Preparation method of brown rice flour for brown rice noodles and preparation method of brown rice noodles

A brown rice flour and brown rice technology, applied in the application, food science, food preservation and other directions, can solve the problems of high enzyme activity and difficult storage of brown rice flour, and achieve the effect of prolonging the storage period

Pending Publication Date: 2021-10-01
WUHAN POLYTECHNIC UNIVERSITY
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  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] The main purpose of the present invention is to propose a preparation method of brown rice flour for brown rice noodles and a preparation method of brown rice noodles, aiming at solving the problem of high enzymatic activity of lipase and lipoxygenase in existing brown rice flour used for preparing brown rice noodles, which leads to brown rice The problem of powder is not easy to store

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  • Preparation method of brown rice flour for brown rice noodles and preparation method of brown rice noodles
  • Preparation method of brown rice flour for brown rice noodles and preparation method of brown rice noodles
  • Preparation method of brown rice flour for brown rice noodles and preparation method of brown rice noodles

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preparation example Construction

[0035] For prolonging the storage period of brown rice flour used for preparing brown rice rice flour, the present invention proposes a kind of preparation method of brown rice flour for brown rice noodle, figure 1 It is an embodiment of the preparation method of brown rice flour for brown rice noodle provided by the present invention. see figure 1 , in the present embodiment, the preparation method of brown rice flour for brown rice noodle comprises the following steps:

[0036] Step S10, using a rice mill to grind the brown rice into white rice and rice bran;

[0037] First, the brown rice is ground into white rice and rice bran with a rice mill, wherein the brown rice is preferably brown rice with an amylose content of not less than 17%. Rice starch includes amylopectin and amylose, wherein amylopectin reacts with hot water to form a paste, while amylose can be dissolved in water without forming a paste. Brown rice with an amylose content of not less than 17% is used as r...

Embodiment 1

[0054] (1) Brown rice with an amylose content of 17% is ground into white rice and rice bran with a rice mill;

[0055] (2) Send the prepared rice bran into an extruder for extruding and extruding, then pulverize the obtained extruded rice bran with a universal grinder, and then pass through a standard sieve with an aperture of 0.3mm to obtain rice bran powder for subsequent use; The working parameters of the extrusion extruder are set as follows: the amount of solid feed (rice bran powder) is 22kg / h, the amount of liquid feed (water) is 6kg / h, the screw speed is 200r / min, the temperature of the first temperature zone is 60°C, The temperature in the second temperature zone is 120°C, the temperature in the third temperature zone is 150°C, the temperature in the fourth temperature zone is 170°C, and the temperature in the fifth temperature zone is 180°C. Temperature rise due to heat transfer in the temperature zone) is about 113°C;

[0056] (3) Add the prepared white rice to wa...

Embodiment 2

[0059] (1) Brown rice with 20% amylose content is ground into white rice and rice bran with a rice mill;

[0060] (2) Send the prepared rice bran into an extruder for extruding and extruding, then pulverize the obtained extruded rice bran with a universal grinder, and then pass through a standard sieve with an aperture of 0.3mm to obtain rice bran powder for subsequent use; The working parameters of the extrusion extruder are set as follows: the amount of solid feed (rice bran powder) is 20kg / h, the amount of liquid feed (water) is 5kg / h, the screw speed is 180r / min, the temperature of the first temperature zone is 50°C, The temperature in the second temperature zone is 110°C, the temperature in the third temperature zone is 140°C, the temperature in the fourth temperature zone is 160°C, and the temperature in the fifth temperature zone is 170°C. Temperature rise due to heat transfer in the temperature zone) is about 110°C;

[0061] (3) Add the prepared white rice to water an...

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Abstract

The invention discloses a preparation method of brown rice flour for brown rice noodles and a preparation method of the brown rice noodles. The preparation method of the brown rice flour for the brown rice noodles comprises the following steps: grinding brown rice into white rice and rice bran by using a rice mill; extruding and puffing the rice bran, and conducting crushing and sieving to prepare rice bran powder; soaking the white rice in water, and successively conducting draining, crushing and sieving to prepare white rice flour; and adding the rice bran powder into the white rice flour, conducting even mixing and then performing drying so as to obtain the brown rice flour for the brown rice noodles, wherein the mass of the rice bran powder accounts for 8-10% of the mass of the white rice flour. According to the preparation method, the rice bran is extruded and puffed, so the activity of various enzymes such as lipase and lipoxygenase in the rice bran is well passivated, and the storage period of the brown rice flour is prolonged.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing brown rice flour for brown rice noodles and a method for preparing brown rice noodles. Background technique [0002] At present, most of the rice noodles on the market are rice noodles made of refined white rice, and their nutritional value is lower than that of brown rice rice noodles. For brown rice noodles, the common processing method is to directly dry or semi-dry crush brown rice to make brown rice flour, and then use the prepared brown rice flour to prepare brown rice noodles. In this way, because the brown rice cortex is difficult to grind , it is easy to make the particle size and color distribution of the prepared brown rice flour uneven, resulting in the poor mouthfeel of the prepared brown rice noodle, which is not easily accepted by consumers; at the same time, due to the high activity of enzymes such as lipase and lipoxygenase in rice ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L7/17A23L3/015
CPCA23L7/10A23L7/198A23L7/115A23L7/17A23L3/015A23V2002/00A23V2300/24
Inventor 丁文平孙周亮庄坤吕庆云王国珍王志颖田明威
Owner WUHAN POLYTECHNIC UNIVERSITY
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