Whole-grain vermicelli and preparation method thereof
A technology of whole grains and vermicelli, which is applied in the field of food processing, can solve the problems of discounting and detachment of the nutritional value of brown rice flour, and achieve the effect of rich chewiness, strong internal adhesion, and strong adhesion
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Embodiment 1
[0040] A preparation method of whole grain vermicelli, comprising the following steps:
[0041] (1) After the brown rice is obtained, separate, clean, dry, classify, stone-remove, grind and other mixed treatments, clean it up, carry out dry milling, pass through an 80-mesh sieve, and carry out secondary stirring ultrafine grinding of the rice bran, The milling efficiency is greatly improved. The rice bran after secondary crushing is passed through a 100-mesh sieve, and the ratio of broken rice: polishing powder: rice bran is 8:1:1. The polishing powder and rice bran are added to obtain the raw material of whole grain vermicelli. The fineness Less than 100μm.
[0042] (2) Get the obtained raw material brown rice flour, adjust the material moisture to 10%, pour it into a mixer, add 0% whole corn flour in a weight ratio, and then send it into the granulator, adjust the feeding speed, and then feed the material into the twin-screw extruder machine.
[0043] (3) Control the tempe...
Embodiment 2
[0046] A preparation method of whole grain vermicelli, comprising the following steps:
[0047] (1) After the broken rice is obtained, separate, clean, dry, classify, stone-removal, milling and other mixed treatments are carried out, and then it is dry-milled, passed through an 80-mesh sieve, and the rice bran is subjected to secondary ball milling for ultrafine pulverization, The milling efficiency is greatly improved. The rice bran after secondary crushing is passed through a 100-mesh sieve, and the ratio of broken rice: polishing powder: rice bran is 8:1:1. The polishing powder and rice bran are added to obtain the raw material of whole grain vermicelli. The fineness Less than 100μm.
[0048] (2) get the raw material brown rice flour that makes, adjust material moisture 16%, pour into mixer, add the whole corn flour of 30% weight ratio, whole corn flour adopts the same mode as broken rice to carry out dry milling first, passes through 80-mesh sieve; secondary ultrafine gri...
Embodiment 3
[0052] A preparation method of whole grain vermicelli, comprising the following steps:
[0053] (1) After the broken rice is obtained, it is separated, cleaned, dried, graded, stone-removed, milled and other mixing treatments are carried out. After cleaning, it is dry-milled, passed through a 80-mesh sieve, and the rice bran is subjected to secondary airflow ultrafine grinding , which greatly improves the milling efficiency. The rice bran after secondary crushing is passed through a 100-mesh sieve, and the ratio of broken rice: polishing powder: rice bran is 8:1:1 to add polishing powder and rice bran to obtain whole grain vermicelli raw materials. The degree is less than 100μm.
[0054] (2) get the raw material brown rice flour that makes, adjust 18% of material moisture, pour into mixer, add the whole buckwheat flour of 30% weight ratio, whole buckwheat flour adopts the same mode as broken rice to carry out dry milling earlier, pass 80-mesh sieve; secondary ultrafine grindi...
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