Making method of rice noodles made of coarse cereals and smooth in mouthfeel

Abstract

The invention relates to a making method of rice noodles made of coarse cereals and smooth in mouthfeel. The method comprises the following steps: I, the rice noodles comprise the following raw materials in mass ratio: 60 parts of rice flour, 20 parts of cassava meal, 10 parts of corn flour, 30 parts of white whole wheat flour, 0.5 part of gypsum and 0.2 part of sodium phosphate; II, the cassava meal is mixed with water, wherein the mass ratio of cassava meal to water is 1:5, and then the mixture is decocted and prepared to form thin cassava paste liquid; III, the rice flour, the corn flour, the white whole wheat flour, the gypsum and sodium phosphate are uniformly mixed, and the thin cassava paste liquid is poured into the mixed materials while fully stirring to form soft dough; IV, the soft dough is pressed mechanically to pass through rice noodle die holes to form soft rice noodles; V, the soft rice noodles are air dried or dried, so that the rice noodles made of coarse cereals are obtained.

Description

technical field [0001] The invention relates to a method for making rice noodles, in particular to a method for making rice noodles with miscellaneous grains, and belongs to the technical field of food making. Background technique [0002] Rice noodles, a traditional snack of the Han nationality, are called rice noodles in Yunnan and rice noodles in other parts of China. In the ancient cookbook "Shici", rice noodles are recorded as "charm". People are used to calling rice noodles "physalis rice noodles", "sour noodles", "dry rice noodles" and "rice noodles". It is rich in carbohydrates, vitamins, minerals and enzymes, etc. It has the characteristics of rapid and uniform ripening, is resistant to cooking, refreshing and tender, the soup is not turbid after cooking, and is easy to digest. It is especially suitable for casual fast food. Rice noodles are made of rice. They are long strips, round in cross section, white in color and tough. They are boiled in boiling water for a...

AI Technical Summary

Problems solved by technology

Rice noodles are a favorite food of people, but the single rice raw material of rice noodles can no longer satisfy people's more taste needs

Most rice noodles use thickeners and phosphate substances as quality-improving additives. The research in the fields of rice noodles and noodle foods has begun to take shape, but these studies are mostly limited to research in the field of traditional wheat noodle foods. There are still relatively few systematic studies on the addition of improvers to many characteristic dried noodles