Preparation method of rice noodles

The invention discloses a preparation method of rice noodles. Starch is fully fermented by a fermentation aid to increase the elasticity of the rice noodles, reduce the hardness and optimize the taste, the elasticity and cohesiveness of the rice noodles are fully improved by granulation of a compoun...

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Bibliographische Detailangaben
Hauptverfasser:	FENG JITIAN, HUANG RENSHENG
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention discloses a preparation method of rice noodles. Starch is fully fermented by a fermentation aid to increase the elasticity of the rice noodles, reduce the hardness and optimize the taste, the elasticity and cohesiveness of the rice noodles are fully improved by granulation of a compound stabilizer, and finally, the binding force of the cured rice noodles is enhanced by an optimizer, so that the rice noodles are not easy to break or disperse when cooked. 本发明公开了一种米粉制作方法。以发酵辅助剂使淀粉充分发酵以增加米粉弹性降低硬度优化口感，辅以复合稳定剂造粒让米粉弹性、黏聚性得到充分提升，最后以优化剂加强固化米粉的结合力使米粉烹饪不易断裂或分散。