Ready-to-eat rice flour based on sea rice and preparation method of ready-to-eat rice flour

Abstract

The invention discloses instant rice flour based on sea rice and a preparation method of the instant rice flour, and belongs to the field of food. The instant rice noodles comprise the following components in parts by weight: 55-75 parts of seawater rice puree, 15-20 parts of modified glucomannan, 9-13 parts of a toughening agent and 3-7 parts of a flavoring agent. The rice noodles prepared by the invention can achieve the purpose of instant eating, avoid complexity and time consumption of the traditional rice noodle eating process, and are more friendly to people needing to supplement food in time or work having requirements on eating time. After being eaten, the rice flour prepared by the method has good satiety, and can supplement nutrient substances and energy for maintaining normal operation of human bodies for people while eliminating hunger sensation of people. In addition, the prepared rice noodles have good flexibility, the situation that the rice noodles are easily extruded to be broken can be avoided, and meanwhile the rice noodles can have good taste.

Description

Technical Field

[0001] The invention relates to food, in particular to instant rice noodles based on sea rice and a preparation method thereof. Background Art

[0002] Rice noodles are a special snack in southern China. They are made of rice as raw material and are made into strips and silky rice products through soaking, steaming and pressing. As a snack, rice noodles can not only solve people's cravings, but also can be used as a staple food when people are hungry to solve people's hunger problems. At the same time, it can enrich the recipes and provide people with more diverse choices in "eating". When eating rice noodles, the current rice noodles need to be boiled in water first, and then the rice noodles are put into the boiling water and boiled for 10-15 minutes, and then seasoned before eating. This makes the current rice noodles more complicated to eat, and the time consumed is long, and the purpose of instant eating cannot be achieved. As a result, it is not friendly to people who need to replenish food in time or have requirements for eating time. Summary of the invention

[0003] Purpose of the invention: The purpose of the present invention is to provide instant rice noodles based on sea rice; another purpose of the present invention is to provide a preparation method of instant rice noodles based on sea rice.

[0004] Technical solution: Instant rice noodles based on sea rice, including 55-75 parts of sea rice pulp, 15-20 parts of modified glucomannan, 9-13 parts of toughening agent, and 3-7 parts of flavoring agent in parts by weight.

[0005] Preferably, it specifically comprises, by weight, 65 parts of sea rice puree, 18 parts of modified glucomannan, 12 parts of toughening agent, and 5 parts of flavoring agent.

[0006] Preferably, the sea rice pulp comprises sea rice, corn, eggs, potatoes and peach gum; and the preparation method thereof is as follows: firstly, the soaked sea rice, corn kernels and potato kernels are ground into pulp to obtain rice pulp, corn pulp and potato pulp respectively; then, the rice pulp, corn pulp and potato pulp are respectively passed through a 50-mesh sieve, the filtrates are combined, and the filtrates are mixed evenly to obtain a mixed pulp; the soaked peach gum is crushed, and the peach gum powder is added to the egg liquid prepared in advance and beaten evenly; then, the egg liquid with peach gum is added to the mixed pulp, and after being fully mixed evenly, the sea rice pulp can be obtained.

[0007] Preferably, the weight ratio of rice slurry, corn slurry and potato slurry in the mixed slurry is 7:2-3:1-2, the weight ratio of peach gum powder and egg liquid is 1:2-4, and the weight ratio of egg liquid and mixed slurry is 1:4-7.

[0008] Preferably, the modified glucomannan includes glucomannan and high methyl pectin, and the preparation method thereof is as follows: firstly heating the high methyl pectin at 105-110°C to form a molten high methyl pectin; after the temperature of the molten high methyl pectin drops to 80-90°C, adding glucomannan to the molten high methyl pectin, and mixing the two well and then cooling them naturally; then crushing the cooled mixture and passing it through a 50-mesh sieve to obtain the modified glucomannan.

[0009] Preferably, the weight ratio of glucomannan to high methyl pectin in the modified glucomannan is 3-5:6-8.

[0010] Preferably, the toughening agent is a mixture of phospholipids, tea polyphenols and whey concentrated protein, and the preparation method thereof is as follows: phospholipids, tea polyphenols and whey concentrated protein are uniformly mixed in a weight ratio of 1-3:2-5:1-2 to obtain the toughening agent.

[0011] Preferably, the seasoning is one or a combination of salt, monosodium glutamate, sugar, soy sauce, vinegar, and chili oil.

[0012] A method for preparing instant rice noodles based on sea rice comprises the following steps:

[0013] S1, putting sea rice puree into a container, then putting it into a steamer, steaming it at 95-100° C. for 10-15 minutes, and then taking it out to obtain rice flour blocks;

[0014] S2, the rice flour block is broken, and then the modified glucomannan of 0.05-0.1 times of the rice flour block weight is added to the broken rice flour block to mix evenly, and then the toughening agent of 0.15-0.3 times of the rice flour block weight is added to the broken rice flour block, and mixed evenly again;

[0015] S3, adding seasoning to the rice crushed block in step S2, mixing well and putting into a wire extruder to extrude rice vermicelli with a diameter of 2-3 mm;

[0016] S4, cutting the rice vermicelli obtained in step S3 into rice vermicelli of suitable length according to demand, sterilizing and vacuum packaging, and then obtaining instant rice vermicelli.

[0017] Beneficial effects: The rice noodles prepared by the present invention can be eaten immediately after opening, avoiding the complexity and time-consuming nature of the traditional rice noodles consumption process, and are more friendly to people who need to replenish food in time or have work requirements on eating time. In addition, the rice noodles prepared by the present invention have a good sense of fullness after consumption, and can replenish nutrients and energy for people to maintain normal human function while eliminating hunger. In addition, the rice noodles prepared by the present invention have good flexibility, can avoid being easily squeezed, and can make the rice noodles have a good taste. DETAILED DESCRIPTION

[0018] In order to make the technical solution of the present invention clearer, the present invention is further described in detail below in conjunction with specific embodiments.

[0019] Example 1

[0020] 55 parts of seawater rice pulp, 15 parts of modified glucomannan, 9 parts of toughening agent and 3 parts of flavoring agent.

[0021] Preparation of sea rice pulp: firstly, grinding soaked sea rice, corn kernels and potato kernels to obtain rice pulp, corn pulp and potato pulp respectively; then respectively passing the rice pulp, corn pulp and potato pulp through a 50-mesh sieve in turn, combining the filtrates according to the ratio of rice pulp: corn pulp: potato pulp (W / W / W) = 7:2:1, and mixing them evenly to obtain a mixed pulp; crushing the soaked peach gum, and adding the peach gum powder to the egg liquid prepared in advance and beating evenly, the peach gum powder: egg liquid (W / W) = 1:2; then adding the egg liquid with peach gum to the mixed pulp, the egg liquid: mixed pulp (W / W) = 1:4, and after fully mixing, the sea rice pulp can be obtained.

[0022] Preparation of modified glucomannan: firstly heat high methyl pectin at 105°C to form molten high methyl pectin; after the temperature of the molten high methyl pectin drops to 80°C, add glucomannan to the molten high methyl pectin, glucomannan: high methyl pectin (W / W) = 1:2, and mix the two thoroughly and evenly, and then cool them naturally; then crush the cooled mixture, and pass it through a 50-mesh sieve to obtain modified glucomannan.

[0023] Preparation of toughening agent: The toughening agent can be obtained by uniformly mixing phospholipids, tea polyphenols and whey protein concentrate in a weight ratio of 1:2:1.

[0024] The preparation method of instant rice flour is:

[0025] (1) The sea rice puree prepared above was placed in a container, and then placed in a steamer, and steamed at 95° C. for 10 min, and then taken out to obtain rice flour blocks.

[0026] (2) The rice flour blocks are broken up, and then 0.05 times the weight of the modified glucomannan is added to the broken rice flour blocks, and the mixture is mixed evenly. Then, 0.15 times the weight of the toughening agent is added to the broken rice flour blocks, and the mixture is mixed evenly again.

[0027] (3) Add salt, monosodium glutamate and sugar to the rice powder obtained in step (2), mix well and put into a wire extruder to extrude rice noodles with a diameter of 2 mm.

[0028] (4) The rice vermicelli obtained in step (3) is cut into rice vermicelli strips of appropriate length according to the requirements, and then sterilized and vacuum-packed to obtain instant rice vermicelli.

[0029] Example 2

[0030] 60 parts of seawater rice pulp, 15 parts of modified glucomannan, 10 parts of toughening agent and 4 parts of flavoring agent.

[0031] Preparation of sea rice pulp: firstly, grinding soaked sea rice, corn kernels and potato kernels to obtain rice pulp, corn pulp and potato pulp respectively; then respectively passing the rice pulp, corn pulp and potato pulp through a 50-mesh sieve in turn, combining the filtrates according to the ratio of rice pulp: corn pulp: potato pulp (W / W / W) = 7:2:1, and mixing them evenly to obtain a mixed pulp; crushing the soaked peach gum, and adding the peach gum powder to the egg liquid prepared in advance and beating evenly, the peach gum powder: egg liquid (W / W) = 1:2; then adding the egg liquid with peach gum to the mixed pulp, the egg liquid: mixed pulp (W / W) = 1:5, and after fully mixing, the sea rice pulp can be obtained.

[0032] Preparation of modified glucomannan: firstly heat high methyl pectin at 105°C to form molten high methyl pectin; after the temperature of the molten high methyl pectin drops to 80°C, add glucomannan to the molten high methyl pectin, glucomannan: high methyl pectin (W / W) = 1:2, and mix the two thoroughly and evenly, and then cool them naturally; then crush the cooled mixture, and pass it through a 50-mesh sieve to obtain modified glucomannan.

[0033] Preparation of toughening agent: The toughening agent can be obtained by uniformly mixing phospholipids, tea polyphenols and whey protein concentrate in a weight ratio of 2:2:1.

[0034] The preparation method of instant rice flour is:

[0035] (1) The sea rice puree prepared above was placed in a container, and then placed in a steamer, and steamed at 95° C. for 12 min, and then taken out to obtain rice flour blocks.

[0036] (2) The rice flour blocks are broken up, and then 0.07 times the weight of the rice flour blocks of modified glucomannan are added to the broken rice flour blocks and mixed evenly, and then 0.18 times the weight of the rice flour blocks of toughening agent are added to the broken rice flour blocks and mixed evenly again.

[0037] (3) Add salt, monosodium glutamate and sugar to the rice powder obtained in step (2), mix well and put into a wire extruder to extrude rice noodles with a diameter of 2 mm.

[0038] (4) The rice vermicelli obtained in step (3) is cut into rice vermicelli strips of appropriate length according to the requirements, and then sterilized and vacuum-packed to obtain instant rice vermicelli.

[0039] Example 3

[0040] 65 parts of sea rice puree, 18 parts of modified glucomannan, 12 parts of toughening agent and 5 parts of flavoring agent.

[0041] Preparation of sea rice pulp: firstly, grinding soaked sea rice, corn kernels and potato kernels to obtain rice pulp, corn pulp and potato pulp respectively; then respectively passing the rice pulp, corn pulp and potato pulp through a 50-mesh sieve in turn, combining the filtrates according to the ratio of rice pulp: corn pulp: potato pulp (W / W / W) = 7:2:1, and mixing them evenly to obtain a mixed pulp; crushing the soaked peach gum, and adding the peach gum powder to the egg liquid prepared in advance and beating evenly, the peach gum powder: egg liquid (W / W) = 1:3; then adding the egg liquid with peach gum to the mixed pulp, the egg liquid: mixed pulp (W / W) = 1:6, and after fully mixing, the sea rice pulp can be obtained.

[0042] Preparation of modified glucomannan: firstly heat high methyl pectin at 108°C to form molten high methyl pectin; after the temperature of the molten high methyl pectin drops to 85°C, add glucomannan to the molten high methyl pectin, glucomannan: high methyl pectin (W / W) = 4:7, and mix the two thoroughly and evenly, and then cool them naturally; then crush the cooled mixture, and pass it through a 50-mesh sieve to obtain modified glucomannan.

[0043] Preparation of toughening agent: The toughening agent can be obtained by uniformly mixing phospholipids, tea polyphenols and whey protein concentrate in a weight ratio of 3:4:2.

[0044] The preparation method of instant rice flour is:

[0045] (1) The sea rice puree prepared above was placed in a container, and then placed in a steamer, and steamed at 98° C. for 12 min, and then taken out to obtain rice flour blocks.

[0046] (2) The rice flour blocks are broken up, and then 0.08 times the weight of the modified glucomannan is added to the broken rice flour blocks, and the mixture is mixed evenly. Then, 0.25 times the weight of the toughening agent is added to the broken rice flour blocks, and the mixture is mixed evenly again.

[0047] (3) Add salt, monosodium glutamate and sugar to the rice powder obtained in step (2), mix well and put into a wire extruder to extrude rice noodles with a diameter of 2.5 mm.

[0048] (4) The rice vermicelli obtained in step (3) is cut into rice vermicelli strips of appropriate length according to the requirements, and then sterilized and vacuum-packed to obtain instant rice vermicelli.

[0049] Example 4

[0050] 75 parts of sea rice puree, 20 parts of modified glucomannan, 13 parts of toughening agent and 7 parts of flavoring agent.

[0051] Preparation of sea rice pulp: firstly, grinding soaked sea rice, corn kernels and potato kernels to obtain rice pulp, corn pulp and potato pulp respectively; then respectively passing the rice pulp, corn pulp and potato pulp through a 50-mesh sieve in turn, combining the filtrates according to the ratio of rice pulp: corn pulp: potato pulp (W / W / W) = 7:3:2, and mixing them evenly to obtain a mixed pulp; crushing the soaked peach gum, and adding the peach gum powder to the egg liquid prepared in advance and beating evenly, the peach gum powder: egg liquid (W / W) = 1:4; then adding the egg liquid with peach gum to the mixed pulp, the egg liquid: mixed pulp (W / W) = 1:7, and after fully mixing, the sea rice pulp can be obtained.

[0052] Preparation of modified glucomannan: firstly heat high methyl pectin at 110°C to form molten high methyl pectin; after the temperature of the molten high methyl pectin drops to 90°C, add glucomannan to the molten high methyl pectin, glucomannan: high methyl pectin (W / W) = 5:8, and mix the two thoroughly and evenly, and then cool them in a natural state; then crush the cooled mixture, and pass it through a 50-mesh sieve to obtain modified glucomannan.

[0053] Preparation of toughening agent: The toughening agent can be obtained by uniformly mixing phospholipids, tea polyphenols and whey protein concentrate in a weight ratio of 3:5:2.

[0054] The preparation method of instant rice flour is:

[0055] (1) The sea rice puree prepared above was placed in a container, and then placed in a steamer, steamed at 100° C. for 12 min, and then taken out to obtain rice flour blocks.

[0056] (2) breaking the rice flour block, adding 0.1 times the weight of the modified glucomannan to the broken rice flour block, and mixing evenly, then adding 0.3 times the weight of the toughening agent to the broken rice flour block, and mixing evenly again.

[0057] (3) Add salt, monosodium glutamate and sugar to the rice powder obtained in step (2), mix well and put into a wire extruder to extrude rice noodles with a diameter of 3 mm.

[0058] (4) The rice vermicelli obtained in step (3) is cut into rice vermicelli strips of appropriate length according to the requirements, and then sterilized and vacuum-packed to obtain instant rice vermicelli.

[0059] The instant rice noodles prepared in Examples 1 to 4 were respectively consumed by people with no digestive system diseases, no diabetes and other diseases and with similar weight and height. After 2 hours of consumption, the blood sugar of the people was measured and they were asked whether they felt hungry. The results are shown in the following table.

[0060] Blood glucose level (mmol / L) Are you hungry? Example 1 6.5 no Example 2 6.7 no Example 3 7.1 no Example 4 7.4 no

[0061] A 100 g weight was placed on each of the instant rice noodles prepared in Examples 1 to 4 (note: the weight should completely cover the rice noodles), and then the rice noodles were observed to see if they were broken, as shown in the following table.

[0062] Example 1 No break Example 2 No break Example 3 No break Example 4 No break

[0063] It can be seen that the instant rice noodles prepared by the present invention can not only achieve the purpose of being eaten immediately after opening, but also have an excellent sense of fullness, and can replenish energy for the human body while eliminating hunger. It also has excellent flexibility, avoids being easily crushed, and can also improve the taste of the rice noodles.

[0064] The above-mentioned embodiments only express several implementation methods of the present invention, and the description thereof is relatively specific and detailed, but it cannot be understood as limiting the scope of the patent of the present invention. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. An instant rice noodle based on sea rice, characterized in that: The invention comprises 55-75 parts of seawater rice pulp, 15-20 parts of modified glucomannan, 9-13 parts of toughening agent and 3-7 parts of flavoring agent in parts by weight.

2. The instant rice noodles based on sea rice according to claim 1, characterized in that: Specifically, the invention comprises 65 parts of sea rice puree, 18 parts of modified glucomannan, 12 parts of toughening agent and 5 parts of flavoring agent, measured by weight.

3. The instant rice noodles based on sea rice according to claim 1, characterized in that: The sea rice pulp comprises sea rice, corn, egg, potato and peach gum; the preparation method thereof is as follows: firstly, the soaked sea rice, corn kernels and potato kernels are ground into pulp to obtain rice pulp, corn pulp and potato pulp respectively; then, the rice pulp, corn pulp and potato pulp are respectively passed through a 50-mesh sieve in turn, the filtrates are combined, and the filtrates are mixed evenly to obtain a mixed pulp; the soaked peach gum is crushed, and the peach gum powder is added into the egg liquid prepared in advance and beaten evenly; then, the egg liquid with peach gum is added into the mixed pulp, and the mixture is fully mixed evenly to obtain the sea rice pulp.

4. The instant rice noodles based on sea rice according to claim 3, characterized in that: The weight ratio of the rice slurry, the corn slurry and the potato slurry in the mixed slurry is 7:2-3:1-2, the weight ratio of the peach gum powder and the egg liquid is 1:2-4, and the weight ratio of the egg liquid and the mixed slurry is 1:4-7.

5. The instant rice noodles based on sea rice according to claim 1, characterized in that: The modified glucomannan includes glucomannan and high methyl pectin, and the preparation method thereof is as follows: firstly, the high methyl pectin is heated at 105-110°C to form a molten high methyl pectin; after the temperature of the molten high methyl pectin drops to 80-90°C, glucomannan is added to the molten high methyl pectin, and the two are fully mixed and then cooled in a natural state; then, the cooled mixture is crushed and passed through a 50-mesh sieve to obtain the modified glucomannan.

6. The instant rice noodles based on sea rice according to claim 5, characterized in that: The weight ratio of glucomannan to high methyl pectin in the modified glucomannan is 3-5:6-8.

7. The instant rice noodles based on sea rice according to claim 1, characterized in that: The toughening agent is a mixture of phospholipids, tea polyphenols and whey concentrated protein. The preparation method thereof is as follows: the phospholipids, tea polyphenols and whey concentrated protein in a weight ratio of 1-3:2-5:1-2 are uniformly mixed to obtain the toughening agent.

8. The instant rice noodles based on sea rice according to claim 1, characterized in that: The seasoning agent is one or a combination of salt, monosodium glutamate, sugar, soy sauce, vinegar and chili oil.

9. A method for preparing instant rice noodles based on sea rice according to any one of claims 1 to 8, characterized in that: The following steps are involved: S1, putting sea rice puree into a container, then putting it into a steamer, steaming it at 95-100° C. for 10-15 minutes, and then taking it out to obtain rice flour blocks; S2, the rice flour block is broken, and then the modified glucomannan of 0.05-0.1 times of the rice flour block weight is added to the broken rice flour block to mix evenly, and then the toughening agent of 0.15-0.3 times of the rice flour block weight is added to the broken rice flour block, and mixed evenly again; S3, adding seasoning to the rice crushed block in step S2, mixing well and putting into a wire extruder to extrude rice vermicelli with a diameter of 2-3 mm; S4, cutting the rice vermicelli obtained in step S3 into rice vermicelli of suitable length according to demand, sterilizing and vacuum packaging, and then obtaining instant rice vermicelli.