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Additive-free edible mushroom nutritional rice noodle and its green production method

A technology without additives and edible fungus, which is applied in the field of food processing to achieve the effect of refreshing and tender taste, promoting coagulation and optimizing the composition of ingredients

Active Publication Date: 2015-07-29
吉林省正源食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no single food that can fully meet the needs of the human body for nutrients. It is of great significance to give full play to the complementary advantages of natural food resources and nutrients, and to produce staple foods without additives

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Preparation of edible mushroom fine powder

[0027] Screen the dried edible fungi to remove impurities, cut off the inedible parts, rinse with flowing water, put them into an aqueous solution of sodium bicarbonate at a temperature of 8°C and a mass concentration of 0.1%, the amount of the solution should not exceed the edible fungus, soak and soften for 4 hours , rinsed with running drinking water until the washing liquid is neutral, dehydrated by centrifugation at 800r / min for 5min, dried at 45°C to a moisture content of 6% (g / 100g), and ultrafinely pulverized at 20°C to obtain fine edible mushrooms with a particle size of 80μm powder spare;

[0028] (2) Preparation of corn fine flour and rice fine flour

[0029] The dried grains of mature yellow corn are cleaned to remove inedible impurities, peeled and degermed, and crushed into fine corn flour with a particle size of 100 μm for later use. Polished white rice made from japonica rice or the broken rice produced b...

Embodiment 2

[0040] (1) Preparation of edible mushroom fine powder

[0041] Screen the dried edible fungi to remove impurities, cut off the inedible parts, rinse with running water, put them into an aqueous solution of sodium bicarbonate at a temperature of 10°C and a mass concentration of 0.4%, the amount of the solution should not exceed the edible fungus, soak and soften for 8 hours , rinse with running drinking water until the washing liquid is neutral, centrifuge at 1000r / min for 8min for dehydration, dry at 50°C to a moisture content of 8% (g / 100g), and ultrafinely pulverize at 25°C to obtain fine edible fungus with a particle size of 100μm powder spare;

[0042] (2) Preparation of corn fine flour and rice fine flour

[0043] The dried grains of mature yellow corn are cleaned to remove inedible impurities, peeled and degermed, and crushed into fine corn flour with a particle size of 120 μm for later use. Polished white rice made from japonica rice or broken rice produced by processi...

Embodiment 3

[0054] (1) Preparation of edible mushroom fine powder

[0055] Screen the dried edible fungi to remove impurities, cut off the inedible parts, rinse with running water, put them into an aqueous solution of sodium bicarbonate at a temperature of 9°C and a mass concentration of 0.25%, the amount of the solution should be submerged in the edible fungi, soak and soften for 6 hours , rinse with running drinking water until the washing liquid is neutral, centrifuge at 900r / min for 6.5min for dehydration, dry at 47°C to a moisture content of 7% (g / 100g), and ultrafinely pulverize at 22.5°C to obtain edible fungi with a particle size of 90μm fine powder for use;

[0056] (2) Preparation of corn fine flour and rice fine flour

[0057] The dried grains of mature yellow corn are cleaned to remove inedible impurities, peeled and degermed, and crushed into fine corn flour with a particle size of 110 μm for later use. Polished white rice made from japonica rice or broken rice produced by p...

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PUM

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Abstract

The invention relates to additive-free edible fungi-containing nutritional rice noodles and a green production method thereof, and belongs to food processing technologies. The production method comprises the following step: the dried edible fungi is subjected to screening for removing impurities, washing, softening, centrifuging for removing water, low temperature drying, and low temperature superfine grinding to obtain edible fungi fine powder; a proper amount of corn fine powder or rice fine powder are added and subjected to mixing functionalization and recombination, blending, melting, extruding and shaping, drying and other treatments to obtain the edible fungi-containing nutritional rice noodles. The rice noodles are good in boil-resistance, flexible, tough, tasty and soft in taste, not pasty and sticky, and pure in flavor, and play the staple food function and nutrition and health care effect of the edible fungi. The product production process is free from any additive or chemical reagent to ensure the edible safety of the noodles; the product production process condition is mild, no chemical or biological synthetic technology is adopted, non-pollution, non-waste residue, non-waste gas and non-hazardous substance are achieved, and green production is achieved.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to an edible mushroom nutritional rice noodle and a production method thereof. Background technique [0002] The total output value of my country's edible fungus industry ranks sixth in the planting industry after grain, cotton, oil, fruit, and vegetables, and has become a pillar industry in the agricultural economy. The figures provided by the China Edible Fungi Association show that the total annual output of edible fungi in my country has exceeded 20 million tons, accounting for more than 70% of the world's total output, and the total output value has exceeded 200 billion yuan, becoming the world's largest edible fungi producer and export country. Edible fungi are rich in nutrients and rich in all the nutrients needed by the human body. They are a good source of high-quality protein and dietary fiber. Their natural attributes are suitable for food and vegetables. They play an incre...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/10A23L1/28A23L1/29A23P1/12A23L31/00A23P30/20
CPCA23L7/10A23L31/00A23P30/20
Inventor 张艳荣刘婷婷王大为张雁凌
Owner 吉林省正源食品有限责任公司
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