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Rice flour and preparation method thereof

A technology for rice noodles and rice noodles, which is applied in the field of rice noodles and its preparation, can solve the problems of poor taste of rice noodles, low nutritional value, complicated process and the like, and achieves the effects of rich varieties, unique flavor and simple production process.

Inactive Publication Date: 2017-07-14
蒙佳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method requires soaking, crushing, pressing, steaming, molding, finalizing, and drying. The process is cumbersome, the time is long, the efficiency is low, the taste of rice noodles is not good, and the nutritional value is not high because of the single ingredient.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A preparation method of rice noodles, comprising the following steps:

[0016] (1) Preparation of added powder: put 17Kg of Dendrobium officinale in a refiner to grind into a slurry, and pass the slurry through a 90-mesh filter to obtain a filtrate; put the filter residue in the filter in a dryer, and use After baking at 74°C for 32 minutes, put it in a pulverizer and pulverize it into a 100-mesh powder, and add powder for later use;

[0017] (2) Preparation of main ingredients: use early indica rice with amylopectin content of 86% in the total starch as raw material; wash the early canned rice until the water is clear, soak the early canned rice with clear water to make the water content of the rice grains reach 34%, and set aside;

[0018] (3) Milling: Pour the additive powder prepared in step (1) together with the soaked indica rice prepared in step (2) and 12Kg of water into the milling machine, and then grind, self-cook and extrude to make fresh rice. For wet rice...

Embodiment 2

[0020] A preparation method of rice noodles, comprising the following steps:

[0021] (1) Preparation of added powder: put 16Kg of Dendrobium officinale in a refiner to grind into a slurry, and pass the slurry through a 100-mesh filter to obtain a filtrate; put the filter residue in the filter in a dryer, and use After baking at 72°C for 33 minutes, put it in a pulverizer and pulverize it into a 90-mesh powder, and add powder for later use;

[0022] (2) Preparation of main ingredients: use early indica rice with amylopectin content of 86.5% in the total starch as raw material; wash the early canned rice until the water is clear, soak the early canned rice with clear water to make the water content of the rice grains reach 33%, and set aside;

[0023] (3) Flour making: Pour the added powder obtained in step (1) together with the soaked indica rice and 13Kg of water obtained in step (2) into a flour mill, and then grind, self-cook and extrude to make fresh rice. For wet rice ve...

Embodiment 3

[0025] A preparation method of rice noodles, comprising the following steps:

[0026] (1) Preparation of added powder: put 15Kg of Dendrobium candidum in a refiner to grind into a slurry, and pass the slurry through a 120-mesh filter to obtain a filtrate; put the filter residue in the filter in a dryer, and use After baking at 70°C for 34 minutes, put it in a pulverizer and pulverize it into a 90-mesh powder, and add powder for later use;

[0027] (2) Preparation of main ingredients: use early indica rice with amylopectin content of 87% in the total starch as raw material; wash the early canned rice until the water is clear, soak the early canned rice with clear water to make the water content of the rice grains reach 32%, and set aside;

[0028] (3) Flour making: Pour the added powder obtained in step (1) together with the soaked indica rice and 14Kg of water obtained in step (2) into the powder making machine, and then grind, self-cook and extrude to make fresh rice. For we...

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PUM

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Abstract

The present invention discloses rice flour and a preparation method thereof. The rice flour comprises the following raw materials in parts by weight: 15-17 parts of dendrobium officinale, 45-47 parts of long-shaped rice and 12-14 parts of water. The rice flour is prepared by steps of additive powder preparing, main material preparing, powder preparing, etc. The preparation method is simple in production technology, short in use time, low in costs, good in mouthfeel, less in nutrition loss after one time shaping, and can maintain nutrition and flavor of the raw materials. Besides, the rice flour is free of any additives and the produced rice noodles are crystal clear and translucent, even in color and luster, and refreshing and chewy. The added dendrobium officinale powder is added into the purely natural nutritious rice flour and the rice flour is unique in flavor, rich in variety and high in nutritional value, and has a certain medicinal value.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a rice flour and a preparation method thereof. Background technique [0002] Rice noodles, a Chinese specialty snack, are very popular delicacies in southern China. 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. [0003] In recent years, Dendrobium officinale has been used as a raw material by a large number of researchers to prepare health food or health drink due to i...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L33/10
CPCA23V2002/00
Inventor 蒙佳
Owner 蒙佳