Nutritious rice flour and preparation method thereof

A technology of nutritional rice flour and rice flour, which is applied in the field of food processing, can solve the problems of single health care effect, no special flavor, and incomplete nutrition, and achieve the effects of improving nutritional value, good appearance quality, and improving immunity

Inactive Publication Date: 2015-08-19
ZUNYI YANGLAODA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, people's material living standards are constantly improving, especially people eat a large amount of meat products, eat less green vegetables, and have less physical activity, which causes the occurrence of hyperlipidemia, hypertension and hyperglycemia. The rice flour products currently on the market are mainly Rice flour products without additives are the main products, which have defects such as incomplete nutrition, single health care effect, poor palatability and no special flavor, and cannot meet the needs of different markets and groups of people

Method used

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  • Nutritious rice flour and preparation method thereof
  • Nutritious rice flour and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Preparation of the mixture powder: mix 5 parts of Rosa japonica, 5 parts of medlar, 5 parts of Radix Pseudostellariae, 4 parts of Poria cocos, and 5 parts of Chinese yam, and pulverize with a pulverizer to form a mixture powder.

[0016] The raw rice is dehydrated and crushed to 60 meshes after being cleaned and soaked, and rice flour is obtained, and then royal jelly dry powder and mixture powder are added in parts by weight, including 4 parts of royal jelly dry powder, 5 parts of Rosa japonica, wolfberry 5 parts of Radix Pseudostellariae, 4 parts of Poria cocos, 5 parts of Chinese yam, 85 parts of rice flour, mix and stir evenly, then, go through pressing powder molding, primary aging treatment, steamed powder, secondary aging treatment, combing, drying After drying, cooling, cutting, measuring and packaging processes, the nutritious rice noodles are obtained.

Embodiment 2

[0018] Preparation of the mixture powder: mix 3 parts of Rosa japonica, 3 parts of wolfberry, 3 parts of heterophylla, 3 parts of Poria cocos, and 3 parts of Chinese yam, and grind them into a mixture powder by a pulverizer.

[0019] The raw rice is dehydrated and crushed to 60 meshes after being cleaned and soaked, and rice flour is obtained, and then royal jelly dry powder and mixture powder are added in parts by weight, including 1 part of royal jelly dry powder, 3 parts of Rosa japonica, wolfberry 3 parts of Radix Pseudostellariae, 3 parts of Radix Pseudostellariae, 3 parts of Poria cocos, 3 parts of Chinese yam, 75 parts of rice flour, mix and stir evenly, then, go through pressing powder molding, primary aging treatment, steamed powder, secondary aging treatment, combing, drying After drying, cooling, cutting, measuring and packaging processes, the nutritious rice noodles are obtained.

Embodiment 3

[0021] Preparation of the mixture powder: mix 6 parts of Rosa chinensis, 8 parts of Lycium barbarum, 7 parts of Radix Pseudostellariae, 6 parts of Poria cocos, and 8 parts of Chinese yam, and pulverize them with a pulverizer to form a mixture powder.

[0022] The raw rice is dehydrated and crushed to 60 meshes after being cleaned and soaked, and rice flour is obtained, and then royal jelly dry powder and mixture powder are added in parts by weight, including 8 parts of royal jelly dry powder, 6 parts of rosa japonica, wolfberry 8 parts of Radix Pseudostellariae, 7 parts of Radix Pseudostellariae, 6 parts of Poria cocos, 8 parts of Chinese yam, 95 parts of rice flour, mix and stir evenly, and then, go through pressing powder forming, primary aging treatment, steamed powder, secondary aging treatment, combing, drying After drying, cooling, cutting, measuring and packaging processes, the nutritious rice noodles are obtained.

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Abstract

The invention discloses nutritious rice flour and a preparation method thereof. The nutritious rice flour is prepared from the following raw materials in parts by weight: 1-8 parts of royal jelly dry powder, 3-6 parts of Rosa laevigata, 3-8 parts of barbary wolfberry fruit, 3-7 parts of radix pseudostellariae, 3-6 parts of poria cocos, 3-8 parts of Chinese yam and 75-95 parts of rice flour. The nutritious rice flour has a high nutritive value and excellent taste as nutrition powder is added on the basis of the traditional rice flour preparation method, has a health care efficacy and has no additives.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a nutritious rice flour and a preparation method thereof. Background technique [0002] Rice flour is a kind of powder made from rice. Generally, the rice is fried and then ground into powder. Rice flour is a creamy white powder that is easily soluble in water. It has the color of milk and has a mellow taste. Delicious, slightly sweet, just add boiling water to make a paste when eating, it is a traditional Chinese convenience food. Rice flour contains about 75% carbohydrates, 7%-8% protein, 1.3%-1.8% fat, and rich in B vitamins. The carbohydrates in rice flour are mainly starch, and the contained protein is mainly rice glutenin, followed by rice gelatin and globulin. The crop is high, the digestibility is 66.8%-83.1%, and it is also the higher one in cereal protein. Therefore, rice flour has higher nutritional value. [0003] At present, people's material living standards are co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/212A23L1/076A23L1/214A23L1/28A23L1/30A23L7/10A23L19/00A23L19/10A23L21/20
CPCA23V2002/00A23V2200/30A23V2200/324
Inventor 刘正念
Owner ZUNYI YANGLAODA FOOD CO LTD
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