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Wet rice flour and preparation method thereof

A technology of wet rice flour and rice flour, applied in the field of food processing, to achieve the effect of convenient eating, easy absorption and reasonable process

Inactive Publication Date: 2017-06-13
广西南宁粮香食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And for adding multiple coarse grains and the wet rice flour that coarse grains is carried out enzymatic hydrolysis and preparation method thereof have not yet been reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A wet rice noodle is prepared from the following raw materials in parts by weight: 100 parts of rice, 15 parts of kudzu root, 10 parts of hawthorn, 35 parts of schisandra, 10 parts of frankincense and 12 parts of wolfberry.

[0024] The present invention also provides the preparation method of described wet rice flour, comprises the steps:

[0025] (1) Get the rice to clean, soak, drain, and pulverize to obtain rice flour;

[0026] (2) Get kudzu root, hawthorn, schisandra, frankincense, wolfberry, mix evenly, and be ground into 150 mesh fine powder;

[0027] (3) Add 1 times the weight of the fine powder to the tap water, adjust the pH value to 4.0, then add 0.5% of the weight of the fine powder with a compound enzyme of cellulase and pepsin for enzymolysis, and enzymolyze at 37°C for 2 hours , to obtain fine powder after enzymolysis; the compound enzyme is composed of cellulase and pepsin, and the weight ratio of cellulase and pepsin is 2:1;

[0028] (4) drying the fi...

Embodiment 2

[0031] A wet rice noodle is prepared from the following raw materials in parts by weight: 200 parts of rice, 25 parts of kudzu root, 20 parts of hawthorn, 55 parts of schisandra chinensis, 20 parts of frankincense and 20 parts of wolfberry.

[0032] The present invention also provides the preparation method of described wet rice flour, comprises the steps:

[0033] (1) Get the rice to clean, soak, drain, and pulverize to obtain rice flour;

[0034] (2) Get kudzu root, hawthorn, schisandra, frankincense, medlar, mix evenly, and grind into 300 mesh fine powder;

[0035] (3) Add tap water twice the weight of the fine powder to the fine powder, adjust the pH value to 4.5, then add 1.0% of the weight of the fine powder with a compound enzyme of cellulase and pepsin for enzymolysis, and enzymolyze at 47°C for 3h , to obtain fine powder after enzymolysis; the compound enzyme is composed of cellulase and pepsin, and the weight ratio of cellulase and pepsin is 2:1;

[0036] (4) dryin...

Embodiment 3

[0039] A wet rice flour is prepared from the following raw materials in parts by weight: 150 parts of rice, 20 parts of kudzu root, 15 parts of hawthorn, 40 parts of schisandra chinensis, 15 parts of frankincense and 18 parts of wolfberry.

[0040] The present invention also provides the preparation method of described wet rice flour, comprises the steps:

[0041] (1) Get the rice to clean, soak, drain, and pulverize to obtain rice flour;

[0042] (2) Get kudzu root, hawthorn, schisandra, frankincense, wolfberry and mix evenly, be ground into 200 mesh fine powder;

[0043] (3) Add 1.5 times of tap water to the fine powder weight, adjust the pH value to 4.2, then add 0.8% of the fine powder weight cellulase, pepsin compound enzyme for enzymolysis, enzymolysis at 40°C for 2 -3h, the fine powder after enzymolysis is obtained; the compound enzyme is composed of cellulase and pepsin, and the weight ratio of cellulase and pepsin is 2:1;

[0044] (4) drying the fine powder after en...

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Abstract

The invention belongs to the field of food processing, in particular to wet rice flour and a preparation method thereof. The wet rice flour is prepared from the following raw materials in parts by weight: 100 to 200 parts of rice, 15 to 25 parts of radix puerariae, 10 to 20 parts of fructus crataegi, 35 to 55 parts of fructus schisandrae, 10 to 20 parts of frankincense, and 12 to 20 parts of fructus lycii. The invention also provides the preparation method of the wet rice flour. The preparation method comprises the following steps of cleaning, soaking, crushing, enzymolysis, molding, aging, packaging, and pasteurizing, so as to prepare wet rice flour. The wet rice flour has the advantages that by adding the radix puerariae, the fructus crataegi, the fructus schisandrae, the frankincense, and the fructus lycii, the nutrient of the rice flour is increased, the mouth feel of the rice flour is improved, the health-care and conditioning functions of the rice flour are realized, and the functions of balancing nutrients and improving absorbing are realized.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to wet rice flour and a preparation method thereof. Background technique [0002] Wet rice noodles are processed by rice soaking, grinding, molding and other steps. The characteristic flavor and taste of wet rice noodles are recognized by rice noodle eaters. They can be used as snacks and staple foods, and are deeply loved by people. However, traditional wet rice noodles have a single nutrition, and mostly only use rice as a raw material, which is difficult to meet the requirements of people in modern society for food nutrition. In recent years, some researchers have studied the production methods of miscellaneous grain rice noodles and fruit and vegetable juice rice noodles, and applied for related patents, such as a kind of moisturizing hawthorn rice noodles and its preparation method (CN102860465B), rice noodles with nutritional return (CN103637058A) and an appetizing vermicelli (...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L33/10
CPCA23V2002/00A23V2200/30
Inventor 唐德胜
Owner 广西南宁粮香食品有限公司
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