CN104336502A - Oat rice noodles and preparation method thereof - Google Patents
Oat rice noodles and preparation method thereof Download PDFInfo
- Publication number
- CN104336502A CN104336502A CN201310337205.4A CN201310337205A CN104336502A CN 104336502 A CN104336502 A CN 104336502A CN 201310337205 A CN201310337205 A CN 201310337205A CN 104336502 A CN104336502 A CN 104336502A
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- Prior art keywords
- rice
- oat
- ground rice
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Classifications
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- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
-
- 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
- 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
- A23L33/15—Vitamins
-
- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses oat rice noodles and a preparation method thereof. The oat rice noodles comprise the following components, by weight: 40-80 parts of rice or corn flour, 5-20 parts of oat flour, 5-20 parts of bean flour, 0.1-20 parts of glutinous starch, and proper amounts of vitamins and food additives. Compared to rice noodles prepared by using common rice, the oat rice noodles have rich proteins, amino acids, vitamins, and crude fiber. The oat rice noodles has proper softness and good mouth-feel. Nutrient contents of the oat rice noodles can be flexibly formulated according to needs of different populations. The preparation method has simple process and low requirement on equipment. The method is suitable for industrialized productions.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of oat ground rice and preparation method thereof.
Background technology
Ground rice is the positive meal food that broad masses of the people like, existing ground rice is only primary raw material with rice, and nutritional labeling is single, and can because the factor in process cause the loss of nutritional labeling, so that separately as subalimentation during dinner.
Summary of the invention
The object of the present invention is to provide a kind of oat ground rice.
Another object of the present invention is to the preparation method that above-mentioned oat ground rice is provided.
Technical scheme of the present invention is as follows:
A kind of oat ground rice, comprises the component of following weight portion:
In a preferred embodiment of the invention, described rice is long-grained nonglutinous rice, polished rice and/or brown rice.
In a preferred embodiment of the invention, described bean powder comprises soybean, broad bean, the whole soybean powder of mung bean and/or pea, defatted soy flour or separated protein powder.
In a preferred embodiment of the invention, described viscous starch comprises starch from sweet potato, farina, cornstarch, the former powder of cassava or the modification tapioca starch for rice and flour processing.
In a preferred embodiment of the invention, described food additives comprise binding agent, thickener, leavening agent and/or antioxidant.
Another technical scheme of the present invention is as follows:
A preparation method for above-mentioned oat ground rice, comprises the steps:
(1) each component is taken by weight:
(2) by after above-mentioned each component mixing, add the 0.5-2 water doubly that weight is the summation of above-mentioned rice or corn flour, bean powder, oatmeal and viscous starch, after stirring, in left at room temperature 3-12 hour, obtain original slurry material;
(3) by above-mentioned original slurry material through overheated, be shaped and dry obtained oat ground rice finished product.
In a preferred embodiment of the invention, described step (3) is: described original slurry material is paved on carrier the thick thin slice of 0.5-3mm, be placed in 0.5-5 minute at the temperature of 70-95 DEG C, make different shape specification by customer requirement, ground rice finished product is dried and is obtained in shaping; Also 5-10 minute can be steamed before above-mentioned oven dry.
In a preferred embodiment of the invention, described step (3) is: after described original slurry material dehydration is the wet-milling state of 50-75% to water content, be placed in 0.5-5 minute at the temperature of 70-95 DEG C, be squeezed into different shape specification by customer requirement through mould again, oat ground rice finished product is dried and is obtained in shaping; 5-10 minute can also be steamed before above-mentioned oven dry.
In a preferred embodiment of the invention, described step (3) is: after described original slurry material dehydration is the wet-milling state of 50-75% to water content, different shape specification is squeezed into through mould by customer requirement, be placed in 0.5-5 minute at the temperature of 70-95 DEG C again, oat ground rice finished product is dried and is obtained in shaping; Also 5-10 minute can be steamed before above-mentioned oven dry.
The invention has the beneficial effects as follows:
1, compared with the ground rice that oat ground rice of the present invention and general rice make, containing more rich protein, amino acid, vitamin and crude fibre, soft or hard appropriateness, mouthfeel are good;
2, the nutrient content of oat ground rice of the present invention can be prepared flexibly according to the demand of different crowd;
3, preparation method technical process of the present invention is simple, equipment requirement is not high, is applicable to suitability for industrialized production.
Detailed description of the invention
Below by way of detailed description of the invention, technical scheme of the present invention is further detailed and is described.
Embodiment 1
(1) each component is taken by weight:
Above-mentioned each powder all crosses 60 mesh sieves, also can adjust fineness as required;
(2) by after above-mentioned each component mixing, add the water that weight is about 1.2 times of the summation of above-mentioned polished rice powder, oatmeal, soyabean protein powder and tapioca starch, after stirring, in left at room temperature 6 hours, obtain original slurry material; (as required, 0.5-2 water doubly can be added, 3-12 hour under room temperature)
(3) add the edible oil of 3 weight portions in gained original slurry material, more following two kinds of modes can be adopted to be processed into finished product:
A, be that 65%(can adjust between 50-75% by the dehydration of described original slurry material to water content) wet-milling state after, be placed in lower 3 minutes of the temperature (can adjust between 70-95 DEG C and 0.5-5 minute as required) of 75 DEG C, be squeezed into different shape specification by customer requirement through mould again, oat ground rice finished product is dried and is obtained in shaping; 5-10 minute can also be steamed before above-mentioned oven dry.
B, be that 65%(can adjust between 50-75% by the dehydration of described original slurry material to water content) wet-milling state after, different shape specification is squeezed into through mould by customer requirement, be placed in lower 4 minutes of the temperature (can adjust between 70-95 DEG C and 0.5-5 minute as required) of 75 DEG C, then oat ground rice finished product is dried and is obtained in shaping; Also 5-10 minute can be steamed before above-mentioned oven dry.
Can also following adjustment of formula be carried out as required:
Above-mentioned polished rice can also be long-grained nonglutinous rice and/or brown rice, and also can be corn flour, weight portion be 40-80.
The weight portion of above-mentioned oatmeal is 5-20.
Above-mentioned soyabean protein powder, can also replace to whole soybean powder, defatted soy flour or the separated protein powder of soybean, broad bean, mung bean and/or pea etc., weight portion is 5-20.
Above-mentioned tapioca starch can also be starch from sweet potato, farina, cornstarch or the modification tapioca starch for rice and flour processing, and weight portion is 0.1-20.
Said vitamin is single vitamin or compound multivitamin.
Embodiment 2
(1) each component is taken by weight:
Above-mentioned each powder all crosses 60 mesh sieves, also can adjust fineness as required;
(2) by after above-mentioned each component mixing, add the water that weight is 2 times of the summation of above-mentioned polished rice powder, oatmeal, soyabean protein powder and tapioca starch, after stirring, in left at room temperature 6 hours, obtain original slurry material; (as required, 0.5-2 water doubly can be added, 3-12 hour under room temperature)
(3) add the edible oil of 3 weight portions in gained original slurry material, then following manner can be adopted to be processed into finished product:
After described original slurry material being paved on carrier the thin slice of 1mm thick (can adjust between 0.5-3mm), be placed in lower 1 minute of the temperature (can adjust between 70-95 DEG C and 0.5-5 minute as required) of 90 DEG C, different shape specification is made by customer requirement, shaping drying again, obtains ground rice finished product; Also 5-10 minute can be steamed before above-mentioned oven dry.
Can also following adjustment of formula be carried out as required:
Above-mentioned polished rice can also be long-grained nonglutinous rice and/or brown rice, and also can be corn flour, weight portion be 40-80.
The weight portion of above-mentioned oatmeal is 5-20.
Above-mentioned soyabean protein powder, can also replace to whole soybean powder, defatted soy flour or the separated protein powder of soybean, broad bean, mung bean and/or pea etc., weight portion is 5-20.
Above-mentioned food additives comprise the mixing of one or more of the thickener such as alginic acid and goods, xanthans and guar gum, and leavening agent and antioxidant.
Said vitamin is single vitamin or compound multivitamin.
The above, be only preferred embodiment of the present invention, therefore can not limit scope of the invention process according to this, the equivalence change namely done according to the scope of the claims of the present invention and description with modify, all should still belong in scope that the present invention contains.
Claims (9)
1. an oat ground rice, is characterized in that: the component comprising following weight portion:
2. a kind of oat ground rice as claimed in claim 1, is characterized in that: described rice is long-grained nonglutinous rice, polished rice and/or brown rice.
3. a kind of oat ground rice as claimed in claim 1, is characterized in that: described bean powder comprises soybean, broad bean, the whole soybean powder of mung bean and/or pea, defatted soy flour or separated protein powder.
4. a kind of oat ground rice as claimed in claim 1, is characterized in that: described viscous starch comprises starch from sweet potato, farina, cornstarch, the former powder of cassava or the modification tapioca starch for rice and flour processing.
5. a kind of oat ground rice as claimed in claim 1, is characterized in that: described food additives comprise binding agent, thickener, leavening agent and/or antioxidant.
6. a preparation method for the oat ground rice in claim 1 to 5 described in arbitrary claim, is characterized in that: comprise the steps:
(1) each component is taken by weight:
(2) by after above-mentioned each component mixing, add the 0.5-2 water doubly that weight is above-mentioned rice or corn flour, bean powder, oatmeal and viscous starch summation, after stirring, in left at room temperature 3-12 hour, obtain original slurry material;
(3) by above-mentioned original slurry material through overheated, be shaped and dry obtained oat ground rice finished product.
7. the preparation method of a kind of oat ground rice as claimed in claim 6, it is characterized in that: described step (3) is: described original slurry material is paved on carrier the thick thin slice of 0.5-3mm, be placed in 0.5-5 minute at the temperature of 70-95 DEG C, make different shape specification by customer requirement, ground rice finished product is dried and is obtained in shaping; Also 5-10 minute can be steamed before above-mentioned oven dry.
8. the preparation method of a kind of oat ground rice as claimed in claim 6, it is characterized in that: described step (3) is: after described original slurry material dehydration is the wet-milling state of 50-75% to water content, be placed in 0.5-5 minute at the temperature of 70-95 DEG C, be squeezed into different shape specification by customer requirement through mould again, oat ground rice finished product is dried and is obtained in shaping; 5-10 minute can also be steamed before above-mentioned oven dry.
9. the preparation method of a kind of oat ground rice as claimed in claim 6, it is characterized in that: described step (3) is: after described original slurry material dehydration is the wet-milling state of 50-75% to water content, different shape specification is squeezed into through mould by customer requirement, be placed in 0.5-5 minute at the temperature of 70-95 DEG C again, oat ground rice finished product is dried and is obtained in shaping; Also 5-10 minute can be steamed before above-mentioned oven dry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310337205.4A CN104336502A (en) | 2013-08-05 | 2013-08-05 | Oat rice noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310337205.4A CN104336502A (en) | 2013-08-05 | 2013-08-05 | Oat rice noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN104336502A true CN104336502A (en) | 2015-02-11 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310337205.4A Pending CN104336502A (en) | 2013-08-05 | 2013-08-05 | Oat rice noodles and preparation method thereof |
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| Country | Link |
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| CN (1) | CN104336502A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104920981A (en) * | 2015-07-01 | 2015-09-23 | 袁丹明 | Non-fried coarse grain noodles and preparation process thereof |
| CN107348343A (en) * | 2017-09-10 | 2017-11-17 | 湖南裕湘食品有限公司 | A kind of ourishing rice flour and preparation method thereof |
| US10499663B2 (en) | 2015-10-16 | 2019-12-10 | Gold & Green Foods Oy | Method of manufacturing a meat replacement product and a meat replacement food product |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1138421A (en) * | 1995-06-20 | 1996-12-25 | 毕俊英 | Corn foodstuff processing method |
| CN101228931A (en) * | 2007-01-26 | 2008-07-30 | 东北农业大学 | Method of producing ready nutrient oatmeal using soybean-oat or soybean-maize as raw material |
| CN101715832A (en) * | 2009-11-09 | 2010-06-02 | 国家粮食局科学研究院 | Preparation method of modified nutritional powder and nutritional drink of edible beans |
| CN102389084A (en) * | 2011-11-08 | 2012-03-28 | 济南华鲁食品有限公司 | Compound coarse grain instant food and preparation method thereof |
| CN102429171A (en) * | 2011-04-11 | 2012-05-02 | 李时令 | Composite nutritious rice flour and manufacturing method thereof |
| CN102488133A (en) * | 2011-11-14 | 2012-06-13 | 深圳市味奇生物科技有限公司 | Infant rice flour and preparation method thereof |
-
2013
- 2013-08-05 CN CN201310337205.4A patent/CN104336502A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1138421A (en) * | 1995-06-20 | 1996-12-25 | 毕俊英 | Corn foodstuff processing method |
| CN101228931A (en) * | 2007-01-26 | 2008-07-30 | 东北农业大学 | Method of producing ready nutrient oatmeal using soybean-oat or soybean-maize as raw material |
| CN101715832A (en) * | 2009-11-09 | 2010-06-02 | 国家粮食局科学研究院 | Preparation method of modified nutritional powder and nutritional drink of edible beans |
| CN102429171A (en) * | 2011-04-11 | 2012-05-02 | 李时令 | Composite nutritious rice flour and manufacturing method thereof |
| CN102389084A (en) * | 2011-11-08 | 2012-03-28 | 济南华鲁食品有限公司 | Compound coarse grain instant food and preparation method thereof |
| CN102488133A (en) * | 2011-11-14 | 2012-06-13 | 深圳市味奇生物科技有限公司 | Infant rice flour and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104920981A (en) * | 2015-07-01 | 2015-09-23 | 袁丹明 | Non-fried coarse grain noodles and preparation process thereof |
| US10499663B2 (en) | 2015-10-16 | 2019-12-10 | Gold & Green Foods Oy | Method of manufacturing a meat replacement product and a meat replacement food product |
| CN107348343A (en) * | 2017-09-10 | 2017-11-17 | 湖南裕湘食品有限公司 | A kind of ourishing rice flour and preparation method thereof |
| CN107348343B (en) * | 2017-09-10 | 2021-01-12 | 湖南裕湘食品有限公司 | Nutritional rice flour and preparation method thereof |
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Application publication date: 20150211 |
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