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Pollen typhae rice flour and preparation method thereof

The technology of sea buckthorn rice noodles and sea buckthorn powder is applied in the field of food processing, and can solve the problems of single health care effect, incomplete nutrition, no special flavor, etc., and achieve the effects of improving nutritional value, good gloss and good appearance quality.

Inactive Publication Date: 2015-09-09
ZUNYI YANGLAODA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The rice flour products currently on the market are mainly rice flour products without additives, which have defects such as incomplete nutrition, single health care effect, poor palatability and no special flavor, and cannot meet the needs of different markets and groups of people.

Method used

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  • Pollen typhae rice flour and preparation method thereof
  • Pollen typhae rice flour and preparation method thereof
  • Pollen typhae rice flour and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Preparation of sea buckthorn powder: sea buckthorn fruit powder: 80 parts, inulin: 20 parts

[0021] Seabuckthorn fruit powder is obtained by removing impurities from the seabuckthorn, washing it, squeezing the juice to obtain seabuckthorn juice, spray drying or freeze drying, mixing inulin with the seabuckthorn fruit powder according to the formula and stirring evenly to obtain the seabuckthorn powder.

[0022] The raw rice is dehydrated and crushed to 60 meshes after being cleaned and soaked, and rice flour is obtained, and then seabuckthorn powder is added in parts by weight, wherein 5 parts of sea buckthorn powder and 95 parts of rice flour are mixed and stirred evenly. Then, the seabuckthorn rice flour is obtained through powder pressing, primary aging treatment, powder steaming, secondary aging treatment, sliver combing, drying, cooling, cutting, measuring and packaging.

Embodiment 2

[0024] Preparation of sea buckthorn powder: sea buckthorn fruit powder: 90 parts, inulin: 10 parts

[0025] Seabuckthorn fruit powder is obtained by removing impurities from the seabuckthorn, washing it, squeezing the juice to obtain seabuckthorn juice, spray drying or freeze drying, mixing inulin with the seabuckthorn fruit powder according to the formula and stirring evenly to obtain the seabuckthorn powder.

[0026] The raw rice is dehydrated and crushed to 60 meshes after being cleaned and soaked, and rice flour is obtained, and then seabuckthorn powder is added in parts by weight, wherein 25 parts of sea buckthorn powder and 75 parts of rice flour are mixed and stirred evenly. Then, the seabuckthorn rice flour is obtained through powder pressing, primary aging treatment, powder steaming, secondary aging treatment, sliver combing, drying, cooling, cutting, measuring and packaging.

Embodiment 3

[0028] Preparation of sea buckthorn powder: sea buckthorn fruit powder: 85 parts, inulin: 15 parts

[0029] Seabuckthorn fruit powder is obtained by removing impurities from the seabuckthorn, washing it, squeezing the juice to obtain seabuckthorn juice, spray drying or freeze drying, mixing inulin with the seabuckthorn fruit powder according to the formula and stirring evenly to obtain the seabuckthorn powder.

[0030] The raw rice is ground, cleaned and soaked, dehydrated and crushed to 60 mesh to obtain rice flour, and then seabuckthorn powder is added in parts by weight, wherein 15 parts of sea buckthorn powder and 85 parts of rice flour are mixed and stirred evenly. Then, the seabuckthorn rice flour is obtained through powder pressing, primary aging treatment, powder steaming, secondary aging treatment, sliver combing, drying, cooling, cutting, measuring and packaging.

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PUM

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Abstract

The present invention discloses pollen typhae rice flour and a preparation method thereof. The pollen typhae rice flour is prepared from the following raw materials by weight in parts: 5 to 25 parts of pollen typhae powder and 75 to 95 parts of rice flour; and preferably from the following raw materials by weight in parts: 15 parts of the pollen typhae powder, 85 parts of the rice flour. The rice is prepared by adding the pollen typhae powder to the traditional rice flour, and has high nutritional value, good taste, health benefits, and do not use any additives.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to seabuckthorn rice flour and a preparation method thereof. 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 mark...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/30A23L7/10
Inventor 刘正念
Owner ZUNYI YANGLAODA FOOD CO LTD