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Cinnamon-flavor rice noodles and preparation method thereof

A technology of flavor and rice flour, applied in the agricultural field, can solve the problem of few natural flavors, and achieve the effect of increasing appetite, improving aroma quality and promoting development

Inactive Publication Date: 2017-07-25
云浮市越府桂香科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the rice noodle products on the market have the taste of rice itself, and there are few products that add natural spices to improve flavor and nutrition

Method used

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  • Cinnamon-flavor rice noodles and preparation method thereof
  • Cinnamon-flavor rice noodles and preparation method thereof
  • Cinnamon-flavor rice noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The present embodiment provides a kind of preparation method of cinnamon flavor rice flour, comprises the steps:

[0038] S1: Select cassia bark with a growth period of 4-5 years as raw material, scrape off 0.5-3mm of the cinnamon bark, mix and grind the cinnamon bark with rice twice the weight of the cinnamon bark to 60-80 mesh, and then soak in pure water for 2-3 hours Using a wet pulverizer to pulverize 2-3 times to obtain a cassia powder slurry with a fineness of more than 200 mesh after pulverization, and the rice includes indica rice and japonica rice;

[0039] The rice and water are soaked for 10-12 hours according to the weight ratio of 1:2-2.5, mixed with the prepared cassia powder slurry and stirred evenly, and then the powder is ground by calcium carbide mill 2-3 times to prepare the rice slurry, and the rice includes indica rice and japonica rice.

[0040] S2: Sprinkle the prepared rice milk evenly on the bamboo plate, the diameter of the bamboo plate is 0.8...

Embodiment 2

[0043] A cinnamon-flavored rice noodle is prepared from the following raw materials in parts by weight: 1 part of cinnamon bark, 150 parts of indica rice, and 50 parts of japonica rice.

[0044] Above-mentioned a kind of cinnamon rice flour and preparation method thereof, comprise the following steps:

[0045] (1) Choose cinnamon with a growth period of 5 years as the raw material, scrape off the cinnamon bark about 2mm to remove the dirt on the cinnamon bark, and prepare it before rice refining;

[0046] (2) After soaking the cinnamon bark in pure water for 3 hours, use a wet pulverizer to pulverize it 3 times to obtain a cinnamon powder slurry with a fineness of more than 200 mesh after pulverization;

[0047] (3) Soak the rice and water for 12 hours according to the ratio of 1:2.5, mix it with the prepared cassia flour slurry and stir evenly, and then use a stone mill to grind the flour three times to make rice slurry;

[0048] (4) Sprinkle the prepared rice milk evenly on...

Embodiment 3

[0052] A cinnamon-flavored rice noodle is prepared from the following raw materials in parts by weight: 1 part of cinnamon bark, 100 parts of indica rice, and 25 parts of japonica rice.

[0053] Above-mentioned a kind of cinnamon rice flour and preparation method thereof, comprise the following steps:

[0054] (1) Choose cinnamon with a growth period of 4 years as the raw material, scrape off the cinnamon bark about 2mm to remove the dirt on the cinnamon bark, and prepare it before rice refining;

[0055](2) After mixing indica rice and japonica rice in proportion, add the ratio of 2 times the mass of rice to soak in pure water for 8 hours, then add the prepared cinnamon, continue soaking for 2 hours, mix and stir evenly, add stone mill one by one to grind all the materials, Repeat grinding 2 times;

[0056] (3) Sprinkle the prepared rice milk evenly on the bamboo plate, the diameter of the bamboo plate is 1.0m, the thickness of the rice milk is 0.5mm, and immediately put it ...

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Abstract

The invention provides cinnamon-flavor rice noodles. The cinnamon-flavor rice noodles are characterized by being prepared from rice pulp composed of Chinese cinnamon and rice, wherein the rice pulp is specifically prepared from the Chinese cinnamon and the rice in the following parts by weight: 0.5-4 parts of Chinese cinnamon, and 125-200 parts of rice. At the same time, the invention further discloses a preparation method of the cinnamon-flavor rice noodles. The preparation method of the cinnamon-flavor rice noodles comprises the following steps: S1, soaking the Chinese cinnamon and the rice with water, and carrying out grinding so as to obtain rice pulp; S2, uniformly spraying the rice pulp, carrying out steaming for 1-2 minutes, and carrying out air-drying after steaming so as to dry external water to obtain a rice sheet; and S3, cutting the rice sheet into rice noodle strips, and carrying out drying in the sun so as to obtain the cinnamon-flavor rice noodles. The preparation method is capable of enhancing edible properties of the cinnamon, as well as increasing total contents of nutrients and flavoring substances in the rice noodles.

Description

technical field [0001] The invention relates to the technical field of agriculture, in particular to a cinnamon-flavored rice flour and a preparation method thereof. Background technique [0002] Cinnamon (Latin scientific name: Cinnamomum cassia Presl), also known as Yugui, Mugui, Yushu, Dagui, Spicy Gui, Pinganshu, and Chinese Cassia, is the dry bark of Cinnamomum cassia. The bark is fragrant, and it is an important spice crop in the world, with the same source of medicine and food. Traditional Chinese medicine believes that cinnamon is hot in nature, pungent and sweet in taste. Return kidney, spleen, heart, liver meridians tonify fire and support yang, draw fire back to its source, dispel cold and relieve pain, promote blood circulation and stimulate menstruation. For impotence, uterine cold, confidant cold pain, deficiency-cold vomiting and diarrhea, amenorrhea, dysmenorrhea, warming meridians and dredging channels. Indications for deficiency of kidney yang; Mingmen-f...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L33/10
CPCA23V2002/00A23V2200/15A23V2200/30A23V2200/326A23V2200/32Y02A40/90
Inventor 黎祥和谷风林
Owner 云浮市越府桂香科技有限公司
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