Nutrient rice flour and preparation method thereof

Abstract

The invention discloses a nutrient rice flour comprising the following raw materials in parts by weight: 50-80 parts of milled early long-grain non-glutinous rice, 10-20 parts of milled late long-grain non-glutinous rice, 30-50 parts of broken rice, 10-20 parts of potato whole powder, 1-5 parts of corn starch, 0.02-0.05 part of sodium pyrophosphate, 0.03-0.06 part of disodium hydrogen phosphate, 0.01-0.04 part of guar gum, 0.01-0.03 part of konjac gum, 1-5 parts of mung bean starch and 1-3 parts of gluten. The preparation method comprises the following steps: screening, cleaning, soaking, fermenting and grinding the milled early long-grain non-glutinous rice, the milled late long-grain non-glutinous rice and the broken rice, adding other residual ingredients, and carrying out paste mixing,flake steaming, extrusion molding, flour steaming, cooling, quick freezing, sterilizing and packaging to obtain a finished product of the rice flour. The nutrient rice flour disclosed by the invention contains abundant nutrient components and is not easy to break and good in toughness and taste.

Description

technical field [0001] The invention relates to a rice flour, in particular to a nutritious rice flour and a preparation method thereof. Background technique [0002] my country is a big producer and consumer of rice, ranking first in the world in both consumption and production. Rice noodles are one of the favorite foods of our people. No matter in the south or the north, or for breakfast, lunch and dinner, there are many ways to make rice noodles. In the field of healthy and nutritious rice, there are many blank spots in the market, the demand is expanding day by day, and the profit margin is broad. The existing rice noodles on the market can be divided into dry rice noodles and fresh wet rice noodles. The rehydration time of dry rice noodles is longer, and the rehydration taste is poor; and the fresh wet rice noodles are easy to use and have a good taste, which makes them have a greater market prospects. However, the fresh-keeping rice noodles in the prior art have the...

AI Technical Summary

Problems solved by technology

With the continuous improvement of processing precision, product grading and sorting are gradually strengthened, and more and more broken rice is produced, resulting in a great waste of rice resources and affecting the economic benefits of polished rice processing'”