CN110786447A - Instant rice noodles and preparation method thereof - Google Patents

Instant rice noodles and preparation method thereof Download PDF

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Publication number
CN110786447A
CN110786447A CN201911096343.1A CN201911096343A CN110786447A CN 110786447 A CN110786447 A CN 110786447A CN 201911096343 A CN201911096343 A CN 201911096343A CN 110786447 A CN110786447 A CN 110786447A
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rice
moringa
parts
rice flour
later use
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成桢宏
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    • 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
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L19/115—Konjak; Konntaku
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • 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
    • 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
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Agronomy & Crop Science (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Noodles (AREA)

Abstract

The invention relates to an instant rice noodle and a preparation method thereof, wherein the instant rice noodle comprises the following raw materials in parts by weight: rice, glutinous rice, black beans, tartary buckwheat, konjak, moringa leaves, moringa branches, oil and salt. The rice flour prepared by material preparation, preparation of moringa oleifera extract, preparation of konjak, preparation of tartary buckwheat, material mixing, extrusion, curing, molding, aging, powder washing, drying and packaging is added with buckwheat, black beans, moringa oleifera leaves and other materials with certain food therapy effect and high nutritional ingredients on the basis of the traditional rice flour prepared by only adopting rice, so that the prepared rice flour is rich in nutrition, meanwhile, the konjac powder is added to make the rice flour more chewy, the moringa oleifera oil is attached to the surface of the rice flour, the food additive is omitted during drying, the deterioration of the rice flour is promoted by the inoxidizability of the moringa oleifera oil, the shelf life is prolonged, the process is simple, and the prepared rice flour is rich in nutrition, free of additives, not easy to deteriorate, chewy.

Description

Instant rice noodles and preparation method thereof
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to instant rice noodles and a preparation method thereof.
Background
The instant food, rice noodles, can be eaten after being washed by boiled water or cold boiled water, is convenient to eat, is often worn by people during business trips and is also an economic food for people to deal with three meals a day when busy work. However, the main raw material of the existing rice noodles is rice, so that the rice noodles are single in nutrition and taste, cannot meet the nutritional requirements of people in one day, and cannot meet the requirements of people on different tastes.
The moringa oleifera leaves have the effects of reducing blood sugar, blood fat and blood pressure, resisting tumors, resisting oxidation, relaxing bowels, promoting urination, expelling parasites, improving sleep and the like, and can enhance the immune function of a human body, delay senility, prevent diseases and the like after being eaten for a long time.
Disclosure of Invention
The invention aims to overcome the defects and provide the instant rice flour which is rich in nutrition, free of additives, not easy to deteriorate and chewy.
The invention also aims to provide a preparation method of the instant rice flour.
The invention relates to an instant rice noodle which comprises the following raw materials in parts by weight: 42-45 parts of rice, 23-25 parts of glutinous rice, 14-16 parts of black beans, 7-9 parts of tartary buckwheat, 6-8 parts of konjak, 6-8 parts of moringa leaves, 5-7 parts of moringa branches, 8-10 parts of oil and 2-4 parts of salt.
The invention relates to a preparation method of instant rice noodles, which specifically comprises the following steps:
(1) preparing materials:
a. soaking 42-45 parts of rice and 23-25 parts of glutinous rice in warm water for 22-24 hours for later use;
b. soaking 14-16 parts of black beans in warm water at 40-42 ℃ for 18-20 hours, and removing the skins for later use;
(2) preparing moringa oleifera leaching solution: repeatedly grinding 6-8 parts of fresh moringa leaves with stone rolls to obtain moringa leaf juice and moringa leaf residues for later use, cutting 5-7 parts of moringa branches into small sections of 3-5cm, putting the small sections into a pot, decocting at 55-60 ℃ for 1-2 hours, adding the moringa leaf juice, continuously decocting for 30 minutes, and fishing out the moringa to obtain moringa lixivium for later use;
(3) preparing konjak: cleaning 6-8 parts of konjak, and drying the cleaned konjak and moringa oleifera leaf residues in a drying room at a low temperature of 42-45 ℃ for 2-4 hours for later use;
(4) preparing tartary buckwheat: soaking 7-9 parts of radix Et rhizoma Fagopyri Tatarici in water for 45-47 min, filtering, covering with gauze, germinating at 32-34 deg.C for 7-9 days, and air drying;
(5) material blending: putting the soaked rice, the sticky rice and the black beans, the buckwheat prepared in the step (4), the dried konjak and the moringa oleifera leaf residues into a crusher to be crushed, sieving the crushed materials by a sieve of 80 meshes, adding water 2 times of the materials, and uniformly stirring the materials to obtain slurry for later use;
(6) extruding, curing and molding: continuously and uniformly stirring the slurry obtained in the step (5) and putting into a vermicelli machine to obtain rice vermicelli with the diameter of 0.6-0.8mm for later use;
(7) aging: aging the rice vermicelli obtained in the step (6) in a container for 19-22 hours;
(8) powder washing: soaking the rice flour sections aged in the step (7) in washing powder water prepared by the moringa oleifera extract and water according to the ratio of 1:1.5 for 2-3 hours, and washing and loosening the rice flour noodles by using a flour washing machine;
(9) drying: after the loose rice noodles are beaten side by side, the rice noodles pass through a container filled with 8-10 parts of oil at a constant speed by a conveyer belt, the oil is adhered to the surface of the rice noodles, the rice noodles adhered with the oil are placed on an air-drying rod for 20-24 minutes and then placed in a drying room for drying at a low temperature for 3-4 hours to obtain the rice noodles for later use;
(10) packaging: and (4) putting the dried rice flour into a packaging bag according to weight, vacuumizing and warehousing to obtain the rice flour.
The instant rice noodles are prepared from the moringa oleifera oil.
The preparation method of the instant rice noodles, wherein the soaking temperature in the step (1) is 38-42 ℃.
In the above preparation method of instant rice noodles, the container in the step (7) is a pottery jar.
In the above preparation method of instant rice noodles, the drying temperature in the step (9) is 34-36 ℃.
Compared with the prior art, the invention has obvious beneficial effects, and the technical scheme can show that: according to the invention, on the basis of preparing rice flour by only adopting rice in the prior art, materials with certain food therapy effect and high nutritional ingredients such as buckwheat, black beans and moringa leaves are added, so that the prepared rice flour is rich in nutrition, and simultaneously, the konjac flour is added to enable the rice flour to be more chewy.
Detailed Description
Example 1
The invention relates to a preparation method of instant rice noodles, which specifically comprises the following steps:
(1) preparing materials:
a. soaking 45Kg of rice and 23Kg of glutinous rice in warm water at 42 ℃ for 22 hours for later use;
b. soaking 16Kg of black beans in warm water at 40 ℃ for 20 hours, and removing the epidermis for later use;
(2) preparing moringa oleifera leaching solution: repeatedly grinding 6Kg of fresh moringa leaves with a stone roller to obtain moringa leaf juice and moringa leaf residues for later use, cutting 7Kg of moringa branches into small segments of 3cm, putting the small segments into a pot, decocting at 60 ℃ for 1 hour, adding the moringa leaf juice, continuing decocting for 30 minutes, and fishing out the moringa to obtain moringa lixivium for later use;
(3) preparing konjak: cleaning 8Kg of konjak, and drying the konjak and the moringa oleifera leaf residues in a drying room at a low temperature of 42 ℃ for 4 hours for later use;
(4) preparing tartary buckwheat: soaking 7Kg of tartary buckwheat in water for 47 minutes, filtering, covering the tartary buckwheat with gauze, germinating at 32 ℃ for 9 days, and airing for later use;
(5) material blending: putting the soaked rice, the sticky rice and the black beans, the buckwheat prepared in the step (4), the dried konjak and the moringa oleifera leaf residues into a crusher to be crushed, sieving the crushed materials by a sieve of 80 meshes, adding water 2 times of the materials, and uniformly stirring the materials to obtain slurry for later use;
(6) extruding, curing and molding: continuously and uniformly stirring the slurry obtained in the step (5) and putting into a vermicelli machine to obtain rice vermicelli with the diameter of 0.6mm for later use;
(7) aging: placing the rice vermicelli obtained in the step (6) in a pottery jar for aging for 22 hours;
(8) powder washing: soaking the rice flour sections aged in the step (7) in washing powder water prepared by the moringa oleifera extract and water according to the ratio of 1:1.5 for 2 hours, and washing and loosening the rice flour noodles by using a flour washing machine;
(9) drying: after being beaten side by side, the loose rice flour passes through a container filled with 10Kg of moringa oil at a constant speed by a conveyer belt, the moringa oil is adhered to the surface of the rice flour, the rice flour adhered with the moringa oil is placed on an air-drying rod for 20 minutes and then is placed in a drying room for drying for 3 hours at 36 ℃ to obtain the rice flour for later use;
(10) packaging: and (4) putting the dried rice flour into a packaging bag according to weight, vacuumizing and warehousing to obtain the rice flour.
Example 2
The invention relates to a preparation method of instant rice noodles, which specifically comprises the following steps:
(1) preparing materials:
a. soaking 44Kg of rice and 25Kg of glutinous rice in warm water at 40 ℃ for 23 hours for later use;
b. soaking 15Kg of black beans in warm water at 40 ℃ for 19 hours, and removing the epidermis for later use;
(2) preparing moringa oleifera leaching solution: repeatedly grinding 7Kg of fresh moringa leaves with a stone roller to obtain moringa leaf juice and moringa leaf residues for later use, cutting 5Kg of moringa branches into 4cm small sections, putting the small sections into a pot, decocting at 58 ℃ for 2 hours, adding the moringa leaf juice, continuing to decoct for 30 minutes, and fishing out the moringa to obtain moringa lixivium for later use;
(3) preparing konjak: cleaning 7Kg of konjak, and drying the konjak and the moringa oleifera leaf residue in a drying room at a low temperature of 44 ℃ for 3 hours for later use;
(4) preparing tartary buckwheat: soaking Fagopyrum tataricum 9Kg in water for 46 minutes, filtering, covering with gauze, germinating at 33 deg.C for 8 days, and air drying;
(5) material blending: putting the soaked rice, the sticky rice and the black beans, the buckwheat prepared in the step (4), the dried konjak and the moringa oleifera leaf residues into a crusher to be crushed, sieving the crushed materials by a sieve of 80 meshes, adding water 2 times of the materials, and uniformly stirring the materials to obtain slurry for later use;
(6) extruding, curing and molding: continuously and uniformly stirring the slurry obtained in the step (5) and putting into a vermicelli machine to obtain rice vermicelli with the diameter of 0.7mm for later use;
(7) aging: placing the rice vermicelli obtained in the step (6) in a pottery jar for aging for 21 hours;
(8) powder washing: soaking the rice flour sections aged in the step (7) in washing powder water prepared by the moringa oleifera extract and water according to the ratio of 1:1.5 for 3 hours, and washing and loosening the rice flour noodles by using a flour washing machine;
(9) drying: after being patted side by side, the loose rice flour passes through a container filled with 9Kg of moringa oil at a constant speed by a conveyer belt, the moringa oil is adhered to the surface of the rice flour, the rice flour adhered with the moringa oil is placed on an air-drying rod for 23 minutes and then is placed in a drying room for drying at 35 ℃ for 4 hours to obtain rice flour for later use;
(10) packaging: and (4) putting the dried rice flour into a packaging bag according to weight, vacuumizing and warehousing to obtain the rice flour.
Example 3
The invention relates to a preparation method of instant rice noodles, which specifically comprises the following steps:
(1) preparing materials:
a. soaking 42Kg of rice and 25Kg of glutinous rice in warm water at 38 ℃ for 24 hours for later use;
b. soaking 14Kg of black beans in warm water at 42 ℃ for 18 hours, and removing the epidermis for later use;
(2) preparing moringa oleifera leaching solution: repeatedly grinding 8Kg of fresh moringa leaves with a stone roller to obtain moringa leaf juice and moringa leaf residues for later use, cutting 5Kg of moringa branches into small segments of 5cm, putting the small segments into a pot, decocting at 55 ℃ for 2 hours, adding the moringa leaf juice, continuing to decoct for 30 minutes, and fishing out the moringa to obtain moringa lixivium for later use;
(3) preparing konjak: cleaning 6Kg of konjak, and drying the konjak and the moringa oleifera leaf residues in a drying room at a low temperature of 45 ℃ for 2 hours for later use;
(4) preparing tartary buckwheat: soaking Fagopyrum tataricum 9Kg in water for 45 min, filtering, covering with gauze, germinating at 34 deg.C for 7 days, and air drying;
(5) material blending: putting the soaked rice, the sticky rice and the black beans, the buckwheat prepared in the step (4), the dried konjak and the moringa oleifera leaf residues into a crusher to be crushed, sieving the crushed materials by a sieve of 80 meshes, adding water 2 times of the materials, and uniformly stirring the materials to obtain slurry for later use;
(6) extruding, curing and molding: continuously and uniformly stirring the slurry obtained in the step (5) and putting into a vermicelli machine to obtain rice vermicelli with the diameter of 0.8mm for later use;
(7) aging: placing the rice vermicelli obtained in the step (6) in a pottery jar for aging for 19 hours;
(8) powder washing: soaking the rice flour sections aged in the step (7) in washing powder water prepared by the moringa oleifera extract and water according to the ratio of 1:1.5 for 3 hours, and washing and loosening the rice flour noodles by using a flour washing machine;
(9) drying: after being beaten side by side, the loose rice flour passes through a container filled with 8Kg of moringa oil at a constant speed by a conveyer belt, the moringa oil is adhered to the surface of the rice flour, the rice flour adhered with the moringa oil is placed on an air-drying rod for 24 minutes and then is placed in a drying room for drying at 34 ℃ for 4 hours to obtain rice flour for later use;
(10) packaging: and (4) putting the dried rice flour into a packaging bag according to weight, vacuumizing and warehousing to obtain the rice flour.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, and any simple modification, equivalent change and modification made to the above embodiment according to the technical spirit of the present invention are within the scope of the present invention without departing from the technical spirit of the present invention.

Claims (6)

1. An instant rice flour is composed of the following raw materials in parts by weight: 42-45 parts of rice, 23-25 parts of glutinous rice, 14-16 parts of black beans, 7-9 parts of tartary buckwheat, 6-8 parts of konjak, 6-8 parts of moringa leaves, 5-7 parts of moringa branches, 8-10 parts of oil and 2-4 parts of salt.
2. The preparation method of instant rice noodles as claimed in claim 1, comprising the following steps:
(1) preparing materials:
a. soaking 42-45 parts of rice and 23-25 parts of glutinous rice in warm water for 22-24 hours for later use;
b. soaking 14-16 parts of black beans in warm water at 40-42 ℃ for 18-20 hours, and removing the skins for later use;
(2) preparing moringa oleifera leaching solution: repeatedly grinding 6-8 parts of fresh moringa leaves with stone rolls to obtain moringa leaf juice and moringa leaf residues for later use, cutting 5-7 parts of moringa branches into small sections of 3-5cm, putting the small sections into a pot, decocting at 55-60 ℃ for 1-2 hours, adding the moringa leaf juice, continuously decocting for 30 minutes, and fishing out the moringa to obtain moringa lixivium for later use;
(3) preparing konjak: cleaning 6-8 parts of konjak, and drying the cleaned konjak and moringa oleifera leaf residues in a drying room at a low temperature of 42-45 ℃ for 2-4 hours for later use;
(4) preparing tartary buckwheat: soaking 7-9 parts of radix Et rhizoma Fagopyri Tatarici in water for 45-47 min, filtering, covering with gauze, germinating at 32-34 deg.C for 7-9 days, and air drying;
(5) material blending: putting the soaked rice, the sticky rice and the black beans, the buckwheat prepared in the step (4), the dried konjak and the moringa oleifera leaf residues into a crusher to be crushed, sieving the crushed materials by a sieve of 80 meshes, adding water 2 times of the materials, and uniformly stirring the materials to obtain slurry for later use;
(6) extruding, curing and molding: continuously and uniformly stirring the slurry obtained in the step (5) and putting into a vermicelli machine to obtain rice vermicelli with the diameter of 0.6-0.8mm for later use;
(7) aging: aging the rice vermicelli obtained in the step (6) in a container for 19-22 hours;
(8) powder washing: soaking the rice flour sections aged in the step (7) in washing powder water prepared by the moringa oleifera extract and water according to the ratio of 1:1.5 for 2-3 hours, and washing and loosening the rice flour noodles by using a flour washing machine;
(9) drying: after the loose rice noodles are beaten side by side, the rice noodles pass through a container filled with 8-10 parts of oil at a constant speed by a conveyer belt, the oil is adhered to the surface of the rice noodles, the rice noodles adhered with the oil are placed on an air-drying rod for 20-24 minutes and then placed in a drying room for drying at a low temperature for 3-4 hours to obtain the rice noodles for later use;
(10) packaging: and (4) putting the dried rice flour into a packaging bag according to weight, vacuumizing and warehousing to obtain the rice flour.
3. Instant rice flour as claimed in claim 1, characterized in that: the oil is moringa oil.
4. Instant rice flour as claimed in claim 2, characterized in that: the soaking temperature in the step (1) is 38-42 ℃.
5. Instant rice flour as claimed in claim 2, characterized in that: the container in the step (7) is a ceramic cylinder.
6. Instant rice flour as claimed in claim 2, characterized in that: and (9) the drying temperature is 34-36 ℃.
CN201911096343.1A 2019-11-11 2019-11-11 Instant rice noodles and preparation method thereof Pending CN110786447A (en)

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Cited By (2)

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CN111789218A (en) * 2020-05-13 2020-10-20 苏州谷润上膳生物科技有限公司 Preparation method and application of convenient instant rice noodles suitable for hyperglycemia population and weight-losing population
CN112890088A (en) * 2021-02-22 2021-06-04 广西华亨食品有限公司 Novel instant rice noodles with noodles in rice flour and preparation method thereof

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CN107568569A (en) * 2017-08-28 2018-01-12 广西南宁市百桂食品有限责任公司 The processing method of buckwheat konjak ground rice
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KR20150041534A (en) * 2013-10-08 2015-04-16 주식회사 강남식품 Reformed rice comprising powder of Moringa and mothod for preparing the same
CN106260845A (en) * 2015-06-10 2017-01-04 云南省德宏热带农业科学研究所 A kind of Moringa rice noodle and production technology thereof
CN106107465A (en) * 2016-08-02 2016-11-16 王浩杰 A kind of Moringa rice noodle and preparation technology
CN106262635A (en) * 2016-09-29 2017-01-04 广州市汇吉科技企业孵化器有限公司 A kind of Moringa health care seasoning matter and preparation method thereof
CN107568569A (en) * 2017-08-28 2018-01-12 广西南宁市百桂食品有限责任公司 The processing method of buckwheat konjak ground rice
CN109662251A (en) * 2019-03-01 2019-04-23 四川光友薯业有限公司 A kind of potato convenient rice flour noodles and its processing method

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111789218A (en) * 2020-05-13 2020-10-20 苏州谷润上膳生物科技有限公司 Preparation method and application of convenient instant rice noodles suitable for hyperglycemia population and weight-losing population
CN112890088A (en) * 2021-02-22 2021-06-04 广西华亨食品有限公司 Novel instant rice noodles with noodles in rice flour and preparation method thereof

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Application publication date: 20200214