CN1864538A - A pure plant powder for improving quality of vermicelli and rice flour - Google Patents
A pure plant powder for improving quality of vermicelli and rice flour Download PDFInfo
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- CN1864538A CN1864538A CNA2006100187437A CN200610018743A CN1864538A CN 1864538 A CN1864538 A CN 1864538A CN A2006100187437 A CNA2006100187437 A CN A2006100187437A CN 200610018743 A CN200610018743 A CN 200610018743A CN 1864538 A CN1864538 A CN 1864538A
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- powder
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Abstract
The natural powdered plant assistant for improving the quality of vermicelli and rice noodles includes the group A of conjaku meal and manioc flour, the group B of bean powder, and the group C of yam flour and wheat flour, processed, 120-mesh sieved and packed separately. Using the natural powdered plant assistant to replace chemical additive for producing vermicelli and rice noodles can make produced vermicelli and rice noodles tough, soft and rich in nutrients.
Description
Technical field
The present invention relates to a kind of edible natural plants powder, specifically a kind of natural powder that improves bean vermicelli, quality of rice noodles.
Background technology
In bean vermicelli, ground rice process, gloss, the toughness of manufacturer in order to solve bean vermicelli, ground rice, do not stint and add various chemical addition agents, as alum, " increasing the strength agent ", " 851 " etc., the long-term edible food that has used chemical addition agent, peculiar smell wherein influences appetite of people, and health of people is worked the mischief.
Summary of the invention
The purpose of this invention is to provide a kind of natural plants powder that improves bean vermicelli, quality of rice noodles, it is characterized in that it contains the raw material composition of following weight kilogram:
A organizes material: konjaku flour contains konjaku purifying powder, konjaku powder, konjaku micropowder, konjac glucomannan 1-10;
Tapioca starch: refer to tapioca 3-30;
B organizes material: the beans powder; Contain mung bean, broad bean, pea starch 5-50;
C organizes material: the potato powder; Contain potato, Ipomoea batatas, fragrant taro, canna starch 5-50;
Wheat flour contains wheat flour, wheat high-strength flour, wheaten starch 3-30.
Choose or process konjaku flour more than 120 orders by the proportioning in the technical scheme, tapioca starch mixes, and sieving, packing promptly becomes A group material.
The beans powder of choosing or processing more than 120 orders by the proportioning in the technical scheme mixes, and packing promptly becomes B group material.
Choose or process potato powder, wheat flour more than 120 orders by the proportioning in the technical scheme, mix, sieving, packing promptly becomes C group material.
Beneficial effect of the present invention
1, according to the physical characteristic science of raw material collocation, improved the toughness and the mouthfeel of bean vermicelli, ground rice, fully can the substituted chemistry additive.
2, have additional nutrients, as protein, amino acid, glucomannans, and the mineral matter element of multiple needed by human.
3, raw material is easily processed, easily purchases, easily packs, easily transports, is easily used.
The specific embodiment
One, uses the method that the natural plants powder is produced sweet potato noodles: (hundred kilograms of proportionings)
1, claim 2 kilograms in A group material, with warm water bubble slurry, standby.
2, claim 20 kilograms in B group material, beat Gorgon euryale with 3 kilograms, standby.
3, claim 6 kilograms in C group material, standby.
4, earlier A is organized the slurry of parison, the Gorgon euryale that B group material is beaten mixes stirring, adds 6 kilograms in 17 kilograms last in B group material, C group material then, 72 kilograms of starch from sweet potato, mix making beating in the lump, go up machine, slaking, cooling, freezing, slitting, drying, sterilization, packing, be finished product.
Two, produce the method (hundred kilograms of proportionings) of ground rice with the natural plants powder
1, claim 1 kilogram in A group material, the bubble slurry, standby.
2, claim B group material to beat Gorgon euryale for 2 kilograms, standby.
3, claim 82 kilograms of immersions of rice, defibrination, standby.
4, A is organized the good slurry of parison, the Gorgon euryale that C group material is accomplished fluently mixes, and then with the rice meal slurry, C group material is poured in the lump for 15 kilograms and stirred, and goes up machine-processed powder, is fresh rice-flour noodles through slaking, cooling.
Claims (6)
1, a kind of natural plants powder that improves bean vermicelli, quality of rice noodles and preparation method thereof is characterized in that containing the raw material composition of following weight kilogram:
A organizes material: konjaku flour contains konjaku purifying powder, konjaku powder, konjaku micropowder, konjac glucomannan 1-10; Tapioca starch: refer to tapioca 3-30;
B organizes material: the beans powder; Contain mung bean, broad bean, pea starch 5-50;
C organizes material: the potato powder; Contain potato, Ipomoea batatas, fragrant taro, canna starch 5-50;
Wheat flour contains wheat flour, wheat high-strength flour, wheaten starch 3-30.
2, a kind of natural plants powder that improves bean vermicelli, quality of rice noodles according to claim 1 and preparation method thereof is characterized in that konjaku flour, comprises konjaku powder, konjaku purifying powder, konjaku micropowder, konjac glucomannan, selects wherein a kind of getting final product.
3, a kind of natural plants powder that improves bean vermicelli, quality of rice noodles according to claim 1 and preparation method thereof is characterized in that tapioca starch, refers to tapioca here.
4, a kind of natural plants powder that improves bean vermicelli, quality of rice noodles according to claim 1 and preparation method thereof is characterized in that the beans powder, comprises mung bean, pea, broad bean starch, also can get wherein one or more.
5, a kind of natural plants powder that improves bean vermicelli, quality of rice noodles according to claim 1 and preparation method thereof is characterized in that the potato powder, comprises potato, Ipomoea batatas, fragrant taro, canna starch; Wheat flour comprises wheat flour, and wheat high-strength flour, wheaten starch can select wherein one or more.
6, a kind of natural plants powder that improves bean vermicelli, quality of rice noodles according to claim 1 and preparation method thereof:
1. A group material preparation method in the processing of the ratio in the technical scheme or choose konjaku flour and tapioca starch, mixes with the above steel sieve of 120 orders and sieves, and is the A group after the packing and expects finished product;
2. bean starch is processed or chosen to B group material preparation method in the ratio in the technical scheme, and the steel sieve above with 120 orders sieves, and is the finished product of B group material after the packing;
3. C group material preparation method in the processing of the ratio in the technical scheme or choose potato powder, wheat flour, mixes the back and sieves with the above steel sieve of 120 orders, is C after the packing and organizes and expect finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100187437A CN1864538A (en) | 2006-04-12 | 2006-04-12 | A pure plant powder for improving quality of vermicelli and rice flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100187437A CN1864538A (en) | 2006-04-12 | 2006-04-12 | A pure plant powder for improving quality of vermicelli and rice flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1864538A true CN1864538A (en) | 2006-11-22 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100187437A Pending CN1864538A (en) | 2006-04-12 | 2006-04-12 | A pure plant powder for improving quality of vermicelli and rice flour |
Country Status (1)
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| CN (1) | CN1864538A (en) |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101647525B (en) * | 2009-07-28 | 2011-09-07 | 华南理工大学 | Mixture for improving quality of rice noodles, preparation method and application thereof |
| CN101108010B (en) * | 2007-08-14 | 2011-11-02 | 贵州神奇集团控股有限公司 | Fresh convenient coarse grain powder with beef |
| CN102640923A (en) * | 2012-05-04 | 2012-08-22 | 陈天荣 | Common yam rhizome silk noodles and preparation method thereof |
| CN102987301A (en) * | 2012-11-30 | 2013-03-27 | 上海韬鸿投资管理咨询有限公司 | Canna edulis ker composite nutritive vermicelli and preparation method thereof |
| CN103393093A (en) * | 2013-07-19 | 2013-11-20 | 贵州省土壤肥料研究所 | Hypsizygus marmoreus puffed food and preparation method thereof |
| CN103535598A (en) * | 2013-10-17 | 2014-01-29 | 江南大学 | Processing method of moisturized instant rice noodles with canna |
| CN103637049A (en) * | 2013-11-15 | 2014-03-19 | 董珉 | Manufacturing method of fresh wet rice flour having soft mouthfeel and returned nutrition |
| CN103637050A (en) * | 2013-11-15 | 2014-03-19 | 董珉 | Manufacturing method of fresh wet rice flour having soft mouthfeel and original nutrition |
| CN103637088A (en) * | 2013-11-15 | 2014-03-19 | 董珉 | Manufacturing method of dry rice flour having soft mouthfeel and original nutrition |
| CN103947934A (en) * | 2014-04-30 | 2014-07-30 | 贵州绿叶原生食品有限公司 | Method for processing canna edulis ker-potato starch noodles with pure plant additives |
| CN104187248A (en) * | 2014-07-30 | 2014-12-10 | 巫山县黛溪老磨坊食品有限公司 | Vitriol-free carrot vermicelli and preparation method thereof |
| CN104206948A (en) * | 2014-07-30 | 2014-12-17 | 巫山县黛溪老磨坊食品有限公司 | Vitriol-free bean vermicelli with mulberry fruit and preparation method thereof |
| CN104431789A (en) * | 2014-12-11 | 2015-03-25 | 四川瑞麟食品股份有限公司 | Convenient nutritional coarse-cereal rice flour food and production process of convenient nutritional coarse-cereal rice flour food |
| CN109497395A (en) * | 2019-01-16 | 2019-03-22 | 云南三友食品有限公司 | A kind of absolutely dry rice noodles/quick reduction technique of dewatering and freshness retaining rice noodles |
| CN112641035A (en) * | 2020-09-25 | 2021-04-13 | 湖南康洁食品科技发展有限公司 | Method for producing rice noodles by rice noodle production line equipment |
-
2006
- 2006-04-12 CN CNA2006100187437A patent/CN1864538A/en active Pending
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101108010B (en) * | 2007-08-14 | 2011-11-02 | 贵州神奇集团控股有限公司 | Fresh convenient coarse grain powder with beef |
| CN101647525B (en) * | 2009-07-28 | 2011-09-07 | 华南理工大学 | Mixture for improving quality of rice noodles, preparation method and application thereof |
| CN102640923A (en) * | 2012-05-04 | 2012-08-22 | 陈天荣 | Common yam rhizome silk noodles and preparation method thereof |
| CN102987301A (en) * | 2012-11-30 | 2013-03-27 | 上海韬鸿投资管理咨询有限公司 | Canna edulis ker composite nutritive vermicelli and preparation method thereof |
| CN103393093A (en) * | 2013-07-19 | 2013-11-20 | 贵州省土壤肥料研究所 | Hypsizygus marmoreus puffed food and preparation method thereof |
| CN103393093B (en) * | 2013-07-19 | 2015-06-17 | 贵州省土壤肥料研究所 | Hypsizygus marmoreus puffed food and preparation method thereof |
| CN103535598B (en) * | 2013-10-17 | 2015-03-18 | 江南大学 | Processing method of moisturized instant rice noodles with canna |
| CN103535598A (en) * | 2013-10-17 | 2014-01-29 | 江南大学 | Processing method of moisturized instant rice noodles with canna |
| CN103637050A (en) * | 2013-11-15 | 2014-03-19 | 董珉 | Manufacturing method of fresh wet rice flour having soft mouthfeel and original nutrition |
| CN103637088A (en) * | 2013-11-15 | 2014-03-19 | 董珉 | Manufacturing method of dry rice flour having soft mouthfeel and original nutrition |
| CN103637049A (en) * | 2013-11-15 | 2014-03-19 | 董珉 | Manufacturing method of fresh wet rice flour having soft mouthfeel and returned nutrition |
| CN103947934A (en) * | 2014-04-30 | 2014-07-30 | 贵州绿叶原生食品有限公司 | Method for processing canna edulis ker-potato starch noodles with pure plant additives |
| CN104187248A (en) * | 2014-07-30 | 2014-12-10 | 巫山县黛溪老磨坊食品有限公司 | Vitriol-free carrot vermicelli and preparation method thereof |
| CN104206948A (en) * | 2014-07-30 | 2014-12-17 | 巫山县黛溪老磨坊食品有限公司 | Vitriol-free bean vermicelli with mulberry fruit and preparation method thereof |
| CN104431789A (en) * | 2014-12-11 | 2015-03-25 | 四川瑞麟食品股份有限公司 | Convenient nutritional coarse-cereal rice flour food and production process of convenient nutritional coarse-cereal rice flour food |
| CN109497395A (en) * | 2019-01-16 | 2019-03-22 | 云南三友食品有限公司 | A kind of absolutely dry rice noodles/quick reduction technique of dewatering and freshness retaining rice noodles |
| CN112641035A (en) * | 2020-09-25 | 2021-04-13 | 湖南康洁食品科技发展有限公司 | Method for producing rice noodles by rice noodle production line equipment |
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