Yunnan nutrient rice noodles and preparation method thereof

Abstract

The invention discloses Yunnan nutrient rice noodles. The Yunnan nutrient rice noodles are prepared from, by weight, 100-150 parts of gui chao rice, 10-20 parts of potato starch, 10-15 parts of carrot, 4-10 parts of albumen powder, 2-6 parts of lily powder, 1-4 parts of hazelnut kernels and 1-4 parts of pumpkin seeds. A method for preparing the Yunnan nutrient rice noodles comprises the steps of 1, conducting pulping to prepare dry pulp; 2, conducting carrot juicing; 3, smashing hazelnut kernels and pumpkin seeds into mixed powder; 4, preparing modified potato starch; 5, conducting dough kneading; 6, conducting shredding; 7, conducting retrogradation; 8, conducting boiling and cooling to obtain the finished product. The prepared Yunnan nutrient rice noodles have the advantages of being good in taste, high in nutrient value, free of pollution and the like, rice milk precipitation can be prevented, transparency is high, the surface gloss of the rice noodles is high, the defect of single nutrition of traditional rice noodles is overcome by adding carrot, albumen powder, lily powder, pumpkin seeds and hazelnut kernels, nutrition structure is reasonable, nutrient intake is balanced, and the requirement for healthy diet is met.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a Yunnan nutritional 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 Yunnan. It is rich in carbohydrates, vitamins, minerals and enzymes, etc. It has the characteristics of rapid and uniform ripening, resistance to cooking, refreshing and smooth, the soup is not cloudy after cooking, and easy to digest. It is especially suitable for hot pot and casual fast food. There are two ways to make it: first, it is made from fermented rice, commonly known as "Physalis Rice ...

AI Technical Summary

Problems solved by technology

Dry rice noodles have hard bones, bite, and long threads, but their flavor is not as good as Physalis rice noodles. At present, various food additives are added in the production process of dry pulp rice noodles and Physalis rice noodles. Some additives are banned by the state. Therefore, The problems of the produced rice noodles are single nutritional value and poor taste. In the process of making rice noodles, the rice milk has to go sour for two days before it can be used. The hygienic condition during processing is worrying.