Radix aucklandiae-flavored agrocybe cylindracea-roselle rice noodles and production method thereof

Abstract

The invention discloses a wood-flavored tea tree mushroom roselle rice noodle, which is made of the following raw materials in parts by weight: 100-120 rice, 10-12 potato starch, 3-5 chives, 2-4 ginger, and 6-8 yam starch , wheat germ powder 8-10, sodium citrate 1-2, woody 2-3, tea tree mushroom 8-10, roselle 7-9, custard powder 3-5, Kudingcha 2-4, guar beans Glue 1.2-1.4, sodium bicarbonate 0.6-0.8. The invention can prevent the rice milk from settling by modifying the potato starch and adding it to the rice milk, and has good transparency, so that the surface of the rice noodle has glossiness. The added chives, ginger, woody and other materials make the rice noodles have a unique taste and enhance appetite. The added tea tree mushroom and roselle are rich in nutrients, which improve the nutritional structure of rice noodles and make rice noodles more suitable for people's pursuit of balanced nutrition. Require.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a tea tree mushroom and roselle rice noodle with wood flavor 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 finishe...

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