Processing method of rice flour product and application of natural spice composition

Abstract

The present invention relates to the technical field of rice noodle production, and discloses a processing method of a rice noodle product and the application of a natural spice composition. The processing method of the rice noodle product: early indica rice is subjected to cleaning and grinding, heat and moisture treatment, mixing, gelatinization, extrusion, aging, re-steaming, washing, packaging, and sterilization to obtain the rice noodle product. The natural spice composition includes chili powder, glucose, chicken powder, soy sauce, black pepper, cinnamon, granulated sugar, salt, monosodium glutamate, yeast extract, Chinese prickly ash powder, angelica dahurica, galangal, and tsaoko fruit; the natural spice composition can be used during the processes of boiling noodles, stir-frying noodles, and mixing noodles, while ensuring the taste and texture of the rice noodles, it is healthy and nutritious. The rice noodles obtained by the processing method of the rice noodle product of the present invention have excellent comprehensive properties, and have a low glycemic index after consumption, being healthy and safe.

Description

Technical Field

[0001] The present invention relates to the technical field of rice noodle production, and specifically to a processing method of rice noodle products and the application of a natural spice composition. Background Art

[0002] Rice noodles are also known as rice vermicelli, rice noodles or rice fans. Rice noodles are products processed from rice as the main raw material through processes such as cleaning, soaking, grinding, cooking and extrusion molding. However, rice noodles belong to foods with a high glycemic index, which will increase the incidence of metabolic diseases such as obesity, diabetes, and cardiovascular diseases. Therefore, there is a broad prospect for developing nutritious and healthy rice noodle products with slow digestion / anti-digestion properties.

[0003] During the cooking process of rice noodles, various seasonings and spices are added to improve the taste. However, many of the current spices and seasonings on the market are chemically processed synthetic products, and excessive or long-term consumption may affect physical health. Summary of the Invention

[0004] In order to solve the above technical problems, the present invention provides a processing method of rice noodle products, including the following steps:

[0005] S1: Cleaning and grinding: Remove sand and stones from early indica rice, wash the early indica rice clean with water, grind the early indica rice grains into powder, pass through a 160μm sieve, and dry to obtain early indica rice powder;

[0006] S2: Heat and moisture treatment: Continuously mix the early indica rice powder in a mixer, gradually add distilled water and mix, then balance at 4°C, then put it into an aluminum tray, cover it with aluminum foil, put it into a hot air drying oven to heat, dry, grind, and sieve to obtain pretreated early indica rice powder;

[0007] S3: Mixing: Add milk vetch starch, millet flour, soybean 7S protein, rice protein, corn starch, and a composite quality improver to the pretreated early indica rice powder, and stir until uniform to obtain a mixture powder;

[0008] S4: Gelatinization, extrusion, and aging: Place the mixture powder on a water-separated steaming plate pre-laid with three layers of gauze and heated to boiling to steam, so that the starch is fully gelatinized. Extrude the gelatinized mixture through a twin-screw extruder to make powder. Cut the vermicelli obtained by extrusion through the twin-screw extruder into sections of 50 cm in length and age to obtain aged vermicelli;

[0009] S5: Re-steaming, washing, packaging, and sterilization: Re-steam the aged vermicelli, rinse with pure water, then acid-wash, drain, package, and sterilize to obtain rice noodle products.

[0010] Preferably, in the step S2, the equilibration time is 20 - 28 h; the heating condition is heating at 110°C for 8 - 10 h; the drying condition is drying at 35 - 45°C until the water content in the early indica rice powder reaches 11%; the aperture of the sieve used for sieving is 160 μm.

[0011] Preferably, in the step S3, the mass ratio of the dosage of each component to the early indica rice powder is as follows: milk vetch starch 15 - 25 wt%, millet flour 10 - 25 wt%, soybean 7S protein 1 - 3 wt%, rice protein 5 - 10 wt%, corn starch 8 - 10 wt%, compound quality improver 5 - 10 wt%.

[0012] Preferably, in the step S4, the steaming time is 20 - 30 min; the aging condition is aging at room temperature under the condition of 85 - 90% humidity for 8 - 10 h; the extrusion conditions of the twin - screw extruder are: feeding speed 8 - 10 kg / h, water content 30 - 40%, screw speed 80 - 100 r / min, and the temperatures of the five temperature zones are 70 - 80°C, 90 - 100°C, 100 - 110°C, 80 - 90°C, 65 - 75°C respectively.

[0013] Preferably, in the step S5, the re - steaming time is 5 - 10 min; the pickling condition is acid - dipping and washing with a lactic acid / sodium acetate solution with a pH value of 4.0 - 4.2 and a lactic acid volume fraction of 1.0%; the sterilization condition is sterilizing at 90 - 100°C for 20 - 30 min.

[0014] Preferably, in the step S3, the preparation method of the compound quality improver:

[0015] Step (1): Subject the alkali - treated rice husk powder to high - pressure sterilization at 115 - 125°C and 15 psig for 7.5 - 8.5 h, repeat three times, wash with distilled water 5 - 8 times, then bleach with a bleaching solution composed of acetic acid and hydrogen peroxide mixed at a volume ratio of 6.5:2.0 at 35 - 45°C for 6.5 - 7.5 h. During the bleaching process, stir at a speed of 300 - 500 r / min. Wash the bleached material with distilled water 5 - 8 times, and then dry at 50 - 60°C to constant weight to obtain rice husk cellulose.

[0016] Step (2): Add 150 - 300 L of isopropanol and 15 - 30 L of 40 wt% sodium hydroxide aqueous solution to 5 - 10 kg of activated rice husk cellulose, stir for 30 - 50 min, then dropwise add 7 - 14 kg of chloroacetic acid, react at 45 - 55°C for 3.5 - 4.5 h. After the reaction, precipitate with ethanol. Wash the precipitated filter residue with 70% ethanol until neutral, then wash with absolute ethanol, and dry at 50 - 60°C for 9 - 15 h to obtain carboxymethyl cellulose.

[0017] Step (3): Mix the modified carboxymethyl cellulose with 80 - 160 kg of sodium tripolyphosphate and 400 - 600 L of absolute ethanol, heat in an oil bath to 70 - 80 °C, react at a stirring speed of 150 - 250 r / min for 1 - 1.5 h. After the reaction, filter, wash the filter residue with hot ethanol at 70 - 72 °C, and dry at 50 - 60 °C to constant weight to obtain the composite quality improver.

[0018] In the above process, the amino groups in the modified carboxymethyl cellulose react with sodium tripolyphosphate to crosslink, obtaining the composite quality improver.

[0019] Preferably, in step (1) of the preparation method of the composite quality improver, the treatment method of the alkali - treated rice husk powder: at 65 - 80 °C, use a mixed solvent of methanol and benzene with a volume ratio of 1:2 to initially dewax the rice husk powder for 8 - 10 h, and then treat it with a 2.9 wt% sodium hydroxide aqueous solution at a temperature of 40 - 45 °C and a stirring speed of 300 - 500 r / min for 8 - 10 h to obtain the alkali - treated rice husk powder.

[0020] Preferably, in step (2) of the preparation method of the composite quality improver, the preparation method of the activated rice husk cellulose: Immerse 5 - 10 kg of rice straw cellulose in 100 - 200 L of isopropanol, stir at a speed of 300 - 500 r / min, dropwise add 14 - 28 kg of 40 wt% sodium hydroxide aqueous solution, react for 50 - 80 min, filter, and dry at 60 - 70 °C for 8 - 12 h to obtain the activated rice husk cellulose.

[0021] Preferably, in step (3) of the preparation method of the composite quality improver, the preparation method of the modified carboxymethyl cellulose: Disperse 10 - 20 kg of carboxymethyl cellulose in 15 - 30 L of ethanol at 60 - 70 °C to obtain a carboxymethyl cellulose dispersion; Dissolve 8 - 16 kg of 3 - aminopropyltriethoxysilane in 8 - 16 L of ethanol, adjust the pH to 4 with acetic acid, then pour it into the carboxymethyl cellulose dispersion, and react at a temperature of 65 - 75 °C and a stirring speed of 150 - 250 r / min for 1 - 1.5 h. After the reaction, filter and wash the filter residue with distilled water to obtain the modified carboxymethyl cellulose.

[0022] The present invention also discloses the application of a natural spice composition, and the natural spice composition includes: chili powder, glucose, chicken powder, soy sauce, black pepper, cinnamon, granulated sugar, salt, monosodium glutamate, yeast extract, Chinese prickly ash powder, angelica dahurica, galangal, tsaoko fruit; The natural spice composition can be used in the processes of boiling noodles, stir - frying noodles, and mixing noodles to enhance the taste and texture of the rice noodles.

[0023] Compared with the prior art, the beneficial effects of the present invention are:

[0024] 1. The present invention increases the total starch and amylose content through milk vetch starch, forms a denser gel structure, improves the texture quality of rice noodles. More total starch is more likely to rearrange to form a double-helix ordered structure, resulting in a slower starch digestion rate and a lower glycemic index of rice noodles. Soybean 7S protein can stimulate the human body to secrete insulin, reduce the blood glucose response level, and thus lower the glycemic index of rice noodles. After adding rice protein, together with the twin-screw extrusion process, it improves the crystalline structure and in vitro digestibility, and cooking characteristics of starch in rice noodles. Heat-moisture treatment can induce the improvement of the crystal structure of starch in rice noodles, especially promoting the cross-linking of amylose-lipid, amylose-amylose, and amylose-protein, thereby forming a stronger structure. The above-mentioned multiple effects work synergistically to reduce the digestion efficiency of starch in rice noodles, thus lowering the glycemic index, making it healthier and safer, and able to expand the edible population.

[0025] 2. The present invention combines carboxymethyl cellulose and sodium tripolyphosphate through 3-aminopropyltriethoxysilane to obtain a composite quality improver. The two work synergistically to improve the water-holding capacity, elasticity, smoothness, and transparency of rice noodle products, reduce broken noodles, delay aging, extend the storage period, make the rice noodle products smoother, and enhance the comprehensive performance of rice noodle products. In addition, in the present invention, the rice husk of early indica rice is used as the production source of carboxymethyl cellulose, realizing waste utilization.

[0026] 3. The components of the spice composition of the present invention are all natural spices, and traditional Chinese medicine components such as angelica dahurica, galangal, tsaoko fruit, and cinnamon are added, which is healthy and nourishing while ensuring the taste and texture of rice noodles. Brief Description of the Drawings

[0027] Figure 1 is the process flow chart of the processing of the rice noodle product of the present invention;

[0028] Figure 2 is the test comparison chart of the broken noodle rate of the rice noodle products of Examples 4-6 and Comparative Examples 1-5 of the present invention;

[0029] Figure 3 is the test comparison chart of the glycemic index of the rice noodle products of Examples 4-6 and Comparative Examples 1-5 of the present invention. Detailed Embodiments

[0030] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention. Embodiments

[0031] This embodiment discloses a preparation method of a composite quality improver, comprising the following steps:

[0032] Step (1) At 65 °C, use a mixed solvent of methanol and benzene with a volume ratio of 1:2 to initially dewax rice husk powder for 8 h, and then treat it with 2.9 wt% sodium hydroxide aqueous solution for 8 h at a temperature of 40 °C and a stirring speed of 300 r / min to obtain alkali-treated rice husk powder; subject the alkali-treated rice husk powder to high-pressure sterilization at 115 °C and 15 psig for 7.5 h, repeat three times, wash it with distilled water 5 times, and then bleach it with a bleaching solution prepared by mixing acetic acid and hydrogen peroxide in a volume ratio of 6.5:2.0 at 35 °C for 6.5 h, stirring at a speed of 300 r / min during the bleaching process. Wash the bleached material with distilled water 5 times, and then dry it at 50 °C to constant weight to obtain rice husk cellulose.

[0033] Step (2) Immerse 5 kg of rice husk cellulose in 100 L of isopropanol, stir at a speed of 300 r / min, add 14 kg of 40 wt% sodium hydroxide aqueous solution dropwise, react for 50 min, filter, and dry at 60 °C for 8 h to obtain activated rice husk cellulose; add 150 L of isopropanol and 15 L of 40 wt% sodium hydroxide aqueous solution to 5 kg of activated rice husk cellulose, stir for 30 min, then add 7 kg of chloroacetic acid dropwise, react at 45 °C for 3.5 h. After the reaction, precipitate with ethanol, wash the precipitate residue with 70% ethanol until neutral, then wash with absolute ethanol, and dry at 50 °C for 9 h to obtain carboxymethyl cellulose.

[0034] Step (3) Disperse 10 kg of carboxymethyl cellulose in 15 L of ethanol at 60 °C to obtain a carboxymethyl cellulose dispersion; dissolve 8 kg of 3-aminopropyltriethoxysilane in 8 L of ethanol, adjust the pH to 4 with acetic acid, and then pour it into the carboxymethyl cellulose dispersion. React at a temperature of 65 °C and a stirring speed of 150 r / min for 1 h. After the reaction, filter, wash the filter residue with distilled water to obtain modified carboxymethyl cellulose; mix the obtained modified carboxymethyl cellulose with 80 kg of sodium tripolyphosphate and 400 L of absolute ethanol, heat it in an oil bath to 70 °C, react at a stirring speed of 150 r / min for 1 h. After the reaction, filter, wash the filter residue with hot ethanol at 70 °C, and dry at 50 °C to constant weight to obtain the composite quality improver. Example

[0035] This embodiment discloses a preparation method of a composite quality improver, comprising the following steps:

[0036] Step (1) At 80 °C, use a mixed solvent of methanol and benzene with a volume ratio of 1:2 to initially dewax the rice husk powder for 10 h. Then, treat it with 2.9 wt% sodium hydroxide aqueous solution at a temperature of 45 °C and a stirring speed of 3500 r / min for 10 h to obtain alkali-treated rice husk powder. Subject the alkali-treated rice husk powder to high-pressure sterilization at 125 °C and 15 psig for 8.5 h, repeat three times, wash it 8 times with distilled water, then bleach it with a bleaching solution prepared by mixing acetic acid and hydrogen peroxide in a volume ratio of 6.5:2.0 at 45 °C for 7.5 h, stir at a speed of 500 r / min during the bleaching process, wash the bleached material 8 times with distilled water, and then dry it to constant weight at 60 °C to obtain rice husk cellulose.

[0037] Step (2) Immerse 10 kg of rice husk cellulose in 200 L of isopropanol, stir at a speed of 500 r / min, add 28 kg of 40 wt% sodium hydroxide aqueous solution dropwise, react for 80 min, filter, and dry at 70 °C for 12 h to obtain activated rice husk cellulose. Add 300 L of isopropanol and 30 L of 40 wt% sodium hydroxide aqueous solution to 10 kg of activated rice husk cellulose, stir for 50 min, then add 14 kg of chloroacetic acid dropwise, react at 55 °C for 4.5 h. After the reaction, precipitate with ethanol, wash the precipitated filter residue with 70% ethanol until neutral, then wash with absolute ethanol, and dry at 60 °C for 15 h to obtain carboxymethyl cellulose.

[0038] Step (3) Disperse 20 kg of carboxymethyl cellulose in 30 L of ethanol at 70 °C to obtain a carboxymethyl cellulose dispersion. Dissolve 16 kg of 3-aminopropyltriethoxysilane in 16 L of ethanol, adjust the pH to 4 with acetic acid, then pour it into the carboxymethyl cellulose dispersion, and react at a temperature of 75 °C and a stirring speed of 250 r / min for 1.5 h. After the reaction, filter, wash the filter residue with distilled water to obtain modified carboxymethyl cellulose. Mix the obtained modified carboxymethyl cellulose with 160 kg of sodium tripolyphosphate and 600 L of absolute ethanol, heat it in an oil bath to 80 °C, and react at a stirring speed of 250 r / min for 1.5 h. After the reaction, filter, wash the filter residue with hot ethanol at 72 °C, and dry to constant weight at 60 °C to obtain a composite quality improver. Example

[0039] This example discloses a preparation method of a composite quality improver, including the following steps:

[0040] Step (1) At 70 °C, initially dewax the rice husk powder with a mixed solvent of methanol and benzene with a volume ratio of 1:2 for 9 h, then treat it with 2.9 wt% aqueous sodium hydroxide solution at a temperature of 42 °C and a stirring speed of 400 r / min for 9 h to obtain alkali-treated rice husk powder; the alkali-treated rice husk powder is then autoclaved at 120 °C and 15 psig for 8.0 h, repeated three times, washed 7 times with distilled water, and then bleached with a bleaching solution prepared by mixing acetic acid and hydrogen peroxide in a volume ratio of 6.5:2.0 at 40 °C for 7.0 h. During the bleaching process, stir at a speed of 400 r / min. The bleached material is washed 7 times with distilled water and then dried to a constant weight at 55 °C to obtain rice husk cellulose.

[0041] Step (2) Immerse 7.5 kg of rice straw cellulose in 150 L of isopropanol, stir at a speed of 400 r / min, add 20 kg of 40 wt% aqueous sodium hydroxide solution dropwise, react for 65 min, filter, and dry at 65 °C for 10 h to obtain activated rice husk cellulose; add 230 L of isopropanol and 25 L of 40 wt% aqueous sodium hydroxide solution to 7.5 kg of activated rice husk cellulose, stir for 40 min, then add 11 kg of chloroacetic acid dropwise, react at 50 °C for 4.0 h. After the reaction, precipitate with ethanol. The precipitated filter residue is washed with 70% ethanol until neutral, then washed with absolute ethanol, and dried at 55 °C for 12 h to obtain carboxymethyl cellulose.

[0042] Step (3) Disperse 15 kg of carboxymethyl cellulose in 23 L of ethanol at 65 °C to obtain a carboxymethyl cellulose dispersion; dissolve 12 kg of 3-aminopropyltriethoxysilane in 12 L of ethanol, adjust the pH to 4 with acetic acid, and then pour it into the carboxymethyl cellulose dispersion. React at a temperature of 70 °C and a stirring speed of 200 r / min for 1.2 h. After the reaction, filter and wash the filter residue with distilled water to obtain modified carboxymethyl cellulose; mix the modified carboxymethyl cellulose obtained from the reaction with 120 kg of sodium tripolyphosphate and 500 L of absolute ethanol, heat in an oil bath to 75 °C, react at a stirring speed of 200 r / min for 1.2 h. After the reaction, filter and wash the filter residue with hot ethanol at 71 °C, and dry at 55 °C to a constant weight to obtain a composite quality improver. Example

[0043] This example discloses a processing method of a rice noodle product, including the following steps:

[0044] S1: Cleaning and grinding: Perform sand and stone removal on early indica rice, wash the early indica rice clean with water, grind the early indica rice grains into powder, pass through a 160 μm sieve, and dry to obtain early indica rice powder;

[0045] S2: Thermo - humid treatment: Continuously mix the early indica rice powder in a mixer, gradually add distilled water and mix. Then balance it at 4°C for 20 h, put it into an aluminum tray, cover it with aluminum foil, place it in a hot - air drying oven and heat at 110°C for 8 h. Then dry it at 35°C until the water content of the early indica rice powder reaches 11%. Grind it and sieve it through a 160 - μm sieve to obtain the pretreated early indica rice powder.

[0046] S3: Blending: Add 15 wt% milk vetch starch, 10 wt% millet powder, 1 wt% soybean 7S protein, 5 wt% rice protein, 8 wt% corn starch, and 5 wt% compound quality improver to the pretreated early indica rice powder, and stir at a speed of 80 r / min until uniform to obtain a mixture powder.

[0047] S4: Gelatinization, extrusion, and aging: Place the mixture powder on a water - separated steaming plate pre - covered with three layers of gauze and heated to boiling, and steam for 20 min to fully gelatinize the starch. Extrude the gelatinized mixture through a twin - screw extruder to make powder, cut the vermicelli obtained by extrusion through the twin - screw extruder into 50 - cm lengths, and age at room temperature under the condition of 85% humidity for 8 h to obtain the aged vermicelli. Among them, the extrusion conditions of the twin - screw extruder are: feeding speed 8 kg / h, water content 30%, screw speed 80 r / min, and the temperatures of the five temperature zones are 70°C, 90°C, 100°C, 80°C, and 65°C respectively.

[0048] S5: Re - steaming, washing, packaging, and sterilization: Re - steam the aged vermicelli for 5 min, rinse it with pure water, then acid - soak and wash it with a lactic acid / sodium acetate solution with a pH value of 4.0 and a lactic acid volume fraction of 1.0%, drain it, package it, and sterilize it at 90°C for 20 min to obtain the rice noodle product. Example

[0049] This example discloses a processing method of a rice noodle product, including the following steps:

[0050] S1: Cleaning and grinding: Perform sand - removing and stone - removing treatments on the early indica rice, wash the early indica rice clean with water, grind the early indica rice grains into powder, sieve it through a 160 - μm sieve, and dry it to obtain the early indica rice powder.

[0051] S2: Thermo - humid treatment: Continuously mix the early indica rice powder in a mixer, gradually add distilled water and mix. Then balance it at 4°C for 28 h, put it into an aluminum tray, cover it with aluminum foil, place it in a hot - air drying oven and heat at 110°C for 10 h. Then dry it at 45°C until the water content of the early indica rice powder reaches 11%. Grind it and sieve it through a 160 - μm sieve to obtain the pretreated early indica rice powder.

[0052] S3: Mixing: Add 25wt% milk vetch starch, 25wt% millet flour, 3wt% soybean 7S protein, 10wt% rice protein, 10wt% corn starch, and 10wt% compound quality improver to the pretreated early indica rice powder, and stir at a speed of 150 r / min until uniform to obtain a mixture powder;

[0053] S4: Gelatinization, extrusion, and aging: Place the mixture powder on a water-separated steaming plate pre-laid with three layers of gauze and heated to boiling, and steam for 30 min to fully gelatinize the starch. Extrude the gelatinized mixture through a twin-screw extruder to make powder. Cut the vermicelli obtained by extrusion through the twin-screw extruder into sections of 50 cm in length, and age at room temperature under the condition of 90% humidity for 10 h to obtain aged vermicelli; among them, the extrusion conditions of the twin-screw extruder are: feeding speed 10 kg / h, water content 40%, screw speed 100 r / min, and the temperatures of the five temperature zones are 80 °C, 100 °C, 110 °C, 90 °C, and 75 °C respectively.

[0054] S5: Re-steaming, washing, packaging, and sterilization: Re-steam the aged vermicelli for 10 min, rinse with purified water, then acid-leach and wash with a lactic acid / sodium acetate solution with a pH value of 4.2 and a lactic acid volume fraction of 1.0%, drain, package, and sterilize at 100 °C for 30 min to obtain a rice flour product. Example

[0055] This example discloses a processing method of a rice flour product, including the following steps:

[0056] S1: Cleaning and grinding: Perform sand and stone removal on early indica rice, wash the early indica rice clean with water, grind the early indica rice grains into powder, pass through a 160 μm sieve, and dry to obtain early indica rice powder;

[0057] S2: Thermo-humid treatment: Continuously mix the early indica rice powder in a mixer, gradually add distilled water and mix, then balance at 4 °C for 24 h, then put it into an aluminum tray, cover it with aluminum foil, put it into a hot air drying oven and heat at 110 °C for 9 h, and then dry at 40 °C until the water content of the early indica rice powder reaches 11%, grind, and pass through a 160 μm sieve to obtain pretreated early indica rice powder.

[0058] S3: Mixing: Add 20wt% milk vetch starch, 15wt% millet flour, 2wt% soybean 7S protein, 7.5wt% rice protein, 9wt% corn starch, and 7.5wt% compound quality improver to the pretreated early indica rice powder, and stir at a speed of 120 r / min until uniform to obtain a mixture powder.

[0059] S4: Gelatinization, extrusion, and aging: Place the mixture powder on a water-separated steaming plate pre-laid with three layers of gauze and heated to boiling, and steam for 25 min to fully gelatinize the starch. Extrude the gelatinized mixture through a twin-screw extruder to make powder. Cut the vermicelli obtained by extrusion through the twin-screw extruder into segments with a length of 50 cm, and age at room temperature under the condition of 86% humidity for 9 h to obtain aged vermicelli; among them, the extrusion conditions of the twin-screw extruder are: feeding speed 9 kg / h, water content 35%, screw speed 90 r / min, and the temperatures of the five temperature zones are 75 °C, 95 °C, 105 °C, 85 °C, and 70 °C respectively.

[0060] S5: Re-steaming, washing, packaging, and sterilization: Re-steam the aged vermicelli for 8 min, rinse with pure water, then acid-leach and wash with a lactic acid / sodium acetate solution with a pH value of 4.1 and a lactic acid volume fraction of 1.0%, drain, package, and sterilize at 95 °C for 25 min to obtain the rice noodle product. Example

[0061] This example discloses the application of a natural spice composition in the process of cooking noodles:

[0062] Put cinnamon, angelica dahurica, galangal, and tsaoko in the pot, add cold water, first bring to a boil over high heat, then add chili powder, glucose, chicken powder, soy sauce, black pepper, granulated sugar, salt, monosodium glutamate, yeast extract, and Chinese prickly ash powder, and simmer for 20 min to obtain the soup base; put the rice noodle product into the soup base, bring to a boil again, add vegetables, and cook for 2 min. Example

[0063] This example discloses the application of a natural spice composition in the process of stir-frying noodles:

[0064] Cook cinnamon, angelica dahurica, galangal, tsaoko, and glucose in water for 10 min, remove the residue to obtain the spice juice; heat oil in the pot, stir-fry the mung bean sprouts, then add the rice noodle product and continue to stir-fry. While stir-frying, add chili powder, chicken powder, soy sauce, black pepper, granulated sugar, salt, monosodium glutamate, yeast extract, Chinese prickly ash powder, and the spice juice, stir-fry for 5 min, and then remove from the pot.

[0065] Comparative Example 1

[0066] Compared with Example 6, in Comparative Example 1, the early indica rice powder was not subjected to thermo-hydro-mechanical treatment, and other conditions remained unchanged.

[0067] Comparative Example 2

[0068] Compared with Example 6, in Comparative Example 2, milk vetch starch was not added during the mixing process, and other conditions remained unchanged.

[0069] Comparative Example 3

[0070] Comparative Example 3 was compared with Example 6. During the mixing process, soy 7S protein was not added, and other conditions remained unchanged.

[0071] Comparative Example 4

[0072] Comparative Example 4 was compared with Example 6. During the mixing process, rice protein was not added, and other conditions remained unchanged.

[0073] Comparative Example 5

[0074] Comparative Example 5 was compared with Example 6. During the mixing process, the compound quality improver was not added, and other conditions remained unchanged.

[0075] The compound quality improver in Examples 4 - 6 above was the compound quality improver prepared in Example 3; the rice flour product used in Examples 7 - 8 above was the rice flour product prepared in Example 6.

[0076] The method for extracting astragalus sinicus starch in the present invention: Wash ordinary astragalus sinicus seeds, mix and soak them with distilled water at a mass ratio of 1:4, place them at room temperature for 4 h, grind the soaked ordinary astragalus sinicus seeds, and pass through a 150 - mesh sieve to obtain ordinary astragalus sinicus seed pulp; Mix the ordinary astragalus sinicus seed pulp with the distilled water that has soaked the ordinary astragalus sinicus seeds at a volume ratio of 20:1, ferment at 37 °C for 8 h, stir once per hour. After fermentation, centrifuge the fermentation broth at 5000 r / min for 25 min, remove the upper clear liquid, wash the precipitate with distilled water 4 times, pass through a 200 - mesh sieve, and dry in a hot air stream at 45 °C for 6 h to obtain astragalus sinicus starch.

[0077] Experimental Example

[0078] Test 1. Broken - strip rate: 30 rice flour products of Examples 6 - 8 and Comparative Examples 1 - 5 were soaked for 3 min, placed in another container, observed for the broken - strip situation, and the broken - strip rate was calculated.

[0079]

[0080] Test 2. Glycemic Index (eGI): The rice flour products prepared in Examples 4-6 and Comparative Examples 1-5 were tested. The test method was as follows: The rice flour products were dried, ground, and passed through an 80-mesh sieve. The sieved sample (100 mg, starch-based) was dispersed in deionized water (2.0 mL). The entire digestion process was carried out at 37 °C with continuous oscillation. The suspension was equilibrated for 20 min and treated with porcine pancreatic α-amylase for 2 min. After adjusting the pH value to 2.0, the suspension was treated with pepsin for 30 min and neutralized with 0.02 M NaOH. After adjusting the pH value of pancreatin to 6.0 with sodium acetate buffer, amyloglucosidase and amyloglucosidase were added to the chyme and incubated at 4 °C for 4 hours. Anhydrous ethanol (0.9 mL) was added to the digest (0.1 mL) at specific time points during the digestion process to terminate the enzymatic reaction. After centrifugation for 10 minutes, the starch hydrolysis rate was converted from the glucose concentration in the supernatant using a 0.9 coefficient. It was used to plot the starch digestion curve and calculate the area under the curve (AUC) for each sample. The hydrolysis index (HI) was expressed as the ratio of the AUC of the sample to the AUC of bread, and the AUC of bread was approximately 23,000 min g / 100 g dry starch. The formula for calculating the eGI value was: eGI = 37.91 + 0.549HI.

[0081] The test results are shown in Table 1:

[0082] Table 1

[0083] As can be seen from Table 1, the breaking rate of the rice flour products prepared in Examples 4-6 of the present invention is all below 2.5%, which is lower than that of most rice flour products on the market; at the same time, from Comparative Examples 1-3, Comparative Example 5 and Example 6, it can be seen that the addition of thermo-moisture treatment, soybean 7S protein, rice protein and milk vetch starch during the rice flour processing helps to reduce the glycemic index.

[0084] Test 3. Sensory evaluation:

[0085] The rice flour products prepared in Examples 4-6 and Comparative Examples 1-5 were subjected to sensory evaluation.

[0086] Formulation of the scoring scheme for sensory evaluation: The samples were randomly provided to 8 persons with rich food tasting experience for sensory evaluation. After each tasting, they should rinse their mouths with pure water. Each sample was tasted once. It was required that the evaluators place the sample on a clean and dry white porcelain plate under natural light or the light of a 20 W incandescent lamp, visually inspect its morphology and color, smell its odor, taste its flavor, and make an evaluation. The final score of the sample was the average value after removing one highest score and one lowest score. The evaluation criteria and results are shown in Table 2:

[0087] Table 2

[0088] As can be seen from Table 2, after evaluation, the comprehensive performance of the rice flour products prepared in Examples 4-6 of the present invention is greater than 80 points, which is within the acceptable range.

[0089] Although the embodiments of the present invention have been shown and described, those of ordinary skill in the art can understand that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for processing a rice noodle product, characterized in that: The following steps are involved: S1: cleaning and grinding: removing sand and stone from the early indica rice, washing the early indica rice with clean water, grinding the early indica rice grains into powder, passing through a 160 μm sieve, and drying to obtain early indica rice powder; S2: heat and moisture treatment: the early indica rice powder was continuously mixed in a mixer, and distilled water was gradually added and mixed, and then equilibrated at 4° C., and then placed in an aluminum tray, covered with aluminum foil, placed in a hot air drying oven for heating, drying, grinding, and sieving to obtain pretreated early indica rice powder; S3: Mixing: adding milk vetch starch, millet flour, soybean 7S protein, rice protein, corn starch, and a composite quality improver to the pretreated early indica rice powder, stirring until uniform, to obtain a mixture powder; S4: Gelatinization, extrusion, and aging: The mixture powder is placed on a steamer pre-laid with three layers of gauze and heated to boiling to fully gelatinize the starch. The gelatinized mixture is extruded through a twin-screw extruder to produce powder. The vermicelli obtained by the twin-screw extruder is cut into 50 cm lengths and aged to obtain aged vermicelli. S5: re-steaming, washing, packaging, and sterilization: re-steaming the aged vermicelli, rinsing with purified water, acid-washing, draining, packaging, and sterilizing to obtain a rice noodle product; In step S3, the mass ratio of the amount of each component to the early indica rice powder is: 15-25wt% of milk vetch starch, 10-25wt% of millet flour, 1-3wt% of soybean 7S protein, 5-10wt% of rice protein, 8-10wt% of corn starch, and 5-10wt% of the composite quality improver; In step S3, the preparation method of the composite quality improver is: Step (1) sterilizing the alkali-treated rice husk powder at 115-125° C. and 15 psig for 7.5-8.5 hours, repeating this process three times, washing the powder with distilled water for 5-8 times, and then bleaching the powder with a bleaching solution prepared by mixing acetic acid and hydrogen peroxide in a volume ratio of 6.5:2.0 at 35-45° C. for 6.5-7.5 hours, stirring the powder at a speed of 300-500 r / min during the bleaching process, washing the bleached material with distilled water for 5-8 times, and then drying the material at 50-60° C. to a constant weight to obtain rice husk cellulose; Step (2) adding 150-300 L of isopropanol and 15-30 L of a 40 wt% sodium hydroxide aqueous solution to 5-10 kg of activated rice husk cellulose, stirring for 30-50 minutes, and then dropwise adding 7-14 kg of chloroacetic acid. The mixture is reacted at 45-55° C. for 3.5-4.5 hours. After the reaction is completed, the mixture is precipitated with ethanol. The precipitated residue is washed with 70% ethanol until neutral, and then washed with anhydrous ethanol, and dried at 50-60° C. for 9-15 hours to obtain carboxymethyl cellulose. Step (3) mixing the modified carboxymethyl cellulose with 80-160 kg of sodium tripolyphosphate and 400-600 L of anhydrous ethanol, heating the mixture in an oil bath to 70-80° C., and reacting the mixture at a stirring speed of 150-250 r / min for 1-1.5 hours. After the reaction is completed, filtering the mixture, washing the filter residue with 70-72° C. hot ethanol, and drying the mixture at 50-60° C. to a constant weight to obtain a composite quality improver; In step (3), the preparation method of modified carboxymethyl cellulose is as follows: 10-20 kg of carboxymethyl cellulose is dispersed in 15-30 L of ethanol at 60-70 ° C to obtain a carboxymethyl cellulose dispersion; 8-16 kg of 3-aminopropyltriethoxysilane is dissolved in 8-16 L of ethanol, the pH is adjusted to 4 with acetic acid, and then the carboxymethyl cellulose dispersion is poured into the carboxymethyl cellulose dispersion. The reaction is carried out at a temperature of 65-75 ° C and a stirring speed of 150-250 r / min for 1-1.5 hours. After the reaction is completed, the reaction is filtered and the filter residue is washed with distilled water to obtain modified carboxymethyl cellulose.

2. The processing method of the rice flour product according to claim 1, characterized in that, In step S2, the equilibration time is 20-28 hours; the heating condition is 110° C. for 8-10 hours; the drying condition is 35-45° C. until the water content of the early indica rice powder reaches 11%; and the sieve aperture used for sieving is 160 μm.

3. The processing method of rice flour product according to claim 1, wherein In step S4, the cooking time is 20-30 minutes; the aging conditions are aging for 8-10 hours at room temperature and a humidity of 85-90%; the extrusion conditions of the twin-screw extruder are: feed rate 8-10 kg / h, water content 30-40%, screw speed 80-100 r / min, and the temperatures in the five temperature zones are 70-80°C, 90-100°C, 100-110°C, 80-90°C, and 65-75°C, respectively.

4. The processing method of the rice noodle product according to claim 1, characterized in that, In step S5, the re-steaming time is 5-10 minutes; the pickling condition is acid leaching and washing with a lactic acid / sodium acetate solution having a pH value of 4.0-4.2 and a lactic acid volume fraction of 1.0%; and the sterilization condition is sterilization at 90-100° C. for 20-30 minutes.

5. The processing method of the rice flour product according to claim 1, characterized in that, In step (1) of the method for preparing the composite quality improver, the alkali-treated rice husk powder is treated as follows: the rice husk powder is initially dewaxed at 65-80° C. using a mixed solvent of methanol and benzene in a volume ratio of 1:2 for 8-10 hours, and then treated with a 2.9wt% sodium hydroxide aqueous solution at a temperature of 40-45° C. and a stirring speed of 300-500 r / min for 8-10 hours to obtain the alkali-treated rice husk powder.

6. The method for processing rice flour products according to claim 1, wherein In step (2) of the method for preparing the composite quality improver, the preparation method of activated rice husk cellulose is as follows: 5-10 kg of rice straw cellulose is immersed in 100-200 L of isopropanol, stirred at a speed of 300-500 r / min, 14-28 kg of 40 wt% sodium hydroxide aqueous solution is added dropwise, reacted for 50-80 min, filtered, and dried at 60-70° C. for 8-12 h to obtain activated rice husk cellulose.

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