Nutritional rice noodles and preparation method thereof

A rice noodle and nutritional technology, applied in the field of nutritional rice noodle and its preparation, can solve the problems of lack of toughness, unresolved aging, low nutrient content, etc., reduce the broken bar rate and cooking loss rate, and the preparation method process is simple and easy to operate , the effect of enriching nutrients

Pending Publication Date: 2021-07-20
赵洪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the rice noodle industry has a single variety and low nutrient content. Long-term consumption will lead to nutritional deficiency, which will affect health.
[0004] CN107259317A discloses a nutritious rice noodle with vegetable flavor, its raw materials include: rice flour, corn flour, soybean protein powder, celery powder, tomato powder, purple cabbage powder, ginger powder, vegetable oil, xylitol, chitosan, monohard Fatty acid glycerides, sucrose fatty acid esters, sodium caseinate, complex carbonates, salt, soybean lecithin, nutritional enhancers, citric acid, malic acid, have the taste of vegetables when eaten, and the entrance is smooth, delicate, and delicious. Chewy, easy to trigger people's appetite, but use more raw materials, resulting in high cost, and at the same time, it does not solve the problem of aging, prolonging the shelf life, etc.

Method used

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  • Nutritional rice noodles and preparation method thereof
  • Nutritional rice noodles and preparation method thereof
  • Nutritional rice noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] The preparation method of nutritious rice noodle comprises the following steps:

[0056] (1) rice is soaked, cleaned and filtered, and the cleaned rice is added into water to be ground together, passed through a 40-mesh sieve to obtain a rice slurry, and the mass ratio of the rice to water is 1:4;

[0057] (2) Pulverize the indica rice and pass through a 400-mesh sieve to obtain indica rice powder; add the indica rice powder into water and stir evenly, wherein the mass ratio of indica rice powder to water is 1:4 to obtain indica rice slurry;

[0058] (3) Mix rice slurry and indica rice slurry evenly to obtain rice / indica rice mixture, wherein the mass ratio of rice slurry to indica rice slurry is 3:1; hydroxypropyl distarch phosphate, walnut peptide, wheat Dietary fiber and konjac glucomannan were added to the rice / indica rice mixture and stirred evenly, and placed at 35°C for 60 minutes to obtain a mixture, wherein the mass ratio of rice / indica rice mixture to wheat di...

Embodiment 2

[0061] The preparation method of nutritious rice noodle comprises the following steps:

[0062] (1) rice is soaked, cleaned and filtered, and the cleaned rice is added into water to be ground together, passed through a 40-mesh sieve to obtain a rice slurry, and the mass ratio of the rice to water is 1:4;

[0063] (2) Inoculate the strain into the rice slurry, the inoculum amount is 0.05wt%, and place it at 37° C. for 8 hours of fermentation to obtain the rice fermentation slurry;

[0064] (3) Pulverize the indica rice and pass through a 400-mesh sieve to obtain indica rice powder; add the indica rice powder into water and stir evenly, wherein the mass ratio of indica rice powder to water is 1:4 to obtain indica rice slurry;

[0065] (4) Mix rice fermentation slurry and indica rice slurry evenly to obtain rice / indica rice mixture, wherein the mass ratio of rice fermentation slurry to indica rice slurry is 3:1; hydroxypropyl distarch phosphate, walnut peptide , wheat dietary fi...

Embodiment 3

[0069] The preparation method of nutritious rice noodle comprises the following steps:

[0070] (1) rice is soaked, cleaned and filtered, and the cleaned rice is added into water to be ground together, passed through a 40-mesh sieve to obtain a rice slurry, and the mass ratio of the rice to water is 1:4;

[0071] (2) Inoculate the strain into the rice slurry, the inoculum amount is 0.05wt%, and place it at 37° C. for 8 hours of fermentation to obtain the rice fermentation slurry;

[0072] (3) Pulverize the indica rice and pass through a 400-mesh sieve to obtain indica rice powder; add the indica rice powder into water and stir evenly, then add glutaminase and enzymolyze it at 55° C. for 60 minutes to obtain the indica rice enzymatic hydrolyzate, wherein the indica rice powder and water The mass ratio is 1:4, and the mass ratio of indica rice powder to transglutaminase is 1:0.005;

[0073](4) Mix the rice fermentation slurry and indica rice enzymatic hydrolyzate evenly to obta...

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PUM

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Abstract

Nutritional rice noodles and a preparation method thereof are disclosed by the invention. Rice and long-shaped rice are taken as main raw materials, meanwhile, hydroxypropyl distarch phosphate, walnut peptide, wheat dietary fibers and konjac glucomannan are added, so that the quality of the rice noodles is remarkably improved, the rice noodles have good elasticity, smoothness and hardness, and the breaking rate and the cooking loss rate of the rice noodles are reduced. The nutritional rice noodles provided by the invention are rich in nutrient substances, and the plant extract is added to prolong the preservation time of plants and improve the aging resistance of the rice noodles. The whole preparation method of the nutritional rice noodles is simple and convenient in process, easy to operate and suitable for batch production.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a nutritional rice noodle and a preparation method thereof. Background technique [0002] Rice noodles are thin strips or flat and wide rice products prepared from rice as the main raw material by soaking, refining, cooking, and molding. Rice noodles can be divided into rice noodles, rice noodles, rice noodles, and rice noodles according to different regions. Rice noodle has a long history, and it has different tastes due to different cooking methods. It is a traditional staple food in my country. [0003] At present, the rice noodle industry has a single variety and low nutrient content. Long-term consumption leads to nutritional deficiency, which in turn affects health. [0004] CN107259317A discloses a nutritious rice noodle with vegetable flavor, its raw materials include: rice flour, corn flour, soybean protein powder, celery powder, tomato powder, purple cabbage powder, gin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L7/104A23L33/18A23L33/21A23L3/3562A23L3/3526A23L3/3472
CPCA23L7/10A23L7/104A23L33/18A23L33/21A23L3/3562A23L3/3526A23L3/3472A23V2002/00A23V2400/169A23V2200/30A23V2250/55A23V2250/5116A23V2250/5066A23V2250/214A23V2250/21166A23V2300/14A23V2300/44A23V2300/48A23V2300/50
Inventor 赵洪
Owner 赵洪
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