Nutrient rice noodles with pepper hemp flavor and making method thereof

Abstract

The invention discloses nutrient rice noodles with a pepper hemp flavor. The nutrient rice noodles are prepared from, by weight, 100-120 parts of rice, 10-12 parts of potato starch, 2-4 parts of pepper, 4-6 parts of osmanthus fragrans powder, 8-11 parts of sorghum seeds, 5-7 parts of chickpeas, 7-9 parts of trout roes, 3-5 parts of olive oil, 4-6 parts of rabbit meat, 10-13 parts of black rice, 12-15 parts of milk powder, 6-8 parts of litchi pulp, 1.2-1.4 parts of guar gum and 0.6-0.8 part of sodium bicarbonate. According to the nutrient rice noodles with the pepper hemp flavor, the potato starch is modified and added to rice milk, coagulation of the rice milk can be prevented, the transparency is good, the surfaces of the rice noodles are lustrous, and the added guar gum has a good gel property and can improve the water binding capacity, viscoelasticity and stability of the rice noodles, so that the rice noodles are not prone to fracture; meanwhile, sodium bicarbonate is blended into the colloid, and in the cooking process of the rice noodles, sodium bicarbonate is heated and generates gas, so that micropores are formed in the rice noodles, and the rice noodles are more tasty.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a peppery and spicy nutritious rice noodle and a preparation method thereof. Background technique [0002] Rice noodles, also known as rice noodles, rice vermicelli, or rice noodles, are noodle foods that are extruded with rice as the main raw material. Rice noodles are a traditional food in southern my country. They are deeply loved by consumers and are the breakfast choice of local people. One of the mainstream varieties, it has become a famous and special food with traditional flavor. In recent years, rice noodles have gradually emerged in the northern market, developed rapidly, and are more and more popular with consumers in the northern region. Due to the cumbersome cooking process and inconvenient eating of traditional rice noodles, instant rice noodles have become a fast-growing convenience food in recent years. However, the processing and finished products of inst...

AI Technical Summary

Problems solved by technology

Due to the cumbersome cooking process and inconvenient eating of traditional rice noodles, instant rice noodles have become a fast-growing convenience food in recent years. However, the processing and finished products of instant rice noodles are still prone to breakage, lack of toughness, difficulty in appetizing, and duplication to varying degrees. The water time is long and other disadvantages, and the existing rice noodle formula is single, the nutrition is not comprehensive, and chemical reagents are added, long-term consumption is not conducive to human health