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Stable rice bran noodle and preparing method thereof

A rice bran and stabilizing technology, applied in the field of noodles containing stable rice bran and yam powder nutrients and its preparation, to achieve the effects of high palatability, good appearance and comprehensive nutrients

Inactive Publication Date: 2008-07-23
洪伟
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  • Abstract
  • Description
  • Claims
  • Application Information

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  • Stable rice bran noodle and preparing method thereof
  • Stable rice bran noodle and preparing method thereof

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Embodiment 1

[0020] Embodiment 1. A method for preparing stable rice bran noodles, including kneading, aging, sheeting, strip cutting, drying, cutting, weighing and packaging. Wherein, when kneading noodles, flour: stable rice bran: Chinese yam flour (weight ratio, the same below) is 50:40:10, and then, according to the traditional noodle preparation method, put into the noodle kneading machine together with water, stir evenly and then ripen 15 minutes, then sent to the noodle machine for extrusion, cutting into strips, then drying, cutting, weighing, and packaging.

Embodiment 2

[0021] Embodiment 2, a preparation method of stabilized rice bran noodles, when kneading noodles, the ratio of flour:stabilized rice bran:yam powder is 62:30:8, and the rest of the preparation method is the same as Example 1.

Embodiment 3

[0022] Embodiment 3, a preparation method of stabilized rice bran noodles, when kneading noodles, the ratio of flour:stabilized rice bran:yam powder is 65:25:10, and the rest of the preparation method is the same as Example 1.

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Abstract

The invention relates to a stabilized rice bran noodle, which is a health care noodle that contains stabilized rice bran active ingredients and dioscoreae rice-flour. The stabilized rice bran noodle contains rich protein, fat, carbohydrate, vitamin, dietary fiber and various minerals. Stabilized rice bran has full nutrition and also contains natural physiological activity, such as tocopherol, Tocotrienols, lipopolysaccharide, squalene, r-oryzanol oryzanol, etc., which play an important role in the health of human body and have the function of improving brain function and memory, activating liver or kidney functions, enhancing immunity, anti-senility and feeble prevention, health building and life prolonging. Dioscoreae rice-flour, which is a traditional Chinese medicine with homogenous function on medicine and food, can strengthen the spleen and stomach, invigorate the lung and the kidney and promote fluid production to quench thirst. The stabilized rice bran noodle is an enrichment health care noodle that is most favored by common people.

Description

technical field [0001] The invention relates to a health food and a preparation method thereof, in particular to noodles containing stable rice bran and yam powder nutrients and a preparation method thereof. Background technique [0002] Noodles are the main staple food of people. In recent years, there has been a kind of traditional Chinese medicine that takes flour as the basic raw material and adds eggs, beans, vegetables, medicinal food sources, etc. to strengthen the nutrition of noodles, although its nutrition is still not comprehensive for this reason. . The invention provides a health-care noodle containing stable rice bran nutrients. This report has not been found after searching. [0003] Rice bran is a mixture of the brown rice cortex, a small amount of rice germ and broken rice produced during brown rice milling. The content of nutrients is much higher than that of natural polished rice. It concentrates 64% of rice nutrients and is called "an underutilized ra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/216A23L1/29A61K36/899A61P3/02A23L7/109A23L19/12A23L33/00
Inventor 洪伟
Owner 洪伟
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