CN108967857A - 一种莲藕米粉 - Google Patents
一种莲藕米粉 Download PDFInfo
- Publication number
- CN108967857A CN108967857A CN201810719388.9A CN201810719388A CN108967857A CN 108967857 A CN108967857 A CN 108967857A CN 201810719388 A CN201810719388 A CN 201810719388A CN 108967857 A CN108967857 A CN 108967857A
- Authority
- CN
- China
- Prior art keywords
- rice flour
- rice
- lotus rhizome
- parts
- lotus
- 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- Withdrawn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 34
- 235000009566 rice Nutrition 0.000 title claims abstract description 34
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 24
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 24
- 235000013312 flour Nutrition 0.000 title claims abstract description 19
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 15
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 33
- 239000002994 raw material Substances 0.000 claims description 6
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 235000014347 soups Nutrition 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000020265 peanut milk Nutrition 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 238000002791 soaking 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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
-
- 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)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种莲藕米粉,涉及米粉加工领域。一种莲藕米粉包含大米、莲藕粉。本发明米粉柔韧、细腻,爽滑可口,加入莲藕,更有利于消化,营养价值更高。
Description
技术领域
本发明涉及一种米粉加工。
背景技术
米粉,是指以大米为原料,经浸泡、蒸煮、压条等工序制成米制品。米粉质地柔韧,富有弹性,水煮不糊汤,干炒不易断,配以各种菜码或汤料进行汤煮或干炒,爽滑入味,深受广大南方消费者的喜爱。但传统米粉口味单一,营养单一,很难满足民众日益变化的需求。
发明内容
本发明的目的在于:针对上述问题,提供一种莲藕米粉。
本发明采用的技术方案如下:
一种莲藕米粉,包括由以下按重量配比的原料制成:80-90份、莲藕10-20份。
优先地,包括由以下按重量配比的原料制成:米85份、莲藕粉15份。
优先地,包括由以下按重量配比的原料制成:米87份、莲藕粉13份。
本发明米粉柔韧、细腻,爽滑可口,加入莲藕,更有利于消化,营养价值更高。
具体实施方式
本发明不局限于以下所述的具体实施方式,以下所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等,均应包含在本发明的保护范围之内。
现结合实施例对本发明技术方案进行进一步说明:
一种莲藕米粉,包括由以下按重量配比的原料制成:米87份、莲藕粉13份。
本发明由以下步骤制得:
(1)将大米倒入浸泡池,浸泡4-6小时;
(2)将浸泡好的大米磨成米浆;
(3)将莲藕粉倒入米浆中,缓慢搅动,直至混合均匀;
(4)将混合浆液放入帆布袋,封口,用重物挤压3-5小时,挤出其中水分;
(5)取出布袋中的米团,用蒸汽蒸熟;
(6)放入机械压成长条;
(7)将粉条挂于竹竿,晾晒2-3天;
(8)取下,即得。
Claims (3)
1.一种莲藕米粉,其特征在于:它包括大米、莲藕粉;各种原料按重量分份比为:大米80-90份、莲藕粉10-20份。
2.根据权利要求1所述的莲藕米粉,其特征在于:所述莲藕米粉由以下质量份数的各组分组成:大米85份、莲藕粉15份。
3.根据权利要求1所述的莲藕米粉,其特征在于:所述莲藕米粉由以下质量份数的各组分组成:大米87份、莲藕粉13份。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810719388.9A CN108967857A (zh) | 2018-06-30 | 2018-06-30 | 一种莲藕米粉 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810719388.9A CN108967857A (zh) | 2018-06-30 | 2018-06-30 | 一种莲藕米粉 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN108967857A true CN108967857A (zh) | 2018-12-11 |
Family
ID=64536769
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201810719388.9A Withdrawn CN108967857A (zh) | 2018-06-30 | 2018-06-30 | 一种莲藕米粉 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN108967857A (zh) |
-
2018
- 2018-06-30 CN CN201810719388.9A patent/CN108967857A/zh not_active Withdrawn
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103892175B (zh) | 一种虾仁糯米糕 | |
CN104286647A (zh) | 一种风味保健粥及其制备方法 | |
CN103461971A (zh) | 黑木耳休闲食品的制作方法 | |
CN108902687A (zh) | 一种用马铃薯鲜薯制作的速食米粉加工方法 | |
CN108925827A (zh) | 一种用鲜薯做且低断条率的马铃薯速食米粉制作方法 | |
CN103229853A (zh) | 一种开袋即食的腐竹制品及其制作方法和食用方法 | |
CN108967847A (zh) | 一种高膳食纤维紫薯米粉 | |
CN104323103A (zh) | 一种花卉中药八宝粥及其制备方法 | |
CN108967860A (zh) | 一种爽口菠菜米粉 | |
CN104273240A (zh) | 一种蟹黄牛蒡千张卷 | |
CN108967857A (zh) | 一种莲藕米粉 | |
CN103976333A (zh) | 一种蔬菜调味粉及其制备方法 | |
CN108967846A (zh) | 一种菠菜米粉 | |
CN108967850A (zh) | 一种红薯米粉 | |
CN108967844A (zh) | 一种土豆米粉 | |
CN108967861A (zh) | 一种莴笋米粉 | |
CN108967858A (zh) | 一种紫薯米粉 | |
CN109198396A (zh) | 一种用马铃薯鲜薯制作的含花青素的速食米粉加工方法 | |
CN108902688A (zh) | 一种耐烹煮米粉 | |
CN108967853A (zh) | 一种多营养胡萝卜米粉 | |
CN108967851A (zh) | 一种葛根莲藕米粉 | |
CN108967863A (zh) | 一种新型莴笋米粉 | |
CN108967845A (zh) | 一种营养土豆米粉 | |
CN108967848A (zh) | 一种特色菠菜米粉 | |
CN108967854A (zh) | 一种利消化胡萝卜米粉 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181211 |
|
WW01 | Invention patent application withdrawn after publication |