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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

Inactive Publication Date: 2015-04-29
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The storage of rice noodles is the most inconvenient, and the shelf life is very short. Generally, wet Physalis rice noodles can only be stored for 18-24 hours

Method used

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  • Production method of rice noodles added with plant ash leachate
  • Production method of rice noodles added with plant ash leachate
  • Production method of rice noodles added with plant ash leachate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] (1) Preparation of plant ash extract: mix 100g of soybean stalk ash with 2000ml of pure water, soak in an open container at a temperature of 20-30°C for 48 hours, stir once every 12 hours during soaking, centrifuge after soaking, and filter to remove sediment and floating matter , collecting the filtrate as soybean stalk ash leachate;

[0039] (2) Making rice noodles: take 500g of 80-100 mesh japonica rice noodles and 1500g 80-100 mesh of indica rice noodles, mix them evenly to obtain mixed rice noodles, add 360g cornstarch and 944ml soybean stalk ash leachate to the mixed rice noodles, stir evenly, and mix to form Wet noodles, put the wet noodles on the pre-laid 3 layers of gauze and steam on the steaming plate heated to boiling for 20 minutes, so that the starch is fully gelatinized, and pour the steamed rice noodles into the rice noodles with an outlet aperture of 2.5mm while it is hot Extrude powder in the molding machine, cut off the extruded vermicelli according t...

Embodiment 2

[0045] Operate according to the steps of Example 1, the difference is that the soybean stalk ash is changed to tea stick ash, and other parameter conditions remain unchanged, and wet rice noodles are obtained, and the texture analysis is carried out according to the method of Example 1, and each test is repeated 3 times. See Table 3 for the three sets of data results and average values ​​of the three tests.

Embodiment 3

[0047] Operate according to the steps of Example 1, the difference is that the soybean stalk ash is changed to Eurum ash, and other parameters and conditions remain unchanged, and wet rice noodles are obtained. The texture analysis is carried out according to the method of Example 1, and each test is repeated 3 times. , the three sets of data results and average values ​​of the three tests are shown in Table 4.

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Abstract

The invention discloses a production method of rice noodles added with plant ash leachate. The production method comprises the following steps: soaking plant ash with purified water and filtering, collecting filtrate as leachate, wherein the plant ash is soybean straw ash, tea branch ash, eurya japonica ash or rice straw ash; then mixing polished round-grained rice powder and milled long-grain nonglutinous rice according to the mass ratio of (1:2)-(1:4) to obtain mixed rice powder, adding corn starch and plant ash leachate into the mixed rice powder, evenly stirring, and mixing to form wet powder block, performing boiling water steaming to the wet powder block and extruding and producing noodles, and performing second boiling water steaming to cooled noodles, then bleaching, loosening with rubbing, and draining off to obtain wet rice noodles. The rice produced by adding plant ash leachate is more ductile, difficult to break, and the shelf life is obviously prolonged.

Description

1. Technical field [0001] The invention relates to the technical field of food processing. In particular, a method of adding plant ash extracts such as rice straw ash, soybean stalk ash, tea branch ash, and eurbania ash to rice noodles, and adopting a secondary cooking extrusion molding method to produce rice noodles with good color, good taste and long shelf life. 2. Background technology [0002] Plant ash is the ashes of plants after burning, so almost all the mineral elements contained in plants are contained in plant ash. Among them, potassium is the most abundant element, generally containing 6-12% potassium, of which more than 90% is water-soluble potassium, which exists in the form of carbonate; followed by phosphorus, generally containing 1.5-3%; also contains calcium, magnesium, silicon , sulfur and iron, manganese, copper, zinc, boron, molybdenum and other micronutrients. Therefore, adding plant ash extract to food can supplement minerals and trace elements. ...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L7/10
Inventor 何荣军赵莹叶丽雅孙培龙
Owner ZHEJIANG UNIV OF TECH
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