Rice noodle and preparation method thereof

Abstract

The present invention belongs to the field of food processing technology, and discloses a kind of rice bran fresh wet noodles and preparation method thereof. According to mass percentage, the raw material components of rice bran fresh wet noodles are rice bran 25-30%, chia seed powder 3-6%, white tea powder 4-7%, wheat flour 55-65%, salt 0.5-1.5%, a first composite bacterial agent 1.5-2%, and a second composite bacterial agent 1-1.5%; wherein, 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 rice bran fresh wet noodles of the present invention are bright in color and light yellow. 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 cooking. It has a more delicate and smooth taste, good viscoelasticity and chewiness, and shows better quality.

Description

Technical Field

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

[0002] Rice bran is the finest rice grain (containing some bran) separated by white rice grading screens. Its particle size is smaller than the endosperm particles of small broken rice. It is a major byproduct of rice processing and is rich in dietary fiber, carbohydrates, vitamins, minerals, and bioactive substances such as gamma-aminobutyric acid and oryzanol. It is nutritious and easily digestible. Rice bran accounts for 0.5%-1% of rice production. However, due to its susceptibility to insects, heat, and mold, it is currently primarily used in the feed industry and rarely in the food industry, resulting in a significant waste of resources.

[0003] Noodles are one of China's traditional cereal foods and one of the indispensable types of pasta in people's daily lives. Fresh wet noodles are a new type of instant noodle food. Compared with traditional noodles, they are more chewy and smooth, with a richer noodle aroma, and are more popular with consumers. However, existing fresh wet noodles are mostly made from wheat flour as the main raw material to ensure that the product has a good chewy texture and cooking resistance, while also having a good shelf life. However, single wheat flour is relatively deficient in nutrients such as dietary fiber, minerals, and bioactive substances, and the fresh wet noodles made from it tend to absorb water unevenly, break, or become mushy when cooked. Replacing part of the wheat flour in fresh wet noodles with rice bran can increase the nutritional content of dietary fiber, minerals, and other nutrients 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 be too sticky, have a rough taste, and have a 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 a smooth and delicate texture, which 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:

[0008] A fresh wet rice noodle, comprising, by mass percentage, 25-30% rice noodle, 3-6% chia seed powder, 4-7% white tea powder, 55-65% wheat flour, 0.5-1.5% salt, 1.5-2% of a first composite bacterial agent, and 1-1.5% of a second composite bacterial agent;

[0009] 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;

[0010] The second composite bacterial agent is obtained by mixing saccharomyces cerevisiae and lactobacillus plantarum in a mass ratio of 1-4:3-10.

[0011] Preferably, the particle size of the rice bran is 106-150 μm.

[0012] Preferably, the chia seed powder is obtained by subjecting white chia seeds to two cycles of water absorption-drying-crushing treatment.

[0013] Preferably, the drying temperature is 45-50° C., and the chia seeds are dried until the moisture content after water absorption is ≤10%.

[0014] Preferably, the white tea powder is obtained by treating white tea leaves with high-temperature steam, followed by low-temperature drying and ultrafine grinding.

[0015] The second technical solution adopted in the present invention is:

[0016] A method for preparing fresh wet rice noodles comprises the following steps:

[0017] Chia seed powder and rice bran are placed in water, white tea powder is added and evenly mixed after the chia seed powder is saturated with water, and then the first composite bacterial agent is added, low-temperature fermentation is performed, and vacuum spray drying is performed to obtain a mixed powder;

[0018] 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.

[0019] 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.

[0020] Preferably, the low-temperature fermentation temperature is 5-10°C and the time is 4-6 hours.

[0021] Preferably, the temperature of the room temperature fermentation is 20-25°C and the time is 1-3 hours.

[0022] Preferably, the temperature of the low-temperature vacuum drying is 20-25° C., the vacuum degree is -0.06 to -0.03 MPa, and the mixture is dried to a moisture content of ≤15%.

[0023] 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.

[0024] 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.

[0025] Preferably, the second composite bacterial agent is obtained by mixing saccharomyces cerevisiae and Lactobacillus plantarum in a mass ratio of 1-4:3-10.

[0026] Preferably, the particle size of the rice bran is 106-150 μm.

[0027] Preferably, the chia seed powder is obtained by subjecting white chia seeds to two cycles of water absorption-drying-crushing treatment.

[0028] Preferably, the drying temperature is 45-50° C., and the chia seeds are dried until the moisture content after water absorption is ≤10%.

[0029] Preferably, the white tea powder is obtained by treating white tea with high-temperature steam, followed by low-temperature drying and ultrafine grinding.

[0030] The beneficial effects of the present invention are:

[0031] 1. The rice noodle provided by the present invention is light yellow and bright 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, good viscoelasticity and chewiness, and shows better quality.

[0032] 2. The present invention uses two cycles of water absorption-drying-crushing treatment to make the chia seed powder have only slight water absorption capacity and low viscosity, and is used in the preparation of rice noodle without interfering with the dough forming and further processing.

[0033] 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 noodle soup, it will not significantly deepen the color of the noodles and will not make the noodles bitter.

[0034] 4. The method for preparing fresh wet noodles made of rice bran provided by the present invention prepares chia seed powder, rice bran and white tea powder into a mixed powder which is then used to prepare dough. This allows a uniform compound or complex to be formed in the dough, which has a dense gluten network structure and is conducive to molding. This solves the problem of dilution of the gluten network in the dough, and restriction of hydration and extension due to the presence of too much rice bran. DETAILED DESCRIPTION

[0035] In order to make the purpose, technical solutions 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, in the examples, those not indicating specific conditions are carried out according to the conditions of normal conditions or manufacturer's advice. Reagents used or instruments not indicating manufacturers are conventional products that can be purchased commercially.

[0036] Traditional fresh wet noodle recipes usually contain nearly 100% wheat flour, with only a small amount of salt, alkali and other auxiliary ingredients added, resulting in relatively low nutritional content. Based on consumer demand for nutritionally diverse foods, some studies have used rice bran in the preparation of fresh wet noodles, replacing part of the wheat flour to increase the nutrient content of fresh wet noodles. However, 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 to wheat flour, rice bran contains fewer antibacterial ingredients and a higher fat content, which can easily lead to faster spoilage of fresh wet noodles during storage, significantly shortening their shelf life.

[0037] Based on the above problems, the first embodiment of the present invention provides a rice noodle. The raw material components are 25-30% rice noodle, 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.

[0038] Among the above 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 shaping, it is also more easily exposed to the air due to its large specific surface area, causing the antioxidants 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 shaping and make the fresh wet noodles have a better taste.

[0039] 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 used directly to prepare fresh wet noodles, it will interfere with the dough forming and further processing due to reasons such as destroying 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 amount is lower than its own weight and the viscosity is low, which is convenient for mixing with other raw material components and used to prepare fresh wet noodles. The drying process is carried out at a relatively low temperature, and 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.

[0040] White tea powder is obtained by treating white tea leaves with high-temperature steam, then drying at low temperature and ultrafine grinding. The powder particle size 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 used is green tea, black tea, oolong tea, etc., which not only easily makes the fresh wet noodles have a noticeable bitter taste, but also makes the color of the fresh wet noodles darker and affects the edible quality. The white tea leaves used in this embodiment are covered with obvious white hairs on the surface and are white in color. After being treated with high-temperature steam at 90-100°C for 10-20 seconds and then placed at 45-50°C for 20-40 minutes, the color of the tea leaves will turn light yellow. After being ground and used in the preparation of rice bran fresh wet noodles, it will not significantly deepen the color of the fresh wet noodles. Moreover, it is a lightly fermented tea, known for its light and sweet taste, and will not make the fresh wet noodles have a bitter taste.

[0041] In this embodiment, chia seed powder and white tea powder are used together in rice bran fresh wet noodles. The active ingredients, proteins and other substances contained in 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 during the preparation of fresh wet noodles, which is beneficial to dough shaping. Compared with other food raw materials containing the same active ingredients, proteins and other substances, the color of rice bran fresh wet noodles can be maintained to the greatest extent, preventing the color of rice bran fresh wet noodles from darkening and affecting the eating experience.

[0042] 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. It is used in the fermentation process of the material after the rice bran, chia seed powder, and white tea powder are mixed. The rice bran, chia seed powder, and white tea powder are evenly and tightly combined, while reducing the sugar content of the combined materials. This can further solve the dough forming problem caused by the rice bran and avoid the poor taste of the fresh wet rice bran noodles due to excessive viscosity. None of the three components in the first composite bacterial agent can be replaced by other lactic acid bacteria or yeasts, nor can any one of them be reduced, otherwise the above-mentioned effects will be reduced.

[0043] 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.

[0044] The rice noodle soup of this embodiment is bright in color and light yellow. 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, good viscoelasticity and chewiness, shows better quality, and has a longer shelf life.

[0045] A second embodiment of the present invention provides a method for preparing the above-mentioned rice noodle, comprising the following steps:

[0046] Chia seed powder and rice bran are placed in water, white tea powder is added and evenly mixed after the chia seed powder is saturated with water, and then the first composite bacterial agent is added, low-temperature fermentation is performed, and low-temperature vacuum drying is performed to obtain a mixed powder;

[0047] 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.

[0048] The key to the preparation method of this embodiment lies in the preparation of the mixed powder. Chia seed powder and rice bran are placed in water. The surface viscosity of the chia seed powder increases slightly due to the absorption of a small amount of water, so that the rice bran adheres to the surface of its particles. After adding white tea powder, the small-particle white tea powder fills the granular matrix formed by chia seed powder and rice bran, making the granular matrix full and smooth; then the first composite bacterial agent is added 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 subjected to a series of biological and chemical reactions during the fermentation process. Part of the polysaccharide is decomposed, the surface viscosity of the 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, the active ingredients, proteins and other substances contained in the 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 shaping and solves the problem of dilution of the gluten network in the dough due to the presence of too much rice bran, and limited hydration and extension.

[0049] When preparing the mixed powder, the amount of water used is 1.5-3 times the total mass of the chia seed powder and rice bran. This allows the chia seed powder to absorb water saturatedly, slightly increasing its surface viscosity and facilitating the adhesion of the rice bran. Low-temperature fermentation is performed at a temperature of 5-10°C, which prevents browning of the fermented material. The desired mixed powder can be obtained after 4-6 hours of fermentation. Low-temperature vacuum drying is performed at a temperature of 20-25°C and a vacuum degree of -0.06 to -0.03 MPa, until the mixture has a moisture content of ≤15%, close to that of wheat flour.

[0050] In this embodiment, the process for preparing dough and fresh wet noodles by mixing the mixed powder with wheat flour and salt is an existing process. Those skilled in the art can make routine adjustments based on product conditions or experience, and this embodiment is not particularly limited. In some preferred embodiments, the process for preparing the dough and fresh wet noodles is as follows: mixing the mixed powder with wheat flour and salt, adding 30-35% of the total weight of the mixed powder, wheat flour, and salt to knead the dough, adding a second composite bacterial agent to the resulting dough, fermenting at 20-25°C for 1-3 hours, and then rolling the dough 10-12 times using an electric noodle press with a roller gap set to 1 mm. After rolling into a dough sheet, the dough is cut into strips to obtain noodles with a width of 3-5 mm and a thickness of 1 mm. After vacuum packaging, the noodles are sterilized at 110-120°C for 1-2 minutes to obtain rice noodle fresh wet noodles, which are then stored at room temperature.

[0051] 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.

[0052] The first composite bacterial agent is a mixture of Lactobacillus acidophilus, Lactobacillus fermentum, and Candida utilis in a mass ratio of 3-6:8-12:2-4; the second composite bacterial agent is a mixture of 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, and pulverization at a temperature of 45-50°C until the moisture content of the chia seeds after water absorption is ≤10%. White tea powder is obtained by subjecting white tea to high-temperature steam treatment, followed by low-temperature drying and ultrafine grinding. The high-temperature steam treatment is at 90-100°C for 10-20 seconds, and the low-temperature drying is at 45-50°C for 20-40 minutes.

[0053] Specific embodiments for implementing the present invention and corresponding comparative examples will be disclosed below to demonstrate the relevant technical effects of the present invention.

[0054] 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 Lactobacillus fermentum 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; wheat flour does not contain any additives and is purchased from the market together with other raw materials.

[0055] The indicators and detection methods involved in the following embodiments include:

[0056] (1) Sensory quality

[0057] ① Sensory evaluation

[0058] The evaluation method in GB / T 35875-2018, "Grain and Oil Inspection - Evaluation of Processed Wheat Flour and Noodle Quality," was used with slight modifications. A 100 g sample of fresh wet noodles was weighed and placed in 1000 mL of boiling water until the white core disappeared. The noodles were immediately removed and placed in 0°C ice water for 30 seconds. The noodles were then removed and placed in a sample tray filled with ice. A panel of 10 evaluators trained in noodle sensory evaluation evaluated the rice noodle samples in the sample trays based on six aspects: color, surface texture, flavor, smoothness, elasticity, and firmness. The scoring criteria are shown in Table 1.

[0059] Table 1 Sensory scoring criteria for fresh wet noodles

[0060] .

[0061] ②Brightness

[0062] 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 and wet noodles.

[0063] ③ Chewability and elasticity

[0064] The chewiness and elasticity of the fresh wet rice noodles in the sample plate were tested using a texture analyzer. The test parameters were as follows: the probe was P / 36R, the measurement speed was 2.0 mm / s, the test speed was 0.8 mm / s, the post-measurement speed was 2.0 mm / s, the strain was 70%, the interval time was 1 s, and the experiment was repeated 3 times.

[0065] (2) Cooking performance

[0066] Breakage rate (%): Take 10 pieces of rice noodle strips and place them in 500 mL of boiling water until the white core disappears completely. Observe whether the noodles break. Record the number of broken noodles (n) and calculate the rate using the following formula:

[0067] Strip breakage rate = n / 10 × 100%;

[0068] Cooking loss rate (%): Weigh m0g of fresh wet noodles and place them in 500mL of boiling water. Cook until the white core disappears completely. Remove the noodles, rinse with cold water, drain, and weigh them. Record the mass of the noodles at this time, m1. Calculate the loss rate using the following formula:

[0069] Cooking loss rate (%) = (m0-m1) / m0×100%.

[0070] (3) Nutrient indicators and determination methods

[0071] Dietary fiber: GB 5009.88-2023 “National Food Safety Standard - Determination of Dietary Fiber in Foods”;

[0072] Calcium: GB 5009.92-2016 National Food Safety Standard Determination of Calcium in Foods;

[0073] Magnesium: GB 5009.241-2017 National Food Safety Standard Determination of Magnesium in Foods;

[0074] Total flavonoids: NY / T 1295-2007 “Determination of total flavonoids in buckwheat and its products”.

[0075] (4) Shelf life

[0076] During the storage period of fresh wet noodle samples at room temperature (25 ℃), 5 samples were taken every month for total colony count determination. The determination method was based on GB 4789.2-2022 "National Food Safety Standard - Determination of Total Colony Count for Food Microbiological Examination". The total colony count of the sample was >10 5 CUF / g is considered as exceeding the microbial limit.

[0077] Example 1

[0078] This example is used to illustrate the effects of raw material ingredients on the sensory quality and cooking performance of fresh wet rice noodles.

[0079] Experimental group: Preparation of fresh wet rice noodles

[0080] Prepare the ingredients:

[0081] Rice bran: First, pass the rice bran raw material through a 100-mesh sieve to remove larger particles, then pass it through a 150-mesh sieve to remove smaller particles, so that the particle size is controlled between 106-150 μm;

[0082] Chia seed powder: Place white chia seeds in 15 times its own weight of water. After saturation, filter and dry at 50°C to a moisture content of ≤10%. Grind into powder and repeat the above process.

[0083] White tea powder: White tea leaves were steamed at 100°C for 10 seconds, then dried at 50°C for 20 minutes, and ultrafinely ground to obtain white tea powder with a particle size of less than 50 μm.

[0084] Raw material composition (by mass percentage):

[0085] 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%;

[0086] Prepare fresh wet noodles:

[0087] Chia seed powder and braised rice are placed in water with a volume 1.5 times the total mass of the chia seed powder and braised rice. After the chia seed powder is saturated with water, white tea powder is added and evenly mixed. Then, the first composite bacterial agent is added and fermented at 10°C for 4 hours. After filtering, the mixture is vacuum dried at 25°C and a vacuum degree of -0.03 MPa to a moisture content of ≤15% to obtain a mixed powder.

[0088] The mixed powder was mixed with wheat flour and salt, and 30% of the total mass of the mixed material, wheat flour and salt was added to water 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 rolling into a noodle strip, the noodles were cut into strips 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 rice noodles, which were stored at room temperature.

[0089] On the basis of the above experimental groups, the following control groups were set up:

[0090] Control group 1: Preparation of traditional wheat fresh wet noodles

[0091] Raw material composition (by mass percentage):

[0092] Wheat flour 98.5%, salt 0.5%, second composite bacterial agent (Saccharomyces cerevisiae and Lactobacillus plantarum mass ratio of 1:3) 1%;

[0093] Prepare fresh wet noodles:

[0094] Wheat flour and salt were mixed, and water (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 using an electric noodle press with the roller gap set to 1 mm. The dough was rolled into a dough sheet and then cut into strips. The noodles were cut into noodles with a width of 3 mm and a thickness of 1 mm. The noodles were vacuum-packed and sterilized at 110°C for 2 min to obtain fresh wet wheat noodles, which were then stored at room temperature (25°C).

[0095] 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.

[0096] 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 evenly mixed, and then the first composite bacterial agent was added for fermentation.

[0097] 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.

[0098] Control group 5: Chia seed powder was obtained by subjecting white chia seeds to a process of water absorption, drying, and crushing.

[0099] Control group 6: white tea powder was obtained by directly crushing white tea leaves.

[0100] Control group 7: Lactobacillus acidophilus in the first composite bacterial agent was replaced by Lactobacillus plantarum.

[0101] Control group 8: Lactobacillus fermentum in the first composite bacterial agent was replaced with Lactobacillus plantarum.

[0102] Control group 9: Candida utilis in the first composite bacterial agent was replaced with Saccharomyces cerevisiae.

[0103] 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.

[0104] Control group 11: The first composite bacterial agent did not contain Lactobacillus fermentum, and was obtained by mixing Lactobacillus acidophilus and Candida utilis in a mass ratio of 3:2.

[0105] 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.

[0106] 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.

[0107] Table 2 Sensory evaluation results of fresh wet noodle samples with different raw materials

[0108] .

[0109] Table 3 Fresh wet noodle samples with different raw materials L* Test results of chewiness, elasticity and cooking performance

[0110] .

[0111] According to the results in Tables 2 and 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.

[0112] Example 2

[0113] This example is used to illustrate the effect of the preparation method on the sensory quality and cooking performance of fresh wet rice noodles.

[0114] On the basis of the experimental group in Example 1, the following control group was set up:

[0115] Control group 13: During the preparation of the mixed powder, the low-temperature fermentation step was omitted;

[0116] Control group 14: During the preparation of the mixed powder, white tea powder, chia seed powder, and rice bran were added to water;

[0117] Control group 15: During the preparation of the mixed powder, the low-temperature fermentation time was 3 h;

[0118] Control group 16: During the preparation of the mixed powder, the low-temperature fermentation time was 7 h;

[0119] Control group 17: During the preparation of the mixed powder, the low-temperature vacuum drying temperature was 30 °C.

[0120] The sensory quality and cooking performance tests were performed on the control group. The test results are shown in Tables 4 and 5.

[0121] Table 4 Sensory evaluation results of rice noodle samples prepared by different methods

[0122] .

[0123] Table 5 Fresh wet noodle samples prepared by different methods L* Test results of chewiness, elasticity and cooking performance

[0124] .

[0125] According to the results in Tables 4 and 5, it can be seen 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.

[0126] Example 3

[0127] The nutritional indicators and shelf life of the experimental group and control group 1 in Example 1 were measured, and the results are shown in Table 6.

[0128] Table 6 Nutritional indicators and shelf life of fresh wet noodle samples

[0129] .

[0130] According to the data in Table 6, compared with traditional wheat fresh wet noodles, the rice bran fresh wet noodles prepared according to the formula and process of the present invention have significantly increased contents of dietary fiber, mineral calcium and magnesium, and active substance total flavonoids, and have a better shelf life.

[0131] Example 4 Preparation of Rice Noodles

[0132] Prepare the ingredients:

[0133] Rice bran: First, pass the rice bran raw material through a 100-mesh sieve to remove larger particles, then pass it through a 150-mesh sieve to remove smaller particles, so that the particle size is controlled between 106-150 μm;

[0134] Chia seed powder: Place white chia seeds in 15 times their weight of water. Once saturated with water, filter and dry at 48°C until the moisture content is ≤10%. Grind into powder and repeat the above process.

[0135] White tea powder: White tea leaves were steamed at 95°C for 15 seconds, then dried at 48°C for 30 minutes and ultrafine ground to obtain white tea powder with a particle size of less than 50 μm.

[0136] Raw material composition (by mass percentage):

[0137] 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%;

[0138] Prepare fresh wet noodles:

[0139] Chia seed powder and braised rice are placed in water twice the total mass of the chia seed powder and braised rice, white tea powder is added after the chia seed powder is saturated with water, and the mixture is evenly mixed, and then the first composite bacterial agent is added. The mixture is fermented at 8°C for 5 hours, filtered, and then vacuum dried at 23°C and a vacuum degree of -0.04 MPa to a moisture content of ≤15% to obtain a mixed powder;

[0140] The mixed powder was mixed with wheat flour and salt, and 32% of the total mass of the mixed material, wheat flour and salt was added to water 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 using an electric noodle press with the roller gap set to 1 mm. The dough was rolled into a dough sheet and then 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).

[0141] 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 / 100 g, 76.27 mg / 100 g, and 168.41 mg / 100 g respectively. The shelf life at room temperature is 4-6 months.

[0142] Example 5 Preparation of Rice Noodles

[0143] Prepare the ingredients:

[0144] Rice bran: First, pass the rice bran raw material through a 100-mesh sieve to remove larger particles, then pass it through a 150-mesh sieve to remove smaller particles, so that the particle size is controlled between 106-150 μm;

[0145] Chia seed powder: Place white chia seeds in 16 times their weight of water. Once saturated with water, filter and dry at 45°C until the moisture content is ≤10%. Grind into powder and repeat the above process.

[0146] White tea powder: White tea leaves were steamed at 90°C for 20 seconds, then dried at 45°C for 40 minutes and ultrafine ground to obtain white tea powder with a particle size of less than 50 μm.

[0147] Raw material composition (by mass percentage):

[0148] 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%;

[0149] Prepare fresh wet noodles:

[0150] Chia seed powder and braised rice are placed in water with a volume 3 times the total mass of the chia seed powder and braised rice. After the chia seed powder is saturated with water, white tea powder is added and evenly mixed. Then, the first composite bacterial agent is added and fermented at 5°C for 6 hours. After filtering, the mixture is vacuum dried at 20°C and a vacuum degree of -0.06 MPa to a moisture content of ≤15% to obtain a mixed powder.

[0151] The mixed powder was mixed with wheat flour and salt, and 35% of the total mass of the mixed material, wheat flour and salt was added to water 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 using an electric noodle press with the roller gap set to 1 mm. The dough was rolled into a dough sheet and then cut into noodles with a width of 5 mm and a thickness of 1 mm. After vacuum packaging, the noodles were sterilized at high temperature at 120°C for 1 min to obtain fresh wet rice noodles, which were then stored at room temperature (25°C).

[0152] 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 / 100 g, 86.17 mg / 100 g, and 181.15 mg / 100 g respectively. The shelf life at room temperature is 4-6 months.

[0153] 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 above embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the above embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A kind of rice noodle, characterized in that: Calculated by mass percentage, the raw material components are 25-30% of braised rice, 3-6% of chia seed powder, 4-7% of white tea powder, 55-65% of wheat flour, 0.5-1.5% of 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, and is used in the fermentation process of the mixed material of rice bran, chia seed powder, and white tea powder; The second composite bacterial agent is obtained by mixing saccharomyces cerevisiae and Lactobacillus plantarum in a mass ratio of 1-4:3-10, and is used in the fermentation process of the dough; 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, wherein the drying temperature is 45-50°C and the chia seeds are dried until the moisture content after water absorption is ≤10%. White tea powder is obtained by treating white tea with high-temperature steam, then drying at low temperature and ultrafine grinding. The particle size of the powder is less than 50 μm.

2. A method for preparing fresh wet rice noodles, characterized in that: The following steps are involved: Chia seed powder and rice bran are placed in water, white tea powder is added and evenly mixed after the chia seed powder is saturated with water, and then the first composite bacterial agent is added, low-temperature fermentation is performed, and low-temperature vacuum drying is performed 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.

3. The preparation method according to claim 2, wherein 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.

4. The preparation method according to claim 2, wherein The temperature of the low-temperature fermentation is 5-10°C and the time is 4-6 hours.

5. The preparation method according to claim 2, wherein The temperature of the room temperature fermentation is 20-25°C, and the time is 1-3 hours.

6. The preparation method according to claim 2, wherein The low-temperature vacuum drying is carried out at a temperature of 20-25°C and a vacuum degree of -0.03 to -0.06 MPa, and the mixture is dried until the moisture content is ≤15%.