Production method of coarse cereal rice noodles capable of improving blood vessels, resisting aging and reducing blood fat

Abstract

The invention relates to coarse cereal rice noodles capable of improving blood vessels, resisting aging and reducing blood fat. The rice noodles are characterized by being produced by the following steps: firstly, subjecting raw materials of polished long-grained non-glutinous rice, glutinous rice, oat and corn to cleaning, soaking and pulverizing so as to obtain coarse cereal powder; then subjecting soybeans to degreasing, extraction, gelling, sterilization and spray drying so as to obtain soybean protein powder; and finally, mixing the coarse cereal powder, the soybean protein powder, guar gum, sodium alginate and other auxiliary agents, and conducting moisture adjustment, steaming for curing, noodle extrusion, re-steaming, washing, draining and air drying so as to obtain the coarse cereal rice noodles capable of improving blood vessels, resisting aging and reducing blood fat. The rice noodles are prepared from the raw materials of the polished long-grained non-glutinous rice, the glutinous rice, the oat and the corn, have the efficacy of diet therapy, health care and health preserving, have the characteristics of usage as both medicine and food, and have high popularization andapplication value and very large market potential.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a production method of miscellaneous grain rice noodles that improve blood vessels, resist sun aging and lower blood fat. Background technique [0002] Rice vermicelli is a traditional food in my country with a long history. Rice vermicelli has the characteristics of good toughness, rapid rehydration, smooth taste, and convenient eating. It has a large consumption in southern my country and some Southeast Asian regions and is deeply loved by people. Rice vermicelli has its own characteristics due to different processing methods. The more famous ones include Guilin rice noodles, Jiangxi fried noodles, and Yunnan rice noodles. In addition to regional characteristics, rice vermicelli with different ingredients has also been released in recent years, such as black rice vermicelli, yam vermicelli, pumpkin rice vermicelli, etc. The rice vermicelli with different ingredients not only i...

AI Technical Summary

Problems solved by technology

However, these characteristic rice vermicelli with different ingredients generally have rough grains, a taste that is not as delicate as pure rice vermicelli, and a higher rate of broken bars.

And miscellaneous grains cereal starch is difficult to gelatinize, needs to consume more energy in steaming process, increases the production cost of rice vermicelli