has no adhesiveness and is loose, so that the coarse cereal rice has light fragrance, dark color, no appetite and rough mouthfeel, and cannot be eaten normally. In comparative example 5, the highland barley rice was prepared from highland barley, and the cooked rice had light color, insufficient elasticity, high viscosity, good taste, and light flavor. The hardness is general. Sensory evaluation was inferior compared to the control example. And 6, selecting oat germ rice with the nutrition close to that of the highland barley to replace the highland barley. The oat germ rice has light color, strong granular feeling of raw materials, general hardness, no elasticity, no good adhesiveness and slight astringent taste in most oat germ rice. Sensory scores were also lower compared to the control.

TABLE 4 comparative examples nutritional indicators test

Table 4 examination of the comparative examples and the essential nutrients of the examples, the protein content of the examples was higher than the comparative examples, and the fat content was lower than other whole grain rice and higher than white rice. The starch content was significantly lower than that of the boiled rice of comparative example 1 and the whole grain cooked rice of comparative example 2. Slightly higher than that of comparative example 3, and has no obvious difference from that of comparative example 4. The fast and slow starch resistance contents of the examples were lower than those of the rice of comparative example 1 and the whole grain rice of comparative example 2, and the fast and slow rice of the examples had low fast-digestible starch, slow starch digestion speed, long glucose release time, and significant effect on controlling steep rise of blood glucose after consumption. The slowly digestible starch is digested in the intestinal tract, the slowly digestible starch is high in content, the digestion and absorption amount of the small intestine is increased, the energy is well provided, and the resistant starch is fermented in the small intestine, so that the intestinal tract peristalsis and digestion promotion effects are good. The fast-digestion starch is slightly higher than that of the comparative example 3, because the comparative example 3 contains the rice which is difficult to digest and has slight influence on the digestion rate of the starch, and the slow-digestion starch in the comparative example 3 is higher, the digestion rate of the starch becomes slow within the same digestion time, and the aim of reducing the glycemic index can also be achieved. The fast-digestion starch in the comparative example 4 is low and difficult to digest, and easily causes burden on the gastrointestinal tract, and the resistant starch is too high, and after eating, the abdominal and intestinal tracts are easily inflated, and the burden on the intestinal tract is caused. Comparative example 5 is rice with whole highland barley, although the fast and slow resistances are better than those of white rice, but the taste is monotonous. Compared with the prior art, the oat germ rice is adopted to replace the highland barley, the difference of the fast resistance and the slow resistance is not large, but the oat germ rice is yellow in color, the rice is poor in color, the viscosity is too high, and the elasticity is insufficient. Comprehensive analysis shows that the proportion of the fast and slow starch resistance in the embodiment is proper, so that the purposes of fast digestion of the fast-digestion starch and fast energy supply can be achieved, the digestion speed of the slow-digestion starch can be achieved, and the effect of reducing the glycemic index can be achieved. And the moderate increase of the content of the resistant starch can promote the acceleration of intestinal tract movement and digestion.

TABLE 5 examination of other indexes of comparative examples

As can be seen from Table 5, the metallic elements of the highland barley in example 1 are higher in calcium, iron and potassium than those in comparative examples 1, 2, 3 and 4, slightly lower in zinc than those in comparative examples 2, 3 and 4 and significantly higher than those in comparative example 1, folic acid is also significantly higher than those in the comparative example, flavone is slightly lower than those in comparative examples 2, 3 and 4 but significantly higher than that in comparative example 1, dietary fiber is higher than those in comparative examples 1, 2 and 3 and lower than that in comparative example 4, but the taste of comparative example 4 is poor and the feeling of eating is not good.

It can be seen that each index of example 1 is higher than that of the rice of comparative example 1, and other indexes are higher or slightly lower than that of the comparative example, and the overall consideration shows that example 1.2.3 is more balanced in basic nutrient components, metal element content, folic acid, total flavone active substances, dietary fiber content and the like and is better than the rice of the rice and other whole grains. Is a staple food with rich nutrition, good taste and no rice.

Table 6 texture testing of the control and examples

Sample name	Hardness of	Adhesiveness	Elasticity
				Example 1	1989	28.54	0.825
Example 2	1933	25.41	0.796
				Example 3	1954	23.66	0.775
Comparative example 1	1535	42.99	0.614
				Comparative example 2	1855	21.37	0.695
Comparative example 3	1921	20.55	0.657
				Comparative example 4	2154	12.17	0.548
Comparative example 5	1966	34.57	0.614
				Comparative example 6	1857	30.22	0.522

Through the detection of the textures of the examples and the comparative examples, the highland barley replaces rice and coarse cereals to prepare the whole-grain highland barley rice without rice, the hardness of the whole-grain highland barley rice is obviously higher than that of the rice of the comparative example 1, and the whole-grain rice prepared from the white rice of the comparative example 2 has the hardness equivalent to that of the whole-grain rice prepared from the low GI rice and is lower than that of the whole-grain rice of the comparative example 4. Compared with the rice prepared by replacing the highland barley with the oat germ rice in the comparative example 6, the rice prepared by using the oat germ rice in the comparative example 6 has lower hardness, and is probably related to softer cortex and lower hardness of the oat germ rice after being processed properly. The adhesion of the examples was lower than that of the boiled rice. The whole grain rice is higher than the whole grain rice prepared from the white rice and the low GI white rice, so that the highland barley replaces the white rice, the adhesiveness of the whole grain rice can be improved, and the adhesiveness of the rice can be enhanced. It can be verified by comparative examples 4 and 5 that only the cooked rice with highland barley has strong viscosity and insufficient elasticity, loses the Q elastic taste of highland barley, but the coarse cereals have no adhesiveness and low adhesiveness, and the whole coarse cereal cooked rice is loose and has poor taste. In comparative example 6, the adhesiveness was higher, which was probably related to the fact that the oat germ layer was softer, easier to cook and more starch was dissolved out. Better adhesiveness, also insufficient elasticity, no chewing. The highland barley has stronger Q elasticity, and the rice can be more elastic by adding proper highland barley, wherein the highland barley becomes bigger and more chewy after the beta-glucan is swelled in water, and the highland barley, the whole grain rice, the whole coarse grain rice and the oat germ rice which are not added with the highland barley do not have. Therefore, the rice-free whole-grain highland barley rice prepared from the appropriate highland barley and coarse cereals has better hardness, adhesiveness and elasticity, better taste and healthier property.

Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.

Claims

1. The whole grain rice is characterized by comprising highland barley and coarse cereals, and no rice; the mass ratio of the highland barley to the coarse cereals is 1 (1-2).

2. The whole grain rice of claim 1, wherein the coarse cereals include one or more of mung beans, black rice, oat germ rice, red glutinous rice, quinoa and tartary buckwheat.

3. The whole grain rice of claim 2, wherein the coarse cereals include 10-20 parts of mung beans, 10-15 parts of black rice, 10-15 parts of oat germ rice, 5-10 parts of red glutinous rice, 10-15 parts of tartary buckwheat and 5-10 parts of quinoa.

4. The whole grain rice according to claim 2 or 3, comprising, by mass, 10% to 50% of highland barley, 10% to 25% of mung bean, 10% to 15% of black rice, 10% to 15% of oat germ rice, 5% to 10% of black glutinous rice, 10% to 15% of tartary buckwheat, and 5% to 10% of quinoa.

5. Whole grain rice as claimed in any one of claims 2 to 4 wherein the mung beans are high temperature fluidised and the fluidisation conditions are: the temperature is 165-180 ℃, and the time is 30-60 s.

6. The whole grain rice as claimed in any one of claims 2 to 5, wherein the black rice is obtained by a high temperature fluidization process under the conditions of: the temperature is 145-160 ℃, and the time is 30-60 s.

7. A product comprising the whole grain rice of any one of claims 1-6.

8. Use of whole grain rice according to any one of claims 1 to 6 for the preparation of a food for preventing or aiding the amelioration of diabetes, not related to the treatment of the disease.

9. A method for preparing cooked rice containing whole grains comprises placing whole grains of rice of any one of claims 1-6 as raw material into a household electric cooker, washing, adding water, steaming at normal pressure for 30-50min, and keeping the temperature for 20-30min to obtain cooked rice containing whole grains.

10. A method for preparing whole grain instant rice, wherein the method comprises using whole grain rice as claimed in any one of claims 1-6 as raw material, washing, soaking in water for 40-80min, steaming at normal pressure for 30-50min, packaging into food grade packaging material capable of autoclaving, autoclaving for 20-40min, cooling, and taking out to obtain whole grain instant rice.