Characteristic rice noodles and preparation method thereof

Abstract

The invention discloses characteristic rice noodles. The rice noodles are prepared from the following raw materials in parts by weight: 70-99 parts of early season polished long-grained nonglutinous rice, 1-30 parts of tartary buckwheat powder, and 0.5-1 part of purple sweet potato powder. The invention provides a method for preparing the rice noodles. The method comprises the following steps: a,stir-frying the tartary buckwheat powder; b, puffing the raw materials: taking 1 to 34 parts of the early season polished long-grained nonglutinous rice, conducting milling, mixing the milled rice powder with 1 to 30 parts of the tartary buckwheat powder and 0.5-1 part of the purple sweet potato powder, conducting extrusion and puffing to obtain a mixed puffed powder, conducting baking, crushing and grinding, and conducting sieving with an 80-mesh sieve for later use; c, preparing slurry; d, conducting fermentation: subjecting the obtained puffed powder slurry to standing at a room temperaturefor 2-3 hours for fermentation; e, washing rice and soaking the rice: after the puffing, flushing the surplus early season polished long-grained nonglutinous rice in parts by weight with a high-pressure jet gun for removing impurities, and conducting soaking for 48 hours; f, slurry grinding: coarsely grinding the soaked early season polished long-grained nonglutinous rice, adding the puffed powder slurry to the ground rice powder according to a powder-slurry ratio of 1:3, and carrying out secondary slurry grinding until the baume degree of the obtained slurry reaches 25-28; g, spreading the slurry, and steaming the slurry into solid rice flour; h, conducting pre-drying and ageing; i, conducting shredding and shaping; and j, conducting baking.

Description

technical field [0001] The invention relates to a special rice noodle, and also relates to a preparation method of the rice noodle. 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 flour on the existing market all is to adopt traditional method to prepare with rice as raw material, and the river powder prepared is friable, easily breaks when eating, and mouthfeel, nutrition, color and luster are all very single. 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] ...

AI Technical Summary

Problems solved by technology

But the rice flour on the existing market all is to adopt traditional method to prepare with rice as raw material, and the river powder prepared is friable, easily breaks when eating, and mouthfeel, nutrition, color and luster are all very single

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