CN106261566A - A kind of superior rice powder, preparation method thereof - Google Patents
A kind of superior rice powder, preparation method thereof Download PDFInfo
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- CN106261566A CN106261566A CN201610698903.0A CN201610698903A CN106261566A CN 106261566 A CN106261566 A CN 106261566A CN 201610698903 A CN201610698903 A CN 201610698903A CN 106261566 A CN106261566 A CN 106261566A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 91
- 235000009566 rice Nutrition 0.000 title claims abstract description 91
- 239000000843 powder Substances 0.000 title claims abstract description 80
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 90
- 235000013312 flour Nutrition 0.000 claims abstract description 34
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 241000251468 Actinopterygii Species 0.000 claims abstract description 13
- 239000000654 additive Substances 0.000 claims abstract description 10
- 230000000996 additive effect Effects 0.000 claims abstract description 10
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 229940036811 bone meal Drugs 0.000 claims abstract description 7
- 239000002374 bone meal Substances 0.000 claims abstract description 7
- 235000014375 Curcuma Nutrition 0.000 claims abstract description 6
- 241000233866 Fungi Species 0.000 claims abstract description 6
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 238000000465 moulding Methods 0.000 claims description 16
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 9
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 239000000243 solution Substances 0.000 claims description 7
- 238000010025 steaming Methods 0.000 claims description 7
- 241000221377 Auricularia Species 0.000 claims description 6
- 240000009023 Myrrhis odorata Species 0.000 claims description 6
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 210000000988 bone and bone Anatomy 0.000 claims description 6
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 6
- 239000001110 calcium chloride Substances 0.000 claims description 6
- 235000020415 coconut juice Nutrition 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 244000164480 Curcuma aromatica Species 0.000 claims description 4
- 229930191978 Gibberellin Natural products 0.000 claims description 3
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 230000035784 germination Effects 0.000 claims description 3
- 239000003448 gibberellin Substances 0.000 claims description 3
- IXORZMNAPKEEDV-OBDJNFEBSA-N gibberellin A3 Chemical class C([C@@]1(O)C(=C)C[C@@]2(C1)[C@H]1C(O)=O)C[C@H]2[C@]2(C=C[C@@H]3O)[C@H]1[C@]3(C)C(=O)O2 IXORZMNAPKEEDV-OBDJNFEBSA-N 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000011812 mixed powder Substances 0.000 claims description 3
- 239000011259 mixed solution Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 2
- 235000012149 noodles Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 241000407170 Curcuma Species 0.000 abstract 2
- 239000002932 luster Substances 0.000 abstract 1
- 229940100486 rice starch Drugs 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 208000027382 Mental deterioration Diseases 0.000 description 1
- 206010027374 Mental impairment Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 206010000059 abdominal discomfort Diseases 0.000 description 1
- 230000000954 anitussive effect Effects 0.000 description 1
- 229940124584 antitussives Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 201000001883 cholelithiasis Diseases 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 208000010877 cognitive disease Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- PCHPORCSPXIHLZ-UHFFFAOYSA-N diphenhydramine hydrochloride Chemical compound [Cl-].C=1C=CC=CC=1C(OCC[NH+](C)C)C1=CC=CC=C1 PCHPORCSPXIHLZ-UHFFFAOYSA-N 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
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- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 230000004855 vascular circulation Effects 0.000 description 1
Classifications
-
- 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
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of superior rice powder, preparation method thereof, be made up of following component: Fructus Hordei Germinatus powder, white rice flour, purple rice powder, Rhizoma Dioscoreae powder, black fungus powder, fish head bone meal, curcuma powder, Fructus Foeniculi powder, salt, additive.Compared with prior art, the present invention prepares the Fructus Hordei Germinatus powder adding reasonable weight proportion in raw material white rice flour at tradition rice flour, purple rice powder, Rhizoma Dioscoreae powder, black fungus powder, fish head bone meal, curcuma powder, Fructus Foeniculi powder, salt, additive, the toughness of finished product rice flour can be improved, ensure rice flour resistant to cook, do not rupture, rice flour can also be made the most smooth, tasty and refreshing, good luster, easily sub-wire, common effect between these compositions, quality of rice noodles can be effectively improved, and jointly play synergism at it, not only solve tradition rice flour easy fracture, while being difficult to sub-wire problem, further improves the nutritive value of rice flour, boiling fastness and mouthfeel, the rice flour product shelf life of preparation is long, rehydration time is short.
Description
Technical field
The present invention relates to processing of agriculture product field, particularly relate to a kind of superior rice powder, preparation method thereof.
Background technology
Rice flour is a kind of traditional food of China, has long history.Rice flour has good toughness, rehydration is rapid, mouthfeel is sliding
The features such as refreshing, instant, very big at south China and some south east asia consumption figures, it is loved by the people.Rice flour is because adding
Work process for making is different and has their own characteristics each, and powder, Yunnan rice noodle etc. are fried in the most famous have Guilin rice-flour noodle, Jiangxi.Rice flour removes
Outside region feature, the characteristic vermicelli from rice starch of heterogeneity emerges the most successively in recent years, such as fructus zizaniae caduciflorae rice flour, Rhizomadioscoreae rice flour, Fructus Cucurbitae moschatae rice
Powder etc..These heterogeneity vermicelli from rice starchs not only increase the nutritional labeling of vermicelli from rice starch and change local flavor and the mouth of vermicelli from rice starch
Sense, is welcome by people.But, generally there is grained matte in the characteristic vermicelli from rice starch of these heterogeneities, mouthfeel is not so good as pure rice
Vermicelli from rice starch is fine and smooth, the problem that strip-breaking rate is higher.And the miscellaneous grain crops class cereal starch of existing making is difficult to gelatinizing, during steaming powder
Need to consume the more energy, improve the production cost of rice flour.
Summary of the invention
In order to overcome above-mentioned deficiency, the invention provides a kind of superior rice powder, preparation method thereof.
The present invention is achieved through the following technical solutions:
A kind of superior rice powder, preparation method thereof, is made up of following component by weight: Fructus Hordei Germinatus powder 20, white rice flour 80, purple rice powder 10,
Rhizoma Dioscoreae powder 4, black fungus powder 6, fish head bone meal 3, curcuma powder 0.1, Fructus Foeniculi powder 0.2, salt 6, additive 2, described additive is by weight
Amount part meter is made up of following component: beer yeast powder 2, Fructus Citri tangerinae juice 4, Pollen Brassicae campestris 1；The preparation method of rice flour, including following step
Rapid:
(1) preparation of Fructus Hordei Germinatus powder: remove miscellaneous after Fructus Hordei Vulgaris, first Fructus Hordei Vulgaris is put into mass concentration be in 0.2% Gibberellins solution soak
Bubble 15min, takes out, and is then placed in the calcium chloride solution that mass concentration is 1.5% soaking 20min, takes out, place into matter
Measure in the Klorvess Liquid that concentration is 0.4% and soak 50min, take out, place into calcium chloride and Mel that mass concentration is 10%
Soaking 1h in mixed solution, wherein calcium chloride is mixed by 1:7 mass ratio with Mel, and during immersion, all of solution temperature is all
Control at 28-32 DEG C, then Fructus Hordei Vulgaris is laid on germination paper, be placed in temperature 30 ~ 35 DEG C, the artificial climate of relative humidity 80 ~ 90%
Case is cultivated 8 ~ 12h, is then dried at 50 ~ 80 DEG C to water content 3 ~ 5%, obtains the Fructus Hordei Vulgaris germinateed, the Fructus Hordei Vulgaris that then will germinate
It is crushed to 500 mesh, obtains Fructus Hordei Germinatus powder；
(2) rice is dried at 50 ~ 80 DEG C to water content 6 ~ 8wt%, purple rice is dried to water content 4 ~ 6% at 50 ~ 80 DEG C,
Rhizoma Dioscoreae, Auricularia, fish head bone, Rhizoma Curcumae Longae, Fructus Foeniculi are dried to water content 2 ~ 4% at 50 ~ 80 DEG C；
(3) by through dry rice, by purple rice, Rhizoma Dioscoreae, Auricularia, fish head bone, Rhizoma Curcumae Longae, Fructus Foeniculi mixing after add high speed powder to
Broken machine is crushed to 100 mesh, carries out second time the most again and be crushed to 400 mesh；
(4) powder and rice stick molding are steamed for the first time: the material powder that will crush through step (3) and Fructus Hordei Germinatus powder, salt and interpolation
Agent uniformly mixes, more mixed powder and water is mixed by the mass ratio of 1:2 and size mixing, and carries out steaming powder, steam pressure for the first time
Being 0.25 ~ 0.3MPa, the time is 10 ~ 15 minutes, carries out rice stick molding；
(5) second time steams powder and rice stick molding: the rice stick of step (4) gained is carried out multiple steaming, and steam pressure is 0.3 ~
0.5MPa, the time is 4 ~ 6 minutes, then carries out rice stick molding；
(6) rice stick is dry: dry the rice stick after molding to moisture≤10wt% in 40 ~ 60 DEG C of drying baker；
(7) cool down and pack.
Further, described salt is made up of following component by weight: anise 0.5, Pericarpium Citri Reticulatae 0.8, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.8, Rhizoma Zingiberis Recens
1, Bulbus Allii 2, Corii Sus domestica 10, Mel 3, coconut juice 15, water 80, its preparation method is: after Corii Sus domestica wash clean, quick-boils water three minutes, and washes dry
Only, then by after anise, Pericarpium Citri Reticulatae, Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Zingiberis Recens, Bulbus Allii, Corii Sus domestica, water mixing, big fire is boiled to boiling, after turning boiling with soft fire 30min, stops
Fire, after cooling 5min, adds Mel, coconut juice, stirs 10min, remove solid residue, filtrate is thoroughly cooled to room temperature, to obtain final product
Salt.
Adding the Fructus Hordei Germinatus powder prepared by the present invention in prepared by rice flour, nutritive value is higher, Fructus Hordei Germinatus powder prepared by the present invention
Containing multiple bioactive ingredients, containing the functional components not contained in multiple white rice flour or seldom contain.Add prepared by the present invention
Fructus Hordei Germinatus powder coordinates fish head bone meal, purple rice powder synergism so that rice flour prepared by the present invention has calming nerves, activates kidney merit
Can, improve liver function, prevent obesity, blood sugar lowering, blood pressure lowering, low serum cholesterol deposition on arterial wall, reduce cholelithiasis shape
Exponentially, promotes vascular circulation, endocrine regulation, has brain-strengthening, delays mental deterioration, memory reinforcing, protects the heart, gives protection against cancer, drops
The effects such as blood fat；By adding salt and the additive of present invention preparation, can be effectively improved quality of rice noodles, local flavor is unique.
The invention has the beneficial effects as follows: compared with prior art, the present invention prepares increasing in raw material white rice flour at tradition rice flour
Added the Fructus Hordei Germinatus powder of reasonable weight proportion, purple rice powder, Rhizoma Dioscoreae powder, black fungus powder, fish head bone meal, curcuma powder, Fructus Foeniculi powder, salt,
Additive, can improve the toughness of finished product rice flour, it is ensured that rice flour resistant to cook, do not rupture, moreover it is possible to make that rice flour is the most smooth, tasty and refreshing, gloss
Good, easy sub-wire, the common effect between these compositions, quality of rice noodles can be effectively improved, and jointly play synergism at it,
Not only solve tradition rice flour easy fracture, be difficult to sub-wire problem while, further improves the nutritive value of rice flour, boiling fastness
And mouthfeel, the rice flour product shelf life of preparation is long, and rehydration time is short, and have well clear away the dampness and heat, the work of antitussive stomach invigorating
With, be particularly suitable for stomach discomfort, lack nutrition people eat.
Detailed description of the invention
A kind of superior rice powder, preparation method thereof, is made up of following component: Fructus Hordei Germinatus powder 20, white rice flour 80, purple rice by weight
Powder 10, Rhizoma Dioscoreae powder 4, black fungus powder 6, fish head bone meal 3, curcuma powder 0.1, Fructus Foeniculi powder 0.2, salt 6, additive 2, described additive
It is made up of following component by weight: beer yeast powder 2, Fructus Citri tangerinae juice 4, Pollen Brassicae campestris 1；The preparation method of rice flour, including with
Lower step:
(1) preparation of Fructus Hordei Germinatus powder: remove miscellaneous after Fructus Hordei Vulgaris, first Fructus Hordei Vulgaris is put into mass concentration be in 0.2% Gibberellins solution soak
Bubble 15min, takes out, and is then placed in the calcium chloride solution that mass concentration is 1.5% soaking 20min, takes out, place into matter
Measure in the Klorvess Liquid that concentration is 0.4% and soak 50min, take out, place into calcium chloride and Mel that mass concentration is 10%
Soaking 1h in mixed solution, wherein calcium chloride is mixed by 1:7 mass ratio with Mel, and during immersion, all of solution temperature is all
Control at 28-32 DEG C, then Fructus Hordei Vulgaris is laid on germination paper, be placed in temperature 30 ~ 35 DEG C, the artificial climate of relative humidity 80 ~ 90%
Case is cultivated 8 ~ 12h, is then dried at 50 ~ 80 DEG C to water content 3 ~ 5%, obtains the Fructus Hordei Vulgaris germinateed, the Fructus Hordei Vulgaris that then will germinate
It is crushed to 500 mesh, obtains Fructus Hordei Germinatus powder；
(2) rice is dried at 50 ~ 80 DEG C to water content 6 ~ 8wt%, purple rice is dried to water content 4 ~ 6% at 50 ~ 80 DEG C,
Rhizoma Dioscoreae, Auricularia, fish head bone, Rhizoma Curcumae Longae, Fructus Foeniculi are dried to water content 2 ~ 4% at 50 ~ 80 DEG C；
(3) by through dry rice, by purple rice, Rhizoma Dioscoreae, Auricularia, fish head bone, Rhizoma Curcumae Longae, Fructus Foeniculi mixing after add high speed powder to
Broken machine is crushed to 100 mesh, carries out second time the most again and be crushed to 400 mesh；
(4) powder and rice stick molding are steamed for the first time: the material powder that will crush through step (3) and Fructus Hordei Germinatus powder, salt and interpolation
Agent uniformly mixes, more mixed powder and water is mixed by the mass ratio of 1:2 and size mixing, and carries out steaming powder, steam pressure for the first time
Being 0.25 ~ 0.3MPa, the time is 10 ~ 15 minutes, carries out rice stick molding；
(5) second time steams powder and rice stick molding: the rice stick of step (4) gained is carried out multiple steaming, and steam pressure is 0.3 ~
0.5MPa, the time is 4 ~ 6 minutes, then carries out rice stick molding；
(6) rice stick is dry: dry the rice stick after molding to moisture≤10wt% in 40 ~ 60 DEG C of drying baker；
(7) cool down and pack.
Further, described salt is made up of following component by weight: anise 0.5, Pericarpium Citri Reticulatae 0.8, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.8, Rhizoma Zingiberis Recens
1, Bulbus Allii 2, Corii Sus domestica 10, Mel 3, coconut juice 15, water 80, its preparation method is: after Corii Sus domestica wash clean, quick-boils water three minutes, and washes dry
Only, then by after anise, Pericarpium Citri Reticulatae, Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Zingiberis Recens, Bulbus Allii, Corii Sus domestica, water mixing, big fire is boiled to boiling, after turning boiling with soft fire 30min, stops
Fire, after cooling 5min, adds Mel, coconut juice, stirs 10min, remove solid residue, filtrate is thoroughly cooled to room temperature, to obtain final product
Salt.
Rice flour prepared by the present invention:
| Wire squeeze | Molding | Broken strip | Muddy soup | Sticky | Mouthfeel |
| Fecula grain is few | Forming, bean noodles easily disperse | Nothing | The lightest | Not stick | Smooth, do not stick to one's teeth |
Table 1
As can be seen from Table 1, the rice flour quality that prepared by the present invention is splendid.
The people of inventor's random choose 200 different age group foretastes test, is divided into standards of grading with 10, and the people of 90% comments
Valency is between 9.8-9.9, and the people of 9% evaluates at 9.7-9.8, and the people of 1% evaluates between 9.6-9.7%.
Claims (2)
1. a superior rice powder, preparation method thereof, it is characterised in that be made up of following component by weight: Fructus Hordei Germinatus powder 20, rice
Powder 80, purple rice powder 10, Rhizoma Dioscoreae powder 4, black fungus powder 6, fish head bone meal 3, curcuma powder 0.1, Fructus Foeniculi powder 0.2, salt 6, additive 2,
Described additive is made up of following component by weight: beer yeast powder 2, Fructus Citri tangerinae juice 4, Pollen Brassicae campestris 1；The preparation side of rice flour
Method, comprises the following steps:
(1) preparation of Fructus Hordei Germinatus powder: remove miscellaneous after Fructus Hordei Vulgaris, first Fructus Hordei Vulgaris is put into mass concentration be in 0.2% Gibberellins solution soak
Bubble 15min, takes out, and is then placed in the calcium chloride solution that mass concentration is 1.5% soaking 20min, takes out, place into matter
Measure in the Klorvess Liquid that concentration is 0.4% and soak 50min, take out, place into calcium chloride and Mel that mass concentration is 10%
Soaking 1h in mixed solution, wherein calcium chloride is mixed by 1:7 mass ratio with Mel, and during immersion, all of solution temperature is all
Control at 28-32 DEG C, then Fructus Hordei Vulgaris is laid on germination paper, be placed in temperature 30 ~ 35 DEG C, the artificial climate of relative humidity 80 ~ 90%
Case is cultivated 8 ~ 12h, is then dried at 50 ~ 80 DEG C to water content 3 ~ 5%, obtains the Fructus Hordei Vulgaris germinateed, the Fructus Hordei Vulgaris that then will germinate
It is crushed to 500 mesh, obtains Fructus Hordei Germinatus powder；
(2) rice is dried at 50 ~ 80 DEG C to water content 6 ~ 8wt%, purple rice is dried to water content 4 ~ 6% at 50 ~ 80 DEG C,
Rhizoma Dioscoreae, Auricularia, fish head bone, Rhizoma Curcumae Longae, Fructus Foeniculi are dried to water content 2 ~ 4% at 50 ~ 80 DEG C；
(3) by through dry rice, by purple rice, Rhizoma Dioscoreae, Auricularia, fish head bone, Rhizoma Curcumae Longae, Fructus Foeniculi mixing after add high speed powder to
Broken machine is crushed to 100 mesh, carries out second time the most again and be crushed to 400 mesh；
(4) powder and rice stick molding are steamed for the first time: the material powder that will crush through step (3) and Fructus Hordei Germinatus powder, salt and interpolation
Agent uniformly mixes, more mixed powder and water is mixed by the mass ratio of 1:2 and size mixing, and carries out steaming powder, steam pressure for the first time
Being 0.25 ~ 0.3MPa, the time is 10 ~ 15 minutes, carries out rice stick molding；
(5) second time steams powder and rice stick molding: the rice stick of step (4) gained is carried out multiple steaming, and steam pressure is 0.3 ~
0.5MPa, the time is 4 ~ 6 minutes, then carries out rice stick molding；
(6) rice stick is dry: dry the rice stick after molding to moisture≤10wt% in 40 ~ 60 DEG C of drying baker；
(7) cool down and pack.
A kind of superior rice powder, preparation method thereof the most according to claim 1, it is characterised in that described salt by weight by
Following component is made: anise 0.5, Pericarpium Citri Reticulatae 0.8, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.8, Rhizoma Zingiberis Recens 1, Bulbus Allii 2, Corii Sus domestica 10, Mel 3, coconut juice 15, water 80, its system
Preparation Method is: after Corii Sus domestica wash clean, quick-boils water three minutes, and wash clean, then by anise, Pericarpium Citri Reticulatae, Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Zingiberis Recens, Bulbus Allii, Corii Sus domestica,
After water mixing, big fire is boiled to boiling, after turning boiling with soft fire 30min, ceases fire, and after cooling 5min, adds Mel, coconut juice, stirring
10min, removes solid residue, filtrate is thoroughly cooled to room temperature, obtains salt.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690022A (en) * | 2017-01-16 | 2017-05-24 | 宋波 | Quick-freezing type novel rice noodles prepared by soybean milk |
| CN111480780A (en) * | 2020-05-08 | 2020-08-04 | 广东霸王花食品有限公司 | Rice flour with good toughness and preparation method thereof |
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| CN103416683A (en) * | 2013-08-23 | 2013-12-04 | 中南林业科技大学 | Germinated brown rice noodles and production method thereof |
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2016
- 2016-08-22 CN CN201610698903.0A patent/CN106261566A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102273593A (en) * | 2011-08-23 | 2011-12-14 | 南京市六合区远望富硒大米专业合作社 | Preparation method of selenium enriched rice noodles |
| CN103416683A (en) * | 2013-08-23 | 2013-12-04 | 中南林业科技大学 | Germinated brown rice noodles and production method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690022A (en) * | 2017-01-16 | 2017-05-24 | 宋波 | Quick-freezing type novel rice noodles prepared by soybean milk |
| CN111480780A (en) * | 2020-05-08 | 2020-08-04 | 广东霸王花食品有限公司 | Rice flour with good toughness and preparation method thereof |
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