CN103815238A - Rye glutinous rice flour and preparation method thereof - Google Patents
Rye glutinous rice flour and preparation method thereof Download PDFInfo
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- CN103815238A CN103815238A CN201410032557.3A CN201410032557A CN103815238A CN 103815238 A CN103815238 A CN 103815238A CN 201410032557 A CN201410032557 A CN 201410032557A CN 103815238 A CN103815238 A CN 103815238A
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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
-
- 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
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a rye glutinous rice flour and a preparation method thereof. The rye glutinous rice flour is characterized by being prepared from the following raw materials in parts by weight: 300-330 parts of glutinous rice, 1-1.2 parts of gardenia, 1.4-1.7 parts of herba leonuri, 0.8-1 part of fructus arctii, 2-2.2 parts of polygonum perfoliatum, 1-1.3 parts of fenugreek, 2-2.4 parts of beggarweed, 1.8-2 parts of kamchatka bugbane rhizome, 4-5 parts of chive, 5-6 parts of dragon fruit, 3-4 parts of cabbage, 4-5 parts of fish, 50-55 parts of rye flour, 80-90 parts of purple sweet potato, 35-40 parts of shelled melon seed, 0.5-0.6 part of yeast, 4-5 parts of olive oil and 5-6 parts of nutrition additives. The glutinous rice flour is high in palatability, is convenient to store and eat, and has an aromatic flavor due to the added chive. Meanwhile, the glutinous rice flour is rich in nutrition, wherein the added dragon fruit and cabbage contain carotene, anthocyanin and various vitamins and have the effects of maintaining beauty, keeping young, preventing anemia, resisting aging and the like. In addition, the rye glutinous rice flour also contains various Chinese herbs, and thus can achieve the effects of clearing heat, removing toxicity, promoting blood circulation and warming the kidney if being eaten often.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of glutinous rice flour, relate in particular to a kind of rye glutinous rice flour and preparation method thereof.
Background technology
Glutinous rice flour is to be that raw material is made by glutinous rice, can be used to make based food and family's snack on dumplings, Lantern Festival.The glutinous rice flour of sale is of a great variety in the market, but how not to have health care, can not satisfy the demands of consumers.
Summary of the invention
The object of this invention is to provide a kind of rye glutinous rice flour and preparation method thereof, the present invention has unique flavor, nutritious feature.
The technical solution adopted in the present invention is:
A kind of rye glutinous rice flour, is characterized in that being made up of the raw material of following weight portion:
Glutinous rice 300-330, gardenia 1-1.2, motherwort 1.4-1.7, great burdock achene 0.8-1, polygonum perfoliatum 2-2.2, faenum graecum 1-1.3, sticky people spend 2-2.4, japanese eupatorium herb or root 1.8-2, chive 4-5, dragon fruit 5-6, cabbage 3-4, the flesh of fish 4-5, rye meal 50-55, purple potato 80-90, shelled melon seed 35-40, yeast 0.5-0.6, olive oil 4-5, nourishing additive agent 5-6;
Described nourishing additive agent is made up of the raw material of following weight portion: the tuber of dwarf lilyturf 1-1.5, lavender 1.7-1.9, ginseng must 0.8-1, Chinese eurya root 1.2-1.4, fermented bean curd 5-6, pear 6-7, green soy bean 20-22, sugar-cane juice 5-6;
Preparation method is: the tuber of dwarf lilyturf, lavender, ginseng palpus, Chinese eurya root are added 4-5 water slow fire boiling 30-35 minute doubly by (1), and filter cleaner, collects filtrate; Green soy bean and filtrate are mixed into pot, and little fire is fried discharging while being dried to the bottom of a pan, pulverize;
(2) get pear pulp, mix making beating with fermented bean curd, sugar-cane juice, little fire heating is boiled into pasty state, through freeze drying pulverize, then mixes thoroughly with step (1) gained mixing of materials, to obtain final product.
The preparation method of described rye glutinous rice flour, is characterized in that comprising the following steps:
(1) gardenia, motherwort, great burdock achene, polygonum perfoliatum, faenum graecum, sticky people are spent, japanese eupatorium herb or root adds 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) get dragon fruit pulp, mix as many again water making beating with chive, cabbage, obtain fruit, vegetable juice; Fruit, vegetable juice is mixed with rye meal, add water and knead, add yeast, after 30-40 ℃ of bottom fermentation 2-3 hour, brush olive oil, after drying, pulverize, obtain fruits and vegetables rye meal;
(3) flesh of fish is added to the 4-5 little fiery boiling 20-25 minute of water doubly, filter cleaner, obtains fish soup; Taro is sent into steamer big fire and cook rear peeling, break into mud with fish soup, through freeze drying pulverize;
(4) glutinous rice, shelled melon seed are mixed into pot, little fire heating, stir-fries while spray liquid, and discharging after frying 30-40 minute, pulverizes, and then mixes and mixes thoroughly with step (2), (3) gained material and leftover materials, to obtain final product.
Chinese eurya root in the present invention is plant of theaceae, and sticky people spends the cauline leaf into legume ripple leaf beggarweed, and japanese eupatorium herb or root is herb or the root of feverfew mountain orchid.
Beneficial effect of the present invention is:
Glutinous rice flour good palatability of the present invention, store instant, the chive adding makes aromatic flavour of the present invention, the present invention is simultaneously nutritious, wherein in the dragon fruit of interpolation, cabbage, contain carrotene, anthocyanidin and multivitamin, there is beautifying face and moistering lotion, prevention anaemia, the anti-ageing effect of waiting for a long time, in addition, the present invention has also added multiple Chinese herbal medicine, often ediblely can reach clearing heat and detoxicating, invigorates blood circulation, the effect of warm kidney.
the specific embodiment
A kind of rye glutinous rice flour, it is characterized in that by following weight portion (kilogram) raw material make:
Glutinous rice 300, gardenia 1.2, motherwort 1.4, great burdock achene 0.8, polygonum perfoliatum 2.2, faenum graecum 1.3, sticky people spend 2.4, japanese eupatorium herb or root 1.8, chive 4, dragon fruit 6, cabbage 3, the flesh of fish 5, rye meal 55, purple potato 80, shelled melon seed 35, yeast 0.6, olive oil 5, nourishing additive agent 5;
Described nourishing additive agent by following weight portion (kilogram) raw material make: the tuber of dwarf lilyturf 1.5, lavender 1.9, ginseng must 0.8, Chinese eurya root 1.4, fermented bean curd 5, pear 7, green soy bean 22, sugar-cane juice 5;
Preparation method is: the tuber of dwarf lilyturf, lavender, ginseng palpus, Chinese eurya root are added 4-5 water slow fire boiling 30-35 minute doubly by (1), and filter cleaner, collects filtrate; Green soy bean and filtrate are mixed into pot, and little fire is fried discharging while being dried to the bottom of a pan, pulverize;
(2) get pear pulp, mix making beating with fermented bean curd, sugar-cane juice, little fire heating is boiled into pasty state, through freeze drying pulverize, then mixes thoroughly with step (1) gained mixing of materials, to obtain final product.
The preparation method of described rye glutinous rice flour, comprises the following steps:
(1) gardenia, motherwort, great burdock achene, polygonum perfoliatum, faenum graecum, sticky people are spent, japanese eupatorium herb or root adds 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) get dragon fruit pulp, mix as many again water making beating with chive, cabbage, obtain fruit, vegetable juice; Fruit, vegetable juice is mixed with rye meal, add water and knead, add yeast, after 30-40 ℃ of bottom fermentation 2-3 hour, brush olive oil, after drying, pulverize, obtain fruits and vegetables rye meal;
(3) flesh of fish is added to the 4-5 little fiery boiling 20-25 minute of water doubly, filter cleaner, obtains fish soup; Taro is sent into steamer big fire and cook rear peeling, break into mud with fish soup, through freeze drying pulverize;
(4) glutinous rice, shelled melon seed are mixed into pot, little fire heating, stir-fries while spray liquid, and discharging after frying 30-40 minute, pulverizes, and then mixes and mixes thoroughly with step (2), (3) gained material and leftover materials, to obtain final product.
Claims (2)
1. a rye glutinous rice flour, is characterized in that being made up of the raw material of following weight portion:
Glutinous rice 300-330, gardenia 1-1.2, motherwort 1.4-1.7, great burdock achene 0.8-1, polygonum perfoliatum 2-2.2, faenum graecum 1-1.3, sticky people spend 2-2.4, japanese eupatorium herb or root 1.8-2, chive 4-5, dragon fruit 5-6, cabbage 3-4, the flesh of fish 4-5, rye meal 50-55, purple potato 80-90, shelled melon seed 35-40, yeast 0.5-0.6, olive oil 4-5, nourishing additive agent 5-6;
Described nourishing additive agent is made up of the raw material of following weight portion: the tuber of dwarf lilyturf 1-1.5, lavender 1.7-1.9, ginseng must 0.8-1, Chinese eurya root 1.2-1.4, fermented bean curd 5-6, pear 6-7, green soy bean 20-22, sugar-cane juice 5-6;
Preparation method is: the tuber of dwarf lilyturf, lavender, ginseng palpus, Chinese eurya root are added 4-5 water slow fire boiling 30-35 minute doubly by (1), and filter cleaner, collects filtrate; Green soy bean and filtrate are mixed into pot, and little fire is fried discharging while being dried to the bottom of a pan, pulverize;
(2) get pear pulp, mix making beating with fermented bean curd, sugar-cane juice, little fire heating is boiled into pasty state, through freeze drying pulverize, then mixes thoroughly with step (1) gained mixing of materials, to obtain final product.
2. the preparation method of rye glutinous rice flour according to claim 1, is characterized in that comprising the following steps:
(1) gardenia, motherwort, great burdock achene, polygonum perfoliatum, faenum graecum, sticky people are spent, japanese eupatorium herb or root adds 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) get dragon fruit pulp, mix as many again water making beating with chive, cabbage, obtain fruit, vegetable juice; Fruit, vegetable juice is mixed with rye meal, add water and knead, add yeast, after 30-40 ℃ of bottom fermentation 2-3 hour, brush olive oil, after drying, pulverize, obtain fruits and vegetables rye meal;
(3) flesh of fish is added to the 4-5 little fiery boiling 20-25 minute of water doubly, filter cleaner, obtains fish soup; Taro is sent into steamer big fire and cook rear peeling, break into mud with fish soup, through freeze drying pulverize;
(4) glutinous rice, shelled melon seed are mixed into pot, little fire heating, stir-fries while spray liquid, and discharging after frying 30-40 minute, pulverizes, and then mixes and mixes thoroughly with step (2), (3) gained material and leftover materials, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410032557.3A CN103815238A (en) | 2014-01-24 | 2014-01-24 | Rye glutinous rice flour and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410032557.3A CN103815238A (en) | 2014-01-24 | 2014-01-24 | Rye glutinous rice flour and preparation method thereof |
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| CN103815238A true CN103815238A (en) | 2014-05-28 |
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Cited By (3)
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| CN104187304A (en) * | 2014-07-23 | 2014-12-10 | 安徽省怀远县三源食品有限责任公司 | Fruit and vegetable glutinous rice flour with hawthorn and walnut and preparation method thereof |
| CN104605251A (en) * | 2015-02-09 | 2015-05-13 | 陆开云 | Watermelon peel, peanut bud and fresh bamboo leaf heat-clearing instant rice flour and preparation method thereof |
| CN105901498A (en) * | 2016-05-13 | 2016-08-31 | 柳州市螺蛳粉协会 | Flower tea rice flour |
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| CN104187304A (en) * | 2014-07-23 | 2014-12-10 | 安徽省怀远县三源食品有限责任公司 | Fruit and vegetable glutinous rice flour with hawthorn and walnut and preparation method thereof |
| CN104605251A (en) * | 2015-02-09 | 2015-05-13 | 陆开云 | Watermelon peel, peanut bud and fresh bamboo leaf heat-clearing instant rice flour and preparation method thereof |
| CN105901498A (en) * | 2016-05-13 | 2016-08-31 | 柳州市螺蛳粉协会 | Flower tea rice flour |
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Application publication date: 20140528 |