CN107853583A - A kind of nutrition red rice rice skin - Google Patents
A kind of nutrition red rice rice skin Download PDFInfo
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- CN107853583A CN107853583A CN201711093852.XA CN201711093852A CN107853583A CN 107853583 A CN107853583 A CN 107853583A CN 201711093852 A CN201711093852 A CN 201711093852A CN 107853583 A CN107853583 A CN 107853583A
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- 235000016709 nutrition Nutrition 0.000 title claims abstract description 29
- 230000035764 nutrition Effects 0.000 title claims abstract description 23
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- 235000009566 rice Nutrition 0.000 claims abstract description 81
- 235000007189 Oryza longistaminata Nutrition 0.000 claims abstract description 29
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- 229920000856 Amylose Polymers 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
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- 208000024172 Cardiovascular disease Diseases 0.000 description 1
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- 108010023302 HDL Cholesterol Proteins 0.000 description 1
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- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098345 Triticum durum Species 0.000 description 1
- 235000007264 Triticum durum Nutrition 0.000 description 1
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- 230000008901 benefit Effects 0.000 description 1
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- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- UMRUNOIJZLCTGG-UHFFFAOYSA-N calcium;manganese Chemical compound [Ca+2].[Mn].[Mn].[Mn].[Mn] UMRUNOIJZLCTGG-UHFFFAOYSA-N 0.000 description 1
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- 235000013312 flour Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
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- 229910052742 iron Inorganic materials 0.000 description 1
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- 235000019629 palatability Nutrition 0.000 description 1
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- 235000015277 pork Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
Abstract
A kind of nutrition red rice rice skin, its raw material proportioning are 25 ~ 45 parts of red rice, 40 ~ 70 parts of rice, 10 ~ 20 parts of cooked rice, 0.02 ~ 0.03 part of konjaku powder；Its preparation process includes：A, stock up：It is standby after red rice and rice and cooked rice are mixed by weight ratio；B, rice dipping：Step A stock is eluriated to clean, immersion, horizontal high voltage of going forward side by side flushing；C, defibrination：By soaked mixed with rice with colloid mill defibrination；D, mix：Konjaku powder is added in the Rice ＆ peanut milk of milled in proportion；E, piece is steamed：Take appropriate Rice ＆ peanut milk to pave in steaming plate, steam；F, dry：By the rice skin steamed by being uncovered in steaming plate, surface moisture is dried.The present invention improves traditional easy broken strip of ground rice with konjaku powder, paste soup, the problem of unclarity, it is single that ground rice nutrition is improved with high-quality red rice simultaneously, the problem of mouthfeel is single, so as to meet demand of the consumer to mouthfeel, flavor, nutrition and health care and green big healthy food, there are wide market prospects.
Description
Technical field
The invention belongs to food production field, more particularly to a kind of nutrition red rice rice skin.
Background technology
Ground rice is the popular food that the south China people like very much, just as the noodles of wheat belt.Rice skin, it is to utilize
Rice is primary raw material, steams processing by a series of, a kind of wheaten food made, foremost rice skin surely belongs to " the Shaanxi Xi'an Qin
Town rice skin ".Qin Zhen rice skins are with a long history, a long time ago just with dry state hard wheat cake, Qishan noodles with minced pork and winter bamboo shoots are equally celebrated for their achievements is write greatly for Guanzhong area three
Name wheaten food, significant feature are " muscle, soft, thin, thin ".Can warm-served food can be cold and dressed with sauce and easy to make characteristic cause meter skin extensively by people group
Many likes, is the indispensable tasty and refreshing cuisines of each family especially in hot summer.
Traditional rice skin is using rice as primary raw material, and color and luster is pure white, and nutrition is single, and mouthfeel is bad.Rice skin in the market
More using rice as raw material, the rice skin product made using red rice as raw material yet there are no.Because red rice amylose content is relatively low, so
The rice skin steamed using red rice as raw material, difficult forming, broken strip is serious, coarse mouthfeel.The present invention solves this problem, enriches
Rice skin product species.
The content of the invention
It is an object of the invention to provide a kind of nutrition red rice rice skin, the more smooth chewy of red rice rice skin mouthfeel, the nutrition
Abundant, bright color.It improves the traditional easy broken strip of ground rice with konjaku powder, pastes soup, the problem of unclarity, while with high-quality red rice
Improve the problem of ground rice nutrition is single, and mouthfeel is single, so as to meet consumer to mouthfeel, flavor, nutrition and health care and green
The demand of the big healthy food of environmental protection.
The purpose of the present invention and solves its technical problem underlying using following technical scheme to realize：A kind of nutrition is red
Meter meter Pi, it is characterised in that its raw material proportioning is 25 ~ 45 parts of red rice, 40 ~ 70 parts of rice, 10 ~ 20 parts of cooked rice, konjaku powder
0.02 ~ 0.03 part；Its preparation process includes：
A, stock up：It is standby after red rice and rice and cooked rice are mixed by weight ratio；
B, rice dipping：Step A stock is eluriated to clean, immersion, horizontal high voltage of going forward side by side flushing；
C, defibrination：By soaked mixed with rice with colloid mill defibrination；
D, mix：Konjaku powder is added in the Rice ＆ peanut milk of milled in proportion；
E, piece is steamed：Take appropriate Rice ＆ peanut milk to pave in steaming plate, steam；
F, dry：By the rice skin steamed by being uncovered in steaming plate, surface moisture is dried.
The step B soak times are 2~3 hours.
The step E steaming times are 4 ~ 6 minutes.
Chopping after the step F：The powder piece progress chopping finished will be dried, you can edible.
The raw materials used effect of the present invention is as follows：
Red rice has a high nutritive value, noble in undisputed rice, also referred to as " the special rice of diabetes patient ", because it is rich in
Trace element zinc, copper, iron, selenium, molybdenum, calcium manganese equal size is than common rice（In vain）Rice is high 0.5 ~ 3 times；Red rice also contains flavonoids
The pharmaceutical compositions such as compound, alkaloid, phytosterol and carrotene.Modern medicine proves that red rice has rise plasma high density
Lipoprotein cholesterol（HD）L and the effect for improving antioxidant ability of organism；There is the work(that preventing and treating has disease caused by oxygen radical
Effect；With suppression cancer cell, the effect of antitumor and immunity effect；Old age is replenished the calcium, children increase, long intelligence is beneficial, there is strengthening tendons
The effect of zhuanggu, blood-enriching face-nourishing.
Konjaku, it is a kind of perennial Araeceae draft radicant.Raw konjaku has microtoxicity.Konjaku is for everybody
Race, the whole world about hundreds of, China just has more than 30 to plant, and very wide in China's cultivated area.Konjaku purposes is very extensive,
By the research of nearly more than ten years, konjaku powder is made in konjaku.It is existing hundreds of kinds using food made of konjaku.And through research
Prove that it has a variety of functions such as lipid-loweringing, hypoglycemic, anti-cancer, defaecation.Konjaku contains glucomannan, is a kind of high-molecular compound,
With very strong water imbibition, volume is inflatable 80-100 times after water suction, and absorption is easily digested after food.And cholesterol and courage can be adsorbed
Juice acid, to reducing blood pressure, reducing cardiovascular disease breaking-out has certain effectiveness.Konjaku also contains soluble dietary fiber, this fiber
It is very effective to suppressing postprandial blood sugar rise, thus konjaku powder and its product are all the preferable antihypelipidemic foodstuffs of diabetic.Should
Pancreas islet burden can be mitigated after.
The present invention has clear advantage and beneficial effect compared with prior art.From above technical scheme, this hair
Bright there is konjaku powder and rice to organically combine so that the red rice fresh-cut lettuce good toughness made, be not easy broken strip, color and luster
Uniqueness, simultaneously containing abundant vitamin B1, vitamin B2, amino acid, several mineral materials, the more smooth chewy of mouthfeel, nutrition
Abundant, bright color.Suitable for industrialized production.
Embodiment
Below in conjunction with preferred embodiment, to according to a kind of nutrition red rice rice skin embodiment proposed by the present invention, spy
Sign and its effect, describe in detail as after.
Embodiment 1：
A kind of nutrition red rice rice skin, its raw material proportioning are 25 parts of red rice, 40 parts of rice, 10 parts of cooked rice, 0.02 part of konjaku powder；
Its preparation process includes：
A, stock up：It is standby after red rice and rice and cooked rice are mixed by weight ratio；
B, rice dipping：Step A stock is eluriated to clean, immersion 2 hours, horizontal high voltage of going forward side by side flushing；
C, defibrination：By soaked mixed with rice with colloid mill defibrination；
D, mix：Konjaku powder is added in the Rice ＆ peanut milk of milled in proportion；
E, piece is steamed：Appropriate Rice ＆ peanut milk is taken to pave in steaming plate, steaming 4 minutes；
F, dry：By the rice skin steamed by being uncovered in steaming plate, surface moisture is dried.The powder piece progress chopping finished will be dried,
That is edible.
Embodiment 2：
A kind of nutrition red rice rice skin, its raw material proportioning are 35 parts of red rice, 55 parts of rice, 15 parts of cooked rice, konjaku powder 0.025
Part；Its preparation process includes：
A, stock up：It is standby after red rice and rice and cooked rice are mixed by weight ratio；
B, rice dipping：Step A stock is eluriated to clean, immersion 2.5 hours, horizontal high voltage of going forward side by side flushing；
C, defibrination：By soaked mixed with rice with colloid mill defibrination；
D, mix：Konjaku powder is added in the Rice ＆ peanut milk of milled in proportion；
E, piece is steamed：Appropriate Rice ＆ peanut milk is taken to pave in steaming plate, steaming 5 minutes；
F, dry：By the rice skin steamed by being uncovered in steaming plate, surface moisture is dried.The powder piece progress chopping finished will be dried,
That is edible.
Embodiment 3：
A kind of nutrition red rice rice skin, its raw material proportioning are 45 parts of red rice, 70 parts of rice, 20 parts of cooked rice, 0.03 part of konjaku powder；
Its preparation process includes：
A, stock up：It is standby after red rice and rice and cooked rice are mixed by weight ratio；
B, rice dipping：Step A stock is eluriated to clean, immersion 3 hours, horizontal high voltage of going forward side by side flushing；
C, defibrination：By soaked mixed with rice with colloid mill defibrination；
D, mix：Konjaku powder is added in the Rice ＆ peanut milk of milled in proportion；
E, piece is steamed：Appropriate Rice ＆ peanut milk is taken to pave in steaming plate, steaming 6 minutes；
F, dry：By the rice skin steamed by being uncovered in steaming plate, surface moisture is dried.The powder piece progress chopping finished will be dried,
That is edible.
The present invention uses red rice as major ingredient, by the immersion of high-quality red rice, is ground into slurry, and be aided with a certain proportion of konjaku essence
Natural pink pool is not presented for powder, the fresh-cut lettuce for making to make, and special taste, good toughness are not easy broken strip, simultaneously containing rich
Rich vitamin B1、B2, amino acid, several mineral materials nutritional ingredient, so, long-term consumption, there is certain removing free radical, anti-
Aging, promoting digestion and removing indigestion etc. act on, and add the nutritional health function of ground rice, and it is low to compensate for general ground rice nutritional ingredient, mouthfeel list
One the defects of, so as to meet demand of the consumer to mouthfeel, flavor, nutrition and health care and green big healthy food.
Beneficial effects of the present invention are illustrated with experimental data below：
Table 1 is red rice fresh-cut lettuce sense organ evaluating meter：
Pass through three embodiments and the measure of the nutritive index of general fresh-cut lettuce to red rice fresh-cut lettuce of the present invention, and sense
Official's scoring draws following experimental data.Because vitamin B1、B2, amino acid, several mineral materials nutritional ingredient is as the main of red rice
Nutritional ingredient,
Therefore with vitamin B1、B2, amino acid, several mineral materials nutritional ingredient be evaluation index, determine its content；With reference to common
The evaluation criterion of fresh-cut lettuce formulates the sensory evaluation scores table of red rice fresh-cut lettuce, and using it as standard, professional product person is commented by 20
Data are drawn to being averaged after its color and luster, smell and flavour, the several indexs progress subjective appreciations of palatability, are shown in Table 2, table 3：
The present invention is with konjaku powder and rice combination it can be seen from table 2, table 3 so that the red rice made is fresh
Wet rice flour noodles good toughness, broken strip is not easy, color and luster is unique, simultaneously containing abundant vitamin B1, vitamin B2, amino acid, Duo Zhongkuang
Material, the traditional easy broken strip of ground rice is improved with konjaku powder, paste soup, the problem of unclarity, while ground rice battalion is improved with high-quality red rice
Single, the problem of mouthfeel is single is supported, so as to meet consumer to mouthfeel, flavor, nutrition and health care and green big strong
The demand of health food, there are wide market prospects.
The above described is only a preferred embodiment of the present invention, not making any formal limitation to the present invention, appoint
Without departing from technical solution of the present invention content, what the technical spirit according to the present invention was made to above example any simply repaiies for what
Change, convert material, equivalent variations and modification, in the range of still falling within technical solution of the present invention.
Claims (4)
- A kind of 1. nutrition red rice rice skin, it is characterised in that：Its raw material proportioning is 25 ~ 45 parts of red rice, 40 ~ 70 parts of rice, cooked rice 10 ~ 20 parts, 0.02 ~ 0.03 part of konjaku powder；Its preparation process includes：A, stock up：It is standby after red rice and rice and cooked rice are mixed by weight ratio；B, rice dipping：Step A stock is eluriated to clean, immersion, horizontal high voltage of going forward side by side flushing；C, defibrination：By soaked mixed with rice with colloid mill defibrination；D, mix：Konjaku powder is added in the Rice ＆ peanut milk of milled in proportion；E, piece is steamed：Take appropriate Rice ＆ peanut milk to pave in steaming plate, steam；F, dry：By the rice skin steamed by being uncovered in steaming plate, surface moisture is dried.
- A kind of 2. nutrition red rice rice skin as claimed in claim 1, it is characterised in that：The step B soak times are 2~3 small When.
- A kind of 3. nutrition red rice rice skin as claimed in claim 1, it is characterised in that：The step E steaming times are 4 ~ 6 points Clock.
- A kind of 4. nutrition red rice rice skin as claimed in claim 1, it is characterised in that：Chopping after the step F：It will dry Complete powder piece carries out chopping, you can edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711093852.XA CN107853583A (en) | 2017-11-08 | 2017-11-08 | A kind of nutrition red rice rice skin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711093852.XA CN107853583A (en) | 2017-11-08 | 2017-11-08 | A kind of nutrition red rice rice skin |
Publications (1)
| Publication Number | Publication Date |
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| CN107853583A true CN107853583A (en) | 2018-03-30 |
Family
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| CN201711093852.XA Pending CN107853583A (en) | 2017-11-08 | 2017-11-08 | A kind of nutrition red rice rice skin |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108991354A (en) * | 2018-06-29 | 2018-12-14 | 望谟天旺农业科技有限公司 | A kind of konjak (Moyu) rice skin and its processing method |
| CN110521922A (en) * | 2019-10-08 | 2019-12-03 | 成桢宏 | A kind of meter of skin and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171855A (en) * | 2014-07-21 | 2014-12-03 | 贵州省黎平县侗乡米业有限公司 | Rice noodles and processing method thereof |
| CN104605250A (en) * | 2015-01-31 | 2015-05-13 | 潘杨基 | Red rice noodles and preparation method thereof |
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2017
- 2017-11-08 CN CN201711093852.XA patent/CN107853583A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171855A (en) * | 2014-07-21 | 2014-12-03 | 贵州省黎平县侗乡米业有限公司 | Rice noodles and processing method thereof |
| CN104605250A (en) * | 2015-01-31 | 2015-05-13 | 潘杨基 | Red rice noodles and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108991354A (en) * | 2018-06-29 | 2018-12-14 | 望谟天旺农业科技有限公司 | A kind of konjak (Moyu) rice skin and its processing method |
| CN110521922A (en) * | 2019-10-08 | 2019-12-03 | 成桢宏 | A kind of meter of skin and preparation method thereof |
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Application publication date: 20180330 |