Rice noodle production process as well as preboiled rice noodles, oat-containing preboiled rice noodles, oat noodles and production processes thereof
A processing technology, oat rice flour technology, applied in the field of rice flour processing technology, oat rice flour and its processing technology, can solve problems such as high glycemic index, hidden dangers of human health, etc., achieve high dietary fiber, be beneficial to gastrointestinal motility, and shorten cooking time Effect
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[0107] Example 1.1
[0108] A parboiled rice noodle, the raw material of which is 100% parboiled rice, which is obtained from hybrid rice with husks. The rice is washed, soaked, and steamed at a temperature of 5°C and a humidity of 90%, and then aged for 5 hours. Drying, shelling, grinding, molding, drying, and packaging, the glycemic index of the rice noodles obtained in this way is 70, and the final parboiled rice noodles are in the shape of fine round filaments with a diameter of about 0.5-0.8 mm.
Example Embodiment
[0109] Example 1.1.1
[0110] A kind of parboiled rice noodles, different from Example 1.1, the aging temperature of the raw materials after cooking is 0°C, the aging time is 0.5 hours, and the final glycemic index of the rice noodles is 69.1.
Example Embodiment
[0111] Example 1.1.2
[0112] A parboiled rice noodle, different from Example 1.1, the aging time of the raw material after cooking is 2 hours, and the final glycemic index of the rice noodle is 68.9.
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