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Wet rice flour and preparation method thereof

A technology of wet rice flour, preparation steps, applied in the direction of food preparation, food ingredients as mouthfeel improver, function of food ingredients, etc., to achieve the effect of easy absorption

Inactive Publication Date: 2014-08-13
GUILIN MINGXING BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And for adding multiple coarse grains and the wet rice flour that coarse grains is carried out enzymatic hydrolysis and preparation method thereof have not yet been reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A wet rice flour is prepared from the following raw materials in parts by weight: 100 parts of rice, 15 parts of Chinese yam, 10 parts of gorgon, 35 parts of lotus root, 13 parts of barley and 12 parts of white poria cocos.

[0028] The preparation steps are as follows:

[0029] (1) Get the rice to clean, soak, drain, and pulverize to obtain rice noodles;

[0030] (2) Take yam, Gorgon fruit, lotus root, barley and white poria cocos, mix them evenly, and grind them into 150-mesh fine powder;

[0031] (3) Add 1 times water of the weight of the fine powder to the fine powder, adjust the pH value to 4.0, then add 0.6% of the weight of the fine powder with a compound enzyme of cellulase and pepsin for enzymolysis, and enzymolysis at 37°C for 3 hour, the weight ratio of cellulase and pepsin is 5:2;

[0032] (4) After drying the enzymatically hydrolyzed fine powder to the same water content as the pulverized rice flour, mix it with the rice flour and squeeze it into shape to...

Embodiment 2

[0035] A wet rice flour is prepared from the following raw materials in parts by weight: 125 parts of rice, 18 parts of Chinese yam, 13 parts of gorgon, 40 parts of lotus root, 15 parts of barley and 15 parts of white poria cocos.

[0036] The preparation steps are as follows:

[0037] (1) Get the rice to clean, soak, drain, and pulverize to obtain rice noodles;

[0038] (2) Take yam, Gorgon fruit, lotus root, barley, and white poria cocos, mix them evenly, and grind them into 200-mesh fine powder;

[0039] (3) Add 2 times water of fine powder weight to fine powder, adjust pH value to 4.1, then add the compound enzyme of cellulase, pepsin of fine powder weight 0.7% to carry out enzymolysis, at 39 ℃, enzymolysis 2 hour, the weight ratio of cellulase and pepsin is 5:2;

[0040] (4) After drying the enzymatically hydrolyzed fine powder to the same water content as the pulverized rice flour, mix it with the rice flour and squeeze it into shape to obtain vermicelli;

[0041] (5)...

Embodiment 3

[0043] A wet rice flour is prepared from the following raw materials in parts by weight: 135 parts of rice, 20 parts of Chinese yam, 18 parts of gorgon, 50 parts of lotus root, 20 parts of barley and 18 parts of white poria cocos.

[0044] The preparation steps are as follows:

[0045] (1) Get the rice to clean, soak, drain, and pulverize to obtain rice noodles;

[0046] (2) Take yam, Gorgon fruit, lotus root, barley, and white poria cocos, mix them evenly, and grind them into 250-mesh fine powder;

[0047] (3) Add 1 to 2 times water of the weight of the fine powder to the fine powder, adjust the pH value to 4.20, then add 0.8% of the weight of the fine powder with a compound enzyme of cellulase and pepsin for enzymolysis, and enzymatically hydrolyze at 41°C Decompose 2.5 hours, the weight ratio of cellulase, pepsin is 5:2;

[0048] (4) After drying the enzymatically hydrolyzed fine powder to the same water content as the pulverized rice flour, mix it with the rice flour and...

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PUM

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Abstract

The invention discloses wet rice flour. The wet rice flour is prepared from the following materials in parts by weight: 100-155 parts of rice, 15-25 parts of Chinese yam, 10-20 parts of gorgon fruit, 35-55 parts of lotus root, 13-23 parts of coix lacryma-jobi and 12-20 parts of white poria. The invention further provides a preparation method for wet rice flour, wherein preparation steps are as follows: cleaning, soaking, crushing, carrying out enzymolysis, forming, ageing, filling into bags, carrying out pasteurization to prepare the wet rice flour. Nutrition of the rice flour is increased and mouthfeel of the rice flour is improved by added Chinese yam, gorgon fruit, lotus root, coix lacryma-jobi and white poria, so that a plurality of healthcare and nursing functions of the rice flour are brought; and moreover, effects of balancing nutrient and improving absorption further can be achieved.

Description

technical field [0001] The invention relates to the technical field of rice flour processing technology, in particular to wet rice flour and a preparation method thereof. Background technique [0002] Wet rice noodles are processed by rice soaking, grinding, molding and other steps. The characteristic flavor and taste of wet rice noodles are recognized by rice noodle eaters. They can be used as snacks and staple foods, and are deeply loved by people. However, traditional wet rice noodles have a single nutrition, and mostly only use rice as a raw material, which is difficult to meet the requirements of people in modern society for food nutrition. In recent years, some researchers have studied the production methods of miscellaneous grain rice noodles and fruit and vegetable juice rice noodles, and applied for related patents, such as a kind of moisturizing buckwheat rice noodles and its preparation method (CN102860465B), rice noodles with nutritional return (CN103637058A) and...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/214A23L1/36A23L1/28A23L1/30A23L7/10A23L19/10A23L25/00
CPCA23L7/104A23L19/10A23L25/40A23L31/00A23L33/10A23V2002/00A23V2200/14A23V2200/30
Inventor 刘东姣
Owner GUILIN MINGXING BIOTECH
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