CN109007552A - A kind of five-color nutrient health-care rice flour and processing method - Google Patents
A kind of five-color nutrient health-care rice flour and processing method Download PDFInfo
- Publication number
- CN109007552A CN109007552A CN201810548932.8A CN201810548932A CN109007552A CN 109007552 A CN109007552 A CN 109007552A CN 201810548932 A CN201810548932 A CN 201810548932A CN 109007552 A CN109007552 A CN 109007552A
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- rice flour
- parts
- rice
- powder
- temperature
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- 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
- 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
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- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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- 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 five-color nutrient health-care rice flour and processing method, the Raw material processing including following parts by weight is formed: 100 parts of rice, 10-30 parts of purple sweet potato powder, 2-5 parts of Agricus blazei powder, 1-3 parts of yellow ginger powder, 2-5 parts of pinenut, 0.1-1 parts of star aniseed powder, 0.5-2 parts of pollen powder of sweet osmanthus, 1-2 parts of bean jelly powder, 3-8 parts of spirulina, 0.5-1.5 parts of tea polyphenols and 0.5-1.5 parts of Sepia polysaccharide.Rice flour nutritional ingredient provided by the invention can supplement protein, a variety of amino acid, microelement and vitamin of needed by human body etc. comprehensively, and there is strengthen immunity, anti-oxidant, stomach invigorating nourishing the stomach, relax bowel and defecation, three height of prevention and treatment, beautifying face and moistering lotion and other effects, it is a kind of staple food of food and medicament dual-purpose, is well received by consumers.
Description
Technical field
The invention belongs to food processing technology field, specifically a kind of five-color nutrient health-care rice flour and processing method.
Background technique
Rice is the main grain in China, using rice as main non-staple foodstuff-rice flour of Raw material processing, it has also become south China
The important component of area's catering trade.Rice flour refers to using rice as raw material, strip made of the processes such as soaking, boiling, press strip
Product, rice flour quality is flexible, and soup is not pasted in high resilience, boiling, do fry it is not easily broken, be equipped with respectively plant vegetables or soup stock carry out soup boil or do
It fries, it is smooth tasty, it is deep to be liked by the majority of consumers.
Rice flour on the market is broadly divided into dry rice flour and two kinds of wet rice flour noodles at present, the water content of dry rice flour 14% hereinafter,
Rice flour of the moisture content in 30-60% is known as wet rice flour noodles.For dry rice flour because moisture content is lower, the shelf-life is longer, is readily transported, city
Field occupancy volume is larger；And wet rice flour noodles are because eating mouth feel is preferable, sales volume is also constantly expanding, but produces and processes, transportation and sale, food
With equal inconvenience.At present in southern breakfast mainly based on rice flour, but existing rice flour be mainly processed into rice it is single
The component of component, taste is single, and nutrition is single, and nutritive value is lower, be unable to satisfy people it is growing to food nutrition, it is strong
Health, the demand of flavor.Secondly convenient rice flour noodles currently on the market are to squeeze based on rice flour, due to being practically free of any additive
Along with the characteristic of rice raw material component itself makes convenient rice flour noodles there is flexibility and chewiness is lacked, cannot expire well
Sufficient consumer's substance and sense organ dual requirements, it is therefore desirable to the improvement in terms of the color, mouthfeel and nutrition of rice flour.
Summary of the invention
It is an object of that present invention to provide a kind of more tastes, high tenacity, good mouthfeel, high nutritions, rice flour with health care function
And processing method.
In order to achieve the goal above, the present invention adopts the following technical scheme that realization:
A kind of five-color nutrient health-care rice flour, the Raw material processing including following parts by weight form: 100 parts of rice, purple sweet potato powder 10-30
Part, 2-5 parts of Agricus blazei powder, 1-3 parts of yellow ginger powder, 2-5 parts of pinenut, 0.1-1 parts of star aniseed powder, 0.5-2 parts of pollen powder of sweet osmanthus, bean jelly powder 1-
2 parts, 3-8 parts of spirulina, 0.5-1.5 parts of tea polyphenols and 0.5-1.5 parts of Sepia polysaccharide.
Preferably, the rice is that early rice that mass ratio is 8-10:1 and glutinous rice mix.
Preferably, the rice is that rice is first put into warm water to impregnate draining after 1-2h, and ferment under room temperature 6-12h, then dries in the air
It does to obtain the final product.
Preferably, the rice flour further includes 0.5-2 parts of propolis.
Preferably, the rice flour further includes 0.1-0.5 parts of pilose antler powder.
Rice used in rice flour of the present invention is that early rice and glutinous rice mix, and improves the toughness and mouthfeel of rice flour,
Stir-fry is not easy broken strip during boiling, and boils long not rotten.Glutinous rice also has the strong food of temperature compensation, has tonifying middle-Jiao and Qi, and strengthening spleen and nourishing stomach is only empty
The effect of sweat.Early rice and glutinous rice draining ferment 6-12h again, and the rice flour of unique smell and processing that rice flour can be improved is more suitable
Smooth mouth.
Purple sweet potato powder is added in the present invention in rice flour formula, and purple sweet potato is rich in cellulose, can increase faecal volume, promotes stomach compacted
Mucus, pneumatosis and putrefaction dynamic, be detained in cleaning enteric cavity, are discharged noxious material and carcinogen in excrement, keep ambassador
It is unimpeded, improve digestive tract environment, prevents the generation of enterogastric diseases.Purple sweet potato is also rich in mucopolysaccharide and Collagen material, glue polysaccharide
The immune function of human body can be improved, enhances disease resistance, and keep arterial vascular elasticity, prevents the connective tissue of liver, kidney
Atrophy, the generation of the collagen diseases such as prevention heart disease, kidney trouble, hypertension, neuropathy, rheumatism and arthritis, so that rice flour has
There is better nutrition and health care function.
Agricus blazei powder is added in the present invention in rice flour, has almond flavor, crisp in taste, and main component is 18 kinds of amino
Acid, multivitamin, ergosterol and polysaccharide etc., the value with food and medicament dual-purpose, can not only provide whole ammonia of needed by human body
The effects of base acid and multivitamin, raising immunity, anti-oxidant and anticancer, moreover it is possible to improve the taste of rice flour, it is deep by consumer
Like.
Yellow ginger powder is added in formula of the invention, not only acts as the effect of seasoning, needs rice flour no longer during boiling and frying
It is put into ginger, yellow ginger, which can also treat deficiency-cold in middle-JIAO, sun declines is intended to the symptoms such as the de- and cold criminal's of drink pulmonary distention, has inducing sweat and dispelling exogenous evils, temperature
The effect of middle preventing or arresting vomiting, warm lung cough-relieving, removing toxic substances.
Pinenut is added in the present invention in rice flour formula, can not only improve the fragrance of rice flour, and pinenut is rich in protein, carbon water
Compound, fat, most of fat is the unsaturated fatty acids such as oleic acid, linoleic acid, also containing microelements such as calcium, phosphorus, iron.
Pinenut loses profit, xeropulmonary cough, thirsty constipation, Light-headedness, cardiovascular disease, three-high patient with good to physically weak, skin
Therapeutic effect is the ingredient of food and medicament dual-purpose.
Star aniseed powder is added in the present invention, and pleasantly sweet and strong aromatic odor plays the role of seasoning, improves the taste of rice flour.
Volatile oil is contained in octagonal the inside, and main component is anisole, anisaldehyde and fenchone, and energy stimulating intestine and stomach neural blood vessel promotes
The secretion of digestive juice increases gastrointestinal peristalsis, there is the effect of stomach invigorating, promoting the circulation of qi, and can increase the quantity of leucocyte and have toxin expelling suppression
The effects of bacterium.
Pollen powder of sweet osmanthus is added in the formula of rice flour in the present invention, so that rice flour has the fragrance of sweet osmanthus, the deep happiness by consumer
Love, and pollen powder of sweet osmanthus also has warm stomach calming the liver, kidney-nourishing cold dispelling, tourette production of aromatic, deodorization removing toxic substances, relax bowel and defecation, mitigation flatulence.It can be with
Whitening releases vivotoxin, makes us spiritual happy, feel at ease to allay excitement and other effects.
Bean jelly powder is added in the present invention in the formula of rice flour, and main component is bean jelly plastic grass, plays thickening, thickening, sticks
The effects of attached power, gel formation ability, so that rice flour has smooth, rank of nobility strength mouthfeel.Bean jelly also has with clear heat, antipyretic benefit
The function of water cures mainly heatstroke, heat toxin, quenches one's thirst, hypertension, kidney trouble, diabetes, pain of joint muscle, wine wind, stranguria syndrome etc..
Spirulina is additionally added in the formula of rice flour of the present invention, spirulina contains protein abundant, up to 60-70%, than big
Beans, beef, egg etc. are also higher by several times, also containing vitamin B1 abundant, B2, B5, B6, B11, B12, C, E, needed by human micro-
Secondary element, calcium, magnesium, sodium, potassium, phosphorus, iodine, selenium, iron, copper, zinc etc..It has the toxicity for mitigating cancer radiation, chemotherapy, improves
Immune function reduces blood lipid and other effects, is a kind of health care product of food and medicament dual-purpose.The tasty and refreshing degree and mouth of rice flour can also be improved simultaneously
Sense.
Tea polyphenols are added in rice flour formula of the invention, and main component includes flavanol compound, anthocyanin class, flavonoids, Huang
Ketols and phenolic acid class etc., tea polyphenols have very strong antioxidation, and digestion-aid effect, tea polyphenols, which are added, can not only keep rice
The original flavor of powder has and inhibits and kill bacterial action, and anti-corruption extends the shelf life, prevents food from fading.
Sepia polysaccharide, which is added, not only in rice flour in the present invention has the effects that antibacterial, anti-oxidant, strengthen immunity, can
Inhibit and kill bacterium, extends the shelf-life of rice flour, moreover it is possible to the toughness and mouthfeel for improving rice flour, so that rice flour is during boiling stir-fry
It is not easy gelatinization and broken strip.
Propolis, the amino acid of needed by human body, organic acid, dimension life containing there are many in propolis can be also added in the present invention in rice flour
Element and calcium, magnesium, phosphorus, potassium, sodium, selenium and other trace elements, with antibacterial, anti-inflammatory, antipruritic, anti-oxidant, enhancing is immune, hypoglycemic, drop
The multiple functions such as blood lipid, antitumor.
Pilose antler powder can be also added in the present invention in the formula of rice flour, contain phosphatide, glycolipid, glue rouge, hormone, fat in pilose antler
The ingredients such as acid, amino acid, protein and calcium, phosphorus, magnesium, sodium, wherein aminoacid ingredient accounts for more than half of total ingredient.Pilose antler has
Rouse oneself and improve body function, to patient after asthenia universalis, prolonged illness, the cellular immunity and humoral immunity function of body can be improved
Can, promote the conversion of lymphocyte, have the function of immunopotentiating agent, it can increase body to extraneous defence capability, adjust
Intracorporal immunologic balance, to avoid disease from occurring and promote wound healing, sick body rehabilitation, to play strengthening body, resist
The effect of aging, the value with food and medicament dual-purpose, and pilose antler can also improve the smooth tasty and refreshing degree of rice flour.
The present invention also provides the processing methods of the five-color nutrient health-care rice flour, comprise the following steps: ingredient, milling, tune
It is wet, cook, wire squeeze, hanging rod, aging, water drenching, loose wire, multiple steam, cross water dissection, drying and sterilizing, metering and packaging.
The specific manufacturing procedure of rice flour are as follows:
(1) each raw material is weighed according to aforementioned proportion, each component is put into flour mill milling, 200-400 mesh is crossed, adds water damping
Control slurry water content is 30-50%, obtains Rice & peanut milk, is cooked with steam, obtains cooked rice flour noodles material:
(2) by cooked rice flour noodles material after the molding of rice-flour noodles machine wire squeeze, continuous hanging rod, obtained rice flour is handled using low temperature aging,
Obtain semi-finished product rice flour；
(3) by semi-finished product rice flour by blowing loose wire processing, until rice flour scatter, then by scattered rice flour again through multiple steaming at
Reason；
(4) rice flour after multiple steaming is crossed into water dissection, is dried to rice flour water content and is finally measured to 13-15% by infrared sterilization
And packaging, that is, complete the processing of rice flour.
Preferably, the low temperature aging be temperature be 40-50 DEG C at keep the temperature 30min, be cooled to room temperature, place into heat preservation
Case continues to keep the temperature, repetitive operation 3-5 times.Increase rice flour elasticity aging by toughness and its effective component can be retained.
Preferably, the loose wire is carried out in the case where temperature is 25-35 DEG C, wind speed is 3-5m/s.
Preferably, it is described it is multiple steaming be temperature be 60-70 DEG C at steam 10-20min again.
Preferably, it is described drying be temperature be 40-60 DEG C at dry.
Compared with prior art, it advantages of the present invention and has the beneficial effect that
1, rice flour formula of the invention is using rice and purple sweet potato as major ingredient, and is equipped with multiple functions sexual health auxiliary material, and nutritional ingredient is complete
Face can supplement protein, a variety of amino acid, microelement and vitamin of needed by human body etc., and have strengthen immunity, antioxygen
Change, stomach invigorating nourishing the stomach, relax bowel and defecation, three height of prevention and treatment, beautifying face and moistering lotion and other effects, are a kind of staple foods of food and medicament dual-purpose, deep by consumer
Like.
2, rice flour prepared by the present invention have the tender smooth, high tenacity of mouthfeel, unique flavor, long boil it is not rotten be not gelatinized, can
To make up traditional rice flour nutritional ingredient and the more single defect of color well, meet consumer to mouthfeel, flavor and
The demand of nutrition.
3, the processing technology of rice flour of the present invention is relatively simple, can guarantee the toughness and viscoplasticity of rice flour, avoid traditional work
The easy adhesion of rice stick present in skill, the defects of rehydration is poor, and can guarantee that the nutritional ingredient of rice flour is not damaged, and can prolong
The shelf-life of long rice flour, industrialized production easy to accomplish.
Specific embodiment
Below in conjunction with specific embodiment, the present invention is further described, but does not limit the scope of the invention.
Embodiment 1
A kind of five-color nutrient health-care rice flour, the Raw material processing including following parts by weight form: 85 parts of early rice, 15 parts of glutinous rice,
20 parts of purple sweet potato powder, 3 parts of Agricus blazei powder, 1.5 parts of yellow ginger powder, 4 parts of pinenut, 0.3 part of star aniseed powder, 1 part of pollen powder of sweet osmanthus, bean jelly powder 1.5
Part, 6 parts of spirulina, 1 part of tea polyphenols and 1.2 parts of Sepia polysaccharide.First early rice and glutinous rice are put into after warm water impregnates 1.5h and dripped
Water, ferment under room temperature 8h, then dries to obtain the final product.
The processing method of the rice flour includes the following steps:
(1) each raw material is weighed according to aforementioned proportion, each component is put into flour mill milling, 250 meshes is crossed, adds water damping control
Slurry water content is 40%, obtains Rice & peanut milk, cooks at being 110 DEG C in temperature with steam, obtains cooked rice flour noodles material:
(2) by cooked rice flour noodles material after the molding of rice-flour noodles machine wire squeeze, continuous hanging rod, obtained rice flour is kept the temperature at being 40 DEG C in temperature
30min is cooled to room temperature, and is placed into incubator and is continued to keep the temperature, and repetitive operation 4 times, obtains semi-finished product rice flour；
(3) by semi-finished product rice flour by blowing loose wire processing, the loose wire is carried out in the case where temperature is 30 DEG C, wind speed is 3m/s,
Until rice flour scatter, then by scattered rice flour be 70 DEG C in temperature at steam 15min again；
(4) rice flour after multiple steaming is crossed into water dissection, is dried to rice flour water content to 14% at being 50 DEG C in temperature, is killed by infrared
Bacterium finally measures and packs, that is, completes the processing of rice flour.
Embodiment 2
A kind of five-color nutrient health-care rice flour, the Raw material processing including following parts by weight form: 80 parts of early rice, 20 parts of glutinous rice,
15 parts of purple sweet potato powder, 4 parts of Agricus blazei powder, 2.5 parts of yellow ginger powder, 2 parts of pinenut, 0.7 part of star aniseed powder, 1.5 parts of pollen powder of sweet osmanthus, bean jelly powder 1
Part, 6 parts of spirulina, 0.5 part of tea polyphenols and 1 part of Sepia polysaccharide.First by early rice and glutinous rice be put into warm water impregnate 2h after draining,
Ferment 6h under room temperature, then dries to obtain the final product.
The processing method of the rice flour includes the following steps:
(1) each raw material is weighed according to aforementioned proportion, each component is put into flour mill milling, 200 meshes is crossed, adds water damping control
Slurry water content is 45%, obtains Rice & peanut milk, cooks at being 100 DEG C in temperature with steam, obtains cooked rice flour noodles material:
(2) by cooked rice flour noodles material after the molding of rice-flour noodles machine wire squeeze, continuous hanging rod, obtained rice flour is kept the temperature at being 50 DEG C in temperature
30min is cooled to room temperature, and is placed into incubator and is continued to keep the temperature, and repetitive operation 5 times, obtains semi-finished product rice flour；
(3) by semi-finished product rice flour by blowing loose wire processing, the loose wire is carried out in the case where temperature is 30 DEG C, wind speed is 3m/s,
Until rice flour scatter, then by scattered rice flour be 65 DEG C in temperature at steam 20min again；
(4) rice flour after multiple steaming is crossed into water dissection, is dried to rice flour water content to 15% at being 40 DEG C in temperature, is killed by infrared
Bacterium finally measures and packs, that is, completes the processing of rice flour.
Embodiment 3
A kind of five-color nutrient health-care rice flour, the Raw material processing including following parts by weight form: 90 parts of early rice, 10 parts of glutinous rice,
25 parts of purple sweet potato powder, 3 parts of Agricus blazei powder, 1.5 parts of yellow ginger powder, 5 parts of pinenut, 0.1 part of star aniseed powder, 1 part of pollen powder of sweet osmanthus, bean jelly powder 1.5
Part, 8 parts of spirulina, 1 part of tea polyphenols, 0.5 part of Sepia polysaccharide and 1.5 parts of propolis.Early rice and glutinous rice are first put into warm water leaching
Steep draining after 1h, ferment under room temperature 12h, then dries to obtain the final product.
The processing method of the rice flour includes the following steps:
(1) each raw material is weighed according to aforementioned proportion, each component is put into flour mill milling, 400 meshes is crossed, adds water damping control
Slurry water content is 40%, obtains Rice & peanut milk, cooks at being 115 DEG C in temperature with steam, obtains cooked rice flour noodles material:
(2) by cooked rice flour noodles material after the molding of rice-flour noodles machine wire squeeze, continuous hanging rod, obtained rice flour is kept the temperature at being 45 DEG C in temperature
30min is cooled to room temperature, and is placed into incubator and is continued to keep the temperature, and repetitive operation 4 times, obtains semi-finished product rice flour；
(3) by semi-finished product rice flour by blowing loose wire processing, the loose wire is carried out in the case where temperature is 30 DEG C, wind speed is 3m/s,
Until rice flour scatter, then by scattered rice flour be 60 DEG C in temperature at steam 20min again；
(4) rice flour after multiple steaming is crossed into water dissection, is dried to rice flour water content to 13% at being 45 DEG C in temperature, is killed by infrared
Bacterium finally measures and packs, that is, completes the processing of rice flour.
Embodiment 4
A kind of five-color nutrient health-care rice flour, the Raw material processing including following parts by weight form: 85 parts of early rice, 15 parts of glutinous rice,
20 parts of purple sweet potato powder, 4 parts of Agricus blazei powder, 2.5 parts of yellow ginger powder, 3 parts of pinenut, 0.8 part of star aniseed powder, 1.5 parts of pollen powder of sweet osmanthus, bean jelly powder 2
Part, 5 parts of spirulina, 0.5 part of tea polyphenols, 1.5 parts of Sepia polysaccharide and 0.5 part of pilose antler powder.Early rice and glutinous rice are first put into temperature
Water impregnates draining after 1.5h, and ferment 10h under room temperature, then dries to obtain the final product.
The processing method of the rice flour includes the following steps:
(1) each raw material is weighed according to aforementioned proportion, each component is put into flour mill milling, 250 meshes is crossed, adds water damping control
Slurry water content is 45%, obtains Rice & peanut milk, cooks at being 120 DEG C in temperature with steam, obtains cooked rice flour noodles material:
(2) by cooked rice flour noodles material after the molding of rice-flour noodles machine wire squeeze, continuous hanging rod, obtained rice flour is kept the temperature at being 50 DEG C in temperature
30min is cooled to room temperature, and is placed into incubator and is continued to keep the temperature, and repetitive operation 5 times, obtains semi-finished product rice flour；
(3) by semi-finished product rice flour by blowing loose wire processing, the loose wire is carried out in the case where temperature is 35 DEG C, wind speed is 4m/s,
Until rice flour scatter, then by scattered rice flour be 70 DEG C in temperature at steam 15min again；
(4) rice flour after multiple steaming is crossed into water dissection, is dried to rice flour water content to 14% at being 50 DEG C in temperature, is killed by infrared
Bacterium finally measures and packs, that is, completes the processing of rice flour.
Embodiment 5
A kind of five-color nutrient health-care rice flour, the Raw material processing including following parts by weight form: 90 parts of early rice, 10 parts of glutinous rice,
10 parts of purple sweet potato powder, 3 parts of Agricus blazei powder, 2 parts of yellow ginger powder, 4.5 parts of pinenut, 1 part of star aniseed powder, 0.5 part of pollen powder of sweet osmanthus, bean jelly powder 1.5
Part, 3 parts of spirulina, 1 part of tea polyphenols, 1.2 parts of Sepia polysaccharide, 1.5 parts of propolis and 0.4 part of pilose antler powder.First by early rice and glutinous
Rice is put into warm water and impregnates draining after 2h, and ferment 8h under room temperature, then dries to obtain the final product.
The processing method of the rice flour includes the following steps:
(1) each raw material is weighed according to aforementioned proportion, each component is put into flour mill milling, 300 meshes is crossed, adds water damping control
Slurry water content is 40%, obtains Rice & peanut milk, cooks at being 110 DEG C in temperature with steam, obtains cooked rice flour noodles material:
(2) by cooked rice flour noodles material after the molding of rice-flour noodles machine wire squeeze, continuous hanging rod, obtained rice flour is kept the temperature at being 50 DEG C in temperature
30min is cooled to room temperature, and is placed into incubator and is continued to keep the temperature, and repetitive operation 5 times, obtains semi-finished product rice flour；
(3) by semi-finished product rice flour by blowing loose wire processing, the loose wire is carried out in the case where temperature is 30 DEG C, wind speed is 3m/s,
Until rice flour scatter, then by scattered rice flour be 65 DEG C in temperature at steam 10min again；
(4) rice flour after multiple steaming is crossed into water dissection, is dried to rice flour water content to 13% at being 45 DEG C in temperature, is killed by infrared
Bacterium finally measures and packs, that is, completes the processing of rice flour.
Embodiment 6
A kind of five-color nutrient health-care rice flour, the Raw material processing including following parts by weight form: 85 parts of early rice, 15 parts of glutinous rice,
25 parts of purple sweet potato powder, 2 parts of Agricus blazei powder, 1.5 parts of yellow ginger powder, 4 parts of pinenut, 0.1 part of star aniseed powder, 1.5 parts of pollen powder of sweet osmanthus, bean jelly powder 1
Part, 6 parts of spirulina, 0.5 part of tea polyphenols, 1.5 parts of Sepia polysaccharide, 2 parts of propolis and 0.3 part of pilose antler powder.First by early rice and glutinous
Rice is put into warm water and impregnates draining after 1.5h, and ferment 6h under room temperature, then dries to obtain the final product.
The processing method of the rice flour includes the following steps:
(1) each raw material is weighed according to aforementioned proportion, each component is put into flour mill milling, 250 meshes is crossed, adds water damping control
Slurry water content is 45%, obtains Rice & peanut milk, cooks at being 120 DEG C in temperature with steam, obtains cooked rice flour noodles material:
(2) by cooked rice flour noodles material after the molding of rice-flour noodles machine wire squeeze, continuous hanging rod, obtained rice flour is kept the temperature at being 50 DEG C in temperature
30min is cooled to room temperature, and is placed into incubator and is continued to keep the temperature, and repetitive operation 5 times, obtains semi-finished product rice flour；
(3) by semi-finished product rice flour by blowing loose wire processing, the loose wire is carried out in the case where temperature is 25 DEG C, wind speed is 5m/s,
Until rice flour scatter, then by scattered rice flour be 60 DEG C in temperature at steam 20min again；
(4) rice flour after multiple steaming is crossed into water dissection, is dried to rice flour water content to 14% at being 40 DEG C in temperature, is killed by infrared
Bacterium finally measures and packs, that is, completes the processing of rice flour.
Rice flour nutritional ingredient of the invention can supplement comprehensively the protein of needed by human body, a variety of amino acid, microelement and
Vitamin etc., and there is strengthen immunity, anti-oxidant, stomach invigorating nourishing the stomach, relax bowel and defecation, three height of prevention and treatment, beautifying face and moistering lotion and other effects, it is
A kind of staple food of food and medicament dual-purpose, is well received by consumers.
Claims (10)
1. a kind of five-color nutrient health-care rice flour, it is characterised in that: the Raw material processing including following parts by weight forms: rice 100
Part, 10-30 parts of purple sweet potato powder, 2-5 parts of Agricus blazei powder, 1-3 parts of yellow ginger powder, 2-5 parts of pinenut, 0.1-1 parts of star aniseed powder, pollen powder of sweet osmanthus 0.5-
2 parts, 1-2 parts of bean jelly powder, 3-8 parts of spirulina, 0.5-1.5 parts of tea polyphenols and 0.5-1.5 parts of Sepia polysaccharide.
2. five-color nutrient health-care rice flour according to claim 1, it is characterised in that: the rice is that mass ratio is 8-10:1
Early rice and glutinous rice mix.
3. five-color nutrient health-care rice flour according to claim 2, it is characterised in that: the rice is that rice is first put into temperature
Water impregnates draining after 1-2h, and ferment 6-12h under room temperature, then dries to obtain the final product.
4. five-color nutrient health-care rice flour according to claim 1, it is characterised in that: the rice flour further includes propolis 0.5-2
Part.
5. five-color nutrient health-care rice flour according to claim 1, it is characterised in that: the rice flour further includes 0.1-0.5 parts
Pilose antler powder.
6. the processing method of five-color nutrient health-care rice flour as described in claim 1, it is characterised in that: the processing method of the rice flour
Comprise the following steps: ingredient, milling, damping, cook, wire squeeze, hanging rod, aging, water drenching, loose wire, it is multiple steam, cross water dissection, drying,
Sterilization, metering and packaging.
7. the processing method of five-color nutrient health-care rice flour according to claim 6, it is characterised in that: the tool of the processing method
Body process are as follows:
Each raw material is weighed according to aforementioned proportion, each component is put into flour mill milling, 200-400 mesh is crossed, adds water damping control
Slurrying material water content is 30-50%, obtains Rice & peanut milk, is cooked with steam, obtains cooked rice flour noodles material:
By cooked rice flour noodles material after the molding of rice-flour noodles machine wire squeeze, continuous hanging rod, obtained rice flour is handled using low temperature aging, obtains half
Finished product rice flour；
By semi-finished product rice flour by blowing loose wire processing, until rice flour scatter, then scattered rice flour is handled through multiple steaming again；
Rice flour after multiple steaming is crossed into water dissection, rice flour water content is dried to and finally measures and wrap by infrared sterilization to 13-15%
Dress completes the processing of rice flour.
8. the processing method of five-color nutrient health-care rice flour according to claim 7, it is characterised in that: the low temperature aging be
Temperature is to keep the temperature 30min at 40-50 DEG C, is cooled to room temperature, places into incubator and continue to keep the temperature, repetitive operation 3-5 times.
9. the processing method of five-color nutrient health-care rice flour according to claim 7, it is characterised in that: the loose wire is in temperature
It is carried out under being 3-5m/s for 25-35 DEG C, wind speed.
10. the processing method of five-color nutrient health-care rice flour according to claim 7, it is characterised in that: multiple steam is in temperature
Degree is to steam 10-20min again at 60-70 DEG C.
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