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Convenient instant nutritious fruit-vegetable colorful steamed rice rolls and preparation method thereof

A technology for rolling powder and instant food, which is applied in the field of convenient and fast-food nutritious fruit and vegetable colorful rolling powder and its preparation, can solve the problems of loss of product nutrients, low nutritional content, complicated processing process, etc., and achieves increased color tone and diverse taste , the effect of improving flavor

Inactive Publication Date: 2019-03-08
HANGZHOU NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

First of all, the process of this process is complicated, and repeated processing may lead to the loss of nutritional components of the product; secondly, this process selects fewer raw materials, the content of nutritional components is not high, and the color of the finished product is relatively single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1: Convenient and fast-food nutritious fruit and vegetable colorful roll powder

[0034] 1. Formula

[0035] Rice 350g, tomato 20g, spinach 20g, rose 30g.

[0036] 2. Preparation method

[0037] (1) Soak 350g of rice in warm water at 20-30°C for 4 hours, filter the soaking water, add 300ml of pure water, and grind in a grinder (JYL-C93T) for 3-4min to obtain 360ml of rice milk.

[0038](2) Cut 20g of washed spinach into sections and put it into a juice extractor (JYL-C93T, power 200W), add 25ml of pure water, squeeze the juice for 3min, filter, and take the filtrate to obtain 20ml of spinach juice.

[0039] (3) Cut 20g of washed and peeled tomatoes into small pieces and put them in a juicer, add 25ml of pure water, squeeze the juice for 3min, filter, and take the filtrate to obtain 20ml of tomato juice.

[0040] (4) Put 30g of washed fresh rose petals into a juice extractor, add 250ml of pure water, squeeze the juice for 3 minutes, filter, and take the fil...

Embodiment 2

[0048] Example 2 Condiment recipe for instant and instant nutritious fruit and vegetable colorful roll powder

[0049] 1. Preparation of red bean filling: Soak red beans in warm water (generally 30-35°C) for about 12 hours, put them in a pot, and add water (the height of the water is generally 5cm higher than the beans). First heat with low heat (60°C-80°C) for 10 minutes, then heat with medium heat (120-140°C) for 8 minutes, then switch to low heat (60°C-80°C) for 5 minutes. In the early stage of the processing process, if there is less water, 10-20ml of water can be added appropriately until it becomes a paste and becomes red bean paste. Finally, the bean paste is evenly spread on the surface of the unrolled nutritious fruit and vegetable colorful roll powder in Example 1 to become the filling. Pack the stuffed roll powder in a polypropylene (PP) plastic bag and vacuumize.

[0050] 2. Mung bean and sesame fillings are made in the same way.

[0051] 3. Preparation of spicy...

Embodiment 3

[0052] Example 3 Effects of the Proportion of Fruit and Vegetable Juice and Rice Noodles on Nutritious Fruit and Vegetable Colorful Roll Noodles

[0053] According to the method in Example 1, respectively use 1:4, 1:5, 1:6, 1:7 plant juice (plant juice is obtained by mixing tomato juice, spinach juice and rose juice in a volume ratio of 1:1:1) Rice The volume ratio of pulp is used to make the powder of colorful fruit and vegetable rolling powder. Through the sensory evaluation (Table 3), the sensory evaluation is carried out with four indicators: color, smell, texture, and taste. The color and luster account for 30 points, and the smell accounts for 20 points. Tissue shape accounts for 25 points, mouthfeel accounts for 25 points, and the total score is 100 points. The sensory scoring standards are shown in Table 4. It is found that when the volume ratio of plant juice to rice milk is 1:6, the powder has good effects of bright color, strong smell, complete structure, moderate v...

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Abstract

The invention discloses convenient instant nutritious fruit-vegetable colorful Steamed rice rolls and a preparation method thereof, and belongs to the technical field of food processing. The steamed rice rolls are prepared by pulping the following raw materials in parts by weight with water: 250-400 parts of rice, 15-30 parts of tomatoes, 15-30 parts of spinach and 20-40 parts of roses. The steamed rice rolls can ensure the natural mouth feel of rice pulp, the tomatoes, the spinach and the roses, can be eaten by adopting an instant way or a direct microwave oven heating way, and are convenientto preserve and transport.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a convenient and instant nutritious fruit and vegetable colorful roll powder and a preparation method thereof. Background technique [0002] Roll noodles, also known as rice rolls, first appeared in the Tang Dynasty. People in Yunnan call it roll noodles, while people in Guangdong call it rice rolls, but they are the most common breakfast in these two regions. The method is to use high-quality rice as the main ingredient, grind it into rice milk, steam it directly, cut it into strips after cooling, and serve it with sesame oil, star anise oil, pepper oil, ginger soup, garlic paste, peanut noodles and other auxiliary materials. Method, steam the rice noodles and cut into strips, add various spices and eat immediately. First of all, the above-mentioned roll powder is difficult to preserve in a fresh and ready-to-eat state. After a long time, it will lose its un...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L27/00A23L27/10A23L33/105A23L7/10
CPCA23V2002/00A23L7/10A23L19/09A23L27/00A23L27/10A23L27/105A23L33/105A23V2250/21A23V2200/30
Inventor 李涵周婷林敏梨闫芝茜
Owner HANGZHOU NORMAL UNIVERSITY
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