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Coarse grain rice noodles and making method

A rice noodle and coarse grain technology, applied in the field of coarse grain rice noodle and production, can solve the problems of elevated blood sugar of patients, inedible, single nutrition, etc., and achieve the effects of preventing blood sugar rise, promoting digestive function, and reducing blood lipids

Inactive Publication Date: 2022-01-04
玉溪市人民医院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Rice noodles, also known as rice noodles or rice silk, is a traditional food with a long history in my country. It can be used as a staple food or as a snack. It is a rice product that people often eat in the southern provinces; %-25%, fresh rice with medium gel consistency is used as raw material; every 100 grams of rice noodle contains 99 calories of energy, including 16% fat, 72% carbohydrate, and 12% protein; the main nutritional components are carbohydrates, nutrition It is relatively simple, and the diet of modern people is relatively refined. Excessive carbohydrate intake can lead to obesity. After the starch in rice is decomposed into glucose in the body, it will increase the patient's blood sugar, especially for patients with diabetes.

Method used

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  • Coarse grain rice noodles and making method

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Experimental program
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Effect test

Embodiment 1

[0029] A coarse grain rice noodle, characterized in that it comprises raw materials in the following proportions: 45-60% of resistant rice, 8-11% of buckwheat, 8-11% of oat, 8-11% of corn, 8-11% of millet, and 8% of sorghum -11%;

[0030] Preferably, the resistant rice is 50%, buckwheat 10%, oat 10%, corn 10%, millet 10%, sorghum 10%.

Embodiment 2

[0032] Carry out raw material preparation according to preferred composition weight ratio among the embodiment 1, make coarse grain rice noodle according to following preparation method:

[0033] S1: Cleaning and soaking: After cleaning the resistant rice, soak it in clean water for 20-30 minutes, remove it, and control the moisture;

[0034] S2: Crush: Grind the moisture-controlled resistant rice to 110 mesh with a grinder; buckwheat, oats, corn, millet, and sorghum are also crushed to 110 mesh with a grinder;

[0035] S3: Knead flour: Stir and mix the resistant rice flour and clean water in a ratio of 1:3, heat at 60-80°C until half-cooked, stir into a paste, and cool to room temperature; add buckwheat flour and oats obtained from S2 Flour, corn flour, millet flour, and sorghum flour are mixed and stirred evenly to obtain a mixture dough;

[0036] S4: Extrusion molding: put the mixture powder obtained in S3 into the rice noodle machine and extrude into strips; the extruded ...

Embodiment 3

[0040] In order to verify the nutritional components of the coarse grain rice noodle provided by the present invention, get its sample and send it to the Agricultural Products Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture for nutritional component analysis and testing;

[0041] Sample grade and state: dry long strip, no abnormality;

[0042] Sample quantity: 250g;

[0043] Inspection items: mineral elements, protein, total sugar, moisture, ash, amino acids;

[0044] Main instruments used: plasma emission spectrometer, amino acid analyzer;

[0045] The test results are shown in Table 1 and Table 2:

[0046] Table 1 Statistical table of test results of minerals and basic nutrients

[0047]

[0048]

[0049] Table 2 Statistical table of amino acid composition test results

[0050]

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PUM

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Abstract

The invention discloses coarse grain rice noodles and a making method. Resistant rice, buckwheat, oat, corn, millet and sorghum are used as raw materials. In the formula, the consumption of rice is reduced, the resistant rice is used, and various coarse grains are used for assistance, so that under the condition that the mouth feel is guaranteed and original nutrient components are not reduced, the content of carbohydrate is reduced, nutrient elements of B-vitamins, dietary fibers and the like are increased, and the whole nutrients are balanced. The coarse grain rice noodles can effectively reduce and prevent high blood pressure, diabetes and cardiovascular and cerebrovascular diseases.

Description

technical field [0001] The invention belongs to the field of coarse grain products and processing, and in particular relates to a coarse grain rice noodle and a production method thereof. Background technique [0002] Rice noodles, also known as rice noodles or rice silk, is a traditional food with a long history in my country. It can be used as a staple food or as a snack. It is a rice product that people often eat in the southern provinces; %-25%, fresh rice with medium gel consistency is used as raw material; every 100 grams of rice noodle contains 99 calories of energy, including 16% fat, 72% carbohydrate, and 12% protein; the main nutritional components are carbohydrates, nutrition It is relatively simple, and the diet of modern people is relatively refined. Excessive carbohydrate intake can lead to obesity. After the starch in rice is decomposed into glucose in the body, it will increase the patient's blood sugar, especially for patients with diabetes. . Contents of th...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L33/00A23L33/21
CPCA23L7/10A23L33/00A23L33/21A23V2002/00A23V2200/328A23V2200/32A23V2200/3262
Inventor 潘瑞魏玲娄健张永新
Owner 玉溪市人民医院
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