CN103815277A - Black nutritional rice noodles and processing method thereof - Google Patents

Black nutritional rice noodles and processing method thereof Download PDF

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Publication number
CN103815277A
CN103815277A CN201410103626.5A CN201410103626A CN103815277A CN 103815277 A CN103815277 A CN 103815277A CN 201410103626 A CN201410103626 A CN 201410103626A CN 103815277 A CN103815277 A CN 103815277A
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CN
China
Prior art keywords
rice
black
nutritive
juice
vaccinium bracteatum
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Pending
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CN201410103626.5A
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Chinese (zh)
Inventor
倪龙
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Ningbo Free Trade Zone Pandong Information Technology Co Ltd
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Ningbo Free Trade Zone Pandong Information Technology Co Ltd
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Priority to CN201410103626.5A priority Critical patent/CN103815277A/en
Publication of CN103815277A publication Critical patent/CN103815277A/en
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    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • 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
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • 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 relates to black nutritional rice noodles and a processing method thereof. Vaccinium bracteatum thunb leaf soaking juice or the vaccinium bracteatum thunb leaf soaking juice and any one or more of auxiliary materials such as black rice, black sesame, black corns, black beans and black wheat are added and the dry weight of the added auxiliary materials accounts for not more than 5% of that of all the raw materials, wherein the vaccinium bracteatum thunb leaf soaking juice is prepared by mixing 80g-1200g of vaccinium bracteatum thunb leaves with water with the weight being 0.8-8 times that of the vaccinium bracteatum thunb leaves in each 1000g of raw material rice, or a slow-fire decoction measure is adopted in the extraction process. During the soaking period, the prepared vaccinium bracteatum thunb leaf soaking juice can be directly added to soak the raw material rice, or the vaccinium bracteatum thunb leaves can be ground, wrapped with gauze and then put into the soaked raw material rice; the auxiliary materials can be added during the soaking period or the grinding period. The prepared black nutritional rice noodles are attractive in taste and rich in melanin, have the corresponding health-care effect of the vaccinium bracteatum thunb leaves, can be used for benefiting beard and hair, maintaining beauty, providing warmth and treating all wind diseases, and have the effects of losing weight, improving vision, blackening hair and retaining youthful looks after being eaten for a long time.

Description

-kind of black nutritive ground rice and processing method thereof
Technical field
The invention belongs to food processing field, particularly a kind of black nutritive ground rice and processing method thereof.
Background technology
Black-food mainly refer to contain melanin and with the grain of black wording, oil, really, vegetables, food of fungi.Conventional black-food has: black rice, rye, purple rice, black buckwheat, black soya bean, black curded beans, Semen sesami nigrum, black fungus, black mushroom, laver, deliver vegetables, sea-tangle, black mulberry, dateplum persimmon, chestnut, arillus longan, black grape, black pine, black-bone chicken, Holothuria atra, silky ant dish etc.Modern medicine is thought: " black-food " is not only nutritious, and has kidney tonifying more, anti-aging, and health-care, prevents and cures diseases, the unique effects such as blacking hair and beauty.Show through large quantity research, " black-food " health-care efficacy is except outside the Pass three large nutrients, vitamin, the trace element contained with it have, and separately its contained melanin class material has also been brought into play special positive role.Melanin has: the effect of 1, removing interior free yl; 2, anti-oxidant. effect for reducing blood fat; 3, antitumor action; 4, beautification function; 5, facilitation to sexual function etc.This may be illustrated as the secret place of what world today popular " black-food ".Its Nutrition and health function of black-food is fairly obvious.Food expert think, black-food is not only given people's simpleness, dense, the sturdy appetite sense of taste, and Clinical Practice proves: often edible these foods, adjustable human body physiological function, stimulates internal system, promotes salivary secretion, there is short gastro-intestinal digestion and strengthen hematopoiesis function, improve content of hemoglobin, and have the beauty treatment of the skin of taste, crow outbreak use, also have certain effect to delaying senility.In theory of traditional Chinese medical science, black belongs to water, kidney, therefore think that normal edible black-food can kidney-nourishing black." China's Resource Exploring of Black Pigment " literary composition think their health care and their contained melanin inseparable, and introduced the multiple natural black pigment resource including oriental blueberry leaf.Blueberry, has another name called south candle, and ancient title dyes bean.Belong to Ericaceae evergreen shrubs.Be distributed in south China area more, steam black food with gaining the name because people have its leaf of the annual lunar calendar junior three in March.Blueberry branches and leaves are smashed to pieces, pressed extracting juice; With this juice immersion rice, after several solarizations of several steamings, rice has just become cyan, then it is for subsequent use to harvest and store again.It is said, the meal being cooked into this meter is blue or green black shinny, if eat for a long time this meal, can receive the light body of body strong, and the merit of promoting longevity, therefore be described as " food of celestial family ".Sun Simiao side's book is said: " south candle is decocted, and beneficial moustache sends out, i.e. appearance, holds concurrently that it is warm to mend, and controls again a wind cutting disease, and the clothes improving eyesight of making light of one's life by commiting suicide for a long time, preserves youthful looks for black." way of Ming Dynasty's black rice is first rice to be cooked, dried, then soak blueberry leaf juice, multiple steaming is shone 9 times again, and so-called " nine steam nine exposes to the sun ", the finished product grain of rice is hard, can store far and take for a long time, with boiling water bubble food.The blue or green smart meal in the modern south of the River be did the same day, ate the same day, not " nine steam nine exposes to the sun ".Way is: adopt blueberry leaf early summer and clean, the spring is rotten to be added a little and soak, and treats that rice is blackish green pulling out slightly and dries in the air; Again blue or green juice is entered to pan boiling and boil, throwing rice is cooked and is cooked, ripe rear meal look viridescent, smell delicate fragrance.Described in above, the black rice that the black rice that blueberry leaf is made and beautiful sweetgum leaf are made significantly difference is that the black rice people that blueberry leaf is made generally believe higher nutritive value, and health-care efficacy is more comprehensive.Described in " China's Resource Exploring of Black Pigment " literary composition, oriental blueberry leaf (is blueberry leaf, lower with) pigment contains and very enriches active ingredient, roughly there is class, as cyanine former times class, flavonoids, phenoloid, tannins, three mushroom classes, various organic acid and inositol, vitamin etc., and colorability is strong.Oriental blueberry leaf pigment has longan fragrance, and free from extraneous odour has stronger hygroscopicity, soluble in water, be slightly soluble in ethanol, be insoluble to ether, lipid and oils, stable to natural daylight, salt, sugar etc., be subject to temperature, value, Oxidizing and Reducing Agents impact and variable color occur or fade.
Ground rice is a kind of important rice-made food, and kind can be divided into and cuts powder and squeeze powder two large class by technique, and that every class has is dry, wet two kinds.Further can be divided into again rice noodle roll (volume powder), dry rice is cut powder, filamentary silver powder, row's ground rice, square powder, ripple ground rice etc.Ingredient requirement selects amylopectin content at 80～85% non-waxy rice, precision for mark one or more than.General morning, the late long-grained nonglutinous rice of adopting.Its technological process and technical essential are (to cut powder craft flow process as example): rice material → wash rice → rice dipping → defibrination → fall to starching boiling → scrape powder → cooling → slitting → wet rice to cut powder; Or powder → cooling → predrying → slitting → dry → dry rice is cut powder for the second time for rice material → wash rice → rice dipping → defibrination → fall to starching boiling → scrape.Be described in detail as follows:
1. wash rice.Adopt spiral rice-washing device, waterpower to wash meter tank or jetting type rice-washing device carries out rice cleaning, require to be washed till water clear, wash meter Hou Ying and remove sandstone through sand-removal device.
2. rice dipping.In rice dipping pond, soak 1～2 hour, make that the grain of rice is moisture reaches 35%～40%, change water several times therebetween, in case rice souring.Long summer winter rice dipping time is short, pinching powdering as degree with finger.
3. defibrination.Defibrination rear slurry concentration is controlled at 25～30 Baume degrees, and (moisture 50%～60%), fineness is all by CBA2 bolting silk.Refining equipment adopts steel mill and grinding-wheel grinder etc. more.
4. steam powder.The powder slurry of milled flows in the steaming groove of flour steaming machine, brings the thin layer that forms continuous uniform in steaming, at 96～99 ℃, cooks.
5. scrape powder, cooling.The powder sheet cooking by the scraper of flour steaming machine from steam bring scrape from, be then transitioned on conveyer belt through fan and blow away part steam cooling, so that cutting or slitting.
6. slitting.Bring directly slitting with roller bearing cutter in cooling conveyor or steaming, can save the operations such as folded powder, tabs, efficiency is high, but that the wet rice of gained is cut powder is misaligned, tasty and refreshing not, and moisture is higher, and storage life is short.And after cutting, folded powder, cold, the tabs of drying in the air with reciprocating cutting knife slitting, mouthfeel is refreshing, storage life is longer.
7. dry.Produce dry rice cut powder be the powder sheet that just steamed after cooling conveying, the about 40-50 ℃ of surface temperature, moisture 56%, makes moisture be down to 28%～30% by predrying (mean temperature is to 70～80 ℃ in drying machine).Just be dried for the second time through volume powder, cutting, receipts glue and slitting (approximately 5～6 hours time) again.Equipment is generally used tunnel type single or multiple lift mesh-belt conveying drying machine, product moisture 13% left and right.
Also there is no on the market at present black nutritive ground rice, if develop a kind of black nutritive ground rice with health care, its market prospects will be very boundless so.
Summary of the invention
The object of the invention is to solve the problem that also there is no on the market at present black nutritive ground rice, a kind of black nutritive ground rice and processing method are provided, make it to possess the alimentary health-care function of realizing black-food on the basis of the general quality of ground rice.
Black nutritive ground rice of the present invention has added natural atrament on the basis of common powder material, and its concrete scheme is:
Add blueberry leaf and soaked juice.Blueberry leaf soaks juice and has been used to make black rice, proves that this juice is edible, and is to make it painted by soaking or being also aided with heating process, therefore in making ground rice process, also can adopt.Specifically need how many blueberry leafs to soak juice, can produce in following ratio: every 1000 grams of Raw Materials Rices are joined 80-1200 gram of blueberry leaf and converted by weight 0.8-8 times of water extraction, when leaching in order to guarantee that juice is more dissolved in water, blueberry leaf should be pulverized, can shred, smash to pieces, pulverizer pulverize or several mode in conjunction with employing, blueberry leaf generally should be selected spire, tender leaf, and company's leaf spray of harvesting can retain, without removal.Also can adopt the measures such as slow fire boiling at leaching process, accelerate juice immersed soaked dissolving, if but while soaking, should not take this measure together with Raw Materials Rice.
In order further to improve black level, any one or any multiple auxiliary materials in five kinds of natural black food such as black rice, Semen sesami nigrum, jet rice, black soya bean, triticale also can on basis, be added above, but the ratio that above-mentioned interpolation auxiliary material dry weight accounts for whole raw material dry weights should not be no more than 5%, may change too much the local flavor of ground rice.
Above-mentioned additive should add in appropriate: soak juice for blueberry leaf, there are two kinds of addition manners, in impregnation stage, the blueberry leaf that directly interpolation has been prepared soaks juice and soaks Raw Materials Rice, or put into the Raw Materials Rice of immersion with gauze parcel after blueberry leaf is pulverized, in order to guarantee to leach more succulence liquid, can take less parcel, in addition pull out soak juice after the broken leaf of sweetgum parcel, juice wherein can be extruded; Two kinds of mode effects are similar, can optionally take.For other black-food as auxiliary material, can add or arrive the defibrination stage and just add in impregnation stage simultaneously, and can add to pulverize or worn into other black-food of slurry in the defibrination stage.
In order to extend the shelf life, can cooling wet rice flour noodles be steamed once again every being no more than 12 hours or being no more than 24 hours, and then cooling, the total degree that steams powder is no more than 3 times or is no more than 9 times.This is to imitate black rice what is called " nine steam nine exposes to the sun " and can store for a long time the way of far taking, and reaches the object that ground rice extends the shelf life, thereby can extend selling time in the time selling fresh wet black nutritive ground rice, avoids unnecessary loss.
Rice tofu is the famous snack in Guizhou, and it is to add water and wear into Rice & peanut milk after soaking with rice elutriation, and then big fire boils, and makes " bean curd ".While eating, dish is put in section, then puts into seasoning matter, and the one bowl of food satisfying craving of relieving summer heat makes you try to stop but cannot.Hundred balls are a kind of rice tofu in Hunan, and the rice tofu in preparation method and Guizhou is very close.Rice noodles are an ancient food, and rice noodles are to select high quality white rice, the wire food of making through operations such as fermentation, defibrination, filter bar, steaming powder, squeezings; Rice noodles are one of food of liking of the Yunnan common people, and kind is a lot of, and eating method is various, both can heat eat, and also can coolly eat, can meat or fish can element, Feng Jian is by people.Rice tofu and hundred ball processing all have the processing with ground rice all to have immersion and defibrination process, the sweat of rice noodles has also comprised immersion process in fact, therefore above-mentioned black nutritive ground rice processing method also can be directly used in and make black nutritive rice tofu, hundred balls of black nutritive, black nutritive rice noodles, also can be used for other corresponding black nutritive rice made products that at least needs the made rice made products that soaks two stages such as defibrination in process etc.
The specific embodiment
Embodiment 1
1. wash rice.20 jin of selected milled early medium to short-grain nonglutinous rices, eluriate clean with clear water.
2. rice dipping.In rice dipping bucket, add water 80 jin and soak rice 5 hours, and add the fresh and tender leaf of 10 jin of blueberry leafs to smash to pieces to submerge in rice with gauze parcel.
3. defibrination.With stone mill by manual the above-mentioned rice through the soaking pulping that grinds.
4. steam powder.The powder slurry of milled is put into steamer, pads the thin layer that forms continuous uniform on gauze at steamer, at 96～99 ℃, cooks.
5. scrape powder, cooling.The powder sheet gauze cooking is peeled off, and then blows away part steam cooling through fan, so that cutting or slitting.
6. slitting.Be cut into by hand the fillet of wide 1cm left and right by knife.
7. dry.Then naturally dry, do not have obvious moisture to there is certain degree of hardness to surface and make black nutritive ground rice.

Claims (5)

1. a black nutritive ground rice, it is characterized in that: added blueberry leaf and soaked juice, or any one or multiple auxiliary materials and above-mentioned interpolation auxiliary material dry weight account for whole raw material dry weights arbitrarily the ratio of also having added in five kinds of black rices, Semen sesami nigrum, jet rice, black soya bean, triticale are no more than 5% simultaneously.
2. according to the black nutritive ground rice of claim 1, it is characterized in that blueberry leaf soaks juice and joins 80-1200 gram of blueberry leaf by every 1000 grams of Raw Materials Rices and convert by weight 0.8-8 times of water extraction, or also adopted slow fire boiling at leaching process.
3. a black nutritive ground rice processing method, is characterized in that: in impregnation stage, add the blueberry leaf prepared and soak juice and soak Raw Materials Rice, or put into the Raw Materials Rice of immersion with gauze parcel after will blueberry leaf pulverizing;
Or any one or multiple auxiliary materials and above-mentioned interpolation auxiliary material account for whole raw material dry weights arbitrarily the ratio of also simultaneously having added in five kinds of black rices, Semen sesami nigrum, jet rice, black soya bean, triticale in impregnation stage are no more than 5%, or any one or any multiple five kinds of ratios that account for whole raw material dry weights of just adding in black rice, Semen sesami nigrum, jet rice, black soya bean, triticale to the defibrination stage are no more than 5%.
4. black nutritive ground rice processing method according to claim 3, is characterized in that: every being no more than 12 hours or being no more than 24 hours, cooling wet rice flour noodles steamed once again, and then cooling, the total degree that steams powder is no more than 3 times or is no more than 9 times.
5. the black nutritive ground rice processing method described in claim 3 or 4 is used for making black nutritive rice tofu, hundred balls of black nutritive, black nutritive rice noodles, and other at least needs the corresponding black nutritive rice made products of the made rice made products that soaks two stages such as defibrination etc. in process.
CN201410103626.5A 2014-03-20 2014-03-20 Black nutritional rice noodles and processing method thereof Pending CN103815277A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103976240A (en) * 2014-05-30 2014-08-13 刘东姣 Wet rice flour and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1053347A (en) * 1991-03-07 1991-07-31 周国富 The preparation technology of blackrice (Wumi) strength-health food
CN1153010A (en) * 1995-12-30 1997-07-02 梁炎 High nutrient
CN102630866A (en) * 2012-04-11 2012-08-15 吴利明 Preparation method of blueberry rice
CN103637067A (en) * 2013-11-28 2014-03-19 陈帮英 Rice flour with black rice

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1053347A (en) * 1991-03-07 1991-07-31 周国富 The preparation technology of blackrice (Wumi) strength-health food
CN1153010A (en) * 1995-12-30 1997-07-02 梁炎 High nutrient
CN102630866A (en) * 2012-04-11 2012-08-15 吴利明 Preparation method of blueberry rice
CN103637067A (en) * 2013-11-28 2014-03-19 陈帮英 Rice flour with black rice

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103976240A (en) * 2014-05-30 2014-08-13 刘东姣 Wet rice flour and preparation method thereof
CN103976240B (en) * 2014-05-30 2015-10-28 桂林融通科技有限公司 A kind of wet rice flour noodles and preparation method thereof

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Application publication date: 20140528