Processing method for nutritious and chewing-resistant rice noodles

A processing method and chewable technology, which are applied in the processing field of nutritious and chewy rice noodles, can solve the problems of affecting the taste of rice noodles, single nutrient components, and easy breaking of rice noodles, and achieve the effect of prolonging the shelf life, good quality and good effect.

Inactive Publication Date: 2018-05-18
滁州广洋湖米业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, rice noodles have the defects of being easy to break, not chewable, difficult to taste, and single nutritional content, which affects the overall taste of rice noodles, and long-term consumption is not conducive to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of processing method of nutritious and chewy rice noodle proposed by the present invention comprises the following steps:

[0020] S1, cleaning the rice and glutinous rice, drying, sieving, then heating and stirring with defatted soybean powder and water to obtain a slurry;

[0021] S2, take the slurry enzymatic hydrolysis fermentation of 5wt% based on the total weight of the slurry, then add the slurry of 20wt% based on the total weight of the slurry, then add the slurry of 15wt% based on the total weight of the slurry, and extinguish After the enzyme is mixed with the remaining slurry to obtain material A;

[0022] S3. Mix material A with fish meal, selenium-enriched yeast powder, gluten powder, whole egg powder, vegetable powder, lactitol, and allicin, then add xanthan gum, sucrose ester, and soybean lecithin, stir and heat, and extrude Forming, spreading to cool, get nutritious and chewy rice noodles.

Embodiment 2

[0024] A kind of processing method of nutritious and chewy rice noodle proposed by the present invention comprises the following steps:

[0025] S1. Wash 150 parts of rice and 15 parts of glutinous rice in parts by weight, dry at 65°C, pass through a 40-mesh sieve, and heat and stir with 15 parts of defatted soybean powder and 150 parts of water to obtain a slurry;

[0026] S2. Take 4wt% of the slurry based on the total weight of the slurry, add fermentation bacteria and a composite enzyme preparation, enzymatically ferment for 1 hour at a temperature of 52°C, and then add 20wt% of the slurry based on the total weight of the slurry, Enzymolysis and fermentation for 3 hours, then adding 8wt% slurry based on the total weight of the slurry, enzymolysis and fermentation for 40 minutes, and mixing with the remaining slurry after deactivating the enzyme to obtain material A; wherein, the fermentation bacteria consist of yeast, lactic acid bacteria and endosperm bacillus, the inoculu...

Embodiment 3

[0030] A kind of processing method of nutritious and chewy rice noodle proposed by the present invention comprises the following steps:

[0031] S1. Wash 135 parts of rice and 12 parts of glutinous rice in parts by weight, dry at a temperature of 70°C, pass through a 60-mesh sieve, and then heat and stir with 12 parts of defatted soybean powder and 120 parts of water to obtain a slurry;

[0032] S2. Take 6wt% of the slurry based on the total weight of the slurry, add fermentation bacteria and compound enzyme preparation, enzymatically ferment for 1.6h at a temperature of 56°C, and then add 25wt% of the slurry based on the total weight of the slurry , enzymatic hydrolysis and fermentation for 3.5 hours, then adding 12wt% slurry based on the total weight of the slurry, enzymatic hydrolysis and fermentation for 80 minutes, and mixing with the remaining slurry after deactivation to obtain material A; wherein, the fermenting bacteria are composed of yeast, lactic acid bacteria and ...

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PUM

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Abstract

The present invention discloses a processing method for nutritious and chewing-resistant rice noodles. The processing method comprises the following steps: rice and glutinous rice are washed, the washed rice is dried, the dried rice is sieved, and then the sieved rice, defatted soybean powder and water are heated and stirred to obtain a slurry material; the slurry material at a standard of 4-8 wt%of a total weight of the slurry material is taken for enzymatic fermentation, then the slurry material at a standard of 20-30 wt% of a total weight of the slurry material is added, then the slurry material at a standard of 8-15 wt% of a total weight of the slurry material is added, enzyme inactivation is conducted, and the treated slurry material is mixed with the left slurry material to obtain amaterial A; and the material A is mixed with fish meal, selenium-enriched yeast powder, vital gluten, whole egg powder, vegetable powder, lactitol and allicin, then xanthan gum, sucrose ester and soylecithin are added, the materials are stirred and heated, the stirred and heated materials are extruded and molded, and the molded materials are air-cooled to obtain the nutritious and chewing-resistant rice noodles. The obtained rice noodles by using the provided processing method for the nutritious and chewing-resistant rice noodles are rich in nutrients, not easy to break, good in elasticity,resistant to chewiness, and easy to flavor, and are effectively improved in overall taste.

Description

technical field [0001] The invention relates to the technical field of rice noodle processing, in particular to a processing method of nutritious and chewy rice noodle. Background technique [0002] Rice noodles, also known as rice noodles, rice shreds or rice noodles, are one of the traditional Chinese snacks. They are often prepared from rice. They are a fast-moving food that is favored by consumers. At present, rice noodles have the defects of being easy to break, not chewable, difficult to taste, and having a single nutritional component, which affects the overall taste of rice noodles, and long-term consumption is not conducive to human health. Contents of the invention [0003] Based on the technical problems existing in the background technology, the present invention proposes a processing method for nutritious and chewy rice noodles. By optimizing the preparation process, the obtained rice noodles are rich in nutrition, not easy to break, good in elasticity and tou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L11/00A23L3/3571A23L17/10A23L33/135A23L33/185A23L15/00A23L19/00A23L33/125A23L33/105A23L29/269A23L29/00A23L11/50
CPCA23L3/3571A23L7/104A23L11/07A23L15/00A23L17/10A23L19/09A23L29/04A23L29/05A23L29/269A23L33/105A23L33/125A23L33/135A23L33/185A23V2002/00A23V2400/169A23V2200/14A23V2200/15A23V2200/30A23V2200/32A23V2250/1626A23V2250/1842A23V2250/212A23V2250/5086A23V2250/5486A23V2250/6414A23V2250/76
Inventor 卜光龙
Owner 滁州广洋湖米业有限公司
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