Red rice noodles and production method thereof

Abstract

The invention relates to red rice noodles and a production method thereof. The red rice noodles are prepared from the following raw materials in parts by weight: 50 to 60 parts of rice, 20 to 30 parts of red rice, 4 to 6 parts of amylose and 2 to 4 parts of amylopectin. Red rice is added into the rice to prepare the rice noodles, so that not only can the rice noodles be red and bright, the appearance of the rice noodles be improved, but also the nutritional value is extremely high, and the red rice noodles are rich in nutrients for the human body and have efficacies for inhibiting the cancer cells, resisting tumor, benefiting the calcium supplement of the old people, benefiting growth of children and improving the intelligence of the children, strengthening tendons and bones, nourishing the blood and beautifying the skin; by adding the amylopectin, the quality of the rice noodles can be improved, the red rice powder and the rice powder can be sufficiently bonded, the molding speed of the rice noodles is increased, the taste of the rice noodles is improved, and the rice noodles are enabled to be more delicious; and by adding the amylose, the flexibility of the rice noodles can be improved, the stickiness of the rice noodles treated by a noodle producer can be reduced, and the situation that the rice noodles are clustered and cannot be made into strips when in boiling can be effectively avoided.

Description

technical field [0001] The invention relates to a dried rice flour and a preparation method thereof, in particular to a dried red rice flour and a preparation method thereof. Background technique [0002] Powder dry is a kind of delicacy loved by the masses for its soft and refreshing taste, rich nutrition and convenient eating. It mainly uses high-quality rice as raw material, which is made by crushing and pressing. [0003] Red rice is a kind of red mold produced by submerged fermentation in rice. Its outer skin is purplish red, and its heart is red. It has better rice quality, higher nutritional value, slightly sour taste and light taste. It is a common food crop in the south. [0004] Adding red rice to dried vermicelli can improve the nutritional value of dried vermicelli. However, the dried vermicelli made from existing red rice will rot in the pot when boiled, stick together, and cannot be formed into strips, which makes it difficult for users to cook. The taste an...

AI Technical Summary

Problems solved by technology

[0005] The invention provides a dried red rice flour and its production method, the main purpose of which is to overcome the defect that the existing dried red rice flour will rot in the pot when boiled, stick together and cannot be formed into strips