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Oat rice noodles and preparation method thereof

A kind of technology of oatmeal rice flour and production method, which is applied in the food field, can solve problems such as single nutritional components, loss of nutritional components, and nutritional deficiencies, and achieve the effects of good taste, simple process, and low equipment requirements

Inactive Publication Date: 2015-02-11
MINNAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Rice noodles are a popular meal food for the general public. The existing rice noodles only use rice as the main raw material, which has a single nutritional component, and will cause the loss of nutritional components due to factors in the processing process, so that it is not nutritious when used as a regular meal alone.

Method used

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  • Oat rice noodles and preparation method thereof
  • Oat rice noodles and preparation method thereof
  • Oat rice noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Weigh each component by weight:

[0027]

[0028] The above-mentioned powders are all passed through a 60-mesh sieve, and the fineness can also be adjusted according to needs;

[0029] (2) After mixing the above-mentioned components, add water whose weight is about 1.2 times the sum of the above-mentioned japonica rice flour, oat flour, soybean protein powder and cassava flour, stir evenly, and let stand at room temperature for 6 hours to obtain the original Slurry; (according to needs, add 0.5-2 times of water, 3-12 hours at room temperature)

[0030] (3) Add 3 parts by weight of edible oil to the raw slurry, and then process it into finished products in the following two ways:

[0031] A. After dehydrating the raw slurry to a wet powder state with a water content of 65% (can be adjusted between 50-75%), place it at a temperature of 75°C for 3 minutes (can be adjusted at 70-95°C as required) and adjusted between 0.5-5 minutes), and then extruded into different...

Embodiment 2

[0040] (1) Weigh each component by weight:

[0041]

[0042]

[0043] The above-mentioned powders are all passed through a 60-mesh sieve, and the fineness can also be adjusted according to needs;

[0044] (2) After mixing the above-mentioned components, add water twice the weight of the above-mentioned japonica rice flour, oat flour, soybean protein powder and cassava flour, stir evenly, and stand at room temperature for 6 hours to obtain the original slurry material; (according to needs, add 0.5-2 times of water, 3-12 hours at room temperature)

[0045] (3) Add 3 parts by weight of edible oil in the obtained raw material, and then process it into a finished product in the following manner:

[0046] Spread the original slurry on the carrier into a 1mm thick (adjustable between 0.5-3mm) sheet, and place it at a temperature of 90°C for 1 minute (can be adjusted at 70-95°C and 0.5-5mm as required) It can be adjusted within minutes), and made into different shapes and spec...

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PUM

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Abstract

The invention discloses oat rice noodles and a preparation method thereof. The oat rice noodles comprise the following components, by weight: 40-80 parts of rice or corn flour, 5-20 parts of oat flour, 5-20 parts of bean flour, 0.1-20 parts of glutinous starch, and proper amounts of vitamins and food additives. Compared to rice noodles prepared by using common rice, the oat rice noodles have rich proteins, amino acids, vitamins, and crude fiber. The oat rice noodles has proper softness and good mouth-feel. Nutrient contents of the oat rice noodles can be flexibly formulated according to needs of different populations. The preparation method has simple process and low requirement on equipment. The method is suitable for industrialized productions.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to oat rice flour and a preparation method thereof. Background technique [0002] Rice noodles are a popular meal food for the masses. The existing rice noodles only use rice as the main raw material, which has a single nutritional labeling, and can cause the loss of nutritional labels due to factors in the processing process, so that they are not nutritious when used as a regular meal alone. Contents of the invention [0003] The object of the present invention is to provide a kind of oatmeal. [0004] Another object of the present invention is to provide a preparation method of the above-mentioned oatmeal flour. [0005] Technical scheme of the present invention is as follows: [0006] A kind of oatmeal flour, comprises the following components by weight: [0007] [0008] In a preferred embodiment of the present invention, the rice is indica rice, japonica rice and / or brow...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/302A23L7/117
CPCA23L7/126A23L7/117A23L33/10A23L33/15
Inventor 张敬虎
Owner MINNAN NORMAL UNIV