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Bamboo wine rice powder and preparation method thereof

A technology of bamboo wine and rice noodles, applied in the functions of food ingredients, oligosaccharide-containing food ingredients, food forming, etc., can solve the problems of single taste and nutrition, unable to meet diversified needs, etc., and achieve the effect of good taste

Inactive Publication Date: 2018-04-20
孙惠敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] As a staple food, rice and rice products have been deeply rooted in the hearts of the people, but their single taste and nutrition can no longer meet people's diversified needs for food with nutritional and health benefits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A bamboo wine rice flour, comprising the following components in parts by weight: 20 parts of bamboo rice, 35 parts of glutinous rice, 5 parts of dried red dates, 5 parts of dried hawthorn, 20 parts of dried yam, 1 part of lycopene, soybean oligosaccharides 8 servings.

[0025] A kind of preparation method of bamboo wine rice flour:

[0026] S1: After preparing white wine and bamboo leaf extract according to the mass ratio of 5:1, the alcohol content of the white wine is 35 degrees, store for 60 days, filter to obtain clear liquid, and then get bamboo wine for use;

[0027] S2: Add 2 times the amount of water to the bamboo wine prepared in S1, put bamboo rice, glutinous rice, dried red dates, dried hawthorn, and dried yam into it and soak for 24 hours, the liquid is 1 cm higher than the mixed solid;

[0028] S3: Cook the components soaked in S2, then fry them with a slow fire, and finally grind them into powder and pass through a 70-mesh sieve;

[0029] S4: uniformly ...

Embodiment 2

[0031] A bamboo wine rice flour, comprising the following components in parts by weight: 30 parts of bamboo rice, 25 parts of glutinous rice, 9 parts of dried red dates, 7 parts of dried hawthorn, 10 parts of dried yam, 1.5 parts of lycopene, and 3 parts of trehalose .

[0032] A kind of preparation method of bamboo wine rice flour:

[0033] S1: After preparing white wine and bamboo leaf extract according to the mass ratio of 10:1, the alcohol content of the white wine is 37 degrees, store it for 70 days, filter to obtain the clarified liquid, and then get the bamboo wine for use;

[0034] S2: add 3 times of water to the bamboo wine prepared in S1, put in bamboo rice, glutinous rice, dried red dates, dried hawthorn, dried yam and soak for 24 hours, the liquid is 2cm higher than the mixed solid;

[0035] S3: Cook the components soaked in S2, then fry them with a slow fire, and finally grind them into powder and pass through a 60-mesh sieve;

[0036] S4: uniformly mixing the p...

Embodiment 3

[0038] A bamboo wine rice flour, comprising the following components in parts by weight: 27 parts of bamboo rice, 30 parts of glutinous rice, 8 parts of dried red dates, 10 parts of dried hawthorn, 18 parts of dried yam, 2 parts of lycopene, soybean oligosaccharides 7 servings.

[0039] A kind of preparation method of bamboo wine rice flour:

[0040] S1: After preparing white wine and bamboo leaf extract according to the mass ratio of 7:1, the alcohol content of the white wine is 32 degrees, store for 65 days, filter to obtain clear liquid, and then get bamboo wine for use;

[0041] S2: Add 2 times the amount of water to the bamboo wine prepared in S1, put bamboo rice, glutinous rice, dried red dates, dried hawthorn, and dried yam into it and soak for 24 hours, the liquid is 1 cm higher than the mixed solid;

[0042] S3: Cook the components soaked in S2, then fry them with a slow fire, and finally grind them into powder and pass through an 80-mesh sieve;

[0043] S4: uniform...

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PUM

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Abstract

The invention discloses a bamboo wine rice powder. The powder comprises the following components in parts by weight: 20-30 parts of bamboo rice, 25-35 parts of glutinous rice, 5-10 parts of dried reddates, 5-10 parts of dried hawthorn fruits, 10-20 parts of dried Chinese yams, 1-2 parts of lycopene and 3-8 parts of oligosaccharide. The bamboo wine rice powder provided by the invention comprises aplurality of nutrients, and the components are in harmony. The powder has the effects of enriching blood, tonifying qi, clearing away heat, expelling toxins and beautifying skins, has a good mouthfeel at the same time, and meets people's requirements of nutrition diversification on rice products.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a bamboo wine rice flour and a preparation method thereof. Background technique [0002] The cultivation of bamboo is very common. In addition to being used for viewing and making handicrafts, it is also used to make flavored food because of its delicate fragrance. Bamboo contains bamboo polysaccharides, various amino acids, vitamins, flavonoids, minerals, etc., and has extremely high health care value, so it is deeply favored by people. [0003] Bamboo rice is the seed of bamboo after flowering, and it is the most traditional way for bamboo to continue its offspring. It is a relatively rare phenomenon for bamboo to bloom and bear fruit. Because bamboo rice is not easy to obtain, it is covered with a layer of mystery. Scientific research has proved that bamboo rice has high nutritional value and medicinal efficacy, with a delicate and delicious taste, rich in starch and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/00A23L19/10A23L33/00A23L33/105A23L33/125A23P10/40
CPCA23L7/198A23L19/01A23L19/10A23L33/00A23L33/105A23L33/125A23P10/40A23V2002/00A23V2200/30A23V2200/318A23V2250/213A23V2250/28A23V2250/636
Inventor 孙惠敏许春雷
Owner 孙惠敏
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