Functional barley rice noodle and making method thereof

Abstract

The invention relates to a functional barley rice noodle and a making method thereof. The materials of the functional barley rice noodle are rice noodle rice and functional barley flour, and the usage of the functional barley flour is 20 to 50 percent of the usage of the rice noodle rice. In the making method, the rice noodle rice is polished rice milled from rice noodle-dedicated paddy, the functional barley flour is made of barley grains processed by the flour-processing method, the rice noodle rice is cleaned, socked for 2 to 12 hours and put into a bamboo steamer, the rice noodle rice is steamed for 10 to 13 minutes after water is boiled, the rice milk upon the steamed rice is then washed off, moisture is filtered, the functional barley flour and the washed steamed rice are uniformly mixed according to the proportion, then put into the bamboo steamer, steamed for 22 to 25 minutes after water is boiled, then uniformly mixed and tableted, and the produced rice noodle tablet is cooled to the ambient temperature, and is then shred. The contents of resistant starch, Gamma-amino-n-butyric acid and total flavone in the cooked functional barley rice noodle are respectively increased by 41.5 percent, 4.9 times and 2 times compared with the contents of resistant starch, Gamma-amino-n-butyric acid and total flavone in the ordinary rice noodle, and the functional barley rice noodle has a health-care function, is added with the flavor of barley as well, and also solves the problem that the taste of barley is bad.

Description

technical field [0001] The invention belongs to the technical field of functional food, and in particular relates to functional barley bait shreds and a preparation method thereof. Background technique [0002] Baisi is a famous local food in Yunnan with a history of more than 400 years. The raw material of bait silk is bait silk rice, and the bait silk rice is polished rice made by finely grinding special rice for bait silk through a rice mill, and the special rice for bait silk has an amylose content of 20% to 30% and Paddy with a gel consistency of 70-100mm. Because the content of resistant starch, γ-aminobutyric acid and or total flavonoids with special functions in bait silk rice is relatively low, the bait silk made from this bait silk rice (hereinafter referred to as common bait silk) has low health care function. [0003] Dietary prevention of diseases has been paid more and more attention by people. In 2009, there were 285 million people with diabetes in the worl...

AI Technical Summary

Problems solved by technology

[0013] The technical problem to be solved by the present invention is to overcome the defects in the prior art that the raw material of bait silk, that is, the content of resistant starch, γ-aminobutyric acid and total flavonoids contained in the bait silk rice does not have special health care functions and that barley The problem of poor taste, unpalatable and difficult to eat alone, the purpose is to provide a functional barley bait, which not only increases the content of resistant starch, γ-aminobutyric acid and total flavonoids, but also plays a role It has health care functions for human health, and solves the problem of poor taste, unpalatable and difficult to eat directly when barley is eaten alone

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