CN103478535A - Preparation method of premixed glutinous rice flour of tea-fragrant rice cake - Google Patents
Preparation method of premixed glutinous rice flour of tea-fragrant rice cake Download PDFInfo
- Publication number
- CN103478535A CN103478535A CN201310350864.1A CN201310350864A CN103478535A CN 103478535 A CN103478535 A CN 103478535A CN 201310350864 A CN201310350864 A CN 201310350864A CN 103478535 A CN103478535 A CN 103478535A
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- glutinous rice
- tea
- rice flour
- green tea
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 39
- 235000009566 rice Nutrition 0.000 title claims abstract description 39
- 235000013312 flour Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 241000209094 Oryza Species 0.000 title 2
- 240000007594 Oryza sativa Species 0.000 claims abstract description 37
- 244000269722 Thea sinensis Species 0.000 claims abstract description 23
- 235000009569 green tea Nutrition 0.000 claims abstract description 13
- 235000013616 tea Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 240000007049 Juglans regia Species 0.000 claims abstract description 7
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 7
- 244000290333 Vanilla fragrans Species 0.000 claims abstract description 7
- 235000009499 Vanilla fragrans Nutrition 0.000 claims abstract description 7
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000020234 walnut Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 4
- 241001412225 Firmiana simplex Species 0.000 claims abstract description 4
- 240000001949 Taraxacum officinale Species 0.000 claims abstract description 4
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 4
- 239000004615 ingredient Substances 0.000 claims abstract description 4
- 244000077995 Coix lacryma jobi Species 0.000 claims description 7
- 239000004744 fabric Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000015097 nutrients Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 244000025254 Cannabis sativa Species 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000006062 fragmentation reaction Methods 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 230000001737 promoting effect Effects 0.000 abstract description 6
- 238000005728 strengthening Methods 0.000 abstract description 6
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 241000159443 Myrcia Species 0.000 abstract 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 2
- 230000000694 effects Effects 0.000 abstract 2
- 210000000582 semen Anatomy 0.000 abstract 2
- 241000507649 Kerria japonica Species 0.000 abstract 1
- 238000010792 warming Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a preparation method of the premixed glutinous rice flour of a tea-fragrant rice cake. The premixed glutinous rice flour is prepared from the following raw materials in parts by weight: 700-800 parts of glutinous rice, 40-60 parts of malt, 30-40 parts of semen coicis, 25-35 parts of spina date seeds, 40-60 parts of walnut kernels, 20-30 parts of green tea, 2-3 parts of ginger, 1-2 parts of vanilla, 3-5 parts of dandelion, 1-3 parts of kerria japonica, 1-2 parts of dried orange peel, 1-2 parts of myrcia roots, 1-2 parts of scripus triqueter, 1-2 parts of phoenix tree seeds, 1-2 parts of rhizoma atractylodis, 1-2 parts of cassia twig, and an appropriate amount of water. The formula disclosed by the invention is rich in nutrition and additionally has the health care effects of promoting the circulation of qi, removing stagnation, strengthening spleen and promoting appetite because of use of malt, semen coicis and the like; the formula can reinforce the functions of strengthening stomach and improving digestion, and is good for health because of use of dried orange peel, rhizoma atractylodis, myrcia roots and the like which have the effects of promoting the circulation of qi, warming the middle warmer, regulating qi and strengthening spleen; and since the formula contains the tea leaf ingredient, the made rice cake has tea fragrance.
Description
Technical field
The present invention relates to the preparation method of the fragrant rice cake premixing of a kind of tea glutinous rice flour, belong to food processing technology field.
Background technology
Rice cake is as Han nationality's conventional food, the seasonable food of lunar calendar year, mostly that to take glutinous rice (glutinous rice) or glutinous rice flour be raw material, add that different auxiliary materials makes, but because the raw material composition is single, therefore nutritive value and the mouthfeel of restriction rice cake, provide a kind of rice cake premixing glutinous rice flour of nutritious, unique flavor, facilitates popular processing and fabricating.
Summary of the invention
The object of the present invention is to provide the preparation method of the fragrant rice cake premixing of a kind of tea glutinous rice flour.
The technical solution used in the present invention is as follows:
The preparation method of the fragrant rice cake premixing of a kind of tea glutinous rice flour comprises the following steps:
(1), by the raw material of following weight portion, made: glutinous rice 700-800, Fructus Hordei Germinatus 40-60, coix seed 30-40, spina date seed 25-35, walnut kernel 40-60, green tea 20-30, ginger 2-3, vanilla 1-2, dandelion 3-5, jews marro 1-3, dried orange peel 1-2, spiceleaf root 1-2, Fischer grass 1-2, Phoenix Tree Seed 1-2, rhizoma atractylodis 1-2, cassia twig 1-2, water are appropriate;
(2), Fructus Hordei Germinatus, coix seed, spina date seed, walnut kernel are rinsed well into pot, the cloth bag of traditional Chinese medicine ingredients after adding water and the fragmentations such as ginger, vanilla, rhizoma atractylodis being housed, heating is boiled, the stewing 20-40 minute that boils of slow fire, pull cloth bag out, the soy bean milk making machine of pouring into off the pot is pulled an oar into paste, cooling postlyophilization, grind the 100-180 mesh sieve, obtained nutrient powder;
(3), green tea is added to water 90-105 ℃, lixiviate 5-10 minute, filtration, lixiviate 2-3 time, merging filtrate, obtain green tea liquid, and glutinous rice is rinsed well, add green tea liquid to soak 1-3 hour at 30-45 ℃, grind pulping again, cross the 160-200 mesh sieve, residue on sieve grinds again, merge slurries, again grind to obtain glutinous rice flour after freeze drying;
(4), nutrient powder, glutinous rice flour are merged and mix, sterilization packaging obtains product.
Beneficial effect of the present invention is:
The present invention's compositions such as having increased Fructus Hordei Germinatus, coix seed of filling a prescription, abundant nutrition, increase that promoting the circulation of qi is passive, the health-care efficacy of spleen benefiting and stimulating the appetite; Increase the compositions such as dried orange peel, rhizoma atractylodis, spiceleaf root simultaneously, all have in the promoting the circulation of qi temperature, regulating qi-flowing for strengthening spleen must act on, the strengthening functions of strengthening stomach and promoting digestion, good for health, and tea component is arranged, and processing obtains rice cake, and tea fragrance spread ease.
The specific embodiment
The preparation method of the fragrant rice cake premixing of a kind of tea glutinous rice flour comprises the following steps:
(1), by the raw material of following weight portion (gram), made: glutinous rice 750, Fructus Hordei Germinatus 60, coix seed 40, spina date seed 30, walnut kernel 50, green tea 30, ginger 3, vanilla 1, dandelion 5, jews marro 2, dried orange peel 1, spiceleaf root 2, Fischer grass 1, Phoenix Tree Seed 2, rhizoma atractylodis 2, cassia twig 1, water are appropriate;
(2), Fructus Hordei Germinatus, coix seed, spina date seed, walnut kernel are rinsed well into pot, the cloth bag of traditional Chinese medicine ingredients after adding water and the fragmentations such as ginger, vanilla, rhizoma atractylodis being housed, heating is boiled, slow fire is stewing to be boiled 40 minutes, pull cloth bag out, the soy bean milk making machine of pouring into off the pot is pulled an oar into paste, cooling postlyophilization, grind 180 mesh sieves, obtained nutrient powder;
(3), green tea is added to 98 ℃, water, lixiviate 9 minutes, filtration, lixiviate 2 times, merging filtrate, obtain green tea liquid, glutinous rice is rinsed well, add green tea liquid to soak 2 hours at 38 ℃, then grind pulping, cross 180 mesh sieves, residue on sieve grinds again, merges slurries, again grinds to obtain glutinous rice flour after freeze drying;
(4), nutrient powder, glutinous rice flour are merged and mix, sterilization packaging obtains product.
Claims (1)
1. the preparation method of the fragrant rice cake premixing of tea glutinous rice flour is characterized in that comprising the following steps:
(1), by the raw material of following weight portion, made: glutinous rice 700-800, Fructus Hordei Germinatus 40-60, coix seed 30-40, spina date seed 25-35, walnut kernel 40-60, green tea 20-30, ginger 2-3, vanilla 1-2, dandelion 3-5, jews marro 1-3, dried orange peel 1-2, spiceleaf root 1-2, Fischer grass 1-2, Phoenix Tree Seed 1-2, rhizoma atractylodis 1-2, cassia twig 1-2, water are appropriate;
(2), Fructus Hordei Germinatus, coix seed, spina date seed, walnut kernel are rinsed well into pot, the cloth bag of traditional Chinese medicine ingredients after adding water and the fragmentations such as ginger, vanilla, rhizoma atractylodis being housed, heating is boiled, the stewing 20-40 minute that boils of slow fire, pull cloth bag out, the soy bean milk making machine of pouring into off the pot is pulled an oar into paste, cooling postlyophilization, grind the 100-180 mesh sieve, obtained nutrient powder;
(3), green tea is added to water 90-105 ℃, lixiviate 5-10 minute, filtration, lixiviate 2-3 time, merging filtrate, obtain green tea liquid, and glutinous rice is rinsed well, add green tea liquid to soak 1-3 hour at 30-45 ℃, grind pulping again, cross the 160-200 mesh sieve, residue on sieve grinds again, merge slurries, again grind to obtain glutinous rice flour after freeze drying;
(4), nutrient powder, glutinous rice flour are merged and mix, sterilization packaging obtains product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310350864.1A CN103478535A (en) | 2013-08-13 | 2013-08-13 | Preparation method of premixed glutinous rice flour of tea-fragrant rice cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310350864.1A CN103478535A (en) | 2013-08-13 | 2013-08-13 | Preparation method of premixed glutinous rice flour of tea-fragrant rice cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103478535A true CN103478535A (en) | 2014-01-01 |
Family
ID=49819397
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310350864.1A Pending CN103478535A (en) | 2013-08-13 | 2013-08-13 | Preparation method of premixed glutinous rice flour of tea-fragrant rice cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103478535A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815245A (en) * | 2014-01-24 | 2014-05-28 | 五河童师傅食品有限公司 | Glutinous rice powder with soy sauce flavor and preparation method thereof |
| CN103815235A (en) * | 2014-01-24 | 2014-05-28 | 五河童师傅食品有限公司 | Wheat germ glutinous rice flour and preparation method thereof |
| CN103815243A (en) * | 2014-01-24 | 2014-05-28 | 五河童师傅食品有限公司 | Tea-flavor glutinous rice flour and preparation method thereof |
| CN103919002A (en) * | 2014-04-01 | 2014-07-16 | 安徽省怀宁县顶雪食品有限公司 | Pastry suitable for eating in summer |
| CN103960575A (en) * | 2014-04-04 | 2014-08-06 | 陆静 | Cooked health-care cake rich in dietary fibers |
| CN106307015A (en) * | 2016-08-26 | 2017-01-11 | 凤阳瑞诚食品科技有限公司 | Nutritious porridge with effects of invigorating stomach and guiding qi downward |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194690A (en) * | 2007-12-19 | 2008-06-11 | 宁波市农业科学研究院 | Tea glutinous rice cake product |
| CN102138671A (en) * | 2010-02-02 | 2011-08-03 | 孔赟荣 | Formula and preparation method of ginseng health-care cake containing eight delicacies |
| CN102228186A (en) * | 2011-07-11 | 2011-11-02 | 胡可丁 | Digestible healthy rice cake |
| CN103229929A (en) * | 2013-04-01 | 2013-08-07 | 刘双玲 | Black tea corn rice cake and preparation method thereof |
| CN103229953A (en) * | 2013-04-01 | 2013-08-07 | 刘双玲 | Lucid ganoderma rice cake and its preparation method |
-
2013
- 2013-08-13 CN CN201310350864.1A patent/CN103478535A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194690A (en) * | 2007-12-19 | 2008-06-11 | 宁波市农业科学研究院 | Tea glutinous rice cake product |
| CN102138671A (en) * | 2010-02-02 | 2011-08-03 | 孔赟荣 | Formula and preparation method of ginseng health-care cake containing eight delicacies |
| CN102228186A (en) * | 2011-07-11 | 2011-11-02 | 胡可丁 | Digestible healthy rice cake |
| CN103229929A (en) * | 2013-04-01 | 2013-08-07 | 刘双玲 | Black tea corn rice cake and preparation method thereof |
| CN103229953A (en) * | 2013-04-01 | 2013-08-07 | 刘双玲 | Lucid ganoderma rice cake and its preparation method |
Non-Patent Citations (1)
| Title |
|---|
| 孙志栋等: "茶年糕加工技术初步研究及茶叶功能成分分析", 《安徽农学通报》, vol. 13, no. 3, 28 February 2007 (2007-02-28), pages 127 - 128 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815245A (en) * | 2014-01-24 | 2014-05-28 | 五河童师傅食品有限公司 | Glutinous rice powder with soy sauce flavor and preparation method thereof |
| CN103815235A (en) * | 2014-01-24 | 2014-05-28 | 五河童师傅食品有限公司 | Wheat germ glutinous rice flour and preparation method thereof |
| CN103815243A (en) * | 2014-01-24 | 2014-05-28 | 五河童师傅食品有限公司 | Tea-flavor glutinous rice flour and preparation method thereof |
| CN103919002A (en) * | 2014-04-01 | 2014-07-16 | 安徽省怀宁县顶雪食品有限公司 | Pastry suitable for eating in summer |
| CN103919002B (en) * | 2014-04-01 | 2015-05-13 | 安徽省怀宁县顶雪食品有限公司 | Pastry suitable for eating in summer |
| CN103960575A (en) * | 2014-04-04 | 2014-08-06 | 陆静 | Cooked health-care cake rich in dietary fibers |
| CN106307015A (en) * | 2016-08-26 | 2017-01-11 | 凤阳瑞诚食品科技有限公司 | Nutritious porridge with effects of invigorating stomach and guiding qi downward |
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Application publication date: 20140101 |