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A processing method, black technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food preparation, etc., can solve the problem of no black rice flour, etc.
Inactive Publication Date: 2014-05-28
NINGBO FREE TRADE ZONE PANDONG INFORMATION TECH
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Problems solved by technology
[0012] The purpose of the present invention is to solve the problem that there is no black rice noodles on the market at present, and provide a kind of black rice noodles and a processing method, so as to realize the health care function of black food on the basis of the general quality of rice noodles
Method used
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Examples
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Effect test
Embodiment 1
[0020] ① Wash rice. Select 20 catties of early japonica rice and wash it with clean water.
[0021] ② Soak rice. Add 80 jin of water to soak the rice in the rice bucket for 5 hours, add 10 jin of sweetgum leaves, mash them, wrap them in gauze and submerge them in the rice.
[0022] ③ Refining. The above-mentioned soaked rice is hand-ground into a slurry with a stone mill.
[0023] ④ steamed powder. Put the ground slurry into a steamer, form a continuous and uniform thin layer on the gauze placed in the steamer, and steam it at 96-99°C.
[0024] ⑤Scraping powder and cooling. The steamed powder flakes are peeled off from the gauze, and then part of the water vapor is blown off by a fan and the temperature is lowered for cutting or slicing.
[0025] ⑥ cut strips. Cut by hand with a knife into narrow strips about 1cm wide.
[0026] ⑦ dry. Then dry it naturally until the surface does not have obvious moisture and has a certain hardness to make black rice noodles.
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Abstract
The invention relates to a black rice flour and a processing method of the black rice flour. Liquidamba formosana hance leaf extractive juice and one or more auxiliary material(s) in black rice, black sesame, black corn, black soya beans and triticale are added into the black rice flour, and the dry weight of the added auxiliary material(s) accounts for not more than 5% of that of all the raw materials, wherein the liquidamba formosana hance leaf extractive juice is prepared by feeding 80-1200g of liquidamba formosana hance leaves into every 1000g of raw material rice and leaching by feeding 0.8-8 times of water by weight, or cooking by slow fire in the leaching process. In the soaking stage, the prepared liquidamba formosana hance leaf extractive juice can be directly added for soaking the raw material rice, or after being ground, the liquidamba formosana hance leaves are wrapped by gauze and then put into the soaked raw material rice; the auxiliary material(s) can be added in the soaking stage or the pulp grinding stage. The black rice flour prepared by the invention not only is attractive in taste and rich in melanin, but also has the corresponding effects of the liquidamba formosana hance leaves, and can be used for diseases such as acute gastroenteritis, dysentery, postpartum wind, infantile umbilical wind, carbuncle back, etc.
Description
technical field [0001] The invention belongs to the field of food processing, in particular to black rice flour and a processing method thereof. Background technique [0002] Black food mainly refers to grains, oils, fruits, vegetables, and fungi that contain melanin and have black words. Commonly used black foods are: black rice, rye, purple rice, black qiao wheat, black beans, black tempeh, black sesame, black fungus, black mushrooms, seaweed, hair vegetables, kelp, black mulberries, black dates, chestnuts, longan meat, Black grapes, black pine nuts, silky chicken, black sea cucumber, black ant vegetables and so on. Modern medicine believes that "black food" is not only nutritious, but also has unique effects such as nourishing the kidney, anti-aging, health care and longevity, disease prevention and treatment, black hair and beauty. A large number of studies have shown that the health benefits of "black food" are not only related to the three major nutrients, vitamins, ...
Claims
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Application Information
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