A type of macaroni rice noodles and its preparation process

Abstract

A type of macaroni rice noodles and its preparation process are disclosed. Using indica rice flour as raw material, the process begins with drying. Then, the indica rice flour is microwave-heated to obtain modified indica rice flour. The modified indica rice flour is then mixed with nano-sized bacterial cellulose and centrifuged to obtain a precipitate. The indica rice flour is mixed with sodium chloride and cooked by extrusion, followed by pulverization to obtain cooked indica rice flour. Broad beans are wet-crushed and peeled to obtain broad bean slurry, which is then extracted with sodium chloride solution while being stirred, with ultrasonic treatment provided. The supernatant after extraction is collected and dried to obtain broad bean supernatant powder. The precipitate, cooked indica rice flour, and broad bean supernatant powder are mixed evenly to obtain the material before extrusion molding of the macaroni rice noodles. A segmented heating twin-screw extruder is used to obtain the extruded material. The extruded material is cut and evenly distributed onto a conveyor belt for drying. The product of this invention has a yellowish-brown, semi-transparent appearance, is in the form of straight, hollow strips, and has a roughly concentric cross-section.

Description

Technical Field

[0001] This application belongs to the field of food technology, specifically relating to extruded rice noodle products. Background Technology

[0002] Hollow rice noodles, also known as macaroni rice noodles, are a type of rice noodle product. They resemble hollow noodles in appearance, with a smooth exterior and a hollow interior. Made primarily from rice, they are classified as rice products and do not contain any wheat components. Compared to hollow noodles, they are less allergenic. Certain components in foods like wheat and oats can cause intestinal diseases such as celiac disease. Therefore, while offering the appearance of hollow noodles, macaroni rice noodles have a wider appeal and are considered safer. However, in terms of production processes and product performance indicators, because rice does not contain the gluten protein found in wheat that provides strong structural support, achieving similar performance characteristics to hollow noodles, such as low soup mixing rate and low breakage rate, requires adjustments to the selection of raw materials, production processes, and processing equipment. Summary of the Invention

[0003] Technical problem to be solved: This application uses indica rice flour as raw material, and by adjusting the structural state of the material before extrusion molding and changing the manufacturing process, provides a type of macaroni rice flour and its preparation process.

[0004] Technical Solution: A method for preparing macaroni rice noodles, comprising the following steps: using indica rice flour as raw material, firstly, drying the indica rice flour to reduce its moisture content to <1%; then, microwaving the indica rice flour to obtain modified indica rice flour; then, mixing the modified indica rice flour with a nano-sized bacterial cellulose suspension with a solids concentration of 5%–7%, wherein the concentration of modified indica rice flour in the mixture is 10 wt.%–20 wt.%, and centrifuging to obtain a precipitate; then, mixing the indica rice flour with… The rice is mixed with 8%–10% sodium chloride by weight, cooked by extrusion, and then pulverized to obtain cooked indica rice flour; broad beans are wet-crushed and peeled to obtain broad bean slurry, which is then extracted with 0.5–0.8 mol / L NaCl at 10–15°C by stirring for 5–10 minutes, while simultaneously using ultrasonic power of 100–200 W. The supernatant after extraction is collected and dried to obtain broad bean supernatant powder; by weight, Mix 100 parts of sediment, 5-10 parts of cooked rice flour, and 3-5 parts of broad bean supernatant powder evenly to obtain the material before extrusion molding of the macaroni rice noodles. Use a segmented heating twin-screw extruder, selecting two or three heating stages. The degree of cooking of the extruded material obtained using this extruder reaches 95%-97%. Cut the extruded material into pieces 25-30cm in length and evenly distribute them on a conveyor belt for drying. The drying process combines tunnel freeze-drying and fluidized bed drying, specifically divided into four stages: the first two stages are tunnel freeze-drying, and the last two stages are fluidized bed drying. The specific process parameters are: Stage 1: -20~-30℃, 0.5~1h, conveyor belt speed 0.5~1m / min; Stage 2: -5~-10℃, 2~5h, conveyor belt speed 1~3m / min; Stage 3: 25~30℃, air volume set at 20~25m³ / min. 3 / h, 0.5~1h; fourth stage, 50~60℃, air volume set at 10~15m 3 / h, 1~3h.

[0005] The above drying process involves heating at 100–110°C until the moisture content of the rice flour remains constant.

[0006] The microwave power was set to 900W, and the microwave treatment was performed three times, with times of 1-2 minutes, 2-3 minutes, and 4-6 minutes respectively. After each microwave treatment, the microwave was cooled to room temperature before the next operation was performed.

[0007] The above-mentioned precipitate is prepared as follows: First, bacterial cellulose is nano-sized using mechanical pulverization or high-speed homogenization to obtain nano-sized bacterial cellulose; a nano-sized bacterial cellulose suspension with a solids concentration of 5% to 7% is stirred and mixed with modified indica rice flour, the reaction concentration of the mixture is adjusted to 15% to 20%, the stirring speed is 5 to 10 r / min, the reaction is carried out for 10 to 30 min, and then the precipitate is obtained by centrifugation. At this time, the solids content in the supernatant after centrifugation is controlled at 3% to 6%.

[0008] The cooked rice flour described above has a cooking degree of 98% to 99%.

[0009] The preparation method of the above-mentioned broad bean supernatant powder is as follows: the broad beans are wet crushed and peeled to obtain broad bean pulp; then the broad bean pulp is stirred and extracted with 0.5 mol / L NaCl at 15℃ for 10 min, while the ultrasonic power is set to 100W. The supernatant after repeated extraction is collected and dried to obtain broad bean supernatant powder.

[0010] The above-mentioned method is used to prepare macaroni rice noodles.

[0011] Beneficial Effects: The technical means employed in this application are all physical processing methods, aiming to prepare high-quality macaroni rice noodles by enhancing the structure of indica rice flour. The entire process involves no added chemical reagents, which aligns with the modern concept of developing natural and healthy foods. The drying method fully considers the structural differences between macaroni rice noodles and ordinary rice noodles, achieving the desired drying effect while maintaining the integrity of the product's structure. The macaroni rice noodles prepared by the above process have a yellowish-brown, semi-transparent appearance, are straight and hollow, and have a roughly concentric cross-section. The moisture content is 10.3%–14.2%, the protein content is 10.5%–12.8%, and the breakage rate is 5.4%–8.0%. Attached Figure Description

[0012] Figure 1 This is a process flow diagram of the present invention.

[0013] Figure 2 The images show the microstructure of rice flour before and after cooking. (A) Conventional rice flour; (B) Cooked rice flour. Detailed Implementation

[0014] The present invention will be further described below with reference to the accompanying drawings and embodiments. It should be noted that the embodiments described below are some, but not all, of the embodiments of the present invention. All other embodiments obtained by those skilled in the art without creative effort, based on the embodiments of the present invention, are within the scope of protection of the present invention.

[0015] Example 1

[0016] 1. Preparation of modified indica rice flour: The specific operation is as follows: Using indica rice flour as raw material, it is first subjected to an oven-drying process, specifically by heating at 100℃ until the moisture content of the indica rice flour remains constant, at which point the moisture content is 0.51%. Then, the oven-dry indica rice flour is subjected to microwave treatment, with the microwave power set to 900W, and microwaved three times, for 1 min, 2 min, and 4 min respectively. After each microwave treatment, the indica rice flour needs to be allowed to cool to room temperature before the next operation. The sample after microwave treatment is the modified indica rice flour.

[0017] 2. Preparation of materials for extruding macaroni rice noodles: This material consists of three parts. The first is the precipitate after centrifugation of modified indica rice flour and nano-sized bacterial cellulose. The specific preparation method is as follows: First, using physical methods such as mechanical pulverization or high-speed homogenization, the bacterial cellulose is nano-sized to obtain nano-sized bacterial cellulose. At this point, the sample dimensions are 10 nm width and 1 μm length. A 5% solids concentration nano-sized bacterial cellulose suspension is mixed with modified indica rice flour, and the reaction concentration is adjusted to 15%. The stirring speed is 10 r / min, and the reaction is carried out for 30 min. Then, the precipitate is obtained by centrifugation, with the solids content in the supernatant controlled at 6%. The second is cooked indica rice flour. The specific preparation method is as follows: Indica rice flour is mixed with 8% sodium chloride by its mass, and cooked by extrusion. Then, it is pulverized to obtain cooked indica rice flour. This process controls the degree of cooking of the indica rice flour to reach 98%. Thirdly, broad bean supernatant powder is prepared as follows: Broad beans are wet-crushed and peeled to obtain broad bean slurry; then, the broad bean slurry is extracted with 0.8 mol / L NaCl at 10℃ with stirring for 5 minutes, while simultaneously using an ultrasonic power of 200W. The supernatant after three repeated extractions is collected and dried to obtain broad bean supernatant powder. By weight, 100 parts of the precipitate from the reaction of modified indica rice flour and nano-sized bacterial cellulose, 5 parts of cooked indica rice flour, and 5 parts of broad bean supernatant powder are mixed evenly to obtain the material before extrusion molding of the macaroni rice noodle product.

[0018] 3. The preparation of macaroni rice noodles includes steps such as raw material pretreatment, extrusion molding, cutting, and drying. Extrusion molding utilizes a segmented heated twin-screw extruder, selecting two or three heating stages. This extruder achieves a 95% degree of ripeness in the extruded material. The cutting stage involves cutting the extruded material into 30cm lengths and evenly distributing them onto a conveyor belt. Drying employs a combination of tunnel freeze-drying and fluidized bed drying, specifically divided into four stages: the first two stages are tunnel freeze-drying, and the last two are fluidized bed drying. The specific process parameters are: Stage 1, -20℃, maintained for 1 hour, conveyor belt speed 0.5 m / min; Stage 2, -5℃, maintained for 5 hours, conveyor belt speed 1 m / min; Stage 3, 30℃, airflow set at 25 m³ / min.3 / h, maintain for 0.5h; fourth stage, 60℃, airflow set at 15m³ / h. 3 / h, maintain for 1h.

[0019] 4. The macaroni rice noodles prepared by the above process have a yellowish-brown, semi-transparent appearance, are straight and hollow, and have a cross-section that is basically concentric circles. The moisture content is 14.2%, the protein content is 12.8%, and the breakage rate is 8.0%.

[0020] Example 2

[0021] 1. Preparation of modified indica rice flour: The specific operation is as follows: Using indica rice flour as raw material, it is first subjected to an oven-drying process, specifically heating at 105℃ until the moisture content of the indica rice flour remains constant, at which point the moisture content is 0.42%. Then, the oven-dry indica rice flour is subjected to microwave treatment, with the microwave power set to 900W, and microwaved three times, for 1.5min, 2.5min, and 3.5min respectively. After each microwave treatment, the indica rice flour needs to be allowed to cool to room temperature before the next operation. The sample after microwave treatment is the modified indica rice flour.

[0022] 2. Preparation of materials for extruding macaroni rice noodles: This material consists of three parts. The first is the precipitate after centrifugation of modified indica rice flour and nano-sized bacterial cellulose. The specific preparation method is as follows: First, using physical methods such as mechanical pulverization or high-speed homogenization, the bacterial cellulose is nano-sized to obtain nano-sized bacterial cellulose. At this point, the sample dimensions are 8 nm width and 0.5 μm length. A 6% solids concentration nano-sized bacterial cellulose suspension is mixed with modified indica rice flour, and the reaction concentration is adjusted to 17%. The stirring speed is 7 r / min, and the reaction is carried out for 20 min. Afterward, centrifugation is performed to obtain the precipitate, with the solids content in the supernatant controlled at 5%. The second is cooked indica rice flour. The specific preparation method is as follows: Indica rice flour is mixed with 9% sodium chloride by its mass, and cooked by extrusion. Then, it is pulverized to obtain cooked indica rice flour. This process controls the degree of cooking of the indica rice flour to reach 99%. Thirdly, broad bean supernatant powder is prepared as follows: Broad beans are wet-crushed and peeled to obtain broad bean slurry; then, the broad bean slurry is extracted with 0.7 mol / L NaCl at 12℃ with stirring for 8 minutes, while simultaneously using an ultrasonic power of 150W. The supernatant after three repeated extractions is collected and dried to obtain broad bean supernatant powder. By weight, 100 parts of the precipitate from the reaction of modified indica rice flour and nano-sized bacterial cellulose, 7 parts of cooked indica rice flour, and 4 parts of broad bean supernatant powder are mixed evenly to obtain the material before extrusion molding of the macaroni rice noodle product.

[0023] 3. The preparation of macaroni rice noodles includes steps such as raw material pretreatment, extrusion molding, cutting, and drying. Extrusion molding utilizes a segmented heated twin-screw extruder, selecting two or three heating stages. This extruder achieves a 96% degree of ripeness in the extruded material. The cutting stage involves cutting the extruded material into 28cm lengths and evenly distributing them onto a conveyor belt. Drying employs a combination of tunnel freeze-drying and fluidized bed drying, specifically divided into four stages: the first two stages are tunnel freeze-drying, and the latter two are fluidized bed drying. The specific process parameters are: Stage 1, -25℃, maintained for 50 min, conveyor belt speed 0.7 m / min; Stage 2, -8℃, maintained for 4 h, conveyor belt speed 2 m / min; Stage 3, 28℃, airflow set at 23 m³ / min. 3 / h, maintain for 40min; fourth stage, 55℃, airflow set at 13m³ / h. 3 / h, maintain for 2h.

[0024] 4. The macaroni rice noodles prepared by the above process have a yellowish-brown, semi-transparent appearance, are straight and hollow, and have a cross-section that is basically concentric circles. The moisture content is 12.0%, the protein content is 11.7%, and the breakage rate is 7.1%.

[0025] Example 3

[0026] 1. Preparation of modified indica rice flour: The specific operation is as follows: Using indica rice flour as raw material, it is first subjected to an oven-drying process, specifically heating at 110℃ until the moisture content of the indica rice flour remains constant, at which point the moisture content is 0.39%. Then, the oven-drying indica rice flour is subjected to microwave treatment, with the microwave power set to 900W, and microwaved three times, for 2 minutes, 3 minutes, and 6 minutes respectively. After each microwave treatment, the indica rice flour needs to be allowed to cool to room temperature before the next operation. The sample after microwave treatment is the modified indica rice flour.

[0027] 2. Preparation of materials for extruding macaroni rice noodles: This material consists of three parts. The first is the precipitate after centrifugation of modified indica rice flour and nano-sized bacterial cellulose. The specific preparation method is as follows: First, using physical methods such as mechanical pulverization or high-speed homogenization, the bacterial cellulose is nano-sized to obtain nano-sized bacterial cellulose. At this point, the sample dimensions are 5 nm width and 0.1 μm length. A 7% solids concentration nano-sized bacterial cellulose suspension is mixed with modified indica rice flour, and the reaction concentration is adjusted to 20%. The stirring speed is 5 r / min, and the reaction is carried out for 10 min. Then, the mixture is centrifuged to obtain the precipitate. At this point, the solids content in the supernatant after centrifugation is controlled at 3%. The second is cooked indica rice flour. The specific preparation method is as follows: Indica rice flour is mixed with 10% sodium chloride by its mass, and cooked by extrusion. Then, it is pulverized to obtain cooked indica rice flour. This process controls the degree of cooking of the indica rice flour to reach 99%. Thirdly, broad bean supernatant powder is prepared as follows: Broad beans are wet-crushed and peeled to obtain broad bean slurry; then, the broad bean slurry is extracted with 0.5 mol / L NaCl at 15℃ with stirring for 10 minutes, while simultaneously using an ultrasonic power of 100W. The supernatant after three repeated extractions is collected and dried to obtain broad bean supernatant powder. By weight, 100 parts of the precipitate from the reaction of modified indica rice flour and nano-sized bacterial cellulose, 10 parts of cooked indica rice flour, and 3 parts of broad bean supernatant powder are mixed evenly to obtain the material before extrusion molding of the macaroni rice noodle product.

[0028] 3. The preparation of macaroni rice noodles includes steps such as raw material pretreatment, extrusion molding, cutting, and drying. Extrusion molding utilizes a segmented heated twin-screw extruder, selecting two or three heating stages. This extruder achieves a 97% degree of ripeness in the extruded material. The cutting stage involves cutting the extruded material into 25cm lengths and evenly distributing them onto a conveyor belt. Drying employs a combination of tunnel freeze-drying and fluidized bed drying. The process is divided into four stages: the first two stages are tunnel freeze-drying, and the last two are fluidized bed drying. Specific process parameters are as follows: Stage 1: -30℃, maintained for 30 minutes, conveyor belt speed 1 m / min; Stage 2: -10℃, maintained for 2 hours, conveyor belt speed 3 m / min; Stage 3: 25℃, airflow set at 20 m³ / min. 3 / h, maintain for 1h; fourth stage, 50℃, airflow set at 10m³ / h. 3 / h, maintain for 3h.

[0029] 4. The macaroni rice noodles prepared by the above process have a yellowish-brown, semi-transparent appearance, are straight and hollow, and have a cross-section that is basically concentric circles. The moisture content is 10.3%, the protein content is 10.5%, and the breakage rate is 5.4%.

[0030] The characteristic viscosity parameters of indica rice flour in Table 1 indirectly indicate that the structural properties of indica rice flour, the main raw material for preparing macaroni rice noodles in the above implementation case, have been enhanced.

[0031] Table 1. Characteristic viscosity values ​​of modified indica rice flour

[0032] index Peak viscosity / cP Final viscosity / cP Disintegration value / cP Resurrection Value / cP Gelatinization temperature / °C Commercially available rice flour 2531.10 3094.33 687.38 1250.60 78.35 Modified Indica Rice Flour of Example 1 2052.70 2628.93 519.35 1095.58 77.86 Modified Indica Rice Flour of Example 2 1954.88 2605.85 436.15 1087.13 78.31 Modified Indica Rice Flour of Example 3 1940.90 2533.70 428.35 1021.15 79.18

[0033] Figure 2 The images show the microstructure of rice flour before and after cooking, illustrating the impact of the cooking process on the structure of the rice flour. The cooked flour exhibits more pronounced textural properties and is more conducive to the formation of the macaroni structure. The performance indicators of the macaroni products produced by altering the properties of the raw materials through a series of processing techniques are shown in Table 2.

[0034] Table 2 Performance Indicators of Macaroni Products

[0035] index Commercially available products Example 1 Example 2 Example 3 Moisture content (%) 12.1 14.2 12.0 10.3 Protein content (%) 7.5 12.8 11.7 10.5 Product length (cm) 20.2 30.1 28.4 25.2 Product maturity (%) 92.7 95.0 96.1 97.0 Broken strip rate (%) 15.2 8.0 7.1 5.4

[0036] The performance indicators of macaroni rice noodles are mainly assessed by the breakage rate, which determines the integrity of the product structure after drying. These indicators are combined with moisture content, protein content, product length, and gelatinization degree, thus differentiating the product from conventional products. Specifically, given similar moisture content and longer product length, the cookedness of the macaroni rice noodles is significantly higher than commercially available products, and the breakage rate is significantly lower. Nutritionally, it has a higher protein content and is more nutritious.

Claims

1. A method for preparing a bulgur flour, characterized in that, The steps are: taking indica rice powder as raw material, first drying treatment is carried out, so that the moisture content of indica rice powder is <1%; then, the indica rice powder is subjected to microwave heating to obtain modified indica rice powder, the microwave power is set to 900W, and the microwave treatment is carried out for 3 times, the time is 1-2min, 2-3min and 4-6min respectively, and after each microwave is completed, it is cooled to room temperature before the next operation; then the modified indica rice powder is mixed with a nanometer bacterial cellulose suspension with a solid concentration of 5%-7% by stirring, the concentration of modified indica rice powder in the mixed system is 10wt.%-20wt.%, and the precipitate is obtained after centrifugation; the indica rice powder is mixed with 8%-10% of sodium chloride by mass, and then the indica rice powder is obtained by crushing; the broad bean is wet broken and peeled to obtain broad bean slurry, and then the broad bean slurry is extracted by stirring with 0.5-0.8mol / L NaCl at 10-15℃ for 5-10min, while the ultrasonic power is 100-200W, the supernatant after extraction is collected, and after drying, the broad bean supernatant powder is obtained; according to weight parts, 100 parts of the precipitate, 5-10 parts of the cooked indica rice powder and 3-5 parts of the broad bean supernatant powder are mixed uniformly to obtain the material before extrusion of the vermicelli rice powder product; a segmented heating type double screw extruder is used, and the second or third heating is selected, the cooked degree of the extruded material obtained by using the extruder is 95%-97%; the extruded material is cut into 25-30cm in length and uniformly distributed on the conveying belt for drying treatment, the drying treatment adopts the method of combining tunnel freeze drying and fluidized bed drying, and the specific operation is divided into four stages, the first two stages are tunnel freeze drying, and the last two stages are fluidized bed drying, and the specific process parameters are: the first stage is-20 to-30℃, 0.5-1h, the conveying belt moving speed is 0.5-1m / min; the second stage is-5 to-10℃, 2-5h, the conveying belt moving speed is 1-3m / min; the third stage is 25-30℃, the air volume is set to 20-25m 3 / h, 0.5-1h; the fourth stage is 50-60℃, the air volume is set to 10-15m 3 / h, 1-3h.

2. The process for preparing vermicelli as claimed in claim 1 wherein, The drying process is: heating at 100-110 DEG C until the moisture content of the long-grain rice powder remains unchanged.

3. The process for preparing vermicelli as claimed in claim 1 wherein, The preparation method of the precipitate is: firstly, nanometerizing the bacterial cellulose by mechanical crushing method or high-speed homogenization method to obtain nanometerized bacterial cellulose; stirring and mixing the nanometerized bacterial cellulose suspension with a solid concentration of 5-7% and modified long-grain rice powder, adjusting the reaction concentration of the mixture to 15-20%, stirring at a speed of 5-10 r / min, and reacting for 10-30 min, and then centrifuging to obtain the precipitate, wherein the solid content in the supernatant after centrifugation is controlled to be 3-6%.

4. The process for preparing instant vermicelli as claimed in claim 1 wherein, The degree of ripening of the ripened long-grain rice powder reaches 98-99%.

5. The process for preparing instant vermicelli as claimed in claim 1 wherein, The preparation method of the broad bean supernatant powder is: crushing and peeling broad beans by wet method to obtain broad bean slurry; then stirring and leaching the broad bean slurry with 0.5 mol / L NaCl at 15 DEG C for 10 min, while assisting with an ultrasonic power of 100 W, collecting the supernatant after repeated leaching for 3 times, and drying to obtain the broad bean supernatant powder.

6. The vermicelli powder prepared by the preparation method of any one of claims 1-5.

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