Processing method of moisturized instant rice noodles with canna

Abstract

The invention relates to a processing method of moisturized instant rice noodles with canna, which belongs to the technical field of food processing. The processing method comprises the following steps: with canna starch and rice as main raw materials, firstly, grinding and sieving the rice to obtain rice flour with certain grain fineness, uniformly mixing the canna starch with the rice flour according to a certain proportion, adding a proper amount of water to regulate the moisture of the mixed materials, processing the materials into steamed rice noodles by a self-steaming rice noodle machine, finally, carrying out standing gelatinization and re-steaming process to obtain the moisturized instant rice noodles with the canna, and packaging the moisturized instant rice noodles together with seasoning packets so as to obtain a finished product. According to the processing method, the canna starch is taken as one of the main raw materials, so that the transparency of the final product is greatly improved, and the elasticity and toughness of the final product are obviously improved; besides, the moisturized instant rice noodles with the canna, produced by the processing method, is very convenient to eat, namely, the moisturized instant rice noodles can be eaten only after being brewed by warm water for several minutes and mixed with seasonings or after being directly mixed with the seasonings without brewing.

Description

technical field [0001] The invention discloses a processing method for moisturizing instant rice noodles added with plantain taro, which belongs to the technical field of food processing. Background technique [0002] Plantain taro is widely grown in Guizhou, Yunnan, Guangxi and other provinces in my country. The tubers contain about 60% starch. Its development and utilization is mainly to produce starch and develop starch deep-processing products. Canna starch is characterized by huge starch granules (similar to potatoes), high amylose content, low starch solubility, good gelling performance, low gelatinization temperature of 63-70°C and high transparency after gelatinization. Especially good for making fans. Vermicelli made from plantain taro has no impurities, bright color, delicate and smooth, unique flavor, flexibility and elasticity, storage resistance, high nutritional value, and it is helpful for digestion, anti-cancer and lipid-lowering health care after eating Fu...

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to provide a kind of processing method of the moisturizing instant rice noodle that adds canna taro, produces a kind of moisturizing instant rice flour with high transparency and strong toughness by adding natural raw material canna taro without using any additives. To overcome the quality defects of low transparency and insufficient toughness of instant rice noodles on the market