Functional fried rice noodles and preparation method thereof

A technology for functional, pho, which is applied in the field of preparing functional pho rich in slow-digesting and anti-digestible starch, can solve the problems of uneven distribution, ineffective synergistic strengthening effect of texture improvement and nutritional properties of pho, etc., To achieve the effect of simple processing equipment, convenient industrial production and processing, and simple preparation method

Active Publication Date: 2019-04-26
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The simple blending of food additives or nutrition and texture modifiers with rice flour will lead to uneven distribution in rice noodles, and the effect of synergistic enhancement of texture improvement and nutritional properties of rice noodles is less obvious

Method used

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  • Functional fried rice noodles and preparation method thereof
  • Functional fried rice noodles and preparation method thereof
  • Functional fried rice noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Accurately weigh a certain amount of carp indica rice in Fulinmen water, and add water to control the indica rice quality to account for 35% of the total mass. After soaking for 12 hours, fully refine the pulp, and carry out ultrasonic treatment with an output power of 200W and a duration of 20min, add xanthan gum with a dry basis of indica rice flour of 2.5‰, lauryl gallate of 5‰ (first use 10 times of lauryl gallate Edible alcohol of ester quality is dissolved, and then fully mixed with the slurry), applied high-speed shear (speed: 2000rpm, time: 5min) and fully mixed. The obtained slurry was placed on a shallow pan of a rice steamer, steamed in steam at 100°C for 3 minutes, cooled at room temperature and placed in water for further coagulation for 4 minutes; after cooling, it was cut into strips to prepare functional river noodles. At the same time, without any treatment, fat-soluble polyphenol and xanthan gum compound treatment, ultrasonic-shearing treatment, ultras...

Embodiment 2

[0032]Accurately weigh a certain amount of Fulinmen oil sticky rice, add water to control the mass of indica rice to account for 38% of the total mass. After soaking for 10 hours, fully refine the pulp, and carry out ultrasonic treatment with an output power of 300W and a duration of 15min, add xanthan gum of 5‰ dry weight of indica rice flour, 10‰ lauryl gallate (first use 10 times lauryl gallate Edible alcohol of ester quality is dissolved, and then fully mixed with the slurry), applied high-speed shear (speed: 3000rpm, time: 6min) and fully mixed. The obtained slurry was placed on a shallow pan of a rice steamer, steamed in steam at 100°C for 5 minutes, cooled at room temperature and placed in water for further coagulation for 3 minutes; after cooling, it was cut into strips to prepare functional river noodles. At the same time, without any treatment, fat-soluble polyphenol and xanthan gum compound treatment, ultrasonic-shearing treatment, ultrasonic-fat-soluble polyphenol ...

Embodiment 3

[0038] Accurately weigh a certain amount of Tailiang Mingxiang Zungui indica rice, and add water to control the indica rice quality to account for 33% of the total mass. After soaking for 8 hours, fully refine the pulp, and carry out ultrasonic treatment with an output power of 100W and a duration of 30min, add xanthan gum with a dry basis of indica rice flour of 2.5‰, propyl gallate of 5‰ (first use 10 times propyl gallate Edible alcohol of ester quality is dissolved, and then fully mixed with the slurry), applying high-speed shear (speed: 2500rpm, time: 7min) and fully mixed. The obtained slurry was placed on a shallow pan of a rice steamer, steamed in steam at 100°C for 6 minutes, cooled at room temperature and placed in water for further coagulation for 5 minutes; after cooling, it was cut into strips to prepare functional river noodles. At the same time, without any treatment, fat-soluble polyphenol and xanthan gum compound treatment, ultrasonic-shearing treatment, ultras...

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Abstract

The invention discloses functional fried rice noodles and a preparation method thereof. The preparation method comprises the following steps: soaking rice with water and jordaning to prepare rice slurry; adding xanthan gum and a fat-soluble polyphenol derivative after carrying out ultrasonic treatment, and applying high speed shearing for full mixing; carrying out techniques such as steam flaking,cooling, slitting and forming on the obtained mixed slurry to prepare the functional fried rice noodles. The preparation method disclosed by the invention has the advantages of simple operation and little loss of nutrients; by compounding a trace food additive, the functional fried rice noodles rich in slow digestion and anti-digestive starch can be prepared. The fried rice noodles can be used asa functional nutrition food for preventing the pathogenesis of chronic diseases such as diabetes mellitus and obesity.

Description

technical field [0001] The invention relates to the technical field of functional food preparation, in particular to a functional river powder rich in slow-digestion and anti-digestion starch prepared from indica rice. Background technique [0002] Pho is a strip or thread-like food processed from indica rice or rice rich in amylose. It is a common food in southern China. It can be used as a snack or a staple food, and has a very wide range of consumers. . Starch is the main component of rice noodles. After being steamed under high temperature and high water content, the compact multi-layered structure is destroyed, and the resistance to enzymes is reduced, resulting in high blood sugar after meals. Long-term consumption of foods with a high glycemic index (GI) may cause insulin resistance in certain groups of people, leading to the onset of type II diabetes, increasing the incidence of related complications, and endangering human health. [0003] At present, methods for r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/30A23L7/10A23L33/125
CPCA23L5/32A23L7/10A23L33/125A23V2002/00A23V2200/328A23V2200/332
Inventor 李晓玺池承灯陈玲陆萍李冰
Owner SOUTH CHINA UNIV OF TECH
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