Production method of rice noodles added with plant ash leachate
A plant ash leaching solution and a technology for making it, which is applied in the field of food processing, can solve the problems of inconvenient storage and short shelf life of rice noodles, and achieve the effects of not being easy to break and prolonging the shelf life
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[0037] Example 1
[0038] (1) Preparation of plant ash leachate: Mix 100g of soybean straw ash with 2000ml of pure water, soak in an open container at a temperature of 20-30°C for 48h, stir every 12h during soaking, centrifuge and filter to remove precipitates and floating objects after soaking , the filtrate was collected as soybean stem ash leachate;
[0039] (2) Making rice noodles: Take 500g of 80-100 mesh japonica rice noodles and 1500g of 80-100 mesh indica rice noodles, mix well to obtain mixed rice noodles, add 360g of corn starch and 944ml of soybean straw ash extract to the mixed rice noodles, stir evenly, and mix into a Wet noodle block, put the wet noodle block on a pre-spreaded 3-layer gauze and heat it to a boiling water-proof steaming plate for 20 minutes to fully gelatinize the starch, and pour the steamed rice noodle block into the rice noodle with an outlet aperture of 2.5mm while it is still hot. The extruded vermicelli is cut into 1m in length and quickly ...
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[0044] Example 2
[0045] Operate according to the steps of Example 1, the difference is that the soybean stem ash is changed to tea branch ash, and other parameters remain unchanged to obtain wet rice noodles, and the texture analysis is carried out according to the method of Example 1, and each test is repeated 3 times. The results of the three groups of data and the average value of the three tests are shown in Table 3.
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[0046] Example 3
[0047] Operate according to the steps of Example 1, the difference is that the soybean stem ash is changed to ash wood, and other parameters remain unchanged to obtain wet rice noodles, and the texture analysis is carried out according to the method of Example 1, and each test is repeated 3 times , the results of the three groups of data and the average value of the three tests are shown in Table 4.
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