CN103652591A - Rice noodles containing mung bean powder - Google Patents
Rice noodles containing mung bean powder Download PDFInfo
- Publication number
- CN103652591A CN103652591A CN201310696395.9A CN201310696395A CN103652591A CN 103652591 A CN103652591 A CN 103652591A CN 201310696395 A CN201310696395 A CN 201310696395A CN 103652591 A CN103652591 A CN 103652591A
- Authority
- CN
- China
- Prior art keywords
- parts
- mung bean
- rice
- rice noodles
- bean powder
- 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
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 53
- 235000009566 rice Nutrition 0.000 title claims abstract description 53
- 240000004922 Vigna radiata Species 0.000 title claims abstract description 34
- 235000010721 Vigna radiata var radiata Nutrition 0.000 title claims abstract description 34
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 title claims abstract description 34
- 235000012149 noodles Nutrition 0.000 title abstract description 10
- 239000000843 powder Substances 0.000 title abstract 5
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 52
- 239000002994 raw material Substances 0.000 claims abstract description 37
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 12
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 12
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 12
- 235000019713 millet Nutrition 0.000 claims abstract description 12
- 235000013305 food Nutrition 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 abstract description 2
- 206010037660 Pyrexia Diseases 0.000 abstract 2
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000003053 toxin Substances 0.000 abstract 1
- 231100000765 toxin Toxicity 0.000 abstract 1
- 108700012359 toxins Proteins 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- 235000013312 flour Nutrition 0.000 description 2
- 239000011812 mixed powder Substances 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 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
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 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
- 239000002574 poison Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000003440 toxic substance Substances 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
Landscapes
- 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)
- Manufacturing & Machinery (AREA)
- Mycology (AREA)
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to rice noodles in food, in particular to rice noodles containing mung bean powder. The rice noodles are characterized by comprising raw materials in parts by weight as follows: 10-15 parts of mung beans, 5-10 parts of rice, 5-10 parts of millet and 5-10 parts of lotus root powder. According to the rice noodles containing the mung bean powder, the raw materials are reasonably matched, the nutrition is rich, mechanical processing is facilitated, the taste is good during eating, and particularly, the rice noodles contain more mung bean powder and has the efficacy of bringing down various fevers, resolving hundred toxins, clearing away heat, removing dampness, relieving internal heat or fever, protecting the liver, relieving heat and alleviating water retention.
Description
Technical field
The present invention relates to the ground rice in food, more specifically relate to a kind of ground rice that contains mung bean.
Background technology
Ground rice has another name called rice noodles, and it is a kind of food that rice is primary raw material of take, and it contains abundant carbohydrate, vitamin, mineral matter and ferment etc., has that well-done rapidly, evenly resistant to cook is not rotten, and tasty and refreshing cunning is tender, boils rear soup not turbid, is easy to the feature of digestion.Modern ground rice, due to bringing into of mechanized production, makes difference to some extent with conventional method.Although also having multiple ground rice on market sells, Chinese patent also discloses the technical scheme of some ground rice, but its nutritive value of the ground rice that different raw materials is made is different, its mouthfeel is respectively different to some extent, according to me, sell experience and the market demand of ground rice, the ground rice that has how different raw material to be developed to make, to meet the needs of different demand colony.
Summary of the invention
Object of the present invention: a kind of ground rice that contains mung bean is provided.
Technical scheme of the present invention is: a kind of ground rice that contains mung bean, it is characterized in that, and it is comprised of the raw material of following weight portion: mung bean 10-15 part; Rice 5-10 part; Millet 5-10 part; Lotus root congee 5-10 part.
The described ground rice that contains mung bean, it is comprised of the raw material of following weight portion: 10 parts, mung bean; 5 parts, rice; 5 parts of millets; 5 parts of Lotus root congees.
The described ground rice that contains mung bean, it is comprised of the raw material of following weight portion: 15 parts, mung bean; 10 parts, rice; 10 parts of millets; 10 parts of Lotus root congees.
The described ground rice that contains mung bean, it is comprised of the raw material of following weight portion: 15 parts, mung bean; 5 parts, rice; 10 parts of millets; 5 parts of Lotus root congees.
The preparation method of the ground rice that contains mung bean of the present invention: first by weight for raw material, various raw materials are cleaned, respectively various raw materials are invaded to bubble, after invading bubble, various raw materials mix, and mixed raw material are dropped in rice-flour noodles machine and are processed, the ground rice of extrusion modling strip, it is edible, as need are made dry rice flour, also need the ground rice of extrusion modling to dry, when edible, need invade bubble with warm water.The another kind of preparation method of the ground rice that contains mung bean of the present invention: first by weight for raw material, various raw materials are cleaned, respectively various raw materials are invaded to bubble, after invading bubble, various raw materials mix, mixed raw material is dropped into pulverizer to be pulverized, then the mixed powder after pulverizing is dropped into mixer and add water and stir, finally the slurry after stirring is put into and added heat extruder and be squeezed into strip ground rice.
Beneficial effect of the present invention: the ground rice that contains mung bean of the present invention, raw material coupling is rationally, nutritious, is conducive to Mechanized Processing, when edible, mouthfeel is good, particularly contains more mung bean rice-flour noodles, has and can move back all heat, separates hundred poison, removing damp-heat, removing toxic substances protects the liver, the effect of clear heat profit water.
The specific embodiment
Below by embodiment, the present invention is further illustrated.
Embodiment 1
A ground rice that contains mung bean, it is comprised of the raw material of following weight portion: 10 kilograms, mung bean; 5 kilograms, rice; 5 kilograms of millets; 5 kilograms of Lotus root congees.Its preparation method: first by weight for raw material, various raw materials are cleaned, respectively various raw materials are invaded to bubble, after invading bubble, various raw materials mix, and mixed raw material are dropped in rice-flour noodles machine and are processed, the ground rice of extrusion modling strip, it is edible, as need are made dry rice flour, also need the ground rice of extrusion modling to dry, when edible, need invade bubble with warm water.
Embodiment 2
A ground rice that contains mung bean, it is comprised of the raw material of following weight portion: 15 kilograms, mung bean; 10 kilograms, rice; 10 kilograms of millets; 10 kilograms of Lotus root congees.Its preparation method: first by weight for raw material, various raw materials are cleaned, respectively various raw materials are invaded to bubble, after invading bubble, various raw materials mix, mixed raw material is dropped into pulverizer to be pulverized, then the mixed powder after pulverizing is dropped into mixer and add water and stir, finally the slurry after stirring is put into and added heat extruder and be squeezed into strip ground rice.
Embodiment 3
A ground rice that contains mung bean, it is comprised of the raw material of following weight portion: 15 kilograms, mung bean; 5 kilograms, rice; 10 kilograms of millets; 5 kilograms of Lotus root congees.Preparation method is identical with embodiment 1.
Claims (4)
1. a ground rice that contains mung bean, is characterized in that, it is comprised of the raw material of following weight portion: mung bean 10-15 part; Rice 5-10 part; Millet 5-10 part; Lotus root congee 5-10 part.
2. by the ground rice that contains mung bean claimed in claim 1, it is characterized in that, it is comprised of the raw material of following weight portion: 10 parts, mung bean; 5 parts, rice; 5 parts of millets; 5 parts of Lotus root congees.
3. by the ground rice that contains mung bean claimed in claim 1, it is characterized in that, it is comprised of the raw material of following weight portion: 15 parts, mung bean; 10 parts, rice; 10 parts of millets; 10 parts of Lotus root congees.
4. by the ground rice that contains mung bean claimed in claim 1, it is characterized in that, it is comprised of the raw material of following weight portion: 15 parts, mung bean; 5 parts, rice; 10 parts of millets; 5 parts of Lotus root congees.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310696395.9A CN103652591A (en) | 2013-12-18 | 2013-12-18 | Rice noodles containing mung bean powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310696395.9A CN103652591A (en) | 2013-12-18 | 2013-12-18 | Rice noodles containing mung bean powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103652591A true CN103652591A (en) | 2014-03-26 |
Family
ID=50292310
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310696395.9A Pending CN103652591A (en) | 2013-12-18 | 2013-12-18 | Rice noodles containing mung bean powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103652591A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544115A (en) * | 2014-12-20 | 2015-04-29 | 修文县佳家乐米粉加工厂 | Rice noodle |
| CN104621444A (en) * | 2014-12-23 | 2015-05-20 | 山东世纪春食品有限公司 | Production method of rice flour applied to special diets for patients with chronic diarrhea |
| CN104783049A (en) * | 2015-04-02 | 2015-07-22 | 姚晓谊 | Rice flour containing red beans |
| CN106071667A (en) * | 2016-06-08 | 2016-11-09 | 韦白玲 | A kind of refrigerant green rice-flour noodles |
-
2013
- 2013-12-18 CN CN201310696395.9A patent/CN103652591A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544115A (en) * | 2014-12-20 | 2015-04-29 | 修文县佳家乐米粉加工厂 | Rice noodle |
| CN104621444A (en) * | 2014-12-23 | 2015-05-20 | 山东世纪春食品有限公司 | Production method of rice flour applied to special diets for patients with chronic diarrhea |
| CN104783049A (en) * | 2015-04-02 | 2015-07-22 | 姚晓谊 | Rice flour containing red beans |
| CN106071667A (en) * | 2016-06-08 | 2016-11-09 | 韦白玲 | A kind of refrigerant green rice-flour noodles |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140326 |