CN105558780A - Roasted rice powder and preparation method thereof - Google Patents
Roasted rice powder and preparation method thereof Download PDFInfo
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- CN105558780A CN105558780A CN201510995048.5A CN201510995048A CN105558780A CN 105558780 A CN105558780 A CN 105558780A CN 201510995048 A CN201510995048 A CN 201510995048A CN 105558780 A CN105558780 A CN 105558780A
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- rice
- oat
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- soya bean
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 44
- 235000009566 rice Nutrition 0.000 title claims abstract description 44
- 240000007594 Oryza sativa Species 0.000 title abstract description 34
- 238000002360 preparation method Methods 0.000 title abstract description 4
- 239000000843 powder Substances 0.000 title abstract 3
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 25
- 244000068988 Glycine max Species 0.000 claims abstract description 24
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 24
- 244000075850 Avena orientalis Species 0.000 claims abstract description 20
- 210000000582 semen Anatomy 0.000 claims description 17
- 238000001816 cooling Methods 0.000 claims description 12
- 230000007480 spreading Effects 0.000 claims description 12
- 238000003892 spreading Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 10
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 9
- 240000005979 Hordeum vulgare Species 0.000 claims description 6
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 6
- 244000000231 Sesamum indicum Species 0.000 claims description 6
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 239000011812 mixed powder Substances 0.000 claims description 6
- 241000209763 Avena sativa Species 0.000 claims description 5
- 235000007558 Avena sp Nutrition 0.000 claims description 5
- 240000004713 Pisum sativum Species 0.000 claims description 3
- 235000010582 Pisum sativum Nutrition 0.000 claims description 3
- 240000001417 Vigna umbellata Species 0.000 claims description 3
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 3
- 239000000571 coke Substances 0.000 claims description 3
- 238000010410 dusting Methods 0.000 claims description 3
- 230000007246 mechanism Effects 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 2
- 240000004922 Vigna radiata Species 0.000 claims description 2
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 2
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 2
- 241000209094 Oryza Species 0.000 claims 10
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000000295 complement effect Effects 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 235000007215 black sesame Nutrition 0.000 abstract 2
- 239000002994 raw material Substances 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- 244000130270 Fagopyrum tataricum Species 0.000 description 1
- 235000014693 Fagopyrum tataricum Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 125000004122 cyclic group Chemical group 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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- Beans For Foods Or Fodder (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to the field of agricultural product processing, and especially relates to roasted rice powder and a preparation method thereof. The formula for the roasted rice powder comprises the following raw materials in parts by weight: 100 parts of oats, 50-100 parts of soybeans, 50-150 parts of rice, 5-30 parts of black sesame seeds and 10-20 parts of fine brown sugar. The roasted oats, soybeans, rice and black sesame seeds are crushed the crushed materials are sieved, and the sieved materials are mixed with the fine brown sugar to prepare mixed roasted food which is good in color, aroma and taste and complementary in nutrition, thereby improving nutritional value and economic value of products, and increasing added value of agricultural products, and improving benefits of the agricultural products.
Description
Technical field
The present invention relates to processing of farm products field, especially a kind of burnt ground rice and preparation method thereof.
Background technology
The agricultural product such as oat, soya bean, rice, Semen sesami nigrum all have very abundant nutritive value, but the frying food variety fully utilizing the making of multiple agricultural product is in the market few.Soya bean is rich in phytoprotein; Beta glucan in oat can slow down the increase of Glucose in Blood by Cyclic, prevention and corntrol obesity, diabetes and angiocardiopathy; Semen sesami nigrum, except containing except a large amount of fat and protein, also has the nutritional labeling such as VitAVitE, lecithin.The soya bean of frying, oat and Semen sesami nigrum etc., give off a strong fragrance.Developing the agricultural product such as soya bean, oat, rice, Semen sesami nigrum, improve agricultural product added value, the comprehensive process food that making nutrition complement, color, smell and taste are all good, is the unremitting pursue of agro-processing technology personnel.
Summary of the invention
For agricultural product such as comprehensive utilization oat, soybean, rice and Semen sesami nigrums, the invention provides a kind of burnt ground rice, the oat roasted, soya bean, rice, Semen sesami nigrum etc. are pulverized and sieved, admix thin brown sugar, be made into color, smell and taste all mixing that is good, nutrition complement roast food, improve nutritive value and the economic worth of product, increase the added value of agricultural product, improve agricultural product benefit.
The present invention is achieved by the following technical programs:
A kind of burnt ground rice, is characterized in that its weight ratio formula is: oat 100, soya bean 50-100, rice 50-150, Semen sesami nigrum 5-30, thin brown sugar 10-20;
Described burnt ground rice is made by following steps:
(1) fry oat: by the barley of cleaning out, enter to roast device and fry to coke yellow, take the dish out of the pot spreading for cooling;
(2) stir-bake to yellowish beans: by the soybean of cleaning out, roast to micro-Huang, and take the dish out of the pot spreading for cooling;
(3) rice is fried: roast the rice cleaned out to micro-Huang, take the dish out of the pot spreading for cooling;
(4) roasted sesame: by Semen sesami nigrum faster-roast to the micro-Huang of numb benevolence, take the dish out of the pot spreading for cooling;
(5) pulverize and sieve: take by formula and fry oat, stir-bake to yellowish beans, fry rice and roasted sesame, mix, add reducing mechanism and pulverize, cross 80-100 order dusting cover, obtain mixed powder;
(6) prepare burden: in mixed powder, add thin brown sugar by formula rate, fully mix thoroughly;
(7) metering packing: metering, vacuum packaging.
Burnt ground rice of the present invention, optimization formula is: oat 100, soya bean 100, rice 100, Semen sesami nigrum 10, thin brown sugar 20.Test proves the burnt ground rice aromatic flavour of optimization formula, and overall merit is higher.
Burnt ground rice of the present invention, in described formula, soya bean changes to the mixture of one or more of soya bean, mung bean, pea, red bean, black soya bean, cylinder beans, and oat also can change to one or more the mixture in barley, oat, buckwheat; Can gather materials on the spot during making, collocation uses, and made burnt ground rice has splendid mouthfeel and higher nutritive value equally.
Oat in the formula of burnt ground rice of the present invention and soya bean can also be other starchiness agricultural product and beans agricultural product.
Detailed description of the invention
Below by specific embodiment, the present invention is further described.
Embodiment 1:
A kind of burnt ground rice, its weight ratio formula is: oat 100, soya bean 100, rice 100, Semen sesami nigrum 10, thin brown sugar 20.
Embodiment 2:
Burnt making method of rice noodle described in a kind of embodiment 1, comprises the following steps:
(1) fry oat: by the barley of cleaning out, enter to roast device and fry to coke yellow, take the dish out of the pot spreading for cooling;
(2) stir-bake to yellowish beans: by the soybean of cleaning out, roast to micro-Huang, and take the dish out of the pot spreading for cooling;
(3) rice is fried: roast the rice cleaned out to micro-Huang, take the dish out of the pot spreading for cooling;
(4) roasted sesame: by Semen sesami nigrum faster-roast to the micro-Huang of numb benevolence, take the dish out of the pot spreading for cooling;
(5) pulverize and sieve: take by formula and fry oat, stir-bake to yellowish beans, fry rice and roasted sesame, mix, add reducing mechanism and pulverize, cross 100 order dusting covers, obtain mixed powder;
(6) prepare burden: in mixed powder, add thin brown sugar by formula rate, fully mix thoroughly;
(7) metering packing: metering, vacuum packaging.
Embodiment 3:
A kind of burnt ground rice, its weight ratio formula is: barley 100, red bean 50, rice 150, Semen sesami nigrum 20, thin brown sugar 20.
Embodiment 4:
A kind of burnt ground rice, its weight ratio formula is: duck wheat 100, pea 50, millet 100, Semen sesami nigrum 20, thin brown sugar 20.
Embodiment 5:
A kind of burnt ground rice, its weight ratio formula is: oat 100, black soya bean 50, corn 50, Semen sesami nigrum 10, thin brown sugar 10.
Claims (4)
1. a burnt ground rice, is characterized in that its weight ratio formula is: oat 100, soya bean 50-100, rice 50-150, Semen sesami nigrum 5-30, thin brown sugar 10-20;
Described burnt ground rice is made by following steps:
(1) fry oat: by the barley of cleaning out, enter to roast device and fry to coke yellow, take the dish out of the pot spreading for cooling;
(2) stir-bake to yellowish beans: by the soybean of cleaning out, roast to micro-Huang, and take the dish out of the pot spreading for cooling;
(3) rice is fried: roast the rice cleaned out to micro-Huang, take the dish out of the pot spreading for cooling;
(4) roasted sesame: by Semen sesami nigrum faster-roast to the micro-Huang of numb benevolence, take the dish out of the pot spreading for cooling;
(5) pulverize and sieve: take by formula and fry oat, stir-bake to yellowish beans, fry rice and roasted sesame, mix, add reducing mechanism and pulverize, cross 80-100 order dusting cover, obtain mixed powder;
(6) prepare burden: in mixed powder, add thin brown sugar by formula rate, fully mix thoroughly;
(7) metering packing: metering, vacuum packaging.
2. burnt ground rice as claimed in claim 1, is characterized in that described formula is: oat 100, soya bean 100, rice 100, Semen sesami nigrum 10, thin brown sugar 20.
3. burnt ground rice as claimed in claim 1, is characterized in that in described formula, soya bean changes to the mixture of one or more of soya bean, mung bean, pea, red bean, black soya bean, cylinder beans.
4. burnt ground rice as claimed in claim 1, the oat that it is characterized in that in described formula changes to one or more the mixture in barley, oat, buckwheat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510995048.5A CN105558780A (en) | 2015-12-28 | 2015-12-28 | Roasted rice powder and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510995048.5A CN105558780A (en) | 2015-12-28 | 2015-12-28 | Roasted rice powder and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105558780A true CN105558780A (en) | 2016-05-11 |
Family
ID=55869897
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510995048.5A Withdrawn CN105558780A (en) | 2015-12-28 | 2015-12-28 | Roasted rice powder and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105558780A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995416A (en) * | 2016-05-18 | 2016-10-12 | 柳州市螺蛳粉协会 | Nutritious rice noodles with functions of invigorating qi and replenishing blood |
| CN106173836A (en) * | 2016-07-11 | 2016-12-07 | 玉买尔·克力木 | A kind of nutritional barley protein powder and preparation method thereof |
| CN106690064A (en) * | 2016-12-28 | 2017-05-24 | 宁夏百晟工贸有限公司 | Health-maintenance mung-bean fried leavened flour and production process thereof |
| CN106858338A (en) * | 2016-12-28 | 2017-06-20 | 宁夏百晟工贸有限公司 | A kind of old fried flour of red bean health and its production technology |
| CN113907343A (en) * | 2021-10-30 | 2022-01-11 | 成都市双流区妇幼保健院 | Staple food formula suitable for controlling blood sugar |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1179905A (en) * | 1997-06-22 | 1998-04-29 | 胡学英 | Method for preparation of instant pure natural nutritious fragrant rice flour |
| CN1408264A (en) * | 2002-09-17 | 2003-04-09 | 刘洪涛 | Multiple element nutritive powder |
| CN101066101A (en) * | 2007-06-06 | 2007-11-07 | 王作林 | Babaoxiang food and its making process |
-
2015
- 2015-12-28 CN CN201510995048.5A patent/CN105558780A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1179905A (en) * | 1997-06-22 | 1998-04-29 | 胡学英 | Method for preparation of instant pure natural nutritious fragrant rice flour |
| CN1408264A (en) * | 2002-09-17 | 2003-04-09 | 刘洪涛 | Multiple element nutritive powder |
| CN101066101A (en) * | 2007-06-06 | 2007-11-07 | 王作林 | Babaoxiang food and its making process |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995416A (en) * | 2016-05-18 | 2016-10-12 | 柳州市螺蛳粉协会 | Nutritious rice noodles with functions of invigorating qi and replenishing blood |
| CN106173836A (en) * | 2016-07-11 | 2016-12-07 | 玉买尔·克力木 | A kind of nutritional barley protein powder and preparation method thereof |
| CN106690064A (en) * | 2016-12-28 | 2017-05-24 | 宁夏百晟工贸有限公司 | Health-maintenance mung-bean fried leavened flour and production process thereof |
| CN106858338A (en) * | 2016-12-28 | 2017-06-20 | 宁夏百晟工贸有限公司 | A kind of old fried flour of red bean health and its production technology |
| CN113907343A (en) * | 2021-10-30 | 2022-01-11 | 成都市双流区妇幼保健院 | Staple food formula suitable for controlling blood sugar |
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| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160511 |