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Preparation method for hemp fimble protein rice noddle with health-care function

A technology of protein rice flour and protein powder, which is applied to the protein components of plant materials, plant protein processing, and protein food ingredients, etc. It can solve the problems of difficulty in maintaining the processing characteristics of rice flour, difficult molding of rice flour, poor fluffiness of rice flour, etc., and achieve good solubility , It is not easy to regenerate, and the effect of increasing the taste of food

Inactive Publication Date: 2018-12-21
黑龙江黑科科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] At present, the base material added by the processing technology of rice noodles on the market, the whole flour or starch content in the base material exceeds 20%, it is difficult to maintain the original processing characteristics of rice noodles during production and curing, resulting in poor fluffiness of rice noodles. Rice noodles are difficult to shape, which has a great impact on the taste of rice noodles

Method used

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  • Preparation method for hemp fimble protein rice noddle with health-care function
  • Preparation method for hemp fimble protein rice noddle with health-care function
  • Preparation method for hemp fimble protein rice noddle with health-care function

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The processing technology of hemp seed powder comprises the following steps:

[0046] Step 1, preparing the base material, which is formed by mixing hemp seed protein powder, germinated brown rice flour and rice flour, and the weight ratio of each component is as follows: the content of hemp seed protein powder is 15%, and the content of hemp seed protein powder is 15%. Extruded puffed powder 10%, germinated brown rice flour 10%, balance is rice flour.

[0047] Step 2, preparing rice balls, adding an appropriate amount of additives to the base material prepared in Step 1, mixing, adding water or hemp seed meal liquid and stirring to obtain rice balls.

[0048] a. The base material is configured, that is, hemp seed protein powder, germinated brown rice flour, and rice flour are mixed according to a certain proportion. The total protein content in the rice flour prepared by this processing method can reach 20%, up to 25% %. Much higher than the protein content of the ex...

Embodiment 2

[0059] Similar to the above examples, the difference is that the hemp seeds are prepared through the following steps:

[0060] Spread the hemp seeds obtained after removing impurities and peeling the hemp seeds into a bed of hemp seeds, and dry them at a low temperature at 25.4°C-37.05°C for 40-60 hours, so that the moisture content of the hemp seeds is ≤ 5%; hemp seeds are coarsely crushed, extruded and puffed, then ground and deodorized to obtain the hemp seed fermented material. The relationship between the low-temperature drying time and the drying temperature is:

[0061] T=-0.0021t 2 -0.371t+55.25 60h≥t≥40h; if figure 1 shown;

[0062] Wherein t represents the time, T represents the drying temperature, the thickness of the hemp seed material bed is less than or equal to 2cm, and the surface of the hemp seed material bed is provided with a blower; the wind speed is ≤3m / s.

[0063] The relationship between the wind speed of the blower and the drying temperature is

[...

Embodiment 5

[0070] Identical with above embodiment, difference is, described hemp seed is replaced with hemp oil; The preparation process of hemp oil comprises:

[0071] Pretreatment of hemp seeds:

[0072] Microwave pretreatment: Weigh 250g of hemp seeds after removing impurities each time, place them in microwave equipment for dehumidification, when the microwave power is 1000W, the microwave time is 9, 12, 15, 18, 21min respectively; the microwave time is At 15 minutes, the microwave power was 400, 700, 1000, 1300, 1600W respectively. Remove the pre-microwaved hemp seeds and cool to room temperature.

[0073] Infrared pretreatment: put the hemp seeds after each microwave pretreatment in a 20-mesh wire mesh frame, set the temperature of the medium and short-wave infrared drying oven at 140°C, turn on the fan inside the drying oven, and when it is preheated to this temperature, the The barbed wire frame that has hemp seed is put into drying box and is heated, and heating time is 60min....

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Abstract

The invention belongs to the technical field of rice noodle preparation, and particularly relates to a preparation method for hemp fimble protein rice noddle with a health-care function. The preparation method comprises the following steps that: (1) a base material is prepared, the base material is prepared by mixing hemp fimble protein powder, germinated brown rice flour and rice flour, and the weight ratio of all the components is as follows: 5 to 20 percent of hemp fimble protein powder, 5 to 10 percent of hemp fimble extrusion powder, 5 to 10 percent of germinated brown rice flour and thebalance of rice flour; and the hemp fimble protein powder consists of whole hemp fimble protein powder and hemp fimble protein extrusion powder; (2) a rice dough is prepared, i.e., the base material prepared in step (1) is added with an appropriate amount of additive and water, uniformly mixing and stirring are performed, so that the rice dough is prepared; (3) the rice dough prepared in step (2)is produced into the rice noodle according to the conventional method. The invention adopts used hemp fimble seed meal as material, so the waste resource is sufficiently reutilized. The total contentof protein in the rice noodle prepared by utilizing the processing method can reach 20 percent and even is up to 25 percent, far higher than the protein content of conventional rice noodles in the market.

Description

technical field [0001] The invention belongs to the technical field of rice flour preparation, and in particular relates to a preparation method of hemp protein rice flour with health care function. Background technique [0002] Rice noodles, a special snack of the Han nationality, are a very popular delicacy in southern China. Rice noodles are strip-shaped and silky rice products made from rice through processes such as soaking, cooking, and layering, rather than powdery materials that are made from rice as raw material and ground in the sense of the word. The texture of rice noodles is flexible and elastic. It will not become mushy when boiled in water, and it will not break easily when fried. It is served with various vegetables or soup ingredients for soup or fried. It is smooth and tasty, and is deeply loved by consumers (especially southern consumers). favorite. There are many varieties of rice noodles, which can be divided into row rice noodles, square rice noodles,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L7/152A23L33/10A23L33/185A23J1/00A23J3/34A23J3/14
CPCA23J1/006A23J3/14A23J3/346A23L7/10A23L7/152A23L33/10A23L33/185A23V2002/00A23V2200/30A23V2200/326A23V2200/328A23V2200/322A23V2200/324A23V2250/548A23V2300/10A23V2300/20
Inventor 郭春景赵金海常存唐焕伟马雪松隋月梅王书瑞潘宇涛穆竟刘新杰杨雪冰
Owner 黑龙江黑科科技有限责任公司
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