CN103766771A - Taro rice and preparation method thereof - Google Patents
Taro rice and preparation method thereof Download PDFInfo
- Publication number
- CN103766771A CN103766771A CN201310732793.1A CN201310732793A CN103766771A CN 103766771 A CN103766771 A CN 103766771A CN 201310732793 A CN201310732793 A CN 201310732793A CN 103766771 A CN103766771 A CN 103766771A
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- rice
- taro
- fragrant taro
- fragrant
- raw material
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 98
- 235000009566 rice Nutrition 0.000 title claims abstract description 98
- 235000006481 Colocasia esculenta Nutrition 0.000 title claims abstract description 85
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000004270 Colocasia esculenta var. antiquorum Species 0.000 title 1
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 100
- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 84
- 239000000463 material Substances 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000013339 cereals Nutrition 0.000 claims abstract description 9
- 235000020265 peanut milk Nutrition 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 235000013409 condiments Nutrition 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 230000008901 benefit Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract 2
- 235000020195 rice milk Nutrition 0.000 abstract 2
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- 150000004676 glycans Chemical class 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 206010037660 Pyrexia Diseases 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 235000021167 banquet Nutrition 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 230000000857 drug effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- -1 80 milligrams Chemical compound 0.000 description 1
- 244000136475 Aleurites moluccana Species 0.000 description 1
- 235000006667 Aleurites moluccana Nutrition 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000018244 Castanea mollissima Nutrition 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 235000002722 Dioscorea batatas Nutrition 0.000 description 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 1
- 240000001811 Dioscorea oppositifolia Species 0.000 description 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 208000007433 Lymphatic Metastasis Diseases 0.000 description 1
- 206010025323 Lymphomas Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000024770 Thyroid neoplasm Diseases 0.000 description 1
- 238000009098 adjuvant therapy Methods 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000002512 chemotherapy Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000007233 immunological mechanism Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000002751 lymph Anatomy 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000001959 radiotherapy Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 201000002510 thyroid cancer Diseases 0.000 description 1
- 235000013311 vegetables Nutrition 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
- 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
- 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
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
-
- 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
Landscapes
- 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)
Abstract
The invention discloses a kind of taro rice and a preparation method thereof. The preparation method specifically comprises the following steps: selecting ordinary rice as a raw material, and respectively processing the rice into powdered rice and rice milk; mixing taro as a raw material with the rice milk to obtain taro paste, mixing the taro paste with the powdered rice so as to obtain a mixed material with water content of 35-40%, pressing the mixed material into rice grain shaped taro rice by using a rice grain forming machine, and finally, drying and then packaging the obtained taro rice so as to obtain commercial taro rice. Through the implementation of the invention, rice and taro are integrated, so that ordinary rice and taro become nutrition-rich health rice. After the rice is eaten, people are nourished and subjected to health in daily food taking, and various discomfortable feelings caused by eating taro are effectively avoided. In addition, the values of rice and taro are significantly increased, and the benefits are abnormally significant.
Description
Technical field
The present invention relates to a kind of preparing technical field of characteristic rice made products, be specifically related to a kind of fragrant taro rice and preparation method thereof.
Background technology
Fragrant taro, belongs to the perennial herbal stem tuber of overgrowing.Voluble herb plant, native Luan belongs to the perennial herbaceous plant that overgrows, and generally does annual cultivation.Piece root is spherical, epidermis yellowish-brown, and meat white, is that people cultivate required edible part.Because its meat is like potato class, but taste is neither sweet potato, taro, and non-potato is again like Chinese chestnut, sweet and fragrant, after food pleasant impression not to the utmost, therefore be named fragrant taro.
Fragrant taro is nutritious, and color is all good, is once considered to the king of vegetables.According to surveying and determination, the fresh fragrant taro of every hectogram, containing 5.15 grams, protein, 0.28 gram, fat, 12.71 grams, carbohydrate, 170 milligrams of calcium, 80 milligrams, phosphorus.Its protein content is 2.1 times of Chinese yam.The drug effect that has loose long-pending regulate the flow of vital energy, detoxify tonifying spleen, reducing fever relieving cough of food.Fragrant taro cooking method kind, burns, fries, all can stew, and stewes, burns with it together with chicken, pork, and its taste is fragrant and oiliness, crisp and not rotten.Be always on New Year's Day or other festivals, indispensable superior dish in celebrating banquet.
Fragrant taro has the drug effect of loose long-pending regulate the flow of vital energy, detoxify tonifying spleen, reducing fever relieving cough.Fragrant taro contains more crude protein, starch, glycan (mucilaginous substance), crude fibre and sugar, and the content of protein is as all higher in soybean and so on than other general high-protein plant.Fragrant taro piece root meat exquisiteness, taste delicate fragrance, often edible for banquet.Glycan in fragrant taro can strengthen the immunologic mechanism of human body, increases the resistance to disease, and long-term eating can be detoxified, be nourished the body.In taro, there is a kind of natural polysaccharide macromolecule plant colloid, have good anti-diarrhea effect, and can strengthen the immunologic function of human body.To breast cancer, thyroid cancer, Malignant Lymphoma and have adjuvant treatment efficacy with lymph enlargement, Lymph Node Metastasis person.Taro can be used as the conventional herbal cuisine staple food of anti-knurl for cancer, in cancer operation or postoperation radiotherapy, chemotherapy and rehabilitation course thereof, brings into play its auxiliary therapeutic action.The traditional Chinese medical science thinks that the wide intestines of the useful stomach of taro, defaecation are detoxified, tonified the liver and kidney, the function of the phlegm that gasifies in dissipating bind and adjusting.
At present, fragrant taro deep processing mainly contains, fragrant taro powder, fragrant taro dried meat etc.
Summary of the invention
Object of the present invention is just to provide fragrant taro rice of brand-new one and preparation method thereof.Specifically comprise: selecting general rice is raw material, and rice is processed into Powdered ground rice and Rice & peanut milk respectively; Take fragrant taro as raw material, then and Rice & peanut milk mix and break into fragrant taro and starch, then being mixed into water content by fragrant taro slurry and ground rice is 35～40% mixed material, then with Machine for rice granulting, mixed material is pressed into the fragrant taro rice of grain of rice type shape, finally by drying, packing becomes commodity perfume taro rice.By implementing the present invention, rice and fragrant taro are combined together, make general rice and fragrant taro become the health-care rice of the rich utmost point of nutrition.Shiqi rice, not only makes people be nourished and keep healthy in daily feed, and has effectively avoided very popular taro can produce numerous senses of discomfort.In addition, rice and fragrant taro be significantly increment thus, and benefit is extremely remarkable.
The present invention is achieved through the following technical solutions:
A kind of fragrant taro rice and preparation method thereof, comprises the steps: in technical scheme
1, rice is selected materials: select without rotten, without going mouldy, the normal rice of color and luster is raw material.
2, prepare ground rice: rice is broken into to cross 200 object Powdered ground rice for subsequent use.
3, prepare Rice & peanut milk: use than the water of many 3 times of rice rice in steep 12～15 hours, then break into Rice & peanut milk for subsequent use.
4, fragrant taro is selected materials and processes: selecting is raw material without disease and pest and fresh fragrant taro, then fragrant taro is cleaned up and diced, then mixes by the ratio that above-mentioned Rice & peanut milk and fragrant taro are 2: 1 by weight, finally again fragrant taro is broken into juice for subsequent use.
5, condiment: admix fragrant taro with ground rice and starch, and the water content of mixed material is adjusted to 35～40%.
6, moulding: the fragrant taro rice that with Machine for rice granulting, mixed material is pressed into grain of rice type shape.
7, dry: fragrant taro rice is dried and obtained the fragrant taro rice of finished product to grain of rice water content 10～12%.
8, packing: fragrant finished product taro rice is wired up to obtain to the fragrant taro rice of commodity according to quantity.
The present invention both had the following advantages:
1, fragrant taro metric system Preparation Method proposed by the invention is novel, process measure uniqueness, preparation technology simply, easily implement.
2, enforcement the present invention primary raw material used---rice, its raw material resources are extensive, cheap.
3, enforcement the present invention primary raw material used---fragrant taro, its raw material resources are equally very extensive, and cheap.
4, by implementing the present invention, fragrant taro rice and rice are lumped together, have supplemented the nutrient that rice itself lacks, and also supplement fragrant taro simultaneously and lack protein and lipid, and the rice preparing has again special fragrance and the sweet taste of fragrant taro, and palatability is good especially.
5, by implementing the present invention, rice and fragrant taro are combined together, make general rice and fragrant taro become the health-care rice of the rich utmost point of nutrition.Shiqi rice, not only makes people be nourished and keep healthy in daily feed, and has effectively avoided very popular taro can produce numerous senses of discomfort.
6, by implementing the present invention, fragrant taro and rice be significantly increment thus also, and benefit is extremely remarkable.
The specific embodiment
Below in conjunction with embodiment, method of the present invention is further illustrated.
A kind of fragrant taro rice and preparation method thereof, the specific embodiment is as follows:
1, rice is selected materials: select without rotten, without going mouldy, the normal rice of color and luster is raw material.
2, prepare ground rice: rice is broken into to cross 200 object Powdered ground rice for subsequent use.
3, prepare Rice & peanut milk: use than the water of many 3 times of rice rice in steep 12～15 hours, then break into Rice & peanut milk for subsequent use.
4, fragrant taro is selected materials and processes: selecting is raw material without disease and pest and fresh fragrant taro, then fragrant taro is cleaned up and diced, then mixes by the ratio that above-mentioned Rice & peanut milk and fragrant taro are 2: 1 by weight, finally again fragrant taro is broken into juice for subsequent use.
5, condiment: admix fragrant taro with ground rice and starch, and the water content of mixed material is adjusted to 35～40%.
6, moulding: the fragrant taro rice that with Machine for rice granulting, mixed material is pressed into grain of rice type shape.
7, dry: fragrant taro rice is dried and obtained the fragrant taro rice of finished product to grain of rice water content 10～12%.
8, packing: fragrant finished product taro rice is wired up to obtain to the fragrant taro rice of commodity according to quantity.
Claims (1)
1. fragrant taro rice and preparation method thereof, is characterized in that comprising the steps:
(1) rice is selected materials: select without rotten, without going mouldy, the normal rice of color and luster is raw material;
(2) prepare ground rice: rice is broken into to cross 200 object Powdered ground rice for subsequent use;
(3) prepare Rice & peanut milk: use than the water of many 3 times of rice rice in steep 12～15 hours, then break into Rice & peanut milk for subsequent use;
(4) fragrant taro is selected materials and processes: selecting is raw material without disease and pest and fresh fragrant taro, then fragrant taro is cleaned up also diced, then mix by the ratio that above-mentioned Rice & peanut milk and fragrant taro are 2: 1 by weight, finally again fragrant taro is broken into juice for subsequent use;
(5) condiment: admix fragrant taro with ground rice and starch, and the water content of mixed material is adjusted to 35～40%;
(6) moulding: the fragrant taro rice that with Machine for rice granulting, mixed material is pressed into grain of rice type shape;
(7) dry: fragrant taro rice is dried and obtained the fragrant taro rice of finished product to grain of rice water content 10～12%;
(8) packing: fragrant finished product taro rice is wired up to obtain to the fragrant taro rice of commodity according to quantity.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310732793.1A CN103766771A (en) | 2013-12-27 | 2013-12-27 | Taro rice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310732793.1A CN103766771A (en) | 2013-12-27 | 2013-12-27 | Taro rice and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103766771A true CN103766771A (en) | 2014-05-07 |
Family
ID=50559897
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310732793.1A Pending CN103766771A (en) | 2013-12-27 | 2013-12-27 | Taro rice and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103766771A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041740A (en) * | 2014-05-23 | 2014-09-17 | 当涂县龙山桥粮油工贸有限公司 | Fruit flavor rice and preparation method thereof |
| CN104431700A (en) * | 2014-11-08 | 2015-03-25 | 安徽省华之慧生态农业发展有限公司 | Health-care rice with high protein and preparation method thereof |
| CN107692121A (en) * | 2017-09-20 | 2018-02-16 | 江南大学 | A kind of processing method and its eating method of the female taro restructuring rice of high fibre |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011096807A1 (en) * | 2010-02-05 | 2011-08-11 | Institute "On My-Way" B.V. | Process for the manufacture of an edible dietary fibre composition and a dietary fibre composition |
| CN102342517A (en) * | 2011-08-22 | 2012-02-08 | 东北农业大学 | Multi-taste compound rice with small berries and preparation method for multi-taste compound rice |
| CN102793127A (en) * | 2012-09-12 | 2012-11-28 | 董忠蓉 | Synthetic rice containing konjac high-quality dietary fiber |
-
2013
- 2013-12-27 CN CN201310732793.1A patent/CN103766771A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011096807A1 (en) * | 2010-02-05 | 2011-08-11 | Institute "On My-Way" B.V. | Process for the manufacture of an edible dietary fibre composition and a dietary fibre composition |
| CN102342517A (en) * | 2011-08-22 | 2012-02-08 | 东北农业大学 | Multi-taste compound rice with small berries and preparation method for multi-taste compound rice |
| CN102793127A (en) * | 2012-09-12 | 2012-11-28 | 董忠蓉 | Synthetic rice containing konjac high-quality dietary fiber |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041740A (en) * | 2014-05-23 | 2014-09-17 | 当涂县龙山桥粮油工贸有限公司 | Fruit flavor rice and preparation method thereof |
| CN104431700A (en) * | 2014-11-08 | 2015-03-25 | 安徽省华之慧生态农业发展有限公司 | Health-care rice with high protein and preparation method thereof |
| CN107692121A (en) * | 2017-09-20 | 2018-02-16 | 江南大学 | A kind of processing method and its eating method of the female taro restructuring rice of high fibre |
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Application publication date: 20140507 |
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