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Nutrient health-care cooking-resistant rice noodles and preparation method thereof

A cooking-resistant and nutritious technology, applied in the preservation of food ingredients as antimicrobials, food ingredients as taste improvers, and acid-containing food ingredients, etc., can solve the problems of restricting the development of instant rice noodles, single nutritional ingredients, and large cooking losses, etc. Achieve obvious film-forming and thickening effects, good taste, and improve tensile strength and fracture stress.

Inactive Publication Date: 2017-11-03
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

With the enhancement of people's awareness of health care and the improvement of taste requirements, instant rice noodles still have the defects of single nutritional components, large cooking loss, easy to break, and soft mouthfeel after rehydration, all of which limit the development of instant rice noodles.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of nutritional and health-care cooking resistant rice noodle proposed by the present invention, its raw material comprises by weight: 100 parts of millet flour, 12 parts of soybean flour, 4 parts of wax gourd powder, 5 parts of apple powder, 2 parts of lotus root powder, 4 parts of pueraria powder, garlic powder 0.2 parts, 3 parts of gluten powder, 0.1 parts of curdlan gum, 0.25 parts of sodium alginate, 1 part of amino acid additives, 0.7 parts of natural preservatives, 0.5 parts of table salt, 0.8 parts of compound carbonates, 0.01 parts of enzyme preparations, sucrose 0.2 part of ester, 0.5 part of lecithin.

[0018] The present invention also proposes a method for preparing nutritional and health-care cooking-resistant rice noodles, which comprises the following steps: mixing millet flour, soybean flour, wax gourd powder, apple powder, lotus root powder, kudzu root powder, garlic powder, and gluten powder evenly, adding distilled water to prepare Stirring, ad...

Embodiment 2

[0020] A kind of nutrition and health-care retort resistant rice noodle proposed by the present invention, its raw material comprises by weight: 120 parts of millet powder, 8 parts of soybean powder, 8 parts of wax gourd powder, 2 parts of apple powder, 5 parts of lotus root powder, 2 parts of kudzu root powder, garlic powder 0.5 parts, 1.5 parts of gluten powder, 0.25 parts of curdlan gum, 0.1 parts of sodium alginate, 2 parts of amino acid additives, 0.4 parts of natural preservatives, 1 part of table salt, 0.3 parts of compound carbonate, 0.025 parts of enzyme preparation, sucrose 0.5 part of ester, 0.2 part of lecithin.

[0021] Wherein, the particle size of millet flour is 100 mesh;

[0022] The amino acid additive is lysine;

[0023] Natural preservative is chitosan;

[0024] Compound carbonate is sodium carbonate;

[0025] The enzyme preparation is glucose oxidase.

[0026] The present invention also proposes a method for preparing nutritional and health-care cookin...

Embodiment 3

[0028] A kind of nutritional and health-care cooking resistant rice noodle proposed by the present invention, its raw material comprises by weight: 110 parts of millet flour, 10 parts of soybean flour, 6 parts of winter melon powder, 3.5 parts of apple powder, 4 parts of lotus root powder, 3 parts of kudzu root powder, garlic powder 0.35 parts, 2.2 parts of gluten powder, 0.18 parts of curdlan gum, 0.18 parts of sodium alginate, 1.6 parts of amino acid additives, 0.55 parts of natural preservatives, 0.8 parts of table salt, 0.5 parts of compound carbonate, 0.02 parts of enzyme preparation, sucrose 0.3 part of ester, 0.4 part of lecithin.

[0029] Wherein, the particle size of millet flour is 110 mesh;

[0030] The amino acid additive is a mixture of lysine, arginine and tryptophan in a weight ratio of 2:1:1;

[0031] The natural preservative is a mixture of chitosan, essential oil, allicin and tea polyphenols in a weight ratio of 1:1:2;

[0032] Composite carbonate is the mi...

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PUM

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Abstract

The invention discloses nutrient health-care cooking-resistant rice noodles and a preparation method thereof. The nutrient health-care cooking-resistant rice noodles comprise the following raw materials of millet flour, soybean flour, white gourd powder, apple powder, lotus root starch, radix puerariae powder, garlic powder, vital wheat gluten, curdlan, sodium alginate, an amino acid additive, a natural preservative, table salt, composite carbonate, an enzyme preparation, sucrose esters and lecithin. According to the nutrient health-care cooking-resistant rice noodles and the preparation method thereof provided by the invention, the preparation process is simple, the obtained nutrient health-care cooking-resistant rice noodles have the advantages of being rich in nutrition, good in health-care effects, resistant to cook and not liable to break, and after being rehydrated, the nutrient health-care cooking-resistant rice noodles are smooth in surfaces, high in gloss, good in flexibility, chewy and the like; and the obtained rice noodles are good in quality, and the appetite of people is easy to initiate.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a nutritional and health-care retort-resistant rice noodle and a preparation method thereof. Background technique [0002] Rice noodles, also known as rice noodles, rice shreds or rice noodles, are made of rice, in a long strip shape, with a round cross section, white in color and toughness. It is one of the traditional Chinese snacks. Among them, instant rice noodles are made of rice as a raw material, through advanced non-fried cooking technology, with different flavor seasoning bags, made into bags, barrels or bowls, and brewed with boiling water for 3-5 minutes. Consumer food is deeply favored by consumers. Along with the strengthening of people's health care consciousness and the raising to the mouthfeel requirement, instant rice noodle also has single nutrient component, cooking loss is big, easily broken bar, the defective of soft mouthfeel after rehydration, these have all ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L11/00A23L19/00A23L19/10A23L33/10A23L33/185A23L33/175A23L29/00A23L33/115A23L29/269A23L29/256A23L29/281
CPCA23L7/107A23L11/07A23L19/09A23L19/10A23L29/04A23L29/05A23L29/06A23L29/256A23L29/271A23L29/281A23L33/10A23L33/115A23L33/175A23L33/185A23V2002/00A23V2200/228A23V2200/14A23V2200/32A23V2200/30A23V2200/328A23V2200/3262A23V2200/10A23V2250/5486A23V2250/504A23V2250/5026A23V2250/06A23V2250/1576A23V2250/1842A23V2250/063A23V2250/511A23V2250/0606A23V2250/065A23V2250/21A23V2250/212A23V2250/214A23V2250/0648A23V2250/0632
Inventor 谢平原
Owner 安徽省富邦天成食品有限公司
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