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Pueraria vermicelli and preparation technology thereof

A technology for preparing rice noodles, which is applied in the field of kudzu root rice noodles and its preparation technology, to achieve the effects of enhancing the intake function, preventing oxidative damage, and scavenging free radicals

Inactive Publication Date: 2011-05-04
ZHEJIANG CHENYUN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But do not use kudzu root powder as raw material to make rice noodles in the existing rice noodles, which is a big deficiency of rice noodles food

Method used

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Experimental program
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Embodiment Construction

[0009] The following is an embodiment of the present invention, which is composed of 50% kudzu powder by weight, 10% edible starch, and 40% rice flour; and it is made with the following preparation process:

[0010] Process flow: rice soaking→milling→adding pueraria powder and starch→stirring→self-cooked shreds→aging→cutting→shaping→drying→adding seasoning packets and packaging→finished product;

[0011] Operation method:

[0012] Select 40 kg of high-quality indica rice and soak it in tap water for 2 hours. The soaked rice is ground into rice flour with a fineness of 90 mesh by a mill, then 50 kg of pueraria root powder and 10 kg of flour are added. Stir evenly. The cooked extruder is extruded, and the silky rice noodles are continuously aged by the mesh belt aging machine. The aging time is 10 hours. The aged rice noodles are cut off and washed with loose silk, measured into 100 grams, and formed into a disc shape. It is then dried for 2.5 hours by hot air at 50°C, and then...

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Abstract

The invention provides pueraria vermicelli and preparation technology thereof, and belongs to the technical field of convenient foodstuff-rice-noodle. The pueraria vermicelli is characterized by comprising the following ingredients in percentage by weight: 10 to 50 percent of pueraria vermicelli, 5 to 10 percent of edible starch, and 85 to 40 percent of rice meal. The pueraria vermicelli is prepared by the following steps of: immersing rice, grinding into powder, adding pueraria powder and starch, stirring, self-ripening and extruding, aging, cutting, forming, drying, adding an ingredient bag and packaging and obtaining a finished product. The pueraria powder, in the invention, serves as one of the main raw materials, and the preparation technology is employed, so the prepared pueraria vermicelli has all the nutrient components, such as puerarin, soybean flavonoid nucleoside, TCBA, protein, amino acid, sugar and the like, and mineral substances necessary for human, such as Ferrum, calcium, copper, selenium and the like, which are contained in the pueraria powder; therefore, the invention can greatly enrich the nutrient components of the rice noodle and further improve the flavor and the taste of the rice noodle.

Description

technical field [0001] The invention belongs to the technical field of instant food-rice noodles, and in particular relates to kudzu root rice noodles and a preparation process thereof. Background technique [0002] Pueraria powder, also known as kudzu powder, pueraria starch. According to the introduction of "Baidu Encyclopedia", kudzu root contains 12% flavonoids such as puerarin, daidzein, peanut, etc., as well as nutrients such as protein, amino acid, sugar, etc., and also contains essential iron, calcium, copper, selenium, etc. It is a precious tonic suitable for all ages, and has the reputation of "thousand-year ginseng". It has the special effects of cooling down fire, appetizing and eating, diuretic and hangover. The puerarin in kudzu root has the effect of dilating coronary arteries and cerebral arteries, can lower blood pressure, can significantly increase the blood supply of ischemic tissue, has β-receptor blocking effect, can significantly slow down heartburn, ...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/30A23L7/10A23L7/117A23L33/10
Inventor 朱劲松丁兵
Owner ZHEJIANG CHENYUN IND
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