A method for improving the anti-aging ability of rice noodle food

An anti-aging and food technology, which is applied in the field of food processing, can solve problems such as uneven temperature distribution and poor thermal conductivity of rice cakes, and achieve the effects of simplifying the process, making the taste soft and improving the taste

Active Publication Date: 2021-11-02
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In addition, in the process of variable temperature control, there are still difficulties in the poor thermal conductivity of rice cakes and uneven temperature distribution, which need further research to overcome

Method used

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  • A method for improving the anti-aging ability of rice noodle food
  • A method for improving the anti-aging ability of rice noodle food
  • A method for improving the anti-aging ability of rice noodle food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Weigh 54 parts of glutinous rice flour, 8 parts of white sugar, and 0.3 parts of lard into the mixing tank, then add 32 parts of drinking water into the mixing tank, stir well, put the mixed materials in the aluminum mold and spread them out, then Flatten with a cake press machine to obtain cake embryos, cut the pressed cake embryos into four strips, then flatten the surface with tools, and then put them together with the cake embryos and aluminum molds into a hot water pot for stewing, the water temperature is 80 ℃, time 2 minutes, to obtain the shaped cake embryo, evenly dip the film powder obtained by mixing 6 parts of konjac dextran, 6 parts of pullulan polysaccharide and 88 parts of ordinary glutinous rice flour on the surface of the shaped cake embryo and remove the excess For film powder, steam the shaped cake embryo with steam for 8 minutes, then use tools to smooth and beautify the surface of the rice cake, and slowly cool the re-steamed rice cake at a temperatu...

Embodiment 2

[0044] Weigh 58 parts of glutinous rice flour, 11 parts of white sugar, and 0.9 parts of lard into the mixing tank, then add 36 parts of drinking water into the mixing tank, stir well, put the mixed materials in the aluminum mold, and then Flatten with a cake press machine to obtain cake embryos, cut the pressed cake embryos into four strips, flatten the surface with a tool, and then put them together with the cake embryos and aluminum molds into a hot water pot for stewing, the water temperature is 90 ℃, time 3 minutes, to obtain the shaped cake embryo, evenly dip the film powder obtained by mixing 9 parts of konjac dextran, 9 parts of pullulan polysaccharide and 82 parts of ordinary glutinous rice flour on the surface of the shaped cake embryo and remove the excess For film powder, steam the shaped cake embryo with steam for 10 minutes, then use tools to smooth and beautify the surface of the rice cake, and slowly cool the re-steamed rice cake at a temperature of 40°C to 50°C...

Embodiment 3

[0048]Weigh 56 parts of glutinous rice flour, 9 parts of white sugar, and 0.6 parts of lard into the mixing tank, then add 34 parts of drinking water into the mixing tank, stir well, put the mixed materials in the aluminum mold and spread them out, then Flatten with a cake press machine to obtain cake embryos, cut the pressed cake embryos into four strips, flatten the surface with tools, and then put them together with the cake embryos and aluminum molds into a hot water pot for stewing, the water temperature is 85 ℃, time 3 minutes, to obtain the shaped cake embryo, evenly dip the film powder obtained by mixing 7 parts of konjac dextran, 8 parts of pullulan polysaccharide and 85 parts of ordinary glutinous rice flour on the surface of the shaped cake embryo and remove the excess For film powder, steam the shaped cake embryo with steam for 9 minutes, then use tools to smooth and beautify the surface of the rice cake, and slowly cool the re-steamed rice cake at a temperature of ...

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Abstract

The invention discloses a method for improving the anti-aging ability of rice noodle food, which belongs to the technical field of food processing. The method of the present invention is to slow down the temperature of the steamed rice noodle food first under the condition of relatively high temperature to inhibit the rapid formation of starch nuclei, and then rapidly cool down under the condition of relatively low temperature to inhibit the growth rate of the crystal, so as to reduce the temperature of the rice noodle. The aging speed of food; the present invention also utilizes polysaccharide to form a film on the surface of rice noodle food, keeps the uniform distribution of internal moisture and limits water migration, and further strengthens the anti-aging ability of rice noodle food. The invention can effectively delay the aging process of the rice noodle food. Compared with the rice noodle food cooled at room temperature in a natural state and not covered with a film, the aging degree is reduced by about 30% to 40% after being placed for 30 days, and the shelf life is greatly extended.

Description

technical field [0001] The invention relates to a method for improving the anti-aging ability of rice noodle food, which belongs to the technical field of food processing. Background technique [0002] Rice noodle food refers to the steamed food made of rice and / or wheat flour, including rice cakes, steamed buns, etc., and has a broad consumer market in all provinces of my country. Industrially produced rice and noodle foods generally go through a series of links such as production, transportation, storage, and sales. However, since rice and noodle foods are products with high starch content, during this series of processes, rice and noodle foods will gradually age, harden, Water loss, edible quality obviously decline, can not meet the requirements of consumers. [0003] At present, the methods to prevent aging, hardening, water loss and decline in edible quality of rice and noodle foods include adding enzyme preparations, adding edible glue, adding edible polysaccharides, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23L5/10A23L3/3463A23P20/10
CPCA23L3/3463A23L5/10A23L7/10A23P20/10
Inventor 田耀旗胡冰王玲玲徐睿王金鹏柏玉香焦爱权
Owner JIANGNAN UNIV
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