CN111820372B - Chinese yam nutritional rice slices and preparation method thereof - Google Patents

Chinese yam nutritional rice slices and preparation method thereof Download PDF

Info

Publication number
CN111820372B
CN111820372B CN201910317339.7A CN201910317339A CN111820372B CN 111820372 B CN111820372 B CN 111820372B CN 201910317339 A CN201910317339 A CN 201910317339A CN 111820372 B CN111820372 B CN 111820372B
Authority
CN
China
Prior art keywords
rice
parts
powder
content
yam
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.)
Active
Application number
CN201910317339.7A
Other languages
Chinese (zh)
Other versions
CN111820372A (en
Inventor
游贵颖
李建忠
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Guangdong Huangmai Shijia Food Co ltd
Original Assignee
Guangdong Huangmai Shijia Food Co ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Guangdong Huangmai Shijia Food Co ltd filed Critical Guangdong Huangmai Shijia Food Co ltd
Priority to CN201910317339.7A priority Critical patent/CN111820372B/en
Publication of CN111820372A publication Critical patent/CN111820372A/en
Application granted granted Critical
Publication of CN111820372B publication Critical patent/CN111820372B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Images

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
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
    • 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

Landscapes

  • 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)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Cereal-Derived Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention belongs to the field of convenient food processing, and discloses a Chinese yam nutritional rice flake and a preparation method thereof. The Chinese yam nutritional rice slices are prepared from the following raw materials in parts by weight: 8-12 parts of yam slices, 60-70 parts of rice, 10-20 parts of glucose, 10-20 parts of bean flour, 2-3 parts of minerals, 0.1 part of vitamins and 0.3 part of amino acids. The product obtains good taste by adjusting the adding proportion of the Chinese yam and the rice; and does not contain any additive; at 130-140 ℃, maillard reaction of yam and rice is avoided, and burnt flavor is obtained by adding glucose and specific amino acid.

Description

Chinese yam nutritional rice slices and preparation method thereof
Technical Field
The invention belongs to the field of convenient food processing, and particularly relates to a Chinese yam nutritional rice flake and a preparation method thereof.
Background
The instant food is a popular food with strong popularization. Currently, most of the commercial instant foods are mainly instant noodles, milky tea and oatmeal products. The instant food is made of yam and rice.
The Chinese yam has the effects of strengthening spleen and stomach, strengthening tendons and bones, tonifying kidney and qi, resolving phlegm and relieving cough and the like. Fresh yam has high nutritive value but is inconvenient to preserve. The dried Chinese yam slices have the nutritional value similar to that of fresh Chinese yam, but are convenient to store, and the dried Chinese yam slices are used as raw materials for production without being affected by seasons. And the fresh yam has high viscosity after being ground, and is not easy to be uniformly mixed with rice flour. The food made of rice is mostly rice flour and rice paste products. Publication No. CN 103284100B reports a Chinese yam rice noodle prepared by taking 10-40 parts of Chinese yam powder, 5-10 parts of edible starch, 40-80 parts of rice powder and 5-10 parts of fruit and vegetable pulp as raw materials. Publication No. CN 103461908 reports a Chinese yam rice thick soup prepared from 40-55 parts of fresh Chinese yam, 30-45 parts of rice, 10-15 parts of flour, 3-6 parts of white sugar and 0.3-0.6 part of phosphate. Products such as yam rice cracker, yam rice steamed sponge cake and the like are also reported, and rice flake products are rare.
By adopting a roller drying process, the too high water content of the material can improve wall sticking loss and reduce the product sheeting proportion. Too high a roller temperature can also result in a reduced product sheeting ratio. Glucose, alanine and glycine can generate burnt flavor through Maillard reaction at a certain temperature. The yam contains a large amount of amino acid and glucose, and Maillard reaction can be generated at a certain temperature, but the generated fragrance is uncontrollable due to more amino acid types, so the invention adopts the additional glucose and amino acid, reduces the drying temperature, achieves the preset burnt fragrance and inhibits the Maillard reaction of the yam and rice. And the Maillard reaction product can turn the product yellow, and has great influence on the color and taste of the product. Therefore, the proper drying temperature can improve the gelatinization degree and the bulkiness, and the taste of the product is better. Vitamins and minerals are added in the reaction process, so that the product has a certain nutrition strengthening effect.
The time and amount of glucose added can affect the compactness of the product in pieces, thereby affecting the bulkiness of the product and further affecting the mouthfeel. In the maillard reaction, the change in flavor and color occurs in the mid-stage, which produces 5-hydroxymethylfurfural (5-HMF), a substance closely related to browning. Thus, the presence of 5-HMF may demonstrate the generation of a Maillard reaction, the amount of which may further indicate the extent to which the Maillard reaction proceeds.
The problems existing in the prior art are as follows:
(1) The instant food has few kinds, especially the products using rice and Chinese yam as main raw materials. (2) high temperature pasting process results in darker color of the product. (3) poor mouthfeel. (4) inconvenient brewing. (5) The product contains chemical additives, and has no strong fragrance.
Disclosure of Invention
Aiming at the problems, the invention selects the Chinese yam slices and the rice as main raw materials, adopts vitamins and minerals as nutrition reinforcement, and is assisted with glucose, bean flour and the like, the slicing rate is regulated through the proportion of the Chinese yam and the rice, and the Maillard reaction is carried out through adding glucose and amino acid to provide fragrance, so that the Chinese yam rice slice product with a certain nutritional value, which is suitable for people of various ages, is prepared.
The invention is realized by the following technical scheme:
the Chinese yam nutritional rice slices are characterized by comprising the following raw materials in parts by weight: 8-12 parts of yam slices, 60-70 parts of rice, 10-20 parts of glucose, 10-20 parts of bean flour, 2-3 parts of minerals, 0.1 part of vitamins and 0.3 part of amino acids;
wherein: the rice is mildew-free and insect-free; peeling rhizoma Dioscoreae without worm-eating and rot, air drying, and making into tablet; the bean flour is edible bean flour with protein content of above 60%; the vitamin is one or more of vitamin A, vitamin B1, vitamin B2 and vitamin D; the mineral is one or more of calcium, iron and zinc;
the preparation method comprises the following steps:
1) 60 to 70 parts of rice without mildew and insect damage are selected, washed by water, soaked by warm water with the volume of 1 to 1.5 times and the temperature of 40 to 60 ℃ for 2 to 3 h, filtered, soaked by water, crushed, finely ground and screened by a 100-mesh sieve, and then powder 1 is obtained.
2) 8-12 parts of yam slices are selected, crushed and sieved by a 100-mesh sieve to obtain powder 2.
3) Mixing the powder 1 and the powder 2, adding 1.6 times of water by weight of the mixture, adding nutrition enhancer vitamins and minerals, adding 0.6 part of glucose and 0.3 part of amino acid, and stirring uniformly to obtain slurry.
4) The sizing agent is passed through a colloid mill 5-10 s, and is dried by a roller, and the technical parameters are as follows: the pressure is 0.4-0.6 MPa, the temperature is 130-140 ℃, the semi-finished yam rice slices with the slice diameter of 3-5 mm are obtained, wherein the slice content is 90-95%, and the powder content is 5-10%; and detecting 5-HFM.
5) Adding anhydrous glucose and bean powder, stirring, and packaging with automatic packaging machine to obtain rhizoma Dioscoreae nutritional rice sheet with 60-70%, powder (bean powder, etc.) 30-40% and water content 2.5-3%.
Technical effects and advantages of the invention
The invention adopts rice and Chinese yam as main raw materials to prepare the Chinese yam nutritional rice slices. Enriches the variety of rice instant food. The rice slices of the product obtained by the invention have uniform shape and moderate size; bright in color, light yellow or white; has burnt fragrance. The burnt flavor can be obviously felt after being brewed, and the flavor is aromatic; the upper layer has even flower, white color, strong channel, no sticking to teeth and smooth taste; the lower layer soup is milky white, glossy, thick, smooth and plump in taste. In the semi-finished product, the content of the tablet is 90-95%, the content of the powder is 5-10%, and the wall sticking loss is lower than 2%; the rice flake content in the finished product accounts for 60-70%, and the powder (bean powder and the like) content accounts for 30-40%; and the water content is lower than 3%, so that the product is a qualified product.
According to the invention, the proportion of rice to yam is regulated, so that the sheet rate of yam rice sheets is improved, the water content is reduced, and the energy consumption of a roller drying process and the wall sticking loss in the production process are reduced; and the taste and the existing time of the sheet flower after being brewed are greatly improved.
The product obtained by the invention is added with specific amino acid, and has burnt fragrance by Maillard reaction at proper temperature, thus belonging to natural essence without adding blended perfume.
The glucose is added in batches, so that the product is brighter in color, light yellow or white and has burnt fragrance; the roller drying temperature can be increased appropriately, so that the water content of the product is reduced; and greatly improves the taste of the lower-layer soup.
The roller drying temperature provided by the invention can ensure that the product has better bulkiness and taste under the condition of not reaching the puffing temperature, and most microorganisms can be killed at the temperature. Too high a drum drying temperature also reduces the flake and powder content of the semifinished product, which also prevents excessive brittleness of the product due to too high a temperature. At the temperature, maillard reaction of rhizoma Dioscoreae and rice can be avoided, and color deepening of the product can be avoided.
The product obtained by the invention can be boiled after being brewed by hot water at 60 ℃ for 10 seconds, and the brewing is convenient.
Compared with rice paste products, the product obtained by the invention is more chewy; compared with rice noodle products, the instant noodle is more convenient to brew.
Drawings
FIG. 1 shows the results of 5-HMF content determination of the products of examples 4-8 and comparative examples 1-7.
Detailed Description
Example 1:
the Chinese yam nutritional rice slices are prepared from the following raw materials in parts by weight: 8-12 parts of yam slices, 60-70 parts of rice, 10-20 parts of glucose, 10-20 parts of bean flour, 2-3 parts of minerals, 0.1 part of vitamins and 0.3 part of amino acids.
The preparation method comprises the following steps:
step (1) selecting 60-70 parts of rice without mildew and insect damage, cleaning with water, soaking with warm water with the volume of 1-1.5 times and the temperature of 40-60 ℃ for 2-3 h, filtering out soaked water, crushing, finely grinding, and sieving with a 100-mesh sieve to obtain powder 1;
8-12 parts of yam slices are selected in the step (2), crushed and sieved by a 100-mesh sieve to obtain powder 2;
mixing the powder 1 and the powder 2, adding 1.6 times of water by weight of the mixture, adding nutrition enhancer vitamins and minerals, adding 0.6 part of glucose and 0.3 part of amino acid, and uniformly stirring to obtain slurry;
and (3) the slurry in the step (4) is subjected to a colloid mill of 5-10 and s, and is dried by a roller, wherein the technical parameters are as follows: the pressure is 0.4-0.6 MPa, the temperature is 130-140 ℃, and the semi-finished yam rice slices with uniform shapes and the tablet diameter is 3-5 mm are obtained, wherein the content of the slices is 90-95%, the powder content is 5-10%, and the color is bright and light yellow or white; the burnt smell exists, and the wall sticking loss is 1%; and detecting 5-HFM;
and (5) adding a proper amount of anhydrous glucose and bean powder, uniformly stirring, and packaging by an automatic packaging machine to obtain the finished product of the yam nutritional rice slices, and warehousing, wherein the content of the rice slices is 60-70%, the content of the powder (bean powder and the like) is 30-40%, and the water content is 2.5-3%.
Wherein: the rice is mildew-free and insect-free; peeling rhizoma Dioscoreae without worm-eating and rot, air drying, and making into tablet; the bean flour is edible bean flour with protein content of above 60%.
Example 2:
the Chinese yam nutritional rice slices are prepared from the following raw materials in parts by weight: 8-12 parts of yam slices, 60-70 parts of rice, 10-20 parts of glucose, 10-20 parts of bean flour, 2-3 parts of minerals, 0.1 part of vitamins and 0.3 part of amino acids.
Wherein: the vitamin is one or more of vitamin A, vitamin B1, vitamin B2 and vitamin D; the mineral is one or more of calcium, iron and zinc, and the amino acid is one or two of alanine and glycine. The procedure is as in example 1.
Example 3:
the Chinese yam nutritional rice slices are prepared from the following raw materials in parts by weight: 10 parts of yam slices, 60 parts of rice, 10 parts of glucose, 20 parts of bean flour, 2 parts of minerals, 0.1 part of vitamins and 0.3 part of amino acids.
The preparation method comprises the following steps:
60 parts of rice which is free of mildew and insect damage is selected and washed by water, soaked by warm water with the volume of 1-1.5 times and the temperature of 40-60 ℃ for 2-3 h, soaked water is filtered, crushed, finely ground and screened by a 100-mesh sieve, and powder 1 is obtained.
And (2) selecting 10 parts of Chinese yam slices, crushing, and sieving with a 100-mesh sieve to obtain powder 2.
And (3) mixing the powder 1 and the powder 2, adding 1.6 times of water by weight of the mixture, adding the nutrition enhancer vitamin and mineral substances, adding 0.6 part of glucose and 0.3 part of amino acid, and uniformly stirring to obtain slurry.
And (3) the slurry in the step (4) is subjected to colloid mill 7 and s, and is dried by a roller, wherein the technical parameters are as follows: the pressure is 0.4-0.6 MPa, the temperature is 130-140 ℃, and the semi-finished yam rice slices with the slice diameter of 3-5 mm are obtained, wherein the slice content is 90-95%, the powder content is 5-10%, and the color is bright and light yellow or white; burnt smell was found, wall sticking loss was 1%, and the production of 5-HMF was detected.
And (5) adding 9.4 parts of anhydrous glucose and 20 parts of bean powder, uniformly stirring, and packaging by an automatic packaging machine to obtain the finished yam nutritional rice slices, and warehousing, wherein the content of the rice slices is 60-70%, the content of the powder (bean powder and the like) is 30-40%, and the water content is 2.6%.
Wherein: the rice is mildew-free and insect-free; peeling rhizoma Dioscoreae without worm-eating and rot, air drying, and making into tablet; the bean flour is edible bean flour with protein content of above 60%; the vitamin is one or more of vitamin A, vitamin B1, vitamin B2 and vitamin D; the mineral is one or more of calcium, iron and zinc; the amino acid is one or two of alanine and glycine.
Example 4:
a nutritional rice sheet containing rhizoma Dioscoreae and its preparation method are provided, wherein the roller drying temperature is 130deg.C, the sheet content in semi-finished product is 90.2%, the powder content is 9.8%, and wall sticking loss is 1.5%. The procedure is as in example 3.
Example 5:
a nutritional rice sheet containing rhizoma Dioscoreae and its preparation method are provided, wherein the roller drying temperature is 134 deg.C, the sheet content in semi-finished product is 93.8%, the powder content is 6.2%, and wall sticking loss is 1.3%. The procedure is as in example 3.
Example 6:
a nutritional rice sheet containing rhizoma Dioscoreae and its preparation method are provided, wherein the roller drying temperature is 135 deg.C, the content of sheet in semi-finished product is 94.8%, the powder content is 5.2%, and wall sticking loss is 1%. The procedure is as in example 3.
Example 7:
a nutritional rice sheet containing rhizoma Dioscoreae and its preparation method are provided, wherein the roller drying temperature is 136 deg.C, the sheet content in semi-finished product is 93.6%, the powder content is 6.4%, and wall sticking loss is 1.2%. The procedure is as in example 3.
Example 8:
a nutritional rice sheet containing rhizoma Dioscoreae and its preparation method are provided, wherein the roller drying temperature is 140 deg.C, the content of sheet in semi-finished product is 90.6%, the powder content is 9.4%, and wall sticking loss is 1.1%. The procedure is as in example 3.
Comparative example 1:
a nutritional rice sheet containing rhizoma Dioscoreae and its preparation method are provided, wherein the weight ratio of rice to rhizoma Dioscoreae is 3:1, the obtained semi-finished product sheet content is 85.5%, the powder content is 14.5%, wall sticking loss is 3%, and the water content of the product is 6%. The procedure is as in example 3.
Comparative example 2:
a nutritional rice sheet containing rhizoma Dioscoreae is prepared by mixing rice and rhizoma Dioscoreae at a weight ratio of 1:1, wherein the obtained semi-finished product sheet contains 83.1% and 16.9% of powder; the water content of the finished product is 6.9%, and the wall sticking loss is 5%. The procedure is as in example 3.
Comparative example 3:
a rhizoma Dioscoreae nutritional rice tablet and its preparation method are provided, wherein the roller drying temperature is 120deg.C, the obtained semi-finished product tablet content is 90.1%, and the powder content is 9.9%; the water content of the finished product is 4.5%, and the wall sticking loss is 4.1%. The procedure is as in example 3.
Comparative example 4:
a nutritional rice sheet containing rhizoma Dioscoreae and its preparation method are provided, wherein the roller drying temperature is 150deg.C, the obtained semi-finished product is crisp and fragile, the sheet content is 85.1%, and the powder content is 14.9%; the water content of the finished product is 2.9%, and the wall sticking loss is 4.5%. The procedure is as in example 3.
Comparative example 5:
a rhizoma Dioscoreae nutritional rice flake and its preparation method are provided, wherein glucose and amino acid are added at one time in step (3), the obtained semi-finished product is crisp and fragile, the flake content is 84.1%, and the powder content is 16.9%; the water content of the finished product is 2.9%, and the wall sticking loss is 5.5%. The procedure is as in example 3.
Comparative example 6:
a rhizoma Dioscoreae nutritional rice flake and its preparation method are provided, wherein glucose and amino acid in step (5) are added at one time, roller drying temperature is 160deg.C, the obtained semi-finished product is crisp and fragile, flake content is 80.1%, and powder content is 19.9%; the water content of the finished product is 1.9%, and the wall sticking loss is 3.5%. The procedure is as in example 3.
Comparative example 7:
a rhizoma Dioscoreae nutritional rice flake and its preparation method are provided, wherein glucose and amino acid in step (5) are added at one time, roller drying temperature is 135 deg.C, the obtained semi-finished product is crisp and fragile, flake content is 80.1%, and powder content is 19.9%; the water content of the finished product is 1.9%, and the wall sticking loss is 3.5%. The procedure is as in example 3.
Comparative example 8:
a rhizoma Dioscoreae nutritional rice flake and its preparation method are provided, wherein rice in step (1) is soaked with 25deg.C water. The procedure is as in example 3.
The products of the above examples 4-8 and comparative examples 1-7 were subjected to 5-HMF content measurement by high performance liquid chromatography, the results are shown in figure 1 of the specification,
the products of examples 4 to 8 and comparative examples 1 to 8 were subjected to sensory evaluation (20 persons), and sensory standard evaluation tables and evaluation results are shown below:
table-sensory criteria evaluation table
Figure 187756DEST_PATH_IMAGE001
The comprehensive score is more than or equal to 50, and the product is a qualified product.
Table two sensory evaluation results
Figure DEST_PATH_IMAGE002
Through content measurement and sensory evaluation of 5-HMF, the Chinese yam and rice can undergo Maillard reaction at 160 ℃, and the product turns brown; the invention adopts the mode of adding glucose and amino acid, and the Maillard reaction is carried out at 130-140 ℃, thus avoiding the darkening of the product color and generating burnt fragrance, and the optimal temperature is 135 ℃. The addition ratio of rice to yam can affect the taste of the product, and the addition ratio is 6:1; when the temperature of soaking water used for the rice is 40-60 ℃, the rice can obtain enough pre-puffing, and the optimal taste can be obtained.

Claims (8)

1. A preparation method of a Chinese yam nutritional rice flake is characterized by comprising the following steps: the Chinese yam nutritional rice slices are prepared from the following raw materials in parts by weight: 8-12 parts of yam slices, 60-70 parts of rice, 10-20 parts of glucose, 10-20 parts of bean flour, 2-3 parts of minerals, 0.1 part of vitamins and 0.3 part of amino acids;
the preparation method comprises the following steps:
step (1) selecting 60-70 parts of rice which is free from mildew and insect damage, cleaning the rice with water, soaking the rice with warm water with the volume of 1-1.5 times and the temperature of 40-60 ℃ for 2-3 h, filtering out soaked water, crushing, finely grinding and sieving the rice with a 100-mesh sieve to obtain powder 1;
8-12 parts of yam slices are selected in the step (2), crushed and sieved by a 100-mesh sieve to obtain powder 2;
mixing the powder 1 and the powder 2, adding water, adding nutrition enhancer vitamins and minerals, adding 0.6 part of glucose and 0.3 part of amino acid, and uniformly stirring to obtain slurry;
step (4) the slurry is subjected to colloid mill and roller drying to obtain semi-finished yam rice slices with the slice diameter of 3-5 mm, wherein the slice content is 90-95%, the powder content is 5-10%, and the roller drying temperature is 130-140 ℃;
and (5) adding anhydrous glucose and bean powder, uniformly stirring, and packaging by an automatic packaging machine to obtain the finished product of the yam nutritional rice slices, and warehousing, wherein the rice slices account for 60-70%, the powder accounts for 30-40%, and the water content is 2.5-3%.
2. The method for preparing the yam nutritional rice flakes according to claim 1, wherein the method comprises the following steps: the vitamin is one or more of vitamin A, vitamin B1, vitamin B2 and vitamin D; the mineral is one or more of calcium, iron and zinc.
3. The preparation method of the Chinese yam nutritional rice slices comprises the following raw materials in parts by weight: 10 parts of yam slices, 60 parts of rice, 10 parts of glucose, 20 parts of bean flour, 2 parts of minerals, 0.1 part of vitamins and 0.3 part of amino acids;
the preparation method comprises the following steps:
step (1) 60 parts of rice which is free of mildew and insect damage are selected, washed by water, soaked by warm water with the volume of 1-1.5 times and the temperature of 40-60 ℃ for 2-3 h, soaked water is filtered, crushed, finely ground and screened by a 100-mesh sieve, so as to obtain powder 1;
step (2) selecting 10 parts of Chinese yam slices, crushing, and sieving with a 100-mesh sieve to obtain powder 2;
mixing the powder 1 and the powder 2, adding 1.6 times of water by weight of the mixture, adding nutrition enhancer vitamins and minerals, adding 0.6 part of glucose and 0.3 part of amino acid, and uniformly stirring to obtain slurry;
and (3) the slurry in the step (4) is subjected to a colloid mill of 5-10 and s, and is dried by a roller, wherein the technical parameters are as follows: the pressure is 0.4-0.6 MPa, the temperature is 130-140 ℃, the semi-finished yam rice slices with the burnt fragrance, the slice diameter is 3-5 mm, the slice content is 90-95%, and the powder content is 5-10%;
adding 9.4 parts of anhydrous glucose and 20 parts of bean powder, uniformly stirring, and packaging by an automatic packaging machine to obtain a finished product of yam nutritional rice slices, and warehousing, wherein the rice slices account for 60-70%, the powder accounts for 30-40%, and the water content is 2.6%;
wherein: the rice is mildew-free and insect-free; the yam slices are peeled and dried to be made into slices without worm damage or decay; the bean flour is edible bean flour with protein content of above 60%; the vitamin is one or more of vitamin A, vitamin B1, vitamin B2 and vitamin D; the mineral is one or more of calcium, iron and zinc; the amino acid is one or two of alanine and glycine.
4. A method for preparing a yam nutritional rice flake according to claim 3, wherein: the roller drying temperature is 130 ℃, the sheet content in the semi-finished product is 90.2%, and the powder content is 9.8%.
5. A method for preparing a yam nutritional rice flake according to claim 3, wherein: the roller drying temperature is 134 ℃, the tablet content in the semi-finished product is 93.8%, and the powder content is 6.2%.
6. A method for preparing a yam nutritional rice flake according to claim 3, wherein: the roller drying temperature is 135 ℃, the sheet content in the semi-finished product is 94.8%, and the powder content is 5.2%.
7. A method for preparing a yam nutritional rice flake according to claim 3, wherein: the roller drying temperature is 136 ℃, the sheet content in the semi-finished product is 93.6%, and the powder content is 6.4%.
8. A method for preparing a yam nutritional rice flake according to claim 3, wherein: the roller drying temperature is 140 ℃, the sheet content in the semi-finished product is 90.6%, and the powder content is 9.4%.
CN201910317339.7A 2019-04-19 2019-04-19 Chinese yam nutritional rice slices and preparation method thereof Active CN111820372B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201910317339.7A CN111820372B (en) 2019-04-19 2019-04-19 Chinese yam nutritional rice slices and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201910317339.7A CN111820372B (en) 2019-04-19 2019-04-19 Chinese yam nutritional rice slices and preparation method thereof

Publications (2)

Publication Number Publication Date
CN111820372A CN111820372A (en) 2020-10-27
CN111820372B true CN111820372B (en) 2023-06-23

Family

ID=72915371

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201910317339.7A Active CN111820372B (en) 2019-04-19 2019-04-19 Chinese yam nutritional rice slices and preparation method thereof

Country Status (1)

Country Link
CN (1) CN111820372B (en)

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3976793A (en) * 1974-12-30 1976-08-24 General Foods Corporation Breakfast cereal process and product
US3956506A (en) * 1975-03-26 1976-05-11 Gerber Products Company Junior cereal and process
CN1322822C (en) * 2005-04-15 2007-06-27 海通食品集团股份有限公司 Freezing-inhibiting and sweet potato enzyme-regulating browning promoting method
CN103461908B (en) * 2013-09-26 2014-11-19 华中农业大学 Chinese yam rice soup and production method thereof
CN104824544B (en) * 2015-05-27 2018-04-13 江西阿颖金山药食品集团有限公司 Eat suitable for the nutritive yam of post-operative recovery, enhancing immunity of organisms and energy

Also Published As

Publication number Publication date
CN111820372A (en) 2020-10-27

Similar Documents

Publication Publication Date Title
CN105325956A (en) Crisp fig chips and preparation method thereof
CN103181526B (en) Mixed-grain convenient nutritional granular wheaten food and method for producing same
CN103284055A (en) Fast nutritious convenient porridge and preparation process thereof
CN101081066A (en) Meat flavour vermicelli / noodle and method for prepararing the same
CN104872534B (en) A kind of noodles and preparation method thereof containing components in mulberry leaves
CN106962778A (en) A kind of fresh potato non-fried convenience type zheganmian and preparation method
CN110786461A (en) Oat and processing method and application thereof
KR20090009515A (en) Manufacture method of second hot pepper paste vinegar flavor sauce to use green tea, persimmon food vinegar and bamboo-salt
KR101093600B1 (en) One-time using cup scorched rice using lotus roots and method for making thereof
KR19980019365A (en) A strip of rice cake synthetic nutritive food and soned contain construction method therefore as well as equipment
CN101243845A (en) Fish noodle and producing method thereof
CN101292718A (en) Nourishing rice flour and method of preparing the same
CN105231123A (en) Method for making purple mixed noodles
CN111820372B (en) Chinese yam nutritional rice slices and preparation method thereof
CN110574864A (en) Tartary buckwheat seeds, tartary buckwheat food and preparation method thereof
CN104814082A (en) Highly flexible, easily cooked and protein-rich nutritious noodle flour and preparation method thereof
CN105011180A (en) Preparation method of marinated fragrant beef jerky capable of guiding qi downward
CN104663786A (en) Potato spring roll and preparation method thereof
KR20090041034A (en) Manufacturing method of instant the scorched rice
CN110521789B (en) Preparation method and eating method of instant dried tofu shreds
CN102793107A (en) Rice soup noodles and preparation method thereof
KR100362250B1 (en) A making method of rice-bran and chaff paste
KR101481154B1 (en) Puffed cereal containing sea algae and preparing method thereof
CN106722058B (en) Instant dampness-eliminating cereal piece/powder and preparation method thereof
WO2001065951A1 (en) Laver seasoned with the powder of curry, bean sauce, cinnamon, licorice or mustard, etc

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
TA01 Transfer of patent application right
TA01 Transfer of patent application right

Effective date of registration: 20230524

Address after: Building 1, No. 7 Yujin Middle Road, Zhujin Industrial Zone, Shantou City, Guangdong Province, 515047

Applicant after: GUANGDONG HUANGMAI SHIJIA FOOD CO.,LTD.

Address before: 344700 Jinshankou Industrial Zone, Nancheng County, Fuzhou City, Jiangxi Province

Applicant before: Jiangxi Aying Gold Chinese Yam Food Group Co.,Ltd.

GR01 Patent grant
GR01 Patent grant