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A preparation method of brown rice noodle with improved steaming and eating quality

A technology of brown rice and rice noodles, which is applied in the field of preparation of brown rice noodles, which can solve the problems of low quality of brown rice noodles, rough taste of brown rice noodles, low cooking loss rate, etc., and achieve the expansion of product production and sales channels, low firmness and low shear power , The effect of reducing the breaking rate and loss rate of cooking

Active Publication Date: 2022-05-17
ACAD OF NAT FOOD & STRATEGIC RESERVES ADMINISTRATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] An object of the present invention is to overcome the defects of low quality of brown rice noodles such as rough taste, easy to break, and short shelf life, and to provide a brown rice noodle with low cooking broken rate, low cooking loss rate, rich nutrition and good taste preparation method

Method used

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  • A preparation method of brown rice noodle with improved steaming and eating quality
  • A preparation method of brown rice noodle with improved steaming and eating quality

Examples

Experimental program
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Effect test

Embodiment 1

[0037] Select indica brown rice, remove floating ash and mixed gravel and other sundries, wash with pure water, and grind to obtain rice bran and white rice. The method of twin-screw extrusion is adopted, the moisture content of the material is adjusted to 15%, and the rice bran is extruded under the conditions of a temperature of 100° C. and a screw speed of 200 r / min. After the rice bran is cooled, soak the rice bran and water at a ratio of 1:2 for 2 hours, and use a colloid mill to grind the rice bran to control the particle size range of 200-300 μm. Soak the white rice and water at a ratio of 1:2 for 2 hours, then grind it with a stone mill, and control the particle size range of the white rice flour to 200-300 μm. Then the rice bran slurry and the white rice slurry are uniformly mixed, ground by a stone mill, and the particle size range of the rice bran and white rice flour in the slurry is controlled to be 100-200 μm. Monitor the concentration of the mixed slurry with a...

Embodiment 2

[0039]Select indica brown rice, remove floating ash and mixed gravel and other sundries, wash with pure water, and grind to obtain rice bran and white rice. The method of twin-screw extrusion is adopted, the moisture content of the material is adjusted to 18%, and the rice bran is extruded under the conditions of a temperature of 130° C. and a screw speed of 250 r / min. After the rice bran is cooled, soak the rice bran and water at a ratio of 1:2 for 3 hours, and use a colloid mill to grind the rice bran to control the particle size range of 200-300 μm. Soak the white rice and water at a ratio of 1:2 for 3 hours, then grind it with a stone mill, and control the particle size range of the white rice flour to 200-300 μm. Then the rice bran slurry and the white rice slurry are uniformly mixed, ground by a stone mill, and the particle size range of the rice bran and white rice flour in the slurry is controlled to be 100-200 μm. Monitor the concentration of the mixed slurry with a ...

Embodiment 3

[0041] Select indica brown rice, remove floating ash and mixed gravel and other sundries, wash with pure water, and grind to obtain rice bran and white rice. The twin-screw extrusion method is adopted, the moisture content of the material is adjusted to 30%, and the rice bran is extruded under the conditions of a temperature of 180° C. and a screw speed of 300 r / min. After the rice bran is cooled, soak the rice bran and water at a ratio of 1:4 for 6 hours, and use a colloid mill to grind the rice bran to control the particle size range of 200-300 μm. Soak the white rice and water at a ratio of 1:4 for 6 hours, then grind it with a stone mill, and control the particle size range of the white rice flour to 200-300 μm. Then the rice bran slurry and the white rice slurry are uniformly mixed, ground by a stone mill, and the particle size range of the rice bran and white rice flour in the slurry is controlled to be 100-200 μm. Monitor the concentration of the mixed slurry with a Ba...

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Abstract

The invention discloses a method for preparing brown rice noodles with improved cooking and eating quality. The method comprises grinding brown rice to obtain rice bran and white rice, rice bran stabilization treatment and soaking milling and refining, soaking white rice milling and refining, mixing rice bran flour slurry and white rice flour slurry for second refining, steaming flour, aging, cutting Stripping, drying and other steps are used to prepare brown rice noodles with improved cooking and edible quality. The method of the present invention adopts brown rice bran stabilization technology, mixed slurry secondary grinding technology and particle fineness control technology, and the prepared brown rice noodle has low breaking rate and loss rate, long shelf life, low digestion rate and low glycemic index. The content of phenolic substances and dietary fiber increased, which significantly improved the quality of brown rice noodles.

Description

technical field [0001] The invention belongs to the technical field of rice deep processing. In particular, it relates to a method for preparing brown rice noodles with improved cooking and eating quality. Background technique [0002] Rice is a large traditional staple food in my country and is closely related to the national health status. Brown rice is the product of paddy ridges, and then processed and peeled to get rice. Brown rice is a typical whole grain food. Compared with polished white rice, brown rice is richer in dietary fiber, vitamins, phytosterols, oryzanol, octacosanol, squalene, phenolic acids, flavonoids, minerals Substance etc. Research in developed countries over the past 30 years has shown that increasing the intake of whole grains such as brown rice can effectively reduce the risk of cardiovascular and cerebrovascular diseases, diabetes and malignant tumors and other related chronic diseases, which has gradually become the consensus of academic circl...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10
CPCA23L7/10
Inventor 吴娜娜谭斌田晓红翟小童刘艳香刘明汪丽萍
Owner ACAD OF NAT FOOD & STRATEGIC RESERVES ADMINISTRATION
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