Instant noodles made of high-protein rice flour

Abstract

An instant high-protein noodle is prepared from the rice flour (65-85 wt.portions) and deoiled peanut powder (15-35 wt portions). Its advantages are high content of protein, easy processing, good enjoyment to eat it, and unique peanut smell.

Description

technical field [0001] The invention belongs to food or food material, in particular to a product obtained by using rice as the main raw material and defatted peanut powder as the protein supplement raw material. Background technique [0002] On the one hand, most of the existing instant noodle products take wheat flour as the main raw material, while vermicelli and vermicelli food with rice flour as the main component have less market sales because of their poor taste. In contrast, early indica rice is more popular in food applications It is not optimistic, so that there is a problem of excess early indica rice resources in southern my country, and we are eager to find a good way and way out. On the other hand, as far as pasta itself is concerned, its protein content is not high, and the protein content per 100 grams (grams) is: wheat 9.9, glutinous rice 6.7, japonica rice 6.7, indica rice 7.8, corn 9.0, millet 9.7, sorghum rice 8.2; It was 36....

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to use rice flour to modify it, so that it can meet the needs of processing and molding, meet the needs of instant food, boiled and instant food, and solve the problem of high protein in the deep processing and utilization of rice flour, especially early indica rice