CN113243481A - Red date and walnut rice paste and preparation method thereof - Google Patents
Red date and walnut rice paste and preparation method thereof Download PDFInfo
- Publication number
- CN113243481A CN113243481A CN202011326806.1A CN202011326806A CN113243481A CN 113243481 A CN113243481 A CN 113243481A CN 202011326806 A CN202011326806 A CN 202011326806A CN 113243481 A CN113243481 A CN 113243481A
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- parts
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- walnut
- red date
- rice paste
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- 235000020234 walnut Nutrition 0.000 title claims abstract description 47
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 43
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 35
- 235000009566 rice Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 title abstract 6
- 240000007049 Juglans regia Species 0.000 title abstract 3
- 239000000843 powder Substances 0.000 claims abstract description 50
- 235000021329 brown rice Nutrition 0.000 claims abstract description 22
- 238000001035 drying Methods 0.000 claims abstract description 20
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 11
- 235000007466 Corylus avellana Nutrition 0.000 claims abstract description 11
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract description 11
- 244000288157 Passiflora edulis Species 0.000 claims abstract description 11
- 235000000370 Passiflora edulis Nutrition 0.000 claims abstract description 11
- 235000009184 Spondias indica Nutrition 0.000 claims abstract description 11
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 11
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 11
- 240000007228 Mangifera indica Species 0.000 claims abstract description 9
- 241000723382 Corylus Species 0.000 claims abstract description 8
- 235000021012 strawberries Nutrition 0.000 claims abstract description 8
- 240000009088 Fragaria x ananassa Species 0.000 claims abstract 4
- 241000758789 Juglans Species 0.000 claims description 40
- 241000209094 Oryza Species 0.000 claims description 29
- 238000000227 grinding Methods 0.000 claims description 9
- 238000007873 sieving Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 6
- 240000009226 Corylus americana Species 0.000 claims description 3
- 235000001543 Corylus americana Nutrition 0.000 claims description 3
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 238000003801 milling Methods 0.000 claims description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 10
- 241000758791 Juglandaceae Species 0.000 abstract description 4
- 210000004556 brain Anatomy 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 238000009928 pasteurization Methods 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 241000220223 Fragaria Species 0.000 description 7
- 235000013339 cereals Nutrition 0.000 description 3
- 241001093152 Mangifera Species 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
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
- A23L7/198—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
-
- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
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- 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)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses red date walnut rice paste and a preparation method thereof, wherein the rice paste comprises the following components in parts by weight: 60-100 parts of brown rice powder, 65-89 parts of red dates, 55-72 parts of walnut kernels, 7-13 parts of passion fruits, 8-15 parts of strawberries, 6-12 parts of mangoes, 9-17 parts of cooked hazelnuts and 8-12 parts of raisins. The rice paste integrates nutrients of the red dates, the walnuts and other components into the rice paste, so that people can absorb the nutrients of the red dates, the walnuts and other components, the dietary fibers are supplemented, the rice paste has the effects of tonifying spleen, nourishing brain and the like, has good nutritional value for people with large brain consumption and women, can be brewed with boiled water, and is fast and convenient. The process of the invention adopts low-temperature drying to ensure that the nutrient components are not lost, and simultaneously adopts pasteurization to avoid the damage of high temperature to the nutrient components, thereby fully retaining the nutrient components on the premise of meeting the production requirement.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to red date walnut rice paste and a preparation method thereof.
Background
The rice paste is a semisolid substance with certain viscosity and consistency, is obtained by mechanically crushing various grains and boiling the grains in water for gelatinization, has rich raw materials for making the rice paste, contains various kinds of rice, coarse cereals and potatoes, can be quickly absorbed by a human body, can promote appetite, is particularly fast in modern life rhythm, accords with the living habits of people at present, and is popular with consumers. At present, the rice paste on the market has various types, different nutrition supplement functions and different nutrition effects, and the red date and walnut rice paste is not available for a while.
Disclosure of Invention
The invention aims to solve the technical problems in the prior art, provides red date walnut rice paste and a preparation method thereof, and adopts the technical scheme that the basic concept is as follows:
the red date walnut rice paste comprises the following components in parts by weight: 60-100 parts of brown rice powder, 65-89 parts of red dates, 55-72 parts of walnut kernels, 7-13 parts of passion fruits, 8-15 parts of strawberries, 6-12 parts of mangoes, 9-17 parts of cooked hazelnuts and 8-12 parts of raisins.
Further, the material comprises the following components in parts by weight: 85 parts of brown rice powder, 73 parts of red dates, 65 parts of walnut kernels, 10 parts of passion fruit, 10 parts of strawberries, 10 parts of mangoes, 10 parts of cooked hazelnuts and 10 parts of raisins.
The preparation method of the red date walnut rice paste comprises the following steps:
step 1, removing shells of dried brown rice, grinding the dried brown rice into powder, and sieving the powder with a sieve of 80-120 meshes to obtain brown rice powder;
step 2, taking dry red dates and walnut kernels, cleaning and drying, respectively grinding pulp parts into powder, and sieving the powder with a sieve of 80-120 meshes to obtain red date powder and walnut powder;
step 3, peeling and coring fresh passion fruit, strawberry, mango, raisin and cooked hazelnut, cleaning, drying, mixing, crushing, grinding, and sieving with a 80-120 mesh sieve to obtain miscellaneous powder;
and 4, mixing the brown rice powder, the red date powder, the walnut powder and the miscellaneous powder in proportion to obtain the target red date and walnut rice paste.
Further, the milling process adopts an ultrafine grinder.
Further, the drying conditions in the step 2 are as follows: drying in an oven at 30-38 deg.C for 6-13 hr.
Further, the drying conditions in the step 3 are as follows: drying in an oven at 30-38 deg.C for 20-32 hr.
Further, the step 4 is: weighing brown rice powder, red date powder, walnut powder and miscellaneous powder in proportion, pasteurizing, mixing, vacuum packaging, and cooling to obtain the target red date and walnut rice paste.
After the technical scheme is adopted, compared with the prior art, the invention has the following beneficial effects.
The rice paste integrates nutrients of the red dates, the walnuts and other components into the rice paste, so that people can absorb the nutrients of the red dates, the walnuts and other components, the dietary fibers are supplemented, the rice paste has the effects of tonifying spleen, nourishing brain and the like, has good nutritional value for people with large brain consumption and women, can be brewed with boiled water, and is fast and convenient. The process of the invention adopts low-temperature drying to ensure that the nutrient components are not lost, and simultaneously adopts pasteurization to avoid the damage of high temperature to the nutrient components, thereby fully retaining the nutrient components on the premise of meeting the production requirement.
The following describes in further detail embodiments of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions of the present invention will be clearly and completely described below by using specific embodiments, which are used for illustrating the present invention and are not intended to limit the scope of the present invention.
Example one
The red date walnut rice paste comprises the following components in parts by weight: 60 parts of brown rice powder, 65 parts of red dates, 55 parts of walnut kernels, 7 parts of passion fruits, 8 parts of strawberries, 6 parts of mangoes, 9 parts of cooked hazelnuts and 8 parts of raisins.
Example two
The red date walnut rice paste comprises the following components in parts by weight: 100 parts of brown rice powder, 89 parts of red dates, 72 parts of walnut kernels, 13 parts of passion fruits, 15 parts of strawberries, 12 parts of mangoes, 17 parts of cooked hazelnuts and 12 parts of raisins.
EXAMPLE III
The red date walnut rice paste comprises the following components in parts by weight: 85 parts of brown rice powder, 73 parts of red dates, 65 parts of walnut kernels, 10 parts of passion fruit, 10 parts of strawberries, 10 parts of mangoes, 10 parts of cooked hazelnuts and 10 parts of raisins.
Example four
A preparation method of red date walnut rice paste comprises the following steps:
step 1, removing shells of dried brown rice, grinding the brown rice into powder by using an ultrafine grinder, and sieving the powder by using a sieve of 80-120 meshes to obtain brown rice powder;
step 2, taking dry red dates and walnut kernels, cleaning and drying, respectively grinding pulp parts by using an ultrafine grinder, and sieving by using a sieve of 80-120 meshes to obtain red date powder and walnut powder; wherein, the drying condition is as follows: drying in an oven at 30-38 deg.C for 6-13 hr.
Step 3, peeling and coring fresh passion fruit, strawberry, mango, raisin and cooked hazelnut, cleaning, drying, mixing, grinding by using a superfine grinder, and sieving by using a sieve of 80-120 meshes to obtain miscellaneous powder; wherein, the drying condition is as follows: drying in an oven at 30-38 deg.C for 20-32 hr.
And 4, weighing the brown rice powder, the red date powder, the walnut powder and the miscellaneous powder in proportion, pasteurizing, mixing, vacuum packaging and cooling to obtain the target red date and walnut rice paste.
Although the present invention has been described with reference to a preferred embodiment, it should be understood that various changes, substitutions and alterations can be made herein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (7)
1. The red date walnut rice paste is characterized by comprising the following components in parts by weight: 60-100 parts of brown rice powder, 65-89 parts of red dates, 55-72 parts of walnut kernels, 7-13 parts of passion fruits, 8-15 parts of strawberries, 6-12 parts of mangoes, 9-17 parts of cooked hazelnuts and 8-12 parts of raisins.
2. The red date walnut rice paste according to claim 1, which is characterized by comprising the following components in parts by weight: 85 parts of brown rice powder, 73 parts of red dates, 65 parts of walnut kernels, 10 parts of passion fruit, 10 parts of strawberries, 10 parts of mangoes, 10 parts of cooked hazelnuts and 10 parts of raisins.
3. The preparation method of the red date walnut rice paste according to claim 1 or 2, which is characterized by comprising the following steps:
step 1, removing shells of dried brown rice, grinding the dried brown rice into powder, and sieving the powder with a sieve of 80-120 meshes to obtain brown rice powder;
step 2, taking dry red dates and walnut kernels, cleaning and drying, respectively grinding pulp parts into powder, and sieving the powder with a sieve of 80-120 meshes to obtain red date powder and walnut powder;
step 3, peeling and coring fresh passion fruit, strawberry, mango, raisin and cooked hazelnut, cleaning, drying, mixing, crushing, grinding, and sieving with a 80-120 mesh sieve to obtain miscellaneous powder;
and 4, mixing the brown rice powder, the red date powder, the walnut powder and the miscellaneous powder in proportion to obtain the target red date and walnut rice paste.
4. The red date and walnut rice paste according to claim 3, wherein an ultrafine grinder is adopted in the milling process.
5. The red date walnut rice paste according to claim 3, wherein the drying conditions in the step 2 are as follows: drying in an oven at 30-38 deg.C for 6-13 hr.
6. The red date walnut rice paste according to claim 3, wherein the drying conditions in step 3 are as follows: drying in an oven at 30-38 deg.C for 20-32 hr.
7. The red date walnut rice paste according to claim 3, wherein the step 4 is: weighing brown rice powder, red date powder, walnut powder and miscellaneous powder in proportion, pasteurizing, mixing, vacuum packaging, and cooling to obtain the target red date and walnut rice paste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011326806.1A CN113243481A (en) | 2020-11-24 | 2020-11-24 | Red date and walnut rice paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011326806.1A CN113243481A (en) | 2020-11-24 | 2020-11-24 | Red date and walnut rice paste and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113243481A true CN113243481A (en) | 2021-08-13 |
Family
ID=77180626
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011326806.1A Pending CN113243481A (en) | 2020-11-24 | 2020-11-24 | Red date and walnut rice paste and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN113243481A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319241A (en) * | 2017-08-01 | 2017-11-07 | 湖南丰祥润食品有限公司 | A kind of U.S. face time of childbirth tea solid beverage and preparation method thereof |
| CN109549102A (en) * | 2018-11-23 | 2019-04-02 | 临泉县恒源农副产品有限公司 | A kind of health rice paste |
| CN110150598A (en) * | 2019-06-26 | 2019-08-23 | 李英 | A kind of preparation method of nutrient snack red date powder |
| CN110574862A (en) * | 2018-06-11 | 2019-12-17 | 江苏帝尔生物科技有限公司 | Nutritional weight-losing meal replacement powder suitable for teenagers and children and preparation method thereof |
-
2020
- 2020-11-24 CN CN202011326806.1A patent/CN113243481A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319241A (en) * | 2017-08-01 | 2017-11-07 | 湖南丰祥润食品有限公司 | A kind of U.S. face time of childbirth tea solid beverage and preparation method thereof |
| CN110574862A (en) * | 2018-06-11 | 2019-12-17 | 江苏帝尔生物科技有限公司 | Nutritional weight-losing meal replacement powder suitable for teenagers and children and preparation method thereof |
| CN109549102A (en) * | 2018-11-23 | 2019-04-02 | 临泉县恒源农副产品有限公司 | A kind of health rice paste |
| CN110150598A (en) * | 2019-06-26 | 2019-08-23 | 李英 | A kind of preparation method of nutrient snack red date powder |
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Application publication date: 20210813 |
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| RJ01 | Rejection of invention patent application after publication |