CN1137354A

CN1137354A - High nutritious black rice flour

Info

Publication number: CN1137354A
Application number: CN95106829A
Authority: CN
Inventors: 梁炎
Original assignee: Individual
Current assignee: Individual
Priority date: 1995-06-07
Filing date: 1995-06-07
Publication date: 1996-12-11

Abstract

The present invention provides a high-nutrient black rice flour food which is made up by using black rice as raw material, and passing through such processes as soaking, washing, grinding or pulverizing, high-temp. steaming, adding a certain quantity of starch, flour and salt, stirring, extruding, second time high-temp. steaming, forming twice, heat-insulating and drying, and can be made into strip rice flour or corrugated black rice flour fast food. Said invented product not only retains the nutrient components of black rice, but also has the unique taste and flavour, and is a new type black coloured food.

Description

High nutritious black rice flour

The present invention relates to a kind of food and processing method thereof, especially a kind of is the high nutritious black rice flour that raw material is produced with the black rice.

The ground rice of Xiao Shouing in the market all is the rice powder of general rice processing, and its processing technology is: rice-→ soak-→ defibrination or pulverizing-→ steam powder-→ moulding-→ oven dry-→ finished product.This ground rice instant is a kind of of rice made products, but owing to be that general rice processes, no any additives is so nutritive value is not high.

The purpose of this invention is to provide a kind of employing high nutritious black rice and additive processes, production method again with the different black rice flour of common ground rice, make people can not only taste convenience, unique flavor, tasty and refreshing ground rice new varieties, can also obtain higher nutritional supplementation.

The present invention is achieved in that

With the black rice is raw material, through soaking, generally soaks 10～60 minutes, pick up cleanly, defibrination or pulverizing are preferably twice, the powder of making can be more fine and smooth, under 90～100 ℃ of high temperature, cook, add the starch of black rice flour amount 2～5%, 10～20% flour, 0.3～0.8% salt, stir, pelletizing of raw material, high temperature steamed 5～10 minutes again, deliver to ground rice while hot and carry out twice moulding from ripe make-up machine, be incubated 2～5 hours then under 40～70 ℃ of temperature, summer, temperature retention time was short, and winter, temperature retention time was long, take out dry again, all can dry or dry, packing obtains black ground rice finished product.

High nutritious black rice flour of the present invention is a raw material owing to adopt black rice, has kept the multiple nutrients composition that black rice had, and promptly has multivitamin, trace element and mineral matter.This black rice flour is not only nutritious, and color is shiny black, also has the unique mouthfeel local flavor, and is often edible, but enriching yin and nourishing kidney, and liver is protected in invigorating the spleen, makes eye bright to invigorate blood circulation skin-protecting face nursing.It is a kind of novel black-food.

Embodiment: producing with a class is example.Take by weighing 800 kilograms of black rices; soaked 15 minutes; rinse well with running water then, put into pulverizer and pulverize, pulverize once repeatedly again; under 90～100 ℃ of temperature, cook then; add 20 kilograms of starch, 100 kilograms in flour, 6 kilograms of salt; stir; send into particle pressing machine and press grain, under 90～100 ℃ of temperature, steamed 5 minutes again, to ground rice from ripe make-up machine moulding; plastic vertical bar shaped, also can to become the ripple bulk be fast food powder type; send into then under 50 ℃ of temperature of moist closet and be incubated 4 hours, oven dry can be packed again; if the fast food powder adds flavoring again, seal.

Claims

1, a kind of high nutritious black rice flour through washing rice, soaking rice, defibrination, steaming powder, moulding, stoving process and make, is characterized in that: be raw material with the black rice, through soaking, wash rice, defibrination or pulverizing, after high temperature cooks, add the starch of black rice amount 2～5%, 10～20% flour, 0.3～0.8% salt stirs, pelletizing of raw material, high temperature steamed 5～10 minutes again, delivered to ground rice from twice moulding of ripe make-up machine, was incubated 2～5 hours, drying gets finished product.

2, high nutritious black rice flour as claimed in claim 1, it is 90～100 ℃ that the high temperature that it is characterized in that indication cooks its temperature, the temperature of insulation is 40～70 ℃.

3, high nutritious black rice flour as claimed in claim 1 is characterized in that twice moulding of indication can become vertical bar shaped also can become the ripple bulk.