Rice raising noodles and preparation method thereof

Abstract

The invention provides rice raising noodles and a preparation method thereof. The raised rice noodles comprise a decoction and rice, and the mass ratio of the decoction to the rice is 1: 1.5; the health-care rice comprises rice and guar gum, the mass ratio of the guar gum to the rice is 1: 0.6 or 1: 0.4, the decoction comprises five-red soup or compound radix astragali soup, and the five-red soup comprises the following raw materials in parts by mass: 20 parts of red beans, 20 parts of red-skin peanuts, 10 parts of pitted red dates, 10 parts of Chinese wolfberry fruits, 10 parts of brown sugar and a proper amount of clear water. The compound radix astragali soup is prepared from the following raw materials in parts by mass: 15 parts of radix astragali, 7 parts of red dates, 7 parts of fructus lycii, 5 parts of radix codonopsis and a proper amount of clear water. The rice raising noodles and the preparation method thereof provided by the invention have the advantages of being relatively good in cooking characteristic and texture characteristic and relatively good in mouth feel.

Description

Technical Field

[0001] The present invention relates to the technical field of winnowing rice noodles processing, in particular to winnowing rice noodles and a preparation method thereof. Background Art

[0002] Rice noodles, also known as rice vermicelli, river rice noodles, or rice vermicelli, are made primarily from indica rice and processed through a series of processes, including washing, grinding (refining), extrusion, and shearing. They resemble noodles in shape. Rich in starch, rice noodles are a gluten-free, hypoallergenic staple food favored by consumers. Rice noodles are typically made by washing and cleaning rice, soaking and refining it, draining and grinding it, maturing it, extruding it, cutting it into noodles, cooling it, and packaging it. Depending on the production process, rice noodles can be categorized as squeezed noodles (extrusion type) or steamed noodles (cut into strips), with round and rectangular cross-sections, respectively. Based on their moisture content, rice noodles can be categorized as wet, semi-dry, and dry. With economic transformation and rapid technological development, rice and noodle consumption in my country has been increasing year by year, demonstrating positive momentum and prospects.

[0003] In the Feixi, Lujiang, and Sanhe regions of Anhui Province, a food very similar to rice noodles is widely popular. It's called Yangmi Noodles and is a local Anhui specialty. Yangmi Noodles are easy to digest and are commonly consumed by pregnant women, the elderly, and children. Pregnant women, however, often suffer from insufficient Qi and blood, leading to physical weakness. However, these rice and noodle foods have limited nutritional value and functionality, and nutrients are easily lost during the production process, leading to malnutrition. Long-term consumption can lead to nutritional anemia (48% of breastfeeding women, 42% of pregnant women, and 36% of non-pregnant and non-breastfeeding women), kidney disease, and vitamin A deficiency.

[0004] However, the nutrition and function of traditional Yangmi noodles are relatively simple, and the finished product is easy to break, easy to become mushy, has poor viscoelasticity, a rough taste, and no chewiness. These are common problems with current Yangmi noodles products, which makes them difficult to produce and transport on a large scale and they can only be produced in small workshops.

[0005] Therefore, it is necessary to provide a new rice flour and a preparation method thereof to solve the above-mentioned technical problems. Summary of the Invention

[0006] The technical problem solved by the present invention is to provide a rice noodle with good cooking and texture properties and good taste and a preparation method thereof.

[0007] In order to solve the above technical problems, the present invention provides rice noodles comprising: a decoction and rice, wherein the mass ratio of the decoction to the rice is 1:1.5;

[0008] Guar gum is also included, and the mass ratio of the guar gum to the rice is 1:0.6 or 1:0.4.

[0009] Preferably, the decoction includes Wuhong Decoction or Fufang Huangqi Decoction.

[0010] Preferably, the five-red soup comprises the following raw materials in parts by mass: 20 parts of red beans, 20 parts of red-skinned peanuts, 10 parts of pitted red dates, 10 parts of wolfberries, 10 parts of brown sugar and an appropriate amount of water.

[0011] Preferably, the compound astragalus soup comprises the following raw materials in parts by mass: 15 parts of astragalus, 7 parts of red dates, 7 parts of wolfberries, 5 parts of codonopsis pilosula and an appropriate amount of water.

[0012] The present invention also provides a method for preparing rice flour, comprising the following preparation method:

[0013] S1: Preparation of Wuhong Soup: 20g red beans, 20g red skin peanuts, 10g pitted red dates, placed in 800mL water and boiled for 1h. After 40min, 10g wolfberry and 10g brown sugar were added and sieved through a 200-mesh sieve to obtain Wuhong Soup for later use.

[0014] S2: Soak the rice: Wash the rice 2-3 times and soak it at 25℃ for three days;

[0015] S3: Pulping: Wash the soaked rice twice, put it into a grinder with the boiled five-red soup at a ratio of 1.5:1, add guar gum at 0.6% of the weight of the rice, mix, and grind to prepare rice slurry;

[0016] S4: Filtration: Pass the crushed rice milk through a 200-mesh sieve to remove impurities and foam;

[0017] S5: Steaming noodles: Pour appropriate amount of rice paste into peach blossom mold, put it into preheated steamer, and take it out after 5 minutes;

[0018] S6: Drying: Drying in an oven at 25°C for 12 hours, and bagging to obtain rice flour.

[0019] The present invention also provides another method for preparing rice flour, comprising the following steps:

[0020] T1: Compound Huangqi Decoction: Place 15g of Huangqi, 7g of red dates, 7g of wolfberry, 5g of Codonopsis pilosula, and 3g of Angelica sinensis in a pot. Add 1000mL of water and bring to a boil over high heat, then reduce heat and simmer for 15 minutes. After cooling, pass through a 200-mesh sieve to obtain the Compound Huangqi Decoction.

[0021] T2: Soaking rice: Wash the rice 2-3 times and soak it at 25℃ for three days;

[0022] T3: Pulping: Rinse the soaked rice twice, add it to the boiled compound astragalus soup in a grinder at a ratio of 1.5:1, then add guar gum (0.4% of the weight of the rice), mix, and grind to prepare rice slurry;

[0023] T4: Filtration: Pass the crushed rice slurry through a 200-mesh sieve to remove impurities and foam;

[0024] T5: Steaming noodles: Pour an appropriate amount of rice slurry into the steaming tray, shake it well to spread it evenly on the tray, place it into the preheated steamer, and take it out after 5 minutes;

[0025] T6: Drying: Turn the cake over and place it in a steaming tray in an oven at 40°C for 30 minutes.

[0026] T7: Cutting: Cut the dried pulp cake into long strips;

[0027] T8: Drying: Dry in an oven at 25°C for 12 hours and bag to obtain rice flour.

[0028] Compared with the related art, the rice flour and its preparation method provided by the present invention have the following advantages:

[0029] Beneficial effects:

[0030] The invention provides winnowing rice noodles and a preparation method thereof. The prepared compound astragalus winnowing rice noodles have a regular and uniform appearance, are glossy, are not easy to break, have good viscoelasticity, are tough, and have a good taste; the prepared five-red soup winnowing rice noodles have high tensile strength, high elongation at break, low breakage rate, low cooking loss rate, and good cooking properties and texture properties. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 A bar graph showing the effects of different amounts of astragalus on the quality of rice noodles in the first embodiment of the fermented rice noodles and the preparation method thereof provided by the present invention;

[0032] Figure 2 A bar graph showing the effects of different ratios of compound astragalus soup on the quality of rice and noodles in the first embodiment of the Yangmi noodles and the preparation method thereof provided by the present invention;

[0033] Figure 3 A bar graph showing the effects of different types of improvers on rice noodle quality in the first embodiment of the fermented rice noodles and the preparation method thereof provided by the present invention;

[0034] Figure 4 A bar graph showing the effect of guar gum dosage on rice noodle quality in the first embodiment of the fermented rice noodles and the preparation method thereof provided by the present invention;

[0035] Figure 5 A bar graph showing the effects of five-red soups prepared with different material-liquid ratios on the quality of rice and noodles in the second embodiment of the Yangmi noodles and the preparation method thereof provided by the present invention;

[0036] Figure 6 A bar graph showing the effect of soaking days on rice noodle quality in the second embodiment of the rice noodle preparation method provided by the present invention;

[0037] Figure 7 A bar graph showing the effect of the five-red soup ratio on the quality of rice and noodles in the second embodiment of the rice noodles and the preparation method thereof provided by the present invention

[0038] Figure 8 This is a radar chart showing electronic tongue taste analysis of the two types of fermented rice noodles provided by the present invention and the fermented rice noodles on the market. DETAILED DESCRIPTION

[0039] The present invention will be further described below with reference to the accompanying drawings and embodiments.

[0040] Example 1:

[0041] The rice noodles include: a decoction and rice, wherein the mass ratio of the decoction to the rice is 1:1.5;

[0042] The rice also includes guar gum, and the mass ratio of the guar gum to the rice is 1:0.4.

[0043] The decoction is a compound astragalus soup, which comprises the following raw materials in parts by mass: 15 parts of astragalus, 7 parts of red dates, 7 parts of wolfberries, 5 parts of codonopsis pilosula and an appropriate amount of water.

[0044] The preparation method of Yangmi noodles comprises the following steps:

[0045] T1: Compound Huangqi Decoction: Place 15g of Huangqi, 7g of red dates, 7g of wolfberry, 5g of Codonopsis pilosula, and 3g of Angelica sinensis in a pot. Add 1000mL of water and bring to a boil over high heat, then reduce heat and simmer for 15 minutes. After cooling, pass through a 200-mesh sieve to obtain the Compound Huangqi Decoction.

[0046] T2: Soaking rice: Wash the rice 2-3 times and soak it at 25℃ for three days;

[0047] T3: Pulping: Rinse the soaked rice twice, add it to the boiled compound astragalus soup in a grinder at a ratio of 1.5:1, then add guar gum (0.4% of the weight of the rice), mix, and grind to prepare rice slurry;

[0048] T4: Filtration: Pass the crushed rice slurry through a 200-mesh sieve to remove impurities and foam;

[0049] T5: Steaming noodles: Pour an appropriate amount of rice slurry into the steaming tray, shake it well to spread it evenly on the tray, place it into the preheated steamer, and take it out after 5 minutes;

[0050] T6: Drying: Turn the cake over and place it in a steaming tray in an oven at 40°C for 30 minutes.

[0051] T7: Cutting: Cut the dried pulp cake into long strips;

[0052] T8: Drying: Dry in an oven at 25°C for 12 hours and bag to obtain rice flour.

[0053] Optimization of the formula of compound Astragalus Yangmi Noodles:

[0054] Effect of the dosage of compound Huangqi decoction on the quality of rice flour:

[0055] Prepare a compound astragalus soup by adding 7g of wolfberry, 7g of red dates, 5g of codonopsis, and 3g of angelica to 10g, 15g, and 20g of astragalus. Bring to a boil, then simmer for 15 minutes. This is then used to make rice noodles. The optimal astragalus dosage was determined using cooking and textural properties as evaluation criteria.

[0056] Depend on Figure 1 As shown, a 15g dose of Astragalus in the compound Astragalus resulted in the lowest breakage rate and the smallest cooking loss. Astragalus polysaccharide, an active ingredient in Astragalus, can be used as an antioxidant in food, enhancing its antioxidant activity, changing its appearance and color, and preventing spoilage and nutrient loss. Noodles containing Astragalus polysaccharide exhibited increased and uneven pore spacing. This may be due to Astragalus polysaccharide altering the tertiary structure of gluten proteins, enhancing gluten strength. However, excessive gluten strength can reduce gluten toughness, preventing proper expansion of gases generated during drying and leading to localized breakage of noodles. Therefore, when the Astragalus dosage was too low (10g), the pore spacing of rice noodles containing Astragalus polysaccharide increased. During cooking, the noodles broke more easily than those containing other Astragalus dosages. However, when the Astragalus dosage was too high (20g), the noodles became too gluten-strong, resulting in reduced toughness and prone to breakage during cooking. Therefore, a 15g dose of Astragalus in the compound Astragalus resulted in better cooking properties for rice noodles. When the dosage of Astragalus is 15g, the tensile strength and elongation at break are the highest. The reason is that the increase of Astragalus polysaccharide promotes the formation of a dense gluten network structure. The dense gluten network structure can hinder the invasion of water molecules, reduce the degree of starch gelatinization and swelling inside the cooked noodles, and strengthen the gluten network structure, thereby improving the hardness of the cooked noodles. As for the pulling distance, its change trend is the same as the hardness. While Astragalus polysaccharide changes the tertiary structure of gluten protein, it leads to an increase in gluten strength, but excessive gluten strength will reduce gluten toughness. Excessive addition of Astragalus polysaccharide will reduce both tensile strength and elongation at break. Therefore, when the dosage of Astragalus is 15g, the tensile strength and elongation at break are the best.

[0057] Effect of Compound Astragalus Decoction Ratio on the Quality of Rice and Noodles:

[0058] Rice and compound Huangqi decoction were mixed at a ratio of 1:1 (300g rice and 300g of compound Huangqi decoction), 1.5:1 (450g rice and 300g of compound Huangqi decoction), or 2:1 (400g rice and 200g of compound Huangqi decoction) to prepare noodles. The optimal rice-to-soup ratio was determined using cooking and textural properties as evaluation criteria.

[0059] As shown in Figure 2, a rice-to-soup ratio of 1.5:1 minimizes the breakage and loss rate of rice noodles. As the amount of broth added increases, the hardness of the rice noodles gradually decreases; their elasticity and cohesion initially increase and then decrease. This is likely because a small amount of water hardens the dough, impairs its ductility, and increases the breakage rate and cooking loss rate. Adding more water loosens the dough network, reducing the tightness of the bond between starch, protein, and water, making the resulting rice noodles susceptible to stretching and sticking together. When the rice-to-soup ratio is 1:1, the excess broth results in a loose dough network, making the rice noodles susceptible to stretching and deformation, and their hardness is low, making them more prone to breakage during cooking. As more rice is added, the rice-to-soup ratio of 1.5:1 decreases, resulting in less broth, greater elasticity and cohesion, and a firm, less brittle interior. At a rice-to-soup ratio of 2:1, the excess rice makes the noodles stickier, less ductile, and reduces the starch's ability to absorb water and expand, increasing the breakage rate and cooking loss rate. During the cooking process of rice noodles, starch granules are leached and adsorbed on the surface of the rice noodles, resulting in increased viscosity. The rice noodles with a rice-to-soup ratio of 1.5:1 have a dense internal structure and enhanced intermolecular connections, which have better starch wrapping properties and can effectively inhibit starch leaching, reducing the viscosity of the rice noodles.

[0060] Effects of different types of improvers on the quality of rice flour:

[0061] 0.4% of guar gum, konjac gum, and xanthan gum were added to the processed rice flour. The best quality improvers were selected based on the cooking and texture properties.

[0062] Depend on Figure 3 It can be seen that rice noodles with guar gum added have the lowest breakage rate and loss rate, while having the highest tensile strength and elongation at break. This is because the hydrophilic guar gum molecules increase gel strength, causing local changes in osmotic pressure. This increased gel strength strengthens the gluten network and increases the firmness and elasticity of the rice noodles. As the firmness and elasticity of the rice noodles increase, the tensile strength and elongation at break also increase.

[0063] Effect of guar gum dosage on the quality of rice flour:

[0064] Add 0.1%, 0.2%, 0.3%, and 0.4% of the improver by weight, mix well, and process the rice noodles. The optimal dosage of the quality improver was screened based on the cooking characteristics and texture as evaluation indicators.

[0065] Depend on Figure 4It can be seen that the rice noodles with 0.4% guar gum added as the improver have the smallest breaking rate and loss rate, and the largest tensile strength and elongation at break.

[0066] Example 2:

[0067] The rice noodles include: a decoction and rice, wherein the mass ratio of the decoction to the rice is 1:1.5;

[0068] The rice also includes guar gum, and the mass ratio of the guar gum to the rice is 1:0.6.

[0069] The decoction is a five-red soup, which includes the following raw materials in parts by mass: 20 parts of red beans, 20 parts of red-skinned peanuts, 10 parts of pitted red dates, 10 parts of wolfberries, 10 parts of brown sugar and an appropriate amount of water.

[0070] The preparation method of rice flour comprises the following preparation methods:

[0071] S1: Preparation of Wuhong Soup: 20g red beans, 20g red skin peanuts, 10g pitted red dates, placed in 800mL water and boiled for 1h. After 40min, 10g wolfberry and 10g brown sugar were added and sieved through a 200-mesh sieve to obtain Wuhong Soup for later use.

[0072] S2: Soak the rice: Wash the rice 2-3 times and soak it at 25℃ for three days;

[0073] S3: Pulping: Wash the soaked rice twice, put it into a grinder with the boiled five-red soup at a ratio of 1.5:1, add guar gum at 0.6% of the weight of the rice, mix, and grind to prepare rice slurry;

[0074] S4: Filtration: Pass the crushed rice milk through a 200-mesh sieve to remove impurities and foam;

[0075] S5: Steaming noodles: Pour appropriate amount of rice paste into peach blossom mold, put it into preheated steamer, and take it out after 5 minutes;

[0076] S6: Drying: Drying in an oven at 25°C for 12 hours, and bagging to obtain rice flour.

[0077] Optimization of the recipe of Wuhongtang Yangmi Noodles:

[0078] Effects of five-red soup prepared with different material-liquid ratios on the quality of Yangmi noodles:

[0079] Depend on Figure 5 It can be seen that when 70g of the solid five-red food material is used as the calculation basis, water is added in the ratio of 70g:800mL for boiling and processing into rice noodles, the cooking loss rate and breakage rate are small, and the tensile strength and elongation at break are large.

[0080] Effect of soaking days on rice flour quality:

[0081] Depend on Figure 6 As can be seen, the rice already had an off-flavor and showed signs of spoilage on the fourth day, so the corresponding data was not measured. From day 0 to day 3, as the soaking and fermentation time increases, the amylose content gradually increases, which is more conducive to gel formation and reduces solids loss. The cooked rice breaks gradually decreases, making it more resistant to cooking, less likely to become mushy in soup, and less sticky. Furthermore, the tensile strength and elongation at break gradually increase, resulting in a 3-day soaking time.

[0082] Effect of the five-red soup ratio on the quality of Yangmi noodles:

[0083] Depend on Figure 7 It can be seen that when the ratio of rice to five-red soup is 1.5:1, the cooking and textural properties are better.

[0084] Effects of improvers on the quality of rice flour:

[0085] Table 1 Effects of improvers on rice and flour quality

[0086]

[0087] As shown in Table 1, when 0.6% guar gum is used as the improver of Wuhongtangyangmi noodles, its cooking characteristics and texture properties are the best.

[0088] The electronic tongue was used to compare two kinds of homemade rice noodles with commercially available rice noodles. Figure 8 The results showed that there was no significant difference in astringency, umami, bitter aftertaste and astringency among the three types of rice noodles; the bitterness and sourness of the commercially available rice noodles were more obvious than those of the two homemade rice noodles, but they were not as salty and rich as the two homemade rice noodles.

[0089] Nutritional analysis:

[0090] Through nutritional analysis, it can be seen that there is no obvious difference in energy, protein and carbohydrates between homemade rice noodles and commercially available rice noodles, but the fat content and sodium content of homemade rice noodles are lower, which makes them healthier. The iron content is significantly higher than that of commercially available rice noodles, and they have the function of replenishing qi and nourishing blood.

[0091]

[0092]

[0093] Compared with the related art, the rice flour and its preparation method provided by the present invention have the following advantages:

[0094] Beneficial effects:

[0095] The invention provides winnowing rice noodles and a preparation method thereof. The prepared compound astragalus winnowing rice noodles have a regular and uniform appearance, are glossy, are not easy to break, have good viscoelasticity, are tough, and have a good taste; the prepared five-red soup winnowing rice noodles have high tensile strength, high elongation at break, low breakage rate, low cooking loss rate, and good cooking properties and texture properties.

[0096] The above descriptions are merely embodiments of the present invention and are not intended to limit the patent scope of the present invention. Any equivalent structure or equivalent process transformation made using the contents of the present invention description and drawings, or directly or indirectly applied in other related technical fields, are also included in the patent protection scope of the present invention.

Claims

1. A rice flour, characterized in that: include: Decoction and rice, wherein the mass ratio of the decoction to the rice is 1:1.5; The rice also includes guar gum, and the mass ratio of the guar gum to the rice is 1:0.6 or 1:0.

4.

2. The rice flour according to claim 1, characterized in that: The decoction includes Wuhong decoction or compound Huangqi decoction.

3. The rice flour according to claim 2, characterized in that: The five-red soup comprises the following raw materials in parts by mass: 20 parts of red beans, 20 parts of red-skinned peanuts, 10 parts of pitted red dates, 10 parts of wolfberries, 10 parts of brown sugar and an appropriate amount of water.

4. The rice flour according to claim 2, characterized in that: The compound astragalus soup comprises the following raw materials in parts by weight: 15 parts of astragalus, 7 parts of red dates, 7 parts of wolfberries, 5 parts of codonopsis and an appropriate amount of water.

5. The method for preparing rice flour according to claim 3, characterized in that: The invention comprises the following preparation methods: S1: Preparation of Wuhong Soup: 20g red beans, 20g red skin peanuts, 10g pitted red dates, placed in 800mL water and boiled for 1h, 10g wolfberry and 10g brown sugar were added at 40min, and sieved through 200 mesh to obtain Wuhong Soup for later use; S2: Soaking rice: Wash the rice 2-3 times and soak it at 25℃ for three days; S3: Pulping: Wash the soaked rice twice, put it and the boiled five-red soup into a grinder at a ratio of 1.5:1, add 0.6% guar gum based on the weight of the rice, mix, grind, and prepare rice slurry; S4: Filtration: Pass the crushed rice slurry through a 200-mesh sieve to remove impurities and foam; S5: Steaming noodles: Pour appropriate amount of rice paste into peach blossom mold, put into preheated steamer, and take out after 5 minutes; S6: Drying: Drying in an oven at 25°C for 12 hours, and bagging to obtain rice flour.

6. The method for preparing rice flour according to claim 4, characterized in that: The following steps are involved: T1: Compound Huangqi Decoction: Put 15g of Huangqi, 7g of red dates, 7g of wolfberry, 5g of Codonopsis pilosula, and 3g of Angelica sinensis into a pot, add 1000mL of water, bring to a boil over high heat, then simmer over low heat for 15 minutes. After cooling, pass through a 200-mesh sieve to obtain the compound Huangqi Decoction for later use; T2: Soaking rice: Wash the rice 2-3 times and soak it at 25℃ for three days; T3: Pulping: Wash the soaked rice twice, put it and the boiled compound astragalus soup into a grinder at a ratio of 1.5:1, add guar gum at 0.4% of the weight of the rice, mix, grind, and prepare rice slurry; T4: Filtration: Pass the crushed rice slurry through a 200-mesh sieve to remove impurities and foam; T5: Steaming noodles: Pour an appropriate amount of rice slurry into the steaming tray, shake it well to spread it evenly on the steaming tray, put it into the preheated steamer, and take it out after 5 minutes; T6: Drying: Turn the cake over and place it in a steaming tray in an oven at 40°C for 30 minutes. T7: Cutting: Cut the dried pulp cake into long strips; T8: Drying: Dry in an oven at 25°C for 12 hours and bag to obtain rice flour.

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