Glutinous rice flour in flavors of mint and date and processing method thereof
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A processing method and technology of glutinous rice flour, which are applied to the functions of food ingredients, food ingredients containing natural extracts, food preparation and other directions, can solve the problems of hindering the promotion and development of glutinous rice flour, unfavorable to large-scale promotion, and easy to stick to teeth, etc. Unique flavor, promote digestion, rich and balanced effect of nutrition
Inactive Publication Date: 2014-12-17
安徽三源粮油股份有限公司
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But because the magnetism is too high, it is not conducive to digestion and easy to stick to teeth, it is not conducive to large-scale promotion, and seriously hinders the promotion and development of glutinous rice flour.
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[0016] A mint and jujube-flavored glutinous rice flour is composed of the following raw materials by weight (catties):
[0018] The food additive is composed of the following raw materials by weight (catties): 80 water chestnut powder, 10 grape seed powder, 12 silkworm chrysalis powder, 40 red date vinegar, 15 fish bone paste, 15 dried sandworm, 25 walnut style, 5 mushroom polysaccharide powder, Nanru 20, Yanghe 15, hawthorn sauce 30, barley oil;
[0019] The preparation method of the food additive is as follows: a, blanching the walnut style in boiling water for 10 minutes, taking out, freeze-drying and grinding into powder, frying it with grap...
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Abstract
The invention discloses glutinous rice flour in flavors of mint and date and a processing method thereof. The glutinous rice flour is prepared from following raw materials, comprising, by weight, 200-300 parts of red glutinous rice, 50-80 parts of millet, 8-15 parts of mint, 40-60 parts of red dates, 8-10 parts of semen ziziphi spinosae, 30-50 parts of phaseolus calcaratus paste, 10-15 parts of mesona chinensis, 10-20 parts of lycopus lucidus, 1-2 parts of diarrhena mandshurica, 1-2 parts of roots of urena procumbens, 2-4 parts of roselle, 2-3 parts of radix ophiopogonis, 1-2 parts of anoectochilus roxburghii, 2-3 parts of plumeria rubra, 20-30 parts of powder of lotus seeds, 10-20 parts of granules of ham, 15-25 parts of honey from date, 8-12 parts of peony seed oil and 8-10 parts of food additives. The glutinous rice flour in the flavors of the mint and the date has a sweet taste of the red date and a refreshing mouthfeel of the red date, is unique in flavor, includes various and abundant components, is rich and balanced in nutrition, can promote digestion when being often eaten, has effects of nourishing yin and nourishing blood, clearing heat and relieving annoyance and clearing heart and quieting spirit, and is suitable for various people in hot summer.
Description
technical field [0001] The invention relates to a mint jujube-flavored glutinous rice flour and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch, etc. It is rich in nutrients and is a warming and strong food. The effect of sweating, has a certain relief effect on poor appetite, abdominal distension and diarrhea. But because the magnetism is too high, it is unfavorable for digestion and easy to stain the teeth, it is unfavorable for large-scale promotion, and seriously hinders the promotion and development of glutinous rice flour. Generally, it can be used to make glutinous rice balls, Yuanxiao and other foods and family snacks. Since a single raw material affects its taste, flavor, health care and other values, the invention provides a kind of glutinous rice flour with balanced nutrition and high hea...
Claims
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Application Information
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