Red rice noodles and production method thereof
A technology of red rice flour and red rice, which is applied in the field of dried red rice flour and its production. It can solve the problems of being unable to form strips, dry powder rotten in the pot, and sticking together, so as to improve the taste, adhere compactly, and reduce adhesion. degree of effect
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Embodiment 1
[0038] A dry red rice flour is composed of the following ingredients in parts by weight: 55 parts of rice; 25 parts of red rice; 5 parts of amylose; 3 parts of amylopectin.
Embodiment 2
[0040] A dry red rice flour is composed of the following ingredients in parts by weight: 50 parts of rice; 30 parts of red rice; 4 parts of amylose; 4 parts of amylopectin.
Embodiment 3
[0042] A dry red rice flour is composed of the following ingredients in parts by weight: 60 parts of rice; 20 parts of red rice; 6 parts of amylose; 2 parts of amylopectin.
[0043] A kind of preparation method of red rice flour, comprises the following steps:
[0044] step one
[0045] Weigh 50-60 parts of rice and 20-30 parts of red rice according to the ratio of parts by weight, and clean them respectively to remove impurities such as gravel and chaff.
[0046] step two
[0047] Pour 70-80 parts of water into the rice and soak for 1-2 hours; pour 30-40 parts of water into the red rice and soak for 2-3 hours. This is to increase the moisture content in the rice and red rice grains to facilitate subsequent crushing work.
[0048] step three
[0049] The soaked rice is crushed into rice powder with a particle size of 80-100 mesh; the soaked red rice is crushed into red rice powder with a particle size of 80-100 mesh. The crushing operation is completed by a pulverizer to ...
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