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Natural colorful rice noodle with fermented vegetable and fruit flavor and preparation method thereof

A rice noodle and flavor technology, which is applied in the field of vegetable and fruit flavored natural colored rice noodle and its preparation, can solve the problems of single rice noodle variety, monotonous flavor and color, etc., and achieve the effect of increasing variety of designs and colors, improving taste and flavor, and improving taste and flavor

Inactive Publication Date: 2013-01-09
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a natural colored rice noodle product with fermented vegetable and fruit flavor to solve the shortcomings of traditional rice noodles such as single variety and monotonous flavor and color; another object of the present invention is to provide a natural color fermented vegetable and fruit flavor with simple process and relatively low cost How to prepare rice noodles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1: (preparation method 1 of fermented vegetable and fruit flavor natural colored rice noodle)

[0037] A method for preparing natural colored rice noodles with fermented vegetable and fruit flavor, the steps are as follows:

[0038] (1) Preparation of vegetable and fruit pulp: take pumpkin, tomato, papaya and strawberry as raw materials, after cleaning, peeling seeds, crushing, blanching until cooked, beat with a beater respectively, in parts by weight 4:1:4:1 Proportionally mixed, filled into the fermentation container, sterilized at 95°C for 30 minutes, cooled, and set aside;

[0039] (2) Preparation of seed starter: comprising,

[0040] 1) Strain preparation: transfer the preserved test-tube bacteria of Lactobacillus plantarum and Lactobacillus casei to the lactic acid bacteria culture medium for activating and culturing for 24 hours, then mix them into strains according to the ratio of 1:1 by weight, and set aside;

[0041] 2) Preparation, inoculation a...

Embodiment 2

[0055] Embodiment 2: (preparation method 2 of fermented vegetable and fruit flavor natural colored rice noodle)

[0056] In this example, the preparation of step (1) vegetable and fruit pulp: pumpkin, tomato, papaya and strawberry are mixed by weight 2.5: 2.5: 2.5: 2.5 ratio; Step (2) preparation of seed starter: wherein, Lactobacillus plantarum and cheese Lactobacilli are mixed into strains in a ratio of 1:2 by weight; step (3) inoculation and fermentation of vegetable and fruit pulp: seed starter is inserted into vegetable and fruit pulp by 4% inoculation amount; step (4) fermenting vegetable and fruit pulp and each base material of rice noodle Proportioning and mixing: first stir the fermented vegetable and fruit pulp and conventional rice flour in a ratio of 20%:80% by weight to form fermented vegetable and fruit pulp rice noodles; 61%: 27%: 9%: 3% were mixed and stirred to form rice noodle mixture; the rest of the processing steps were the same as in Example 1.

Embodiment 3

[0057] Embodiment 3: (preparation method 3 of fermented vegetable and fruit flavor natural colored rice noodle)

[0058] In this example, the preparation of step (1) vegetable and fruit pulp: pumpkin, tomato, papaya and strawberry are mixed in the ratio of 1:4:1:4 by weight; the preparation of step (2) seed starter: wherein, Lactobacillus plantarum and cheese Lactobacilli are mixed into strains in a ratio of 2:1 by weight; step (3) inoculation and fermentation of vegetable and fruit pulp: seed starter is inserted into the mixed vegetable and fruit pulp according to 6% inoculation amount; step (4) fermenting the base materials of vegetable and fruit pulp and rice noodle Proportioning and mixing: first, fermented vegetable and fruit pulp and conventional rice flour are stirred into fermented vegetable and fruit pulp rice flour in a ratio of 30%:70% by weight; then the fermented vegetable and fruit pulp rice flour, cornstarch, potato starch and water, The ratio of 54%: 33%: 11%: ...

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Abstract

The invention discloses a natural colorful rice noodle with fermented vegetable and fruit flavor and a preparation method thereof, belonging to the technical field of flour food processing. The preparation method of the natural colorful rice noodle comprises the following steps of preparation of vegetable and fruit pulp with pumpkin, tomato, pawpaw, strawberry, rice meal and the like as base materials; seed culture starter preparation; inoculated fermentation of vegetable and fruit pulp; and proportioning of the fermented vegetable and fruit pulp and the rice noodle base materials and subsequent processing. On the premise of keeping the toughness and the flexibility degree of the rice noodle, the natural colorful rice noodle has abundant nutritions, bright color and peculiar mixed faint scent in which naturally-fermented vegetables and fruits are mixed with the rice noodle, the taste and the flavor of the rice noodle can be obviously improved, and the natural colorful rice noodle has the characteristics of relatively simple processing technology, lower cost and the like. The natural colorful rice noodle and the preparation method thereof can be popularized and applied in the rice noodle production areas and enterprises.

Description

technical field [0001] The invention relates to the technical field of flour food processing, in particular to a vegetable and fruit-flavored natural colored rice noodle fermented by lactic acid bacteria and a preparation method thereof. Background technique [0002] Traditional rice noodle is a kind of popular food. It is a thread-shaped food prepared from high-quality rice through the processes of rice soaking-washing-refining-pressing-filtering-squeezing-aging-washing-forming-drying, or 75% Prepared from rice flour, 15% corn starch, 5% potato starch and 5% clean water. Rice noodles have a wide consumption base in the folk, because they are rich in carbohydrates, vitamins, minerals and enzymes, etc., they are nutritious, cooked quickly, evenly, resistant to cooking, refreshing and smooth, and the soup is not cloudy after cooking. It is easy to digest, so it is widely favored and loved by consumers. [0003] Because the traditional rice noodles only have grain components,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/164A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 沈国华华颖刘大群朱劲松朱相忠陈立兵
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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