Mushroom and rice flour composite food and processing method thereof

Abstract

The invention discloses a mushroom and rice flour composite food and a processing method thereof, and the processing method comprises the following steps: S1, soaking rice in water for more than 3 hours, and then grinding into rice milk; s2, the rice milk is squeezed out of water and pressed to be dried into pressed powder, and the water content of the pressed powder is 30-40 wt%; s3, mushroom is crushed and ground into mushroom fine powder; s4, putting the pressed powder obtained in S2 into a container, stirring at 100-110 DEG C, adding the mushroom fine powder obtained in S3 while stirring, and uniformly stirring and steaming; s5, extruding into mushroom rice noodle strips by using a rice noodle machine, and placing and aging for more than 4 hours; s6, loosening the strip-shaped mushroom rice flour, and re-steaming for more than 1 hour at the temperature of 100-110 DEG C; s7, the mushroom rice flour is soaked in cold water to be washed open; and S8, molding by using a mold, drying and packaging. According to the invention, the mushrooms and the rice flour can be compounded to form a new food, and nutritional ingredients in the mushrooms and the rice supplement each other to nourish the body.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a method for processing a mushroom rice flour composite food. Background Art

[0002] Rice noodles are a special snack in southern China. Made from rice, rice noodles are made into strips or threads through soaking, steaming and pressing. Rice noodles are soft and flexible, and do not become mushy when boiled or break easily when stir-fried. They are smooth and tasty when boiled or stir-fried with various vegetables or soup ingredients, and are deeply loved by consumers, especially those in the south.

[0003] Russula is rich in nutrients such as protein, multiple vitamins (such as B vitamins, vitamin D, etc.), minerals (such as iron, zinc, selenium, etc.) and polysaccharides. The polysaccharides and other ingredients in Russula have immunomodulatory effects, which can activate the body's immune cells, improve the body's immunity, and help the body resist diseases. Russula is rich in iron and has a certain blood-tonifying effect. It can improve the symptoms of anemia and has certain benefits for people with iron deficiency anemia. At the same time, its nutrients help promote blood circulation and ensure the supply of oxygen and nutrients to various organs of the body. The unique flavor of Russula can increase the taste and aroma of rice noodles, play a role in strengthening the spleen and appetizing, and help improve appetite, especially for people with poor appetite.

[0004] At present, no composite food of red mushroom and rice flour is found to appear, so the present invention is provided. Summary of the invention

[0005] In view of this, in order to solve the above technical problems, the purpose of the present invention is to provide a processing method of a mushroom rice flour composite food, which can combine mushrooms and rice flour to form a new food, and the nutrients in the mushrooms and rice complement each other to nourish the body.

[0006] The technical solutions adopted are:

[0007] A method for processing a mushroom rice noodle composite food of the present invention comprises the following steps:

[0008] S1. Soak the rice in water for more than 3 hours and then grind it into rice paste;

[0009] S2. The rice milk is squeezed out of the water and pressed into a powder cake so that the water content of the powder cake is 30wt% -40wt%;

[0010] S3. crushing the mushrooms and grinding them into fine mushroom powder;

[0011] S4. The powder cake in S2 is put into a container and stirred at 100-110 ° C, and the mushroom powder in S3 is added while stirring, and then stirred and steamed;

[0012] S5. After steaming, use a rice noodle machine to squeeze into mushroom rice noodles and place them for aging for more than 4 hours;

[0013] S6. Loosen the strips of mushroom rice noodles and steam them again at 100-110°C for more than 1 hour;

[0014] S7. After re-steaming, soak the mushroom rice noodles in cold water and wash;

[0015] S8. Take out the mushroom rice noodles, shape them into shapes using a mold, and package them after drying.

[0016] Furthermore, in S4, the added mushroom rice noodles account for 3%-5% of the weight of the rice noodles.

[0017] Furthermore, the mushroom is red mushroom.

[0018] Further, in S5, the strips include thin strips, medium strips, thick strips and flat strips.

[0019] Further, in S8, the shapes formed by the mold include regular shapes and irregular shapes, and the regular shapes include one or more of solid circles, solid squares, hollow circles and hollow squares.

[0020] Furthermore, the regular shape also includes a long strip, and the square is a quadrilateral.

[0021] The mushroom rice noodle composite food of the present invention is prepared by the processing method described in any one of the above schemes.

[0022] The beneficial effects of the present invention are:

[0023] The red mushroom rice noodles processed and produced by the present invention are prepared by mixing natural ingredients and integrating red mushroom ingredients into traditional staple foods, thereby retaining the color of the red mushroom and improving the nutritional value. The red mushroom rice noodles are especially suitable for people who need to enhance immunity, improve anemia or pursue a healthy diet.

[0024] The red mushroom rice noodles processed and prepared by the invention can form a new food by compounding mushrooms and rice noodles, and the nutrients in the mushrooms and rice complement each other and nourish the body. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 This is the product photo of the mushroom rice noodles. DETAILED DESCRIPTION

[0026] The present invention is described in detail below through specific examples, but the use and purpose of these exemplary implementation modes are only used to illustrate the present invention, and do not constitute any form of limitation on the actual protection scope of the present invention, nor limit the protection scope of the present invention to them.

[0027] Example 1

[0028] A processing method of a red mushroom rice noodle composite food of the present embodiment comprises the following steps:

[0029] S1. Soak the rice in water for 3 hours and then grind it into rice paste;

[0030] S2. The rice slurry is squeezed out of the water and pressed into a powder cake so that the water content of the powder cake is 35 ± 1wt%;

[0031] S3. crushing the red mushroom and grinding it into red mushroom fine powder;

[0032] S4. The powder cake in S2 is put into a container and stirred at 100 ℃, and the red mushroom powder in S3 is added while stirring, and then steamed after adding and stirring; wherein the mushroom rice flour occupies 4% of the weight of the rice flour;

[0033] S5. After steaming, use a rice noodle machine to squeeze into red mushroom rice noodle strips, and place them for aging for 4 hours; the strips include thin strips, medium strips, thick strips and flat strips; in this embodiment, thin strips are made. The purpose of aging is to reduce the viscosity between the red mushroom rice noodle strips, so as to facilitate the subsequent loose separation.

[0034] S6. Loosen the strips of red mushroom rice noodles and steam them again at 100°C for 1 hour;

[0035] S7. After re-steaming, soak the red mushroom rice noodles in cold water and wash;

[0036] S8. Take out the red mushroom rice noodles, shape them with a mold, dry them and package them. The shapes formed by the mold include regular shapes and irregular shapes. The regular shapes include one or more of long strips, solid circles, solid squares, hollow circles and hollow squares. The square is a square. The present embodiment is a solid circle.

[0037] The red mushroom rice noodles produced are Figure 1 As shown, the finished product retains the color of the red mushroom, that is, the red color of the red mushroom, and improves the nutritional value.

[0038] Example 2

[0039] Referring to Example 1, the difference from Example 1 is that in step S4 of this embodiment, the added mushroom rice noodles account for 3% of the weight of the rice noodles.

[0040] Example 3

[0041] Referring to Example 1, the difference from Example 1 is that in step S4 of this embodiment, the added mushroom rice noodles account for 5% of the weight of the rice noodles.

[0042] The red mushroom rice noodles prepared in Examples 1 to 3 have a smooth and chewy texture and a delicious aroma. The red mushroom aroma can penetrate into each rice noodle, increasing appetite and improving nutritional value. The nutrients in the red mushroom and rice complement each other and nourish the body.

[0043] The comparison between the red mushroom rice noodles prepared in Example 1 and the traditional common rice noodles is shown in Table 1 below:

[0044] Table 1

[0045] Ingredients / Indicators Ordinary rice noodles Red Mushroom Rice Noodles protein Lower Increase to 10-15% (Russula supplements high-quality protein) Dietary fiber Lower Increase 3-5 times (Russula provides fiber) Minerals Deficiency of iron, zinc, and potassium Rich in iron, zinc and potassium (natural source from Russula) Glycemic Index Higher Can reduce (dietary fiber delays sugar absorption)

[0046] Therefore, the red mushroom rice noodles of the present invention bring the following health benefits through the synergistic effect of the ingredients:

[0047] 1. More comprehensive nutrition

[0048] Russula is rich in protein, polysaccharides, B vitamins (B1, B2), iron, zinc, potassium, dietary fiber and antioxidants (such as polyphenols). Rice is mainly carbohydrates, providing energy, but the content of protein, minerals and fiber is low. Russula makes up for the lack of protein, minerals and dietary fiber in rice, making the nutrition of rice noodles more balanced.

[0049] 2. Enhance Immunity

[0050] The polysaccharides in red mushrooms (such as β-glucan) can activate immune cells (such as macrophages and NK cells), enhance the body's immunity, and help the body resist disease.

[0051] 3. Nourish blood

[0052] Russula is rich in iron and has a certain blood-tonifying effect. It can improve anemia symptoms and has certain benefits for people with iron deficiency anemia. At the same time, its nutrients help promote blood circulation and ensure the oxygen and nutrient supply of various organs in the body.

[0053] 4. Strengthen the spleen and stimulate appetite

[0054] The unique flavor of red mushroom can increase the taste and aroma of rice noodles, play the role of strengthening the spleen and appetizing, help improve appetite, especially suitable for people with poor appetite.

[0055] 5. Nourish your body

[0056] The nutrients in red mushrooms and rice complement each other, providing the human body with sufficient energy and nutrition, nourishing the body, helping to strengthen the body and improve the body's resistance and recovery.

[0057] 6. Assist in regulating blood sugar

[0058] The dietary fiber in red mushrooms can delay the absorption of sugar and reduce the glycemic index of rice noodles.

[0059] The series of detailed descriptions listed above are only specific descriptions of feasible embodiments of the present invention. They are not intended to limit the scope of protection of the present invention. All equivalent embodiments or changes that do not deviate from the technical spirit of the present invention should be included in the scope of protection of the present invention.

Claims

1. A method for processing a mushroom rice noodle composite food, characterized in that: The steps include: S1. Soak the rice in water for more than 3 hours and then grind it into rice paste; S2. The rice milk squeezed out of the water, pressed into a powder cake, the water content of the powder cake is 30wt% -40wt%; S3. crushing the mushrooms and grinding them into fine mushroom powder; S4. The powder cake in S2 is put into a container and stirred at 100-110 ° C, and the mushroom powder in S3 is added while stirring, and then stirred and steamed; S5. After steaming, use a rice noodle machine to squeeze into mushroom rice noodles and place them for aging for more than 4 hours; S6. Loosen the strips of mushroom rice noodles and steam them again at 100-110°C for more than 1 hour; S7. After re-steaming, soak the mushroom rice noodles in cold water and wash; S8. Take out the mushroom rice noodles, shape them into shapes using a mold, and package them after drying.

2. The method for processing the mushroom rice flour composite food according to claim 1, characterized in that: In S4, the added mushroom rice noodles account for 3%-5% of the weight of the rice noodles.

3. The processing method of the mushroom rice flour composite food according to claim 1, characterized in that: The mushroom is red mushroom.

4. The processing method of the mushroom rice flour composite food according to claim 1, characterized in that: In S5, the strips include thin strips, medium strips, thick strips and flat strips.

5. The method for processing the mushroom rice flour composite food according to claim 1, characterized in that: In S8, the shapes formed by the mold include regular shapes and irregular shapes, and the regular shapes include one or more of solid circles, solid squares, hollow circles and hollow squares.

6. The method for processing the mushroom rice flour composite food according to claim 5, characterized in that: The regular shape also includes a long strip, and the square is a quadrilateral.

7. A mushroom rice noodle composite food, characterized in that: The invention is prepared by the processing method described in any one of claims 1 to 6.

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