CN1051848A - The preparation method of black rice fast food congee - Google Patents
The preparation method of black rice fast food congee Download PDFInfo
- Publication number
- CN1051848A CN1051848A CN90109602A CN90109602A CN1051848A CN 1051848 A CN1051848 A CN 1051848A CN 90109602 A CN90109602 A CN 90109602A CN 90109602 A CN90109602 A CN 90109602A CN 1051848 A CN1051848 A CN 1051848A
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- CN
- China
- Prior art keywords
- black rice
- fast food
- preparation
- sieve
- congee
- 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.)
- Pending
Links
- 241000371652 Curvularia clavata Species 0.000 title claims abstract description 52
- 235000013410 fast food Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 235000000346 sugar Nutrition 0.000 claims abstract description 10
- 239000000853 adhesive Substances 0.000 claims abstract description 9
- 230000001070 adhesive effect Effects 0.000 claims abstract description 9
- 239000004375 Dextrin Substances 0.000 claims abstract description 8
- 229920001353 Dextrin Polymers 0.000 claims abstract description 8
- 235000019425 dextrin Nutrition 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000020097 white wine Nutrition 0.000 claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 108010010803 Gelatin Proteins 0.000 claims description 3
- 229920000159 gelatin Polymers 0.000 claims description 3
- 239000008273 gelatin Substances 0.000 claims description 3
- 235000019322 gelatine Nutrition 0.000 claims description 3
- 235000011852 gelatine desserts Nutrition 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 2
- 238000005469 granulation Methods 0.000 claims description 2
- 230000003179 granulation Effects 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 3
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims 1
- 239000001768 carboxy methyl cellulose Substances 0.000 claims 1
- 229920006184 cellulose methylcellulose Polymers 0.000 claims 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 10
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 235000020985 whole grains Nutrition 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 235000021552 granulated sugar Nutrition 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 244000194101 Ginkgo biloba Species 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 235000011950 custard Nutrition 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000009700 powder processing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000007779 soft material Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Abstract
The preparation method of black rice fast food congee is that black rice flour, powdered sugar, dextrin, CMC are mixed, add an amount of adhesive, stir by certain prescription, through granulating, whole grain process, producing the granular goods of maroon, be black rice fast food congee.Black rice fast food congee is nutritious, contains volume protein, fat, vitamin etc.Also contain eight necessary seed amino acids of human body.This goods, when dashing food with boiling water, the black rice congee flavor that disintegration is fast, not stratified, do not lump, have giving off a strong fragrance.
Description
The present invention relates to a kind of processing method of instant congee, belong to the instant food processing technique field.
At present, China's instant food development is very fast, and instant noodles, bacteria-free instant rice etc. pour in market, are very easy to the staff in post.
Black rice, particularly Yang County black rice make a name at home and abroad already with its abundant nutritive value.With the black rice is that primary raw material is produced black rice fast food congee, is an important topic of black rice deep processing.Black rice contains volume protein, fat, vitamin etc., and contained necessary for human body eight seed amino acids are higher than general rice again, therefore, utilize black rice to make black rice fast food congee, will be subjected to broad masses, particularly Zhong Laonianren welcome.Clinical trial certificate, black-rice food has the tangible function of improving to illnesss such as anaemia, insomnias.Black rice congee is south, the Shaanxi Province masses' a kind of tonic food already.The rice matter of black rice is harder, and it is more time-consuming making an agreeable to the taste black rice congee, generally will also want slow fire to boil more than 3 hours with rock sugar, big wet goods, just can make high-quality black rice congee.
Have indivedual food factories to produce the black rice custard now, the technology of employing mainly is that black rice is expanded, levigate, that adding is an amount of sugar and other nutrients (lotus seeds, gingko etc.) formed, and is powdery, can not keep the look and the shape of black rice.
The objective of the invention is, utilize black rice, produce a kind of nutritiously, and can keep the convenient black-rice snack gruel of the original color of black rice, shape as primary raw material.
Prescription of the present invention and technological process are:
One, raw material processing:
1, black rice flour: black rice → clean (selection by winnowing) → oven dry (under 130 ℃～140 ℃ conditions, drying by the fire 2～2.5 hours) → pulverize → sieve (cross and be not less than 100 purposes sieve).
2, extra dry white wine Icing Sugar: white sugar → oven dry (under 100 °～130 ° conditions, drying by the fire 1～2 hour) → pulverize, sieve (crossing 100 purposes sieve).
3, adhesive: be to mix by ethanol (50%～70%), honey (25%～45%) and edible gelatin water (5%～10%).
4, CMC (meeting the food sanitary standard).
5, dextrin (meeting the food sanitary standard)
Two, preparation process:
1, prescription: black rice flour (60%～90%), extra dry white wine Icing Sugar (10%～40%), dextrin (trace), CMC (trace), adhesive (be above raw material total amount 5%～10%).
2, technological process: by prescription with black rice flour, extra dry white wine Icing Sugar, dextrin, CMC weighing and burden → stir → adds adhesive (account for gross weight 5%～10%) → stirring → granulation → oven dry → whole (sieve removes fine powder, removes bulky grain) → pack → check → dispatch from the factory.
The black rice fast food congee that adopts the present invention to make has the particle similar with black rice, and the color close with black rice arranged, and when dashing food with boiling water, disintegration is fast.Not stratified, do not lump, taste is similar with the long-time black rice congee that decocts.
Embodiment:
One, raw material processing
1, black rice flour processing: with black rice, through selection by winnowing, remove husk, remove dust, the shakeout grain handles, and under 130 ℃ of conditions, dry by the fire 2.5 hours, reaches ninety percent ripe be degree with black rice, again through the pulverizer pulverizing, mistake 100 mesh sieves are made black rice flour.
2, extra dry white wine granulated sugar powder processing: with white granulated sugar, under 130 ℃ condition, dried 1.5 hours, pulverize then, cross 100 mesh sieves, make extra dry white wine granulated sugar powder.
3, make adhesive: mix by ethanol (65%), honey (30%) and edible gelatin water (5%).
4, choose CMC and the dextrin that meets food usefulness sanitary standard.
Two, make black rice fast food congee:
With 80 kilograms of black rice flours; 20 kilograms of white sand Icing Sugar, 0.5 kilogram of CMC, 0.3 kilogram dextrin mix; insert in the grooved agitator; fully stir; the adhesive that adds 6 kilograms again; continue to stir; make sticking slightly soft black rice congee material; soft material is put into extrusion modling on the granulator, make graininess, under 80 ℃ of conditions, dry; remove fine powder by 18 purposes sieve sieve; remove bulky grain by 6 purposes sieve sieve, granular black rice fast food congee, pack then, check, dispatch from the factory.
The black rice fast food congee of making according to the method described above, product are the particle of maroon, and the bath back is a dark brown, is thick, has the distinctive fragrance of black rice.
Claims (4)
1, a kind of preparation method of black rice fast food congee is characterized in that its prescription and technological process are:
1) prescription: black rice flour (60%～90%), extra dry white wine Icing Sugar (10%～40%), dextrin (trace), sodium carboxymethylcellulose (trace), adhesive (be above raw material total amount 5%～10%).
2) technological process: by prescription with black rice flour, extra dry white wine Icing Sugar, dextrin, CMC weighing and burden → stir → adds adhesive (account for gross weight 5%～10%) → stirring → granulation → oven dry → whole (sieve removes fine powder, removes bulky grain) → pack → check → dispatch from the factory.
2, the preparation method of black rice fast food congee according to claim 1, it is characterized in that, the manufacture craft of black rice flour is: black rice → clean (selection by winnowing) → oven dry (under 130 ℃～140 ℃ conditions, drying by the fire 2～2.5 hours) → pulverize → sieve (cross and be not less than 100 purposes sieve).
3, the preparation method of black rice fast food congee according to claim 1 is characterized in that, the manufacture craft of extra dry white wine Icing Sugar is: white sugar → oven dry (under 100 ℃～130 ℃ conditions, drying by the fire 1～2 hour) → pulverize → sieve (crossing 100 purposes sieve).
4, the preparation method of black rice fast food congee according to claim 1 is characterized in that, the manufacture craft of adhesive is: mixed by ethanol (50%～70%), honey (25%～45%) edible gelatin water (5%～10%).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN90109602A CN1051848A (en) | 1990-11-24 | 1990-11-24 | The preparation method of black rice fast food congee |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN90109602A CN1051848A (en) | 1990-11-24 | 1990-11-24 | The preparation method of black rice fast food congee |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1051848A true CN1051848A (en) | 1991-06-05 |
Family
ID=4881507
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN90109602A Pending CN1051848A (en) | 1990-11-24 | 1990-11-24 | The preparation method of black rice fast food congee |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1051848A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1043179C (en) * | 1993-03-17 | 1999-05-05 | 海南省地方国营海口罐头厂 | Canned instant gruel contg. cocoanut milk and preparing process thereof |
| CN1045155C (en) * | 1994-07-25 | 1999-09-22 | 王清枝 | Black chicken eight treasures rice |
| CN104171866A (en) * | 2014-07-30 | 2014-12-03 | 秦皇岛必爱尔生物科技有限公司 | Black rice skin concentrated piece and preparation method thereof |
| CN109123416A (en) * | 2018-08-22 | 2019-01-04 | 武汉轻工大学 | A kind of convenient black-rice congee and its preparation and eating method |
-
1990
- 1990-11-24 CN CN90109602A patent/CN1051848A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1043179C (en) * | 1993-03-17 | 1999-05-05 | 海南省地方国营海口罐头厂 | Canned instant gruel contg. cocoanut milk and preparing process thereof |
| CN1045155C (en) * | 1994-07-25 | 1999-09-22 | 王清枝 | Black chicken eight treasures rice |
| CN104171866A (en) * | 2014-07-30 | 2014-12-03 | 秦皇岛必爱尔生物科技有限公司 | Black rice skin concentrated piece and preparation method thereof |
| CN109123416A (en) * | 2018-08-22 | 2019-01-04 | 武汉轻工大学 | A kind of convenient black-rice congee and its preparation and eating method |
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| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |