Preparation method of quinoa fresh and wet rice noodles
By combining quinoa with shredded beans and soaking, grinding and grinding, high-quality quinoa fresh and wet rice flour is prepared, which solves the problems of single nutrition and poor quality of fresh and wet rice flour and provides a healthy food choice.
Patent Information
- Application Number
- CN202510160492.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-02-13
- Publication Date
- 2025-04-18
AI Technical Summary
The existing fresh and wet rice noodles have single nutritional ingredients and lack of healthy elements. When quinoa is directly refined and processed, the product's strip break rate and cooking loss rate are relatively high, and the quality is poor.
Quinoa and shredded beans are used as the main raw materials, and the moisture content is adjusted through soaking, grinding, and grinding to prepare fresh and wet quinoa rice flour. The addition of shredded beans improves the quality of fresh and wet rice flour in quinoa and reduces the rate of strip breakage and cooking loss.
The high-quality quinoa fresh and wet rice flour was successfully developed, filling the market gap, providing healthy foods with both nutrition and health care functions, significantly improving the strip break rate and cooking loss rate of the product.
Smart Images
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, and in particular to a method for preparing fresh wet quinoa rice noodles. Background Art
[0002] Rice vermicelli is a traditional delicacy in southern my country. It has a long production history, a wide distribution of consumers, and a large market space, and fresh wet rice vermicelli accounts for more than half of the sales volume. In recent years, my country's fresh wet rice vermicelli processing industry has developed rapidly, with output increasing year by year. It is estimated to reach more than 3 million tons in 2024, and the market prospects are very broad. However, at present, my country's fresh wet rice vermicelli still has a series of problems such as single nutritional ingredients, lack of health elements, and few new products, which seriously restricts the progress and development of the industry. The market is in urgent need of new fresh wet rice vermicelli products with healthy nutrition.
[0003] Quinoa, native to South America, is the main traditional food of the indigenous Inca people. It is rich in protein and does not contain fatty acids, minerals, vitamin E, dietary fiber and other nutrients. It is the only single plant currently identified by the Food and Agriculture Organization of the United Nations that can meet the basic nutritional needs of the human body. It is called "complete nutrition food" and has the reputation of "super grain". In addition, quinoa is also rich in polyphenols, isoflavones, choline, phytosterols and other bioactive substances, which have anti-aging, anti-tumor, diabetes prevention and treatment, obesity inhibition, and cardiovascular disease prevention effects. Therefore, if fresh wet rice noodles are developed with quinoa as the main ingredient, products with both nutritional and health functions can be obtained, which meets the current market demand for healthy and nutritious products and has huge development and application prospects. However, there has been no report on the research and development or production of quinoa fresh wet rice noodles at home and abroad.
[0004] However, the present invention has found through experiments that if quinoa is directly ground into fresh wet rice noodles, a product of good quality cannot be obtained; this is because the fresh wet rice noodles of good quality require the raw material to have an amylose content of more than 21%, while the amylose content of quinoa is basically around 10% and the fiber content is high. Therefore, if the fresh wet rice noodles are directly processed with quinoa, the product has a high breakage rate and a high cooking loss rate, and the quality is poor. Summary of the invention
[0005] The purpose of the invention is to provide a method for preparing quinoa fresh wet rice noodles to obtain quinoa fresh wet rice noodles products, thereby filling the gap in the relevant field.
[0006] To achieve the above objectives, the present invention adopts the following technical solutions.
[0007] A method for preparing fresh quinoa wet rice noodles comprises the following steps:
[0008] (1) Weighing quinoa and golden beans, soaking them in drinking water respectively, and then filtering out the water; the mass of the golden beans is 15-25% of the mass of the quinoa;
[0009] (2) grinding the quinoa and golden bean processed in step (1) respectively using a grinding machine to obtain a quinoa whole powder slurry and a golden bean whole powder slurry;
[0010] (3) grinding the quinoa powder slurry obtained in step (2) with a colloid mill to obtain a quinoa powder fine slurry;
[0011] (4) The quinoa whole flour fine slurry and the golden bean whole flour slurry are mixed and stirred evenly to obtain a mixed slurry, and the moisture content thereof is adjusted; then the mixed slurry is placed in a rice noodle machine, rice vermicelli is squeezed out, and the mixture is cut and cooled to obtain a quinoa fresh wet rice noodle product.
[0012] The quinoa is specifically quinoa rice, that is, a product obtained by cleaning, removing impurities, shelling, removing saponin cortex, washing and drying the raw quinoa.
[0013] Preferably, in step (1), quinoa and golden beans are soaked in edible water for 4 to 5 hours respectively.
[0014] Preferably, in step (2), quinoa and golden bean are respectively refined 3 to 5 times by a refiner, passed through a 100-160 mesh sieve, and the sieve residue is taken to obtain quinoa whole powder slurry and golden bean whole powder slurry.
[0015] Preferably, in step (2), when quinoa or golden beans are ground, 25 to 30% of the weight of water is added.
[0016] Furthermore, the golden bean whole powder slurry is ground with a colloid mill to obtain a golden bean whole powder fine slurry, which is then mixed with the quinoa whole powder fine slurry and stirred evenly to obtain the mixed slurry.
[0017] Preferably, in step (3), the quinoa whole flour slurry and the golden bean whole flour slurry are respectively ground 2 to 4 times with a colloid mill to obtain a quinoa whole flour fine slurry and a golden bean whole flour fine slurry.
[0018] More preferably, quinoa and golden bean are respectively ground 5 times by a grinder, and the quinoa whole powder slurry and golden bean whole powder slurry are respectively ground 4 times by a colloid mill.
[0019] Compared with the prior art, the present invention has the following beneficial effects:
[0020] 1. The present invention uses quinoa as the main raw material and adds golden bean powder with a high content of amylose as an auxiliary material to successfully develop quinoa fresh wet rice noodles, filling the gap in related fields at home and abroad and having broad market space and application prospects.
[0021] 2. The present invention grinds the quinoa with a colloid mill after crushing the quinoa, which can effectively grind the fibers in the quinoa, thereby reducing the breakage rate and cooking loss rate of the product and improving the product quality.
[0022] 3. The present invention adopts golden beans as auxiliary materials to improve the quality of quinoa moisturizing rice noodles; and the present invention adopts golden beans as auxiliary materials to significantly improve the breaking rate and cooking loss rate of quinoa fresh wet rice noodles, and the effect is obviously better than the auxiliary materials commonly used in the existing fresh wet rice noodles production. DETAILED DESCRIPTION
[0023] The technical solution of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0024] Method for determining the breaking rate:
[0025] The determination of the breakage rate of fresh wet quinoa rice noodles refers to the method for determining the breakage rate in the National Standard of the People's Republic of China "Vermicelli" (GB / T23587-2009).
[0026] From the sample, select rice noodles with a length of more than 20 cm, 10 g each, put them in the same container, put them into boiling water at a weight ratio of 1:30 (sample: water), keep them at a slight boil for 10 minutes, filter out the water, add cold water to cool and filter, separate the rice noodles with a length of less than 10 cm and those with a length of more than 10 cm, weigh them separately, and calculate the broken rate according to the following formula:
[0027]
[0028] Where: m is the total mass of rice flour after soaking / g; m 1 It is the mass of rice noodles less than 10cm after soaking / g.
[0029] Method for determining cooking loss rate:
[0030] Determination standard: Refer to the determination method of the "loss in boiling water" index in the "Inspection Procedures for Import and Export Vermicelli (Strips)" (SNT 0927-2000), the entry-exit inspection and quarantine industry standard of the People's Republic of China.
[0031] Determination process: Weigh 100g of sample, put it into 750mL boiling water, keep it at a slight boil for 3min, pick up all the rice noodles with a stainless steel colander, stir the soup with a glass rod, measure 1 / 10 of the total amount of the soup, put it into a weighing device with constant weight, evaporate it on a water bath, and put it in an oven at (105±2)℃ until constant weight, weigh the dry matter mass, and calculate the cooking loss rate (i.e., water boiling weight loss) according to the following formula:
[0032]
[0033] Where: m is the mass of the sample / g;
[0034] m 1 is the mass of the sample and weighing dish after drying / g;
[0035] m 2 is the mass of the weighing dish before drying / g;
[0036] X is the moisture content in the sample / %;
[0037] 10 is the conversion factor for extracting samples.
[0038] Example 1 Comparative test of golden beans and commonly used auxiliary materials in existing fresh wet rice noodle production
[0039] (1) Weigh quinoa and golden beans, soak them in drinking water for 4 hours, and then filter out the water; wherein the amount of auxiliary materials added is 25% of the mass of quinoa;
[0040] (2) grinding the quinoa and golden bean processed in step (1) for 5 times respectively using a grinding machine, wherein water is added at 30% of the weight of the raw materials to obtain quinoa whole powder slurry and golden bean whole powder slurry;
[0041] (3) Grinding the quinoa whole powder slurry and the golden bean whole powder slurry obtained in step (2) with a colloid mill for 4 times to obtain a quinoa whole powder fine slurry and a golden bean whole powder fine slurry;
[0042] (4) Mixing the quinoa whole powder slurry obtained in step (3) and the golden bean whole powder slurry, stirring evenly to obtain a mixed slurry, and adjusting the moisture content of the mixed slurry to 38-42%; then placing the mixed slurry in a rice noodle machine, squeezing out rice vermicelli, cutting and cooling to obtain a quinoa fresh wet rice noodle product.
[0043] The golden beans were replaced with the auxiliary materials shown in Table 1, and the quinoa fresh wet rice noodle product was prepared according to the above steps (1) to (4). The breakage rate and cooking loss rate of the quinoa fresh wet rice noodle product were tested, and the results are shown in Table 1.
[0044] Table 1 Comparison of the effects of golden beans and commonly used auxiliary materials in the production of existing fresh wet rice noodles on improving the quality of quinoa fresh wet rice noodles
[0045]
[0046] As shown in the results of Table 1, the present invention uses golden beans as an auxiliary material to improve the quality of quinoa fresh wet rice noodles. From the comparison results of the golden beans used in the present invention and the corn starch, potato starch, and cassava starch auxiliary materials commonly used in the production of fresh wet rice noodles, it can be seen that corn starch, potato starch, and cassava starch have a certain improvement effect on the breaking rate and cooking loss rate of quinoa fresh wet rice noodles, but the improvement effect is not obvious, and it is far from meeting the needs of quinoa fresh wet rice noodles production; and the present invention uses golden beans as an auxiliary material to significantly improve the breaking rate and cooking loss rate of quinoa fresh wet rice noodles, and the effect is significantly better than the auxiliary materials commonly used in the production of the above-mentioned fresh wet rice noodles.
[0047] Example 2 Test on the amount of golden beans added
[0048] (1) Weigh quinoa and golden beans, soak them in edible water for 4 hours, and then filter out the water; the amount of golden beans added is calculated based on the mass of quinoa, as shown in Table 2;
[0049] (2) grinding the quinoa and golden bean processed in step (1) for 5 times respectively using a grinding machine, wherein water is added at 25% of the weight of the raw materials to obtain quinoa whole powder slurry and golden bean whole powder slurry;
[0050] (3) Grinding the quinoa whole powder slurry and the golden bean whole powder slurry obtained in step (2) with a colloid mill for 4 times to obtain a quinoa whole powder fine slurry and a golden bean whole powder fine slurry;
[0051] (4) Mixing the quinoa whole powder slurry obtained in step (3) and the golden bean whole powder slurry, stirring evenly to obtain a mixed slurry, and adjusting the moisture content of the mixed slurry to 38-42%; then placing the mixed slurry in a rice noodle machine, squeezing out rice vermicelli, cutting and cooling to obtain a quinoa fresh wet rice noodle product.
[0052] The breakage rate and cooking loss rate of quinoa fresh wet rice noodle products made with different amounts of golden beans added were tested, and the results are shown in Table 2.
[0053] Table 2 Comparison of the effect of adding golden beans to improve the quality of quinoa fresh wet rice noodles
[0054]
[0055] The results in Table 2 show that when the addition amount of golden beans is 15-25%, the breakage rate and cooking loss rate of quinoa fresh wet rice noodles are significantly reduced, and the breakage rate and cooking loss rate are inversely proportional to the addition amount of golden beans.
[0056] Example 3 Test on quinoa crushing method
[0057] (1) Weigh quinoa, soak it in water for 4 h, and then filter out the water;
[0058] (2) grinding the quinoa treated in step (1) for 3 to 6 times using a grinding machine, wherein water is added at 30% of the mass of the quinoa raw material to obtain a quinoa whole powder slurry;
[0059] (3) grinding the quinoa powder slurry obtained in step (2) with a colloid mill for 0 to 5 times to obtain a quinoa powder fine slurry;
[0060] (4) adjusting the moisture content of the quinoa whole flour slurry obtained in step (3) to 38-42%, then placing it in a rice noodle machine, squeezing out rice vermicelli, cutting and cooling to obtain a quinoa fresh wet rice noodle product.
[0061] The breakage rate and cooking loss rate of quinoa fresh wet rice noodles prepared by different crushing methods were tested, and the results are shown in Table 3.
[0062] Table 3 Effects of different grinding methods on the quality of quinoa fresh wet rice noodles
[0063]
[0064] The traditional preparation method of fresh wet rice noodles is to prepare rice vermicelli directly after refining the material. However, as shown in the results of experimental group 1 in Table 3, this method is not feasible for raw materials with high fiber content such as quinoa; because most of the fibers in quinoa cannot be crushed by a pulper, which will lead to high product breakage rate and cooking loss rate. The present invention grinds the quinoa with a pulper and then grinds it with a colloid mill, which can effectively grind the fibers in the quinoa, thereby reducing the breakage rate and cooking loss rate of the product and improving the product quality. From the results in Table 3, it can be seen that the present invention grinds the quinoa with a pulper for 3 to 5 times and then grinds it with a colloid mill for 2 to 4 times, which can significantly reduce the breakage rate and cooking loss rate of the product. It is most preferred to grind the quinoa with a pulper for 5 times and then grind it with a colloid mill for 4 times.
Claims
1. A method for preparing quinoa fresh wet rice noodles, characterized in that: The following steps are involved: (1) Weighing quinoa and golden beans, soaking them in drinking water respectively, and then filtering out the water; the mass of the golden beans is 15-25% of the mass of the quinoa; (2) grinding the quinoa and golden bean processed in step (1) respectively using a grinding machine to obtain a quinoa whole powder slurry and a golden bean whole powder slurry; (3) grinding the quinoa powder slurry obtained in step (2) with a colloid mill to obtain a quinoa powder fine slurry; (4) The quinoa whole flour fine slurry and the golden bean whole flour slurry are mixed and stirred evenly to obtain a mixed slurry, and the moisture content thereof is adjusted; then the mixed slurry is placed in a rice noodle machine, rice vermicelli is squeezed out, and the mixture is cut and cooled to obtain a quinoa fresh wet rice noodle product.
2. The method for preparing quinoa fresh wet rice flour according to claim 1, characterized in that: In step (1), quinoa and golden beans are soaked in edible water for 4 to 5 hours respectively.
3. The method for preparing quinoa fresh wet rice flour according to claim 2, characterized in that: In step (2), quinoa and golden bean are respectively ground 3 to 5 times by a grinding machine, passed through a 100-160 mesh sieve, and the sieved material is taken to obtain quinoa whole powder slurry and golden bean whole powder slurry.
4. The method for preparing quinoa fresh wet rice flour according to claim 3, characterized in that: In step (2), when quinoa or golden beans are ground, 25 to 30% of the weight of water is added.
5. The method for preparing quinoa fresh wet rice flour according to claim 4, characterized in that: The golden bean whole powder slurry is ground with a colloid mill to obtain a golden bean whole powder fine slurry, which is then mixed with the quinoa whole powder fine slurry and stirred evenly to obtain the mixed slurry.
6. The method for preparing quinoa fresh wet rice flour according to claim 5, characterized in that In step (3), the quinoa whole powder slurry and the golden bean whole powder slurry are respectively ground 2 to 4 times with a colloid mill to obtain a quinoa whole powder fine slurry and a golden bean whole powder fine slurry.
7. The method for preparing quinoa fresh wet rice flour according to claim 6, characterized in that: The quinoa and golden bean were respectively ground 5 times by a grinder, and the whole quinoa powder slurry and the whole golden bean powder slurry were respectively ground 4 times by a colloid mill.