Nutritive rice noodle with vegetable taste

A nutrition and rice noodle technology, which is applied in the direction of food ingredients as antimicrobial preservation, food ingredients as taste improver, and food ingredient functions, etc. It can solve the problems of rice noodles without taste, single nutritional components, and limit the development of rice noodles, etc., to achieve It is beneficial to the digestion and absorption of the human body, prolongs the storage time, and improves the effect of antibacterial and fresh-keeping ability

Inactive Publication Date: 2017-10-20
安徽省富邦天成食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently commercially available rice noodles also have single nutritional components and poor health care effects. Rice noodles themselves do

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A vegetable-flavored nutritious rice noodle proposed by the present invention, its raw materials include by weight: 170 parts of rice flour, 52 parts of corn flour, 45 parts of soybean protein powder, 7.5 parts of celery powder, 15 parts of tomato powder, and 16.5 parts of purple cabbage powder , 3.5 parts of ginger powder, 1.6 parts of vegetable oil, 2.5 parts of xylitol, 1.35 parts of chitosan, 0.75 parts of glycerol monostearate, 0.68 parts of sucrose fatty acid ester, 0.75 parts of sodium caseinate, 1.2 parts of complex carbonate 1.3 parts of salt, 0.65 parts of soybean lecithin, 0.25 parts of nutrition enhancer, 1 part of citric acid, and 0.8 parts of malic acid.

Embodiment 2

[0016] A vegetable-flavored nutritious rice noodle proposed by the present invention, its raw materials include by weight: 170 parts of rice flour, 55 parts of corn flour, 45 parts of soybean protein powder, 7 parts of celery powder, 12.5 parts of tomato powder, and 16 parts of purple cabbage powder , 2.4 parts of ginger powder, 1.8 parts of vegetable oil, 2.4 parts of xylitol, 1.4 parts of chitosan, 0.45 parts of glycerol monostearate, 0.68 parts of sucrose fatty acid ester, 0.65 parts of sodium caseinate, 0.9 parts of complex carbonate 1.8 parts of salt, 0.55 parts of soybean lecithin, 0.24 parts of nutrition enhancer, 1 part of citric acid, and 0.75 parts of malic acid.

Embodiment 3

[0018] A vegetable-flavored nutritious rice noodle proposed by the present invention, its raw materials include by weight: 180 parts of rice flour, 50 parts of corn flour, 40 parts of soybean protein powder, 8.5 parts of celery powder, 11.5 parts of tomato powder, and 14.2 parts of purple cabbage powder , 3.2 parts of ginger powder, 1.2 parts of vegetable oil, 2.4 parts of xylitol, 1.1 parts of chitosan, 0.5 parts of glycerol monostearate, 0.64 parts of sucrose fatty acid ester, 0.8 parts of sodium caseinate, 1.2 parts of complex carbonate 1.4 parts of salt, 0.65 parts of soybean lecithin, 0.3 parts of nutrition enhancer, 0.85 parts of citric acid, and 0.72 parts of malic acid.

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Abstract

The invention discloses nutritive rice noodle with vegetable taste. The nutritive rice noodle with vegetable taste comprises the following raw materials: rice meal, corn flour, soyabean protein powder, celery powder, tomato powder, purple cabbage powder, ginger powder, vegetable oil, xylitol, chitosan, glycerin monostearate, sucrose fatty acid ester, sodium caseinate, complex carbonate, salt, soyabean lecithin, nutrient supplements, citric acid and malic acid. According to the nutritive rice noodle with vegetable taste provided by the invention, the obtained rice noodle is rich in nutrition and excellent in health effect, has the vegetable taste when eaten, is smooth in taste, fine and chewy and easily improves the human appetite.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a nutritious rice noodle with vegetable flavor. Background technique [0002] As one of the traditional Chinese snacks, rice noodles are often prepared with rice as raw material. They are long strips, round in cross section, white in color and tough. They can be eaten after brewing with boiling water. favor. Currently commercially available rice noodles also have single nutritional components, poor health care effect, rice noodles themselves do not have any taste, and often need to rely on condiments to stimulate the appetite of consumers, which all limit the development of rice noodles industry. Contents of the invention [0003] Based on the technical problems existing in the background technology, the present invention proposes a nutritious rice noodle with a vegetable flavor. The obtained rice noodle is rich in nutrition, has a good health care effect, and has a vegetable tas...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L19/00A23L33/185A23L33/00A23L29/00A23L29/30
CPCA23L7/10A23L19/09A23L29/015A23L29/03A23L29/37A23L33/00A23L33/185A23V2002/00A23V2200/324A23V2200/32A23V2200/23A23V2200/228A23V2200/14A23V2200/10A23V2200/18A23V2250/5488A23V2250/032A23V2250/044A23V2250/6422A23V2250/511
Inventor 谢平原
Owner 安徽省富邦天成食品有限公司
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