Rice ball powder and making process thereof

A technology for rice soup and indica rice, which is applied to the field of rice soup powder and its production technology, can solve the problems of uneven taste, poor fineness of rice soup powder, difficult preservation and the like, and achieves hard aging and agglomeration, promotes digestion, and is not easy to discoloration. Effect

Active Publication Date: 2013-08-21
章明星
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that the rice soup powder in the prior art is easy to age and agglomerate, is not easy to preserve, and the rice soup made has a single taste, and the flavor and taste are poor, and provides a rice soup that is not easy to age, easy to store, and has a reasonable compatibility. Rice soup powder, the rice soup made from the rice soup powder of the present invention has a uniform, delicate and soft mouthfeel, unique taste and good flavor
[0005] The invention also provides a production process of rice soup powder, the production process is simple, easy to operate, suitable for factory production, and the rice soup powder obtained by the production process of the present invention is fine and uniform, absorbs water evenly, and has a good gelatinization effect Good, it can greatly improve the taste of rice soup, and effectively solve the problems of poor fineness, uneven taste and obvious roughness of existing rice soup powder

Method used

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  • Rice ball powder and making process thereof
  • Rice ball powder and making process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Weigh indica rice, dried chili, garlic cloves, fennel, cinnamon bark and orange peel according to the proportioning ratio. Indica rice.

[0035] (1) One-time soaking: Soak the indica rice in an aqueous sodium bicarbonate solution with a mass concentration of 0.25% and a temperature of 35°C for 40 minutes, and then drain. The quality of the aqueous sodium bicarbonate solution is 4 times the mass of indica rice.

[0036] (2) Second soaking: Soak the dried indica rice chili, garlic cloves, fennel, cinnamon bark and orange peel in water at 10°C for 1 hour after the first soaking, and then drain.

[0037] (3) Coarse grinding: Grind the indica rice, dried chili, garlic cloves, fennel, cinnamon and orange peel after the second soaking with water to form a coarse slurry. 4.5 times the total mass of hide.

[0038] (4) Fine grinding: Add water to the coarse slurry and then grind it into a fine slurry. The amount of water added is 3 times the mass of the coarse slurry.

[0039]...

Embodiment 2

[0043] Weigh indica rice, dried chili pepper, garlic cloves, fennel, cinnamon bark, orange peel, trehalose and chitosan according to the ratio. :5 mixed indica rice.

[0044] (1) One-time soaking: Soak the indica rice in an aqueous solution of sodium bicarbonate with a mass concentration of 0.3% and a temperature of 30°C for 60 minutes, then drain. The quality of the aqueous sodium bicarbonate solution is three times the mass of indica rice.

[0045] (2) Second soaking: Soak the dried indica rice chili, garlic cloves, fennel, cinnamon bark and orange peel in water at 5°C for 2 hours and drain.

[0046] (3) Coarse grinding: Grind the indica rice, dried chili, garlic cloves, fennel, cinnamon and orange peel after the second soaking with water to form a coarse slurry. 4 times the total mass of the hide.

[0047] (4) Fine grinding: Add water to the coarse slurry and then grind it into a fine slurry. The amount of water added is twice the mass of the coarse slurry.

[0048] (5) ...

Embodiment 3

[0052] Weigh indica rice, dried chili, garlic cloves, fennel, cinnamon bark, orange peel and yam powder according to the proportioning ratio. into a mixed indica rice.

[0053] (1) One-time soaking: Soak the indica rice in an aqueous solution of sodium bicarbonate with a mass concentration of 0.2% and a temperature of 40°C for 30 minutes and then drain. The quality of the aqueous sodium bicarbonate solution is 5 times the mass of indica rice.

[0054] (2) Second soaking: Soak the dried indica rice chili, garlic cloves, fennel, cinnamon bark and orange peel in water at 0°C for 3 hours and then drain.

[0055] (3) Coarse grinding: Grind the indica rice, dried chili, garlic cloves, fennel, cinnamon and orange peel after the second soaking with water to form a coarse slurry. 5 times the total mass of the hide.

[0056] (4) Fine grinding: Add water to the coarse slurry and then grind it into a fine slurry. The amount of water added is 2.5 times the mass of the coarse slurry.

[...

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Abstract

The invention discloses rice ball powder. The powder comprises, by weight, 25-35 parts of long-shaped rice, 1-3 parts of dried chili, 5-7 parts of garlic clove, 0.2-0.5 part of fennel, 0.1-0.3 part of cinnamon and 0.3-0.7 part of orange peel, can further comprise 0.1-0.3 part of trehalose and 0.01-0.03 part of chitosan, and can also comprise 1-5 parts of Chinese yam powder. The powder is not easyto age, convenient to store and reasonable in compatibility, and rice balls made of the powder are even, delicate and unique in taste and good in flavor. The invention further discloses a making process of the rice ball powder. The method mainly includes the steps of primary soaking, secondary soaking, coarse grinding, fine grinding, filtering, spinning dry and drying to improve the flavor. The problems of low delicate degree, uneven taste, obvious roughness and the like of the existing rice balls are effectively solved by aid of the method.

Description

technical field [0001] The invention relates to the technical field of grain processing, in particular to rice noodle soup and a production process thereof. Background technique [0002] At present, the traditional method of rice soup is to directly crush dry rice into powdered rice soup powder (that is, adopt a dry powder milling process), and then add rice soup powder to water and boil it into a paste to form rice soup. The rice soup has a single taste and poor flavor, and the rice soup powder obtained by dry milling process has poor particle size uniformity and fineness, and the roughness is obvious. When adding water for conditioning, the rice soup powder absorbs water unevenly, which affects the gelatinization effect , In addition, the serious heating of the equipment during dry powder milling will have a certain negative impact on the quality of the equipment and rice soup powder. [0003] Chinese Patent Publication No. CN1739381A, published on March 1, 2006, disclose...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/10A23L7/10
Inventor 章明星
Owner 章明星
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