Processing technology of highly nutrient glutinous rice flour

Abstract

The invention relates to the field of processing of glutinous rice flour, in particular to a processing technology of highly nutrient glutinous rice flour. In the processing technology of the highly nutrient glutinous rice flour, black glutinous rice, black fragrant rice, black peanut, black sesame, black soya bean and walnut meat are selected as raw materials and mixed and processed according toa certain proportion, and easily edible and high-nutrition-value glutinous rice flour is produced in low-temperature stone-pestle cracking manner. In the processing technology of the highly nutrient glutinous rice flour, the raw materials are processed in the low-temperature stone-pestle cracking manner, thus the nutrient ingredients in the raw materials can be maintained at the maximum extent. The glutinous rice flour processed with the processing technology of highly nutrient glutinous rice flour does not stick to teeth, has pure quality, is far away from any industrial pollution, has clearsoup and fragrant and tasty mouthfeel after being cooked, and can supplement trace elements required by a human body quickly.

Description

technical field [0001] The invention relates to the processing field of glutinous rice flour, and in particular provides a processing technology for high-nutrition glutinous rice flour. Background technique [0002] The glutinous rice flour processing under the prior art, especially the glutinous rice flour that uses stone pestle to knead, its product is often to adopt single glutinous rice variety and produce, and the characteristic of the glutinous rice flour product that this technology produces can't guarantee the product, The variety is single and cannot meet the requirements of consumers for new products. [0003] The main components of glutinous rice flour at this stage contain nutrients such as fat, carbohydrates, calcium, iron, riboflavin, and nicotinic acid. In the existing processing technology, a large number of trace elements are damaged, the nutrients are too low, and the magnetism is too strong , is not conducive to digestion. Can not guarantee the nutrition...

AI Technical Summary

Problems solved by technology

[0002] The glutinous rice flour processing under the prior art, especially the glutinous rice flour that uses stone pestle to knead, its product is often produced by adopting a single glutinous rice variety, and the glutinous rice flour product produced by this process cannot guarantee the characteristics of the product. The variety is single, which cannot meet the requirements of consumers for new products

[0003] The main ingredients of glutinous rice flour at this stage contain nutrients such as fat, carbohydrates, calcium, iron, riboflavin, and nicotinic acid. In the existing processing technology, a large number of trace elements are damaged, the nutrients are too low, and the magnetism is too strong , not conducive to digestion

Can not guarantee the nutritional value of the product itself, resulting in a lot of waste

At the same time, due to the high magnetism, the teeth are often stained, and the eating process is quite painful, which is not conducive to large-scale promotion, and seriously hinders the promotion and development of glutinous rice flour.