CN110637976A - Processing method of nutritional germ-remaining rice flour - Google Patents
Processing method of nutritional germ-remaining rice flour Download PDFInfo
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- CN110637976A CN110637976A CN201911055150.1A CN201911055150A CN110637976A CN 110637976 A CN110637976 A CN 110637976A CN 201911055150 A CN201911055150 A CN 201911055150A CN 110637976 A CN110637976 A CN 110637976A
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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
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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Abstract
The invention belongs to the field of grain processing, and relates to a processing method of nutrient embryo-remaining rice flour, wherein the embryo-remaining rice is prepared into the nutrient embryo-remaining rice flour through the steps of soaking, curing, drying, crushing and sieving, auxiliary material treatment, flour mixing, packaging and the like, and the product is prepared from the following raw and auxiliary materials in parts by weight: 60-63 parts of germ-remaining rice, 15-19 parts of millet, 2.5-6.5 parts of red bean, 4-6 parts of coix seed rice flour, 0.6-0.8 part of white sesame, 2-5 parts of red date powder, 1-3 parts of longan powder, 2-4 parts of kudzu root powder, 0.2-0.4 part of lily powder and 1.5-2 parts of grape seed powder. The product processed by the invention is safe to eat, rich in nutrition and particularly suitable for women to eat.
Description
Technical Field
The invention belongs to the field of grain processing, and relates to a processing method of nutritional germ-remaining rice flour.
Background
The semen setariae is rich in nutrient components such as starch, protein, fat, vitamins and minerals, and has effects of preventing and treating many diseases, and can alkalize human body constitution, maintain skin luster, reduce body cholesterol, and reduce incidence of hypertension and heart disease.
The coix seed has cool nature and sweet and light taste, and enters spleen, stomach and lung meridians. Has effects in promoting diuresis, eliminating dampness, invigorating spleen and stomach, clearing away lung heat, and relieving diarrhea. The red bean is good for women, and the iron contained in the red bean has the effects of enriching blood, promoting blood circulation, strengthening physical strength and enhancing resistance.
With the increasingly diversified and personalized requirements of consumers on food, the germ-remaining rice of a single variety is difficult to meet the living requirements of the consumers, the development and research of the germ-remaining rice and the derivatives of the germ-remaining rice are continuously improved, and the market demand is larger and larger. With the continuous acceleration of the pace of life, consumers tend to more convenient and nutritional and safe products when selecting foods, and the research on the processing method of the nutritional germ-retaining rice flour is found in the search literature, so that the method has a very wide development prospect.
Disclosure of Invention
In view of the above, the present invention aims to provide a processing method of nutritional embryo-retained rice flour, which is safe to eat, rich in nutrition and especially suitable for women to eat.
A processing method of nutritional germ-remaining rice flour comprises the following specific technical scheme: the germ-remaining rice is prepared into the nutrient germ-remaining rice powder through the steps of soaking, curing, drying, crushing, sieving, processing auxiliary materials, mixing the powder, packaging and the like. The health-care food is prepared from the following raw and auxiliary materials in parts by weight: 60-63 parts of germ-remaining rice, 15-19 parts of millet, 2.5-6.5 parts of red bean, 4-6 parts of coix seed rice flour, 0.6-0.8 part of white sesame, 2-5 parts of red date powder, 1-3 parts of longan powder, 2-4 parts of kudzu root powder, 0.2-0.4 part of lily powder and 1.5-2 parts of grape seed powder.
The processing method of the germ-remaining rice nutritional rice flour provided by the invention comprises the following steps:
(1) soaking: soaking the remained embryo rice in water of 20-25 deg.C for 2.5-3 hr;
(2) curing: steaming the soaked remained embryo rice for 20-30 min;
(3) drying: drying the steamed embryo-remaining rice at the temperature of 105-115 ℃ for 3-4 h;
(4) crushing and sieving: crushing the steamed remained germ rice by a crusher, and then sieving by a standard sieve of 80 meshes;
(5) auxiliary material treatment: soaking millet and red bean for 30-40min and 1-1.5h at water temperature of 20-25 deg.C; steaming over water for 30-40 min; finally drying at 105-115 ℃ for 3-4h, crushing and sieving by using a 80-mesh standard sieve;
(6) powder mixing: uniformly mixing the raw materials and the auxiliary materials, and then stirring the powder;
(7) packaging: and packaging according to the specification requirement.
The invention has the advantages and effects that:
1. the invention develops the germ-remaining rice into a convenient and fast product which is delicious and safe to eat. The product has good mixing property and rich nutrition, is particularly suitable for female consumers and is suitable for common consumers;
2. the technology of the invention has short processing time, high production efficiency and easy industrialization.
Detailed Description
Unless defined otherwise, technical terms used in the following examples have the same meanings as commonly understood by one of ordinary skill in the art to which the present invention belongs. The test reagents used in the following examples, unless otherwise specified, are all conventional biochemical reagents; the experimental methods are conventional methods unless otherwise specified.
The present invention will be described in detail with reference to examples.
Example one
A nutritional germ-retaining rice flour is prepared from the following raw and auxiliary materials: 60kg of germ-remaining rice, 17kg of millet, 4.5kg of red bean, 5kg of coix seed rice flour, 0.7kg of white sesame, 2.5kg of red date powder, 2kg of longan powder, 3kg of kudzu root powder, 0.3kg of lily powder and 1.7kg of grape seed powder.
The processing steps are as follows:
(1) soaking: soaking the germ-free rice in water at 22 deg.C for 3 hr;
(2) curing: steaming the soaked remained embryo rice for 30 min;
(3) drying: drying the steamed remained germ rice at 105 deg.C for 3.5 h;
(4) crushing and sieving: crushing the steamed remained germ rice by a crusher, and then sieving by a standard sieve of 80 meshes;
(5) auxiliary material treatment: soaking millet for 35min and red bean for 1h at the water temperature of 22 ℃; steaming over water for 30-40 min; finally drying at 105-115 ℃ for 3-4h, crushing and sieving by using a 80-mesh standard sieve;
(6) powder mixing: uniformly mixing the raw materials and the auxiliary materials, and then stirring the powder;
(7) packaging: one bag per 100 g.
Example two
A nutritional germ-retaining rice flour is prepared from the following raw and auxiliary materials: 120kg of germ-remaining rice, 34kg of millet, 9kg of red bean, 10kg of coix seed rice flour, 1.5kg of white sesame, 5kg of red date powder, 4kg of longan powder, 6kg of kudzu root powder, 0.6kg of lily powder and 3.4kg of grape seed powder.
The processing steps are as follows:
(1) soaking: soaking the remained embryo rice in water of 25 deg.C for 2.5 h;
(2) curing: steaming the soaked remained embryo rice for 30 min;
(3) drying: drying the steamed remained germ rice at 110 deg.C for 3.5 h;
(4) crushing and sieving: crushing the steamed remained germ rice by a crusher, and then sieving by a standard sieve of 80 meshes;
(5) auxiliary material treatment: soaking millet for 40min and red bean for 1.5h at the water temperature of 25 ℃; steaming for 35 min; finally drying at 110 ℃ for 3.5h, crushing and sieving by a 80-mesh standard sieve;
(6) powder mixing: uniformly mixing the raw materials and the auxiliary materials, and then stirring the powder;
(7) packaging: one bag per 100 g.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (4)
1. A processing method of nutrient germ-remaining rice flour is characterized by comprising the following steps: the health-care food is prepared from the following raw and auxiliary materials in parts by weight: 60-63 parts of germ-remaining rice, 15-19 parts of millet, 2.5-6.5 parts of red bean, 4-6 parts of coix seed rice flour, 0.6-0.8 part of white sesame, 2-5 parts of red date powder, 1-3 parts of longan powder, 2-4 parts of kudzu root powder, 0.2-0.4 part of lily powder and 1.5-2 parts of grape seed powder, and the germ-remaining rice is soaked, cured, dried, crushed and sieved, subjected to auxiliary material treatment, mixed with powder and packaged to form the nutritional germ-remaining rice powder.
2. The method of processing a nutritional germ-remaining rice flour of claim 1, wherein: the germ-remaining rice is first-grade rice.
3. The method of processing a nutritional germ-remaining rice flour of claim 1, wherein: soaking the embryo-remained rice and the auxiliary materials with purified water, and cleaning after soaking.
4. The method of processing a nutritional germ-remaining rice flour of claim 1, wherein: the processing method comprises the following steps:
(1) soaking: soaking the remained embryo rice in water of 20-25 deg.C for 2.5-3 hr;
(2) curing (steaming over water): steaming the soaked remained embryo rice for 20-30 min;
(3) drying: drying the steamed embryo-remaining rice at the temperature of 105-115 ℃ for 3-4 h;
(4) crushing and sieving: crushing the steamed remained germ rice by a crusher, and then sieving by a standard sieve of 80 meshes;
(5) auxiliary material treatment: soaking millet and red bean for 30-40min and 1-1.5h at water temperature of 20-25 deg.C; steaming over water for 30-40 min; finally drying at 105-115 ℃ for 3-4h, crushing and sieving by using a 80-mesh standard sieve;
(6) powder mixing: uniformly mixing the raw materials and the auxiliary materials, and then stirring the powder;
(7) packaging: and packaging according to the specification requirement.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911055150.1A CN110637976A (en) | 2019-10-31 | 2019-10-31 | Processing method of nutritional germ-remaining rice flour |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911055150.1A CN110637976A (en) | 2019-10-31 | 2019-10-31 | Processing method of nutritional germ-remaining rice flour |
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| CN110637976A true CN110637976A (en) | 2020-01-03 |
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1268307A (en) * | 2000-04-11 | 2000-10-04 | 李寿堂 | Production process of macaroni rice vermicelli |
| CN101856099A (en) * | 2010-06-07 | 2010-10-13 | 闫晓伟 | Nutritious rice powder and preparation method thereof |
| CN102318798A (en) * | 2011-07-23 | 2012-01-18 | 罗明华 | Intestines-protective rice noodle containing germinated rice and preparation method thereof |
| CN105124376A (en) * | 2015-07-28 | 2015-12-09 | 安徽倮倮米业有限公司 | Whole coarse nutritious rice flour |
| CN107114663A (en) * | 2017-04-28 | 2017-09-01 | 芜湖扬展新材料科技服务有限公司 | A kind of fruits and vegetables nourishing the stomach ground rice and preparation method thereof |
| CN107373328A (en) * | 2017-08-28 | 2017-11-24 | 广西南宁市百桂食品有限责任公司 | The production method of ginkgo nut nutrition dry rice flour |
| CN108142794A (en) * | 2017-12-22 | 2018-06-12 | 上海九穗农业科技有限公司 | A kind of child's grain germ rice flour and preparation method thereof |
| CN109527398A (en) * | 2018-11-07 | 2019-03-29 | 木兰主食加工技术研究院 | A kind of infant's diatery supplement rice flour and preparation method thereof |
-
2019
- 2019-10-31 CN CN201911055150.1A patent/CN110637976A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1268307A (en) * | 2000-04-11 | 2000-10-04 | 李寿堂 | Production process of macaroni rice vermicelli |
| CN101856099A (en) * | 2010-06-07 | 2010-10-13 | 闫晓伟 | Nutritious rice powder and preparation method thereof |
| CN102318798A (en) * | 2011-07-23 | 2012-01-18 | 罗明华 | Intestines-protective rice noodle containing germinated rice and preparation method thereof |
| CN105124376A (en) * | 2015-07-28 | 2015-12-09 | 安徽倮倮米业有限公司 | Whole coarse nutritious rice flour |
| CN107114663A (en) * | 2017-04-28 | 2017-09-01 | 芜湖扬展新材料科技服务有限公司 | A kind of fruits and vegetables nourishing the stomach ground rice and preparation method thereof |
| CN107373328A (en) * | 2017-08-28 | 2017-11-24 | 广西南宁市百桂食品有限责任公司 | The production method of ginkgo nut nutrition dry rice flour |
| CN108142794A (en) * | 2017-12-22 | 2018-06-12 | 上海九穗农业科技有限公司 | A kind of child's grain germ rice flour and preparation method thereof |
| CN109527398A (en) * | 2018-11-07 | 2019-03-29 | 木兰主食加工技术研究院 | A kind of infant's diatery supplement rice flour and preparation method thereof |
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