Food-therapy rice noodles and production method thereof

A rice noodle and diet therapy technology, which is applied in the field of diet rice noodles and its production, can solve the problems of low nutritional value and poor therapeutic effect, and achieve the effects of improving nutritional value, reducing the broken bar rate, and relieving physical fatigue

Inactive Publication Date: 2016-10-26
重庆中笃食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the problems of poor therapeutic effect and low nutritional value of rice noodle food in the prior art, the present invention provides a therapeutic rice noodle with high nutritional value

Method used

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  • Food-therapy rice noodles and production method thereof
  • Food-therapy rice noodles and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Select high-quality brown rice, soak it in tap water for 2 hours (at room temperature), crush and sieve to get brown rice flour. The soaking time can be crushed with your fingers. The specific soaking time is related to the season, water temperature, and brown rice quality. Grind and sieve fresh yam Obtain fresh yam juice, Maca powder, kudzu powder, edible starch and lotus root powder are crushed for subsequent use with a nanoscale pulverizer, and by weight, respectively get the aforementioned brown rice flour 1500g, maca powder 15g, and kudzu powder 12g, 15g of edible starch and 12g of lotus root powder are mixed and stirred, mixed with 400g of fresh yam juice, and stirred continuously during the mixing process until it is moderately dry and wet; extruded into silk by a noodle pressing mechanism, and air-dried at 40°C for 2-3 hour, the rice noodle moisture is controlled below 12%, and then packaged to obtain a finished product.

Embodiment 2

[0029] Select high-quality brown rice, soak it in tap water for 2 hours (at room temperature), crush and sieve to get brown rice flour, use your fingers to crush it for soaking time, grind and sieve fresh yam to get fresh yam juice, mix maca powder and kudzu root powder 1. Edible starch and lotus root powder are pulverized with a nanoscale pulverizer for subsequent use. In parts by weight, get the aforementioned brown rice flour 1800g, Maca powder 12g, kudzu root powder 20g, edible starch 15g and lotus root powder 20g and mix and stir. Add 350g of fresh yam juice, and stir evenly during the blending process until it is moderately dry and wet; use a noodle pressing mechanism to squeeze it into silk, and air-dry it at 50°C for 2-3 hours. The water content of the rice noodles is controlled below 12%, and then Packaging, finished product.

Embodiment 3

[0031] Select high-quality brown rice, soak it in tap water for 5 hours (at room temperature at 5°C), crush and sieve to obtain brown rice flour, and use your fingers to crush it during the soaking time. Grind and sieve fresh yam to obtain fresh yam juice. Mix maca powder, The kudzu root powder, edible starch and lotus root powder are crushed with a nanoscale pulverizer for subsequent use, and in parts by weight, respectively get the aforementioned brown rice flour 1400g, maca powder 10g, kudzu root powder 18g, edible starch 12g and lotus root powder 12g and mix Stir, add 400g of fresh yam juice, stir evenly during the mixing process, until it is moderately dry and wet; use the noodle pressing mechanism to extrude into silk, and air-dry at 50°C for 2-3 hours, and the water content of the rice noodles should be controlled below 12%. , and then packaged to obtain a finished product.

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Abstract

The invention discloses food-therapy rice noodles and belongs to fields of food and food processing. The food-therapy rice noodles comprises, by weight, 1000-2000 parts of brown rice flour, 300-500 parts of fresh rhizoma dioscoreae juice, 10-20 parts of maca powder, 10-20 parts of radix pueraiae powder, 10-20 parts of edible starch and 10-20 parts of lotus powder. The food-therapy rice noodles has the advantages that most of the nutritional value in brown rice is kept, the glue-like fresh rhizoma dioscoreae juice is used as the dry-wet juice for dough kneading, the nutritional components in the rhizoma dioscoreae can be obtained favorably, and the produced rice noodles is good in elasticity and air-holding capacity. The invention further provides a production method of the food-therapy rice noodles.

Description

technical field [0001] The invention belongs to the field of food products and processing, specifically, a therapeutic rice noodle mainly made of brown rice and a preparation method thereof. Background technique [0002] Rice noodle, also known as rice noodles, rice shreds or rice noodles, is a traditional food with a long history in my country. It can be used as a staple food or as a snack. It is a rice product that people often eat in the south. Existing traditional rice noodles mainly use rice as raw material. The soaked rice is ground into powder, mixed with water, steamed into cakes, and the cakes are extruded with a rice noodle machine while they are hot to form rice noodles. As far as the staple food is concerned, the nutritional value is not considered much, and it is necessary to improve it as a therapeutic food. [0003] Chinese patent document CN 103284100 B discloses "a kind of yam rice noodle and its preparation method", which mainly includes yam powder, edible...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/10A23L33/10A23L29/30
CPCA23V2002/00A23V2200/326A23V2200/3262A23V2200/332A23V2250/5118A23V2300/16
Inventor 马平
Owner 重庆中笃食品有限公司
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