Fragrant solomonseal rhizome instant rice flour and manufacturing process thereof

Abstract

The invention provides fragrant solomonseal rhizome instant rice flour prepared from a Chinese medicinal herb fragrant solomonseal rhizome taken as an auxiliary additive and capable of improving related nutrients required by a human body and disease-resistant function. Meanwhile, the fragrant solomonseal rhizome instant rice flour has health care effects such as nourishing lung and relieving cough, producing body fluid and nourishing stomach, clearing away heat and moistening skin and the like, has certain disease-resistant function on pulmonary tuberculosis cough, diabetes mellitus, hypertension and heart disease under the pharmacological action of the fragrant solomonseal rhizome, and has the characteristics of being nutrient, good to eat, clear and translucent, having smooth surface, no cloudy soup after long-time soaking and no breakage of noodles, being instant and convenient and the like. The invention adopts a method for processing fragrant solomonseal that: rootstocks dug in autumn are subjected to hair root removal, cleaning, drying of surface water, and are freshly crushed into pulp; the pulp is dried at a constant temperature (65DEG C) for 6 hours in the stirring condition; and the pulp is subjected to secondary crushing until the granularity is 400 meshes (standby). The fragrant solomonseal rhizome instant rice flour comprises the following raw materials in proportion: 85 percent of nonglutinous rice flour and 15 percent of the fragrant solomonseal rhizome, and is prepared by process flows such as rice selection and matching, rice cleaning and moistening, rice-water separation, crushing, mixing, flour extraction and silk extrusion, repeated cooking and ageing, carding and forming, moulding in a box and drying, finished product cutting, packaging and the like.

Description

Technical field: [0001] The invention relates to the field of nutritious instant fast food, in particular to instant rice noodles with polygonatum ginseng. Background technique: [0002] Everyone knows that fast food rice noodles use rice as the main raw material, and rice is composed of various chemical substances in certain proportions. Most of these chemical substances have certain nutritional value. Except trace ingredients such as vitamins and pigments, they also contain water, ash, protein, fat, carbohydrates and crude fiber. The main chemical component in rice is starch, the content is generally about 75%, followed by protein, generally in the range of 7-10%. However, the nutritional value and health care effect are not high, so according to the improvement of people's living standards at present, nutrition and health food have become the consumption trend of the times. [0003] The main component of the present invention is Polygonatum Polygonatum, and its aliases ...

AI Technical Summary

Problems solved by technology

The main chemical component in rice is starch, the content is generally about 75%, followed by protein, generally in the range of 7-10%. However, the nutritional value and health care function are not high, so according to the current improvement of people's living standards, nutritional and health-care foods have become the consumption trend of the times