Fermented brown rice powder and preparation method thereof

Abstract

The invention belongs to the field of rice products, relates to fermented brown rice powder, and particularly relates to fermented brown rice powder and a preparation method thereof. The fermented brown rice powder comprises brown rice, early indica rice, water and mixed zymophyte. The fermented brown rice powder which is rich in dietary fiber, rich in nutrition and chewy and smooth in taste is prepared through the following eight steps: washing rice and removing sand; soaking rice and fermenting rice; grinding rice into thick liquid; spreading thick liquid, steaming the thick liquid into powder, and carrying out quick re-steaming; pre-drying and aging the powder; carrying out shredding and forming; carrying out cyclic baking at low temperature in sections; and carrying out packaging and warehousing.

Description

technical field [0001] The invention belongs to the field of rice products, and relates to a fermented brown rice flour, in particular to a fermented brown rice flour and a preparation method thereof. Background technique [0002] China is the largest rice producer in the world. Rice is the main food crop in my country, and its annual output accounts for about 37% of the world's total rice output. The processed rice has a wide range of consumption objects, and the in-depth development of rice can generate social and economic benefits. Early indica rice is one of the main varieties planted in southern my country. Early indica rice has thick and short grains and high amylose content, which is suitable for the production of rice flour. Rice is initially processed to become brown rice. As a healthy food, brown rice is richer in vitamin B and vitamin E, which can improve the immune function of the human body and help people eliminate irritability. Compared with polished white ...

AI Technical Summary

Problems solved by technology

[0003] However, there is less intensive processing of rice in our country, industrial production of fermented rice flour is not scaled, and the production of fermented rice flour is labor-intensive, low in production efficiency, and unstable in product quality, which has led to the shrinkage of fermented rice flour production. The above is non-fermented machine-made rice noodles

[0004] Traditional rice flour is often low in vitamins, minerals and dietary fiber due to the use of refined rice. In order to improve the nutritional content of rice flour and meet people's needs for healthy food, developing a fermented brown rice flour has become an important problem to be solved.