Novel low-calorie canna edulis and siraitia grosvenorii rice flour and preparation method thereof
By optimizing the processing and mixed preparation process of rice, combined with the ingredients and other ingredients of Luo Han Guo, solved the problem of high traditional rice noodles, prepared new rice noodles with low calories and high nutrition, and maintained the taste and flavor of rice noodles.
Patent Information
- Application Number
- CN202411804802.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-10
- Publication Date
- 2025-01-24
AI Technical Summary
Traditional rice noodles add a lot of oil and sugar during the preparation process, resulting in high calories and cannot meet the needs of modern people for low-calorie, high-fiber and low-sugar foods.
By optimizing the steps of processing and mixed preparation of rice, the rice is used to use soaking, grinding, dehydration, and drying, combined with Luo Han Guo extract granules, thickening agents and drought ravioli powder, to prepare new low -calorie drought -gravity Luo Han Guo rice noodles.
The taste and smooth taste of the new low -calorie drought, Luo Han Guo Powder, and the calories are reduced. At the same time, the original flavor and nutritional value of rice noodles are retained.
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food, in particular to novel low-calorie lotus root and monk fruit rice flour and a preparation method thereof. Background Art
[0002] With the improvement of living standards and the enhancement of health awareness, consumers have higher and higher requirements for food, especially the growing demand for low-calorie, high-fiber, and low-sugar foods. As a traditional food, rice noodles are deeply loved by consumers for their delicate taste and rich nutrition. However, traditional rice noodles are often added with a lot of oil and sugar during the preparation process, resulting in high calories, which does not meet the modern people's pursuit of healthy diet.
[0003] In order to meet this market demand, some low-calorie rice noodle products have appeared on the market. However, while reducing the calories, they also affect the taste and flavor of the rice noodles, limiting the market competitiveness of the products. Summary of the invention
[0004] The technical problem to be solved by the present invention is to overcome the defects of the above-mentioned technology and provide a novel low-calorie lotus root and monk fruit rice flour and a preparation method thereof.
[0005] In order to solve the above technical problems, the technical solution provided by the present invention is a preparation method of a novel low-calorie lotus root and monk fruit rice noodles, comprising the following steps:
[0006] Step 1) Rice processing and preparation:
[0007] Soaking: Choose high-quality rice, remove impurities and defective products, put the rice into a soaking pool, add clean water, make the water level 15-25cm higher than the surface of the rice, soak for 1.5-2 hours, so that the rice can fully absorb water and expand;
[0008] Grinding: Take out the soaked rice, drain the water, put it into the grinder, start the grinder, grind the rice into fine rice slurry, and use a sieve to filter the ground rice slurry to remove impurities and particles;
[0009] Dehydration: Pour the filtered rice slurry into a white cloth bag and spin dry it in a drum centrifuge to remove excess water to obtain the dried rice slurry;
[0010] Drying: taking out the dried rice flour precursor and putting it into a drying machine for drying, so that the rice flour is fully dried and the moisture content in the rice flour is controlled to be 10-12%;
[0011] Screening and packaging: Screen the dried rice flour with a screen mesh of 80-120 meshes to obtain rice flour for later use;
[0012] Step 2) Preparation of Momordica grosvenori Extract
[0013] Raw material processing: Pick fresh monk fruit, remove impurities, wash and cut into 2cm×2cm blocks;
[0014] Extraction: Place the processed monk fruit pieces into an extractor and add 10-15L of 95% ethanol solution for extraction. After the extraction is completed, the extract is filtered, concentrated, decolorized and impurity-free to obtain a high-purity monk fruit extract solution;
[0015] Spray drying: The high-purity monk fruit extract solution is sent into the spray drying equipment. After the spray drying is completed, small and uniform monk fruit extract particles are obtained;
[0016] Screening and packaging: Screening the monk fruit extract particles obtained by spray drying, using a 100-200 mesh screen to obtain the monk fruit extract particles for later use;
[0017] Step 3) Preparation of auxiliary materials:
[0018] Take thickener and lotus root powder and set aside;
[0019] The thickening agent is a stretching agent, pectin or agar;
[0020] Step 4) Mixing preparation:
[0021] The rice flour, thickener, lotus root powder and monk fruit extract particles are taken in proportion and stirred and mixed evenly to obtain novel low-calorie lotus root and monk fruit rice flour;
[0022] Step 5) the obtained novel low-calorie lotus root and monk fruit rice noodles are aseptically packaged to obtain a finished product.
[0023] Furthermore, in step 1, the rotation speed of the refiner is 2000-2500 rpm, and the refining time is 15-20 minutes.
[0024] Furthermore, the mesh size of the sieve filter in step 1 is 80-120 meshes.
[0025] Furthermore, in step 1, the rotation speed of the drum centrifuge is 3000-3500 rpm, and the drying time is 5-10 minutes.
[0026] Furthermore, in step 1, the control temperature of the drying machine is 45-53° C., and the drying time is 15-17 minutes.
[0027] Furthermore, in step 1, the extraction temperature is 55-65° C., and the extraction time is 3-5 hours.
[0028] Furthermore, in step 2, the spraying speed is 18-22 kg / h, the drying temperature is 115-125° C., and the air flow speed is 1.5-2.5 m / s.
[0029] Furthermore, the weight percentages of the raw materials used in step 4 are: 0.5-10% of monk fruit extract particles, 70-95% of rice flour, 0.2-0.5% of thickener, and 1-10% of lotus root powder.
[0030] Another object of the present invention is to provide a novel low-calorie lotus root and monk fruit rice flour, which is prepared by the above-mentioned preparation method.
[0031] The advantages of the present invention over the prior art are as follows: the novel low-calorie lotus root and monk fruit rice noodles provided by the present invention optimize the steps of rice processing and preparation and mixing preparation, so that the novel low-calorie lotus root and monk fruit rice noodles have a delicate and smooth taste, and have no significant difference compared with traditional rice noodles; at the same time, monk fruit extract can be used as a natural sweetener, and the monk fruit extract is rich in various nutrients beneficial to the human body, such as vitamins, minerals, etc., so that the novel low-calorie lotus root and monk fruit rice noodles are more nutritious, so by adding monk fruit extract particles, the calories of the rice noodles are reduced, and the taste and flavor of the rice noodles are retained. DETAILED DESCRIPTION
[0032] The novel low-calorie lotus root and monk fruit rice flour and the preparation method thereof of the present invention are further described in detail below in conjunction with the embodiments.
[0033] Example 1
[0034] A novel low-calorie lotus root and monk fruit rice noodle, the preparation method of which comprises the following steps:
[0035] Step 1) Rice processing and preparation:
[0036] Soaking: Select 50kg of high-quality Northeastern rice, remove impurities such as stones and rice husks, put the rice into a soaking pool, add clean water until the water level is 20cm higher than the surface of the rice, soak for 1.8 hours to ensure that the rice fully absorbs water and expands.
[0037] Grinding: Use a grinder with a speed of 2300 rpm to grind the soaked rice into fine rice slurry. The grinding time is set to 18 minutes. Then filter through a 100-mesh sieve to remove impurities and unground particles.
[0038] Dehydration: Pour the filtered rice slurry into a white cloth bag, place it in a drum centrifuge, set the speed to 3200 rpm, and spin dry for 8 minutes to remove excess water.
[0039] Drying: Place the dried rice flour precursor in a dryer, control the temperature to 49°C, and dry for 16 minutes to ensure that the moisture content reaches 11%.
[0040] Sieving and packaging: Use a 100-mesh sieve to sieve the dried rice flour to remove coarse particles, then seal and package for later use.
[0041] Step 2) Preparation of Momordica grosvenori extract:
[0042] Raw material processing: Pick 20kg of fresh monk fruit, wash it and cut it into 2cm×2cm blocks.
[0043] Extraction: Place the processed monk fruit pieces into an extractor, add 12L of 95% ethanol solution, set the extraction temperature to 60°C, and extract for 4 hours. After the extraction is completed, filter, concentrate, decolorize and remove impurities to obtain a high-purity monk fruit extract solution.
[0044] Spray drying: The monk fruit extract solution was fed into a spray drying device, and the spray rate was set to 20 kg / h, the drying temperature to 120°C, and the air flow rate to 2 m / s to obtain monk fruit extract particles.
[0045] Screening and packaging: Screen the monk fruit extract particles obtained by spray drying using a 100-200 mesh to obtain the monk fruit extract particles for later use.
[0046] Step 3) Preparation of auxiliary materials:
[0047] Thickener: Use 0.25kg of pectin.
[0048] Dry lotus root powder: Use 2kg of dry lotus root powder.
[0049] Step 4) Mixing preparation:
[0050] According to the ratio of 88.5kg of rice flour, 5kg of monk fruit extract granules, 0.25kg of pectin and 6.25kg of lotus root powder, the raw materials are evenly mixed to obtain a new type of low-calorie lotus root monk fruit rice flour.
[0051] Step 5) Sterile packaging:
[0052] The mixed new low-calorie lotus root and monk fruit rice noodles are aseptically treated and sealed using a vacuum packaging machine to ensure the hygiene and quality of the product.
[0053] The present invention and its implementation methods are described above, and such description is not restrictive. In short, if ordinary technicians in the field are inspired by it, without departing from the purpose of the invention, they can design structures and embodiments similar to the technical solution without creativity, which should all fall within the protection scope of the present invention.
Claims
1. A method for preparing a novel low-calorie lotus root and monk fruit rice noodle, characterized in that: The following steps are involved: Step 1) Rice processing and preparation: Soaking: Choose high-quality rice, remove impurities and defective products, put the rice into a soaking pool, add clean water, make the water level 15-25cm higher than the surface of the rice, soak for 1.5-2 hours, so that the rice can fully absorb water and expand; Grinding: Take out the soaked rice, drain the water, put it into the grinder, start the grinder, grind the rice into fine rice slurry, and use a sieve to filter the ground rice slurry to remove impurities and particles; Dehydration: Pour the filtered rice slurry into a white cloth bag and spin dry it in a drum centrifuge to remove excess water to obtain the dried rice slurry; Drying: taking out the dried rice flour precursor and putting it into a drying machine for drying, so that the rice flour is fully dried and the moisture content in the rice flour is controlled to be 10-12%; Screening and packaging: Screen the dried rice flour with a screen mesh of 80-120 meshes to obtain rice flour for later use; Step 2) Preparation of Momordica grosvenori Extract Raw material processing: Pick fresh monk fruit, remove impurities, wash and cut into 2cm×2cm blocks; Extraction: Place the processed monk fruit pieces into an extractor and add 10-15L of 95% ethanol solution for extraction. After the extraction is completed, the extract is filtered, concentrated, decolorized and impurity-free to obtain a high-purity monk fruit extract solution; Spray drying: The high-purity monk fruit extract solution is sent into the spray drying equipment. After the spray drying is completed, small and uniform monk fruit extract particles are obtained; Screening and packaging: Screening the monk fruit extract particles obtained by spray drying, using a 100-200 mesh screen to obtain the monk fruit extract particles for later use; Step 3) Preparation of auxiliary materials: Take thickener and lotus root powder and set aside; The thickening agent is a stretching agent, pectin or agar; Step 4) Mixing preparation: The rice flour, thickener, lotus root powder and monk fruit extract particles are taken in proportion and stirred and mixed evenly to obtain novel low-calorie lotus root and monk fruit rice flour; Step 5) the obtained novel low-calorie lotus root and monk fruit rice noodles are aseptically packaged to obtain a finished product.
2. The preparation method according to claim 1, characterized in that: In the step 1, the speed of the refiner is 2000-2500 rpm, and the refining time is 15-20 minutes.
3. The preparation method according to claim 1, characterized in that: The mesh size of the filter screen in the step 1 is 80-120 meshes.
4. The preparation method according to claim 1, characterized in that: The rotation speed of the drum centrifuge in step 1 is 3000-3500 rpm, and the drying time is 5-10 minutes.
5. The preparation method according to claim 1, characterized in that: The control temperature of the drying machine in step 1 is 45-53° C., and the drying time is 15-17 minutes.
6. The preparation method according to claim 1, characterized in that: The extraction temperature in step 1 is 55-65° C. and the extraction time is 3-5 hours.
7. The preparation method according to claim 1, characterized in that: In step 2, the spraying speed is 18-22 kg / h, the drying temperature is 115-125° C., and the air flow speed is 1.5-2.5 m / s.
8. The preparation method according to claim 1, characterized in that: The weight percentages of the raw materials used in step 4 are: 0.5-10% of monk fruit extract particles, 70-95% of rice flour, 0.2-0.5% of thickener, and 1-10% of lotus root powder.
9. A novel low-calorie lotus root and monk fruit rice noodle prepared according to the preparation method according to any one of claims 1 to 8.