Food therapy and health care compound fruit and vegetable rice flour composition, preparation method and applications thereof
A composition and rice flour technology, applied in the field of food processing, can solve the problems of inability to meet the needs of food nutrition, health and flavor, single nutrient composition and color, and achieve the protection of natural color and flavor, increase appetite, and naturally bright color. Effect
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Embodiment 1
[0044] In this embodiment, the three composite fruit-vegetable rice noodle compositions with dietary and health-care effects respectively include the following raw materials by weight (as shown in Table 1):
[0045] Table 1
[0046]
[0047]
[0048] Wherein, the cabbage powder, spinach powder and apple powder are prepared by the following steps:
[0049] Under the condition of 60°C, the cabbage, spinach and apple are soaked in lye with 2% mass concentration for 5 minutes, freeze-dried at -45°C, and ultrafinely pulverized at 60°C. The crushed material is passed through a 100-mesh sieve. The cabbage powder, spinach powder and apple powder are respectively obtained, and the particle size is 0.15 nm.
[0050] The preparation method of the above-mentioned compound fruit and vegetable rice noodle composition with dietary and health care effects includes the following steps:
[0051] (1) Rice screening and impurity removal: the QS-certified rice will be screened to remove impurities, mold gr...
Embodiment 2
[0068] In this embodiment, the three composite fruit and vegetable rice noodle compositions with dietary and health care effects respectively include the following raw materials by weight (as shown in Table 4):
[0069] Table 4
[0070]
[0071] Wherein, the cabbage powder, beetroot powder, kudzu powder, spinach powder, kelp powder and apple powder are prepared by the following steps:
[0072] Under the condition of 80℃, the cabbage, beetroot, kudzu, spinach, kelp and apple were soaked in lye with a mass concentration of 3% for 3 minutes, then dried with cold air at 30℃, and then superfinely crushed at 70℃. The crushed material is passed through a 200-mesh sieve to obtain the cabbage powder, beet root powder, kudzu powder, spinach powder, kelp powder and apple powder, respectively, with a particle size of 0.074 nm.
[0073] The preparation method of the above-mentioned compound fruit and vegetable rice noodle composition with dietary and health care effects includes the following...
Embodiment 3
[0092] In this embodiment, the three composite fruit and vegetable rice noodle compositions with dietary and health care effects respectively include the following raw materials by weight (as shown in Table 7):
[0093] Table 7
[0094]
[0095] Rice
[0096] Wherein, the cabbage powder, beetroot powder, kudzu powder, sweet potato powder, carrot powder, apple powder and banana powder are prepared by the following steps:
[0097] Under the condition of 100℃, the cabbage, beetroot, kudzu root, sweet potato, carrot, apple and banana are soaked in lye with 5% mass concentration for 1 min, then freeze-dried in vacuum, and then superfinely crushed at 30℃ The obtained crushed material is passed through a 200-mesh sieve to obtain the cabbage powder, beetroot powder, kudzu powder, sweet potato powder, carrot powder, apple powder and banana powder, respectively, with a particle size of 0.074 nm.
[0098] The preparation method of the above-mentioned compound fruit and vegetable rice noo...
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