CN103919028A - Pure nature low temperature baked cooked black rice flour and production method thereof - Google Patents
Pure nature low temperature baked cooked black rice flour and production method thereof Download PDFInfo
- Publication number
- CN103919028A CN103919028A CN201310010727.3A CN201310010727A CN103919028A CN 103919028 A CN103919028 A CN 103919028A CN 201310010727 A CN201310010727 A CN 201310010727A CN 103919028 A CN103919028 A CN 103919028A
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- rice
- black rice
- low temperature
- ripe
- cures
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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
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
Abstract
The present invention provides pure nature low temperature baked cooked black rice flour and a production method thereof, wherein the cooked black rice flour produced through the production process can maintain the original aroma of black rice, has characteristics of low water content, complete sterilization and long shelf life, does not contain any additives, and is a green health food. The production method comprises: removing impurities and peels from black rice rough rice, washing the produced black rice, processing the obtained black rice into cooked black rice with low temperature baking equipment, carrying out a sterilization treatment on the cooked black rice, grinding into cooked black rice flour with a crushing machine, and carrying out packaging at bags according to requirements. According to the present invention, the processed cooked black rice flour maintains the nutrients and the original flavor of the black rice, fat in the black rice is baked to passivate enzyme so as to lock nutrition and not to cause nutrient loss, the particles are fine, the rehydration is good, and the obtained black rice flour can be directly drunk through infusion into the black rice juice with boiling water, and can further be used as the preparation material of porridge rice, food, milks, granules and the like. In addition, the technology can further adopt other rough rice of polished long-grained nonglutinous rice, japonica rice and glutinous rice as raw materials to process into different varieties of pure nature low temperature baked cooked rice powders.
Description
Technical field
The present invention relates to a kind of food, especially a kind of by low temperature baking device, manufacture not containing the ripe black rice ground rice of the pure natural of any additive.
Background technology
Black rice is the rice of a kind of medicine, food dual-purpose, meter Zhi Jia, and taste is fine, very fragrant pure.Black rice is containing nutrients such as protein, fat, carbohydrate, B family vitamin, vitamin E, calcium, phosphorus, potassium, magnesium, iron, zinc, nutritious.Many food black rices have in appetizing benefit, strengthening spleen and warming liver, the merit of sliding puckery benefits essence, for juvenile canities, women's puerperal asthenia, after being ill body void and anaemia, suffering from a deficiency of the kidney all has well tonic acting on.The traditional Chinese medical science thinks, black rice has the effect that enriching yin and nourishing kidney, strengthening spleen and warming liver, improving eyesight are invigorated blood circulation, and can treat the various disease conditions such as anaemia, giddy, blurring of vision, graying of hair, since ancient times black rice just by people as a kind of nutrient health.
In order to preserve more nutrition, often fine finishining unlike rice of black rice, but mostly after shelling, with the form of " brown rice ", directly eat.Thicker the most applicable being used for of black rice of this mouthfeel cooked congee, rather than makes rice, and grain of rice outside has a tough and tensile kind suitcase to wrap up in, and is difficult for well-donely, therefore black rice should first soak, boils a night again.If black rice congee is not well-done, not only most of signboard nutrients can not stripping, and easily causes acute gastroenteritis after many foods, and weak child and the old and the weak patient of digestive function is all the more so.
Black rice be mainly for cook gruel or grind into powder after make again other various food, black rice enjoys favor in recent years, and become a kind of health food of hot topic, but black rice converted products is mainly black rice, black rice ground rice at present, the black rice of consuming on market mostly is particle black rice, and the black rice ground rice of powdery mostly is the batching of food and uses.On market, existing black rice, black rice ground rice are all raw, eat and also need shortening reprocessing to eat, and directly eat just cumbersome.
Summary of the invention
Order of the present invention is to be to overcome the deficiencies in the prior art, and a kind of novel black rice ground rice production technology is provided, and black rice ground rice good palatability is nutritious, can meet every food hygienic standard.Novel black rice ground rice be a kind of by low temperature baking device, manufacture not containing the ripe black rice ground rice of any additive, can keep the former perfume (or spice) of black rice, moisture is low, the thorough long shelf-life of sterilization, instant edible.Paddy black rice is all selected from original producton location, tens procedures such as process screening, impurity elimination, peeling, cleaning, low temperature cure, sterilization, pulverizing grinding, packing, the ripe black rice ground rice grinding to form through pulverizing machine retains the nutrition of Chinese sorghum completely, particle is fine and smooth, rehydration is better, curative effect can significantly improve infiltration rate, can directly with boiling water, reconstitute into black rice sauce and drink; Ripe black rice ground rice also can add the food consumption such as appropriate honey, milk, congee according to personal like, fresh instant, and mouthfeel is good; Also can use as the batching of food, beverage, health products, adding the food after the black rice ground rice that low temperature cures is a kind of fine nutraceutical.
The low temperature of black rice cures shortening processing: the low temperature technology of curing is that the heat of utilizing coal, electricity, burning gases, solar energy, steam, microwave etc. to produce is thermal source, pyrotoxin will remain on the temperature of constant temperature by radiator in container, temperature control scope is between 50 ℃ ~ 300 ℃, the precision of temperature, by the determine precision of temperature control table, relies on vacuum principle to process baking material.Low temperature cures and refers to that low temperature baking device is curing the rhythm of making processing to raw material, the firepower using, in the dehydration phase of curing Raw, cure the rhythm that each valency section is used according to the speciality of raw material, water content etc. and the person's of curing understanding, because the different rhythm (control of intensification rhythm, firepower, exhaust) that cures has different effects, also can say fast stir-fry and slow stir-fry, because the very fast stir-fry of temperature is lower, the length of also drawing on the time is a little, and it can be that food is slowly ripe more abundant that low temperature cures.Under the state of vacuum, the moisture of black rice is dried and is about 2～6%, and mouthfeel is more crisp, rehydration is better, is the technical skill that the prototype structure of black rice shortening presents naturally, and locking keeps nutritional labeling and the original local flavor of black rice.Because containing fat in black rice, for preventing producing lipolytic enzyme in following process, make fat rancidity, quality deterioration, utilizes curing that low temperature cures to make enzymatic inactivation now.
The preparation method that a kind of pure natural low temperature cures ripe black rice ground rice comprises:
1, selected free from insect pests, without going rotten, never degenerate, pure paddy black rice is raw material.
2, the black rice of paddy black rice being removed the peel, being cleaned up is processed as low temperature with baking device making and cures the ripe black rice that shortening is good.
3, by disinfection equipment, ripe black rice is carried out to sterilization processing.
4, the ripe black rice curing is ground to form to the ripe black rice ground rice by particle requirement fineness by pulverizing machine, also can pulverize the ripe black rice ground rice that grinds to form particle ultra micro fineness by micronizer.
5, by pulverizing after ground ripe black rice ground rice bag distribution packaging, can directly eat, sell.
Tool of the present invention has the following advantages:
1, the present invention is that low temperature cures the pure natural low temperature that process technology makes and cures ripe ripe black rice ground rice, paddy black rice through screening, impurity elimination, peeling, cleaning, low temperature cure, the black rice ground rice of the tens procedure mades such as sterilization, pulverizing grinding, packing can keep the former perfume (or spice) of black rice, the fat containing in black rice cures and makes enzymatic inactivation through low temperature, pin nutrition and do not cause nutrition leak, its moisture is low, the thorough long shelf-life of sterilization, does not contain the fully natural green health food of any additive.
2, the present invention is that low temperature cures the pure natural low temperature that process technology makes and cures the nutrition that ripe ripe black rice ground rice retains black rice completely: (1), because pure natural low temperature baking black rice ground rice is the shortening black rice rice flour product that low temperature cures, its particle is fine and smooth, rehydration is better, so can directly reconstitute into black rice sauce with boiling water, drink, can significantly improve the trap of nutrition.(2), pure natural low temperature cures ripe ripe black rice ground rice according to personal like, to be added in the inside such as appropriate honey, milk, congee, beverage, congee meal edible, edible after stirring, mouthfeel is good, food therapy effect improves.(3), the black rice ground rice that cures of pure natural low temperature is used as the batching of beverage, food, milk, flavouring, electuary etc., is a kind of fine nutraceutical after the black rice ground rice that adds low temperature to cure.
3, the deep processing of agricultural byproducts has now improved the added value of agricultural product, has met the allegro consumption demand of modern society, has solved edible consuming time, the effort of coarse cereals traditional-family culinary art, has simplified edible manufacturing process; It is raw material that the technology of the present invention also can be selected other paddy of long-grained nonglutinous rice, polished rice, glutinous rice, and the pure natural low temperature that is processed into different cultivars cures cooked rice flour noodles.
The specific embodiment
Embodiment 1: the preparation method that a kind of pure natural low temperature cures ripe black rice ground rice comprises as follows:
(1), selected free from insect pests, without going rotten, never degenerate, pure paddy black rice is raw material.
(2), by paddy black rice peeling, washed after black rice with the making of low temperature baking device, cure and be processed as low temperature and cure the ripe black rice that shortening is good, the temperature setting in curer is set to 110 ℃ of left and right, the time of curing is 60 minutes.
(3), by disinfection equipment, ripe black rice is carried out to sterilization processing.
(4), the ripe black rice after sterilization processing is pulverized by micronizer to grind to form granularity be the ripe black rice ground rice of 400 object.
(5), ripe black rice ground rice that the low temperature of pulverize to grind making is cured, according to selling SK WT, require, after bag distribution packaging, can directly eat, sell.
Embodiment 2: the preparation method that a kind of pure natural low temperature cures ripe scented rice ground rice comprises as follows:
(1), selected free from insect pests, without going rotten, never degenerate, pure paddy scented rice is raw material.
(2), by paddy scented rice peeling, washed after scented rice with the making of low temperature baking device, cure and be processed as low temperature and cure the ripe scented rice that shortening is good, the temperature setting in curer is set to 110 ℃ of left and right, the time of curing is 60 minutes.
(3), by disinfection equipment, ripe scented rice is carried out to sterilization processing.
(4), the ripe scented rice after sterilization is pulverized by micronizer to grind to form granularity be the ripe scented rice ground rice of 400 object.
(5), ripe scented rice ground rice that the low temperature of pulverize to grind making is cured, according to selling SK WT, require, after bag distribution packaging, can directly eat, sell.
Embodiment 3: the preparation method that a kind of pure natural low temperature cures ripe X rice ground rice comprises as follows:
(1), set that to select one of them kind rice of edible paddy of long-grained nonglutinous rice, polished rice, glutinous rice be X rice.
(2), selected free from insect pests, without going rotten, never degenerate, pure paddy X rice is raw material.
(3), paddy X rice peeling, X rice after washed are cured and are processed as low temperature and cure the ripe X rice that shortening is good with the making of low temperature baking device, the temperature setting in curer is set to 110 ℃ of left and right, and the time of curing is 60 minutes.
(4), by disinfection equipment, ripe X rice is carried out to sterilization processing.
(5), the ripe X rice grain pattern after sterilization is crossed to micronizer and pulverized that to grind to form granularity be the ripe X rice of 400 object ground rice.
(6), ripe X rice ground rice that the low temperature of pulverize to grind making is cured, according to selling SK WT, require splitting bag.
Claims (6)
1. a pure natural low temperature cures ripe black rice ground rice and preparation method thereof, it is characterized in that: preparation method is selected free from insect pests, without going rotten, never degenerate, pure paddy black rice is raw material, after the good black rice of paddy black rice dehulling process is cleaned by the ripe black rice ground rice that low temperature cures, the production technology such as sterilization, pulverizing grinding is made, bag distribution packaging as requested, the ripe black rice ground rice being processed into like this can directly eat, it keeps nutritional labeling and the original local flavor of black rice, and the fat containing in black rice cures and makes enzymatic inactivation through low temperature.
2. a kind of pure natural low temperature according to claim 1 cures ripe black rice ground rice, it is characterized in that: by paddy black rice dehulling process good black rice impurity elimination, cleaning, washed black rice is made to cure by low temperature baking device and be processed into after ripe black rice, with disinfection equipment, ripe black rice is carried out to sterilization processing, the ripe black rice ground rice that ripe black rice after sterilization processing is become by pulverizing machine attrition process, requires bag distribution packaging according to selling SK WT.
3. a kind of pure natural low temperature according to claim 1 cures ripe black rice ground rice, it is characterized in that: in black rice, contain fat, for preventing producing lipolytic enzyme in following process, make fat rancidity quality deterioration, with the processing of curing of low temperature baking device, make enzymatic inactivation now, so just can pin nutrition, not cause nutrition leak, the process equipment that black rice is baked and banked up with earth in making is the low temperature baking device that has pyrotoxin.
4. a kind of pure natural low temperature according to claim 1 cures ripe black rice ground rice, it is characterized in that: by low temperature, cure the former perfume (or spice) that ripe black rice ground rice that the pure natural low temperature of fabrication techniques cures can keep black rice, moisture is low, the thorough long shelf-life of sterilization, its particle is fine and smooth, rehydration is better, can directly with boiling water, reconstitute into black rice sauce and drink; Also can add according to personal like the food consumption such as appropriate honey, milk, congee.
5. a kind of pure natural low temperature according to claim 1 cures ripe black rice ground rice, it is characterized in that: by low temperature, curing the ripe black rice ground rice that the pure natural low temperature of fabrication techniques cures can use as the batching of food, beverage, health products, milk, electuary etc.
6. a kind of pure natural low temperature according to claim 1 cures ripe black rice ground rice, it is characterized in that: by low temperature, curing the ripe black rice ground rice that the pure natural low temperature of fabrication techniques cures is the processing of black rice paddy, it is raw material that this technology also can be selected other paddy of long-grained nonglutinous rice, polished rice, glutinous rice, and the pure natural low temperature that is processed into different cultivars cures cooked rice flour noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310010727.3A CN103919028A (en) | 2013-01-13 | 2013-01-13 | Pure nature low temperature baked cooked black rice flour and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310010727.3A CN103919028A (en) | 2013-01-13 | 2013-01-13 | Pure nature low temperature baked cooked black rice flour and production method thereof |
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| CN103919028A true CN103919028A (en) | 2014-07-16 |
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| CN201310010727.3A Pending CN103919028A (en) | 2013-01-13 | 2013-01-13 | Pure nature low temperature baked cooked black rice flour and production method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106306261A (en) * | 2016-08-31 | 2017-01-11 | 广西喷施宝股份有限公司 | Preparation method of originally ecological health black rice tea |
| CN107912686A (en) * | 2017-11-24 | 2018-04-17 | 防城港市绿华源农林科技有限公司 | A kind of processing technology thereof of rice edible rice flour |
| CN109007561A (en) * | 2018-07-04 | 2018-12-18 | 合肥工业大学 | A kind of processing technology of the full powder of instant instant black-rice |
| CN109123416A (en) * | 2018-08-22 | 2019-01-04 | 武汉轻工大学 | A kind of convenient black-rice congee and its preparation and eating method |
| CN109198313A (en) * | 2018-07-18 | 2019-01-15 | 莫祎 | A kind of baking scented rice coconut milk and preparation method thereof |
| CN109198454A (en) * | 2018-08-22 | 2019-01-15 | 武汉轻工大学 | A kind of convenient vegetable congee and its preparation and eating method |
| CN114158686A (en) * | 2021-12-17 | 2022-03-11 | 姜楠 | Nutritional formula rice and preparation method thereof |
-
2013
- 2013-01-13 CN CN201310010727.3A patent/CN103919028A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106306261A (en) * | 2016-08-31 | 2017-01-11 | 广西喷施宝股份有限公司 | Preparation method of originally ecological health black rice tea |
| CN107912686A (en) * | 2017-11-24 | 2018-04-17 | 防城港市绿华源农林科技有限公司 | A kind of processing technology thereof of rice edible rice flour |
| CN109007561A (en) * | 2018-07-04 | 2018-12-18 | 合肥工业大学 | A kind of processing technology of the full powder of instant instant black-rice |
| CN109198313A (en) * | 2018-07-18 | 2019-01-15 | 莫祎 | A kind of baking scented rice coconut milk and preparation method thereof |
| CN109123416A (en) * | 2018-08-22 | 2019-01-04 | 武汉轻工大学 | A kind of convenient black-rice congee and its preparation and eating method |
| CN109198454A (en) * | 2018-08-22 | 2019-01-15 | 武汉轻工大学 | A kind of convenient vegetable congee and its preparation and eating method |
| CN114158686A (en) * | 2021-12-17 | 2022-03-11 | 姜楠 | Nutritional formula rice and preparation method thereof |
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Application publication date: 20140716 |