CN106036397A - Nutritious orange rice noodles - Google Patents
Nutritious orange rice noodles Download PDFInfo
- Publication number
- CN106036397A CN106036397A CN201610403095.0A CN201610403095A CN106036397A CN 106036397 A CN106036397 A CN 106036397A CN 201610403095 A CN201610403095 A CN 201610403095A CN 106036397 A CN106036397 A CN 106036397A
- Authority
- CN
- China
- Prior art keywords
- parts
- rice
- juice
- orange
- water
- 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 54
- 235000009566 rice Nutrition 0.000 title claims abstract description 54
- 235000012149 noodles Nutrition 0.000 title claims abstract description 10
- 235000008935 nutritious Nutrition 0.000 title abstract 3
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 53
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 35
- 235000013312 flour Nutrition 0.000 claims description 25
- 235000016709 nutrition Nutrition 0.000 claims description 18
- 230000035764 nutrition Effects 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 10
- 238000007654 immersion Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 235000015205 orange juice Nutrition 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 3
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 abstract description 2
- 150000001746 carotenes Chemical class 0.000 abstract description 2
- 235000005473 carotenes Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 abstract description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract 2
- 244000000626 Daucus carota Species 0.000 abstract 2
- 235000002767 Daucus carota Nutrition 0.000 abstract 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract 1
- 229930003268 Vitamin C Natural products 0.000 abstract 1
- 230000004438 eyesight Effects 0.000 abstract 1
- 235000012907 honey Nutrition 0.000 abstract 1
- 210000004185 liver Anatomy 0.000 abstract 1
- 235000019154 vitamin C Nutrition 0.000 abstract 1
- 239000011718 vitamin C Substances 0.000 abstract 1
- 235000014347 soups Nutrition 0.000 description 3
- 101100108327 Escherichia coli (strain K12) melA gene Proteins 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 238000005282 brightening Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000013311 vegetables 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 nutritious orange rice noodles and belongs to the technical field of food. The rice noodles are prepared from the following raw materials in parts by weight: 50-70 parts of rice, 25-45 parts of carrots, 30-50 parts of oranges, 7-15 parts of honey and 40-60 parts of water. According to the nutritious orange rice noodles, nutrient elements such as carotene and vitamin C and the orange color of the carrots are added, the rice noodles is orange in appearance, has effects of enhancing immunity, tonifying the liver and improving eyesight, and tastes delicious.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of orange rice flour of nutrition.
Background technology
Rice flour, refers to rice as raw material, the strip that the operation such as soaking, steaming and decocting, press strip is made, thread rice made products.Rice
Opaque ground is pliable and tough, high resilience, and decocting in water do not sticks with paste soup, and dry stir-fry is the most easily broken, is equipped with and respectively plants vegetables code or soup stock carries out soup and boils or dry fry, refreshing
Slip into taste, deeply liked by consumers in general (especially south consumer).But, along with improving constantly of people's living standard,
The requirement of food is also improved a lot by people, especially focuses on the quality of food and the freshness of mouthfeel and nutriture value
Value.
Summary of the invention
For above-mentioned, it is an object of the invention to provide a kind of orange rice flour of nutrition, be greatly promoted the outward appearance quality of rice flour with
And the freshness of initial mouthfeel and nutritive value.
The present invention adopts the technical scheme that:
A kind of orange rice flour of nutrition, is prepared from by following raw material: rice 50-70 part, Radix Dauci Sativae 25-45 part, orange
Sub-30-50 part, Mel 7-15 part, water 40-60 part.
The orange rice flour of described nutrition, is prepared from by following raw material: rice flour 55-65 part, Radix Dauci Sativae 30-40 part,
Fructus Citri junoris 35-45 part, Mel 9-13 part, water 45-55 part.
The orange rice flour of described nutrition, is prepared from by following raw material: 60 parts of rice flour, 35 parts of Radix Dauci Sativae, Fructus Citri junoris 30
Part, Mel 11 parts, 50 parts of water.
Present invention also offers the preparation method of the orange rice flour of above-mentioned nutrition, comprise the following steps:
(1) material is weighed: rice 50-70 part, Radix Dauci Sativae 25-45 part, Fructus Citri junoris 30-50 part, Mel 7-15 part, water 40-60
Part；
(2) Radix Dauci Sativae and Fructus Citri junoris are respectively put in juice extractor, add suitable quantity of water, be polished into juice；
(3) rice eluriated clean and be dipped in water immersion 6 hours, being then polished into juice；
(4) Radix Dauci Sativae juice in step (2) and orange juice are mixed homogeneously with Mel, join the rice juice in step (3)
In stir, obtain mixing juice；
(5) the mixing juice in step (4) is poured in rice-flour noodles machine powder process.
The invention have the advantage that the orange rice flour of nutrition of the present invention, with the addition of carotene and ascorbic nutrient
And the orange quality of Radix Dauci Sativae, it is orange for making rice flour outward appearance, and has enhancing immunity, effect of liver-benefiting eye-brightening, and taste battalion
Support delicious food.
Detailed description of the invention
Below presently preferred embodiments of the present invention is described in detail so that advantages and features of the invention can be easier to by
It will be appreciated by those skilled in the art that thus protection scope of the present invention is made apparent clear and definite defining.
Embodiment 1
A kind of orange rice flour of nutrition, is prepared from by following raw material: 50 parts of rice, 25 parts of Radix Dauci Sativae, Fructus Citri junoris 30
Part, Mel 7 parts, 40 parts of water.
The preparation method of the orange rice flour of above-mentioned nutrition, comprises the following steps:
(1) material is weighed: 50 parts of rice, 25 parts of Radix Dauci Sativae, Fructus Citri junoris 30 parts, Mel 7 parts, 40 parts of water；
(2) Radix Dauci Sativae and Fructus Citri junoris are respectively put in juice extractor, add suitable quantity of water, be polished into juice；
(3) rice eluriated clean and be dipped in water immersion 6 hours, being then polished into juice；
(4) Radix Dauci Sativae juice in step (2) and orange juice are mixed homogeneously with Mel, join the rice juice in step (3)
In stir, obtain mixing juice；
(5) the mixing juice in step (4) is poured in rice-flour noodles machine powder process.
Embodiment 2
A kind of orange rice flour of nutrition, is prepared from by following raw material: 60 parts of rice, 35 parts of Radix Dauci Sativae, Fructus Citri junoris 40
Part, Mel 11 parts, 50 parts of water.
The preparation method of the orange rice flour of above-mentioned nutrition, comprises the following steps:
(1) material is weighed: 60 parts of rice, 35 parts of Radix Dauci Sativae, Fructus Citri junoris 40 parts, Mel 11 parts, 50 parts of water；
(2) Radix Dauci Sativae and Fructus Citri junoris are respectively put in juice extractor, add suitable quantity of water, be polished into juice；
(3) rice eluriated clean and be dipped in water immersion 6 hours, being then polished into juice；
(4) Radix Dauci Sativae juice in step (2) and orange juice are mixed homogeneously with Mel, join the rice juice in step (3)
In stir, obtain mixing juice；
(5) the mixing juice in step (4) is poured in rice-flour noodles machine powder process.
Embodiment 3
A kind of orange rice flour of nutrition, is prepared from by following raw material: 70 parts of rice, 45 parts of Radix Dauci Sativae, Fructus Citri junoris 50
Part, Mel 15 parts, 60 parts of water.
The preparation method of the orange rice flour of above-mentioned nutrition, comprises the following steps:
(1) material is weighed: 70 parts of rice, 45 parts of Radix Dauci Sativae, Fructus Citri junoris 50 parts, Mel 15 parts, 60 parts of water；
(2) Radix Dauci Sativae and Fructus Citri junoris are respectively put in juice extractor, add suitable quantity of water, be polished into juice；
(3) rice eluriated clean and be dipped in water immersion 6 hours, being then polished into juice；
(4) Radix Dauci Sativae juice in step (2) and orange juice are mixed homogeneously with Mel, join the rice juice in step (3)
In stir, obtain mixing juice；
(5) the mixing juice in step (4) is poured in rice-flour noodles machine powder process.
Claims (4)
1. the orange rice flour of nutrition, it is characterised in that be prepared from by following raw material: rice 50-70 part, Radix Dauci Sativae
25-45 part, Fructus Citri junoris 30-50 part, Mel 7-15 part, water 40-60 part.
The orange rice flour of nutrition the most according to claim 1, it is characterised in that be prepared from by following raw material: rice flour
55-65 part, Radix Dauci Sativae 30-40 part, Fructus Citri junoris 35-45 part, Mel 9-13 part, water 45-55 part.
The orange rice flour of nutrition the most according to claim 1, it is characterised in that be prepared from by following raw material: rice flour
60 parts, 35 parts of Radix Dauci Sativae, Fructus Citri junoris 40 parts, Mel 11 parts, 50 parts of water.
4. according to the preparation method of the orange rice flour of nutrition described in claim 1 or 2 or 3, it is characterised in that comprise the following steps:
(1) material is weighed: rice 50-70 part, Radix Dauci Sativae 25-45 part, Fructus Citri junoris 30-50 part, Mel 7-15 part, water 40-60 part；
(2) Radix Dauci Sativae and Fructus Citri junoris are respectively put in juice extractor, add suitable quantity of water, be polished into juice；
(3) rice eluriated clean and be dipped in water immersion 6 hours, being then polished into juice；
(4) Radix Dauci Sativae juice in step (2) and orange juice are mixed homogeneously with Mel, join in the rice juice in step (3) and stir
Mix uniformly, obtain mixing juice；
(5) the mixing juice in step (4) is poured in rice-flour noodles machine powder process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610403095.0A CN106036397A (en) | 2016-06-08 | 2016-06-08 | Nutritious orange rice noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610403095.0A CN106036397A (en) | 2016-06-08 | 2016-06-08 | Nutritious orange rice noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106036397A true CN106036397A (en) | 2016-10-26 |
Family
ID=57170651
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610403095.0A Pending CN106036397A (en) | 2016-06-08 | 2016-06-08 | Nutritious orange rice noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106036397A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1314094A (en) * | 2000-03-20 | 2001-09-26 | 李滨吉 | Green rice-flour noodles |
| CN1843171A (en) * | 2006-05-17 | 2006-10-11 | 高绪飞 | Production method for green vegetable fruit rice noodle |
| CN103583963A (en) * | 2013-11-20 | 2014-02-19 | 中国农业科学院农产品加工研究所 | Five-color fresh rice noodles and preparation method thereof |
-
2016
- 2016-06-08 CN CN201610403095.0A patent/CN106036397A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1314094A (en) * | 2000-03-20 | 2001-09-26 | 李滨吉 | Green rice-flour noodles |
| CN1843171A (en) * | 2006-05-17 | 2006-10-11 | 高绪飞 | Production method for green vegetable fruit rice noodle |
| CN103583963A (en) * | 2013-11-20 | 2014-02-19 | 中国农业科学院农产品加工研究所 | Five-color fresh rice noodles and preparation method thereof |
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| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161026 |
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