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Rice nodle capable of reducing hyperlipidemia, hypertension and hyperglycemia and preparation method thereof

A technology of reducing three highs and rice noodles, which is applied in the field of food products, can solve the problems of traditional rice noodles such as single nutrition, poor health care function, and simple formula, and achieve the effect of rich nutrients, enhanced nutrition, and good refreshing taste

Inactive Publication Date: 2017-05-31
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional rice noodles mostly use a single rice as raw material, go through processes such as soaking, cooking, and layering, and most of them are produced in small workshops with weak technology, resulting in single nutrition and poor taste of traditional rice noodles
Along with people's living standard is getting better and better, people just more and more pursue the food of comprehensive nutrition, health care, the formula of existing rice flour is simple at present, taste deviates, and health care function is not good enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A Jiangsangao rice flour is characterized in that it is prepared from rice, barley, purple rice, dendrobium powder, okra extract, evening primrose extract, and bitter gourd juice, and is calculated in parts by weight: 150 parts of rice, 80 parts of barley 20 parts of purple rice, 5 parts of dendrobium powder, 1 part of okra extract, 5 parts of evening primrose extract and 1 part of bitter gourd juice.

[0030] The particle size of dendrobium powder is 60 mesh; the preparation method of the okra extract is as follows: the okra is washed and sliced, and water is added for extraction, the extraction temperature is 80° C., and the extraction time is 30 minutes, and the extraction solution is obtained to obtain the okra extract. . The preparation method of the evening primrose extract is as follows: wash and slice the evening primrose, add water to extract twice, each extraction temperature is 95 ° C, and the time is 15 minutes, and then mix the extracts to obtain the evenin...

Embodiment 2

[0041] A Jiangsan high rice flour is characterized in that it is prepared from rice, barley, purple rice, dendrobium powder, okra extract, evening primrose extract, and bitter melon juice, and is calculated in parts by weight: 300 parts of rice, 50 parts of barley 50 parts of purple rice, 1 part of dendrobium powder, 5 parts of okra extract, 1 part of evening primrose extract and 10 parts of bitter gourd juice.

[0042] The particle size of dendrobium powder is 40 mesh; the preparation method of the okra extract is as follows: wash the okra and slice, add water to extract twice, each time the extraction temperature is 80°C, the time is 30min, and then the extract is mixed, that is Obtain the okra extract. The preparation method of the evening primrose extract is as follows: wash and slice the evening primrose, add water to extract twice, each extraction temperature is 95 ° C, and the time is 15 minutes, and then mix the extracts to obtain the evening primrose. Grass Extract. ...

Embodiment 3

[0053] A Jiangsan high rice flour, characterized in that it is prepared from rice, barley, purple rice, dendrobium powder, okra extract, evening primrose extract, and bitter melon juice, and is calculated in parts by weight: 200 parts of rice, 60 parts of barley 40 parts of purple rice, 3 parts of dendrobium powder, 2 parts of okra extract, 2 parts of evening primrose extract and 8 parts of bitter gourd juice.

[0054] The particle size of dendrobium powder is 60 mesh; the preparation method of the okra extract is as follows: the okra is washed and sliced, and water is added for extraction, the extraction temperature is 80° C., and the extraction time is 30 minutes, and the extraction solution is obtained to obtain the okra extract. . The preparation method of the evening primrose extract is as follows: wash and slice the evening primrose, add water to extract twice, each extraction temperature is 95 ° C, and the time is 15 minutes, and then mix the extracts to obtain the even...

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Abstract

The invention discloses a rice noodle capable of reducing hyperlipidemia, hypertension and hyperglycemia, which is produced from the following materials in parts by weight: 150 to 300 parts of 50 to 80 parts of coix seed, 20 to 50 parts of purple rice, 1 to 5 parts of herba dendrobii powder, 1 to 5 parts of okra extract, 1 to 5 parts of evening primrose extract and 1 to 10 parts of balsam pear juice. The rice noodle capable of reducing hyperlipidemia, hypertension and hyperglycemia can be produced by the steps of rice washing, rice steeping, grinding, powder mixing, noodle extrusion, steaming and drying. A production method disclosed by the invention is simple, the materials are reasonably combined, supplementing one another, and the produced rice noodle has balanced and complete nutrition, unique taste and flavor and the effect of reducing hyperlipidemia, hypertension and hyperglycemia.

Description

technical field [0001] The invention belongs to the technical field of edible products, and in particular relates to Jiangsangao rice noodles and a preparation method thereof. Background technique [0002] Rice flour is a popular food that people in southern my country like very much, just like noodles in wheat producing areas. Rice noodles are strip-shaped and silky rice products made from rice through processes such as soaking, cooking, and layering, rather than powdery materials that are made from rice as raw material and ground in the sense of the word. The texture of rice noodles is flexible and elastic, and it will not become mushy when boiled in water, and it will not break easily when fried. It is served with various vegetables or soup ingredients for soup or fried. It is smooth and tasty, and is deeply loved by consumers (especially southern consumers). favorite. People have accumulated rich practical experience in long-term production practice. Although various t...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L19/00A23L33/10A23L33/105
CPCA23V2002/00A23V2200/14A23V2200/328A23V2200/326A23V2250/21
Inventor 龚静
Owner GUANGXI UNIV
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