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Preparation method of yellow glutinous rice

A glutinous rice, yellow technology, applied in chemical instruments and methods, the function of food ingredients, azo dyes, etc., can solve the problems of unbalanced nutrition, carcinogenic substances, single flavor, etc., to improve color and taste, and increase nutrition. Ingredient, the effect of enhancing human immunity

Inactive Publication Date: 2016-09-21
三江县善茶轩工艺品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Glutinous rice is one of the staple foods of our people. In Guangxi, especially in the Sanjiang Dong Autonomous County, the tradition of eating colored glutinous rice on the March 3rd Festival of the Dong people is still preserved. Single, unbalanced nutrition, and commonly used food dyes are mostly made of chemical raw materials. The raw materials and intermediates often contain carcinogenic substances. Long-term consumption affects human health and even causes serious harm to the human body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The preparation method of this yellow glutinous rice uses a yellow food dye,

[0024] It includes the following steps:

[0025] a1. Add the yellow food coloring agent to water and stir evenly, and the water temperature is 30℃~31℃ to obtain the food coloring solution; the ratio of food coloring agent weight to water weight is 1:0.5;

[0026] b1. Wash the glutinous rice, add it to the food dyeing solution prepared in step a1, and soak for 10 hours;

[0027] c1. Put the glutinous rice soaked in step b1 into a basket and steam it to obtain;

[0028] Among them: the yellow food dye uses the following weight raw materials:

[0029] 10 kg of yellow flowers, 1 kg of jasmine, 2 kg of medlar, 1 kg of chrysanthemum, 16 kg of spring water;

[0030] The production steps of the yellow food dye are as follows:

[0031] a. Add yellow flower and medlar to the container, then add 15 kg of mountain spring water to boil, boil until boiling and keep for 60 minutes, filter to obtain the extract, and set ...

Embodiment 2

[0036] The preparation method of this yellow glutinous rice uses a yellow food dye,

[0037] It includes the following steps:

[0038] a1. Add the yellow food dye to water and stir evenly, and the water temperature is 32℃~33℃ to obtain the food dye solution; the ratio of food dye weight to water weight is 1:0.5;

[0039] b1. Wash the glutinous rice, add it to the food dyeing solution prepared in step a1, and soak for 15 hours;

[0040] c1. Put the glutinous rice soaked in step b1 into a basket and steam it to obtain;

[0041] Among them: the yellow food dye uses the following weight raw materials:

[0042] 15 kg of yellow flowers, 2 kg of jasmine, 3 kg of medlar, 2 kg of chrysanthemum, 23 kg of spring water;

[0043] The production steps of the yellow food dye are as follows:

[0044] a. Put the yellow flower and medlar in the container, then add 22.5 kg of mountain spring water to boil, boil until boiling and keep for 75 minutes, filter to obtain the extract, and set aside;

[0045] b. Cru...

Embodiment 3

[0049] The preparation method of this yellow glutinous rice uses a yellow food dye,

[0050] It includes the following steps:

[0051] a1. Add the yellow food dye to water and stir evenly, and the water temperature is 34℃~35℃ to obtain the food dye solution; the ratio of food dye weight to water weight is 1:0.5;

[0052] b1. Wash the glutinous rice, add it to the food dyeing solution prepared in step a1, and soak for 12 hours;

[0053] c1. Put the glutinous rice soaked in step b1 into a basket and steam it to obtain;

[0054] Among them: the yellow food dye uses the following weight raw materials:

[0055] 12 kg of yellow flowers, 1.5 kg of jasmine, 2.5 kg of medlar, 1.5 kg of chrysanthemum, 20 kg of spring water;

[0056] The production steps of the yellow food dye are as follows:

[0057] a. Put the yellow flower and medlar in the container, add 18 kg of mountain spring water and cook, boil until it boils and keep for 65 minutes, filter to obtain the extract, and set aside;

[0058] b. Cr...

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Abstract

The invention discloses a preparation method of yellow glutinous rice and belongs to the technical field of food processing. According to the method, yellow food dye is adopted, the method comprises steps as follows: a1, water at the temperature of 30-35 DEG C is added to the yellow food dye and sufficiently and uniformly stirred, and a food dyeing liquid is obtained; b1, the glutinous rice is washed clean, added to the food dyeing liquid prepared in the step a1 and immersed for 10-15 hours; c1, the glutinous rice immersed in the step b1 is put on a steamer and steamed to be cooked, and the yellow glutinous rice is obtained. The preparation method of the yellow glutinous rice is provided, and the yellow glutinous rice has rich natural nutrients and lasting fragrance of jasmine flowers and has the efficacy of delaying senescence, resisting oxidation, enhancing immunity of a human body, clearing away heat and toxic materials, activating blood, dredging collaterals, calming the liver, improving eyesight and the like.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing yellow glutinous rice. Background technique [0002] Glutinous rice is one of the staple foods of the Chinese people. In Guangxi, especially in Sanjiang Dong Autonomous County, the tradition of eating colored glutinous rice on the March 3rd festival of the Dong people still remains, but the current colored glutinous rice exists: less variety and flavor Single, unbalanced nutrition and commonly used food colorants are mostly made of chemical raw materials, and their raw materials and intermediates often contain carcinogenic substances. Long-term consumption affects human health and even causes serious harm to the human body. Summary of the invention [0003] The technical problem to be solved by the present invention is to provide a method for preparing yellow glutinous rice with rich natural nutrients, long-lasting jasmine floral fragrance, delaying aging...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L5/43C09B61/00
CPCC09B61/00A23V2002/00A23V2200/044
Inventor 荣佳黎
Owner 三江县善茶轩工艺品有限公司
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