Production method of health-care rice noodles

Abstract

The invention discloses a production method of health-care rice noodles that are made from malt flour, ground white rice, ground purple rice, yam flour, black fungus powder, fish head bone powder, turmeric powder, fennel powder, master stock and additives; compared with the prior art, the production method adds the malt flour, ground purple rice, yam flour, black fungus powder, fish head bone powder, turmeric powder, fennel powder, master stock and additives to the raw ground rice flour at a reasonable weight ratio, tenacity of the finished rice noodles can be improved, it is ensured that the rice noodles are tolerant to cooking and free of breakage, the rice noodles are smoother, cooler and more glossy and easily separate, the combined action of these components enables effectively improved quality for the rice noodles, the problem that traditional rice noodles easily break and have difficulty in separating is solved under the synergy of the components, and each 100 g of the rice noodles produced herein contain Beta-sitosterol up to 500-700 mg and vitamin E up to 60-90 mg, such that they assist significantly in lowering blood lipid and enhancing immunity.

Description

technical field [0001] The invention relates to the field of deep processing of agricultural and sideline products, in particular to a method for preparing rice flour with health-care effects. Background technique [0002] Ground rice is a kind of traditional food of my country, has long history. Rice noodles have the characteristics of good toughness, rapid rehydration, smooth taste, and convenient eating. They are widely consumed in southern my country and some Southeast Asian regions, and are deeply loved by people. Rice noodles have their own characteristics due to different processing methods. More famous ones include Guilin rice noodles, Jiangxi fried noodles, and Yunnan rice noodles. In addition to the regional characteristics of rice noodles, in recent years, special rice noodles with different ingredients have also appeared one after another, such as black rice noodles, yam rice noodles, pumpkin rice noodles, etc. The rice vermicelli with different ingredients not...

AI Technical Summary

Problems solved by technology

However, these characteristic rice vermicelli with different ingredients generally have rough grains, a taste that is not as delicate as pure rice vermicelli, and a higher rate of broken bars.

And the miscellaneous grains cereal starch of existing production is difficult to gelatinization, needs to consume more energy in steaming process, increases the production cost of rice flour

And the existing rice noodles have few nutrients, and the effect on human health care is relatively low.