CN110269184A - Invigorating the spleen health-care rice flour and preparation method thereof - Google Patents
Invigorating the spleen health-care rice flour and preparation method thereof Download PDFInfo
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- CN110269184A CN110269184A CN201910712758.0A CN201910712758A CN110269184A CN 110269184 A CN110269184 A CN 110269184A CN 201910712758 A CN201910712758 A CN 201910712758A CN 110269184 A CN110269184 A CN 110269184A
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- 235000009566 rice Nutrition 0.000 title claims abstract description 86
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- 238000002360 preparation method Methods 0.000 title claims abstract description 8
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid 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
- 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
- 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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- 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)
- Preparation Of Fruits And Vegetables (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to ordinary food and field of health care food, disclose a kind of invigorating the spleen health-care rice flour, based on the dry weight of raw material, it include: 50-100 parts of rice, 1-5 parts of Chinese yam, 2-10 parts of Poria cocos, 2-10 parts of lotus seeds and 1-5 parts of Gorgon fruit, sweet mouthfeel, unique flavor also has the function of that invigorating the spleen supports member, promotes longevity.The invention also discloses a kind of preparation methods of invigorating the spleen health-care rice flour, including raw material crushing, slurrying, sizing gelatinization, aging and slitting drying and other steps, manufacture craft is simple, and made invigorating the spleen health-care rice flour palatability is good, nutrition is easy to absorb, practicability with higher.
Description
Technical field
The present invention relates to ordinary food and health foods, and in particular to a kind of invigorating the spleen health-care rice flour.The invention further relates to one
The preparation method of kind invigorating the spleen health-care rice flour.
Background technique
Rice flour is deep by the favorite characteristic snack of southern people, using rice as primary raw material, soaking, boiling, press strip etc.
Strip that process is made, Filamentous rice made products, especially dry rice flour are long with its resting period, are unlikely to deteriorate and deep joyous by people
It meets.But current common dry rice flour nutrition is more single, and mouthfeel is not good enough, is not able to satisfy different markets and the demand of crowd.
Ancient prescription "The Spring Snow" cake is to be equipped with Poria cocos, Chinese yam, Gorgon fruit, lotus seeds etc. using glutinous rice and old rice as major ingredient, is ground into thin
End, first by medicine end, rice end, which cooks, is mixed thoroughly, adds white sugar, pancake is made, and dries manufactured cake.With strengthening the spleen and stomach, support vigour, peaceful
Heart and tranquilizing mind, the effect of promoting longevity.But for "The Spring Snow" cake as a kind of cake, taste is sweet, and water content is lower, palatability compared with
Difference.
Summary of the invention
Technical problem to be solved by the invention is to provide a kind of invigorating the spleen health-care rice flours, in addition to invigorating the spleen healthcare function,
Also there is advantage full of nutrition, in good taste.
The present invention also technical problems to be solved are to provide a kind of preparation method of invigorating the spleen health-care rice flour, manufacture craft letter
List, product special taste, palatability are good.
To achieve the goals above, one aspect of the present invention provides a kind of invigorating the spleen health-care rice flour, based on the dry weight of raw material, packet
It includes: 50-100 parts of rice, 1-5 parts of Chinese yam, 2-10 parts of Poria cocos, 2-10 parts of lotus seeds and 1-5 parts of Gorgon fruit.
Preferably, invigorating the spleen health-care rice flour of the invention is based on the dry weight of raw material, comprising: 80 parts of rice, 2.5 parts of Chinese yam, Fu
3 parts of Siberian cocklebur, 3 parts of lotus seeds and 2 parts of Gorgon fruit.In the optimal technical scheme, the mouthfeel more flavoring of invigorating the spleen health-care rice flour of the invention is glutinous,
Palatability is more preferably.
Preferably, invigorating the spleen health-care rice flour of the invention is based on the dry weight of raw material, comprising: 60 parts of rice, 4 parts of Chinese yam, Poria cocos 4
Part, 8 parts of lotus seeds and 3 parts of Gorgon fruit.In the optimal technical scheme, the mouthfeel more flavoring of invigorating the spleen health-care rice flour invigorating the spleen of the invention
Sweet tea, invigorating the spleen healthcare function are also stronger.
Second aspect of the present invention provides a kind of preparation method of invigorating the spleen health-care rice flour, comprising the following steps: 1) raw material powder
It is broken: rice, Poria cocos, Chinese yam, lotus seeds, Gorgon fruit being crushed, obtain corresponding raw material powder, respectively sieving for standby；2) it slurrying: presses
Proportion weighs each raw material powder, adds water to mix, stirs and evenly mixs to form slurries；3) sizing gelatinization: one layer is brushed in the bottom surface of Flat bottom container
Grease pours into slurries, shakes, so that slurries are paved in container bottom, heat-shaping at the first temperature forms bean sheet jelly, then
It is gelatinized under second temperature；4) aging: bean sheet jelly is placed at a temperature of third and carries out aging；5) it cuts: bean sheet jelly after aging is cut
Item obtains wet rice flour noodles；Based on the dry weight of raw material, the dosage of each raw material powder are as follows: 50-100 parts of rice, 1-5 parts of Chinese yam, Poria cocos 2-10
Part, 2-10 parts of lotus seeds and 1-5 parts of Gorgon fruit.
Preferably, based on the dry weight of raw material, the dosage of each raw material powder are as follows: for 80 parts of rice, 2.5 parts of Chinese yam, 3 parts of Poria cocos,
3 parts and 2 parts of Gorgon fruit of lotus seeds.The mouthfeel of the invigorating the spleen health-care rice flour more flavoring as made from the optimal technical scheme is glutinous, and palatability is more
It is good.
Preferably, based on the dry weight of raw material, the dosage of each raw material powder are as follows: 60 parts of rice, 4 parts of Chinese yam, 4 parts of Poria cocos, lotus seeds 8
Part and 3 parts of Gorgon fruit.The invigorating the spleen health-care rice flour as made from the optimal technical scheme, mouthfeel is more fragrant and more sweet, invigorating the spleen healthcare function
It is stronger.
Preferably, in method and step 5 of the invention) after, it further comprises the steps of: 6) dry: wet rice flour noodles being dried, are obtained
To dry rice flour.By the optimal technical scheme, the water content of dry rice flour is lower, and the pot-life is longer.
Preferably, it in the step 1), is sieved in the sieving process using 100 mesh screens.In the optimization technique
In scheme, the raw material powder being sieved using 100 mesh screens, granularity is moderate, taste good, and nutrient absorption is good.
Preferably, in the step 2), amount of water is the 120%-180% of raw material powder total amount, stirring gas into slurries
Bubble disappears.In the optimal technical scheme, the soft appropriateness of finished product rice flour that the amount of water of 120%-180% makes is agreeable to the taste
Property is more preferable.Slurries uniformity after bubble collapse is good, and there is no raw material powder particles.
Preferably, in the step 3), first temperature is 85-100 DEG C, and the time of the heat-shaping is 2-7
Minute；The second temperature is 95-120 DEG C, and the time of the gelatinization is 0.5-6 minutes.By the optimal technical scheme, pass through
The subsequent operation of bean sheet jelly after sizing is more convenient, and more preferably, the absorbability of nutrition is more preferable for the bean sheet jelly mouthfeel after gelatinization,
It is more convenient it is edible before following process.
Preferably, in the step 4), the third temperature is 1-8 DEG C, and the time of the aging is 2-4.5 hours.
In the optimal technical scheme, bean sheet jelly after aging, toughness is more preferable, and operability is stronger.
Preferably, in the step 5), in the drying process, vermicelli using naturally dry or are placed in dry set
Standby middle heated-air drying.Fixed-bed type drying machine can be used in drying equipment, and drying box or canal drier also can be used.It is logical
The optimal technical scheme is crossed, the rate of drying of vermicelli is fast, and drying efficiency is high.
Further, the temperature of the heated-air drying is 45-75 DEG C, and drying time is 3-6 hours.In the optimization technique side
In case, 45-75 DEG C of temperature, 3-6 hours drying times can accelerate the evaporation of moisture and influence the character and mouth of vermicelli
Sense.
Through the above technical solutions, invigorating the spleen health-care rice flour of the invention, Poria cocos therein is sweet in flavor, light, mild-natured；Return heart,
Lung, spleen, kidney channel；With inducing diuresis for removing edema, the effects of excreting dampness, invigorating the spleen, calming heart.Lotus seeds, it is sweet in flavor, puckery, it is mild-natured；Returns spleen, kidney, the heart channel of Hang-Shaoyin；
Have the effects that heat-clearing and fire-reducing, blood pressure lowering, promote sleep.Gorgon fruit, it is sweet in flavor, puckery, it is mild-natured；Returns spleen, kidney channel；With reinforcing the kidney and controlling noctural emission,
The effects of tonifying spleen stopping leak.Chinese yam, it is sweet in flavor, it is mild-natured；Return lung, spleen, kidney channel；Make with strengthening spleen and nourishing stomach, benefit lung and restrain cough, reduction blood glucose etc.
With.Rice, it is sweet in flavor, it is mild-natured；Returns spleen, stomach, lung channel；Have the effects that tonifying middle-Jiao and Qi, nourishing Yin and moistening lung, strengthening the spleen and stomach, relieving thirst and restlessness.Greatly
Rice, Poria cocos, Chinese yam, lotus seeds and Gorgon fruit compatible use, so that invigorating the spleen health-care rice flour of the invention had both had ancient prescription "The Spring Snow" cake
Strengthening the spleen and stomach, support vigour, the effect of promoting longevity, and overcome that ancient prescription "The Spring Snow" cake taste is sweet, palatability is poor to be lacked
Point, and full of nutrition, sweet mouthfeel, special taste, palatability are good.The preparation method of invigorating the spleen health-care rice flour of the invention, warp
The manufacturing procedures such as raw material crushing, slurrying, sizing gelatinization, aging and slitting are crossed, ripe rice stick, unique flavor, mouthfeel are formd
It is good, and nutrition is easy to absorb.
Specific embodiment
The endpoint of disclosed range and any value are not limited to the accurate range or value herein, these ranges or
Value should be understood as comprising the value close to these ranges or value.For numberical range, between the endpoint value of each range, respectively
It can be combined with each other between the endpoint value of a range and individual point value, and individually between point value and obtain one or more
New numberical range, these numberical ranges should be considered as specific open herein.
Technical solution of the present invention is described in detail below by way of specific embodiment.In following embodiment, rice is adopted
With the commercially available general rice of grain shop.Poria cocos, Chinese yam, lotus seeds and Gorgon fruit are all made of the dry product of pharmacy's sale.Other tool equipments are
The commercially available universal product.
Embodiment 1
Raw material are weighed respectively by following proportion: long-grained nonglutinous rice 8Kg, Chinese yam 0.25Kg, Poria cocos 0.3Kg, lotus seeds 0.3Kg, Gorgon fruit
0.2Kg。
Raw material crushes: long-grained nonglutinous rice, Poria cocos, Chinese yam, lotus seeds, Gorgon fruit being crushed respectively, obtain corresponding raw material powder, is used
100 mesh screen sieving for standby.
Slurrying: above-mentioned powder being mixed with the water of 13.6Kg, stirs evenly to form slurries, until the bubble in slurries is basic
It eliminates.
Sizing gelatinization: preparing several stainless steel flat chassises, and bottom surface brushes one layer of salad oil, pours into a certain amount of slurries, shakes
Stainless steel flat chassis forms the slurry layer of 2-3 millimeters thick, stainless steel flat chassis is placed in boiling water so that slurries are paved trying to get to the heart of a matter
Surface is formed 4 minutes, and bean sheet jelly is formed.Bean sheet jelly is taken out after bean sheet jelly surface dries out, is put into pressure cooker and is gelatinized, to pressure cooker
Exhaust valve steam discharge after after 2 minutes, steam bleeding, the bean sheet jelly after taking out gelatinization.
Aging: the bean sheet jelly after gelatinization is wrapped up with wet cloth, is placed in 5 DEG C of environment at temperature aging 3.5 hours.
Slitting: bean sheet jelly is cut into the vermicelli that width is 2.5 millimeters or so, obtains wet rice flour noodles finished product.
Embodiment 2
Raw material are weighed respectively by following proportion: long-grained nonglutinous rice 6Kg, Chinese yam 0.4Kg, Poria cocos 0.4Kg, lotus seeds 0.8Kg, Gorgon fruit
0.3Kg。
Raw material crushes: long-grained nonglutinous rice, Poria cocos, Chinese yam, lotus seeds, Gorgon fruit being crushed respectively, obtain corresponding raw material powder, is used
100 mesh screen sieving for standby.
Slurrying: above-mentioned powder is mixed with the water of 11.85Kg, stirs evenly to form slurries, until the bubble base in slurries
This elimination.
Sizing gelatinization: preparing several aluminum flat chassises, and one layer of rapeseed oil is brushed in bottom surface, pours into a certain amount of slurries, shakes flat
Chassis forms the slurry layer of 2-3 millimeters thick so that slurries are paved trying to get to the heart of a matter, and flat chassis is placed in boiling water surface and is formed 3 minutes,
Form bean sheet jelly.Bean sheet jelly is taken out after bean sheet jelly surface dries out, is put into pressure cooker and is gelatinized, after the exhaust valve steam discharge of pressure cooker
After 1.5 minutes, steam bleeding took out the bean sheet jelly after being gelatinized.
Aging: the bean sheet jelly after gelatinization is wrapped up with wet cloth, is placed in 6 DEG C of environment at temperature aging 3.5 hours.
Slitting: bean sheet jelly is cut into the vermicelli that width is 2.5 millimeters or so, obtains wet rice flour noodles.
It is dry: wet vermicelli is placed in fixed-bed type drying machine with heated-air drying 4.5 hours of 60 DEG C, obtain dry rice flour at
Product.
Embodiment 3
Raw material are weighed respectively by following proportion: polished rice 6Kg, Chinese yam 0.2Kg, Poria cocos 0.2Kg, lotus seeds 0.5Kg, Gorgon fruit
0.5Kg。
Raw material crushes: polished rice, Poria cocos, Chinese yam, lotus seeds, Gorgon fruit being crushed respectively, obtain corresponding raw material powder, is used
100 mesh screen sieving for standby.
Slurrying: above-mentioned powder being mixed with the water of 12.6Kg, stirs evenly to form slurries, until the bubble in slurries is basic
It eliminates.
Sizing gelatinization: preparing several pans, and one layer of salad oil is brushed in bottom surface, pours into a certain amount of slurries, shakes pan,
So that slurries are paved in the bottom of a pan, 2 millimeters or so thick slurry layers are formed, pan is placed in boiling water surface and is formed 2.5 minutes, shape
At bean sheet jelly.Bean sheet jelly is taken out after bean sheet jelly surface dries out, is put into pressure cooker and is gelatinized, after the exhaust valve steam discharge of pressure cooker again
4 minutes are spent, steam bleeding, the bean sheet jelly after taking out gelatinization.
Aging: the bean sheet jelly after gelatinization is wrapped up with wet cloth, is placed in 2 DEG C of environment at temperature aging 3.5 hours.
Slitting: bean sheet jelly is cut into the vermicelli that width is 2 millimeters or so, obtains wet rice flour noodles.
It is dry: wet vermicelli being placed in canal drier with heated-air drying 6 hours of 45 DEG C, dry rice flour finished product is obtained.
Embodiment 4
Raw material are weighed respectively by following proportion: long-grained nonglutinous rice 5Kg, Chinese yam 0.1Kg, Poria cocos 0.2Kg, lotus seeds 0.2Kg, Gorgon fruit
0.1Kg。
Raw material crushes: long-grained nonglutinous rice, Poria cocos, Chinese yam, lotus seeds, Gorgon fruit being crushed respectively, corresponding raw material powder is obtained, with 80
Mesh screen sieving for standby.
Slurrying: above-mentioned powder is mixed with the water of 10.1Kg, and stirring forms homogeneous slurry.
Sizing gelatinization: preparing several flat stainless steel discs, and one layer of lard is wiped in bottom surface, pours into a certain amount of slurries, shakes flat
Bottom pot forms 1-2 millimeters or so thick slurry layers, pan is placed in water-bath in 85 DEG C of water, is added so that slurries are paved in the bottom of a pan
Thermal finalization 7 minutes, form bean sheet jelly.Bean sheet jelly is taken out after bean sheet jelly surface dries out, is put into 95 DEG C of incubator and is gelatinized, when gelatinization
Between 6 minutes, take out gelatinization after bean sheet jelly.
Aging: the bean sheet jelly after gelatinization is wrapped up with wet cloth, is placed in 1 DEG C of environment at temperature aging 2 hours.
Slitting: bean sheet jelly is cut into the vermicelli that width is 1.5 millimeters or so, obtains wet rice flour noodles.
It is dry: wet vermicelli being placed in naturally dry under air circulation, obtains dry rice flour finished product.
Embodiment 5
Raw material are weighed respectively by following proportion: long-grained nonglutinous rice 10Kg, Chinese yam 0.5Kg, Poria cocos 1Kg, lotus seeds 1Kg, Gorgon fruit
0.5Kg。
Raw material crushes: long-grained nonglutinous rice, Poria cocos, Chinese yam, lotus seeds, Gorgon fruit being crushed respectively, obtain corresponding raw material powder, is used
120 mesh screen sieving for standby.
Slurrying: above-mentioned powder is mixed with the water of 15.6Kg, stirring, until there is no bubble generations in slurries, is formed uniform
Slurries.
Sizing gelatinization: preparing several flat copper dish, and one layer of salad oil is wiped in bottom surface, pours into a certain amount of slurries, shakes flat
Pot forms 3-4 millimeters or so thick slurry layers, pan is placed in water-bath in 95 DEG C of water, heat so that slurries are paved in the bottom of a pan
Sizing 5 minutes forms bean sheet jelly.Bean sheet jelly is taken out after bean sheet jelly surface dries out, is put into 120 DEG C of high-pressure sterilizing pots of maximum temperature and carries out
Gelatinization, after 0.5 minute after the exhaust valve steam discharge of pressure cooker, steam bleeding takes out the bean sheet jelly after being gelatinized.
Aging: the bean sheet jelly after gelatinization is wrapped up with wet cloth, is placed in 8 DEG C of environment at temperature aging 4.5 hours.
Slitting: bean sheet jelly is cut into the vermicelli that width is 3.5 millimeters or so, obtains wet rice flour noodles.
It is dry: wet vermicelli being placed in drying box with heated-air drying 3 hours of 75 DEG C, dry rice flour finished product is obtained.
Invigorating the spleen health-care rice flour obtained through the foregoing embodiment, the tonifying middle-Jiao and Qi of rice, strengthening the spleen and stomach, remove at nourishing Yin and moistening lung
The effect and the inducing diuresis for removing edema of Poria cocos, excreting dampness, invigorating the spleen, calming heart of polydipsia act on, and the heat-clearing and fire-reducing of lotus seeds, promotes sleep at blood pressure lowering
Effect, the reinforcing the kidney and controlling noctural emission of Gorgon fruit, benefit lung and restrain cough, reduce blood glucose effect mutually at the strengthening spleen and nourishing stomach of the effect of tonifying spleen stopping leak and Chinese yam
Compatibility, the strengthening the spleen and stomach for foring invigorating the spleen health-care rice flour of the invention, the health-care efficacy supporting vigour, promoting longevity.Meanwhile the present invention
Invigorating the spleen health-care rice flour used by raw material multi-flavor it is sweet mild-natured, it can be served after scalding for wet rice flour noodles, and dry rice flour can be used
Cold water maceration, boiled water are eaten after cooking, and can add suitable condiment and/or condiment when edible.Product sweet mouthfeel, mouthfeel
Uniqueness, palatability are fine.
The preferred embodiment of the present invention has been described above in detail, and still, the present invention is not limited thereto.In skill of the invention
In art conception range, can with various simple variants of the technical solution of the present invention are made, including each technical characteristic with it is any its
Its suitable method is combined, and it should also be regarded as the disclosure of the present invention for these simple variants and combination, is belonged to
Protection scope of the present invention.
Claims (10)
1. a kind of invigorating the spleen health-care rice flour, which is characterized in that based on the dry weight of raw material, comprising: 50-100 parts of rice, 1-5 parts of Chinese yam,
2-10 parts of Poria cocos, 2-10 parts of lotus seeds and 1-5 parts of Gorgon fruit.
2. invigorating the spleen health-care rice flour according to claim 1, which is characterized in that based on the dry weight of raw material, comprising: rice 80
Part, 2.5 parts of Chinese yam, 3 parts of Poria cocos, 3 parts of lotus seeds and 2 parts of Gorgon fruit.
3. invigorating the spleen health-care rice flour according to claim 1, which is characterized in that based on the dry weight of raw material, comprising: rice 60
Part, 4 parts of Chinese yam, 4 parts of Poria cocos, 8 parts of lotus seeds and 3 parts of Gorgon fruit.
4. a kind of preparation method of invigorating the spleen health-care rice flour, which comprises the following steps:
1) raw material crushes: rice, Poria cocos, Chinese yam, lotus seeds, Gorgon fruit being crushed, corresponding raw material powder is obtained, is sieved respectively standby
With；
2) slurrying: each raw material powder is weighed according to the ratio, adds water to mix, stirs and evenly mixs to form slurries；
3) sizing gelatinization: one layer of grease is brushed in the bottom surface of Flat bottom container, slurries is poured into, shakes, so that slurries are spread in container bottom
Flat, heat-shaping, forms bean sheet jelly, then be gelatinized at the second temperature at the first temperature；
4) aging: bean sheet jelly is placed at a temperature of third and carries out aging；
5) it cuts: the bean sheet jelly after aging being cut, wet rice flour noodles are obtained；
Based on the dry weight of raw material, the dosage of each raw material powder are as follows: 50-100 parts of rice, 1-5 parts of Chinese yam, 2-10 parts of Poria cocos, lotus seeds 2-
10 parts and Gorgon fruit 1-5 parts, preferably 2 parts of 80 parts of rice, 2.5 parts of Chinese yam, 3 parts of Poria cocos, 3 parts of lotus seeds and Gorgon fruit or rice 60
Part, 4 parts of Chinese yam, 4 parts of Poria cocos, 8 parts of lotus seeds and 3 parts of Gorgon fruit.
5. according to the method described in claim 4, it is characterized in that, being further comprised the steps of: 6) dry after the step 5):
Wet rice flour noodles are dried, dry rice flour is obtained.
6. method according to claim 4 or 5, which is characterized in that in the step 1), adopted in the sieving process
It is sieved with 100 mesh screens.
7. method according to claim 4 or 5, which is characterized in that in the step 2), amount of water is raw material powder total amount
120%-180%, stirring into slurries bubble collapse.
8. method according to claim 4 or 5, which is characterized in that in the step 3), first temperature is 85-
100 DEG C, the time of the heat-shaping is 2-7 minutes；The second temperature is 95-120 DEG C, and the time of the gelatinization is 0.5-
6 minutes.
9. method according to claim 4 or 5, which is characterized in that in the step 4), the third temperature is 1-8
DEG C, the time of the aging is 2-4.5 hours.
10. according to the method described in claim 5, it is characterized in that, the drying is, by wet rice flour noodles in the step 6)
Naturally dry is placed in heated-air drying in drying equipment；The temperature of the heated-air drying is 45-75 DEG C, and the time is 3-6 hours.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111328973A (en) * | 2020-03-30 | 2020-06-26 | 江苏食品药品职业技术学院 | Heart-clearing spleen-tonifying nutritional rice paste and preparation method thereof |
| CN111642691A (en) * | 2020-06-02 | 2020-09-11 | 江西共青江中食疗科技有限公司 | Spleen-tonifying and stomach-nourishing instant noodle cake and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111328973A (en) * | 2020-03-30 | 2020-06-26 | 江苏食品药品职业技术学院 | Heart-clearing spleen-tonifying nutritional rice paste and preparation method thereof |
| CN111642691A (en) * | 2020-06-02 | 2020-09-11 | 江西共青江中食疗科技有限公司 | Spleen-tonifying and stomach-nourishing instant noodle cake and preparation method thereof |
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Application publication date: 20190924 |