| 摘要 |
A functional nutritious rice is provided to solve to difficulty of heterogeneous feeling or disgust feeling from its color. A method for manufacturing functional nutritious rice comprises: a step of mixing brown rice, glutinous rice, barley, millet, mung bean, wheat, and Indian millet and crushing at 50-150 mash to make mixture A; a step of mixing bean and red bean at 200-300 mash to make mixture B; a step of mixing sweet potato starch, gum, and green laver powder to make mixture C; a step of mixing mixture A, and mixture B and mixture C at a ratio of 100:30~40:4~6 to make final mixture and kneading with 25-35 weight per 100 weight of the final mixture ; a step of gradually heating the kneaded mixture at 40-50°C for 1-3 minutes, 50-60°C for 1-3 minutes, and 70-80°C for 1-3 minutes; a step of heating and steaming the kneaded mixture at more than 100 °C for 1-2minutes; a step of putting into an apparatus for extruding and cutting the kneaded mixture through a hole, whose diameter is 1.5-3mm, to manufacture formed rice; a step of drying the formed rice at low temperature in order for the rice to have 10-17% of moisture content ; and a step of polishing the formed rice.
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