CN102599579A - Preparation method of faint-scented rice paste - Google Patents

Preparation method of faint-scented rice paste Download PDF

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Publication number
CN102599579A
CN102599579A CN2012100862057A CN201210086205A CN102599579A CN 102599579 A CN102599579 A CN 102599579A CN 2012100862057 A CN2012100862057 A CN 2012100862057A CN 201210086205 A CN201210086205 A CN 201210086205A CN 102599579 A CN102599579 A CN 102599579A
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CN
China
Prior art keywords
food grain
coarse food
rice
paste
stuck
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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.)
Pending
Application number
CN2012100862057A
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Chinese (zh)
Inventor
金振国
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
CHANGSHU ZHENMEN MALTOSE PLANT
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CHANGSHU ZHENMEN MALTOSE PLANT
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Application filed by CHANGSHU ZHENMEN MALTOSE PLANT filed Critical CHANGSHU ZHENMEN MALTOSE PLANT
Priority to CN2012100862057A priority Critical patent/CN102599579A/en
Publication of CN102599579A publication Critical patent/CN102599579A/en
Pending legal-status Critical Current

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Abstract

The invention relates to a preparation method of faint-scented rice paste. The faint-scented rice paste consists of flowers of Chinese scholartree, purslane, mulberry leaves, grain sorghum, sweet potatoes, konjac, green beans, red beans, coix seeds and purple rice. The raw materials are mixed and made into a finished product according to the proportion. The product containing the flowers of Chinese scholartree has high nutritive value, good taste and long shelf life and is beneficial to all ages.

Description

The preparation method that a kind of delicate fragrance rice is stuck with paste
Technical field
The present invention relates to a kind of health products, be specifically related to the preparation method that a kind of delicate fragrance rice is stuck with paste.
Background technology
Chinese scholartree is a deciduous tree, often plants in limit, room, roadside, and common cultivated is many with the loess plateau and the North China Plain all over China.Generally bloom in the annual 4-5 month, the florescence was generally about 10-15 days.Sophora flower has good ornamental value, and every florescence in midsummer is interim, and a string pure white sophora flower is sewed full branch, is filling the air light plain delicate fragrance in the air, gladdens the heart and refresh the mind.
Sophora flower taste delicate fragrance is sweet, is rich in vitamin and several mineral materials, also has the effect of clearing heat and detoxicating, cool blood moistening lung, hypotensive, prevention of stroke simultaneously.With cooking soup, botargo after its harvesting, cooking rice over a slow fire; Also can do the sophora flower cake, make dumplings, modal in the daily life is exactly to steam sophora flower (having another name called sophora flower wheat meal), and all there is this custom in the many areas of China; Way is very simple; The sophora flower of cleaning is added flour mix thoroughly, add flavorings such as refined salt, monosodium glutamate again, put into food steamer after mixing thoroughly and cook and get final product.In addition, when making congee, soup, also can add sophora flower.
For improving the added value of product of sophora flower, need carry out deep processing to sophora flower, be raw-material health products particularly with sophora flower, because of having the health beverages that better nutritivity is worth, the time in midsummer is liked by the consumer deeply.The Along with people's level of consumption and living and diet required the raising day by day of level, and existing sophora beverage can't satisfy this requirement.
Summary of the invention
The deficiency that the present invention is directed to prior art provides a kind of sophora beverage that better nutritivity is worth, mouthfeel is good that has.
The present invention realizes above-mentioned purpose through following method:
The preparation method that a kind of delicate fragrance rice is stuck with paste; This raw material is made up of sophora flower, purslane, mulberry leaf, Chinese sorghum, Ipomoea batatas, konjaku, green soya bean, red bean, seed of Job's tears, purple rice, it is characterized in that: the mass percent of each component is: 3:3:3:1:1:3:1:1:1:1.
Said sophora flower is black Chinese scholartree.
Manufacture craft comprises the steps:
1) sophora flower, purslane, the mulberry leaf after will gathering are processed Powderedly, and Mulberry Leaf and water are mixed the back in 90 ℃ hot water ultrasonic lixiviate 2-4 hour according to the mass ratio of 1:4~1:8, filter then and obtain juice.
(2) preliminary treatment coarse food grain cleans the back with the Chinese sorghum in the coarse food grain and soaked 20 hours in low temperature; After Ipomoea batatas, konjaku clean, be ground into the fritter of 1cm; Green soya bean, red bean clean the back and soaked 24 hours in low temperature; Seed of Job's tears, purple rice clean the back and soaked 20 hours in low temperature;
(3) will pass through pretreated coarse food grain and be mixed into the coarse food grain mixture,, carry out defibrination, make the coarse food grain slurries with colloid mill with the mixed that coarse food grain mixture and water are pressed 1:8-1:10;
(4) mix with the coarse food grain slurries of step 3) with the mixture of step 1), 121 ℃ of-125 ℃ of sterilizations 3 seconds are processed said coarse food grain nut rice and are stuck with paste.
The said colloid mill defibrination time is 30-40 minute.
Said ultrasonic extracting condition is: supersonic frequency 15-18khz, power 1100-1200W.
The invention has the beneficial effects as follows:
1. it is sweet that sophora flower product of the present invention has taste delicate fragrance, the effect of clearing heat and detoxicating, cool blood moistening lung, hypotensive, prevention of stroke.
2. through adding purslane extract, utilize the natural antimicrobial component of purslane to combine in the sophora flower of the present invention, can in the long time, keep the fresh, pure of sophora beverage with sophora flower juice.Therefore need not add anticorrisive agent and just can reach the effect that keeps fresh-keeping, thereby make product more favourable the health of human body.
3. sophora flower of the present invention, purslane, mulberry leaf ultrasonic extraction process can effectively be extracted the bioactivator in the plant.
The specific embodiment
Below in conjunction with embodiment the present invention is further described, following each embodiment only is used to explain the present invention, to not restriction of the present invention.
Below in conjunction with the specific embodiment the present invention is described further.
Embodiment 1:
The preparation method that a kind of delicate fragrance rice is stuck with paste; This raw material is made up of sophora flower, purslane, mulberry leaf, Chinese sorghum, Ipomoea batatas, konjaku, green soya bean, red bean, seed of Job's tears, purple rice, it is characterized in that: the mass percent of each component is: 3:3:3:1:1:3:1:1:1:1.
Said sophora flower is black Chinese scholartree.
Manufacture craft comprises the steps:
1) sophora flower, purslane, the mulberry leaf after will gathering are processed Powderedly, and Mulberry Leaf and water are mixed the back in 90 ℃ hot water ultrasonic lixiviate 2-4 hour according to the mass ratio of 1:4~1:8, filter then and obtain juice.
(2) preliminary treatment coarse food grain cleans the back with the Chinese sorghum in the coarse food grain and soaked 20 hours in low temperature; After Ipomoea batatas, konjaku clean, be ground into the fritter of 1cm; Green soya bean, red bean clean the back and soaked 24 hours in low temperature; Seed of Job's tears, purple rice clean the back and soaked 20 hours in low temperature;
(3) will pass through pretreated coarse food grain and be mixed into the coarse food grain mixture,, carry out defibrination, make the coarse food grain slurries with colloid mill with the mixed that coarse food grain mixture and water are pressed 1:8-1:10;
(4) mix with the coarse food grain slurries of step 3) with the mixture of step 1), 121 ℃ of-125 ℃ of sterilizations 3 seconds are processed said coarse food grain nut rice and are stuck with paste.
The said colloid mill defibrination time is 30-40 minute.
Said ultrasonic extracting condition is: supersonic frequency 15-18khz, power 1100-1200W.

Claims (6)

1. the preparation method that sticks with paste of a delicate fragrance rice; This raw material is made up of sophora flower, purslane, mulberry leaf, Chinese sorghum, Ipomoea batatas, konjaku, green soya bean, red bean, seed of Job's tears, purple rice, it is characterized in that: each component according to the mass percent of said order is: 3:3:3:1:1:3:1:1:1:1.
2. the preparation method that a kind of delicate fragrance rice according to claim 1 is stuck with paste is characterized in that said sophora flower is black Chinese scholartree.
3. the preparation method that a kind of delicate fragrance rice according to claim 1 is stuck with paste is characterized in that manufacture craft comprises the steps:
1) sophora flower, purslane, the mulberry leaf after will gathering are processed Powderedly, and Mulberry Leaf and water are mixed the back in 90 ℃ hot water ultrasonic lixiviate 2-4 hour according to the mass ratio of 1:4~1:8, filter then and obtain juice.
4. (2) preliminary treatment coarse food grain cleans the back with the Chinese sorghum in the coarse food grain and soaked 20 hours in low temperature; After Ipomoea batatas, konjaku clean, be ground into the fritter of 1cm; Green soya bean, red bean clean the back and soaked 24 hours in low temperature; Seed of Job's tears, purple rice clean the back and soaked 20 hours in low temperature;
(3) will pass through pretreated coarse food grain and be mixed into the coarse food grain mixture,, carry out defibrination, make the coarse food grain slurries with colloid mill with the mixed that coarse food grain mixture and water are pressed 1:8-1:10;
(4) mix with the coarse food grain slurries of step 3) with the mixture of step 1), 121 ℃ of-125 ℃ of sterilizations 3 seconds are processed said coarse food grain nut rice and are stuck with paste.
5. the preparation method who sticks with paste like the said coarse food grain nut of claim 2 rice, it is characterized in that: the said colloid mill defibrination time is 30-40 minute.
6. the preparation method that a kind of delicate fragrance rice according to claim 3 is stuck with paste is characterized in that said ultrasonic extracting condition is: supersonic frequency 15-18khz, power 1100-1200W.
CN2012100862057A 2012-03-29 2012-03-29 Preparation method of faint-scented rice paste Pending CN102599579A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2012100862057A CN102599579A (en) 2012-03-29 2012-03-29 Preparation method of faint-scented rice paste

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2012100862057A CN102599579A (en) 2012-03-29 2012-03-29 Preparation method of faint-scented rice paste

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CN102599579A true CN102599579A (en) 2012-07-25

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104187283A (en) * 2014-07-17 2014-12-10 张久兵 Wheat paste capable of clearing and eliminating inflammation, and preparation method thereof
CN104256378A (en) * 2014-08-29 2015-01-07 江西瑞贝聪实业有限公司 Burnt rice paste and preparation method thereof
CN104855797A (en) * 2015-05-14 2015-08-26 安徽富从春商贸有限公司 Rice paste for facilitating postoperative recovery and preparation method therefor
CN109566943A (en) * 2019-01-15 2019-04-05 黑龙江八农垦大学 A kind of the semisolid coarse grain composite drink and processing method edible suitable for women population

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1541565A (en) * 2003-04-28 2004-11-03 李荣国 Beverage and food additives
CN101209096A (en) * 2006-12-31 2008-07-02 中国科学院过程工程研究所 Edible porridge and preparation method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1541565A (en) * 2003-04-28 2004-11-03 李荣国 Beverage and food additives
CN101209096A (en) * 2006-12-31 2008-07-02 中国科学院过程工程研究所 Edible porridge and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
吴宝康: "《癌症病人饮食宜忌与食疗妙方》", 28 February 2004 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104187283A (en) * 2014-07-17 2014-12-10 张久兵 Wheat paste capable of clearing and eliminating inflammation, and preparation method thereof
CN104256378A (en) * 2014-08-29 2015-01-07 江西瑞贝聪实业有限公司 Burnt rice paste and preparation method thereof
CN104855797A (en) * 2015-05-14 2015-08-26 安徽富从春商贸有限公司 Rice paste for facilitating postoperative recovery and preparation method therefor
CN109566943A (en) * 2019-01-15 2019-04-05 黑龙江八农垦大学 A kind of the semisolid coarse grain composite drink and processing method edible suitable for women population

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Application publication date: 20120725

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