CN101467604A - Nourishing rice flour and method for processing the same - Google Patents

Abstract

The invention discloses a kind of instant rice noodles and its production method, pertaining to pre-cooking noodles or instant noodles food. The major ingredient comprises rice flour, wheat flour, core powder and soybean flour while the minor ingredients comprise dry products such as vegetable, fungus, fruit and meat; the process comprises the following steps: firstly, performing smell-removing treatment for corn and soybean, evenly mixing rice flour, wheat flour and minor ingredients in the dough kneading machine with water to get raw meal; then, delivering the raw meal into the self-cooking dual-cylinder vermicelli machine to forming rice noodles. The product has numerous raw materials and abundant nutrients, achieves the nutrient balance, improves the reasonablity and effectivity of nutrients in food, and plays an important role in maintaining the human body nutrient balance, good health and long life of people.

Description

Ourishing rice flour and processing method

Technical field

The invention belongs to a kind of noodles or instant pasta of par-boiled, specifically is a kind of convenient rice flour noodles and preparation method.

Background technology

Fresh rice-flour noodles be a kind of be raw material with the rice, through soak defibrination, press consider anhydrate, rubbing boiling, extrusion molding, scald diffusing with rolling soup earlier when edible, be equipped with meat soup, seasoning matter again and make, be people's hobby, fine and smooth tasty and refreshing food, generally edible in south, and gradually to penetration and promotion in all parts of the country.

Chinese patent 02137778 discloses a kind of " process for production of nutrient rice-flour ", it is to be raw material with the rice, advance the rice immersion of washing the sand except what continue to use traditional ground rice, pulverize and powder, wire vent, once loose, steam material, secondary loose, cut outside the conventional production processes such as powder, packing, characteristics of the present invention are to utilize microcomputer and program control technology in baking operation, make the interior ambient temperature and humidity of barn not only can show, and controlled.The present invention goes back using microbe and gains knowledge food additives are added in the particle with the powder operation, has solved the problem of the shelf-life of the easy brittle failure of ground rice, crisp bar and ground rice, has prolonged the ground rice shelf-life.The product of producing through production technology of the present invention has that presentation quality is good, color and luster is even, glossiness good, no bubble, no drafting, no fecula, good toughness, well-done degree height, smoothly anti-ly boil, excellent taste, operation are reasonable in design, automaticity and product high-class product rate have improved, prolonged the ground rice shelf-life greatly advantage.But its operation is many, control complicated, equipment investment is high and its raw material is single, nutrition is comprehensive inadequately.

Chinese patent 200610163474 discloses " the science processing method of alimentary paste and ourishing rice flour ", this patent is a ratio on demand, powders such as an amount of wheat flour, soy meal, rye meal, buckwheat, naked oats flour, corn flour, millet powder, starch, sea-tangle powder, jerusalem artichoke powder are mixed with containing the aqueous solution of an amount of salt, alkali or mix part dish juice or egg liquid or powdered egg again in required ratio, behind the extruder squeezing, maturing, be reprocessed into noodles or ground rice, or add vitamin or mineral matter or other nutrition compositions on the basis of the above and make.This patent raw material variety is a lot, and nutritional labeling is more complete.But it is added with the water that contains alkali with face the time, nutrient composition in raw materials is destroyed.The nutritive value of food is reduced.

Summary of the invention

The present invention proposes a kind of nutrition in order to solve problems of the prior art more comprehensive, ourishing rice flour easy to process and processing method.

The technical solution used in the present invention is:

A kind of ourishing rice flour is made up of major ingredient and auxiliary material, and major ingredient is made up of following raw materials in weight portion: rice meal 10-70 part, wheat flour 10-70 part, corn flour 10-50 part and analysis for soybean powder 5-30 part; Auxiliary material comprises: the dry product of vegetables, mushroom, fruit, meat.The weight ratio of major ingredient and auxiliary material is 10-20: 1.

Its corn flour and analysis for soybean powder were handled through past peculiar smell, strong muscle.

The processing method of ourishing rice flour may further comprise the steps:

A. corn, soybean with water are softened, decortication is ground into bulky grain respectively; Oarse-grained corn, soya bean are put into the steamer that is added with Aqua Folium Camelliae sinensis respectively, under 40 ℃ of-55 ℃ of temperature, steamed 30-50 minute; Corn, soya bean after steaming are carried out the drying back pulverize, cross the 140-180 mesh sieve, make and remove peculiar smell, corn flour, the analysis for soybean powder of muscle degree arranged with pulverizer;

B. make rice meal with traditional method, prepared corn flour, analysis for soybean powder and auxiliary material in rice meal, wheat flour and the step 1 put into dough mixing machine mix, add entry, stir raw material;

C. raw material are sent in the ripe bitubular vermicelli machine shaping rice-flour noodles.

Raw material of the present invention can oneself be handled corn, soya bean, also can buy corn flour, the analysis for soybean powder of handling through the strong muscle of past peculiar smell on market.

The ground rice undried that processes is promptly packed sale, is fresh rice-flour noodles.Packing is sold and is instant ground rice after drying.

Ourishing rice flour of the present invention, scientific formulation, nutritional labeling is abundant.Contain many nutritional labelings in the raw material in rice, the wheat, contained corn oil can help the eubolism of cholesterol in the corn, and diseases such as coronary heart disease, artery sclerosis, miocardial infarction are had certain effect that prevents; Contain a kind of anticancer factor-glutathione in the corn, under selenium participates in, make chemical carcinogen lose toxicity; Soya bean is the highest kind of nutritive value in the beans, in hundred kinds of wholefoods, it is ranked first, contain a large amount of unrighted acids, various trace elements, vitamin and good protein, soybean is rich in protein, and amino acid contained more complete, especially be rich in lysine, just in time replenished cereal lysine defect of insufficient.

Ourishing rice flour of the present invention, raw material is various, and is nutritious, little by the coarse cereals flour nutritional labeling loss that special process is handled, the taste aquatic foods, the muscle degree is strong, keeps the former taste of raw material, does not have peculiar smell, and the food mouthfeel of making is good.Because the raw material variation makes each material composition complementation accomplish nutrient balance, has improved reasonability, the validity of food nutrient composition, make it for keeping the human nutrition balance, people's good health and a long life there is important effect.

The specific embodiment

Below by specific embodiment the present invention is described in further detail.

Embodiment 1

A. corn, soybean with water are softened, decortication is ground into bulky grain respectively; Oarse-grained corn, soya bean are put into the steamer that is added with Aqua Folium Camelliae sinensis respectively, under 40 ℃ of-55 ℃ of temperature, steamed 30-50 minute; Corn, soya bean after steaming are carried out the drying back pulverize, cross the 140-180 mesh sieve, make and remove peculiar smell, corn flour, the analysis for soybean powder of muscle degree arranged with pulverizer;

B. make rice meal with traditional method, 20 kilograms of prepared corn flour, 10 kilograms of analysis for soybean powder and 10 kilograms of vegetables dry products, mushroom dry product in 50 kilograms of rice meals, 20 kilograms of wheat flours and the step 1 are put into dough mixing machine for 2 kilograms and mixed, add entry, stir raw material;

C. raw material are sent in the ripe bitubular vermicelli machine shaping rice-flour noodles.

Embodiment 2

A. the processing of corn, soya bean is described with embodiment 1 step a.

B. make rice meal with traditional method, with 10 kilograms of prepared corn flour, 20 kilograms of analysis for soybean powder and 10 kilograms of dried chicken meat floss in 40 kilograms of rice meals, 30 kilograms of wheat flours and the step 1, put into dough mixing machine and mix, add entry, stir raw material;

C. raw material are sent in the ripe bitubular vermicelli machine shaping rice-flour noodles.

Embodiment 3

A. the processing of corn, soya bean is described with embodiment 1 step a.

B. make rice meal with traditional method, with 25 kilograms of prepared corn flour, 30 kilograms of analysis for soybean powder and 15 kilograms of strawberry dry products in 30 kilograms of rice meals, 15 kilograms of wheat flours and the step 1, put into dough mixing machine and mix, add entry, stir raw material;

C. raw material are sent in the ripe bitubular vermicelli machine shaping rice-flour noodles.

Claims (3)

1. an ourishing rice flour is characterized in that being made up of major ingredient and auxiliary material, and major ingredient is made up of following raw materials in weight portion: rice meal 30-60 part, wheat flour 10-30 part, corn flour 10-30 part and analysis for soybean powder 5-20 part; Auxiliary material comprises: the dry product of vegetables, mushroom, fruit, meat.The weight ratio of major ingredient and auxiliary material is 10: 1.

2. ourishing rice flour according to claim 1 is characterized in that corn flour and analysis for soybean powder handled through past peculiar smell, strong muscle.

3. the processing method of an ourishing rice flour is characterized in that may further comprise the steps:

A. corn, soybean with water are softened, decortication is ground into bulky grain respectively; Oarse-grained corn, soya bean are put into the steamer that is added with Aqua Folium Camelliae sinensis respectively, under 40 ℃ of-55 ℃ of temperature, steamed 30-50 minute; Corn, soya bean after steaming are carried out the drying back pulverize, cross the 140-180 mesh sieve, promptly make and remove peculiar smell, corn flour, the analysis for soybean powder of muscle degree arranged with pulverizer;

B. make rice meal with traditional method, prepared corn flour, analysis for soybean powder and auxiliary material in rice meal, wheat flour and the step 1 put into dough mixing machine mix, add entry, stir raw material;

C. raw material are sent in the ripe bitubular vermicelli machine shaping rice-flour noodles.