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Garlic-flavor purple sweet potato rice noodles and preparation method thereof

A purple potato and rice noodle technology, applied in the field of food processing, to achieve the effects of reducing the broken rate, increasing the cooking resistance, and enhancing the strength

Inactive Publication Date: 2017-02-01
梅叶佳
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, there are few reports on the research on japonica rice noodle at home and abroad

Method used

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Embodiment Construction

[0014] A garlic-flavored purple potato rice noodle is made from the following raw materials in parts by weight (kg):

[0015] Japonica rice 400, garlic 12, olive oil 2, purple sweet potato 10, honeysuckle 2, isatidis 1, Huoxiang leaf 4, dandelion 2, corn starch 82, gluten 12, sodium alginate 2, egg shell 20, lactic acid bacteria 3, glucose 2.

[0016] The preparation method of described purple sweet potato noodle with garlic, comprises the following steps:

[0017] (1) Decoct honeysuckle, Radix isatidis, Huoxiang leaves, and dandelion with 5 times the water for 40 minutes, filter to remove residue, and spray-dry the obtained filtrate to make powder;

[0018] (2) Cook the purple sweet potatoes in a boiling water pot over high heat, then discharge, peel, and mash to obtain purple sweet potato mash; dry and crush the garlic to obtain garlic powder; put olive oil into the pot, heat for 25 seconds on high heat Add purple potato puree and garlic powder, stir-fry for 8 minutes;

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Abstract

The invention discloses garlic-flavor purple sweet potato rice noodles which are prepared from the following raw materials in parts by weight: 400-410 parts of japonica rice, 12-13 parts of garlic, 2-3 parts of olive oil, 10-12 parts of purple sweet potato, 2-3 parts of honeysuckle flower, 1-2 parts of isatis root, 4-5 parts of wrinkled gianthyssop leaf, 2-3 parts of taraxacum, 82-84 parts of corn starch, 12-13 parts of gluten powder, 2-2.1 parts of sodium alginate, 20-21 parts of egg shell, 3-4 parts of lactobacillus and 2-3 parts of glucose. The raw material japonica rice is subjected to high-temperature baking to increase the content of insoluble amylose, so that the viscosity is lowered, and the prepared rice noodles can not easily adhere to each other; the lactobacillus fermentation is performed to decompose parts of proteins and fats, so that more amylose is dissolved out; the lactic acid generated in the fermentation process can react with calcium carbonate in the egg shells to generate calcium lactate, and the calcium lactate is crosslinked with the sodium alginate to generate a space network structure, thereby enhancing the strength of the starch-gel structure and lowering the breakage rate of the rice noodles; and besides, the rice noodles can prevent cold.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a garlic-flavored purple potato rice noodle and a preparation method thereof. Background technique [0002] Rice noodle is a kind of traditional food in China, deeply favored by consumers, and its market is particularly broad in southern China. At present, the raw materials of rice noodles are mainly concentrated on indica rice, and the research on the technology of rice noodles made of indica rice is quite mature. In recent years, my country's annual rice output has been continuously stable at 180-200 million tons, accounting for 40% of the country's total grain output. As a ration, the added value of japonica rice is low and the added value is limited. Viscosity is high, it is considered not suitable for making rice noodles, and the research on the technology of japonica rice noodles has not been paid attention to. At present, there are few reports on the research on j...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23L33/10A23L7/104
Inventor 梅叶佳
Owner 梅叶佳
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