Nutritional rice noodles and preparation method thereof

Abstract

The invention discloses special rice noodles. The rice noodles are prepared from, by weight, 70-99 parts of early indica rice, 1-30 parts of tartary buckwheat flour and 1 part of oat powder. The invention provides a preparation method of the rice noodles. The method includes following steps of raw material puffing, wherein 1-34 parts of early indica rice is taken and ground into powder to be mixed with 1-30 parts of tartary buckwheat flour and 1 part of oat powder, extrusion is conducted to obtain mixed puffed flour, then baking, smashing and grinding are conducted, and the product passes through a 80-mesh sieve for use; slurry forming; fermentation, wherein the obtained puffed slurry is standing for 1-2 h at room temperature to be fermented; rice washing and soaking, wherein the remaining puffed early indica rice is washed by means of a high-pressure jet gun to remove impurities, and the rice is soaked for 48 h; slurry grinding, wherein the soaked early indica rice is ground roughly and then added into the puffed flour in the flour-slurry ratio of 1:3 for secondary slurry grinding so that the baume degree of the slurry can be 25-28; slurry spreading and noodle steaming; pre-drying and ageing; shredding and forming; baking.

Description

technical field [0001] The invention relates to a nutritious rice flour, and also relates to a preparation method of the rice flour. Background technique [0002] Rice noodles are a kind of food that is generally loved by southerners. It is often used as breakfast, which is convenient and time-saving, so the market demand is very large. But the rice noodles on the existing market all take rice as raw material and adopt traditional method to prepare, and prepared rice noodles are friable, easily broken when eating, and mouthfeel, nutrition all can not adapt to market needs. In order to solve the problem of brittleness and rough taste, some additives are added when preparing rice noodles, and some even add alum, and these additives will have adverse effects on the body. Moreover, rice noodles are made from rice, mainly starch, and if eaten for a long time, some diseases such as obesity and diabetes caused by eating too much starch will also occur to the body. [0003] With t...

AI Technical Summary

Problems solved by technology

But the rice noodles on the existing market are all prepared by traditional methods with rice as raw material. The prepared rice noodles are fragile and easily broken when eating, and the taste and nutrition cannot meet the needs of the market.

In order to solve the problem of brittleness and rough taste, some additives are added to the preparation of rice noodles, and some even add alum, and these additives will have adverse effects on the body