CN105795320A - Rose porridge - Google Patents
Rose porridge Download PDFInfo
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- CN105795320A CN105795320A CN201610198444.XA CN201610198444A CN105795320A CN 105795320 A CN105795320 A CN 105795320A CN 201610198444 A CN201610198444 A CN 201610198444A CN 105795320 A CN105795320 A CN 105795320A
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- rice
- grain
- rose
- drying
- big grain
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- 241000220317 Rosa Species 0.000 title claims abstract description 56
- 235000021395 porridge Nutrition 0.000 title claims abstract description 35
- 241000209094 Oryza Species 0.000 claims abstract description 168
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 168
- 235000009566 rice Nutrition 0.000 claims abstract description 168
- 235000013339 cereals Nutrition 0.000 claims abstract description 91
- 235000013312 flour Nutrition 0.000 claims abstract description 45
- 238000001035 drying Methods 0.000 claims abstract description 41
- 239000002994 raw material Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000013305 food Nutrition 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 238000012216 screening Methods 0.000 claims abstract description 11
- 238000007885 magnetic separation Methods 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 4
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 4
- 238000013124 brewing process Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 239000008187 granular material Substances 0.000 claims description 21
- 230000005540 biological transmission Effects 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 18
- 241000628997 Flos Species 0.000 claims description 17
- 235000012054 meals Nutrition 0.000 claims description 17
- 238000003860 storage Methods 0.000 claims description 17
- 239000003205 fragrance Substances 0.000 claims description 14
- 238000010298 pulverizing process Methods 0.000 claims description 14
- 230000005070 ripening Effects 0.000 claims description 14
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 12
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 9
- 238000005108 dry cleaning Methods 0.000 claims description 9
- 238000005303 weighing Methods 0.000 claims description 9
- 241000196324 Embryophyta Species 0.000 claims description 6
- 239000010903 husk Substances 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 229910052742 iron Inorganic materials 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 4
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
- 238000005469 granulation Methods 0.000 claims description 3
- 230000003179 granulation Effects 0.000 claims description 3
- 239000002917 insecticide Substances 0.000 claims description 3
- 238000005304 joining Methods 0.000 claims description 3
- 238000000643 oven drying Methods 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000000725 suspension Substances 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 230000035764 nutrition Effects 0.000 abstract description 9
- 239000002245 particle Substances 0.000 abstract 3
- 241000109329 Rosa xanthina Species 0.000 abstract 1
- 235000004789 Rosa xanthina Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 238000000926 separation method Methods 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 239000002671 adjuvant Substances 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 238000010411 cooking Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020265 peanut milk Nutrition 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010257 thawing 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)
Abstract
The invention belongs to the technical field of food processing and particularly relates to rose porridge.The rose porridge is made from, by weight, 65%-80% of rice grains, 2%-6% of tomato particles, 1%-5% of edible dried roses, 5%-8% of white granulated sugar, 2%-4% of rice flour and 0.002%-0.005% of rose flavor essence.According to an eating method, porridge particles are placed in a container and brewed with hot water at the temperature of 80 DEG C to 100 DGE C, the mass ratio of the hot water to the porridge particles is 6:1, the container is covered in the brewing process, and the brewing time lasts for 5 minutes to 6 minutes.A preparation process of the rice grains comprises the steps of primary selection of rice raw materials, fine selection of the rice raw materials, grinding of the rice raw materials into rice flour, rice flour screening, stirring, shaping and pelleting, first-time drying, curing, second-time drying, magnetic separation and fine separation, rice grain coarse crushing, rice grain screening, blending and mixing.The rose porridge is comprehensive in nutrition, good in taste, convenient to eat, economical, convenient to carry and capable of being popularized and sold on a large scale.
Description
Technical field:
The invention belongs to food processing technology field, be specifically related to a kind of Flos Rosae Rugosae medicated porridge.
Background technology:
Healthy most important for human body of the diet of science, as using rice as the country of staple food, medicated porridge class diet is requisite, and as the food of flow-like, its kind is quite various, mainly the difference to some extent according to the difference of the food materials of its interpolation.The rice-made food that Zhou Shi China is traditional, can be used as staple food, also can as breakfast, food, people's lives are occupied critical role, most of families gruel foods boils as main manufacture method with high temperature, but, boiling of gruel foods needs the consuming regular hour to boil, for rhythm of life society faster, this is that some institute of consumer is unacceptable, rapid, convenient, is their first-selection, and, it is the problem often ignored by most consumers for the energy problem boiled spent by process.Therefore, instant porridge has progressively come into the life of people, instant porridge in the market mostly is the quick-freezing instant gruel adopting Technique of Speed Freezing to prepare, but the situation that quick-frozen congee defrosting there will be medicated porridge surface flashing after heating, the grain of rice separates with Rice & peanut milk and mouthfeel is not good, have impact on the dining mood of people, and nutrient substance runs off in a large number, it is impossible to meet modern and pursue nutrition, safe, efficient dining demand.
Summary of the invention:
The present invention makes up and improves above-mentioned the deficiencies in the prior art part, it is provided that a kind of comprehensive nutrition, and mouthfeel is still good, and instant is economical and practical, it is simple to a kind of Flos Rosae Rugosae medicated porridge carried, it is possible to promotes on a large scale on food products market and sells.
The technical solution used in the present invention is: a kind of Flos Rosae Rugosae medicated porridge, and its each composition and percentage by weight are that the big grain of rice 65% ~ 80%, Fructus Lycopersici esculenti grain 2% ~ 6%, edible rose be dry 1% ~ 5%, white sugar 5% ~ 8%, rice meal 2% ~ 4% and rose scent essence 0.002% ~ 0.005%.
The described big grain of rice and the dry granule made with fresh rice, fresh tomato and fresh food Flos Rosae Rugosae for raw material respectively of rice meal, Fructus Lycopersici esculenti grain and edible rose.
Its eating method is: medicated porridge grain is put into the brewed in hot water of container use 80 DEG C ~ 100 DEG C, and the mass ratio of hot water and medicated porridge grain is 6:1, and in brewing process, container is added a cover, and brewing time is 5 minutes ~ 6 minutes.
The manufacture method of a kind of Flos Rosae Rugosae medicated porridge comprises the following steps:
Step a, the big grain of rice preparation process:
The first step: rice raw material primary election: rice raw material is delivered to ozone suspension dry-cleaning rice equipment after the uniform feeding of screw feeding machine and carries out dry-cleaning rice, removes the rice chaff in rice raw material, rice husk, rubble and impurity；
Second step: rice raw material is selected: the rice after dry-cleaning send transmission to carry out selected to vibration feeder through wind, rice chaff in Ex-all rice raw material, rice husk, rubble and impurity；
3rd step: rice raw material pulverizing: the rice after selected is delivered to temporary storage tank through wind and kept in, and is delivered in flour mill again through conveying worm and carries out pulverizing；
4th step: rice flour screens: the rice flour ground through flour mill is screened by vibrating screeners more than 80 orders, filter out the granule order number rice flour more than 80 orders as finished product rice flour, order number reenters flour mill pulverizing again less than the rice flour granule of 80 orders, and the temporary storage tank that finished product rice flour delivers to spice workshop through conveying worm is kept in；
5th step: spice: first by finished product rice flour, white sugar, sodium carbonate and water according to 70:(5 ~ 8): (0.12 ~ 0.16): the weight ratio of (3 ~ 4) is stand-by after weighing, its preferred weight ratio is 70:6.5:0.14:3.5, joining in breading tank be stirred with finished product rice flour after above-mentioned white sugar, sodium carbonate and water being sufficiently mixed, mixing time is 15-20 minute；
6th step: molding, granulating: carry out molding, granulating after the above-mentioned boosted machine of mixed rice flour is promoted to the drawing-in device of comminutor；
7th step: first drying: by drying plant, the above-mentioned big grain of rice is carried out first time drying, drying temperature is 100 DEG C ~ 120 DEG C, and transmission translator frequency is 50 hertz；
8th step: ripening: by curing equipment, the big grain of rice of first drying is carried out ripening, curing temperature is 150 DEG C ~ 200 DEG C, and transmission translator frequency is 50 hertz；
9th step: secondary drying: carry out secondary drying by miscellaneous grain crops high-temperature maturing chiller through the big grain of rice of ripening, it is made to cool down gradually and shape, drying temperature is 100 DEG C ~ 140 DEG C, and transmission translator frequency is 50 hertz, is not more than 10% through its water content of the big grain of rice of secondary drying；
Tenth step: magnetic separation and selected: the big grain of rice of above-mentioned ripening is carried by transmitting band, course of conveying carries out magnetic separation and selected, by the magnetic block being arranged at above transmission band, the big grain of rice is carried out magnetic separation, the magnetic block distance from transmission band is less than 5 centimetres, pick out the big grain of rice of the iron filings being entrained in the big grain of rice or adhesion iron filings, by manually picking, pick out the grain of rice of color difference；
11st step: big grain of rice coarse crushing: by disintegrating machine, the above-mentioned big grain of rice is carried out coarse crushing, and breaker roll spacing is 2 millimeters to 2.5 millimeters；
12nd step: big grain of rice screening: the big grain of rice after above-mentioned coarse crushing is screened by screening machine; filter out the granule granule more than 0.8 millimeter; and keep in standby to finished product temporary storage tank by pipelined; carry out mark, the granule granule less than 0.8 millimeter after screening or rice flour are delivered to flour mill pulverizing again and subsequent granulation；
The preparation process that step b, edible rose are dry:
The first step: by manually picking the petal of edible flower, extracts and is mixed into petal leaves, sepal, weeds, insecticide and foreign material；
Second step: the edible rose petal of sorting is carried out by high pressure draught cleaning machine；
3rd step: above-mentioned edible rose petal is put into drying baker and dries, first carries out oven drying at low temperature, and heating-up temperature is 36 DEG C ~ 42 DEG C, drying time is 6 ~ 8 hours, then carries out the drying of middle temperature, and heating-up temperature is 40 DEG C ~ 46 DEG C, drying time is 2 ~ 3 hours, is fabricated to Rose Blume Getrocknete；
4th step: above-mentioned Rose Blume Getrocknete is carried out manual sorting, sorts out roseleaf of light color, that color is black and broken；
5th step: using pasteurization machine to carry out sterilizing by dry for above-mentioned edible rose, sterilising temp is 68 DEG C of constant temperature 30 seconds, is delivered to temporary storage tank and keeps in standby after sterilizing；
Step c, allotment: dry to the big grain of rice, Fructus Lycopersici esculenti grain, edible rose, rice meal and rose scent essence are weighed respectively according to composition by weight percent, the big grain of rice after weighing, Fructus Lycopersici esculenti grain, edible rose be dry and rice meal puts into uniform mixture in mixture container, rose fragrance type essence is stand-by, and the allotment instrument used of weighing carries out sterilization；
Step d: mixing: first the half of big for the above-mentioned mixture grain of rice is joined in mixer, add the rose fragrance type essence of half, again big for the remaining mixture grain of rice is added in mixer, it is stirring uniformly to obtain finished product medicated porridge after being eventually adding remaining rose fragrance type essence, mixing time is 15 minutes ~ 18 minutes, rose fragrance type essence uses special spray container uniformly to spray, and keeps in liftoff for finished product medicated porridge from wall；
Step e: fill, weigh, pack, contracting film, imprinting, vanning, joint sealing, piling and warehouse-in storage.
Beneficial effects of the present invention: comprehensive nutrition, mouthfeel is still good, and instant is economical and practical, it is simple to carry, it is possible to promotes on a large scale on food products market and sells.Its major advantage is as follows:
1), the big grain of rice of major ingredient be that pelletize ripening is made after pulverizing, brewing time is short, instant, and mouthfeel is identical with rice of cooking congee, and nutrition is without loss, convenient and practical, economical and practical.
2), major ingredient and adjuvant are siccative, it is simple to store, carry and transport, and are suitable for family, tourism and outwork and eat, long shelf-life, it is easy to deposit.
3), big grain of rice processing technology superior, edible safety is reliable, and environmental protection is with low cost.
4), containing adjuvants such as edible rose, Fructus Lycopersici esculenti and rose scent essence in adjuvant, edible rose and Fructus Lycopersici esculenti contain the various trace elements of human body needs on the one hand, balanced in nutrition, Flos Rosae Rugosae and rose fragrance type essence add romance to gruel on the other hand, suitable in youthful taste, it is simple to promote and sell.
5), gruel unpacking can be needed to share the meal according to edible, storage time relatively quick-frozen congee and other liquid medicated porridge shared the meal are compared, and store the time long, not perishable, work hard and practise economy, economical and practical.
Detailed description of the invention:
A kind of Flos Rosae Rugosae medicated porridge, its each composition and percentage by weight are that the big grain of rice 65% ~ 80%, Fructus Lycopersici esculenti grain 2% ~ 6%, edible rose be dry 1% ~ 5%, white sugar 5% ~ 8%, rice meal 2% ~ 4% and rose scent essence 0.002% ~ 0.005%；The described big grain of rice and the dry granule made with fresh rice, fresh tomato and fresh food Flos Rosae Rugosae for raw material respectively of rice meal, Fructus Lycopersici esculenti grain and edible rose；Its eating method is: medicated porridge grain is put into the brewed in hot water of container use 80 DEG C ~ 100 DEG C, and the mass ratio of hot water and medicated porridge grain is 6:1, and in brewing process, container is added a cover, and brewing time is 5 minutes ~ 6 minutes.
The manufacture method of a kind of Flos Rosae Rugosae medicated porridge comprises the following steps:
Step a, the big grain of rice preparation process:
The first step: rice raw material primary election: rice raw material is delivered to ozone suspension dry-cleaning rice equipment after the uniform feeding of screw feeding machine and carries out dry-cleaning rice, removes the rice chaff in rice raw material, rice husk, rubble and impurity；
Second step: rice raw material is selected: the rice after dry-cleaning send transmission to carry out selected to vibration feeder through wind, rice chaff in Ex-all rice raw material, rice husk, rubble and impurity；
3rd step: rice raw material pulverizing: the rice after selected is delivered to temporary storage tank through wind and kept in, and is delivered in flour mill again through conveying worm and carries out pulverizing；
4th step: rice flour screens: the rice flour ground through flour mill is screened by vibrating screeners more than 80 orders, filter out the granule order number rice flour more than 80 orders as finished product rice flour, order number reenters flour mill pulverizing again less than the rice flour granule of 80 orders, and the temporary storage tank that finished product rice flour delivers to spice workshop through conveying worm is kept in；
5th step: spice: first by finished product rice flour, white sugar, sodium carbonate and water according to 70:(5 ~ 8): (0.12 ~ 0.16): the weight ratio of (3 ~ 4) is stand-by after weighing, its preferred weight ratio is 70:6.5:0.14:3.5, joining in breading tank be stirred with finished product rice flour after above-mentioned white sugar, sodium carbonate and water being sufficiently mixed, mixing time is 15-20 minute；
6th step: molding, granulating: carry out molding, granulating after the above-mentioned boosted machine of mixed rice flour is promoted to the drawing-in device of comminutor；
7th step: first drying: by drying plant, the above-mentioned big grain of rice is carried out first time drying, drying temperature is 100 DEG C ~ 120 DEG C, and transmission translator frequency is 50 hertz；
8th step: ripening: by curing equipment, the big grain of rice of first drying is carried out ripening, curing temperature is 150 DEG C ~ 200 DEG C, and transmission translator frequency is 50 hertz；
9th step: secondary drying: carry out secondary drying by miscellaneous grain crops high-temperature maturing chiller through the big grain of rice of ripening, it is made to cool down gradually and shape, drying temperature is 100 DEG C ~ 140 DEG C, and transmission translator frequency is 50 hertz, is not more than 10% through its water content of the big grain of rice of secondary drying；
Tenth step: magnetic separation and selected: the big grain of rice of above-mentioned ripening is carried by transmitting band, course of conveying carries out magnetic separation and selected, by the magnetic block being arranged at above transmission band, the big grain of rice is carried out magnetic separation, the magnetic block distance from transmission band is less than 5 centimetres, pick out the big grain of rice of the iron filings being entrained in the big grain of rice or adhesion iron filings, by manually picking, pick out the grain of rice of color difference；
11st step: big grain of rice coarse crushing: by disintegrating machine, the above-mentioned big grain of rice is carried out coarse crushing, and breaker roll spacing is 2 millimeters to 2.5 millimeters；
12nd step: big grain of rice screening: the big grain of rice after above-mentioned coarse crushing is screened by screening machine; filter out the granule granule more than 0.8 millimeter; and keep in standby to finished product temporary storage tank by pipelined; carry out mark, the granule granule less than 0.8 millimeter after screening or rice flour are delivered to flour mill pulverizing again and subsequent granulation；
The preparation process that step b, edible rose are dry:
The first step: by manually picking the petal of edible flower, extracts and is mixed into petal leaves, sepal, weeds, insecticide and foreign material；
Second step: the edible rose petal of sorting is carried out by high pressure draught cleaning machine；
3rd step: above-mentioned edible rose petal is put into drying baker and dries, first carries out oven drying at low temperature, and heating-up temperature is 36 DEG C ~ 42 DEG C, drying time is 6 ~ 8 hours, then carries out the drying of middle temperature, and heating-up temperature is 40 DEG C ~ 46 DEG C, drying time is 2 ~ 3 hours, is fabricated to Rose Blume Getrocknete；
4th step: above-mentioned Rose Blume Getrocknete is carried out manual sorting, sorts out roseleaf of light color, that color is black and broken；
5th step: using pasteurization machine to carry out sterilizing by dry for above-mentioned edible rose, sterilising temp is 68 DEG C of constant temperature 30 seconds, is delivered to temporary storage tank and keeps in standby after sterilizing；
Step c, allotment: dry to the big grain of rice, Fructus Lycopersici esculenti grain, edible rose, rice meal and rose scent essence are weighed respectively according to composition by weight percent, the big grain of rice after weighing, Fructus Lycopersici esculenti grain, edible rose be dry and rice meal puts into uniform mixture in mixture container, rose fragrance type essence is stand-by, and the allotment instrument used of weighing carries out sterilization；
Step d: mixing: first the half of big for the above-mentioned mixture grain of rice is joined in mixer, add the rose fragrance type essence of half, again big for the remaining mixture grain of rice is added in mixer, it is stirring uniformly to obtain finished product medicated porridge after being eventually adding remaining rose fragrance type essence, mixing time is 15 minutes ~ 18 minutes, rose fragrance type essence uses special spray container uniformly to spray, and keeps in liftoff for finished product medicated porridge from wall；
Step e: fill, weigh, pack, contracting film, imprinting, vanning, joint sealing, piling and warehouse-in storage.
The big grain of rice of major ingredient is that pelletize ripening is made after pulverizing, and brewing time is short, instant, and mouthfeel is identical with rice of cooking congee, and nutrition is without loss；Major ingredient and adjuvant are siccative, it is simple to store, carry and transport, and are suitable for family, tourism and outwork and eat；Big grain of rice processing technology is superior, and edible safety is reliable, environmental protection；Containing adjuvants such as edible rose, Fructus Lycopersici esculenti and rose scent essence in adjuvant, edible rose and Fructus Lycopersici esculenti contain the various trace elements of human body needs on the one hand, balanced in nutrition, Flos Rosae Rugosae and rose fragrance type essence add romance to gruel on the other hand, it is adaptable to youthful taste；Gruel can need unpacking to share the meal according to edible, and storage time relatively quick-frozen congee and other liquid medicated porridge shared the meal are compared, and store the time long.The comprehensive nutrition of the present invention, mouthfeel is still good, and instant is economical and practical, it is simple to a kind of Flos Rosae Rugosae medicated porridge carried, it is possible to promotes on a large scale on food products market and sells.
Claims (4)
1. a Flos Rosae Rugosae medicated porridge, it is characterised in that: its each composition and percentage by weight are that the big grain of rice 65% ~ 80%, Fructus Lycopersici esculenti grain 2% ~ 6%, edible rose be dry 1% ~ 5%, white sugar 5% ~ 8%, rice meal 2% ~ 4% and rose scent essence 0.002% ~ 0.005%.
2. a kind of Flos Rosae Rugosae medicated porridge according to claim 1, it is characterised in that: the described big grain of rice and the dry granule made with fresh rice, fresh tomato and fresh food Flos Rosae Rugosae for raw material respectively of rice meal, Fructus Lycopersici esculenti grain and edible rose.
3. a kind of Flos Rosae Rugosae medicated porridge according to claim 1, it is characterized in that: its eating method is: by the big grain of rice, Fructus Lycopersici esculenti grain, edible rose does and rice meal is put into container and used the brewed in hot water of 80 DEG C ~ 100 DEG C, the mass ratio of hot water and medicated porridge grain is 6:1, in brewing process, container is added a cover, and brewing time is 5 minutes ~ 6 minutes.
4. the manufacture method of a Flos Rosae Rugosae medicated porridge, it is characterised in that: its manufacture method comprises the following steps:
Step a, the big grain of rice preparation process:
The first step: rice raw material primary election: rice raw material is delivered to ozone suspension dry-cleaning rice equipment after the uniform feeding of screw feeding machine and carries out dry-cleaning rice, removes the rice chaff in rice raw material, rice husk, rubble and impurity；
Second step: rice raw material is selected: the rice after dry-cleaning send transmission to carry out selected to vibration feeder through wind, rice chaff in Ex-all rice raw material, rice husk, rubble and impurity；
3rd step: rice raw material pulverizing: the rice after selected is delivered to temporary storage tank through wind and kept in, and is delivered in flour mill again through conveying worm and carries out pulverizing；
4th step: rice flour screens: the rice flour ground through flour mill is screened by vibrating screeners more than 80 orders, filter out the granule order number rice flour more than 80 orders as finished product rice flour, order number reenters flour mill pulverizing again less than the rice flour granule of 80 orders, and the temporary storage tank that finished product rice flour delivers to spice workshop through conveying worm is kept in；
5th step: spice: first by finished product rice flour, white sugar, sodium carbonate and water according to 70:(5 ~ 8): (0.12 ~ 0.16): the weight ratio of (3 ~ 4) is stand-by after weighing, its preferred weight ratio is 70:6.5:0.14:3.5, joining in breading tank be stirred with finished product rice flour after above-mentioned white sugar, sodium carbonate and water being sufficiently mixed, mixing time is 15-20 minute；
6th step: molding, granulating: carry out molding, granulating after the above-mentioned boosted machine of mixed rice flour is promoted to the drawing-in device of comminutor；
7th step: first drying: by drying plant, the above-mentioned big grain of rice is carried out first time drying, drying temperature is 100 DEG C ~ 120 DEG C, and transmission translator frequency is 50 hertz；
8th step: ripening: by curing equipment, the big grain of rice of first drying is carried out ripening, curing temperature is 150 DEG C ~ 200 DEG C, and transmission translator frequency is 50 hertz；
9th step: secondary drying: carry out secondary drying by miscellaneous grain crops high-temperature maturing chiller through the big grain of rice of ripening, it is made to cool down gradually and shape, drying temperature is 100 DEG C ~ 140 DEG C, and transmission translator frequency is 50 hertz, is not more than 10% through its water content of the big grain of rice of secondary drying；
Tenth step: magnetic separation and selected: the big grain of rice of above-mentioned ripening is carried by transmitting band, course of conveying carries out magnetic separation and selected, by the magnetic block being arranged at above transmission band, the big grain of rice is carried out magnetic separation, the magnetic block distance from transmission band is less than 5 centimetres, pick out the big grain of rice of the iron filings being entrained in the big grain of rice or adhesion iron filings, by manually picking, pick out the grain of rice of color difference；
11st step: big grain of rice coarse crushing: by disintegrating machine, the above-mentioned big grain of rice is carried out coarse crushing, and breaker roll spacing is 2 millimeters to 2.5 millimeters；
12nd step: big grain of rice screening: the big grain of rice after above-mentioned coarse crushing is screened by screening machine; filter out the granule granule more than 0.8 millimeter; and keep in standby to finished product temporary storage tank by pipelined; carry out mark, the granule granule less than 0.8 millimeter after screening or rice flour are delivered to flour mill pulverizing again and subsequent granulation；
The preparation process that step b, edible rose are dry:
The first step: by manually picking the petal of edible flower, extracts and is mixed into petal leaves, sepal, weeds, insecticide and foreign material；
Second step: the edible rose petal of sorting is carried out by high pressure draught cleaning machine；
3rd step: above-mentioned edible rose petal is put into drying baker and dries, first carries out oven drying at low temperature, and heating-up temperature is 36 DEG C ~ 42 DEG C, drying time is 6 ~ 8 hours, then carries out the drying of middle temperature, and heating-up temperature is 40 DEG C ~ 46 DEG C, drying time is 2 ~ 3 hours, is fabricated to Rose Blume Getrocknete；
4th step: above-mentioned Rose Blume Getrocknete is carried out manual sorting, sorts out roseleaf of light color, that color is black and broken；
5th step: using pasteurization machine to carry out sterilizing by dry for above-mentioned edible rose, sterilising temp is 68 DEG C of constant temperature 30 seconds, is delivered to temporary storage tank and keeps in standby after sterilizing；
Step c, allotment: dry to the big grain of rice, Fructus Lycopersici esculenti grain, edible rose, rice meal and rose scent essence are weighed respectively according to composition by weight percent, the big grain of rice after weighing, Fructus Lycopersici esculenti grain, edible rose be dry and rice meal puts into uniform mixture in mixture container, rose fragrance type essence is stand-by, and the allotment instrument used of weighing carries out sterilization；
Step d: mixing: first the half of big for the above-mentioned mixture grain of rice is joined in mixer, add the rose fragrance type essence of half, again big for the remaining mixture grain of rice is added in mixer, it is stirring uniformly to obtain finished product medicated porridge after being eventually adding remaining rose fragrance type essence, mixing time is 15 minutes ~ 18 minutes, rose fragrance type essence uses special spray container uniformly to spray, and keeps in liftoff for finished product medicated porridge from wall；
Step e: fill, weigh, pack, contracting film, imprinting, vanning, joint sealing, piling and warehouse-in storage.
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| CN1294862A (en) * | 2000-10-23 | 2001-05-16 | 中国人民解放军总后勤部军需装备研究所 | Canned rice gruel with functions of resisting fatigue, resisting oxygen deficit and regulating sleep |
| CN103039802A (en) * | 2012-12-27 | 2013-04-17 | 南宁市齐旺食品厂 | Eight-ingredient mixed porridge |
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| CN103859279A (en) * | 2014-03-11 | 2014-06-18 | 同福碗粥股份有限公司 | Rose health-maintaining porridge and preparation method thereof |
| CN104286698A (en) * | 2013-07-19 | 2015-01-21 | 赵瑞 | Production method for rose porridge |
| CN104920995A (en) * | 2015-06-12 | 2015-09-23 | 武威金谷香营养米业有限公司 | Pumpkin nutritional rice and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1294862A (en) * | 2000-10-23 | 2001-05-16 | 中国人民解放军总后勤部军需装备研究所 | Canned rice gruel with functions of resisting fatigue, resisting oxygen deficit and regulating sleep |
| CN103039802A (en) * | 2012-12-27 | 2013-04-17 | 南宁市齐旺食品厂 | Eight-ingredient mixed porridge |
| CN103070354A (en) * | 2013-02-06 | 2013-05-01 | 国家粮食局科学研究院 | Processing method of whole-grain instant porridge |
| CN104286698A (en) * | 2013-07-19 | 2015-01-21 | 赵瑞 | Production method for rose porridge |
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Application publication date: 20160727 |