CN105410607A - Nutritive rice flour made of multiple beans and processing method thereof - Google Patents
Nutritive rice flour made of multiple beans and processing method thereof Download PDFInfo
- Publication number
- CN105410607A CN105410607A CN201510753827.4A CN201510753827A CN105410607A CN 105410607 A CN105410607 A CN 105410607A CN 201510753827 A CN201510753827 A CN 201510753827A CN 105410607 A CN105410607 A CN 105410607A
- Authority
- CN
- China
- Prior art keywords
- rice
- powder
- bean
- beans
- flour
- 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
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 139
- 235000009566 rice Nutrition 0.000 title claims abstract description 139
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 92
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 92
- 235000013312 flour Nutrition 0.000 title claims abstract description 75
- 238000003672 processing method Methods 0.000 title claims abstract description 17
- 240000007594 Oryza sativa Species 0.000 title abstract description 99
- 230000000050 nutritive effect Effects 0.000 title abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 93
- 240000008042 Zea mays Species 0.000 claims abstract description 39
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 39
- 240000004922 Vigna radiata Species 0.000 claims abstract description 26
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 26
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 25
- 235000005822 corn Nutrition 0.000 claims abstract description 25
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 19
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 19
- 244000068988 Glycine max Species 0.000 claims abstract description 18
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 15
- 235000006481 Colocasia esculenta Nutrition 0.000 claims abstract description 15
- 240000004713 Pisum sativum Species 0.000 claims abstract description 13
- 235000010582 Pisum sativum Nutrition 0.000 claims abstract description 13
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 12
- 238000007493 shaping process Methods 0.000 claims abstract description 9
- 238000007789 sealing Methods 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 20
- 238000005286 illumination Methods 0.000 claims description 17
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 14
- 235000009973 maize Nutrition 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 14
- 235000012054 meals Nutrition 0.000 claims description 13
- 230000008569 process Effects 0.000 claims description 12
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims description 11
- 238000007654 immersion Methods 0.000 claims description 11
- 238000012545 processing Methods 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 9
- 238000012423 maintenance Methods 0.000 claims description 8
- 244000045195 Cicer arietinum Species 0.000 claims description 7
- 235000010523 Cicer arietinum Nutrition 0.000 claims description 7
- 230000005540 biological transmission Effects 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 238000004458 analytical method Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 210000002221 olecranon process Anatomy 0.000 claims description 3
- 241000209094 Oryza Species 0.000 claims 40
- 238000003801 milling Methods 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 244000062793 Sorghum vulgare Species 0.000 abstract description 2
- 235000019713 millet Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 238000002560 therapeutic procedure Methods 0.000 abstract description 2
- 239000000654 additive Substances 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 10
- 235000012149 noodles Nutrition 0.000 description 5
- 235000019789 appetite Nutrition 0.000 description 4
- 230000036528 appetite Effects 0.000 description 4
- 235000021152 breakfast Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 235000021189 garnishes Nutrition 0.000 description 2
- 235000015816 nutrient absorption Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 208000010643 digestive system disease Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 208000018685 gastrointestinal system disease Diseases 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 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
- Cereal-Derived Products (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses nutritive rice flour made of multiple beans. The nutritive rice flour made of multiple beans comprises the following raw materials in parts by weight: 0.8-1.2 parts of mung beans, 0.8-1.2 parts of red beans, 0.2-0.6 parts of corn flour, 0.8-1.2 parts of millets, 0.8-1.2 parts of peas, 0.5-1 part of soybeans, 0.8-1.5 parts of rice, 0.8-1.5 parts of sticky rice, 0.3-0.6 part of water, 0.3-0.5 part of grams, 0.4-0.6 part of pinto beans, 0.3-0.5 part of coix seeds and 0.2-0.4 part of taro powder. The rice flour is rich in nutrition and has diet-therapy effects; and the rice flour is free of chemical additives, delicious, chewy and bright in color. The processing method comprises the following steps: selecting materials, pre-treating, separately crushing, mixing according to proportion, milling by a machine, aging, rubbing, shaping, light-baking and shaping. The processing method is easy to operate, reliable and stable; the nutritive rice flour made of multiple beans prepared according to the processing method is not brittle, free of nutrition loss and good in flexibility.
Description
Technical field
The invention belongs to food processing field, be specially a kind of many beans ourishing rice flours and processing method thereof.
Background technology
Ground rice is the popular long one tradition rice-made food of China, is mainly used in breakfast supply in the past, because its boiling is quick, smooth tasty and refreshing, delicious flavour and by the hobby of numerous people.Along with the development of society, ground rice not only can also be used for the garnishes of other famished looks various for breakfast, coordinate other foods to improve overall mouthfeel, so that ground rice is not only in breakfast, but also become the Speciality Foods of China, not still fast-food, but also auxiliary garnishes food can be become, dinner food, of many uses, demand is large; But because ground rice is made primarily of rice, cause its nutritional labeling single, industrial and commercial considered in ground rice, to participate in other food to improve its nutritive value and mouthfeel although have much to add, but due to directly the shaping of ground rice and mouthfeel can be affected when adding other food, it cannot be stablized shaping, cause processing difficulties complicated, high cost, makes it also cannot formally come into the market to become stable prod now.
By patent retrieval, there is following known prior art:
Patent 1:
Application number: 2008100878203, the applying date: 2008-03-18, publication date: 2008-10-1, the invention provides a kind of formula and production method of good and cheap mung bean rice-flour noodles.This ground rice is produced and is mainly comprised rice elutriations, immersion, drainage, pulverizing the clean mung bean dried is worn into fine powder, then by two kinds of powder proportionally fusion stir, upper high temperature self heating bitubular rice-flour noodles machine produces even thickness, the ourishing rice flour that delicate fragrance is good to eat.This mung bean rice-flour noodles had both maintained the fine and smooth tasty and refreshing characteristic of original ground rice, turn increased abundant nutriment, and easy and simple to handle, be convenient to produce, economic and practical.In particularly summer, eat protein, vitamin B1, B2, carrotene, the various nutriment such as amino acid and calcium, phosphorus, iron that one bowl of mung bean rice-flour noodles can supplement needed by human in time.
Patent 2:
Application number: 201310696395.9, the applying date: 2013.12.18, date of publication: 2014.03.26, a kind of ground rice containing mung bean of this invention relates to the ground rice in food, and it is characterized in that, it is made up of the raw material of following weight portion: mung bean 10-15 part; Rice 5-10 part; Millet 5-10 part; Lotus root congee 5-10 part.Ground rice containing mung bean of the present invention, raw material coupling is rationally, nutritious, is conducive to Mechanized Processing, and time edible, mouthfeel is good, particularly containing more mung bean rice-flour noodles, has and can move back all heat, and separate hundred poison, removing damp-heat, removing toxic substances protects the liver, effect of clear heat profit water.
Found by above retrieval, above technical scheme can not affect novelty of the present invention; And the mutual combination of above patent document can not destroy creativeness of the present invention.
Summary of the invention
The object of the invention is for above problem, provide a kind of nutritious, there is food therapy effect, without chemical addition agent, deliciously have many beans ourishing rice flours of chewing strength, bright.
For realizing this object, a kind of many beans ourishing rice flours in the present invention, it comprises following masses number raw material: mung bean 0.8-1.2 part, red bean 0.8-1.2 part, corn flour 0.2-0.6 part, maize 0.8-1.2 part, pea 0.8-1.2 part, soya bean 0.5-1 part, rice 0.8-1.5 part, glutinous rice 0.8-1.5 part, water 0.3-0.6 part.
Further, it comprises following masses number raw material: 1 part, mung bean, 1 part, red bean, corn flour 0.4 part, maize 1 part, pea 1 part, soya bean 0.8 part, 1 part, rice, 1 part, glutinous rice, 0.5 part, water.
Further, it also comprises chick-pea 0.3-0.5 part, flower beans 0.4-0.6 part, seed of Job's tears 0.3-0.5 part, taro meal 0.2-0.4 part.
Another object of the present invention provides a kind of many beans ourishing rice flours not easily brittle failure that operation is simple and reliable stablizes, makes for this many beans ourishing rice flour, do not lose nutrition, keeps the processing method of mouthfeel.
For realizing this object, the method that the present invention adopts is: it comprises the steps:
Step one, immersion of selecting materials: choose fresh mung bean, red bean, pea, soya bean, spend beans to immerse respectively in clear water, take out and draining after 1-1.5 hour; Choosing fresh chick-pea immerses in clear water, takes out and draining after 0.8-1 hour; Choose in fresh maize, rice, glutinous rice, seed of Job's tears immersion clear water, take out and draining after 25-35 minute;
Step 2, separately pulverizing: the raw material after step one being processed is ground into powder with pulverizer respectively; Choose fresh corn pulverizer and be ground into powder; Choose fresh taro pulverizer and be ground into powder;
Step 3, proportioning mix: the mung bean flour first taking corresponding mass according to formula, red bean powder, peameal, analysis for soybean powder, flower bean powder, olecranon bean powder, rice meal, corn flour, coixlacrymajobi powder, corn flour, glutinous rice flour is put into after container stirs, and adds clear water 0.6-0.8 part, stirs after 5-10 minute, add the taro meal of formula corresponding mass again, continue stirring and form mixed material after 5 minutes;
Step 4, machine powder process: described mixed material is put into flour mill and is processed into wet Bean and rice powder;
Step 5, burin-in process: on the cross bar arrange the even hanging of described wet Bean and rice powder in sealing room, maintenance room is sealing state, continue to form bonding Bean and rice powder after 5-7 hour;
Step 6, rub scattered shaping: artificial hand rubbing moves described bonding Bean and rice powder, make described bonding Bean and rice powder depart from bond state, form smooth Bean and rice powder;
Step 7, light bake type: carry out illumination drying and processing to described smooth Bean and rice powder, and maintenance illumination temperature is 40-45 DEG C, continue to stop after 3-4 hour, and packaging sterilization forms many beans ourishing rice flours.
Further, in described step 2, powder and corn flour, taro meal order number are not less than 160.
Further, in described step 4, flour mill internal temperature maintains 60-80 DEG C.
Further, in described step 5, the humidity maintained in sealing room is 40%-60%.
Further, in described step 5, the temperature maintained in sealing room is 30-35 DEG C.
Further, in described step 7, when described smooth Bean and rice powder illumination is dried, cover light transmission film.
Beneficial effect of the present invention:
1, in the ground rice of traditional rice making, add various bean products in the present invention, substantially increase its nutritive value.
2, the mung bean added in the present invention coordinates red bean and maize can reduce intimately, improves human body appetite, and can prevent indigestion, particularly become thin for some good especially without people's curative effect of appetite, can promote nutrient absorption.
3, the glutinous rice added in the present invention in the mouthfeel of raising many beans rice milling powder with while chewing strength, can ensure many beans rice milling powder stable molding, not easily brittle failure.
The soya bean of 4, adding in the present invention, pea are while raising nutritive value, and what improve many beans ourishing rice flours chews strength, promotes human body appetite.
5, in the present invention, the collocation of maize and corn flour and red bean can ensure the bright that many beans rice milling powder is made, smooth surface, appreciative value is improved while improving its quality, and the collocation of corn flour and maize can promote human consumption, make many beans ourishing rice flour tastes more aromatic, thus improve people's appetite.
6, the seed of Job's tears added in the present invention be combined with taro meal can improve ground rice boil after tenderness, and smoothness, improves mouthfeel greatly, and the seed of Job's tears be combined with taro can strong human vas and channels and collaterals, improve human body strength.
The chick-pea of 7, adding in the present invention combines flower beans energy delaying human body caducity, and U.S. face is supported and held, and can treat gastrointestinal disease, accelerates the death of cancer cell.
8, the processing method adopted in the present invention can ensure the many beans rice milling powder bright processed, uniform composition free from admixture, smooth surface, and pliability is strong, and not easily brittle failure, taste and more chew strength, taste is more delicious.
9, the ground rice hanging that in the present invention, flour mill is made natural removal moisture in sealing room can improve the softness of ground rice, improves ground rice mouthfeel.
10, adopt illumination drying and processing in the present invention, and adopt light transmission film to hide moisture to be made in ground rice to dry evenly, keep interior section condensation moisture to be evaporated, maintain ground rice tender, illumination simultaneously can play bactericidal action.
Detailed description of the invention
In order to make those skilled in the art understand technical scheme of the present invention better, describe the present invention below, the description of this part is only exemplary and explanatory, should not have any restriction to protection scope of the present invention.
Embodiment 1:
A kind of many beans ourishing rice flours comprise following masses number raw material: it comprises following masses number raw material: 1 part, mung bean, 1 part, red bean, corn flour 0.4 part, maize 1 part, pea 1 part, soya bean 0.8 part, 1 part, rice, 1 part, glutinous rice, 0.3 part, water.
A kind of processing method of many beans ourishing rice flours:
Step one, immersion of selecting materials: choose fresh mung bean, red bean, pea, soya bean and immerse respectively in clear water, took out and draining after 1-1.5 hour; Choose in fresh maize, rice, glutinous rice immersion clear water, take out and draining after 25-35 minute;
Step 2, separately pulverizing: the raw material after step one being processed is ground into powder with pulverizer respectively; Choose fresh corn pulverizer and be ground into powder; Choose fresh taro pulverizer and be ground into powder; Powder order number is not less than 160;
Step 3, proportioning mix: first take the mung bean flour of corresponding mass, red bean powder according to formula, peameal, analysis for soybean powder, rice meal, corn flour, corn flour, and glutinous rice flour is put into after container stirs, and adds 0.7 part, clear water, stirs and form mixed material after 7 minutes;
Step 4, machine powder process: described mixed material is put into flour mill and is processed into wet Bean and rice powder; Flour mill internal temperature maintains 60 DEG C;
Step 5, burin-in process: on the cross bar arrange the even hanging of described wet Bean and rice powder in sealing room, maintenance room is sealing state, continue to form bonding Bean and rice powder after 6 hours; The humidity maintained in sealing room is 45%; The temperature maintained in sealing room is 34 DEG C;
Step 6, rub scattered shaping: artificial hand rubbing moves described bonding Bean and rice powder, make described bonding Bean and rice powder depart from bond state, form smooth Bean and rice powder;
Step 7, light bake type: carry out illumination drying and processing to described smooth Bean and rice powder, keep illumination temperature to be 45 DEG C, continue to stop after 3 hours, and packaging sterilization forms many beans ourishing rice flours; Smooth Bean and rice powder illumination covers light transmission film when drying.
The method formulated beans rice milling powder out enriches containing vegetable protein, and ground rice pliability is moderate, and mouthfeel is good, can promote that stomach is healthy, and nutrient absorption.
Embodiment 2:
A kind of many beans ourishing rice flours comprise following masses number raw material: it comprises following masses number raw material: 1 part, mung bean, 1 part, red bean, corn flour 0.4 part, maize 1 part, pea 1 part, soya bean 0.8 part, 1 part, rice, 1 part, glutinous rice, 0.3 part, water, chick-pea 0.4 part, flower beans 0.5 part, the seed of Job's tears 0.4 part, taro meal 0.3 part.
A kind of processing method of many beans ourishing rice flours:
Step one, immersion of selecting materials: choose fresh mung bean, red bean, pea, soya bean, spend beans to immerse respectively in clear water, take out and draining after 1.5 hours; Choosing fresh chick-pea immerses in clear water, takes out and draining after 1 hour; Choose in fresh maize, rice, glutinous rice, seed of Job's tears immersion clear water, take out and draining after 35 minutes;
Step 2, separately pulverizing: the raw material after step one being processed is ground into powder with pulverizer respectively; Choose fresh corn pulverizer and be ground into powder; Choose fresh taro pulverizer and be ground into powder; Powder order number is not less than 160.
Step 3, proportioning mix: the mung bean flour first taking corresponding mass according to formula, red bean powder, peameal, analysis for soybean powder, flower bean powder, olecranon bean powder, rice meal, corn flour, coixlacrymajobi powder, corn flour, glutinous rice flour is put into after container stirs, and adds 0.8 part, clear water, stirs after 6 minutes, add the taro meal of formula corresponding mass again, continue stirring and form mixed material after 5 minutes;
Step 4, machine powder process: described mixed material is put into flour mill and is processed into wet Bean and rice powder; Flour mill internal temperature maintains 70 DEG C;
Step 5, burin-in process: on the cross bar arrange the even hanging of described wet Bean and rice powder in sealing room, maintenance room is sealing state, continue to form bonding Bean and rice powder after 7 hours; The humidity maintained in sealing room is 50%; The temperature maintained in sealing room is 40 DEG C;
Step 6, rub scattered shaping: artificial hand rubbing moves described bonding Bean and rice powder, make described bonding Bean and rice powder depart from bond state, form smooth Bean and rice powder;
Step 7, light bake type: carry out illumination drying and processing to described smooth Bean and rice powder, keep illumination temperature to be 40 DEG C, continue to stop after 4 hours, and packaging sterilization forms many beans ourishing rice flours; Smooth Bean and rice powder illumination covers light transmission film when drying.
The method formulated beans rice milling powder out enriches containing vegetable protein, and ground rice pliability is strong, smooth tasty and refreshing, can promote that stomach is healthy, have beautifying face and moistering lotion effect, delay senility, improve the effect of immunity.
It should be noted that, in this article, term " comprises ", " comprising " or its any other variant are intended to contain comprising of nonexcludability, thus make to comprise the process of a series of key element, method, article or equipment and not only comprise those key elements, but also comprise other key elements clearly do not listed, or also comprise by the intrinsic key element of this process, method, article or equipment.
Apply specific case herein to set forth principle of the present invention and embodiment, the explanation of above example just understands method of the present invention and core concept thereof for helping.The above is only the preferred embodiment of the present invention, should be understood that, due to the finiteness of literal expression, and objectively there is unlimited concrete structure, for those skilled in the art, under the premise without departing from the principles of the invention, some improvement, retouching or change can also be made, also above-mentioned technical characteristic can be combined by rights; These improve retouching, change or combination, or the design of invention and technical scheme are directly applied to other occasion without improving, and all should be considered as protection scope of the present invention.
Claims (10)
1. beans ourishing rice flour more than a kind, it is characterized in that, it comprises following masses number raw material: mung bean 0.8-1.2 part, red bean 0.8-1.2 part, corn flour 0.2-0.6 part, maize 0.8-1.2 part, pea 0.8-1.2 part, soya bean 0.5-1 part, rice 0.8-1.5 part, glutinous rice 0.8-1.5 part, water 0.3-0.6 part.
2. a kind of many beans ourishing rice flours as claimed in claim 1, it is characterized in that, it comprises following masses number raw material: 1 part, mung bean, 1 part, red bean, corn flour 0.4 part, maize 1 part, pea 1 part, soya bean 0.8 part, 1 part, rice, 1 part, glutinous rice, 0.5 part, water.
3. a kind of many beans ourishing rice flours as claimed in claim 1 or 2, it is characterized in that, it also comprises chick-pea 0.3-0.5 part, flower beans 0.4-0.6 part, seed of Job's tears 0.3-0.5 part, taro meal 0.2-0.4 part.
4. the processing method of a kind of many beans ourishing rice flours as described in any one of claim 1-2, it is characterized in that, it comprises following procedure of processing:
Step one, immersion of selecting materials: choose fresh mung bean, red bean, pea, soya bean and immerse respectively in clear water, took out and draining after 1-1.5 hour; Choose in fresh maize, rice, glutinous rice immersion clear water, take out and draining after 25-35 minute;
Step 2, separately pulverizing: the raw material after step one being soaked is ground into powder with pulverizer respectively; Choose fresh corn pulverizer and be ground into powder; Choose fresh taro pulverizer and be ground into powder;
Step 3, proportioning mix: the mung bean flour first taking corresponding mass according to formula, red bean powder, peameal, analysis for soybean powder, rice meal, corn flour, corn flour, glutinous rice flour is put into after container stirs, and adds clear water 0.6-0.8 part, stirs and form mixed material after 5-10 minute;
Step 4, machine powder process: described mixed material is put into flour mill and is processed into wet Bean and rice powder;
Step 5, burin-in process: on the cross bar arrange the even hanging of described wet Bean and rice powder in sealing room, maintenance room is sealing state, continue to form bonding Bean and rice powder after 5-7 hour;
Step 6, rub scattered shaping: artificial hand rubbing moves described bonding Bean and rice powder, make described bonding Bean and rice powder depart from bond state, form smooth Bean and rice powder;
Step 7, light bake type: carry out illumination drying and processing to described smooth Bean and rice powder, and maintenance illumination temperature is 40-45 DEG C, continue to stop after 3-4 hour, and packaging sterilization forms many beans ourishing rice flours.
5. the processing method of a kind of many beans ourishing rice flours as claimed in claim 4, it is characterized in that, in described step 2, powder order number is not less than 160.
6. the processing method of a kind of many beans ourishing rice flours as claimed in claim 4, is characterized in that, in described step 4, flour mill internal temperature maintains 60-80 DEG C.
7. the processing method of a kind of many beans ourishing rice flours as claimed in claim 4, is characterized in that, in described step 5, the humidity maintained in sealing room is 40%-60%.
8. the processing method of a kind of many beans ourishing rice flours as claimed in claim 4, is characterized in that, in described step 5, the temperature maintained in sealing room is 30-35 DEG C.
9. the processing method of a kind of many beans ourishing rice flours as claimed in claim 4, is characterized in that, in described step 7, covers light transmission film when described smooth Bean and rice powder illumination is dried.
10. the processing method of a kind of many beans ourishing rice flours as claimed in claim 3, it is characterized in that, it comprises following procedure of processing:
Step one, immersion of selecting materials: choose fresh mung bean, red bean, pea, soya bean, spend beans to immerse respectively in clear water, take out and draining after 1-1.5 hour; Choosing fresh chick-pea immerses in clear water, takes out and draining after 0.8-1 hour; Choose in fresh maize, rice, glutinous rice, seed of Job's tears immersion clear water, take out and draining after 25-35 minute;
Step 2, separately pulverizing: the raw material after step one being soaked is ground into powder with pulverizer respectively; Choose fresh corn pulverizer and be ground into powder; Choose fresh taro pulverizer and be ground into powder; Powder order number is not less than 160;
Step 3, proportioning mix: the mung bean flour first taking corresponding mass according to formula, red bean powder, peameal, analysis for soybean powder, flower bean powder, olecranon bean powder, rice meal, corn flour, coixlacrymajobi powder, corn flour, glutinous rice flour is put into after container stirs, and adds clear water 0.6-0.8 part, stirs after 5-10 minute, add the taro meal of formula corresponding mass again, continue stirring and form mixed material after 5 minutes;
Step 4, machine powder process: described mixed material is put into flour mill and is processed into wet Bean and rice powder; Flour mill internal temperature maintains 60-80 DEG C;
Step 5, burin-in process: on the cross bar arrange the even hanging of described wet Bean and rice powder in sealing room, maintenance room is sealing state, continue to form bonding Bean and rice powder after 5-7 hour; The humidity maintained in sealing room is 40%-60%; The temperature maintained in sealing room is 30-35 DEG C;
Step 6, rub scattered shaping: artificial hand rubbing moves described bonding Bean and rice powder, make described bonding Bean and rice powder depart from bond state, form smooth Bean and rice powder;
Step 7, light bake type: carry out illumination drying and processing to described smooth Bean and rice powder, and maintenance illumination temperature is 40-45 DEG C, continue to stop after 3-4 hour, and packaging sterilization forms many beans ourishing rice flours; Smooth Bean and rice powder illumination covers light transmission film when drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510753827.4A CN105410607A (en) | 2015-11-06 | 2015-11-06 | Nutritive rice flour made of multiple beans and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510753827.4A CN105410607A (en) | 2015-11-06 | 2015-11-06 | Nutritive rice flour made of multiple beans and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105410607A true CN105410607A (en) | 2016-03-23 |
Family
ID=55489528
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510753827.4A Pending CN105410607A (en) | 2015-11-06 | 2015-11-06 | Nutritive rice flour made of multiple beans and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105410607A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901500A (en) * | 2016-05-19 | 2016-08-31 | 柳州市螺蛳粉协会 | Nutrient rice flour with effects of tonifying spleen and nourishing stomach |
| CN106923187A (en) * | 2017-03-11 | 2017-07-07 | 广西桂林天然食品股份有限公司 | A kind of nutrition well and can prevent reinforced nutritious rice of coronary heart disease and preparation method thereof |
| CN108685015A (en) * | 2018-05-24 | 2018-10-23 | 道真自治县希奇特色食品开发有限公司 | A kind of nutritive health rice powder |
| CN112155153A (en) * | 2020-09-28 | 2021-01-01 | 湖北楚丰泉源农业股份有限公司 | Composite rice flour and production method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005299A (en) * | 2012-12-18 | 2013-04-03 | 湖南金健米业股份有限公司 | Preparation method of rice noodles |
| CN103583963A (en) * | 2013-11-20 | 2014-02-19 | 中国农业科学院农产品加工研究所 | Five-color fresh rice noodles and preparation method thereof |
-
2015
- 2015-11-06 CN CN201510753827.4A patent/CN105410607A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005299A (en) * | 2012-12-18 | 2013-04-03 | 湖南金健米业股份有限公司 | Preparation method of rice noodles |
| CN103583963A (en) * | 2013-11-20 | 2014-02-19 | 中国农业科学院农产品加工研究所 | Five-color fresh rice noodles and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901500A (en) * | 2016-05-19 | 2016-08-31 | 柳州市螺蛳粉协会 | Nutrient rice flour with effects of tonifying spleen and nourishing stomach |
| CN106923187A (en) * | 2017-03-11 | 2017-07-07 | 广西桂林天然食品股份有限公司 | A kind of nutrition well and can prevent reinforced nutritious rice of coronary heart disease and preparation method thereof |
| CN108685015A (en) * | 2018-05-24 | 2018-10-23 | 道真自治县希奇特色食品开发有限公司 | A kind of nutritive health rice powder |
| CN112155153A (en) * | 2020-09-28 | 2021-01-01 | 湖北楚丰泉源农业股份有限公司 | Composite rice flour and production method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102823816B (en) | Rice dumpling with reasonable food structure, reasonable energy and reasonable amino acid composition and rich in VA, calcium, iron, zinc and selenium | |
| CN103284055A (en) | Fast nutritious convenient porridge and preparation process thereof | |
| CN106333276B (en) | A kind of dried eggs and its processing technology | |
| CN104171908A (en) | Mushroom and coarse cereal noodles and preparation method thereof | |
| CN104026637A (en) | Method for preparing dried poultry egg by using salted egg white | |
| CN105231131A (en) | Stomach-strengthening water chestnut and beef artificial rice and preparation method thereof | |
| CN105410607A (en) | Nutritive rice flour made of multiple beans and processing method thereof | |
| CN102370140A (en) | Fresh potato noodle and preparation method thereof | |
| CN102406130A (en) | Fragrant rice health food containing corn and lentinus edodes and production method thereof | |
| CN103931912B (en) | A kind of perch formula forage and preparation method thereof | |
| CN101642212A (en) | Technique for preparing yam convenient porridge | |
| CN104605270A (en) | Wheat germ soluble granules, and preparation method thereof | |
| CN104187355A (en) | Five-cereal crisp chip and production technology thereof | |
| CN105249178A (en) | Broad bean protein meat and preparation method thereof | |
| CN101744018A (en) | Green biological calcium and selenium nanometer fortified flour | |
| CN102370167A (en) | Donkey-hide gelatin vermicelli and processing method thereof | |
| CN102715497A (en) | Fragrant and emerald green spicy seasoning sauce and making method thereof | |
| CN105639256A (en) | Chicken bone essence and preparation method thereof | |
| CN104783044A (en) | Novel infant formula rice flour | |
| CN102370130A (en) | Celery nutritious noodles | |
| CN106235012A (en) | A kind of chicken flavor rice crust and preparation method thereof | |
| CN104855666A (en) | Purple sweet potato and sesame core bovine bone protein sweet for child health care and preparation method of sweet | |
| CN108936233A (en) | A kind of flavor Hericium erinaceus glutinous rice cakes and preparation method thereof | |
| CN104905144A (en) | White fungus corn instant noodle and production technology thereof | |
| CN104814389A (en) | Making method for green appetizing nutritive noodles |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160323 |
|
| RJ01 | Rejection of invention patent application after publication |