Bird's nest, tremella and rice flour composite food and processing method thereof

Abstract

The invention discloses a bird's nest, tremella and rice flour composite food and a processing method thereof. The bird's nest, tremella and rice flour composite food comprises 1-3wt% of bird's nest fine powder, 5-8wt% of tremella fine powder and the balance of rice flour. The processing method comprises the following steps: soaking rice, grinding into thick liquid, and pressing into pressed powder; stirring and steaming the pressed powder, the cubilose fine powder and the tremella fuciformis fine powder at 95-105 DEG C; and extruding into strips, aging, re-steaming, washing open with cold water, forming with a mold, and drying. The cubilose, the tremella and the rice flour can be compounded to form a new food, the taste is soft, glutinous and smooth, granular sensation is avoided, the warm and moist flavor is highlighted, and meanwhile nutritional ingredients complement one another.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a bird's nest and white fungus rice flour compound food and its processing method. Background Technology

[0002] Rice noodles are a traditional Chinese staple food, made from rice through soaking, steaming, and pressing. They are characterized by their elasticity and easy digestibility, but their nutritional composition is limited, primarily consisting of carbohydrates and lacking protein, dietary fiber, and minerals. Bird's nest is rich in sialic acid, protein, and trace elements, and is believed to nourish yin and lungs, and enhance immunity. White fungus contains polysaccharides, dietary fiber, and colloids, and is believed to moisturize dryness, promote saliva production, and beautify the skin. Currently, there are no food products on the market that combine bird's nest and white fungus with rice noodles, and existing rice noodle products are insufficient in terms of nutritional supplementation and taste diversity. Furthermore, directly adding bird's nest and white fungus can easily lead to difficulties in product shaping, a sticky texture, or a noticeable grainy feel. Summary of the Invention

[0003] In view of this, in order to solve the above-mentioned technical problems, the purpose of this invention is to propose a processing method for a bird's nest, white fungus and rice flour compound food, which can combine bird's nest, white fungus and rice flour to form a new food with a soft, smooth and glutinous texture, no grainy texture, and a mild and mellow flavor, while the nutrients complement each other.

[0004] The technical solution adopted is as follows:

[0005] The present invention discloses a processing method for a bird's nest and tremella rice flour compound food, comprising the following steps:

[0006] S1. Soak rice in water for more than 3 hours, then grind it into rice paste;

[0007] S2. Squeeze the rice milk to remove the water, press it dry into a powder cake, so that the moisture content of the powder cake is 28wt%-35wt%;

[0008] S3. Break the bird's nest and the white fungus separately, and grind them into fine powder;

[0009] S4. Place the powder from S2 into a container and stir at 95-105℃. While stirring, add the bird's nest powder and tremella powder from S3, stir well, and steam until cooked. The bird's nest powder should account for 1%-3% of the total weight, and the tremella powder should account for 5%-8% of the total weight.

[0010] S5. After steaming, use a rice noodle machine to extrude it into strips of bird's nest and white fungus rice noodles, and let it age for 3-6 hours;

[0011] S6. Loosen the strips of bird's nest, white fungus and rice flour, and then steam them again at 95-105℃ for 0.5-2 hours;

[0012] S7. After re-steaming, soak the bird's nest, white fungus, and rice flour in cold water to rinse it.

[0013] S8. Remove the bird's nest and white fungus rice noodles, shape them using a mold, and dry them.

[0014] Furthermore, the added bird's nest powder accounts for 1% of the total weight, and the white fungus powder accounts for 5% of the total weight.

[0015] Furthermore, the added bird's nest powder accounts for 3% of the total weight, and the white fungus powder accounts for 8% of the total weight.

[0016] Furthermore, the bird's nest is either cave bird's nest or house bird's nest, and the particle size of the bird's nest powder passes through a 100-200 mesh sieve.

[0017] Furthermore, in S5, the strip shape includes one of thin strips, medium strips, thick strips, and flat strips.

[0018] Furthermore, in S8, the shape formed by the mold is either a regular shape or an irregular shape.

[0019] The present invention provides a bird's nest and tremella rice flour compound food, which is prepared by the processing method described in any of the above schemes.

[0020] The beneficial effects of this invention are as follows:

[0021] The nutrients in bird's nest and white fungus (such as sialic acid, polysaccharides and dietary fiber) complement rice, resulting in a soft, smooth, and grain-free texture with a mellow flavor. Bird's nest and white fungus can produce a synergistic effect. The processing method involves steps such as aging, re-steaming and cold water washing to ensure product structure stability and mellow flavor. The molded product can be made into various shapes, expanding its application scenarios. Attached Figure Description

[0022] Figure 1 Product photo of the bird's nest and white fungus rice flour compound food. Detailed Implementation

[0023] The present invention will be described in detail below through specific embodiments. However, the uses and purposes of these exemplary embodiments are only for illustrating the present invention and do not constitute any limitation on the actual protection scope of the present invention, nor are they intended to limit the protection scope of the present invention to these embodiments.

[0024] Example 1

[0025] The processing method of the bird's nest and white fungus rice flour compound food according to this embodiment includes the following steps:

[0026] S1. Soak rice in water for 3 hours, then grind it into rice paste;

[0027] S2. Squeeze the rice milk to remove the water, press it dry into a powder cake, and make the powder cake with a moisture content of 30±1wt%;

[0028] S3. Break the bird's nest and the white fungus separately and grind them into fine bird's nest powder and fine white fungus powder; the bird's nest should be from house nests and the particle size of the bird's nest powder should pass through a 100-200 mesh sieve;

[0029] S4. Place the powder from S2 into a container and stir at 100℃. While stirring, add the bird's nest powder and tremella powder from S3, stir well, and steam until cooked. The bird's nest powder should account for 1% of the total weight, and the tremella powder should account for 5% of the total weight.

[0030] S5. After steaming, use a rice noodle machine to extrude it into strips of bird's nest and white fungus rice noodles, and let it age for 5 hours; the strips include one of thin strips, medium strips, thick strips and flat strips; in this embodiment, thin strips are made.

[0031] S6. Loosen the strips of bird's nest, white fungus and rice flour, and then steam them again at 95-105℃ for 1 hour;

[0032] S7. After re-steaming, soak the bird's nest, white fungus, and rice flour in cold water to rinse it.

[0033] S8. Remove the bird's nest and white fungus rice noodles, shape them using a mold, dry them, and then package them. The molded shape can be regular or irregular. Regular shapes include one or more of the following: long strips, solid circles, solid squares, hollow circles, and hollow squares. The square shape is a rectangular shape. In this embodiment, a solid circle is used.

[0034] The bird's nest and white fungus rice flour compound food produced is as follows: Figure 1 As shown, the product's colors and striped appearance are displayed.

[0035] Example 2

[0036] Referring to Example 1, the difference is that in this example, 3 wt% of bird's nest powder and 8 wt% of tremella powder are added in S4.

[0037] Comparative Example 1

[0038] Referring to Example 1, the difference is that in this comparative example, only bird's nest powder (6 wt% of total weight) is added in step S4, without adding tremella powder. Specifically, step S4 involves: placing the powder cake from S2 into a container and stirring at 100°C while adding the bird's nest powder from S3, stirring until evenly mixed, and then steaming. The added bird's nest powder accounts for 6% of the total weight. This comparative example prepares a bird's nest rice flour composite food.

[0039] Comparative Example 2

[0040] Referring to Example 1, the difference is that in this comparative example, only tremella powder (6 wt% of total weight) is added in step S4, without adding bird's nest powder. Specifically, step S4 involves: placing the powder cake from S2 into a container and stirring at 100°C; while stirring, the tremella powder from S3 is added, stirred evenly, and then steamed. The added tremella powder accounts for 6% of the total weight. This comparative example prepares a tremella rice flour composite food.

[0041] Performance testing:

[0042] The test results of the compound food products of Example 1 and Comparative Examples 1-2 are shown in Tables 1-2.

[0043] Table 1: Comparison of nutritional components and physical properties (total additives account for 6 wt% per 100g of product)

[0044] index Comparative Example 1 (Bird's Nest Rice Powder) Comparative Example 2 (Tremella fuciformis rice flour) Example 1 (Bird's Nest and Tremella Rice Powder) Protein content 12-13% 8-9% 9-10% Dietary fiber content 0.5-1% 5-6% 3-4% Sialic acid content 0.3-0.4 mg / g Not detected 0.1-0.2 mg / g Tremella polysaccharide content Not detected 6-7 mg / g 3-5 mg / g Water absorption rate 110% 170% 150% Fracture strength 500-600 g 400-500 g 700-800 g Viscosity (Bostwick consistency) 10 cm / 30s 5 cm / 30s 8 cm / 30s

[0045] Table 2: Sensory evaluation comparison (total additives percentage 6wt%)

[0046] index Comparative Example 1 (Bird's Nest Rice Powder) Comparative Example 2 (Tremella fuciformis rice flour) Example 1 (Bird's Nest and Tremella Rice Powder) Sensory rating (out of 5 points) 3.0 (Noticeable graininess) 3.5 (Too sticky) 4.5 (Soft, smooth)

[0047] Effect Analysis:

[0048] With the same total additive percentage (6wt%), the compound formulation of Example 1 exhibited a synergistic effect rather than a simple additive effect:

[0049] Comparative Example 1, due to its high proportion of bird's nest (6wt%) but lack of tremella gelatinous substance, resulted in highly brittle rice noodles (breaking strength as low as 500-600 g); Comparative Example 2, due to its high proportion of tremella (6wt%), was excessively sticky (breaking strength 400-500 g). Example 1, through ratio optimization (1wt% bird's nest + 5wt% tremella), allowed the tremella gelatinous substance to fill the bird's nest protein network, increasing the breaking strength to 700-800 g, and reducing the breakage rate after cooking from 16% in Comparative Example 1 and 21% in Comparative Example 2 to 5%.

[0050] In terms of sensory experience, the smooth and mild flavor of Example 1 comes from the lubricating effect of the white fungus on the bird's nest, while the single-component comparative examples all have defects (comparative example 1 has a grainy texture, and comparative example 2 is sticky).

[0051] The polysaccharide in Comparative Example 2 was the highest, but the polysaccharide in Example 1, in synergy with sialic acid, had an antioxidant capacity (ORAC value) of about 5500 μmol TE / 100g, which was about 10% higher than that in Comparative Example 2 (about 5000 μmol TE / 100g).

[0052] In summary, with the same total additive percentage, the compound formulation of Example 1 is superior to the comparative examples 1-2 with single additives.

[0053] The detailed descriptions listed above are merely specific illustrations of feasible embodiments of the present invention and are not intended to limit the scope of protection of the present invention. All equivalent embodiments or modifications made without departing from the spirit of the present invention should be included within the scope of protection of the present invention.

Claims

1. A processing method of a bird's nest tremella rice powder composite food, characterized in that, The method comprises the following steps: S1. Soaking rice in water for more than 3 hours, and then grinding into rice slurry; S2. Squeezing water out of the rice slurry, and drying into powder cake with water content of 28wt%-35wt%; S3. Breaking down bird's nest and silver fungus respectively, and grinding into bird's nest fine powder and silver fungus fine powder; S4. Putting the powder cake in S2 into a container, and stirring at 95-105℃, while adding the bird's nest fine powder and silver fungus fine powder in S3, and then stirring evenly after adding; S5. After steaming, extruding into bird's nest silver fungus rice noodle strips with a rice noodle machine, and placing for aging for 3-6 hours; S6. Loosening the bird's nest silver fungus rice noodle strips, and then re-steaming at 95-105℃ for 0.5-2 hours; S7. After re-steaming, soaking the bird's nest silver fungus rice noodle strips in cold water to wash them open; S8. Taking out the bird's nest silver fungus rice noodle strips, and shaping with a mold, and drying.

2. The method of claim 1, wherein the method is characterized by, The added bird's nest fine powder accounts for 1% of the total weight, and the silver fungus fine powder accounts for 5% of the total weight.

3. The method of claim 1, wherein the method is characterized by: The added bird's nest fine powder accounts for 3% of the total weight, and the silver fungus fine powder accounts for 8% of the total weight.

4. The method of claim 1, wherein the method is characterized by, The bird's nest is one of cave bird's nest or house bird's nest, and the particle size of the bird's nest fine powder is over 100-200 mesh.

5. The method of claim 1, wherein the method is characterized by: In S5, the strips include one of thin strips, medium strips, thick strips and flat strips.

6. The method of claim 1, wherein the method is characterized by: In S8, the shape of the shaped with a mold is regular shape or irregular shape.

7. A bird's nest and tremella rice powder composite food, characterized in that, It is prepared by the processing method in any one of claims 1-7.

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