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Refreshing and tender nutritious rice noodles

A smooth and nutritious technology, applied in the food field, can solve the problems of inconspicuous health care effect, single nutrient composition, and restriction of the development of rice noodles, and achieve good health care effect, rich nutrition, and good health care effect

Inactive Publication Date: 2017-11-07
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 health care awareness and the improvement of taste requirements, rice noodles also have single nutritional components, low nutritional value, inconspicuous health effects, and general taste, which limit the development of rice noodles.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A refreshing, smooth and tender nutritional rice noodle proposed by the present invention, its raw materials include by weight: 100 parts of rice flour, 10 parts of egg powder, 6 parts of gluten powder, 4 parts of mango powder, 1 part of orange powder, 3.5 parts of lotus root starch, kudzu root 2 parts of ginger powder, 0.3 parts of ginger powder, 1 part of honeysuckle powder, 3 parts of xylitol, 1 part of lactitol, 10 parts of modified maltodextrin, and 1 part of sodium alginate.

[0015] Among them, the modified maltodextrin is prepared according to the following process: 12 parts by weight of 9% sodium hydroxide solution, 7 parts of ethylene oxide, and 3 parts of chitosan are evenly mixed, and 800 parts of maltodextrin are added Essence, 6 parts of acetic anhydride, heat up to 36°C and stir for 6 hours, add 2 parts of sodium trimetaphosphate and 1 part of betaine, stir and react at 45°C for 8 hours, add 4 parts of glucose for homogenization for 10 minutes, and the hom...

Embodiment 2

[0017] A refreshing, smooth and tender nutritional rice noodle proposed by the present invention, its raw materials include by weight: 120 parts of rice flour, 6 parts of egg powder, 10 parts of gluten powder, 2 parts of mango powder, 3 parts of orange powder, 2 parts of lotus root powder, kudzu root 3 parts of ginger powder, 0.1 part of ginger powder, 1.5 parts of honeysuckle powder, 2 parts of xylitol, 2 parts of lactitol, 6 parts of modified maltodextrin, and 2 parts of sodium alginate.

[0018] Among them, the modified maltodextrin is prepared according to the following process: 15 parts by weight of 6% sodium hydroxide solution, 10 parts of ethylene oxide, and 5 parts of chitosan are mixed uniformly, and 100 parts of maltodextrin is added Essence, 10 parts of acetic anhydride, heat up to 42°C and stir for 4 hours, add 3 parts of sodium trimetaphosphate, 2 parts of betaine, stir and react at 50°C for 6 hours, add 7 parts of glucose for homogeneous treatment for 10 minutes, ...

Embodiment 3

[0020] A refreshing, smooth and tender nutritional rice noodle proposed by the present invention, its raw materials include by weight: 110 parts of rice flour, 8 parts of egg powder, 8 parts of gluten powder, 3 parts of mango powder, 2 parts of orange powder, 2.7 parts of lotus root powder, kudzu root 2.4 parts of ginger powder, 0.2 parts of ginger powder, 1.2 parts of honeysuckle powder, 2.3 parts of xylitol, 1.5 parts of lactitol, 8 parts of modified maltodextrin, and 1.5 parts of sodium alginate.

[0021] Among them, the modified maltodextrin is prepared according to the following process: 13 parts by weight of 7.5% sodium hydroxide solution, 8.5 parts of ethylene oxide, and 4 parts of chitosan are evenly mixed, and 90 parts of maltodextrin are added. Refined, 7.5 parts of acetic anhydride, heated to 40°C and stirred for 5 hours, added 2.5 parts of sodium trimetaphosphate, 1.5 parts of betaine, stirred and reacted at 48°C, added 5.5 parts of glucose for homogeneous treatment...

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Abstract

The invention discloses refreshing and tender nutritious rice noodles. The rice noodles are made of raw materials in parts by weight as follows: 100-120 parts of rice flour, 6-10 parts of egg powder, 6-10 parts of wheat gluten, 2-4 parts of mango powder, 1-3 parts of orange powder, 2-3.5 parts of lotus root starch, 2-3 parts of radix puerariae powder, 0.1-0.3 parts of ginger powder, 1-1.5 parts of flos lonicerae powder, 2-3 parts of xylitol, 1-2 parts of lactitol, 6-10 parts of modified maltodextrin and 1-2 parts of sodium alginate. The refreshing and tender nutritious rice noodles have the advantages of being rich in nutrition, high in nutritional value, good in health care effect, refreshing and tender after cooking, chewy, long-lasting in taste and the like, and easily trigger appetite of consumers.

Description

technical field [0001] The invention relates to the technical field of food, in particular to refreshing, smooth and tender nutritious rice noodles. Background technique [0002] Rice noodles, also known as rice noodles, rice shreds or rice noodles, are often prepared from rice. They are long strips, round in cross section, white in color, tough, and can be eaten by brewing with boiling water. Favored by consumers, it is one of the traditional Chinese snacks. Along with the strengthening of people's health care consciousness and the raising to mouthfeel requirement, rice noodle also has single nutritional labeling, and nutritional value is low, and health care effect is not obvious, and mouthfeel is general, and these all have limited the development of rice noodle. Contents of the invention [0003] Based on the technical problems in the background technology, the present invention proposes a refreshing, smooth and tender nutritional rice noodle, which has the advantages...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L29/30A23L33/10A23L33/125
CPCA23L7/10A23L29/35A23L29/37A23L33/10A23L33/125A23V2002/00A23V2200/30
Inventor 谢平原
Owner 安徽省富邦天成食品有限公司
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