Preparation method of rice noodles

Abstract

The invention discloses a preparation method of rice noodles. The preparation method comprises the steps of fermenting a raw material, resisting aging, grinding into pulp and steaming and further comprises the step of resisting aging secondarily after the steaming step, wherein the step of resisting aging secondarily comprises the substeps of contacting amylase with a rice slice obtained in the steaming step and putting aside the rice slice for 20-80 minutes at 30-80 DEG C; the amylase is alpha-amylase and / or beta-amylase; and the raw material is rice and / or unpolished rice. By the preparation method, the production process can be conveniently controlled, the rice noodles can be produced on a large scale, and the produced rice noodles are stable in quality and long in shelf life.

Description

technical field

[0001] The invention relates to a method for preparing rice noodles. Background technique

[0002] Rice products, especially rice noodles or rice noodles, have a long history in my country. Among them, rice noodles refer to a kind of starch gel food obtained by grinding, extruding or spreading the rice with high amylose content. Almost all parts of the country have the habit of eating rice noodles or rice noodles. In the rice-producing areas of southern my country, rice noodles are one of the staple foods that the masses like. Due to the differences in the production technology of rice noodles in different places, according to statistics, there are hundreds of kinds of rice noodles in the country, such as bridge rice noodles in Yunnan, river noodles in Guangdong, straight dry rice noodles in Hunan, and rice noodles in Jiangxi. At present, there is no unified standard for classifying rice noodles in China. Generally speaking, according to the moisture conten...