Coconut-fragrance rice flour and preparation method thereof

A technology of rice flour and coconut fragrance, which is applied in the directions of food preparation, function of food ingredients, and food ingredients containing natural extracts, etc., can solve the problems of lack of health care function, inability to meet the growing needs of consumers, and few varieties and tastes. , to achieve the effect of long-lasting flavor, mellow taste and convenient eating.

Inactive Publication Date: 2014-04-02
MINGGUANG HAICHUN RICE PROCESSING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few varieties and tastes of rice products on the market, and they do not have health care functions, which cannot meet the growing needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] A kind of coconut fragrant rice flour is characterized in that being made from the raw material of following parts by weight (kg):

[0018] Rice 200, lotus seed heart 2, cordyceps sinensis 3, notoginseng flower 2.5, fritillaria 2.8, atractylodes 2.4, banana root 1.8, ginseng seed 1.4, mottled bamboo root 3, coconut pulp 22, pear pulp 9, yam 20, potato 10, grape juice 4, beer 45, nutritional additives 3;

[0019] The nutritional additive is made of the following raw materials in parts by weight (kg): 8 bean dregs, 1.2 chebula, 0.8 horsetail, 1.3 arborvitae leaves, 1.5 hibiscus leaves, 11 ginger, and 0.2 angelica oil;

[0020] The preparation method is as follows: (1) Slice ginger, add 4-5 times of water to make a slurry, add myrobalan, equisetum, arborvitae leaves, and hibiscus leaves to the resulting slurry, heat and decoct for 3-4 hours, filter to remove slag, and collect filtrate;

[0021] (2) Mix the filtrate with the remaining materials, boil the p...

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PUM

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Abstract

The invention provides a coconut-fragrance rice flour and a preparation method thereof. The coconut-fragrance rice flour is characterized by being prepared from the following raw materials by weight: 200 to 220 parts of rice, 1 to 2 parts of lotus plumule, 2 to 3 parts of Cordyceps sinensis, 2 to 2.5 parts of pseudo-ginseng flower, 2.8 to 3.3 parts of tendrilleaf fritillary bulb, 2 to 2.4 parts of atractylodes rhizome, 1.8 to 2 parts of banana root, 1 to 1.4 parts of ginseng seed, 2 to 3 parts of mottled bamboo root, 20 to 22 parts of coconut pulp, 8 to 9 parts of pear pulp, 15 to 20 parts of Chinese yam, 9 to 10 parts of potato, 4 to 5 parts of grape juice, 40 to 45 parts of beer and 2 to 3 parts of a nutrition additive. According to the invention, coconut pulp and rice are crushed and stir-fried to effectively combine taste and nutrients of the coconut pulp and rice together; the preparation method is simple; the produced rice flour has mellow taste, long-lasting fragrance, convenience in eating and wide application prospects; moreover, the rice flour has a health care function and can reduce blood pressure, resist tumors, calm the liver, improve eyesight, invigorate the spleen, tonifying qi and delaying aging.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to rice, in particular to coconut-flavored rice flour and a preparation method thereof. Background technique [0002] Rice is one of the staple foods of people. It contains protein, fat, multiple vitamins and minerals, which can replenish energy for the human body. But the product variety taste of relevant rice in the market is few, and does not have health care function, can not satisfy the growing demand of consumers. Contents of the invention [0003] The purpose of the present invention is to provide a coconut-flavored rice flour and a preparation method thereof. The present invention has the characteristics of good mouthfeel and rich nutrition. [0004] The technical scheme adopted in the present invention is: [0005] A coconut flavored rice flour is characterized in that it is made from the raw materials of following parts by weight: [0006] Rice 200-220, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/212A23L1/29A23P1/06A23L7/10A23L19/00A23L33/00A23P10/40
CPCA23L7/198A23L33/105A23V2002/00A23V2250/21A23V2200/30
Inventor 魏海春
Owner MINGGUANG HAICHUN RICE PROCESSING
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