CN107660676A - A kind of corn pattern rice noodles and preparation method thereof - Google Patents
A kind of corn pattern rice noodles and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of corn pattern rice noodles, include the raw material of following parts by weight：200 250 parts of corn, 100 150 parts of rice, 10 20 parts of farina, 4 10 parts of albumen powder, 26 parts of lily root flour, 14 parts of hazelnut kernel, 14 parts of pumpkin.The preparation method of described corn pattern rice noodles, comprises the following steps：（1）Corn steep liquor is made to do；（2）Big Rice ＆ peanut milk is made to do；（3）Make hazelnut kernel and pumpkin mixed-powder；（4）Make modified potato starch；（5）And face；（6）Throwing；（7）Retrogradation；（8）Boiling frame, cooling.The nutrious rice noodle that the present invention makes has the characteristics that in good taste, nutritive value is high, pollution-free, nanowire surface has glossiness, the defects of corn, albumen powder, lily root flour, pumpkin, the hazelnut kernel of addition improve traditional rice noodles nutrition, color is single, trophic structure is reasonable, make nutriment intake balanced, meet the requirement of health diet.
Description
Technical field
The present invention relates to a kind of rice noodles and preparation method thereof, specifically a kind of corn pattern rice noodles and preparation method thereof.
Background technology
Rice noodles are also known as rice noodles, vermicelli from rice starch, ground rice, are currently to be eaten using rice as primary raw material by the noodles of extrusion forming
Product, rice noodles are a kind of traditional foods in southern region of China, deep to be liked by consumers in general, are the main flows of local masses' breakfast
One of kind, it contains abundant carbohydrate, vitamin, mineral matter and ferment etc., has well-done rapid, uniform, resistant to cook
Not rotten, tasty and refreshing cunning is tender, and it is not turbid to boil rear soup, the characteristics of being easy to digestion, is particularly suitable for chafing dish and leisure fast food is eaten, making has two
Method：Form, be commonly called as " wintercherry rice noodles ", its complex process first, being ground after taking rice fermentation, production is time-consuming, and right muscles and bones is good, sliding
Refreshing Hui Tian, has rice delicate fragrance, is traditional preparation method.Extruded second, taking rice to be placed directly in after being milled in machine, temperature frictionally
Make its gelatinization shaping, be referred to as " dry pulp rice noodles ", its dry after be " dried rice noodle ", be convenient for carrying storage.Boiling is risen again when edible
Hair.Dry pulp rice noodles muscles and bones is hard, seaming, line length, but fragrant not as good as wintercherry rice noodles, and dry pulp rice noodles, wintercherry rice noodles are in manufacturing process at present
In can add various food additives, some additives are that country forbids used additive, therefore produced rice noodles
The problem of the problem of existing nutritive value, color are single, poor taste, and in rice noodles manufacturing process, manufacture craft will to Rice ＆ peanut milk
It could be used through turning sour two days later, sanitary condition is troubling during processing.
The content of the invention
It is an object of the invention to provide a kind of corn pattern rice noodles and preparation method thereof, to solve in above-mentioned background technology
The problem of proposition.
To achieve the above object, the present invention provides following technical scheme：
A kind of corn pattern rice noodles, include the raw material of following parts by weight：Corn 200-250 parts, rice 100-150 parts, potato
Starch 10-20 parts, albumen powder 4-10 parts, lily root flour 2-6 parts, hazelnut kernel 1-4 parts, pumpkin 1-4 parts.
As the further scheme of the present invention：Include the raw material of following parts by weight：Corn 210-240 parts, rice 110-140
Part, farina 12-17 parts, albumen powder 5-9 parts, lily root flour 3-5 parts, hazelnut kernel 2-3 parts, pumpkin 2-3 parts.
As further scheme of the invention：Include the raw material of following parts by weight：225 parts of corn, 125 parts of rice, horse
15 parts of bell sweet potato starch, 7 parts of albumen powder, 4 parts of lily root flour, 2.5 parts of hazelnut kernel, 2.5 parts of pumpkin.
As further scheme of the invention：The preparation method of described corn pattern rice noodles, comprises the following steps：
（1）Corn is ground into peeling, the corn particle after peeling picks up drainage after soaking 10-15 hours with clear water, uses fiberizer
Corn steep liquor is worn into, corn steep liquor is put into gauze bag, and the corn slurries extrusion dehydration to being placed in gauze bag is done into corn steep liquor；
（2）Rice is cleaned up, after clear water immersion 1-3 hours, fiberizer is put into and carries out defibrination, grind the rice slurries come and put
Enter gauze bag, and the rice slurries extrusion dehydration to being placed in gauze bag is done into big Rice ＆ peanut milk；
（3）Hazelnut kernel and pumpkin are stir-fried 8-10min under conditions of 170-190 DEG C, then will crush, and obtain mixed powder
End；
（4）Take farina to be poured into water the starch emulsion that stirring is deployed into 40%, be put into the water-bath that temperature is 35-45 DEG C
In add 1-2ml acetic anhydride and 3% appropriate NaOH solution while stirring and make the pH of starch emulsion be 8-9, added after 2-3h
Mixture is neutralized to pH7.0 by appropriate 0.5mol/L hydrochloric acid solutions, with distillation washing 3-5 times after filtering, is changed after drying
Property farina；
（5）And face, be put into dough mixing machine by the corn steep liquor is dry, big Rice ＆ peanut milk is dry, and add mixed-powder, modified potato starch,
Albumen powder, lily root flour, mix 5-10 min；
（6）The rice and flour being stirred are put into throwing on extruding strings device, temperature is 75-85 DEG C, and strong electric fan wind is used below interface
Cold, the rice noodles after cooling are hinged with bamboo tray, pile each heavy 3-4kg first finished product of circle bulk；
（7）Moved to after first finished product is cooled down between the retrogradation that temperature is 5-10 DEG C, place 24 hours and reach retrogradation；
（8）First finished product after retrogradation is put into boiling frame with a 25-30kg amount, enters boiling water pot, is seethed with excitement again in pot 15 points
Clock, pulled out after being cooled down with drinking public water supply and form corn pattern rice noodles finished product.
As further scheme of the invention：Step（1）Middle corn slurries extrusion dehydration is 30% into aqueous ingredients
Slurry is dry.
As further scheme of the invention：Step（2）Middle rice slurries extrusion dehydration is 30% into aqueous ingredients
Slurry is dry.
As further scheme of the invention：Step（3）The mixed-powder that middle hazelnut kernel and pumpkin obtain after crushing
Cross 100-200 mesh sieves.
As further scheme of the invention：The lily root flour crosses 100-200 mesh sieves.
As further scheme of the invention：The boiling frame is that bamboo wood or stainless steel are made and are covered with the appearance of permeable hole
Tool, and aperture is less than rice noodles diameter.
Compared with prior art, the beneficial effects of the invention are as follows：The nutrious rice noodle that the present invention makes has in good taste, nutrition
It is worth the features such as high, pollution-free, nanowire surface has glossiness, corn, albumen powder, lily root flour, pumpkin, the hazelnut kernel of addition
Improve traditional rice noodles nutrition, the defects of color is single, trophic structure is reasonable, makes nutriment intake balanced, meets healthy drink
The requirement of food.
Embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only part of the embodiment of the present invention, rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, all
Belong to the scope of protection of the invention.
Embodiment 1
In the embodiment of the present invention, a kind of corn pattern rice noodles, include the raw materials of following parts by weight：Corn 200- parts, rice 100
Part, 10 parts of farina, 4 parts of albumen powder, 2 parts of lily root flour, 1 part of hazelnut kernel, 1 part of pumpkin.
The preparation method of described corn pattern rice noodles, comprises the following steps：
（1）Corn is ground into peeling, the corn particle after peeling picks up drainage after being soaked 10 hours with clear water, is worn into fiberizer
Corn steep liquor, corn steep liquor is put into gauze bag, and the corn slurries extrusion dehydration to being placed in gauze bag is done into corn steep liquor, corn
Slurries extrusion dehydration is dry for slurry 30% into aqueous ingredients；
（2）Rice is cleaned up, after clear water soaks 1 hour, fiberizer is put into and carries out defibrination, grind the rice slurries come and be put into
Gauze bag, and the rice slurries extrusion dehydration to being placed in gauze bag is done into big Rice ＆ peanut milk, rice slurries extrusion dehydration is into aqueous
Composition is dry for slurry 30%；
（3）Hazelnut kernel and pumpkin are stir-fried 8min under conditions of 170 DEG C, then will crush, and obtain mixed-powder, mixed powder
100 mesh sieves are crossed at end；
（4）Take farina to be poured into water the starch emulsion that stirring is deployed into 40%, be put into side in the water-bath that temperature is 35 DEG C
Stirring side addition 1ml acetic anhydride and 3% appropriate NaOH solution add in right amount after making the pH of starch emulsion be 8,2h
Mixture is neutralized to pH7.0 by 0.5mol/L hydrochloric acid solutions, and with distillation washing 3 times after filtering, modification potato is obtained after drying
Starch；
（5）And face, be put into dough mixing machine by the corn steep liquor is dry, big Rice ＆ peanut milk is dry, and add mixed-powder, modified potato starch,
Albumen powder, lily root flour, lily root flour cross 100 mesh sieves, mix 5 min；
（6）The rice and flour being stirred are put into throwing on extruding strings device, temperature is 75 DEG C, air-cooled with strong electric fan below interface,
Rice noodles after cooling are hinged with bamboo tray, pile each heavy 3kg first finished product of circle bulk；
（7）Moved to after first finished product is cooled down between the retrogradation that temperature is 5 DEG C, place 24 hours and reach retrogradation；
（8）First finished product after retrogradation is put into boiling frame with a 25kg amount, boiling frame is that bamboo wood or stainless steel are made and be covered with
The container of permeable hole, and aperture is less than rice noodles diameter, enters boiling water pot, is seethed with excitement again in pot 15 minutes, it is cold with drinking public water supply
But pull out afterwards and form corn pattern rice noodles finished product.
Embodiment 2
In the embodiment of the present invention, a kind of corn pattern rice noodles, include the raw materials of following parts by weight：210 parts of corn, 110 parts of rice,
12 parts of farina, 5 parts of albumen powder, 3 parts of lily root flour, 2 parts of hazelnut kernel, 2 parts of pumpkin.
The preparation method of described corn pattern rice noodles, comprises the following steps：
（1）Corn is ground into peeling, the corn particle after peeling picks up drainage after being soaked 11 hours with clear water, is worn into fiberizer
Corn steep liquor, corn steep liquor is put into gauze bag, and the corn slurries extrusion dehydration to being placed in gauze bag is done into corn steep liquor, corn
Slurries extrusion dehydration is dry for slurry 30% into aqueous ingredients；
（2）Rice is cleaned up, after clear water soaks 2 hours, fiberizer is put into and carries out defibrination, grind the rice slurries come and be put into
Gauze bag, and the rice slurries extrusion dehydration to being placed in gauze bag is done into big Rice ＆ peanut milk, rice slurries extrusion dehydration is into aqueous
Composition is dry for slurry 30%；
（3）Hazelnut kernel and pumpkin are stir-fried 9min under conditions of 180 DEG C, then will crush, and obtain mixed-powder, mixed powder
120 mesh sieves are crossed at end；
（4）Take farina to be poured into water the starch emulsion that stirring is deployed into 40%, be put into side in the water-bath that temperature is 38 DEG C
Stirring side, which adds 1.5ml acetic anhydride and 3% appropriate NaOH solution, makes the pH of starch emulsion appropriate to be added after 8.5,2.5h
0.5mol/L hydrochloric acid solutions mixture is neutralized to pH7.0, after filtering with distillation washing 4 times, dry after obtain being modified Ma Ling
Sweet potato starch；
（5）And face, be put into dough mixing machine by the corn steep liquor is dry, big Rice ＆ peanut milk is dry, and add mixed-powder, modified potato starch,
Albumen powder, lily root flour, lily root flour cross 120 mesh sieves, mix 6 min；
（6）The rice and flour being stirred are put into throwing on extruding strings device, temperature is 78 DEG C, air-cooled with strong electric fan below interface,
Rice noodles after cooling are hinged with bamboo tray, pile each heavy 3kg first finished product of circle bulk；
（7）Moved to after first finished product is cooled down between the retrogradation that temperature is 6 DEG C, place 24 hours and reach retrogradation；
（8）First finished product after retrogradation is put into boiling frame with a 26kg amount, boiling frame is that bamboo wood or stainless steel are made and be covered with
The container of permeable hole, and aperture is less than rice noodles diameter, enters boiling water pot, is seethed with excitement again in pot 15 minutes, it is cold with drinking public water supply
But pull out afterwards and form corn pattern rice noodles finished product.
Embodiment 3
In the embodiment of the present invention, a kind of corn pattern rice noodles, include the raw materials of following parts by weight：225 parts of corn, 125 parts of rice,
15 parts of farina, 7 parts of albumen powder, 4 parts of lily root flour, 2.5 parts of hazelnut kernel, 2.5 parts of pumpkin.
The preparation method of described corn pattern rice noodles, comprises the following steps：
（1）Corn is ground into peeling, the corn particle after peeling picks up drainage after being soaked 12 hours with clear water, is worn into fiberizer
Corn steep liquor, corn steep liquor is put into gauze bag, and the corn slurries extrusion dehydration to being placed in gauze bag is done into corn steep liquor, corn
Slurries extrusion dehydration is dry for slurry 30% into aqueous ingredients；
（2）Rice is cleaned up, after clear water soaks 2 hours, fiberizer is put into and carries out defibrination, grind the rice slurries come and be put into
Gauze bag, and the rice slurries extrusion dehydration to being placed in gauze bag is done into big Rice ＆ peanut milk, rice slurries extrusion dehydration is into aqueous
Composition is dry for slurry 30%；
（3）Hazelnut kernel and pumpkin are stir-fried 9min under conditions of 180 DEG C, then will crush, and obtain mixed-powder, mixed powder
150 mesh sieves are crossed at end；
（4）Take farina to be poured into water the starch emulsion that stirring is deployed into 40%, be put into side in the water-bath that temperature is 40 DEG C
Stirring side addition 1.5ml acetic anhydride and 3% appropriate NaOH solution add in right amount after making the pH of starch emulsion be 8.5,3h
Mixture is neutralized to pH7.0 by 0.5mol/L hydrochloric acid solutions, and with distillation washing 4 times after filtering, modification potato is obtained after drying
Starch；
（5）And face, be put into dough mixing machine by the corn steep liquor is dry, big Rice ＆ peanut milk is dry, and add mixed-powder, modified potato starch,
Albumen powder, lily root flour, lily root flour cross 150 mesh sieves, mix 8 min；
（6）The rice and flour being stirred are put into throwing on extruding strings device, temperature is 80 DEG C, air-cooled with strong electric fan below interface,
Rice noodles after cooling are hinged with bamboo tray, pile each heavy 3.5kg first finished product of circle bulk；
（7）Moved to after first finished product is cooled down between the retrogradation that temperature is 7 DEG C, place 24 hours and reach retrogradation；
（8）First finished product after retrogradation is put into boiling frame with a 28kg amount, boiling frame is that bamboo wood or stainless steel are made and be covered with
The container of permeable hole, and aperture is less than rice noodles diameter, enters boiling water pot, is seethed with excitement again in pot 15 minutes, it is cold with drinking public water supply
But pull out afterwards and form corn pattern rice noodles finished product.
Embodiment 4
In the embodiment of the present invention, a kind of corn pattern rice noodles, include the raw materials of following parts by weight：240 parts of corn, 140 parts of rice,
17 parts of farina, 9 parts of albumen powder, 5 parts of lily root flour, 3 parts of hazelnut kernel, 3 parts of pumpkin.
The preparation method of described corn pattern rice noodles, comprises the following steps：
（1）Corn is ground into peeling, the corn particle after peeling picks up drainage after being soaked 14 hours with clear water, is worn into fiberizer
Corn steep liquor, corn steep liquor is put into gauze bag, and the corn slurries extrusion dehydration to being placed in gauze bag is done into corn steep liquor, corn
Slurries extrusion dehydration is dry for slurry 30% into aqueous ingredients；
（2）Rice is cleaned up, after clear water soaks 3 hours, fiberizer is put into and carries out defibrination, grind the rice slurries come and be put into
Gauze bag, and the rice slurries extrusion dehydration to being placed in gauze bag is done into big Rice ＆ peanut milk, rice slurries extrusion dehydration is into aqueous
Composition is dry for slurry 30%；
（3）Hazelnut kernel and pumpkin are stir-fried 9min under conditions of 185 DEG C, then will crush, and obtain mixed-powder, mixed powder
180 mesh sieves are crossed at end；
（4）Take farina to be poured into water the starch emulsion that stirring is deployed into 40%, be put into side in the water-bath that temperature is 42 DEG C
Stirring side addition 1-2ml acetic anhydride and 3% appropriate NaOH solution add in right amount after making the pH of starch emulsion be 9,3h
Mixture is neutralized to pH7.0 by 0.5mol/L hydrochloric acid solutions, and with distillation washing 4 times after filtering, modification potato is obtained after drying
Starch；
（5）And face, be put into dough mixing machine by the corn steep liquor is dry, big Rice ＆ peanut milk is dry, and add mixed-powder, modified potato starch,
Albumen powder, lily root flour, lily root flour cross 180 mesh sieves, mix 9 min；
（6）The rice and flour being stirred are put into throwing on extruding strings device, temperature is 84 DEG C, air-cooled with strong electric fan below interface,
Rice noodles after cooling are hinged with bamboo tray, pile each heavy 3-4kg first finished product of circle bulk；
（7）Moved to after first finished product is cooled down between the retrogradation that temperature is 9 DEG C, place 24 hours and reach retrogradation；
（8）First finished product after retrogradation is put into boiling frame with a 28kg amount, boiling frame is that bamboo wood or stainless steel are made and be covered with
The container of permeable hole, and aperture is less than rice noodles diameter, enters boiling water pot, is seethed with excitement again in pot 15 minutes, it is cold with drinking public water supply
But pull out afterwards and form corn pattern rice noodles finished product.
Embodiment 5
In the embodiment of the present invention, a kind of corn pattern rice noodles, include the raw materials of following parts by weight：250 parts of corn, 150 parts of rice,
20 parts of farina, 10 parts of albumen powder, 6 parts of lily root flour, 4 parts of hazelnut kernel, 4 parts of pumpkin.
The preparation method of described corn pattern rice noodles, comprises the following steps：
（1）Corn is ground into peeling, the corn particle after peeling picks up drainage after being soaked 15 hours with clear water, is worn into fiberizer
Corn steep liquor, corn steep liquor is put into gauze bag, and the corn slurries extrusion dehydration to being placed in gauze bag is done into corn steep liquor, corn
Slurries extrusion dehydration is dry for slurry 30% into aqueous ingredients；
（2）Rice is cleaned up, after clear water soaks 3 hours, fiberizer is put into and carries out defibrination, grind the rice slurries come and be put into
Gauze bag, and the rice slurries extrusion dehydration to being placed in gauze bag is done into big Rice ＆ peanut milk, rice slurries extrusion dehydration is into aqueous
Composition is dry for slurry 30%；
（3）Hazelnut kernel and pumpkin are stir-fried 10min under conditions of 190 DEG C, then will crush, and obtain mixed-powder, and mix
Powder crosses 200 mesh sieves；
（4）Take farina to be poured into water the starch emulsion that stirring is deployed into 40%, be put into side in the water-bath that temperature is 45 DEG C
Stirring side addition 2ml acetic anhydride and 3% appropriate NaOH solution add in right amount after making the pH of starch emulsion be 9,3h
Mixture is neutralized to pH7.0 by 0.5mol/L hydrochloric acid solutions, and with distillation washing 5 times after filtering, modification potato is obtained after drying
Starch；
（5）And face, be put into dough mixing machine by the corn steep liquor is dry, big Rice ＆ peanut milk is dry, and add mixed-powder, modified potato starch,
Albumen powder, lily root flour, lily root flour cross 200 mesh sieves, mix 10 min；
（6）The rice and flour being stirred are put into throwing on extruding strings device, temperature is 85 DEG C, air-cooled with strong electric fan below interface,
Rice noodles after cooling are hinged with bamboo tray, pile each heavy 4kg first finished product of circle bulk；
（7）Moved to after first finished product is cooled down between the retrogradation that temperature is 10 DEG C, place 24 hours and reach retrogradation；
（8）First finished product after retrogradation is put into boiling frame with a 30kg amount, boiling frame is that bamboo wood or stainless steel are made and be covered with
The container of permeable hole, and aperture is less than rice noodles diameter, enters boiling water pot, is seethed with excitement again in pot 15 minutes, it is cold with drinking public water supply
But pull out afterwards and form corn pattern rice noodles finished product.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, embodiment all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit requires rather than described above limits, it is intended that all in the implication and scope of the equivalency of claim by falling
Change is included in the present invention.
Moreover, it will be appreciated that although the present specification is described in terms of embodiments, not each embodiment is only wrapped
Containing an independent technical scheme, this narrating mode of specification is only that those skilled in the art should for clarity
Using specification as an entirety, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
It is appreciated that other embodiment.
Claims (9)
1. a kind of corn pattern rice noodles, it is characterised in that include the raw material of following parts by weight：Corn 200-250 parts, rice 100-
150 parts, farina 10-20 parts, albumen powder 4-10 parts, lily root flour 2-6 parts, hazelnut kernel 1-4 parts, pumpkin 1-4 parts.
2. corn pattern rice noodles according to claim 1, it is characterised in that include the raw material of following parts by weight：Corn
210-240 parts, rice 110-140 parts, farina 12-17 parts, albumen powder 5-9 parts, lily root flour 3-5 parts, hazelnut kernel 2-3
Part, pumpkin 2-3 parts.
3. corn pattern rice noodles according to claim 1, it is characterised in that include the raw material of following parts by weight：Corn 225
Part, 125 parts of rice, 15 parts of farina, 7 parts of albumen powder, 4 parts of lily root flour, 2.5 parts of hazelnut kernel, 2.5 parts of pumpkin.
4. the preparation method of a kind of corn pattern rice noodles as described in claim 1-3 is any, it is characterised in that including following step
Suddenly：
（1）Corn is ground into peeling, the corn particle after peeling picks up drainage after soaking 10-15 hours with clear water, uses fiberizer
Corn steep liquor is worn into, corn steep liquor is put into gauze bag, and the corn slurries extrusion dehydration to being placed in gauze bag is done into corn steep liquor；
（2）Rice is cleaned up, after clear water immersion 1-3 hours, fiberizer is put into and carries out defibrination, grind the rice slurries come and put
Enter gauze bag, and the rice slurries extrusion dehydration to being placed in gauze bag is done into big Rice ＆ peanut milk；
（3）Hazelnut kernel and pumpkin are stir-fried 8-10min under conditions of 170-190 DEG C, then will crush, and obtain mixed powder
End；
（4）Take farina to be poured into water the starch emulsion that stirring is deployed into 40%, be put into the water-bath that temperature is 35-45 DEG C
In add 1-2ml acetic anhydride and 3% appropriate NaOH solution while stirring and make the pH of starch emulsion be 8-9, added after 2-3h
Mixture is neutralized to pH7.0 by appropriate 0.5mol/L hydrochloric acid solutions, with distillation washing 3-5 times after filtering, is changed after drying
Property farina；
（5）And face, be put into dough mixing machine by the corn steep liquor is dry, big Rice ＆ peanut milk is dry, and add mixed-powder, modified potato starch,
Albumen powder, lily root flour, mix 5-10 min；
（6）The rice and flour being stirred are put into throwing on extruding strings device, temperature is 75-85 DEG C, and strong electric fan wind is used below interface
Cold, the rice noodles after cooling are hinged with bamboo tray, pile each heavy 3-4kg first finished product of circle bulk；
（7）Moved to after first finished product is cooled down between the retrogradation that temperature is 5-10 DEG C, place 24 hours and reach retrogradation；
（8）First finished product after retrogradation is put into boiling frame with a 25-30kg amount, enters boiling water pot, is seethed with excitement again in pot
15 minutes, pulled out after being cooled down with drinking public water supply and form corn pattern rice noodles finished product.
5. the preparation method of corn pattern rice noodles according to claim 4, it is characterised in that step（1）Middle corn slurries
Extrusion dehydration is dry for slurry 30% into aqueous ingredients.
6. the preparation method of corn pattern rice noodles according to claim 4, it is characterised in that step（2）Middle rice slurries
Extrusion dehydration is dry for slurry 30% into aqueous ingredients.
7. the preparation method of corn pattern rice noodles according to claim 4, it is characterised in that step（3）Middle hazelnut kernel and
The mixed-powder that pumpkin obtains after crushing crosses 100-200 mesh sieves.
8. the preparation method of corn pattern rice noodles according to claim 4, it is characterised in that the lily root flour crosses 100-
200 mesh sieves.
9. the preparation method of corn pattern rice noodles according to claim 4, it is characterised in that the boiling frame be bamboo wood or
Stainless steel is made and is covered with the container of permeable hole, and aperture is less than rice noodles diameter.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936242A (en) * | 2018-06-28 | 2018-12-07 | 广西壮族自治区农业科学院玉米研究所 | A kind of health corn rice flour and its preparation and application |
| CN110236092A (en) * | 2019-07-10 | 2019-09-17 | 宋跃文 | A kind of production method of fruits and vegetables rice noodles |
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