Milk-flavor hawthorn-fruit rice noodles and preparation method thereof

Abstract

The invention discloses milk-flavor hawthorn-fruit rice noodles. The milk-flavor hawthorn-fruit rice noodles are prepared from the following raw materials in parts by weight: 400-410 parts of polished round-grained rice, 20-22 parts of hawthorn fruits, 7-8 parts of milk powder, 5-6 parts of pine nut kernels, 2-3 parts of mulberry leaves, 4-5 parts of lotus leaves, 3-4 parts of loranthus parasiticus, 1-2 parts of gynostemma pentaphylla, 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 lactic acid bacteria, and 2-3 parts of glucose. High-temperature baking is performed on the raw-material polished round-grained rice of the milk-flavor hawthorn-fruit rice noodles, so that the content of insoluble amylose is increased and the viscosity is reduced; thus, the prepared rice noodles are not liable to stick together. Fermentation using the lactic acid bacteria is further performed, so that protein and fat are partially decomposed so as to dissolve out more amylose; moreover, lactic acid produced by the lactic acid bacteria during the fermentation process can react with calcium carbonate in the egg shell so as to produce calcium lactate which cross-links with the sodium alginate to form a spatial network structure, so that the strength of the starch gel structure is strengthened so as to reduce broken rates of the rice noodles. In addition, the rice noodles are capable of reducing blood lipid.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a hawthorn milk-flavored 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 japonica...

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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