CN103637067A - 一种含有黑米的米粉 - Google Patents
一种含有黑米的米粉 Download PDFInfo
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- 241000209094 Oryza Species 0.000 title claims abstract description 49
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 49
- 235000009566 rice Nutrition 0.000 title claims abstract description 49
- 241000371652 Curvularia clavata Species 0.000 title claims abstract description 29
- 235000013312 flour Nutrition 0.000 title abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 34
- 241000233866 Fungi Species 0.000 claims abstract description 9
- 244000068988 Glycine max Species 0.000 claims abstract description 9
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 3
- 208000007502 anemia Diseases 0.000 abstract description 2
- 230000007812 deficiency Effects 0.000 abstract description 2
- 230000000366 juvenile effect Effects 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 241000758791 Juglandaceae Species 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000005195 poor health Effects 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 235000020234 walnut Nutrition 0.000 abstract 1
- 238000001125 extrusion Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000012149 noodles Nutrition 0.000 description 3
- 239000011812 mixed powder Substances 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 206010003549 asthenia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
Classifications
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
-
- 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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- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Manufacturing & Machinery (AREA)
- Cereal-Derived Products (AREA)
Abstract
本发明的一种含有黑米的米粉涉及到食品中的米粉，其特征在于，它由下列重量份的原料组成：黑米15-20份；大米5-10份；黑豆10-15份；黑木耳10-15份；黑桃10-15份。本发明的含有黑米的米粉，原料匹配合理，营养丰富，有利于机械化加工，食用时口感好，特别是含有较多的黑米米粉，适合少年白发、妇女产后虚弱，病后体虚以及贫血、肾虚群体的人食用。
Description
技术领域
本发明涉及到食品中的米粉，更具体涉及到一种含有黑米的米粉。
背景技术
米粉它是一种以大米为主要原料的食物，其含有丰富的碳水化合物、维生素、矿物质及酵素等，具有熟透迅速、均匀，耐煮不烂，爽口滑嫩，煮后汤水不浊，易于消化的特点。现代的米粉，由于机械化制作的带入，已经与传统方法制作有所区别。米粉又名米线，虽然市场上也有多种米粉销售，中国专利也公开了一些米粉的技术方案，但是不同的原料制作的米粉其营养价值不同，其口感各有所异。根据市场需求，有待开发更多不同的原料制作的米粉，以满足不同需求群体的需要。
发明内容
本发明的目的：提供一种含有黑米的米粉。
本发明的技术方案是： 一种含有黑米的米粉，其特征在于，它由下列重量份的原料组成：黑米15-20份；大米5-10份；黑豆10-15份；黑木耳10-15份；黑桃10-15份。
所述的含有黑米的米粉，它由下列重量份的原料组成：黑米15份；大米5份；黑豆10份；黑木耳10份；黑桃10份。
所述的含有黑米的米粉，它由下列重量份的原料组成：黑米20份；大米10份；黑豆15份；黑木耳15份；黑桃15份。
本发明的含有黑米的米粉的制作方法：先按重量份备原料，各种原料洗净，分别对各种原料进行侵泡，侵泡后各种原料进行混合，将混合后的原料投入米粉机中进行加工，挤压成型条状的米粉，即可食用，如需做成干米粉，还需要将挤压成型的米粉烘干，食用时需用温水侵泡。本发明的含有黑米的米粉的另一种制作方法：先按重量份备原料，各种原料洗净，分别对各种原料进行侵泡，侵泡后各种原料进行混合，将混合后的原料投入粉碎机进行粉碎，然后将粉碎后的混合粉投入搅拌机加水进行搅拌，最后将搅拌后的浆放入加热挤压机挤压成条状米粉。
本发明的有益效果：本发明的含有黑米的米粉，原料匹配合理，营养丰富，有利于机械化加工，食用时口感好，特别是含有较多的黑米米粉，适合少年白发、妇女产后虚弱，病后体虚以及贫血、肾虚群体的人食用。
具体实施方式
下面通过实施例，对本发明作进一步的说明。
实施例1
一种含有黑米的米粉，它由下列重量份的原料组成：黑米15公斤；大米5公斤；黑豆10公斤；黑木耳10公斤；黑桃10公斤。其制作方法：先按重量份备原料，各种原料洗净，分别对各种原料进行侵泡，侵泡后各种原料进行混合，将混合后的原料投入米粉机中进行加工，挤压成型条状的米粉，即可食用，如需做成干米粉，还需要将挤压成型的米粉烘干，食用时需用温水侵泡。
实施例2
一种含有黑米的米粉，它由下列重量份的原料组成：黑米20公斤；大米10公斤；黑豆15公斤；黑木耳15公斤；黑桃15公斤。其制作方法：先按重量份备原料，各种原料洗净，分别对各种原料进行侵泡，侵泡后各种原料进行混合，将混合后的原料投入粉碎机进行粉碎，然后将粉碎后的混合粉投入搅拌机加水进行搅拌，最后将搅拌后的浆放入加热挤压机挤压成条状米粉。
Claims (3)
1.一种含有黑米的米粉，其特征在于，它由下列重量份的原料组成：黑米15-20份；大米5-10份；黑豆10-15份；黑木耳10-15份；黑桃10-15份。
2.按权利要求1所述的含有黑米的米粉，其特征在于，它由下列重量份的原料组成：黑米15份；大米5份；黑豆10份；黑木耳10份；黑桃10份。
3.按权利要求1所述的含有黑米的米粉，其特征在于，它由下列重量份的原料组成：黑米20份；大米10份；黑豆15份；黑木耳15份；黑桃15份。
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| CN201310615294.4A CN103637067A (zh) | 2013-11-28 | 2013-11-28 | 一种含有黑米的米粉 |
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| CN201310615294.4A CN103637067A (zh) | 2013-11-28 | 2013-11-28 | 一种含有黑米的米粉 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815276A (zh) * | 2014-03-20 | 2014-05-28 | 宁波保税区攀峒信息科技有限公司 | —种黑色米粉及其加工方法 |
| CN103815277A (zh) * | 2014-03-20 | 2014-05-28 | 宁波保税区攀峒信息科技有限公司 | —种黑色营养米粉及其加工方法 |
| CN105639223A (zh) * | 2015-05-28 | 2016-06-08 | 南京大地冷冻食品有限公司 | 一种即食米粉制作方法 |
| CN105639416A (zh) * | 2015-12-31 | 2016-06-08 | 谢立颖 | 具有防治贫血功能的制作丰顺水粄的组合物及丰顺水粄的制作方法 |
| CN108651824A (zh) * | 2018-03-14 | 2018-10-16 | 安徽金太阳食品有限公司 | 一种术后体弱人群食用营养米粉 |
-
2013
- 2013-11-28 CN CN201310615294.4A patent/CN103637067A/zh active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815276A (zh) * | 2014-03-20 | 2014-05-28 | 宁波保税区攀峒信息科技有限公司 | —种黑色米粉及其加工方法 |
| CN103815277A (zh) * | 2014-03-20 | 2014-05-28 | 宁波保税区攀峒信息科技有限公司 | —种黑色营养米粉及其加工方法 |
| CN105639223A (zh) * | 2015-05-28 | 2016-06-08 | 南京大地冷冻食品有限公司 | 一种即食米粉制作方法 |
| CN105639416A (zh) * | 2015-12-31 | 2016-06-08 | 谢立颖 | 具有防治贫血功能的制作丰顺水粄的组合物及丰顺水粄的制作方法 |
| CN108651824A (zh) * | 2018-03-14 | 2018-10-16 | 安徽金太阳食品有限公司 | 一种术后体弱人群食用营养米粉 |
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Application publication date: 20140319 |