CN104839551A - Nutritious rice flour and preparation method thereof - Google Patents
Nutritious rice flour and preparation method thereof Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 18
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- 235000008935 nutritious Nutrition 0.000 title abstract 4
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Classifications
-
- 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 nutritious rice flour and a preparation method thereof. The nutritious rice flour is prepared from the following raw materials in parts by weight: 1-8 parts of royal jelly dry powder, 3-6 parts of Rosa laevigata, 3-8 parts of barbary wolfberry fruit, 3-7 parts of radix pseudostellariae, 3-6 parts of poria cocos, 3-8 parts of Chinese yam and 75-95 parts of rice flour. The nutritious rice flour has a high nutritive value and excellent taste as nutrition powder is added on the basis of the traditional rice flour preparation method, has a health care efficacy and has no additives.
Description
Technical field
The invention belongs to food processing field, specifically, is a kind of ourishing rice flour and preparation method thereof.
Background technology
Rice meal, be a kind of take rice as the powder that raw material is made, generally rice is fried to regrind be fine into powder, rice meal is a kind of butyrous white powder soluble in water, have the color and luster of milk, taste alcohol is good to eat, slightly containing sweet taste, only need pour boiling water time edible and be modulated into pasty state, be a kind of instant food of Chinese tradition.Carbohydrate containing about 75% in rice meal, protein 7%-8%, fatty 1.3%-1.8%, and containing abundant B family vitamin etc.Carbohydrate in rice meal mainly starch, contained protein mainly oryzenin, next is oryzenin and globulin, the biological value of its protein and amino acid whose composition are all high than cereal crops such as wheat, barley, millet, corns, digestibility 66.8%-83.1%, also be one higher in grain protein, therefore, rice meal has higher nutritive value.
Current, people's living standard improves constantly, particularly people eat a large amount of meat products, eat less and use blue or green vegetables, and quantity of physical exercise is few, cause the generation of hyperlipidemia and hypertension hyperglycemia, rice meal product is in the market based on the simple rice meal product without adding, there is not comprehensive nutrition, health-care efficacy is single, palatability is poor and without defects such as flavours, the demand of different market and crowd can not be met.
Summary of the invention
Technical problem to be solved by this invention is providing a kind of ourishing rice flour and preparation method thereof, this ground rice adds royal jelly dried powder, the fruit of Cherokee rose, the fruit of Chinese wolfberry, radix pseudostellariae, Poria cocos, Chinese yam etc. in traditional ground rice preparation method, be of high nutritive value, excellent taste, there is health-care efficacy and do not use any additive.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of ourishing rice flour, it is characterized in that: formulated by the raw material of following parts by weight: royal jelly dried powder 1-8 part, fruit of Cherokee rose 3-6 part, fruit of Chinese wolfberry 3-8 part, radix pseudostellariae 3-7 part, Poria cocos 3-6 part, Chinese yam 3-8 part, rice meal 75 ~ 95 parts.Preferably formulated by the raw material of following parts by weight: royal jelly dried powder 4 parts, the fruit of Cherokee rose 5 parts, the fruit of Chinese wolfberry 5 parts, radix pseudostellariae 5 parts, 4 parts, Poria cocos, Chinese yam 5 parts, rice meal 85 parts.
Further, when processing preparation, first by above-mentioned each component mixing except royal jelly dried powder and rice meal, pulverizer is crushed into mix powder.
Another object of the present invention is for providing a kind of preparation method of ourishing rice flour, comprise following processing step: by Raw Materials Rice, after impurity elimination essence stone roller, cleaning and dipping, dehydration, pulverizing, obtain rice meal, add royal jelly dried powder and mix powder again, mixing, stirs, then, through squeezing, powder is shaping, Ageing Treatment, steam powder, secondary ageing process, sliver, oven dry, cooling, cutting, metering packing operation after, obtained ourishing rice flour.
Further, a kind of preparation method of ourishing rice flour, comprise following processing step: by Raw Materials Rice, grind through impurity elimination essence, after cleaning and dipping, dehydration, be crushed to 60 orders, obtain rice meal, add royal jelly dried powder and mix powder by weight again, wherein royal jelly dried powder 1-8 part, fruit of Cherokee rose 3-6 part, fruit of Chinese wolfberry 3-8 part, radix pseudostellariae 3-7 part, Poria cocos 3-6 part, Chinese yam 3-8 part, rice meal 75 ~ 95 parts, mixing, stir, then, shaping through squeezing powder, an Ageing Treatment, steam powder, secondary ageing process, sliver, dry, cooling, cutting, after metering packing operation, obtained ourishing rice flour.
Compared with prior art, beneficial effect of the present invention:
(1) ground rice of the present invention, add nutrient powder in traditional ground rice preparation method, the dietary requirements of consumer to traditional ground rice can be met, turn improve the nutritive value of ground rice, presentation quality is good, uniform color, glossiness are good, be of high nutritive value, excellent taste, has health-care efficacy and does not use any additive.
(2) ground rice of the present invention, owing to containing royal jelly dried powder in formula, the fruit of Cherokee rose, the fruit of Chinese wolfberry, radix pseudostellariae, Poria cocos, Chinese yam, wherein: royal jelly dried powder has raising immunologic function, the fruit of Cherokee rose has antipyretic and antidote functions, and matrimony vine has the kidney tonifying effect of promoting the production of body fluid, and radix pseudostellariae has enriching yin boost qi effect, Poria cocos has invigorating spleen to remove dampness effect, and Chinese yam has tonifying heart and spleen effect.Beneficial effect of the present invention is: promote the production of body fluid to quench thirst, help is kept fit, improve immunity.
(3) preparation method of the present invention is simple, is applicable to suitability for industrialized production, and has enriched the product category of existing ground rice, have wide market prospects.
Detailed description of the invention
Be described principle of the present invention and feature below in conjunction with specific embodiment, example, only for explaining the present invention, is not intended to limit scope of the present invention.
Embodiment 1:
The preparation of mixture powder: by the fruit of Cherokee rose 5 parts, the fruit of Chinese wolfberry 5 parts, radix pseudostellariae 5 parts, 4 parts, Poria cocos, Chinese yam 5 parts of each component mixing, pulverizer is crushed into mix powder.
By Raw Materials Rice, after impurity elimination essence stone roller, cleaning and dipping, dewater, be crushed to 60 orders, obtain rice meal, then add royal jelly dried powder and mix powder, wherein royal jelly dried powder 4 parts by weight, the fruit of Cherokee rose 5 parts, the fruit of Chinese wolfberry 5 parts, radix pseudostellariae 5 parts, 4 parts, Poria cocos, Chinese yam 5 parts, rice meal 85 parts, mixing, stirs, then, through squeezing, powder is shaping, Ageing Treatment, steam powder, secondary ageing process, sliver, oven dry, cooling, cutting, metering packing operation after, obtained ourishing rice flour.
Embodiment 2:
The preparation of mixture powder: by the fruit of Cherokee rose 3 parts, the fruit of Chinese wolfberry 3 parts, radix pseudostellariae 3 parts, 3 parts, Poria cocos, Chinese yam 3 parts of each component mixing, pulverizer is crushed into mix powder.
By Raw Materials Rice, after impurity elimination essence stone roller, cleaning and dipping, dewater, be crushed to 60 orders, obtain rice meal, then add royal jelly dried powder and mix powder, wherein royal jelly dried powder 1 part by weight, the fruit of Cherokee rose 3 parts, the fruit of Chinese wolfberry 3 parts, radix pseudostellariae 3 parts, 3 parts, Poria cocos, Chinese yam 3 parts, rice meal 75 parts, mixing, stirs, then, through squeezing, powder is shaping, Ageing Treatment, steam powder, secondary ageing process, sliver, oven dry, cooling, cutting, metering packing operation after, obtained ourishing rice flour.
Embodiment 3:
The preparation of mixture powder: by the fruit of Cherokee rose 6 parts, the fruit of Chinese wolfberry 8 parts, radix pseudostellariae 7 parts, 6 parts, Poria cocos, Chinese yam 8 parts of each component mixing, pulverizer is crushed into mix powder.
By Raw Materials Rice, after impurity elimination essence stone roller, cleaning and dipping, dewater, be crushed to 60 orders, obtain rice meal, then add royal jelly dried powder and mix powder, wherein royal jelly dried powder 8 parts by weight, the fruit of Cherokee rose 6 parts, the fruit of Chinese wolfberry 8 parts, radix pseudostellariae 7 parts, 6 parts, Poria cocos, Chinese yam 8 parts, rice meal 95 parts, mixing, stirs, then, through squeezing, powder is shaping, Ageing Treatment, steam powder, secondary ageing process, sliver, oven dry, cooling, cutting, metering packing operation after, obtained ourishing rice flour.
Test example:
1.1 organoleptic examination
The obtained quality of rice noodles of embodiment 1-3 is evaluated respectively from color and luster, smell and flavour, structural state, mouthfeel, by 5 personages, sensory evaluation scores is carried out to it, front warm water of marking is gargled, embodiment is placed in clean ceramic whiteware dish, judge with the method such as observing, nasil, hand are touched, mouth is tasted, standards of grading are as shown in table 1 below, and integrated sensory evaluates score value=20% color and luster scoring+30% smell scoring+20 structural state scoring+30% mouth feel score.Appraisal result refers to table 2.
Table 1 ground rice subjective appreciation standard
1.2 physical and chemical index
Perform by DB52/T 449-2013 Guizhou Province provincial standard, the method that moisture specifies by GB 5009.3 is carried out; The method that acidity specifies by GB/T 5517 is carried out; The method that total arsenic specifies by GB/T 5009.11 is carried out; The plumbous method specified by GB 5009.12 is carried out; The method that aflatoxin B1 specifies by GB/T 5009.22 is carried out.
1.3 microbiological indicator
Perform by DB52/T 449-2013 Guizhou Province provincial standard, the method that the inspection (salmonella, Shigella, staphylococcus aureus) of pathogenic bacteria specifies by GB 4789.4, GB 4789.5, GB 4789.10 is carried out.
1.4 main component allotment result of the tests
Table 2 main component allotment result of the test
As seen from the above table, it is 100 parts by total amount, each raw material dosage weight portion scope is royal jelly dried powder 1-8 part, fruit of Cherokee rose 3-6 part, fruit of Chinese wolfberry 3-8 part, radix pseudostellariae 3-7 part, Poria cocos 3-6 part, Chinese yam 3-8 part, during rice meal 75 ~ 95 parts, acidity in ground rice≤2.0mol NaOH alkali lye milliliter number/10g, total arsenic≤0.5mg/kg, lead≤0.2mg/kg, AFB1≤5.0 μ g/kg and microbiological indicator all ideal, wherein optimum formula royal jelly dried powder 4 parts, the fruit of Cherokee rose 5 parts, the fruit of Chinese wolfberry 5 parts, radix pseudostellariae 5 parts, 4 parts, Poria cocos, Chinese yam 5 parts, rice meal 85 parts, the ground rice embodiment 2 that the present invention obtains all is better than other embodiments 1,3 in sensory evaluation, illustrate that the ground rice adopting formula of the present invention and method to obtain all achieves extraordinary effect on action effect and sense organ, especially embodiment 2, adopt more suitable component proportion, sense organ is better, embodiment 1 is with 3 because component proportion is different, and organoleptic indicator is slightly poor.
It is important to point out at this: embodiments of the invention and test example are only excellent good embodiment of the present invention or test example; be only limitted to make an explanation to optimum efficiency of the present invention; and can not be interpreted as protection scope of the present invention is limited; therefore; those skilled in the art; the apparent improvement that basis of the present invention is made, is protection scope of the present invention.
Claims (5)
1. an ourishing rice flour, is characterized in that: formulated by the raw material of following parts by weight: royal jelly dried powder 1-8 part, fruit of Cherokee rose 3-6 part, fruit of Chinese wolfberry 3-8 part, radix pseudostellariae 3-7 part, Poria cocos 3-6 part, Chinese yam 3-8 part, rice meal 75 ~ 95 parts.
2. a kind of ourishing rice flour according to claim 1, is characterized in that: formulated by the raw material of following parts by weight: royal jelly dried powder 4 parts, the fruit of Cherokee rose 5 parts, the fruit of Chinese wolfberry 5 parts, radix pseudostellariae 5 parts, 4 parts, Poria cocos, Chinese yam 5 parts, rice meal 85 parts.
3. a kind of ourishing rice flour according to claim 1 and 2, is characterized in that: when processing preparation, and first by above-mentioned each component mixing except royal jelly dried powder and rice meal, pulverizer is crushed into mix powder.
4. the preparation method of an ourishing rice flour as claimed in claim 3, it is characterized in that: comprise following processing step: by Raw Materials Rice, after impurity elimination essence stone roller, cleaning and dipping, dehydration, pulverizing, obtain rice meal, add royal jelly dried powder and mix powder again, mixing, stirs, then, through squeezing, powder is shaping, Ageing Treatment, steam powder, secondary ageing process, sliver, oven dry, cooling, cutting, metering packing operation after, obtained ourishing rice flour.
5. the preparation method of a kind of ourishing rice flour according to claim 4, it is characterized in that: comprise following processing step: by Raw Materials Rice, grind through impurity elimination essence, after cleaning and dipping, dehydration, be crushed to 60 orders, obtain rice meal, add royal jelly dried powder and mix powder by weight again, wherein royal jelly dried powder 1-8 part, fruit of Cherokee rose 3-6 part, fruit of Chinese wolfberry 3-8 part, radix pseudostellariae 3-7 part, Poria cocos 3-6 part, Chinese yam 3-8 part, rice meal 75 ~ 95 parts, mixing, stir, then, shaping through squeezing powder, an Ageing Treatment, steam powder, secondary ageing process, sliver, dry, cooling, cutting, after metering packing operation, obtained ourishing rice flour.
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| CN201510266186.XA CN104839551A (en) | 2015-05-22 | 2015-05-22 | Nutritious rice flour and preparation method thereof |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053814A (en) * | 2015-08-24 | 2015-11-18 | 宿迁市三毛绿色粮油有限公司 | Nutritional health rice noodles and preparation method thereof |
| CN105076972A (en) * | 2015-08-24 | 2015-11-25 | 宿迁市三毛绿色粮油有限公司 | Rice noodles with high quality and long guarantee period and preparation method thereof |
| CN105076971A (en) * | 2015-08-24 | 2015-11-25 | 宿迁市三毛绿色粮油有限公司 | Long-shelf-life rice noodle and preparation method thereof |
| CN105212043A (en) * | 2015-08-24 | 2016-01-06 | 宿迁市三毛绿色粮油有限公司 | Hypertensive nutrious rice noodle of a kind of alleviation and preparation method thereof |
| CN105380076A (en) * | 2015-10-28 | 2016-03-09 | 广元市昭化区义春中药材种植农民专业合作社 | Poria cocos and rice cold noodles and processing method thereof |
| CN105433229A (en) * | 2015-12-10 | 2016-03-30 | 韦焜 | Instant powder for treating toothache caused by wind-heat and preparation method thereof |
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| CN105918813A (en) * | 2016-05-19 | 2016-09-07 | 柳州市螺蛳粉协会 | Spleen-invigorating and stomach-nourishing nutrient rice flour |
| CN105942155A (en) * | 2016-05-18 | 2016-09-21 | 柳州市螺蛳粉协会 | Healthy rice flour |
| CN109123415A (en) * | 2018-08-02 | 2019-01-04 | 佛山科学技术学院 | A kind of edible rice flour facilitating postoperative rehabilitation |
| CN110301583A (en) * | 2019-08-16 | 2019-10-08 | 桂林老盐街餐饮有限公司 | Siraitia grosvenorii rice flour dry powder rich in trace elements of selenium and preparation method thereof |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105053814A (en) * | 2015-08-24 | 2015-11-18 | 宿迁市三毛绿色粮油有限公司 | Nutritional health rice noodles and preparation method thereof |
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| CN105076971A (en) * | 2015-08-24 | 2015-11-25 | 宿迁市三毛绿色粮油有限公司 | Long-shelf-life rice noodle and preparation method thereof |
| CN105212043A (en) * | 2015-08-24 | 2016-01-06 | 宿迁市三毛绿色粮油有限公司 | Hypertensive nutrious rice noodle of a kind of alleviation and preparation method thereof |
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Application publication date: 20150819 |