CN104642892A - Preparation method of red rice vermicelli - Google Patents
Preparation method of red rice vermicelli Download PDFInfo
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- CN104642892A CN104642892A CN201510051789.8A CN201510051789A CN104642892A CN 104642892 A CN104642892 A CN 104642892A CN 201510051789 A CN201510051789 A CN 201510051789A CN 104642892 A CN104642892 A CN 104642892A
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- 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
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Abstract
The invention discloses a preparation method of red rice vermicelli. The red rice vermicelli uses red rice as a main raw material and contains roses, aloe and other nutrients. The red rice vermicelli has multiple health effects of invigorating the circulation of blood and soothing liver, maintaining beauty and keeping young, regulating intestines and stomach, replenishing vitamins required by a human body and the like, and is unique in preparation process. After steaming and baking working procedures, the rice vermicelli is pliable and tough, is not easily subjected to brittle fracture, is good in refreshing degree and smooth in taste, and is suitable for all kinds of people.
Description
Technical field
The present invention relates to making food field, particularly a kind of preparation method of red rice ground rice.
Background technology
Ground rice is the popular food that the south China people like very much, just as the noodles of wheat belt.Ground rice take rice as raw material, and through soaking, the operation such as boiling and press strip strip, the thread rice made products made, instead of what the meaning of a word was understood is that raw material is to grind the granular material made with rice.Ground rice quality is pliable and tough, high resilience, and poach does not stick with paste soup, and dry stir-fry is not easily broken, is equipped with respectively plant vegetables code or soup stock and carries out soup and boil or dryly to fry, smooth tasty, liking deeply by consumers in general (especially southern consumer).People, in long-term production practices, have accumulated abundant practical experience, although derive various different technique, produce the rice stick of not rare local characteristic, but traditional ground rice is still in occupation of staple market, the preparation technology of traditional ground rice is generally divided into: rice de-stone essence is ground, pure and fresh, soak, pulverize or defibrination, steam powder ， Ji Cakes and squeeze bar, cooling and loose wire, boiling, slitting and shaping, dry, metering and packaging.Tradition ground rice take rice as primary raw material, does not add any food additives, belongs to natural green food.But just because of this feature of traditional ground rice, cause traditional ground rice nutrition single, mouthfeel is not good yet.
Red rice originates from China, is the red mould of one that liquid deep layer fermenting is refined in rice.Its crust is aubergine, and heart is red, and rice matter is better, and nutritive value is also higher, and micro-have tart flavour, lightly seasoned, is southern common a kind of cereal crops.According to relevant research, the trace element zinc be rich in red rice, copper, iron, selenium, molybdenum, calcium manganese equal size are higher than common rice (in vain) rice 0.5-3 times; Red rice is also containing pharmaceutical compositions such as flavone compound, alkaloid, phytosterol and carrotene.Modern medicine proves, red rice has elevate plasma high density fat protein cholesterol (HDL) and improves the effect of antioxidant ability of organism; There is the effect of preventing and treating the disease having oxygen radical to cause; There is inhibition cancer cell, antitumor and immunity effect effect; To replenishing the calcium old age, children increase, long intelligence is useful, have strengthen muscles and bones, effect of blood-enriching face-nourishing.The edibility of red rice: 1. red rice has effect that is hypotensive, reducing blood lipid, and contained monascin K can stop generation cholesterol.2. red rice contains abundant starch and phytoprotein, can supplement the muscle power of consumption and maintain health normal body temperature.3. red rice is rich in numerous nutrients, wherein abundant with irony, therefore has the effect of enriching blood and preventing anaemia.4. red rice includes abundant phosphorus, vitamin A, B group, then can improve the defect such as malnutrition, yctalopia and athlete's foot, the symptoms such as fatigue, lassitude and insomnia of effectively releiving again.5. the materials such as the pantothenic acid contained by red rice, vitamin E, the sweet Teng's amino acid of paddy Guang, then have the effect suppressing carcinogen, especially obvious especially to the effect prevented colon cancer.6. red rice is compared with chemical synthesis haematochrome, has nontoxic, safe advantage, and also has reinforcing spleen to promote digestion, effect promoting blood circulation and removing blood stasis.
In the market there are no the rice flour product utilizing red rice as raw material.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of nutritious, tasty and refreshing pliable and tough red rice ground rice.
For achieving the above object, the preparation method of red rice ground rice of the present invention, comprises the raw material of following weight portion, red rice 70-85 part, ripe Rice & peanut milk 8-10 part, rose 5-8 part, aloe 5-8 part;
Preparation process is as follows:
1) wash rice, red rice is eluriated, remove impurity, after elutriation, carry out high pressure washing with water;
2) rice dipping, soaks the red rice water through step 1) process, and within every 4 hours, change a water, total immersion steeps 8 hours, carries out high pressure washing after immersion with water;
3) defibrination, by through step 2) the red rice stone mill that processes carries out defibrination, then vacuum dehydration, obtains Powdered red rice;
4) and powder, take rose, aloe in proportion, add water and carry out lixiviate, extraction temperature is 60-80 DEG C, and lixiviate 10-30 minute, obtains filtrate after squeeze and filter;
Powdered red rice filtrate and step 3) obtained is put into mixer and is stirred clockwise, adds ripe Rice & peanut milk after 3-5 minute, terminates, obtain mixed material after 10-15 minute with powder;
5) silk pressing, it is shaping that mixed material step 4) obtained utilizes thread press to carry out silk pressing, obtains shaping ground rice;
6) Zheng are baked, in the baked room of ground rice Fang Zhi that step 5) is obtained, and the baked room of Mi Feng, within 1 hour, the baked room of Hou Wang passes into steam, and the time passing into steam is 15-20 minute, and then Ji continues the baked room 8-10 hour of Mi Feng;
7) moulding, places in moulding lattice by the ground rice baked through step 6) Zheng, carries out moulding after washing;
8) dry, the ground rice through step 7) moulding is placed barn, logical cold wind, is warming up to 28 DEG C by barn after 1 hour, toasts, after 2 hours, barn is warming up to 30-40 DEG C, dries, get product through 8-10 hour.
The preparation method of described ripe Rice & peanut milk is that the red rice after boiling is broken into slurry.
Step 6) temperature of described steam is 75-80 DEG C.
Rose, meridian distribution of property and flavor: temperature; Sweet, micro-hardship; Return liver, the spleen channel.Road in " herbal text ": " rose, turbid clearly and not, and and violent, soft liver is waken up stomach, and thin gas is invigorated blood circulation, and a surname is logical stops up stagnant and absolutely not pungent temperature is just dry fraud, disconnectedly pushes away gas and divides among medicine, has prompt effect and the most tractable most, and fragrant all product, there is no equal." the soft liver of rose to wake up stomach, have a respite and invigorate blood circulation, beautifying face and moistering lotion, makes us refreshing refreshing.It is used as medicine, and regulates the flow of vital energy, invigorates blood circulation, Thyme Extract, cures mainly irregular menstruation, and traumatic injury, irritability are had a stomachache, the diseases such as newborn too fat to move pain.
Aloe, meridian distribution of property and flavor: cold; Bitter; Return liver, large intestine channel.For purging intense heat; Removing toxic substances; Stagnation resolvation; Desinsection.Separately there is the effects such as sterilization, anti-inflammatory, beauty treatment, stomach invigorating.Aloe contains 75 kinds of elements, almost fits like a glove with human body cell desired substance, has obvious health value, is called " magical plant ", " first-aid kit for domestic use " by people.
The fresh and sweet taste enriching ground rice of rose, adds aloe, can not only supplement effect that a large amount of vitamin C of human body also has beauty treatment stomach invigorating, strengthen the health care of ground rice.
This red rice ground rice manufacture craft is unique, and after the baked operation of Zheng, the vermicelli of ground rice can more pliable and tougher and high resilience, boils in process, not easily brittle failure at soup.And add the tasty and refreshing degree of ground rice, mouthfeel is more smooth outstanding.
The substantive distinguishing features that the present invention gives prominence to and marked improvement:
This red rice ground rice take red rice as primary raw material, include rose, aloe nutritional composition, there is Huoxue Shugan, beautifying face and moistering lotion, adjustment stomach, supplement the multiple health-care effects such as vitamin needed for function of human body, and manufacture craft is unique, after the baked operation of Zheng, ground rice vermicelli are pliable and tough, not easily brittle failure, and the tasty and refreshing degree of ground rice well, smooth in taste, all kinds of crowd is all suitable.
Detailed description of the invention
Technical scheme of the present invention is further illustrated below by specific embodiment.
Embodiment 1
The preparation method of red rice ground rice of the present invention, comprises the raw material of following weight portion, red rice 70 parts, ripe Rice & peanut milk 10 parts, rose 8 parts, aloe 8 parts.
Preparation process is as follows:
1) wash rice, red rice is eluriated, remove impurity, after elutriation, carry out high pressure washing with water;
2) rice dipping, soaks the red rice water through step 1) process, and within every 4 hours, change a water, total immersion steeps 8 hours, carries out high pressure washing after immersion with water;
3) defibrination, by through step 2) the red rice stone mill that processes carries out defibrination, then vacuum dehydration, obtains Powdered red rice;
4) and powder, take rose, aloe in proportion, add water and carry out lixiviate, extraction temperature is 60-80 DEG C, and lixiviate 10-30 minute, obtains filtrate after squeeze and filter;
Powdered red rice filtrate and step 3) obtained is put into mixer and is stirred clockwise, adds ripe Rice & peanut milk after 3-5 minute, terminates, obtain mixed material after 10-15 minute with powder;
The preparation method of ripe Rice & peanut milk is that the red rice after boiling is broken into slurry;
5) silk pressing, it is shaping that mixed material step 4) obtained utilizes thread press to carry out silk pressing, obtains shaping ground rice;
6) Zheng are baked, in the baked room of ground rice Fang Zhi that step 5) is obtained, and the baked room of Mi Feng, within 1 hour, the baked room of Hou Wang passes into steam, and the temperature of steam is 75-80 DEG C, and the time passing into steam is 15-20 minute, and then Ji continues the baked room 8-10 hour of Mi Feng;
7) moulding, places in moulding lattice by the ground rice baked through step 6) Zheng, carries out moulding after washing;
8) dry, the ground rice through step 7) moulding is placed barn, logical cold wind, is warming up to 28 DEG C by barn after 1 hour, toasts, after 2 hours, barn is warming up to 30-40 DEG C, dries, get product through 8-10 hour.
Embodiment 2
The preparation method of red rice ground rice of the present invention, comprises the raw material of following weight portion, red rice 85 parts, ripe Rice & peanut milk 10 parts, rose 5 parts, aloe 5 parts.
Preparation process is with embodiment 1.
Embodiment 3
The preparation method of red rice ground rice of the present invention, comprises the raw material of following weight portion, red rice 80 parts, ripe Rice & peanut milk 8 parts, rose 7 parts, aloe 7 parts.
Preparation process is with embodiment 1.
Claims (3)
1. a preparation method for red rice ground rice, is characterized in that: the raw material comprising following weight portion, red rice 70-85 part, ripe Rice & peanut milk 8-10 part, rose 5-8 part, aloe 5-8 part;
Preparation process is as follows:
1) wash rice, red rice is eluriated, remove impurity, after elutriation, carry out high pressure washing with water;
2) rice dipping, soaks the red rice water through step 1) process, and within every 4 hours, change a water, total immersion steeps 8 hours, carries out high pressure washing after immersion with water;
3) defibrination, by through step 2) the red rice stone mill that processes carries out defibrination, then vacuum dehydration, obtains Powdered red rice;
4) and powder, take rose, aloe in proportion, add water and carry out lixiviate, extraction temperature is 60-80 DEG C, and lixiviate 10-30 minute, obtains filtrate after squeeze and filter;
Powdered red rice filtrate and step 3) obtained is put into mixer and is stirred clockwise, adds ripe Rice & peanut milk after 3-5 minute, terminates, obtain mixed material after 10-15 minute with powder;
5) silk pressing, it is shaping that mixed material step 4) obtained utilizes thread press to carry out silk pressing, obtains shaping ground rice;
6) Zheng are baked, in the baked room of ground rice Fang Zhi that step 5) is obtained, and the baked room of Mi Feng, within 1 hour, the baked room of Hou Wang passes into steam, and the time passing into steam is 15-20 minute, and then Ji continues the baked room 8-10 hour of Mi Feng;
7) moulding, places in moulding lattice by the ground rice baked through step 6) Zheng, carries out moulding after washing;
8) dry, the ground rice through step 7) moulding is placed barn, logical cold wind, is warming up to 28 DEG C by barn after 1 hour, toasts, after 2 hours, barn is warming up to 30-40 DEG C, dries, get product through 8-10 hour.
2. the preparation method of red rice ground rice according to claim 1, is characterized in that: the preparation method of described ripe Rice & peanut milk is that the red rice after boiling is broken into slurry.
3. the preparation method of red rice ground rice according to claim 1, is characterized in that: step 6) temperature of described steam is 75-80 DEG C.
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| CN105961970A (en) * | 2016-05-05 | 2016-09-28 | 同福碗粥股份有限公司 | A kind of rice beverage with good stability and preparation method thereof |
| CN105961968A (en) * | 2016-05-05 | 2016-09-28 | 同福碗粥股份有限公司 | Rice beverage with good stability and preparation method thereof |
| CN105961969A (en) * | 2016-05-05 | 2016-09-28 | 同福碗粥股份有限公司 | Rice drink with long shelf life and method for preparing same |
| CN105961967A (en) * | 2016-05-05 | 2016-09-28 | 同福碗粥股份有限公司 | Rice beverage with long shelf life and preparation method thereof |
| CN108157764A (en) * | 2017-12-22 | 2018-06-15 | 广西兴业百谷米业有限公司 | A kind of red rice line and preparation method thereof |
| CN108669430A (en) * | 2018-05-18 | 2018-10-19 | 广西壮族自治区农业科学院经济作物研究所 | The method that one seed potato fresh sweet potato makes potato rice flour |
| CN108713678A (en) * | 2018-05-18 | 2018-10-30 | 广西壮族自治区农业科学院经济作物研究所 | It is a kind of to be made of fresh sweet potato and the potato making method of rice noodle of low strip-breaking rate |
| CN108713679A (en) * | 2018-05-18 | 2018-10-30 | 广西壮族自治区农业科学院经济作物研究所 | With the fresh sweet potato containing anthocyanidin and freshen wheat flour make potato rice flour method |
| CN108740725A (en) * | 2018-05-18 | 2018-11-06 | 广西大学 | With the fresh sweet potato containing anthocyanidin and add sweet potato flour make potato rice flour method |
| CN108771113A (en) * | 2018-05-18 | 2018-11-09 | 广西大学 | With the fresh sweet potato containing anthocyanidin and freshen corn flour make potato rice flour method |
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| CN108902687A (en) * | 2018-07-03 | 2018-11-30 | 广西壮族自治区农业科学院 | Processing method of instant rice noodles made of fresh potatoes |
| CN108925826A (en) * | 2018-07-03 | 2018-12-04 | 广西壮族自治区农业科学院 | Processing method of instant rice noodles made of colorful fresh potatoes and added with wheat flour |
| CN108925911A (en) * | 2018-05-18 | 2018-12-04 | 广西大学 | A method of potato rice flour is made with the fresh sweet potato containing anthocyanidin |
| CN108925827A (en) * | 2018-07-03 | 2018-12-04 | 广西壮族自治区农业科学院 | Method for preparing potato instant rice noodles with low breaking rate by using fresh potatoes |
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| CN109043312A (en) * | 2018-07-03 | 2018-12-21 | 广西大学 | Processing method of instant rice noodles made of colorful fresh potatoes and added with sweet potato powder |
| CN109170518A (en) * | 2018-07-03 | 2019-01-11 | 广西壮族自治区农业科学院 | Processing method of potato instant rice noodles prepared from fresh potatoes containing anthocyanin |
| CN109198396A (en) * | 2018-07-03 | 2019-01-15 | 广西大学 | Processing method of anthocyanin-containing instant rice noodles made of fresh potatoes |
| CN108925827A (en) * | 2018-07-03 | 2018-12-04 | 广西壮族自治区农业科学院 | Method for preparing potato instant rice noodles with low breaking rate by using fresh potatoes |
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Application publication date: 20150527 |