CN101766281A - Resistant starch rice noodles with good taste - Google Patents
Resistant starch rice noodles with good taste Download PDFInfo
- Publication number
- CN101766281A CN101766281A CN200910163246A CN200910163246A CN101766281A CN 101766281 A CN101766281 A CN 101766281A CN 200910163246 A CN200910163246 A CN 200910163246A CN 200910163246 A CN200910163246 A CN 200910163246A CN 101766281 A CN101766281 A CN 101766281A
- Authority
- CN
- China
- Prior art keywords
- rice
- noodles
- resistant starch
- rice noodles
- taste
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
Abstract
The invention relates to resistant starch rice noodles with good taste. In the invention, functional rice containing more than 5% of resistant starch is mixed with common rice, the mixture is soaked, milled and steamed into cakes, and then, the cakes are extruded into rice noodles by a machine for processing rice noodles or steamed into rolled powder by rice milk, wherein the weight ratio of the functional rice to the common rice in the mixture is 1:0.1-0.5; the common rice in the mixture can partially or fully be sticky rice, thereby increasing the strength and the fragrant and smooth taste of the rice noodles and preventing the rice noodles from being chopped; a certain amount of barley is added into the common rice in the mixture, thereby improving the sugar reducing effect, reducing the coarse taste and further improving the taste; and after the functional rice and the common rice are mixed, the mixture can also be prepared into bait noodles, bait blocks, rice cakes and other serial snack foods. The resistant starch rice noodles of the invention not only keep the original functions of the resistant starch functional rice for preventing and treating diabetes, hypertension, hyperlipidemia, adiposis and other diseases but also fully improve the taste, thereby being convenient for wide popularization for wide common consumers to eat.
Description
Technical field
The invention belongs to a kind of resistant starch rice noodles with good taste.
Background technology
Resistant starch is exactly not by the starch of the little intestinal absorption of healthy human body and degradation product thereof in the food.Resistant starch can be controlled postprandial blood sugar peak load shifting, the full anti-famine of abdomen and prevent diabetes, the release absorption of delay glucose, anti-digestion, clearing heat and removing internal heat and reduction food fuel factor, prevent constipation, typhlitis, hemorrhoid and the colon cancer incidence of disease, promote the absorption of zinc calcium ions and magnesium ions, effectively the control body weight, hypoglycemic, increase lipid and drain and improve lipid and constitute, increase cholesterol and cholic acid and discharge, reduce that cholesterol synthesizes etc.Resistant starch is prevented and treated metabolic syndrome by reducing postprandial blood sugar, serum cholesterol, triacylglycerol and enhancing insulin sensitivity, as diseases such as people's abdominal obesity, type-II diabetes, hypertension, high fat of blood, hyperuricemias.The rice that is rich in resistant starch has very important significance for patients such as the diabetes of abstaining from sugar, obesity.Prevent this type of disease that crucial value takes place to have too for healthy population.Resistance starch content is high more in the rice, and is also just big more to the value of prevention and treatment of diseases such as diabetes.But in the general rice only there be about 0.5% the content of resistant starch, its function can not reflect.
At present, people have cultivated the resistant rice kind of many high-loads, and its rice resistance starch content has been planted thousands of these type of seed rice of mu (seeing Yunnan science and technology newspaper) up to more than 10% in Yunnan.
A problem of existing resistance starch rice is that mouthfeel is poor, is not very good eating, and people also hold the suspicious attitude for the above-mentioned function of resistance starch rice in addition, and this rice just is difficult to promote more.
Summary of the invention
Purpose of the present invention is exactly poor at the mouthfeel of above-mentioned resistance starch rice existence, the problem that people are difficult to accept, and it is good to propose a kind of mouthfeel, the food of instant, promptly a kind of resistant starch rice noodles with good taste is to overcome the deficiencies in the prior art.
This resistant starch rice noodles proposed by the invention with good taste, it is characterized in that it is to mix with general rice with containing the function rice of resistant starch more than 5%, through immersion, abrasive dust, cook into the cake piece, rice noodles that are squeezed into machine for processing rice noodle or the volume powder that is steamed into Rice ﹠ peanut milk.
The weight portion mixed proportion of function rice and general rice is 1: 0.1-0.5.
In participating in the general rice of mixing, can contain part or all of glutinous rice,, avoid rice noodles cataclasm to increase the intensity and the fragrant moisture feeling of rice noodles.
In participating in the general rice of mixing, add a certain amount of barley, can improve hypoglycemic effect, reduce rough flavor, further improve mouthfeel.
The function rice with can also make serial snack foods such as bait silk, bait piece, rice cake after general rice is mixed.
Described general rice is commercially available various daily edible rice.
The present invention is by adding general rice, resistance starch functional rice is made well-mixed rice noodles, volume powder, bait silk, bait piece, rice cake etc. make things convenient for the snack series food, the effect that had both kept diseases such as original prevention of resistance starch functional rice and treatment diabetes, hypertension, high fat of blood, obesity, substantially improved mouthfeel again, be convenient to promote edible to common consumers in general.
The specific embodiment
Example 1; No. 3, the merit rice that will contain the 13-15% resistant starch (is seen the 10th page of " new variety of agricultural plant protection communique " the 2nd phase in 2009; 2009-3-1) mix with 1: 0.1 by weight ratio of commercially available general rice; by processing step immersion, the defibrination of generally cooking rice noodles; loin chop is extruded into rice noodles with machine for processing rice noodle.This rice noodles are put into the soup stock of common crossing-over bridge rice noodles, and mouthfeel and common crossing-over bridge rice noodles do not have significant difference.Through position surplus specific 20 have diabetes, hypertension and obesity friend more than a year the time on probation, reflect good mouthfeel 90% or more, like edible.Overweight people's weight average descends 20%, and diabetic's blood sugar level obviously descends, and effect assessment is good.
Example 2 expands No. 3, the merit rice of the example 1 weight portion ratio with general rice 1: 0.5 to, and all the other are constant, and the color and luster outward appearance and the example 1 of products obtained therefrom are basic identical, and be more better on the mouthfeel.Through the time is tried out the same obviously decline of diabetes patient's on probation blood sugar average level more than a year; Overweight people's body weight 20-30% that descended does not wait.
Example 3 expands No. 3, the merit rice of the example 1 weight portion ratio with general rice 1: 0.3 to, and all the other are constant, and the color and luster outward appearance and the example 1 of products obtained therefrom are basic identical, on the mouthfeel between example 1 and example 2.Trial effect and last two examples are basic identical.
Example 4,1/3rd in the general rice in above-mentioned three examples replace with glutinous rice respectively, and all the other are constant.The mouthfeel of products obtained therefrom is better than substituting preceding product, and toughness is stronger, and mouth is chewed and more chewed strength, and the age is preferred eating than the lighter, the fair the elderly of tooth.
Example 5 replaces the glutinous rice in the example 4 with pearling cone meal, all the other are constant.Year the mouthfeel of product is compared roughly quite with routine 1-3, but comparatively sticking profit is very to quite a few people's taste.
Claims (5)
1. resistant starch rice noodles with good taste is characterized in that it is to mix with general rice with containing the function rice of resistant starch more than 5%, through immersion, abrasive dust, cook into the cake piece, and rice noodles that are squeezed into machine for processing rice noodle or the volume powder that is steamed into Rice ﹠ peanut milk.
2. according to the described resistant starch rice noodles with good taste of claim 1, the weight portion mixed proportion that it is characterized in that function rice and general rice is 1: 0.1-0.5.
3. according to the described resistant starch rice noodles of claim 1, it is characterized in that in participating in the general rice of mixing, containing part or all of glutinous rice,, avoid rice noodles cataclasm to increase the intensity and the fragrant moisture feeling of rice noodles with good taste.
4. according to the described resistant starch rice noodles of claim 1, it is characterized in that in participating in the general rice of mixing, adding a certain amount of barley, can improve hypoglycemic effect, reduce rough flavor, further improve mouthfeel with good taste.
5. according to the described resistant starch rice noodles of claim 1, can also make bait silk, bait piece, rice cake series snack food after it is characterized in that the function rice and general rice being mixed with good taste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910163246A CN101766281A (en) | 2009-12-24 | 2009-12-24 | Resistant starch rice noodles with good taste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910163246A CN101766281A (en) | 2009-12-24 | 2009-12-24 | Resistant starch rice noodles with good taste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101766281A true CN101766281A (en) | 2010-07-07 |
Family
ID=42499506
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910163246A Pending CN101766281A (en) | 2009-12-24 | 2009-12-24 | Resistant starch rice noodles with good taste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101766281A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101897408A (en) * | 2010-07-28 | 2010-12-01 | 上海山林食品有限公司 | Method for preparing series food by using high-resistance starch rice |
| CN102058063A (en) * | 2010-11-30 | 2011-05-18 | 杭州老朋友食品有限公司 | Rice cake capable of adjusting blood sugar and blood fat and making method thereof |
| CN108991363A (en) * | 2018-08-31 | 2018-12-14 | 开远罗凤仙食品有限责任公司 | A kind of resistant starch rice noodles and preparation method thereof and purposes |
| CN109497395A (en) * | 2019-01-16 | 2019-03-22 | 云南三友食品有限公司 | A kind of absolutely dry rice noodles/quick reduction technique of dewatering and freshness retaining rice noodles |
| CN110250414A (en) * | 2019-07-30 | 2019-09-20 | 江南大学 | A kind of preparation method of low-glycemic rice flour |
| CN113693190A (en) * | 2021-08-26 | 2021-11-26 | 东莞市陈辉球米粉设备有限公司 | Multi-stage material mixing method for uniformly mixing rice flour with water |
-
2009
- 2009-12-24 CN CN200910163246A patent/CN101766281A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101897408A (en) * | 2010-07-28 | 2010-12-01 | 上海山林食品有限公司 | Method for preparing series food by using high-resistance starch rice |
| CN102058063A (en) * | 2010-11-30 | 2011-05-18 | 杭州老朋友食品有限公司 | Rice cake capable of adjusting blood sugar and blood fat and making method thereof |
| CN108991363A (en) * | 2018-08-31 | 2018-12-14 | 开远罗凤仙食品有限责任公司 | A kind of resistant starch rice noodles and preparation method thereof and purposes |
| CN109497395A (en) * | 2019-01-16 | 2019-03-22 | 云南三友食品有限公司 | A kind of absolutely dry rice noodles/quick reduction technique of dewatering and freshness retaining rice noodles |
| CN110250414A (en) * | 2019-07-30 | 2019-09-20 | 江南大学 | A kind of preparation method of low-glycemic rice flour |
| CN110250414B (en) * | 2019-07-30 | 2022-09-27 | 江南大学 | Preparation method of rice flour with low glycemic index |
| CN113693190A (en) * | 2021-08-26 | 2021-11-26 | 东莞市陈辉球米粉设备有限公司 | Multi-stage material mixing method for uniformly mixing rice flour with water |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107836640A (en) | A kind of high-fiber high-protein alimentary paste and preparation method thereof | |
| CN104705575A (en) | Noodle capable of reducing blood sugar and preparation method thereof | |
| CN104366504B (en) | Composition, application, flour, manufacturing method thereof and noodle | |
| CN104137967A (en) | Oat premix powder | |
| US6413562B2 (en) | Healthy bread crumbs | |
| CN101766281A (en) | Resistant starch rice noodles with good taste | |
| CN103027089B (en) | Flour rich in various buckwheat nutrients and preparation method thereof | |
| CN104381828A (en) | Composition, use, five-cereal essence rice and preparation method of composition | |
| CN103039922A (en) | Spicy jerusalem artichoke black pickle and processing method thereof | |
| CN104996909B (en) | A kind of special low albumen sorghum noodles of Diabetic Nephropathy patients and preparation method thereof | |
| WO2019169883A1 (en) | Weight loss meal replacement bar using bananas as main ingrediaent and preparation method therefor | |
| KR102300310B1 (en) | Method for manufacturing rice cake comprising dietary fiber and rice cake manufactured thereby | |
| CN112450252A (en) | Meal replacement cold-processed pastry capable of enhancing satiety and preparation method thereof | |
| CN104982476A (en) | Stuffed Chinese doughnut low in GI value and preparing method thereof | |
| CN102550956B (en) | Coarse grain fried noodle health-care food | |
| CN101601473B (en) | Processing method of apple and highland barley health care dietary fiber tonic | |
| US7053066B2 (en) | Food composition and weight loss method for treating obesity | |
| KR101288363B1 (en) | Functional five-coloured instant cup Tteokbokki Containing Dietary Fiber and Salicornia herbacea and a method of manufacturing the same | |
| CN1224339C (en) | Functional food and its use | |
| US20050196515A1 (en) | Food materials | |
| CN105360210A (en) | Sweet potato-oatmeal biscuit | |
| WO2010140182A1 (en) | Food compositions comprising flour, glucomannan and a mixture of soluble prebiotic fibres and process for the preparation thereof | |
| CN112772838A (en) | A fine dried noodle suitable for diabetes patients and its preparation method | |
| JP2011200221A (en) | Method for manufacturing special starch food for applying to metabolic syndrome, and product manufactured by the same | |
| JP4249976B2 (en) | Buckwheat flour, its production method and its use |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20100707 |