CN105614659A - Powder product containing vegetable ingredients and preparation method thereof - Google Patents
Powder product containing vegetable ingredients and preparation method thereof Download PDFInfo
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- CN105614659A CN105614659A CN201610039977.3A CN201610039977A CN105614659A CN 105614659 A CN105614659 A CN 105614659A CN 201610039977 A CN201610039977 A CN 201610039977A CN 105614659 A CN105614659 A CN 105614659A
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 209
- 239000000843 powder Substances 0.000 title claims abstract description 91
- 239000004615 ingredient Substances 0.000 title abstract 5
- 238000002360 preparation method Methods 0.000 title description 16
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 105
- 235000009566 rice Nutrition 0.000 claims abstract description 105
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 51
- 239000002994 raw material Substances 0.000 claims abstract description 50
- 241000209094 Oryza Species 0.000 claims description 104
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 64
- 239000002002 slurry Substances 0.000 claims description 62
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 58
- 239000000203 mixture Substances 0.000 claims description 37
- 235000020265 peanut milk Nutrition 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 24
- 239000000047 product Substances 0.000 claims description 22
- 235000005637 Brassica campestris Nutrition 0.000 claims description 20
- 241001301148 Brassica rapa subsp. oleifera Species 0.000 claims description 20
- 239000000470 constituent Substances 0.000 claims description 17
- 235000012149 noodles Nutrition 0.000 claims description 17
- 238000001816 cooling Methods 0.000 claims description 12
- 235000018645 Allium odorum Nutrition 0.000 claims description 10
- 244000003377 Allium tuberosum Species 0.000 claims description 10
- 235000005338 Allium tuberosum Nutrition 0.000 claims description 10
- 240000007124 Brassica oleracea Species 0.000 claims description 10
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 10
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 10
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 10
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 10
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 10
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 10
- 235000005747 Carum carvi Nutrition 0.000 claims description 10
- 240000000467 Carum carvi Species 0.000 claims description 10
- 241000212324 Oenanthe <angiosperm> Species 0.000 claims description 10
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 10
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 10
- 238000005520 cutting process Methods 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 10
- 235000020384 spinach juice Nutrition 0.000 claims description 10
- 235000015193 tomato juice Nutrition 0.000 claims description 10
- 235000013580 sausages Nutrition 0.000 claims description 9
- ODINCKMPIJJUCX-UHFFFAOYSA-N Calcium oxide Chemical compound [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 8
- 235000013527 bean curd Nutrition 0.000 claims description 7
- 239000012467 final product Substances 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 6
- 238000009955 starching Methods 0.000 claims description 5
- 235000012255 calcium oxide Nutrition 0.000 claims description 4
- 239000000292 calcium oxide Substances 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 238000003825 pressing Methods 0.000 claims description 2
- 239000003086 colorant Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 239000000049 pigment Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000010582 Pisum sativum Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 239000001040 synthetic pigment Substances 0.000 abstract 1
- 244000042295 Vigna mungo Species 0.000 description 6
- 235000010716 Vigna mungo Nutrition 0.000 description 6
- 235000011453 Vigna umbellata Nutrition 0.000 description 6
- 235000013305 food Nutrition 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 239000003643 water by type Substances 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 238000002372 labelling Methods 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)
- Noodles (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a powder product containing vegetable ingredients. Rice or pea and vegetable juice and/or vegetable powder are utilized as raw materials and properly proportioned, so that the powder product containing vegetable ingredients is not only improved in taste, but also preserves nutritional ingredients such as various vitamins and dietary fibers contained in vegetables; in addition, the vegetables are in various different colors and contain natural pigments, so that different-color powder products containing vegetable ingredients can be prepared by adding vegetable juice and/or vegetable powder in different proportions; compared with various chemical synthetic pigments added in the prior art, the vegetable juice and/or vegetable powder are/is more beneficial to health of human bodies while providing colors.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of powder product containing vegetable constituent and preparation method thereof.
Background technology
Rice-noodles, silverskin, rice tofu and peameal etc. are common traditional powder product, have well-done rapid, uniform, and tasty and refreshing cunning is tender, it is easy to the feature of digestion, is liked by people always. Above-mentioned tradition powder product is with rice or beans for raw material. Wherein, the preparation process of rice flour or rice noodle is: by the rice grinds after immersion, water mixing is mixed thoroughly, cooks into cake block; While hot cake block is squeezed into strip or thread, cools down, shape and get final product. The preparation process of silverskin is: by the rice grinds after immersion, water mixing is mixed thoroughly, cooks into cake block; Cooling is cut, shapes and be get final product.
But, it is all very single that above-mentioned technique prepares the mouthfeel of powder product, nutrition, color, can not meet the living needs that people are growing.
Summary of the invention
In order to solve the problems referred to above that prior art exists, the invention provides that a kind of mouthfeel is good, nutrition is more rich, the bright powder product containing vegetable constituent and preparation method thereof.
The technical solution adopted in the present invention is:
A kind of powder product containing vegetable constituent, raw material components includes: rice 300-800 weight portion, vegetable juice and/or Vegetable powder 150-450 weight portion.
Described vegetable juice is the mixture of one or more in Sucus Cucumidis sativi, Radix Dauci Sativae juice, spinach juice, Sucus Oenanthes Javanicae, Tomato juice, Tabasco, Chinese chive juice, Brassica campestris L juice, caraway juice, cabbage juice.
Described Vegetable powder is adopted and is prepared with the following method:
S1: take fresh vegetables, first soaks 30-40 minute with the cold water containing Sal, then cleans with clear water, drain, cut into slices or obtain vegetables slice or vegetable section after cutting;
S2: vegetables slice described in step S1 or vegetable section are cooked, obtains ripe vegetables slice or ripe vegetable section, adds afterwards and accounts for described ripe vegetables slice or ripe vegetable section quality 10-18% water and break into vegetable, stand-by;
S3: vegetable described in step S2 is filtered, filtrate successively freeze-dried, pulverize after, obtain described Vegetable powder.
In step S1, described fresh vegetables is the mixture of one or more in Fructus Cucumidis sativi, Radix Dauci Sativae, Herba Spinaciae, Herba Apii graveolentis, Fructus Lycopersici esculenti, Fructus Capsici, Folium Allii tuberosi, Brassica campestris L, Herba Coriandri, Chinese cabbage;
In step S3, the granularity of described Vegetable powder is 80-100 order.
The described powder product containing vegetable constituent is rice-noodles, silverskin, fried rice noodles, sausage powder or rice tofu.
A kind of method preparing described rice flour or rice noodle, comprises the steps:
(1) according to above-mentioned weight portion weigh described rice and add 1-2 times of quality water carry out soak 2-6 hour, stand-by;
(2) rice after step (1) being soaked adds 1-2 times of quality water and wears into slurry, obtains Rice & peanut milk;
(3) in step (2) described Rice & peanut milk, add described vegetable juice and/or the Vegetable powder of above-mentioned weight portion, be sufficiently stirred for and make molten being integrated, obtain raw material slurry;
(4) described for step (3) raw material slurry is sequentially carried out steam, press strip or silk pressing, cooling, shaping process, and obtain described rice flour or rice noodle.
A kind of method preparing described silverskin or fried rice noodles or sausage powder, comprises the steps:
(1) according to above-mentioned weight portion weigh described rice and add 1-2 times of quality water carry out soak 2-6 hour, stand-by;
(2) rice after step (1) being soaked adds 2-3 times of quality water and wears into slurry, obtains Rice & peanut milk;
(3) in step (2) described Rice & peanut milk, add described vegetable juice and/or the Vegetable powder of above-mentioned weight portion, be sufficiently stirred for and make molten being integrated, obtain raw material slurry;
(4) described for step (3) raw material slurry is sequentially carried out steam, cool down, shaping processes, and obtains described silverskin or fried rice noodles or sausage powder.
A kind of method preparing described rice tofu, comprises the steps:
(1) weigh described rice according to above-mentioned weight portion and add lime water and soak, stand-by;
(2) rice after step (1) being soaked adds 2-3 times of quality water and wears into slurry, obtains Rice & peanut milk;
(3) in step (2) described Rice & peanut milk, add described vegetable juice and/or Vegetable powder, be sufficiently stirred for and make molten being integrated, obtain raw material slurry;
(4) described for step (3) raw material slurry is sequentially carried out boils, cool down, shape, obtain described rice tofu.
In step (1), when carrying out described immersion, described lime water is adopted and is prepared with the following method: the quick lime weighing 50-100 weight portion is dissolved in 400-500 weight parts water, to obtain final product;
The mass ratio of described rice and described lime water is 1:4-6, and the time carrying out described immersion is 2-6 hour.
A kind of method preparing described peameal, comprises the steps:
(1) according to above-mentioned weight portion weigh described Semen Pisi sativi and add 6-7 times of quality water carry out soak 2-6 hour, stand-by;
(2) Semen Pisi sativi after step (1) being soaked adds 2-3 times of quality water and wears into slurry, obtains Semen Pisi sativi slurry;
(3) add described vegetable juice and/or Vegetable powder in starching to step (2) described Semen Pisi sativi, be sufficiently stirred for and make molten being integrated, obtain raw material slurry;
(4) described for step (3) raw material slurry is sequentially carried out boils, cool down, shape, obtain described peameal.
The invention have the benefit that
1, the powder product containing vegetable constituent of the present invention, rice or Semen Pisi sativi and vegetable juice and/or Vegetable powder is adopted as raw material and to carry out suitable proportioning, make the described powder product containing vegetable constituent not only have the mouthfeel of lifting, and at utmost remain the nutritional labelings such as the various vitamin contained in vegetable and dietary fiber. In addition, owing to vegetable itself presents various different color and containing natural pigment composition, the powder product containing vegetable constituent presenting different colours just can be prepared thereby through the vegetable juice and/or Vegetable powder that add different proportion, compared in prior art add various chemistry with become pigment, vegetable juice of the present invention and/or Vegetable powder, while providing color, are more beneficial for health.
2, the preparation method of the powder product containing vegetable constituent of the present invention, by first by soaking to rice or Semen Pisi sativi, Rice & peanut milk or Semen Pisi sativi slurry is obtained after defibrination, the vegetable juice and/or Vegetable powder that are suitable for weight proportion is added to described Rice & peanut milk or Semen Pisi sativi in starching again, it is sufficiently mixed and uniformly prepares raw material slurry, finally it is processed processing by described raw material slurry and prepares the various powder products containing vegetable constituent, make to prepare the described powder product containing vegetable constituent and there is good mouthfeel, and at utmost remain the multiple nutritional components such as the various vitamin contained in vegetable and dietary fiber, and powder product can be prepared can present different colours, outward appearance is better.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further described, following embodiment represents 1g with 1 weight portion.
Embodiment 1
The present embodiment provides a kind of colored rice flour, and raw material components includes: rice 800 weight portion, vegetable juice 450 weight portion.
Described vegetable juice be Sucus Cucumidis sativi, Radix Dauci Sativae juice, spinach juice, Sucus Oenanthes Javanicae, Tomato juice, Tabasco, Chinese chive juice, Brassica campestris L juice, caraway juice, cabbage juice according to etc. mass parts composition mixture, it is prepared that above-mentioned various vegetable juice all adopt fresh vegetables to squeeze the juice.
The preparation method further providing for a kind of described colored rice flour, comprises the steps:
(1) according to above-mentioned weight weigh described rice and add 2 times of quality water carry out soak 6 hours, stand-by;
(2) rice after step (1) being soaked adds 2 times of quality water and wears into slurry, obtains Rice & peanut milk;
(3) in step (2) described Rice & peanut milk, add the described vegetable juice of above-mentioned weight portion, be sufficiently stirred for and make molten being integrated, obtain raw material slurry;
(4) first adopt food steamer to steam powder in described for step (3) raw material slurry, then extrude slivering, through natural cooling postforming, obtain described colored rice flour.
Embodiment 2
The present embodiment provides a kind of colored rice noodle, and raw material components includes: rice 300 weight portion, Vegetable powder 150 weight portion.
Described Vegetable powder is adopted and is prepared with the following method:
S1: take fresh vegetables, first soaks 30 minutes with the cold water containing Sal, then cleans with clear water, drain, cut into slices or obtain vegetables slice or vegetable section after cutting; Described fresh vegetables be Fructus Cucumidis sativi, Radix Dauci Sativae, Herba Spinaciae, Herba Apii graveolentis, Fructus Lycopersici esculenti, Fructus Capsici, Folium Allii tuberosi, Brassica campestris L, Herba Coriandri, Chinese cabbage according to etc. mass parts composition mixture;
S2: vegetables slice described in step S1 or vegetable section are cooked, obtains ripe vegetables slice or ripe vegetable section, adds afterwards and accounts for described ripe vegetables slice or ripe vegetable section quality 10% water and break into vegetable, stand-by;
S3: vegetable described in step S2 is filtered, filtrate successively freeze-dried, pulverize after, obtaining granularity is Vegetable powder described in 80 purposes.
The preparation method further providing for a kind of described colored rice noodle, comprises the steps:
(1) according to above-mentioned weight weigh described rice and add 1 times of quality water carry out soak 2 hours, stand-by;
(2) rice after step (1) being soaked adds 1 times of quality water and wears into slurry, obtains Rice & peanut milk;
(3) in step (2) described Rice & peanut milk, add the described Vegetable powder of above-mentioned weight portion, be sufficiently stirred for and make molten being integrated, obtain raw material slurry;
(4) first adopt food steamer to steam powder in described for step (3) raw material slurry, then extrude filamentation, through natural cooling postforming, obtain described colored rice noodle.
Embodiment 3
The present embodiment provides a kind of colored silverskin, and raw material components includes: rice 800 weight portion, vegetable juice 150 weight portion, Vegetable powder 300 weight portion.
Described vegetable juice be Sucus Cucumidis sativi, Radix Dauci Sativae juice, spinach juice, Sucus Oenanthes Javanicae, Tomato juice, Tabasco, Chinese chive juice, Brassica campestris L juice, caraway juice, cabbage juice according to etc. mass parts composition mixture, it is prepared that above-mentioned various vegetable juice all adopt fresh vegetables to squeeze the juice.
Described Vegetable powder is adopted and is prepared with the following method:
S1: take fresh vegetables, first soaks 40 minutes with the cold water containing Sal, then cleans with clear water, drain, cut into slices or obtain vegetables slice or vegetable section after cutting; Described fresh vegetables be Fructus Cucumidis sativi, Radix Dauci Sativae, Herba Spinaciae, Herba Apii graveolentis, Fructus Lycopersici esculenti, Fructus Capsici, Folium Allii tuberosi, Brassica campestris L, Herba Coriandri, Chinese cabbage according to etc. mass parts composition mixture;
S2: vegetables slice described in step S1 or vegetable section are cooked, obtains ripe vegetables slice or ripe vegetable section, adds afterwards and accounts for described ripe vegetables slice or ripe vegetable section quality 18% water and break into vegetable, stand-by;
S3: vegetable described in step S2 is filtered, filtrate successively freeze-dried, pulverize after, obtaining granularity is Vegetable powder described in 100 purposes.
The preparation method further providing for a kind of described colored silverskin, comprises the steps:
(1) according to above-mentioned weight weigh described rice and add 2 times of quality water carry out soak 6 hours, stand-by;
(2) rice after step (1) being soaked adds 3 times of quality water and wears into slurry, obtains Rice & peanut milk;
(3) in step (2) described Rice & peanut milk, add described vegetable juice and the Vegetable powder of above-mentioned weight portion, be sufficiently stirred for and make molten being integrated, obtain raw material slurry;
(4) first adopt steaming skin machine to steam skin in described for step (3) raw material slurry, through natural cooling postforming, obtain described colored silverskin.
Embodiment 4
The present embodiment provides a kind of colored fried rice noodles, and raw material components includes: rice 300 weight portion, vegetable juice 50 weight portion, Vegetable powder 100 weight portion.
Described vegetable juice be Sucus Cucumidis sativi, Radix Dauci Sativae juice, spinach juice, Sucus Oenanthes Javanicae, Tomato juice, Tabasco, Chinese chive juice, Brassica campestris L juice, caraway juice, cabbage juice according to etc. mass parts composition mixture, it is prepared that above-mentioned various vegetable juice all adopt fresh vegetables to squeeze the juice.
Described Vegetable powder is adopted and is prepared with the following method:
S1: take fresh vegetables, first soaks 30 minutes with the cold water containing Sal, then cleans with clear water, drain, cut into slices or obtain vegetables slice or vegetable section after cutting; Described fresh vegetables be Fructus Cucumidis sativi, Radix Dauci Sativae, Herba Spinaciae, Herba Apii graveolentis, Fructus Lycopersici esculenti, Fructus Capsici, Folium Allii tuberosi, Brassica campestris L, Herba Coriandri, Chinese cabbage according to etc. mass parts composition mixture;
S2: vegetables slice described in step S1 or vegetable section are cooked, obtains ripe vegetables slice or ripe vegetable section, adds afterwards and accounts for described ripe vegetables slice or ripe vegetable section quality 10% water and break into vegetable, stand-by;
S3: vegetable described in step S2 is filtered, filtrate successively freeze-dried, pulverize after, obtaining granularity is Vegetable powder described in 80 purposes.
The preparation method further providing for a kind of described colored fried rice noodles, comprises the steps:
(1) according to above-mentioned weight weigh described rice and add 1 times of quality water carry out soak 2 hours, stand-by;
(2) rice after step (1) being soaked adds 2 times of quality water and wears into slurry, obtains Rice & peanut milk;
(3) in step (2) described Rice & peanut milk, add described vegetable juice and the Vegetable powder of above-mentioned weight portion, be sufficiently stirred for and make molten being integrated, obtain raw material slurry;
(4) first adopt steaming skin machine to steam skin in described for step (3) raw material slurry, through natural cooling postforming, obtain described colored fried rice noodles.
Embodiment 5
The present embodiment provides a kind of colorful sausage powder, and raw material components includes: rice 800 weight portion, vegetable juice 250 weight portion, Vegetable powder 200 weight portion.
Described vegetable juice be Sucus Cucumidis sativi, Radix Dauci Sativae juice, spinach juice, Sucus Oenanthes Javanicae, Tomato juice, Tabasco, Chinese chive juice, Brassica campestris L juice, caraway juice, cabbage juice according to etc. mass parts composition mixture, it is prepared that above-mentioned various vegetable juice all adopt fresh vegetables to squeeze the juice.
Described Vegetable powder is adopted and is prepared with the following method:
S1: take fresh vegetables, first soaks 40 minutes with the cold water containing Sal, then cleans with clear water, drain, cut into slices or obtain vegetables slice or vegetable section after cutting; Described fresh vegetables be Fructus Cucumidis sativi, Radix Dauci Sativae, Herba Spinaciae, Herba Apii graveolentis, Fructus Lycopersici esculenti, Fructus Capsici, Folium Allii tuberosi, Brassica campestris L, Herba Coriandri, Chinese cabbage according to etc. mass parts composition mixture;
S2: vegetables slice described in step S1 or vegetable section are cooked, obtains ripe vegetables slice or ripe vegetable section, adds afterwards and accounts for described ripe vegetables slice or ripe vegetable section quality 18% water and break into vegetable, stand-by;
S3: vegetable described in step S2 is filtered, filtrate successively freeze-dried, pulverize after, obtaining granularity is Vegetable powder described in 100 purposes.
The preparation method further providing for a kind of described colorful sausage powder, comprises the steps:
(1) according to above-mentioned weight weigh described rice and add 2 times of quality water carry out soak 6 hours, stand-by;
(2) rice after step (1) being soaked adds 3 times of quality water and wears into slurry, obtains Rice & peanut milk;
(3) in step (2) described Rice & peanut milk, add described vegetable juice and the Vegetable powder of above-mentioned weight portion, be sufficiently stirred for and make molten being integrated, obtain raw material slurry;
(4) first adopt steaming skin machine to steam skin in described for step (3) raw material slurry, through natural cooling postforming, obtain described colorful sausage powder.
Embodiment 6
The present embodiment provides a kind of colorful rice bean curd, and raw material components includes: rice 300 weight portion, vegetable juice 50 weight portion, Vegetable powder 100 weight portion.
Described vegetable juice be Sucus Cucumidis sativi, Radix Dauci Sativae juice, spinach juice, Sucus Oenanthes Javanicae, Tomato juice, Tabasco, Chinese chive juice, Brassica campestris L juice, caraway juice, cabbage juice according to etc. mass parts composition mixture, it is prepared that above-mentioned various vegetable juice all adopt fresh vegetables to squeeze the juice.
Described Vegetable powder is adopted and is prepared with the following method:
S1: take fresh vegetables, first soaks 30 minutes with the cold water containing Sal, then cleans with clear water, drain, cut into slices or obtain vegetables slice or vegetable section after cutting; Described fresh vegetables be Fructus Cucumidis sativi, Radix Dauci Sativae, Herba Spinaciae, Herba Apii graveolentis, Fructus Lycopersici esculenti, Fructus Capsici, Folium Allii tuberosi, Brassica campestris L, Herba Coriandri, Chinese cabbage according to etc. mass parts composition mixture;
S2: vegetables slice described in step S1 or vegetable section are cooked, obtains ripe vegetables slice or ripe vegetable section, adds afterwards and accounts for described ripe vegetables slice or ripe vegetable section quality 10% water and break into vegetable, stand-by;
S3: vegetable described in step S2 is filtered, filtrate successively freeze-dried, pulverize after, obtaining granularity is Vegetable powder described in 80 purposes.
The preparation method further providing for a kind of described colorful rice bean curd, comprises the steps:
(1) weigh described rice according to above-mentioned weight and add the lime water of 4 times of quality and carry out soaking 2 hours, stand-by; Described lime water is adopted and is prepared with the following method: the quick lime weighing 50 weight portions is dissolved in 400 weight parts waters, to obtain final product;
(2) rice after step (1) being soaked adds 2 times of quality water and wears into slurry, obtains Rice & peanut milk;
(3) in step (2) described Rice & peanut milk, add described vegetable juice and the Vegetable powder of above-mentioned weight portion, be sufficiently stirred for and make molten being integrated, obtain raw material slurry;
(4) first carry out enduring slurry by described for step (3) raw material slurry, put into natural cooling postforming in mould afterwards, obtain described colorful rice bean curd.
Embodiment 7
The present embodiment provides a kind of colorful rice bean curd, and raw material components includes: rice 800 weight portion, vegetable juice 250 weight portion, Vegetable powder 200 weight portion.
Described vegetable juice be Sucus Cucumidis sativi, Radix Dauci Sativae juice, spinach juice, Sucus Oenanthes Javanicae, Tomato juice, Tabasco, Chinese chive juice, Brassica campestris L juice, caraway juice, cabbage juice according to etc. mass parts composition mixture, it is prepared that above-mentioned various vegetable juice all adopt fresh vegetables to squeeze the juice.
Described Vegetable powder is adopted and is prepared with the following method:
S1: take fresh vegetables, first soaks 40 minutes with the cold water containing Sal, then cleans with clear water, drain, cut into slices or obtain vegetables slice or vegetable section after cutting; Described fresh vegetables be Fructus Cucumidis sativi, Radix Dauci Sativae, Herba Spinaciae, Herba Apii graveolentis, Fructus Lycopersici esculenti, Fructus Capsici, Folium Allii tuberosi, Brassica campestris L, Herba Coriandri, Chinese cabbage according to etc. mass parts composition mixture;
S2: vegetables slice described in step S1 or vegetable section are cooked, obtains ripe vegetables slice or ripe vegetable section, adds afterwards and accounts for described ripe vegetables slice or ripe vegetable section quality 18% water and break into vegetable, stand-by;
S3: vegetable described in step S2 is filtered, filtrate successively freeze-dried, pulverize after, obtaining granularity is Vegetable powder described in 100 purposes.
The preparation method further providing for a kind of described colorful rice bean curd, comprises the steps:
(1) weigh described rice according to above-mentioned weight and add the lime water of 6 times of quality and carry out soaking 6 hours, stand-by; Described lime water is adopted and is prepared with the following method: the quick lime weighing 100 weight portions is dissolved in 500 weight parts waters, to obtain final product;
(2) rice after step (1) being soaked adds 3 times of quality water and wears into slurry, obtains Rice & peanut milk;
(3) in step (2) described Rice & peanut milk, add described vegetable juice and the Vegetable powder of above-mentioned weight portion, be sufficiently stirred for and make molten being integrated, obtain raw material slurry;
(4) first carry out enduring slurry by described for step (3) raw material slurry, put into natural cooling postforming in mould afterwards, obtain described colorful rice bean curd.
Embodiment 8
The present embodiment provides a kind of colored peameal, and raw material components includes: rice 300 weight portion, vegetable juice 50 weight portion, Vegetable powder 100 weight portion.
Described vegetable juice be Sucus Cucumidis sativi, Radix Dauci Sativae juice, spinach juice, Sucus Oenanthes Javanicae, Tomato juice, Tabasco, Chinese chive juice, Brassica campestris L juice, caraway juice, cabbage juice according to etc. mass parts composition mixture, it is prepared that above-mentioned various vegetable juice all adopt fresh vegetables to squeeze the juice.
Described Vegetable powder is adopted and is prepared with the following method:
S1: take fresh vegetables, first soaks 30 minutes with the cold water containing Sal, then cleans with clear water, drain, cut into slices or obtain vegetables slice or vegetable section after cutting; Described fresh vegetables be Fructus Cucumidis sativi, Radix Dauci Sativae, Herba Spinaciae, Herba Apii graveolentis, Fructus Lycopersici esculenti, Fructus Capsici, Folium Allii tuberosi, Brassica campestris L, Herba Coriandri, Chinese cabbage according to etc. mass parts composition mixture;
S2: vegetables slice described in step S1 or vegetable section are cooked, obtains ripe vegetables slice or ripe vegetable section, adds afterwards and accounts for described ripe vegetables slice or ripe vegetable section quality 10% water and break into vegetable, stand-by;
S3: vegetable described in step S2 is filtered, filtrate successively freeze-dried, pulverize after, obtaining granularity is Vegetable powder described in 80 purposes.
The preparation method further providing for a kind of described colored peameal, comprises the steps:
(1) according to above-mentioned weight weigh described Semen Pisi sativi and add 6 times of quality water carry out soak 2 hours, stand-by;
(2) Semen Pisi sativi after step (1) being soaked adds 2 times of quality water and wears into slurry, obtains Semen Pisi sativi slurry;
(3) add described vegetable juice and the Vegetable powder of above-mentioned weight portion in starching to step (2) described Semen Pisi sativi, be sufficiently stirred for and make molten being integrated, obtain raw material slurry;
(4) first carry out enduring slurry by described for step (3) raw material slurry, put into natural cooling postforming in mould afterwards, obtain described colored peameal.
Embodiment 9
The present embodiment provides a kind of colored peameal, and raw material components includes: rice 800 weight portion, vegetable juice 250 weight portion, Vegetable powder 200 weight portion.
Described vegetable juice be Sucus Cucumidis sativi, Radix Dauci Sativae juice, spinach juice, Sucus Oenanthes Javanicae, Tomato juice, Tabasco, Chinese chive juice, Brassica campestris L juice, caraway juice, cabbage juice according to etc. mass parts composition mixture, it is prepared that above-mentioned various vegetable juice all adopt fresh vegetables to squeeze the juice.
Described Vegetable powder is adopted and is prepared with the following method:
S1: take fresh vegetables, first soaks 40 minutes with the cold water containing Sal, then cleans with clear water, drain, cut into slices or obtain vegetables slice or vegetable section after cutting; Described fresh vegetables be Fructus Cucumidis sativi, Radix Dauci Sativae, Herba Spinaciae, Herba Apii graveolentis, Fructus Lycopersici esculenti, Fructus Capsici, Folium Allii tuberosi, Brassica campestris L, Herba Coriandri, Chinese cabbage according to etc. mass parts composition mixture;
S2: vegetables slice described in step S1 or vegetable section are cooked, obtains ripe vegetables slice or ripe vegetable section, adds afterwards and accounts for described ripe vegetables slice or ripe vegetable section quality 18% water and break into vegetable, stand-by;
S3: vegetable described in step S2 is filtered, filtrate successively freeze-dried, pulverize after, obtaining granularity is Vegetable powder described in 100 purposes.
The preparation method further providing for a kind of described colored peameal, comprises the steps:
(1) according to above-mentioned weight weigh described Semen Pisi sativi and add 7 times of quality water carry out soak 6 hours, stand-by;
(2) Semen Pisi sativi after step (1) being soaked adds 3 times of quality water and wears into slurry, obtains Semen Pisi sativi slurry;
(3) add described vegetable juice and the Vegetable powder of above-mentioned weight portion in starching to step (2) described Semen Pisi sativi, be sufficiently stirred for and make molten being integrated, obtain raw material slurry;
(4) first carry out enduring slurry by described for step (3) raw material slurry, put into natural cooling postforming in mould afterwards, obtain described colored peameal.
The present invention is not limited to above-mentioned preferred forms; anyone can draw other various forms of products under the enlightenment of the present invention; no matter but in its shape or structure, do any change; every have same or like with the application like technical scheme, all fall within protection scope of the present invention.
Claims (10)
1. the powder product containing vegetable constituent, it is characterised in that raw material components includes: rice or Semen Pisi sativi 300-800 weight portion, vegetable juice and/or Vegetable powder 150-450 weight portion.
2. the powder product containing vegetable constituent according to claim 1, it is characterized in that, described vegetable juice is the mixture of one or more in Sucus Cucumidis sativi, Radix Dauci Sativae juice, spinach juice, Sucus Oenanthes Javanicae, Tomato juice, Tabasco, Chinese chive juice, Brassica campestris L juice, caraway juice, cabbage juice.
3. the powder product containing vegetable constituent according to claim 1, it is characterised in that described Vegetable powder is adopted and prepared with the following method:
S1: take fresh vegetables, first soaks 30-40 minute with the cold water containing Sal, then cleans with clear water, drain, cut into slices or obtain vegetables slice or vegetable section after cutting;
S2: vegetables slice described in step S1 or vegetable section are cooked, obtains ripe vegetables slice or ripe vegetable section, adds afterwards and accounts for described ripe vegetables slice or ripe vegetable section quality 10-18% water and break into vegetable, stand-by;
S3: vegetable described in step S2 is filtered, filtrate successively freeze-dried, pulverize after, obtain described Vegetable powder.
4. the powder product containing vegetable constituent according to claim 3, it is characterized in that, in step S1, described fresh vegetables is the mixture of one or more in Fructus Cucumidis sativi, Radix Dauci Sativae, Herba Spinaciae, Herba Apii graveolentis, Fructus Lycopersici esculenti, Fructus Capsici, Folium Allii tuberosi, Brassica campestris L, Herba Coriandri, Chinese cabbage;
In step S3, the granularity of described Vegetable powder is 80-100 order.
5. the powder product containing vegetable constituent according to any one of claim 1-4, it is characterised in that the described powder product containing vegetable constituent is rice-noodles, silverskin, fried rice noodles, sausage powder, rice tofu or peameal.
6. the method preparing rice flour described in claim 5 or rice noodle, it is characterised in that comprise the steps:
(1) according to above-mentioned weight portion weigh described rice and add 1-2 times of quality water carry out soak 2-6 hour, stand-by;
(2) rice after step (1) being soaked adds 1-2 times of quality water and wears into slurry, obtains Rice & peanut milk;
(3) in step (2) described Rice & peanut milk, add described vegetable juice and/or the Vegetable powder of above-mentioned weight portion, be sufficiently stirred for and make molten being integrated, obtain raw material slurry;
(4) described for step (3) raw material slurry is sequentially carried out steam, press strip or silk pressing, cooling, shaping process, and obtain described rice flour or rice noodle.
7. the method preparing silverskin described in claim 5 or fried rice noodles or sausage powder, it is characterised in that comprise the steps:
(1) according to above-mentioned weight portion weigh described rice and add 1-2 times of quality water carry out soak 2-6 hour, stand-by;
(2) rice after step (1) being soaked adds 2-3 times of quality water and wears into slurry, obtains Rice & peanut milk;
(3) in step (2) described Rice & peanut milk, add described vegetable juice and/or the Vegetable powder of above-mentioned weight portion, be sufficiently stirred for and make molten being integrated, obtain raw material slurry;
(4) described for step (3) raw material slurry is sequentially carried out steam, cool down, shaping processes, and obtains described silverskin or fried rice noodles or sausage powder.
8. the method preparing rice tofu described in claim 5, it is characterised in that comprise the steps:
(1) weigh described rice according to above-mentioned weight portion and add lime water and soak, stand-by;
(2) rice after step (1) being soaked adds 2-3 times of quality water and wears into slurry, obtains Rice & peanut milk;
(3) in step (2) described Rice & peanut milk, add described vegetable juice and/or Vegetable powder, be sufficiently stirred for and make molten being integrated, obtain raw material slurry;
(4) described for step (3) raw material slurry is sequentially carried out boils, cool down, shape, obtain described rice tofu.
9. method according to claim 8, it is characterised in that in step (1), when carrying out described immersion, described lime water is adopted and is prepared with the following method: the quick lime weighing 50-100 weight portion is dissolved in 400-500 weight parts water, to obtain final product;
The mass ratio of described rice and described lime water is 1:4-6, and the time carrying out described immersion is 2-6 hour.
10. the method preparing peameal described in claim 5, it is characterised in that comprise the steps:
(1) according to above-mentioned weight portion weigh described Semen Pisi sativi and add 6-7 times of quality water carry out soak 2-6 hour, stand-by;
(2) Semen Pisi sativi after step (1) being soaked adds 2-3 times of quality water and wears into slurry, obtains Semen Pisi sativi slurry;
(3) add described vegetable juice and/or Vegetable powder in starching to step (2) described Semen Pisi sativi, be sufficiently stirred for and make molten being integrated, obtain raw material slurry;
(4) described for step (3) raw material slurry is sequentially carried out boils, cool down, shape, obtain described peameal.
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| CN107125587A (en) * | 2017-04-07 | 2017-09-05 | 安徽倮倮米业有限公司 | One kind improves balanced ground rice of children anorexia nutrition and preparation method thereof |
| CN107136404A (en) * | 2017-05-31 | 2017-09-08 | 江苏新顺福食品有限公司 | It is a kind of to be applied to fried rice noodles designed for old people |
| CN107874080A (en) * | 2017-10-25 | 2018-04-06 | 宝鸡金昱食品机械制造有限公司 | A kind of manufacture method of convenient instant ground rice |
| CN109430753A (en) * | 2018-10-17 | 2019-03-08 | 杭州师范大学 | A kind of colorful volume powder of convenient instant nutrient fruit and vegetable and preparation method thereof |
| CN113424914A (en) * | 2021-05-10 | 2021-09-24 | 黄容海 | Preparation method of colorful nutritional multi-flavor rice flour |
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