CN1229607A - Coiled flour without breaking - Google Patents
Coiled flour without breaking Download PDFInfo
- Publication number
- CN1229607A CN1229607A CN97126162A CN97126162A CN1229607A CN 1229607 A CN1229607 A CN 1229607A CN 97126162 A CN97126162 A CN 97126162A CN 97126162 A CN97126162 A CN 97126162A CN 1229607 A CN1229607 A CN 1229607A
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- Prior art keywords
- powder
- rice
- volume
- konjaku
- flour
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Abstract
A coiled rice-flour noodle is made up of rice flour and refined konjak starch by means of existing technology and apparatus, and features not being broken easily (that is, high toughness), and dietotheapeutic function. It is suitable for high land with more than 700 m above sea level.
Description
The invention belongs to rice food, particularly the southerner likes the volume powder (rice skin, Rice noodle) of food.
The volume powder is the food that rice that China south people like eating is made, yet second-rate at the height above sea level volume powder that the area produces more than 700 meters.Boiling water when edible is as long as soak the disconnected bar that just occurred 90% or more in 2 minutes, if soak time length or boil on fire a little while slightly then just becomes paste soup.For solving the difficult problem of the high reel powder of this long-term puzzlement manufacturing, people have done many trials, as introducings such as the rice kind that the low altitude area is best, water, technologies, but all do not obtain positive effect, even the adding edible glue also fails to solve the high reel powder phenomenon of disconnected bar in a large number.
The purpose of this invention is to provide a kind of not easily broken volume powder, its additive raw material sources are wide, and price is lower, need not change original volume flour producing process, can significantly improve the quality of volume powder, make strip-breaking rate be lower than 8%, and product have food therapy health effect in high original production.
Realize that technical scheme of the present invention is: in the raw material rice of producing the volume powder, be added with the smart powder of konjaku (Amorpho-phallus rivieri Durieu), addition is that per 100 kilograms of rice add 0.1-15 kilogram konjaku powder, and the explained hereafter by traditional preparation volume powder goes out to contain the aquatic foods volume powder of konjaku powder or the instant volume powder that drying is handled again.When the fresh volume powder of preparation, the water content of finished product preferably is controlled between the 30%-40%, and so both available boiling water or boiling hot soup soak fast food, can obtain best product quality again.Konjaku powder has 90 times expansion rate after adding entry, combines with starch in the rice, can form high fiber, makes finished product have toughness preferably, and soaking 2-3 minute with boiling water is edible, even and soaked that strip-breaking rate also is lower than 8% more than 60 minutes; In addition, konjaku volume powder mouthfeel is good, is rich in several amino acids, trace element and good matter fiber, has good food therapy health effect.
Below, several specific embodiment of the present invention is provided, it is further described.
Embodiment 1: in height above sea level 700 meter districts, add the ratio of 0.3 kilogram of konjaku powder in per 100 kilograms of rice,, cook starching Rice ﹠ peanut milk and mixing of konjaku powder and finalize the design with the explained hereafter technology of traditional preparation volume powder, dry to finished product and contain moisture 40%, sterilization packaging.When this volume powder eats, pour boiling water and condiment into, soak 2 minutes with regard to edible, if soak time reaches 60 minutes, strip-breaking rate also is no more than 3%.
Embodiment 2: in height above sea level 1200 meter districts, add the ratio of 0.8 kilogram of konjaku powder in per 100 kilograms of rice,, cook starching Rice ﹠ peanut milk and mixing of konjaku powder and finalize the design with the explained hereafter technology of traditional preparation volume powder, dry to finished product and contain moisture 35%, sterilization packaging.When this volume powder eats, pour boiling water and condiment into, soak 3 minutes with regard to edible, if soak time reaches 60 minutes, strip-breaking rate also is no more than 3.5%.
Embodiment 3: in height above sea level 1800 meter districts, add the ratio of 1.4 kilograms of konjaku powders in per 100 kilograms of rice,, cook starching Rice ﹠ peanut milk and mixing of konjaku powder and finalize the design with the explained hereafter technology of traditional preparation volume powder, dry to finished product and contain moisture 30%, sterilization packaging.When this volume powder eats, pour boiling water and condiment into, soak 3 minutes with regard to edible, if soak time reaches 60 minutes, strip-breaking rate also is no more than 5%.
Embodiment 4: in height above sea level 1800 meter districts, add the ratio of 1.2 kilograms of konjaku powders in per 100 kilograms of rice,, cook starching Rice ﹠ peanut milk and mixing of konjaku powder and finalize the design with the explained hereafter technology of traditional preparation volume powder, technology with the preparation instant rice-flour is cut off, drying, sterilization packaging.When this volume powder eats, pour boiling water and condiment into, add a cover and soak 3 minutes with regard to edible, if soak time reaches 60 minutes, strip-breaking rate also is no more than 5%.
From technique scheme of the present invention, the present invention solved preferably more than 700 meters the highlands when producing the volume powder product difficulty reach than good quality, the boiling water soak time is long or disconnected bar easily takes place when boiling, become and stick with paste this unsolved for a long time technical barrier of soup, roll up simultaneously contain konjaku powder in the powder after, nutritive value increases, the certain dietotherapy effect is arranged, meet the dietetic requirement of people more the multiple nutritive components of food.
Claims (2)
1, a kind of not easily broken volume powder is characterized in that being added with konjaku powder in the raw material rice of producing the volume powder, and addition is that per 100 kilograms of rice add 0.1-15 kilogram konjaku powder.
2,, it is characterized in that the water content of the bright volume of finished product powder should be controlled between the 30%-40% by described not easily broken the volume powder of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97126162A CN1229607A (en) | 1997-12-31 | 1997-12-31 | Coiled flour without breaking |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97126162A CN1229607A (en) | 1997-12-31 | 1997-12-31 | Coiled flour without breaking |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1229607A true CN1229607A (en) | 1999-09-29 |
Family
ID=5177570
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97126162A Pending CN1229607A (en) | 1997-12-31 | 1997-12-31 | Coiled flour without breaking |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1229607A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109221888A (en) * | 2018-11-15 | 2019-01-18 | 四川省食品发酵工业研究设计院 | A kind of convenient rice flour noodles and its processing technology |
-
1997
- 1997-12-31 CN CN97126162A patent/CN1229607A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109221888A (en) * | 2018-11-15 | 2019-01-18 | 四川省食品发酵工业研究设计院 | A kind of convenient rice flour noodles and its processing technology |
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| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |