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Fresh wet buckwheat rice flour and manufacturing method thereof

A production method and technology of buckwheat flour are applied in the field of food processing to achieve the effect of smooth taste, convenient eating and maintenance of nutritional balance

Active Publication Date: 2013-11-27
台山市国有粮食集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And have not seen report yet for buckwheat rice vermicelli and preparation method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Wash early indica rice and buckwheat to remove impurities, dry them with hot air in a heat pump at 60°C for 3 hours, pulverize them with an ultrafine pulverizer for 5 minutes, sieve them with a 120-mesh standard sieve, and store them for later use;

[0020] (2) Pour the early indica rice flour and buckwheat flour into the mixer at a ratio of 70% of the early indica rice flour and 30% of the buckwheat flour, add a toughening agent at a ratio of 10% of the total amount of early indica rice flour and buckwheat flour, and stir uniform; the toughening agent is composed of lotus root starch and corn starch in a ratio of 2:5 by weight;

[0021] (3) Add drinking water to the mixed material at a ratio of 45% of the weight of the material, stir evenly and let it stand for 30 minutes to balance the water;

[0022] (4) Put the mixed materials into the rice noodle machine, the processing temperature is 95°C, the screw speed is 550r / min, the diameter of the extrusion plate is 0.6...

Embodiment 2

[0024] (1) Wash early indica rice and buckwheat to remove impurities, dry them with hot air in a heat pump at 65°C for 2.5 hours, pulverize them with an ultrafine pulverizer for 4 minutes, sieve them with a 120-mesh standard sieve, and store them for later use;

[0025] (2) Pour the early indica rice flour and buckwheat flour into the mixer at a ratio of 80% of the early indica rice flour and 20% of the buckwheat flour, add a toughening agent at a ratio of 8% of the total amount of early indica rice flour and buckwheat flour, and stir uniform; the toughening agent is composed of lotus root starch and corn starch in a ratio of 2:5 by weight;

[0026] (3) Add drinking water in the proportion of 48% of the weight of the material to the mixed material, add drinking water by spraying while stirring, so that the water can be added evenly; after stirring evenly, let it stand for 30 minutes to balance the water ;

[0027] (4) Put the mixed materials into the rice vermicelli machine, ...

Embodiment 3

[0029] (1) Wash the early indica rice and buckwheat to remove impurities, dry them with hot air in a heat pump at 70°C for 2 hours, pulverize them with an ultrafine pulverizer for 5 minutes, sieve them with a 120-mesh standard sieve, and store them for later use;

[0030] (2) Pour the early indica rice flour and buckwheat flour into the mixer at a ratio of 95% of the early indica rice flour and 5% of the buckwheat flour, add a toughening agent at a ratio of 5% of the total amount of early indica rice flour and buckwheat flour, and stir uniform; the toughening agent is composed of lotus root starch and corn starch in a ratio of 2:5 by weight;

[0031] (3) Add drinking water in the proportion of 50% of the weight of the material to the mixed material, add drinking water by spraying while stirring, so that the water can be added evenly; after stirring evenly, let it stand for 30 minutes to balance the water ;

[0032] (4) Put the mixed materials into the rice vermicelli machine,...

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Abstract

The invention discloses fresh wet buckwheat rice flour and a manufacturing method thereof. The manufacturing method comprises the following steps of: pouring 70 to 95 percent by weight of early indica rice flour and 5 to 30 percent by weight of buckwheat flour into a mixer, adding a flexibilizer according to a ratio of 5 to 10 percent total weight of the early indica rice flour and the buckwheat flour, and uniformly stirring; and adding drinking water for uniformly stirring, and adding the flour into a flour machine to extrude rice noodles. The fresh wet buckwheat rice flour is easy to process, convenient to eat, nutrient, healthy and safe; the processed buckwheat rice noodles are smooth in taste and chewy; and the fresh wet buckwheat rice flour has faint scent of buckwheat, is enriched in various nutritional ingredients of the buckwheat, can regulate the human immunity and maintain the nutrient balance and is applicable to all kinds of people.

Description

Technical field [0001] The invention involves a kind of fresh wet buckwheat rice noodles and production methods, which belongs to the field of food processing technology. technical background [0002] Mi Fan is a traditional food invented by the Chinese people in long -term production and life practice.It is flexible and smooth, can be used as snacks and staple foods, and is loved by people.However, traditional rice noodles have one nutrition, with few new products and inconvenient consumption, and it is difficult to meet people in modern society on food nutrition, green, safety and convenience.In recent years, some researchers have developed the production methods of miscellaneous grain rice noodles and fruit and vegetable juice rice noodles, and have declared relevant patents, such as Huaishan Nutrition Rice Powder and its production method (CN102349645A), fast -food taro (taro) rice noodles and its production technology (CN1119497) and foreign cactus rice noodles (KR2011062332...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/164A23L1/29A23L33/00
Inventor 唐小俊张名位魏振承张雁张瑞芬邓媛元张业辉池建伟李健雄刘磊遆慧慧马永轩
Owner 台山市国有粮食集团有限公司
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