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Nutritive rice flour made of multiple beans and processing method thereof

A technology of nutritional rice noodles and processing methods, which is applied in the field of food processing, can solve the problems of affecting the shape and taste of rice noodles, difficult and complicated processing, single nutritional components, etc., and achieve the effects of improving human appetite, increasing nutritional value, and better taste

Inactive Publication Date: 2016-03-23
杨连发
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the development of society, rice noodles are not only used for breakfast, but also can be used as side dishes for various other dishes, and can be combined with other foods to improve the overall taste, so that rice noodles are not only used for breakfast, but also become a special food in China. Fast food, but also can be used as auxiliary side dish food, main meal food, has a wide range of uses, and is in great demand; however, because rice noodles are mainly made of rice, their nutritional components are single, although many processors have considered adding other ingredients to rice noodles. Food to improve its nutritional value and taste, but because adding other foods will directly affect the shape and taste of rice noodles, making it unable to form stably, resulting in difficult and complicated processing and high cost, making it unable to officially enter the market to become stable product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A multi-bean nutritious rice flour comprises the following raw materials in parts by mass: 1 part of mung bean, 1 part of red bean, 0.4 part of corn flour, 1 part of corn, 1 part of pea, 0.8 part of soybean, and 1 part of rice , 1 part of glutinous rice, 0.3 part of water.

[0041] A kind of processing method of multi-soybean nutritious rice flour:

[0042] Step 1. Material selection and soaking: Select fresh mung beans, red beans, peas, and soybeans and immerse them in clear water, take them out after 1-1.5 hours and drain them; choose fresh corn, rice, and glutinous rice and soak them in clear water, take them out after 25-35 minutes and drain them;

[0043] Step 2, separate crushing: the raw materials processed in step 1 are crushed into powder with a grinder; fresh corn is selected to be crushed into powder with a grinder; fresh taro is crushed into powder with a grinder; the mesh size of the powder is not less than 160;

[0044] Step 3. Proportion mixing: accordin...

Embodiment 2

[0051] A multi-bean nutritious rice flour comprises the following raw materials in parts by mass: 1 part of mung bean, 1 part of red bean, 0.4 part of corn flour, 1 part of corn, 1 part of pea, 0.8 part of soybean, and 1 part of rice , 1 part of glutinous rice, 0.3 part of water, 0.4 part of chickpea, 0.5 part of pinto bean, 0.4 part of barley, and 0.3 part of taro powder.

[0052] A kind of processing method of multi-soybean nutritious rice flour:

[0053] Step 1. Material selection and soaking: Select fresh mung beans, red beans, peas, soybeans, and pinto beans and immerse them in clean water, take them out after 1.5 hours and drain them; choose fresh chickpeas and immerse them in clear water, take them out after 1 hour and drain them; choose fresh corn , rice, glutinous rice, barley soaked in clean water, take out after 35 minutes and drain;

[0054] Step 2, separate crushing: the raw materials processed in step 1 are crushed into powder with a grinder; fresh corn is selec...

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Abstract

The invention discloses nutritive rice flour made of multiple beans. The nutritive rice flour made of multiple beans comprises the following raw materials in parts by weight: 0.8-1.2 parts of mung beans, 0.8-1.2 parts of red beans, 0.2-0.6 parts of corn flour, 0.8-1.2 parts of millets, 0.8-1.2 parts of peas, 0.5-1 part of soybeans, 0.8-1.5 parts of rice, 0.8-1.5 parts of sticky rice, 0.3-0.6 part of water, 0.3-0.5 part of grams, 0.4-0.6 part of pinto beans, 0.3-0.5 part of coix seeds and 0.2-0.4 part of taro powder. The rice flour is rich in nutrition and has diet-therapy effects; and the rice flour is free of chemical additives, delicious, chewy and bright in color. The processing method comprises the following steps: selecting materials, pre-treating, separately crushing, mixing according to proportion, milling by a machine, aging, rubbing, shaping, light-baking and shaping. The processing method is easy to operate, reliable and stable; the nutritive rice flour made of multiple beans prepared according to the processing method is not brittle, free of nutrition loss and good in flexibility.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a multi-bean nutritious rice flour and a processing method thereof. Background technique [0002] Rice noodles are a long-standing traditional rice food in my country. They were mainly used for breakfast in the past. They are popular among people because they are cooked quickly, smooth and refreshing, and delicious. With the development of society, rice noodles are not only used for breakfast, but also can be used as side dishes for various other dishes, and can be combined with other foods to improve the overall taste, so that rice noodles are not only used for breakfast, but also become a special food in China. Fast food, but also can be used as auxiliary side dish food, main meal food, has a wide range of uses, and is in great demand; however, because rice noodles are mainly made of rice, their nutritional components are single, although many processors have considered adding ot...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L11/00A23L33/10
CPCA23V2002/00A23V2200/32A23V2200/30A23V2200/318A23V2200/308
Inventor 杨连发
Owner 杨连发
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