Half-dry rice noodle and preparation method thereof

一种半干米粉及其制备方法

Abstract

The invention discloses a half-dry rice noodle and a preparation method thereof. The half-dry rice noodle comprises the following raw materials: rice, a starch mixture, a fresh fruit and vegetable paste mixture and a fruit and vegetable powder mixture and is prepared by the following steps of fermentation and preprocessing of the rice, mixing of all raw materials, twin-screw extrusion forming, aging, re-steaming, washing and cutting oof noodles, measuring and packing, post-sterilization, cooling and the like. The half-dry rice noodle prepared by the invention has the advantages of smooth and bright appearance, strong gluten power, good elasticity, natural flavor, long shelf time, clear finished product soup and the like, the breaking rate is controlled to be lower than 2%, and the loss rate of cooking is controlled to be lower than 4%. According to the half-dry rice noodle and the preparation method thereof, the problem of the existing rice noodle of single nutrition is solved; the ingredients rich in protein and vitamins are added in the formula, so that the product has comprehensive nutrients; in addition, any preservative, brightening agent and thickening agent are not added in the product, so that the product prepared by the preparation method has excellent taste and is nutrient and healthy.
本发明公开了一种半干米粉及其制备方法,由原料大米、淀粉混合物、新鲜果蔬泥混合物、果蔬粉混合物,经大米发酵及预处理、物料混合、双螺杆挤压成型、老化、复蒸、洗粉切断、计量包装、后杀菌、冷却等生产步骤制备而成。本发明制备的半干米粉具有光滑透亮、筋力强、弹韧性好、香味自然、保质期长、成品汤汁不浑浊等优点,可将断条率控制在2%以内,将烹调损失率控制在4%以内。本发明还解决了现有米粉营养单一的问题,在配方中添加富含蛋白质和维生素的组分,使产品营养全面,且不添加任何防腐剂、增白剂和增稠剂,依据本发明方法制备的产品口感优异,营养健康。

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