Lily bulb instant rice flour and making method thereof
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A lily, instant technology, applied in the field of food, can solve the problems of single efficacy and no health care effect, and achieve the effects of good nourishing and soothing, good health care effect and good preservation.
Inactive Publication Date: 2018-03-27
新邵南陌生物科技有限公司
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Abstract
Description
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Problems solved by technology
With the improvement of people's living standards, people have higher and higher requirements for food, especially paying attention to its health care function. The effect of instant rice noodles on the market is relatively single, and there is no special health care effect after long-term consumption, which can no longer satisfy people. needs
Method used
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Examples
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Effect test
Embodiment 1
[0018] A kind of Lily instant rice noodles, its raw material is as follows:
[0019] 65 parts of rice, 15 parts of lily, 7 parts of white sugar, 5 parts of maltodextrin, 2 parts of fructooligosaccharide, 1 part of non-dairy creamer, 0.5 part of lecithin, 0.5 part of monoglyceride.
[0020] The preparation method of above-mentioned lily instant rice flour is as follows:
[0021] A. Pulverize rice, lily, and white granulated sugar respectively to obtain rice flour, lily powder, and white granulated sugar powder, and pass through a 80-mesh sieve;
[0022] B. Put the rice flour, lily powder, white granulated sugar powder, maltodextrin, fructooligosaccharide, non-dairy creamer, lecithin, and monoglyceride into a rotary mixer and fully mix to obtain a mixed powder;
[0023] C. Put the mixed powder into the conditioning machine and add water for conditioning, the solid-liquid ratio is 2:1, the pre-conditioning time is 7-12 minutes, after the conditioning is completed, feed it into t...
Embodiment 2
[0026] A kind of Lily instant rice noodles, its raw material is as follows:
[0027] 75 parts of rice, 20 parts of lily, 12 parts of white sugar, 10 parts of maltodextrin, 5 parts of fructooligosaccharide, 3 parts of non-dairy creamer, 1 part of lecithin, 1 part of monoglyceride.
[0028] The preparation method of above-mentioned lily instant rice flour is identical with that in embodiment 1.
Embodiment 3
[0030] A kind of Lily instant rice noodles, its raw material is as follows:
[0031] 70 parts of rice, 17 parts of lily, 9 parts of white sugar, 7 parts of maltodextrin, 3 parts of fructooligosaccharide, 2 parts of non-dairy creamer, 0.8 part of lecithin, and 0.8 part of monoglyceride.
[0032] The preparation method of above-mentioned lily instant rice flour is identical with that in embodiment 1.
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PUM
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Abstract
The invention discloses lily bulb instant rice flour. The lily bulb instant rice flour is made from the following raw materials in parts by weight: 65-75 parts of rice, 15-20 parts of lily bulbs, 7-12parts of white granulated sugar, 5-10 parts of maltodextrin, 2-5 parts of fructo-oligosaccharide, 1-3 parts of vegetable fat powder, 0.5-1 part of lecithin and 0.5-1 part of monoglyceride. Accordingto the lily bulb instant rice flour disclosed by the invention, the lily bulbs, the fructo-oligosaccharide and the lecithin in a specific content are added to rice instant flour, and through four steps of mixing, conditioning, puffing and drying, the finally-obtained lily bulb instant rice flour has excellent efficacy of nourishing the heart, soothing the nerves and moistening the lung for arresting a cough, after being eaten for a long term, the lily bulb instant rice flour can effectively prevent canceration and improve memory and intellectual level, and the lily bulb instant rice flour hasexcellent health-care effects.
Description
technical field [0001] The invention relates to the technical field of food, in particular to a lily instant rice noodle and a preparation method thereof. Background technique [0002] Rice noodles occupy an important position in rice products. There are many varieties and large yields. Instant rice noodles have developed rapidly in recent years because of their good rehydration properties and convenient eating. With the improvement of people's living standards, people have higher and higher requirements for food, especially paying attention to its health care function. The effect of instant rice noodles on the market is relatively single, and there is no special health care effect after long-term consumption, which can no longer satisfy people. needs. Contents of the invention [0003] The object of the present invention is to provide a kind of lily instant rice noodle that nourishes the heart and calms the nerves, moistens the lung and relieves cough. [0004] Another ...
Claims
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Application Information
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