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Nourishing rice flour product and method for processing the same

The technology of a nutritional rice flour and processing method is applied in the field of noodles, which can solve the problems of single raw material and unbalanced nutrition, and achieve the effect of diverse raw materials, small loss of nutritional components, and strong gluten.

Inactive Publication Date: 2009-07-01
TIANJIN ZHONGYING HEALTH FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The raw material is relatively simple
[0003] With the progress of society, the so-called "refined" flour or flour products on the market can no longer meet the requirements of balanced body nutrition. It has been found that if the food source is single, it will cause nutritional imbalance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] a. Add water to soften the corn and soybeans, peel them, and crush them into large particles; put the large particles of corn and soybeans into a steamer with tea water, and steam at 40°C-55°C for 30-50 minutes; Dried the steamed corn and soybeans, crushed them with a pulverizer, passed through a 140-180 mesh sieve, and obtained gluten-free corn flour and soybean flour;

[0020] b. use the traditional method to make rice flour, put 50 kilograms of rice flour, 20 kilograms of wheat flour, 15 kilograms of gluten flour and 20 kilograms of corn flour and 10 kilograms of soybean flour prepared in step 1 into the dough mixer Evenly, add water, stir evenly to get the raw meal; send the raw meal into the extruder to mature and process it into strip noodles, and cool it in a water bath;

[0021] The c dough sheet passes through the die head in the forming machine to extrude rice noodle products in the shape of macaroni, snail shell, screw, osmanthus, etc., and is cut into equal ...

Embodiment 2

[0024] a. the processing of corn and soybean is with embodiment 1 step a.

[0025] b. make rice noodles by traditional method, put 40 kilograms of rice flour, 10 kilograms of wheat flour, 20 kilograms of gluten powder and 30 kilograms of corn flour and 5 kilograms of soybean flour prepared in step 1 into the dough mixer Mix evenly inside, add water, stir evenly to get raw meal; send the raw meal into extruder to mature and process into strip noodles, and cool in water bath;

[0026] c The noodles pass through the die in the forming machine to extrude rice flour products in the shape of macaroni, snail shell, screw, osmanthus, etc., and are cut into equal lengths by a cutter.

[0027] d. After molding, the semi-finished product is sent to a drying room with a temperature of 50°C-60°C to dry for 3-4 hours to obtain a finished product; after inspection, the qualified product is packaged and put into storage.

Embodiment 3

[0029] a. the processing of corn and soybean is with embodiment 1 step a.

[0030] b. make rice flour with the traditional method, put 30 kilograms of rice flour, 30 kilograms of wheat flour, 10 kilograms of gluten powder and 10 kilograms of corn flour and 20 kilograms of soybean flour prepared in step 1 into the dough mixer Evenly, add water, stir evenly to get the raw meal; send the raw meal into the extruder to mature and process it into strip noodles, and cool it in a water bath;

[0031] The c dough sheet passes through the die head in the forming machine to extrude rice noodle products in the shape of macaroni, snail shell, screw, osmanthus, etc., and is cut into equal lengths by a cutter.

[0032] d. After molding, the semi-finished product is sent to a drying room with a temperature of 50°C-60°C to dry for 3-4 hours to obtain a finished product; after inspection, the qualified product is packaged and put into storage.

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Abstract

The invention discloses a nutrious rice noodle product and its production method, pertaining to noodles such as macaroni, flat bar-shaped noodles or noodles with other shapes. The product is mainly composed of rice flour, wheat flour, corn powder, soybean powder and gluten powder; the rice flour, wheat flour and processed corn powder and soybean powder are evenly mixed in a dough kneading machine, added with water and stirred evenly to get raw meal; the raw meal is delivered into an extruder to produce into strips after cooking, and cooled by water; the cooled dough strips are produced into rice noodle products with shapes of macaroni, shell, screw, osmanthus fragrans and so on by different molds of the forming machine, and cut into segments with equidistant length, then dried to get the products. The nutrious rice noodle has numerous raw materials and abundant nutrients, plays an important role in maintaining the human body nutrient balance, good health and long life of people, also increases a new variety to the rice product processing enterprise.

Description

technical field [0001] The invention belongs to noodles, such as macaroni noodles, flat noodles and noodles in other shapes, in particular to a nutritious rice noodle product with rich nutrition, various shapes and convenient processing and a processing method. Background technique [0002] At present, Western countries such as France, Italy, Switzerland and the United States all have wheat as raw material to produce macaroni processing industries. The wheat used must be specially planted durum wheat, processed into sand flour, mixed with water and then extruded. , The extrusion equipment is equipped with a vacuum pump to remove the gas in the dough, squeeze out the macaroni through the touch head, cut into sections, and dry to get the finished product. At present, most of my country's macaroni is also made of wheat flour. The raw material is relatively simple. [0003] With the progress of society, the so-called "refined" flour or flour products on the market can no longe...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/29A23L7/109
Inventor 赵发
Owner TIANJIN ZHONGYING HEALTH FOOD
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