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Fruity rice flour granules and preparation method thereof

A technology for rice flour and granules, which is applied in the directions of food ingredients as taste improver, food mechanical treatment, food ingredients functions, etc., can solve the problems of long rehydration time, poor rehydration taste, and single variety of dry rice flour, and achieves improvement in color and luster. and taste, good reconstitution and taste, quality improvement effect

Inactive Publication Date: 2016-10-26
望江西圩米业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing rice noodles on the market can be divided into dry rice noodles and fresh-keeping rice noodles. The rehydration time of dry rice noodles is longer and the rehydration taste is poor; while the fresh-keeping rice noodles are easy to use and have a good taste, making them have a larger market prospect.
[0003] However, the rice flour in the prior art has a single variety, a single color, a single nutrition, and a single taste, which cannot meet the needs of the prior art.

Method used

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  • Fruity rice flour granules and preparation method thereof

Examples

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preparation example Construction

[0022] refer to figure 1 , the preparation method of a kind of fruity rice noodle granule that the present invention proposes, comprises the steps:

[0023] S1. Peel and remove the cores of peaches, grapes, apples, kiwis, bananas, lychees and strawberries according to the ratio, clean them, grind them with a mortar to obtain material a, then heat material a to 75-85°C and keep warm for 5- 15min, then cooled to 40-50°C, kept warm for 20-30min, cooled to room temperature to obtain material b;

[0024] S2. Add compound enzyme to material b, heat up to 48-52°C, keep warm for 125-145min, cool to room temperature, filter and take the filtrate to obtain material c;

[0025] S3. Mix selenium-enriched rice, brown rice, glutinous rice, wheat, sorghum, barley and buckwheat evenly, put them into a mortar and grind them into powdery materials of 50-80 mesh d;

[0026] S4. Mix material d, purple sweet potato powder and water evenly, heat up to 60-90°C, keep warm for 1-3h, add material c a...

Embodiment 1

[0028] A kind of fruity rice flour granule proposed by the present invention, its raw material comprises by weight: 85 parts of purple sweet potato powder, 40 parts of selenium-enriched rice, 40 parts of brown rice, 50 parts of glutinous rice, 10 parts of wheat, 5 parts of sorghum, 9 parts of barley, 4 parts of buckwheat, 10 parts of peach, 5.5 parts of grape, 3.5 parts of apple, 5 parts of kiwi, 8 parts of banana, 3.5 parts of litchi, 3 parts of strawberry, 4 parts of compound enzyme, 3.5 parts of compound sweetener.

[0029] The compound enzyme is prepared by mixing pectinase and cellulase at a weight ratio of 2:1.5.

[0030] The compound sweetener is made by mixing stevioside, vanillin, polydextrose, glucose syrup, trehalose and erythritol in a weight ratio of 5:2:3:2:3:4.

[0031] The preparation method of a kind of fruity rice flour granule that the present invention proposes comprises the following steps:

[0032] S1. Peel and remove the cores of peaches, grapes, apples...

Embodiment 2

[0037] A kind of fruity rice flour granule proposed by the present invention, its raw material comprises by weight: 50 parts of purple sweet potato powder, 50 parts of selenium-enriched rice, 20 parts of brown rice, 60 parts of glutinous rice, 5 parts of wheat, 8 parts of sorghum, 6 parts of barley, 6 parts of buckwheat, 5 parts of peach, 9 parts of grape, 1 part of apple, 8 parts of kiwi, 4 parts of banana, 6 parts of lychee, 2 parts of strawberry, 5 parts of compound enzyme, and 1 part of compound sweetener.

[0038] The compound enzyme is formed by mixing pectinase and cellulase at a weight ratio of 1:2.

[0039] The compound sweetener is made by mixing stevioside, vanillin, polydextrose, glucose syrup, trehalose and erythritol in a weight ratio of 2:3:2:3:2:5.

[0040] The preparation method of a kind of fruity rice flour granule that the present invention proposes comprises the following steps:

[0041] S1. Peel and remove the cores of peaches, grapes, apples, kiwis, ban...

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Abstract

The invention discloses fruity rice flour granules. The fruity rice flour granules are prepared from the following raw materials in parts by weight: 50 to 120 parts of purple sweet potato powder, 30 to 50 parts of selenium-rich rice, 20 to 60 parts of brown rice, 40 to 60 parts of glutinous rice, 5 to 15 parts of wheat, 2 to 8 parts of sorghum, 6 to 12 parts of pearl barley, 2 to 6 parts of buckwheat, 5 to 15 parts of juicy peach, 2 to 9 parts of grapes, 1 to 6 parts of apples, 2 to 8 parts of kiwi fruit, 4 to 12 parts of bananas, 1 to 6 parts of litchis, 2 to 4 parts of strawberries, 3 to 5 parts of a complex enzyme, and 1 to 6 parts of a compound sweetening agent. The invention also discloses a preparation method for the fruity rice flour granules. The obtained fruity rice flour granules are convenient to eat, sweet and delicious in taste, and rich in nutrition.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a fruity rice noodle granule and a preparation method thereof. Background technique [0002] Rice noodles refer to rice as a raw material, and are made of strips and silky rice products through processes such as soaking, cooking, and layering. They are very popular in southern my country. The existing rice noodles on the market can be divided into dry rice noodles and fresh-keeping rice noodles. The rehydration time of dry rice noodles is longer and the rehydration taste is poor; while the fresh-keeping rice noodles are easy to use and have a good taste, making them have a larger market prospect. . [0003] Yet the rice noodles in the prior art have single variety, single color, single nutrition, and single taste, which cannot meet the needs of the prior art. Contents of the invention [0004] In order to solve the technical problems existing in the background technology, the p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L7/10A23L7/104A23P10/40
CPCA23V2002/00A23V2200/14A23V2200/30A23V2300/31
Inventor 吴结应
Owner 望江西圩米业有限公司