Rice products modified by Chinese yam and preparation method thereof

A technology for rice products and yam, applied in the field of food, can solve the problems of unsuitability for drinking, toxins, and poor water retention capacity, and achieve the effect of making coarse grains into staple grains with obvious effects and fresh products.

Inactive Publication Date: 2016-12-21
范茂瑄
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The second is to use spray drying technology, vacuum drying technology or freeze drying technology, and then process the yam powder. This kind of yam powder has low moisture content but is not cooked, because there are certain toxins in raw yam, so it is not suitable for drying at any time. Brew and drink
[0068] The gelatinized starch gel will become hard and brittle during storage, and its water retention capacity will gradually deteriorate

Method used

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  • Rice products modified by Chinese yam and preparation method thereof
  • Rice products modified by Chinese yam and preparation method thereof
  • Rice products modified by Chinese yam and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0109] A kind of preparation method of the rice product that adopts yam modification, comprises the steps:

[0110] Step (1), the preparation of long yam granules:

[0111] (1.1) Preparation of dried long yam tablets: take fresh long yam, wash and peel, cut into 3-5mm thick slices, then soak in the color protection solution for 2 hours, take it out, and then use low-temperature drying method to dry the color protection The yam slices are dried until the water content is lower than 15%, and stored for later use; the color protection solution contains vitamin C, citric acid and sodium chloride, wherein the mass concentration of vitamin C is 0.3%, and the mass concentration of citric acid is 0.5%, the mass concentration of sodium chloride is 0.6%;

[0112] (1.2) Bran frying, processing and grinding: After heating the pot with strong fire, sprinkle wheat bran until it smokes, put in the dry Changshan medicine tablets prepared in step (1.1), and stir fry until the surface of Chang...

Embodiment 2

[0123] A kind of preparation method of the rice product that adopts yam modification, comprises the steps:

[0124] Step (1), the preparation of long yam granules:

[0125] (1.1) Preparation of dried long yam tablets: take fresh long yam, wash and peel, cut into 3-5mm thick slices, then soak in the color protection solution for 3 hours, take it out, and then use low-temperature drying method to dry the color protection The yam slices are dried until the water content is lower than 15%, and stored for later use; the color protection solution contains vitamin C, citric acid and sodium chloride, wherein the mass concentration of vitamin C is 0.3%, and the mass concentration of citric acid is 0.5%, the mass concentration of sodium chloride is 0.6%;

[0126](1.2) Bran frying, processing and grinding: heat the frying pan to 140°C with strong fire, put in 20-40 mesh wheat bran, and put in the dry Changshan medicinal tablets prepared in step (1.1) after 36 seconds, and stir fry conti...

Embodiment 3

[0138] A kind of preparation method of the rice product that adopts yam modification, comprises the steps:

[0139] Step (1), the preparation of long yam granules:

[0140] (1.1) Preparation of dried long yam tablets: take fresh long yam, wash and peel, cut into 3-5mm thick slices, then soak in the color protection solution for 2.5h, take it out, and then use low-temperature drying method to dry the color protection The final yam slices are dried until the water content is lower than 15%, and stored for later use; the color protection solution contains vitamin C, citric acid and sodium chloride, wherein the mass concentration of vitamin C is 0.3%, and the mass concentration of citric acid is 0.5%, and the mass concentration of sodium chloride is 0.6%;

[0141] (1.2) Bran frying, processing and grinding: heat the frying pan to 140°C with strong fire, put in 20-40 mesh wheat bran, put in the dry Changyam tablets prepared in step (1.1) after 35 seconds, and stir fry continuously...

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Abstract

The invention relates to rice products modified by Chinese yam and a preparation method thereof, belonging to the technical field of food. The rice products mainly comprise rice noodles and rice cakes. The preparation method comprises three major steps, i.e., preparation of long Chinese yam particles, preparation of hanging-dried rice slurry powder and preparation of the modified rice products. The long Chinese yam particles are prepared by subjecting fresh long Chinese yam to peeling, color protection, drying, stir-baking with bran for processing, and crushing successively. The hanging-dried rice slurry powder is prepared by subjecting rice to soaking, pulp refining, hanging-drying of rice slurry, drying, and crushing successively. The long Chinese yam particles, the hanging-dried rice slurry powder and soaked rice grains are mixed; the obtained mixture is added into a molding machine for molding; and a semi-finished semi-dry rice noodle product needs further ageing. The method provided by the invention broadens the path for changing coarse grains into staple food grains and promotes conversion of the rice cakes and the rice noodles with the original simple function of providing dietary energy into functional foodstuffs.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a rice product modified by yam and a preparation method thereof. The main products are rice noodles and rice cakes, which belong to the technical field of food. Background technique [0002] 1. Rice noodles, bait cubes and rice cake rice noodles [0003] Rice noodles, also known as rice noodles, rice shreds or rice noodles, are a kind of rice food that people in southern my country like. There is a tradition of "noodles in the north and rice noodles in the south" in ancient times, and it is now popular all over the world. [0004] In the ancient cookbook "Shici", rice noodles are recorded as "charm". Traditional rice noodles use rice as the main raw material. The soaked rice is ground into powder, mixed with water, steamed into cakes; the cakes are extruded into lines with hot utensils, and cooked in a fresh state. Xu Kai of the Five Dynasties said in "Shuowen Jiezi Bi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/10
CPCA23V2002/00A23V2200/048A23V2200/32A23V2250/032A23V2250/1614A23V2250/708A23V2300/10
Inventor 范茂瑄陈凌云周家荣胡晋彭泽飞杨建林张应红
Owner 范茂瑄
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