CN106579338A - Additive for strengthening elasticity of wet rice noodles - Google Patents
Additive for strengthening elasticity of wet rice noodles Download PDFInfo
- Publication number
- CN106579338A CN106579338A CN201610990396.8A CN201610990396A CN106579338A CN 106579338 A CN106579338 A CN 106579338A CN 201610990396 A CN201610990396 A CN 201610990396A CN 106579338 A CN106579338 A CN 106579338A
- Authority
- CN
- China
- Prior art keywords
- additive
- parts
- powder
- rice flour
- rice noodles
- 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
Landscapes
- Noodles (AREA)
Abstract
The invention discloses an additive for strengthening elasticity of wet rice noodles. The additive comprises the following components in parts by weight: 20-30 parts of modified edible starch, 10-16 parts of bananas, 3-5 parts of glutinous rice flour, 0.5-1.5 parts of distillers' grains, 2-7 parts of persimmon powder, 5-11 parts of coix seed powder and 5-9 parts of sweet potato powder. The additive for strengthening elasticity of wet rice noodles disclosed by the invention can effectively strengthen the elasticity of the rice noodles, so that the tenacity of the rice noodles can be maintained when the rice noodles are cooked in thin soup or hot water, the boiled rice noodles are not liable to break, and the appearance and the quality of the wet rice noodles are guaranteed.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of additive for strengthening wet rice flour noodles elasticity.
Background technology
Nanning wet rice flour noodles are with a long history, are to make old friend's powder or breakfast flour, the indispensable material of Salmon Pink.Wet rice flour noodles
Mainly broken into after Rice ＆ peanut milk using Semen oryzae sativae, Jing pallets are cooked, cutting and obtain, cook direct-edible after cutting, or roll with soup
It is after crossing, edible with sliced meat etc..Wet rice flour noodles have the fresh perfume (or spice) of rice, and local flavor is all good, but wet rice flour noodles are because stemming from Semen oryzae sativae, institute
So that toughness is poor, special than being Jing soup or after hot water was boiled, being easier to broken strip so that appearance is not good, inconvenient eating.
The information for being disclosed in the background section is merely intended to increase the understanding of the general background to the present invention, and should not
When the prior art for being considered to recognize or imply the information structure in any form well known to persons skilled in the art.
The content of the invention
The present invention is directed to above-mentioned technical problem, invents a kind of additive for strengthening wet rice flour noodles elasticity, it is intended to obtain a kind of energy
Strengthen the formula that wet rice flour noodles toughness does not destroy its local flavor again.
For achieving the above object, the technical scheme that the present invention is provided is as follows：
A kind of additive for strengthening wet rice flour noodles elasticity, includes following components according to ratio of weight and number：Degeneration food starch 20
～30 parts, 10～16 parts of Fructus Musae, 3～5 parts of glutinous rice flour, 0.5～1.5 part of distiller grains, 2～7 parts of persimmon powder, 5～11 parts of coixlacrymajobi powder and
5～9 parts of sweet potato powder.
Wherein, degeneration food starch of the degeneration food starch for Maninot esculenta crantz..
Wherein, described distiller grains are Oryza glutinosa distiller grains.
Wherein, described persimmon powder is ripe Fructus Kaki peeling, section, and 40～60 DEG C dry 2～5 hours, ground 180～
Obtained by 220 mesh sieves.
Wherein, described Radix Ipomoeae is removed the peel for white heart Radix Ipomoeae, and 20～35 DEG C dry 1～3 hour, break into powder, obtain final product.
Strengthen the additive of wet rice flour noodles elasticity as mentioned above, add in wet rice flour noodles manufacturing process, i.e., Semen oryzae sativae breaks into Rice ＆ peanut milk
After add additive, stir, obtain final product.
Wherein, the described additive and Rice ＆ peanut milk that strengthen wet rice flour noodles elasticity are into mass ratio 0.1～0.5:1.
Compared with prior art, the present invention has the advantages that：
The present invention strengthens the additive of wet rice flour noodles elasticity, can effectively strengthen the elasticity of rice flour so that its in soup or
Hot water can keep the toughness of rice flour during boiling, not easily broken after boiling, it is ensured that the appearance and quality of wet rice flour noodles.
Specific embodiment
It is described in detail with reference to specific embodiment, it is to be understood that protection scope of the present invention is not by concrete
The restriction of embodiment.
Embodiment 1
Ripe Fructus Kaki peeling, section, 40 DEG C dry 5 hours, and ground 180 mesh sieve obtains final product persimmon powder, standby；White heart Radix Ipomoeae
Peeling, 20 DEG C dry 3 hours, break into powder, obtain final product sweet potato powder, standby.
A kind of additive for strengthening wet rice flour noodles elasticity, in units of g, weighs following components：The degeneration food starch of Maninot esculenta crantz.
20g, 10 points of Fructus Musae, glutinous rice flour 3g, Oryza glutinosa distiller grains 0.5g, above-mentioned standby persimmon powder 2g, coixlacrymajobi powder 5g and above-mentioned standby red
Potato starch 5g, each component mixing and stirring is obtained final product.
Gained strengthens the additive of wet rice flour noodles elasticity, adds in wet rice flour noodles manufacturing process, i.e., Semen oryzae sativae adds after breaking into Rice ＆ peanut milk
Enter additive, addition is according to the additive of enhancing wet rice flour noodles elasticity with Rice ＆ peanut milk into mass ratio 0.1:1 adds, and stirs, i.e.,
.
Embodiment 2
Ripe Fructus Kaki peeling, section, 60 DEG C dry 2 hours, and ground 220 mesh sieve obtains final product persimmon powder, standby；White heart Radix Ipomoeae
Peeling, 35 DEG C dry 1 hour, break into powder, obtain final product sweet potato powder, standby.
A kind of additive for strengthening wet rice flour noodles elasticity, in units of g, weighs following components：The degeneration food starch of Maninot esculenta crantz.
30g, 16 points of Fructus Musae, glutinous rice flour 5g, Oryza glutinosa distiller grains 1.5g, above-mentioned standby persimmon powder 7g, coixlacrymajobi powder 11g and above-mentioned standby red
Potato starch 9g, each component mixing and stirring is obtained final product.
Gained strengthens the additive of wet rice flour noodles elasticity, adds in wet rice flour noodles manufacturing process, i.e., Semen oryzae sativae adds after breaking into Rice ＆ peanut milk
Enter additive, addition is according to the additive of enhancing wet rice flour noodles elasticity with Rice ＆ peanut milk into mass ratio 0.5:1 adds, and stirs, i.e.,
.
Embodiment 3
Ripe Fructus Kaki peeling, section, 50 DEG C dry 4 hours, and ground 200 mesh sieve obtains final product persimmon powder, standby；White heart Radix Ipomoeae
Peeling, 27 DEG C dry 2 hours, break into powder, obtain final product sweet potato powder, standby.
A kind of additive for strengthening wet rice flour noodles elasticity, in units of g, weighs following components：The degeneration food starch of Maninot esculenta crantz.
25g, 13 points of Fructus Musae, glutinous rice flour 4g, Oryza glutinosa distiller grains 1g, above-mentioned standby persimmon powder 4g, coixlacrymajobi powder 8g and above-mentioned standby Radix Ipomoeae
Powder 7g, each component mixing and stirring is obtained final product.
Gained strengthens the additive of wet rice flour noodles elasticity, adds in wet rice flour noodles manufacturing process, i.e., Semen oryzae sativae adds after breaking into Rice ＆ peanut milk
Enter additive, addition is according to the additive of enhancing wet rice flour noodles elasticity with Rice ＆ peanut milk into mass ratio 0.3:1 adds, and stirs, i.e.,
.
It is aforementioned to the present invention specific illustrative embodiment description be in order to illustrate and illustration purpose.These descriptions
It is not wishing to limit the invention to disclosed precise forms, and it will be apparent that according to above-mentioned teaching, much can be changed
And change.The purpose of selecting and describing the exemplary embodiment is that explaining that the certain principles and its reality of the present invention should
With so that those skilled in the art can realize and using the present invention a variety of exemplaries and
A variety of selections and change.The scope of the present invention is intended to be limited by claims and its equivalents.
Claims (7)
1. it is a kind of to strengthen the elastic additive of wet rice flour noodles, it is characterised in that to include following components according to ratio of weight and number：Degeneration is eaten
With 20～30 parts of starch, 10～16 parts of Fructus Musae, 3～5 parts of glutinous rice flour, 0.5～1.5 part of distiller grains, 2～7 parts of persimmon powder, coixlacrymajobi powder 5
～11 parts and 5～9 parts of sweet potato powder.
2. additive according to claim 1, it is characterised in that：Degeneration edible shallow lake of the degeneration food starch for Maninot esculenta crantz.
Powder.
3. additive according to claim 1, it is characterised in that：Described distiller grains are Oryza glutinosa distiller grains.
4. additive according to claim 1, it is characterised in that：Described persimmon powder is ripe Fructus Kaki peeling, cuts into slices, and 40
～60 DEG C dry 2～5 hours, obtained by ground 180～220 mesh sieve.
5. additive according to claim 1, it is characterised in that：Described Radix Ipomoeae is removed the peel for white heart Radix Ipomoeae, 20～35 DEG C
Drying 1～3 hour, breaks into powder, obtains final product.
6. additive as claimed in claim 1, it is characterised in that：Add in wet rice flour noodles manufacturing process, i.e., Semen oryzae sativae breaks into rice
Additive is added after slurry, is stirred, obtained final product.
7. additive according to claim 6, it is characterised in that：The described additive and Rice ＆ peanut milk that strengthen wet rice flour noodles elasticity
Into mass ratio 0.1～0.5:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610990396.8A CN106579338A (en) | 2016-11-10 | 2016-11-10 | Additive for strengthening elasticity of wet rice noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610990396.8A CN106579338A (en) | 2016-11-10 | 2016-11-10 | Additive for strengthening elasticity of wet rice noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106579338A true CN106579338A (en) | 2017-04-26 |
Family
ID=58591066
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610990396.8A Pending CN106579338A (en) | 2016-11-10 | 2016-11-10 | Additive for strengthening elasticity of wet rice noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106579338A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244607A (en) * | 2018-02-05 | 2018-07-06 | 西华大学 | One kind is enriched blood flavor glutinous rice vinasse sauce and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231111A (en) * | 2015-08-27 | 2016-01-13 | 安徽倮倮米业有限公司 | Mixed grain probiotic rice flour containing high dietary fiber and preparation method thereof |
| CN105380083A (en) * | 2015-11-20 | 2016-03-09 | 广西南岜仔科技有限公司 | Nutritional rice noodles and production method thereof |
| CN105410624A (en) * | 2015-12-03 | 2016-03-23 | 金健米业股份有限公司 | Half-dry rice noodle and preparation method thereof |
| CN105595160A (en) * | 2015-10-20 | 2016-05-25 | 南昌大学 | Production method of fresh keeping wet rice sticks |
-
2016
- 2016-11-10 CN CN201610990396.8A patent/CN106579338A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231111A (en) * | 2015-08-27 | 2016-01-13 | 安徽倮倮米业有限公司 | Mixed grain probiotic rice flour containing high dietary fiber and preparation method thereof |
| CN105595160A (en) * | 2015-10-20 | 2016-05-25 | 南昌大学 | Production method of fresh keeping wet rice sticks |
| CN105380083A (en) * | 2015-11-20 | 2016-03-09 | 广西南岜仔科技有限公司 | Nutritional rice noodles and production method thereof |
| CN105410624A (en) * | 2015-12-03 | 2016-03-23 | 金健米业股份有限公司 | Half-dry rice noodle and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244607A (en) * | 2018-02-05 | 2018-07-06 | 西华大学 | One kind is enriched blood flavor glutinous rice vinasse sauce and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101584449B (en) | Hotpot noodles soup seasoning, processing technique and application thereof | |
| CN102150818A (en) | Seasoning sauce and preparation method thereof | |
| CN108936527A (en) | A kind of butter small fire pot | |
| CN103271392A (en) | Peanut butter and preparing method thereof | |
| CN106805185A (en) | A kind of agreeable to the taste linseed sauce and preparation method thereof | |
| CN107495112A (en) | A kind of sea food flavor noodles and preparation method thereof | |
| CN106579338A (en) | Additive for strengthening elasticity of wet rice noodles | |
| CN106579326A (en) | Additive for improving toughness of wet rice flour | |
| CN101438787B (en) | Sugar-free type Hechuan peach slice local flavor soup | |
| KR100766409B1 (en) | Manufacturing method of a red pepper paste | |
| KR102313486B1 (en) | Preparing method for tongue sole cake and tongue sole cake using thereof | |
| KR101325643B1 (en) | nokcha noodle soup and method for manufacturing of it | |
| KR101070298B1 (en) | Method for manufacturing noodles using black rice | |
| KR100884091B1 (en) | Red pepper paste mixed with dried yellow corvina and preparing method thereof | |
| CN112155163A (en) | Red oil spicy chicken soup noodles and preparation method thereof | |
| CN102038242A (en) | Short-order non-fired buckwheat noodle and flavoring thereof | |
| JP2001112430A (en) | Seasoning and method for producing the same | |
| CN104171891A (en) | Salty bitter gourd jasmine faint scent noodles and preparation method thereof | |
| JP2019198309A (en) | Processing treatment method and processing treated food of pleurotus eryngii | |
| CN114052223B (en) | Spicy and hot roxburgh rose slices and preparation method thereof | |
| CN103141740A (en) | Production process of jelly residue | |
| KR20190105475A (en) | rice paper | |
| KR101946899B1 (en) | Preparation of seasoning comprising blowfish and sea mustard | |
| CN101731550A (en) | Food product of sweet potato shred, salted fish and chilli | |
| KR20170140452A (en) | Sargassum fusiforme Jjambbong manufacture method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170426 |