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Making method of castanea mollissima blume nutritive dry rice noodles

A production method and technology of dry rice noodles, which are applied in the field of food processing, can solve the problems of complex production process and single nutrition, and achieve the effect of simple process steps, high nutritional value and convenient consumption

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

Although the dry rice noodles produced by the above-mentioned documents are of better quality than the dry rice noodles produced by the traditional method, the production process is more complicated, and the nutrition is relatively simple.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of preparation method of chestnut nutrient dry rice flour, comprises the steps:

[0028] (1) Chestnut powder for later use: wash the chestnut kernels, dry them at a temperature lower than 80°C until the water content by weight is 5%, and then crush the dried chestnut kernels into chestnut powder with a particle size of 100 mesh for later use;

[0029] (2) Select rice and wash rice; choose late rice with good quality, high precision, and a storage time of one year as raw material, and wash the rice to remove impurities;

[0030] (3) Soaking: Add water to soak the washed rice, soak for 4 hours at room temperature, pick up the soaked rice and rinse it again with clean water for later use;

[0031] (4) Refining: put the soaked rice into a beater for the first beating to obtain a coarse pulp, add chestnut powder to the obtained coarse pulp and mix evenly, the amount of chestnut powder added is 8% of the dry weight of the raw rice %; then put into the electric stone m...

Embodiment 2

[0038] A kind of preparation method of chestnut nutrient dry rice flour, comprises the steps:

[0039] (1) Chestnut powder for later use: 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 chestnut powder with a particle size of 100 mesh for later use;

[0040] (2) Select rice and wash rice; choose late rice with good quality, high precision, and a storage time of one and a half years as raw materials, and wash the rice to remove impurities;

[0041] (3) Soaking: add water to the washed rice and soak it at room temperature for 5 hours, pick up the soaked rice and rinse it again with clean water for later use;

[0042] (4) Refining: put the soaked rice into a beater for the first beating to obtain a coarse pulp, add chestnut powder to the obtained coarse pulp and mix evenly, the amount of chestnut powder added is 9% of the dry weight of the raw rice %;

[0043] Then put ...

Embodiment 3

[0050] A kind of preparation method of chestnut nutrient dry rice flour, comprises the steps:

[0051] (1) Chestnut powder for later use: 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 into chestnut powder with a particle size of 100 mesh for later use;

[0052] (2) Select rice and wash rice; choose late rice with good quality, high precision, and storage time of 1 to 1.5 years as raw material, and wash the rice to remove impurities;

[0053] (3) Soaking: Add water to soak the washed rice, soak for 6 hours at room temperature, pick up the soaked rice and rinse it again with clean water for later use;

[0054] (4) Refining: Put the soaked rice into a beater for the first beating to obtain a coarse pulp, add chestnut powder to the obtained coarse pulp and mix evenly, the amount of chestnut powder added is 10% of the dry weight of the raw rice %;

[0055] Then put into elec...

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Abstract

The invention relates to the technical field of food processing, in particular to a making method of castanea mollissima blume nutritive dry rice noodles. The method comprises the following steps of preparing castanea mollissima blume powder for standby application, selecting rice, washing the selected rice, performing refining to obtain rice pulp, adding wheat flour, steaming the pulp, performing drying, performing standing for cooling, performing cutting to obtain the rice noodles, performing packing, performing warehousing and the like. The making method of the castanea mollissima blume nutritive dry rice noodles is simple in technology steps and short in processing cycle, the castanea mollissima blume nutritive dry rice noodles produced by the method disclosed by the invention can effectively reserve nutrient components and flavor characteristics of the rice, and are high in nutrient value, and the produced rice noodles are tenacious and refreshing in mouth when being boiled, are not stuck to teeth, chewy, and good in mouth feel, and have fragrance of the rice.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing nutritious dry rice noodles with chestnuts. 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 fl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L25/00A23L33/10
CPCA23L7/10A23L25/30A23L33/10
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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