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Rice noodles rich in nutrition

A nutrient-rich rice flour technology, applied in the functions of food ingredients, food science, applications, etc., can solve the problems of poor nutritional value and difficult absorption, and achieve the effect of improving nutrient absorption efficiency and improving nutrition

Inactive Publication Date: 2018-04-13
柳州市螺佰祥食品有限公司
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  • Abstract
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Problems solved by technology

[0004] The purpose of this invention is to provide a kind of nutritious rice flour, the technical problem to be solved is: poor nutritional value, difficult to absorb

Method used

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Embodiment Construction

[0007] The principles and features of the present invention are described below, and the examples given are only used to explain the present invention, and are not intended to limit the scope of the present invention.

[0008] A kind of nutrient-rich rice flour, which consists of the following raw materials in parts by weight: 500 parts of rice, 20 parts of kudzu root, 10 parts of glutinous rice, 15 parts of pumpkin powder, 10 parts of carrot powder, 3 parts of honey, 12 parts of soybean juice, and 100 parts of water share. It can be prepared according to the traditional method.

[0009] In this embodiment, 15 parts of pumpkin powder, 10 parts of carrot powder, 3 parts of honey, and 12 parts of soy milk can be used for rice noodles in this embodiment to improve nutrition and improve the efficiency of nutrient absorption.

[0010] The above descriptions are only preferred embodiments of the present invention, and are not intended to limit the present invention. Any modificatio...

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Abstract

The invention relates to rice noodles rich in nutrition. The rice noodles consist of the following raw materials in parts by weight of 500 parts of rice, 20 parts of radix puerariae, 10 parts of polished glutinous rice, 15 parts of pumpkin powder, 10 parts of carrot powder, 3 parts of honey, 12 parts of fermented soya-bean milk and 100 parts of water. Compared with the prior art, the rice noodlesdisclosed by the invention have the advantages that 15 parts of the pumpkin powder, 10 parts of the carrot powder, 3 parts of the honey and 12 parts of the fermented soya-bean milk are added, so thatthe nutrition can be increased, and besides, the nutrition absorption efficiency can be improved.

Description

technical field [0001] The invention relates to a nutritious rice flour. Background technique [0002] There are many varieties of rice noodles, which can be divided into row rice noodles, square rice noodles, corrugated rice noodles, silver silk rice noodles, wet rice noodles and dry rice noodles. Their production processes are similar, specifically: rice-washing-soaking-refining-steaming-flour-pressing (squeezing)-re-steaming-cooling-drying-packaging-finished product. [0003] The traditional formula of rice noodles is rice, starch and vegetable oil. This kind of rice noodles has poor nutritional value and is not easy to absorb. Contents of the invention [0004] The purpose of the present invention is to provide a kind of rice flour rich in nutrition, and the technical problem to be solved is: poor nutritional value, difficult to absorb. [0005] The technical solution of the present invention to solve the above-mentioned technical problems is as follows: a nutrient-r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/00A23L19/10A23L33/10
CPCA23L7/10A23L19/01A23L19/10A23L33/10A23V2002/00A23V2200/30
Inventor 韦波吴顺韦珊韦开亮
Owner 柳州市螺佰祥食品有限公司
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