Fresh and wet rice noodles rich in plant functional factors and preparation method of rice noodles

Abstract

The invention belongs to the technical field of food processing, and relates to fresh and wet rice noodles rich in plant functional factors. The fresh and wet rice noodles are prepared by a method including the following steps: (1) preparing a fermentation base; (2) performing mixing; (3) performing extrusion gelatinization; (4) performing shear molding; (5) performing aging; and (6) performing post-treatment. The ratio of hemp seed powder to white lablab bean starch in ingredients of the fresh and wet rice noodles prepared by the method is high, so that the prepared fresh and wet rice noodleshave a rich flavor; because of the re-hydration step of corn germ oil and wheat germ oil, the rice noodles have a special taste; because semen euryales powder, radix puerariae powder and vitamin E are used, the cooking loss of the rice noodles is reduced, the elastic texture is improved, and the prepared rice noodles have a color, toughness and a smooth taste, and are not easy to burn and break;and the rice noodles have the functional ingredients, such as the hemp seed, the white lablab beans, the semen euryales, the radix puerariae for enhancing the gastrointestinal motility, thereby especially catering to the current consumer dietary requirements for functional foods.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and relates to a fresh wet rice noodle and a preparation method thereof, in particular to a fresh wet rice noodle rich in plant functional factors and a preparation method thereof. Background technique [0002] Rice noodles are one of the staple foods popular in southern my country. Good quality rice noodles are nutritious rice noodles. They are rich in carbohydrates, vitamins, minerals and enzymes, etc. They are cooked quickly, evenly, and resistant to cooking. They are not bad and smooth. The soup is not muddy and easy to digest after being boiled. It is especially suitable for hot pot and casual fast food. edible. The existing rice noodle processing method basically uses quinoa as an auxiliary material to add to food. The amount of miscellaneous grains in miscellaneous rice noodles is generally low, because the addition of miscellaneous grains generally makes the rice noodles poor in cook...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the defects of low nutritional value of existing rice noodles, and at the same time overcome the problems of poor taste, poor cooking quality and low functional components in the production process of miscellaneous grain rice noodles such as quinoa rice noodles, and combine the raw materials with the same medicinal and edible effects with the existing ones. Combined with the rice noodle making process, a fresh and wet rice noodle rich in plant functional factors is produced

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