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A processing method of nutritional rice flour

A processing method and technology of rice flour, applied in multi-step food processing, food preparation, food drying, etc., can solve the problems of single health care effect, no special flavor, incomplete nutrition, etc., to meet nutritional needs and reduce horizontal link strength , Solve the effect of product agglomeration

Inactive Publication Date: 2015-09-09
苏州科谷米业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
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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

[0018] The processing method of the nutritious rice flour of the present embodiment may further comprise the steps:

[0019] (1) Material selection: select high-quality organic rice, cistanche, angelica, ginger, barley leaves, green pepper, and aloe vera;

[0020] (2) Cleaning: high-pressure spraying to clean the sediment on the surface of organic rice, cistanche, angelica, ginger, barley leaves, green pepper, and aloe vera;

[0021] (3) Soaking: put organic rice, cistanche, angelica, ginger, barley leaf, green pepper, and aloe into 10% to 15% salt water and soak for 3 minutes;

[0022] (4) Drying: put the organic rice, cistanche, angelica, ginger, barley leaf, green pepper, and aloe that have been ultrasonically cleaned in a drying room at 50-65 degrees to dry;

[0023] (5) Ingredients: send the dried organic rice, cistanche, angelica, ginger, barley leaf, green pepper, and aloe to the batching tank for batching, wherein the mass percentage of each raw material is: organic r...

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PUM

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Abstract

The present invention relates to a processing method of nutritional rice flour, and belongs to the technical field of foodstuff preparation. The processing method of nutritional rice flour includes the following steps: material selecting, washing and cleaning, soaking, cooking and crushing, etc., and thereby obtaining the nutritional rice flour with balanced nutrition. The nutrition rice flour meets the nutritional needs of different groups of people.

Description

technical field [0001] The invention relates to a processing method of nutritious rice flour, which belongs to the technical field of food preparation. 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 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...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/015A23L1/30A23L5/20A23L7/10
CPCA23V2002/00A23V2300/10A23V2300/38
Inventor 翁汝珍曹小明徐晓军
Owner 苏州科谷米业有限公司
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