Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Novel instant rice flour with flour in flour and preparation method thereof

A new type of instant food technology, applied in food science, food ingredients, food preservation, etc., can solve the problems of single taste and nutrition of rice noodles, high sugar and calories of rice noodles, malnutrition, etc., to achieve easy absorption and strong water absorption , the effect of improving the taste

Pending Publication Date: 2021-06-04
广西华亨粉业食品有限公司
View PDF9 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing rice noodles have relatively simple taste and nutrition, long-term consumption will cause malnutrition, and rice noodles are relatively high in sugar and calories, and excessive intake can easily lead to obesity, high blood pressure, and blood lipids

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Novel instant rice flour with flour in flour and preparation method thereof
  • Novel instant rice flour with flour in flour and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A novel instant rice noodle with noodles in the noodle is prepared from the following raw materials:

[0027] 87 parts of rice flour, 9.4 parts of tapioca starch, 45 parts of flour, and 0.5 part of peanut oil.

[0028] A preparation method of novel instant rice noodles with noodles in the noodles, comprising the following steps:

[0029] A, rice flour, tapioca starch, flour, peanut oil are mixed according to proportioning, add the water of 33% of solid material weight, stir 20min under 40 ℃, 120r / min rotating speed, obtain compound;

[0030] B. The mixture is extruded at 100°C, then matured at 134°C for 45s, dried at 40°C for 5h, and packaged to obtain a novel instant rice noodle with noodles in the powder.

Embodiment 2

[0032] A novel instant rice noodle with noodles in the noodle is prepared from the following raw materials in parts by weight:

[0033] 113 parts of rice flour, 12 parts of potato starch, 3 parts of flour, 0.7 part of soybean oil, 0.01 part of konjac mannan, 0.01 part of magnesium vitamin C phosphate.

[0034] A preparation method of novel instant rice noodles with noodles in the noodles, comprising the following steps:

[0035] A. After mixing rice flour, potato starch, flour, soybean oil, konjac mannan, and vitamin C phosphate magnesium according to the proportion, add 30% water of the weight of the solid material, and stir at 30°C and 100r / min for 30min. got the mixture;

[0036] B. The mixture is extruded at 120°C, then matured at 127°C for 55 seconds, dried at 30°C for 3 hours, and packaged to obtain a new type of instant rice noodles with noodles in the powder.

Embodiment 3

[0038] A novel instant rice noodle with noodles in the noodle is prepared from the following raw materials:

[0039] 150 parts of rice flour, 7 parts of sweet potato starch, 25 parts of flour, 0.9 part of olive oil, 0.03 part of konjac mannan, 0.02 part of magnesium vitamin C phosphate.

[0040] A preparation method of novel instant rice noodles with noodles in the noodles, comprising the following steps:

[0041] A. After mixing rice flour, sweet potato starch, flour, olive oil, konjac mannan, and vitamin C phosphate magnesium according to the proportion, add 35% water of solid material weight, and stir at 40°C and 120r / min for 20min. got the mixture;

[0042] B. The mixture is extruded at 130°C, then matured at 121°C for 60 seconds, dried at 40°C for 4 hours, and packaged to obtain a new type of instant rice noodles with noodles in the powder.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses novel instant rice flour with flour in flour. The novel instant rice flour is prepared from the following raw materials in parts by weight: 65-150 parts of rice flour, 5-15 parts of edible starch, 3-57 parts of flour and 0.5-1.9 parts of edible oil. The invention further discloses a preparation method of the novel instant rice flour. The preparation method comprises the following steps of: A, mixing the raw materials according to a ratio, adding water, and stirring at 30-50 DEG C and a rotating speed of 100-150r / min for 10-30 minutes to obtain a mixture; and B, sequentially performing extrusion forming, curing, drying and packaging on the mixture to obtain the novel instant rice flour with flour in flour. The rice flour and the edible starch are used as main raw materials and are matched with a proper amount of flour, so that the advantages of flour and flour are combined together, and the novel instant rice flour has the smoothness and elasticity of rice flour and the chewy wheat fragrance of noodles, and is unique in flavor and rich in nutrition.

Description

technical field [0001] The invention belongs to the technical field of instant food product preparation, and in particular relates to a novel instant rice noodle with noodles in the noodle and a preparation method thereof. Background technique [0002] As we all know, rice noodles are strip-shaped and silky rice products made of rice as raw material through processes such as soaking, cooking, and layering. They are deeply loved by consumers. Rice noodles are a new type of convenience food in recent years. There are two types of soaking type and boiled type, which are convenient to eat. [0003] Existing rice noodles have relatively simple taste and nutrition, long-term consumption will cause malnutrition, and rice noodles are relatively high in sugar and calories, and excessive intake can easily lead to obesity, high blood pressure, and blood lipids. Rice noodles mainly contain carbohydrates, high water content, short gastric emptying time, and easy to be absorbed, so eatin...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L29/30A23L29/00A23L33/125A23L33/15A23L3/3544A23L3/3562
CPCA23L7/10A23L29/30A23L29/04A23L33/125A23L33/15A23L3/3544A23L3/3562A23V2002/00A23V2250/5118A23V2200/04A23V2200/14A23V2250/18A23V2200/3262A23V2200/328A23V2200/326A23V2200/332A23V2200/318A23V2200/32A23V2200/324A23V2200/02A23V2250/5066A23V2250/708
Inventor 韦锦福王巧真韦金直韦艳琴
Owner 广西华亨粉业食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com