Preparation method of functional low-sugar rice noodles
Through the mixing of early indica rice and low-sugar rice and the addition of edible gel and denatured starch, the problems of low-sugar rice flour with low strength and strong adhesion were solved, and functional low-sugar rice flour with high strength and low GI value were prepared, which is suitable for consumption by chronic patients.
Patent Information
- Application Number
- CN202510362783.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-26
- Publication Date
- 2025-07-08
AI Technical Summary
Traditional rice noodles are single nutritional. Low-sugar rice noodles have problems such as low strength, strong adhesion and poor dispersion during the production process, and it is difficult to meet the low-sugar health care effects and good quality at the same time.
The early indica rice and low-sugar rice are mixed in a certain proportion, and edible gels such as Kedaran gum, konjac gum, etc. and denatured starch such as hydroxypropyl starch are added. Functional low-sugar rice powder with high strength and low GI value is prepared through fermentation, refining, extrusion molding, aging and gradient drying.
The prepared functional low-sugar rice flour has a stable structure, high strength, low cooking loss and bar breaking rate, good taste, suitable for chronic patients and has low health care functions.
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Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of food processing, and particularly relates to a preparation method of functional low-sugar rice noodles. Background Art
[0002] Rice noodles are strip-shaped and filamentous rice products mainly made from early indica rice through processes such as soaking, steaming, pressing, and aging. They have the characteristics of smooth taste, good elasticity and toughness, and are deeply loved by consumers. However, traditional rice noodles have problems such as single nutrition and few new products, and it is difficult to meet people's needs for food nutrition and health.
[0003] With the development of the times, traditional foods also need to be continuously innovated and continuously progress in the directions of industrialized preparation processes, rich nutritional components, diverse flavors, and convenient consumption. Low-sugar rice is a new variety of high-resistant starch rice. Compared with ordinary rice, the content of resistant starch in low-sugar rice is relatively high, and the contents of protein and fat are not much different. Therefore, eating low-sugar rice can not only meet the nutritional needs of consumers, but also has the advantage of a low GI value, meeting the health care needs for resistant starch, and is suitable for chronic patient groups such as those with high blood sugar and diabetes. Combining low-sugar rice with health care functions with rice noodles can enrich the product forms of rice noodles, ensure the intake of human nutrition, and also have certain health care functions. However, due to the low content of amylose and high content of fiber in low-sugar rice, the rice noodles produced have problems such as low strength, strong adhesiveness, and poor dispersibility, which affect the taste of the rice noodles. If a high proportion of early indica rice is used to make rice noodles, it is difficult to achieve the effect of low-sugar health care. Therefore, it is crucial to explore a rice noodle preparation process that can both retain the low-sugar effect and have good quality. Summary of the Invention
[0004] In view of the above problems, one object of the present invention is to provide a preparation method of functional low-sugar rice noodles with low-sugar efficacy and suitable for consumption by groups such as chronic patients. Edible gums such as curdlan, konjac gum, carrageenan, xanthan gum, guar gum, etc. and modified starches such as hydroxypropyl starch, acetate starch, phosphate starch, etc. are added to the functional low-sugar rice noodles, so that the prepared functional low-sugar rice noodles have high strength and hardness, good elasticity and toughness, low cooking loss and breakage rate, good taste, and also have the advantage of a low GI value.
[0005] The above technical object of the present invention is achieved through the following technical solutions: A preparation method of functional low-sugar rice noodles includes the following steps: S1. Early indica rice and low-sugar rice are mixed in a ratio of 1:(1 - 4), and after cleaning, the mixed rice and water are co-fermented for 48 h - 96 h according to a weight ratio of 1:(1 - 2); S2. Take the fermented mixed rice in step S1 for grinding; add starch for mixing, and then add edible glue and modified starch for slurry adjustment. The obtained slurry is extruded into rice noodles by a fully automatic rice noodle machine; among them, the mass ratio of the mixed quality of early indica rice and low-sugar rice (dry basis) to the mass of starch is (10 - 20):1; the mass ratio of the mixed quality of early indica rice and low-sugar rice (dry basis) to the mass of edible glue is (10 - 100):1; the mass ratio of the mixed quality of early indica rice and low-sugar rice (dry basis) to the mass of modified starch is (10 - 100):1. S3. Age the low-sugar rice noodles obtained in step S2 in an environment with a constant temperature and constant humidity. S4. Place the low-sugar rice noodles obtained in step S3 in a gradient drying at different constant temperatures and then package them. After high-temperature sterilization, the finished product of functional low-sugar rice noodles can be obtained.
[0006] Through the above technical solution, a preparation method of functional low-sugar rice noodles is provided. The whole method includes steps such as fermentation, grinding, mixing, gelatinization, extrusion molding, aging, rehydration, cooling, packaging, and high-temperature sterilization. The fermentation temperature of early indica rice and low-sugar rice is 25°C, and the fermentation time is 48 h - 96 h. The mass ratio of the mixture of dry rice and low-sugar rice to water for grinding is (2 - 4):1. Add edible glue and modified starch to the rice slurry, and control the mass ratio of the mixture of dry rice and low-sugar rice to edible glue to be (100 - 20):1, and control the mass ratio of the mixture of dry rice and low-sugar rice to modified starch to be (100 - 20):1. Extrusion molding is carried out by a fully automatic rice noodle machine, the gelatinization temperature is 100°C - 110°C, and the gelatinization time is 2 min - 5 min; the aging conditions of the rice noodles are that the aging humidity is between 50% - 90%, and the aging time is 2 h - 8 h. The drying process is divided into three stages. The first stage is drying at 30°C - 35°C for 2 h - 3 h; the second stage is drying at 35°C - 40°C for 2 h - 3 h; the third stage is drying at 40°C - 45°C for 6 h - 8 h; high-temperature sterilization is to keep the packaged functional rice noodles in a water bath environment at 80°C - 100°C for 20 min - 30 min and then cool. In fact, in addition to the above preparation method, the present application also provides a method for improving the cooking quality of functional low-sugar rice noodles. The obtained functional low-sugar rice noodles are obtained by fermenting rice and then grinding it, adding 1% - 10% of edible glue, such as one or several of curdlan gum, konjac gum, carrageenan, xanthan gum, guar gum, etc., and at the same time adding 1% - 10% of modified starch, such as one or several of hydroxypropyl starch, acetate starch, phosphate starch, and acetylated distarch phosphate, etc., for mixing. After extrusion molding, through aging, re-boiling, and sterilization, functional low-sugar rice noodles with high cooking quality and sensory quality are obtained.
[0007] Further setting: The specific steps of S1 are as follows: After cleaning, the early indica rice and low-sugar rice are mixed and then fermented with water at a temperature of 25°C - 35°C, and then drained.
[0008] Further setting: In the step S2, the starch includes one or more of corn starch, sweet potato starch, tapioca starch, mung bean starch, wheat starch, etc.
[0009] Further setting: In the step S2, the edible gum includes one or more of curdlan, konjac gum, carrageenan, xanthan gum, guar gum, etc.
[0010] Further setting: In the step S2, the modified starch includes one or more of hydroxypropyl starch, acetate starch, phosphate starch, acetylated distarch phosphate, etc.
[0011] Further setting: In the step S3, the constant temperature and humidity aging includes controlling the temperature at 10~30°C, the humidity at 50%~90%, and the aging time at 2~10 h.
[0012] Further setting: In the step S4, the gradient drying is divided into three stages. The first stage is drying at 30°C - 35°C for 2 h - 3 h; the second stage is drying at 35°C - 40°C for 2 h - 3 h; the third stage is drying at 40°C - 45°C for 6 h - 8 h. The high-temperature sterilization temperature is 70°C~95°C, and the high-temperature sterilization time is 10 min~45 min.
[0013] In summary, the present invention has the following beneficial effects: 1. The present invention provides a functional low-sugar rice noodle product, which enriches the product form of rice noodle products and promotes the deep processing of low-sugar rice. The functional rice noodles prepared with low-sugar rice as the main raw material are rich in nutritional components and have a low GI value, and are more suitable for chronic patient groups such as diabetics to eat.
[0014] 2. By adding edible gum and modified starch to the functional low-sugar rice noodles, the present invention makes the structure of the functional low-sugar rice noodles more stable, with greater strength, reduced cooking loss and breaking rate, and improved sensory quality and cooking quality.
[0015] 3. The present invention adopts a gradient drying process, which makes the rice noodles more conform to the starch aging law during the drying process, enhances their toughness, makes them not easy to break, and has uniform color, more sufficient drying, and better taste. Specific Embodiments
[0016] The following further describes the specific embodiments of the present invention.
[0017] The technical solution adopted by the present invention is: Example 1: (1) After washing the early indica rice and low-sugar rice, mix them and ferment them with water at a weight ratio of 1:1.5 at room temperature of 25°C for 48 hours.
[0018] (2) After washing and draining, mix them in a weight ratio of 50% early indica rice and 50% low-sugar rice. According to the mass ratio of the mixture of early indica rice and low-sugar rice to water of 1.5:1, add clear water. After grinding with an automatic pulp grinder, add 10% corn starch to adjust the pulp, add 2% curdlan and 2% hydroxypropyl starch, stir evenly. The obtained pulp is extruded and formed by a primary gelatinized rice noodle machine to obtain rice noodles. (3) Place the low-sugar rice noodles obtained in step (2) in a constant temperature and humidity box for aging, control the temperature at 20°C, the humidity at 60%, and the aging time at 3 hours.
[0019] (4) Dry the rice noodles obtained in step (3) in three gradients. The first stage is to dry at 30°C for 3 hours; the second stage is to dry at 35°C for 3 hours; the third stage is to dry at 40°C for 8 hours. Package. After sterilization at 90°C for 30 minutes, the finished product of functional low-sugar rice noodles can be obtained.
[0020] Use a TA-XT plus type texture analyzer to measure the texture properties of the rice noodles. The texture measurement mode is TPA, the probe is P35, and the measurement parameters are set as follows: pre-test speed 1.0 mm / s, in-test speed 1.0 mm / s, post-test speed 1.0 mm / s, compression ratio 70%, and the number of parallel measurements is 10 times / sample.
[0021] The measurement method of the broken strip rate is as follows: Take 30 rice noodles with a uniform diameter and a length of about 20 cm, add 500 mL of boiling water, keep it boiling gently for 3 minutes, then pick out the rice noodles, record the number of broken rice noodles n, and calculate the broken strip rate L according to the following formula: ; The measurement method of cooking loss: Weigh a sample with intact vermicelli, record the sample mass M0, and measure the water content W. Put the sample into a tray with a constant weight of M1 containing 500 mL of boiling water and boil for 3 minutes. After fishing out the rice noodles, continue to heat the tray on an electric furnace. After most of the water has boiled dry, dry it in an oven at 105°C to constant weight, and record the mass as M2. Calculate the cooking loss according to the following formula: ; The method for determining the resistant starch content is as follows: My test method is as follows: The starch sample (1.00 g, dry basis) was suspended in sodium acetate buffer solution (20 mL, 0.1 M, pH 5.2), 5 glass beads were added to the reaction flask, and mixed for 5 min. The sample was heated in a boiling water bath for 30 min, immediately placed in a 37 °C water bath after completion, and after the temperature was balanced, 10 mL of mixed enzyme was added, and the oscillation reaction was started and timed accurately. At 20 min and 120 min respectively, 0.50 mL of the test sample was taken to react with 10 mL of ethanol (66%, v / v) to terminate the enzyme reaction, and the digestibility of starch was measured using a GOPOD kit. Parallel tests were performed for each test sample. Preparation of the mixed enzyme: 3 g of porcine pancreatic juice enzyme was added to a centrifuge tube containing 20 mL of deionized water, stirred for 10 min, and then centrifuged at 1500 g for 10 min. 54 mL of the supernatant was taken and mixed with 6 mL of diluted amyloglucosidase solution and 4 mL of deionized water. According to the enzyme activity, 290 U / mL of porcine pancreatic α-amylase and 15 U / mL of glucoamylase were prepared with ultrapure water. Both of these enzymes I bought are in powder form. The specific calculation formulas for the mass fractions of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) in the sample are as follows: RDS (%) = (G 20 − FG) × 0.9 / TS SDS (%) = (G 120 − G 20 )× 0.9 / TS RS (%) = [TS − (RDS + SDS)] / TS Where: G 20 — The glucose content (mg) produced after 20 min of hydrolysis by amylase; G 120 — The glucose content (mg) produced after 120 min of hydrolysis by amylase; FG — The free glucose content (mg) in starch before enzyme hydrolysis treatment; TS — The total starch content (mg) in the sample.
[0022] Example 2: Referring to Example 1, functional low-sugar rice flour was prepared, except that different addition amounts of low-sugar rice were added for mixing, and other conditions were the same as in Example 1. The addition amounts of low-sugar rice were 60%, 70%, 80%, 90%, and 100% respectively, and commercially available ordinary rice flour was used as a control. The texture properties of the functional low-sugar rice flour are as follows: Table 1 Effects of different addition amounts of low-sugar rice on the texture properties of functional low-sugar rice flour
[0023] The results show that, compared with commercially available ordinary rice flour, when the content of low-sugar rice in the functional low-sugar rice flour is 80% or less, its hardness and chewiness are not much different from those of the control group. The rice flour has good strength, chewiness, and a good taste. When the addition amount of low-sugar rice exceeds 80%, its hardness and chewiness are significantly reduced. At this time, the strength of the functional low-sugar rice flour is low, it has no chewiness, and the taste is poor. Therefore, the optimal addition amount of low-sugar rice should be below 80%.
[0024] The effects of different addition amounts of low-sugar rice on the cooking quality and resistant starch content of functional low-sugar rice flour Refer to Example 1 to prepare functional low-sugar rice flour, with the difference that different addition amounts of low-sugar rice are added for mixing, and other conditions are the same as in Example 1. The addition amounts of low-sugar rice are 60%, 70%, 80%, 90%, and 100% respectively, and commercially available ordinary rice flour is used as a control.
[0025] The determination steps of the cooking quality and digestion characteristics of the functional low-sugar rice flour were measured according to the above method.
[0026] Table 2 Effects of different addition amounts of low-sugar rice on the cooking quality of functional low-sugar rice flour
[0027] The results show that, compared with commercially available ordinary rice flour, when the addition amount of low-sugar rice in the functional low-sugar rice flour is less than 80%, its cooking loss and breaking rate are lower, and there is little difference from commercially available ordinary rice flour. The cooking quality is better, the rice flour does not become mushy and does not break; when the addition amount of low-sugar rice exceeds 80%, its cooking loss and breaking rate increase significantly, the cooking quality deteriorates, and it is easy to become mushy and break. Therefore, the optimal addition amount of low-sugar rice should be below 80%. Table 3 Effects of different addition amounts of low-sugar rice on the resistant starch content of functional low-sugar rice flour
[0028] The results show that, compared with commercially available ordinary rice flour, the content of resistant starch in the functional low-sugar rice flour is significantly greater than that of commercially available ordinary rice flour, and as the content of low-sugar rice increases, the content of resistant starch also increases continuously, which helps to inhibit the increase of blood sugar content. Therefore, based on the above, when the addition amount of low-sugar rice is 80%, the functional low-sugar rice flour can not only maintain good sensory properties but also help to inhibit the increase of blood sugar content, which is the optimal addition amount.
[0029] Refer to Example 1 to prepare functional low-sugar rice flour, with the difference that different process conditions are used. The specific process conditions are as follows Experimental group A (1) Ferment the cleaned early indica rice and water at a weight ratio of 1:1.5 at room temperature of 25°C for 48 h, and soak the cleaned low-sugar rice and water at a weight ratio of 1:1.5 at room temperature of 25°C for 2 h.
[0030] (2) After cleaning and draining, mix according to the weight ratio of 20% early indica rice and 80% low-sugar rice. Add clear water according to the ratio of the mixed quality of early indica rice and low-sugar rice to the quality of water being 1.5:1. After grinding with an automatic pulping machine, add 10% corn starch, 2% carrageenan, and 2% hydroxypropyl starch to adjust the pulp, stir evenly, and extrude and form the obtained pulp with a single-stage gelatinized rice noodle machine to obtain rice noodles; (3) Place the low-sugar rice noodles obtained in step (2) in a constant temperature and humidity box for aging, control the temperature at 20 °C, the humidity at 60%, and the aging time at 3 hours; (4) Gradiently dry the rice noodles obtained in step (3), which is divided into three stages. The first stage is drying at 30 °C for 3 h; the second stage is drying at 35 °C for 3 h; the third stage is drying at 40 °C for 8 h. Package, and after sterilization at 90 °C for 30 min, the finished product of functional low-sugar rice noodles can be obtained.
[0031] Experimental group B: Referring to experimental group A, the early indica rice and low-sugar rice in step (1) do not undergo the fermentation process, and other conditions are the same as those in experimental group A.
[0032] Experimental group C: Referring to experimental group A, in step (3), do not go through the constant temperature and humidity aging step, and directly proceed to step (4), and other conditions are the same as those in experimental group A.
[0033] Experimental group D: Referring to experimental group A, in step (4), the drying process is changed to the first stage of drying at 30 °C for 2 h; the second stage of drying at 35 °C for 2 h; the third stage of drying at 40 °C for 6 h., and other conditions are the same as those in experimental group A.
[0034] Commercially available ordinary functional rice noodles are used as the control group.
[0035] The texture properties and cooking properties are measured according to the above method.
[0036] Table 3 Comparison of the quality of functional low-sugar rice noodles prepared by different processes
[0037] The results show that compared with commercially available ordinary rice noodles, the hardness of experimental groups B, C, and D is lower, and the cooking loss and breaking rate are larger. The functional low-sugar rice noodles prepared by the process described in experimental group A have hardness, cooking loss, and breaking rate similar to those of commercially available rice noodles, indicating that the functional low-sugar rice noodles prepared by this process have better strength, chewiness, and cooking quality.
[0038] In this comparative example, only the addition of corn starch for pulp adjustment is omitted, and other steps are the same as those in Example 2. The specific operation steps are as follows: Experimental Group A: Adjust the content of low-sugar rice to 70%, the content of early indica rice to 30%, the addition amount of curdlan gum to 2%, the addition amount of hydroxypropyl starch to 2%, and do not add corn starch.
[0039] Experimental Group B: Adjust the content of low-sugar rice to 80%, the content of early indica rice to 20%, the addition amount of curdlan gum to 2%, the addition amount of hydroxypropyl starch to 2%, and do not add corn starch.
[0040] Experimental Group C: Adjust the content of low-sugar rice to 90%, the content of early indica rice to 10%, the addition amount of curdlan gum to 2%, the addition amount of hydroxypropyl starch to 2%, and do not add corn starch.
[0041] Table 4 Comparison of the quality of functional low-sugar rice flour without adding corn starch
[0042] Comparing the data in Table 4 and the examples, the results show that the hardness of the functional low-sugar rice flour without adding corn starch decreases significantly, the cooking loss and the breaking rate increase significantly, and the comprehensive quality of the rice flour decreases.
[0043] In this comparative example, only the addition of edible glue for slurry preparation is omitted, and other steps are the same as those in Example 2. The specific operation steps are as follows: Experimental Group D: Adjust the content of low-sugar rice to 70%, the content of early indica rice to 30%, add 10% corn starch and 2% hydroxypropyl starch for slurry preparation, and do not add edible glue.
[0044] Experimental Group E: Adjust the content of low-sugar rice to 80%, the content of early indica rice to 20%, add 10% corn starch and 2% hydroxypropyl starch for slurry preparation, and do not add edible glue.
[0045] Experimental Group F: Adjust the content of low-sugar rice to 90%, the content of early indica rice to 10%, add 10% corn starch and 2% hydroxypropyl starch for slurry preparation, and do not add edible glue.
[0046] Table 5 Comparison of the quality of functional low-sugar rice flour without adding edible glue
[0047] Comparing the data in Table 5 and the examples, the results show that the change in the hardness of the functional low-sugar rice flour without adding edible glue is not obvious, but the cooking loss and the breaking rate increase sharply, and the comprehensive quality of the rice flour decreases significantly.
[0048] In this comparative example, only the addition of modified starch for slurry preparation is omitted, and other steps are the same as those in Example 2. The specific operation steps are as follows: Experimental Group D: Adjust the content of low-sugar rice to 70%, the content of early indica rice to 30%, add 10% corn starch and 2% curdlan gum for slurry preparation, and do not add modified starch.
[0049] Experimental group E: Adjust the low-sugar rice content to 80%, the early indica rice content to 20%, add 10% corn starch and 2% curdlan for sizing, and do not add modified starch.
[0050] Experimental group F: Adjust the low-sugar rice content to 90%, the early indica rice content to 10%, add 10% corn starch and 2% curdlan for sizing, and do not add modified starch.
[0051] Table 5 Comparison of the quality of functional low-sugar rice flour without adding modified starch
[0052] Comparing the data in Table 5 and the examples, the results show that the hardness of the functional low-sugar rice flour without adding modified starch has decreased significantly, the cooking loss and the broken strip rate have increased significantly, and the comprehensive quality of the rice flour has decreased significantly.
[0053] In this comparative example, only the types of edible gum and modified starch were changed for sizing, and other steps were the same as those in Example 1. The specific operation steps are as follows: Experimental group G: Adjust the low-sugar rice content to 80%, the early indica rice content to 20%, add 10% corn starch for sizing, and add 2% konjac gum.
[0054] Experimental group H: Adjust the low-sugar rice content to 80%, the early indica rice content to 20%, add 10% corn starch for sizing, and add 2% carrageenan.
[0055] Experimental group I: Adjust the low-sugar rice content to 80%, the early indica rice content to 20%, add 10% corn starch for sizing, and add 2% acetylated starch.
[0056] Experimental group J: Adjust the low-sugar rice content to 80%, the early indica rice content to 20%, add 10% corn starch for sizing, and add 2% phosphate starch.
[0057] Table 6 Comparison of the quality of functional low-sugar rice flour with different types of edible gum and modified starch added
[0058] Comparing the data in Table 6 and the examples, the results show that the hardness of the functional low-sugar rice flour with different types of edible gum added is not much different, and the cooking loss and the broken strip rate are also not much different. Compared with the rice flour without adding edible gum and modified starch, the comprehensive quality has been significantly improved, but the combined use of curdlan and hydroxypropyl starch in the examples has the best effect.
[0059] In this comparative example, the gradient drying process was changed to a single-gradient drying. The specific operation steps are as follows: Experimental group K: Set the low-sugar rice content to 80%, the early indica rice content to 20%, add 10% corn starch for slurry preparation, add 2% curdlan and 2% hydroxypropyl starch, and dry at 30 °C for 14 h.
[0060] Experimental group L: Set the low-sugar rice content to 80%, the early indica rice content to 20%, add 10% corn starch for slurry preparation, add 2% curdlan and 2% hydroxypropyl starch, and dry at 35 °C for 14 h.
[0061] Experimental group M: Set the low-sugar rice content to 80%, the early indica rice content to 20%, add 10% corn starch for slurry preparation, add 2% curdlan and 2% hydroxypropyl starch, and dry at 40 °C for 14 h.
[0062] Table 6 Comparison of the quality of functional low-sugar rice flour with different drying processes
[0063] Comparing the data in Table 6 and the examples, the results show that as the drying temperature increases, the hardness of the rice flour increases, the cooking loss and the breakage rate decrease, and the comprehensive quality of the rice flour rises. However, compared with the examples, the hardness of the functional low-sugar rice flour dried at the same gradient in the comparative examples all decreases, the cooking loss and the breakage rate also both increase, and the comprehensive quality of the rice flour all decreases. Therefore, gradient drying in the examples is beneficial to the improvement of the quality of functional low-sugar rice flour.
[0064] From the data of the above examples and comparative examples, it can be seen that: through the compounding of low-sugar rice, early indica rice, and different starches, the optimization of the aging process and the drying process, and the method of adding edible gums and modified starches, the present invention solves the objective problems such as low hardness, easy breakage, and large cooking loss of functional low-sugar rice flour. The present invention adopts constant temperature and humidity aging, which greatly saves the production cost and the quality of the rice flour is also better, overcoming the problems such as large energy consumption, high cost, and easy microbial contamination of the rice flour caused by traditional high-temperature and high-humidity or water-cooling aging methods. The innovative gradient drying process more conforms to the starch aging law, removes the moisture in the rice flour in gradients, makes its toughness enhanced, not easy to break, and has uniform color, more sufficient drying, and better taste. Moreover, the functional low-sugar rice flour maximally retains the nutritional value of low-sugar rice and has the advantage of a low GI value, meeting the health care needs of resistant starch and being suitable for chronic patient groups such as those with high blood sugar and diabetes. The functional low-sugar rice flour prepared by the present invention has the characteristics of being nutritious and healthy, smooth and chewy, and low in cost.
[0065] The above are the preferred embodiments of the present invention, and it is not intended to limit the present invention in any form. Any simple modification, equivalent change, and modification made to the above embodiments based on the technical essence of the present invention all belong to the scope of the technical solution of the invention.
Claims
1. A preparation method of a functional low-sugar rice flour, characterized in that: It includes the following steps: S1. Mix early indica rice and low-sugar rice with a high resistant starch content in a ratio of 1:(1 - 4). After cleaning, mix the rice with water in a weight ratio of 1:(1 - 2) and ferment for 48 h - 96 h. S2. Take the fermented mixed rice in step S1 for grinding; add starch for mixing, then add edible glue and modified starch for slurry adjustment. The obtained slurry is extruded into rice noodles by a full-automatic rice noodle machine; among them, the mixed quality of early indica rice and low-sugar rice (dry basis): the quality of starch is (10 - 20):1; the mixed quality of early indica rice and low-sugar rice (dry basis): the quality of edible glue is (10 - 100):1; the mixed quality of early indica rice and low-sugar rice (dry basis): the quality of modified starch is (10 - 100):
1. S3. Age the low-sugar rice noodles obtained in step S2 in an environment with constant temperature and constant humidity. S4. Place the low-sugar rice noodles obtained in step S3 in different constant temperatures for gradient drying and then package to obtain the finished product of functional low-sugar rice noodles.
2. The preparation method of a functional low-sugar rice flour according to claim 1, characterized in that: The specific content of step S1 is: After cleaning, mix early indica rice and low-sugar rice, and ferment with water at 25℃ - 35℃ for 48 h - 96 h, then drain.
3. The preparation method of a functional low-sugar rice flour according to claim 2, wherein: In step S2, the starch includes one or more of corn starch, sweet potato starch, cassava starch, mung bean starch, wheat starch, etc.
4. The preparation method of a functional low-sugar rice flour according to claim 3, characterized in that: In step S2, the edible glue includes one or more of curdlan, konjac gum, carrageenan, xanthan gum, guar gum, etc.
5. The preparation method of a functional low-sugar rice flour according to claim 4, characterized in that: In step S2, the modified starch includes one or more of hydroxypropyl starch, acetate starch, phosphate starch, acetylated distarch phosphate, etc.
6. The preparation method of a functional low-sugar rice flour according to claim 5, characterized in that: In step S3, the drying conditions are divided into three stages. The first stage is drying at 30℃ - 35℃ for 2 h - 3 h; the second stage is drying at 35℃ - 40℃ for 2 h - 3 h; the third stage is drying at 40℃ - 45℃ for 6 h - 8 h.