CN102450566A - Processing method for black rice vermicelli - Google Patents
Processing method for black rice vermicelli Download PDFInfo
- Publication number
- CN102450566A CN102450566A CN201010518486XA CN201010518486A CN102450566A CN 102450566 A CN102450566 A CN 102450566A CN 201010518486X A CN201010518486X A CN 201010518486XA CN 201010518486 A CN201010518486 A CN 201010518486A CN 102450566 A CN102450566 A CN 102450566A
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- CN
- China
- Prior art keywords
- black rice
- vermicelli
- powder
- processing method
- rice flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The present invention relates to a processing method for black rice vermicelli. The steps of the method comprise: grinding black rice into powder; screening the powder; soaking the black rice powder; adding a proper amount of an assistant material and clear water to the black rice powder, and uniformly stirring; placing the resulting mixture to a vermicelli machine to carry out granulation; discharging the material until the gelatinization state of the material achieves 90% doneness; steaming the material to basically form the colloidal vermicelli; pouring the colloidal vermicelli into a vermicelli extruding machine to extrude into the filamentous material, wherein a blower is adopted to carry out cooling when extruding; drying by sun or placing in a drying room to carry out drying; carrying out treatments of sorting, cutting and packaging for the vermicelli. The black rice vermicelli prepared by the method of the present invention has characteristics of delicacy, flexibility, easy chewing, easy digestion, rich nutrition and delicious taste.
Description
Technical field
The present invention relates to a kind of processing method of black rice bean vermicelli.
Background technology
Black rice is the rice of a kind of medicine, food dual-purpose, belongs to the glutinous rice class.Black rice is through the long-term one type of feature breed that forms of cultivating by the grass rice.The grain type has two kinds of Xian, round-grained rice, and grain matter is divided two types of glutinous property and non-glutinous property.Brown rice black in color or pitchy.The black rice appearance is pitch-dark, and is nutritious, and " black pearl " and " king's in world's rice " good reputation is arranged.All there is production in the many places of China, and representative have Shaanxi black rice, Guizhou black glutinous rice, a Hunan black rice etc.Edibility is high, except that cooking congee, can also make various nutraceutical and wine brewing.
Black rice must can eat to thoroughly cooked in infusion.Because the black rice outside more tough and tensile kind skin that is one deck is caused indigestion and acute gastroenteritis like not well-done being difficult to by hydrochloric acid in gastric juice and digestive ferment digested easily.Therefore, dyspeptic people does not eat not well-done black rice.The weak people of the digestion power black rice of should not being eager to eat can be eaten a little purple rices and take good care of after being ill.
Summary of the invention
The processing method that the purpose of this invention is to provide a kind of black rice bean vermicelli.
The technical scheme that the present invention takes is:
A kind of processing method of black rice bean vermicelli, step is:
(1) black rice is worn into powder, cross 50 mesh sieves, black rice flour is soaked, steeped 5-6 hour;
(2) black rice flour after soaking adds after an amount of auxiliary material and clear water mix thoroughly, puts into vermicelli machine and carries out granulation, and material gelatinization state gets final product discharging after reaching 90% ripe degree;
(3) become the ground rice of colloid basically after will steaming material, pour extruding strings device into and be squeezed into threadly, the limit squish lip is used blower cools;
(4) utilize sunlight to dry or put into drying room oven dry, make its water content below 13%, again with bean vermicelli letter sorting cutting back packing.
Described auxiliary material is a gelatin, and black rice flour and auxiliary material mass ratio 10: 1 add black rice flour moisture content 12%-18% behind the water.
The black rice flour exquisiteness that the present invention makes is pliable and tough, is prone to chew be prone to digestion, and also nutritious, delicious flavour.
The specific embodiment
Embodiment 1
A kind of processing method of black rice bean vermicelli, step is:
(1) black rice is worn into powder, cross 50 mesh sieves, black rice flour is soaked, steeped 5 hours;
(2) black rice flour after soaking adds after an amount of auxiliary material and clear water mix thoroughly, puts into vermicelli machine and carries out granulation, and material gelatinization state gets final product discharging after reaching 90% ripe degree;
(3) become the ground rice of colloid basically after will steaming material, pour extruding strings device into and be squeezed into threadly, the limit squish lip is used blower cools;
(4) utilize sunlight to dry or put into drying room oven dry, make its water content below 13%, again with bean vermicelli letter sorting cutting back packing.
Described auxiliary material is a gelatin, and black rice flour and auxiliary material mass ratio 10: 1 add black rice flour moisture content 18% behind the water.
Embodiment 2
A kind of processing method of black rice bean vermicelli, step is:
(1) black rice is worn into powder, cross 50 mesh sieves, black rice flour is soaked, steeped 6 hours;
(2) black rice flour after soaking adds after an amount of auxiliary material and clear water mix thoroughly, puts into vermicelli machine and carries out granulation, and material gelatinization state gets final product discharging after reaching 90% ripe degree;
(3) become the ground rice of colloid basically after will steaming material, pour extruding strings device into and be squeezed into threadly, the limit squish lip is used blower cools;
(4) utilize sunlight to dry or put into drying room oven dry, make its water content below 13%, again with bean vermicelli letter sorting cutting back packing.
Described auxiliary material is a gelatin, and black rice flour and auxiliary material mass ratio 10: 1 add black rice flour moisture content 15% behind the water.
Claims (2)
1. the processing method of a black rice bean vermicelli is characterized in that, step is:
(1) black rice is worn into powder, cross 50 mesh sieves, black rice flour is soaked, steeped 5-6 hour;
(2) black rice flour after soaking adds after an amount of auxiliary material and clear water mix thoroughly, puts into vermicelli machine and carries out granulation, and material gelatinization state gets final product discharging after reaching 90% ripe degree;
(3) become the ground rice of colloid basically after will steaming material, pour extruding strings device into and be squeezed into threadly, the limit squish lip is used blower cools;
(4) utilize sunlight to dry or put into drying room oven dry, make its water content below 13%, again with bean vermicelli letter sorting cutting back packing.
2. the processing method of black rice bean vermicelli according to claim 1 is characterized in that, described auxiliary material is a gelatin, and black rice flour and auxiliary material mass ratio 10: 1 add black rice flour moisture content 12%-18% behind the water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010518486XA CN102450566A (en) | 2010-10-25 | 2010-10-25 | Processing method for black rice vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010518486XA CN102450566A (en) | 2010-10-25 | 2010-10-25 | Processing method for black rice vermicelli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102450566A true CN102450566A (en) | 2012-05-16 |
Family
ID=46034541
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010518486XA Pending CN102450566A (en) | 2010-10-25 | 2010-10-25 | Processing method for black rice vermicelli |
Country Status (1)
| Country | Link |
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| CN (1) | CN102450566A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722048A (en) * | 2016-12-29 | 2017-05-31 | 广东霸王花食品有限公司 | A kind of preparation method of black rice vermicelli |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101449762A (en) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | Rice vermicelli production technique |
-
2010
- 2010-10-25 CN CN201010518486XA patent/CN102450566A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101449762A (en) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | Rice vermicelli production technique |
Non-Patent Citations (2)
| Title |
|---|
| 周定福等: "黑米营养分析与黑米粉丝研制", 《食品科技》 * |
| 高鑫: "黑米营养粉丝加工技术", 《农村新技术》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722048A (en) * | 2016-12-29 | 2017-05-31 | 广东霸王花食品有限公司 | A kind of preparation method of black rice vermicelli |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120516 |