CN114601111A - Preparation process of colored coarse grain and brown rice flour - Google Patents
Preparation process of colored coarse grain and brown rice flour Download PDFInfo
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- CN114601111A CN114601111A CN202210301968.2A CN202210301968A CN114601111A CN 114601111 A CN114601111 A CN 114601111A CN 202210301968 A CN202210301968 A CN 202210301968A CN 114601111 A CN114601111 A CN 114601111A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 22
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- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 70
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- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
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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
- A23L7/152—Cereal germ 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- 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
-
- 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
Abstract
The invention provides a preparation process of colored coarse grain brown rice flour, and relates to the field of food processing. The preparation process of the colored coarse grain brown rice flour comprises the following steps: the method comprises the following steps: screening is carried out: selecting worm-eaten and mildewed particles in the raw materials of black rice, red rice, yellow rice, green rice and purple rice; step two: cleaning: sterilizing raw materials, germinating, drying, and pulverizing; step three: and (3) processing: making the powder into slurry; step four: and (5) molding. Make the rice flour through the raw materials that are provided with multiple rice, can balance the raw materials in the rice flour, can prepare through the brown rice simultaneously, can preserve the nutrition in the rice, prepare the rice flour through the rice of multiple different colours, can make the rice flour that produces present colorful dyeing, can collude people's appetite, be convenient for more sell, have good commercial prospect.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation process of colorful coarse grain brown rice flour.
Background
The brown rice is whole grain rice obtained by unshelling rice and then performing no processing or less processing, and is composed of three major parts of rice bran, embryo and endosperm. Compared with white rice, brown rice retains the total nutrients of paddy to a higher degree, and rice flour is prepared from rice by soaking, steaming, pressing into strips and filaments.
The existing rice noodles are all made of rice, so that the internal nutrition is unbalanced, the rice noodles are only white in selling phase, the purchasing desire is reduced, and the nutritional value of the rice noodles is reduced through fine treatment.
Black rice is black or black brown, has rich nutrition and high edible and medicinal values, can be used for making various nutritional foods and wine brewing besides porridge cooking, and contains the main nutritional ingredients (brown rice) of the reputations of black pearl and the king of world rice: contains 8.0-12.5% of crude protein, 2.7-3.8% of crude fat, 75-84% of carbohydrate and 1.7-2% of crude ash.
The red rice has effects of lowering blood pressure and reducing blood lipid.
The red rice is rich in starch and vegetable protein, and can supplement consumed physical strength and maintain normal body temperature.
The red rice is rich in various nutrients, and iron is the most abundant of the nutrients, so the red rice has the effects of enriching the blood and preventing anemia.
The red rice contains rich phosphorus and vitamin A, B group, so that the defects of malnutrition, nyctalopia, beriberi and the like can be improved; but also can effectively relieve the symptoms of fatigue, lassitude, insomnia and the like.
The pantothenic acid, vitamin E, glutathione and other substances contained in the red rice have the effect of inhibiting carcinogenic substances, and especially have obvious effect of preventing colon cancer.
Compared with the chemical synthesis red pigment, the red rice has the advantages of no toxicity and safety, and also has the effects of strengthening spleen to promote digestion, and promoting blood circulation to remove blood stasis.
The yellow rice is rich in protein, carbohydrate, vitamin B group, vitamin E, zinc, copper, manganese and other nutrient elements, and has the effects of benefiting yin, benefiting lung and benefiting large intestine.
The rice contains nearly 64 percent of nutrient substances in the rice and more than 90 percent of nutrient elements required by human bodies, and is a main food for people in most areas of China.
The green rice has good rice quality, unique appearance, aromatic smell and rich nutrition. Especially, the selenium content is high, and in 100 g of green rice, the selenium content is up to 23.2 mg. In addition, the green rice also contains a large amount of more than ten trace elements and vitamins which are necessary for human bodies, wherein each hundred grams of green rice contains 220 mg of phosphorus, 50 mg of iron, 30 mg of calcium, 10.3 mg of zinc, 0.28 mg of vitamin and 2.8 mg of nicotinic acid.
Purple rice is sweet in taste and warm in nature; has effects in invigorating qi, tonifying blood, warming stomach, invigorating spleen, nourishing liver and kidney, reducing urination, and relieving cough and asthma.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a preparation process of colored coarse grain brown rice flour, which solves the problems of incomplete nutrition and poor selling phase.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a preparation process of colorful coarse grain brown rice flour comprises the following steps:
the method comprises the following steps: screening is carried out: the prepared raw materials are selected to remove granules damaged by worms and mildewed and are reserved for later use;
step two: cleaning: soaking the selected raw materials in water containing selenium, then carrying out germination treatment on the raw materials to enable the germination length to be 0.5-1 mm, and then respectively drying and crushing the water in the raw materials;
step three: and (3) processing: adding water into the raw materials obtained in the step two to grind, adding calcium element into the ground materials, and cooking; (ii) a
Step four: and (3) forming: after cooling the cooked slurry, blanking the slurry through a material distributor, and forming the slurry through an extruder.
Preferably, the raw materials prepared in the step one are black rice, red rice, yellow rice, green rice and purple rice, and the raw materials are subjected to disinfection treatment after screening, wherein the raw materials comprise the following components in parts by weight: 10-20 parts of black rice, 5-10 parts of red rice, 10-20 parts of yellow rice, 20-40 parts of rice, 2-4 parts of green rice and 5-10 parts of purple rice.
Preferably, the speed of the material distributing machine in the fourth step is consistent with the speed of the extruder, and the number of the grids of the material distributing hoppers of the material distributing machine is consistent with the number of the types of the added raw materials.
Preferably, the temperature for drying in the second step is 50-60 ℃, the drying mode is air drying, and the drying is carried out until the internal water content is 8-10%.
Preferably, the bean fine powder and the starch are added during the refining.
Preferably, in the fourth step, the rice flour can be dried and ground into dry rice flour for storage.
Preferably, the calcium element in the third step is one or more of calcium citrate, calcium lactate and calcium gluconate.
Preferably, the cooking time in the fourth step is 15 minutes to 25 minutes.
(III) advantageous effects
The invention provides a preparation process of colored coarse grain brown rice flour. The method has the following beneficial effects:
1. according to the invention, the rice flour is prepared from various kinds of rice, so that the internal nutritional ingredients are diversified, the nutrition absorbed by people is balanced, and meanwhile, the germinated brown rice is adopted for preparation, so that the nutritional ingredients are not lost in the preparation process, and the internal color is not excessively damaged.
2. According to the invention, the rice flour is prepared from rice with various colors, so that the prepared rice flour can be colored in a colorful manner, and the separation and extrusion molding are carried out together, so that the color mixing can be prevented, the appetite of people can be increased, the rice flour is more convenient to sell, and the rice flour has a good commercial prospect.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example (b):
the embodiment of the invention provides a preparation process of colorful coarse grain brown rice flour, which comprises the following steps:
the method comprises the following steps: screening is carried out: the method comprises the steps of selecting and removing worm-eaten and moldy particles from prepared raw materials, removing redundant rice bran and other impurities at the same time, ensuring the safety and health of food materials, preferably selecting 20 jin of black rice, 10 jin of red rice, 30 jin of yellow rice, 40 jin of rice, 4 jin of green rice and 10 jin of purple rice, and killing bacteria on the surface through an ultraviolet lamp after screening is finished;
step two: cleaning: soaking the selected raw materials in water, wherein the water contains selenium, then carrying out germination treatment on the raw materials to enable the germination length to be 0.5-1 mm, then respectively drying and crushing the internal water, drying by air drying at the temperature of 50-60 ℃ during drying, not damaging the internal nutrient content, drying until the internal water content is 8-10%, conveniently grinding into powder, not forming paste, and releasing the nutrient content to a greater extent;
step three: and (3) processing: adding water into the raw materials obtained in the step two for pulping, adding the bean fine powder and the starch when pulping, adding a calcium element into the soybean fine powder and the starch, and cooking for 25 minutes, wherein the calcium element is one or more of calcium citrate, calcium lactate and calcium gluconate;
step four: and (3) forming: through the thick liquids after will cooking, cool off the back, then carry out the unloading through the depiler, carry out the shaping through the extruder, can carry out the rice flour simultaneously dry, the crocus back, make dry rice flour and preserve, wherein the speed of depiler is unanimous with the speed of extruder, and the branch of depiler is fought the lattice number and is unanimous with the kind number of adding the raw materials.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. A preparation process of colorful coarse grain brown rice flour is characterized by comprising the following steps: the method comprises the following steps:
the method comprises the following steps: screening is carried out: the prepared raw materials are selected to remove granules damaged by worms and mildewed and are reserved for later use;
step two: cleaning: soaking the selected raw materials in water containing selenium, then carrying out germination treatment on the raw materials to enable the germination length to be 0.5-1 mm, and then respectively drying and crushing the water in the raw materials;
step three: and (3) processing: adding water into the raw materials obtained in the step two to grind, adding calcium element into the ground materials, and cooking;
step four: and (3) forming: after cooling the cooked slurry, blanking the slurry through a material distributor, and forming the slurry through an extruder.
2. The preparation process of the colored coarse grain brown rice flour as claimed in claim 1, wherein the preparation process comprises the following steps: the raw materials prepared in the step one are various of black rice, red rice, yellow rice, green rice and purple rice, and the raw materials are disinfected after screening.
3. The preparation process of the colored coarse grain brown rice flour as claimed in claim 2, wherein the preparation process comprises the following steps: the speed of the material distributing machine in the fourth step is consistent with the speed of the extruding machine, and the number of the material distributing hoppers of the material distributing machine is consistent with the number of the types of the added raw materials.
4. The preparation process of the colored coarse grain brown rice flour as claimed in claim 1, wherein the preparation process comprises the following steps: and the drying temperature in the second step is 60 ℃, the drying mode is air drying, and the drying is carried out until the internal water content is 8-10%.
5. The preparation process of the colored coarse grain brown rice flour as claimed in claim 1, wherein the preparation process comprises the following steps: and when the soybean fine powder and the starch are ground into pulp, adding the bean fine powder and the starch into the pulp, wherein the calcium element in the step three is one or more of calcium citrate, calcium lactate and calcium gluconate, and the cooking time in the step three is 15-25 minutes.
6. The preparation process of the colored coarse grain brown rice flour as claimed in claim 1, wherein the preparation process comprises the following steps: in the fourth step, the rice flour can be dried and ground into dry rice flour for storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06311859A (en) * | 1993-04-27 | 1994-11-08 | Matsunoi:Kk | Colored rice powder and production thereof |
| CN105105124A (en) * | 2015-09-08 | 2015-12-02 | 福建农林大学 | Colored health coarse grain leisure food and preparation method thereof |
| CN107692005A (en) * | 2017-10-20 | 2018-02-16 | 广州坤辉贸易有限公司 | A kind of infant nutrient coloured formulations organic rice ground rice and preparation method thereof |
| CN107836634A (en) * | 2017-10-20 | 2018-03-27 | 广州坤辉贸易有限公司 | A kind of colour nutritive formula organic rice and preparation method thereof |
| CN113397093A (en) * | 2021-06-15 | 2021-09-17 | 重庆勋勋食品有限公司 | Preparation method of colored coarse grain and brown rice flour |
-
2022
- 2022-03-24 CN CN202210301968.2A patent/CN114601111A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06311859A (en) * | 1993-04-27 | 1994-11-08 | Matsunoi:Kk | Colored rice powder and production thereof |
| CN105105124A (en) * | 2015-09-08 | 2015-12-02 | 福建农林大学 | Colored health coarse grain leisure food and preparation method thereof |
| CN107692005A (en) * | 2017-10-20 | 2018-02-16 | 广州坤辉贸易有限公司 | A kind of infant nutrient coloured formulations organic rice ground rice and preparation method thereof |
| CN107836634A (en) * | 2017-10-20 | 2018-03-27 | 广州坤辉贸易有限公司 | A kind of colour nutritive formula organic rice and preparation method thereof |
| CN113397093A (en) * | 2021-06-15 | 2021-09-17 | 重庆勋勋食品有限公司 | Preparation method of colored coarse grain and brown rice flour |
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