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Preparation method of nutritional tea rice paste

A technology of tea and rice nutrition, which is applied in the field of preparation of nutritious tea and rice dilute, can solve the problems of high price, complex preparation process, and overlap of efficacy selection, and achieve the effects of lowering blood sugar, rich nutrition, and simple and easy preparation method

Inactive Publication Date: 2018-11-09
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ginseng is added to the component formula of this application, and ginseng is a precious medicinal material, which is expensive
Secondly, the functions of the raw material components overlap, and in addition, its preparation process is relatively complicated

Method used

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  • Preparation method of nutritional tea rice paste

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The formula of nutritional rice thinner in this example is: 50 parts of japonica rice, 10 parts of tea leaves, 20 parts of South African leaves, 20 parts of Yunling, 10 parts of white lentils, 8 parts of lily, 9 parts of peony, 8 parts of tangerine peel, and 7 parts of licorice.

[0028] The preparation process is as follows:

[0029] (1) The above-mentioned raw materials are soaked respectively and impurities are removed;

[0030] (2) After the raw materials are pulverized and ground respectively, pass through an 80-mesh sieve;

[0031] (3) mixing each raw material after sieving to obtain a mixture;

[0032] (4) The mixture obtained in step (3) is subjected to secondary fine grinding, and the mixture is obtained through a 100-mesh sieve;

[0033] (5) gelatinize the mixture obtained in step (4) at 72° C. after absorbing water, and the gelatinization time is 30 minutes;

[0034] (6) steaming and maturing the gelatinized mixture in step (5), and steaming at 100° C. for...

Embodiment 2

[0039] The formula of nutritional rice thinner in this example is: 50 parts of japonica rice, 10 parts of tea leaves, 20 parts of South African leaves, 20 parts of Yunling, 10 parts of white lentils, 8 parts of lily, 9 parts of peony, 8 parts of tangerine peel, and 7 parts of licorice.

[0040] The preparation process is as follows:

[0041] (1) The above-mentioned raw materials are soaked respectively and impurities are removed;

[0042] (2) After the raw materials are pulverized and ground respectively, pass through an 80-mesh sieve;

[0043] (3) mixing each raw material after sieving to obtain a mixture;

[0044] (4) The mixture obtained in step (3) is subjected to secondary fine grinding, and the mixture is obtained through a 100-mesh sieve;

[0045] (5) gelatinize the mixture obtained in step (4) at 72° C. after absorbing water, and the gelatinization time is 30 minutes;

[0046] (6) steaming and maturing the gelatinized mixture in step (5), and steaming at 100° C. for...

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Abstract

The invention relates to technical field of food processing, in particular to a preparation method of nutritional tea rice paste. The preparation method is characterized by comprising the following steps: cleaning raw materials; mixing the raw materials, crushing and finely grinding; enabling the obtained powder to absorb water, and carrying out gelatinization at 72 DEG C for 30min; steaming untilthe gelatinized product is cooked, wherein steaming is performed for 1h at 100 DEG C; carrying out freeze drying; crushing the dried product into powder with a particle size of 3-5mm. The nutritionaltea rice paste prepared by the method is rich in nutritional, contains more dietary fibers, can effectively reduce blood glucose, blood fat and cholesterol, and has effects of strengthening spleen and stomach, refreshing and restoring consciousness, tonifying qi and benefiting spleen, relieving fatigue, and the like; furthermore, the nutritional tea rice paste is free from any essence, pigment and preservative.

Description

technical field [0001] The invention relates to a preparation method of nutritious tea and rice soup, belonging to the technical field of food processing. Background technique [0002] Along with the raising of living standard, snack food is the food that is liked by broad masses of the people always. Leisure food is being promoted gradually to become the daily essential consumer goods of the common people, and along with the raising of the expanding economy and the level of consumption, the consumer constantly increases for the demand of leisure food quantity and quality. Rice thin is a semi-solid substance with a certain viscosity and consistency, which is obtained by mechanically pulverizing and boiling gelatinization of various grains. Rice porridge is easier to be digested and absorbed by the human body, and can quickly provide energy for the body; rice porridge mixed with various grains contains richer nutrition and health care effects; the aroma of grains is fully re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L11/00A23L33/00
CPCA23L7/198A23L11/05A23L33/00A23V2002/00A23V2200/328A23V2200/3262A23V2200/32A23V2200/322A23V2200/30A23V2200/302A23V2300/10A23V2300/20
Inventor 胡文忠管磬馨姜波王宇孙小渊
Owner DALIAN NATIONALITIES UNIVERSITY
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