一种功能米及其制备方法

Functional rice and preparation method thereof

Abstract

The invention discloses functional rice which comprises, by weight, 60-70 parts of corn flour, 10-20 parts of soybean meal, 0.5-1.5 parts of collagen powder, 2-3 parts of pumpkin powder, 0.5-1.5 parts of bitter gourd powder and 5-6 parts of dietary fiber. The invention further discloses a preparation method of the functional rice. The method includes steps: S1100, ingredient mixing step: namely adding water in ingredients and stirring, and mixing well; S1200, precuring treatment step: namely heating well-mixed ingredients in steam at the temperature below 110 DEG C, and keeping the ingredients at the temperature of 85-95 DEG C and with the water content of 30-35% for 3-4min to enable the ingredients to reach a preset cured degree; S1300, texturizing treatment step: namely extruding and cutting the precured ingredients to form a mash with the water content of 33-40% and at the temperature of 95-98 DEG C; and S1400, formwork forming treatment step: namely putting the mash in a formwork to form a rice-shaped object. The functional rice prepared by the method is balanced in nutrition, uniform in appearance and good in mouthfeel.
本发明公开了一种功能米,该功能米中包括以重量计的:60-70份玉米粉、10-20份黄豆粉、胶原蛋白粉0.5-1.5份、南瓜粉2-3份、苦瓜粉0.5-1.5份和膳食纤维5-6份。本发明还额公开了该功能米的制备方法,包括步骤:S1100混合配料步骤:将配料加水搅拌,混合均匀;S1200预熟化处理步骤:将所述混合均匀的配料在小于110度蒸汽中进行加热,并使配料在温度为85-95度、含水率为30-35%时保持3-4分钟,使配料达到预定熟化度;S1300组织化处理步骤:将所述预熟化的配料进行挤压和切削形成含水率为33-40%、温度为95-98度的糊状物;S1400模板成型处理步骤:将所述糊状物放入模板中形成米状物。通过该制备方法制备出营养均衡、外观均匀一致、口感良好的功能米。

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Cited By (2)

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    CN-104106807-BNovember 18, 2015赵兰一种降血脂保健食品及其制备方法