Corn-color rice noodles and preparation method thereof

Abstract

The invention discloses corn-color rice noodles. The corn-color rice noodles are prepared from raw materials in parts by weight as follows: 200-250 parts of corn, 100-150 parts of rice, 10-20 parts ofpotato starch, 4-10 parts of protein powder, 2-6 parts of lily powder, 1-4 parts of hazelnut kernels and 1-4 parts of pumpkin seeds. The preparation method of the corn-color rice noodles comprises steps as follows: (1) preparation of dried corn steep liquor powder; (2) preparation of dried rice milk powder; (3) preparation of hazelnut kernel and pumpkin seed mixed powder; (4) preparation of modified potato starch; (5) kneading; (6) noodle making; (7) retrogradation; (8) cooking in a steaming frame and cooling. The prepared nutritional rice noodles have the characteristics of good taste, highnutritional value, no pollution and the like; the surfaces of the rice noodles are glossy, the added corn, protein powder, lily powder, pumpkin seeds and hazelnut kernels improve the defects of singlenutrition and color of conventional rice noodles, the nutritional structure is reasonable, uniform intake of nutritional substances is realized and the healthy diet requirements are met.

Description

technical field [0001] The invention relates to a rice noodle and a preparation method thereof, in particular to a corn flower colored rice noodle and a preparation method thereof. Background technique [0002] Rice noodles, also known as rice noodles, rice vermicelli, or rice noodles, are currently extruded noodle foods that use 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 for local people. One of the mainstream varieties, it is rich in carbohydrates, vitamins, minerals and enzymes, etc. It is cooked quickly and evenly, it is resistant to boiling, refreshing and tender, the soup is not turbid after cooking, and it is easy to digest. It is especially suitable for hot pot There are two ways to make it and casual fast food: first, it is made from fermented rice and ground, commonly known as "physalis rice noodle". traditional method. Second, after the rice is ground, it...

AI Technical Summary

Problems solved by technology

Dry rice noodles have hard bones, bite, and long threads, but their flavor is not as good as Physalis rice noodles. At present, various food additives are added in the production process of dry pulp rice noodles and Physalis rice noodles. Some additives are banned by the state. Therefore, The rice noodles produced have problems of nutritional value, single color, and poor taste. In the process of making rice noodles, the rice milk has to go sour for two days before it can be used. The hygienic condition during processing is worrying.