Coconut-fragrance rice flour and preparation method thereof
A technology of rice flour and coconut fragrance, which is applied in the directions of food preparation, function of food ingredients, and food ingredients containing natural extracts, etc., can solve the problems of lack of health care function, inability to meet the growing needs of consumers, and few varieties and tastes. , to achieve the effect of long-lasting flavor, mellow taste and convenient eating.
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[0017] A kind of coconut fragrant rice flour is characterized in that being made from the raw material of following parts by weight (kg):
[0018] Rice 200, lotus seed heart 2, cordyceps sinensis 3, notoginseng flower 2.5, fritillaria 2.8, atractylodes 2.4, banana root 1.8, ginseng seed 1.4, mottled bamboo root 3, coconut pulp 22, pear pulp 9, yam 20, potato 10, grape juice 4, beer 45, nutritional additives 3;
[0019] The nutritional additive is made of the following raw materials in parts by weight (kg): 8 bean dregs, 1.2 chebula, 0.8 horsetail, 1.3 arborvitae leaves, 1.5 hibiscus leaves, 11 ginger, and 0.2 angelica oil;
[0020] The preparation method is as follows: (1) Slice ginger, add 4-5 times of water to make a slurry, add myrobalan, equisetum, arborvitae leaves, and hibiscus leaves to the resulting slurry, heat and decoct for 3-4 hours, filter to remove slag, and collect filtrate;
[0021] (2) Mix the filtrate with the remaining materials, boil the p...
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