6691 results about "Rice flour" patented technology

Dietary, health, and / or nutritional supplements provide various formulations of mushrooms grown in fermented soy, with or without rice flour, optionally in combination with sweetener(s), curcumin, and various other herbs and spices. Certain embodiments or compositions may be in liquid, beverage, solid, paste or powder forms. In certain embodiments the supplements contain mushroom species grown in fermented soy in the presence of certain bacterial species and optionally rice or rice flour. In some embodiments, other ingredients that may be present include one or more of curcumin, desmethoxycurcumin and bis-desmethoxycurcumin or all three curcumins. Certain embodiments may be used to treat or provide symptomatic relief from a variety of maladies ranging from malnutrition to mood related disorders to metabolic support and other more severe conditions as described herein.

The invention provides a black soybean cake processing method. The processing comprises the steps that 1, black soybean powder, glutinous rice flour, rice flour, red dates, lily, sweet-scented osmanthus, the fruits of Chinese wolfberry, mint leaves, granulated sugar, sesame powder and palm oil are weighed; 2, the red dates, the lily, the sweet-scented osmanthus, the fruits of Chinese wolfberry and the mint leaves are heated and decocted; 3, the granulated sugar is heated to be dissolved; 4, the black soybean powder, the glutinous rice flour and the rice flour are mixed, and then mixed liquid and the palm oil are added in the mixture for high-temperature steaming; 5, the steamed cake is coated with the sesame powder in a rolling mode. The black soybean cake processing method has simple steps, the black soybean cake is crisp and delicious and makes people enjoy aftertaste, and black soybeans have rich nutrients and have the effects of promoting cholesterol metabolism, lowering blood lipid, preventing cardiovascular disease and the like. Meanwhile, due to the fact that the red dates, the lily, the sweet-scented osmanthus, the fruits of Chinese wolfberry, the mint leaves and the like are added in the formula, the black soybean cake has the effects of enriching yin, nourishing kidney, protecting the liver, nourishing the stomach, discharging toxicant, keeping beauty and the like.

The invention relates to a compound coarse cereal nutrition food and a production method thereof. The compound coarse cereal nutrition food can overcome the problems of single variety, insufficient nutrition and poor eating effect of the current coarse cereal food so as to meet different demands of people on coarse cereal foods. The technical proposal to solve the problems is that the food is produced by 4-6 portions of wheat flour, 4-6 portions of purple rice flour, 8-12 portions of rye flour, 7-11 portions of barley flour, 7-11 portions of oat flour, 7-11 portions of buckwheat flour, 8-12 portions of corn flour, 8-12 portions of millet flour, 4-6 portions of sorghum powder, 4-6 portions of pearl barley powder, 2.5-3.5 portions of soybean flour, 1.5-2.5 portions of black soybean powder, 1.5-2.5 portions of pea meal, 0.8-1.2 portions of black sesame seed powder, 1.5-2.5 portions of black rice flour, 7-11 portions of rice flour, 3-5 portions of sweet potato dry powder and water by weight. 3-5 portions of mung bean powder can be added if the food is eaten in spring, summer and autumn. The food has scientific composing prescription, rich nutrition and good taste and is convenient for eating, conducive to the health of people and a great creation of food deep processing, thus having great economic and social benefits.

The invention relates to a pressure-sensitive glutinous composition which uses glutinous rice flour as a raw material and application thereof, which belong to the product and technology of environment-friendly hydrophilic pressure-sensitive adhesive. The glutinous rice flour, water, a liquid plasticizer at room temperature and a modifier are mixed, heated and cured to form the pressure-sensitive adhesive composition with application of tearability and adhesion; the glutinous rice flour is flour of sticky rice, glutinous corn, large glutinous millet, small glutinous millet and glutinous sorghum rice and one or a mixture of several of starch of the glutinous rice and modified starch. The composition can be combined with various substances, drugs with different types and the like to prepare various pastes, can be widely used in a transdermal administration system, an iontophoresis system, wound treatment, a biological medical electrode and other equipment and systems needing pressure-sensitive adhesive and is in particular suitable for the application of a traditional Chinese medicine transdermal administration preparation.

The invention discloses a coarse cereal instant rice and a preparation method of the coarse cereal instant rice. The coarse cereal instant rice is mainly prepared by conducting extrusion curing, cutting, pelletizing, drying, then baking and puffing on coarse cereal powder, starch and solid vegetable oil, wherein the coarse cereal is selected from one or combination of corn flour, rice flour, sorghum flour, buckwheat, pearl barley flour, black rice four, sweet potato flour, millet flour, coarse rice powder, glutinous rice flour, red rice flour, soybean flour, red bean flour, green gram starch, black bean flour, oat powder and wheat flour. The coarse cereal instant rice provided by the invention adopts a loose porous structure inside, so that the coarse cereal instant rice is good for digesting and absorbing and is excellent in rehydration property, the rehydration time is relatively short, the rehydrated rice is in full grain, and the coarse cereal instant rice is chewy and not hard or sticky when being eaten.

The invention discloses a processing method for fermenting rice flour by lactobacillus, namely using the lactobacillus to ferment and produce rice flour food with high quality, belonging to the technology field of food process. The technical proposal comprises the following steps of grinding the rice flour to thick liquid, spreading the thick liquid to steam a sheet, extruding and cooking rice bars, steaming the rice bars, and washing and cooling the rice bars. The processing method is characterized in that the selected material is rice or broken rice with amylose starch content more than 20%, the lactobacillus is added into the rice flour for fermentation at a constant temperature before or after grinding the rice flour to thick liquid, the number of the lactobacillus is 10<6> - 10<11>cfu / ml, the fermentation temperature is 30-50 DEG C, and the fermentation time is 8-18 hours. The processing method avoids the danger of latent miscellaneous bacteria by adopting pure strain enrichment fermentation, improves the flexibility and ensures the cleanness and the quality of the rice flour by utilizing pre-pasting rice milk instead of reserved rice sheet and fermented glutinous rice, and saves production cost due to the short production period.

The invention relates to multi-grain nutrition and health hot drink. The hot drink comprises a proper amount of soybean meal, black bean meal, black rice flour, red bean flour, corn flour, semen coicis flour, coarse rice powder, small yellow rice (millet) flour, buckwheat, aromatic glutinous rice flour, oat powder, black sesame seed powder, walnut powder, peanut powder, purple sweet potato powder, yam flour, jujube powder, wolfberry powder, longan powder, black fungus powder, oligosaccharides, vegetable fat powder and iodine-free salt. The multi-grain nutrition and health hot drink disclosed by the invention contains twenty natural grains, natural vegetable fat crops and functional health plants which are taken as raw materials, has three effects of comprehensive nutrition, natural fragrance and functional health and is a safe, healthy and functional health food with the advantages of natural fragrance, natural nutrition, comprehensive health and pleasant diet.

A mix for the preparation of rice-containing baked products, containing 100% rice flour (containing about 15 to about 26% amylose), about 0 to about 20% waxy rice flour, about 1 to about 4% hydroxypropyl methylcellulose food gum, about 1 to about 5% yeast, about 0 to about 10% rice bran, about 4 to about 20% sugar, and about 1 to about 4% salt. A method for preparing a rice-containing baked product, involving mixing 100% rice flour (containing about 15 to about 26% amylose), about 0 to about 20% waxy rice flour, about 1 to about 4% hydroxypropyl methylcellulose food gum, about 1 to about 5% yeast, about 0 to about 10% rice bran, about 4 to about 20% sugar, and about 1 to about 4% salt with an amount of water and oil and for a time sufficient to wet all the particles, and baking.

The utility model provides a cordyceps militaris rice noodles product which is made from the castoff in the industrialized cultivation of the cordyceps militaris, and the product has a superior eating quality. The utility model provides a method of synthetically using the cordyceps militaris castoff, which is simple and good for the scale industrialized production.

The invention belongs to the field of foods, relates to noodles and particularly relates to flammulina velutipes noodles which comprise the following components in parts by weight: 200-300 parts of flammulina velutipes powder, 50-100 parts of purple sweet potato powder, 40-80 parts of flour, 20-60 parts of corn starch, 20-60 parts of sorghum flour, 10-40 parts of millet flour, 20-60 parts of sticky rice flour, 5-20 parts of edible additive, 5-10 parts of auxiliary material, 20-60 parts of peanut protein powder, 30-90 parts of vegetable juice, 20-50 parts of buckwheat flour, 20-60 parts of bean flour and10-40 parts of milk powder. The noodles prepared by adopting the formula have better intrinsic viscoelasticity and good mouthfeel, and is pliable; the quality of the noodle does not change after the noodle is stored for a long time, and better taste and flavor can be maintained; and as the flammulina velutipes in the noodle has an intelligence promoting function, and anti-tumor and anti-oxidized activities, people can ingest various intelligence promoting nutritive components after eating the noodles provided by the invention.

A composition useful as a substitute for table salt is disclosed. The salt substitute contains calcium chloride, a potassium salt, citric acid, rice flour, ginger oil and one or more flavorants.

The invention discloses a weaned lamb forage and a preparation method thereof. The weaned lamb forage is composed of the following raw materials, by weight, 45-55 parts of corn straw, 30-40 parts of Pennisetum sinese Roxb, 15-25 parts of Black Locust leaf, 5-10 parts of Herba Leonuri, 10-20 parts of sweet potato residue, 10-15 parts of brewer's grain, 20-30 parts of peanut hull powder, 1-2 parts of a starter, 40-50 parts of corn flour, 20-25 parts of wheat bran, 10-15 parts of soybean meal, 4-6 parts of a lyophilized powder additive, 3-5 parts of fried rice flour, 5-8 parts of MaiFan stone, 2-4 parts of mandarin oil, 3-6 parts of sodium alginate, 0.2-0.3 parts of calcium carbonate, 0.3-0.4 parts of potassium hydrogen phosphate and 0.3-0.5 parts of salt. The forage contains all nutrition required by the growth of weaned lambs, guarantees the healthy production of the weaned lambs, provides healthcare values, and raises the growth speed of the weaned lambs.

The invention discloses composite nutritious rice flour and a manufacturing method thereof, belongs to a rice flour food and particularly relates to composite nutritious rice flour. The invention provides the composite nutritious rice flour which has health care value and rich nutriments and is rich in various trace elements and vitamins. The manufacturing method of the composite nutritious rice flour comprises the following steps of: mixing 95 to 51 percent of rice flour and 5 to 49 percent of mung bean flour or selenium rice flour or arrowroot or tapioca or soybean meal or corn meal or fungus powder or gyrophora powder or eastern bracken fern rhizome powder or dehydrated potato powder or Chinese gooseberry powder or groundnut flour or konjaku flour or wheat flour or cassava meal; uniformly stirring the raw materials; extruding, curing and forming; and drying to obtain finished products.

The invention discloses pre-mixed flour of mochi bread with prolonged shelf life, mochi bread and a preparation method thereof. The pre-mixed flour of mochi bread comprises the following components: 30 to 50% of modified starch, 5 to 10% of water-milled glutinous rice flour, 7 to 13% of non reducing sugar, 6 to 10% of sugar alcohol, 1.8 to 3.8% of edible colloid, 2 to 3% of edible emulsifier, 1 to 3% of salt, 1 to 3% of full-cream milk powder and 20 to 30% of self-raising flour. To produce the mochi bread from the pre-mixed flour of the mochi bread, the pre-mixed flour of the mochi bread is uniformly mixed with whole eggs, water, syrup and soybean oil to obtain the required properties, and then the mixture is baked to obtain the mochi bread without fermentation. The preparation method of the mochi bread is simple, and the prepared mochi bread has honeycomb internal phase and is softer than the common bread and not sticky; moreover, the shelf life of the mochi bread is obviously prolonged that the mochi bread can be stored for a month at normal temperature.

A rice flour composition having: from about 20% to about 95%, by weight, of a rice flour that has a WAI of from about 2.6 to about 9; and a Peak Viscosity from about 4 RVU to about 130 RVU; and from about 5% to about 80%, by weight, of rice starch materials that have a WAI of below about 2.2; a Peak Viscosity from about 100 RVU to about 900 RVU, and a soluble amylose content of less than 10%, by weight. The rice starch materials can be selected from the group consisting of waxy rice starch, acetylated rice starch, cross linked rice starch and mixtures thereof. The compositions can be used to produce food products such as fabricated sheeted snacks, extruded products, sauces, coatings for fried foods, dog foods, dog biscuits, baby foods and breads. The preferred dough formed from the inventive rice flour composition is sheetable and forms a cohesive dough. Fabricated snacks made from this dough has the desired taste and texture characteristics. A dry blend for a preferred fabricated snack comprises from about 2% to about 100%, preferably from about 20% to about 85%, most preferably from about 40% to about 75%, of the rice flour composition.

The invention relates to baby formula milk rice flour containing chicken gizzard membrane, fructus cannabis, dried orange peel and radish seeds and a preparation method thereof. The baby formula milk rice flour containing chicken gizzard membrane, fructus cannabis, dried orange peel is refined mainly by rice meal, white granulated sugar, defatted milk powder, calcium hydrophosphate, biological calcium, composite vitamin and traditional Chinese medicines which comprise radish seeds, chicken gizzard membrane, fructus cannabis, and dried orange peel. Partial starch is hydrolyzed into a mixture of dextrin, oligosaccharide, maltose, glucose, and the like by utilizing a biological enzymolysis technology, the gelatinization degree of rice starch is further improved, the dextrin content is obviously increased, and a starch digesting index is obviously improved; and in addition, by adding effective components of the traditional Chinese medicines which comprise chicken gizzard membrane, fructus cannabis, dried orange peel and radish seeds, the baby nutritive milk rice flour has special health-care effects of moistening the intestine, defaecating, digesting, nourishing the stomach, activating qi, reducing phlegm, and the like on the basis of having rich nutrition and is suitable for a baby at 6-24 ages of the moon to have.

The invention discloses a preparation method of rice products with a low content of heavy metal. The method comprises the following steps of performing pulp mixing, performing enzymolysis, performing complexing, performing washing separation and performing drying treatment on rice flour or rice protein flour, so that the rice flour or the rice protein flour with a low content of metal is finally prepared. According to the method disclosed by the invention, an enzyme method and a chemical method are used, so that the heavy metal in the rice flour or the rice protein flour is dissociated out in a complexing manner; then solid-liquid separation is performed by a physical method of the stepwise gradient separation of rotational flow, so that the purpose of reducing the content of the heavy metal in the rice flour or the rice protein flour is realized, and a deeply processed product, namely the rice flour or the rice protein flour, with high quality and high added value is prepared. The method is simple to operate and low in cost.

The invention relates to a pig feed, in particular to a creep mixed feed for piglets. The creep mixed feed for piglets comprises the following raw materials in part by weight: 100 to 300 parts of puffed corn, 100 to 300 parts of rice meal, 100 to 300 parts of flour, 10 to 30 parts of soybean oil, 0.3 to 0.5 part of rovimix 536 compound vitamin, 2.5 to 4 parts of low-copper mineral element, 50 to 100 parts of peeled bean pulp, 30 to 80 parts of fermented bean pulp, 40 to 100 parts of puffed soybean, 30 to 50 parts of steam fish meal, 20 to 50 parts of slurry albumen powder, 20 to 30 parts of dried porcine solubles, 40 to 100 parts of whey powder, 20 to 40 parts of glucose powder, 20 to 40 parts of sucrose, 10 to 50 parts of emulsified fatty powder, 5 to 10 parts of calcium carbonate, 1 to 3 parts of table salt, 5 to 12 parts of calcium biphosphate, 1 to 2 parts of sodium butyrate, 1 to 5 parts of lysine, 0.5 to 3 parts of threonine, 1 to 4 parts of methionine, and 0.5-1 part of TP-100 enzyme. Nutrient components of a product simulate those of breast milk; the creep mixed feed for piglets has high palatability and digestibility; the piglets like eating the feed, so feed intake is large; the product increases the survival rate and the immunity of the piglets, and the piglets do not have loose bowels; and in the product, a process technique of supermicro milling and cold granulating is adopted, and the use ratio of the feed is increased.

The invention belongs to the technical field of bioscience and medical science health-care foods and relates to a formula and preparation method of a ginseng health-care cake containing eight delicacies. The ginseng health-care cake containing eight delicacies is obtained by formulating and processing Chinese medicines including ginseng, coix seeds, hindu lotus lumule, gordon euryale seeds, Chinese yam, tuckahoe, atractylis ovata, semen lablab album and the like together with food rice powder (or glutinous rice flour or flour), white sugar (or gooey or xylitan), osmanthus and the like by using a biotechnology, medical science theory and a health-care food formula preparing technology, is rich in nutrition, has the effects of resolving phlegm, detoxicating, destroying intestinal worms, clearing liver, improving vision, reinforcing the spleen, arresting diarrhea, enriching skin, polishing, effectively improving blood circulation of blood vessels of the brain and peripheral vessels, treating arteriosclerosis, hypertension, diabetes and senile dementia, lowering serum and cholesterin, resisting ageing, nodule and fungi, preventing the growth and the diffusion of cancer cells, invigorating the brain, strengthening the body, keeping fit, beatifying and preventing and treating diseases, and is a safe, nutritional and healthy food for people to eat.

The invention discloses a puffed glutinous rice purple sweet potato crisp chip and a production method thereof. The production method for the puffed glutinous rice purple sweet potato crisp chip comprises the following steps: pre-cooking and stewing cleaned and sliced purple sweet potatoes and then dispersing cells of the purple sweet potatoes by using pectinex or supersonic waves so as to prepare unicellularized purple sweet potato mash; uniformly mixing the materials of water, potato mash, the purple sweet potato mash, glutinous rice flour, white sugar, salt and a swelling agent to obtain mixed batter, drying the batter, slicing the dried batter and carrying out air-flow differential puffing or microwave puffing so as to obtain the puffed glutinous rice purple sweet potato crisp chip. The puffed glutinous rice purple sweet potato crisp chip produced by using the production method highlights the unique fragrance of purple sweet potatoes and the fragrance of glutinous rice and is rich in nutritional components like proteins, cellulose, starch, anthocyanin and phenol substances; the product of the crisp chip has crisp taste, a high puffing rate, excellent flavor, a beautiful color, high content of anthocyanin and abundant nutritional components, and the product is very popular among people and is a novel non-fried health-care puffed purple sweet potato crisp chip.

A nutritive compasite food in the form of noodles, particles, or flour is prepared from refined corn flour as main component, black rice flour, glutinous rich flour, buckwheat flour, green alga, kelp, potato starch, sweet potato starch, beef powder, fish powder, and egg through mixing, heating, puffing and die pressing. Its advantages are rich nutrients, agreeable taste and easy digestion.

The invention relates to the field of processing of glutinous rice flour, in particular to a processing technology of highly nutrient glutinous rice flour. In the processing technology of the highly nutrient glutinous rice flour, black glutinous rice, black fragrant rice, black peanut, black sesame, black soya bean and walnut meat are selected as raw materials and mixed and processed according toa certain proportion, and easily edible and high-nutrition-value glutinous rice flour is produced in low-temperature stone-pestle cracking manner. In the processing technology of the highly nutrient glutinous rice flour, the raw materials are processed in the low-temperature stone-pestle cracking manner, thus the nutrient ingredients in the raw materials can be maintained at the maximum extent. The glutinous rice flour processed with the processing technology of highly nutrient glutinous rice flour does not stick to teeth, has pure quality, is far away from any industrial pollution, has clearsoup and fragrant and tasty mouthfeel after being cooked, and can supplement trace elements required by a human body quickly.

The invention discloses a vertical flour transporting system for a Chinese wheaten food machine, which comprises a flour hopper (1) and a flour transporting threaded rod (2), wherein a feed opening (3) of the flour hopper (1) is arranged upwards, a discharge opening (4) is arranged downwards, the axes of the flour transporting threaded rod (2) is vertically arranged along the plumb direction, the vertical flour transporting system for the Chinese wheaten food machine is also provided with an auxiliary threaded rod (20) parallel with the flour transporting threaded rod (2), and the two threaded rods are driven by a flour transporting threaded rod gear transmission mechanism (21). The technical proposal ensures that the operation is safer, the propulsion efficiency is higher, the production efficiency is improved, the propulsion of flour is more stable and the quality of the product is higher. The vertical flour transporting system is designed according to the requirement of the wheaten food technology, and the technology process is more scientific, reasonable and strict; therefore, the quality, the model, and the mouthfeel of the product are superior to the same product produced by the prior machines or manual production.

The invention provides a nutrient noodle and a preparation method thereof. The invention is characterized in that coarse food noodle and fine food noodle are internally packed with a meat product to form into the meat-noodle integrated nutrient noodle, wherein the coarse food noodle and the fine food noodle comprise the following components in percentage by weight: 40-50% of wheat flour, 20-30% of corn flour, 10-15% of pumpkin flour, 5-15% of bean flour, 5-15% of potato flour, 5-8% of buckwheat flour, and 5-10% of peanut flour; and the meat product comprises the following components in percentage by weight: 60-70% of meat, 5-10% of starch, 5-10% of rice flour, 10-15% of wheat flour and 8-12% of onion. The nutrient noodle not only has the special nutrition constituents, such as the dietaryfiber, the carbohydrate, the mineral matter, the vitamin and the like, of the coarse food and the fine food, but also has the nutrients, such as the protein, the fat and the like, of the meat, thereby being a delicious food which ensures meat-vegetable and coarse-fine collocation. People can get at least three foods such as the coarse food, the fine food and the meat, so that the meat-vegetable and coarse-fine collocation requirements can be met, the nutrition constituents gotten by the people can be comprehensive and diversified, and the unique flavor and mouthfeel of the nutrient noodle canbe enjoyed simultaneously; and the nutrient noodle is free of any chemical additive, environmental-friendly and natural, so that the appetite of the people can be improved.

The invention discloses nourishing life-prolonging noodles which consist of the following components in parts by mass: 85-97 parts of basic powder, 2-11 parts of health powder, 0.2-0.4 part of enhancement powder and 0.2-6 parts of nutritional powder, wherein the basic powder is one or a combination of more of wheat powder, oat powder, buckwheat flour, purple sweet potato powder, soybean meal, black bean meal, black rice powder, sesame powder, red rice powder and red small bean powder; the health powder consists of corn stigma powder, konjak powder, hericium erinaceus powder, lily powder, sealwort powder, arrowroot, polygonatum odoratum powder and medlar powder; the enhancement powder is peanut protein powder or egg albumen powder; the nutritional powder is one or more of tomato powder or juice, carrot powder or juice, pumpkin powder or juice, strawberry powder or juice, orange powder or juice, hami melon powder or juice, yaw powder, castanea mollissina powder, walnut powder and lotus seed powder. The nourishing life-prolonging noodles supply comprehensive nutritional components; if people eat the product for a long time, the effects of delaying aging, stimulating the appetite, purging the gut, reducing the three highs, tonifying qi, benefiting the kidney, beautifying, resisting cancers and the like are achieved.

The invention discloses a mutton sheep forage and a preparation method thereof. The mutton sheep forage is composed of the following raw materials, by weight, 55-65 parts of soybean straw, 30-40 parts of Gaodan grass, 20-30 parts of elm tree leaf, 15-20 parts of peanut vine, 10-15 parts of a traditional Chinese medicinal residue, 5-10 parts of fried rice flour, 10-20 parts of distillers' grain, 1-2 parts of a starter, 45-55 parts of corncob, 20-30 parts of wheat bran, 15-20 parts of rice bran, 5-7 parts of a lyophilized powder additive, 4-6 parts of chalk powder, 5-10 parts of kaolin, 3-5 parts of soybean oil, 2-4 parts of sodium alginate, 0.5-1 part of calcium hydrogen phosphate, 0.01-0.02 parts of potassium iodate and 0.3-0.5 parts of salt. The forage contains all nutrition required by the growth of mutton sheep, guarantees the healthy production of the mutton sheep, provides healthcare values, and raises the growth speed of the mutton sheep.

The invention discloses a healthcare potato chip and a processing method of the healthcare potato chip. The healthcare potato chip is composed of the following raw materials in percentage by weight: 72-85% of potato, 5-10% of glutinous rice flour, 2-5% of palm oil, 1-3% of Chinese herbal medicine, 0.5-2% of a condiment and the balance of water, wherein the Chinese herbal medicine is composed of 8-15 parts of liquorice, 5-11 parts of peppermint, 1-3 parts of corktree and 3-8 parts of chrysanthemum, and the Chinese herbal medicine is processed by steps of treating the raw materials, hot ironing and freezing, preparing additives, dipping, coating lining, microwave roasting and cooling, packaging, and the like. The healthcare potato chip has the characteristics of good taste, low heat and green health, the microwave roasting procedure is used for saving oil consumption and reducing the production cost, and the oil content of the chip is low, thereby capable of being stored for a long time.

Composite food products comprising a first soft plastic nonfrangible major portion having a water activity of 0.5 or less and about 1% to 15% % of a second food portion of small direct expanded puffed particulates fabricated from a cooked cereal dough. The puffed pieces are formed by direct puffing or expansion into individual pieces rather than by grinding or size reducing larger cereal pieces. The puffed cereal particulates thus have a continuous unbroken skin or surface surrounding the particulates as a result of the direct expansion formation. The particulates have a size ranging from about 0.5 to 2 mm, a moisture content of less than 6%, and, a bulk density ranging from about 0.15 to 0.25 g / cc. The cooked cereal dough from which the particulates are fabricated comprises at least 45% rice flour. The products exhibit a crispy texture notwithstanding the softer texture of the major phase.

The invention relates to a production method of fermented instant rice noodles. A production technology comprises steps that: a fermentation broth with a mass of 8% of that of a rice flour material is added to the rice flour material; in the fermentation broth, a ratio of lactic acid bacteria L203 to lactic acid bacteria L107 to yeast Y106 is 2:3:1; the rice flour material containing the fermentation broth is prepared into a flour dough; the dough is fermented for 6-8h under a temperature of 35-40 DEG C; and curly rice noodle blocks are produced by using an automatic delicate instant rice noodle production line; the noodle blocks are aged and re-steamed; the noodle blocks are dried by a three-stage hot-air circulation drying method; the noodle blocks are cooled, tested, and packaged. The method is characterized by simplified technology, no sewage discharging, shortened fermentation time, shortened production period, and stable product quality. Therefore, the method is beneficial for continuous production and automation. The product is advantaged in smooth mouthfeel, chewiness, and good reconstituability. The rice noodles are easy to cook, and are soaking-resistant.