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Rice vermicelli with effect of dispelling dampness and preparation method thereof

A production method and technology of rice vermicelli, applied in the field of food processing, to achieve the effects of reducing cooking loss rate, increasing nutritional efficacy, and reducing bar breakage rate

Inactive Publication Date: 2018-04-13
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is still no relevant literature on rice vermicelli products with the function of removing dampness

Method used

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  • Rice vermicelli with effect of dispelling dampness and preparation method thereof
  • Rice vermicelli with effect of dispelling dampness and preparation method thereof
  • Rice vermicelli with effect of dispelling dampness and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A kind of preparation method of rice vermicelli with dehumidifying effect, comprises the following steps:

[0036] (1) Freeze Gorgon and Job's tears at -20°C for 5 hours;

[0037] (2) Place the frozen Gorgon fruit and Job's tears in a microwave oven, and treat them with a power of 1KW / Kg for 10 minutes;

[0038] (3) Grinding the rice, Gorgon fruit, Job's tears powder and Chinese yam into powder respectively to obtain powdery rice, Gorgon fruit powder, Job's tears powder and Chinese yam powder;

[0039] (4) Pour powdered rice, Gorgon fruit powder, barley powder, Chinese yam powder, and rice vermicelli quality improver into the mixer according to the weight ratio of 60:2:5:5:5, with a power of 1.5KW, 50 rpm Stir at a speed of min for 5 minutes, and mix the raw materials evenly;

[0040] (5) Preheat the rice noodle machine to 78°C;

[0041] (6) Put the mixed raw materials into the rice noodle machine, and design the screw speed of the rice noodle machine to be 500r / min;...

Embodiment 2

[0043] A kind of preparation method of rice vermicelli with dehumidifying effect, comprises the following steps:

[0044] (1) Freeze Gorgon and Job's tears at -15°C for 12 hours;

[0045] (2) Place the frozen Gorgon fruit and Job's tears in a microwave oven, and process it at a power of 5KW / Kg for 5 minutes;

[0046] (3) Grinding the rice, Gorgon fruit, Job's tears and Chinese yam into powder respectively to obtain powdery rice, Gorgon fruit powder, Job's tears powder and Chinese yam powder;

[0047] (4) Pour powdered rice, Gorgon fruit powder, barley powder, yam powder, and rice vermicelli quality improver into the mixer in parts by weight of 70:4:12.5:12.5:12.5, with a power of 2.5KW, 40 rpm Stir at a speed of min for 9 minutes, and mix the raw materials evenly;

[0048] (5) Preheat the rice noodle machine to 88°C;

[0049] (6) Put the mixed raw materials into the rice noodle machine, and design the screw speed of the rice noodle machine to be 700r / min; the hole diameter ...

Embodiment 3

[0051] A kind of preparation method of rice vermicelli with dehumidifying effect, comprises the following steps:

[0052] (1) Freeze Gorgon and Job's tears at -10°C for 20 hours;

[0053] (2) Place the frozen Gorgon fruit and Job's tears in a microwave oven, and process it at a power of 10KW / Kg for 1min;

[0054](3) Grinding the rice, Gorgon fruit, Job's tears powder and Chinese yam into powder respectively to obtain powdery rice, Gorgon fruit powder, Job's tears powder and Chinese yam powder;

[0055] (4) Pour powdered rice, Gorgon seed powder, barley powder, Chinese yam powder, and rice vermicelli quality improver into the mixer in parts by weight of 80:6:20:20:20:20, with a power of 3.5KW, 60 Stir at a speed of rpm for 13 minutes, and mix the raw materials evenly;

[0056] (5) Preheat the rice noodle machine to 98°C;

[0057] (6) Put the mixed raw materials into the rice noodle machine, and design the screw speed of the rice noodle machine to be 900r / min; the hole diamet...

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Abstract

The invention relates to rice vermicelli with the effect of dispelling dampness and a preparation method thereof. The rice vermicelli comprises the following raw materials in parts by weight: 60-80 parts of rice, 2-6 parts of gordon enryale seeds, 5-20 parts of coix seeds, 5-20 parts of Chinese yams, and 5-20 parts of a rice vermicelli quality modifier. The rice vermicelli quality modifier is a mixture of chitosan and pigeonpea starch with a mass ratio of (2-6):(8-15). According to the invention, the rice vermicelli with the effect of dispelling dampness is prepared by using the raw materials,with a medicine function and a food function, of the gordon enryale seeds, the coix seeds and the Chinese yams, so that the consumption needs of the rice vermicelli staple food can be met, the dampness of human bodies can be removed, diseases are prevented, and the blank of related domestic rice vermicelli products is filled.

Description

technical field [0001] The invention relates to the field of food processing, in particular to rice vermicelli with the effect of removing dampness and a preparation method thereof. Background technique [0002] Regarding the moisture of the human body, the ancient "Huangdi Neijing Suwen" has a description: "On the Taiyin, moisture dominates." Since ancient times, Chinese medicine has believed that dampness is the first of the six evil qis of wind, cold, heat, dampness, dryness, and fire, and is the source of all diseases. According to modern medical statistics, there are more than 60 diseases related to moisture in modern people, which are the root causes of various modern chronic and intractable diseases such as high blood pressure, fatty liver, cardiovascular and cerebrovascular diseases, and even malignant tumors. important guarantee for human health. At present, people widely adopt dietary methods to remove dampness, such as eating medicinal diet porridge, health-pres...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/10A23L29/30A23L5/30A23L5/00
CPCA23L5/00A23L5/34A23L7/10A23L19/10A23L29/30A23V2002/00A23V2200/30A23V2300/20
Inventor 张名位唐小俊魏振承张雁张瑞芬邓媛元刘磊池建伟马永轩黄菲董丽红刘光贾栩超
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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