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

Appetite-stimulating and digestion-promoting health care rice noodles and preparation method thereof

A technology for appetizing digestion and rice noodle, applied in the food field, can solve the problems of restricting the development of rice noodle industry, supplementing energy and nutrition, single nutrient components, etc., and achieving the effects of improving thermal stability and retrogradation, promoting decomposition and enriching nutrients.

Inactive Publication Date: 2017-11-17
安徽省富邦天成食品有限公司
View PDF5 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the accelerated pace of life of modern people, they hope to replenish energy and nutrition in time after meals. However, the content of fast-digestible starch and protein in traditional rice noodles is too low, and the nutrients are single and easy to lose. Timely replenishment of energy and nutrition, poor health effects, all of which limit the development of the rice noodle industry

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of appetizing and digesting health care rice noodle proposed by the present invention, its raw material comprises by weight: 76 parts of rice flour, 28 parts of mung bean powder, 7.2 parts of whole egg powder, 1.8 parts of locust powder, 7.2 parts of lotus root powder, 11.2 parts of gluten powder, garlic 1 part ginger powder, 0.35 parts ginger powder, 0.45 parts xanthan gum, 0.15 parts artemisia gum, 1.8 parts glucose, 1.25 parts chitosan, 0.52 parts complex phosphate, 0.48 parts salt, 0.68 parts sorbic acid, 0.25 parts benzoic acid , 0.45 parts of nutrition enhancer, 0.22 parts of sucrose ester, 0.12 part of soybean lecithin, 0.05 part of compound enzyme preparation.

[0022] Among them, the raw materials of nutritional enhancer include by weight: 14 parts of calcium acetate, 13.5 parts of calcium gluconate, 8.5 parts of calcium citrate, 10 parts of taurine, 12.5 parts of zinc lactate, 11.5 parts of iron citrate, sodium selenite 12.5 copies;

[0023] The raw ma...

Embodiment 2

[0031] A kind of appetizing and digesting health care rice noodle proposed by the present invention, its raw material comprises by weight: 60 parts of rice flour, 30 parts of mung bean powder, 6 parts of whole egg powder, 1 part of locust powder, 6 parts of lotus root starch, 12 parts of gluten powder, garlic 0.5 parts of ginger powder, 0.8 parts of ginger powder, 0.2 parts of xanthan gum, 0.3 parts of artemisia gum, 1 part of glucose, 1.5 parts of chitosan, 0.3 parts of compound phosphate, 0.8 parts of table salt, 0.4 parts of sorbic acid, and 0.5 parts of benzoic acid , 0.2 parts of nutrition enhancer, 0.25 parts of sucrose ester, 0.1 part of soybean lecithin, 0.1 part of compound enzyme preparation.

[0032] Among them, the raw materials of nutritional enhancer include by weight: 10 parts of calcium acetate, 20 parts of calcium gluconate, 6 parts of calcium citrate, 12 parts of taurine, 8 parts of zinc lactate, 15 parts of iron citrate, sodium selenite 8 parts; the raw mate...

Embodiment 3

[0040] A kind of appetizing and digesting health care rice noodle proposed by the present invention, its raw material comprises by weight: 70 parts of rice flour, 25 parts of mung bean powder, 9 parts of whole egg powder, 1.5 parts of locust powder, 8.5 parts of lotus root powder, 10 parts of gluten powder, garlic 0.85 parts of ginger powder, 0.5 parts of ginger powder, 0.35 parts of xanthan gum, 0.22 parts of artemisia gum, 1.8 parts of glucose, 1 part of chitosan, 0.46 parts of compound phosphate, 0.6 parts of table salt, 0.6 parts of sorbic acid, and 0.35 parts of benzoic acid , 0.35 parts of nutrition enhancer, 0.18 parts of sucrose ester, 0.18 part of soybean lecithin, 0.08 part of compound enzyme preparation.

[0041] Among them, the raw materials of nutritional enhancer include by weight: 12 parts of calcium acetate, 14 parts of calcium gluconate, 8 parts of calcium citrate, 10 parts of taurine, 12 parts of zinc lactate, 10 parts of iron citrate, sodium selenite 13 part...

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 discloses appetite-stimulating and digestion-promoting health care rice noodles and a preparation method thereof. The appetite-stimulating and digestion-promoting health care rice noodles include the following ingredients in parts by weight: rice meal, mung bean flour, whole egg powder, locust powder, lotus root starch, vital wheat gluten flour, garlic powder, ginger powder, xanthan gum, sa-son seed gum, glucose, chitosan, composite phosphates, salt, sorbic acid, benzoic acid, a nutrient enhancer, sucrose ester, soybean lecithin and a complex enzyme preparation. The invention provides the appetite-stimulating and digestion-promoting health care rice noodles and the preparation method thereof. The obtained rice noodles have rich nutrients which are not easy to lose, are easy to digest, can supplement energy and nutrients for people in time, and also can effectively improve gastrointestinal functions, enhance human immunity and have a good health care effect.

Description

technical field [0001] The invention relates to the field of food technology, in particular to an appetizing and digesting health-care rice noodle and a preparation method thereof. Background technique [0002] As one of the traditional Chinese snacks, rice noodles are often prepared with rice as raw material. They are long strips, round in cross section, white in color and tough. They can be eaten after brewing with boiling water. favor. Due to the accelerated pace of life of modern people, they hope to replenish energy and nutrition in time after eating. However, the content of fast-digesting starch and protein in traditional rice noodles is too low, and the nutrients are single and easy to lose. Supplement energy and nutrition in time, poor health care effect, these have all limited the development of rice noodle industry. Contents of the invention [0003] Based on the technical problems existing in the background technology, the present invention proposes an appetiz...

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
IPC IPC(8): A23L7/104A23L11/00A23L33/10
CPCA23L7/104A23L11/05A23L33/10A23V2002/00A23V2200/32A23V2200/324
Inventor 谢平原
Owner 安徽省富邦天成食品有限公司
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