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Nutritious instant-brewing rice flour and preparation method thereof

A rice noodle and quick-soaking technology, which is applied in the field of nutritional quick-soaked rice noodle and its preparation, can solve the problems of unsatisfactory food nutrition, health, flavor, lack of flexibility and chewiness, and low nutritional value, so as to protect the liver, improve the taste, The effect of high nutritional value

Inactive Publication Date: 2018-12-18
广西宝城食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the breakfast in the south is mainly based on rice noodles, but the existing rice noodles are mainly processed into single-component components with rice, which has a single taste, single nutrition, and low nutritional value, which cannot satisfy people's growing demand for food nutrition, Demand for health and flavor
Secondly, the instant rice noodles currently on the market are mainly extruded rice noodles. Due to the fact that there are almost no additives and the characteristics of the ingredients of the rice raw materials, the instant rice noodles lack flexibility and chewiness, so they provide multiple flavors and good taste. Nutritious rice flour is the demand of today's market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A nutritious quick-soaked rice flour, comprising the following raw materials in parts by weight: 90 parts of early indica rice, 10 parts of black glutinous rice, 15 parts of yam powder, 8 parts of black sesame, 10 parts of spinach powder, 3 parts of sandworm, 1.0 part of turmeric powder, 3 parts of melon seeds, 0.5 parts of osmanthus powder, 2.5 parts of bee pollen, 3 parts of spirulina and 0.5 parts of squid ink polysaccharide. The black sesame and melon seeds are firstly roasted and then cooled.

[0039] Described rice flour preparation method comprises the steps:

[0040] (1) Weigh the raw materials according to the above proportions, soak the early indica rice and black glutinous rice in warm water for 2.5 hours, and then add each component to a refiner for grinding to obtain rice milk;

[0041] (2) The rice milk is conveyed to the twin-screw self-cooking extruder, and the rice milk is cooked and extruded into shreds to obtain semi-finished rice noodles;

[0042] (3...

Embodiment 2

[0045] A nutritious quick-soaked rice flour, comprising the following raw materials in parts by weight: 95 parts of early indica rice, 5 parts of black glutinous rice, 20 parts of yam powder, 7 parts of black sesame, 12 parts of spinach powder, 2.5 parts of sandworm, 0.5 part of turmeric powder, 4 parts of melon seeds, 0.2 parts of osmanthus powder, 3 parts of bee pollen, 4 parts of spirulina and 0.8 parts of squid ink polysaccharide. The black sesame and melon seeds are firstly roasted and then cooled.

[0046] Described rice flour preparation method comprises the steps:

[0047] (1) Weigh the raw materials according to the above proportions, soak the early indica rice and black glutinous rice in warm water for 3 hours, and then add each component to a refiner for grinding to obtain rice milk;

[0048] (2) The rice milk is conveyed to the twin-screw self-cooking extruder, and the rice milk is cooked and extruded into shreds to obtain semi-finished rice noodles;

[0049] (3)...

Embodiment 3

[0052] A nutritious quick-soaked rice flour, comprising the following raw materials in parts by weight: 85 parts of early indica rice, 15 parts of black glutinous rice, 15 parts of yam powder, 8 parts of black sesame, 5 parts of spinach powder, 3 parts of sandworm, 1.0 part of turmeric powder, 3 parts of melon seeds, 0.8 parts of osmanthus powder, 2 parts of bee pollen, 2 parts of spirulina and 0.5 parts of squid ink polysaccharide. The black sesame and melon seeds are firstly roasted and then cooled.

[0053] Described rice flour preparation method comprises the steps:

[0054] (1) Weigh the raw materials according to the above proportions, soak the early indica rice and black glutinous rice in warm water for 2 hours, and then add each component to a refiner for grinding to obtain rice milk;

[0055] (2) The rice milk is conveyed to the twin-screw self-cooking extruder, and the rice milk is cooked and extruded into shreds to obtain semi-finished rice noodles;

[0056] (3) P...

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PUM

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Abstract

The present invention discloses nutritious instant-brewing rice flour and a preparation method thereof. The nutritious instant-brewing rice flour comprises the following raw materials in parts by weight: 100 parts of rice, 10-20 parts of Chinese yam powder, 5-10 parts of black sesame seeds, 5-15 parts of spinach powder, 1-4 parts of sand worms, 0.5-1.5 parts of rhizoma curcumae longae powder, 2-5parts of shelled melon seeds, 0.1-1 part of sweet-scented osmanthus powder, 1-3 parts of bee pollens, 1-5 parts of spirulina platensis and 0.2-1 part of squid ink polysaccharide. The provided rice flour is rich in proteins, a variety of amino acids, vitamins, trace elements and other comprehensive nutrients, can supplement nutritional needs required by human body, and also has functions on enhancing immunity, preventing oxidation, strengthening stomach and nourishing stomach, moistening intestines and relaxing bowels, preventing and curing high blood sugar, high blood lipids and high blood pressure, beautifying features and nourishing skin, etc. The prepared rice flour has toughness, is smooth in mouthfeel, can ensure that nutrient composition is not damaged, and is prolonged in the shelflife and easy to realize industrial production.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a nutritious quick-soaked rice flour and a preparation method thereof. Background technique [0002] Rice is the main grain in our country, and rice noodles, the main non-staple food processed with rice, have become an important part of the catering industry in southern my country. Rice noodles refer to strip-shaped products made of rice as raw material through soaking, steaming, pressing and other processes. The texture of rice noodles is flexible and elastic. Boiled in soup or dry fried, it is smooth and delicious, and is deeply loved by consumers. [0003] Rice noodles on the market are mainly divided into two kinds of dry rice noodles and fresh rice noodles at present, and the water content of dry rice noodles is below 14%, and the rice noodles of 30-60% moisture content are called wet rice noodles. Due to the low moisture content and long shelf life of dry rice noo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/10A23L19/00A23L25/00A23L33/125A23L33/135A23L33/10A23L5/41A23L29/275A23L29/244
CPCA23L5/41A23L7/10A23L19/01A23L19/10A23L25/20A23L25/30A23L29/244A23L29/275A23L33/10A23L33/125A23L33/135A23V2002/00A23V2200/32A23V2200/324A23V2200/318A23V2200/326A23V2200/3262A23V2200/328A23V2200/30A23V2250/5066
Inventor 禹万发禹小龙
Owner 广西宝城食品科技有限公司
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