Nutrition-enhanced chewy rice noodles and preparation method thereof

A technology of nutritional fortification and nutritional fortifier, which is applied in the field of nutritionally fortified chewy rice noodles and its preparation, can solve the problems of insignificant health care effect, single nutrient composition, long digestion time, etc., and achieve good gel effect, high nutritional value, Ease of digestion and absorption

Inactive Publication Date: 2017-11-21
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 awareness and the improvement of taste requirements, rice noodles still have single nutritional components, low nutritional value, long digestion time, inconspicuous health effects, poor chewiness, 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 nutritionally enhanced chewable rice noodle proposed by the present invention, its raw materials include by weight: 100 parts of rice flour, 12 parts of sweet potato flour, 5 parts of egg powder, 4 parts of gluten powder, 4 parts of papaya powder, 3 parts of strawberry powder, 3.5 parts of lotus root starch, 3 parts of kudzu root powder, 0.3 parts of ginger powder, 1.5 parts of honeysuckle powder, 0.5 parts of licorice powder, 2 parts of xylitol, 1.5 parts of lactitol, 0.2 parts of sodium caseinate, 0.3 parts of sodium stearoyl lactylate, 0.1 part of sorbitan monooleate, 0.1 part of enzyme preparation, 0.1 part of nutrition enhancer, 1.2 parts of diammonium hydrogen phosphate, and 1 part of sodium alginate.

[0015] The present invention also proposes a preparation method of nutritionally enhanced chewy rice noodles, comprising the following steps: mixing rice powder, sweet potato powder, egg powder, gluten powder, papaya powder, strawberry powder, lotus root powder, k...

Embodiment 2

[0017] A nutritionally enhanced chewable rice noodle proposed by the present invention, its raw materials include by weight: 120 parts of rice flour, 18 parts of sweet potato flour, 12 parts of egg powder, 8 parts of gluten powder, 2 parts of papaya powder, 1 part of strawberry powder, 2 parts of lotus root starch, 1 part of kudzu powder, 0.1 part of ginger powder, 1.5 parts of honeysuckle powder, 1 part of licorice powder, 3 parts of xylitol, 0.5 parts of lactitol, 0.2 parts of sodium caseinate, 0.3 parts of sodium stearoyl lactylate, 0.1 part of sorbitan monooleate, 0.1 part of enzyme preparation, 0.1 part of nutrition enhancer, 1.2 parts of diammonium hydrogen phosphate, and 1 part of sodium alginate.

[0018] Wherein, the particle size of rice flour is 80 orders;

[0019] The enzyme preparation is α-amylase;

[0020] The raw materials of the nutrition enhancer include by weight: 40 parts of potassium tripolyphosphate, 30 parts of sodium ferric pyrophosphate, 15 parts of f...

Embodiment 3

[0023] A nutritionally enhanced chewable rice noodle proposed by the present invention, its raw materials include by weight: 110 parts of rice flour, 15 parts of sweet potato flour, 9 parts of egg powder, 6 parts of gluten powder, 3 parts of papaya powder, 2 parts of strawberry powder, 2.6 parts of lotus root powder, 2 parts of kudzu powder, 0.2 part of ginger powder, 1.1 part of honeysuckle powder, 0.8 part of licorice powder, 2.6 parts of xylitol, 1 part of lactitol, 0.3 parts of sodium caseinate, 0.2 parts of sodium stearoyl lactylate, 0.2 part of sorbitan monooleate, 0.06 part of enzyme preparation, 0.16 part of nutrition enhancer, 0.9 part of diammonium hydrogen phosphate, and 1.4 part of sodium alginate.

[0024] Wherein, the particle size of rice flour is 100 mesh;

[0025] The enzyme preparation is composed of lipase, α-amylase and glucose oxidase in a weight ratio of 1:2:1;

[0026] The raw materials of the nutrition enhancer include 50 parts by weight of potassium t...

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PUM

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Abstract

The invention discloses nutrition-enhanced chewy rice noodles and a preparation method thereof. The nutrition-enhanced chewy rice noodles comprise the following raw materials: rice flour, sweet potato flour, egg meal, gluten flour, papaya powder, strawberry powder, lotus root starch, kudzuvine root powder, ginger powder, honeysuckle flower powder, liquorice root powder, xylitol, lactitol, sodium caseinate, sodium stearoyl lactylate, sorbitan monooleate, an enzyme preparation, a nutrition enhancer, diammonium phosphate, and sodium alginate. The nutrition-enhanced chewy rice noodles and the preparation method thereof disclosed by the invention are characterized in that the preparation processes are simple; and the prepared nutrition-enhanced chewy rice noodles have the advantages of rich nutrition, easy absorption and digestion, and good health-care effects; moreover, the rice noodles are fine in flexibility, chewy, long-lasting in flavor and good in taste after being cooked, and thus, appetite of people can be easily stimulated.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a nutritionally enhanced chewable rice noodle and a preparation method thereof. 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 enhancement of people's health care consciousness and the raising to the mouthfeel requirement, rice noodle also has single nutritional labeling, and nutritional value is low, and digestion time is long, and health care effect is not obvious, and chewiness is poor, 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 ...

Claims

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Application Information

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