Fresh and wet fine broken rice noodles and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and discloses fine broken rice wet noodles and a preparation method thereof. The fresh wet fine broken rice noodles comprise the following raw material components in percentage by mass: 25-30% of fine broken rice, 3-6% of chia seed powder, 4-7% of white tea powder, 55-65% of wheat flour, 0.5-1.5% of table salt, 1.5-2% of a first complex microbial inoculant and 1-1.5% of a second complex microbial inoculant, wherein the first complex microbial inoculant is obtained by mixing lactobacillus acidophilus, lactobacillus fermentum and candida utilis according to the mass ratio of (3-6): (8-12): (2-4); the second complex microbial inoculant is obtained by mixing saccharomyces cerevisiae and lactobacillus plantarum according to the mass ratio of (1-4): (3-10). The fine broken rice fresh wet noodles are bright in color and light yellow, and compared with existing fresh wet noodles, the fine broken rice fresh wet noodles are obviously increased in nutrient substance content, not prone to breakage during cooking, free of soup burning, finer and smoother in taste, better in viscoelasticity and chewiness and better in quality.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a kind of rice flour fresh wet noodles and a preparation method thereof. Background Art

[0002] Rice bran is the finest rice grain (containing a portion of bran powder) separated by a white rice grading screen. It is smaller than the endosperm particles of small broken rice and is one of the main by-products of rice processing. It is rich in dietary fiber, carbohydrates, vitamins, minerals, and bioactive substances such as γ-aminobutyric acid and oryzanol. It is nutritious and has good digestion and absorption properties. The output of rice bran accounts for 0.5%-1% of rice, but due to its shortcomings such as easy to breed insects, heat and mold, it is currently mainly used in the feed industry and rarely used in the food industry, resulting in a great waste of resources.

[0003] Noodles are one of the traditional Chinese cereal foods and one of the indispensable types of pasta in people's daily life. Fresh wet noodles are a new type of instant noodle food. Compared with traditional noodles, they are more chewy and smooth, with a stronger noodle aroma, and are more popular with consumers. However, most of the existing fresh wet noodles are made of wheat flour as the main raw material to ensure that the product has a good chewy taste and cooking resistance, and has a good shelf life. However, single wheat flour is relatively lacking in nutrients such as dietary fiber, minerals, and bioactive substances, and the fresh wet noodles made from it are prone to uneven water absorption, breaking or soup when cooked. Replacing part of the wheat flour in fresh wet noodles with rice bran can increase the nutritional components such as dietary fiber and minerals in fresh wet noodles, but it lacks gluten protein. Direct substitution will lead to a decrease in dough ductility and elasticity, affecting dough forming. Excessive use will also cause the fresh wet noodles to have too high viscosity, rough taste, and reduced edible quality.

[0004] In view of this, this invention is proposed. Summary of the invention

[0005] Based on the above problems, the first object of the present invention is to provide a rice noodle with fresh texture, which is smooth and delicate in taste, is not easy to break and will not become mushy during cooking, and has better edible quality.

[0006] The second object of the present invention is to provide a method for preparing fresh wet rice noodles.

[0007] In order to achieve the above object, the first technical solution adopted by the present invention is: A kind of rice bran fresh wet noodles, the raw material components of which are, by mass percentage, 25-30% rice bran, 3-6% chia seed powder, 4-7% white tea powder, 55-65% wheat flour, 0.5-1.5% salt, 1.5-2% first composite bacterial agent, and 1-1.5% second composite bacterial agent; The first composite bacterial agent is obtained by mixing Lactobacillus acidophilus, Lactobacillus fermentum, and Candida utilis in a mass ratio of 3-6:8-12:2-4; The second composite bacterial agent is obtained by mixing brewer's yeast and plant lactobacillus in a mass ratio of 1-4:3-10.

[0008] Preferably, the particle size of the rice bran is 106-150 μm.

[0009] Preferably, the chia seed powder is obtained by subjecting white chia seeds to two cycles of water absorption-drying-crushing treatment.

[0010] Preferably, the drying temperature is 45-50° C., and the chia seeds are dried until the moisture content after absorbing water is ≤10%.

[0011] Preferably, the white tea powder is obtained by treating white tea leaves with high-temperature steam, followed by low-temperature drying and ultrafine grinding.

[0012] The second technical solution adopted by the present invention is: A method for preparing fresh wet rice noodles comprises the following steps: Put chia seed powder and rice bran in water, add white tea powder and mix evenly after the chia seed powder is saturated with water, then add the first composite bacterial agent, ferment at low temperature, and vacuum spray dry to obtain a mixed powder; The mixed powder is mixed with wheat flour and salt, and water is added to knead the dough. The second composite bacterial agent is added to the obtained dough. After room temperature fermentation, the dough is rolled and cut, and vacuum-packed and then sterilized at high temperature.

[0013] Preferably, in the preparation of the mixed powder, the amount of water used is 1.5-3 times the total mass of the chia seed powder and the rice bran.

[0014] Preferably, the low-temperature fermentation is carried out at a temperature of 5-10°C and for a time of 4-6 hours.

[0015] Preferably, the room temperature fermentation temperature is 20-25°C and the time is 1-3 h.

[0016] Preferably, the temperature of the low-temperature vacuum drying is 20-25°C, the vacuum degree is -0.06~-0.03 MPa, and the mixture is dried to a moisture content of ≤15%.

[0017] Preferably, the raw material components of the rice bran fresh wet noodles are, by mass percentage, 25-30% rice bran, 3-6% chia seed powder, 4-7% white tea powder, 55-65% wheat flour, 0.5-1.5% salt, 1.5-2% of the first compound bacterial agent, and 1-1.5% of the second compound bacterial agent.

[0018] Preferably, the first composite bacterial agent is obtained by mixing Lactobacillus acidophilus, Lactobacillus fermentum, and Candida utilis in a mass ratio of 3-6:8-12:2-4.

[0019] Preferably, the second composite bacterial agent is obtained by mixing saccharomyces cerevisiae and Lactobacillus plantarum in a mass ratio of 1-4:3-10.

[0020] Preferably, the particle size of the rice bran is 106-150 μm.

[0021] Preferably, the chia seed powder is obtained by subjecting white chia seeds to two cycles of water absorption-drying-crushing treatment.

[0022] Preferably, the drying temperature is 45-50° C., and the chia seeds are dried until the moisture content after absorbing water is ≤10%.

[0023] Preferably, the white tea powder is obtained by treating white tea with high-temperature steam, followed by low-temperature drying and ultrafine grinding.

[0024] The beneficial effects of the present invention are: 1. The rice bran fresh wet noodles provided by the present invention are light yellow in color and bright in color. Compared with the existing fresh wet noodles, the nutrient content is significantly increased, it is not easy to break and will not become mushy during steaming, has a more delicate and smooth taste, and has better viscoelasticity and chewiness, showing better quality.

[0025] 2. The present invention uses two cycles of water absorption-drying-crushing treatment to make the chia seed powder have only a slight water absorption capacity and low viscosity, and can be used in the preparation of fresh wet rice noodles without interfering with the forming and further processing of the dough.

[0026] 3. The present invention uses high-temperature steam and low-temperature drying to make the white tea powder light yellow in color. When used in rice bran fresh wet noodles, it will not significantly deepen the color of the fresh wet noodles and will not make the fresh wet noodles bitter.

[0027] 4. The method for preparing fresh wet rice noodles provided by the present invention comprises preparing chia seed powder, rice bran and white tea powder into a mixed powder and then using the mixed powder to prepare dough, thereby forming a uniform composite or complex in the dough with a dense gluten network structure, which is conducive to molding and solves the problem that the gluten network in the dough is diluted, and hydration and extension are restricted due to the presence of more rice bran. DETAILED DESCRIPTION

[0028] In order to make the purpose, technical scheme and advantages of the present invention clearer, the scheme of the present invention is further described in detail below in conjunction with embodiment.It will be appreciated by those skilled in the art that the following examples are exemplary only, and are not intended to limit the scope of the present invention.In addition, in the following description, those not indicating specific conditions in the examples are carried out according to the conditions of normal conditions or manufacturer's recommendations.Reagents used or instruments not indicating manufacturers are conventional products that can be obtained by commercial purchase.

[0029] In traditional fresh wet noodle recipes, wheat flour usually accounts for nearly 100%, with only a small amount of salt, alkali and other auxiliary materials added, and the nutritional content is relatively low. Based on consumers' demand for nutritionally diversified foods, some studies have used rice bran in the preparation of fresh wet noodles to replace part of the wheat flour to increase the nutrient content of fresh wet noodles, but the amount of rice bran used is often no more than 10%. A higher ratio will cause serious damage to the network structure in the dough, making it difficult to shape the dough, and will also increase the viscosity of the fresh wet noodles and worsen the taste. In addition, compared with wheat flour, rice bran contains fewer antibacterial ingredients and more fat, which can easily lead to faster spoilage of fresh wet noodles during storage, significantly shortening the shelf life.

[0030] Based on the above problems, the first embodiment of the present invention provides a kind of rice bran fresh wet noodles. The raw material components are 25-30% rice bran, 3-6% chia seed powder, 4-7% white tea powder, 55-65% wheat flour, 0.5-1.5% salt, 1.5-2% first composite bacterial agent, and 1-1.5% second composite bacterial agent in percentage by mass.

[0031] Among the above-mentioned raw material components, the particle size of rice bran needs to be controlled at 106-150 μm, which is obtained by passing the rice bran raw material through 100 mesh and 150 mesh sieves in turn to remove particles with larger and smaller particle sizes. Although rice bran with smaller particle size can directly make the fresh wet noodles have a delicate taste and is conducive to dough forming, it is also more easily exposed to the air due to its large specific surface area, which causes the antioxidant substances such as phenols in the rice bran to degrade, thereby causing the fresh wet noodles, which account for 25-30% of the rice bran, to become darker in color. In this embodiment, the use of rice bran with a particle size of 106-150 μm can facilitate dough forming and make the fresh wet noodles have a better taste.

[0032] Chia seed powder is obtained by subjecting white chia seeds to two cycles of water absorption-drying-crushing. White chia seeds contain a large amount of soluble plant fiber. When soaked in water, they absorb about 12 times their own weight of water to form a gel-like substance with high viscosity. If directly used to prepare fresh wet noodles, it will interfere with the dough forming and further processing due to reasons such as the destruction of the gluten network structure. In the embodiment of the present invention, white chia seeds are placed in water 15-16 times their own weight, filtered after saturation with water, and dried at 45-50°C to a moisture content of ≤10%, so that the gel layer formed after the white chia seeds absorb water becomes brittle, and then crushed into powder and the above treatment is repeated once. Through the above two cycles of water absorption-drying-crushing, the chia seed powder finally obtained has only a slight water absorption capacity, the water absorption is lower than its own weight and the viscosity is small, which is convenient for mixing with other raw material components and used to prepare fresh wet noodles, and the drying process is carried out at a relatively low temperature, so that the nutrients in the white chia seeds are fully retained. It should be noted that if white chia seeds are only subjected to one water absorption-drying-crushing process, they still have strong water absorption and can absorb 6-8 times their own weight in water, which is not conducive to the preparation of fresh wet noodles.

[0033] White tea powder is obtained by treating white tea leaves with high-temperature steam, drying at low temperature, and ultrafine grinding, and the particle size of the powder is less than 50 μm. There are related studies on the use of tea leaves in the preparation of fresh wet noodles in the prior art, but most of the tea leaves used are green tea, black tea, oolong tea, etc., which not only easily make the fresh wet noodles have a distinct bitter taste, but also make the color of the fresh wet noodles darker and darker, affecting the edible quality. The white tea leaves used in this embodiment are covered with obvious white hair on the surface and are white in color. After being treated with high-temperature steam at 90-100°C for 10-20 s and then placed at 45-50°C for 20-40 min, the color of the tea leaves will turn light yellow. After being ground, they are used in the preparation of rice bran fresh wet noodles, which will not significantly deepen the color of the fresh wet noodles. Moreover, they are slightly fermented teas, which are known for their light and sweet taste, and will not make the fresh wet noodles bitter.

[0034] In this embodiment, chia seed powder and white tea powder are used together in rice bran fresh wet noodles, and the active ingredients, proteins and other substances contained in the chia seed powder and white tea powder are used to make the dough have a dense gluten network structure, thereby solving the problem of decreased dough ductility and elasticity caused by adding too much rice bran in the preparation process of fresh wet noodles, which is beneficial to dough forming. Compared with other food raw materials containing the same active ingredients, proteins and other substances, the color of the rice bran fresh wet noodles can be maintained to the greatest extent, preventing the color of the rice bran fresh wet noodles from darkening and affecting the eating experience.

[0035] The first composite bacterial agent is obtained by mixing Lactobacillus acidophilus, Lactobacillus fermentum, and Candida utilis in a mass ratio of 3-6:8-12:2-4, and is used in the fermentation process of the material after the rice bran, chia seed powder and white tea powder are mixed, so that the rice bran, chia seed powder and white tea powder are evenly and tightly combined, and the sugar content of the combined material is reduced, thereby further solving the dough forming problem caused by rice bran, and avoiding the deterioration of the taste of fresh wet rice bran due to excessive viscosity. The three components in the first composite bacterial agent cannot be replaced by other lactic acid bacteria or yeasts, nor can any one of them be reduced, otherwise the above effects will be reduced.

[0036] The second composite bacterial agent is obtained by mixing brewer's yeast and plant lactobacillus in a mass ratio of 1-4:3-10, and is used in the fermentation process of the dough to further improve the taste of the fresh wet noodles.

[0037] The rice noodle of this embodiment is bright in color and light yellow in color. Compared with the existing fresh noodles, the nutrient content is significantly increased, it is not easy to break and will not become mushy during steaming, it has a more delicate and smooth taste, and has better viscoelasticity and chewiness, showing better quality and a longer shelf life.

[0038] The second embodiment of the present invention provides a method for preparing the above-mentioned rice noodle, comprising the following steps: Put chia seed powder and rice bran in water, add white tea powder and mix evenly after the chia seed powder is saturated with water, then add the first composite bacterial agent, ferment at low temperature, and vacuum dry at low temperature to obtain a mixed powder; The mixed powder is mixed with wheat flour and salt, and water is added to knead the dough. The second composite bacterial agent is added to the obtained dough. After room temperature fermentation, the dough is rolled and cut, and vacuum-packed and then sterilized at high temperature.

[0039] The key to the preparation method of this embodiment lies in the preparation of mixed powder. Chia seed powder and rice bran are placed in water. The surface viscosity of chia seed powder will increase slightly due to the absorption of a small amount of water, so that rice bran adheres to the surface of its particles. After adding white tea powder, the small-sized white tea powder will fill the granular matrix formed by chia seed powder and rice bran, making the granular matrix full and smooth; then add the first composite bacterial agent for fermentation treatment. The components in the first composite bacterial agent have a certain penetration ability and can act on the inside of the above-mentioned granular matrix, so that the granular matrix is ​​partially decomposed under a series of biological and chemical reactions during the fermentation process. The surface viscosity of chia seed powder is reduced, but the degree of combination with rice bran and white tea powder is enhanced. The mixed powder particles obtained by drying are all formed by the close combination of chia seed powder, rice bran and white tea powder, and the particles are uniform, full and smooth. When the mixed powder is mixed with wheat flour and salt to prepare dough, active ingredients, proteins and other substances contained in chia seeds and white tea powder can fully react with the gluten network structure to form a uniform compound or complex, so that the dough has a dense gluten network structure, which is conducive to molding and solves the problem of dilution of the gluten network in the dough due to the presence of more rice bran, and limited hydration and extension.

[0040] In the preparation of the mixed powder, the amount of water used is 1.5-3 times the total mass of chia seed powder and rice bran, which can make the chia seed powder saturated with water, slightly increase the surface viscosity, and facilitate the adhesion of rice bran to its surface. The temperature of low-temperature fermentation is 5-10 ℃, which can prevent the fermented material from browning. The required mixed powder can be obtained after fermentation for 4-6 hours; the temperature of low-temperature vacuum drying is 20-25 ℃, the vacuum degree is -0.06~-0.03 MPa, and the mixture is dried to a moisture content of ≤15%, which is close to the moisture content of wheat flour.

[0041] In this embodiment, the process of mixing the mixed powder with wheat flour and salt to prepare dough and fresh wet noodles is an existing process, and those skilled in the art can make routine adjustments according to product conditions or experience, and this embodiment is not particularly limited. In some preferred embodiments, the process of preparing dough and fresh wet noodles is: mixing the mixed powder with wheat flour and salt, adding 30-35% of the total mass of the mixed powder, wheat flour and salt to knead the dough, adding the second composite bacterial agent to the obtained dough, fermenting at 20-25°C for 1-3 hours, and then rolling the dough 10-12 times with an electric noodle press, setting the roller gap to 1 mm, rolling into a noodle strip and then cutting it into strips to obtain noodles with a width of 3-5 mm and a thickness of 1 mm, vacuum packaging, sterilizing at 110-120°C for 1-2 min to obtain rice noodles, and storing them at room temperature.

[0042] In this embodiment, the raw material components of the rice bran fresh wet noodles are, by mass percentage, 25-30% rice bran, 3-6% chia seed powder, 4-7% white tea powder, 55-65% wheat flour, 0.5-1.5% salt, 1.5-2% of the first compound bacterial agent, and 1-1.5% of the second compound bacterial agent.

[0043] The first composite bacterial agent is obtained by mixing Lactobacillus acidophilus, Lactobacillus fermentum, and Candida utilis in a mass ratio of 3-6:8-12:2-4; the second composite bacterial agent is obtained by mixing Saccharomyces cerevisiae and Lactobacillus plantarum in a mass ratio of 1-4:3-10. The particle size of rice bran is 106-150 μm. Chia seed powder is obtained by two cycles of water absorption-drying-crushing of white chia seeds, the drying temperature is 45-50°C, and the water content of chia seeds after water absorption is ≤10%. White tea powder is obtained by high-temperature steam treatment of white tea, low-temperature drying, and ultrafine grinding. The temperature of high-temperature steam treatment is 90-100°C, the time is 10-20 s, and the temperature of low-temperature drying is 45-50°C, and the time is 20-40 min.

[0044] Specific embodiments for implementing the present invention will be disclosed below, as well as corresponding comparative examples to demonstrate the relevant technical effects of the present invention.

[0045] The Lactobacillus acidophilus, Lactobacillus fermentum, Candida utilis, Saccharomyces cerevisiae and Lactobacillus plantarum in the following examples are all bacterial powders, wherein the number of viable bacteria of the Lactobacillus acidophilus and Saccharomyces cerevisiae bacterial powders is 2×10 9 -5×10 10 CUF / g, the number of viable bacteria of fermented Lactobacillus powder is 1×10 9 -2×10 10 CUF / g, the viable count of Candida utilis powder is 1×10 8 -1×10 9 CUF / g, the number of viable bacteria of Lactobacillus plantarum powder is 5×10 9 -8×10 10 CUF / g; the wheat flour does not contain any additives and is purchased from the market together with other raw materials.

[0046] The indicators and detection methods involved in the following embodiments include: (1) Sensory quality ① Sensory evaluation The evaluation method in GB / T 35875-2018 "Grain and Oil Inspection - Evaluation of Wheat Flour Noodle Processing Quality" was referred to and slightly improved. 100 g of fresh wet noodle sample was weighed, put into 1000 mL boiling water and boiled until the white core disappeared, immediately taken out and put into 0℃ ice water for 30 s, then taken out and put into a sample tray filled with ice cubes. Ten evaluators who had received relevant knowledge training on noodle sensory evaluation were invited to form an evaluation team to conduct sensory evaluation of the rice noodle samples in the sample tray from six aspects: color, surface state, taste, smoothness, elasticity, and firmness. The scoring criteria are shown in Table 1.

[0047] Table 1 Sensory scoring criteria for fresh wet noodles .

[0048] ②Brightness The colorimeter was used to measure the fresh wet noodles in the sample dish. L* value, L* The larger the value, the brighter the fresh wet surface.

[0049] ③ Chewability and elasticity The chewiness and elasticity of the rice noodle in the sample plate were tested using a texture analyzer. The test parameters were as follows: the probe was P / 36R, the measuring speed was 2.0 mm / s, the testing speed was 0.8 mm / s, the post-test speed was 2.0 mm / s, the strain was 70%, the interval time was 1 s, and the experiment was repeated 3 times.

[0050] (2) Cooking performance Breakage rate (%): Take 10 rice noodles and put them into 500 mL of boiling water until the white core disappears completely. Observe whether the noodles are broken or not, record the number of broken noodles n, and calculate according to the following formula: Strip breaking rate = n / 10 × 100%; Cooking loss rate (%): Weigh m0g of fresh wet noodles and put them into 500 mL of boiling water and cook until the white core disappears completely. Take out the noodles, rinse them with cold water, drain them, weigh them, and record the mass of the noodles at this time m1. Calculate according to the following formula: Cooking loss rate (%) = (m0-m1) / m0×100%.

[0051] (3) Nutrient indicators and determination methods Dietary fiber: GB 5009.88-2023 "National Food Safety Standard Determination of Dietary Fiber in Food"; Calcium: GB 5009.92-2016 "National Food Safety Standard Determination of Calcium in Food"; Magnesium: GB 5009.241-2017 "National Food Safety Standard Determination of Magnesium in Food"; Total flavonoids: NY / T 1295-2007 "Determination of total flavonoids in buckwheat and its products".

[0052] (4) Shelf life During the storage period of fresh wet noodle samples at room temperature (25°C), take 5 samples every month for the total colony count determination. The determination method refers to GB 4789.2-2022 "National Food Safety Standard Food Microbiological Examination Colony Count Determination". The total colony count of the sample is >10 5 CUF / g is considered as exceeding the microbial limit.

[0053] Example 1 This example is used to illustrate the influence of raw material ingredients on the sensory quality and cooking performance of fresh wet rice noodles.

[0054] Experimental group: Preparation of fresh wet rice noodles Prepare the ingredients: Rice bran: First, pass the rice bran raw material through a 100-mesh sieve to remove particles with larger particle sizes, and then pass it through a 150-mesh sieve to remove particles with too small particle sizes, so that the particle size is controlled between 106-150 μm; Chia seed powder: Place white chia seeds in water 15 times its own weight, filter them after they are saturated with water, and dry them at 50°C until the moisture content is ≤10%. Grind them into powder and repeat the above process again; White tea powder: white tea leaves were treated with high-temperature steam at 100 °C for 10 s, then dried at 50 °C for 20 min, and ultra-finely ground to obtain white tea powder with a particle size of less than 50 μm; Raw material composition (by mass percentage): Rice bran 25%, chia seed powder 3%, white tea powder 4%, wheat flour 65%, salt 0.5%, first composite bacterial agent (Lactobacillus acidophilus, Lactobacillus fermentum, Candida utilis in a mass ratio of 3:8:2) 1.5%, second composite bacterial agent (Saccharomyces cerevisiae and Lactobacillus plantarum in a mass ratio of 1:3) 1%; Prepare fresh wet noodles: Chia seed powder and rice bran are placed in water with a volume of 1.5 times the total mass of the chia seed powder and rice bran, white tea powder is added after the chia seed powder is saturated with water, and then the first composite bacterial agent is added, and low-temperature fermentation is performed at 10°C for 4 h. After filtering, low-temperature vacuum drying is performed at a temperature of 25°C and a vacuum degree of -0.03 MPa to a water content of ≤15% to obtain a mixed powder; The mixed powder is mixed with wheat flour and salt, and water accounting for 30% of the total mass of the mixed material, wheat flour and salt is added to knead the dough. The second composite bacterial agent is added to the obtained dough, and the dough is fermented at room temperature of 25°C for 1 h. The dough is rolled 10 times with an electric noodle press, and the roller gap is set to 1 mm. After rolling into a noodle strip, it is cut into strips and cut into noodles with a width of 3 mm and a thickness of 1 mm. After vacuum packaging, it is placed at 110°C for high temperature sterilization for 2 min to obtain rice noodle fresh wet noodles, which are stored at room temperature.

[0055] On the basis of the above experimental groups, the following control groups were set up: Control group 1: Preparation of traditional wheat fresh wet noodles Raw material composition (by mass percentage): Wheat flour 98.5%, salt 0.5%, second composite bacterial agent (the mass ratio of brewer's yeast and Lactobacillus plantarum is 1:3) 1%; Prepare fresh wet noodles: Wheat flour and salt were mixed, and water accounting for 30% of the total mass of the wheat flour and salt was added to knead the dough. The second composite bacterial agent was added to the obtained dough, and the dough was fermented at room temperature of 25°C for 1 h. The dough was rolled 10 times with an electric noodle press, and the roller gap was set to 1 mm. After being rolled into a noodle strip, it was cut into strips and cut into noodles with a width of 3 mm and a thickness of 1 mm. After vacuum packaging, the noodles were sterilized at 110°C for 2 min to obtain fresh wet wheat noodles, which were stored at room temperature (25°C).

[0056] Control group 2: The rice bran particle size was 90-125 μm, that is, the rice bran raw material was first sieved through a 120-mesh sieve to remove large-size particles, and then sieved through a 170-mesh sieve to remove small-size particles.

[0057] Control group 3: No chia seed powder was added. When preparing fresh wet noodles, rice bran and white tea powder were directly added to water and mixed evenly, and then the first composite bacterial agent was added for fermentation.

[0058] Control group 4: No white tea powder was added. When preparing fresh wet noodles, the first composite bacterial agent was directly added to the chia seed powder after it was saturated with water for fermentation.

[0059] Control group 5: Chia seed powder was obtained by subjecting white chia seeds to water absorption, drying and crushing.

[0060] Control group 6: White tea powder was obtained by directly crushing white tea leaves.

[0061] Control group 7: Lactobacillus acidophilus in the first composite bacterial agent was replaced by Lactobacillus plantarum.

[0062] Control group 8: The fermented Lactobacillus in the first composite bacterial agent was replaced by Lactobacillus plantarum.

[0063] Control group 9: The Candida utilis in the first composite bacterial agent was replaced with Saccharomyces cerevisiae.

[0064] Control group 10: The first composite bacterial agent did not contain Lactobacillus acidophilus, and was obtained by mixing Lactobacillus fermentum and Candida utilis in a mass ratio of 8:2.

[0065] Control group 11: The first composite bacterial agent did not contain fermented Lactobacillus, and was obtained by mixing Lactobacillus acidophilus and Candida utilis in a mass ratio of 3:2.

[0066] Control group 12: The first composite bacterial agent does not contain Candida utilis, and is obtained by mixing Lactobacillus acidophilus and Lactobacillus fermentum in a mass ratio of 3:8.

[0067] The sensory quality and cooking performance tests were conducted on the experimental group and the control group. The test results are shown in Tables 2 and 3.

[0068] Table 2 Sensory evaluation results of fresh wet noodle samples with different raw materials .

[0069] Table 3 Fresh wet noodle samples with different raw materials L* Test results of chewiness, elasticity and cooking performance .

[0070] According to the results in Table 2 and Table 3, it can be seen that only the raw material composition of the present invention can obtain rice bran fresh wet noodles with better sensory quality and better cooking performance. The synergistic effect of chia seed powder, white tea powder and the first composite bacterial agent effectively solves the problem of reduced taste of fresh wet noodles and decreased cooking performance caused by adding too much rice bran.

[0071] Example 2 This example is used to illustrate the effect of the preparation method on the sensory quality and cooking performance of fresh wet rice noodles.

[0072] On the basis of the experimental group in Example 1, the following control group was set up: Control group 13: In the process of preparing the mixed powder, the low-temperature fermentation step was omitted; Control group 14: During the preparation of the mixed powder, white tea powder, chia seed powder and rice bran were added into water together; Control group 15: During the preparation of the mixed powder, the low-temperature fermentation time was 3 h; Control group 16: During the preparation of the mixed powder, the low-temperature fermentation time was 7 h; Control group 17: During the preparation of the mixed powder, the low-temperature vacuum drying temperature was 30 °C.

[0073] The sensory quality and cooking performance tests were carried out on the above control group. The test results are shown in Tables 4 and 5.

[0074] Table 4 Sensory evaluation results of rice noodle samples prepared by different methods .

[0075] Table 5 Fresh wet noodle samples prepared by different methods L* Test results of chewiness, elasticity and cooking performance .

[0076] It can be seen from the results in Tables 4 and 5 that only the preparation process of the present invention can have both sensory quality and steaming performance, and obtain rice noodle with better eating experience.

[0077] Example 3 The nutritional indexes and shelf life of the experimental group and the control group 1 in Example 1 were measured, and the results are shown in Table 6.

[0078] Table 6 Nutritional indicators and shelf life test results of fresh wet noodle samples .

[0079] According to the data in Table 6, compared with traditional wheat fresh wet noodles, the rice noodle products prepared according to the formula and process of the present invention have significantly increased contents of dietary fiber, mineral calcium and magnesium, and total flavonoids of active substances, and have a better shelf life.

[0080] Example 4 Preparation of Rice Dough Fresh Wet Noodles Prepare the ingredients: Rice bran: First, pass the rice bran raw material through a 100-mesh sieve to remove particles with larger particle sizes, and then pass it through a 150-mesh sieve to remove particles with too small particle sizes, so that the particle size is controlled between 106-150 μm; Chia seed powder: Place white chia seeds in water 15 times its own weight, filter them after they are saturated with water, and dry them at 48°C until the moisture content is ≤10%. Grind them into powder and repeat the above process again; White tea powder: white tea leaves were treated with high-temperature steam at 95°C for 15 seconds, then dried at 48°C for 30 minutes, and ultra-finely ground to obtain white tea powder with a particle size of less than 50 μm; Raw material composition (by mass percentage): Rice bran 27%, chia seed powder 6%, white tea powder 5%, wheat flour 58%, salt 1%, first composite bacterial agent (Lactobacillus acidophilus, Lactobacillus fermentum, Candida utilis in a mass ratio of 5:10:3) 1.8%, second composite bacterial agent (Saccharomyces cerevisiae and Lactobacillus plantarum in a mass ratio of 3:7) 1.2%; Prepare fresh wet noodles: Chia seed powder and rice bran are placed in water twice the total mass of the chia seed powder and rice bran, white tea powder is added after the chia seed powder is saturated with water, and then the first composite bacterial agent is added, and low-temperature fermentation is performed at 8°C for 5 h. After filtering, low-temperature vacuum drying is performed at a temperature of 23°C and a vacuum degree of -0.04 MPa to a water content of ≤15% to obtain a mixed powder; The mixed powder was mixed with wheat flour and salt, and water accounting for 32% of the total mass of the mixed material, wheat flour and salt was added to knead the dough. The second composite bacterial agent was added to the obtained dough, and the dough was fermented at room temperature of 22°C for 2 h. The dough was rolled 11 times with an electric noodle press, and the gap between the rollers was set to 1 mm. After being rolled into a noodle strip, the noodles were cut into noodles with a width of 4 mm and a thickness of 1 mm. After vacuum packaging, the noodles were sterilized at 115°C for 2 min to obtain fresh wet rice noodles, which were stored at room temperature (25°C).

[0081] The sensory score of the rice noodle was 96.2 points. L* The value is 81.7, the chewiness is 2492.41 g, the elasticity is 0.94, the breaking rate is 0, the cooking loss rate is 1.07%, the dietary fiber, calcium, magnesium, and total flavonoids contents are 5.65 g / 100 g, 53.61 mg / 100g, 76.27 mg / 100g, and 168.41 mg / 100g respectively, and the shelf life at room temperature is 4-6 months.

[0082] Example 5 Preparation of Rice Noodles Prepare the ingredients: Rice bran: First, pass the rice bran raw material through a 100-mesh sieve to remove particles with larger particle sizes, and then pass it through a 150-mesh sieve to remove particles with too small particle sizes, so that the particle size is controlled between 106-150 μm; Chia seed powder: Place white chia seeds in water 16 times its own weight, filter them after they are saturated with water, and dry them at 45°C until the moisture content is ≤10%. Grind them into powder and repeat the above process again; White tea powder: white tea leaves were treated with high-temperature steam at 90°C for 20 seconds, then dried at 45°C for 40 minutes, and ultra-finely ground to obtain white tea powder with a particle size of less than 50 μm; Raw material composition (by mass percentage): Rice bran 29%, chia seed powder 4%, white tea powder 7%, wheat flour 55%, salt 1.5%, first composite bacterial agent (Lactobacillus acidophilus, Lactobacillus fermentum, Candida utilis in a mass ratio of 6:11:4) 2%, second composite bacterial agent (Saccharomyces cerevisiae and Lactobacillus plantarum in a mass ratio of 4:9) 1.5%; Prepare fresh wet noodles: Chia seed powder and rice bran are placed in water 3 times the total mass of the chia seed powder and rice bran, white tea powder is added after the chia seed powder is saturated with water, and then the first composite bacterial agent is added, and low-temperature fermentation is carried out at 5°C for 6 h. After filtering, low-temperature vacuum drying is carried out at a temperature of 20°C and a vacuum degree of -0.06 MPa to a water content of ≤15% to obtain a mixed powder; The mixed powder was mixed with wheat flour and salt, and water accounting for 35% of the total mass of the mixed material, wheat flour and salt was added to knead the dough. The second composite bacterial agent was added to the obtained dough, and the dough was fermented at room temperature of 20°C for 3 h. The dough was rolled 12 times with an electric noodle press, and the gap between the rollers was set to 1 mm. After being rolled into a noodle strip, the noodles were cut into noodles with a width of 5 mm and a thickness of 1 mm. After vacuum packaging, the noodles were sterilized at 120°C for 1 min to obtain fresh wet rice noodles, which were stored at room temperature (25°C).

[0083] The sensory score of the rice noodle was 96.1 points. L* The value is 80.9, the chewiness is 2323.55 g, the elasticity is 0.93, the breaking rate is 0, the cooking loss rate is 1.11%, the dietary fiber, calcium, magnesium, and total flavonoids contents are 6.07 g / 100 g, 45.24 mg / 100g, 86.17 mg / 100g, and 181.15 mg / 100g respectively, and the shelf life at room temperature is 4-6 months.

[0084] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein by equivalents. However, these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A kind of rice bran fresh wet noodles, characterized in that: In terms of mass percentage, the raw material components are 25-30% rice bran, 3-6% chia seed powder, 4-7% white tea powder, 55-65% wheat flour, 0.5-1.5% salt, 1.5-2% of the first composite bacterial agent, and 1-1.5% of the second composite bacterial agent; The first composite bacterial agent is obtained by mixing Lactobacillus acidophilus, Lactobacillus fermentum, and Candida utilis in a mass ratio of 3-6:8-12:2-4; The second composite bacterial agent is obtained by mixing saccharomyces cerevisiae and Lactobacillus plantarum in a mass ratio of 1-4:3-10; The particle size of rice bran is 106-150 μm; Chia seed powder is obtained by subjecting white chia seeds to two cycles of water absorption-drying-crushing treatment; White tea powder is obtained by treating white tea with high-temperature steam, drying at low temperature and ultrafine grinding, and the particle size of the powder is less than 50 μm.

2. The rice noodle according to claim 1, characterized in that: The drying temperature is 45-50° C., and the chia seeds are dried until the moisture content after absorbing water is ≤10%.

3. A method for preparing fresh wet rice noodles, characterized in that: The following steps are involved: Put chia seed powder and rice bran in water, add white tea powder and mix evenly after the chia seed powder is saturated with water, then add the first composite bacterial agent, ferment at low temperature, and vacuum dry at low temperature to obtain a mixed powder; The mixed powder is mixed with wheat flour and salt, and water is added to knead the dough. The second composite bacterial agent is added to the obtained dough. After room temperature fermentation, the dough is rolled and cut, and vacuum-packed and then sterilized at high temperature.

4. The preparation method according to claim 3, characterized in that: In the preparation of the mixed powder, the amount of water used is 1.5-3 times the total mass of chia seed powder and rice bran.

5. The preparation method according to claim 3, characterized in that: The temperature of the low-temperature fermentation is 5-10°C and the time is 4-6 hours.

6. The preparation method according to claim 3, characterized in that: The temperature of the room temperature fermentation is 20-25°C and the time is 1-3 h.

7. The preparation method according to claim 3, characterized in that: The temperature of the low-temperature vacuum drying is 20-25°C, the vacuum degree is -0.06~-0.03 MPa, and the mixture is dried to a moisture content of ≤15%.