CN1358450A - Process for preparing health care nutrition potato-taste rice - Google Patents
Process for preparing health care nutrition potato-taste rice Download PDFInfo
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- CN1358450A CN1358450A CN00135768A CN00135768A CN1358450A CN 1358450 A CN1358450 A CN 1358450A CN 00135768 A CN00135768 A CN 00135768A CN 00135768 A CN00135768 A CN 00135768A CN 1358450 A CN1358450 A CN 1358450A
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Abstract
In production method of nutrient health-care sweet potato fragrance rice, fresh sweet potato tuber is used as raw material, and following steps are adopted: selecting raw material, cleaning, peeling, colour protection, dewatering, chopping, grinding to make paste, filtering, concentrating, blending, homogenizing and sterilizing to obtain the sweet potato tuber raw material paste. Said invention possesses small separation of colour, nutrients and rice by means of steaming and boiling with water, not only retains natural flavour of sweet potato, but also has the health-care functions of preventing carcoinoma of clon and mannary cancer, delaying senility and raising intelligence and immunity of human body.
Description
The present invention relates to a kind of preparation method of nourishing healthy potato-taste rice, specifically relate to the potato piece of sweet potato of all kinds or the reprocessing of stem apex and rice class are produced a kind of novel nourishing potato-taste rice.
Raising along with living standards of the people, people more and more pay attention to the health of self, requirement to diet structure is more and more exquisite, people are when eating flour and rice, also wish more edible coarse food grains, especially wish that eating some makes delicacies out of coarse food grain and flour and rice and the reasonably combined food of coarse food grain, guarantee the balance of people's normal meals structure, and existing coarse food grain and flour and rice mostly are traditional eating method, that is to say that simple ripe back is instant, do not pass through deep processing, caused the unbalance of present people's diet structure.
As everyone knows, sweet potato is one of staple food crop of China, has high nutrition and medical value.Contain 8 necessary seed amino acids of human body in the sweet potato.Its nutrition and pharmacologic action are affirmed already in China.Put down in writing in the tradition traditional Chinese medical science Compendium of Material Medica: sweet potato has the function of " qi-restoratives gas, beneficial strength, strengthening the spleen and stomach, strong kidney yin "; U.S. scientist confirms to contain in the sweet potato active material of a kind of " deoxidation epiandrosterone " and " the different male sterol of deoxidation ", can prevent colon cancer and breast cancer, its antitumaous effect is first of the medicine-food two-purpose food, and has the effects such as premunition that delay senility, increase intelligence and strengthen human body; Find that according to another Japanese scientist also contain a kind of polysaccharide body and combination of proteins thing-viscous protein in the sweet potato, this material can promote the drainage of cholesterol, prevents artery sclerosis, improve the anti pathologic immunity power of human body.The more important thing is that sweet potato is a kind of " physiological alkalinity food ", the acidic materials that can neutralize rice, face, meat, egg etc. are produced are kept the acid-base balance in the human body.
The objective of the invention is to according to above-mentioned mechanism, a kind of whole nutritional labelings that contain natural sweet potato potato piece or stem apex are provided, be composited with the infiltration of various selected rice science, original color with sweet potato, a kind of nutrition potato-taste rice that has unique taste and nutritive value again is to fill up the deficiency in the market.
The purpose of this invention is to provide a kind of preparation method: it is to be raw material by potato piece of fresh sweet potato or stem apex, it is characterized in that: preparation method is followed successively by: selected raw material, cleaning, remove the peel, protect look, draining, rubbing, defibrination, filtration, concentrate, allotment, homogeneous, sterilization, make the former slip of sweet potato potato piece or stem apex; With the method that stirs spraying or soak suction former slip and natural rice class in 0.5-1: 100 ratio is compound to stir, after the drying, the water content of composite rice is remained on 10-14%, again after the skin of composite rice spraying one deck hydrogenated edible oil fat, drying, packing finished product.
Above-mentioned color protecting method is to adopt in the citric acid mixed liquor be soaked in the NaCl that contains 0.8-1.5% and 0.05-0.2%.
Above-mentioned method for concentration can be with immersion method at 650mmHg, and 45C decompression down concentrates.
Above-mentioned concocting method is to add an amount of L-ascorbic acid and sweet potato essence in thickened pulp.
The main points of invention:
(1) sweet potato of adopting 8 seed amino acids of needed by human body to have very high nutrition and medical value makes raw material.
(2) adopted the mixed liquor that contains NaCl and citric acid that sweet potato raw material of all kinds is protected look, the potato-taste rice of producing respectively is the raw material true qualities and does not turn pale.
(3) use immersion method at 6560mmHg, decompression concentrates to the sweet potato slurry under the 45C.
(4) in thickened pulp, add an amount of L-ascorbic acid and sweet potato essence after, make the finished product of producing not lose this flavor and be convenient to store.
Advantage of the present invention is: it has the nutrition of the water of chance boiling color and separates few with rice, natural flavour mountaineous and the effect that has promptly kept sweet potato of all kinds, can prevent colon cancer and breast cancer again, and have and delay senility, increase intelligence and body immunity, the more important thing is that sweet potato is a kind of " physiological alkalinity food ", the acidic materials that can neutralize rice, face, meat, egg etc. are produced, keep the acid-base balance of human body, for people provide a kind of nutritious various, nourishing healthy scented rice that instant is good to eat.
Further specify the present invention below in conjunction with embodiment:
Embodiment: 1. claim the potato piece of high-quality sweet potato of all kinds of 30Kg or stem apex raw material all can, potato piece or the stem apex of fresh sweet potato of all kinds rinsed out silt with clear water;
2. raw material peeling: with artificial or machine barking;
3. should be soaked in immediately after the peeling in the citric acid mixed liquor that contains 1.5% NaCL and 0.1% and protect look, in case brown stain;
4. draining: remove colour protecting liquid with the stainless (steel) wire drop rapidly;
5. rub: potato piece or the stem apex of sweet potato of all kinds are rubbed with beating crusher;
6. defibrination: the potato piece of the sweet potato of all kinds that will rub with the pulp fiberizer or the thick slurry of stem apex further grind;
7. filter: filter with the stainless steel screen pack, remove impurity;
8. concentrate: the sweet potato potato piece after will filtering or the former slip of stem apex, at 650mmHg, 45C decompression down concentrates with immersion method;
9. allotment: in thickened pulp, add an amount of L-ascorbic acid and sweet potato essence;
10. homogeneous: the thickened pulp after will allocating, finish grind, guarantee the uniform formation's state and the good stable of finished product;
11. sterilization: under high temperature and action of ultraviolet ray, sterilize;
12. former slip: the former slip of the sweet potato stem tip of all kinds that after sterilization, obtains;
13. with the method that stirs, sprays or soak suction: the former slip of sweet potato potato piece or stem apex and natural rice class, in 0.5-1: 100 ratio is compound to stir;
15. it is dry: as to use heated-air drying 3 hours, with the water content maintenance 12% of composite rice;
16. the skin of the rice after compound, spraying one deck hydrogenated edible oil fat with color and the nutrition of guaranteeing the nutrition potato-taste rice, is met behind the water and is not lost phenomenon;
17. dry: air dry was sieved to remove and is cracked rice after 3 hours;
18. packing back nutrition potato-taste rice finished product.
This composite rice of the present invention can present the raw material true qualities respectively according to the color difference of used sweet potato potato piece or stem apex.As: purple, redness, pink, yellow, crocus and green etc.Be convenient to store, edible simple, taste is sweet, and is pleasant to the palate, both kept the natural flavour mountaineous of sweet potato of all kinds, and also the acidic materials that produced with the rice class have reached acid-base balance, simultaneously, have also kept the acid-base balance in the human body.Be a kind of economic food that helps health.
Claims (4)
1, a kind of preparation method of nourishing healthy potato-taste rice, it is to be raw material by potato piece of fresh sweet potato or stem apex, it is characterized in that: preparation method is followed successively by: selected raw material, cleaning, remove the peel, protect look, draining, rubbing, defibrination, filtration, concentrate, allotment, homogeneous, sterilization, make the former slip of sweet potato potato piece or stem apex; With the method that stirs spraying or soak suction former slip and natural rice class in 0.5-1: 100 ratio is compound to stir, after the drying, the water content of composite rice is remained on 10-14%, again after the skin of composite rice spraying one deck hydrogenated edible oil fat, drying, packing finished product.
2, the preparation method of nourishing healthy potato-taste rice according to claim 1 is characterized in that, above-mentioned color protecting method is to adopt in the citric acid mixed liquor be soaked in the NaCl that contains 0.8-1.5% and 0.05-0.2%.
3, the preparation method of nourishing healthy potato-taste rice according to claim 1 is characterized in that, above-mentioned method for concentration can be with immersion method at 650mmHg, and 45C decompression down concentrates.
4, the preparation method of nourishing healthy potato-taste rice according to claim 1 is characterized in that, above-mentioned concocting method is to add an amount of L-ascorbic acid and sweet potato essence in thickened pulp.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00135768A CN1358450A (en) | 2000-12-20 | 2000-12-20 | Process for preparing health care nutrition potato-taste rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00135768A CN1358450A (en) | 2000-12-20 | 2000-12-20 | Process for preparing health care nutrition potato-taste rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1358450A true CN1358450A (en) | 2002-07-17 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00135768A Pending CN1358450A (en) | 2000-12-20 | 2000-12-20 | Process for preparing health care nutrition potato-taste rice |
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| CN (1) | CN1358450A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719772A (en) * | 2013-12-21 | 2014-04-16 | 芜湖万润机械有限责任公司 | Compound nutritional rice capable of enhancing resistance and preparation method thereof |
| CN103919083A (en) * | 2014-04-29 | 2014-07-16 | 黄春梅 | Sweet potato rice and preparation method thereof |
-
2000
- 2000-12-20 CN CN00135768A patent/CN1358450A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719772A (en) * | 2013-12-21 | 2014-04-16 | 芜湖万润机械有限责任公司 | Compound nutritional rice capable of enhancing resistance and preparation method thereof |
| CN103919083A (en) * | 2014-04-29 | 2014-07-16 | 黄春梅 | Sweet potato rice and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |