32results about How to "Strong rice fragrance" patented technology

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.

The invention discloses a rice-frangrant donkey flesh peanut sauce and a preparation method thereof. The preparation method is characterized in that the peanut sauce is prepared from raw materials comprising, by weight, 100-110 parts of peanut, 0.8-1 parts of semen cuscutae, 1-1.2 parts of folium isatidis, 0.8-0.9 parts of exocarpium citri rubrum, 1.1-1.3 parts of spine date seed, 0.7-0.9 parts of cucumber leaf, 1-1.1 parts of lysimachia capillipes hemsl, 0.5-0.7 parts of cordyline fruticosa flower, 20-22 parts of coix seeds, 40-45 parts of black rice, 2-3 parts of bamboo shoot, 4-5 parts of pineapple, 3-4 parts of agaricus brasiliensis, 4-5 parts of water spinach, 50-55 parts of donkey flesh, 5-6 parts of anise,2-3 parts of cooking wine, 1-2 parts of lard oil, 6-7 parts of soya-bean milk, 300-320 parts of sweet fermented flour sauce and 5-7 parts of a nutrition additive. The peanut sauce is fine in mouthfeel and is rich in nutrition. The added donkey flesh is rich in linoleic acid and linolenic acid which can prevent diseases such as arteriosclerosis, coronary heart disease and hypertension, etc. The soya-bean milk is rich in vegetable protein and phosphatide which are beneficial to health of human body. In addition, the peanut sauce contains various Chinese herbal medicine component and has effects of nourishing liver and improving eyesight, tonifying kidney and strengthening stomach, and tranquilizing mind and quieting sprite.

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.

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.