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

Preparation method of nutritious purple rice noodles

A technology of nutritious rice noodles and purple rice, which is applied in the field of food processing, can solve the problems such as not easy to loose silk, easy to muddy soup, single taste, etc., and achieve the effects of not easy to break, long shelf life and short rehydration time

Active Publication Date: 2014-06-04
湖南正隆农业科技有限公司
View PDF3 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

3. Single taste
Some people add purple rice to white rice or use whole purple rice to make rice noodles. Rice noodles are not easy to shape, loosen, break easily, and tend to make soup when cooked.
The main reasons are: 1. There is no suitable variety of purple rice for rice noodles; 2. The characteristics of white rice are not known; 3. The formula of purple rice and white rice is not mastered; 4. The requirements and time for soaking rice are not known. take control

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
  • Preparation method of nutritious purple rice noodles
  • Preparation method of nutritious purple rice noodles
  • Preparation method of nutritious purple rice noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The method for preparing Kaihui Class A purple rice nutritional rice noodles of the present invention includes the following steps:

[0026] 1. Rice selection: The main raw material is the polished rice of early indica rice Xiangfengzao 119 (amylose content 24.3%), and the polished rice stored for 12 months is selected. Purple rice is selected from the "Late Indica Zibao" variety of rice, which is brown rice with a preserved skin layer.

[0027] 2. Mix rice, wash rice and soak rice:

[0028] Prepare purple rice and white rice according to the ratio of purple rice: white rice=1:10.

[0029] First wash the refined white rice with clean water to remove the foam, bran, bran powder and other impurities and moldy rice grains floating on the water. Soak it with 20 kg of washed rice and 10 kg of cold water, and soak in clean water for 6 hours. Wash the rice and change the water once in the middle. Secondly, rinse the purple rice quickly in a short period of time, try to control the ...

Embodiment 2

[0035] The method for preparing Kaihui Class B purple rice nutritious rice noodles of the present invention includes the following steps:

[0036] 1. Rice selection: The main raw material is early indica rice Chuangfeng No. 1 (amylose content 25.8%) polished rice, which is stored for 12 months. Purple rice is selected from the "Late Indica Zibao" variety of rice, which is brown rice with a preserved skin layer.

[0037] 2. Mix rice, wash rice and soak rice:

[0038] Prepare purple rice and white rice according to the ratio of purple rice: white rice=1:9.

[0039] First wash the refined white rice with clean water to remove the foam, bran, bran powder and other impurities and moldy rice grains floating on the water. Soak it with 18 kg of washed rice and 9 kg of cold water, and soak in clean water for 6 hours. Wash the rice and change the water once in the middle. Secondly, rinse the purple rice quickly in a short period of time, try to control the time, reduce the purple rice cortex...

Embodiment 3

[0045] The method for preparing Kaihui C-grade purple rice nutritional rice noodles of the present invention includes the following steps:

[0046] 1. Rice selection: The main raw material is early indica rice Xiangzaoxian No. 24 (amylose content 24.0%) polished rice, which has been stored for 9 months. Purple rice is selected from the "Late Indica Zibao" variety of rice, which is brown rice with a preserved skin layer.

[0047] 2. Mix rice, wash rice and soak rice:

[0048] Prepare purple rice and white rice according to the ratio of purple rice: white rice=1:8.

[0049] First wash the refined white rice with clean water to remove the foam, bran, bran powder and other impurities and moldy rice grains floating on the water. Soak it with 16 kg of washed rice and 8.5 kg of cold water, and soak in clean water for 6 hours. Wash the rice and change the water once in the middle. Second, rinse the purple rice quickly in a short period of time, try to control the time, reduce the purple ri...

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 relates to the field of food processing and particularly provides a preparation method of nutritious purple rice noodles. The preparation method comprises the following steps: (1) selecting rice; (2) preparing rice, washing rice and soaking rice; (3) mixing purple rice with white rice; (4) preparing rice noodles; (5) optimizing the rice noodles; and (6) loosening the noodles and drying the noodles in the air. According to the method, as the breed of the purple rice and the mixing ratio of the purple rice to the white rice are limited, the prepared purple rice noodles are rich in nutrients, good in color, long in product shelf life and short in rehydration time, and are pliable without easily breaking when people eat the purple rice noodles.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of purple rice nutritious rice noodles. Background technique [0002] Rice noodles, also known as rice noodles, rice noodles, rice noodles, rice noodles or rice noodles, are traditional foods with a long history in my country. Its texture is flexible, smooth and delicious, and has a biting strength. It can be used as both a snack and a staple food. It is a rice product that people often eat in southern provinces such as Hunan and Jiangxi. With the development of society and the increase of exchanges, the development of rice noodles has moved from the south to the north. Many northerners also like to eat this kind of "rice noodles." The traditional production process of rice noodles usually involves grinding and removing bran, removing impurities, washing rice, removing sand, soaking rice, refining, filtering, cooking, stirring, squeezing, squeezing, steaming, loose...

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): A23L1/09A23L7/10
CPCA23L7/109A23L33/00
Inventor 邓华闵军
Owner 湖南正隆农业科技有限公司
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