Rice noodles for invigorating brain and preparation method of rice noodles

Abstract

The invention discloses rice noodles for invigorating the brain. The rice noodles are made from the following raw materials in parts by weight: 400-410 parts of polished round-grained rice, 20-21 parts of walnut kernels, 2-3 parts of tomato paste, 10-11 parts of green vegetables, 2-3 parts of fructus alpiniae oxyphyllae, 1-2 parts of centella asiatica, 4-5 parts of radix polygalae, 3-4 parts of cortex eucommiae, 82-84 parts of corn starch, 12-13 parts of vital wheat gluten, 2-2.1 parts of sodium alginate, 20-21 parts of eggshells, 3-4 parts of lactic acid bacteria and 2-3 parts of glucose. According to rice noodles disclosed by the invention, the polished round-grained rice as a raw material is subjected to high-temperature baking, so that the content of insoluble amylose is increased, the viscosity is reduced, and the made rice noodles are not liable to adhere; then through lactic acid bacteria fermentation, partial protein and partial fat are decomposed, so that more amylose is dissolved out; and besides, lactic acid produced in the fermentation process of lactic acid bacteria can react with calcium carbonate in the eggshells to generate calcium lactate, and the calcium lactate is cross-linked with the sodium alginate to generate a space network structure, so that the intensity of a starch gel structure is strengthened, and the strip breaking rate of the rice noodles is reduced. In addition, the rice noodles disclosed by the invention have the effect of invigorating the brain.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a brain-invigorating rice noodle and a preparation method thereof. Background technique [0002] Rice noodle is a kind of traditional food in China, deeply favored by consumers, and its market is particularly broad in southern China. At present, the raw materials of rice noodles are mainly concentrated on indica rice, and the research on the technology of rice noodles made of indica rice is quite mature. In recent years, my country's annual rice output has been continuously stable at 180-200 million tons, accounting for 40% of the country's total grain output. As a ration, the added value of japonica rice is low and the added value is limited. Viscosity is high, it is considered not suitable for making rice noodles, and the research on the technology of japonica rice noodles has not been paid attention to. At present, there are few reports on the research on japonica ric...

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Problems solved by technology

At present, there are few reports on the research on japonica rice noodle at home and abroad