Five-color fresh rice noodles and preparation method thereof

A technology of fresh rice noodles and five colors, which is applied in the field of five-color fresh rice noodles and its preparation, can solve the problems of not satisfying consumers’ material and sensory needs well, and achieve the extension of acceptable time for storage and transportation, colorful colors, high viewing and The effect of nutritional value

Active Publication Date: 2014-02-19
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The color, flavor and shape of traditional fresh rice noodles are similar, which cannot meet the dual needs of consumers' material and sensory well. Therefore, it is necessary to improve its color, taste and nutrition.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1, a kind of five-color fresh rice noodles and preparation method thereof

[0026] The raw materials are calculated according to weight ratio, including 2-14 parts of vegetable powder and 86-98 parts of rice powder.

[0027] Process flow: rice cleaning, soaking, refining, mixing, self-cooking and extruding, cutting to length, elastic aging, washing and rolling, boiling for color protection, water retention treatment, rice flour mixing, finished product packaging.

[0028] Select 20kg of early indica rice, wash it with pure water, remove impurities and gravel, replace it with new water, soak it at room temperature for 2 hours, crush the soaked rice and pass it through a 60-mesh sieve. Proportion mixed with rice flour: 5 parts of carrot powder, 95 parts of rice flour, 2 parts of turmeric powder, 99 parts of rice flour, 2 parts of spinach powder, 98 parts of rice flour, 14 parts of purple potato flour, 86 parts of rice flour , 5 parts of yam powder, 95 parts of...

Embodiment 2

[0029] Embodiment 2, a kind of five-color fresh rice noodles and preparation method thereof

[0030] The raw materials are calculated according to weight ratio, including 2-14 parts of vegetable powder and 86-98 parts of rice powder.

[0031] Process flow: rice cleaning, soaking, refining, mixing, self-cooking and extruding, cutting to length, elastic aging, washing and rolling, boiling for color protection, water retention treatment, rice flour mixing, finished product packaging.

[0032] Select 30kg of early indica rice, wash it with pure water, remove impurities and gravel, replace it with new water, soak it at room temperature for 2 hours, grind the soaked rice and pass it through a colloid mill, and mix the rice flour slurry and five kinds of vegetable powders with different ratios. Mixing ratio of rice flour: 5 parts of carrot powder, 95 parts of rice flour, 2 parts of turmeric powder, 99 parts of rice flour, 2 parts of spinach powder, 98 parts of rice flour, 14 parts of...

Embodiment 3

[0033] Embodiment 3, a kind of five-color fresh rice noodles and preparation method thereof

[0034] The ingredients are calculated according to weight ratio, including 2-14 parts of vegetable powder and 86-98 parts of rice flour.

[0035] Process flow: rice cleaning, soaking, refining, mixing, self-cooking and extruding, cutting to length, elastic aging, washing and rolling, boiling for color protection, water retention treatment, rice flour mixing, finished product packaging.

[0036] Choose 50kg of red rice and wash it with pure water, remove impurities and gravel, replace it with new water and soak it at room temperature for 3 hours, crush the soaked rice and pass it through a 60-mesh sieve. Proportion mixed with rice flour: 5 parts of carrot powder, 95 parts of rice flour, 2 parts of turmeric powder, 99 parts of rice flour, 2 parts of spinach powder, 98 parts of rice flour, 14 parts of purple potato flour, 86 parts of rice flour , 5 parts of yam powder, 95 parts of rice ...

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PUM

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Abstract

The invention discloses five-color fresh rice noodles and a preparation method thereof, and belongs to the food processing field. The five-color fresh rice noodles are characterized by comprising the following raw materials in parts by weight: 2-14 parts of vegetable powder and 86-98 parts of rice meal. The preparation method of the five-color fresh rice noodles provided by the invention is characterized by obtaining the five-color fresh rice noodles with five colors, mixed taste and rich nutrition through rice selection, cleaning, dipping, thick liquid grinding, mixing, self-cooking wire extrusion, fixed length cutting, elastic ageing, water washing wire rolling, color protection water boiling, water preservation and mixing of rice noodles with all colors. Based on the traditional rice noodle products, the five-color fresh rice noodles are developed; the five-color fresh rice noodles have the advantages of improved product color, longer shelf life, stronger commodity, expanded product production and selling channels and lowerer production and storage costs.

Description

technical field [0001] The invention relates to five-color fresh rice noodles and a preparation method thereof. Background technique [0002] Carrots, ginger, spinach, purple sweet potatoes and yams are all vegetables that are often eaten by Chinese residents. They have bright natural colors and rich nutritional components, and each has a unique flavor, which is deeply loved by consumers. [0003] Fresh rice noodles are a kind of traditional rice processed food in my country, which originated in the southern region of China and are constantly promoted to other regions at home and abroad. Common fresh rice noodles generally only use rice as the main raw material, and are made into fresh rice noodles through steps such as soaking, fermenting, refining, steaming, extruding, and molding. The color, smell, shape and shape of traditional fresh rice noodles are similar, which cannot satisfy consumers' material and sensory needs well, so it is necessary to improve its color, mouthf...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/30A23L1/275A23L5/43A23L33/10
CPCA23L5/42A23L7/10A23L19/09A23L33/105A23V2002/00A23V2200/30A23V2200/08
Inventor 周素梅周闲容佟立涛钟葵刘丽娅高晓旭
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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