Nutrient rice noodles containing fishbone collagen and production method thereof

Abstract

The invention discloses nutrient rice noodles containing fishbone collagen. The nutrient rice noodles containing fishbone collagen are prepared from the following raw materials in parts by weight: 100-120 parts of rice, 10-12 parts of potato starch, 7-10 parts of duck meat, 4-6 parts of carrots, 6-8 parts of spirulina, 8-10 parts of fishbone collagen, 1-2 parts of calcium lactate, 0.6-0.8 part of soyabean lecithin, 5-7 parts of Chinese artichoke, 10-14 parts of coconut meat, 5-6 parts of pumpkin seeds, 3-5 parts of sesames, 1.2-1.4 parts of guar gum and 0.6-0.8 part of sodium bicarbonate. The nutrient rice noodles containing the fishbone collagen have the advantages that potato starch is modified and then is added into rice milk, so that retrogradation of the rice milk is prevented; meanwhile, transparency is good, so that surfaces of the rice noodles are glossy; besides, the added guar gum has good gel property, and sodium bicarbonate is melted into colloid, so that micropores are formed in the rice noodles as gas is produced when sodium bicarbonate is heated in a process of boiling the rice noodles, and the rice noodles are more tasty.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a nutritional rice noodle containing fish bone collagen and a preparation method thereof. Background technique [0002] Rice noodles, also known as rice noodles, rice vermicelli, or rice noodles, are noodle foods that are extruded with rice as the main raw material. Rice noodles are a traditional food in southern my country. They are deeply loved by consumers and are the breakfast choice of local people. One of the mainstream varieties, it has become a famous and special food with traditional flavor. In recent years, rice noodles have gradually emerged in the northern market, developed rapidly, and are more and more popular with consumers in the northern region. Due to the cumbersome cooking process and inconvenient eating of traditional rice noodles, instant rice noodles have become a fast-growing convenience food in recent years. However, the processing and finished pro...

AI Technical Summary

Problems solved by technology

Due to the cumbersome cooking process and inconvenient eating of traditional rice noodles, instant rice noodles have become a fast-growing convenience food in recent years. However, the processing and finished products of instant rice noodles are still prone to breakage, lack of toughness, difficulty in appetizing, and duplication to varying degrees. The water time is long and other disadvantages, and the existing rice noodle formula is single, the nutrition is not comprehensive, and chemical reagents are added, long-term consumption is not conducive to human health