Preparation method of brown rice noodles

Abstract

The invention discloses a preparation method of brown rice noodles. The method comprises the following steps: milling brown rice into white rice by a rice milling technology, then soaking the white rice in water, and then crushing the white rice into white rice flour; recycling rice bran generated in the rice milling process, extruding and puffing the rice bran, and crushing the puffed rice bran to form rice bran powder; mixing the rice bran powder with the white rice flour to form brown rice flour; and extruding and shaping the brown rice flour into filiform rice noodles, and carrying out steam heating and cooling drying on the filiform rice noodles so as to obtain the brown rice noodles. According to the preparation method of the brown rice noodles provided by the invention, the rice bran generated in the rice milling process is recycled, and the rice bran powder obtained by extruding and puffing the rice bran is backfilled into the white rice flour to prepare the brown rice noodles,so that the content of insoluble dietary fibers in the brown rice noodles is reduced, the eating mouth feel of the brown rice noodles is improved, and the noodles are easy to digest and absorb for the human body. Meanwhile, the activity of lipoxidase is reduced during the extruding and puffing of the rice bran, so that the storage time of the brown rice noodles is further prolonged.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing brown rice noodles. Background technique [0002] At present, most of the rice noodles on the market are made of polished rice. Polished rice is usually refined from rice. However, excessive processing of rice will increase the processing cost on the one hand, and lead to waste of food and loss of nutrients on the other hand. . Compared with rice noodles made from polished rice, rice noodles prepared from brown rice are actually richer in nutrients. In the prior art, the preparation of brown rice noodles also adopts conventional techniques, directly crushing brown rice as Raw materials are then processed through extrusion molding, aging and other processes. [0003] However, due to the fact that the cortex of brown rice contains more dietary fiber, brown rice has problems such as difficult crushing, difficult entry of moisture, poor cooking qualit...

AI Technical Summary

Problems solved by technology

[0003] However, because the cortex of brown rice contains more dietary fiber, there are problems such as difficult crushing, difficult entry of moisture, poor cooking quality, poor taste and slow digestion and absorption speed of the human body when brown rice is processed and eaten; on the other hand, in the cortex of brown rice The lipoxygenase will accelerate the rancidity of brown rice products and shorten the storage period of brown rice products

Therefore, the brown rice noodle prepared by the conventional process has poor eating taste due to the high content of insoluble dietary fiber, and the storage time is short.

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