CN101513236A - Mung bean rice noodle and production method thereof - Google Patents
Mung bean rice noodle and production method thereof Download PDFInfo
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- CN101513236A CN101513236A CNA2009100110049A CN200910011004A CN101513236A CN 101513236 A CN101513236 A CN 101513236A CN A2009100110049 A CNA2009100110049 A CN A2009100110049A CN 200910011004 A CN200910011004 A CN 200910011004A CN 101513236 A CN101513236 A CN 101513236A
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Abstract
The invention discloses a mung bean rice noodle and a production method thereof; the raw materials thereof comprise: mung bean flour, cornstarch, glutinous rice flour, vegetable juice and water, which have weight percent in the previous sequence of 30-60:20-40:10-30:5-15:10-30; the mung bean rice noodle is comfortable in mouth feeling, rich in nutrition and bright in color as well as has the effects of relieving heat, lowering the temperature, reducing fever and detoxication; the method is simple in technology; by employing the method, the rice noodle having comfortable mouth feeling, rich nutrition and bright color can be produced.
Description
Technical field
The present invention relates to a kind of food, especially a kind of rice noodles.
Background technology
Rice noodles are a kind of food that people like, traditional rice noodles are primary raw material with the rice, and the rice after soaking is worn into powder, and water mixing is mixed thoroughly, cooks into the cake piece; Take advantage of heat that the cake piece is squeezed into the rice noodles bar with machine for processing rice noodle, this rice noodles taste, nutrition, color are all very single, do not satisfy the growing living needs of people.
Summary of the invention
Invention solves the technical problem want: just provide a kind of mung bean rice noodle, this mung bean rice noodle mouthfeel is good, nutritious, bright in luster, and has and separate administration's cooling, clearing heat and detoxicating effect.
The technical scheme that the technical solution problem adopts: a kind of mung bean rice noodle, the raw material of described mung bean rice noodle are mung bean flour, cornstarch, glutinous rice flour, vegetables slurry, water, and each raw material is 30-60: 20-40: 10-30: 5-15: 10-30 according to the preorder weight ratio.
As preferred plan of the present invention: a kind of mung bean rice noodle, the raw material of described mung bean rice noodle are mung bean flour, cornstarch, glutinous rice flour, vegetables slurry, water, and each raw material is 50: 30: 20 according to the preorder weight ratio: 10: 20.
Described vegetables slurry is for celery slurry, spinach slurry, carrot paste, tomato slurry, cucumber are starched, green pepper any in starching.
Invention solves another technical problem of wanting: just provide a kind of production method of mung bean rice noodle, this method technology is simple, adopts this method can produce good, nutritious, the bright rice noodles of mouthfeel.
A kind of production method of mung bean rice noodle, described mung bean rice noodle is produced according to following steps:
(1) get fresh vegetables and remove impurity, put into beater after cleaning, it is standby to break into the vegetables slurry;
(2) respectively mung bean, glutinous rice are removed impurity and pulverize, mung bean flour, glutinous rice flour are standby;
(3) get mung bean flour, cornstarch, glutinous rice flour, vegetables slurry and the water of formula ratio, and mix, get compound;
(4) compound is put into from ripe high-strength vermicelli machine, after 70-95 ℃ the temperature heating slaking in 1-2 minute, extrusion modling gets the mung bean rice noodle finished product.
Beneficial effect: owing to added an amount of cornstarch in the noodles of the present invention, mung bean flour can be combined closely with the starch after the gelatinization, make that mung bean rice noodle mouthfeel of the present invention is smooth, owing to added glutinous rice flour, make mung bean rice noodle of the present invention solve low, the shortcoming of easy-formation not of mung bean flour viscosity in the fragrance, realized with mung bean as the main material production mung bean rice noodle at rice with traditional rice noodles; Owing in this mung bean rice noodle, increase the content of mung bean, make these noodles have to separate administration's cooling, clearing heat and detoxicating effect; Owing in batching, added the vegetables slurry, make rice noodles of the present invention not only nutritious, and also bright-colored; These rice noodles do not contain any food additives, and edible safety is reliable.Rice noodles production method technology of the present invention is simple, adopts this method can produce good, nutritious, the bright rice noodles of mouthfeel.
The specific embodiment
Embodiment 1
A kind of mung bean rice noodle, its raw material are mung bean flour, cornstarch, glutinous rice flour, celery slurry, water, and each raw material is 30: 40: 10 according to the preorder weight ratio: 15: 10.
A kind of production method of mung bean rice noodle, described mung bean rice noodle is produced according to following steps:
(1) get fresh celery and remove impurity, put into beater after cleaning, it is standby to break into the celery slurry;
(2) respectively mung bean, glutinous rice are removed impurity and pulverize, mung bean flour, glutinous rice flour are standby;
(3) get 10 kilograms in 30 kilograms of mung bean flours, 40 kilograms of cornstarch, 10 kilograms of glutinous rice flours, 15 kilograms in celery slurry and water, and mix, compound;
(4) compound is put into from ripe high-strength vermicelli machine, after 70 ℃ the temperature heating slaking in 2 minutes, extrusion modling gets the mung bean rice noodle finished product.
Embodiment 2
A kind of mung bean rice noodle, its raw material are mung bean flour, cornstarch, glutinous rice flour, carrot paste, water, and each raw material is 60: 20: 30 according to the preorder weight ratio: 5: 30.
A kind of production method of mung bean rice noodle, described mung bean rice noodle is produced according to following steps:
(1) get fresh carrot and remove impurity, put into beater after cleaning, it is standby to break into carrot paste;
(2) respectively mung bean, glutinous rice are removed impurity and pulverize, mung bean flour, glutinous rice flour are standby;
(3) get 30 kilograms in 60 kilograms of mung bean flours, 20 kilograms of cornstarch, 30 kilograms of glutinous rice flours, 5 kilograms of carrot pastes and water, and mix, compound;
(4) compound is put into from ripe high-strength vermicelli machine, after 95 ℃ the temperature heating slaking in 1 minute, extrusion modling gets the mung bean rice noodle finished product.
Embodiment 3
A kind of mung bean rice noodle, its raw material are mung bean flour, cornstarch, glutinous rice flour, spinach slurry, water, and each raw material is 50: 30: 20 according to the preorder weight ratio: 10: 20.
A kind of production method of mung bean rice noodle, described mung bean rice noodle is produced according to following steps:
(1) get fresh spinach and remove impurity, put into beater after cleaning, it is standby to break into the spinach slurry;
(2) respectively mung bean, glutinous rice are removed impurity and pulverize, mung bean flour, glutinous rice flour are standby;
(3) get 20 kilograms in 50 kilograms of mung bean flours, 30 kilograms of cornstarch, 20 kilograms of glutinous rice flours, 10 kilograms in spinach slurry and water, and mix, compound;
(4) compound is put into from ripe high-strength vermicelli machine, after 90 ℃ the temperature heating slaking in 2 minutes, extrusion modling gets the mung bean rice noodle finished product.
In three groups of embodiment of the present invention, used from ripe high-strength vermicelli machine be Wuhan Dongya New-Type Grain-Oil Equipment Development Co., Ltd. produce from ripe high-strength vermicelli machine.
Vegetables among the present invention slurry can also according to the taste of different user or nutritional need adopt other as: vegetables such as cucumber, tomato, green pepper are made into the vegetables slurry.
Claims (4)
1. mung bean rice noodle is characterized in that: the raw material of described mung bean rice noodle is mung bean flour, cornstarch, glutinous rice flour, vegetables slurry, water, and each raw material is 30-60: 20-40: 10-30: 5-15: 10-30 according to the preorder weight ratio.
2. a kind of mung bean rice noodle according to claim 1 is characterized in that: the raw material of described mung bean rice noodle is mung bean flour, cornstarch, glutinous rice flour, vegetables slurry, water, and each raw material is 50: 30: 20 according to the preorder weight ratio: 10: 20.
3. a kind of mung bean rice noodle according to claim 1 and 2 is characterized in that: described vegetables slurry is for celery slurry, spinach slurry, carrot paste, tomato slurry, cucumber are starched, green pepper any in starching.
4. the production method of a mung bean rice noodle, it is characterized in that: described mung bean rice noodle is produced according to following steps:
(1) get fresh vegetables and remove impurity, put into beater after cleaning, it is standby to break into the vegetables slurry;
(2) respectively mung bean, glutinous rice are removed impurity and pulverize, mung bean flour, glutinous rice flour are standby;
(3) get mung bean flour, cornstarch, glutinous rice flour, vegetables slurry and the water of formula ratio, and mix, get compound;
(4) compound is put into from ripe high-strength vermicelli machine, after 70-95 ℃ the temperature heating slaking in 1-2 minute, extrusion modling gets the mung bean rice noodle finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100110049A CN101513236B (en) | 2009-04-03 | 2009-04-03 | Mung bean rice noodle and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009100110049A CN101513236B (en) | 2009-04-03 | 2009-04-03 | Mung bean rice noodle and production method thereof |
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| Publication Number | Publication Date |
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| CN101513236A true CN101513236A (en) | 2009-08-26 |
| CN101513236B CN101513236B (en) | 2011-08-10 |
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| CN2009100110049A Expired - Fee Related CN101513236B (en) | 2009-04-03 | 2009-04-03 | Mung bean rice noodle and production method thereof |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101940278A (en) * | 2010-07-27 | 2011-01-12 | 开平健之源保健食品有限公司 | Rice flour added with ganoderma lucidum spore powder |
| CN102125227A (en) * | 2011-02-14 | 2011-07-20 | 李秋生 | Fish solube rice flour and preparation method thereof |
| CN102239998A (en) * | 2011-06-21 | 2011-11-16 | 安徽科技学院 | All-nature colorful glutinous rice noodles and production method thereof |
| CN103284100A (en) * | 2013-06-20 | 2013-09-11 | 攀枝花学院 | Rice noodle containing Chinese yam, and preparation method thereof |
| CN103719695A (en) * | 2014-01-02 | 2014-04-16 | 许伟 | Nutritional rice noodle |
| CN103719663A (en) * | 2013-12-10 | 2014-04-16 | 颍上县天好食品有限公司 | Preparation method for celery bean vermicelli |
| CN103859302A (en) * | 2014-03-19 | 2014-06-18 | 安徽农业大学 | Method for producing instant rice noodles by adding annealed corn starch |
| CN103918974A (en) * | 2014-05-07 | 2014-07-16 | 娄志 | Vermicelli |
| CN106307013A (en) * | 2016-08-26 | 2017-01-11 | 安徽王仁和米线食品有限公司 | Vegetable rice noodles and preparing method thereof |
| CN106360318A (en) * | 2016-11-28 | 2017-02-01 | 宁夏兴唐米业集团有限公司 | Improved rice noodle production method |
| CN107259317A (en) * | 2017-06-14 | 2017-10-20 | 安徽省富邦天成食品有限公司 | One kind has vegetables taste nutrious rice noodle |
| CN107348345A (en) * | 2017-06-14 | 2017-11-17 | 安徽省富邦天成食品有限公司 | A kind of appetite-stimulating indigestion-relieving health care rice noodles and preparation method thereof |
| CN107912700A (en) * | 2017-11-29 | 2018-04-17 | 成都市菜达人农业科技有限公司 | A kind of tartary buckwheat rice noodle of energy blood pressure lowering and preparation method thereof |
| CN108157764A (en) * | 2017-12-22 | 2018-06-15 | 广西兴业百谷米业有限公司 | A kind of red rice line and preparation method thereof |
| CN108208560A (en) * | 2018-01-05 | 2018-06-29 | 徐州苏兰特食品有限公司 | A kind of five-cereal vegetable nutrious rice noodle and preparation method thereof |
| CN108371286A (en) * | 2018-02-26 | 2018-08-07 | 黄月英 | A kind of nutrious rice noodle |
Family Cites Families (5)
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| CN1251272A (en) * | 1998-10-15 | 2000-04-26 | 李红伟 | Processf or preparing instant noodles made of mung bean |
| CN1366838A (en) * | 2002-02-28 | 2002-09-04 | 李淳镐 | Mung bean noodles and its preparation method |
| CN1197479C (en) * | 2003-03-24 | 2005-04-20 | 韩柱 | Method for making green environment-protection type nutrient maize flour |
| CN101341963A (en) * | 2008-08-25 | 2009-01-14 | 王金良 | Potato rice noodle and preparing process |
| CN101347213A (en) * | 2008-09-03 | 2009-01-21 | 杨贵成 | Black bean powder rice noodle, noodle, cold drink and candy |
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2009
- 2009-04-03 CN CN2009100110049A patent/CN101513236B/en not_active Expired - Fee Related
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101940278A (en) * | 2010-07-27 | 2011-01-12 | 开平健之源保健食品有限公司 | Rice flour added with ganoderma lucidum spore powder |
| CN102125227A (en) * | 2011-02-14 | 2011-07-20 | 李秋生 | Fish solube rice flour and preparation method thereof |
| CN102239998A (en) * | 2011-06-21 | 2011-11-16 | 安徽科技学院 | All-nature colorful glutinous rice noodles and production method thereof |
| CN103284100A (en) * | 2013-06-20 | 2013-09-11 | 攀枝花学院 | Rice noodle containing Chinese yam, and preparation method thereof |
| CN103719663A (en) * | 2013-12-10 | 2014-04-16 | 颍上县天好食品有限公司 | Preparation method for celery bean vermicelli |
| CN103719695A (en) * | 2014-01-02 | 2014-04-16 | 许伟 | Nutritional rice noodle |
| CN103859302B (en) * | 2014-03-19 | 2015-10-21 | 安徽农业大学 | A kind of method of adding annealing production of corn starch convenient rice noodle |
| CN103859302A (en) * | 2014-03-19 | 2014-06-18 | 安徽农业大学 | Method for producing instant rice noodles by adding annealed corn starch |
| CN103918974A (en) * | 2014-05-07 | 2014-07-16 | 娄志 | Vermicelli |
| CN106307013A (en) * | 2016-08-26 | 2017-01-11 | 安徽王仁和米线食品有限公司 | Vegetable rice noodles and preparing method thereof |
| CN106360318A (en) * | 2016-11-28 | 2017-02-01 | 宁夏兴唐米业集团有限公司 | Improved rice noodle production method |
| CN107259317A (en) * | 2017-06-14 | 2017-10-20 | 安徽省富邦天成食品有限公司 | One kind has vegetables taste nutrious rice noodle |
| CN107348345A (en) * | 2017-06-14 | 2017-11-17 | 安徽省富邦天成食品有限公司 | A kind of appetite-stimulating indigestion-relieving health care rice noodles and preparation method thereof |
| CN107912700A (en) * | 2017-11-29 | 2018-04-17 | 成都市菜达人农业科技有限公司 | A kind of tartary buckwheat rice noodle of energy blood pressure lowering and preparation method thereof |
| CN108157764A (en) * | 2017-12-22 | 2018-06-15 | 广西兴业百谷米业有限公司 | A kind of red rice line and preparation method thereof |
| CN108208560A (en) * | 2018-01-05 | 2018-06-29 | 徐州苏兰特食品有限公司 | A kind of five-cereal vegetable nutrious rice noodle and preparation method thereof |
| CN108371286A (en) * | 2018-02-26 | 2018-08-07 | 黄月英 | A kind of nutrious rice noodle |
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| CN101513236B (en) | 2011-08-10 |
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Granted publication date: 20110810 Termination date: 20120403 |