Production method of selenium-enriched nutritive dry rice noodles

A production method and dry rice flour technology are applied in the directions of food drying, function of food ingredients, food heat treatment, etc., which can solve the problems of dry rice flour with single nutrition and no health care function, and achieve obvious health care effect, improve human immunity and taste. Good results

Inactive Publication Date: 2017-12-29
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

Existing dry rice flour nutrition is comparatively single, does not have health-care function, and the food that only has hunger effect like this can not satisfy the life needs that modern people pay attention to self-care, therefore, develop the dry rice flour with health-care function, as the raw material in rice flour Adding raw materials rich in selenium to increase the selenium content of dry rice noodles to supplement the selenium needed by the human body and increase the health care effect of rice noodles, which is very important for human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A production method of selenium-enriched nutritional dry rice flour, comprising the steps of:

[0030] (1) Grind selenium-enriched buckwheat into powder and set aside. Selenium-enriched buckwheat contains 0.4 mg of selenium per kilogram of buckwheat; wash and dry lotus seeds, crush them into powder and set aside; peel selenium-enriched yam, wash and slice, Dried, then crushed into powder for later use, the selenium-enriched yam contains 0.5 mg of selenium per kilogram;

[0031] (2) Rice selection and soaking: Select selenium-enriched rice with good quality, high precision, and a storage time of one year as raw material. Selenium-enriched rice contains 0.26 mg of selenium per kilogram of rice. Wash the selenium-enriched rice to remove impurities, and then Add water to soak, soak at room temperature for 6 hours, pick up the selenium-enriched rice after soaking and rinse it with clean water again for later use;

[0032] (3) Refining: put the soaked selenium-enriched rice ...

Embodiment 2

[0038] A production method of selenium-enriched nutritional dry rice flour, comprising the steps of:

[0039] (1) Grind selenium-enriched buckwheat into powder and set aside. Selenium-enriched buckwheat contains 0.43 mg of selenium per kilogram of buckwheat; wash and dry lotus seeds, crush them into powder and set aside; peel selenium-enriched yam, wash and slice, Dried, then crushed into powder for later use, the selenium-enriched yam contains 0.3 mg of selenium per kilogram;

[0040] (2) Rice selection and soaking: select selenium-enriched rice with good quality, high precision, and a storage time of 1 to 1.5 years as raw material. The selenium-enriched rice contains 0.35 mg of selenium per kilogram of rice, and the selenium-enriched rice is washed. Remove impurities, then add water to soak, soak at room temperature for 7 hours, pick up the selenium-enriched rice after soaking and rinse it again with clean water for later use;

[0041] (3) Refining: put the soaked selenium-...

Embodiment 3

[0047] A production method of selenium-enriched nutritional dry rice flour, comprising the steps of:

[0048] (1) Grind selenium-enriched buckwheat into powder and set aside. Selenium-enriched buckwheat contains 0.5 mg of selenium per kilogram of buckwheat; wash and dry lotus seeds, crush them into powder and set aside; peel selenium-enriched yam, wash and slice, Dried, then crushed into powder for later use, the selenium-enriched yam contains 0.2 mg of selenium per kilogram;

[0049] (2) Rice selection and soaking: Select selenium-enriched rice with good quality, high precision, and a storage time of one and a half years as raw material. The selenium-enriched rice contains 0.15 mg of selenium per kilogram of rice, and the selenium-enriched rice is washed to remove impurities. Then add water for soaking, and soak for 8 hours at normal temperature, pick up the selenium-enriched rice after soaking and rinse it again with clear water for later use;

[0050] (3) Refining: put the...

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Abstract

The invention relates to the technical field of food processing, in particular to a production method of selenium-enriched nutritive dry rice noodles. The method comprises the following steps of grinding selenium-enriched fagopyrum esculentum moench into fagopyrum esculentum moench powder for standby application, grinding dried nelumbo nucifera gaertn seeds and selenium-enriched dioscorea opposita into powder for standby application, selecting rice, soaking the selected rice, performing grinding to obtain rice pulp, steaming the pulp, performing drying, performing standing for cooling, performing cutting to obtain rice noodles, performing packing, performing warehousing and the like. The rice noodles processed by the method disclosed by the invention not only are high in selenium content, but also contain dietary fibers required for human bodies, can promote enterogastric peristalsis, loosen bowel to relieve constipation, prevent constipation and reduce absorption of fat by intestines, keep digestive systems healthy, effectively strengthen the immune system, and prevent cardiovascular diseases, cancer, diabetes and other diseases. The selenium-enriched nutritive dry rice noodles made by the method disclosed by the invention can effectively promote the metabolism of human bodies, and supplement selenium required by human bodies, are good in health-care effects, and are deeply loved by consumers.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production method of selenium-enriched nutritious rice noodles. 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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IPC IPC(8): A23L7/10A23L25/00A23L19/10A23L33/00
CPCA23L7/10A23L19/10A23L25/30A23L33/00A23V2002/00A23V2200/14A23V2200/30A23V2200/32A23V2200/326A23V2200/308A23V2200/328A23V2300/10A23V2300/24
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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