CN103609955A - 一种含有红小豆的米粉 - Google Patents
一种含有红小豆的米粉 Download PDFInfo
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- CN103609955A CN103609955A CN201310614580.9A CN201310614580A CN103609955A CN 103609955 A CN103609955 A CN 103609955A CN 201310614580 A CN201310614580 A CN 201310614580A CN 103609955 A CN103609955 A CN 103609955A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 66
- 235000009566 rice Nutrition 0.000 title claims abstract description 66
- 240000001417 Vigna umbellata Species 0.000 title claims abstract description 34
- 235000011453 Vigna umbellata Nutrition 0.000 title claims abstract description 34
- 235000012149 noodles Nutrition 0.000 title abstract description 8
- 240000007594 Oryza sativa Species 0.000 title abstract 7
- 239000002994 raw material Substances 0.000 claims abstract description 37
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 12
- 240000008042 Zea mays Species 0.000 claims abstract description 12
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 12
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 12
- 235000005822 corn Nutrition 0.000 claims abstract description 12
- 208000003643 Callosities Diseases 0.000 claims abstract description 10
- 206010020649 Hyperkeratosis Diseases 0.000 claims abstract description 10
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 10
- 241000209094 Oryza Species 0.000 claims description 59
- 241000209072 Sorghum Species 0.000 claims description 2
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 206010010774 Constipation Diseases 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 description 5
- 238000001125 extrusion Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 2
- 239000011812 mixed powder Substances 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 208000001953 Hypotension Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Mycology (AREA)
- Manufacturing & Machinery (AREA)
- Noodles (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
本发明的一种含有红小豆的米粉涉及食品中的米粉，其特征在于，它由下列重量份的原料组成：红小豆10-15份；大米5-10份；玉米5-10份；高粱米5-10份。本发明的含有红小豆的米粉，原料匹配合理，营养丰富，有利于机械化加工，食用时口感好，特别是含有较多的红小豆米粉，具有良好的润肠通便、降血压、降血脂、调节血糖、预防结石、健美减肥的作用。
Description
技术领域
本发明涉及到食品中的米粉，更具体涉及到一种含有红小豆的米粉。
背景技术
米粉是一种以大米为主要原料的食物，其含有丰富的碳水化合物、维生素、矿物质及酵素等，具有熟透迅速、均匀，耐煮不烂，爽口滑嫩，煮后汤水不浊，易于消化的特点。南方人特别喜欢吃米粉。米粉又名米线。现代的米粉，由于机械化制作的带入，已经与传统方法制作有所区别。虽然市场上也有多种米粉销售，中国专利也公开了一些米粉的技术方案，但是不同的原料制作的米粉其营养价值不同，其口感各有所异，。根据市场需求，有待开发更多不同的原料制作的米粉，以满足不同需求群体的需要。
发明内容
本发明的目的：提供一种含有红小豆的米粉。
本发明的技术方案是：一种含有红小豆的米粉，其特征在于，它由下列重量份的原料组成：红小豆10-15份；大米5-10份；玉米5-10份；高粱米5-10份。
所述的含有红小豆的米粉，它由下列重量份的原料组成：红小豆10份；大米5份；玉米5份；高粱米5份。
所述的含有红小豆的米粉，它由下列重量份的原料组成：红小豆15份；大米10份；玉米10份；高粱米10份。
所述的含有红小豆的米粉，它由下列重量份的原料组成：红小豆15份；大米5份；玉米10份；高粱米5份。
本发明的含有红小豆的米粉的制作方法：先按重量份备原料，各种原料洗净，分别对各种原料进行侵泡，侵泡后各种原料进行混合，将混合后的原料投入米粉机中进行加工，挤压成型条状的米粉，即可食用，如需做成干米粉，还需要将挤压成型的米粉烘干，食用时需用温水侵泡。本发明的含有红小豆的米粉的另一种制作方法：先按重量份备原料，各种原料洗净，分别对各种原料进行侵泡，侵泡后各种原料进行混合，将混合后的原料投入粉碎机进行粉碎，然后将粉碎后的混合粉投入搅拌机加水进行搅拌，最后将搅拌后的浆放入加热挤压机挤压成条状米粉。
本发明的有益效果：本发明的含有红小豆的米粉，原料匹配合理，营养丰富，有利于机械化加工，食用时口感好，特别是含有较多的红小豆米粉，具有良好的润肠通便、降血压、降血脂、调节血糖、预防结石、健美减肥的作用。
具体实施方式
下面通过实施例，对本发明作进一步的说明。
实施例1
一种含有红小豆的米粉，它由下列重量份的原料组成：红小豆10公斤；大米5公斤；玉米5公斤；高粱米5公斤。其制作方法：先按重量份备原料，各种原料洗净，分别对各种原料进行侵泡，侵泡后各种原料进行混合，将混合后的原料投入米粉机中进行加工，挤压成型条状的米粉，即可食用，如需做成干米粉，还需要将挤压成型的米粉烘干，食用时需用温水侵泡。
实施例2
一种含有红小豆的米粉，它由下列重量份的原料组成：红小豆15公斤；大米10公斤；玉米10公斤；高粱米10公斤。其制作方法：先按重量份备原料，各种原料洗净，分别对各种原料进行侵泡，侵泡后各种原料进行混合，将混合后的原料投入粉碎机进行粉碎，然后将粉碎后的混合粉投入搅拌机加水进行搅拌，最后将搅拌后的浆放入加热挤压机挤压成条状米粉。
实施例3
一种含含有红小豆的米粉，它由下列重量份的原料组成：红小豆15公斤；大米5公斤；玉米10公斤；高粱米5公斤。制作方法与实施例1相同。
Claims (4)
1.一种含有红小豆的米粉，其特征在于，它由下列重量份的原料组成：红小豆10-15份；大米5-10份；玉米5-10份；高粱米5-10份。
2.按权利要求1所述的含有红小豆的米粉，其特征在于，它由下列重量份的原料组成：红小豆10份；大米5份；玉米5份；高粱米5份。
3.按权利要求1所述的含有红小豆的米粉，其特征在于，它由下列重量份的原料组成：红小豆15份；大米10份；玉米10份；高粱米10份。
4.按权利要求1所述的含有红小豆的米粉，其特征在于，它由下列重量份的原料组成：红小豆15份；大米5份；玉米10份；高粱米5份。
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310614580.9A CN103609955A (zh) | 2013-11-28 | 2013-11-28 | 一种含有红小豆的米粉 |
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| CN201310614580.9A CN103609955A (zh) | 2013-11-28 | 2013-11-28 | 一种含有红小豆的米粉 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783050A (zh) * | 2015-04-02 | 2015-07-22 | 姚晓谊 | 一种含有黑米的米粉 |
| CN104783049A (zh) * | 2015-04-02 | 2015-07-22 | 姚晓谊 | 一种含有红豆的米粉 |
| CN106307014A (zh) * | 2016-08-26 | 2017-01-11 | 安徽王仁和米线食品有限公司 | 一种红豆米线及其制备方法 |
| CN106418161A (zh) * | 2016-12-25 | 2017-02-22 | 安徽王仁和米线食品有限公司 | 一种红枣米线及其制备方法 |
-
2013
- 2013-11-28 CN CN201310614580.9A patent/CN103609955A/zh active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783050A (zh) * | 2015-04-02 | 2015-07-22 | 姚晓谊 | 一种含有黑米的米粉 |
| CN104783049A (zh) * | 2015-04-02 | 2015-07-22 | 姚晓谊 | 一种含有红豆的米粉 |
| CN106307014A (zh) * | 2016-08-26 | 2017-01-11 | 安徽王仁和米线食品有限公司 | 一种红豆米线及其制备方法 |
| CN106418161A (zh) * | 2016-12-25 | 2017-02-22 | 安徽王仁和米线食品有限公司 | 一种红枣米线及其制备方法 |
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Application publication date: 20140305 |