Production method of activated probiotics fermented fast-food rice-flour noodles

A technology of active probiotics and production methods, applied in the field of food processing, can solve the problems of only improving the toughness and sour taste of vermicelli, and achieve the effect of low cost, cheap price and improved toughness

Inactive Publication Date: 2015-04-01
田家丰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen from this that the serious disadvantage of this process is that after fermentation and aging, all probiotics are inactivated, and only the toughness and sour taste of vermicelli are improved.
[0005] How to obtain the fermented rice noodles with good toughness, sour taste and probiotic activity has not been reported yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of production method of active probiotic fermented fast food rice vermicelli, comprises the following steps:

[0021] (1) Grind 5kg of rice, pass through an 80-mesh sieve, add 50% of the rice amount in water, stir, and combine

[0022] into dough;

[0023] (2) Press the dough into 2cm thick strips and steam them in water;

[0024] (3) Press the thick strips into thin strips of 0.3cm, and at the same time press the strips in an aseptic at 35°C

[0025] Spray and inoculate active probiotics containing 10 million strains per milliliter in the environment, and the inoculation amount is 5% of the mass of rice noodles;

[0026] (4) Weighing, boxing, 300g of rice vermicelli in each box, place seasoning bag, the seasoning bag

[0027] Including salt, soy sauce, ginger juice, garlic juice, sesame oil, chili, shredded pork and vegetables fermented by lactic acid bacteria;

[0028] (5) Seal with nitrogen and ferment at 25°C for 24 hours.

Embodiment 2

[0030] A kind of production method of active probiotic fermented fast food rice vermicelli, comprises the following steps:

[0031] (1) Grind 8kg of rice, pass through a 100-mesh sieve, add 60% of the rice amount in water, stir,

[0032] synthetic dough;

[0033] (2) Press the dough into 3cm thick strips and steam them in water;

[0034] (3) Press the thick strips into thin strips of 0.2cm, and at the same time press the strips in a 30°C sterile

[0035] Spray and inoculate active probiotics containing 5 million strains per milliliter in the environment, and the inoculation amount is 5% of the mass of rice noodles;

[0036] (4) Weighing, boxing, 400g of rice vermicelli in each box, place seasoning bag, the seasoning bag

[0037] Including salt, soy sauce, ginger juice, garlic juice, sesame oil, chili, shredded pork and vegetables fermented by lactic acid bacteria;

[0038] (5) Seal it with nitrogen and ferment at 35°C for 24 hours.

Embodiment 3

[0040] A kind of production method of active probiotic fermented fast food rice vermicelli, comprises the following steps:

[0041] (1) Grind 10kg of rice, pass through a 90-mesh sieve, add water with 55% of the rice content, stir,

[0042] synthetic dough;

[0043] (2) Press the dough into 2.5cm thick strips and steam them in water;

[0044] (3) Press the thick strips into thin strips of 0.25cm, and heat them at 32.5℃ while pressing the strips

[0045] Spray and inoculate active probiotics containing 7.5 million strains per milliliter in a sterile environment, and the inoculation amount is 5% of the mass of rice noodles;

[0046] (4) Weighing, boxing, each box of rice noodles 500g, place seasoning bag, the seasoning bag

[0047] Including salt, soy sauce, ginger juice, garlic juice, sesame oil, chili, shredded pork and vegetables fermented by lactic acid bacteria;

[0048] (5) Seal it with nitrogen and ferment at 30°C for 24 hours.

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PUM

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Abstract

The invention discloses a production method of activated probiotics fermented fast-food rice-flour noodles. The production method comprises the steps of crushing rice; feeding water; mixing; preparing a dough; pressing the dough into thick sticks; steaming without contacting with water; pressing the thick sticks into thin strips; spraying to inoculate activated probiotics strains; weighing; packing into a box; feeding a seasoning packet; charging nitrogen; sealing for fermentation. The production method of the activated probiotics fermented fast-food rice-flour noodles has the advantages that the toughness and the taste of sour with flavor of rice-flour noodles are improved, and the activity of probiotics can be kept.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production method of active probiotic fermented fast food rice noodles. Background technique [0002] Probiotics are a class of active microorganisms that are beneficial to the host. They are a general term for active beneficial microorganisms that colonize the human intestinal tract and reproductive system and can produce definite health effects, thereby improving the host's micro-ecological balance and exerting beneficial effects. Beneficial bacteria or fungi in humans and animals mainly include Clostridium butyricum, lactic acid bacteria, bifidobacteria, Lactobacillus acidophilus, actinomycetes, and yeasts. At present, the most powerful products researched in the world are mainly compound active probiotics composed of the above-mentioned various microorganisms, which are widely used in the fields of bioengineering, industry and agriculture, food safety,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/164A23L1/30A23L7/117A23L31/00
Inventor 田家丰
Owner 田家丰
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