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Instant noodles made of high-protein rice flour

A technology of high-protein rice flour and instant noodles is applied in the field of food or food materials to achieve the effects of increasing protein content, improving processing performance and taste.

Inactive Publication Date: 2007-02-14
许穷腊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to use rice flour to modify it, so that it can meet the needs of processing and molding, meet the needs of instant food, boiled and instant food, and solve the problem of high protein in the deep processing and utilization of rice flour, especially early indica rice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Take 15 parts of degreased peanut powder, 15 parts of glutinous rice, 20 parts of japonica rice, and 50 parts of indica rice with 5% oil content, and prepare the materials in parts by weight. The dough contains water until it is normal and easy to handle. After refining the powder, send it to a hot press to heat and extrude it, cut it into plates, dry it, mix it into a table seasoning package, and finally pack it to get the finished product. The finished product contains the natural fragrance of defatted peanut powder, has a good appearance, can be eaten after soaking in boiling water for 8 minutes, and has a good taste.

Embodiment 2

[0020] Take 25 parts of defatted peanut powder, 30 parts of glutinous rice, 15 parts of japonica rice, and 30 parts of indica rice as above, and obtain the finished product as in the method of embodiment 1. The protein content of the finished product is increased, the appearance is similar to it, and the taste is good.

Embodiment 3

[0022] Take 30 parts of defatted peanut powder, 30 parts of glutinous rice, 15 parts of japonica rice, and 25 parts of indica rice as above, and obtain the finished product as in the method of Example 1. The finished product is rich in protein, and if other raw materials are used to replace japonica rice, you can expect to get instant noodles with special rice noodles. These alternative raw materials include wheat, sorghum, millet, black beans, and sesame, whichever is used as a pure powder.

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PUM

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Abstract

An instant high-protein noodle is prepared from the rice flour (65-85 wt.portions) and deoiled peanut powder (15-35 wt portions). Its advantages are high content of protein, easy processing, good enjoyment to eat it, and unique peanut smell.

Description

technical field [0001] The invention belongs to food or food material, in particular to a product obtained by using rice as the main raw material and defatted peanut powder as the protein supplement raw material. Background technique [0002] On the one hand, most of the existing instant noodle products take wheat flour as the main raw material, while vermicelli and vermicelli food with rice flour as the main component have less market sales because of their poor taste. In contrast, early indica rice is more popular in food applications It is not optimistic, so that there is a problem of excess early indica rice resources in southern my country, and we are eager to find a good way and way out. On the other hand, as far as pasta itself is concerned, its protein content is not high, and the protein content per 100 grams (grams) is: wheat 9.9, glutinous rice 6.7, japonica rice 6.7, indica rice 7.8, corn 9.0, millet 9.7, sorghum rice 8.2; It was 36....

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/162A23L1/36A23L7/113A23L25/00
Inventor 许维朔
Owner 许穷腊
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