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Novel rice milk production method for making instant rice noodles

A production method and a convenient technology, applied to the functions of food ingredients, food science, food preservation, etc., can solve the problems of no sterilization, single raw material for rice milk production, and no health-preserving function of rice milk, so as to achieve the goal of reducing bacteria Effect of growth, improvement of gastrointestinal function, increase of viscosity and elasticity

Inactive Publication Date: 2021-02-02
常德市源宏食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies of the prior art, the present invention provides a novel rice milk production method for making instant rice noodles, which solves the problem that the raw materials for rice milk production in the prior art are single, and the produced rice milk does not have health-preserving functions. The problem of non-sterilization

Method used

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Examples

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Effect test

Embodiment 1

[0028] The embodiments of the present invention provide a novel rice milk production method for making instant rice noodles, wherein the rice milk is composed of the following raw material proportions by weight: 80 parts of rice, 4 parts of blood glutinous rice, 5 parts of whole grains, 1 part of Hericium erinaceus, 3 parts of spinach, 4 parts of carrot powder, 5 parts of pumpkin powder, 3 parts of walnut, 2 parts of poria cocos, 2 parts of bamboo leaves, and 2 parts of skullcap.

[0029] A novel rice milk production method for making instant rice noodles, wherein the rice milk comprises the following production steps:

[0030] S1. Wash the rice, blood glutinous rice, and whole grains, and filter and dry;

[0031] S2. Soak rice, blood glutinous rice, and whole grains in water for several hours;

[0032] S3, put the spinach into a pulverizer to pulverize, and filter and extract the juice for later use;

[0033] S4, walnuts, Hericium erinaceus, Poria cocos, bamboo leaves, and ...

Embodiment 2

[0038] The embodiment of the present invention provides a novel rice milk production method for making instant rice noodles, wherein the rice milk is composed of the following raw material proportions in parts by weight: 75 parts of rice, 4 parts of blood glutinous rice, 6 parts of whole grains, 4 parts of Hericium erinaceus, 3 parts of spinach, 3 parts of carrot powder, 6 parts of pumpkin powder, 3 parts of walnut, 23 parts of poria cocos, 3 parts of bamboo leaves, 2 parts of skullcap.

[0039] A novel rice milk production method for making instant rice noodles, wherein the rice milk comprises the following production steps:

[0040] S1. Wash the rice, blood glutinous rice, and whole grains, and filter and dry;

[0041] S2. Soak rice, blood glutinous rice, and whole grains in water for several hours;

[0042] S3, put the spinach into a pulverizer to pulverize, and filter and extract the juice for later use;

[0043] S4, walnuts, Hericium erinaceus, Poria cocos, bamboo leave...

Embodiment 3

[0048] The embodiment of the present invention provides a novel rice milk production method for making instant rice noodles, wherein the rice milk is composed of the following raw material proportions in parts by weight: 90 parts of rice, 5 parts of blood glutinous rice, 5 parts of whole grains, 3 parts of Hericium erinaceus, 3 parts of spinach, 3 parts of carrot powder, 5 parts of pumpkin powder, 2 parts of walnut, 2 parts of poria cocos, 2 parts of bamboo leaves, 3 parts of skullcap.

[0049] A novel rice milk production method for making instant rice noodles, wherein the rice milk comprises the following production steps:

[0050] S1. Wash the rice, blood glutinous rice, and whole grains, and filter and dry;

[0051] S2. Soak rice, blood glutinous rice, and whole grains in water for several hours;

[0052] S3, put the spinach into a pulverizer to pulverize, and filter and extract the juice for later use;

[0053] S4, walnuts, Hericium erinaceus, Poria cocos, bamboo leaves...

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Abstract

The invention provides a novel rice milk production method for making instant rice noodles. The novel rice milk production method comprises the following raw materials in parts by weight: 75-90 partsof rice, 3-5 parts of red glutinous rice, 5-15 parts of cereals, 3-5 parts of hericium erinaceus, 3-5 parts of spinach, 3-5 parts of carrot powder, 5-8 parts of pumpkin powder, 2-3 parts of walnuts, 1-3 parts of poria cocos, 2-3 parts of bamboo leaves and 2-3 parts of radix scutellariae. According to the rice milk production method, the produced rice milk is richer in nutrition and has the effectsof nourishing the stomach and clearing away heat and toxic materials, so that the rice noodles made from the rice milk have a dietary therapy function and are more suitable for being used in summer;and the raw materials are fully sterilized before being ground, so that breeding of bacteria in the later production process is reduced, and sterilization can be more thorough during later processingof the rice noodles.

Description

technical field [0001] The invention relates to the technical field of rice milk production, in particular to a novel rice milk production method for making instant rice noodles. Background technique [0002] With the development of modern technology at any time, food is becoming more and more diverse. Traditional staple food products mainly include rice, corn, wheat, sorghum, etc., and the most popular non-staple foods in daily life include noodles, dumplings, vermicelli, etc. Noodles and dumplings are mainly made of wheat, and rice noodles are mainly made of rice. Before making rice noodles, rice must be ground into rice milk before processing. The existing rice milk ingredients for processing rice noodles are relatively single. The nutrients are not enough to meet people’s current intake needs, especially nowadays people’s life is fast-paced and they have no time to take care of their health. Gastrointestinal diseases are very common, and people generally eat rice noodle...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L11/00A23L19/00A23L19/10A23L25/00A23L31/00A23L33/10A23L3/28
CPCA23L3/28A23V2002/00A23L7/10A23L11/05A23L19/09A23L19/105A23L25/30A23L31/00A23L33/10A23V2200/30A23V2200/32
Inventor 孙权张华王尧尧李红
Owner 常德市源宏食品有限责任公司
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