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Nutrient return rice noodle

A rice noodle and nutrition technology, applied in the food field, can solve the problems of rice noodle nutrient loss, environmental pollution, water deterioration and odor, etc., and achieve the effects of increasing nutrition, reducing heart disease, and preventing puffiness.

Inactive Publication Date: 2014-03-19
董珉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When soaking, the water dissolves many nutrients that are easily soluble in water on the surface of the rice, which not only causes the loss of nutrients in the rice noodles, but also a large amount of water deteriorates and smells, polluting the environment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1. Take rice and rice bran, wherein rice bran accounts for 10% by weight;

[0020] 2. Wash the rice once with 1 times the weight of the rice;

[0021] 3. Soak in water that is 1 times the weight of the rice, soak for 1 hour in summer and 3 hours in winter;

[0022] 4. Refining with a refiner, the size of the slurry is 100 mesh; the water used in the refining is directly the water after soaking; when the water after soaking is not enough, add the water from the filter press;

[0023] 5. Dehydrate with a filter press until the water content is 48%, and form a dough;

[0024] 6. The powder after dehydration is crushed with a crusher;

[0025] 7. Add rice bran and dry potato starch with 9% raw material weight, so that the water content in the total powder is less than 38%;

[0026] 8. Extrude the silk with a self-cooking wire extrusion machine, and put it into a sweating box for sweating and aging, and the temperature of the sweating box is 40°C;

[0027] 9. Wash the ag...

Embodiment 2

[0030] 1. Weigh rice and rice bran, wherein rice bran accounts for 3% by weight;

[0031] 2. All the other steps are the same as in Example 1. But no dry potato starch is added.

Embodiment 3

[0033] 1. Take rice and rice bran, wherein rice bran accounts for 20% by weight;

[0034] 2. All the other steps are the same as in Example 1. But add the dry tapioca starch of raw material weight 13%.

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Abstract

The invention relates to a nutrient return rice noodle, which is characterized by taking rice and rice bran as raw materials. Rice bran is added in the process of making rice noodles from rice so as to reach a nutrient return effect. The nutrition of the rice noodle can be increased, the taste of the rice noodle is improved, and the rice noodle can have a plurality of health care and recuperation functions. The added rice bran serves as a nutritional supplement, and plays a role of balancing nutrition and improving absorption. A mixture of rice and rice bran can well preserve the nutritional substances of rough rice, and helps to reduce the risks of heart disease, gastrointestinal cancer and diabetes, prevent puffiness and enhance resistance. The making method of the product provided by the invention is similar to conventional rice noodle making methods. The nutrient return rice noodle provided by the invention can be made into dry rice noodle, and also can be made into wet rice noodle.

Description

technical field [0001] The invention relates to food, in particular to rice flour with nutritional return. Background technique [0002] The rice flour production method is to use rice as a raw material, strip and filamentous rice products made through processes such as soaking, cooking, and layering. The rice used is obtained by repeatedly grinding and finely processing rice paddy. In the process of processing, not only the shell (also known as glume) is removed, but also all the cortex and germ are removed. Polished rice that has been traditionally over-processed not only loses nutrients easily, but also greatly reduces vitamin content. [0003] The production process of dry rice noodles is that rice is selected, washed, soaked, crushed, rolled into dough, steamed, pressed and shredded, and cooled. In order to make the appearance white and bright, the texture is flexible and smooth, and the soup will not be mushy when boiled in water, some additional steps such as grind...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/09A23L29/212A23L33/10
CPCA23L7/115A23L7/10A23L29/30A23V2002/00A23V2200/30
Inventor 董珉
Owner 董珉
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