CN108617939A - A kind of preparation process of tippy tea rice flour - Google Patents
A kind of preparation process of tippy tea rice flour Download PDFInfo
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- CN108617939A CN108617939A CN201810438917.8A CN201810438917A CN108617939A CN 108617939 A CN108617939 A CN 108617939A CN 201810438917 A CN201810438917 A CN 201810438917A CN 108617939 A CN108617939 A CN 108617939A
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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
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention mainly relates to food and preparation method thereof technical field more particularly to a kind of preparation processes of tippy tea rice flour.Include the following steps：Choose raw material：50~60 parts of rice, 25~30 parts of tea powder, 5~6 parts of pakchoi, 4~6 parts of wild cabbage, 1~2 part of Asiatic plantain；Above-mentioned raw materials are cleaned, are cleaned, are impregnated, are cooked, precipitation is stirred evenly, steamed, and is molded, and segment is dried, strip rice flour after drying is dried again to get tippy tea rice flour, is then packed.The rice flour that the present invention produces has the advantages that tea smell, nutritional ingredient are high, have food therapy effect and its prevent rice flour and is sticked together.
Description
Technical field
The invention mainly relates to food and preparation method thereof technical field more particularly to a kind of preparation works of tippy tea rice flour
Skill.
Background technology
People's daily life, be unable to do without food, beverage, and people want to its taste and nutrition and special healthcare function
It asks and is also gradually increased, beverage in the market, food variety high nutrition and have it is impossible to meet the daily demand of people
Food, the drink of certain health care are more and more favored by consumers.
Rice flour is a kind of food in the daily breakfast of people, and in daily life, breakfast is often in people's three meals in a day
Most important component part, therefore, requirement of the people to breakfast are also higher and higher.
Invention content
Aiming at the deficiencies in the prior art, the present invention is intended to provide a kind of having tea smell, nutritional ingredient height, having
Food therapy effect and its preparation process for preventing the tippy tea rice flour that rice flour is sticked together.
In order to solve the above technical problems, the preparation process of the tippy tea rice flour of the present invention, includes the following steps：
A, raw material is chosen：The following raw material is weighed by mass parts：50~60 parts of rice, 25~30 parts of tea powder, pakchoi 5~6
Part, 4~6 parts of wild cabbage, 1~2 part of Asiatic plantain；
B, above-mentioned raw materials are cleaned, is cleaned；
C, rice is put into ready fermentation vat and is impregnated, when immersion, be added warm water do not had rice surface 2~
3cm, soaking time are controlled in 8~12h；
D, pakchoi, wild cabbage and the Asiatic plantain in above-mentioned steps a are subjected to the segment for being chopped into 1~2cm, choose iron pan,
Pakchoi, wild cabbage and Asiatic plantain after segment will be cut into be put into pot, heated, cooked 10~15min, pull out, drain
Auxiliary material is obtained, it is spare；
E, it pulls the rice after the completion of impregnating in step c out to be mixed with the auxiliary material drained in step d, obtains mixture,
It chooses fiberizer and defibrination is carried out to above-mentioned mixture, then precipitated, obtain sediment；
F, by the tea powder in the sediment and step a that are obtained in step e according to 2:1 ratio is mixed, and tea powder is added in side
Side is stirred, until stirring evenly, obtains tea powder mixed sediment；
G, steam stove is chosen, tea powder mixed sediment obtained in step f is put into steam stove and carries out steaming 1.5~3h,
Obtain prefabricated rice flour；
H, billet cutter is chosen, prefabricated rice flour obtained in step g is added in billet cutter and is molded, strip rice is made
Powder；
I, the hot water for being 90~100 DEG C by strip rice flour excess temperature obtained in step h, pulls out and drains, segment after cooling,
It is dried, the drying time is 5~6h；
J, strip rice flour after drying is dried again, drying temperature is controlled at 40~50 DEG C to get tippy tea rice flour, so
After packed.
Preferably, in the step a, the tea powder be cleaned by selecting fresh leaves-- drying-finish-rubbing-dry-powder
Broken-filter progress is prepared.
Preferably, the temperature of warm water is 8~15 DEG C in the step c.
Preferably, in the step i, the strip rice flour after superheated water need to pass through sliver and handle, and sliver processing is：
The placement for carrying out strip rice flour to have spacing, then takes grooming tool to cross vegetable oil, is combed to strip rice flour.
Preferably, the grooming tool is comb shape tool.
Preferably, the spacing is 0.1~0.2cm.
Preferably, in the step f, by the sediment obtained in step e with the tea powder in step a according to 2:1 ratio into
Row mixing, wherein the ratio 2:1 is added according to the ratio of rice and tea powder.
Beneficial effects of the present invention are：By the way that tea powder, pakchoi, wild cabbage, Asiatic plantain is added in rice flour, wherein tea powder
The ingredients such as tea polyphenols, catechin, chlorophyll, caffeine, amino acid, the vitamin for being made by tealeaves, and being contained in tealeaves
Outer, the also preferable clearing heat and removing internal heat effect of the anti-aging, anti-cancer that has, anticancer, sterilization, anti-inflammatory and other effects；Contain in pakchoi
A large amount of carrotene, and also abundant vitamin C can promote skin cell metabolism, prevent pachylosis into after human body
And pigmentation, keep skin bright clean, slows down aging；Plant element contained in wild cabbage can be as important antioxidant and anti-inflammatory
The prevention of chronic diseases, including cancer；Its abundant antioxidant content, can reinforcement endo enzyme system detoxification ability,
Neutralize a toxin the injury generated to DNA, can also prevent cancer metastasis, meanwhile, Brussels sprouts are rich in methionine, are common in sweet
Blue dish, lettuce, alfalfa bud.In equal green plantss, this ingredient may helping digest property ulcer healing；Brussels sprouts tender shoots may change
The insulin resistance of kind second patients with type Ⅰ DM, in addition, a cellulosic of the Brussels sprouts containing about 7.8 grams, and enough fiber intakes
The metabolism that can delay blood glucose rising after meal, promote blood fat.Maintain skeleton density.Maintain skeleton density in addition to it is calcareous enough,
Except vitamin D, it is also necessary to which various nutrients maintain the metabolism of bone, one of them is exactly vitamin K, vitamin K
It is the co-factor for assisting ferment synthesis and calbindin, related with skeleton density is maintained, every 100 grams of wild cabbage is rich in about 100-
The vitamin K 9 of 200 micrograms, 100 grams of intake can reach one day enough intake, avoid vitamin K deficiency；Asiatic plantain has
There is the effects that treating under main difficult urination, stranguria with turbid discharge band, oedema turgor, summer-heat and damp rush down dysentery, hot eyes are hidden from view, the asthma of phlegm heat-syndrome cough.Meanwhile this work
The rice flour that skill is produced also has the advantages that be sticked together.
Specific implementation mode
Embodiment 1
A kind of preparation process of tippy tea rice flour, includes the following steps：
A, raw material is chosen：The following raw material is weighed by mass parts：50 parts of rice, 25 parts of tea powder, 5 parts of pakchoi, 4 parts of wild cabbage,
1 part of Asiatic plantain；
B, above-mentioned raw materials are cleaned, is cleaned；
C, rice is put into ready fermentation vat and is impregnated, when immersion, be added warm water do not had rice surface 2~
3cm, warm water temperature are 8~15 DEG C, and soaking time is controlled in 8~12h；
D, pakchoi, wild cabbage and the Asiatic plantain in above-mentioned steps a are subjected to the segment for being chopped into 1~2cm, choose iron pan,
Pakchoi, wild cabbage and Asiatic plantain after segment will be cut into be put into pot, heated, cooked 10~15min, pull out, drain
Auxiliary material is obtained, it is spare；
E, it pulls the rice after the completion of impregnating in step c out to be mixed with the auxiliary material drained in step d, obtains mixture,
It chooses fiberizer and defibrination is carried out to above-mentioned mixture, then precipitated, obtain sediment；
F, by the tea powder in the sediment and step a that are obtained in step e according to 2:1 ratio is mixed, and tea powder is added in side
Side is stirred, until stirring evenly, obtains tea powder mixed sediment；
G, steam stove is chosen, tea powder mixed sediment obtained in step f is put into steam stove and carries out steaming 1.5~3h,
Obtain prefabricated rice flour；
H, billet cutter is chosen, prefabricated rice flour obtained in step g is added in billet cutter and is molded, strip rice is made
Powder；
I, it is 90~100 DEG C of hot water by strip rice flour excess temperature obtained in step h, the strip rice flour after superheated water needs
It is handled by sliver, sliver processing is：The placement for carrying out strip rice flour to have spacing, spacing are 0.1~0.2cm, so
After take grooming tool to cross vegetable oil, strip rice flour is combed；Grooming tool is comb shape tool.
It pulls out and drains, segment after cooling is dried, and the drying time is 5~6h；
J, strip rice flour after drying is dried again, drying temperature is controlled at 40~50 DEG C to get tippy tea rice flour, so
After packed.
Wherein, the tea powder be cleaned by selecting fresh leaves-- drying-finish-rubbing-dry-crush-filter progress system
It is standby to form.
Wherein, in the step f, by the sediment obtained in step e with the tea powder in step a according to 2:1 ratio carries out
Mixing, wherein the ratio 2:1 is added according to the ratio of rice and tea powder.
Embodiment 2
A kind of preparation process of tippy tea rice flour, includes the following steps：
A, raw material is chosen：The following raw material is weighed by mass parts：60 parts of rice, 30 parts of tea powder, 6 parts of pakchoi, 6 parts of wild cabbage,
2 parts of Asiatic plantain；
B, above-mentioned raw materials are cleaned, is cleaned；
C, rice is put into ready fermentation vat and is impregnated, when immersion, be added warm water do not had rice surface 2~
3cm, warm water temperature are 8~15 DEG C, and soaking time is controlled in 8~12h；
D, pakchoi, wild cabbage and the Asiatic plantain in above-mentioned steps a are subjected to the segment for being chopped into 1~2cm, choose iron pan,
Pakchoi, wild cabbage and Asiatic plantain after segment will be cut into be put into pot, heated, cooked 10~15min, pull out, drain
Auxiliary material is obtained, it is spare；
E, it pulls the rice after the completion of impregnating in step c out to be mixed with the auxiliary material drained in step d, obtains mixture,
It chooses fiberizer and defibrination is carried out to above-mentioned mixture, then precipitated, obtain sediment；
F, by the tea powder in the sediment and step a that are obtained in step e according to 2:1 ratio is mixed, and tea powder is added in side
Side is stirred, until stirring evenly, obtains tea powder mixed sediment；
G, steam stove is chosen, tea powder mixed sediment obtained in step f is put into steam stove and carries out steaming 1.5~3h,
Obtain prefabricated rice flour；
H, billet cutter is chosen, prefabricated rice flour obtained in step g is added in billet cutter and is molded, strip rice is made
Powder；
I, it is 90~100 DEG C of hot water by strip rice flour excess temperature obtained in step h, the strip rice flour after superheated water needs
It is handled by sliver, sliver processing is：The placement for carrying out strip rice flour to have spacing, spacing are 0.1~0.2cm, so
After take grooming tool to cross vegetable oil, strip rice flour is combed；Grooming tool is comb shape tool.
It pulls out and drains, segment after cooling is dried, and the drying time is 5~6h；
J, strip rice flour after drying is dried again, drying temperature is controlled at 40~50 DEG C to get tippy tea rice flour, so
After packed.
Wherein, the tea powder be cleaned by selecting fresh leaves-- drying-finish-rubbing-dry-crush-filter progress system
It is standby to form.
Wherein, in the step f, by the sediment obtained in step e with the tea powder in step a according to 2:1 ratio carries out
Mixing, wherein the ratio 2:1 is added according to the ratio of rice and tea powder.
Claims (7)
1. a kind of preparation process of tippy tea rice flour, which is characterized in that include the following steps：
A, raw material is chosen：The following raw material is weighed by mass parts：It is 50~60 parts of rice, 25~30 parts of tea powder, 5~6 parts of pakchoi, sweet
Blue 4~6 parts, 1~2 part of Asiatic plantain；
B, above-mentioned raw materials are cleaned, is cleaned；
C, rice is put into ready fermentation vat and is impregnated, when immersion, warm water is added and did not had 2~3cm of rice surface, soaks
Time control is steeped in 8~12h；
D, pakchoi, wild cabbage and the Asiatic plantain in above-mentioned steps a are subjected to the segment for being chopped into 1~2cm, choose iron pan, will cuts
It is put into pot, is heated at pakchoi, wild cabbage and the Asiatic plantain after segment, cook 10~15min, pull out, drain auxiliary
Material, it is spare；
E, it pulls the rice after the completion of impregnating in step c out to be mixed with the auxiliary material drained in step d, obtains mixture, choose
Fiberizer carries out defibrination to above-mentioned mixture, is then precipitated, obtains sediment；
F, by the tea powder in the sediment and step a that are obtained in step e according to 2:1 ratio is mixed, and is stirred when tea powder is added
It mixes, until stirring evenly, obtains tea powder mixed sediment；
G, steam stove is chosen, tea powder mixed sediment obtained in step f is put into steam stove and carries out steaming 1.5~3h, is obtained pre-
Rice milling powder；
H, billet cutter is chosen, prefabricated rice flour obtained in step g is added in billet cutter and is molded, strip rice flour is made；
I, the hot water for being 90~100 DEG C by strip rice flour excess temperature obtained in step h, pulls out and drains, and segment after cooling carries out
Drying, drying time are 5~6h；
J, strip rice flour after drying is dried again, drying temperature control at 40~50 DEG C to get tippy tea rice flour, then into
Row packaging.
2. the preparation process of tippy tea rice flour according to claim 1, it is characterised in that：In the step a, the tea powder
For by selecting fresh leaves-clean-drying-finish-rubbing-dry-crush-filter progress is prepared.
3. the preparation process of tippy tea rice flour according to claim 1, it is characterised in that：The temperature of warm water in the step c
Degree is 8~15 DEG C.
4. the preparation process of tippy tea rice flour according to claim 1, it is characterised in that：In the step i, after superheated water
Strip rice flour need to pass through sliver handle, the sliver processing be：Then the placement for carrying out strip rice flour to have spacing takes comb
Science and engineering had vegetable oil, was combed to strip rice flour.
5. the preparation process of tippy tea rice flour according to claim 4, it is characterised in that：The grooming tool is comb shape
Tool.
6. the preparation process of tippy tea rice flour according to claim 4, it is characterised in that：The spacing be 0.1~
0.2cm。
7. the preparation process of tippy tea rice flour according to claim 1, it is characterised in that：In the step f, by step e
In sediment and step a in tea powder according to 2:1 ratio is mixed, wherein the ratio 2:1 is according to rice
It is added with the ratio of tea powder.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112314849A (en) * | 2020-11-09 | 2021-02-05 | 宁化县艾农电子商务发展有限公司 | Tea-flavored rice flour and preparation method thereof |
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Application publication date: 20181009 |