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Mint and coix seed rice noodles

A technology of lotus barley and rice flour is applied in the field of mint barley and rice flour to achieve the effect of rich nutrition

Inactive Publication Date: 2016-10-12
GUANGXI WEIZHIFANG FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Rice noodles are one of the staple foods in people's daily life in Guangxi. Traditional rice noodles are mainly processed from rice flour. However, with the continuous improvement of people's living standards, people's requirements for food have also increased a lot, especially paying attention to the health care of food. function, general rice noodles can no longer meet people's requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A mint barley rice flour prepared from the following raw materials in parts by weight: 400 parts of rice flour, 30 parts of soybeans, 30 parts of barley, 60 parts of millet, 15 parts of mint, 30 parts of fresh jujube, 30 parts of lemon, 8 parts of bracken, 10 parts of purslane, 6 parts of Atractylodes macrocephala, 6 parts of cinnamon, 8 parts of malt, 7 parts of poria cocos, 6 parts of gardenia, 6 parts of pinellia, 4 parts of tangerine peel, 4 parts of chestnut leaves, 3 parts of rice wine, 4 parts of lemon juice, 0.5 portion of edible salt and appropriate amount of water.

[0017] The preparation method of above-mentioned mint barley rice flour, comprises the following steps:

[0018] (1) Wash soybeans, barley, and millet, put them in a pot, make tea bags from mint, put them in a pot filled with soybeans, barley, and millet, add an appropriate amount of water, heat and simmer for 60 minutes, and get rice Porridge;

[0019] (2) Wash fresh jujube and lemon, take its ...

Embodiment 2

[0024] A mint barley rice flour prepared from the following raw materials in parts by weight: 450 parts of rice flour, 35 parts of soybeans, 35 parts of barley, 70 parts of millet, 17.5 parts of mint, 35 parts of fresh jujube, 35 parts of lemon, 9 parts of bracken, 12 parts of purslane, 6.5 parts of Atractylodes macrocephala, 6.5 parts of cinnamon, 8.5 parts of malt, 7.5 parts of poria cocos, 6.5 parts of gardenia, 6.5 parts of pinellia, 4.5 parts of tangerine peel, 4.5 parts of chestnut leaves, 4 parts of rice wine, 5 parts of lemon juice, 0.75 parts of edible salt and appropriate amount of water.

[0025] The preparation method of above-mentioned mint barley rice flour, comprises the following steps:

[0026] (1) Wash soybeans, barley, and millet, put them in a pot, make tea bags from mint, put them in a pot filled with soybeans, barley, and millet, add an appropriate amount of water, heat and simmer for 65 minutes, and get rice Porridge;

[0027] (2) Wash fresh jujube and...

Embodiment 3

[0032] A mint barley rice flour prepared from the following raw materials in parts by weight: 500 parts of rice flour, 40 parts of soybeans, 40 parts of barley, 80 parts of millet, 20 parts of mint, 40 parts of fresh jujube, 40 parts of lemon, 10 parts of bracken, 14 parts of purslane, 7 parts of Atractylodes macrocephala, 7 parts of cinnamon, 9 parts of malt, 8 parts of poria cocos, 7 parts of gardenia, 7 parts of pinellia, 5 parts of tangerine peel, 5 parts of chestnut leaves, 5 parts of rice wine, 6 parts of lemon juice, 1 portion of edible salt, appropriate amount of water.

[0033] The preparation method of above-mentioned mint barley rice flour, comprises the following steps:

[0034] (1) Wash soybeans, barley, and millet, put them in a pot, make tea bags from mint, put them in a pot filled with soybeans, barley, and millet, add an appropriate amount of water, heat and simmer for 70 minutes, and get rice Porridge;

[0035] (2) Wash fresh jujube and lemon, take its pulp...

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Abstract

The invention discloses mint and coix seed rice noodles. The mint and coix Seed rice noodles are prepared from raw materials in parts by weight as follows: 400-500 parts of rice meal, 30-40 parts of soybeans, 30-40 parts of coix seeds, 60-80 parts of millets, 15-20 parts of mint, 30-40 parts of fresh jujube, 30-40 parts of lemons, 8-10 parts of pteridium aquilinum, 10-14 parts of purslane herbs, 6-7 parts of largehead atractylodes rhizomes, 6-7 parts of cassia bark, 8-9 parts of malt, 7-8 parts of Poria cocos, 6-7 parts of cape jasmine fruit, 6-7 parts of pinellia tubers, 4-5 parts of dried tangerine peel, 4-5 parts of Castanea mollissima leaves, 3-4 parts of rice wine, 4-6 parts of lemon juice, 0.5-1 part of salt and an appropriate amount of water. Various substances which are beneficial to a human body are added to the rice noodles, the rice noodles are rich in nutrition, by means of extracts of traditional Chinese medicinal materials such as the largehead atractylodes rhizomes, the malt, the Poria cocos and the like, the rice noodles have the effects of promoting the circulation of qi and removing food retention, can effectively aid digestion and is suitable for being eaten by people suffering from indigestion.

Description

technical field [0001] The invention relates to the technical field of food, in particular to mint barley rice flour. Background technique [0002] Rice noodles are one of the staple foods in people's daily life in Guangxi. Traditional rice noodles are mainly processed from rice flour. However, with the continuous improvement of people's living standards, people's requirements for food have also increased a lot, especially paying attention to the health care of food. Function, general rice noodles can not satisfy people's requirements. Contents of the invention [0003] In order to make up for the defects of the prior art, the object of the invention is to provide a mint barley rice flour. [0004] The technical scheme that the present invention takes is: [0005] A peppermint barley rice flour prepared from the following raw materials in parts by weight: 400-500 parts of rice flour, 30-40 parts of soybeans, 30-40 parts of barley, 60-80 parts of millet, 15-20 parts of mi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L11/00A23L19/00A23L33/10A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/32A23V2250/21
Inventor 倪铫阳
Owner GUANGXI WEIZHIFANG FOOD TECH CO LTD
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