CN103989079B - The fragrant crispy purple rice of a kind of beans and processing method thereof - Google Patents
The fragrant crispy purple rice of a kind of beans and processing method thereof Download PDFInfo
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
-
- 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 the fragrant crispy purple rice of a kind of beans and processing method thereof, be made up of the raw material of following weight portion: black soya bean 30-50, shelled peanut 20-30, purple rice 80-100, Gynura bicolor 10-15, grape pip powder 6-12, vine tea powder 4-6, fern powder 10-15, tarragon 1-2, smallflower microtis herb 1-3, digua fig stem and leaf 2-3, close and sprout that 1-2, rock cypress grass 1-2, nourishing additive agent 8-12, rice vinegar are appropriate, coix seed oil 4-8.The fragrant crispy purple rice of beans of the present invention, containing the nutritional labeling such as black soya bean, purple rice, nutrition is abundanter, have more health value, body anti-oxidation function can be improved, add other traditional Chinese medicine ingredients simultaneously, there is effect of enriching yin and nourishing kidney, clearing heat and detoxicating, anti-inflammation, comprehensive raising body function, useful health, crisp taste, thickness is even, black and white color and luster is evenly distributed, lovable.
Description
Technical field
The present invention relates to the fragrant crispy purple rice of a kind of beans and processing method thereof, belong to food processing technology field.
Background technology
Current crispy rice is deeply by the pot foods that consumers in general like, the multiple products such as existing rice crust, millet crisp crust, soybean crisp crust, and batching is mainly with rice or Noodles, starch and flavor barbecue condiment composition.Along with growth in the living standard, it is balanced that people are not only particular about food nutrition, also pursue the peculiar flavour of food simultaneously, but because traditional crispy rice raw material composition is single, the pursuit of people to its nutrition, local flavor can not be met, need badly a kind of easy to operate, nutritious equilibrium, the crispy rice of unique flavor, caters to the market demand.
Summary of the invention
The object of the present invention is to provide the fragrant crispy purple rice of a kind of beans and processing method thereof.
The technical solution used in the present invention is as follows:
The fragrant crispy purple rice of a kind of beans, is made up of the raw material of following weight portion:
Black soya bean 30-50, shelled peanut 20-30, purple rice 80-100, Gynura bicolor 10-15, grape pip powder 6-12, vine tea powder 4-6, fern powder 10-15, tarragon 1-2, smallflower microtis herb 1-3, digua fig stem and leaf 2-3, close and sprout that 1-2, rock cypress grass 1-2, nourishing additive agent 8-12, rice vinegar are appropriate, coix seed oil 4-8;
Described nourishing additive agent is made up of the raw material of following weight parts: jackfruit kind benevolence powder 6-10, tree grape 20-30, hawthorn powder 6-10, Testa sojae atricolor powder 8-12, emblic leafflower powder 4-8, pigskin freeze 15-20, maca powder 4-6, fruit of Cherokee rose 3-5, Rocket ram jet 3-5, Giantleaf Ardisia Rhizome 2-3, red sage root 1-2, honey 6-10, grape wine 30-50, Seabuckthorn Oil 3-6;
Described nourishing additive agent preparation method be: (1), tree grape is cleaned freezing crushing pulverize, obtains fruit powder, is mixed by the powders such as jackfruit benevolence powder and maca powder, enter pot to stir-fry, spray Seabuckthorn Oil to the ripe perfume (or spice) of powder simultaneously, then refine to 160-200 order, obtain nutrient powder; (2), the fruit of Cherokee rose, Rocket ram jet, Giantleaf Ardisia Rhizome, the red sage root are cleaned to dry and be crushed to 80-100 order, boiling, filter and remove residue, filtrate ultrafiltration, cooling after and grape wine stir, freeze one with the pigskin cutting into block and be incorporated to pot, slow fire heats, and continuous stirring is to boiling simultaneously, add nutrient powder, fruit powder and other surplus stocks, stir evenly, slow fire stews to moisten to thick shape.
The processing method of the fragrant crispy purple rice of described beans, comprises the following steps:
(1), by black soya bean, shelled peanut removal of impurities clean mixing, put into rice vinegar and soak 40-60 minute, pull out and steam ripe perfume (or spice) into cage, smash and be pressed into mud, add coix seed oil and stir, slow fire frying sweetened bean paste shape, stand-by;
(2), by tarragon, smallflower microtis herb, digua fig stem and leaf, conjunction sprout, rock cypress grass boiling, filter and remove residue, obtains filtrate and joins in clean purple rice, add suitable quantity of water and flood purple rice completely, soaks 10-15 hour, grinding pulping, and suction filtration removes liquid, obtains a meter mud;
(3), by fresh and tender Gynura bicolor clean dehydration to dry and pulverize, with grape pip powder, vine tea powder, the mixing of fern powder, slow fire is fried fragrant, obtains mixed powder;
(4), by step (1) obtain sweetened bean paste to mix with rice mud and other surplus stocks, enter mould, compacting section, steam ripe perfume (or spice), evenly spreading painting mixed powder, put into baking box slow fire and be baked to dry fragrant, to obtain final product.
In the present invention, smallflower microtis herb is the herb of orchid green onion aspidistra, can nourishing YIN for benefiting the kidney;
Conjunction is sprouted, Chinese medicine name common aeschynomene stem-xylem, is the herb of beans Plants ambatch, energy clearing heat and promoting diuresis, dispelling pathogenic wind for improving eyesight, logical breast;
Rock cypress grass is the herb of Selaginaceae Rock lily plant selaginella tamariscina, has effect of clearing heat and promoting diuresis;
Tree grape, belongs to the fruit of Myrtaceae evergreen shrubs, is conducive to angiocardiopathy preventing, build up resistance, especially young to the vigor of women, skin is beautiful remarkable facilitation;
Rocket ram jet is rose family Pyracantha fruit, and rubbish in energy purged body, improves body-internal-circulation, enhance metabolism, contribute to human body muscles and bones flourishing, strengthen muscle power and establishing-Yang, intestinal peristalsis can be stimulated, help defecation, reduce body inner cholesterol, reduce toxin, refuse accumulation in vivo, reach prevention of stroke, cancer of the stomach, effect of the cancer of the uterus;
Giantleaf Ardisia Rhizome is the dry root of Myrsinacea plant Giantleaf Ardisia Rhizome, can expelling wind and activating blood flow, strong muscles and bones.
Compared with prior art, advantage of the present invention is:
The fragrant crispy purple rice of beans of the present invention, containing the nutritional labeling such as black soya bean, purple rice, nutrition is abundanter, have more health value, body anti-oxidation function can be improved, add other traditional Chinese medicine ingredients simultaneously, there is effect of enriching yin and nourishing kidney, clearing heat and detoxicating, anti-inflammation, comprehensive raising body function, useful health, crisp taste, thickness is even, black and white color and luster is evenly distributed, lovable.
Detailed description of the invention
The fragrant crispy purple rice of a kind of beans, is made up of the raw material of following weight (gram):
Black soya bean 50, shelled peanut 30, purple rice 100, Gynura bicolor 15, grape pip powder 12, vine tea powder 5, fern powder 15, tarragon 2, smallflower microtis herb 3, digua fig stem and leaf 2, close sprout 2, rock cypress grass 2, nourishing additive agent 12, rice vinegar are appropriate, coix seed oil 6;
Described nourishing additive agent is made up of the raw material of following weight (gram): jackfruit kind benevolence powder 8, tree grape 30, hawthorn powder 10, Testa sojae atricolor powder 12, emblic leafflower powder 8, pigskin freeze 20, maca powder 4, the fruit of Cherokee rose 5, Rocket ram jet 5, Giantleaf Ardisia Rhizome 3, the red sage root 2, honey 10, grape wine 50, Seabuckthorn Oil 6;
Described nourishing additive agent preparation method be: (1), tree grape is cleaned freezing crushing pulverize, obtains fruit powder, is mixed by the powders such as jackfruit benevolence powder and maca powder, enter pot to stir-fry, spray Seabuckthorn Oil to the ripe perfume (or spice) of powder simultaneously, then refine to 200 orders, obtain nutrient powder; (2), the fruit of Cherokee rose, Rocket ram jet, Giantleaf Ardisia Rhizome, the red sage root are cleaned to dry and be crushed to 100 orders, boiling, filter and remove residue, filtrate ultrafiltration, cooling after and grape wine stir, freeze one with the pigskin cutting into block and be incorporated to pot, slow fire heats, and continuous stirring is to boiling simultaneously, add nutrient powder, fruit powder and other surplus stocks, stir evenly, slow fire stews to moisten to thick shape.
The processing method of the fragrant crispy purple rice of described beans, comprises the following steps:
(1), by black soya bean, shelled peanut removal of impurities clean mixing, put into rice vinegar and soak 50 minutes, pull out and steam ripe perfume (or spice) into cage, smash and be pressed into mud, add coix seed oil and stir, slow fire frying sweetened bean paste shape, stand-by;
(2), by tarragon, smallflower microtis herb, digua fig stem and leaf, conjunction sprout, rock cypress grass boiling, filter and remove residue, obtains filtrate and joins in clean purple rice, add suitable quantity of water and flood purple rice completely, soaks 12 hours, grinding pulping, and suction filtration removes liquid, obtains a meter mud;
(3), by fresh and tender Gynura bicolor clean dehydration to dry and pulverize, with grape pip powder, vine tea powder, the mixing of fern powder, slow fire is fried fragrant, obtains mixed powder;
(4), by step (1) obtain sweetened bean paste to mix with rice mud and other surplus stocks, enter mould, compacting section, steam ripe perfume (or spice), evenly spreading painting mixed powder, put into baking box slow fire and be baked to dry fragrant, to obtain final product.
Claims (2)
1. the fragrant crispy purple rice of beans, it is characterized in that, be made up of the raw material of following weight portion:
Black soya bean 30-50, shelled peanut 20-30, purple rice 80-100, Gynura bicolor 10-15, grape pip powder 6-12, vine tea powder 4-6, fern powder 10-15, tarragon 1-2, smallflower microtis herb 1-3, digua fig stem and leaf 2-3, close and sprout that 1-2, rock cypress grass 1-2, nourishing additive agent 8-12, rice vinegar are appropriate, coix seed oil 4-8;
Described nourishing additive agent is made up of the raw material of following weight parts: jackfruit kind benevolence powder 6-10, tree grape 20-30, hawthorn powder 6-10, Testa sojae atricolor powder 8-12, emblic leafflower powder 4-8, pigskin freeze 15-20, maca powder 4-6, fruit of Cherokee rose 3-5, Rocket ram jet 3-5, Giantleaf Ardisia Rhizome 2-3, red sage root 1-2, honey 6-10, grape wine 30-50, Seabuckthorn Oil 3-6;
The preparation method of described nourishing additive agent is: (1), tree grape is cleaned freezing crushing pulverize, and obtains fruit powder, is mixed by the powders such as jackfruit benevolence powder and maca powder, enter pot to stir-fry, spray Seabuckthorn Oil to the ripe perfume (or spice) of powder simultaneously, then refine to 160-200 order, obtain nutrient powder; (2), the fruit of Cherokee rose, Rocket ram jet, Giantleaf Ardisia Rhizome, the red sage root are cleaned to dry and be crushed to 80-100 order, boiling, filter and remove residue, filtrate ultrafiltration, cooling after and grape wine stir, freeze one with the pigskin cutting into block and be incorporated to pot, slow fire heats, and continuous stirring is to boiling simultaneously, add nutrient powder, fruit powder and other surplus stocks, stir evenly, slow fire stews to moisten to thick shape.
2. a processing method for the fragrant crispy purple rice of beans as claimed in claim 1, is characterized in that comprising the following steps:
(1), by black soya bean, shelled peanut removal of impurities clean mixing, put into rice vinegar and soak 40-60 minute, pull out and steam ripe perfume (or spice) into cage, smash and be pressed into mud, add coix seed oil and stir, slow fire frying sweetened bean paste shape, stand-by;
(2), by tarragon, smallflower microtis herb, digua fig stem and leaf, conjunction sprout, rock cypress grass boiling, filter and remove residue, obtains filtrate and joins in clean purple rice, add suitable quantity of water and flood purple rice completely, soaks 10-15 hour, grinding pulping, and suction filtration removes liquid, obtains a meter mud;
(3), by fresh and tender Gynura bicolor clean dehydration to dry and pulverize, with grape pip powder, vine tea powder, the mixing of fern powder, slow fire is fried fragrant, obtains mixed powder;
(4), step (1) is obtained sweetened bean paste mix with rice mud, nourishing additive agent, enter mould, compacting section, steam ripe perfume (or spice), evenly spreading painting mixed powder, put into baking box slow fire and be baked to dry fragrant, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410167182.1A CN103989079B (en) | 2014-04-24 | 2014-04-24 | The fragrant crispy purple rice of a kind of beans and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410167182.1A CN103989079B (en) | 2014-04-24 | 2014-04-24 | The fragrant crispy purple rice of a kind of beans and processing method thereof |
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| Publication Number | Publication Date |
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| CN103989079A CN103989079A (en) | 2014-08-20 |
| CN103989079B true CN103989079B (en) | 2016-01-27 |
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| CN201410167182.1A Expired - Fee Related CN103989079B (en) | 2014-04-24 | 2014-04-24 | The fragrant crispy purple rice of a kind of beans and processing method thereof |
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| CN104921139A (en) * | 2015-06-12 | 2015-09-23 | 合肥市香口福食品厂 | Mulberry leaf pea cake and processing method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1107003A (en) * | 1994-02-18 | 1995-08-23 | 汤自斌 | Black-rice crust |
| CN1186626A (en) * | 1996-12-28 | 1998-07-08 | 刘润峰 | Natural full nutrient rice crust and its producing method |
| CN101940301A (en) * | 2010-08-08 | 2011-01-12 | 程振雷 | Novel nutritional healthy body-building puffed food for food therapy |
-
2014
- 2014-04-24 CN CN201410167182.1A patent/CN103989079B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1107003A (en) * | 1994-02-18 | 1995-08-23 | 汤自斌 | Black-rice crust |
| CN1186626A (en) * | 1996-12-28 | 1998-07-08 | 刘润峰 | Natural full nutrient rice crust and its producing method |
| CN101940301A (en) * | 2010-08-08 | 2011-01-12 | 程振雷 | Novel nutritional healthy body-building puffed food for food therapy |
Non-Patent Citations (1)
| Title |
|---|
| 黑米膨化锅巴生产工艺;刘达玉等;《农业科技通讯》;20030717(第07期);全文 * |
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