CN105212043A - Hypertensive nutrious rice noodle of a kind of alleviation and preparation method thereof - Google Patents
Hypertensive nutrious rice noodle of a kind of alleviation and preparation method thereof Download PDFInfo
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- CN105212043A CN105212043A CN201510517961.4A CN201510517961A CN105212043A CN 105212043 A CN105212043 A CN 105212043A CN 201510517961 A CN201510517961 A CN 201510517961A CN 105212043 A CN105212043 A CN 105212043A
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- hypertensive
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- nutrious
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- 240000007594 Oryza sativa Species 0.000 title claims abstract description 62
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 62
- 235000009566 rice Nutrition 0.000 title claims abstract description 62
- 235000012149 noodles Nutrition 0.000 title claims abstract description 40
- 230000001631 hypertensive effect Effects 0.000 title claims abstract description 30
- 206010020772 Hypertension Diseases 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 32
- 239000000843 powder Substances 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 11
- 235000012054 meals Nutrition 0.000 claims abstract description 11
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 10
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 10
- 241000427159 Achyranthes Species 0.000 claims abstract description 8
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 8
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract description 8
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 8
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 8
- 244000179560 Prunella vulgaris Species 0.000 claims abstract description 8
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 8
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 235000021307 Triticum Nutrition 0.000 claims abstract description 8
- 240000004922 Vigna radiata Species 0.000 claims abstract description 8
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 8
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 8
- 240000008042 Zea mays Species 0.000 claims abstract description 8
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 8
- 235000005822 corn Nutrition 0.000 claims abstract description 8
- 235000008113 selfheal Nutrition 0.000 claims abstract description 8
- 210000000582 semen Anatomy 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 241000282817 Bovidae Species 0.000 claims description 7
- 244000170916 Paeonia officinalis Species 0.000 claims description 7
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 7
- 241000209140 Triticum Species 0.000 claims description 7
- YOBAEOGBNPPUQV-UHFFFAOYSA-N iron;trihydrate Chemical compound O.O.O.[Fe].[Fe] YOBAEOGBNPPUQV-UHFFFAOYSA-N 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 239000008158 vegetable oil Substances 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 3
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 4
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 4
- 229910052753 mercury Inorganic materials 0.000 description 4
- 238000005728 strengthening Methods 0.000 description 4
- 230000036772 blood pressure Effects 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 2
- 230000002079 cooperative effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 208000007530 Essential hypertension Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000003745 diagnosis Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- 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
Abstract
The invention discloses hypertensive nutrious rice noodle of a kind of alleviation and preparation method thereof.Alleviate hypertensive nutrious rice noodle, its raw material components comprises: rice meal 100 parts, glutinous rice flour 20-25 part, kudzu-vine root powder 8-12 part, corn flour 3-5 part, little wheat core flour 8-12 part, Semen setariae powder 5-8 part, lotus root starch 3-5 part, mung bean flour 5-8 part, Chinese prickly ash 3-5 part, anistree 2-4 part, cloves 3-4 part, root of bidentate achyranthes 8-12 part, selfheal 6-9 part, chrysanthemum 3-5 part and mother-of-pearl 6-9 part, described number is mass fraction.Hypertensive nutrious rice noodle is alleviated in the present invention, not only smooth, good to eat, chew strength, and does not add any chemical assistant, comprehensive nutrition, there is health-care efficacy, especially have and significantly alleviate hypertensive effect, and the normal temperature shelf-life of rice noodles reaches more than 2 years.
Description
Technical field
The present invention relates to hypertensive nutrious rice noodle of a kind of alleviation and preparation method thereof, belong to field of food.
Background technology
Rice noodles, are China's traditional foods with a long history, both can be used as staple food, and can be used as snack again, are the rice made products that southern number is economized people and often eaten.
To be powder of being obtained by rice in steep, defibrination process through squeezing the step such as shaping rice noodles, and the special flavor of rice noodles and mouthfeel are ground rice trencherman accreditations, but the maintenance phase of rice noodles is shorter, and this feature has become its important bottleneck sold at a distance of restriction.
And existing rice noodles formula is single, not comprehensive nutrition, and add chemical reagent, long-term eating is unfavorable for health.
Summary of the invention
Goal of the invention: in order to solve the above-mentioned defect existed in prior art, the invention provides hypertensive nutrious rice noodle of a kind of alleviation and preparation method thereof.
Technical scheme: for solving the problems of the technologies described above, the technical solution adopted in the present invention is as follows:
The hypertensive nutrious rice noodle of a kind of alleviation, its raw material components comprises: rice meal 100 parts, glutinous rice flour 20-25 part, kudzu-vine root powder 8-12 part, corn flour 3-5 part, little wheat core flour 8-12 part, Semen setariae powder 5-8 part, lotus root starch 3-5 part, mung bean flour 5-8 part, Chinese prickly ash 3-5 part, anistree 2-4 part, cloves 3-4 part, root of bidentate achyranthes 8-12 part, selfheal 6-9 part, chrysanthemum 3-5 part and mother-of-pearl 6-9 part, described number is mass fraction.
Applicant finds after deliberation, adopts the rice noodles prepared by above-mentioned formula, not only smooth, good to eat, chew strength, and does not add any chemical assistant, comprehensive nutrition, have and alleviate hypertensive effect, and the normal temperature shelf-life of rice noodles reaches more than 2 years.
In order to extend the shelf life further, strengthen mouthfeel, preferably, the hypertensive nutrious rice noodle of above-mentioned alleviation, its raw material components also comprises: salt 0.3-1.6 part, and described number is mass fraction.
For strengthening the health care of rice noodles further, reduce blood pressure, preferably, the hypertensive nutrious rice noodle of above-mentioned alleviation, its raw material components also comprises: shell of seaear 6-8 part, and described number is mass fraction.
For strengthening the health care of rice noodles further, strengthen mouthfeel, reduce blood pressure, preferably, the hypertensive nutrious rice noodle of above-mentioned alleviation, its raw material components also comprises: root of herbaceous peony 4-6, and described number is mass fraction.
In order to strengthen the cooperative effect between each component further, extending the shelf life, strengthening health-care efficacy, preferably, the hypertensive nutrious rice noodle of above-mentioned alleviation, its raw material components also comprises: raddle 3-5 part, and described number is mass fraction.
In order to strengthen the cooperative effect between each component further, extending the shelf life, strengthening health-care efficacy, preferably, the hypertensive nutrious rice noodle of above-mentioned alleviation, its raw material components also comprises: rhizoma Gastrodiae 5-8 part, and described number is mass fraction.
In order to promote the effect reduced blood pressure further, preferably, the hypertensive nutrious rice noodle of above-mentioned alleviation, its raw material components also comprises: yncaria stem with hooks 3-6 part and antelope's horn 1-3 part, described number is mass fraction.
The preparation method of the hypertensive nutrious rice noodle of above-mentioned alleviation, comprises the following steps that order connects:
A, by Chinese prickly ash and anise at 180-190 DEG C, dryly to fry after 5-8 minute, add water boil, wherein, the quality added water be the 60-70 of Chinese prickly ash quality doubly;
B, cloves, the root of bidentate achyranthes, selfheal, chrysanthemum and mother-of-pearl are added in steps A gained material, after coddle boils 25-30 minute, filter;
C, step B gained filtrate and rice meal, glutinous rice flour, kudzu-vine root powder, corn flour, little wheat core flour, Semen setariae powder, lotus root starch and mung bean flour are mixed after, squeeze shaping;
D, by step C gained at 30-35 DEG C, place 5-6h, be then placed in 80-85 DEG C of water and soak 1-1.2h, take out, after one deck vegetable oil is smeared on top layer, pasteurize, to dry, to obtain final product.
Shaping required water and concrete technology is squeezed all with reference to prior art in step B.
Said method, salt, in step C, mixes with rice meal, carries out next step operation; The shell of seaear, the root of herbaceous peony, raddle, rhizoma Gastrodiae, yncaria stem with hooks and antelope's horn add in steps A gained material together with cloves, carry out next step operation.
The NM technology of the present invention is all with reference to prior art.
Beneficial effect: hypertensive nutrious rice noodle is alleviated in the present invention, not only smooth, good to eat, chew strength, and do not add any chemical assistant, comprehensive nutrition, there is health-care efficacy, especially have and significantly alleviate hypertensive effect, and the normal temperature shelf-life of rice noodles reaches more than 2 years.
Detailed description of the invention
In order to understand the present invention better, illustrate content of the present invention further below in conjunction with embodiment, but content of the present invention is not only confined to the following examples.
Embodiment 1
The hypertensive nutrious rice noodle of a kind of alleviation, its raw material components comprises: rice meal 100 parts, glutinous rice flour 20 parts, kudzu-vine root powder 8 parts, corn flour 3 parts, little wheat core flour 8 parts, 5 parts, Semen setariae powder, lotus root starch 3 parts, mung bean flour 5 parts, 3 parts, Chinese prickly ash, anistree 2 parts, cloves 3 parts, the root of bidentate achyranthes 8 parts, selfheal 6 parts, chrysanthemum 3 parts, mother-of-pearl 6 parts, salt 0.3 part, the shell of seaear 6 parts, the root of herbaceous peony 4, raddle 3 parts, 5 parts, rhizoma Gastrodiae, yncaria stem with hooks 3 parts and antelope's horn 1 part, described number is mass fraction.
The preparation method of the hypertensive nutrious rice noodle of above-mentioned alleviation, comprises the following steps that order connects:
A, by Chinese prickly ash and anise at 180-190 DEG C, dry stir-fry is after 8 minutes, and add water boil, wherein, the quality added water is 60 times of Chinese prickly ash quality;
B, cloves, the root of bidentate achyranthes, selfheal, chrysanthemum, mother-of-pearl, the shell of seaear, the root of herbaceous peony, raddle, rhizoma Gastrodiae, yncaria stem with hooks and antelope's horn are added in steps A gained material, after coddle boils 25 minutes, filter;
C, step B gained filtrate and rice meal, glutinous rice flour, kudzu-vine root powder, corn flour, little wheat core flour, Semen setariae powder, salt, lotus root starch and mung bean flour are mixed after, squeeze shaping;
D, step C gained rice noodles are placed 5h at room temperature 35 DEG C, be then placed in 85 DEG C of water and soak 1.2h, take out, after one deck vegetable oil is smeared on top layer, pasteurize, to dry, to obtain final product.
Embodiment 2
Substantially the same manner as Example 1, difference is: the hypertensive nutrious rice noodle of a kind of alleviation, and its raw material components comprises: rice meal 100 parts, glutinous rice flour 25 parts, kudzu-vine root powder 12 parts, corn flour 5 parts, little wheat core flour 12 parts, 8 parts, Semen setariae powder, lotus root starch 5 parts, mung bean flour 8 parts, 5 parts, Chinese prickly ash, anistree 4 parts, cloves 4 parts, the root of bidentate achyranthes 12 parts, selfheal 9 parts, chrysanthemum 5 parts, mother-of-pearl 9 parts, salt 0.6 part, the shell of seaear 8 parts, the root of herbaceous peony 6, raddle 5 parts, 8 parts, rhizoma Gastrodiae, yncaria stem with hooks 6 parts and antelope's horn 3 parts, described number is mass fraction.
Comparative example
Employing rice meal makes, specifically with reference to existing technique.
The performance data of each embodiment gained of table 1
| Shelf-life at 25 DEG C | Smoothness | Mouthfeel | Chew strength | Boil rear surface smoothness | |
| Embodiment 1 | > 2 years | Smooth | Good | Good | Smooth |
| Embodiment 2 | > 2 years | Smooth | Good | Good | Smooth |
| Comparative example | 6 months | Not good enough | Not good enough | Not good enough | Rugged |
Application Example
Subject Population: the first patient 10 being diagnosed as essential hypertension, high pressure is 180-185 millimetres of mercury, and low pressure is 110-115 millimetres of mercury, and the age is all in 53-58 year;
Experimental technique: from above-mentioned patient is made a definite diagnosis, eat embodiment 1 gained rice noodles every night, adhere to two months, period does not take other any depressor, and high pressure is 150-160 millimetres of mercury, and low pressure is 100-105 millimetres of mercury.
Claims (9)
1. alleviate a hypertensive nutrious rice noodle, it is characterized in that: its raw material components comprises: rice meal 100 parts, glutinous rice flour 20-25 part, kudzu-vine root powder 8-12 part, corn flour 3-5 part, little wheat core flour 8-12 part, Semen setariae powder 5-8 part, lotus root starch 3-5 part, mung bean flour 5-8 part, Chinese prickly ash 3-5 part, anistree 2-4 part, cloves 3-4 part, root of bidentate achyranthes 8-12 part, selfheal 6-9 part, chrysanthemum 3-5 part and mother-of-pearl 6-9 part, described number is mass fraction.
2. the hypertensive nutrious rice noodle of alleviation as claimed in claim 1, it is characterized in that: its raw material components also comprises: salt 0.3-0.6 part, described number is mass fraction.
3. the hypertensive nutrious rice noodle of alleviation as claimed in claim 1 or 2, it is characterized in that: its raw material components also comprises: shell of seaear 6-8 part, described number is mass fraction.
4. the hypertensive nutrious rice noodle of alleviation as claimed in claim 1 or 2, it is characterized in that: its raw material components also comprises: root of herbaceous peony 4-6, described number is mass fraction.
5. the hypertensive nutrious rice noodle of alleviation as claimed in claim 1 or 2, it is characterized in that: its raw material components also comprises: raddle 3-5 part, described number is mass fraction.
6. the hypertensive nutrious rice noodle of alleviation as claimed in claim 1 or 2, it is characterized in that: its raw material components also comprises: rhizoma Gastrodiae 5-8 part, described number is mass fraction.
7. the hypertensive nutrious rice noodle of alleviation as claimed in claim 1 or 2, is characterized in that: its raw material components also comprises: yncaria stem with hooks 3-6 part and antelope's horn 1-3 part, described number is mass fraction.
8. the preparation method of the hypertensive nutrious rice noodle of the alleviation described in claim 1-7 any one, is characterized in that: comprise the following steps that order connects:
A, by Chinese prickly ash and anise at 180-190 DEG C, dryly to fry after 5-8 minute, add water boil, wherein, the quality added water be the 60-70 of Chinese prickly ash quality doubly;
B, cloves, the root of bidentate achyranthes, selfheal, chrysanthemum and mother-of-pearl are added in steps A gained material, after coddle boils 25-30 minute, filter;
C, step B gained filtrate and rice meal, glutinous rice flour, kudzu-vine root powder, corn flour, little wheat core flour, Semen setariae powder, lotus root starch and mung bean flour are mixed after, squeeze shaping;
D, by step C gained at 30-35 DEG C, place 5-6h, be then placed in 80-85 DEG C of water and soak 1-1.2h, take out, after one deck vegetable oil is smeared on top layer, pasteurize, to dry, to obtain final product.
9. method as claimed in claim 8, is characterized in that: salt, in step C, mixes with rice meal, carries out next step operation; The shell of seaear, the root of herbaceous peony, raddle, rhizoma Gastrodiae, yncaria stem with hooks and antelope's horn add in steps A gained material together with cloves, carry out next step operation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510517961.4A CN105212043A (en) | 2015-08-24 | 2015-08-24 | Hypertensive nutrious rice noodle of a kind of alleviation and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510517961.4A CN105212043A (en) | 2015-08-24 | 2015-08-24 | Hypertensive nutrious rice noodle of a kind of alleviation and preparation method thereof |
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| Publication Number | Publication Date |
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| CN105212043A true CN105212043A (en) | 2016-01-06 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510517961.4A Pending CN105212043A (en) | 2015-08-24 | 2015-08-24 | Hypertensive nutrious rice noodle of a kind of alleviation and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036398A (en) * | 2016-06-12 | 2016-10-26 | 重庆中笃食品股份有限公司 | Food-therapy rice noodles and production method thereof |
| CN107198099A (en) * | 2017-06-14 | 2017-09-26 | 安徽省富邦天成食品有限公司 | A kind of appetite-stimulating indigestion-relieving resistant to cook rice noodles |
| CN107259317A (en) * | 2017-06-14 | 2017-10-20 | 安徽省富邦天成食品有限公司 | One kind has vegetables taste nutrious rice noodle |
| CN107319279A (en) * | 2017-06-14 | 2017-11-07 | 安徽省富邦天成食品有限公司 | A kind of tender nutrious rice noodle of tasty and refreshing cunning |
| CN107348345A (en) * | 2017-06-14 | 2017-11-17 | 安徽省富邦天成食品有限公司 | A kind of appetite-stimulating indigestion-relieving health care rice noodles and preparation method thereof |
| CN108244473A (en) * | 2018-02-26 | 2018-07-06 | 黄月英 | A kind of nutrious rice noodle for alleviating hypertension |
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| CN1212846A (en) * | 1998-09-25 | 1999-04-07 | 邓蜀惠 | Instant rice-floor noodles-nutrient fast food made from black polished glutinous rice |
| CN103431263A (en) * | 2013-07-22 | 2013-12-11 | 黄俊柳 | Colorful brown rice noodles containing Chinese herbal medicine components and preparation method thereof |
| CN103564332A (en) * | 2012-07-18 | 2014-02-12 | 阳添才 | Preparation process for wet rice vermicelli with long shelf life |
| CN103976240A (en) * | 2014-05-30 | 2014-08-13 | 刘东姣 | Wet rice flour and preparation method thereof |
| CN104336447A (en) * | 2013-07-31 | 2015-02-11 | 李瀚生 | Instant fresh rice noodles containing seasonings and processing method of instant fresh rice noodles |
| CN104839551A (en) * | 2015-05-22 | 2015-08-19 | 遵义市杨老大米粉厂 | Nutritious rice flour and preparation method thereof |
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2015
- 2015-08-24 CN CN201510517961.4A patent/CN105212043A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1212846A (en) * | 1998-09-25 | 1999-04-07 | 邓蜀惠 | Instant rice-floor noodles-nutrient fast food made from black polished glutinous rice |
| CN103564332A (en) * | 2012-07-18 | 2014-02-12 | 阳添才 | Preparation process for wet rice vermicelli with long shelf life |
| CN103431263A (en) * | 2013-07-22 | 2013-12-11 | 黄俊柳 | Colorful brown rice noodles containing Chinese herbal medicine components and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036398A (en) * | 2016-06-12 | 2016-10-26 | 重庆中笃食品股份有限公司 | Food-therapy rice noodles and production method thereof |
| CN107198099A (en) * | 2017-06-14 | 2017-09-26 | 安徽省富邦天成食品有限公司 | A kind of appetite-stimulating indigestion-relieving resistant to cook rice noodles |
| CN107259317A (en) * | 2017-06-14 | 2017-10-20 | 安徽省富邦天成食品有限公司 | One kind has vegetables taste nutrious rice noodle |
| CN107319279A (en) * | 2017-06-14 | 2017-11-07 | 安徽省富邦天成食品有限公司 | A kind of tender nutrious rice noodle of tasty and refreshing cunning |
| CN107348345A (en) * | 2017-06-14 | 2017-11-17 | 安徽省富邦天成食品有限公司 | A kind of appetite-stimulating indigestion-relieving health care rice noodles and preparation method thereof |
| CN108244473A (en) * | 2018-02-26 | 2018-07-06 | 黄月英 | A kind of nutrious rice noodle for alleviating hypertension |
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Application publication date: 20160106 |