It has many physiological functions, such as scavenging free radicals, improving iron deficiency anemia, anti-stress reaction, immune regulation and so on.
black kerneled rice
Brass compounds can maintain the normal osmotic pressure of blood vessels, reduce the fragility of blood vessels, prevent the rupture of blood vessels and stop bleeding;
black kerneled rice
Has antibacterial, blood pressure lowering and cancer cell growth inhibiting effects;
black kerneled rice
It also has the effects of improving myocardial nutrition and reducing myocardial oxygen consumption.
Inorganic salts such as manganese, zinc and copper in black rice are mostly 1~3 times higher than those in rice. It also contains special ingredients such as vitamin C, chlorophyll, anthocyanin, carotene and cardiac glycoside that rice lacks, so black rice is more nutritious than ordinary rice.
Eating more black rice has the functions of appetizing, invigorating the spleen, warming the liver, improving eyesight, promoting blood circulation, smoothing qi and replenishing essence, and has a good nourishing effect on juvenile gray hair, women's postpartum physical weakness, post-illness physical weakness, anemia and kidney deficiency.
Black rice contains more dietary fiber, and the digestion speed of starch is relatively slow, and the glycemic index is only 55 (white rice is 87). Therefore, eating black rice will not cause violent fluctuations in blood sugar like eating white rice. In addition, minerals such as potassium and magnesium in black rice are also beneficial to control blood pressure and reduce the risk of cardiovascular and cerebrovascular diseases. Therefore, diabetics and patients with cardiovascular diseases can eat black rice as part of their diet.
How to eat: In order to preserve more nutrition, black rice is often not as refined as white rice, and is mostly eaten directly in the form of "brown rice" after hulling. This thick black rice is best for porridge, not for rice.
When cooking porridge, in order to make it soft quickly, it is best to soak it in advance so that it can fully absorb water. Soak in the water for one day and one night in summer and two days and one night in winter. Then cook it in a pressure cooker and you can eat it in about 20 minutes.
In order to prevent the pigment contained in black rice from dissolving in water during soaking, it can be washed gently with cold water before soaking, and it is not suitable for rubbing; The water used for soaking rice should be boiled with rice and cannot be discarded to preserve its nutrients.
Generally speaking, black japonica rice and black glutinous rice are used to cook porridge with the best taste. When cooking porridge with black indica rice, it is best to add some glutinous rice to increase the viscosity.
Besides porridge, black rice can also be made into snacks, glutinous rice balls, zongzi, bread and so on. Now black rice wine has been developed, which contains melanin and can play a health care role.
Brewing method of Gong Mi lotus root;
Raw material: black rice 100g
Fresh lotus root1000g
30 grams of sugar
Production method: wash and peel the lotus root and cut one end. Thin the soaked black rice in the lotus root hole, steam it in a cage for about 40 minutes, take it out, let it cool, cut it into thick slices with an oblique knife, put it on a plate and sprinkle with white sugar.
Making oil protein black rice paste:
1, raw material ratio: black rice 55% * 60%, sucrose 25%, sesame 12%, soybean 10%, egg yolk powder 1%.
2. Technological process: washing black rice, peeling and crushing soybeans → puffing → heating sesame seeds and sugar → crushing → mixing and blending → packaging → finished products.
3. Key points of operation: A. Raw material treatment. Select high-quality black japonica rice and soybean, peel the soybean with a peeler, peel it with a wind screen, humidify it (the dry humidity is about 65438 04.5%), put it into a puffing machine, puff it at 65438 050℃ for a period of time, and cut it into 2cm long columns; Bake the roughly selected sesame seeds in an oven at about 150℃ for 30 minutes to make the sesame seeds ripe and fragrant; Ovum yolk is dried and made into yolk powder. B. raw materials are crushed. Pouring puffed black rice, soybeans, cooked sesame seeds and white sugar into a pulverizer in proportion, pulverizing, sieving with an 80-mesh sieve, making into a mixture, and putting into a stainless steel barrel for later use. C, mixing seasonings and packaging. Put black rice, soybean, sesame powder and egg yolk powder into a blender in proportion, stir evenly, and seal and package in time according to specifications to obtain the finished product.