CN108029935A - A kind of lily compound nutritional rice flour and preparation method thereof - Google Patents
A kind of lily compound nutritional rice flour and preparation method thereof Download PDFInfo
- Publication number
- CN108029935A CN108029935A CN201711098875.XA CN201711098875A CN108029935A CN 108029935 A CN108029935 A CN 108029935A CN 201711098875 A CN201711098875 A CN 201711098875A CN 108029935 A CN108029935 A CN 108029935A
- Authority
- CN
- China
- Prior art keywords
- parts
- lily
- rice flour
- compound nutritional
- glutinous rice
- 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.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 51
- 235000009566 rice Nutrition 0.000 title claims abstract description 51
- 241000234435 Lilium Species 0.000 title claims abstract description 35
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 27
- 150000001875 compounds Chemical class 0.000 title claims abstract description 26
- 235000013312 flour Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title abstract description 8
- 240000007594 Oryza sativa Species 0.000 title abstract 5
- 239000000843 powder Substances 0.000 claims abstract description 12
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 11
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 11
- 210000000582 semen Anatomy 0.000 claims abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 240000008866 Ziziphus nummularia Species 0.000 claims abstract 4
- 241000209094 Oryza Species 0.000 claims description 46
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 7
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 7
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 7
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 244000043996 Hippeastrum puniceum Species 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 239000000571 coke Substances 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 229910052742 iron Inorganic materials 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 6
- 206010011224 Cough Diseases 0.000 abstract description 3
- 230000007774 longterm Effects 0.000 abstract description 3
- 210000004072 lung Anatomy 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000002349 favourable effect Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000003862 health status Effects 0.000 abstract description 2
- -1 delicate mouthfeel Substances 0.000 abstract 1
- 241001247821 Ziziphus Species 0.000 description 7
- 235000013305 food Nutrition 0.000 description 5
- 230000006872 improvement Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 235000014590 basal diet Nutrition 0.000 description 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
-
- 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
The invention discloses a kind of lily compound nutritional rice flour, which is made including following raw material：40 50 parts of glutinous rice, 5 15 parts of lily, 5 15 parts of radix polygonati officinalis, 58 parts of jujube, 58 parts of Semen Coicis, 36 parts of red bean, 8 15 parts of white granulated sugar, orange 05 parts of powder.The invention also discloses the preparation method of the lily compound nutritional rice flour, which includes boiling, dries, stir-fries, toasts, mixes and crush several steps.Lily compound nutritional rice flour in the present invention has extraordinary mental-tranquilization, moisten the lung and relieve the cough effect, and give off a strong fragrance, delicate mouthfeel, Product processing granularity is moderate, and favourable digestion, adds water to reconstitute rear homogeneous, stability is good, it is not stratified, the health status of human body can be improved after long-term consumption, there is preferable health-care effect.
Description
Technical field
The present invention relates to food technology field, is related specifically to a kind of lily compound nutritional rice flour and preparation method thereof.
Background technology
Rice is the plain basal diet that supplements the nutrients, and comprehensive nutrition can be provided for human body, is the main food of the southern people
Product, there are a variety of rice foods being process by rice on the market.As the improvement of people's living standards, people are to food
It is required that higher and higher, its healthcare function is especially paid special attention to, more single, long-term consumption the effect of rice food on the market
Special health-care effect is had no afterwards, cannot meet the needs of people.
The content of the invention
It is an object of the invention to provide a kind of mental-tranquilization, the lily compound nutritional rice flour to moisten the lung and relieve the cough.
Another object of the present invention is the preparation method for providing above-mentioned lily compound nutritional rice flour.
To solve the above-mentioned problems, the present invention uses following technical scheme：A kind of lily compound nutritional rice flour, including it is following
Raw material is made：40-50 parts of glutinous rice, 5-15 parts of lily, 5-15 parts of radix polygonati officinalis, 5-8 parts of jujube, 5-8 parts of Semen Coicis, 3-6 parts of red bean, white sand
It is 8-15 parts sugared, orange powder 0-5 parts.
Preferably, above-mentioned lily compound nutritional rice flour is made including following raw material：45 parts of glutinous rice, 10 parts of lily, radix polygonati officinalis 10
Part, 6 parts of jujube, 6 parts of Semen Coicis, 4 parts of red bean, 11 parts of white granulated sugar, orange 2 parts of powder.
It is highly preferred that above-mentioned lily compound nutritional rice flour further includes 0.2-0.8 parts of sodium carboxymethylcellulose.
The method for preparing lily compound nutritional rice flour, comprises the following steps：
A. glutinous rice is cleaned, soak 4 it is small when after enter a pot water proof boiling, divide and dry in the cool after cooking, iron pan is used after drying
Stir-fry at 50-80 DEG C, take the dish out of the pot after glutinous rice grain is fried into the ripe glutinous rice of coke yellow；
B. lily, radix polygonati officinalis, jujube, Semen Coicis, red bean are cleaned, is baked with oven at 40-80 DEG C, baking times 24-
60 it is small when；
C. by gains after the ripe glutinous rice obtained in the step A, step B bakings and white granulated sugar, orange powder, sodium carboxymethylcellulose
Mix, 250-350 mesh is crushed to after mixing up to heretofore described lily compound nutritional rice flour.
Compared to the prior art, the invention has the advantages that：
The present invention by adding lily, the raw material such as radix polygonati officinalis in glutinous rice, and by boiling, dry, stir-fry, toast, mix and powder
Broken, the lily compound nutritional rice flour being prepared has extraordinary mental-tranquilization, and moisten the lung and relieve the cough effect, and gives off a strong fragrance, mouth
Sense is fine and smooth, and Product processing granularity is moderate, and favourable digestion, adds water to reconstitute rear homogeneous, and stability is good, not stratified, long-term consumption
The health status of human body can be improved afterwards, there is preferable health-care effect.
Embodiment
Embodiment is given below so that the present invention to be specifically described, it is necessary to which indicated herein is following embodiments
It is used to further illustrate the present invention, it is impossible to be interpreted as limiting the scope of the invention, the ordinary skill in the field
Some nonessential improvement or adjustment that personnel according to this embodiment make the present invention still fall within protection scope of the present invention.
Embodiment 1
A kind of lily compound nutritional rice flour, its raw material are as follows：
40 parts of glutinous rice, 5 parts of lily, 5 parts of radix polygonati officinalis, 5 parts of jujube, 5 parts of Semen Coicis, 3 parts of red bean, 8 parts of white granulated sugar, orange 0 part of powder, carboxymethyl
0.2 part of sodium cellulosate.
The preparation method of above-mentioned lily compound nutritional rice flour is as follows：
A. glutinous rice is cleaned, soak 4 it is small when after enter a pot water proof boiling, divide and dry in the cool after cooking, iron pan is used after drying
Stir-fry at 50-80 DEG C, take the dish out of the pot after glutinous rice grain is fried into the ripe glutinous rice of coke yellow；
B. lily, radix polygonati officinalis, jujube, Semen Coicis, red bean are cleaned, is baked with oven at 40-80 DEG C, baking times 24-
60 it is small when；
C. by gains after the ripe glutinous rice obtained in the step A, step B bakings and white granulated sugar, orange powder, sodium carboxymethylcellulose
Mix, 250-350 mesh is crushed to after mixing up to heretofore described lily compound nutritional rice flour.
Embodiment 2
A kind of lily compound nutritional rice flour, its raw material are as follows：
50 parts of glutinous rice, 15 parts of lily, 15 parts of radix polygonati officinalis, 8 parts of jujube, 8 parts of Semen Coicis, 6 parts of red bean, 15 parts of white granulated sugar, orange 5 parts of powder, carboxylic
0.8 part of sodium carboxymethylcellulose pyce.
It is identical in the preparation method and embodiment 1 of above-mentioned lily compound nutritional rice flour.
Embodiment 3
A kind of lily compound nutritional rice flour, its raw material are as follows：
45 parts of glutinous rice, 10 parts of lily, 10 parts of radix polygonati officinalis, 6 parts of jujube, 6 parts of Semen Coicis, 4 parts of red bean, 11 parts of white granulated sugar, orange 2 parts of powder, carboxylic
0.5 part of sodium carboxymethylcellulose pyce.
It is identical in the preparation method and embodiment 1 of above-mentioned lily compound nutritional rice flour.
Claims (4)
1. a kind of lily compound nutritional rice flour, it is characterised in that be made including following raw material：
40-50 parts of glutinous rice, 5-15 parts of lily, 5-15 parts of radix polygonati officinalis, 5-8 parts of jujube, 5-8 parts of Semen Coicis, 3-6 parts of red bean, white granulated sugar 8-
15 parts, orange powder 0-5 parts.
2. lily compound nutritional rice flour according to claim 1, it is characterised in that be made including following raw material：
45 parts of glutinous rice, 10 parts of lily, 10 parts of radix polygonati officinalis, 6 parts of jujube, 6 parts of Semen Coicis, 4 parts of red bean, 11 parts of white granulated sugar, orange 2 parts of powder.
3. lily compound nutritional rice flour according to claim 1 or 2, it is characterised in that further include sodium carboxymethylcellulose
0.2-0.8 parts.
4. prepare the method for claim 1-3 any one of them lily compound nutritional rice flour, it is characterised in that including following step
Suddenly：
A. glutinous rice is cleaned, soak 4 it is small when after enter a pot water proof boiling, divide and dry in the cool after cooking, iron pan is used after drying
Stir-fry at 50-80 DEG C, take the dish out of the pot after glutinous rice grain is fried into the ripe glutinous rice of coke yellow；
B. lily, radix polygonati officinalis, jujube, Semen Coicis, red bean are cleaned, is baked with oven at 40-80 DEG C, baking times 24-
60 it is small when；
C. by gains after the ripe glutinous rice obtained in the step A, step B bakings and white granulated sugar, orange powder, sodium carboxymethylcellulose
Mix, 250-350 mesh is crushed to after mixing up to heretofore described lily compound nutritional rice flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711098875.XA CN108029935A (en) | 2017-11-09 | 2017-11-09 | A kind of lily compound nutritional rice flour and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711098875.XA CN108029935A (en) | 2017-11-09 | 2017-11-09 | A kind of lily compound nutritional rice flour and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108029935A true CN108029935A (en) | 2018-05-15 |
Family
ID=62092484
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711098875.XA Pending CN108029935A (en) | 2017-11-09 | 2017-11-09 | A kind of lily compound nutritional rice flour and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108029935A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0445758A (en) * | 1990-06-11 | 1992-02-14 | Sakatsune Suisan Kk | Health food |
| CN103622007A (en) * | 2012-10-30 | 2014-03-12 | 彭聪 | Processing method for polygonatum-odoratum lilium-brownii nutritional powder |
| CN103892270A (en) * | 2014-03-26 | 2014-07-02 | 广州知味生物科技有限公司 | Health-preserving and body-building formula powder series and preparation method thereof |
| CN104351638A (en) * | 2014-11-06 | 2015-02-18 | 广东东泰乳业有限公司 | Auxiliary rice flour for infants and preparation method of auxiliary rice flour |
| CN104872507A (en) * | 2015-04-30 | 2015-09-02 | 广西大学 | Health nutrient powder containing gorgon euryale seed, lily and radix polygonati officinalis and preparation method of nutrient powder |
| CN105285981A (en) * | 2015-10-22 | 2016-02-03 | 黄名玉 | Health-care and nutritional Lilium brownii powder with effect in moistening lung to arrest cough |
-
2017
- 2017-11-09 CN CN201711098875.XA patent/CN108029935A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0445758A (en) * | 1990-06-11 | 1992-02-14 | Sakatsune Suisan Kk | Health food |
| CN103622007A (en) * | 2012-10-30 | 2014-03-12 | 彭聪 | Processing method for polygonatum-odoratum lilium-brownii nutritional powder |
| CN103892270A (en) * | 2014-03-26 | 2014-07-02 | 广州知味生物科技有限公司 | Health-preserving and body-building formula powder series and preparation method thereof |
| CN104351638A (en) * | 2014-11-06 | 2015-02-18 | 广东东泰乳业有限公司 | Auxiliary rice flour for infants and preparation method of auxiliary rice flour |
| CN104872507A (en) * | 2015-04-30 | 2015-09-02 | 广西大学 | Health nutrient powder containing gorgon euryale seed, lily and radix polygonati officinalis and preparation method of nutrient powder |
| CN105285981A (en) * | 2015-10-22 | 2016-02-03 | 黄名玉 | Health-care and nutritional Lilium brownii powder with effect in moistening lung to arrest cough |
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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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180515 |
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| RJ01 | Rejection of invention patent application after publication |