Manufacturing method of completely original nutrition fresh wet rice flour

Abstract

The invention relates to a manufacturing method of completely original nutrition fresh wet rice flour, a key point is characterized in that fresh brown rice is employed for whole raw material; the method comprises the following steps: A))immersing; B)grinding; C)filtering; D)steaming; E)aging; F)forming and G) post-treating. Because that the paddy, but not brown rice, is stored at long-term, under the protection of husk, the nutrient composition in the paddy is not contacted to outside world, no reaction and deterioration is generated, so that nutrient composition can be completely preserved. The paddy is performed with on-site shelling to prepare fresh brown rice, so that the brown rice is fresh and clean, the nutrient composition can be completely preserved, and no pollution is generated, rice is not required for washing, loss of nutrition component to paddy due to washing can be avoided, water for washing rice is saved, and no environmental pollution is generated. Water consumption for immersion is less, the water for immersion and the water obtained by press filtration can be recovered for repeated usage, and can be used for immersing the rice at next production batch or used for pulp refining. The nutrient composition dissolved in water enters into the product, so that no loss or little loss of the nutrient composition is generated.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing complete protonutrient fresh wet rice noodles. Background technique [0002] Using polished rice to make fresh wet rice noodles, because the most nutritious part of rice bran, the rice, is removed during the milling process of polished rice, thereby greatly reducing the nutritional value of rice noodles. [0003] In addition, in the current production process of fresh wet rice noodles, in order to fully wash the rice in order to pursue one-sided cleanness, white color and gluten strength (referring to softness and toughness), the rice must be washed three times until the water is clear. A large amount of rice washing water is easy to deteriorate and stink, polluting the environment. At the same time, many nutrients that are easily soluble in water on the surface of the rice have been washed away, and the nutritional value of rice flour has also been reduced on the othe...

AI Technical Summary

Problems solved by technology

When soaking, the water dissolves many nutrients that are easily soluble in water on the surface of the rice, which not only causes the loss of nutrients in the rice noodles, but also a large amount of water deteriorates and smells, polluting the environment