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Fruit rice flour

A rice flour and fruit technology, applied in application, food preparation, food science and other directions, can solve the problems of single health care effect, no special flavor, incomplete nutrition, etc., achieves sweet taste, good palatability, and enhances human immunity. Effect

Inactive Publication Date: 2015-03-25
陈国勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Rice flour products currently on the market are mainly rice flour products without additives and rice flour products added with vegetable ingredients, which have defects such as incomplete nutrition, single health care effect, poor palatability and no special flavor, and cannot satisfy different markets. and the needs of the crowd

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The fruit rice flour comprises the following raw materials and their mass percentages: 50% rice flour, 10% glutinous rice flour, 15% mulberry, 10% myrtle, 7% rose apple and 8% pineapple; its specific preparation method comprises the following steps:

[0025] 1. Wash the mulberry, myrtle, rose peach and pineapple with clean water, remove the core of the grape fruit, peel the pineapple, and cut it into pieces to obtain the fruit raw materials, set aside;

[0026] 2. Mix, decoct, filter, stand still, extract the supernatant, and spray dry the fruit raw materials obtained above to obtain fruit powder for later use;

[0027] 3. Mix the fruit powder obtained above with rice flour and glutinous rice flour evenly, and sieve through a 100-mesh sieve for 3 times to obtain the raw material of rice flour, which is set aside;

[0028] 4. Bake the rice flour raw material obtained above at a temperature of 40°C for 7 minutes;

[0029] 5. The baked rice flour raw material is sieved 3 ...

Embodiment 2

[0031] The fruit rice flour comprises the following raw materials and their mass percentages: 55% rice flour, 15% glutinous rice flour, 10% mulberry, 8% myrtle, 5% rose apple and 7% pineapple; its specific preparation method comprises the following steps:

[0032] 1. Wash the mulberry, myrtle, rose peach and pineapple with clean water, remove the core of the grape fruit, peel the pineapple, and cut it into pieces to obtain the fruit raw materials, set aside;

[0033]2. Mix, decoct, filter, stand still, extract the supernatant, and spray dry the fruit raw materials obtained above to obtain fruit powder for later use;

[0034] 3. Mix the fruit powder obtained above with rice flour and glutinous rice flour evenly, and sieve twice with a 100-mesh sieve to obtain the raw material of rice flour for later use;

[0035] 4. Bake the rice flour raw material obtained above at a temperature of 50°C for 6 minutes;

[0036] 5. The baked rice flour raw material is sieved twice with a 100-me...

Embodiment 3

[0038] The fruit rice flour comprises the following raw materials and their mass percentages: 45% rice flour, 20% glutinous rice flour, 8% mulberry, 5% myrtle, 10% rose apple and 12% pineapple; its specific preparation method comprises the following steps:

[0039] 1. Wash the mulberry, myrtle, rose peach and pineapple with clean water, remove the core of the grape fruit, peel the pineapple, and cut it into pieces to obtain the fruit raw materials, set aside;

[0040] 2. Mix, decoct, filter, stand still, extract the supernatant, and spray dry the fruit raw materials obtained above to obtain fruit powder for later use;

[0041] 3. Mix the fruit powder obtained above with rice flour and glutinous rice flour evenly, and sieve once with a 100-mesh sieve to obtain the raw material of rice flour, which is set aside;

[0042] 4. Bake the rice flour raw material obtained above at a temperature of 60°C for 5 minutes;

[0043] 5. Sieve the baked rice flour raw material once with a 100-...

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Abstract

The invention belongs to the field of food processing and relates to rice flour, in particular to fruit rice flour. The fruit rice flour is prepared by mixing rice flour, glutinous rice flour, mulberries, myrtles, rose apples and pineapples. The fruit rice flour prepared by the invention has the benefits that extracted components of the mulberries, the myrtles, the rose apples and the pineapples, which have medicine and food homologous functions, are added, and the defects of single healthcare efficacies of a simple rice flour product and a rice flour product containing vegetable ingredients, bad palatability and the like are overcome, so that the fruit rice flour has a variety of healthcare efficacies of nourishing yin and blood, tonifying liver and kidney, beautifying and nourishing skin, invigorating stomach and promoting digestion, promoting the secretion of saliva or body fluid and relieving thirst, enhancing human body immunity and the like, is fresh and sweet in mouth feeling and optimal in palatability, contains the natural sweet smell of fruits, has special flavor and can meet the demands of different markets and crowds.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to rice flour, in particular to fruit rice flour. Background technique [0002] Rice flour is a kind of powder made from rice. Generally, the rice is fried and then ground into powder. Rice flour is a creamy white powder that is easily soluble in water. It has the color of milk and has a mellow taste. Delicious, slightly sweet, just add boiling water to make a paste when eating, it is a traditional Chinese convenience food. Rice flour contains about 75% carbohydrates, 7%-8% protein, 1.3%-1.8% fat, and is rich in B vitamins. The carbohydrates in rice flour are mainly starch, and the contained protein is mainly rice glutenin, followed by rice gelatin and globulin. The crop is high, the digestibility is 66.8%-83.1%, and it is also the higher one in cereal protein. Therefore, rice flour has higher nutritional value. [0003] Rice flour products currently on the market are mainly rice fl...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/29A23L7/10A23L33/105
CPCA23L19/01A23L7/198A23L33/00A23V2002/00
Inventor 陈国勇李永锋陶玲云傅汝毅龚家强
Owner 陈国勇
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