CN101273767A

CN101273767A - Mung bean rice-flour noodles

Info

Publication number: CN101273767A
Application number: CNA2008100878203A
Authority: CN
Inventors: 杨贵成
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-03-18
Filing date: 2008-03-18
Publication date: 2008-10-01

Abstract

The invention provides a formula of cheap and good mung bean rice flour and a producing method; the production of the rice flour mainly comprises the following steps that: the rice is washed, soaked, filtered and grinded (or grinded into thick liquid and dehydrated), the cleaned and dried mung bean is grinded into fine powder, the rice flour and the fine powder are mixed and stirred evenly according to proportion, and heated in a high-temperature self-cooked dual-drum rice flour machine, thus producing the nutritive mung bean rice flour with even fineness, faint scent and good taste; the mung bean rice flour not only retains the characteristics of fineness, smoothness, and good taste, but also adds rich nutritive substances with simple operation, convenient production and being economic and practical; especially in summer, various nutritive substances such as protein, vitaminB1, vitaminB2, carotene, amino acid, calcium, phosphorus and ferrum, etc. which are needed necessarily by the body can be supplemented in time when having a bowl of mung bean rice flour.

Description

Mung bean rice-flour noodles

Technical field

The present invention relates to a kind of economical and practical nutrition mung bean rice-flour noodles and production method thereof.

Background technology

Ground rice is particularly traditional fast food of southern each province of China, and the various ground rice of domestic production at present as instant rice stick, powerful ground rice, high protein ground rice, but are not that kind is single, nutrition is dull, are exactly complex manufacturing, and product is not popular acceptance.A kind of existing ground rice characteristic of necessary exploitation, nutritious again, detoxifcation is relieved summer heat, and is also economical and practical, and the simple a kind of mung bean rice-flour noodles food that can be that masses welcome of production and processing.

100 gram mung beans contain protein 22 grams, be rich in lysine, leucine, threonine, and the methionine that lacks in the mung bean can obtain replenishing of rice again.Therefore the ourishing rice flour that is processed into of rice meal and mung bean flour can make complementary action of protein, and nutrition is more balanced.And mung bean also is rich in trace elements such as the calcium, phosphorus, iron of needed by human and vitamin B1, B2, carrotene etc., contains 21 kinds of inorganic elements in the green gram spermoderm, and phosphorus content is the highest, is processed into the easier digestion that is absorbed by the body behind the mung bean rice-flour noodles.

In sum, mung bean rice-flour noodles is nutritious, and collocation science, and with low cost is compared with meat, milk, and with short production cycle, cost is low, and can reduce Global Greenhouse Effect, preserves the ecological environment, and not only economy but also be suitable for was more popular to people.If by 150 gram rice (dry powder), increase by 20% mung bean flour, its mung bean rice-flour noodles that is processed into is blackish green.Eat one bowl of mung bean rice-flour noodles and equal to have drunk simultaneously one glass of green bean juice.

Summary of the invention

The object of the present invention is to provide a kind of existing ground rice characteristic, nutritious again, economical and practical, simple to operate popular mung bean rice-flour noodles food is to satisfy the demand of people to health, to the needs of high-quality life.Because of green starch viscosity is good, it is easily broken that mung bean rice-flour noodles can improve ground rice, and pulling force is bad, coctolabile defective, the quality index of increase ground rice.

Production method of the present invention:

1, rice---soaks and---eluriates---drainage---and pulverize (or defibrination dehydration)

2, mung bean---is eluriated---drying---and is worn into powder

To sum up 1,2 merge: add water and stir---go up high temperature from the powder delivery of ripe bitubular vermicelli machine (last procedure is basic identical with the production method of present ground rice)

Claims

1. nutrition mung bean rice-flour noodles, it is characterized in that: rice fine powder 60-90%, mung bean fine powder 10-40% stirs and makes elongated bean vermicelli through mechanical high temperature process.

2. according to claim 1, the preparation method of ourishing rice flour is characterized in that the above fine powder of 80 orders (also can wear into the above Rice ﹠ peanut milk of 80 orders, be dehydrated into powder then) is eluriated, soaked, is ground into to the rice water; The mung bean elutriation is dried, be ground into more than powder 80 orders, add less water according to required ratio then, mixing stirs, and is processed into powder with high temperature from ripe bitubular rice-flour noodles machine then.

3. according to claim 1, add the scheme that mung bean flour is made the nutrition mung bean rice-flour noodles in the rice meal, applicable to going in the fast series such as various crossing-over bridge rice noodles,, improve the quality index of various ground rice to improve the nutritional quality of various ground rice.