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Production method of coarse-cereal nutrient rice flour

A technology of nutritious rice noodles and whole grains, which is applied in the field of food processing, can solve the problems of single nutrition and no health care function of dry rice noodles, achieve obvious health care effects, maintain a healthy digestive system, and be convenient to eat

Inactive Publication Date: 2017-12-08
广西南宁市百桂食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But existing dry rice flour nutrition is comparatively single, does not have health-care function, and the food that only has the effect of satisfying one's hunger like this can't satisfy modern people's life needs that pay attention to self-health care

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A method for producing nutritious rice flour from whole grains, comprising the steps of:

[0031] (1) Grind buckwheat, mung beans and black sesame into powder respectively, and set aside; wash the chestnut kernels, dry them at a temperature lower than 80°C until the water content by weight is 10%, and then crush the dried chestnut kernels into a particle size of 100-mesh chestnut powder, set aside; peel the Chinese yam, wash and slice, dry, then crush into powder and set aside;

[0032] (2) Rice selection and soaking: select late rice with good quality, high precision, and a storage time of one year as raw material, wash the rice to remove impurities, then soak it in water, soak it at room temperature for 7 hours, and fish the rice after soaking Remove and rinse again with clean water for later use;

[0033] (3) Refining: put the soaked rice into a beater for the first beating to obtain a coarse pulp, add buckwheat flour, mung bean powder, black sesame powder, chestnut...

Embodiment 2

[0039] A method for producing nutritious rice flour from whole grains, comprising the steps of:

[0040] (1) Grind buckwheat, mung beans and black sesame into powder respectively, and set aside; wash the chestnut kernels, dry them at a temperature lower than 80°C until the water content by weight is 15%, and then crush the dried chestnut kernels to a particle size of 100-mesh chestnut powder, set aside; peel the Chinese yam, wash and slice, dry, then crush into powder and set aside;

[0041] (2) Rice selection and soaking: choose late rice with good quality, high precision, and a storage time of one and a half years as the raw material, wash the rice to remove impurities, then soak it in water, and soak it at room temperature for 8 hours. Pick up and rinse again with clean water for later use;

[0042] (3) Refining: put the soaked rice into a beater for the first beating to obtain a coarse pulp, add buckwheat flour, mung bean powder, black sesame powder, chestnut powder, yam ...

Embodiment 3

[0048] A method for producing nutritious rice flour from whole grains, comprising the steps of:

[0049] (1) Grind buckwheat, mung beans and black sesame into powder respectively, and set aside; wash the chestnut kernels, dry them at a temperature lower than 80°C until the water content by weight is 20%, and then crush the dried chestnut kernels to a particle size of 100-mesh chestnut powder, set aside; peel the Chinese yam, wash and slice, dry, then crush into powder and set aside;

[0050] (2) Rice selection and soaking: choose late rice with good quality, high precision, and storage time of 1 to 1.5 years as raw material, wash the rice to remove impurities, then soak in water, soak at room temperature for 8 hours, and soak The finished rice is picked up and rinsed again with clean water for later use;

[0051](3) Refining: put the soaked rice into a beater for the first beating to obtain a coarse pulp, add buckwheat flour, mung bean powder, black sesame powder, chestnut po...

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PUM

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Abstract

The invention relates to the technical field of food processing and particularly relates to a production method of coarse-cereal nutrient rice flour. The production method comprises the following steps: raw material preparation, rice selection and soaking, defibrination, slurry evaporation and drying, standing cooling, flour cutting, packaging, warehousing and the like. The production method is simple in production process step and short in production period; the obtained product is rich in nutrition, convenient to eat, good in taste; the produced coarse-cereal nutrient rice flour is rich in amino acids, vitamins and dietary fibers required by a human body and capable of promoting gastrointestinal motility, relaxing bowel, preventing constipation, reducing absorption of intestines to fat, keeping a digestive system healthy, effectively enhancing the immune system, preventing cardiovascular disease, cacners, diabetes mellitus and other diseases and is a good healthcare item.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for producing nutritious rice noodles with whole grains. Background technique [0002] Rice noodles refer to strip-shaped and silky rice products made from rice as raw material through processes such as soaking, cooking, and layering, rather than powdery materials that are made from rice as raw material and ground in the sense of the word. The texture of rice noodles is flexible and delicate, and it is served with various dishes or soup ingredients for soup or dry frying. It is smooth and tasty, and is deeply loved by consumers (especially those in the south). In the long-term production practice, people have accumulated rich practical experience, derived various techniques, and produced many rice noodles with local characteristics. There are many varieties of rice noodles. According to the processing type, there are round noodles (extruded rice noodles) and fla...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L11/00A23L19/10A23L25/00A23L33/10
CPCA23L7/10A23L11/05A23L19/10A23L19/105A23L25/30A23L33/10A23V2002/00A23V2200/30A23V2200/32A23V2200/324A23V2200/326A23V2200/308A23V2200/328
Inventor 潘睿潘胜
Owner 广西南宁市百桂食品有限责任公司
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