Processing method of brown rice nutritional Guilin fresh and wet rice noodles suitable for old people to eat

Abstract

The invention discloses a processing method of nutritional Guilin fresh and wet brown rice noodles suitable for old people to eat, which comprises the following steps: respectively weighing brown rice and rice according to a ratio of 40: 60, uniformly mixing, adding water to soak, draining, and grinding into powder syrup; adding corn starch and uniformly mixing with the powder slurry; fresh and wet rice noodle forming and quantitative processing integrated small equipment is adopted, and the brown rice nutrition Guilin rice noodles suitable for old people to eat are obtained through steaming, kneading, secondary squeezing, secondary curing and quantitative processing. According to the method, the brown rice is used as a main raw material, and through scientific proportioning, the prepared rice flour can effectively improve the content of original dietary fibers, mineral substances (iron, potassium, sodium, zinc and the like), vitamin B1, vitamin B2 and vitamin E, and is especially suitable for old people to eat.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a method for processing brown rice nutritious Guilin fresh and wet rice flour suitable for the elderly. Background technique [0002] In 2020, Guilin Rice Noodles was listed as a national intangible cultural heritage and became a golden signboard in Guilin. According to relevant statistics, in 2020, there will be more than 100 rice noodle production and processing enterprises in Guilin, with annual sales of about 3.5 billion yuan, including 8 enterprises above designated size, with a total output value of 459 million yuan. At the same time, my country's rice area accounts for more than two-thirds of the country's agricultural area. Rice plays a pivotal role in Chinese diet, and rice flour plays an important role in rice products. It is a delicate food after deep processing of rice, which is deeply loved by people. Therefore, fresh and wet rice noodles have a huge market demand sha...

AI Technical Summary

Problems solved by technology

The texture of old rice is loose, the viscosity decreases, and the fragrance is weak. The rice noodles made are easy to break, and the taste and fragrance are poor. At the same time, the nutrients are seriously lost after long-term storage.

However, after polished rice is ground, the husk, aleurone layer, and grain germ are separated and discarded, resulting in the loss of dietary fiber, minerals (iron, potassium, sodium, zinc, etc.), vitamin B1, vitamin B2, and vitamin E. Not suitable for most elderly people

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