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Ready-to-eat rice flour with multiple nutrient components and manufacturing method thereof

A production method and technology of nutritional ingredients, applied in the field of instant rice noodles and production thereof, can solve the problems of greasy taste, unfavorable chemical substances, unfavorable physical health and the like, and achieve the effects of scientific proportioning, high nutritional value and convenient eating.

Inactive Publication Date: 2013-10-30
杨家坤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current instant noodle products mainly include instant noodles, but instant noodles have been on the market for many years. Although manufacturers often update seasonings, their mouthfeel will inevitably make people feel greasy; Eating is not conducive to health, and cannot meet people's requirements for instant food safety, health and nutrition

Method used

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Embodiment Construction

[0029] A kind of instant rice noodles with multi-nutrient ingredients, its raw material weight ratio is (kg):

[0030] Rice noodles 60

[0031] Flour 25

[0032] Calcium 0.2

[0033] Compound vegetable juice (calculated by dry weight of vegetables) 3

[0034] milk powder 4

[0035] Coenzyme Q-10 0.03.

[0036] Production Method:

[0037] (1), mix rice flour, flour, calcium, compound vegetable juice, milk powder, coenzyme Q-10,

[0038] (2), add water to make powder emulsion,

[0039] (3), gelatinization,

[0040] (4), separated tiled, dry,

[0041] (5), crushing, sieving,

[0042] (6) Measuring packaging.

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Abstract

The invention relates to ready-to-eat rice flour with multiple nutrient components and a manufacturing method thereof. The ready-to-eat rice flour is formed by mixing and pasting rice flour, flour, calcium, composite vegetable juice, milk powder and coenzyme Q-10. The ready-to-eat rice flour manufactured by the method is scientific in proportion, high in nutrient value and convenient to eat, has effects of life cultivation and heath preservation and is natural and green food; if people take the ready-to-eat rice flour for a long time, the health is benefited, and a health protection effect is achieved.

Description

technical field [0001] The invention belongs to a kind of food, specifically a kind of instant rice flour with multiple nutritional components and a preparation method thereof. Background technique [0002] There are many foods on the market now, such as noodles, bread, rice cakes, and steamed buns. These foods all belong to traditional foods and are loved by people. Noodles need to be boiled, while rice cakes and steamed buns need to be boiled and steamed. These are not convenient and ready-to-eat foods, and the eating occasions are limited. The current instant noodle products mainly include instant noodles, but instant noodles have been on the market for many years. Although manufacturers often update seasonings, their mouthfeel will inevitably make people feel greasy; Edible, be unfavorable for health, can not satisfy people to the requirement of ready-to-eat food safety, healthy nutrition. People are eager for a new type of safe food that can satisfy people's instant ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/168A23L1/29A23L7/143A23L33/10A23L33/105A23L33/16
Inventor 杨家坤
Owner 杨家坤
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