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Method for preparing glutinous rice flour from white glutinous rice

A technology of white glutinous rice and glutinous rice flour, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food drying, etc. It can solve the problems of mixed soup taste, dull color, cracking or opening of glutinous rice flour, and achieve production The process is simple, the value of deep processing is improved, and the effect of viscosity improvement

Inactive Publication Date: 2016-12-07
韦越仕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Glutinous rice flour is widely used in the food processing industry. Natural red glutinous rice is more expensive than white glutinous rice, and the color of glutinous rice flour processed from natural red glutinous rice is dull. There are still problems in food processing: cracking or opening, soup after boiling Juice mixed with soup and sticky taste, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A method for preparing glutinous rice flour from white glutinous rice, comprising the following steps:

[0029] Adopt the following raw materials, prepare according to the following weight ratio:

[0030] 100 kg of white glutinous rice, 60 kg of japonica rice, 50 kg of red glutinous corn flour, 70 kg of red and blue grass juice, 0.6 kg of beet red pigment, 0.06 of flavonoids, 4 kg of hydroxypropyl glutinous rice starch, 1.2 kg of guar gum, 0.4 kg of sucrose esters;

[0031] The first step of soaking: Soak the white glutinous rice and japonica rice in red and blue grass juice for 24 hours, then add beet red pigment and mix well.

[0032] The second step of mixing: put the white glutinous rice, japonica rice, and flavonoids soaked in the first step into a water mill and grind twice to obtain a red powder slurry.

[0033] Step 3 Homogenization: Mix the red slurry in Step 2 with red glutinous corn flour, hydroxypropyl glutinous rice starch, guar gum, and sucrose ester, pu...

Embodiment 2

[0038] A method for preparing glutinous rice flour from white glutinous rice, comprising the following steps:

[0039] Adopt the following raw materials, prepare according to the following weight ratio:

[0040] 80 kg of white glutinous rice, 40 kg of japonica rice, 30 kg of red glutinous corn flour, 40 kg of red and blue grass juice, 0.4 kg of beet red pigment, 0.05 of flavonoids, 3 kg of hydroxypropyl glutinous rice starch, 1 kg of guar gum, Sucrose ester 0.3 kg;

[0041] The first step of soaking: Soak the white glutinous rice and japonica rice in red and blue grass juice for 20 hours, then add beet red pigment and mix well.

[0042] The second step of mixing: put the white glutinous rice, japonica rice, and flavonoids soaked in the first step into a water mill and grind twice to obtain a red powder slurry.

[0043] Step 3 Homogenization: Mix the red slurry in Step 2 with red glutinous corn flour, hydroxypropyl glutinous rice starch, guar gum, and sucrose ester, put into ...

Embodiment 3

[0048] A method for preparing glutinous rice flour from white glutinous rice, comprising the following steps:

[0049] Adopt the following raw materials, prepare according to the following weight ratio:

[0050] 50 kg of white glutinous rice, 20 kg of japonica rice, 20 kg of red glutinous corn flour, 25 kg of red and blue grass juice, 0.2 kg of beet red pigment, 0.03 flavonoids, 1 kg of hydroxypropyl glutinous rice starch, 0.6 kg of guar gum, Sucrose ester 0.2 kg;

[0051] The first step of soaking: Soak the white glutinous rice and japonica rice in red and blue grass juice for 18 hours, then add beet red pigment and mix well.

[0052] The second step of mixing: put the white glutinous rice, japonica rice, and flavonoids soaked in the first step into a water mill and grind twice to obtain a red powder slurry.

[0053] Step 3 Homogenization: Mix the red slurry in Step 2 with red glutinous corn flour, hydroxypropyl glutinous rice starch, guar gum, and sucrose ester, put into a...

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PUM

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Abstract

The invention discloses a method for preparing glutinous rice flour from white glutinous rice. The method comprises the following steps: preparing the following raw materials: 80-100 parts of white glutinous rice, 40-60 parts of polished round-grained rice, 30-50 parts of red waxy corn meal, 40-70 parts of peristrophe roxburghiana juice, 0.2-0.6 part of beef red pigment, 0.03-0.06 part of flavonoid compounds, 1-4 parts of hydroxypropyl glutinous rice starch, 0.6-1.2 parts of guar gum, 0.2-0.4 part of sucrose ester. The glutinous rice flour is red compound glutinous rice flour prepared from white glutinous rice which having the price lower than that of red glutinous rice and peristrophe roxburghiana juice which has a natural pigment function and a medicinal and health-protection effect, is used for producing glutinous rice foods to improve the cracking ratio, water loss ratio and soup clouding ratio of a product, has a light fragrance, and can be used for producing functional health-protecting glutinous rice foods.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing glutinous rice flour from white glutinous rice. 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. Glutinous rice flour alias: glutinous rice noodles. Water-milled glutinous rice flour is known for its softness, toughness, and glutinous aroma. It can be used to make gnocchi, Yuanxiao and other foods and family snacks. [0003] Glutinous rice is sticky and is the main raw material for making pastries, rice dumplings and Yuanxiao. With the continuous improvement of people's living standards, residents' demand for glutinous rice is increasing year by year. Glutinous rice flour is widely used in the food processing industry. Natural red glutinous rice is more expensive than white glutinous rice, ...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L29/00A23L5/43A23L33/10A23L33/105
CPCA23V2002/00A23V2200/044A23V2200/30A23V2250/2116A23V2250/21A23V2250/5118A23V2250/506A23V2300/10A23V2300/26
Inventor 韦越仕
Owner 韦越仕
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