CN103431294A - Colorized coarse-grain brown rice noodles and preparation method thereof - Google Patents
Colorized coarse-grain brown rice noodles and preparation method thereof Download PDFInfo
- Publication number
- CN103431294A CN103431294A CN2013103100331A CN201310310033A CN103431294A CN 103431294 A CN103431294 A CN 103431294A CN 2013103100331 A CN2013103100331 A CN 2013103100331A CN 201310310033 A CN201310310033 A CN 201310310033A CN 103431294 A CN103431294 A CN 103431294A
- Authority
- CN
- China
- Prior art keywords
- brown rice
- rice
- noodles
- rice noodles
- fried
- 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
- Noodles (AREA)
Abstract
The invention belongs to the technical field of manufacture of characteristic foodstuffs, and particularly relates to colorized coarse-grain brown rice noodles and a preparation method thereof. The colorized coarse-grain brown rice noodles are prepared by combining starch with brown rice with different colors. According to the colorized coarse-grain brown rice noodles and the preparation method thereof, brown rice is lower in cost than rice and substantially higher in nutrition value than rice. Therefore, the prepared rice noodles from brown rice are correspondingly lower in cost and much higher in nutrition than rice noodles prepared from rice; and also, the prepared brown rice noodles have good chewy quality and good mouthfeel. Additionally, because the brown rice has multiple colors, the brown rice can be prepared into brown rice noodles with different colors; and the brown rice noodles with different colors are mixed together and forms a bowl of varicolored characteristic brown rice foodstuff before being eaten, and thus the brown rice noodles not only are abundant in nutrition and but also are capable of arousing people's appetite. By implementing the technical scheme, the brown rice noodles product is substantially improved in value, and production operators attain good profits.
Description
Technical field
The invention belongs to the manufacture technology field of Speciality Foods, be specifically related to a kind of preparation method of colored coarse food grain brown rice fried rice noodles.
Technical background
Fried rice noodles are a kind of food that the southerner generally likes, traditional fried rice noodles are to take rice to be prepared from as raw material mostly, no matter prepared fried rice noodles are all very single from mouthfeel, color and nutrition.
Summary of the invention
Purpose of the present invention is exactly the deficiency that overcomes existing fried rice noodles, and the preparation method of brand-new a kind of colored coarse food grain brown rice fried rice noodles is provided.Specifically comprise: colored coarse food grain brown rice fried rice noodles are comprised of with starch respectively the brown rice of different colours and prepare coloured fried rice noodles.By implementing the present invention, adopt its cost of brown rice lower than rice, but its nutritive value is high more than rice.Therefore, prepared its cost of fried rice noodles out is also corresponding low than rice fried rice noodles, and the nutrition of brown rice fried rice noodles is also much higher than rice fried rice noodles; Prepared brown rice fried rice noodles chewiness out is good, and mouthfeel is good.Simultaneously, because brown rice has multiple color, can prepare the brown rice fried rice noodles of multiple color, when edible, varicolored fried rice noodles be mixed, both form one bowl of motley characteristic fried rice noodles food, not only nutritious, and can trigger people's appetite.
Described brown rice (Brown rice) is a kind of Wholegrain rice that paddy obtains after hulling machine is sloughed rice husk.It still retains and deposits a little outer tissue after shelling, so mouthfeel is thicker, quality is tight, boils more time-consuming.But compare and more be rich in many vitamins, mineral matter and dietary fiber with common exquisite rice, be considered to be a kind of healthy food of green.In rice, the vitamin of 60%-70%, mineral matter and a large amount of essential amino acid all accumulate in outer tissue, although and the pure white exquisiteness of exquisite rice that we eat at ordinary times, nutritive value is lost in process, add while cooking and repeatedly eluriate, outer field vitamin coarse rice powder and mineral matter further run off, remaining is mainly just carbohydrate and partially protein, and its nutritive value is low more than brown rice.Research shows, in brown rice, the content of calcium is 1.7 times of rice, and iron-holder is 2.75 times, and the nicotine element is 3.2 times, and Aneurine is up to 12 times.Vitamin E in brown rice is 10 times of rice, and cellulose is up to 14 times.With whole wheat, compare, although the protein content of brown rice is few, but protein quality is better, it is mainly a meter protamine, amino acid whose ratio of components is more complete, and human body is is easily digested and assimilated, but lysine content is less, contain more fat and carbohydrate, in the short time, can provide a large amount of heats for human body.
Modern nutriology research discovery, in brown rice, Cobastab and the vitamin E of rice bran and plumule part, can improve immune function of human body, stimulates circulation, and can also help people to eliminate the mood of dejected agitation, makes the people dynamic.In addition, in brown rice, the trace elements such as potassium, magnesium, zinc, iron, manganese, be conducive to angiocardiopathy preventing and anemia.It has also retained a large amount of dietary fibers, can promote intestinal beneficial bacterium propagation, accelerates intestines peristalsis, softening ight soil, Constipation and intestinal cancer; Dietary fiber can also be combined with bile cholesterol, promotes the discharge of cholesterol, thereby helps hyperlipemia to reduce blood fat.
Eat brown rice useful especially for diabetic and overweight people.Because carbohydrate is wherein wrapped up by the crude fibre tissue, it is slower that human body is digested and assimilated speed, thereby can control well blood sugar; Simultaneously, in brown rice, the trace elements such as zinc, chromium, manganese, vanadium are conducive to improve the sensitiveness of insulin, helpful to the people of impaired glucose tolerance.Japanology proves, the glycemic index of steamed brown rice is more much lower than steamed rice, has better satiety when eating same quantity, is conducive to control appetite, thereby helps overweight people's fat-reducing.
Simultaneously, brown rice also has following effect: 1. the patient of pair obesity and gastrointestinal dysfunction has good curative effect, and energy is the control agent intracellular metabolic effectively, cryptorrhea etc.;
2. treatment anaemia;
3. treatment constipation, purify the blood, thereby the effect of strengthening physique is arranged;
4. the vitamin E be rich in plumule can stimulate circulation, and effectively safeguards the whole body function;
5. can make cell function transfer to normally, keep incretion balance;
6. brown rice has the effect of the radioactive substances such as connection and decomposing pesticide, thereby has effectively prevented from body being absorbed with harmful substances, has reached the effect of anti-cancer.
The present invention is achieved through the following technical solutions:
1, a kind of preparation method of colored coarse food grain brown rice fried rice noodles is in technical scheme: described colored coarse food grain brown rice fried rice noodles are comprised of with starch respectively the brown rice of different colours and prepare coloured fried rice noodles.
Wherein, the percentage by weight of brown rice and starch is: 60～85: 15～40.
Described fried rice noodles preparation method process is as follows:
(1) brown rice making beating: according to quantity brown rice is dipped in water and soaks 5～12 hours, then brown rice is broken into to juice;
(2) mixing starch: according to quantity starch being positioned in the brown rice juice and stirring becomes the mixing juice;
(3) fried rice noodles moulding: will mix the method that juice is positioned in flour mill routinely and make the fried rice noodles finished product of moulding.
2, the preparation method of described a kind of colored coarse food grain brown rice fried rice noodles is in technical scheme: described color brown rice is arranged is respectively red brown rice, black brown rice, yellow brown rice, white brown rice, purple brown rice.
3, the preparation method of described a kind of colored coarse food grain brown rice fried rice noodles is in technical scheme: the optimum weight percentage of described brown rice and starch is: 75: 25.
The present invention has following advantage:
1, it is novel that the brown rice by different colours proposed by the invention prepares the fried rice noodles of different colours, and manufacture craft is simple, easily implement.
2, by implementing the present invention, the raw material of employing---brown rice, its cost is lower than rice, but its nutritive value is high more than rice.Therefore, prepared its cost of fried rice noodles out is also corresponding low than rice fried rice noodles, and the nutrition of brown rice fried rice noodles is also much higher than rice fried rice noodles.
3, the rice color is more single, and what prepare is only also white fried rice noodles; And brown rice has multiple color.By implementing the present invention, can prepare the brown rice fried rice noodles of multiple color, when edible, varicolored fried rice noodles are mixed, both formed one bowl of motley characteristic fried rice noodles food, not only nutritious, and can trigger people's appetite.
4, by implementing the present invention, prepared brown rice fried rice noodles chewiness out is good, and mouthfeel is good.
5, by implementing the present invention, the fried rice noodles product is significantly rised in value, the operator makes a profit abundant.
The specific embodiment
Below in conjunction with embodiment, method of the present invention is further illustrated.
A kind of preparation method of colored coarse food grain brown rice fried rice noodles is in technical scheme: described colored coarse food grain brown rice fried rice noodles are comprised of with starch respectively the brown rice of different colours and prepare coloured fried rice noodles.
The specific embodiment is as follows:
1, the percentage by weight of brown rice and starch is: 60～85: 15～40;
2, fried rice noodles preparation method process is as follows:
(1) brown rice making beating: according to quantity brown rice is dipped in water and soaks 5～12 hours, then brown rice is broken into to juice;
(2) mixing starch: according to quantity starch being positioned in the brown rice juice and stirring becomes the mixing juice;
(3) fried rice noodles moulding: will mix the method that juice is positioned in flour mill routinely and make the fried rice noodles finished product of moulding.
Embodiment 1:
1, the percentage by weight of black brown rice and starch is: 70: 30;
2, fried rice noodles preparation method process is as follows:
(1) brown rice making beating: according to quantity black brown rice is dipped in water and soaks 10 hours, then black brown rice is broken into to the black juice;
(2) mixing starch: according to quantity starch being positioned in black brown rice juice and stirring becomes the mixing juice;
(3) fried rice noodles moulding: will mix the method that juice is positioned in flour mill routinely and make the black fried rice noodles finished product of moulding.
Embodiment 2:
1, the percentage by weight of red brown rice and starch is: 75: 25;
2, fried rice noodles preparation method process is as follows:
(1) brown rice making beating: according to quantity red brown rice is dipped in water and soaks 8 hours, then red brown rice is broken into to red juice;
(2) mixing starch: according to quantity starch being positioned in red brown rice juice and stirring becomes the mixing juice;
(3) fried rice noodles moulding: will mix the method that juice is positioned in flour mill routinely and make the red fried rice noodles finished product of moulding.
Embodiment 3:
1, the percentage by weight of purple brown rice and starch is: 80: 20;
2, fried rice noodles preparation method process is as follows:
(1) brown rice making beating: according to quantity purple brown rice is dipped in water and soaks 9 hours, then purple brown rice is broken into to the purple juice;
(2) mixing starch: according to quantity starch being positioned in purple brown rice juice and stirring becomes the mixing juice;
(3) fried rice noodles moulding: will mix the method that juice is positioned in flour mill routinely and make the purple fried rice noodles finished product of moulding.
Embodiment 4:
1, the percentage by weight of yellow brown rice and starch is: 65: 35;
2, fried rice noodles preparation method process is as follows:
(1) brown rice making beating: according to quantity yellow brown rice is dipped in water and soaks 11 hours, then yellow brown rice is broken into to yellow juice;
(2) mixing starch: according to quantity starch being positioned in yellow brown rice juice and stirring becomes the mixing juice;
(3) fried rice noodles moulding: will mix the method that juice is positioned in flour mill routinely and make the yellow fried rice noodles finished product of moulding.
Embodiment 5:
1, the percentage by weight of white brown rice and starch is: 60: 40;
2, fried rice noodles preparation method process is as follows:
(1) brown rice making beating: according to quantity white brown rice is dipped in water and soaks 12 hours, then white brown rice is broken into to yellow juice;
(2) mixing starch: according to quantity starch being positioned in white brown rice juice and stirring becomes the mixing juice;
(3) fried rice noodles moulding: will mix the method that juice is positioned in flour mill routinely and make the white fried rice noodles finished product of moulding.
Claims (3)
1. the preparation method of colored coarse food grain brown rice fried rice noodles is characterized in that: described colored coarse food grain brown rice fried rice noodles are comprised of with starch respectively the brown rice of different colours and prepare coloured fried rice noodles;
Wherein, the percentage by weight of brown rice and starch is: 60～85: 15～40;
Described fried rice noodles preparation method process is as follows:
(1) brown rice making beating: according to quantity brown rice is dipped in water and soaks 5～12 hours, then brown rice is broken into to juice;
(2) mixing starch: according to quantity starch being positioned in the brown rice juice and stirring becomes the mixing juice;
(3) fried rice noodles moulding: will mix the method that juice is positioned in flour mill routinely and make the fried rice noodles finished product of moulding.
2. according to the preparation method of a kind of colored coarse food grain brown rice fried rice noodles described in claim 1, it is characterized in that: described color brown rice is arranged is respectively red brown rice, black brown rice, yellow brown rice, white brown rice, purple brown rice.
3. according to the preparation method of a kind of colored coarse food grain brown rice fried rice noodles described in claim 1, it is characterized in that: the optimum weight percentage of described brown rice and starch is: 75: 25.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103100331A CN103431294A (en) | 2013-07-22 | 2013-07-22 | Colorized coarse-grain brown rice noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103100331A CN103431294A (en) | 2013-07-22 | 2013-07-22 | Colorized coarse-grain brown rice noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103431294A true CN103431294A (en) | 2013-12-11 |
Family
ID=49685094
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013103100331A Pending CN103431294A (en) | 2013-07-22 | 2013-07-22 | Colorized coarse-grain brown rice noodles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103431294A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105520056A (en) * | 2015-12-31 | 2016-04-27 | 郭平 | An instant colorized healthcare rice noodle |
| CN107136404A (en) * | 2017-05-31 | 2017-09-08 | 江苏新顺福食品有限公司 | It is a kind of to be applied to fried rice noodles designed for old people |
| CN108391787A (en) * | 2018-04-09 | 2018-08-14 | 武汉轻工大学 | A kind of preparation method of brown rice rice noodles |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002191305A (en) * | 2000-12-26 | 2002-07-09 | Mitsuyo Oishi | Partly pounded rice cake of glutinous rice and method for producing the same |
| CN1799371A (en) * | 2006-01-17 | 2006-07-12 | 刘玉芝 | Method for making colorful flour sheet |
| CN101647525A (en) * | 2009-07-28 | 2010-02-17 | 华南理工大学 | Mixture for improving quality of rice noodles, preparation method and application thereof |
-
2013
- 2013-07-22 CN CN2013103100331A patent/CN103431294A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002191305A (en) * | 2000-12-26 | 2002-07-09 | Mitsuyo Oishi | Partly pounded rice cake of glutinous rice and method for producing the same |
| CN1799371A (en) * | 2006-01-17 | 2006-07-12 | 刘玉芝 | Method for making colorful flour sheet |
| CN101647525A (en) * | 2009-07-28 | 2010-02-17 | 华南理工大学 | Mixture for improving quality of rice noodles, preparation method and application thereof |
Non-Patent Citations (2)
| Title |
|---|
| 周昭程: "河粉生产工艺探讨", 《河粉生产工艺探讨》 * |
| 阮征，等: "添加几种淀粉对鲜河粉品质的影响", 《郑州工程学院学报》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105520056A (en) * | 2015-12-31 | 2016-04-27 | 郭平 | An instant colorized healthcare rice noodle |
| CN107136404A (en) * | 2017-05-31 | 2017-09-08 | 江苏新顺福食品有限公司 | It is a kind of to be applied to fried rice noodles designed for old people |
| CN108391787A (en) * | 2018-04-09 | 2018-08-14 | 武汉轻工大学 | A kind of preparation method of brown rice rice noodles |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103431263A (en) | Colorful brown rice noodles containing Chinese herbal medicine components and preparation method thereof | |
| CN104605247A (en) | Multi-grain nutrition and health hot drink and manufacturing method thereof | |
| CN103766752B (en) | A kind of coarse food grain noodles | |
| CN102429231B (en) | Sweet potato, ginseng and glutinous rice flour | |
| CN103766713A (en) | Corn compound nutritious rice | |
| CN103766766A (en) | Amorphophallus konjac composite nutritious rice | |
| CN102349621A (en) | Sweet potato-sticky rice flour | |
| CN101278714A (en) | Oak seed, various grains cutting powder | |
| CN103766764A (en) | Sweet potato composite nutrient rice | |
| CN105995503A (en) | Fine dried noodles capable of controlling blood sugar and containing tartary buckwheat and okra as well as preparation method | |
| CN104256361B (en) | Additive-free five cereals nutrient instant noodles and production method thereof | |
| CN104509784A (en) | Brown rice cake and preparation method thereof | |
| CN102166003B (en) | A kind of full-nutritive equilibrium five colors are compounded with Noodle with fillings and color composite wrapper filling mixing noodles | |
| CN102771616A (en) | Coarse-grain pastry and manufacture method thereof | |
| CN108323686A (en) | A kind of preparation method of corn noodles | |
| CN103431294A (en) | Colorized coarse-grain brown rice noodles and preparation method thereof | |
| CN104322639B (en) | High fine low fat cookies that a kind of high-load coarse cereal powder makes and preparation method thereof | |
| CN103750158B (en) | A kind of full grain noodles and production method thereof | |
| CN103431267A (en) | Brown rice noodles and preparation method thereof | |
| CN103305363A (en) | Ten-cereal five-color nutritional wine and preparation method thereof | |
| CN102178163A (en) | Purple potato noodles | |
| CN108283266B (en) | Jackfruit nutritional noodles | |
| CN101703237B (en) | Preparation method of grain compound enriched flour | |
| CN105901516A (en) | Nutritional instant congee rich in colored wheat bran dietary fibers, and production method thereof | |
| CN102524641A (en) | Convenient food prepared from xylitol and cereals and processing method thereof |
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: 20131211 |