Black rice noodles and preparation method thereof

A technology of black rice flour and black rice, which is applied in food heat treatment, food ingredients as taste improvers, functions of food ingredients, etc., to achieve the effects of simple operation, delicate taste, and easy-to-obtain raw materials

Inactive Publication Date: 2021-04-23
平南县韦氏米粉食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the faster and faster pace of life of modern people, the existing rice noodles cannot meet people's needs for rice noodles that are thin, thin, easy to taste, ready to eat after boiling in water for 2-3 minutes, convenient and fast, and have multiple nutrients.

Method used

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  • Black rice noodles and preparation method thereof
  • Black rice noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of black rice flour, said black rice flour comprises the following raw material components in parts by weight: 15 parts of black rice, 50 parts of rice and 30 parts of starch.

[0028] The preparation method of above-mentioned black rice rice flour, step is as follows:

[0029] S1. Black rice and rice are cleaned and soaked to obtain soaked black rice and soaked rice;

[0030] S2. Mix the soaked black rice with the soaked rice, and grind to prepare mixed rice milk A;

[0031] S3. Adding starch to the mixed rice milk A to adjust the concentration to prepare the mixed rice milk B;

[0032] S4. Steam the mixed rice milk B, cool it for the first time, and dry it for the first time to obtain the vermicelli after drying for the first time;

[0033] S5. Cool the vermicelli after the first drying for the second time, separate and stack them, perform the first aging, roll and stack them to obtain a plate-shaped vermicelli, and stack and shape the plate-shaped vermicelli...

Embodiment 2

[0042] A kind of black rice flour, said black rice flour comprises the following raw material components in parts by weight: 25 parts of black rice, 60 parts of rice and 15 parts of starch.

[0043] The preparation method of above-mentioned black rice rice flour, step is as follows:

[0044] S1. Black rice and rice are cleaned and soaked to obtain soaked black rice and soaked rice;

[0045] S2. Mix the soaked black rice with the soaked rice, and grind to prepare mixed rice milk A;

[0046] S3. Adding starch to the mixed rice milk A to adjust the concentration to prepare the mixed rice milk B;

[0047] S4. Steam the mixed rice milk B, cool it for the first time, and dry it for the first time to obtain the vermicelli after drying for the first time;

[0048] S5. Cool the vermicelli after the first drying for the second time, separate and stack them, perform the first aging, roll and stack them to obtain a plate-shaped vermicelli, and stack and shape the plate-shaped vermicelli...

Embodiment 3

[0057]A kind of black rice flour, said black rice flour comprises the following raw material components in parts by weight: 25 parts of black rice, 70 parts of rice and 10 parts of starch.

[0058] The preparation method of above-mentioned black rice rice flour, step is as follows:

[0059] S1. Black rice and rice are cleaned and soaked to obtain soaked black rice and soaked rice;

[0060] S2. Mix the soaked black rice with the soaked rice, and grind to prepare mixed rice milk A;

[0061] S3. Adding starch to the mixed rice milk A to adjust the concentration to prepare the mixed rice milk B;

[0062] S4. Steam the mixed rice milk B, cool it for the first time, and dry it for the first time to obtain the vermicelli after drying for the first time;

[0063] S5. Cool the vermicelli after the first drying for the second time, separate and stack them, perform the first aging, roll and stack them to obtain a plate-shaped vermicelli, and stack and shape the plate-shaped vermicelli ...

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Abstract

The invention discloses black rice noodles and a preparation method thereof, and relates to the technical field of rice noodles. The black rice noodles comprise the following raw material components in parts by weight: 15-25 parts of black rice, 50-70 parts of rice and 10-30 parts of starch. The provided black rice noodles are prepared from black rice, rice and starch as raw materials, the black rice contains anthocyanin which can regulate blood sugar, lose weight and reduce blood fat, and the black rice is matched with the rice and the starch, so that rough taste of the black rice can be improved and color and luster, mouthfeel, fragrance and nutrition of the rice noodles are improved. The provided black rice noodles are fine, thin and tasty, can be eaten after being boiled in water for 2-3 minutes, and are convenient, quick and rich in nutrition.

Description

technical field [0001] The invention relates to the technical field of rice flour, in particular to a black rice flour and a preparation method thereof. Background technique [0002] Rice noodles are a traditional delicacy with a wide variety, including Guilin rice noodles, snail noodles, Dongguan rice noodles, etc. Most of the existing dry rice noodles are round noodles and all are extruded rice noodles. Pressed rice noodles are bulky and firm, and are not easy to cook. They need to be soaked for several hours in advance. [0003] With the faster and faster pace of life of modern people, the existing rice noodles cannot meet people's needs for rice noodles that are fine, thin, easy to taste, ready to eat after boiling in water for 2-3 minutes, convenient and quick, and have multiple nutrients. Contents of the invention [0004] Aiming at the defects in the prior art, the invention provides a black rice flour and a preparation method thereof. [0005] The black rice flo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L29/30A23L5/10A23L33/00
CPCA23L7/10A23L29/30A23L5/13A23L33/00A23V2002/00A23V2200/328A23V2200/332A23V2200/3262A23V2250/5118A23V2200/14A23V2300/10A23V2300/24
Inventor 韦钦
Owner 平南县韦氏米粉食品厂
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