CN106261497A - A kind of preparation method of the tasty and refreshing rice flour of expelling summer-heat - Google Patents
A kind of preparation method of the tasty and refreshing rice flour of expelling summer-heat Download PDFInfo
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- CN106261497A CN106261497A CN201610644268.8A CN201610644268A CN106261497A CN 106261497 A CN106261497 A CN 106261497A CN 201610644268 A CN201610644268 A CN 201610644268A CN 106261497 A CN106261497 A CN 106261497A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 72
- 235000009566 rice Nutrition 0.000 title claims abstract description 71
- 235000013312 flour Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 240000007594 Oryza sativa Species 0.000 title description 2
- 241000209094 Oryza Species 0.000 claims abstract description 72
- 238000004945 emulsification Methods 0.000 claims abstract description 45
- 239000007788 liquid Substances 0.000 claims abstract description 27
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000001816 cooling Methods 0.000 claims abstract description 26
- 210000000582 semen Anatomy 0.000 claims abstract description 26
- 239000000203 mixture Substances 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 150000001875 compounds Chemical class 0.000 claims abstract description 17
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 16
- 238000009413 insulation Methods 0.000 claims abstract description 16
- 239000002562 thickening agent Substances 0.000 claims abstract description 16
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- 235000013336 milk Nutrition 0.000 claims abstract description 14
- 239000008267 milk Substances 0.000 claims abstract description 14
- 210000004080 milk Anatomy 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 14
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 13
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims abstract description 13
- 241000628997 Flos Species 0.000 claims abstract description 13
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 13
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 13
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 13
- 239000004250 tert-Butylhydroquinone Substances 0.000 claims abstract description 13
- 235000019281 tert-butylhydroquinone Nutrition 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract 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 abstract description 9
- 230000000630 rising effect Effects 0.000 claims abstract description 9
- 241000209205 Coix Species 0.000 claims description 12
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 5
- 229920001817 Agar Polymers 0.000 claims description 5
- 108010010803 Gelatin Proteins 0.000 claims description 5
- 239000008272 agar Substances 0.000 claims description 5
- 235000010419 agar Nutrition 0.000 claims description 5
- 239000000679 carrageenan Substances 0.000 claims description 5
- 235000010418 carrageenan Nutrition 0.000 claims description 5
- 229920001525 carrageenan Polymers 0.000 claims description 5
- 229940113118 carrageenan Drugs 0.000 claims description 5
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 5
- 239000000194 fatty acid Substances 0.000 claims description 5
- 229930195729 fatty acid Natural products 0.000 claims description 5
- 239000008273 gelatin Substances 0.000 claims description 5
- 229920000159 gelatin Polymers 0.000 claims description 5
- 235000019322 gelatine Nutrition 0.000 claims description 5
- 235000011852 gelatine desserts Nutrition 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- -1 sucrose fatty acid ester Chemical class 0.000 claims description 5
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 5
- 230000001804 emulsifying effect Effects 0.000 claims description 4
- 239000002131 composite material Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 238000001914 filtration Methods 0.000 claims 1
- 244000077995 Coix lacryma jobi Species 0.000 abstract 1
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 6
- 241000202807 Glycyrrhiza Species 0.000 description 4
- 241000245240 Lonicera Species 0.000 description 4
- 235000005775 Setaria Nutrition 0.000 description 4
- 241000232088 Setaria <nematode> Species 0.000 description 4
- 238000002203 pretreatment Methods 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- 239000001361 adipic acid Substances 0.000 description 3
- 235000011037 adipic acid Nutrition 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 206010019345 Heat stroke Diseases 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000004575 stone Substances 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
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses the preparation method of the tasty and refreshing rice flour of a kind of expelling summer-heat, put into after Radix Glycyrrhizae, Flos Lonicerae, Semen phaseoli radiati, Herba Taraxaci are cleaned in water, rise high-temperature, insulation, cooling, be filtrated to get feed liquid A；After rice, seed of Job's tears, Semen setariae, purple rice mix homogeneously, put in water, after stirring, insulation, then grind, be filtrated to get serosity B；After milk powder, feed liquid A mix homogeneously, emulsification pretreatment for the first time, then compound emulsifying agent, complex thickener, Testa oryzae oil, white sugar are put into, emulsification pretreatment for the second time, continue to put into serosity B, TBHQ, potassium sorbate, after rising high-temperature, emulsification pretreatment for the third time, then adjust pH value for obtaining serosity C；After successively serosity C is carried out three grades of homogenizing, being spray-dried, fill, cooling obtains the tasty and refreshing rice flour of expelling summer-heat.
Description
Technical field
The present invention relates to rice flour technical field, particularly relate to the preparation method of the tasty and refreshing rice flour of a kind of expelling summer-heat.
Background technology
Agricultural is the basis of national economy, is socio-economic development " ballasting stone ", " regulator ".Southern area, Oryza sativa L.
As a kind of important food crops, maintain the livelihood of ten million peasant family, along with socioeconomic fast development, it would be highly desirable to solve
Certainly rice deep processing, the problem increased farmers' income.Rice sheet, as a kind of rice deep processed product, is liked by the masses, so deeply
And, the dullness of rice sheet market product and innovation deficiency, seriously constraining meter sheet prepares the development of industry, and therefore, innovation becomes rice
Sheet processing enterprise focus of attention.
And tradition rice flour occurs getting angry phenomenon owing to later stage dry run often leads to eater, existing need a kind of can heat clearing away
The rice flour of expelling summer-heat.
Summary of the invention
The technical problem existed based on background technology, the present invention proposes the preparation method of the tasty and refreshing rice flour of a kind of expelling summer-heat, institute
Rice flour has effect of cooling and heatstroke-eliminating, contain simultaneously enrich mineral, carbohydrate, the nutrient such as trace element,
Delicate mouthfeel perfume (or spice) is glutinous, it is easy to digest and assimilate, and long shelf-life.
The preparation method of the tasty and refreshing rice flour of a kind of expelling summer-heat that the present invention proposes, comprises the steps:
S1, Radix Glycyrrhizae, Flos Lonicerae, Semen phaseoli radiati, Herba Taraxaci are cleaned after put in water, rise high-temperature, insulation, cooling, filter
To feed liquid A；
S2, by after rice, seed of Job's tears, Semen setariae, purple rice mix homogeneously, put in water, after stirring, insulation, then grind
Mill, is filtrated to get serosity B；
S3, by after milk powder, feed liquid A mix homogeneously, emulsification pretreatment for the first time, then put into compound emulsifying agent, composite thickening
Agent, Testa oryzae oil, white sugar, for the second time emulsification pretreatment, continue to put into serosity B, TBHQ, potassium sorbate, after rising high-temperature, for the third time
Emulsification pretreatment, then adjusts pH value for obtaining serosity C；
S4, serosity C is successively carried out three grades of homogenizing after, be spray-dried, fill, cooling obtains the tasty and refreshing rice flour of expelling summer-heat.
Preferably, the preparation method of the tasty and refreshing rice flour of a kind of expelling summer-heat, comprise the steps:
S1, by weight by 12-15 part Radix Glycyrrhizae, 8-10 part Flos Lonicerae, 5-7 part Semen phaseoli radiati, 2-4 part Herba Taraxaci clean after put into
In 150-160 part water, rise high-temperature, insulation, cooling, be filtrated to get feed liquid A；
S2, by weight by 60-65 part rice, 14-17 part seed of Job's tears, 9-12 part Semen setariae, 5-8 part purple rice mix homogeneously
After, put in 160-180 part water, after stirring, insulation, then grind, be filtrated to get serosity B；
S3, by weight by after 5-7 part milk powder, 20-25 part feed liquid A mix homogeneously, emulsification pretreatment for the first time, then put into
0.2-0.25 part compound emulsifying agent, 0.5-0.8 part complex thickener, 2-4 part Testa oryzae oil, 8-10 part white sugar, second time is sheared
Emulsifying, continues to put into 80-85 part serosity B, 0.02-0.04 part TBHQ, 0.01-0.015 part potassium sorbate, after rising high-temperature, the
Three emulsification pretreatments, then adjust pH value for obtaining serosity C；
S4, serosity C is successively carried out three grades of homogenizing after, be spray-dried, fill, cooling obtains the tasty and refreshing rice flour of expelling summer-heat.
Preferably, the preparation method of the tasty and refreshing rice flour of a kind of expelling summer-heat, comprise the steps:
S1, by weight by 12-15 part Radix Glycyrrhizae, 8-10 part Flos Lonicerae, 5-7 part Semen phaseoli radiati, 2-4 part Herba Taraxaci clean after put into
In 150-160 part water, liter high-temperature, to 90-95 DEG C, is incubated 60-65min, cooling, is filtrated to get feed liquid A；
S2, by weight by 60-65 part rice, 14-17 part seed of Job's tears, 9-12 part Semen setariae, 5-8 part purple rice mix homogeneously
After, putting into 160-180 part temperature is in 60-65 DEG C of water, after stirring, is incubated 2-3h, then grinds, be filtrated to get serosity B；
S3, by weight by after 5-7 part milk powder, 20-25 part feed liquid A mix homogeneously, emulsification pretreatment 5-8min for the first time, connect
Input 0.2-0.25 part compound emulsifying agent, 0.5-0.8 part complex thickener, 2-4 part Testa oryzae oil, 8-10 part white sugar, second
Secondary emulsification pretreatment 10-13min, continues to put into 80-85 part serosity B, 0.02-0.04 part TBHQ, 0.01-0.015 part potassium sorbate,
Rising high-temperature to after 75-80 DEG C, emulsification pretreatment 30-35min for the third time, then adjusting pH value is that 6.5-6.8 obtains serosity C；
S4, serosity C is successively carried out three grades of homogenizing after, be spray-dried, fill, cooling obtains the tasty and refreshing rice flour of expelling summer-heat.
Preferably, in S2, filter the filter screen using 8-14 mesh.
Preferably, in S3, the shear rate of emulsification pretreatment is 1000-1200r/min for the first time, for the second time emulsification pretreatment
Shear rate is 1200-1500r/min, and the shear rate of emulsification pretreatment is 1500-1800r/min for the third time.
Preferably, in S3, compound emulsifying agent by sucrose fatty acid ester, monoglyceride by weight for 1.6-1.9:0.7-1.2
It is mixed to get.
Preferably, in S3, complex thickener is mixed for 4-7:3-5:1-3 by weight by agar, carrageenan, gelatin
Arrive.
Preferably, in S3, adipic acid is used to adjust pH value.
Preferably, in S4, in three grades of homogenizing, the temperature of first order homogenizing is 60-65 DEG C, and the pressure of first order homogenizing is
0.1-0.12Mpa, the time of first order homogenizing is 8-10min；The temperature of second level homogenizing is 65-68 DEG C, second level homogenizing
Pressure is 110-130Mpa, and the time of second level homogenizing is 15-20min；The temperature of third level homogenizing is 70-75 DEG C, the third level
The pressure of homogenizing is 35-40Mpa, and the time of third level homogenizing is 25-30min.
In the preparation process of the present invention, with special ratios Radix Glycyrrhizae, Flos Lonicerae, Semen phaseoli radiati, Herba Taraxaci collocation, under uniform temperature
Isothermal holding, feed liquid A obtained can make gained rice flour clean taste of the present invention, and fragrance is long, makes gained rice of the present invention simultaneously
Powder has effect of cooling and heatstroke-eliminating；Rice, seed of Job's tears, Semen setariae, purple rice are arranged in pairs or groups in specific proportions, make the present invention have abundant ore deposit
The nutrients such as material, carbohydrate, trace element, mouthfeel perfume (or spice) is glutinous, it is easy to digest and assimilate；And the milk powder then added, rice
Rice oil, white sugar, it is possible to expand the nutrient content of the present invention further, equalize protein, carbohydrate, lipid proportioning, by force
Change the absorbable performance of the present invention；The compound emulsifying agent of sucrose fatty acid ester, monoglyceride composition and agar, carrageenan, gelatin group
The complex thickener become, and use three emulsification pretreatments, three grades of homogenizations, it is possible to make various in the present invention adding materials all
Even distribution, improves the rich in taste degree of the present invention, makes the present invention after infusion simultaneously, be uniformly distributed, delicate mouthfeel；Use oneself
Diacid adjusts pH value in certain limit, it is possible to increase the present invention tasty and refreshing expelling summer-heat effect, coordinates with TBHQ, potassium sorbate simultaneously,
Extend the shelf-life of the present invention.
Detailed description of the invention
Embodiment 1
The preparation method of the tasty and refreshing rice flour of a kind of expelling summer-heat that the present invention proposes, comprises the steps:
S1, Radix Glycyrrhizae, Flos Lonicerae, Semen phaseoli radiati, Herba Taraxaci are cleaned after put in water, rise high-temperature, insulation, cooling, filter
To feed liquid A；
S2, by after rice, seed of Job's tears, Semen setariae, purple rice mix homogeneously, put in water, after stirring, insulation, then grind
Mill, is filtrated to get serosity B；
S3, by after milk powder, feed liquid A mix homogeneously, emulsification pretreatment for the first time, then put into compound emulsifying agent, composite thickening
Agent, Testa oryzae oil, white sugar, for the second time emulsification pretreatment, continue to put into serosity B, TBHQ, potassium sorbate, after rising high-temperature, for the third time
Emulsification pretreatment, then adjusts pH value for obtaining serosity C；
S4, serosity C is successively carried out three grades of homogenizing after, be spray-dried, fill, cooling obtains the tasty and refreshing rice flour of expelling summer-heat.
Embodiment 2
The preparation method of the tasty and refreshing rice flour of a kind of expelling summer-heat that the present invention proposes, comprises the steps:
S1, by weight 12 portions of Radix Glycyrrhizaes, 10 portions of Flos Loniceraes, 5 parts of Semen phaseoli radiatis, 4 parts of Herba Taraxacis are cleaned after put into 150 parts of water
In, rise high-temperature, insulation, cooling, be filtrated to get feed liquid A；
S2, by weight by after 65 portions of rice, 14 parts of seed of Job's tears, 12 parts of Semen setariaes, 5 parts of purple rice mix homogeneously, put into 180 parts
In water, after stirring, insulation, then grind, be filtrated to get serosity B；
S3, by weight by after 5 portions of milk powder, 25 parts of feed liquid A mix homogeneously, emulsification pretreatment for the first time, then put into 0.2 part
Compound emulsifying agent, 0.8 part of complex thickener, 2 parts of Testa oryzae oil, 10 parts of white sugars, for the second time emulsification pretreatments, continue to put into 80 parts of slurries
Liquid B, 0.04 part of TBHQ, 0.01 part of potassium sorbate, after rising high-temperature, emulsification pretreatment for the third time, then adjust pH value for being starched
Liquid C；
S4, serosity C is successively carried out three grades of homogenizing after, be spray-dried, fill, cooling obtains the tasty and refreshing rice flour of expelling summer-heat.
Embodiment 3
The preparation method of the tasty and refreshing rice flour of a kind of expelling summer-heat that the present invention proposes, comprises the steps:
S1, by weight 15 portions of Radix Glycyrrhizaes, 8 portions of Flos Loniceraes, 7 parts of Semen phaseoli radiatis, 2 parts of Herba Taraxacis are cleaned after put in 160 parts of water,
Rise high-temperature, insulation, cooling, be filtrated to get feed liquid A；
S2, by weight by after 60 portions of rice, 17 parts of seed of Job's tears, 9 parts of Semen setariaes, 8 parts of purple rice mix homogeneously, put into 160 parts
In water, after stirring, insulation, then grind, be filtrated to get serosity B；
S3, by weight by after 7 portions of milk powder, 20 parts of feed liquid A mix homogeneously, emulsification pretreatment for the first time, then put into 0.25
Part compound emulsifying agent, 0.5 part of complex thickener, 4 parts of Testa oryzae oil, 8 parts of white sugars, for the second time emulsification pretreatments, continue to put into 85 parts
Serosity B, 0.02 part of TBHQ, 0.015 part of potassium sorbate, after rising high-temperature, emulsification pretreatment for the third time, then adjust pH value for obtaining
Serosity C；
S4, serosity C is successively carried out three grades of homogenizing after, be spray-dried, fill, cooling obtains the tasty and refreshing rice flour of expelling summer-heat.
Embodiment 4
The preparation method of the tasty and refreshing rice flour of a kind of expelling summer-heat that the present invention proposes, comprises the steps:
S1, by weight 13 portions of Radix Glycyrrhizaes, 9.5 portions of Flos Loniceraes, 5.5 parts of Semen phaseoli radiatis, 3.5 parts of Herba Taraxacis are cleaned after put into 152
In part water, liter high-temperature, to 95 DEG C, is incubated 60min, cooling, and the filter screen crossing 14 mesh obtains feed liquid A；
S2, by weight by after 62 portions of rice, 16 parts of seed of Job's tears, 10 parts of Semen setariaes, 7 parts of purple rice mix homogeneously, put into 165 parts
Temperature is in 65 DEG C of water, after stirring, is incubated 2h, then grinds, be filtrated to get serosity B；
S3, by weight by after 6.5 portions of milk powder, 22 parts of feed liquid A mix homogeneously, emulsification pretreatment 8min for the first time, for the first time
The shear rate of emulsification pretreatment is 1000r/min, then put into 0.23 part of compound emulsifying agent, 0.6 part of complex thickener, 3.5 parts
Testa oryzae oil, 8.5 parts of white sugars, for the second time emulsification pretreatment 13min, the shear rate of emulsification pretreatment is 1200r/min for the second time, continues
Continuous put into 83 parts of serosity B, 0.025 part of TBHQ, 0.013 part of potassium sorbate, rise high-temperature to after 75 DEG C, emulsification pretreatment for the third time
35min, the shear rate of emulsification pretreatment is 1500r/min for the third time, and then using adipic acid to adjust pH value is 6.8 to obtain serosity
C；
Compound emulsifying agent is mixed to get for 1.6:1.2 by weight by sucrose fatty acid ester, monoglyceride；
Complex thickener is mixed to get for 4:5:1 by weight by agar, carrageenan, gelatin；
S4, serosity C is successively carried out three grades of homogenizing after, the temperature of first order homogenizing is 65 DEG C, the pressure of first order homogenizing
For 0.1Mpa, the time of first order homogenizing is 10min；The temperature of second level homogenizing is 65 DEG C, and the pressure of second level homogenizing is
130Mpa, the time of second level homogenizing is 15min；The temperature of third level homogenizing is 75 DEG C, and the pressure of third level homogenizing is
35Mpa, the time of third level homogenizing is 30min, is then spray-dried, fill, and cooling obtains the tasty and refreshing rice flour of expelling summer-heat.
Embodiment 5
The preparation method of the tasty and refreshing rice flour of a kind of expelling summer-heat that the present invention proposes, comprises the steps:
S1, by weight 14 portions of Radix Glycyrrhizaes, 8.5 portions of Flos Loniceraes, 6.5 parts of Semen phaseoli radiatis, 2.5 parts of Herba Taraxacis are cleaned after put into 158
In part water, liter high-temperature, to 90 DEG C, is incubated 65min, cooling, and the filter screen crossing 8 mesh obtains feed liquid A；
S2, by weight by after 63 portions of rice, 15 parts of seed of Job's tears, 11 parts of Semen setariaes, 6 parts of purple rice mix homogeneously, put into 175 parts
Temperature is in 60 DEG C of water, after stirring, is incubated 3h, then grinds, be filtrated to get serosity B；
S3, by weight by after 5.5 portions of milk powder, 24 parts of feed liquid A mix homogeneously, emulsification pretreatment 5min for the first time, for the first time
The shear rate of emulsification pretreatment is 1200r/min, then put into 0.21 part of compound emulsifying agent, 0.7 part of complex thickener, 2.5 parts
Testa oryzae oil, 9.5 parts of white sugars, for the second time emulsification pretreatment 10min, the shear rate of emulsification pretreatment is 1500r/min for the second time, continues
Continuous put into 81 parts of serosity B, 0.035 part of TBHQ, 0.011 part of potassium sorbate, rise high-temperature to after 80 DEG C, emulsification pretreatment for the third time
30min, the shear rate of emulsification pretreatment is 1800r/min for the third time, and then using adipic acid to adjust pH value is 6.5 to obtain serosity
C；
Compound emulsifying agent is mixed to get for 1.9:0.7 by weight by sucrose fatty acid ester, monoglyceride；
Complex thickener is mixed to get for 7:3:3 by weight by agar, carrageenan, gelatin；
S4, serosity C is successively carried out three grades of homogenizing after, the temperature of first order homogenizing is 60 DEG C, the pressure of first order homogenizing
For 0.12Mpa, the time of first order homogenizing is 8min；The temperature of second level homogenizing is 68 DEG C, and the pressure of second level homogenizing is
110Mpa, the time of second level homogenizing is 20min；The temperature of third level homogenizing is 70 DEG C, and the pressure of third level homogenizing is
40Mpa, the time of third level homogenizing is 25min, is then spray-dried, fill, and cooling obtains the tasty and refreshing rice flour of expelling summer-heat.
The above, the only present invention preferably detailed description of the invention, but protection scope of the present invention is not limited thereto,
Any those familiar with the art in the technical scope that the invention discloses, according to technical scheme and
Inventive concept equivalent or change in addition, all should contain within protection scope of the present invention.
Claims (9)
1. the preparation method of the tasty and refreshing rice flour of expelling summer-heat, it is characterised in that comprise the steps:
S1, Radix Glycyrrhizae, Flos Lonicerae, Semen phaseoli radiati, Herba Taraxaci are cleaned after put in water, rise high-temperature, insulation, cooling, be filtrated to get material
Liquid A；
S2, by after rice, seed of Job's tears, Semen setariae, purple rice mix homogeneously, put in water, after stirring, insulation, then grind, mistake
Filter obtains serosity B；
S3, by after milk powder, feed liquid A mix homogeneously, emulsification pretreatment for the first time, then put into compound emulsifying agent, complex thickener, rice
Rice oil, white sugar, for the second time emulsification pretreatment, continue to put into serosity B, TBHQ, potassium sorbate, and after rising high-temperature, third time is sheared
Emulsifying, then adjusts pH value for obtaining serosity C；
S4, serosity C is successively carried out three grades of homogenizing after, be spray-dried, fill, cooling obtains the tasty and refreshing rice flour of expelling summer-heat.
The preparation method of the tasty and refreshing rice flour of expelling summer-heat the most according to claim 1, it is characterised in that comprise the steps:
S1, by weight by 12-15 part Radix Glycyrrhizae, 8-10 part Flos Lonicerae, 5-7 part Semen phaseoli radiati, 2-4 part Herba Taraxaci clean after put into 150-
In 160 parts of water, rise high-temperature, insulation, cooling, be filtrated to get feed liquid A；
S2, by weight by after 60-65 part rice, 14-17 part seed of Job's tears, 9-12 part Semen setariae, 5-8 part purple rice mix homogeneously, throw
Enter in 160-180 part water, after stirring, insulation, then grind, be filtrated to get serosity B；
S3, by weight by after 5-7 part milk powder, 20-25 part feed liquid A mix homogeneously, emulsification pretreatment for the first time, then put into 0.2-
0.25 portion of compound emulsifying agent, 0.5-0.8 part complex thickener, 2-4 part Testa oryzae oil, 8-10 part white sugar, emulsification pretreatment for the second time,
Continuing to put into 80-85 part serosity B, 0.02-0.04 part TBHQ, 0.01-0.015 part potassium sorbate, after rising high-temperature, third time is cut
Cut emulsifying, then adjust pH value for obtaining serosity C；
S4, serosity C is successively carried out three grades of homogenizing after, be spray-dried, fill, cooling obtains the tasty and refreshing rice flour of expelling summer-heat.
The preparation method of the tasty and refreshing rice flour of expelling summer-heat the most according to claim 1 or claim 2, it is characterised in that comprise the steps:
S1, by weight by 12-15 part Radix Glycyrrhizae, 8-10 part Flos Lonicerae, 5-7 part Semen phaseoli radiati, 2-4 part Herba Taraxaci clean after put into 150-
In 160 parts of water, liter high-temperature, to 90-95 DEG C, is incubated 60-65min, cooling, is filtrated to get feed liquid A；
S2, by weight by after 60-65 part rice, 14-17 part seed of Job's tears, 9-12 part Semen setariae, 5-8 part purple rice mix homogeneously, throw
Entering 160-180 part temperature is in 60-65 DEG C of water, after stirring, is incubated 2-3h, then grinds, be filtrated to get serosity B；
S3, by weight by after 5-7 part milk powder, 20-25 part feed liquid A mix homogeneously, emulsification pretreatment 5-8min for the first time, then throw
Entering 0.2-0.25 part compound emulsifying agent, 0.5-0.8 part complex thickener, 2-4 part Testa oryzae oil, 8-10 part white sugar, second time is cut
Cut emulsifying 10-13min, continue to put into 80-85 part serosity B, 0.02-0.04 part TBHQ, 0.01-0.015 part potassium sorbate, raise
Temperature is to after 75-80 DEG C, and emulsification pretreatment 30-35min for the third time, then adjusting pH value is that 6.5-6.8 obtains serosity C；
S4, serosity C is successively carried out three grades of homogenizing after, be spray-dried, fill, cooling obtains the tasty and refreshing rice flour of expelling summer-heat.
4. according to the preparation method of the tasty and refreshing rice flour of expelling summer-heat described in any one of claim 1-3, it is characterised in that in S2, filtration is adopted
Filter screen with 8-14 mesh.
5. according to the preparation method of the tasty and refreshing rice flour of expelling summer-heat described in any one of claim 1-4, it is characterised in that in S3, for the first time
The shear rate of emulsification pretreatment is 1000-1200r/min, and the shear rate of emulsification pretreatment is 1200-1500r/min for the second time,
The shear rate of emulsification pretreatment is 1500-1800r/min for the third time.
6. according to the preparation method of the tasty and refreshing rice flour of expelling summer-heat described in any one of claim 1-5, it is characterised in that in S3, Composite Milk
Agent is mixed to get for 1.6-1.9:0.7-1.2 by weight by sucrose fatty acid ester, monoglyceride.
7. according to the preparation method of the tasty and refreshing rice flour of expelling summer-heat described in any one of claim 1-6, it is characterised in that in S3, compound increasing
Thick dose is mixed to get for 4-7:3-5:1-3 by weight by agar, carrageenan, gelatin.
8., according to the preparation method of the tasty and refreshing rice flour of expelling summer-heat described in any one of claim 1-7, it is characterised in that in S3, use oneself
Diacid adjusts pH value.
9., according to the preparation method of the tasty and refreshing rice flour of expelling summer-heat described in any one of claim 1-8, it is characterised in that in S4, three grades all
In matter, the temperature of first order homogenizing is 60-65 DEG C, and the pressure of first order homogenizing is 0.1-0.12Mpa, the time of first order homogenizing
For 8-10min；The temperature of second level homogenizing is 65-68 DEG C, and the pressure of second level homogenizing is 110-130Mpa, second level homogenizing
Time is 15-20min；The temperature of third level homogenizing is 70-75 DEG C, and the pressure of third level homogenizing is 35-40Mpa, and the third level is equal
The time of matter is 25-30min.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244472A (en) * | 2018-01-18 | 2018-07-06 | 云南农业大学 | Instant purple rice powder food and preparation method thereof |
| CN109907309A (en) * | 2019-03-07 | 2019-06-21 | 中南林业科技大学 | A kind of full nutrition infant rice powder and preparation method thereof |
| CN111248400A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Cereal food and preparation method thereof |
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| CN104621449A (en) * | 2015-02-09 | 2015-05-20 | 陆开云 | Instant heat-clearing rice flour with gypsum, mung bean and fresh bamboo leaves and preparation method of instant heat-clearing rice flour |
| CN105249182A (en) * | 2015-11-25 | 2016-01-20 | 梁进球 | Preparation method of fruit and vegetable infant rice flour |
| CN105325847A (en) * | 2015-11-25 | 2016-02-17 | 梁进球 | Spinach infant rice flour preparation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101548777A (en) * | 2009-05-14 | 2009-10-07 | 广东东泰乳业有限公司 | Honeysuckle nourishing rice flour for babies and method of preparing the same |
| CN104621449A (en) * | 2015-02-09 | 2015-05-20 | 陆开云 | Instant heat-clearing rice flour with gypsum, mung bean and fresh bamboo leaves and preparation method of instant heat-clearing rice flour |
| CN105249182A (en) * | 2015-11-25 | 2016-01-20 | 梁进球 | Preparation method of fruit and vegetable infant rice flour |
| CN105325847A (en) * | 2015-11-25 | 2016-02-17 | 梁进球 | Spinach infant rice flour preparation method |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108244472A (en) * | 2018-01-18 | 2018-07-06 | 云南农业大学 | Instant purple rice powder food and preparation method thereof |
| CN111248400A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Cereal food and preparation method thereof |
| CN109907309A (en) * | 2019-03-07 | 2019-06-21 | 中南林业科技大学 | A kind of full nutrition infant rice powder and preparation method thereof |
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Application publication date: 20170104 |