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Rice bran dietary fiber fine dried noodles and processing method of rice bran dietary fiber fine dried noodles

A technology of dietary fiber and processing method, which is applied in the field of rice bran dietary fiber noodles and its processing, can solve problems such as exploration, and achieve the effects of promoting extension, good health care and preventing constipation.

Inactive Publication Date: 2015-07-01
GUANGYUAN PENGXIN GRAIN & OIL SCI & TECH DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Chinese invention patents with the notification numbers CN101785831B, CN102178151B, and CN101756173 have solved the production process of rice bran dietary fiber from rice bran, but the application of rice bran dietary fiber in the food processing industry is still in the exploratory stage
There are no literature reports on rice bran dietary fiber dried noodle products and processing methods

Method used

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  • Rice bran dietary fiber fine dried noodles and processing method of rice bran dietary fiber fine dried noodles
  • Rice bran dietary fiber fine dried noodles and processing method of rice bran dietary fiber fine dried noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Mix 3kg of rice bran dietary fiber and 1kg of cassava starch in a dry powder state with 100kg of wheat flour to form a raw material powder, dissolve 2kg of salt in 36kg of drinking water and add it to the raw material powder for mechanical kneading operation. After the completion, several times of mechanical pressing, strip cutting, strip hanging, mechanical drying, surface cutting, finished product inspection and packaging operations are carried out in sequence. The total sensory evaluation score of the blank dried noodle sample without rice bran dietary fiber is 89 points, and the total sensory evaluation score of this batch of rice bran dietary fiber dried noodles is 91 points. The results of each score are as follows: figure 1 As shown in "3%DF+1%S" (the sensory evaluation criteria of dried noodles are shown in Table 1), it can be seen that the dried noodle product has good color, appearance, palatability, toughness, smoothness and taste, and Has very good viscosity...

Embodiment 2

[0022] Mix 500g of rice bran dietary fiber through a 100-mesh sieve and 250g of cassava pregelatinized starch in a dry powder state with 10kg of wheat flour to form a raw material powder. Dissolve 250g of table salt in 4kg of drinking water and add it to the raw material powder for mechanical kneading. , After the dough is finished, carry out several times of mechanical pressing, strip cutting, hanging strips, drying at room temperature, cutting noodles, finished product inspection and packaging operations in sequence. The total sensory evaluation score of the blank dried noodle sample without rice bran dietary fiber is 89 points, and the total sensory evaluation score of this batch of rice bran dietary fiber dried noodles is 92 points. The scoring results are as follows: figure 1 As shown in "5%DF+2.5%MS" (the sensory evaluation criteria of dried noodles are shown in Table 1), it can be seen that the dried noodle product has good color, appearance and viscosity, and has good p...

Embodiment 3

[0024] Mix 35g of rice bran dietary fiber through a 120-mesh sieve, 5g of tapioca starch and 10g of tapioca pregelatinized starch in a dry powder state with 500g of wheat flour to form a raw material powder, dissolve 7.5g of table salt in 260g of drinking water and add to the raw material powder Carry out manual kneading operations, and after the kneading is completed, perform manual sheeting, strip cutting, hanging strips, room temperature drying, noodle cutting, finished product inspection and packaging operations in sequence. The total sensory evaluation score of the blank dried noodle sample without rice bran dietary fiber is 89 points, and the total sensory evaluation score of this batch of rice bran dietary fiber dried noodles is 85 points. The scoring results are as follows: figure 1 As shown in "7%DF+1%S+2%MS" (the sensory evaluation criteria of dried noodles are shown in Table 1), it can be seen that the dried noodle product has a medium-to-high sensory quality. Const...

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Abstract

The invention relates to a processing method of rice bran dietary fiber fine dried noodles. The rice bran dietary fiber fine dried noodles are mainly prepared from the following raw materials in parts by mass: 100 parts of wheat flour, 1-8 parts of rice bran dietary fibers, 0.5-2.5 parts of table salt and 30-55 parts of water. The processing method comprises the following steps: a, dissolving the table salt in the water for later use to obtain table salt water; b, uniformly mixing the wheat flour with the rice bran dietary fibers sieved by a 60-140-mesh sieve to obtain a mixture; and c, mixing the table salt water obtained in the step a with the mixture obtained in the step b, kneading dough by adopting a conventional method, and processing fine dried noodles by adopting a conventional method. In order to solve the problem that the fine dried noodles are rough in taste, the improving method comprises the step of adding cassava starch and (or) cassava pregelatinized starch in a proper proportion. A rice bran dietary fiber fine dried noodles product is processed by adopting the method. The product has nutritional and health values and can promote defecation of human bodies and reduce absorption of hazardous substances. The processing method provided by the invention is conducive to promoting extension of a value adding chain of deep rice bran processing.

Description

technical field [0001] The invention relates to rice bran dietary fiber dried noodles and a processing method thereof, belonging to the field of food and grain deep processing. technical background [0002] Dietary fiber generally refers to polysaccharide carbohydrates that are not digested and absorbed by the human body. Rice bran dietary fiber is one of the main products of deep processing of rice bran. It has the effects of preventing constipation, colon cancer, obesity, etc. After modification to increase the content of soluble dietary fiber, it has physiological functions such as preventing hypertension and heart disease. The annual output of rice bran in my country is more than 10 million tons, ranking first in the world. However, today, when people are prone to obesity, high blood pressure and other affluent diseases due to a good diet, up to 90% of rice bran in my country is discarded or used as roughage for animals. Realize the value that rice bran should have due t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/308A23L33/21
Inventor 杨英梁罡林亲录杨旭辉
Owner GUANGYUAN PENGXIN GRAIN & OIL SCI & TECH DEV CO LTD
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