阅读说明：本技术 一种杂粮米饭类方便食品及其制作方法 (Coarse cereal rice type instant food and preparation method thereof ) 是由 王维浩 魏春红 曹龙奎 于 2020-07-30 设计创作，主要内容包括：本发明公开了一种杂粮米饭类方便食品,涉及食品技术领域。其原料由以下重量份数的组分组成：大米20～30份,黑米2～6份,燕麦5～15份,荞麦5～15份,黄豆5～10份,绿豆3～8份,蔬菜粉5～10份；本发明还提供一种杂粮米饭类方便食品制作方法。本发明提供的杂粮米饭类方便食品,能够有效提升米饭类食品的营养丰富性,使人们食用后更有利于消化,且有助于降低血脂、软化血管、降低血压等功效,也有利用防止便秘。另外,在加工过程中,将不易加工熟的豆类,通过炒熟并粉碎混合,能够方便人们的后期食用,避免了不同种类的杂粮加工至熟时,出现主食熟了杂粮没有完全熟的现象。(The invention discloses a coarse cereal rice type instant food, and relates to the technical field of foods. The raw materials of the material comprise the following components in parts by weight: 20-30 parts of rice, 2-6 parts of black rice, 5-15 parts of oat, 5-15 parts of buckwheat, 5-10 parts of soybean, 3-8 parts of mung bean and 5-10 parts of vegetable powder; the invention also provides a preparation method of the coarse cereal rice type instant food. The coarse cereal rice convenient food provided by the invention can effectively improve the nutrition richness of rice foods, is more favorable for digestion after being eaten by people, has the effects of reducing blood fat, softening blood vessels, reducing blood pressure and the like, and is also favorable for preventing constipation. In addition, in the processing process, beans which are not easy to be processed are fried, crushed and mixed, so that the beans can be conveniently eaten by people at the later stage, and the phenomenon that staple food is cooked and coarse cereals are not completely cooked when different kinds of coarse cereals are processed to be cooked is avoided.)

1. The convenient food of the coarse cereal rice is characterized by comprising the following raw materials in parts by weight: 20-30 parts of rice, 2-6 parts of black rice, 5-15 parts of oat, 5-15 parts of buckwheat, 5-10 parts of soybean, 3-8 parts of mung bean and 5-10 parts of vegetable powder.

2. The coarse cereal rice instant food as claimed in claim 1, wherein the vegetable powder comprises a plurality of carrot powder, spinach powder, celery powder, tomato powder and yam powder.

3. The method for preparing the coarse cereal rice type instant food as claimed in claim 1, which is characterized by comprising the following preparation steps:

s1, weighing 20-30 parts of rice, 2-6 parts of black rice, 5-15 parts of oat, 5-15 parts of buckwheat, 5-10 parts of soybean, 3-8 parts of mung bean and 5-10 parts of vegetable powder according to parts by weight for later use;

s2, respectively parching the rice, the black rice, the oat, the buckwheat, the soybean and the mung bean, crushing to 100-200 meshes, and mixing to obtain staple food powder;

s3, baking and curing the vegetable powder, and uniformly mixing the vegetable powder with the staple food powder prepared in the S2 to prepare mixed powder;

and S4, mixing the mixed powder prepared in the S3 with water, tempering, extruding and granulating to obtain particles with the particle size of 1.5-2.5 mm, drying at 50-80 ℃, and controlling the water content to be 10-15% to obtain the coarse cereal rice type instant food.

4. The method for preparing a coarse cereal rice instant food as claimed in claim 3, wherein the baking and curing temperature of the vegetable powder is 50-100 ℃.

5. The method for preparing a coarse cereal rice instant food as claimed in claim 3, wherein the weight ratio of the mixed powder to water is 10: 1 to 5.

6. The method for making the coarse cereal rice instant food as claimed in claim 3, wherein salt is further added in the process of mixing and tempering the mixed powder with water, wherein the salt accounts for 0.5-2% of the total weight of the mixed powder.

7. The method for preparing the miscellaneous grain rice-type instant food according to claim 3, wherein the prepared miscellaneous grain rice-type instant food is sterilized and then vacuum-packed.

Technical Field

The invention relates to the technical field of food, in particular to a coarse cereal rice type instant food and a preparation method thereof.

Background

Minor cereals generally refer to grain and bean crops other than five crops of rice, wheat, corn, soybean and potato. Mainly comprises the following steps: sorghum, millet, buckwheat, oat, barley, broom corn millet, broomcorn millet, coix seed, grain amaranth, and kidney bean, mung bean, small bean, broad bean, pea, cowpea, lentil, black bean, etc. The coarse cereals contain rich nutrients; such as oats are rich in protein; the millet is rich in tryptophan and carotene; the beans are rich in high-quality protein; sorghum is rich in fatty acids and iron; the potato contains carotene and vitamin C; in addition, the coarse grain also has the efficacy of losing weight; for example, corn also contains a large amount of magnesium, which can enhance intestinal peristalsis and promote the excretion of body wastes, and is very beneficial to weight reduction. The coarse cereals are beneficial to replacing part of fine grains for diabetes and are beneficial to controlling blood sugar of a diabetic patient, and researches show that after the coarse cereals and the miscellaneous beans are eaten, the change of the postprandial blood sugar is generally smaller than that of wheat and common rice, the blood sugar fluctuation within 24 hours is reduced, the fasting blood sugar is reduced, the insulin secretion is reduced, and the blood sugar control of the diabetic patient is facilitated.

At present, in the coarse cereal rice food, the coarse cereals are usually selected and blended on the basis of rice as a staple food, so that the rice food is rich in nutrition, but because different people have different requirements on the intake of the coarse cereals, the coarse cereals are excessively ingested to cause dyspepsia and constipation, and the absorption of calcium and iron by a human body is influenced; in addition, during the cooking process of the coarse cereal rice, due to different types of coarse cereals, the time used during the processing to be cooked is different, the staple food cooked with the coarse cereals is not completely cooked, and the taste experience of people is poor due to uneven grain sizes of the coarse cereals during the eating process.

Disclosure of Invention

In order to solve the defects in the background art, the invention aims to provide the bamboo fungus chicken soup capable of moistening and beautifying and the preparation method thereof.

In order to achieve the purpose, the invention adopts the following technical scheme:

the invention aims to provide a coarse cereal rice type instant food which comprises the following raw materials in parts by weight: 20-30 parts of rice, 2-6 parts of black rice, 5-15 parts of oat, 5-15 parts of buckwheat, 5-10 parts of soybean, 3-8 parts of mung bean and 5-10 parts of vegetable powder.

Preferably, the vegetable powder comprises a plurality of carrot powder, spinach powder, celery powder, tomato powder and yam powder.

The invention also provides a preparation method of the coarse cereal rice type instant food, which comprises the following preparation steps:

s1, weighing 20-30 parts of rice, 2-6 parts of black rice, 5-15 parts of oat, 5-15 parts of buckwheat, 5-10 parts of soybean, 3-8 parts of mung bean and 5-10 parts of vegetable powder according to parts by weight for later use;

s2, respectively parching the rice, the black rice, the oat, the buckwheat, the soybean and the mung bean, crushing to 100-200 meshes, and mixing to obtain staple food powder;

s3, baking and curing the vegetable powder, and uniformly mixing the vegetable powder with the staple food powder prepared in the S2 to prepare mixed powder;

and S4, mixing the mixed powder prepared in the S3 with water, tempering, extruding and granulating to obtain particles with the particle size of 1.5-2.5 mm, drying at 50-80 ℃, and controlling the water content to be 10-15% to obtain the coarse cereal rice type instant food.

Preferably, the baking and curing temperature of the vegetable powder is 50-100 ℃.

Preferably, the weight ratio of the mixed powder to water is 10: 1 to 5.

Preferably, in the process of mixing and tempering the mixed powder and water, salt is added, wherein the salt accounts for 0.5-2% of the total weight of the mixed powder.

Preferably, the prepared coarse cereal rice type instant food is sterilized and then is subjected to vacuum-pumping packaging.

Compared with the prior art, the invention has the beneficial effects that:

the invention provides a coarse cereal rice type instant food, which comprises black rice, oat, buckwheat, soybean and mung bean which are selected on the basis of rice; because the black rice contains protein, carbohydrate, B vitamins, vitamin E, calcium, phosphorus, potassium, magnesium, iron, zinc and other nutrient elements, the black rice has the effects of resisting bacteria, reducing blood pressure and inhibiting the growth of cancer cells; the oat contains abundant linoleic acid, and has adjuvant therapeutic effect on fatty liver, diabetes, edema, constipation, etc.; the buckwheat is rich in high-activity medicinal components such as bioflavonoids, skin-friendly substances, sugar alcohols, D-chiro-inositol and the like, and has the functions of reducing blood sugar, blood fat and cholesterol, resisting oxidation and aging and scavenging free radicals; lecithin in soybean can remove cholesterol attached to blood vessel wall, prevent angiosclerosis, prevent cardiovascular diseases, and protect heart; meanwhile, soluble fiber contained in the soybeans can relieve constipation and reduce the content of cholesterol; in addition, the mung bean has the pharmacological effects of reducing blood fat, reducing cholesterol, resisting allergy, bacteria and tumors, enhancing appetite, protecting liver and kidney. The raw materials are reasonably matched, so that the nutrition richness of the rice food can be effectively improved, on the basis, different kinds of vegetable powder are added, the nutritional value of the rice is greatly improved, the rice is more beneficial to digestion after being eaten by people, the effects of reducing blood fat, softening blood vessels, reducing blood pressure and the like are facilitated, and the constipation prevention is also facilitated.

The invention provides a method for preparing coarse cereal rice convenient food, which comprises the steps of crushing, grinding and granulating coarse cereals with different particle sizes into particles with sizes convenient for people to eat, and meanwhile, beans which are difficult to process and cooked are fried, crushed and mixed in the processing process, so that people can eat conveniently at the later stage; in addition, people can eat the processed coarse cereal rice convenient food by simple cooking, so that the phenomenon that the staple food is cooked and the coarse cereals are not completely cooked when different kinds of coarse cereals are processed to be cooked is avoided.

Detailed Description

In order to make the technical solutions of the present invention better understood and enable those skilled in the art to practice the present invention, the following embodiments are further described, but the present invention is not limited to the following embodiments.