Production method of high protein mineral nutrient fresh rice flour

Abstract

The invention relates to a production method of high protein mineral nutrient fresh rice flour. The high protein mineral nutrient fresh rice flour comprises the following components in parts by weight: 50 parts to 60 parts of rice flour, 15 parts to 20 parts of cornmeal, 10 parts to 15 parts of egg white and 0.001part to 0.002 part of microelement compound ingredients, wherein the microelement compound ingredients comprise the following components in parts by weight: 1.0 part to 1.2 parts of calcium, 40 parts to 42 parts of magnesium, 0.30 parts to 0.33 parts of zinc, 0.30 parts to 0.33 parts of lithium, 32 parts to 35 parts of sodium, 80 parts to 90 parts of potassium, 0.001 part to 0.002 part of strontium and 0.001 part to 0.002 part of selenium. Compared with the prior art, the nutrient healthy rice flour rich in excellent protein and multiple mineral nutrients, such as calcium, magnesium, zinc, lithium, sodium, potassium, strontium, selenium and the like, has the characteristics of uniform and straight appearance, no knots, no shreds, good elasticity, no burn, long quality guarantee period, comprehensive nutrient and convenience for eating. The quality guarantee period is as long as 5 days.

Description

technical field [0001] The invention relates to a method for processing grain food, in particular to a method for producing fresh rice flour with high protein and mineral nutrition. Background technique [0002] There are a wide variety of rice noodle foods produced with rice as raw material, with various tastes and characteristics. There are both handmade traditional crafts and large-scale production processed by modern high-tech technology. my country's rice noodle production industry has a long history, unique craftsmanship, broad market and profound cultural heritage and food characteristics. With the continuous improvement of people's living standards, consumers have put forward higher requirements for product quality and grades, and the supply of rice noodles has increased year by year. lower. In particular, there are not many well-known brands with international influence and competitiveness in China, and there are many workshops and vendors. Some unscrupulous owne...

AI Technical Summary

Problems solved by technology

In particular, there are not many well-known brands with international influence and competitiveness in China, and there are many workshops and vendors. Some unscrupulous owners mixed white powder, whitening agent, borax, etc. into the rice noodles, seriously endangering the physical and mental health of consumers, and consumers complained more about this

[0003] Although Guilin Rice Noodles in Guangxi has a long-standing reputation and Yunnan Crossing Bridge Rice Noodles are also well-known, but the technology is relatively lagging behind, and there are regional limitations, and the local flavor is strong, so it cannot be popularized.

In 2005, the annual production of 8 million boxes of instant rice noodles in Kuitun City, Xinjiang, was the only patented rice noodle product in the world. The "Master Fen" assured rice noodle model store launched by Loudi Lekaikou Industrial Co., Ltd. in our province was the first "safe rice noodle" brand in the country. Even so, due to the conservatism, segmentation and profit constraints among the industries, the rice noodles are easy to break, hard to loosen, often paste soup, and the technical difficulties of non-standard nutritional formula have not been fundamentally perfected.