Nutritional rice noodles and production method thereof

The technology of a kind of nutritious rice flour and its production method is applied in the direction of food ingredient as a taste improver, the function of food ingredient, food science, etc., which can solve the problems of broken sticks of rice flour, poor palatability, and intolerance to boiling, etc., so as to prevent rice flour from returning to life, Effect of maintaining good quality and improving cooking resistance

Inactive Publication Date: 2016-03-09
GUANGXI NANYIZAI SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the single raw material of traditional rice noodles cannot guarantee the comprehensiveness of nutrients.
In addition, traditional rice noodles often have problems such as intolerance to cooking, poor toughness, and poor palatability after cooking.
In view of the above problems, CN201510266186.X discloses a nutritional rice flour and a preparation method thereof. The rice flour is prepared by adding nutritional powder such as royal jelly and rosacea in the traditional rice flour preparation method, which improves the nutritional singleness of the traditional rice flour to a certain extent. , b...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A nutritious rice flour is prepared from the following raw materials in parts by weight: 90 kg of indica rice, 5 kg of yam, 6 kg of kudzu root, 5 kg of white fungus, 10 kg of corn modified starch, 0.4 kg of gull gum, 0.5 kg of monoglyceride, and 4 kg of egg white.

[0028] The preparation method steps of described nutritious rice noodles are as follows:

[0029] 1) Prepare materials: prepare raw materials according to the above weight parts, remove impurities from indica rice, yam, kudzu root and white fungus and clean them;

[0030] 2) Pretreatment: soak the indica rice obtained in step 1) in water for 1 hour, soak the white fungus in water for 30 minutes, remove the roots and cut them into small pieces, and cut the yam and kudzu root into small pieces after peeling;

[0031] 3) dehydration: the indica rice obtained in step 2) is input into the dehydrator for dehydration until the water content is 20%;

[0032] 4) Grinding and sieving: the white fungus, yam, kudzu roo...

Embodiment 2

[0038] A nutritious rice flour is prepared from the following raw materials in parts by weight: 90-110 kg of indica rice, 5-11 kg of Chinese yam, 6-12 kg of kudzu root, 5-15 kg of white fungus, 10 kg of modified potato starch, 10 kg of tapioca starch, 1.2 kg of artemisia gum, Sucrose ester 1.2kg, gluten 1kg.

[0039] The preparation method steps of described nutritious rice noodles are as follows:

[0040] 1) Prepare materials: prepare raw materials according to the above weight parts, remove impurities from indica rice, yam, kudzu root and white fungus and clean them;

[0041] 2) Pretreatment: the indica rice obtained in step 1) was soaked in water for 3 hours, the white fungus was soaked in water for 60 minutes, and then the roots were removed and cut into small pieces, and the yam and kudzu root were peeled and cut into small pieces;

[0042] 3) dehydration: the indica rice obtained in step 2) is input into the dehydrator for dehydration until the water content is 30%;

...

Embodiment 3

[0049] A nutritional rice flour prepared from the following raw materials in parts by weight: 100 kg of indica rice, 8 kg of yam, 10 kg of kudzu root, 12 kg of white fungus, 8 kg of rice modified starch, 10 kg of wheat modified starch, 1 kg of xanthan gum, 0.5 kg of monoglyceride, and sucrose ester 0.5kg, soybean protein isolate 2kg.

[0050] The preparation method steps of described nutritious rice noodles are as follows:

[0051] 1) Prepare materials: prepare raw materials according to the above weight parts, remove impurities from indica rice, yam, kudzu root and white fungus and clean them;

[0052] 2) pretreatment: the indica rice obtained in step 1) was soaked in water for 2 hours, the white fungus was soaked in water for 40 minutes, and then the roots were removed and cut into small pieces, and the yam and kudzu root were peeled and cut into small pieces;

[0053] 3) dehydration: the indica rice obtained in step 2) is input into the dehydrator for dehydration until the...

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PUM

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Abstract

The invention provides nutritional rice noodles and a production method thereof and belongs to the field of food processing. The nutritional rice noodles are prepared from the following raw materials in parts by weight: 90-110kg of long-shaped rice, 5-11kg of Chinese yams, 6-12kg of kudzu vine roots, 5-15kg of tremella, 10-20kg of modified starch, 0.4-1.2kg of a thickening agent, 0.5-1.2kg of an emulsifying agent and 1-4kg of a protein type additive. The production method comprises the following steps: preparing the materials, pre-treating, dehydrating, crushing and sieving, mixing and stirring, self-cooking and extruding, boiling and drying with microwaves. The nutritional rice noodles provided by the invention have good toughness and excellent rehydration property, can be boiled for long time and are not easy to break, are healthy and nutritious and have a good taste.

Description

【Technical field】 [0001] The invention belongs to the field of food processing, and in particular relates to a nutritious rice flour and a preparation method thereof. 【Background technique】 [0002] Rice noodles is a kind of noodle food made from rice as a raw material through extrusion processing, and is a traditional food in my country. Traditional rice noodles generally use rice such as indica rice, rice, japonica rice or glutinous rice as the main raw material, and are made through elutriation, soaking, refining, steaming, pressing (squeezing), re-steaming, cooling, drying, packaging, and finished products. become. Traditional rice noodles contain 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. High, digestibility 66.8%-83.1%, is also a kind of higher in cereal protein, therefore, rice flour has goo...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L19/10A23L31/00A23L29/30A23L33/10A23L5/30
CPCA23V2002/00A23V2200/30A23V2200/14
Inventor 覃永红
Owner GUANGXI NANYIZAI SCI & TECH CO LTD
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