Tea polyphenol and konjak rice noodles and preparation method thereof

Abstract

The invention discloses a preparation method of tea polyphenol and konjak rice noodles. The method comprises the following steps: soaking rice according to the traditional process; filtering to prepare rice noodles; taking 0-55% of prepared rice powder, 40-99% of konjac powder and 0.5-5% of tea polyphenol; adding water which is 0.4-0.7 times of the gross of all raw materials after evenly mixing; stirring into paste and then heating to 90-100 DEG C; extruding into lines after cooking, and scattering into cakes; airing, and putting the aired rice noodle cakes into hot water at 60+ / -2 DEG C to soften and scatter; putting the scattered rice noodles into the boiling water to boil until tender; putting into cold water to soak to be full, and then fishing up and airing, thus obtaining the tea polyphenol and konjak rice noodles; or adding water which is 0.4-0.7 times of the gross of all raw materials after evenly mixing the rice powder, the konjac powder and the tea polyphenol; stirring into paste; heating and cooking and then extruding into the lines, so as to obtain the tea polyphenol and konjak rice noodles. People also can timely be replenished with daily required nutrients and energy of a human body while eating the favorite rice noodles, so as to be healthy and lose weight and achieve the aims of weight reduction and health protection.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a Yunnan characteristic snack rice noodle prepared from tea polyphenols, konjac and rice with functions of weight loss and health care and a preparation method thereof. Background technique [0002] Rice noodle is an ancient food, which is a thread-shaped food made from high-quality rice through fermentation, grinding, filtering, steaming, pressing and other processes. Rice noodles are one of the favorite snacks of Yunnan people. There are many varieties of rice noodles, and there are many ways to eat them. They can be eaten hot or cold, whether they are meat or vegetarian. The "Crossing Bridge Rice Noodles" in Mengzi, Yunnan is famous for its exquisite soup making, unique eating method, fresh, sweet and fragrant taste, and suitable saltiness and mildness. Because rice noodles are cheap and delicious, it has become a favorite breakfast food for Yunnan people. However, d...

AI Technical Summary

Problems solved by technology

Because the glucomannan in konjac has strong water absorption, the volume can expand 80-100 times after absorbing water, and it is not easy to be digested and absorbed after eating, which makes people feel full and does not want to eat more other foods. Therefore, in In recent years, konjac has been sought after by the majority of dieters as a good product for weight loss. However, eating too much konjac powder will cause a feeling of fullness, and eating less nutritious food will easily lead to nutritional imbalance and other discomfort symptoms for dieters.

In previous reports, konjac was used as a weight-loss food to make konjac essence and be eaten directly. In the manufacture of noodles or rice noodles, it was used as an additive to increase toughness. However, konjac was not used in combination with other ingredients to achieve Better Health Benefits Reported