CN101390617B - Novel health food with national feature and formulation thereof - Google Patents
Novel health food with national feature and formulation thereof Download PDFInfo
- Publication number
- CN101390617B CN101390617B CN2008101666584A CN200810166658A CN101390617B CN 101390617 B CN101390617 B CN 101390617B CN 2008101666584 A CN2008101666584 A CN 2008101666584A CN 200810166658 A CN200810166658 A CN 200810166658A CN 101390617 B CN101390617 B CN 101390617B
- Authority
- CN
- China
- Prior art keywords
- butter
- food
- sugar
- sour milk
- parched rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 239000000203 mixture Substances 0.000 title claims description 3
- 238000009472 formulation Methods 0.000 title 1
- 235000013402 health food Nutrition 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 25
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 25
- 235000009566 rice Nutrition 0.000 claims abstract description 25
- 235000013305 food Nutrition 0.000 claims abstract description 16
- 235000014121 butter Nutrition 0.000 claims abstract description 15
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 14
- 235000000346 sugar Nutrition 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 238000002360 preparation method Methods 0.000 claims abstract 2
- 235000021262 sour milk Nutrition 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 9
- 235000014651 chocolate spreads Nutrition 0.000 claims description 8
- 239000002417 nutraceutical Substances 0.000 claims description 3
- 235000021436 nutraceutical agent Nutrition 0.000 claims description 3
- 235000007199 Panicum miliaceum Nutrition 0.000 claims 1
- 244000022185 broomcorn panic Species 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 8
- 235000013339 cereals Nutrition 0.000 abstract description 4
- 238000009835 boiling Methods 0.000 abstract description 3
- 235000019219 chocolate Nutrition 0.000 abstract description 3
- 235000013618 yogurt Nutrition 0.000 abstract 2
- 235000021191 food habits Nutrition 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 description 10
- 239000008267 milk Substances 0.000 description 10
- 210000004080 milk Anatomy 0.000 description 10
- 244000062793 Sorghum vulgare Species 0.000 description 6
- 235000019713 millet Nutrition 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 238000000855 fermentation Methods 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 235000013365 dairy product Nutrition 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 230000037213 diet Effects 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Chemical compound OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000008034 disappearance Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Confectionery (AREA)
Abstract
The invention relates to unique folk food and a formula thereof. The unique folk food is made from stir-fried rice, butter, yoghourt, fruit grains, chocolate catsup and sugar. The preparation method includes the following steps: peeling, boiling and stir-frying to prepare stir-fried rice; adding unique Mongolia butter and yoghourt; then adding fruit, chocolate catsup and sugar, and stirring. The unique folk food has a special taste and caters to food habits of modern people. The unique folk food is nutritious and healthy and is pure green food.
Description
Technical field
This product is the Mongolian Women in Inner Mongolia Autonomy Region Speciality Foods, the novel green food that develops through modern crafts and technology.Especially the healthy food that traditional national food has been met the nutrition dietary custom of modern society through transformation and invention.
Background technology
In recent years traditional national food development is subject to very large obstruction even disappearance.The main cause taste, nutrition does not meet the modern diet custom on the health.This product is bold in innovation at raw material according to this situation and has not only been met the modern diet custom, also makes it descend the very large time at the nutrition taste.Although the dairy produce of this several years Inner Mongolias has a great development (ice cream) but stagnates to developing traditional dairy produce.The main shortage, innovate, and at taste, nutrition does not meet the modern diet custom on the health.This product is filled up these blank just.Simultaneously also meeting streamline production allows national food develop.
Summary of the invention
This product is by Mongolian parched rice, Mongols's characteristic dairy produce butter, sour milk, the flesh of fruits, refining nutraceutical and the prescription that forms a kind of novel national characters of sugar for seasoning and chocolate cream.
The raw material of parched rice is rotten rice, is commonly called as Mongolia's rice.With the Huanghe water pouring, the rice that pure natural is planted out is best.Parched rice is to make with millet (the fragrant few resting period length of moisture content that also has it of the pure natural rice of tasting), be through over-cooking.Fry, grind three process and just can make parched rice.At first be to use pan boiling.Contain water in the pot, when burning eight minutes and opening millet is poured in the pot.Cover pot cover and continue heating.After boiled, open pot cover, stir up and down evenly, build pot cover, light fire is stewing, after six, seven minutes, stirs up and down again.Continuous like this stir three to four times after, can take the dish out of the pot.The millet seed bulging that takes the dish out of the pot is sent out circle, transparent feel is arranged, but can not open one's mouth, otherwise affect the parched rice quality.Boil the millet period of the day from 11 p.m. to 1 a.m, the ratio that millet gives with water must suit, and reaches the degree that the cooked water of millet is namely done.
Mongolia's sour milk, it is take fresh milk as raw material, through adding beneficial bacterium (leavening) again in milk after the Ma Shi sterilization, after sending out alcohol, cools off a kind of dairy produce of can again.
Mongolia's butter, Mongol claims " Xi Ritaosu ", the unique pure perfume (or spice) of its taste contains abundant nutriment.Butter can be carried in milk film, can carry from white oil, also can extract from the outermost layer of skin that fresh milk freeze-outs.
The flesh of fruits is the shape that is cut into small pieces after fruit is washed.
The main cocoa butter of chocolate cream.Prescription forms in upper sugaring or honey.Above raw material can have been bought on market, and do-it-yourself is also easy.
Concrete technical method: the parched rice through frying is chosen Mongols's characteristic butter again, and sour milk and the flesh of fruits are added the chocolate cream stirring and formed.
1 parched rice is chosen rotten rice bubble in clear water and was then boiled through slow fire in 30 minutes to 3 hours, will notice when boiling that sealing mainly is to be taste (rotten rice hardened in soft hour when seal was large).Having boiled cooling dries at the little Huang of quick-fried frying just passable.At last peeling has just become parched rice.
2 Mongolian sour milks are the special milk delis of the Mongols.Flour is made steamed bun through fermentation and is is just digested and assimilated easily milk
FermentationMaking sour milk also has effect same, and sweat makes in the milk sugar, protein have to be decomposed into about 20% little molecule (such as galactolipin and lactic acid, little peptide chain and amino acid etc.).Fat content generally is 3%-5% in the milk.After fermentation, the comparable raw material milk of the aliphatic acid in Ruzhong increases by 2 times.These variations make the more easy to digest and absorption of sour milk, and the utilization rate of various nutrients is improved.Sour milk is formed by the plain chocolate fermentation, and except the whole nutritional labelings that kept fresh milk, lactic acid bacteria also can produce the necessary multivitamin of human nutrition during the fermentation, such as VB1, VB2, VB6, VB12 etc.
3 Mongolian butter are the special milk delis of the Mongols.It is good wherein to contain the trace element of multiple human body needs and mineral matter and mouthfeel.
4 the flesh of fruits are the fruit grain of the washed shape that is cut into small pieces of fruit.Nutritive value is balanced, and effect is that benefit is very large to human body.
5 chocolate creams are can buy on the common market.Mouthfeel is unique.
At last they be placed on mix thoroughly in the container just passable.
The specific embodiment:
Five chocolate creams of Mongolian butter 50 gram apple granules, the 50 gram grapes of Mongolian sour milk 100 grams of embodiment 1 parched rice 300 grams, 50 gram sugar, 10 grams is characterized by the good nutrient health of mouthfeel.
The Mongolian butter 50 gram apple granules of Mongolian sour milk 100 grams of embodiment 2 parched rice 300 grams 50 gram banana fruit grains 50 gram sugar 10 grams, special taste nutrient health natural green food.
Other fruit grain 50 gram sugar 10 grams of the Mongolian sour milk 100 gram apple granules of embodiment 3 parched rice 300 grams 50 grams, natural green food.
The Mongolian butter 100 gram tastes of Mongolian sour milk 200 grams of embodiment 4 parched rice 500 grams are Mi Xiangchong, and are crisp etc., natural green food.
Claims (4)
1. the nutraceutical of novel national characters is characterized by raw material parched rice 40%～60%, butter 10%～30%, sour milk 20%～40%, the flesh of fruits 0～25%, chocolate cream 0～25%, sugar 0～5% forms, preparation method is broomcorn millet through bubble, and peeling is boiled, again through hyping into parched rice, and then mix the special butter of the Mongols and sour milk, again with fruit, chocolate cream and sugar stir and form.
2. food according to claim 1, raw material is parched rice, butter, sour milk, sugar and the flesh of fruits.
3. food according to claim 1, raw material is parched rice, butter, sour milk, sugar and chocolate cream.
4. food according to claim 1, raw material is parched rice, butter, sour milk.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101666584A CN101390617B (en) | 2008-10-12 | 2008-10-12 | Novel health food with national feature and formulation thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101666584A CN101390617B (en) | 2008-10-12 | 2008-10-12 | Novel health food with national feature and formulation thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101390617A CN101390617A (en) | 2009-03-25 |
| CN101390617B true CN101390617B (en) | 2013-01-16 |
Family
ID=40491282
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008101666584A Expired - Fee Related CN101390617B (en) | 2008-10-12 | 2008-10-12 | Novel health food with national feature and formulation thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101390617B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108294238A (en) * | 2018-01-22 | 2018-07-20 | 任文明 | A kind of rank of nobility gram parched rice item and preparation method thereof |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511553B (en) * | 2011-12-26 | 2013-09-25 | 内蒙古伊利实业集团股份有限公司 | Mongolia flavor liquid milk tea and preparation method thereof |
| CN103719735A (en) * | 2012-10-10 | 2014-04-16 | 新疆阿勒泰市达尔汗农业开发有限责任公司 | Millet cooking method |
| CN109793204A (en) * | 2017-11-17 | 2019-05-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Parched rice sauce and preparation method thereof |
| CN116268095A (en) * | 2023-04-12 | 2023-06-23 | 内蒙古农业大学 | Mongolia flavored yoghurt and preparation method thereof |
-
2008
- 2008-10-12 CN CN2008101666584A patent/CN101390617B/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108294238A (en) * | 2018-01-22 | 2018-07-20 | 任文明 | A kind of rank of nobility gram parched rice item and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101390617A (en) | 2009-03-25 |
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Granted publication date: 20130116 Termination date: 20141012 |
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