CN1051848A - The preparation method of black rice fast food congee - Google Patents
The preparation method of black rice fast food congee Download PDFInfo
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- CN1051848A CN1051848A CN90109602A CN90109602A CN1051848A CN 1051848 A CN1051848 A CN 1051848A CN 90109602 A CN90109602 A CN 90109602A CN 90109602 A CN90109602 A CN 90109602A CN 1051848 A CN1051848 A CN 1051848A
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- black rice
- fast food
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- sieve
- congee
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Abstract
The preparation method of black rice fast food congee is that black rice flour, powdered sugar, dextrin, CMC are mixed, add an amount of adhesive, stir by certain prescription, through granulating, whole grain process, producing the granular goods of maroon, be black rice fast food congee.Black rice fast food congee is nutritious, contains volume protein, fat, vitamin etc.Also contain eight necessary seed amino acids of human body.This goods, when dashing food with boiling water, the black rice congee flavor that disintegration is fast, not stratified, do not lump, have giving off a strong fragrance.
Description
The present invention relates to a kind of processing method of instant congee, belong to the instant food processing technique field.
At present, China's instant food development is very fast, and instant noodles, bacteria-free instant rice etc. pour in market, are very easy to the staff in post.
Black rice, particularly Yang County black rice make a name at home and abroad already with its abundant nutritive value.With the black rice is that primary raw material is produced black rice fast food congee, is an important topic of black rice deep processing.Black rice contains volume protein, fat, vitamin etc., and contained necessary for human body eight seed amino acids are higher than general rice again, therefore, utilize black rice to make black rice fast food congee, will be subjected to broad masses, particularly Zhong Laonianren welcome.Clinical trial certificate, black-rice food has the tangible function of improving to illnesss such as anaemia, insomnias.Black rice congee is south, the Shaanxi Province masses' a kind of tonic food already.The rice matter of black rice is harder, and it is more time-consuming making an agreeable to the taste black rice congee, generally will also want slow fire to boil more than 3 hours with rock sugar, big wet goods, just can make high-quality black rice congee.
Have indivedual food factories to produce the black rice custard now, the technology of employing mainly is that black rice is expanded, levigate, that adding is an amount of sugar and other nutrients (lotus seeds, gingko etc.) formed, and is powdery, can not keep the look and the shape of black rice.
The objective of the invention is, utilize black rice, produce a kind of nutritiously, and can keep the convenient black-rice snack gruel of the original color of black rice, shape as primary raw material.
Prescription of the present invention and technological process are:
One, raw material processing:
1, black rice flour: black rice → clean (selection by winnowing) → oven dry (under 130 ℃～140 ℃ conditions, drying by the fire 2～2.5 hours) → pulverize → sieve (cross and be not less than 100 purposes sieve).
2, extra dry white wine Icing Sugar: white sugar → oven dry (under 100 °～130 ° conditions, drying by the fire 1～2 hour) → pulverize, sieve (crossing 100 purposes sieve).
3, adhesive: be to mix by ethanol (50%～70%), honey (25%～45%) and edible gelatin water (5%～10%).
4, CMC (meeting the food sanitary standard).
5, dextrin (meeting the food sanitary standard)
Two, preparation process:
1, prescription: black rice flour (60%～90%), extra dry white wine Icing Sugar (10%～40%), dextrin (trace), CMC (trace), adhesive (be above raw material total amount 5%～10%).
2, technological process: by prescription with black rice flour, extra dry white wine Icing Sugar, dextrin, CMC weighing and burden → stir → adds adhesive (account for gross weight 5%～10%) → stirring → granulation → oven dry → whole (sieve removes fine powder, removes bulky grain) → pack → check → dispatch from the factory.
The black rice fast food congee that adopts the present invention to make has the particle similar with black rice, and the color close with black rice arranged, and when dashing food with boiling water, disintegration is fast.Not stratified, do not lump, taste is similar with the long-time black rice congee that decocts.
Embodiment:
One, raw material processing
1, black rice flour processing: with black rice, through selection by winnowing, remove husk, remove dust, the shakeout grain handles, and under 130 ℃ of conditions, dry by the fire 2.5 hours, reaches ninety percent ripe be degree with black rice, again through the pulverizer pulverizing, mistake 100 mesh sieves are made black rice flour.
2, extra dry white wine granulated sugar powder processing: with white granulated sugar, under 130 ℃ condition, dried 1.5 hours, pulverize then, cross 100 mesh sieves, make extra dry white wine granulated sugar powder.
3, make adhesive: mix by ethanol (65%), honey (30%) and edible gelatin water (5%).
4, choose CMC and the dextrin that meets food usefulness sanitary standard.
Two, make black rice fast food congee:
With 80 kilograms of black rice flours; 20 kilograms of white sand Icing Sugar, 0.5 kilogram of CMC, 0.3 kilogram dextrin mix; insert in the grooved agitator; fully stir; the adhesive that adds 6 kilograms again; continue to stir; make sticking slightly soft black rice congee material; soft material is put into extrusion modling on the granulator, make graininess, under 80 ℃ of conditions, dry; remove fine powder by 18 purposes sieve sieve; remove bulky grain by 6 purposes sieve sieve, granular black rice fast food congee, pack then, check, dispatch from the factory.
The black rice fast food congee of making according to the method described above, product are the particle of maroon, and the bath back is a dark brown, is thick, has the distinctive fragrance of black rice.
Claims (4)
1, a kind of preparation method of black rice fast food congee is characterized in that its prescription and technological process are:
1) prescription: black rice flour (60%～90%), extra dry white wine Icing Sugar (10%～40%), dextrin (trace), sodium carboxymethylcellulose (trace), adhesive (be above raw material total amount 5%～10%).
2) technological process: by prescription with black rice flour, extra dry white wine Icing Sugar, dextrin, CMC weighing and burden → stir → adds adhesive (account for gross weight 5%～10%) → stirring → granulation → oven dry → whole (sieve removes fine powder, removes bulky grain) → pack → check → dispatch from the factory.
2, the preparation method of black rice fast food congee according to claim 1, it is characterized in that, the manufacture craft of black rice flour is: black rice → clean (selection by winnowing) → oven dry (under 130 ℃～140 ℃ conditions, drying by the fire 2～2.5 hours) → pulverize → sieve (cross and be not less than 100 purposes sieve).
3, the preparation method of black rice fast food congee according to claim 1 is characterized in that, the manufacture craft of extra dry white wine Icing Sugar is: white sugar → oven dry (under 100 ℃～130 ℃ conditions, drying by the fire 1～2 hour) → pulverize → sieve (crossing 100 purposes sieve).
4, the preparation method of black rice fast food congee according to claim 1 is characterized in that, the manufacture craft of adhesive is: mixed by ethanol (50%～70%), honey (25%～45%) edible gelatin water (5%～10%).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN90109602A CN1051848A (en) | 1990-11-24 | 1990-11-24 | The preparation method of black rice fast food congee |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN90109602A CN1051848A (en) | 1990-11-24 | 1990-11-24 | The preparation method of black rice fast food congee |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1051848A true CN1051848A (en) | 1991-06-05 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN90109602A Pending CN1051848A (en) | 1990-11-24 | 1990-11-24 | The preparation method of black rice fast food congee |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1051848A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1043179C (en) * | 1993-03-17 | 1999-05-05 | 海南省地方国营海口罐头厂 | Canned instant gruel contg. cocoanut milk and preparing process thereof |
| CN1045155C (en) * | 1994-07-25 | 1999-09-22 | 王清枝 | Black chicken eight treasures rice |
| CN104171866A (en) * | 2014-07-30 | 2014-12-03 | 秦皇岛必爱尔生物科技有限公司 | Black rice skin concentrated piece 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 |
-
1990
- 1990-11-24 CN CN90109602A patent/CN1051848A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1043179C (en) * | 1993-03-17 | 1999-05-05 | 海南省地方国营海口罐头厂 | Canned instant gruel contg. cocoanut milk and preparing process thereof |
| CN1045155C (en) * | 1994-07-25 | 1999-09-22 | 王清枝 | Black chicken eight treasures rice |
| CN104171866A (en) * | 2014-07-30 | 2014-12-03 | 秦皇岛必爱尔生物科技有限公司 | Black rice skin concentrated piece 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 |
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| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |