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Rye glutinous rice flour and preparation method thereof

A technology of glutinous rice flour and rye, which is applied in the directions of food preparation, yeast-containing food ingredients, food ingredients as odor modifiers, etc. Convenient, Scented Effect

Inactive Publication Date: 2014-05-28
WUHE TONGSHIFU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many kinds of glutinous rice flour sold in the market, but most of them do not have health care function and cannot meet the needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] A rye glutinous rice flour is characterized in that it is made from the following raw materials in parts by weight (kg):

[0020] Glutinous rice 300, gardenia 1.2, motherwort 1.4, burdock 0.8, fenugreek 2.2, fenugreek 1.3, sticky flower 2.4, scales 1.8, chives 4, dragon fruit 6, cabbage 3, fish 5, rye flour 55 , purple sweet potato 80, melon seeds 35, yeast 0.6, olive oil 5, nutritional additives 5;

[0021] The nutritional additive is made of the following raw materials in parts by weight (kg): 1.5 parts by weight of Ophiopogon japonicus, 1.9 parts by weight of lavender, 0.8 parts of ginseng, 1.4 parts of broken rice, 5 parts by weight of fermented bean curd, 7 parts by weight of pears, 22 parts of edamame, and 5 parts of sugarcane juice;

[0022] The preparation method is as follows: (1) Boil Ophiopogon japonicus, lavender, ginseng, and broken rice with 4-5 times the water for 30-35 minutes, filter to remove residue, and collect the filtrate; Stir-fry until t...

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PUM

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Abstract

The invention relates to a rye glutinous rice flour and a preparation method thereof. The rye glutinous rice flour is characterized by being prepared from the following raw materials in parts by weight: 300-330 parts of glutinous rice, 1-1.2 parts of gardenia, 1.4-1.7 parts of herba leonuri, 0.8-1 part of fructus arctii, 2-2.2 parts of polygonum perfoliatum, 1-1.3 parts of fenugreek, 2-2.4 parts of beggarweed, 1.8-2 parts of kamchatka bugbane rhizome, 4-5 parts of chive, 5-6 parts of dragon fruit, 3-4 parts of cabbage, 4-5 parts of fish, 50-55 parts of rye flour, 80-90 parts of purple sweet potato, 35-40 parts of shelled melon seed, 0.5-0.6 part of yeast, 4-5 parts of olive oil and 5-6 parts of nutrition additives. The glutinous rice flour is high in palatability, is convenient to store and eat, and has an aromatic flavor due to the added chive. Meanwhile, the glutinous rice flour is rich in nutrition, wherein the added dragon fruit and cabbage contain carotene, anthocyanin and various vitamins and have the effects of maintaining beauty, keeping young, preventing anemia, resisting aging and the like. In addition, the rye glutinous rice flour also contains various Chinese herbs, and thus can achieve the effects of clearing heat, removing toxicity, promoting blood circulation and warming the kidney if being eaten often.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to glutinous rice flour, in particular to rye glutinous rice flour and a preparation method thereof. Background technique [0002] Glutinous rice flour is made from glutinous rice and can be used to make gnocchi, Yuanxiao and other foods and family snacks. The glutinous rice flour sold in the market is of a great variety, but most do not have health care function, can not satisfy the needs of consumers. Contents of the invention [0003] The object of the present invention is to provide a kind of rye glutinous rice flour and its preparation method, and the present invention has the characteristics of unique flavor and rich nutrition. [0004] The technical scheme adopted in the present invention is: [0005] A rye glutinous rice flour is characterized in that it is made from the following raw materials in parts by weight: [0006] Glutinous rice 300-330, gardenia 1-1.2,...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/30A23L33/105
CPCA23L33/10A23L7/198A23L33/105A23L33/115A23V2002/00A23V2200/15A23V2200/318A23V2200/302A23V2200/30A23V2250/21A23V2250/204A23V2250/76A23V2250/186A23V2250/2124
Inventor 童伟雄林琪瑛童汗成
Owner WUHE TONGSHIFU FOOD
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