Processing method of compound cereal-brewed rice flour

Abstract

The invention relates to a processing method of compound cereal-brewed rice flour. The processing method is used for preparing a novel powdered rice flour product which uses multiple cereals as raw materials; and the prepared rice flour product can be instantly brewed with warm water, and can be directly drunk. The compound cereal-brewed rice flour comprises the following raw materials in ratios: 20-50% of rice, 10-20% of bean powder (or soybean protein powder), 10-20% of millets and 5-10% of corns; and 5-10% of nutrient supplements and other additives are added according to nutritional needs of different consumer groups. The processing method comprises the following steps: firstly, mixing the raw materials according to the raw-material ratios; crushing the mixture; preparing a pulp; grinding the pulp; carrying out high-temperature short-time rapid gelatinizing and steam-cooking; and then, carrying out homogenizing, concentrating, low-temperature vacuum spray-drying, powder collecting, cooling, nutrient supplementing and packing, so that the powdered rice flour product which can be instantly brewed is prepared. The rice flour product prepared by the processing method is enriched in various cereal compositions, rich in nutrition, good in solubility, convenient to eat and free of feeding, and can be directly drunk. The compound cereal-brewed rice flour is suitable for a variety of consumer groups.

Description

technical field [0001] The invention relates to a processing method of rice noodle food, in particular a processing method of a new powdered rice noodle product which is different from rice noodle and rice paste traditional food processing method and can be brewed for instant drinking. Background technique [0002] As one of the main products of rice deep processing, rice flour has a certain market share at home and abroad. Developed countries in foreign countries have developed rice noodles earlier, have more advanced technical equipment, reliable product quality, diverse varieties, and detailed deployment guidance; underdeveloped countries are affected by many factors, and their research systems are not perfect, especially There is a single variety of nutritional rice noodles during lactation, and there are serious quality problems. [0003] The development of rice noodles in my country is relatively late. In 1984, Heinz took the lead in entering the Chinese rice noodle ...

AI Technical Summary

Problems solved by technology

[0004] However, the production of rice flour at home and abroad basically adopts the methods of extrusion processing and drum drying. The quality of product preparation is not ideal, and it needs to be fed, which is very inconvenient to eat, which seriously restricts the development of this industry.

Although the rice noodles produced by the freeze-drying method in Japan overcome the above-mentioned problems and retain various nutritional components in the raw materials to the greatest extent, the industrialization process of producing rice noodles by this method is seriously restricted due to the high production cost.