CN104855798A - Cosmetic rice flour and preparation method therefor - Google Patents
Cosmetic rice flour and preparation method therefor Download PDFInfo
- Publication number
- CN104855798A CN104855798A CN201510266265.0A CN201510266265A CN104855798A CN 104855798 A CN104855798 A CN 104855798A CN 201510266265 A CN201510266265 A CN 201510266265A CN 104855798 A CN104855798 A CN 104855798A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- rice
- heart
- seed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 61
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 61
- 235000009566 rice Nutrition 0.000 title claims abstract description 61
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000013312 flour Nutrition 0.000 title claims abstract description 10
- 239000002537 cosmetic Substances 0.000 title abstract 3
- 235000021419 vinegar Nutrition 0.000 claims abstract description 22
- 239000000052 vinegar Substances 0.000 claims abstract description 22
- 235000000832 Ayote Nutrition 0.000 claims abstract description 19
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 19
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 19
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 19
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 241000628997 Flos Species 0.000 claims abstract description 16
- 235000002789 Panax ginseng Nutrition 0.000 claims abstract description 16
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 16
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 16
- 241001313857 Bletilla striata Species 0.000 claims abstract description 15
- 235000020095 red wine Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000020238 sunflower seed Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims description 51
- 240000002853 Nelumbo nucifera Species 0.000 claims description 23
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 23
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 23
- 241000219784 Sophora Species 0.000 claims description 20
- 240000002948 Ophiopogon intermedius Species 0.000 claims description 15
- 241001075517 Abelmoschus Species 0.000 claims description 14
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 14
- 235000011449 Rosa Nutrition 0.000 claims description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 239000003814 drug Substances 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- 238000005507 spraying Methods 0.000 claims description 9
- 230000003796 beauty Effects 0.000 claims description 8
- 238000010025 steaming Methods 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 230000032683 aging Effects 0.000 claims description 5
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 238000003809 water extraction Methods 0.000 claims description 3
- 240000002045 Guettarda speciosa Species 0.000 claims 3
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 2
- 240000005959 Abelmoschus manihot Species 0.000 abstract 1
- 235000001075 Abelmoschus manihot Nutrition 0.000 abstract 1
- 241000213006 Angelica dahurica Species 0.000 abstract 1
- 235000007716 Citrus aurantium Nutrition 0.000 abstract 1
- 240000003791 Citrus myrtifolia Species 0.000 abstract 1
- 235000000228 Citrus myrtifolia Nutrition 0.000 abstract 1
- 235000016646 Citrus taiwanica Nutrition 0.000 abstract 1
- 244000077995 Coix lacryma jobi Species 0.000 abstract 1
- 235000005206 Hibiscus Nutrition 0.000 abstract 1
- 235000007185 Hibiscus lunariifolius Nutrition 0.000 abstract 1
- 244000284380 Hibiscus rosa sinensis Species 0.000 abstract 1
- 244000248557 Ophiopogon japonicus Species 0.000 abstract 1
- 241001633680 Polygonatum odoratum Species 0.000 abstract 1
- 241000220317 Rosa Species 0.000 abstract 1
- 210000000003 hoof Anatomy 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000012423 maintenance Methods 0.000 abstract 1
- 239000000341 volatile oil Substances 0.000 abstract 1
- 244000061520 Angelica archangelica Species 0.000 description 11
- 235000012054 meals Nutrition 0.000 description 7
- 238000012360 testing method Methods 0.000 description 5
- 230000000050 nutritive effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- OQIQSTLJSLGHID-WNWIJWBNSA-N aflatoxin B1 Chemical compound C=1([C@@H]2C=CO[C@@H]2OC=1C=C(C1=2)OC)C=2OC(=O)C2=C1CCC2=O OQIQSTLJSLGHID-WNWIJWBNSA-N 0.000 description 2
- 229930020125 aflatoxin-B1 Natural products 0.000 description 2
- 229910052785 arsenic Inorganic materials 0.000 description 2
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- MYVIATVLJGTBFV-UHFFFAOYSA-M thiamine(1+) chloride Chemical compound [Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N MYVIATVLJGTBFV-UHFFFAOYSA-M 0.000 description 2
- 101100449517 Arabidopsis thaliana GRH1 gene Proteins 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 208000003643 Callosities Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- 108010073032 Grain Proteins Proteins 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 206010020649 Hyperkeratosis Diseases 0.000 description 1
- 101100434479 Saccharomyces cerevisiae (strain ATCC 204508 / S288c) AFB1 gene Proteins 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000607768 Shigella Species 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000002115 aflatoxin B1 Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 235000020930 dietary requirements Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
Landscapes
- Cosmetics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention disclose cosmetic rice flour and a preparation method therefor, The cosmetic rice flour is made of the following raw materials in parts by weight: 70-90 parts of rice, 0.1-0.2 parts of rose essential oil, 5-6 parts of coix seeds, 1-2 parts of white vinegar, 6-7 parts of pumpkin, 5-6 parts of red beans, 5-6 parts of sunflower seed kernels, 1-3 parts of fresh flos sophorae, 3-4 parts of porcine hoofs, 6-7 parts of red wine, 10-12 parts of hibiscus flowers, 5-6 parts of citrus aurantium, 6-7 parts of red ginseng, 6-7 parts of ophiopogon japonicus, 5-6 parts of polygonatum odoratum, 5-6 parts of bletilla striata, 4-5 parts of angelica dahurica, 1-2 parts of abelmoschus manihot, and an appropriate amount of water. According to the rice flour provided by the present invention, nutritional ingredients are added during rice flour preparation; the rice flour is high in nutritional value, excellent in taste, and effective in health maintenance; and no additive is used.
Description
Technical field
The invention belongs to food processing field, specifically, is a kind of beauty treatment ground rice 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.
Rice meal product in the market, based on the simple rice meal product without adding, also existing not comprehensive nutrition, health-care efficacy is single, palatability is poor and without defects such as flavours, can not meets the demand of different market and crowd.
Summary of the invention
Technical problem to be solved by this invention is providing a kind of beauty treatment ground rice and preparation method thereof, and this ground rice adds beauty treatment composition in traditional ground rice preparation method, is of high nutritive value, excellent taste, has beauty treatment 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: formulated by the raw material of following parts by weight: rice 70-90 part, Rosa Damascana 0.1-0.2 part, heart of a lotus seed benevolence 5-6 part, light-coloured vinegar 1-2 part, pumpkin 6-7 part, red bean 5-6 part, polly seed nucleole 5-6 part, fresh sophora flower 1-3 part, pig's feet 3-4 part, red wine 6-7 part, Flos Hibisci Mutabilis 10-12 part, Fructus Aurantii 5-6 part, red ginseng 6-7 part, the tuber of dwarf lilyturf 6-7 part, radix polygonati officinalis 5-6 part, bletilla striata 5-6 part, root of Dahurain angelica 4-5 part, sunset abelmoschus flower 1-2 part, water is appropriate.
Excellent far, a kind of beauty treatment ground rice, formulated by the raw material of following parts by weight: 80 parts, rice, Rosa Damascana 0.2 part, heart of a lotus seed benevolence 6 parts, light-coloured vinegar 2 parts, 7 parts, pumpkin, 5 parts, red bean, polly seed nucleole 5 parts, 3 parts, fresh sophora flower, 4 parts, pig's feet, red wine 7 parts, Flos Hibisci Mutabilis 11 parts, Fructus Aurantii 6 parts, red ginseng 7 parts, the tuber of dwarf lilyturf 7 parts, radix polygonati officinalis 6 parts, the bletilla striata 6 parts, the root of Dahurain angelica 4 parts, sunset abelmoschus flower 2 parts, water are appropriate.
Another object of the present invention, for providing a kind of preparation method of ground rice of improving looks, comprises the following steps:
(1) cleaned by rice, be placed on and be covered with on the steaming tray of lotus leaf after mixing, pour suitable quantity of water, Rosa Damascana bottom steaming tray into, heating stews to moisten 40-50 minute, takes out rice, clays into power for subsequent use after drying;
(2) heart of a lotus seed benevolence is cleaned, pour light-coloured vinegar into, constantly heat, and constantly stir-fry, fry and blotted to light-coloured vinegar, take out heart of a lotus seed benevolence, dry, heart of a lotus seed benevolence is milled into powder, obtain vinegar lotus-seed-heart powder for subsequent use;
(3) cleaned by pumpkin, after removing seed, pumpkin is cut into block, put into pot, pour suitable quantity of water into together with the red bean cleaned, heating simmers 60-70 minute, is taken out by materials all in pot, wears into slurries, by slurries spraying dry, obtain powder for subsequent use;
(4) polly seed nucleole is put into flour mill grinds, obtain sunflower seed powder for subsequent use; Fresh sophora flower is put into juice extractor squeeze the juice, obtain sophora flower juice for subsequent use; Cleaned by pig's feet, shred, put into pot, pour sophora flower juice, red wine into after removing bone, heating is boiled to soup dense, filters, by gained thick soup spraying dry, obtains powder for subsequent use;
(5) water extraction of Flos Hibisci Mutabilis, Fructus Aurantii, red ginseng, the tuber of dwarf lilyturf, radix polygonati officinalis, the bletilla striata, the root of Dahurain angelica, sunset abelmoschus flower 5-9 times amount is got, filter, by gained Chinese medicine extract spraying dry, obtain traditional Chinese medicine powder for subsequent use;
(6) powder, traditional Chinese medicine powder in the powder in the powder in step 1, vinegar lotus-seed-heart powder, step 3, sunflower seed powder, step 4 are merged, after mixing, obtain mixing rice powder.
(7) by mixing rice powder obtained in step (6), through squeezing, powder is shaping, a timeliness place
Reason, steaming powder, secondary ageing process, sliver, oven dry, cooling, cutting, metering packing
After operation, obtained honey ground rice.
Compared with prior art, beneficial effect of the present invention:
(1) ground rice of the present invention, add Rosa Damascana, heart of a lotus seed benevolence, pumpkin, red bean, polly seed nucleole, fresh sophora flower, pig's feet, Flos Hibisci Mutabilis, Fructus Aurantii, red ginseng, the tuber of dwarf lilyturf, radix polygonati officinalis, the bletilla striata, the root of Dahurain angelica, sunset abelmoschus flower etc. 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) the present invention is by used in combination to rice and Rosa Damascana, heart of a lotus seed benevolence, pumpkin, red bean, polly seed nucleole, fresh sophora flower, pig's feet, Flos Hibisci Mutabilis, Fructus Aurantii, red ginseng, the tuber of dwarf lilyturf, radix polygonati officinalis, the bletilla striata, the root of Dahurain angelica, sunset abelmoschus flower etc., there is effect of certain beauty treatment skin, add pumpkin, red bean etc., nutritious, improve the mouthfeel of flour, and the interpolation of the extract such as Flos Hibisci Mutabilis, Fructus Aurantii, red ginseng, the tuber of dwarf lilyturf, radix polygonati officinalis, the problems such as the obscure and melanin deposition of the colour of skin can be improved, make the colour of skin naturally in vain tender.
(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: 70 parts, rice, Rosa Damascana 0.2 part, heart of a lotus seed benevolence 6 parts, light-coloured vinegar 2 parts, 7 parts, pumpkin, 6 parts, red bean, polly seed nucleole 6 parts, 3 parts, fresh sophora flower, 4 parts, pig's feet, red wine 7 parts, Flos Hibisci Mutabilis 12 parts, Fructus Aurantii 6 parts, red ginseng 7 parts, the tuber of dwarf lilyturf 7 parts, radix polygonati officinalis 6 parts, the bletilla striata 6 parts, the root of Dahurain angelica 5 parts, sunset abelmoschus flower 2 parts, water are appropriate.
Concrete preparation method is:
(1) cleaned by rice, be placed on and be covered with on the steaming tray of lotus leaf after mixing, pour suitable quantity of water, Rosa Damascana bottom steaming tray into, heating stews to moisten 40-50 minute, takes out rice, clays into power for subsequent use after drying;
(2) heart of a lotus seed benevolence is cleaned, pour light-coloured vinegar into, constantly heat, and constantly stir-fry, fry and blotted to light-coloured vinegar, take out heart of a lotus seed benevolence, dry, heart of a lotus seed benevolence is milled into powder, obtain vinegar lotus-seed-heart powder for subsequent use;
(3) cleaned by pumpkin, after removing seed, pumpkin is cut into block, put into pot, pour suitable quantity of water into together with the red bean cleaned, heating simmers 60-70 minute, is taken out by materials all in pot, wears into slurries, by slurries spraying dry, obtain powder for subsequent use;
(4) polly seed nucleole is put into flour mill grinds, obtain sunflower seed powder for subsequent use; Fresh sophora flower is put into juice extractor squeeze the juice, obtain sophora flower juice for subsequent use; Cleaned by pig's feet, shred, put into pot, pour sophora flower juice, red wine into after removing bone, heating is boiled to soup dense, filters, by gained thick soup spraying dry, obtains powder for subsequent use;
(5) water extraction of Flos Hibisci Mutabilis, Fructus Aurantii, red ginseng, the tuber of dwarf lilyturf, radix polygonati officinalis, the bletilla striata, the root of Dahurain angelica, sunset abelmoschus flower 5-9 times amount is got, filter, by gained Chinese medicine extract spraying dry, obtain traditional Chinese medicine powder for subsequent use;
(6) powder, traditional Chinese medicine powder in the powder in the powder in step 1, vinegar lotus-seed-heart powder, step 3, sunflower seed powder, step 4 are merged, after mixing, obtain mixing rice powder.
(7) by mixing rice powder obtained in step (6) through squeezing, powder is shaping, Ageing Treatment, steam powder, secondary ageing process, sliver, oven dry, cooling, cutting, metering packing operation after, obtained honey ground rice.
Embodiment 2: 90 parts, rice, Rosa Damascana 0.1 part, heart of a lotus seed benevolence 5 parts, light-coloured vinegar 1 part, 6 parts, pumpkin, 5 parts, red bean, polly seed nucleole 5 parts, 1 part, fresh sophora flower, 3 parts, pig's feet, red wine 6 parts, Flos Hibisci Mutabilis 10 parts, Fructus Aurantii 5 parts, red ginseng 6 parts, the tuber of dwarf lilyturf 6 parts, radix polygonati officinalis 5 parts, the bletilla striata 5 parts, the root of Dahurain angelica 4 parts, sunset abelmoschus flower 1-part, water are appropriate.
Concrete preparation method is: see embodiment 1.
Embodiment 3: 80 parts, rice, Rosa Damascana 0.2 part, heart of a lotus seed benevolence 6 parts, light-coloured vinegar 2 parts, 7 parts, pumpkin, 6 parts, red bean, polly seed nucleole 6 parts, 2 parts, fresh sophora flower, 4 parts, pig's feet, red wine 7 parts, Flos Hibisci Mutabilis 11 parts, Fructus Aurantii 6 parts, red ginseng 7 parts, the tuber of dwarf lilyturf 7 parts, radix polygonati officinalis 6 parts, the bletilla striata 6 parts, the root of Dahurain angelica 5 parts, sunset abelmoschus flower 2 parts, water are appropriate.
Concrete preparation method is: see embodiment 1.
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/T449-2013 Guizhou Province provincial standard, the method that moisture specifies by GB5009.3 is carried out; The method that acidity specifies by GB/T5517 is carried out; The method that total arsenic specifies by GB/T5009.11 is carried out; The plumbous method specified by GB5009.12 is carried out; The method that aflatoxin B1 specifies by GB/T5009.22 is carried out.
1.3 microbiological indicator
Perform by DB52/T449-2013 Guizhou Province provincial standard, the method that the inspection (salmonella, Shigella, staphylococcus aureus) of pathogenic bacteria specifies by GB4789.4, GB4789.5, GB4789.10 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 rice 70-90 part, Rosa Damascana 0.1-0.2 part, heart of a lotus seed benevolence 5-6 part, light-coloured vinegar 1-2 part, pumpkin 6-7 part, red bean 5-6 part, polly seed nucleole 5-6 part, fresh sophora flower 1-3 part, pig's feet 3-4 part, red wine 6-7 part, Flos Hibisci Mutabilis 10-12 part, Fructus Aurantii 5-6 part, red ginseng 6-7 part, the tuber of dwarf lilyturf 6-7 part, radix polygonati officinalis 5-6 part, bletilla striata 5-6 part, root of Dahurain angelica 4-5 part, during sunset abelmoschus flower 1-2 part, acidity in ground rice≤2.0molNaOH 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 80 parts, optimum formula rice, Rosa Damascana 0.2 part, heart of a lotus seed benevolence 6 parts, light-coloured vinegar 2 parts, 7 parts, pumpkin, 6 parts, red bean, polly seed nucleole 6 parts, 2 parts, fresh sophora flower, 4 parts, pig's feet, red wine 7 parts, Flos Hibisci Mutabilis 11 parts, Fructus Aurantii 6 parts, red ginseng 7 parts, the tuber of dwarf lilyturf 7 parts, radix polygonati officinalis 6 parts, the bletilla striata 6 parts, the root of Dahurain angelica 5 parts, sunset abelmoschus flower 2 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 (3)
1. to improve looks a ground rice, it is characterized in that: formulated by the raw material of following parts by weight: rice 70-90 part, Rosa Damascana 0.1-0.2 part, heart of a lotus seed benevolence 5-6 part, light-coloured vinegar 1-2 part, pumpkin 6-7 part, red bean 5-6 part, polly seed nucleole 5-6 part, fresh sophora flower 1-3 part, pig's feet 3-4 part, red wine 6-7 part, Flos Hibisci Mutabilis 10-12 part, Fructus Aurantii 5-6 part, red ginseng 6-7 part, the tuber of dwarf lilyturf 6-7 part, radix polygonati officinalis 5-6 part, bletilla striata 5-6 part, root of Dahurain angelica 4-5 part, sunset abelmoschus flower 1-2 part, water is appropriate.
2. one beauty treatment ground rice according to claim 1, is characterized in that: formulated by the raw material of following parts by weight: 80 parts, rice, Rosa Damascana 0.2 part, heart of a lotus seed benevolence 6 parts, light-coloured vinegar 2 parts, 7 parts, pumpkin, 5 parts, red bean, polly seed nucleole 5 parts, 3 parts, fresh sophora flower, 4 parts, pig's feet, red wine 7 parts, Flos Hibisci Mutabilis 11 parts, Fructus Aurantii 6 parts, red ginseng 7 parts, the tuber of dwarf lilyturf 7 parts, radix polygonati officinalis 6 parts, the bletilla striata 6 parts, the root of Dahurain angelica 4 parts, sunset abelmoschus flower 2 parts, water are appropriate.
3. the preparation method of a kind of ground rice of improving looks according to claim 1 and 2, is characterized in that: comprise the following steps:
(1) cleaned by rice, be placed on and be covered with on the steaming tray of lotus leaf after mixing, pour suitable quantity of water, Rosa Damascana bottom steaming tray into, heating stews to moisten 40-50 minute, takes out rice, clays into power for subsequent use after drying;
(2) heart of a lotus seed benevolence is cleaned, pour light-coloured vinegar into, constantly heat, and constantly stir-fry, fry and blotted to light-coloured vinegar, take out heart of a lotus seed benevolence, dry, heart of a lotus seed benevolence is milled into powder, obtain vinegar lotus-seed-heart powder for subsequent use;
(3) cleaned by pumpkin, after removing seed, pumpkin is cut into block, put into pot, pour suitable quantity of water into together with the red bean cleaned, heating simmers 60-70 minute, is taken out by materials all in pot, wears into slurries, by slurries spraying dry, obtain powder for subsequent use;
(4) polly seed nucleole is put into flour mill grinds, obtain sunflower seed powder for subsequent use; Fresh sophora flower is put into juice extractor squeeze the juice, obtain sophora flower juice for subsequent use; Cleaned by pig's feet, shred, put into pot, pour sophora flower juice, red wine into after removing bone, heating is boiled to soup dense, filters, by gained thick soup spraying dry, obtains powder for subsequent use;
(5) water extraction of Flos Hibisci Mutabilis, Fructus Aurantii, red ginseng, the tuber of dwarf lilyturf, radix polygonati officinalis, the bletilla striata, the root of Dahurain angelica, sunset abelmoschus flower 5-9 times amount is got, filter, by gained Chinese medicine extract spraying dry, obtain traditional Chinese medicine powder for subsequent use;
(6) powder, traditional Chinese medicine powder in the powder in the powder in step 1, vinegar lotus-seed-heart powder, step 3, sunflower seed powder, step 4 are merged, after mixing, obtain mixing rice powder.
(7) by mixing rice powder obtained in step (6) through squeezing, powder is shaping, Ageing Treatment, steam powder, secondary ageing process, sliver, oven dry, cooling, cutting, metering packing operation after, obtained honey ground rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510266265.0A CN104855798A (en) | 2015-05-22 | 2015-05-22 | Cosmetic rice flour and preparation method therefor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510266265.0A CN104855798A (en) | 2015-05-22 | 2015-05-22 | Cosmetic rice flour and preparation method therefor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104855798A true CN104855798A (en) | 2015-08-26 |
Family
ID=53902326
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510266265.0A Pending CN104855798A (en) | 2015-05-22 | 2015-05-22 | Cosmetic rice flour and preparation method therefor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104855798A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722012A (en) * | 2016-12-05 | 2017-05-31 | 吉林大学 | One kind mends iron chicken blood peptide ground rice and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585613A (en) * | 2015-01-13 | 2015-05-06 | 凤阳瑞诚食品科技有限公司 | Skin-beautifying flour with hibiscus |
-
2015
- 2015-05-22 CN CN201510266265.0A patent/CN104855798A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585613A (en) * | 2015-01-13 | 2015-05-06 | 凤阳瑞诚食品科技有限公司 | Skin-beautifying flour with hibiscus |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722012A (en) * | 2016-12-05 | 2017-05-31 | 吉林大学 | One kind mends iron chicken blood peptide ground rice and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103892200B (en) | Heart-nourishing nerve-calming noodles and preparation method thereof | |
| CN104839551A (en) | Nutritious rice flour and preparation method thereof | |
| CN104207103A (en) | Spicy and hot beef sauce in red chilli oil and processing method thereof | |
| CN104207071A (en) | Sauce-taste flavoring powder with squid and processing method thereof | |
| CN104585613A (en) | Skin-beautifying flour with hibiscus | |
| CN104920953A (en) | Mutton rice flour and preparation method thereof | |
| CN103689338A (en) | Soy nutritious rice and preparation method thereof | |
| CN103829151A (en) | Eucommia health-preserving vermicelli and preparation method thereof | |
| CN103892197A (en) | Inulin salty noodles and preparation method thereof | |
| CN105053854A (en) | Cordyceps sinensis flowers instant noodle preparation method and instant noodle prepared by the preparation method | |
| CN103222632A (en) | Selenium-enriched tea-milk-taste dry meat and preparation method thereof | |
| CN103999918A (en) | Red bean-coix lacryma-jobi biscuit and processing method thereof | |
| CN103892202B (en) | Gastrodia elata powder blood-pressure-lowering noodles and preparation method thereof | |
| CN104323081A (en) | Nutritious and health-care four with faint scent of lotus leaves and preparation method of flour | |
| CN104886592A (en) | Blueberry rice noodles and a preparation method thereof | |
| CN103652571A (en) | Fruit-stuffing rice dumplings and preparation method thereof | |
| CN103892203B (en) | Apple blossom skin-whitening noodles and preparation method thereof | |
| CN104431969A (en) | Soybean paste with donkey-hide gelatin and preserved apricot and preparation method of soybean paste | |
| CN104855798A (en) | Cosmetic rice flour and preparation method therefor | |
| CN104222871A (en) | Multi-grain health rice and preparation method thereof | |
| CN104000114A (en) | Purple sweet potato and kernel-containing crispy rice and processing method thereof | |
| CN103798607A (en) | Health preserving glutinous rice flour and preparation method thereof | |
| CN103689414B (en) | A kind of nutrient crisp rice chip and preparation method thereof | |
| CN104856140A (en) | Shiitake mushroom chicken fresh soup and processing method therefor | |
| CN103989083A (en) | Buckwheat and shiitake crispy rice and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150826 |