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Tea oil rice flour and preparation process thereof

A preparation process and tea oil technology, which is applied in the field of tea oil rice noodles and its preparation technology, can solve the problems of poor taste and single nutrition of traditional rice noodles, and achieve the effects of strong elasticity and cooking resistance, rich nutrition, and smooth taste

Inactive Publication Date: 2010-02-24
李金华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is also because of this characteristic of traditional rice noodles that the nutrition of traditional rice noodles is single and the taste is not good. Therefore, a method that takes into account the characteristics of traditional rice noodles adds natural ingredients such as tea oil, honey and edible salt to its traditional rice noodle preparation process. Green food, to increase the nutritional value of traditional rice noodles and improve the taste of the new tea oil rice noodles will be popular

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Example 1: After cleaning the rice and removing sand from the rice, soak it in salt water, generally for 2-5 hours, until the water content of the rice grains does not exceed 25%; then filter and dry the rice naturally for 2-6 hours , crush the dried rice, and the crushed rice powder should pass at least 80-mesh sieve; enter the mixing program, and squeeze it after stirring evenly; then steam it, put it into the flour extractor to extract the powder for the first time; Add tea oil and honey while squeezing the powder for the first time; repeat the powder pressing once, and produce silk for the second time; the vermicelli is cut by a powder pulling machine and placed in an aging room for moisturizing and aging, usually for 6-8 hours, during the moisturizing period Rinse with steam once more to maintain the temperature of the aging room and shorten the aging time. Moisturizing and aging is based on the non-sticking, non-caking, and flexibility of the rice noodles; then loo...

Embodiment 2

[0014] Example 2: After washing the rice and removing sand from the rice, soak it in salt water, generally for 2-5 hours, until the water content of the rice grains does not exceed 30%; then filter and dry the rice naturally for 2-6 hours , crush the dried rice, and the crushed rice powder should pass at least 80 mesh sieves; enter the mixing program, add Chinese yam powder with a mesh number of at least 80 mesh to the rice powder, stir evenly, and then squeeze the kueh; then steam, put The powder is squeezed into the flour mill for the first time; the tea oil and honey are added at the same time as the powder is squeezed for the first time; the powder is squeezed repeatedly, and the silk is produced for the second time; the vermicelli is cut by the powder pulling machine and put into the aging room for moisturizing Aging, generally for 6-8 hours, during the moisturizing period, use steam again to maintain the temperature of the aging room and shorten the aging time. After loo...

Embodiment 3

[0015] Embodiment 3: on the basis of embodiment 1, edible salt is added in stirring program by the 0.3% content of the weight of camellia oil rice flour, and tea oil and honey are divided into two additions, add for the first time when silk is produced for the first time 50-60% of their respective weights, the second time is to add 50-40% of their respective weights when the silk is drawn out for the second time, the total additions of tea oil and honey are respectively: tea oil is 4% by weight of tea oil rice flour , honey is 1.5%.

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PUM

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Abstract

The invention relates to a tea oil rice flour and a preparation process thereof, belonging to the field of foods. The tea oil rice flour comprises the following components by weight percent: 1-5 percent of tea oil, 0.5-2.5 percent of honey, 0.1-0.5 percent of salt and 2-10 percent of yam powder. The preparation method comprises the step of adding tea oil, honey and salt in the traditional rice flour or additionally adding yam powder. As the tea oil and honey are added, the tea oil rice flour has strong toughness, elasticity and boiling resistance, and is smooth in mouth feed and rich in nutrition without poor additive, thereby being a high-grade nutrient rice flour.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to tea oil rice noodles and a preparation process thereof. Background technique [0002] Rice flour is a popular food that people in southern my country like very much, just like noodles in wheat producing areas. People have accumulated rich practical experience in long-term production practice. Although various techniques have been derived and many rice noodles with local characteristics have been produced, traditional rice noodles still occupy the main market, and the preparation process of traditional rice noodles is general. Divided into: rice destoned and finely milled, washed, soaked, crushed or refined, steamed, squeezed and squeezed, cooled and loosened, steamed, cut into strips and shaped, dried, measured and packaged. This is because traditional rice noodles use rice as the main raw material without adding any food additives, and belong to pure natural green food. It is a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/168A23L1/30A23L7/10
Inventor 李金华
Owner 李金华