Yunnan nutrient rice noodles and preparation method thereof

A rice noodle and nutritional technology, applied in the direction of food ingredients as a taste improver, food science, etc., can solve problems such as single nutritional value, poor taste, and health concerns, and achieve high nutritional value, good transparency, and good taste.

CN106173832AInactive Publication Date: 2016-12-07富源县华博食品有限公司
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2016-12-07
Estimated Expiration
Not applicable · inactive patent
Patent Text Reader

Abstract

The invention discloses Yunnan nutrient rice noodles. The Yunnan nutrient rice noodles are prepared from, by weight, 100-150 parts of gui chao rice, 10-20 parts of potato starch, 10-15 parts of carrot, 4-10 parts of albumen powder, 2-6 parts of lily powder, 1-4 parts of hazelnut kernels and 1-4 parts of pumpkin seeds. A method for preparing the Yunnan nutrient rice noodles comprises the steps of 1, conducting pulping to prepare dry pulp; 2, conducting carrot juicing; 3, smashing hazelnut kernels and pumpkin seeds into mixed powder; 4, preparing modified potato starch; 5, conducting dough kneading; 6, conducting shredding; 7, conducting retrogradation; 8, conducting boiling and cooling to obtain the finished product. The prepared Yunnan nutrient rice noodles have the advantages of being good in taste, high in nutrient value, free of pollution and the like, rice milk precipitation can be prevented, transparency is high, the surface gloss of the rice noodles is high, the defect of single nutrition of traditional rice noodles is overcome by adding carrot, albumen powder, lily powder, pumpkin seeds and hazelnut kernels, nutrition structure is reasonable, nutrient intake is balanced, and the requirement for healthy diet is met.
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Description

technical field

[0001] The invention relates to the technical field of food processing, in particular to a Yunnan nutritional rice noodle and a preparation method thereof. Background technique

[0002] Rice noodles, also known as rice noodles, rice vermicelli, or rice noodles, are noodle foods that are extruded with rice as the main raw material. Rice noodles are a traditional food in southern my country. They are deeply loved by consumers and are the breakfast choice of local people. One of the mainstream varieties, it has become a famous and special food with traditional flavor in Yunnan. It is rich in carbohydrates, vitamins, minerals and enzymes, etc. It has the characteristics of rapid and uniform ripening, resistance to cooking, refreshing and smooth, the soup is not cloudy after cooking, and easy to digest. It is especially suitable for hot pot and casual fast food. There are two ways to make it: first, it is made from fermented rice, commonly known as "Physalis Rice ...

Examples

Embodiment 1

[0025] In the embodiment of the present invention, a Yunnan nutritional rice noodle comprises the following raw materials in parts by weight: 100 parts of Guichao rice, 10 parts of potato starch, 10 parts of carrot, 4 parts of protein powder, 2 parts of lily powder, 1 part of hazelnut kernel, pumpkin 1 serving of seeds.

[0026] The preparation method of described Yunnan nutritional rice noodle comprises the following steps:

[0027] (1) Clean Guichao rice, soak it in clean water for 1 hour, put it into a refiner for refining, put the ground slurry into a gauze bag, and squeeze and dehydrate the slurry placed in the gauze bag into a water-containing component 30% is pulp dry;

[0028] (2) Wash the prepared carrots and make juice, by weight, mix 1 part of carrot juice with 2.5 parts of pure water, stir and filter, and take the juice for later use;

[0029] (3) Stir-fry hazelnuts and pumpkin seeds at 170°C for 8 minutes, then pulverize them to obtain a mixed powder, and pass t...

Embodiment 2

[0036] In the embodiment of the present invention, a Yunnan nutritional rice noodle comprises the following raw materials in parts by weight: 110 parts of Guichao rice, 12 parts of potato starch, 11 parts of carrot, 5 parts of protein powder, 3 parts of lily powder, 2 parts of hazelnut kernel, pumpkin Seeds 2 parts.

[0037] The preparation method of described Yunnan nutritional rice noodle comprises the following steps:

[0038] (1) Clean Guichao rice, soak it in clear water for 2 hours, put it into a refiner for refining, put the ground slurry into a gauze bag, and squeeze and dehydrate the slurry placed in the gauze bag into a water-containing component 30% is pulp dry;

[0039] (2) Wash the prepared carrots and make juice, by weight, mix 1 part of carrot juice with 2.6 parts of pure water, stir and filter, and take the juice for later use;

[0040] (3) Stir-fry hazelnuts and pumpkin seeds at 175°C for 8 minutes, then pulverize them to obtain a mixed powder, and pass the ...

Embodiment 3

[0047]In the embodiment of the present invention, a Yunnan nutritional rice noodle comprises the following raw materials in parts by weight: 125 parts of Guichao rice, 15 parts of potato starch, 12.5 parts of carrot, 7 parts of protein powder, 4 parts of lily powder, 2.5 parts of hazelnut kernel, pumpkin Seed 2.5 parts.

[0048] The preparation method of described Yunnan nutritional rice noodle comprises the following steps:

[0049] (1) Clean Guichao rice, soak it in clear water for 2 hours, put it into a refiner for refining, put the ground slurry into a gauze bag, and squeeze and dehydrate the slurry placed in the gauze bag into a water-containing component 30% is pulp dry;

[0050] (2) Wash the prepared carrots and make juice, by weight, mix 1 part of carrot juice with 2.8 parts of pure water, stir and filter, and take the juice for later use;

[0051] (3) Stir-fry hazelnuts and pumpkin seeds at 180°C for 9 minutes, then pulverize them to obtain a mixed powder, and pass ...