Germinated brown rice bean vermicelli and manufacture method thereof

Fecha de publicación: 15/12/2020
Fuente: Wipo "olive oil"
The invention discloses germinated brown rice bean vermicelli. The germinated brown rice bean vermicelli comprises the following ingredients in parts by weight: 20-30% of germinated brown rice flour,10-15% of ipomoea batatas (L.) Lam. powders, 50-60% of ipomoea batatas (L.) Lam. starch, 1-5% of sodium alginate, 1-5% of auxiliary materials and 1-5% of olive oil. The manufacture method of the germinated brown rice bean vermicelli comprises the following steps of: 1) manufacturing the germinated brown rice flour; 2) manufacturing the ipomoea batatas (L.) Lam. powders; 3) evenly mixing the germinated brown rice flour, the ipomoea batatas (L.) Lam. powders and the ipomoea batatas (L.) Lam. starch to obtain mixed starch; 4) adding the auxiliary materials into the mixed starch, carrying out blending by hot water to obtain paste, then, adding the sodium alginate, the olive oil and the auxiliary materials, carrying out even mixing, and carrying out kneading to obtain dough; 5) carrying out powder leakage; 6) cooling; and 7) drying to obtain a finished product. The invention is characterized in that a manufacture technology is simple, the germinated brown rice flour is adopted to serve as the main raw material of the bean vermicelli, a nutrient value and a medical value of the bean vermicelli are improved, the consumer group of the bean vermicelli can be enlarged, and the eating qualityof the bean vermicelli is improved. Since the sodium alginate is adopted to replace aluminum potassium sulfate dodecahydrate to serve as a gel to manufacture the bean vermicelli, safety potential ofthe bean vermicelli is lowered, and bean vermicelli eating safety is improved.