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Smooth nutritional rice noodles capable of resisting steaming and boiling and preparation method of smooth nutritional rice noodles

A cooking-resistant and nutritious technology, applied in the fields of food preservation, preservation of food ingredients as anti-microbials, food science, etc., can solve the problems of not meeting people's daily nutritional needs, single nutritional ingredients, limiting the development of rice noodles, etc., to improve the health care effect , nutrient-rich, improve the effect of gelatinization process

Inactive Publication Date: 2018-06-29
滁州广洋湖米业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, rice noodles have a single nutritional component, which cannot meet people's nutritional needs for a day, and their cooking performance is poor, and the taste is average, which limits the development of rice noodles.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The present invention proposes a smooth and retort-resistant nutritious rice noodle, the raw materials of which include by weight: 80 parts of rice flour, 35 parts of sweet potato starch, 20 parts of defatted soybean powder, 8 parts of selenium-enriched yeast powder, 6 parts of fruit powder, chicken meat 0.15 parts of gold, 1 part of chitosan, 1.5 parts of sodium alginate, 0.5 parts of gluconolactone, 0.3 parts of maltodextrin, 0.1 part of guar gum, 0.2 parts of compound enzyme preparation, 0.5 parts of fructose, 0.1 part of astragalus polysaccharide , 0.08 parts of catechin.

[0020] The present invention also proposes a method for preparing smooth and retort-resistant nutritious rice noodles, comprising the following steps:

[0021] S1. Mix rice flour, sweet potato starch, defatted soybean flour, selenium-enriched yeast powder with warm water, stir and heat to obtain material A;

[0022] S2, mixing sodium alginate, gluconolactone, maltodextrin, guar gum and water, th...

Embodiment 2

[0026] The present invention proposes a smooth and retort-resistant nutritious rice noodle, the raw materials of which include by weight: 120 parts of rice flour, 15 parts of sweet potato starch, 35 parts of defatted soybean powder, 4 parts of selenium-enriched yeast powder, 12 parts of fruit powder, chicken meat 0.05 parts of gold, 2 parts of chitosan, 0.8 parts of sodium alginate, 1.5 parts of gluconolactone, 0.1 parts of maltodextrin, 0.3 parts of guar gum, 0.4 parts of compound enzyme preparation, 0.25 parts of fructose, 0.2 parts of astragalus polysaccharide , 0.02 parts of catechin.

[0027] Wherein, the raw material of fruit powder comprises by weight: 8 parts of banana powder, 2 parts of grapefruit powder, 5 parts of lemon powder, 2 parts of lychee powder, 3 parts of longan powder; The particle size of fruit powder is 80 orders;

[0028] The present invention also proposes a method for preparing smooth and retort-resistant nutritious rice noodles, comprising the follow...

Embodiment 3

[0034] The present invention proposes a smooth and retort-resistant nutritious rice noodle, the raw materials of which include by weight: 100 parts of rice flour, 26 parts of sweet potato starch, 28 parts of defatted soybean powder, 6 parts of selenium-enriched yeast powder, 9 parts of fruit powder, chicken meat 0.1 parts of gold, 1.5 parts of chitosan, 1.2 parts of sodium alginate, 1 part of gluconolactone, 0.2 parts of maltodextrin, 0.2 parts of guar gum, 0.3 parts of compound enzyme preparation, 0.4 parts of fructose, 0.15 parts of astragalus polysaccharide , 0.05 part of catechin.

[0035] Wherein, the raw material of fruit powder comprises by weight: 4 parts of banana powder, 5 parts of grapefruit powder, 2 parts of lemon powder, 4 parts of lychee powder, 1 part of longan powder; The particle size of fruit powder is 120 orders;

[0036] The present invention also proposes a method for preparing smooth and retort-resistant nutritious rice noodles, comprising the following ...

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PUM

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Abstract

The invention discloses smooth nutritional rice noodles capable of resisting steaming and boiling and a preparation method of the smooth nutritional rice noodles. The rice noodles are prepared from the following raw materials: rice flour, sweet potato starch, defatted soybean powder, selenium-rich yeast powder, fruit powder, endothelium corneum gigeriae galli, chitosan, sodium alginate, gluconolactone, maltodextrin, guar gum, a compound enzyme preparation, fructose, astragalus polysaccharide and catechin. The smooth nutritional rice noodles capable of resisting steaming and boiling, provided by the invention, have abundant nutrients and can meet daily nutrient requirements of people; meanwhile, the rice noodles have a good reconstitution property, resist steaming and boiling and have a smooth mouthfeel.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a smooth and retort-resistant nutritious rice noodle and a preparation method thereof. Background technique [0002] As a fast food, rice noodles can be eaten after being scalded with boiling water, and are very popular among consumers because of their convenience. At present, rice noodles have a single nutritional component, which cannot meet people's daily nutritional needs, and their cooking performance is poor, and the taste is average, which limits the development of rice noodles. Contents of the invention [0003] Based on the technical problems in the background technology, the present invention proposes a smooth and retort-resistant nutritious rice noodle, which is rich in nutrition and can meet people's nutritional needs for a day, and has good rehydration property, retort resistance and smooth taste. [0004] The present invention provides a smooth and retort-resistant ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L11/00A23L19/00A23L29/30A23L29/256A23L29/238A23L29/20A23L33/10A23L33/105A23L33/125A23L33/14A23L33/16A23L3/3562A23L3/3544
CPCA23L3/3544A23L3/3562A23L7/107A23L11/07A23L19/09A23L29/20A23L29/238A23L29/256A23L29/35A23L33/10A23L33/105A23L33/125A23L33/14A23L33/16A23V2002/00A23V2200/10A23V2200/30A23V2200/324A23V2250/1626A23V2250/21A23V2250/5026A23V2250/506A23V2250/511A23V2250/5118A23V2250/5114A23V2250/51A23V2250/606A23V2250/76Y02A40/90
Inventor 卜光龙
Owner 滁州广洋湖米业有限公司
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