Vegetable glutinous rice flour and preparation method thereof

A technology of glutinous rice flour and vegetables, which is applied in the field of food processing, can solve the problems of no dietary health care effect, single taste of glutinous rice flour, etc., and achieves the effect of rich nutrition

Inactive Publication Date: 2014-01-29
ANHUI CHIZHOU JIUHUA FROZEN FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing glutinous rice flour has a single taste and has no dietotherapy and health care effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] A vegetable glutinous rice flour is characterized in that it is made from the following raw materials in parts by weight (kg):

[0015] 45 glutinous rice, 25 black rice, 13 barley, 4 cabbage, 7 Malantou, 10 lettuce, 2 dog tooth flower, 2 frangipani, 3 cotton jelly, 4 hydrangea, 2.5 barley seedlings, 2 sea buckthorn leaves, red claw ginger 3. Atractylodes macrocephala 2, elephant shellfish 3, licorice 5, amylase 0.2.

[0016] The preparation method of described vegetable glutinous rice flour, comprises the following steps:

[0017] (1) Put glutinous rice, black rice, and barley into the pot, add 5-6 times the amount of water, heat to boil on high heat, and keep boiling for 15-20 minutes. When the temperature drops to 65-70°C, add amylase and keep warm Set aside for 25-30 minutes for liquefaction;

[0018] (2) Add 15-20% water to beetroot, Malantou, and lettuce, mix and beat, filter and separate vegetable juice and vegetable dregs, then add 15-20% water to...

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PUM

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Abstract

The invention discloses vegetable glutinous rice flour and a preparation method thereof. The vegetable glutinous rice flour is characterized by being prepared from the following raw materials in parts by weight: 40-45 parts of glutinous rice, 20-25 parts of black rice, 10-13 parts of coix seed, 3-4 parts of leaf mustard, 5-7 parts of kalimeris indica, 8-10 parts of asparagus lettuce, 2-3 parts of ervatamia, 1-2 parts of Plumeria rubra L. cv. Acutifolia, 3-4 parts of dioscorea septemloba Thunb, 2-4 parts of tender catchweed bedstraw herb, 2.5-4 parts of young barley grass, 1-2 parts of sea-buckthorn leaves, 2-3 parts of red talons ginger, 1-2 parts of atractylodes macrocephala, 2-3 parts of thunberg fritillary bulb, 4-5 parts of liquorice and 0.1-0.2 part of amylase. The vegetable glutinous rice flour is soft and tender, fragrant and tasty and rich in nutrition, and has the effects of resisting oxidation, clearing heat, draining dampness, reducing blood pressure, tonifying middle-Jiao and Qi and strengthening the spleen and stomach.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to a glutinous rice flour, in particular to a vegetable glutinous rice flour and a preparation method thereof. Background technique [0002] Glutinous rice flour is a food obtained by soaking, grinding, and drying glutinous rice. It can be used to make gnocchi, yuanxiao, etc. Existing glutinous rice flour has a single taste and has no dietotherapy and health care effects. Contents of the invention [0003] The object of the present invention is to provide a vegetable glutinous rice flour and a preparation method thereof. The preparation process of the present invention is simple, soft, tough and slippery, fragrant and delicious, and nutritious and healthy. [0004] The technical scheme adopted in the present invention is: [0005] A vegetable glutinous rice flour is characterized in that it is made from the following raw materials in parts by weight: [0006] 40-45...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/30A23L33/10A23L33/105
CPCA23L33/105A23L7/10A23V2002/00A23V2200/30A23V2200/32
Inventor 陶应生程慧娟张勇军章端芳
Owner ANHUI CHIZHOU JIUHUA FROZEN FOODS
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