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Zinc-rich fruity rice noodles and making method thereof

A technology of fruity and rice noodles, applied in food ingredients as taste improvers, food science, food hydrolysis, etc., can solve the problems of long rehydration time of dry rice noodles, poor taste of rehydration, and single color, etc., to achieve rich fruit taste, Good brewing and mouthfeel, full-bodied effect

Inactive Publication Date: 2016-11-09
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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  • Zinc-rich fruity rice noodles and making method thereof

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preparation example Construction

[0022] refer to figure 1 , the preparation method of a kind of zinc-rich fruity rice flour that the present invention proposes, comprises the steps:

[0023] S1, uniformly mix purple sweet potato flour, glutinous rice flour, wheat flour, sorghum flour, job's tears flour, buckwheat flour and soybean flour according to the proportion to obtain material a;

[0024] S2. Peel and pit apricots, peaches, grapes, red dates, kiwis, bananas, cherries and strawberries, clean them, grind them with a mortar to obtain material b, then heat material b to 75-85°C and keep warm for 5 -15min, then cooled to 40-50min, kept warm for 20-30min, cooled to room temperature to obtain material c;

[0025] S3. Add compound enzyme to material c, raise the temperature to 48-52° C., keep warm for 125-145 minutes, cool to room temperature, and filter the filtrate to obtain material d;

[0026] S4. Mix material a, material d, pork powder, chicken liver powder, mutton powder, peanut powder, carrot powder, c...

Embodiment 1

[0028] A kind of zinc-rich fruity rice flour proposed by the present invention, its raw material comprises by weight: 100 parts of purple sweet potato powder, 65 parts of glutinous rice, 50 parts of wheat, 30 parts of sorghum, 20 parts of barley, 15 parts of buckwheat, 10 parts of soybean flour, 6 parts of pork powder, 3 parts of chicken liver powder, 4 parts of mutton powder, 6 parts of peanut powder, 3 parts of carrot powder, 6.5 parts of apricot fruit, 6 parts of peach, 5.5 parts of grape, 5.5 parts of red date, 4 parts of kiwi fruit, 6 parts of banana 3.5 parts of cherries, 3 parts of strawberries, 5 parts of compound enzymes, and 5.5 parts of compound sweeteners.

[0029] The compound enzyme is prepared by mixing pectinase and cellulase at a weight ratio of 3.5:2.5.

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

[0031]The preparation method of a kind of zinc-rich fruity...

Embodiment 2

[0037] A kind of zinc-enriched fruity rice flour proposed by the present invention, its raw material comprises by weight: 80 parts of purple sweet potato powder, 80 parts of glutinous rice, 40 parts of wheat, 40 parts of sorghum, 10 parts of barley, 20 parts of buckwheat, 5 parts of soybean flour, 8 parts of pork powder, 1 part of chicken liver powder, 6 parts of mutton powder, 3 parts of peanut powder, 5 parts of carrot powder, 5 parts of apricot fruit, 8 parts of peach, 2 parts of grape, 8 parts of red date, 2 parts of kiwi fruit, and 8 parts of banana 1 part of cherry, 5 parts of strawberry, 2 parts of compound enzyme, 8 parts of compound sweetener.

[0038] The compound enzyme is formed by mixing pectinase and cellulase at a weight ratio of 2:3.

[0039] The compound sweetener is made by mixing stevioside, polydextrose, glucose syrup, trehalose and erythritol in a weight ratio of 2:3:1:4:3.

[0040] The preparation method of a kind of zinc-rich fruity rice flour proposed ...

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Abstract

The invention provides zinc-rich fruity rice noodles. The zinc-rich fruity rice noodles are made from, by weight, 80-120 parts of sweet purple potato powder, 50-80 parts of sticky rice, 40-60 parts of wheat, 20-40 parts of sorghum, 10-30 parts of coix seeds, 10-20 parts of buckwheat, 5-15 parts of soybean powder, 4-8 parts of pork powder, 1-5 parts of chicken liver powder, 2-6 parts of mutton powder, 3-9 parts of peanut powder, 1-5 parts of carrot powder, 5-8 parts of apricot kernels, 4-8 parts of juicy peaches, 2-9 parts of grapes, 3-8 parts of red dates, 2-6 parts of kiwi fruits, 4-8 parts of bananas, 1-6 parts of cherries, 1-5 parts of strawberries, 2-8 parts of compound enzymes and 3-8 parts of compound sweetening agent. The invention further provides a making method of the zinc-rich fruity rice noodles. The obtained zinc-rich fruity rice noodles contain rich zinc, have fruity tastes, and are rich in nutrition and convenient to eat.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a zinc-rich fruity rice flour 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 in the background technology, the present i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L7/10A23L33/00
CPCA23V2002/00A23V2300/28A23V2200/14
Inventor 吴结应
Owner 望江西圩米业有限公司
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