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Brown rice-containing fine dried noodle and production method thereof

A technology for dried noodles and brown rice, which is applied in the field of brown rice dried noodles and its preparation, can solve the problems of not many products on a production scale, few types, etc., and achieves the effects of solving the problems of indigestion, delicate and smooth taste, and high nutritional value.

Pending Publication Date: 2020-04-17
HUNAN YUXIANG FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In recent years, although some achievements have been made in my country's research on germinated brown rice food, generally speaking, there are relatively few types, and there are not many products that can really reach the production scale.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0021] The preparation method of above-mentioned brown rice vermicelli specifically comprises the following steps:

[0022] (1) Preparation of germinated brown rice flour: Brown rice is sieved to remove impurities, and after removing broken rice, rinse with distilled water 3 times for cultivation, use phosphate buffer solution with acidic pH value as culture medium, add pure water to submerge 1~3cm of brown rice, adjust soaking Temperature and soaking time, when the germinated brown rice sprouts are 1-2 mm in length, germinated brown rice is obtained; rinse the germinated brown rice with distilled water, put it on a steamer, cook it in boiling water for 1 hour, and place it at 60°C Dry in a hot air drying oven to ensure that the moisture content is not higher than 14.5%. Grinding the dried germinated brown rice with a pulverizer, passing through a sampling sieve to obtain germinated brown rice flour with a certain particle size, and storing it at 4°C for subsequent use;

[00...

Embodiment 1

[0032] The present invention proposes a kind of brown rice vermicelli, and its ingredients are 100 parts of high-gluten flour, 15 parts of germinated brown rice flour, 6 parts of Chinese medicine extract, 2 parts of gluten powder, 0.3 parts of sodium alginate, 0.15 parts of sodium carbonate in parts by weight. 2 parts, 28 parts water, 2 parts salt;

[0033] Wherein, the above-mentioned traditional Chinese medicine extract is calculated in parts by weight, and its component content is: 15 parts of fried malt, 10 parts of yam, 12 parts of poria cocos, 7 parts of water chestnut powder, 5 parts of tangerine peel, and 5 parts of woody fragrance.

[0034] The preparation method of brown rice vermicelli in the present embodiment specifically comprises the following steps:

[0035] (1) Preparation of germinated brown rice flour: Brown rice is sieved to remove impurities, and after removing broken rice, rinse with distilled water 3 times for cultivation, use phosphate buffer solution w...

Embodiment 2

[0042] A kind of brown rice vermicelli, by weight, its batching is 110 parts of high-gluten flour, 20 parts of germinated brown rice flour, 7 parts of Chinese medicine extract, 3 parts of gluten powder, 0.5 part of sodium alginate, 0.25 part of sodium carbonate, water 36 parts, 2.5 parts of salt;

[0043] Wherein, the above-mentioned traditional Chinese medicine extract is calculated in parts by weight, and its component content is: 10 parts of fried malt, 8 parts of yam, 10 parts of poria cocos, 9 parts of water chestnut powder, 7 parts of tangerine peel, and 7 parts of woody fragrance.

[0044] The preparation method of brown rice vermicelli in the present embodiment specifically comprises the following steps:

[0045](1) Preparation of germinated brown rice flour: Brown rice is sieved to remove impurities, and after removing broken rice, rinse with distilled water 3 times for cultivation, use phosphate buffer solution with a pH of 5.6 as the culture medium, add pure water t...

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Abstract

The invention discloses a brown rice-containing fine dried noodle and a production method thereof. The brown rice-containing fine dried noodle is made from, by weight, 90-110 parts of high-gluten flour, 10-20 parts of germinated brown rice powder, 4-7 parts of traditional Chinese medicine extract, 1-3 parts of vital gluten, 0.1-0.5 part of sodium alginate, 0.15-0.25 part of sodium carbonate, 25-36parts of water and 1.5-3.5 parts of salt. The brown rice-containing fine dried noodle is high in nutritive value and fine and smooth in mouth feel; and compared with traditional wheat fine dried noodles, the brown rice-containing fine dried noodle is rich in bioactive substances such as vitamins, minerals, proteins, dietary fibers and phenols, for example, gamma-aminobutyric acid is a very important neurotransmitter, and has multiple biological functions of resisting oxidation, preventing degenerative diseases and the like. The producion method has the advantages of easily available raw materials, convenience in operation and easiness in large-scale production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to brown rice vermicelli and a preparation method thereof. Background technique [0002] With the continuous improvement of the living standards of urban and rural residents in our country, people pay more and more attention to healthy food, and their willingness to appeal for nutrition continues to increase. In addition to the characteristics of storage and cooking resistance, traditional dried noodles can no longer meet the nutrition and taste advocated by modern dietary guidelines. The concept of balance and thickness matching, nutrition, health, health care, and pure natural dried noodle varieties will be more and more favored by consumers. However, the dried noodles sold on the market often have defects such as single ingredients, low nutritional value, poor health care function, and lack of novelty in taste, which can no longer meet the needs of consumers. ...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/00A21D2/36A21D2/38A21D10/00
CPCA23L7/109A23L33/00A21D2/36A21D2/38A21D10/002A21D10/005A23V2002/00A23V2200/30A23V2200/308A23V2200/32
Inventor 罗慧芳李先银陈洁霞唐冬生周丽娟
Owner HUNAN YUXIANG FOODS
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