CN104413398A - Rice noodle with allicin - Google Patents
Rice noodle with allicin Download PDFInfo
- Publication number
- CN104413398A CN104413398A CN201310369245.7A CN201310369245A CN104413398A CN 104413398 A CN104413398 A CN 104413398A CN 201310369245 A CN201310369245 A CN 201310369245A CN 104413398 A CN104413398 A CN 104413398A
- Authority
- CN
- China
- Prior art keywords
- allicin
- parts
- rice
- ground rice
- rice noodle
- 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.)
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Abstract
The present invention discloses a rice noodle with allicin and the rice noodle consists of the following components (parts by weight): 3-5.2 parts of allicin, 3-5 parts of coix seeds, 1.0-3.2 parts of semen coicis, 3-9 parts of artificial sweeteners, 1.0-2.0 parts of honey, 0.5-0.9 part of brown rice, 0.1-0.6 part of carex baccans and 0.2-0.6 part of bread flour. The rice noodle has a better flavor.
Description
Technical field
The present invention relates to a kind of ourishing rice flour, be specifically related to a kind of ground rice with allicin.
Background technology
Present nutriment effects is general, and nutritional labeling to compare not be very comprehensive.
Summary of the invention
Goal of the invention: the present invention, in order to solve the deficiencies in the prior art, provides a kind of ground rice with allicin.
Technical scheme: a kind of ground rice with allicin, is made up of each component of following parts by weight: allicin 3-5.2 part, seed of Job's tears 3-5 part, heart of a lotus seed benevolence 1.0-3.2 part, sweetener 3-9 part, honey 1.0-2.0 part, brown rice 0.5-0.9 part, red barnyard grass 0.1-0.6 part, bread flour 0.2-0.6 part.
As preferably, the ground rice with allicin comprises following manufacture method: by adding cellulase and protease in above-mentioned raw materials, be heated to 30-40 DEG C, sterilizing, high-temperature inactivation 2-6min, then add animal oil 2-3 part, vegetable oil 3-5 part, add cooling water 3-5 part.
Beneficial effect: the present invention compares with existing technology, taste is better, and fragrance is better.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention will be described in detail.
Specific embodiment 1:
With a ground rice for allicin, be made up of each component of following parts by weight: allicin 3-5.2 part, seed of Job's tears 3-5 part, heart of a lotus seed benevolence 1.0-3.2 part, sweetener 3-9 part, honey 1.0-2.0 part, brown rice 0.5-0.9 part, red barnyard grass 0.1-0.6 part, bread flour 0.2-0.6 part.Comprise following manufacture method: by adding cellulase and protease in above-mentioned raw materials, be heated to 30-40 DEG C, sterilizing, high-temperature inactivation 2-6min, then add animal oil 2-3 part, vegetable oil 3-5 part, add cooling water 3-5 part.
Claims (2)
1. with a ground rice for allicin, it is characterized in that: described ground rice is made up of each component of following parts by weight: allicin 3-5.2 part, seed of Job's tears 3-5 part, heart of a lotus seed benevolence 1.0-3.2 part, sweetener 3-9 part, honey 1.0-2.0 part, brown rice 0.5-0.9 part, red barnyard grass 0.1-0.6 part, bread flour 0.2-0.6 part.
2. as claimed in claim 1 with the ground rice of allicin, it is characterized in that: comprise following manufacture method: cellulase and protease will be added in above-mentioned raw materials, be heated to 30-40 DEG C, sterilizing, high-temperature inactivation 2-6min, add animal oil 2-3 part, vegetable oil 3-5 part again, add cooling water 3-5 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310369245.7A CN104413398A (en) | 2013-08-23 | 2013-08-23 | Rice noodle with allicin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310369245.7A CN104413398A (en) | 2013-08-23 | 2013-08-23 | Rice noodle with allicin |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104413398A true CN104413398A (en) | 2015-03-18 |
Family
ID=52964329
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310369245.7A Pending CN104413398A (en) | 2013-08-23 | 2013-08-23 | Rice noodle with allicin |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104413398A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1339265A (en) * | 2000-08-20 | 2002-03-13 | 陈均燕 | Fragrance food with garlic, honey and fried rice |
| CN101396086A (en) * | 2008-11-07 | 2009-04-01 | 嘉应学院 | Improver of edible quality of unpolished rice |
| CN102283304A (en) * | 2011-08-18 | 2011-12-21 | 成都市龙泉龙喜食品有限责任公司 | Method for producing garlic foods |
| KR20110139483A (en) * | 2010-06-23 | 2011-12-29 | 손순랑 | Method for preparation of rice comprising fiber |
| CN102940206A (en) * | 2012-12-03 | 2013-02-27 | 徐州绿之野生物食品有限公司 | Black garlic crisp chip and preparation method thereof |
| CN103027237A (en) * | 2012-08-03 | 2013-04-10 | 李同庚 | Pteridium squilinum composite nutritional rice and preparation method thereof |
| CN103039965A (en) * | 2011-10-17 | 2013-04-17 | 遵义君惠园食品工程有限公司 | Red barnyard grass and coix seed flour |
-
2013
- 2013-08-23 CN CN201310369245.7A patent/CN104413398A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1339265A (en) * | 2000-08-20 | 2002-03-13 | 陈均燕 | Fragrance food with garlic, honey and fried rice |
| CN101396086A (en) * | 2008-11-07 | 2009-04-01 | 嘉应学院 | Improver of edible quality of unpolished rice |
| KR20110139483A (en) * | 2010-06-23 | 2011-12-29 | 손순랑 | Method for preparation of rice comprising fiber |
| CN102283304A (en) * | 2011-08-18 | 2011-12-21 | 成都市龙泉龙喜食品有限责任公司 | Method for producing garlic foods |
| CN103039965A (en) * | 2011-10-17 | 2013-04-17 | 遵义君惠园食品工程有限公司 | Red barnyard grass and coix seed flour |
| CN103027237A (en) * | 2012-08-03 | 2013-04-10 | 李同庚 | Pteridium squilinum composite nutritional rice and preparation method thereof |
| CN102940206A (en) * | 2012-12-03 | 2013-02-27 | 徐州绿之野生物食品有限公司 | Black garlic crisp chip and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| HTTP://TJ.FOCUS.CN/MSGVIEW/30523/157690115.HTML: "大蒜薏米粥", 《搜狐焦点网》 * |
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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: 20150318 |