Resistant starch rice noodles and preparation method and application thereof

A technology of resistant starch and rice noodles, applied in the field of food processing, can solve problems such as low penetration rate, and achieve the effects of improving shelf life, good cooking resistance, and reducing glycemic index.

Inactive Publication Date: 2018-12-14
开远市尚圆食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Starch is the main component of rice, and its content is relatively high in brown rice and sugar-appropriate rice. Among them, sugar-appropriate rice is a newly developed high-resistant starch rice with hypoglycemic function, but its penetration rate is still low

Method used

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  • Resistant starch rice noodles and preparation method and application thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A resistant starch rice noodle is composed of the following raw materials:

[0028] 60 parts of Guichao rice, 26 parts of suitable sugar rice, 3 parts of brown rice, and 0.5 part of pregelatinized tapioca starch. The preparation method of resistant starch rice noodle, carries out according to the following steps:

[0029] (1) Ingredients, kneading noodles: Soak Guichao rice, suitable sugar rice and brown rice for 5 hours, drain the water and grind them into rice flour, pass through an 80-mesh sieve, then add pre-gelatinized tapioca starch to the rice flour, add 20% of water and make a dough ;

[0030] (2) Extrusion molding: Put the reconciled dough into the extrusion molding machine for extrusion molding;

[0031] (3) Aging and fermentation: Put the rice noodles into the aging room, control the temperature at 20°C, humidity at 60%, and time for 8 hours;

[0032] (4) Microwave sterilization or drying: semi-dry rice noodles are directly bagged, fresh and wet rice noodl...

Embodiment 2

[0034] A kind of resistant starch rice noodle, it is made up of following raw material:

[0035] 70 parts of Guichao rice, 36.5 parts of suitable sugar rice, 6 parts of brown rice, and 1 part of pregelatinized tapioca starch. The preparation method of resistant starch rice noodle, carries out according to the following steps:

[0036] (1) Ingredients, kneading noodles: Soak Guichao rice, suitable sugar rice and brown rice for 10 hours, drain the water and grind them into rice flour and pass through an 80-mesh sieve, then add pre-gelatinized tapioca starch to the rice flour, then add 40% water and ingredients dough;

[0037] (2) Extrusion molding: Put the reconciled dough into the extrusion molding machine for extrusion molding;

[0038] (3) Aging and fermentation: Put the rice noodles into the aging room, control the temperature at 35°C, humidity at 80%, and time for 16 hours;

[0039] (4) Microwave sterilization or drying: semi-dry rice noodles are directly bagged, fresh a...

Embodiment 3

[0041] Evaluation of the functional component content of the resistant starch rice noodle of the present invention:

[0042] 1. Detection of γ-aminobutyric acid (GABA) content:

[0043] (1) Weigh 500mg of the sample and grind it into a 15mL centrifuge test tube (with cover), and tap the test tube gently to make the sample fall to the bottom of the test tube; (2) Add 5mL of distilled water to each tube; (3) Put the tied Put the test tube on a reciprocating shaker (200 times / min) and take it out after hydrolysis for 2 hours; (4) take it out and centrifuge it at 10000r / min for 3 minutes; .0) 0.6mL; (6) Add 2mL of 5% phenol and 1mL of sodium hypochlorite with a mass fraction of 7%; (7) Heat in a boiling water bath for 5min after fully shaking; (8) Cool in an ice bath for 5min and shake continuously; (9) ) into 2 mL of 60% ethanol, use a spectrophotometer to measure the absorbance value at 645 nm, and determine the content of γ-aminobutyric acid by the standard curve method. Meas...

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Abstract

The invention discloses resistant starch rice noodles and a preparation method and an application thereof. The resistant starch rice noodles consist of the following raw materials: 60 to 70 parts of Guichao rice, 26 to 36.5 parts of proper sugar rice, 3 to 6 parts of brown rice and 0.5 to 1 part of pre-gelatinized cassava starch. By addition of a certain amount of resistant starch rice, brown riceand other high-resistant starch raw materials, the proper sugar rice noodles not only reduce the glycemic index, but also introduces nutritional components such as gamma-aminobutyric acid, vitamin Eand the like; by addition of the pre-gelatinized cassava starch, adjustment of the aging time and the improvement of the quality of rice noodles, the product has good boiling resistance and easily gets tasty; by adopting of a microwave heating technology, microorganisms in the product can be effectively killed, the shelf life of the product can be prolonged, the transformation of resistant starchis further strengthened, the content of resistant starch in the rice noodles is improved, and the content of the resistant starch in the final product is about 12% while the content of resistant riceof traditional rice noodles is only about 1%.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a resistant starch rice noodle and its preparation method and application. Background technique [0002] Rice noodles, also known as rice noodles and rice vermicelli, are a traditional rice food in southern my country and are very popular among the people. Yunnan rice noodles are the most representative popular catering snacks in Yunnan Province. Its texture is flexible, smooth and delicious, with a strong bite and easy to taste. Its unique flavor is well-known at home and abroad. With the advancement of society and technology, people's demand for health-care products is increasing, which drives the development of related rice noodle products more and more, and a large number of new products appear on the market, such as "pumpkin instant rice noodles" (Authorization No. CN 1162091C)", "A Brewed Corn Rice Noodle (Authorization No. CN 1095341C)", "Kelp Juice Rice Vermicell...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L33/21
CPCA23L7/10A23L33/21
Inventor 邓敏胡云峰陈君然王晓彬
Owner 开远市尚圆食品有限责任公司
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