CN105558780A - Roasted rice powder and preparation method thereof - Google Patents
Roasted rice powder and preparation method thereof Download PDFInfo
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- CN105558780A CN105558780A CN201510995048.5A CN201510995048A CN105558780A CN 105558780 A CN105558780 A CN 105558780A CN 201510995048 A CN201510995048 A CN 201510995048A CN 105558780 A CN105558780 A CN 105558780A
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Abstract
The present invention relates to the field of agricultural product processing, and especially relates to roasted rice powder and a preparation method thereof. The formula for the roasted rice powder comprises the following raw materials in parts by weight: 100 parts of oats, 50-100 parts of soybeans, 50-150 parts of rice, 5-30 parts of black sesame seeds and 10-20 parts of fine brown sugar. The roasted oats, soybeans, rice and black sesame seeds are crushed the crushed materials are sieved, and the sieved materials are mixed with the fine brown sugar to prepare mixed roasted food which is good in color, aroma and taste and complementary in nutrition, thereby improving nutritional value and economic value of products, and increasing added value of agricultural products, and improving benefits of the agricultural products.
Description
Technical field
The present invention relates to processing of farm products field, especially a kind of burnt ground rice and preparation method thereof.
Background technology
The agricultural product such as oat, soya bean, rice, Semen sesami nigrum all have very abundant nutritive value, but the frying food variety fully utilizing the making of multiple agricultural product is in the market few.Soya bean is rich in phytoprotein; Beta glucan in oat can slow down the increase of Glucose in Blood by Cyclic, prevention and corntrol obesity, diabetes and angiocardiopathy; Semen sesami nigrum, except containing except a large amount of fat and protein, also has the nutritional labeling such as VitAVitE, lecithin.The soya bean of frying, oat and Semen sesami nigrum etc., give off a strong fragrance.Developing the agricultural product such as soya bean, oat, rice, Semen sesami nigrum, improve agricultural product added value, the comprehensive process food that making nutrition complement, color, smell and taste are all good, is the unremitting pursue of agro-processing technology personnel.
Summary of the invention
For agricultural product such as comprehensive utilization oat, soybean, rice and Semen sesami nigrums, the invention provides a kind of burnt ground rice, the oat roasted, soya bean, rice, Semen sesami nigrum etc. are pulverized and sieved, admix thin brown sugar, be made into color, smell and taste all mixing that is good, nutrition complement roast food, improve nutritive value and the economic worth of product, increase the added value of agricultural product, improve agricultural product benefit.
The present invention is achieved by the following technical programs:
A kind of burnt ground rice, is characterized in that its weight ratio formula is: oat 100, soya bean 50-100, rice 50-150, Semen sesami nigrum 5-30, thin brown sugar 10-20;
Described burnt ground rice is made by following steps:
(1) fry oat: by the barley of cleaning out, enter to roast device and fry to coke yellow, take the dish out of the pot spreading for cooling;
(2) stir-bake to yellowish beans: by the soybean of cleaning out, roast to micro-Huang, and take the dish out of the pot spreading for cooling;
(3) rice is fried: roast the rice cleaned out to micro-Huang, take the dish out of the pot spreading for cooling;
(4) roasted sesame: by Semen sesami nigrum faster-roast to the micro-Huang of numb benevolence, take the dish out of the pot spreading for cooling;
(5) pulverize and sieve: take by formula and fry oat, stir-bake to yellowish beans, fry rice and roasted sesame, mix, add reducing mechanism and pulverize, cross 80-100 order dusting cover, obtain mixed powder;
(6) prepare burden: in mixed powder, add thin brown sugar by formula rate, fully mix thoroughly;
(7) metering packing: metering, vacuum packaging.
Burnt ground rice of the present invention, optimization formula is: oat 100, soya bean 100, rice 100, Semen sesami nigrum 10, thin brown sugar 20.Test proves the burnt ground rice aromatic flavour of optimization formula, and overall merit is higher.
Burnt ground rice of the present invention, in described formula, soya bean changes to the mixture of one or more of soya bean, mung bean, pea, red bean, black soya bean, cylinder beans, and oat also can change to one or more the mixture in barley, oat, buckwheat; Can gather materials on the spot during making, collocation uses, and made burnt ground rice has splendid mouthfeel and higher nutritive value equally.
Oat in the formula of burnt ground rice of the present invention and soya bean can also be other starchiness agricultural product and beans agricultural product.
Detailed description of the invention
Below by specific embodiment, the present invention is further described.
Embodiment 1:
A kind of burnt ground rice, its weight ratio formula is: oat 100, soya bean 100, rice 100, Semen sesami nigrum 10, thin brown sugar 20.
Embodiment 2:
Burnt making method of rice noodle described in a kind of embodiment 1, comprises the following steps:
(1) fry oat: by the barley of cleaning out, enter to roast device and fry to coke yellow, take the dish out of the pot spreading for cooling;
(2) stir-bake to yellowish beans: by the soybean of cleaning out, roast to micro-Huang, and take the dish out of the pot spreading for cooling;
(3) rice is fried: roast the rice cleaned out to micro-Huang, take the dish out of the pot spreading for cooling;
(4) roasted sesame: by Semen sesami nigrum faster-roast to the micro-Huang of numb benevolence, take the dish out of the pot spreading for cooling;
(5) pulverize and sieve: take by formula and fry oat, stir-bake to yellowish beans, fry rice and roasted sesame, mix, add reducing mechanism and pulverize, cross 100 order dusting covers, obtain mixed powder;
(6) prepare burden: in mixed powder, add thin brown sugar by formula rate, fully mix thoroughly;
(7) metering packing: metering, vacuum packaging.
Embodiment 3:
A kind of burnt ground rice, its weight ratio formula is: barley 100, red bean 50, rice 150, Semen sesami nigrum 20, thin brown sugar 20.
Embodiment 4:
A kind of burnt ground rice, its weight ratio formula is: duck wheat 100, pea 50, millet 100, Semen sesami nigrum 20, thin brown sugar 20.
Embodiment 5:
A kind of burnt ground rice, its weight ratio formula is: oat 100, black soya bean 50, corn 50, Semen sesami nigrum 10, thin brown sugar 10.
Claims (4)
1. a burnt ground rice, is characterized in that its weight ratio formula is: oat 100, soya bean 50-100, rice 50-150, Semen sesami nigrum 5-30, thin brown sugar 10-20;
Described burnt ground rice is made by following steps:
(1) fry oat: by the barley of cleaning out, enter to roast device and fry to coke yellow, take the dish out of the pot spreading for cooling;
(2) stir-bake to yellowish beans: by the soybean of cleaning out, roast to micro-Huang, and take the dish out of the pot spreading for cooling;
(3) rice is fried: roast the rice cleaned out to micro-Huang, take the dish out of the pot spreading for cooling;
(4) roasted sesame: by Semen sesami nigrum faster-roast to the micro-Huang of numb benevolence, take the dish out of the pot spreading for cooling;
(5) pulverize and sieve: take by formula and fry oat, stir-bake to yellowish beans, fry rice and roasted sesame, mix, add reducing mechanism and pulverize, cross 80-100 order dusting cover, obtain mixed powder;
(6) prepare burden: in mixed powder, add thin brown sugar by formula rate, fully mix thoroughly;
(7) metering packing: metering, vacuum packaging.
2. burnt ground rice as claimed in claim 1, is characterized in that described formula is: oat 100, soya bean 100, rice 100, Semen sesami nigrum 10, thin brown sugar 20.
3. burnt ground rice as claimed in claim 1, is characterized in that in described formula, soya bean changes to the mixture of one or more of soya bean, mung bean, pea, red bean, black soya bean, cylinder beans.
4. burnt ground rice as claimed in claim 1, the oat that it is characterized in that in described formula changes to one or more the mixture in barley, oat, buckwheat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510995048.5A CN105558780A (en) | 2015-12-28 | 2015-12-28 | Roasted rice powder and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510995048.5A CN105558780A (en) | 2015-12-28 | 2015-12-28 | Roasted rice powder and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN105558780A true CN105558780A (en) | 2016-05-11 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510995048.5A Withdrawn CN105558780A (en) | 2015-12-28 | 2015-12-28 | Roasted rice powder and preparation method thereof |
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| CN (1) | CN105558780A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995416A (en) * | 2016-05-18 | 2016-10-12 | 柳州市螺蛳粉协会 | Nutritious rice noodles with functions of invigorating qi and replenishing blood |
| CN106173836A (en) * | 2016-07-11 | 2016-12-07 | 玉买尔·克力木 | A kind of nutrition barley protein powder and preparation method thereof |
| CN106690064A (en) * | 2016-12-28 | 2017-05-24 | 宁夏百晟工贸有限公司 | Health-maintenance mung-bean fried leavened flour and production process thereof |
| CN106858338A (en) * | 2016-12-28 | 2017-06-20 | 宁夏百晟工贸有限公司 | A kind of old fried flour of red bean health and its production technology |
| CN113907343A (en) * | 2021-10-30 | 2022-01-11 | 成都市双流区妇幼保健院 | Staple food formula suitable for controlling blood sugar |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1179905A (en) * | 1997-06-22 | 1998-04-29 | 胡学英 | Method for preparation of instant pure natural nutritious fragrant rice flour |
| CN1408264A (en) * | 2002-09-17 | 2003-04-09 | 刘洪涛 | Multiple element nutritive powder |
| CN101066101A (en) * | 2007-06-06 | 2007-11-07 | 王作林 | Babaoxiang food and its making process |
-
2015
- 2015-12-28 CN CN201510995048.5A patent/CN105558780A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1179905A (en) * | 1997-06-22 | 1998-04-29 | 胡学英 | Method for preparation of instant pure natural nutritious fragrant rice flour |
| CN1408264A (en) * | 2002-09-17 | 2003-04-09 | 刘洪涛 | Multiple element nutritive powder |
| CN101066101A (en) * | 2007-06-06 | 2007-11-07 | 王作林 | Babaoxiang food and its making process |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995416A (en) * | 2016-05-18 | 2016-10-12 | 柳州市螺蛳粉协会 | Nutritious rice noodles with functions of invigorating qi and replenishing blood |
| CN106173836A (en) * | 2016-07-11 | 2016-12-07 | 玉买尔·克力木 | A kind of nutrition barley protein powder and preparation method thereof |
| CN106690064A (en) * | 2016-12-28 | 2017-05-24 | 宁夏百晟工贸有限公司 | Health-maintenance mung-bean fried leavened flour and production process thereof |
| CN106858338A (en) * | 2016-12-28 | 2017-06-20 | 宁夏百晟工贸有限公司 | A kind of old fried flour of red bean health and its production technology |
| CN113907343A (en) * | 2021-10-30 | 2022-01-11 | 成都市双流区妇幼保健院 | Staple food formula suitable for controlling blood sugar |
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Application publication date: 20160511 |