CN1640302A - Pumpkin ric-flour noodles and its production method - Google Patents
Pumpkin ric-flour noodles and its production method Download PDFInfo
- Publication number
- CN1640302A CN1640302A CNA2004100156251A CN200410015625A CN1640302A CN 1640302 A CN1640302 A CN 1640302A CN A2004100156251 A CNA2004100156251 A CN A2004100156251A CN 200410015625 A CN200410015625 A CN 200410015625A CN 1640302 A CN1640302 A CN 1640302A
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- rice
- pumpkin
- production method
- squash
- flour noodle
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention provides a production method of pumpkin rice vermicelli. Said invention uses rice and pumpkin as raw material, and said production method includes the following steps: firstly, washing rice, cleaning pumpkin, peeling pumpkin, removing seed and pulp of pumpkin, shredding, mixing rice and shredded pumpkin according to the ratio of 1:1-1.3 together, stirring them and grinding, pressing, boiling and loosening vermicelli. Said invention is a health-care with good action for preventing and curing diabetes.
Description
Technical field
The present invention relates to a kind of ground rice and production method thereof, relate in particular to a kind of low starch squash rice-flour noodle of low sugar and production method thereof that is suitable for diabetes patient.
Background technology
Along with the reinforcement day by day of growth in the living standard and health care consciousness, people more and more pay attention to simple diet health care therapy, and the low starch food products of low sugar has become especially diabetic's first-selection of people.And ground rice is the traditional grain goods of China people hobby, and traditional ground rice generally is to be made by rice, and its content of starch is higher, and it is often edible not too to be fit to the diabetic.
In addition; owing to contain abundant trace element cobalt and zinc in the pumpkin; modern nutriology the man think: the content abundance of cobalt and zinc in the body; can promote the release of insulin in the human body; impel diabetic's insulin secretion normalization; to reducing blood sugar concentration beyond thought curative effect is arranged, so edible squash can play good preventive and therapeutic effect to diabetes.At present, the pumpkin food of selling on the market has pumpkin noodle, pumpkin pie etc., but squash rice-flour noodle also still belongs to blank.
Summary of the invention
Technical problem to be solved by this invention provides a kind of low starch squash rice-flour noodle of low sugar and production method thereof that is suitable for diabetes patient.
In order to solve the problems of the technologies described above, the invention provides a kind of squash rice-flour noodle, its only by rice and pumpkin with 1: the ratio of (1～1.3) processes.
The present invention also provides a kind of production method of squash rice-flour noodle, and it comprises the steps:
A: earlier rice is eluriated, the pumpkin peeling goes chopping behind seed, the flesh, with above-mentioned rice and pumpkin with 1: the ratio of (1～1.3) stirs defibrination together;
B: Zhu Cakes;
C: squeezing;
D: boil powder;
E: loose bar.
Adopt technique scheme, squash rice-flour noodle of the present invention is in the good to eat characteristics of the toughness that has still kept traditional ground rice, viscosity, taste lubrication, reduced the contents of starch in the ground rice, the content of its carbohydrate≤34.3%, can play good preventive and therapeutic effect to diabetes, and without any side effects, be the cheap beautiful health food of a kind of thing.
The specific embodiment
Squash rice-flour noodle of the present invention by rice and pumpkin with 1: the proportioning of (1～1.3) combines.
The production method of squash rice-flour noodle of the present invention is as follows: earlier rice is eluriated, the pumpkin peeling goes chopping behind seed, the flesh, with above-mentioned rice and pumpkin with 1: the ratio of (1～1.3) stirs defibrination together, carry out clearly assorted, dehydration, pill, Zhu Cakes then successively, roll, squeeze, boil powder, loose bar, oven dry, so just can be made into required squash rice-flour noodle.
Certainly; the present invention is not limited to this specific embodiment; the known technology conversion of all those skilled in that art all drops in protection scope of the present invention; as; the step that adds microwave disinfection behind the said method also can be used to produce the pumpkin instant rice-flour; because this pumpkin instant rice-flour by fried, does not more help health.
Claims (5)
1, a kind of squash rice-flour noodle is characterized in that, by rice and pumpkin with 1: the ratio of (1～1.3) processes.
2, a kind of production method of squash rice-flour noodle is characterized in that, comprises the steps:
A: earlier rice is eluriated, the pumpkin peeling goes chopping behind the seed flesh, with above-mentioned rice and pumpkin with 1: the ratio of (1～1.3) stirs defibrination together;
B: Zhu Cakes;
C: squeezing;
D: boil powder;
E: loose bar.
3, the production method of squash rice-flour noodle according to claim 2 is characterized in that, also comprises successively before defibrination step Hou Zhu Cakes step: the step of clear assorted, dehydration, pill.
4, the production method of squash rice-flour noodle according to claim 2 is characterized in that, also comprises before the squeezing step after the Zai Zhu Cakes step and rolls step.
5, the production method of squash rice-flour noodle according to claim 2 is characterized in that, also comprises the step of oven dry after loose bar step.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100156251A CN1640302A (en) | 2004-01-02 | 2004-01-02 | Pumpkin ric-flour noodles and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100156251A CN1640302A (en) | 2004-01-02 | 2004-01-02 | Pumpkin ric-flour noodles and its production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1640302A true CN1640302A (en) | 2005-07-20 |
Family
ID=34868029
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2004100156251A Pending CN1640302A (en) | 2004-01-02 | 2004-01-02 | Pumpkin ric-flour noodles and its production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1640302A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187312A (en) * | 2014-07-24 | 2014-12-10 | 雷色香 | Pumpkin rice and preparation method thereof |
| CN107319295A (en) * | 2017-07-24 | 2017-11-07 | 遵义市杨老大食品有限责任公司 | A kind of potato ground rice and its processing method |
| CN108813318A (en) * | 2018-07-11 | 2018-11-16 | 邵武市元贞农业开发有限公司 | A kind of health pumpkin is ascended a height rice flour and preparation method thereof |
-
2004
- 2004-01-02 CN CNA2004100156251A patent/CN1640302A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187312A (en) * | 2014-07-24 | 2014-12-10 | 雷色香 | Pumpkin rice and preparation method thereof |
| CN107319295A (en) * | 2017-07-24 | 2017-11-07 | 遵义市杨老大食品有限责任公司 | A kind of potato ground rice and its processing method |
| CN108813318A (en) * | 2018-07-11 | 2018-11-16 | 邵武市元贞农业开发有限公司 | A kind of health pumpkin is ascended a height rice flour and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |