Instant coarse rice powder

Abstract

The invention provides instant coarse rice powder. A method for processing the instant coarse rice powder comprises the following steps of: (1) preparing a raw material of the coarse rice powder; (2) adding water, uniformly stirring, heating, destroying lipase, and cooling to a temperature of between 45 and 50 DEG C for later use; (3) adding cellulose equivalent to 0.4 to 0.5 percent that of the weight of the raw material of the coarse rice powder, and standing for 30 to 40 minutes at the temperature of between 50 and 55 DEG C to destroy activities of the lipase and cellulose; (5) adding whey protein powder which accounts for 10 to 15 percent of the weight of the coarse rice powder raw materials, and malt syrup which accounts for 5 to 10 percent of the weight of the raw material of the coarse rice powder, uniformly stirring, and homogenizing with a colloid mill; and (6) heating and concentrating to reduce the water content to be between 30 and 35 weight percent, drying by spray or airflow to obtain a powder product, and packaging. The instant coarse rice powder has the advantages of high nutrient value, good instant dissolubility, convenient eating, good flavor and long quality guarantee period.

Description

technical field [0001] The invention relates to an instant rice flour, in particular to an instant brown rice flour. Background technique [0002] In addition to being rich in starch, brown rice also contains nutritional and health ingredients such as protein, unsaturated fatty acids, vitamins, and minerals. [0003] More than half of the population in my country takes rice as the staple food. With the acceleration of the pace of life, there is a strong demand for nutritious, fast, convenient, and good-tasting food. At present, a variety of instant rice foods have been developed on the market, especially instant rice noodles. There are many types , but these instant rice noodles are all made from polished white rice, and the rice noodles developed from brown rice are almost not instant. Polished white rice is obtained through husking and refining of brown rice. During the refining process of brown rice, nutritional and health components such as dietary fiber, unsaturated fa...

AI Technical Summary

Problems solved by technology

Compared with polished white rice, brown rice has higher nutritional value, and some nutrients are even several times higher than polished white rice, but brown rice also has the following shortcomings: the eating quality of taste, cooking, absorption, solubility, etc. is far inferior to polished white rice, and brown rice contains no Saturated fatty acids are prone to rancidity and have a short shelf life. Therefore, it is very difficult to develop instant brown rice flour from brown rice