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Preparation method utilizing rice for preparing nutritional rice flour

A nutritious rice flour and the technology of the production method are applied in the fields of application, function of food ingredients, food science, etc., and can solve problems such as not being able to increase gastric juice secretion and gastrointestinal digestibility, not having nourishing cells, and accelerating gastric emptying rate, etc. Achieve the effects of improving the body's immune function, enhancing the body's hematopoietic function, increasing gastric juice secretion and gastrointestinal digestion

Inactive Publication Date: 2019-01-04
江苏育龙粮油有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are still some deficiencies in the existing nutritional rice noodles, for example; the existing nutritional rice noodles do not have the effects of nourishing cells, strengthening endocrine, strengthening the body, enhancing the body's hematopoietic function, and cannot induce interferon and improve the immune function of the body , reduce the ability to resist disease, and can not increase the secretion of gastric juice and gastrointestinal digestion, and accelerate the emptying rate of the stomach, etc.

Method used

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  • Preparation method utilizing rice for preparing nutritional rice flour

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Effect test

Embodiment 1

[0043] The preparation method of using rice to prepare nutritious rice flour includes the following raw materials and their weight fractions: 100 g parts by mass of rice; 0.4 g of potassium dihydrogen phosphate; 12 g parts by mass of modified starch; 0.7 g parts by mass of viscosifier; The dosage is 0.8g parts by mass; the protein additive is 2.5g parts by mass.

[0044] The production method steps are as follows:

[0045] a. First, the above-mentioned raw materials are weighed according to parts by weight;

[0046] b. After step a is completed, wash the rice, yam and gallinacea with clean water, then soak the washed rice in clean water, and then put the rice into the dehydrator for dehydration;

[0047]c. After step b is completed, peel the cleaned yam, wash it with water again after peeling, and then put the yam in a press for pressing, and separate the yam juice and yam dregs after pressing;

[0048] d. After step c is completed, put the rice and gallinacea into a pulveri...

Embodiment 2

[0053] The described preparation method of utilizing rice to prepare nutritious rice noodles comprises the following raw materials and their weight fractions: 100 g parts by mass of rice; 15 g parts by mass of Chinese yam; 10 g parts by mass of gallinaceous gold; 12g parts by mass; 0.7g parts by mass of the thickener; 0.8g parts by mass of the emulsifier; 2.5g parts by mass of protein additives.

[0054] The production method steps are as follows:

[0055] a. First, the above-mentioned raw materials are weighed according to parts by weight;

[0056] b. After step a is completed, wash the rice, yam and gallinacea with clean water, then soak the washed rice in clean water, and then put the rice into the dehydrator for dehydration;

[0057] c. After step b is completed, peel the cleaned yam, wash it with water again after peeling, and then put the yam in a press for pressing, and separate the yam juice and yam dregs after pressing;

[0058] d. After step c is completed, put the...

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Abstract

The invention discloses a preparation method utilizing rice for preparing nutritional rice flour. The nutritional rice flour comprises, by mass, 70-100 g of rice, 10-15 g of Chinese yams, 6-12 g of Chicken's gizzard-membrane, 0.2-0.5 g of monopotassium phosphate, 10-20 g of modified starch, 0.4-1.2 g of thickening agent, 0.5-1.2 g of emulsifying agent and 1-4 g of protein type additive. The preparation method has the functions of cell nourishing, internal secretion enhacement, performing tonifying for strengthening, organism hematopoietic function enhancement and others, interferons can be induced, the function of organism immunity is improved, the capacity of disease resistance is improved, and the preparation method has an important effect on delay of ageing, and can increase gastric juice secretion volume, improve the capacity of stomach and intestine digestion and increase the emptying rate of the stomach.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a method for preparing nutritious rice noodles from rice. Background technique [0002] Traditional rice noodles contain about 75% carbohydrates, 7%-8% protein, 1.3%-1.8% fat, and rich in B vitamins. The carbohydrates in rice flour are mainly starch, and the contained protein is mainly rice glutenin, followed by rice gelatin and globulin. High, digestibility 66.8%-83.1%, is also a kind of higher in cereal protein, therefore, rice flour has good nutritional value. [0003] At present, there are still some deficiencies in the existing nutritional rice noodles, for example; the existing nutritional rice noodles do not have the effects of nourishing cells, strengthening endocrine, strengthening the body, enhancing the body's hematopoietic function, and cannot induce interferon and improve the immune function of the body , reduce the ability to resist disease, and can not increase the...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L13/20A23L13/50A23L19/10A23L29/00A23L29/20A23L29/30A23L33/10A23L33/17
CPCA23V2002/00A23L7/198A23L13/20A23L13/52A23L19/10A23L29/015A23L29/20A23L29/35A23L33/10A23L33/17A23V2200/30A23V2200/324A23V2200/32A23V2200/302
Inventor 杜宗常
Owner 江苏育龙粮油有限公司
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