CN107853684A - The preparation method of strawberry rice noodles - Google Patents
The preparation method of strawberry rice noodles Download PDFInfo
- Publication number
- CN107853684A CN107853684A CN201711104490.XA CN201711104490A CN107853684A CN 107853684 A CN107853684 A CN 107853684A CN 201711104490 A CN201711104490 A CN 201711104490A CN 107853684 A CN107853684 A CN 107853684A
- Authority
- CN
- China
- Prior art keywords
- parts
- rice noodles
- strawberry
- preparation
- bean vermicelli
- 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.)
- Withdrawn
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 30
- 235000009566 rice Nutrition 0.000 title claims abstract description 30
- 235000012149 noodles Nutrition 0.000 title claims abstract description 27
- 235000016623 Fragaria vesca Nutrition 0.000 title claims abstract description 12
- 235000011363 Fragaria x ananassa Nutrition 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 title claims description 25
- 240000009088 Fragaria x ananassa Species 0.000 title claims 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000013948 strawberry juice Nutrition 0.000 claims abstract description 7
- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 4
- 235000006481 Colocasia esculenta Nutrition 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- 235000011837 pasties Nutrition 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000021307 Triticum Nutrition 0.000 claims 1
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 241000220223 Fragaria Species 0.000 abstract description 9
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 241000209094 Oryza Species 0.000 abstract 6
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
-
- 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
Landscapes
- 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)
- Botany (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Noodles (AREA)
Abstract
The present invention relates to the preparation method of strawberry rice noodles, comprise the following steps：Count in parts by weight, by following raw material：1 part of 32 parts of wheaten starch, 15 parts of taro starch, 13 parts of strawberry juice, 10 parts of glutinous rice flour and edible salt plus water stir and pasty state are made, stir, manufactured dough is then used into bean vermicelli under lower bar machine, bean vermicelli is imported in boiling water and boils 8s, then dry, obtain strawberry rice noodles.Compared with the prior art, plurality of raw materials of the present invention prepares rice noodles, improves the mesotrophic uniformity of rice noodles, is added using strawberry juice in rice noodles and both improves nutritive value, moreover it is possible to lifts mouthfeel.
Description
Technical field
The present invention relates to the preparation method of rice noodles technical field, more particularly to strawberry rice noodles.
Background technology
Rice noodles are one of common food of China, and method for producing rice noodles is more, and species is also more, more currently on the market
It is common rice noodles, the nutritional ingredient in rice noodles is more single, and nutritive value is not high.
The content of the invention
It is an object of the invention to provide the preparation method of strawberry rice noodles, technical problem to be solved is：Battalion in rice noodles
Form point more single, nutritive value is not high.
The technical scheme that the present invention solves above-mentioned technical problem is as follows：The preparation method of strawberry rice noodles, comprises the following steps：
Count in parts by weight, by following raw material：32 parts of wheaten starch, 15 parts of taro starch, 13 parts of strawberry juice, 10 parts of glutinous rice flour and edible
1 part of salt plus water, which stir, is made pasty state, stirs, and manufactured dough then is used into bean vermicelli under lower bar machine, bean vermicelli is led
Enter and 8s is boiled in boiling water, then dry, obtain strawberry rice noodles.
The beneficial effects of the invention are as follows：Plurality of raw materials prepares rice noodles, improves the mesotrophic uniformity of rice noodles, uses strawberry
Juice adds in rice noodles and both improves nutritive value, moreover it is possible to lifts mouthfeel.
Embodiment
The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit
Determine the scope of the present invention.
The preparation method of strawberry rice noodles, comprises the following steps：Count in parts by weight, by following raw material：32 parts of wheaten starch,
1 part of 15 parts of taro starch, 13 parts of strawberry juice, 10 parts of glutinous rice flour and edible salt plus water stir and pasty state are made, and stir, so
Manufactured dough is used into bean vermicelli under lower bar machine afterwards, bean vermicelli is imported in boiling water and boils 8s, then dries, obtains strawberry rice noodles.
Plurality of raw materials prepares rice noodles, improves the mesotrophic uniformity of rice noodles, is added in rice noodles using strawberry juice and both improved
Nutritive value, moreover it is possible to lift mouthfeel.
The foregoing is only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent substitution and improvements made etc., it should be included in the scope of the protection.
Claims (1)
1. the preparation method of strawberry rice noodles, it is characterised in that comprise the following steps：Count in parts by weight, by following raw material：Wheat
1 part of 32 parts of starch, 15 parts of taro starch, 13 parts of strawberry juice, 10 parts of glutinous rice flour and edible salt plus water stir and pasty state are made, and stir
Mix uniformly, manufactured dough is then used into bean vermicelli under lower bar machine, bean vermicelli is imported in boiling water and boils 8s, then dries, obtains strawberry
Rice noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711104490.XA CN107853684A (en) | 2017-11-10 | 2017-11-10 | The preparation method of strawberry rice noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711104490.XA CN107853684A (en) | 2017-11-10 | 2017-11-10 | The preparation method of strawberry rice noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107853684A true CN107853684A (en) | 2018-03-30 |
Family
ID=61700057
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711104490.XA Withdrawn CN107853684A (en) | 2017-11-10 | 2017-11-10 | The preparation method of strawberry rice noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107853684A (en) |
-
2017
- 2017-11-10 CN CN201711104490.XA patent/CN107853684A/en not_active Withdrawn
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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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180330 |
|
| WW01 | Invention patent application withdrawn after publication |