CN109938260B - Preparation method of health-care mochi rice noodles - Google Patents
Preparation method of health-care mochi rice noodles Download PDFInfo
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Abstract
The invention discloses a preparation method of health-care mochi rice noodles, and belongs to the technical field of rice noodle processing. The invention comprises the following steps: s1, pretreating the sweet potatoes; s2, preparing the sweet potato pulp; s3, preparing rice milk; s4, preparing rice balls; s5, pressing powder. The rice flour processed by the invention has high nutritive value and good health care effect, is suitable for various crowds, is suitable for common crowds, is also suitable for infants with undeveloped teeth or old people with big age and poor teeth, and is also suitable for crowds with poor digestive system or postoperative recovery period.
Description
Technical Field
The invention belongs to the technical field of rice flour processing, and particularly relates to a preparation method of health mochi rice flour.
Background
The rhizoma Dioscoreae, also called Shenshu, Li Dong potato, big potato, and potato seed, is the tuber of Dioscoreaceae plant, such as Shenshu, cultivated or wild, and distributed in Fujian, Guangdong, Guangxi, etc. The crude potatoes are sweet and mild in nature and taste; it can be used for treating diarrhea due to spleen deficiency, spermatorrhea due to kidney deficiency, leukorrhagia, frequent micturition, cough due to asthenia, diabetes, pyocutaneous disease, ulcer, and burn; has the effects of invigorating spleen, relieving diarrhea, benefiting lung, nourishing kidney, removing toxic substance, healing sore, etc. The sweet potato has high nutritive value, and according to analysis, each 100g of sweet potato contains about 75g of water, 14.4-19.9 g of carbohydrate, 1.5-2.2 g of protein, 0.1-0.2 g of fat, 50ug of dioscin, B vitamins, vitamin C and vitamin E, wherein the carbohydrate is mainly starch. The viscous substance in sweet potato is composed of mucin formed by combining mannan and globulin. The content of the amylodiastase contained in the sweet potatoes is 3 times that of the radish, and the amylodiastase has the function of promoting digestion when being eaten in gastrectasia, can remove uncomfortable symptoms, is beneficial to improving the digestion and absorption functions of the spleen and the stomach, and is a good product for tonifying the spleen and the stomach with dual purposes of medicine and food.
At present, the sweet potatoes are mainly eaten after being boiled, the eating method is single, the mouth feel of the sweet potatoes is single, the sweet potatoes cannot be made into other products suitable for various crowds, and the development and the utilization of the sweet potatoes need further research.
Disclosure of Invention
The invention aims to solve the problems in the prior art and provides the preparation method of the pachyrhizus health-care rice flour.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a preparation method of health-care mochi rice flour comprises the following steps:
s1, pretreatment of the sweet potatoes: selecting fresh sweet potatoes produced in the same year, placing the sweet potatoes in an environment at the temperature of 0-minus 10 ℃, spraying water mist to the sweet potatoes until the surfaces of the sweet potatoes are wet, continuously freezing the sweet potatoes at the temperature of 0-minus 10 ℃ for 10-15h, placing the sweet potatoes at the normal temperature for 1-2h, then burying the sweet potatoes in a mixture of plant ash and medical stone at the temperature of 80-90 ℃ for 1-3h, taking out the sweet potatoes and cooling the sweet potatoes to obtain pretreated sweet potatoes;
s2, preparation of the sweet potato pulp: peeling the pretreated yam, chopping, adding water, pulping, controlling the water content of the yam pulp to be 40-50%, adding a fermentation microbial inoculum, uniformly mixing, and standing at 30-40 ℃ for 1-3h to obtain fermented yam pulp;
s3, preparation of rice milk: soaking rice in 60-70 deg.C water for 10-15min, and pulping into rice pulp with water content of 80-90%;
s4, preparation of rice balls: taking the sweet potato pulp prepared in the step S2 and the rice pulp prepared in the step S3 according to the mass ratio of 1: 1-3, uniformly mixing to obtain a mixture, shearing and dispersing the mixture for 5-10min at 20-30 ℃ by using a high-speed shearing dispersion machine, rapidly heating to 45-50 ℃ for fluid aging for 5-8min to obtain mixed slurry, standing for 1-2h, cooking, stirring the cooked mixed slurry at 40-50 ℃ by using a stirrer to crosslink the fluid again for 5-10min, then dehydrating until the water content of the mixed slurry is 30-45%, and obtaining rice balls;
s5, powder pressing: and (3) pressing the rice balls into balls, mixing the rice balls into balls, and then putting the rice balls into a flour press for flour pressing to obtain the health-care sweet potato rice flour.
Further, in step S1, the medical stone is 16-20 mesh particles, and the mass ratio of the medical stone to the plant ash is 1: 2-5.
Further, in step S2, the fermentation inoculum is active dry fruit wine yeast, and the addition amount is 0.01-0.05g of active dry fruit wine yeast per kilogram of sweet potato pulp.
Further, in step S4, in the steaming process, the temperature of the steamer is 105 ℃, and the steaming time is 5-10 min.
Further, in step S4, the temperature of the mixture is rapidly increased from 20-30 ℃ to 45-50 ℃, and the time for increasing the temperature is controlled within 60S.
The yam health rice flour prepared by the preparation method is provided.
The invention also provides an eating method of the health-care sweet potato rice flour, which comprises the following steps: the rice flour is placed into boiled water to be blanched for 10-20s, taken out, added with seasonings and stirred uniformly, and then the rice flour can be eaten. The edible method is especially suitable for people who like to eat powder, has high preparation speed, and can select flavoring and soup according to their own taste.
The invention also provides another eating method of the health-care yam rice flour, which comprises the following steps: cutting rice flour into 1-2cm, adding 0.5-1 times of water/soup, stirring, heating in microwave oven for 1-2min, and taking out to obtain the final product. The eating method is especially suitable for infants with undeveloped teeth or elder with big age and bad teeth, is also suitable for people with bad digestive system or postoperative recovery period (food which needs to be supplemented with nutrition, needs to be light and can be well digested without excessive chewing), and can replace staple food such as rice which is difficult to chew. The method is simple, and the rhizoma Dioscoreae Esculentae health rice flour after microwave treatment will not adhere together, and has good taste.
Has the advantages that:
the health rice flour provided by the invention takes the yam and the rice as raw materials, wherein the yam has high nutritive value, and the added amount of the yam is large, so that the obtained health rice flour has the effects of tonifying spleen, stopping diarrhea, nourishing stomach, benefiting lung and the like; meanwhile, during the preparation process, the yam pulp is fermented and then prepared, so that the yam pulp has slightly sour taste and unique flavor, can improve appetite and is easier to digest, and the rice flour is moderate in softness and glutinous degree after being formed and good in taste; is especially suitable for the elderly, children and people in recovery period after illness with weakness of spleen and stomach, abdominal distention, constipation, and anorexia. Proved by trial, the health-care yam rhizome rice flour has a good improvement effect on the common condition that the diarrhea and the diarrhea of the children are caused by spleen deficiency. The addition amount of the sweet potatoes is large, but the sweet potatoes are not like the broken strips of other potatoes such as potatoes in the case of large addition amount, because the sweet potatoes contain mucus protein, the effect of reducing the broken strip rate is good, but the addition amount of the sweet potatoes also needs to be controlled in a proper range, the final vermicelli is seriously bonded, cannot be squeezed or has poor shape after being added, and meanwhile, the steps of shearing dispersion, fluid aging, cooking for a certain time (part of mucus protein can be removed), crosslinking and the like are carried out under certain conditions, so that the vermicelli quality can be improved, and the broken strips, the bonding and the like are reduced.
According to research, the tuber of the ipomoea batatas contains a small amount of toxin, the main component of the toxin is total plant alkaloid, and the toxin can cause poisoning of human bodies. According to the method, after the sweet potatoes are pulped, a specific fermentation microbial inoculum, namely active dry fruit wine yeast, is added for fermentation, and the sweet potato pulp can generate organic acid after being fermented under a certain condition, so that the plant alkali in the sweet potatoes can be removed, and the toxin can be reduced; in addition, the sweet potato pulp is fermented after the sweet potato is pretreated, so that the alkali removing effect is better.
The sweet potatoes are pretreated before use, and the special treatment method can improve the taste of the final rice flour and assist in removing plant alkali. The pretreatment process of the invention is to spray water mist to the surface of the sweet potato under the condition of low temperature and then freeze to form frost, so that the sweet potato can start defense function, prevent self cells from being frozen, carry out self protection, and regulate the internal components of the sweet potato to be partially converted, for example, starch in the sweet potato is converted into glucose and then transferred into high-temperature plant ash, the temperature is rapidly increased to rapidly disappear the frost, and the cooperation of all the steps can obviously improve sweetness and taste and can be used as a bedding for subsequent alkali removal. In addition, the medical stone particles are added in the plant ash, so that the sweet potatoes can be heated more uniformly. It should be noted that the medical stone is designed to have a certain size, on one hand, the medical stone can keep a good heat receiving environment, and on the other hand, the medical stone can ensure that water can be normally evaporated.
Detailed Description
The present invention will be further described with reference to specific examples.
Example 1
A preparation method of health-care mochi rice flour comprises the following steps:
s1, pretreatment of the sweet potatoes: selecting fresh sweet potatoes produced in the same year, placing the sweet potatoes in an environment at the temperature of-5 ℃, spraying water mist to the sweet potatoes until the surfaces of the sweet potatoes are wet, freezing the sweet potatoes for 12 hours, placing the sweet potatoes at the normal temperature for 1.5 hours, then embedding the sweet potatoes into a mixture of plant ash and medical stone at the temperature of 80-90 ℃ for 2 hours, taking out the sweet potatoes and cooling the sweet potatoes to obtain pretreated sweet potatoes; the medical stone is 18-mesh particles, and the mass ratio of the medical stone to the plant ash is 1: 3.
s2, preparation of the sweet potato pulp: peeling the pretreated crude potatoes, cutting, adding water, pulping, controlling the water content of the crude potato pulp to be 45% to obtain the crude potato pulp, adding a fermentation microbial inoculum, uniformly mixing, and standing at 30-35 ℃ for 2h, wherein the fermentation microbial inoculum is active dry fruit wine yeast, and the addition amount of the fermentation microbial inoculum is that 0.03g of the active dry fruit wine yeast is added into each kilogram of the crude potato pulp to obtain the fermented crude potato pulp.
S3, preparation of rice milk: soaking rice in 60-70 deg.C water for 12min, and pulping into rice pulp with water content of 85%;
s4, preparation of rice balls: taking the fermented sweet potato pulp prepared in the step S2 and the rice pulp prepared in the step S3 according to the mass ratio of 1: 2, uniformly mixing to obtain a mixture, shearing and dispersing the mixture for 8min at 25 ℃ by using a high-speed shearing dispersion machine, rapidly heating (within 60 s) to 48 ℃ for fluid aging for 6min to obtain mixed pulp, standing the mixed pulp for 1.5h, and then cooking, wherein in the cooking process, the temperature of a steamer is 105 ℃, and the cooking time is 8 min; stirring the cooked mixed pulp by a stirrer at 45 ℃ to enable the fluid to be crosslinked again, wherein the crosslinking time is 7min, then dehydrating until the water content of the mixed pulp is 40% to obtain rice balls;
s5, powder pressing: and (3) pressing the rice balls into balls, mixing the rice balls into balls, and then putting the rice balls into a flour press for flour pressing to obtain the health-care sweet potato rice flour.
The edible method of the health-care yam rice flour prepared by the method comprises the following steps: the rice flour is placed into boiled water to be blanched for 10-20s, then taken out, added with seasonings and/or soup and stirred evenly, and then the rice flour can be eaten.
The sweet potato health rice flour prepared by the method has another eating method comprising the following steps: cutting rice flour into 1-2cm, adding 0.5-1 times of water or soup, stirring, heating in microwave oven for 1-2min, and taking out to obtain rice food; the method is especially suitable for children, the elderly and patients, and can solve the problems of infantile anorexia, poor teeth of the elderly and need for patient maintenance.
Example 2
A preparation method of health-care mochi rice flour comprises the following steps:
s1, pretreatment of the sweet potatoes: selecting fresh sweet potatoes produced in the same year, placing the sweet potatoes in an environment at the temperature of minus 10 ℃, spraying water mist to the sweet potatoes until the surfaces of the sweet potatoes are wet, freezing the sweet potatoes for 10 hours, placing the sweet potatoes at the normal temperature for 2 hours, then embedding the sweet potatoes in a mixture of plant ash and medical stone at the temperature of 80-90 ℃ for 3 hours, taking out the sweet potatoes and cooling the sweet potatoes to obtain pretreated sweet potatoes; the medical stone is 16-mesh particles, and the mass ratio of the medical stone to the plant ash is 1: 5.
s2, preparation of the sweet potato pulp: peeling the pretreated crude potatoes, cutting, adding water, pulping, controlling the water content of the crude potato pulp to be 40% to obtain the crude potato pulp, adding a fermentation microbial inoculum, uniformly mixing, and standing at 35-40 ℃ for 1h, wherein the fermentation microbial inoculum is active dry wine yeast, and the addition amount of the fermentation microbial inoculum is that 0.05g of the active dry wine yeast is added into each kilogram of the crude potato pulp to obtain the fermented crude potato pulp.
S3, preparation of rice milk: soaking rice in 60-70 deg.C water for 10min, and pulping into rice pulp with water content of 80%;
s4, preparation of rice balls: taking the fermented sweet potato pulp prepared in the step S2 and the rice pulp prepared in the step S3 according to the mass ratio of 1: 1, uniformly mixing to obtain a mixture, then shearing and dispersing the mixture for 10min at 20 ℃ by using a high-speed shearing dispersion machine, rapidly heating (within 60 s) to 45 ℃ for fluid aging for 8min to obtain mixed pulp, standing the mixed pulp for 1h, and then cooking, wherein in the cooking process, the temperature of a steamer is 105 ℃, and the cooking time is 5 min; stirring the cooked mixed pulp by a stirrer at 50 ℃ to enable the fluid to be crosslinked again, wherein the crosslinking time is 5min, then dehydrating until the water content of the mixed pulp is 30% to obtain rice balls;
s5, powder pressing: and (3) pressing the rice balls into balls, mixing the rice balls into balls, and then putting the rice balls into a flour press for flour pressing to obtain the health-care sweet potato rice flour.
Example 3
A preparation method of health-care mochi rice flour comprises the following steps:
s1, pretreatment of the sweet potatoes: selecting fresh sweet potatoes produced in the same year, placing the sweet potatoes in an environment at the temperature of 0-2 ℃, spraying water mist to the sweet potatoes until the surfaces of the sweet potatoes are wet, freezing the sweet potatoes for 15 hours, placing the sweet potatoes at the normal temperature for 1 hour, then embedding the sweet potatoes into a mixture of plant ash and medical stone at the temperature of 80-90 ℃ for 1 hour, taking out the sweet potatoes and cooling the sweet potatoes to obtain pretreated sweet potatoes; the medical stone is 20-mesh particles, and the mass ratio of the medical stone to the plant ash is 1: 2.
s2, preparation of the sweet potato pulp: peeling the pretreated crude potatoes, cutting, adding water, pulping, controlling the water content of the crude potato pulp to be 50% to obtain the crude potato pulp, adding a fermentation microbial inoculum, uniformly mixing, and standing at the temperature of 30-35 ℃ for 3 hours, wherein the fermentation microbial inoculum is active dry fruit wine yeast, and the addition amount of the fermentation microbial inoculum is that 0.01g of the active dry fruit wine yeast is added into each kilogram of the crude potato pulp to obtain the fermented crude potato pulp.
S3, preparation of rice milk: soaking rice in 60-70 deg.C water for 15min, and pulping into rice pulp with water content of 90%;
s4, preparation of rice balls: taking the fermented sweet potato pulp prepared in the step S2 and the rice pulp prepared in the step S3 according to the mass ratio of 1: 3, uniformly mixing to obtain a mixture, shearing and dispersing the mixture for 5min at 30 ℃ by using a high-speed shearing dispersion machine, rapidly heating (within 60 s) to 50 ℃ for fluid aging for 5min to obtain mixed pulp, standing the mixed pulp for 2h, and cooking the mixed pulp, wherein in the cooking process, the temperature of a steamer is 105 ℃, and the cooking time is 10 min; stirring the cooked mixed pulp by a stirrer at 40 ℃ to enable the fluid to be crosslinked again, wherein the crosslinking time is 10min, then dehydrating until the water content of the mixed pulp is 45% to obtain rice balls;
s5, powder pressing: and (3) pressing the rice balls into balls, mixing the rice balls into balls, and then putting the rice balls into a flour press for flour pressing to obtain the health-care sweet potato rice flour.
Example 4
A preparation method of health-care mochi rice flour comprises the following steps:
s1, pretreatment of the sweet potatoes: selecting fresh sweet potatoes produced in the same year, placing the sweet potatoes in an environment at the temperature of-8 ℃, spraying water mist to the sweet potatoes until the surfaces of the sweet potatoes are wet, freezing the sweet potatoes for 11 hours, placing the sweet potatoes at the normal temperature for 1 hour, then embedding the sweet potatoes in a mixture of plant ash and medical stone at the temperature of 80-90 ℃ for 2 hours, taking out the sweet potatoes and cooling the sweet potatoes to obtain pretreated sweet potatoes; the medical stone is 16-mesh particles, and the mass ratio of the medical stone to the plant ash is 1: 4.
s2, preparation of the sweet potato pulp: peeling the pretreated sweet potatoes, cutting, adding water, pulping, controlling the water content of the sweet potato pulp to be 46% to obtain sweet potato pulp, adding a fermentation microbial inoculum, uniformly mixing, and standing at 30-40 ℃ for 2.5h, wherein the fermentation microbial inoculum is active dry wine yeast, and the addition amount of the fermentation microbial inoculum is 0.02g of the active dry wine yeast per kilogram of the sweet potato pulp to obtain the fermented sweet potato pulp.
S3, preparation of rice milk: soaking rice in 60-70 deg.C water for 13min, and pulping into rice pulp with water content of 85%;
s4, preparation of rice balls: taking the fermented sweet potato pulp prepared in the step S2 and the rice pulp prepared in the step S3 according to the mass ratio of 1: 2.5, uniformly mixing to obtain a mixture, shearing and dispersing the mixture for 6min at 20-30 ℃ by using a high-speed shearing dispersion machine, rapidly heating (within 60 s) to 45-50 ℃ for fluid aging for 7min to obtain mixed pulp, standing the mixed pulp for 1.5h, and then cooking, wherein in the cooking process, the temperature of a steamer is 105 ℃, and the cooking time is 7 min; stirring the cooked mixed pulp by a stirrer at 40-50 ℃ to enable the fluid to be crosslinked again, wherein the crosslinking time is 7min, then dehydrating until the water content of the mixed pulp is 35% to obtain rice balls;
s5, powder pressing: and (3) pressing the rice balls into balls, mixing the rice balls into balls, and then putting the rice balls into a flour press for flour pressing to obtain the health-care sweet potato rice flour.
Comparative example 1
The preparation method of the pachyrhizus health-care rice flour is basically the same as that in the example 1, except that: step S1 is omitted.
Comparative example 2
The preparation method of the pachyrhizus health-care rice flour is basically the same as that in the example 1, except that: in step S2, the sweet potatoes are directly naturally fermented for 24 hours at room temperature without adding a zymophyte agent after being pulped.
Comparative example 3
A preparation method of health-care mochi rice noodles is prepared according to the traditional flour squeezing method and comprises the following steps: pulping rice and yam according to the proportion of example 1, mixing, draining water with a cloth bag to obtain rice balls, naturally fermenting, kneading, and squeezing into powder.
In order to verify the effects of the present invention, the inventors conducted comparative tests of vermicelli formation of examples and comparative examples, and the results are shown in table 1.
TABLE 1
Note: the broken-rice noodle rate in table 1 is that when the vermicelli is pressed, the broken vermicelli is broken when the pressed length is less than or equal to 15cm, the broken-rice noodle rate is the proportion of broken rice noodles to total rice noodles, 1kg of rice balls are made every time, each group is made three times, and the average value is taken.
As can be seen from the comparison of the data in Table 1, the sweet potato health-care rice noodles prepared by the method in the embodiment 1-4 have good forming effect, and have no broken noodles in the noodle pressing process.
According to the data of the comparative examples 1-2, the pretreatment of the sweet potatoes and the addition of the specific zymophyte agent for fermentation all have certain influence on the formation of the vermicelli; the comparison of comparative example 3 shows that the traditional vermicelli production method cannot smoothly form vermicelli due to the special property and large addition amount of the yam, and the vermicelli production quality can be improved by the mutual matching of the steps, such as the pretreatment, fermentation, shearing dispersion, fluid aging, cooking, crosslinking and the like of the yam, so that the conditions of broken vermicelli, bonding and the like are avoided.
The inventor also tests the total plant alkaloid of the yam health rice flour prepared by each group, the determination method of the total plant alkaloid is carried out by referring to the determination of 15 toxic alkaloids in food which is the primary national standard for food safety, the determination result is the sum of all alkaloids, and the test result is shown in table 2.
TABLE 2
| Group of | Total plant alkaloid content (‰) |
| Example 1 | Not detected out |
| Example 2 | 0.01 |
| Practice ofExample 3 | 0.02 |
| Example 4 | 0.01 |
| Comparative example 1 | 1.44 |
| Comparative example 2 | 3.58 |
| Comparative example 3 | 8.69 |
As is clear from the data of the total phytoalkaloids content in Table 2, the total phytoalkaloids content in examples 1-4 was very low, indicating that the preparation method of the present invention is capable of removing the phytoalkaloids from the potatoes very well.
According to the data of the comparative examples 1-2, the removal rate of the plant alkaloid in the sweet potatoes can be improved after the sweet potatoes are pretreated; after the specific active dry fruit wine yeast is added for fermentation, the removal rate of the plant alkaloid in the sweet potatoes can be well improved; the data of comparative example 3 show that the removal rate of the plant alkaloid in the sweet potatoes can be obviously improved by the cooperation of the steps.
The yam health rice flour prepared in the examples 1-2 and the comparative examples 1-3 is subjected to sensory and trial evaluation, and specifically, a second eating method is adopted: cutting rice flour into 1-2cm, adding 0.5-1 times of water, stirring, heating in microwave oven for 1-2min, and taking out to obtain the final product. The specific evaluation items were as follows: appearance, smell, hardness, taste, after eating, the evaluation criteria are shown in table 3; specifically, 25 elderly people over 65 years old and 25 patients in recovery period after illness are selected by an evaluator, all scores are recorded in the evaluation process, and the scores are averaged, and the average score is specifically shown in table 4; table 4 also investigates and counts how much each evaluator likes each group of rice flour.
TABLE 3
Scoring each group according to the relevant scoring standard of table 3, and taking the average value of the final score, wherein the specific result is shown in table 4; the "like degree" in table 4 is a population count of the like degree of the evaluators for each group of samples.
Table 4 evaluation results
As can be seen from the results in Table 4, the rice flour of examples 1-2 was popular with evaluators, whereas comparative examples 1-2 had reduced quality in all respects of rice flour due to the absence of yam pretreatment or the use of a fermentation inoculum, and therefore the preference of evaluators was reduced; comparative example 3 is prepared by a traditional method, and the addition amount of the yam is large, so that the finished rice flour is bonded, the taste is poor, and the evaluation personnel generally dislike the yam.
Although the present invention has been described with respect to the preferred embodiments, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (5)
1. The preparation method of the pachyrhizus health rice flour is characterized by comprising the following steps:
s1, pretreatment of the sweet potatoes: selecting fresh sweet potatoes produced in the same year, placing the sweet potatoes in an environment at the temperature of between 0 and minus 10 ℃, spraying water mist to the sweet potatoes until the surfaces of the sweet potatoes are wet, freezing the sweet potatoes for 10 to 15 hours, placing the sweet potatoes at the normal temperature for 1 to 2 hours, then embedding the sweet potatoes into a mixture of plant ash and medical stone at the temperature of between 80 and 90 ℃ for 1 to 3 hours, taking out the sweet potatoes and cooling the sweet potatoes to obtain pretreated sweet potatoes;
s2, preparation of the sweet potato pulp: peeling the pretreated yam, chopping, adding water, pulping, controlling the water content of the yam pulp to be 40-50%, adding a fermentation microbial inoculum, uniformly mixing, and standing at 30-40 ℃ for 1-3h to obtain fermented yam pulp; the fermentation inoculum is active dry fruit wine yeast, and the addition amount of the fermentation inoculum is 0.01-0.05g of the active dry fruit wine yeast per kilogram of the sweet potato pulp;
s3, preparation of rice milk: soaking rice in 60-70 deg.C water for 10-15min, and pulping into rice pulp with water content of 80-90%;
s4, preparation of rice balls: taking the sweet potato pulp prepared in the step S2 and the rice pulp prepared in the step S3 according to the mass ratio of 1: 1-3, uniformly mixing to obtain a mixture, shearing and dispersing the mixture for 5-10min at 20-30 ℃ by using a high-speed shearing dispersion machine, rapidly heating to 45-50 ℃ for fluid aging for 5-8min to obtain mixed slurry, standing for 1-2h, cooking, stirring the cooked mixed slurry at 40-50 ℃ by using a stirrer to crosslink the fluid again for 5-10min, then dehydrating until the water content of the mixed slurry is 30-45%, and obtaining rice balls;
s5, powder pressing: and (3) pressing the rice balls into balls, mixing the rice balls into balls, and then putting the rice balls into a flour press for flour pressing to obtain the health-care sweet potato rice flour.
2. The preparation method of the hairy potato health rice flour as claimed in claim 1, which is characterized in that: in the step S1, the medical stone is 16-20 mesh particles, and the mass ratio of the medical stone to the plant ash is 1: 2-5.
3. The preparation method of the hairy potato health rice flour as claimed in claim 1, which is characterized in that: in the step S4, in the steaming process, the temperature of the steamer is 105 ℃, and the steaming time is 5-10 min.
4. The preparation method of the hairy potato health rice flour as claimed in claim 1, which is characterized in that: in step S4, the temperature of the mixture is rapidly increased from 20-30 ℃ to 45-50 ℃, and the time for temperature increase is controlled within 60S.
5. A health rice flour of Moso obtained by the method of any one of claims 1-4.
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| CA2629977A1 (en) * | 2005-11-15 | 2007-05-24 | National Yang-Ming University | Extract of dioscorea sp. and the medical uses thereof |
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Application publication date: 20190628 Assignee: Guangxi Hongge Biotechnology Co.,Ltd. Assignor: GUANGXI ACADEMY OF AGRICULTURAL SCIENCES Contract record no.: X2023980044715 Denomination of invention: A preparation method of health Rice noodles with sweet potato Granted publication date: 20220211 License type: Common License Record date: 20231030 |