CN107594317A - Rice flour manufacturing method - Google Patents
Rice flour manufacturing method Download PDFInfo
- Publication number
- CN107594317A CN107594317A CN201711042639.6A CN201711042639A CN107594317A CN 107594317 A CN107594317 A CN 107594317A CN 201711042639 A CN201711042639 A CN 201711042639A CN 107594317 A CN107594317 A CN 107594317A
- Authority
- CN
- China
- Prior art keywords
- parts
- rice
- defibrination
- hawthorn
- pineapple juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 30
- 235000009566 rice Nutrition 0.000 title claims abstract description 30
- 235000013312 flour Nutrition 0.000 title claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 29
- 235000016855 Biancospino Nutrition 0.000 claims abstract description 11
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 11
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 11
- 235000002313 hawthorn Nutrition 0.000 claims abstract description 11
- 235000009444 hawthorn Nutrition 0.000 claims abstract description 11
- 235000009486 hawthorn Nutrition 0.000 claims abstract description 11
- 235000009682 hawthorn Nutrition 0.000 claims abstract description 11
- 235000009685 hawthorn Nutrition 0.000 claims abstract description 11
- 235000009917 hawthorn Nutrition 0.000 claims abstract description 11
- 235000013161 hawthorn Nutrition 0.000 claims abstract description 11
- 235000013165 hawthorn Nutrition 0.000 claims abstract description 11
- 235000013189 hawthorn Nutrition 0.000 claims abstract description 11
- 235000013204 hawthorn Nutrition 0.000 claims abstract description 11
- 235000013214 hawthorn Nutrition 0.000 claims abstract description 11
- 235000013246 hawthorn Nutrition 0.000 claims abstract description 11
- 235000017423 hawthorn Nutrition 0.000 claims abstract description 11
- 235000013997 pineapple juice Nutrition 0.000 claims abstract description 11
- 238000002791 soaking Methods 0.000 claims abstract description 9
- 238000000855 fermentation Methods 0.000 claims abstract description 8
- 230000004151 fermentation Effects 0.000 claims abstract description 8
- 238000010025 steaming Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 240000000171 Crataegus monogyna Species 0.000 claims 2
- 238000007493 shaping process Methods 0.000 claims 1
- 241001092040 Crataegus Species 0.000 abstract description 9
- 230000000050 nutritive Effects 0.000 abstract description 4
- 238000001125 extrusion Methods 0.000 abstract description 3
- 238000009740 moulding (composite fabrication) Methods 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract 1
- 235000012149 noodles Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006011 modification reaction Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Abstract
The present invention relates to rice flour manufacturing method, comprises the following steps：Rice is obtained into ground rice finished product after soaking fermentation, defibrination, steaming piece, extrusion forming, steaming, cooling technique；Hawthorn and pineapple juice are added in rice during defibrination after soaking fermentation, will in parts by weight count, 10 parts of 100 parts of rice, 2 parts of hawthorn and pineapple juice are mixed, defibrination is carried out after mixing.Compared with the prior art, the present invention can lift nutritive value and mouthfeel using 10 parts of 2 parts of hawthorn and pineapple juice, promote digestion.
Description
Technical field
The present invention relates to rice flour manufacturing method.
Background technology
Ground rice, refer to using rice as raw material, strip, thread rice made products made of the process such as soaking, boiling, press strip,
South China is well received.Preserved rice noodles of the prior art, it is low nutritive value to be present, the shortcomings that poor taste.
The content of the invention
It is an object of the invention to provide rice flour manufacturing method, technical problem to be solved is：Preserved rice noodles, nutrition be present
Be worth it is low, the shortcomings that poor taste.
The technical scheme that the present invention solves above-mentioned technical problem is as follows：Rice flour manufacturing method, comprise the following steps：By rice
Ground rice finished product is obtained after soaking fermentation, defibrination, steaming piece, extrusion forming, steaming, cooling technique；Characterized in that,
Hawthorn and pineapple juice are added in rice during defibrination after soaking fermentation, will be counted in parts by weight, by rice
10 parts of 100 parts, 2 parts of hawthorn and pineapple juice are mixed, and defibrination is carried out after mixing.
The beneficial effects of the invention are as follows：Nutritive value and mouthfeel can be lifted using 10 parts of 2 parts of hawthorn and pineapple juice, promotes to disappear
Change.
Embodiment
The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit
Determine the scope of the present invention.
Rice flour manufacturing method, comprise the following steps：By rice by soaking fermentation, defibrination, steam piece, extrusion forming, steaming,
Ground rice finished product is obtained after cooling technique；
Hawthorn and pineapple juice are added in rice during defibrination after soaking fermentation, will be counted in parts by weight, by rice
10 parts of 100 parts, 2 parts of hawthorn and pineapple juice are mixed, and defibrination is carried out after mixing.
Ground rice produced by the invention, nutritive value and mouthfeel can be lifted using 10 parts of 2 parts of hawthorn and pineapple juice, promotes to disappear
Change.
The foregoing is only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent substitution and improvements made etc., it should be included in the scope of the protection.
Claims (1)
1. rice flour manufacturing method, it is characterised in that comprise the following steps：By rice by soaking fermentation, defibrination, steaming piece, extruding
Ground rice finished product is obtained after shaping, steaming, cooling technique；Characterized in that,
Hawthorn and pineapple juice are added in rice during defibrination after soaking fermentation, will be counted in parts by weight, by rice 100
10 parts of part, 2 parts of hawthorn and pineapple juice are mixed, and defibrination is carried out after mixing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711042639.6A CN107594317A (en) | 2017-10-30 | 2017-10-30 | Rice flour manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711042639.6A CN107594317A (en) | 2017-10-30 | 2017-10-30 | Rice flour manufacturing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107594317A true CN107594317A (en) | 2018-01-19 |
Family
ID=61084388
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711042639.6A Withdrawn CN107594317A (en) | 2017-10-30 | 2017-10-30 | Rice flour manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107594317A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109275848A (en) * | 2018-10-16 | 2019-01-29 | 湖南裕湘食品有限公司 | Brown rice rice flour preparation method and the fermentation liquid for preparing brown rice rice flour |
-
2017
- 2017-10-30 CN CN201711042639.6A patent/CN107594317A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109275848A (en) * | 2018-10-16 | 2019-01-29 | 湖南裕湘食品有限公司 | Brown rice rice flour preparation method and the fermentation liquid for preparing brown rice rice flour |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180119 |