CN112715829A

CN112715829A - Multi-fresh wet Guilin rice noodles made of five cereals and coarse cereals

Info

Publication number: CN112715829A
Application number: CN201910980508.5A
Authority: CN
Inventors: 徐振平
Original assignee: Individual
Current assignee: Individual
Priority date: 2019-10-15
Filing date: 2019-10-15
Publication date: 2021-04-30

Abstract

The invention aims to provide a plurality of fresh wet Guilin rice noodles made of five cereals and coarse cereals. The formula of the invention is scientifically prepared by different combinations of foods such as rice, sticky rice, red bean, soybean, white kidney bean, mung bean, pinto bean, black bean, yellow millet, black millet, buckwheat, wheat, corn, coix seed, sorghum, peanut, sweet potato, pumpkin, dry lotus root, starch and the like through modern technology according to the traditional principle of diet regulation such as soybean nourishing kidney heavily, rice moistening lung heavily, millet nourishing spleen heavily, sorghum nourishing liver heavily and wheat nourishing heart heavily. The food material selected by the invention has reasonable formula structure and rich nutrient components, is rich in high-quality protein and microelements such as calcium, potassium, iron, zinc and the like, has good effects on enhancing the nutrition of a human body and improving the intelligence and the bone development, and is a dining food suitable for people of all ages.

Description

Multi-fresh wet Guilin rice noodles made of five cereals and coarse cereals

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a plurality of fresh wet Guilin rice noodles made of coarse cereals.

Background

Cereal (millet), rice, millet (sorghum), wheat, and soybean are commonly referred to as "five cereals", and minor cereals generally refer to grain and bean crops other than five crops of rice, wheat, corn, soybean and potato, and mainly include: sorghum, millet, buckwheat (tartary buckwheat and tartary buckwheat), oat (hulless oat), barley, broom corn millet, broomcorn millet, coix seed, grain amaranth, kidney bean (kidney bean), mung bean, small bean (red bean and red bean), broad bean, pea, cowpea, lentil (lentil), black bean and the like. It features short growing period, small planting area, special planting area, low yield and rich nutrients. The principle of diet and nutrition that five cereals are used as nutrients, five fruits are used as assistants, five animals are used as benefits, five vegetables are used as supplements, the smell is combined for taking, and the essence and qi are supplemented is provided in Huangdi's Canon of plain questions, and the dominant position of the five cereals in diet is also explained. Nutritionals have concluded that the best diet is indeed a balanced diet, the first principle of which requires as diverse a variety of foods as possible. One is the diversification of the food, namely, various foods such as grains, meat, beans, milk, eggs, vegetables, fruits, grease and the like are eaten as much as possible; the other is the diversification of species, namely, the meat needs to eat various foods as much as possible, such as pork, beef, mutton, chicken, fish, rabbit meat, duck meat and the like. The same is true for grains, and only fine rice and white flour are eaten, which is inconsistent with the principle of balanced diet, and coarse grains such as millet, corn, buckwheat, sorghum, oat and the like are also eaten. The five-cereal grain is a staple food of Chinese people, and is a main source of good condition and vitality of fruit and abdomen, and has a plurality of benefits for human bodies. In the pyramid food structure diagram of the Chinese resident dietary structure, bread, cereals, rice and wheaten food account for 50-60% of the food proportion. The five-cereal coarse cereals are rich in nutrients, wherein the cellulose and mineral substances are multiple times of those of common white rice, and the contained vitamin A, vitamin B1, vitamin B2, vitamin C, vitamin E and the like, and the trace elements such as calcium, potassium, iron, zinc and the like are more abundant in treasures. The coarse cereals are the main sources of dietary fibers, and many coarse cereals have a large amount of unsaturated fatty acids which can reduce cholesterol and prevent cardiovascular diseases and other diseases, so that most of nutrients necessary for human bodies can be provided, and the coarse cereals are the basic stones in food. Therefore, related scholars continuously research the nutrients contained in the miscellaneous grains from ancient times to present, and the miscellaneous grains are integrated into the food therapy of the traditional Chinese medicine and the modern medicine, and can be matched with other food materials and medicinal materials to enhance the benefit to human bodies. The inventor carries out necessary formula innovation on common fresh and wet Guilin rice noodles and develops a plurality of fresh and wet Guilin rice noodles made of five cereals and coarse cereals.

Guilin rice flour is a long-history characteristic traditional famous snack in Guangxi Guilin region, is famous for a long time due to the unique flavor, and is researched for making the traditional rice flour, wherein the traditional making method comprises the steps of grinding the early long-grained nonglutinous rice into slurry, bagging, draining, kneading into flour dough, cooking, and squeezing into round roots or slices, the round rice flour is called as rice flour, the slices are called as cut flour, the rice flour is called as rice flour, and the fresh wet rice flour is rice flour which is not dried.

Disclosure of Invention

The invention aims to provide a plurality of fresh wet Guilin rice noodles made of five cereals and coarse cereals. The formula of the invention is scientifically prepared by different combinations of foods such as rice, sticky rice, red bean, soybean, white kidney bean, mung bean, pinto bean, black bean, yellow millet, black millet, buckwheat, wheat, corn, coix seed, sorghum, peanut, sweet potato, pumpkin, dry lotus root, starch and the like through modern technology according to the traditional principle of diet regulation such as soybean nourishing kidney heavily, rice moistening lung heavily, millet nourishing spleen heavily, sorghum nourishing liver heavily and wheat nourishing heart heavily. The food material selected by the invention has reasonable formula and structure, the coarse cereals have rich and comprehensive nutrition, and are rich in high-quality protein and microelements such as calcium, potassium, iron, zinc and the like, and the substances have good effects of enhancing the nutrition of human bodies, enhancing the intelligence and the development of bones and the like, thereby being a dining food suitable for people of all ages.

The efficacy of each food material raw material in the formula is briefly described as follows:

rice: the rice is a finished product obtained by grinding the rice and other working procedures, the embryo and the aleurone layer of the rice contain nearly 64 percent of rice nutrition and more than 90 percent of nutrient elements required by human bodies, and the rice is a main food for people in most areas of China. The rice contains about 75 percent of carbohydrate, 7 to 8 percent of protein, 1.3 to 1.8 percent of fat, abundant B vitamins and the like. The carbohydrate in rice is mainly starch, the protein contained in the rice is mainly glutelin, and secondly, the rice glue protein and globulin, the biological value of the protein and the composition ratio of amino acid are higher than that of cereal crops such as wheat, barley, millet, corn and the like, the digestibility reaches 66.8-83.1%, and the protein is also higher one of the cereal proteins.

Sticky rice: glutinous rice is rice without hull, which is a main raw material for making sticky snacks such as rice dumplings, eight-treasure porridge and various desserts, and is also a main raw material for brewing fermented glutinous rice (sweet rice wine). The glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid, starch and the like, is rich in nutrition, is a warm-tonifying and body-strengthening food, has the effects of tonifying middle-jiao and Qi, strengthening spleen and stomach and stopping sweating due to debility, and has a certain relieving effect on poor appetite, abdominal distension and diarrhea.

Red bean: red beans are rich in starch, so that they are called as "rice beans" which have the functions of promoting the production of body fluid, promoting urination, relieving distension, removing swelling and stopping vomiting, and are called as "heart grains" by plum-products, and are high-nutrition and multifunctional coarse cereals indispensable to the life of people.

Soybean: the soybeans are called 'the king of beans', are called 'vegetable meat' and 'green dairy cattle' by people, are rich in nutritional value, contain about 40% of high-quality protein in dry soybeans, are mild in nature and sweet in taste, have the effects of tonifying spleen and supplementing qi, and various bean products such as bean curd, soybean milk and the like prepared from the soybeans can be used for relieving epigastric distention, tonifying qi, clearing heat and dissipating blood, are particularly suitable for being eaten by phlegm-heat cough and asthma, cold and external infection and sore throat, and are crowns of other grains.

White kidney bean: the kidney bean protein contained in white kidney bean is a natural amylase inhibitor, has better effect than the extract of wheat and other crops, is mainly used for treating obesity and diabetes, and has the functions of strengthening spleen and kidney and the like.

Mung bean: the mung beans are rich in nutrition, the seeds contain 20-24% of protein, 0.5-1.5% of fat, 55-654% of carbohydrate and various minerals and vitamins, the protein contains various amino acids necessary for human bodies, and the mung beans are a heatstroke preventing beverage and can be made into various cakes, vermicelli and sheet jelly.

And (3) Huayao beans: the kidney bean is one of the most abundant nutrition in the dried bean, contains abundant vitamins A, B, C and E, and also contains abundant mineral substances such as iron, potassium and the like, and has the effects of enriching the blood, enhancing the immunity, helping cell repair, preventing aging and the like.

Black bean: the black beans are kidney-nourishing grains, and the black beans belong to water and go through the kidney according to the theory of traditional Chinese medicine, so that people with kidney deficiency eat the black beans, and the black beans have the effects of beautifying and nourishing the face for young women.

Yellow millet: the yellow millet is rich in nutritional ingredients such as protein, fat, iron, phosphorus and the like, and has the effects of tonifying the kidney, harmonizing the stomach, removing heat and the like.

Black rice: the black rice is a treasure in rice, and has the reputation of 'tribute rice', 'medicinal rice' and 'longevity rice', the nutritional value and the medicinal value of the black rice are higher, and the black rice is recorded in 'compendium of materia medica': the black rice has the effects of nourishing yin, tonifying kidney, strengthening spleen, warming liver, improving eyesight and activating blood.

Wheat: wheat is sweet in taste and mild and cold in nature, and has the effects of tonifying spleen and kidney, nourishing heart and soothing nerves; in addition, testa Tritici contains high dietary fiber, and can be used for preventing and treating hyperlipoproteinemia, diabetes, atherosclerosis, hemorrhoid, senile constipation, and colon cancer.

Corn: the corn is sweet in taste and neutral in nature, has the effects of tonifying spleen and removing dampness, stimulating appetite and benefiting intelligence, and calming heart and activating blood, has the effects of promoting urination and reducing blood sugar, is particularly suitable for diabetics to eat, and can prevent macular degeneration of the eyes of the old people due to lutein and zeaxanthin contained in the corn.

And (3) coix seed: the protein contained in the coix seed is far higher than that of rice and flour, and the coix seed is easy to digest and absorb, has the beneficial effects of reducing gastrointestinal burden and strengthening physique, and has the efficacies of resisting tumors, enhancing immunity, reducing blood sugar and the like as proved by modern researches.

Sorghum: sorghum is sweet in taste and warm in nature, and has the effects of invigorating spleen and benefiting stomach.

Peanut: the peanut is rich in vitamins, protein, fat, riboflavin, unsaturated fatty acid, calcium, phosphorus and the like, has good treatment effect on spleen and stomach disorder, cough and asthma, anemia, constipation, intestinal dryness and the like, and is a food suitable for people of all ages.

Sweet potato: the sweet potato is a good and cheap longevity food, is sweet and cool, can promote the production of body fluid to quench thirst, moisten lung and smooth intestine, tonify spleen and stomach, promote defecation and has an anticancer effect; the sweet potato is a low-calorie and low-fat food, can prevent carbohydrates from being changed into fat, and can play a role in losing weight when eaten in autumn.

Pumpkin: the pumpkin belongs to cucurbitaceae plants, is planted in the great south and the great north of China, the fruits of the pumpkin can be eaten, meanwhile, the pumpkin serves as a dish and a food substitute, and has certain food therapy value, and the frequent eating of the pumpkin is helpful for strengthening the middle-jiao and replenishing qi, reducing blood fat, reducing blood sugar, clearing away heat and toxic materials, protecting gastric mucosa and helping digestion.

And (3) dry lotus root: the dryland lotus root is a starch crop which is crude and has no diseases and insect pests, the tuber of the dryland lotus root is rich in amylopectin, contains rich calcium, phosphorus, iron, 17 amino acids and vitamin B, C, is rich in nutrition and easy to digest, and can invigorate the stomach and spleen, reduce blood fat, clear the intestinal tract, benefit blood and supplement marrow, clear heat and moisten lung, lose weight and enhance intelligence and the like after long-term eating of the dryland lotus root powder.

Buckwheat: the buckwheat is sweet in taste, slightly sour and cold in nature, contains rich proteins, cellulose, vitamins, mineral substances and the like, rutin in the buckwheat can reduce blood fat and cholesterol in a human body, and has the effects of softening blood vessels, protecting eyesight and preventing cerebrovascular diseases, magnesium in the buckwheat can promote fibrinolysis of the human body, dilate blood vessels, achieve the effect of resisting vascular embolism and also can reduce serum cholesterol.

The formula of the raw materials of the coarse cereals is used for preparing 5 types of different fresh wet Guilin rice noodles of the coarse cereals according to different proportions.

1. The five-cereal fresh wet Guilin rice flour mainly prepared from rice comprises the following components in percentage by weight: 60-70% of rice, 5-10% of glutinous rice, 2-3% of red bean, 2-3% of soybean, 2-3% of white kidney bean, 2-3% of mung bean, 2-3% of kidney bean, 2-3% of black bean, 3-5% of yellow millet, 3-5% of black rice, 3-5% of wheat, 3-5% of corn, 3-5% of pearl barley, 3-5% of sorghum, 2-3% of peanut, 3-5% of sweet potato, 3-5% of pumpkin, 3-5% of dry lotus root, 3-5% of starch and 3-5% of buckwheat.

2. The five-cereal fresh wet Guilin rice flour mainly prepared from the black rice is prepared from the following raw materials in proportion by formula: 60-70% of black rice, 5-10% of glutinous rice, 2-3% of red beans, 2-3% of soybeans, 2-3% of white kidney beans, 32-3% of mung beans, 2-3% of kidney beans, 2-3% of black beans, 3-5% of yellow millet, 3-5% of starch, 3-5% of wheat, 3-5% of corn, 3-5% of semen coicis, 3-5% of sorghum, 3-5% of peanuts, 3-5% of sweet potatoes, 3-5% of pumpkins, 3-5% of dry lotus roots and 3-5% of buckwheat.

3. The five-cereal fresh wet Guilin rice flour mainly prepared from corn comprises the following components in percentage by weight: 50-60% of corn, 20-30% of rice, 5-10% of glutinous rice, 2-3% of red bean, 2-3% of soybean, 2-3% of white kidney bean, 2-3% of mung bean, 2-3% of flower kidney bean, 2-3% of black bean, 3-5% of yellow millet, 3-5% of starch, 3-5% of wheat, 3-5% of pearl barley, 3-5% of sorghum, 3-5% of peanut, 3-5% of sweet potato, 3-5% of pumpkin, 3-5% of dry lotus root and 3-5% of buckwheat.

4. The five-cereal fresh wet Guilin rice flour mainly prepared from sorghum comprises the following components in percentage by weight: 50-60% of sorghum, 20-30% of rice, 5-10% of glutinous rice, 2-3% of red beans, 2-3% of soybeans, 2-3% of white kidney beans, 2-3% of mung beans, 2-3% of flower kidney beans, 2-3% of black beans, 3-5% of yellow millets, 3-5% of starch, 3-5% of wheat, 3-5% of semen coicis, 3-5% of corn, 3-5% of peanuts, 3-5% of sweet potatoes, 3-5% of pumpkins, 3-5% of dry lotus roots and 3-5% of buckwheat.

5. The five-cereal fresh wet Guilin rice flour mainly prepared from buckwheat comprises the following components in percentage by weight: 50-60% of buckwheat, 20-30% of rice, 5-10% of glutinous rice, 2-3% of red beans, 2-3% of soybeans, 2-3% of white kidney beans, 2-3% of mung beans, 2-3% of flower kidney beans, 2-3% of black beans, 3-5% of yellow millet, 3-5% of starch, 3-5% of wheat, 3-5% of semen coicis, 3-5% of corn, 3-5% of peanuts, 3-5% of sweet potatoes, 3-5% of pumpkins, 3-5% of dry lotus roots and 3-5% of sorghum.

The preparation method comprises the following steps:

the invention relates to a plurality of fresh wet Guilin rice noodles made of coarse cereals, which are prepared by scientifically and finely matching the raw materials of the coarse cereal food with rich sources.

The specific manufacturing process comprises the following steps:

the five-cereal fresh wet Guilin rice flour mainly prepared from rice comprises the following components in proportion by weight: 60-70% of rice, 5-8% of glutinous rice, 2-3% of red bean, 2-3% of soybean, 2-3% of white kidney bean, 2-3% of mung bean, 2-3% of kidney bean, 2-3% of black bean, 3-5% of yellow millet, 3-5% of black millet, 3-5% of wheat, 3-5% of corn, 3-5% of coix seed, 3-5% of sorghum, 2-3% of peanut, 3-5% of sweet potato, 3-5% of pumpkin, 3-5% of dry lotus root, 3-5% of starch and 3-5% of buckwheat.

(1) Sorting raw materials: selecting high-quality coarse cereals such as rice, sticky rice, red beans, soybeans, white kidney beans, mung beans, pinto beans, black beans, yellow millets, black millets, wheat, corn, coix seeds, sorghum, peanuts, sweet potatoes, pumpkins, buckwheat, dry lotus roots and the like according to the proportion of the formula, removing shells and peels, washing and draining for later use;

(2) pretreatment of raw materials: putting the weighed and selected rice and sticky rice in the step (1) into a clean special container, uniformly mixing the weighed and selected rice and sticky rice together, adding mountain spring water into the rice in the container according to the weight ratio of 1: 1.5-1.8 of the rice to the water, uniformly stirring, soaking for 6-8 hours, and grinding by using an electric stone mill wet method to obtain mixed rice milk with the concentration of 40-45% by weight; putting the red beans, the soybeans, the white kidney beans, the mung beans, the pinto beans, the black beans, the yellow millet, the black millet, the wheat, the corns, the coix seeds, the sorghum and the peanuts which are weighed, subjected to shelling treatment and washed and drained in the step (1) into a clean special container, uniformly mixing the materials together, adding spring water into the materials in the container according to the weight ratio of the materials to the water of 1: 1.7-2.0, uniformly stirring, soaking for 8-10 hours, and grinding by using an electric stone mill wet method to obtain mixed bean-rice pulp with the concentration of 42-45% by weight; crushing the sweet potatoes, pumpkins and dry lotus roots which are weighed and peeled in the step (1) and washed and drained by a machine, and grinding by using an electric stone mill wet method according to the weight ratio of 1: 1.5-1.8 of the raw materials to water to obtain mixed slurry with the concentration of 38-42% by weight for later use;

(3) mixing: mixing all the slurry obtained in the step (2) after being ground by an electric stone mill and starch according to the formula ratio, pouring the mixture into a clean container, and uniformly stirring the mixture by a stirrer;

(4) carrying out filter pressing operation on the rice milk mixed in the step (3) through a special filter screen with 150 meshes;

(5) automatic material mixing: placing the slurry subjected to filter pressing in the step (4) into an automatic material mixing machine for stirring; the strength is excellent because of repeated kneading;

(6) self-cooking and extruding: feeding the automatically kneaded dough obtained in the step (5) into a self-cooked vermicelli extruding machine for multiple cooking and extruding to obtain vermicelli; the temperature of extruding and curing is 50-100 ℃, and the temperature is increased along with the increase of times;

(7) automatic aging: and (4) feeding the extruded and cured vermicelli in the step (6) into an automatic aging machine for aging, placing the vermicelli in a constant-temperature 20 ℃ heat preservation box and a constant-temperature 40 ℃ heat preservation box for 30 minutes respectively, repeating the aging for 5 times, so that the elastic aging of the rice flour is increased in toughness, and the rice flour is easy to be scattered.

(8) And (3) fixed-length cutting: cutting the aged vermicelli in the step (7) by a hob according to a certain length, and simultaneously air-cooling;

(9) washing and loosening the silk: rubbing the gelatinized rice flour in water of a water-washing thread loosening machine;

(10) metering, forming, packaging and warehousing.

The finished product of the coarse cereal fresh wet Guilin rice flour which is mainly made of rice is obtained.

The second one is the fresh wet Guilin rice flour of five cereals with black rice as the main ingredient, its formulation proportion is: 60-70% of black rice, 5-10% of glutinous rice, 2-3% of red beans, 2-3% of soybeans, 2-3% of white kidney beans, 2-3% of mung beans, 2-3% of kidney beans, 2-3% of black beans, 3-5% of yellow millet, 3-5% of starch, 3-5% of wheat, 3-5% of corn, 3-5% of semen coicis, 3-5% of sorghum, 3-5% of peanuts, 3-5% of sweet potatoes, 3-5% of pumpkins, 3-5% of dry lotus roots and 3-5% of buckwheat.

(1) Sorting raw materials: selecting high-quality coarse cereals such as black rice, sticky rice, red beans, soybeans, white kidney beans, mung beans, pinto beans, black beans, yellow millets, wheat, corn, coix seeds, sorghum, peanuts, sweet potatoes, pumpkins, buckwheat, dry lotus roots and the like according to the proportion of the formula, removing shells and peels, and washing and draining for later use;

(2) pretreatment of raw materials: putting the weighed and selected black rice and sticky rice in the step (1) into a clean special container, uniformly mixing the black rice and the sticky rice together, adding mountain spring water into the rice in the container according to the weight ratio of 1: 1.5-1.8 of the rice to the water, uniformly stirring, soaking for 6-8 hours, and grinding by using an electric stone mill wet method to obtain mixed rice milk with the concentration of 40-45% by weight; putting the red beans, the soybeans, the white kidney beans, the mung beans, the pinto beans, the black beans, the yellow millet, the wheat, the corns, the coix seeds, the sorghum and the peanuts which are weighed, subjected to shelling treatment and washed and drained in the step (1) into a clean special container, uniformly mixing the materials together, adding spring water into the raw materials in the container according to the weight ratio of the raw materials to water of 1: 1.7-2.0, uniformly stirring, soaking for 8-10 hours, and grinding by using an electric stone mill wet method to obtain mixed bean rice milk with the concentration of 42-45% by weight; crushing the sweet potatoes, pumpkins and dry lotus roots which are weighed and peeled in the step (1) and washed and drained by a machine, and grinding by using an electric stone mill wet method according to the weight ratio of 1: 1.5-1.8 of the raw materials to water to obtain mixed slurry with the concentration of 38-42% by weight for later use;

(5) automatic material mixing: placing the slurry subjected to filter pressing in the step (4) into an automatic material mixing machine for stirring; the strength is better because the user repeatedly performs kneading;

(7) automatic aging: feeding the vermicelli extruded and cured in the step (6) into an automatic aging machine for aging, placing the vermicelli in a constant-temperature 20 ℃ heat preservation box and a constant-temperature 40 ℃ heat preservation box for 30 minutes respectively, repeating the aging for 5 times to ensure that the elastic aging of the rice flour increases the toughness and the rice flour is easy to be scattered;

(10) metering, forming, packaging and warehousing.

The finished product of the coarse cereal fresh wet Guilin rice flour which is mainly made of black rice is obtained.

(III) the five-cereal fresh wet Guilin rice flour mainly made of corn comprises the following components in proportion by weight: 50-60% of corn, 20-30% of rice, 5-10% of glutinous rice, 2-3% of red bean, 2-3% of soybean, 2-3% of white kidney bean, 2-3% of mung bean, 2-3% of flower kidney bean, 2-3% of black bean, 3-5% of yellow millet, 3-5% of starch, 3-5% of wheat, 3-5% of pearl barley, 3-5% of sorghum, 3-5% of peanut, 3-5% of sweet potato, 3-5% of pumpkin, 3-5% of dry lotus root and 3-5% of buckwheat.

(1) Sorting raw materials: selecting high-quality coarse cereals such as corn, rice, sticky rice, red bean, soybean, white kidney bean, mung bean, pinto bean, black bean, yellow millet, wheat, coix seed, sorghum, peanut, sweet potato, pumpkin, dry lotus root, buckwheat and the like according to the proportion of the formula, removing the hulls and the peels, and washing and draining for later use;

(2) pretreatment of raw materials: putting the weighed and selected corns, rice and sticky rice in the step (1) into a clean special container, uniformly mixing the weighed and selected corns, rice and sticky rice together, adding mountain spring water into the rice in the container according to the weight ratio of 1: 1.5-1.8 of the rice to the water, uniformly stirring, soaking for 6-8 hours, and grinding by using an electric stone mill wet method to obtain mixed rice milk with the concentration of 40-45% by weight; putting the red beans, the soybeans, the white kidney beans, the mung beans, the pinto beans, the black beans, the yellow millet, the wheat, the coix seeds, the sorghum, the peanuts and the buckwheat which are weighed, subjected to shelling treatment and washed and drained in the step (1) into a clean special container, uniformly mixing the materials together, adding spring water into the raw materials in the container according to the weight ratio of the raw materials to water of 1: 1.7-2.0, uniformly stirring, soaking for 8-10 hours, and grinding by using an electric stone mill wet method to obtain mixed bean rice milk with the concentration of 42-45% by weight; crushing the sweet potatoes, pumpkins and dry lotus roots which are weighed and peeled in the step (1) and washed and drained by a machine, and grinding by using an electric stone mill wet method according to the weight ratio of 1: 1.5-1.8 of the raw materials to water to obtain mixed slurry with the concentration of 38-42% by weight for later use;

(10) metering, forming, packaging and warehousing.

The finished product of the coarse cereal fresh wet Guilin rice flour which is mainly made of corn is obtained.

(IV) the five-cereal fresh wet Guilin rice flour mainly prepared from sorghum comprises the following components in proportion by weight: 50-60% of sorghum, 20-30% of rice, 5-10% of glutinous rice, 2-3% of red beans, 2-3% of soybeans, 2-3% of white kidney beans, 2-3% of mung beans, 2-3% of flower kidney beans, 2-3% of black beans, 3-5% of yellow millets, 3-5% of starch, 3-5% of wheat, 3-5% of semen coicis, 3-5% of corn, 3-5% of peanuts, 3-5% of sweet potatoes, 3-5% of pumpkins, 3-5% of dry lotus roots and 3-5% of buckwheat.

(1) Sorting raw materials: selecting high-quality coarse cereals such as sorghum, rice, sticky rice, red beans, soybeans, white kidney beans, mung beans, pinto beans, black beans, yellow millets, wheat, corns, coix seeds, peanuts, sweet potatoes, pumpkins, buckwheat, dry lotus roots and the like according to the proportion of the formula, removing shells and peels, and washing and draining for later use;

(2) pretreatment of raw materials: putting the weighed and selected rice and sticky rice in the step (1) into a clean special container, uniformly mixing the weighed and selected rice and sticky rice together, adding mountain spring water into the rice in the container according to the weight ratio of 1: 1.5-1.8 of the rice to the water, uniformly stirring, soaking for 6-24 hours, and grinding by using an electric stone mill wet method to obtain mixed rice milk with the concentration of 40-45% by weight; putting the sorghum, red beans, soybeans, white kidney beans, mung beans, pinto beans, black beans, yellow millet, wheat, corn, coix seeds, peanuts and buckwheat which are weighed and subjected to shelling treatment in the step (1) and washed and drained into a clean special container, uniformly mixing the materials together, adding spring water into the materials in the container according to the weight ratio of the materials to the water of 1: 1.7-2.0, uniformly stirring, soaking for 6-24 hours, and grinding by using an electric stone mill wet method to obtain mixed bean-rice milk with the concentration of 42-45% by weight; crushing the sweet potatoes, pumpkins and dry lotus roots which are weighed and peeled in the step (1) and washed and drained by a machine, and grinding by using an electric stone mill wet method according to the weight ratio of 1: 1.5-1.8 of the raw materials to water to obtain mixed slurry with the concentration of 38-42% by weight for later use;

(10) metering, forming, packaging and warehousing.

Thus obtaining the finished product of the coarse cereal fresh wet Guilin rice flour which is mainly made of sorghum.

The five-cereal fresh wet Guilin rice flour mainly prepared from buckwheat comprises the following components in proportion by weight: 50-60% of buckwheat, 20-30% of rice, 5-10% of glutinous rice, 2-3% of red beans, 2-3% of soybeans, 2-3% of white kidney beans, 2-3% of mung beans, 2-3% of flower kidney beans, 2-3% of black beans, 3-5% of yellow millet, 3-5% of starch, 3-5% of wheat, 3-5% of semen coicis, 3-5% of corn, 3-5% of peanuts, 3-5% of sweet potatoes, 3-5% of pumpkins, 3-5% of dry lotus roots and 3-5% of sorghum.

(1) Sorting raw materials: selecting high-quality coarse cereals such as buckwheat, rice, sticky rice, red beans, soybeans, white kidney beans, mung beans, pinto beans, black beans, yellow millets, wheat, coix seeds, corns, peanuts, sweet potatoes, pumpkins, dry lotus roots, sorghum and the like according to the proportion of the formula, removing shells and peels, and washing and draining for later use;

(2) pretreatment of raw materials: putting the weighed and selected buckwheat, rice and sticky rice in the step (1) into a clean special container, uniformly mixing the buckwheat, the rice and the sticky rice together, adding mountain spring water into the rice in the container according to the weight ratio of the wheat to the water of 1: 1.5-1.8, uniformly stirring, soaking for 6-24 hours, and grinding by using an electric stone mill wet method to obtain mixed rice milk with the concentration of 40-45% by weight; putting the red beans, the soybeans, the white kidney beans, the mung beans, the pinto beans, the black beans, the yellow millet, the wheat, the coix seeds, the corns, the peanuts and the sorghum which are weighed and subjected to shelling treatment in the step (1) and washed and drained into a clean special container, uniformly mixing the materials together, adding spring water into the raw materials in the container according to the weight ratio of the raw materials to water of 1: 1.7-2.0, uniformly stirring, soaking for 6-24 hours, and grinding by using an electric stone mill wet method to obtain mixed bean-rice pulp with the concentration of 42-45% by weight; crushing the sweet potatoes, pumpkins and dry lotus roots which are weighed and peeled in the step (1) and washed and drained by a machine, and grinding by using an electric stone mill wet method according to the weight ratio of 1: 1.5-1.8 of the raw materials to water to obtain mixed slurry with the concentration of 38-42% by weight for later use;

(10) metering, forming, packaging and warehousing.

Thus obtaining the finished product of the coarse cereal fresh wet Guilin rice flour which is mainly made of buckwheat.

The technical solutions in the embodiments of the present invention are specifically described above, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments of the present invention. All other embodiments obtained by those skilled in the art without any inventive technique based on the embodiments of the present invention belong to the protection scope of the present invention.

The invention has the characteristics that:

the invention relates to a fresh wet Guilin rice flour made from multiple kinds of coarse cereals, which is prepared from the traditional process, is superior to the traditional process, and the finished product of the fresh wet Guilin rice flour made from the coarse cereals has the characteristics of bright appearance, colorful color, smoothness, flexibility and refreshing taste, is matched with brine soup decocted by using a plurality of Chinese herbal medicines such as tsaoko amomum fruits, fennel, pepper, dried orange peels, areca nuts, cassia barks, clove, cassia twigs, pepper, bay leaves, liquorice, sand ginger, aniseed and the like and spices and other seasonings, is stirred to be tasty, attracts eight-party eaters, has rich nutritional ingredients, is rich in high-quality protein and trace elements such as calcium, potassium, iron, zinc and the like, has good effects on enhancing the nutrition of human bodies and improving the intelligence and the bone development, and is a dining food suitable for people of all ages.

Claims

1. The five-cereal fresh wet Guilin rice flour mainly prepared from rice comprises the following components in percentage by weight: 60-70% of rice, 5-8% of glutinous rice, 2-3% of red bean, 2-3% of soybean, 2-3% of white kidney bean, 2-3% of mung bean, 2-3% of kidney bean, 2-3% of black bean, 3-5% of yellow millet, 3-5% of black millet, 3-5% of wheat, 3-5% of corn, 3-5% of coix seed, 3-5% of sorghum, 2-3% of peanut, 3-5% of sweet potato, 3-5% of pumpkin, 3-5% of dry lotus root, 3-5% of starch and 3-5% of buckwheat;

(1) sorting raw materials: selecting high-quality coarse cereals such as rice, glutinous rice, red beans, soybeans, white kidney beans, mung beans, pinto beans, black beans, yellow millets, black millets, wheat, corns, coix seeds, sorghum, peanuts, sweet potatoes, pumpkins, dry lotus roots, buckwheat and the like according to the formula proportion, removing shells and peels, and washing and draining for later use;

(2) pretreatment of raw materials: putting the weighed and selected rice and sticky rice in the step (1) into a clean special container, uniformly mixing the rice and the sticky rice together, adding mountain spring water into the rice in the container according to the weight ratio of 1: 1.5-1.8 of the rice to the water, uniformly stirring, soaking for 6-8 hours, and grinding by using an electric stone mill wet method to obtain mixed rice milk with the concentration of 40-45% by weight; putting the red beans, the soybeans, the white kidney beans, the mung beans, the pinto beans, the black beans, the yellow millet, the black millet, the wheat, the corn, the coix seeds, the sorghum, the peanuts and the buckwheat which are weighed, subjected to shelling treatment and washed and drained in the step (1) into a clean special container, uniformly mixing the materials together, adding spring water into the materials in the container according to the weight ratio of the materials to water of 1: 1.7-2.0, uniformly stirring, soaking for 8-10 hours, and grinding by using an electric stone mill wet method to obtain mixed bean-rice pulp with the concentration of 42-45% by weight; crushing the sweet potatoes, pumpkins and dry lotus roots which are weighed and peeled in the step (1) and washed and drained by a machine, and grinding by using an electric stone mill wet method according to the weight ratio of 1: 1.5-1.8 of the raw materials to water to obtain mixed slurry with the concentration of 38-42% by weight for later use;

(5) automatic material mixing: placing the slurry subjected to filter pressing in the step (4) into an automatic material mixing machine for stirring;

(7) automatic aging: feeding the extruded and cured vermicelli obtained in the step (6) into an automatic aging machine for aging, placing the vermicelli in a constant-temperature 20 ℃ heat preservation box and a constant-temperature 40 ℃ heat preservation box for 30 minutes respectively, and repeating the steps for 5 times;

(8) and (3) fixed-length cutting: cutting the aged vermicelli in the step (7) by a hob according to a certain length and air-cooling;

(10) and (4) metering, forming, packaging and warehousing to obtain the finished product of the five-cereal fresh wet Guilin rice flour mainly made of rice.

2. The five-cereal fresh wet Guilin rice flour mainly prepared from the black rice is prepared from the following raw materials in proportion by formula: 60-70% of black rice, 5-10% of glutinous rice, 2-3% of red beans, 2-3% of soybeans, 2-3% of white kidney beans, 2-3% of mung beans, 2-3% of kidney beans, 2-3% of black beans, 3-5% of yellow millet, 3-5% of starch, 3-5% of wheat, 3-5% of corn, 3-5% of semen coicis, 3-5% of sorghum, 3-5% of peanuts, 3-5% of sweet potatoes, 3-5% of pumpkins, 3-5% of dry lotus roots and 3-5% of buckwheat;

(1) sorting raw materials: selecting high-quality coarse cereals such as black rice, glutinous rice, red beans, soybeans, white kidney beans, mung beans, kidney beans, black beans, yellow millets, wheat, corns, coix seeds, sorghum, peanuts, sweet potatoes, pumpkins, dry lotus roots, buckwheat and the like according to the formula proportion, removing shells and peels, and washing and draining for later use;

(2) pretreatment of raw materials: putting the weighed and selected black rice and sticky rice in the step (1) into a clean special container, uniformly mixing the black rice and the sticky rice together, adding mountain spring water into the rice in the container according to the weight ratio of 1: 1.5-1.8 of the rice to the water, uniformly stirring, soaking for 6-8 hours, and grinding by using an electric stone mill wet method to obtain mixed rice milk with the concentration of 40-45% by weight; putting the red beans, the soybeans, the white kidney beans, the mung beans, the pinto beans, the black beans, the yellow millet, the wheat, the corns, the coix seeds, the sorghum and the peanuts which are weighed, subjected to shelling treatment and washed and drained in the step (1) into a clean special container, uniformly mixing the materials together, adding spring water into the raw materials in the container according to the weight ratio of the raw materials to water of 1: 1.7-2.0, uniformly stirring, soaking for 8-10 hours, and grinding by using an electric stone mill wet method to obtain mixed soybean milk rice with the concentration of 42-45% by weight; crushing the sweet potatoes, pumpkins and dry lotus roots which are weighed and peeled in the step (1) and washed and drained by a machine, and grinding by using an electric stone mill wet method according to the weight ratio of 1: 1.5-1.8 of the raw materials to water to obtain mixed slurry with the concentration of 38-42% by weight for later use;

(8) and (3) fixed-length cutting: cutting the aged vermicelli in the step (7) by a hob according to a certain length, and cooling by air;

(10) metering, forming, packaging and warehousing to obtain the finished product of the five-cereal coarse-cereal fresh wet Guilin rice flour mainly made of black rice.

3. The five-cereal fresh wet Guilin rice flour mainly prepared from corn comprises the following components in percentage by weight: 50-60% of corn, 20-30% of rice, 5-10% of glutinous rice, 2-3% of red bean, 2-3% of soybean, 2-3% of white kidney bean, 2-3% of mung bean, 2-3% of flower kidney bean, 2-3% of black bean, 3-5% of yellow millet, 3-5% of starch, 3-5% of wheat, 3-5% of pearl barley, 3-5% of sorghum, 3-5% of peanut, 3-5% of sweet potato, 3-5% of pumpkin, 3-5% of dry lotus root and 3-5% of buckwheat;

(1) sorting raw materials: selecting high-quality coarse cereals such as corn, rice, glutinous rice, red bean, soybean, white kidney bean, mung bean, pinto bean, black bean, yellow millet, wheat, coix seed, sorghum, peanut, sweet potato, pumpkin, dry lotus root, buckwheat and the like according to the formula proportion, removing shells and peels, washing and draining for later use;

(10) and (4) metering, forming, packaging and warehousing to obtain the finished product of the coarse cereal fresh wet Guilin rice flour mainly prepared from corn.

4. The fresh wet Guilin rice flour made of the five cereals and mainly made of sorghum has the following formula proportion: 50-60% of sorghum, 20-30% of rice, 5-10% of glutinous rice, 2-3% of red beans, 2-3% of soybeans, 2-3% of white kidney beans, 2-3% of mung beans, 2-3% of flower kidney beans, 2-3% of black beans, 3-5% of yellow millets, 3-5% of starch, 3-5% of wheat, 3-5% of semen coicis, 3-5% of corn, 3-5% of peanuts, 3-5% of sweet potatoes, 3-5% of pumpkins, 3-5% of dry lotus roots and 3-5% of buckwheat;

(1) sorting raw materials: selecting high-quality coarse cereals such as sorghum, rice, sticky rice, red beans, soybeans, white kidney beans, mung beans, kidney beans, black beans, yellow millets, wheat, corns, coix seeds, peanuts, sweet potatoes, pumpkins, dry lotus roots, buckwheat and the like according to the formula proportion, removing shells and peels, and washing and draining for later use;

(10) and (4) metering, forming, packaging and warehousing to obtain the finished product of the coarse cereal fresh wet Guilin rice flour mainly prepared from sorghum.

5. The five-cereal fresh wet Guilin rice flour mainly prepared from buckwheat comprises the following components in percentage by weight: 50-60% of buckwheat, 20-30% of rice, 5-10% of glutinous rice, 2-3% of red beans, 2-3% of soybeans, 2-3% of white kidney beans, 2-3% of mung beans, 2-3% of flower kidney beans, 2-3% of black beans, 3-5% of yellow millet, 3-5% of starch, 3-5% of wheat, 3-5% of semen coicis, 3-5% of corn, 3-5% of peanuts, 3-5% of sweet potatoes, 3-5% of pumpkins, 3-5% of dry lotus roots and 3-5% of sorghum;

(10) and (4) metering, forming, packaging and warehousing to obtain the finished product of the coarse cereal fresh wet Guilin rice flour mainly prepared from buckwheat.