Rice noodle containing Chinese yam, and preparation method thereof

A rice noodle and yam technology, applied in the field of yam rice noodle and its preparation, can solve the problems of rice noodle taste, nutritional color, etc., and achieve the effect of rich flavor, less hardness, good nutritional value and health care value

Inactive Publication Date: 2013-09-11
PANZHIHUA UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Rice noodle is a kind of food loved by people in our country. In ancient times, there was a tradition of eating "noodles in the north and rice noodles in the south". Now it is popular all over the world. The traditional rice noodle uses rice as the main raw ma...

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0029] The preparation method of above-mentioned yam rice noodle, comprises the following steps:

[0030] a. Fresh yam is peeled, color-protected, sliced, dried with a moisture content of less than 8%, and crushed to more than 400 mesh;

[0031] b. Select rice, soak it in tap water for 1-3 hours in summer and 3-5 hours in winter, and grind it to 80-100-mesh rice flour;

[0032] c. Select high-quality fruit and vegetable raw materials, wash them, and blanch leafy vegetables at 95°C for 1 to 2 minutes, or boil melon vegetables for 15 to 30 minutes; add 0 to 1 times the pure water of raw materials, and colloid mill to obtain fruit and vegetable pulp .

[0033] d. Raw materials are calculated by weight ratio, 10-40 parts of yam powder, 5-10 parts of edible starch, 40-80 parts of rice flour before soaking, 5-10 parts of fruit and vegetable pulp, and 35-45% pure water and stir evenly;

[0034] e. Extruded into silk, aged for 8 to 12 hours, then cut off the aged rice noodles and w...

Embodiment 1

[0042] Raw materials are calculated by weight ratio. In this embodiment, 30 parts of yam powder, 10 parts of potato starch, 50 parts of rice flour and 10 parts of tomato pulp are added, and the preparation process is as follows.

[0043] Process flow: rice soaking→milling→adding yam powder, potato starch, tomato pulp→adding water and stirring→self-cooked shreds→aging→cutting→forming→drying→packing→finished product.

[0044] Select 50 kg of Northeast rice and soak it in tap water for 2 hours. The soaked rice is ground into 100-mesh rice flour by a mill. Select a little more than 10 kg of fresh tomato. After steaming for 15 minutes, grind without adding water glue. Get 10 kilograms of tomato pulp. Take rice noodles, tomato pulp, add 30 kg of yam powder, 10 kg of potato starch, and 40 kg of purified water, stir evenly, use a twin-screw self-cooking extruder to extrude, and make silky rice noodles through a mesh belt aging machine for continuous aging , the aging time is 10 hours...

Embodiment 2

[0046] Raw materials are calculated by weight ratio. In this embodiment, 10 parts of yam powder, 5 parts of sweet potato starch, 80 parts of rice flour, and 5 parts of spinach pulp are added, and the preparation process is as follows.

[0047]Process flow: rice soaking→milling→adding yam powder, sweet potato starch, spinach pulp→adding water and stirring→self-cooked shreds→aging→cutting→forming→drying→packing→finished product.

[0048] Select 80 kg of Northeast rice and soak it in tap water for 3 hours. The soaked rice is ground into 100-mesh rice flour by a mill, and a little more than 4 kg of fresh spinach leaves are selected. After blanching at 95°C for 2 minutes, add 1 kilogram of pure water colloid milling makes 5 kilograms of spinach pulp. Take rice noodles, spinach pulp, add 10 kg of yam powder, 5 kg of sweet potato starch, and 35 kg of purified water, stir evenly, use a twin-screw self-cooking extruder to extrude, and make silky rice noodles through a mesh belt aging m...

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PUM

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Abstract

The invention belongs to the food field, and especially relates to a rice noodle containing Chinese yam, and a preparation method thereof. The rice noodle containing Chinese yam is characterized in that the raw materials of the rice noodle containing Chinese yam comprise 10-40 parts by weight of Chinese yam powder, 5-10 parts by weight of edible starch, 40-80 parts by weight of rice flour, and 5-10 parts by weight of a fruit and vegetable pulp. The preparation method of the rice noodle containing Chinese yam is characterized in that the method comprises the steps of peeling Chinese yam, protecting the color, drying, crushing to obtain the Chinese yam powder, immersing rice, milling to obtain the rice flour, adding the Chinese yam powder, the edible starch and the fruit and vegetable pulp, adding water, stirring, carrying out self-maturating extrusion, ageing, cutting, molding, drying, and packaging to obtain the rice noodle containing Chinese yam. In the invention, the food resource is widened, and the food has a shift in the nutrition level direction from an original simple meal energy providing effect.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a yam rice noodle and a preparation method thereof. Background technique [0002] Yam (Dioscorea Opposita Thunb.) Dioscoreaceae (Dioscoreaceae), genus Dioscorea (Dioscorea) is an annual or perennial winding vine, also known as yam. Chinese yams have been eaten for thousands of years. The "Shen Nong's Materia Medica" of the Han Dynasty records that "yam is sweet in taste and flat in nature. Eyes and ears are smart", which has been regarded as a good Chinese herbal medicine. The phytochemical components of underground yam tubers are very rich, including starch, polysaccharides, proteins, amino acids, saponins, allantoin, various trace elements (including calcium, phosphorus, iron, magnesium, potassium, sodium, etc.), amylase, choline , yam, crude fiber, pectin, ascorbic acid, niacin, polyphenol oxidase, etc., have special biologically active functions for humans and animals. Comp...

Claims

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Application Information

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IPC IPC(8): A23L1/216A23L1/10A23L1/29A23L19/12A23L7/10A23L33/00
Inventor 郑毅唐维辰伍斌黄德毅刘云洋郭建峰
Owner PANZHIHUA UNIV
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