CN1101229A

CN1101229A - Nutrient instant rice flour

Info

Publication number: CN1101229A
Application number: CN93115531A
Authority: CN
Inventors: 彭子生
Original assignee: Individual
Current assignee: Individual
Priority date: 1993-10-08
Filing date: 1993-10-08
Publication date: 1995-04-12

Abstract

A nutritive instant rice flour comprises coarse rice which has obsorbed medicine liq. and sweetleaf chrysanthemum. The process of producing the rice flour includes: preparing raw materials, compounding, decocting, filtrating, immersing, steaming, oven drying, grinding it into powder, mixing, weighing and packing. This nutritive instant rice flour may prevent and cure the diseases caused by climatic variations. It has the advantages of strengthening physique, dispelling wind and relieving the pain, removing heat from the liver and improving acuity of sight, activating blood and arresting cough, antirheumatic, diuresis, norishing qi etc. functions. It's easy to eat, just infusing and stirring it in water, and it's easy to digest and absorb.

Description

Nutrient instant rice flour

The present invention relates to a kind of fast food, specifically, is to be the body-strengthening nutrient snack rice noodles and the production method thereof of raw material with brown rice.

The method of producing ground rice and other powder at present both at home and abroad is a lot, as instant rice-flour, dried thin rice stick, instant rice-flour noodles, powerful ground rice etc., all is the round strip bean vermicelli of making by ten multiple working procedures; And for example other shape has row ground rice, hollow powder and fast food rice and flour etc., also has the infant of being suitable for growth, adopting rice powder, defatted soy flour, skimmed milk power, sugar, calcium monohydrogen phosphate, ferric citrate, zinc sulfate, niacin, retinol, thiamine, riboflavin and Vitamin D3 is the hi-protein nutritious cereal that raw material is produced, and to adopt smart rice, Huai Shan, milk powder, vitamin, calcium monohydrogen phosphate, ferrous sulfate be mountain, the multidimensional Huaihe River ground rice produced of raw material etc.Adapt to adult and child's edible purpose though the ground rice of these several types has reached, all can not reach the effect of keeping fit and preventing or treating various diseases with this food.As everyone knows, human body is many-sided to the requirement of nutrition, but owing to be subjected to the restriction of condition, the required nutrition of people's health can not be supplied with fully, particularly along with the increase at age, the various diseases of appearance also increases to some extent, and the often appearance of these diseases, mostly be to treat, and do not have a kind ofly can prevent and treat disease with ground rice by Chinese medicine or Western medicine.So necessary exploitation is a kind of can to become the food that people eat, can reach prevention again and treat disease has crucial meaning.According to investigations, also not having this both at home and abroad at present can be the body-strengthening nutrient snack rice noodles and the production method thereof of raw material with brown rice.

The purpose of this invention is to provide that a kind of evenly the back is ready-to-serve is the body-strengthening nutrient snack rice noodles of primary raw material with brown rice with the boiling water soaking and stirring.This ground rice mouthfeel is good, nutritious, can resist and the variation of pre-weather protection and the generation of the various diseases that causes can reach the treatment disease again, and the purpose of not having treating diseases and making health-care.

It is the production method of the body-strengthening nutrient snack rice noodles of primary raw material with brown rice that another object of the present invention provides a kind of, and makes this ground rice production technology simple and reliable, small investment, and power consumption is low.

The above-mentioned brown rice of the present invention is exactly with the limewash brown rice that is that the rear method makes that soaks, dries, shells with paddy, the limewash concentration of its immersion is 5%, the addition of limewash is advisable with submergence paddy, the time of soaking must be controlled at more than 4 hours, in its oven dry is to adopt general drying room to dry the paddy after soaking, the temperature of oven dry is 35～50 ℃, and shelling at it is the paddy after the oven dry to be adopted general rice mill shells on the market, promptly makes this required brown rice.This brown rice contains higher vitamin and protein than rice or polished rice, and has pair human body effect such as to keep fit.

The raw material of body-strengthening nutrient snack rice noodles of the present invention, by soak inhale peppermint is arranged, the brown rice and the STEVIA REBAUDIANA of the fried dope (soup) that goes out of mulberry skin, thamnolia vermicularia, lophatherum gracile, loguat leaf, Radix Glycyrrhizae form, the ratio of its composition is 100: 1, and the proportion of composing of its fried peppermint, mulberry skin, thamnolia vermicularia, lophatherum gracile, loguat leaf and Radix Glycyrrhizae was followed successively by 3: 2: 1: 2: 2.In its body-strengthening nutrient snack rice noodles technological process of production of the present invention be: raw material preparation → batching → fried → filtration → infuse → steam → dry → abrasive dust → mixing → metering packing.

It is with brown rice, peppermint, mulberry skin, thamnolia vermicularia, lophatherum gracile, loguat leaf, Radix Glycyrrhizae that raw material described in the technological process of the present invention is prepared, and STEVIA REBAUDIANA is all assorted, just peppermint, mulberry skin, thamnolia vermicularia, lophatherum gracile, loguat leaf, Radix Glycyrrhizae employing fresh feed are good, dry after the STEVIA REBAUDIANA chopping, add during in order to abrasive dust.

Batching described in the technological process of the present invention is that peppermint, mulberry skin, thamnolia vermicularia, lophatherum gracile, loguat leaf and the Radix Glycyrrhizae of will prepare are extracted in proportion.

Fried described in the technological process of the present invention, be that peppermint, mulberry skin, thamnolia vermicularia, lophatherum gracile, loguat leaf and the Radix Glycyrrhizae that will extract are in proportion put into pot and carry out fried, must adopt cast iron pan fried when fried, water that adds when fried and the ratio of peppermint, mulberry skin, thamnolia vermicularia, lophatherum gracile, loguat leaf and Radix Glycyrrhizae are 50～60: 12, fried temperature must be controlled at more than 100 ℃, and the fried time is 4～4.5 hours.

Filtration described in the technological process of the present invention is with after fried good peppermint, mulberry skin, thamnolia vermicularia, lophatherum gracile, loguat leaf and the licorice raw material cooling, filter and totally remove the raw material slag, filter and adopt bamboo sieve or filter all can, its dope that filters out (soup) enters in pond groove or the cylinder, so that the infuse in the following road technology.

Infuse described in this technological process is that raw material brown rice is immersed in the dope that decocting and filtering goes out, its brown rice is blotted dope till.

Steaming described in the technological process of the present invention is to have the raw material brown rice of dope to cook suction, and it adopts steam to press and boils or the common way that steams rice cooks and gets final product.

Oven dry described in the technological process of the present invention be with the brown rice after cooking adopt dryer or drying room oven dry all can, the temperature of its oven dry is at 50～80 ℃.

Abrasive dust described in the technological process of the present invention is that the general flour mill on STEVIA REBAUDIANA (100: 1) employing market of the brown rice after the oven dry is worn into powder, and its fineness needs more than 80 orders.

Mixing described in the technological process of the present invention is the brown rice behind the abrasive dust and STEVIA REBAUDIANA to be done further mix.

Metering packing described in the technological process of the present invention is that the body-strengthening nutrient snack rice noodles that will process restrains a bag with 500, adopts plastic seal, adds the color printing carton package, can dispatch from the factory with glassine paper sealing carton then.

The present invention has following outstanding characteristics:

1. with the nutrient snack rice noodles of the inventive method processing, for people provide a kind of nutrition abundant food;

2. this product is to be processed into brown rice, and brown rice has than rice and polished rice and contain materials such as higher vitamin and protein, and it has the function of strong physique;

3. this raw material brown rice is to form with multiple soup infuse, so can resist and prevent climate change and the generation of the various diseases that causes, can reach the purpose of treatment various diseases again, promptly have the heat radiation wind-expelling pain-stopping of dispelling that induces sweat, saturating painful, the dispelling wind and heat from the body of a surname's poison, clear liver and improve vision, cough-relieving is invigorated blood circulation, it is wet to dispel the wind, clearing heat and relieving fidgetness, diuresis and stomach sending down abnormally ascending, the functions such as tonifying Qi that are in harmonious proportion.

4. the body-strengthening nutrient snack rice noodles of producing through the inventive method can be directly used in people's staple food grain, and suit the taste of both old and young, and instant be edible with the boiling water soaking and stirring after evenly, and mouthfeel is good, easy digestion, and nutrition easily absorbs.

Embodiment:

Getting storage paddy 50kg, is after 5% limewash soaks 4 hours, to take out and enter drying room with concentration, the drying room temperature is controlled at 35～50 ℃ of scopes dries, and the general rice mill in employing market shells, and promptly makes brown rice.Get peppermint 1.5kg, mulberry skin 1kg, thamnolia vermicularia 1kg, lophatherum gracile 0.5kg, loguat leaf 1kg, Radix Glycyrrhizae 1kg and enter cast iron pan, adding water 25kg carries out fried, temperature when fried is controlled at 100 ℃, filters after fried 4 hours, and the dope of filtration (soup) enters in the cylinder.To process ready raw material brown rice then pours in the dope, till brown rice is blotted dope, adopt common wooden steaming, there is the brown rice of dope to cook suction, with the drying room temperature be controlled at dry about 60 ℃ the back abrasive dust, the STEVIA REBAUDIANA that adds 0.5kg in abrasive dust abrasive dust together becomes more than 80 orders, at last the powder of wearing into is mixed further, gets final product metering packing.

Claims

1, a kind of body-strengthening nutrient snack rice noodles, it is characterized in that it is made up of the brown rice and the STEVIA REBAUDIANA of the fried dope that goes out of peppermint, mulberry skin, thamnolia vermicularia, lophatherum gracile, loguat leaf and Radix Glycyrrhizae by soaking suction, the ratio of forming is 100: 1, the proportion of composing of fried peppermint, mulberry skin, thamnolia vermicularia, lophatherum gracile, loguat leaf and Radix Glycyrrhizae was followed successively by 3: 2: 2: 1: 2: 2, in its technological process of production be: raw material preparation → batching → fried → filtration → infuse → steam → dry → abrasive dust → mixing → metering packing.

2, according to the described body-strengthening nutrient snack rice noodles of claim 1, it is characterized in that to adopt cast iron pan when fried, the ratio of the water of fried adding and peppermint, mulberry skin, thamnolia vermicularia, lophatherum gracile, loguat leaf and Radix Glycyrrhizae is 50～60: 12, temperature must be controlled at more than 100 ℃, and the time is 4～4.5 hours.

3, according to the described body-strengthening nutrient snack rice noodles of claim 1, it is characterized in that infuse is that raw material brown rice is immersed in the dope that decocting and filtering goes out, brown rice is blotted dope till.

4,, it is characterized in that cooking the bake out temperature of back brown rice at 50～80 ℃ according to the described body-strengthening nutrient snack rice noodles of claim 1.

5,, it is characterized in that it being that the powder size of abrasive dust must be more than 80 orders according to the described body-strengthening nutrient snack rice noodles of claim 1.

6, according to the described body-strengthening nutrient snack rice noodles of claim 1, it is characterized in that brown rice adopts paddy that limewash soaks, dries, the method for shelling makes, the limewash concentration of soaking at its paddy is 5%, the addition of limewash is advisable with submergence paddy, the time of soaking must be controlled at more than 4 hours, and the bake out temperature after paddy soaks is at 35～50 ℃.