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32results about How to "Strong rice fragrance" patented technology
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Electric pressure cooker control method and electric pressure cooker
ActiveCN103654373AUniform surface hardnessSufficient flexibilityPressure-cookersEngineeringCooked food
The invention provides an electric pressure cooker control method which comprises the following steps that an electric pressure cooker is controlled to heat with first power; when a first preset condition is met, a pressure valve is opened, so that air is discharged; the electric pressure cooker is controlled to heat with second power until the temperature in the electric pressure cooker is stable and food in the electric pressure cooker is made to be turned over completely; the pressure valve is closed and the electric pressure cooker is controlled to heat with third power, so that the electric pressure cooker enters a boosting stage, and the third power is smaller than the first power and the second power; when a second preset condition is met, the electric pressure cooker is controlled to heat with fourth power, so that the electric pressure cooker enters a pressure maintaining stage. According to the electric pressure cooker control method, the cooked food is complete, moisture is sufficient, the hardness is even, the taste is good, and the cooked food is prevented from pasting the bottom of the cooker and overflowing out of the cooker. The invention further provides the electric pressure cooker.
Owner:MIDEA GRP CO LTD
Method for brewing rice-fragrant type Xiaoqu rice wine
InactiveCN101260352AHigh sugar contentStrong rice fragranceAlcoholic beverage preparationRice dishesFood flavor
The invention relates to a brewing method for rice flavor type xiaoqu rice wine and is characterized in that: (1) fresh and mature cherokee roses are broken, fine hairs and fruit kernels in the shells are removed, and the cherokee roses are crushed into powder after sun-drying; (2) rice 100 (mass portion) is soaked in the water for 50 to 70 minutes, taken out to be mixed with cherokee rose powder 4-6 (mass portion), and put into a container to steam and boil, and the cooked rice is taken out; (3) when the temperature of the cooked rice is decreased to 30 to 35 DEG C, fermented grains can be performed by adding wine ball with the mass portion of 0.8 to 1, and are placed into the container; (4) when the temperature of the fermented grains rises to 36 to 38 DEG C, the water 130-150 (mass portion) is added, the fermentation temperature of the fermented grains is controlled between 30 and 38 DEG C, the fermentation time is between 11 and 13 days, and the fermented grains are distilled to obtain the xiaoqu rice wine. The rice flavor type xiaoqu rice wine of the invention has strong rice fragrance, faint fruit fragrance, mellow taste and slightly sweet after-taste; the wine aroma has more sense of hierarchy; and the wine yield is high up to 83 percent.
Owner:GUANGDONG JIAOLING YIXIANTIAN WINE
Rice-flavor chocolate sauce with cocoa butter substitutes and preparation method thereof
ActiveCN105559029AImprove gastrointestinal functionRegulating autonomic nervesFood scienceFlavorButter cocoa
The invention relates to rice-flavor chocolate sauce with cocoa butter substitutes. The rice-flavor chocolate sauce is prepared from, by weight, 250-450 parts of white granulated sugar, 0-150 parts of milk sugar, 250-450 parts of soft chocolate oil, 0-50 parts of alkalized cocoa powder, 100-250 parts of fine broken rice powder, 2-10 parts of soybean lecithin and 1-5 parts of vanillin. Fine broken rice has no dependence, is little in calorie, free of sugar and cholesterol, free of irritation and strong in adsorption, unsaturated fatty acid, vitamin E, vitamin B, microelements of selenium, magnesium and zinc and water-insoluble dietary fibers contained in the fine broken rice are very rich and can not be replaced with other food, and accordingly the fine broken rice is approved by National Ministry of Health to be ideal natural food which can improve the gastrointestinal function, regulate blood lipid, clean heart and cerebral vessels, liver neurasthenia, strengthen the body and nourish the brain.
Owner:QINGDAO MIAOPIN CHOCOLATE CO LTD
Method for producing rice milk beverage by means of fermenting soybean processing liquid and broken rice
InactiveCN102599593ATaste and smell sweet and sourStrong rice fragranceFood preparationBroken riceRice milk
The invention provides a method for producing rice milk beverage by means of fermenting soybean processing liquid and broken rice. The method includes steps of boiling the soybean processing liquid to deodorize; cooling, filtering and reserving the soybean processing liquid; processing the broken rice; soaking the broken rice into the processed soybean processing liquid for 2 hours; grinding the broken rice and the soybean processing liquid into thick liquid by a common steel grinder; homogenizing the thick liquid via a high-pressure homogenizing machine; sieving the thick liquid by a sieve with the mesh of 200 to obtain pulp; adding fried skim milk with the mass of 1% of that of the pulp, fructo-oligose with the mass of 2% of that of the pulp, cane sugar with the mass of 2% of that of the pulp and isomaltose hypgather with the mass of 2% of that of the pulp; heating to gelatinize after mixing; adding fermented culture to ferment for 5 hours after sterilizing; instantly sterilizing at an ultrahigh temperature after fermentation is finished; and cooling to the room temperature so as to obtain the rice milk beverage. By the aid of the method, the rice milk beverage has unique taste and nutritional value, waste of resources is avoided, soybean and rice processing comprehensive utilization value and economic benefit of grain production are increased.
Owner:YINGZHITANG BIO ENG
Instant millet porridge and preparation method thereof
InactiveCN106578950ANatural tasteStrong rice fragranceLipidic food ingredientsFood dryingPre treatmentFood processing
The invention belongs to the technical field of food processing, and in particular relates to instant millet porridge and a preparation method thereof. Millet is pretreated by an enzymic method technology, gelatinization is conducted by a water-insulating steaming process, dry millet is obtained after strong hot air dehydration, and then the instant millet porridge is obtained through blending. The prepared instant millet porridge maintains the shape of the traditional boiled millet porridge, and has natural taste, strong millet fragrance, short rehydration time and high rehydration rate. The instant millet porridge and the preparation method thereof are simple and practical in processing method, low in cost, high in product quality and convenient to eat.
Owner:CHINA AGRI UNIV
High-resistance starch rice milk beverage and preparation method thereof
InactiveCN103749682AIncreased Resistant Starch ContentRetain resistant starch contentMilk preparationHigh resistanceDecomposition
The invention discloses a high-resistance starch rice milk beverage and a preparation method thereof; the high-resistance starch rice milk beverage comprises the following raw materials: high-resistance starch appropriate sugar rice, skim milk powder, sugar cane, CMC (Carboxy Methylated Cellulose), sodium alginate and sodium citrate. The preparation method comprises the steps of impurity removal, roasting, dipping and defibrination, pasting, enzymatic decomposition, mixing, homogenization and degassing, filling, sterilization and cooling. The high-resistance starch rice milk beverage and the preparation method thereof have the following characteristics: the high-resistance starch appropriate sugar rice is used as the raw material to develop a double-protein beverage with higher content of resistant starch and rich nutrition; after diabetics drink the beverage, the blood glucose can be smoothened, and the symptom of quickly increasing the blood glucose after taking food is improved; the traditional preparation method is improved to solve such problems as low utilization rate of the raw materials, weak flavor, layering and easiness in precipitation in the production process of the rice milk beverage; the high-resistance starch rice milk beverage has mellow rice flavor, properly coordinated milk flavor, pure sweet taste, exquisite and mellow taste and full scorch aroma of baked rice.
Owner:周光英
Aroma enhancement method for planting high quality rice and fertilizer adopted by same
PendingCN109983998ALabor savingIncrease selenium contentSeed and root treatmentAlkali orthophosphate fertiliserFertilityNutrient
The invention discloses an aroma enhancement method for planting high quality rice and fertilizer adopted by the same. The method comprises the specific steps of 1, selecting a rice variety, turning and airing rice seeds, then, soaking the seeds, cleaning the seeds thoroughly, and accelerating germination; 2, sowing germinated rice seeds into a seedbed, applying selenium fertilizer to the seedbedin the seed sowing process, performing transplanting to a rice field; 3, before transplanting, performing plowing of the rice field one time, uniformly scattering selenium-enriched fertilizer into therice field, then, performing plowing 2-3 times, and then performing rice transplanting; 4, according to the conventional method, planting rice fields, wherein branches at the upper portions of rice ears are 2 / 3 yellowing to be dried, and when all ears become yellow, harvesting can be performed. According to the method, by adopting the selenium-enriched fertilizer, the nutrient requirement of ricewithin the whole fertility stage can be met just by disposably applying selenium-enriched fertilizer before seedling transplanting, repeated fertilization is not needed, time and labor force of a planter are saved, the selenium amount of rice can be greatly increased, the selenium content in rice can reach the corresponding standard, and the rice aroma is rich.
Owner:广东益农生态农业有限公司
Stirred fermented milk and preparation method thereof
The invention discloses stirred fermented milk and a preparation method thereof. The stirred fermented milk comprises the following raw materials in percentage by mass: 1.0-5.0% of puffed rice flour,0-20.0% of rice flour endured enzymatic hydrolysis, 0.001-0.006% of a fermentation agent, and the balance of raw-material milk so as to ensure a total percentage of 100.%. The preparation method of the stirred fermented milk comprises the following steps: (1), uniformly mixing the raw-material milk, the puffed rice flour and the rice flour endured enzymatic hydrolysis so as to obtain a material A;(2), homogenizing the material A, carrying out sterilization, and carrying out cooling so as to obtain a material B; (3), inoculating the fermentation agent into the material B, and carrying out fermentation so as to obtain a material C; and (4), filling the material C, carrying out cooling, and carrying out post-curing so as to obtain the stirred fermented milk. According to the preparation method of the stirred fermented milk, the rice flour with relatively high addition amounts jointly takes part in the fermentation without addition of additives so that the prepared stirred fermented milkis refreshing in flavor, mellow in rice aroma, and fine and smooth in texture; moreover, the stirred fermented milk is stable in tissue state and free of milk-water separation within shelf life. And thus, existing production and preparation methods are met, and large-scale production is suitable.
Owner:BRIGHT DAIRY & FOOD CO LTD
Method for preparing rice wine from rice milk powder
PendingCN111234976AHigh microbial utilizationReduce processing timeAlcoholic beverage preparationBiotechnologyChaptalization
The invention discloses a method for preparing a rice wine from rice milk powder. The rice wine is prepared from the following raw materials in percentage by weight: 20-40% of rice milk powder, 0.1-0.4% of flavored distiller's yeast and 0.015-0.025% of glucoamylase, with the balance being water. The method comprises the following specific operation steps: raw material preparation, dissolution, sterilization, diastatic fermentation, filtration, deep sterilization, filling, and finished product formation. The obtained rice wine has the flavor of a traditional rice wine, is rich in rice fragrance, and presents sour, sweet, delicious and fine taste. Multiple procedures such as rice soaking, cooking, cooling and squeezing in traditional rice wine processing are omitted; the utilization rate ofmicroorganisms in the rice milk powder is high; and processing time of the rice wine can be effectively shortened and cost are lowered on the basis that the flavor and the quality of the produced ricewine are not changed.
Owner:ANHUI SHUNXIN SHENGYUAN BIOLOGICAL FOOD CO LTD
Preparation method of aerated yellow rice wine for drinking
The invention discloses a preparation method of aerated yellow rice wine for drinking. The preparation method comprises the following steps: washing glutinous rice, mixing, liquefying, cooling, putting the glutinous rice into a jar and carrying out pre-fermentation, carrying out post-fermentation, squeezing, sterilizing, clarifying, blending, sterilizing, carbonizing at low temperature, filling abottle and storing. CO2 gas is inflated into the yellow rice wine so that types of the yellow rice wine are enriched; the use amount of water for liquefying is less; a wine body keeps a special rice flavor of the glutinous rice; the wine body of the squeezed wine has relatively rich rice flavor and wine flavor and the degree that fermented glutinous rice becomes sour is relatively small; after fermentation, the sweet yellow rice wine with the alcohol degree which can reach 12 percent vcl or more, the total acid content of 4.0g / L to 7.0g / L and the sugar content of 180g / L or more is obtained; the wine yield is that 1.2L to 1.5L of wine liquid can be squeezed from 1kg of the glutinous rice and the wine yield is 1 to 1 or more; and the blended aerated yellow rice wine has the alcohol degree which can reach 8 percent vcl or more, the total acid content of 4.0g / L to 6.0g / L and the sugar content of 100g / L or more.
Owner:北京忠和房县生物食品有限公司
Processing method of storable and easy-to-cook whole grains and/or mixed beans
The invention discloses a processing method of storable and easy-to-cook whole grains and / or mixed beans. The method comprises the following steps: pouring whole grain and / or mixed bean raw materialsinto a closed container, spraying water or a fiber softening solution accounting for 10%-50% of the weight of the raw materials, and performing standing to obtain a pretreated material; performing steam explosion treatment on the pretreated material; and performing drying to obtain the product. The method is short in processing period, the appearance of the raw materials can be kept, the preparedwhole grains and / or mixed beans can be boiled and cooked together with refined white rice, the taste is good, the fragrance is sufficient, the loss of physiologically active ingredients is small, andthe content of soluble dietary fibers in the prepared whole grains and / or mixed beans is increased compared with that in the raw materials.
Owner:ACAD OF NAT FOOD & STRATEGIC RESERVES ADMINISTRATION
Compound nutrition rice paste preparing method
ActiveCN103478559AStrong rice fragranceDelicate tasteFood mechanical treatmentFood ingredient functionsSteepingRice milk
The invention relates to a food processing method, in particular to a compound nutrition rice paste preparing method. Germinated brown rice of a certain mass is weighed, 20%-50%, by mass, of black rice is added into the germinated brown rice and evenly mixed, water which is eight times to ten times of the mixture is added into the mixture, the mixture is steeped for 10 to 12 hours and the steeping water temperature ranges from 35 DEG C to 40 DEG C. In the steeping process, the mixture is stirred every three hours. After steeping is finished, materials are heated to 55 DEG C to 55 DEG C and a colloid mill is used for milling the mixture into rice milk. 0.1% of beta-cyclodextrine and 6%-8% of white granulated sugar are added into the rice milk and dissolved by being mixed. The mixture is heated to 100 DEG C, stands for 20 to 30 minutes and is bulked before getting cold and sterilized for 5 minutes by going through boiled water. Thus, a finished product is obtained. The compound nutrition rice paste is rich in rice aroma, fine and smooth in taste, fragment, sweet, palatable, and capable of overcoming the defect that taste of brown rice is not perfect and is novel healthy food capable of integrating nutrition and healthcare.
Owner:SHANTOU MEIHENG TETRA BIOTECH CO LTD
Dehydrated garlic and preparation method thereof
InactiveCN103535642AFull of nutritionStrong rice fragranceNatural extract food ingredientsFood ingredient functionsPEARFlavor
The invention provides dehydrated garlic and a preparation method thereof. The dehydrated garlic is prepared from following raw materials in parts by weight: 250-270 parts of garlic, 10-12 parts of sticky rice, 7-8 parts of coarse rice, 3-4 parts of myotonin, 4-5 parts of red grenadine juice, 1-2 parts of malic acid, 2-3 parts of mint leaves, 3-5 parts of chrysanthemums, 3.5-4 parts of honeysuckles, 3-4 parts of arabian jasmine flowers, 1-2 parts of pear flowers, 4-5 parts of wild jujube kernels, 1-2 parts of galium aparine, 2-3 parts of flatstem milkvetch seeds and 1-2 parts of tender catchweed bedstraw herb. The dehydrated garlic is delicious in taste, good in mouth feel and convenient to eat; the sticky rice, the coarse rice and the like are added so that the produced dehydrated garlic has abundant nutrition and rich rice flavor; furthermore, the dehydrated garlic has the effects of tonifying the liver to improve the eyesight, clearing the heat and detoxifying, calming the nerves, tonifying the kidney and strengthening the bones and is an ideal health-care food.
Owner:ANHUI HUAIYUAN XINTAI CEREAL & OIL
Young pigeon disease prevention feed and preparation method thereof
InactiveCN106578587AMeet growth needsEnhance physical fitnessAnimal feeding stuffAccessory food factorsSide effectBacillus cereus
The invention belongs to the technical field of feeds, and specifically discloses a young pigeon disease prevention feed. The young pigeon disease prevention feed is prepared from a basic diet coating agent and a disease prevention additive according to a certain mass fraction by crushing, mixing and granulating, spraying and drying; the disease prevention additive is mainly prepared from Radix Codonopsis, Radix Glycyrrhizae, Artemisia annua, pine needles, Radix Puerariae, fumaric acid, citric acid, Isomalto-oligosaeeharide, mannan oligosaccharide and a probiotic compound according to a certain weight ratio, the probiotic is mainly prepared by mixing Streptococcus lactis, beer yeast, lactobacillus bifidus, Lactobacillus acidophilus and Bacillus cereus according to a certain weight ratio. The preparation method is simple and easy to implement, and can improve the preservation rate of effective components in the disease prevention feed. The young pigeon disease prevention feed prepared by the method has the characteristics of being green, safe, free of toxic and side effects, and good in control effect, can effectively improve the pigeon's resistance, thereby effectively improving the survival rate of young pigeons, and improving economic benefits of the young pigeon.
Owner:柳州市讯丰养殖有限公司
Pu'er tea beverage containing brown rice and preparation method thereof
The invention discloses a Pu'er tea beverage containing brown rice, and a preparation method thereof. The Pu'er tea beverage comprises the following components in parts by weight: Pu'er tea 20-25, brown rice powder 18-22, Chinese gallnut 3-4, Chinese date 10-15, fructus Aurantii 2-4, dried ginger 4-6, Amomum villosum 2-4, fructus momordicae 4-6, aloe 1-3, gynostemma pentaphyllum 2-4, Tetrapanax papyriferus 4-6, tuber fleeceflower stem 1-2, mugwort leaf 2-4, and nutrition enhancer 10-12. The Pu'er tea containing brown rice is rich in a variety of desirable nutrients which are necessary to the human body, and also can replenish the heat, with delicious taste and rich rice flavor. The nutrition of the brown rice and the Pu'er tea is integrated, and the Pu'er tea beverage also contains rich nutrients such as high-quality protein, carbohydrate, B vitamins and minerals, so that the beverage is suitable for a variety of populations.
Owner:赵玲
Purple-black glutinous rice purification and rejuvenation method
InactiveCN107409878APrevent species degenerationPromote reproductive growthRice cultivationSeedlingRice plant
The invention discloses a purple-black glutinous rice purification and rejuvenation method, and relates to the technical field of rice purification and rejuvenation. A field for planting purple-black glutinous rice in previous 2-5 years and without other varieties of rice planted around is selected as a seed field, variety degeneration caused by mixing of the other varieties of rice and the variety of the purple-black glutinous rice can be avoided, row spacing is controlled to range from 30*25 centimeters to 30*30 centimeters, watering is performed until water depth reaches a second to third functional leaf when rice seedlings grow to 48-60 days, tillers of the purple-black glutinous rice can be controlled within 6, excessive nutrition growth is inhibited, and reproductive growth of the purple-black glutinous rice is promoted. The purple-black glutinous rice is resistant to lodging, strong in disease resistance, not easy to shatter, large, full and uniform in grain and heavy in rice fragrance, and original production capacity, excellent quality and resistance level of the purple-black glutinous rice can be kept.
Owner:贾荣春
A kind of highly resistant starch rice milk drink and its preparation method
InactiveCN103749682BIncreased Resistant Starch ContentRetain resistant starch contentMilk preparationHigh resistanceDecomposition
The invention discloses a high-resistance starch rice milk beverage and a preparation method thereof; the high-resistance starch rice milk beverage comprises the following raw materials: high-resistance starch appropriate sugar rice, skim milk powder, sugar cane, CMC (Carboxy Methylated Cellulose), sodium alginate and sodium citrate. The preparation method comprises the steps of impurity removal, roasting, dipping and defibrination, pasting, enzymatic decomposition, mixing, homogenization and degassing, filling, sterilization and cooling. The high-resistance starch rice milk beverage and the preparation method thereof have the following characteristics: the high-resistance starch appropriate sugar rice is used as the raw material to develop a double-protein beverage with higher content of resistant starch and rich nutrition; after diabetics drink the beverage, the blood glucose can be smoothened, and the symptom of quickly increasing the blood glucose after taking food is improved; the traditional preparation method is improved to solve such problems as low utilization rate of the raw materials, weak flavor, layering and easiness in precipitation in the production process of the rice milk beverage; the high-resistance starch rice milk beverage has mellow rice flavor, properly coordinated milk flavor, pure sweet taste, exquisite and mellow taste and full scorch aroma of baked rice.
Owner:周光英
A kind of rice fragrant donkey meat peanut butter and preparation method thereof
InactiveCN103932298BDelicate tasteStrong rice fragranceNatural extract food ingredientsFood ingredient functionsIllicium verumCoronary heart disease
Owner:HEFEI LONGLE FOODS
Compound nutrition rice paste preparing method
ActiveCN103478559BStrong rice fragranceDelicate tasteFood mechanical treatmentFood ingredient functionsSteepingSugar
The invention relates to a food processing method, in particular to a compound nutrition rice paste preparing method. Germinated brown rice of a certain mass is weighed, 20%-50%, by mass, of black rice is added into the germinated brown rice and evenly mixed, water which is eight times to ten times of the mixture is added into the mixture, the mixture is steeped for 10 to 12 hours and the steeping water temperature ranges from 35 DEG C to 40 DEG C. In the steeping process, the mixture is stirred every three hours. After steeping is finished, materials are heated to 55 DEG C to 55 DEG C and a colloid mill is used for milling the mixture into rice milk. 0.1% of beta-cyclodextrine and 6%-8% of white granulated sugar are added into the rice milk and dissolved by being mixed. The mixture is heated to 100 DEG C, stands for 20 to 30 minutes and is bulked before getting cold and sterilized for 5 minutes by going through boiled water. Thus, a finished product is obtained. The compound nutrition rice paste is rich in rice aroma, fine and smooth in taste, fragment, sweet, palatable, and capable of overcoming the defect that taste of brown rice is not perfect and is novel healthy food capable of integrating nutrition and healthcare.
Owner:SHANTOU MEIHENG TETRA BIOTECH CO LTD
A kind of rice-flavored cocoa butter substitute chocolate sauce and preparation method thereof
The invention relates to rice-flavor chocolate sauce with cocoa butter substitutes. The rice-flavor chocolate sauce is prepared from, by weight, 250-450 parts of white granulated sugar, 0-150 parts of milk sugar, 250-450 parts of soft chocolate oil, 0-50 parts of alkalized cocoa powder, 100-250 parts of fine broken rice powder, 2-10 parts of soybean lecithin and 1-5 parts of vanillin. Fine broken rice has no dependence, is little in calorie, free of sugar and cholesterol, free of irritation and strong in adsorption, unsaturated fatty acid, vitamin E, vitamin B, microelements of selenium, magnesium and zinc and water-insoluble dietary fibers contained in the fine broken rice are very rich and can not be replaced with other food, and accordingly the fine broken rice is approved by National Ministry of Health to be ideal natural food which can improve the gastrointestinal function, regulate blood lipid, clean heart and cerebral vessels, liver neurasthenia, strengthen the body and nourish the brain.
Owner:QINGDAO MIAOPIN CHOCOLATE CO LTD
Rice biscuit capable of being brewed into paste as well as preparation method and eating method thereof
PendingCN113812435AFull of nutritionStrong rice fragranceDough treatmentPre-baking dough treatmentBiotechnologySodium bicarbonate
The invention provides a rice biscuit capable of being brewed into paste. The rice biscuit comprises the following raw materials of rice flour, grease, maltitol liquid, eggs, erythritol, ammonium bicarbonate, sodium bicarbonate, soybean lecithin, silicon dioxide, table salt, special enzyme S200 for crisp biscuits and ficin. The rice biscuits are rich in nutrition, healthy and good in brewing performance.
Owner:四川米老头食品工业集团股份有限公司
Red bean fermented glutinous rice solid beverage and preparation method thereof
PendingCN111778120AStrong rice fragranceMeet the needs of diverse flavors and tastesAlcoholic beverage preparationBiotechnologyFreeze-drying
One or more embodiments of the specification provide a red bean fermented glutinous rice solid beverage and a preparation method thereof; the preparation method comprises the following steps: performing pulping after rice wine fermentation, adding beta-cyclodextrin, and fully stirring to obtain a rice wine liquid; carrying out cleaning and boiling on red beans, wiping off bean skin by using a meshscreen, and filtering to obtain red bean paste; uniformly mixing the rice wine liquid and the red bean paste, freezing, carrying out vacuum drying at low temperature to obtain rice wine red bean powder, sequentially adding a sweetening agent, a thickening agent and the sweet osmanthus, uniformly mixing, packaging to obtain the red bean fermented glutinous rice solid beverage, and adding water according to a certain ratio before drinking. Rice wine is used as a raw material, and beta-cyclodextrin embedding, freeze drying and other technologies are utilized to avoid the loss of rice wine flavorsubstances in the processing process, thereby ensuring the flavor of the rice wine beverage. The rice wine is pulped and matched with the red bean paste, so that the prepared red bean fermented glutinous rice solid beverage is sour, sweet, refreshing and rich in rice fragrance after being mixed with water, can meet the requirements of consumers on diversified flavors and tastes of the beverage, and has market value.
Owner:WUHU INST OF TECH
A kind of millet mung bean rice wine and its brewing process
The invention provides millet mung bean yellow rice wine and a brewing technology thereof, and relates to a yellow rice wine brewing technology. The brewing technology comprises the steps that steamed mung beans and millets are mixed, and yellow rice wine yeast and glucamylase are mixed to obtain a first mixture, wherein the dry weight ratio of the mung beans to the millets is 1:10-14; the first mixture is subjected to cultivation treatment to obtain a second mixture; the second mixture and water are mixed, and fermentation treatment is performed. According to the brewing technology, the millets and the mung beans are adopted as raw materials, the yellow rice wine is obtained through the combined action of the yellow rice wine yeast and the glucamylase, and the brewing technology is simple and high in controllability. The yellow rice wine is obtained through the brewing technology has the advantages of being yellow in color, full in wine body, heavy in taste and appropriate in sourness and sweetness, and has the strong rice flavor and unique wine flavor.
Owner:HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
Method for producing rice milk beverage by means of fermenting soybean processing liquid and broken rice
InactiveCN102599593BFull of nutritionIncrease health functionFood preparationIsomaltooligosaccharideRoom temperature
Owner:YINGZHITANG BIO ENG
Preparation method of five-colored rice cakes
The present invention discloses a preparation method of five-colored rice cakes. The preparation method comprises the following steps: 1, an appropriate amount of japonica rice is selected, and rinsing and draining are conducted; 2, the drained japonica rice is ground into rice flour; 3, the ground rice flour is poured into a stirrer, water is added for rolling up and down until an even state, andgranular rice flour is obtained; 4, the granular rice flour is put into food steamers for steaming, the number of the food steamers is three, and 20-25 jin of the rice flour is placed in each food steamer; and first steaming time is 2.5 minutes, second steaming time is 3.5 minutes and third steaming time is 4-4.5 minutes; 5, the cooked granular rice flour is poured into a wooden box, rolling is conducted, and then rolling through five fork openings and three and a half-circle of thread rolling are conducted; 6, the rice cakes are cut and each segment is 4-5 cm; and 7, the cut rice cakes are cooled at room temperature, and packaging is conducted. The manufactured rice cakes are strictly controlled in quality, pure green product, free of any preservatives, delicate and smooth in mouthfeel,and rich in rice fragrance.
Owner:孟建英
Anthocyanin nutritional rice cracker and preparation method thereof
InactiveCN108142506AHigh content of ingredientsReduce brittlenessDough treatmentBakery productsIcing sugarCooking & baking
The present invention relates to a preparation method of a rice cracker and particularly relates to an anthocyanin nutritional rice cracker and a preparation method thereof. The anthocyanin nutritional rice cracker is characterized by being prepared from the following raw materials in parts by weight: 700-900 parts of purple corn, 500-700 parts of black rice, 350-500 parts of cooked smashed purplesweet potato, 300-450 parts of haws, 95-110 parts of fresh ginger, 270-300 parts of cooked smashed sweet potato, 10-15 parts of refined salt, 30-45 parts of white granulated sugar and 25-40 parts ofolive oil. The anthocyanin nutritional rice cracker is prepared by the following preparation technology: washing, soaking, draining, milling, high-temperature cooking, cooling, slurry grinding, sugarpowder manufacturing, and baking and powder spraying: the rice cracker is put into an oven to be baked, the baked rice cracker is cooled, the cooled rice cracker is sprayed evenly with sugar powder, and the anthocyanin nutritional rice cracker is obtained. The anthocyanin nutritional rice cracker is reasonable in formula, comprehensive in nutrition, strong in functionality, crisp in mouthfeel, rich in rice aroma and low in fat and sugar content.
Owner:抚顺金泰农业科技有限公司
Rice cake and preparation method thereof
InactiveCN112841248ACrispy tasteStrong rice fragrancePre-baking dough treatmentBaking processesBroken riceProcess engineering
The invention provides a rice cake and a preparation method thereof. The preparation method comprises the following steps: stirring and mixing polished round-grained rice flour and glutinous rice flour to obtain a rice cake raw material; stirring and cooking a rice cake raw material in a water vapor atmosphere at 90-110 DEG C for 6-20 minutes, adding broken rice during cooking, gelatinizing, cooling to 60-70 DEG C, fully stirring, and cutting to obtain a blank cake; drying and standing the blank cake to obtain a material blank; and baking the material blank at 150-245 DEG C, and naturally cooling to obtain the rice cake. The rice cake prepared by the preparation method disclosed by the invention is very crisp in mouth feel.
Owner:青岛龟田食品有限公司
Thin-cooked rice cake and preparation method thereof
InactiveCN112841249ACrispy tasteStrong rice fragrancePre-baking dough treatmentBakery productsBiotechnologyBotany
The invention provides a thin braised rice cake and a preparation method thereof. The preparation method comprises the following steps: soaking rice in water at the temperature of 30-35 DEG C, and drying to prepare rice flour with the granularity of 24-40 meshes; cooking rice flour in a water vapor atmosphere at 90-110 DEG C for 6-15 minutes, gelatinizing, cooling to 60-70 DEG C, stirring, and cutting to obtain a blank cake; drying and standing the blank cake to obtain a material blank; and baking the material blank, and naturally cooling to obtain the thin roasted rice cake. The volume of 10 thin-cooked rice cakes prepared by the preparation method disclosed by the invention is about 40mm, and the thin-cooked rice cakes are very crisp in taste.
Owner:青岛龟田食品有限公司
Rice wine beverage and preparation method thereof
PendingCN111808704ALow alcoholStrong rice fragranceAlcoholic beverage preparationColloid millMouthfeel
One or more embodiments of the specification provide a rice wine beverage and a preparation method thereof. The fermented rice wine is filtered to obtain wet rice grains, cooked red beans and water are added in proportions, mixing is performed and then beating is performed to obtain a rice grain bean paste, the rice grain bean paste passes through a colloid mill and is filtered to obtain a rice grain red bean liquid, a rice wine liquid, a sour agent and a stabilizer are added in sequence in proportions for mixing, homogenization is performed twice, and then packaging and sterilization are performed to obtain the rice wine beverage. The rice distiller's grains are used as the raw material, so that the by-product of rice wine production is fully utilized, and the economic and social benefitsof rice wine production are improved. The rice distiller's grains and red beans are combined, so that the prepared rice wine beverage is sweet and sour and refreshing, and rich in rice fragrance, cansatisfy the demand of consumers for diversified flavors and tastes of beverages, and has certain market value.
Owner:WUHU INST OF TECH
Production method for longan, lotus seed and rice polypeptide rice wine
InactiveCN108048281AGet the most out of the nutritional valueImprove qualityNervous disorderPeptide/protein ingredientsFermentationHealth care value
The invention relates to a production method for longan, lotus seed and rice polypeptide rice wine. Glutinous rice and rice are taken as main raw materials, and longan juice, lotus seed juice, rice polypeptide and liqueur koji are taken as auxiliary raw materials, wherein the mass ratio of the main raw materials to water is 1:(0.2-1):1; according to a mass ratio, 0.2-0.5% of liqueur koji is addedand is evenly stirred; fermentation is carried out for 3-5 days at a fermentation temperature of 25-40 DEG C; longan juice which occupies 10-20wt% of mixture after fermentation and lotus juice which occupies 10-20wt% of mixture after fermentation are added;0.2-0.4% of liqueur koji is added at the mass ratio, the rice polypeptide of which the adding amount is 0.5-1.5wt% of rice is added, and fermentation is carried out for 3-5 days at the fermentation temperature of 25-35 DEG C. The production method has the advantages that the polypeptide rice wine has the advantages of rich fragrance, brightcolor and health care value and is economic and cheap.
Owner:UNIV OF SCI & TECH LIAONING
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