| abstract |
The invention belongs to the technical field of food processing, in particular to a low GI instant rice flour containing high resistant starch and a preparation method thereof. The low GI instant rice flour comprises 70-75 parts by weight of powder cake and 20-30 parts by weight of seasoning bag, wherein It includes the following components in parts by weight: 80-150 parts of sugar-stabilized rice, 20-90 parts of compound rice, 10-60 parts of edible starch and 0.6-1.8 parts of a quality improver. The preparation method of powder cake comprises the following steps: (1) batching and mixing; (2) secondary semi-dry extrusion powder; (3) cooling and cutting; (4) precise aging control; (5) cooking; ( 6) Drying. The method uses sugar-stabilized rice as the main raw material, and combines the new secondary semi-dry extrusion milling technology with the precise aging control technology to increase the resistant starch content of the powder cake, develop a matching seasoning package, and prepare the rice with a strong aroma and delicious taste. Low GI Instant Rice Noodle Products. |