Composite nutritious rice flour and manufacturing method thereof
A production method and technology of nutritious rice noodles are applied in the directions of food preparation, application, food science, etc., to achieve the effect of good edible value and good therapeutic auxiliary effect.
Inactive Publication Date: 2012-05-02
李时令
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- Description
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- Application Information
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Problems solved by technology
[0002] At present, rice noodle products mostly use rice as the main raw material. Rice is rich in nutritional value. As we all know, its nutritional ingredients contain 6.7 grams of protein, 0.9 grams of fat, 77.6 grams of carbohydrates, 0.3 grams of crude fiber, 7 milligrams of calcium, and 136 grams of phospho...
Method used
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Experimental program
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Effect test
Embodiment 1
[0014] Mix 95-51% of rice flour with 5-49% of mung bean flour, stir evenly, extrude and mature into long strips or round or flat, and dry to obtain finished products.
Embodiment 2
[0016] Mix 95-51% rice flour with 5-49% selenium rice flour, stir evenly, extrude and mature into long strips or round or flat, and dry to produce finished products.
Embodiment 3
[0018] Mix 95-51% rice flour with 5-49% kudzu root powder, stir evenly, extrude and mature into a long strip or round or flat, and dry to obtain a finished product.
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Abstract
The invention discloses composite nutritious rice flour and a manufacturing method thereof, belongs to a rice flour food and particularly relates to composite nutritious rice flour. The invention provides the composite nutritious rice flour which has health care value and rich nutriments and is rich in various trace elements and vitamins. The manufacturing method of the composite nutritious rice flour comprises the following steps of: mixing 95 to 51 percent of rice flour and 5 to 49 percent of mung bean flour or selenium rice flour or arrowroot or tapioca or soybean meal or corn meal or fungus powder or gyrophora powder or eastern bracken fern rhizome powder or dehydrated potato powder or Chinese gooseberry powder or groundnut flour or konjaku flour or wheat flour or cassava meal; uniformly stirring the raw materials; extruding, curing and forming; and drying to obtain finished products.
Description
technical field [0001] The invention belongs to a kind of rice flour food, in particular to a kind of compound rice flour rich in nutrition. Background technique [0002] At present, rice noodle products mostly use rice as the main raw material. Rice is rich in nutritional value. As we all know, its nutritional ingredients contain 6.7 grams of protein, 0.9 grams of fat, 77.6 grams of carbohydrates, 0.3 grams of crude fiber, 7 milligrams of calcium, and 136 grams of phosphorus per 100 grams. milligrams, iron 3 milligrams, vitamin B10.16 milligrams, vitamin B20.05 milligrams and other nutritional values; however, with the development of society and the improvement of people's needs, rice noodles that only use rice as raw material are no longer suitable for people's pursuit of health. up. Contents of the invention [0003] The present invention provides a compound nutritional rice flour with health care value, rich nutrition and rich in various trace elements and vitamins. ...
Claims
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IPC IPC(8): A23L1/164A23L1/29A23L33/00
Inventor 李时令龙艳俐李政熠李政辉
Owner 李时令
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