Method for extracting coarse grain starch through mixing, grinding and filtering sorghum, purple sweet potatoes, sticky rice, rice and water

Abstract

The invention discloses a method for extracting coarse grain starch through mixing, grinding and filtering sorghum, purple sweet potatoes, sticky rice, rice and water. The method is characterized in that the starch is extracted from the raw materials, wherein the weight ratio of the peeled sorghum to the sticky rice to the rice is 6:3:1, and the weight ratio of the peeled sorghum to the peeled purple sweet potatoes is 5:5. The raw materials are mixed, soaked for 8-10 hours in clear water, ground to be paste and then filtered for 4-7 hours through filtering cloth to extract the starch. The method has the advantages that the main grain (the sorghum) has the effects of tonifying the spleen, stopping diarrhea, eliminating phlegm and calming the nerves and further has the major functions of treating dyspepsia, water retention due to hypofunction of the spleen, damp-heat diarrhea and difficult urination. The starch which is extracted through mixing, grinding and filtering the peeled sorghum, the sticky rice, the rice and the water can be kneaded to be made into coarse grain steamed stuffed buns through adding stuffing; the starch is extracted by mixing and grinding the peeled sorghum and the purple sweet potatoes, flour (white sugar and yeast are added) accounting for 2-3% of the weight can be added into the starch, and then coarse grain steamed buns can be made through kneading. The coarse grain foods meet the modern diet trend and have great market prospects when made into commercial products to be sold.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for filtering coarse grain starch from sorghum, purple sweet potato, glutinous rice, rice and water Background technique [0002] Coarse grain products processed with sorghum as the main raw material were occasionally discovered before the 1990s in our country. After the 1990s, sorghum was mainly used as a raw material for wine making. Sorghum has the functions of invigorating the spleen and stopping diarrhea, resolving phlegm and calming the nerves, and mainly treating indigestion, spleen deficiency and dampness, dyspepsia, damp-heat diarrhea, dysuria and other diseases, but it has not become the main food raw material in my country. With the change of our country's economy and the times, coarse grains have become people's food tendency and pursuit, and will soon become the trend of modern food. However, there is currently a lack of coarse grain processing technology for...

AI Technical Summary

Problems solved by technology

However, today there is a lack of coarse grain processing technology for sorghum as the main raw material