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Mung bean rice noodle and production method thereof

A production method and mung bean technology, applied in the field of rice noodle, can solve the problems of not meeting the needs of life, the taste, nutrition, and single color of rice noodle, and achieve the effects of bright colors, safe and reliable consumption, and smooth taste.

Inactive Publication Date: 2009-08-26
李长金
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Rice noodles are a kind of food that people love. Traditional rice noodles use rice as the main raw material. The soaked rice is ground into powder, mixed with water, steamed into cakes; the cakes are extruded into rice noodles with a rice noodle machine while hot However, this kind of rice noodles has a single taste, nutrition, and color, which cannot meet people's growing living needs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A mung bean rice noodle, the raw materials of which are mung bean flour, corn starch, glutinous rice flour, celery pulp, and water, and the weight ratio of the raw materials is 30:40:10:15:10.

[0016] A method for producing mung bean rice noodles. The mung bean rice noodles are produced according to the following steps:

[0017] (1) Take fresh celery to remove impurities, wash it and put it into a beater, and beat it into celery pulp for later use;

[0018] (2) Remove impurities and crush mung bean and glutinous rice to obtain mung bean flour and glutinous rice flour for use;

[0019] (3) Take 30 kilograms of mung bean flour, 40 kilograms of corn starch, 10 kilograms of glutinous rice flour, 15 kilograms of celery pulp and 10 kilograms of water, and mix them evenly to obtain a mixture;

[0020] (4) Put the mixture into a self-cooking high-strength vermicelli machine, heat it at a temperature of 70°C for 2 minutes, and then squeeze it to form a finished mung bean noodle.

Embodiment 2

[0022] A mung bean rice noodle, the raw materials of which are mung bean flour, corn starch, glutinous rice flour, carrot pulp, and water, and the weight ratio of each raw material is 60:20:30:5:30 in the order of the previous order.

[0023] A method for producing mung bean rice noodles. The mung bean rice noodles are produced according to the following steps:

[0024] (1) Take fresh carrots to remove impurities, wash them and put them in a beating machine, and beat them into carrot pulp for later use;

[0025] (2) Remove impurities and crush mung bean and glutinous rice to obtain mung bean flour and glutinous rice flour for use;

[0026] (3) Take 60 kilograms of mung bean flour, 20 kilograms of corn starch, 30 kilograms of glutinous rice flour, 5 kilograms of carrot pulp and 30 kilograms of water, and mix them evenly to obtain a mixture;

[0027] (4) Put the mixture into a self-cooking high-strength vermicelli machine, heat it at a temperature of 95°C for 1 minute, and then sque...

Embodiment 3

[0029] A mung bean rice noodle, the raw materials of which are mung bean flour, corn starch, glutinous rice flour, spinach pulp, and water, and the weight ratio of each raw material is 50:30:20:10:20 in the order of the previous order.

[0030] A method for producing mung bean rice noodles. The mung bean rice noodles are produced according to the following steps:

[0031] (1) Take fresh spinach to remove impurities, wash it, put it into a beating machine, and beat it into spinach pulp for later use;

[0032] (2) Remove impurities and crush mung bean and glutinous rice to obtain mung bean flour and glutinous rice flour for use;

[0033] (3) Take 50 kilograms of mung bean flour, 30 kilograms of corn starch, 20 kilograms of glutinous rice flour, 10 kilograms of spinach pulp, and 20 kilograms of water, and mix them evenly to obtain a mixture;

[0034] (4) Put the mixture into a self-cooking high-strength vermicelli machine, heat it at a temperature of 90°C for 2 minutes, and then sque...

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PUM

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Abstract

The invention discloses a mung bean rice noodle and a production method thereof; the raw materials thereof comprise: mung bean flour, cornstarch, glutinous rice flour, vegetable juice and water, which have weight percent in the previous sequence of 30-60:20-40:10-30:5-15:10-30; the mung bean rice noodle is comfortable in mouth feeling, rich in nutrition and bright in color as well as has the effects of relieving heat, lowering the temperature, reducing fever and detoxication; the method is simple in technology; by employing the method, the rice noodle having comfortable mouth feeling, rich nutrition and bright color can be produced.

Description

Technical field [0001] The invention relates to a food, especially a rice noodle. Background technique [0002] Rice noodles are a kind of food that people love. Traditional rice noodles use rice as the main raw material. The soaked rice is ground into powder, mixed with water, and steamed to form cakes; the cakes are squeezed into rice noodles by a rice noodle machine when heated The taste, nutrition, and color of this kind of rice noodles are very simple, which cannot meet people's growing daily needs. Summary of the invention [0003] The technical problem to be solved by the invention is to provide a mung bean rice noodle, which has good taste, rich nutrition, bright colors, and has the effects of cooling down, clearing away heat and detoxifying. [0004] The technical solution adopted to solve the technical problem: a mung bean rice noodle, the raw materials of the mung bean rice noodles are mung bean flour, corn starch, glutinous rice flour, vegetable pulp, water, and the ...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/162A21D2/36A23L1/29A23L11/00A23L7/113A23L33/00
Inventor 李长金
Owner 李长金
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