High-dietary-fiber rice-treasure flour product and making method thereof

Abstract

The invention discloses a high-dietary-fiber rice-treasure flour product and a making method thereof, and belongs to the technical field of flour product processing. The high-dietary-fiber rice treasure flour product comprises the following components in parts by weight: 70-90 parts of wheat flour, 10-30 parts of modified rice treasure powder, 2 parts of table salt and 35 parts of water, the modified rice treasure powder is obtained after rice treasure is treated by a high-temperature and high-pressure physical field or a microwave physical field. According to the high-dietary-fiber rice treasure flour product, the modified rice treasure powder is applied to the flour product, so that the cooperation of the texture and the taste of the high-dietary-fiber rice treasure flour product is effectively realized, the excellent taste of wheat noodles is reserved, and the unique flavor of the rice treasure is integrated; the nutritional value of the noodles is improved, and meanwhile, the noodles have good mouth feel; moreover, the high-value utilization of rice byproducts is improved, and the health problem of insufficient dietary fiber intake of modern people is also solved.

Description

Technical Field

[0001] This invention relates to a high-dietary-fiber rice noodle product and its manufacturing method, belonging to the field of noodle product processing technology. Background Technology

[0002] Rice is one of the world's core food crops, and its processing generates approximately 10% byproducts—rice bran. Rice bran mainly consists of the pericarp, seed coat, aleurone layer, sub-aleurone layer, and a small amount of endosperm. Among these, the aleurone layer and sub-aleurone layer (collectively known as "rice bran") are considered a "nutritional treasure trove" of rice, rich not only in dietary fiber, high-quality protein, vitamins, and minerals, but also in various bioactive substances. Its dietary fiber content far exceeds that of refined white rice. Therefore, applying high-value rice bran to the production of flour products is not only a key path to enhance the added value of the entire rice industry chain, but also an important direction for developing nutritious and healthy foods and meeting the needs of consumption upgrading.

[0003] However, directly applying rice flour to the production of noodle products still faces several core technological bottlenecks, as follows: Firstly, obtaining high-purity rice bran raw materials is difficult. Traditional rice milling processes focus on producing refined white rice, resulting in rice bran that is a complex mixture of pericarp, seed coat, aleurone layer, sub-aleurone layer, and germ, with coarse and hard fibers. If used directly in food processing, it will cause the product to have a noticeably rough texture, grainy feel, and unpleasant color, seriously affecting quality. Although existing technologies have attempted to separate the more nutritious aleurone layer from rice bran, they generally suffer from insufficient separation precision, low extraction efficiency, and significant loss of nutrients, making it difficult to achieve large-scale preparation of high-purity, high-dietary-fiber rice bran raw materials, thus creating a fundamental hidden danger for subsequent high-value applications.

[0004] Secondly, rice bran has poor compatibility with noodle processing systems. While rice bran is rich in insoluble dietary fiber, giving it a strong water- and oil-holding capacity, adding it to noodle products dilutes the gluten protein concentration and disrupts the integrity of the gluten network structure. This directly leads to a significant decrease in the dough's extensibility and toughness, resulting in products that generally suffer from defects such as a rough texture, high hardness, easy breakage, high cooking loss, and poor surface smoothness, failing to meet the basic quality requirements of noodle products.

[0005] Third, high dietary fiber content and excellent texture and taste are difficult to balance. Currently, high-fiber noodles and other products on the market generally suffer from an imbalance between nutrition and taste: pursuing high dietary fiber content often requires sacrificing taste, leading to low product acceptance; conversely, reducing fiber content to ensure taste fails to achieve effective nutritional fortification. How to significantly increase the dietary fiber content of noodle products while precisely maintaining their smooth, chewy, and delicious texture and taste remains a long-standing technical challenge for the industry. Summary of the Invention

[0006] To address the shortcomings of existing technologies, the present invention aims to provide a high-dietary-fiber rice flour noodle product and its preparation method. This method applies modified rice flour to noodle products, effectively achieving a synergy between the texture and taste of the high-dietary-fiber rice flour noodle product. It retains the excellent taste of wheat noodles while incorporating the unique flavor of rice flour, thus combining nutrition and taste. This enhances the high-value utilization of rice by-products and also addresses the health problem of insufficient dietary fiber intake among modern people.

[0007] To achieve the above objectives, the following technical solution is provided: The first objective of this invention is to provide a high-dietary-fiber rice flour product, which comprises the following components by weight: 70-90 parts wheat flour, 10-30 parts modified rice flour, 2 parts salt, and 35 parts water; wherein the modified rice flour is obtained by treating rice flour with a high-temperature and high-pressure physical field or a microwave physical field.

[0008] In one embodiment, the high dietary fiber rice flour product comprises the following components by weight: 70-90 parts wheat flour, 10-20 parts modified rice flour, 2 parts salt, and 35 parts water.

[0009] In one embodiment, the high dietary fiber rice flour product comprises the following components by weight: 70-90 parts wheat flour, 10 parts modified rice flour, 2 parts salt, and 35 parts water.

[0010] In one embodiment, the wheat flour is medium-gluten wheat flour.

[0011] In one embodiment, the high-temperature and high-pressure physical field specifically involves processing rice flour using a twin-screw extruder with a screw speed of 200-250 r / min, a material moisture content of 20-30%, and adjusting the temperatures of the five zones to 50-60, 80-90, 100-110, 130-140, and 160-170. After processing, the rice flour is dried in an oven at 65°C and then pulverized through an 80-mesh sieve to obtain modified rice flour.

[0012] In one embodiment, the microwave physical field treatment specifically involves: placing the rice powder in a microwave device and subjecting it to radiation treatment under conditions of 800W microwave power, 3 min processing time, and 15% material moisture content; then drying the treated material in a 65℃ oven, followed by pulverizing it and passing it through an 80-mesh sieve to obtain microwave-modified rice powder.

[0013] In one embodiment, the rice flour is commercially available rice flour or homemade rice flour.

[0014] In one embodiment, the specific preparation process of the homemade rice flour is as follows: (1) The pretreated rice is dehulled to remove the outermost husk and obtain brown rice with all bran, germ and aleurone layer retained; (2) Use three rice milling machines connected in series to mill brown rice. First, remove the outermost layer of the pericarp and seed coat of the brown rice. Then, adjust the pressure and gap of the rice milling machine and continuously mill in multiple stages to peel off the aleurone layer (rice powder). (3) Collect the rice powder milled from each grade, remove impurities and purify it, and collect the rice powder with a particle size between 80 mesh; (4) The rice powder obtained in step (3) is subjected to short-term heat treatment at 60~70℃ for 5~10 min to obtain rice powder.

[0015] In one embodiment, the pretreatment in step (1) specifically involves cleaning and removing impurities from the rice grains, removing sand and rice straw.

[0016] In one embodiment, the high dietary fiber rice noodle product includes any one of fresh rice noodles, semi-dried rice noodles, and dried rice noodles.

[0017] A second objective of this invention is to provide a method for producing high-dietary-fiber rice and noodle products as described above, the method comprising the following steps: (1) Dissolve salt evenly in water to obtain salt water; (2) Mix rice flour and wheat flour to form a premixed powder; mix salt water with the premixed powder using a dough mixer for 5-8 minutes to obtain dough flakes; knead the dough flakes into a ball, wrap it with plastic wrap to keep it moist, and let it stand at 25-35℃ for 25-30 minutes to obtain rice flour dough; (3) Use a noodle machine to press the rice dough to gradually thin the dough sheet, forming a dough sheet with uniform thickness and smooth surface; then adjust the pressure roller of the noodle machine and use the pressure roller to cut the dough sheet into noodles of uniform width to obtain high dietary fiber rice fresh wet noodles.

[0018] In one embodiment, step (3) further includes a drying process, in which the cut noodles are laid flat on a tray and placed in an oven to dry until the moisture content reaches 20-25%, and then allowed to rest at room temperature for 3-5 hours to obtain Mizhen semi-dried noodles.

[0019] In one embodiment, step (3) further includes a drying process, in which the cut noodles are hung on a noodle rack and placed in a constant temperature box to dry until the moisture content is ≤14%, and then put into a sealed bag for later use, thus obtaining Mizhen noodles.

[0020] A third objective of this invention is to provide a method for reducing the breakage rate of high-fiber rice and noodle products. The high dietary fiber rice flour product comprises the following components by weight: 70-90 parts wheat flour, 10-30 parts modified rice flour, 2 parts salt, and 35 parts water; the modified rice flour is obtained by treating rice flour with a high temperature and high pressure physical field or a microwave physical field. The method includes: (1) Dissolve salt evenly in water to obtain salt water; (2) Mix rice flour and wheat flour to form a premixed powder; mix salt water with the premixed powder using a dough mixer for 5-8 minutes to obtain dough flakes; knead the dough flakes into a ball, wrap it with plastic wrap to keep it moist, and let it stand at 25-35℃ for 25-30 minutes to obtain rice flour dough; (3) Use a noodle machine to press the rice dough to gradually thin the dough sheet, forming a dough sheet with uniform thickness and smooth surface; then adjust the pressure roller of the noodle machine and use the pressure roller to cut the dough sheet into noodles of uniform width.

[0021] The fourth objective of this invention is to provide a method for synergistically optimizing the texture and taste of high-dietary-fiber rice and noodle products, the method comprising the following steps: The high dietary fiber rice flour product comprises the following components by weight: 70-90 parts wheat flour, 10-30 parts modified rice flour, 2 parts salt, and 35 parts water; the modified rice flour is obtained by treating rice flour with a high temperature and high pressure physical field or a microwave physical field. The method includes: (1) Dissolve salt evenly in water to obtain salt water; (2) Mix rice flour and wheat flour to form a premixed powder; mix salt water with the premixed powder using a dough mixer for 5-8 minutes to obtain dough flakes; knead the dough flakes into a ball, wrap it with plastic wrap to keep it moist, and let it stand at 25-35℃ for 25-30 minutes to obtain rice flour dough; (3) Use a noodle machine to press the rice dough to gradually thin the dough sheet, forming a dough sheet with uniform thickness and smooth surface; then adjust the pressure roller of the noodle machine and use the pressure roller to cut the dough sheet into noodles of uniform width.

[0022] Beneficial effects: The present invention provides a high-fiber rice flour noodle product and its preparation method. The method applies modified rice flour to noodle products, effectively achieving a synergy between the texture and taste of the high-fiber rice flour noodle product. It retains the excellent taste of wheat noodles while incorporating the unique flavor of rice flour, thereby improving the nutritional value of noodles and giving them a good taste. Furthermore, it enhances the high-value utilization of rice by-products and also helps to address the health problem of insufficient dietary fiber intake among modern people. Among them, rice bran powder is made by separating rice bran rich in dietary fiber from rice bran through multi-stage precision milling. Through stabilization and modification treatment, the rice bran becomes soft, eliminating the roughness, irritation and graininess of ordinary rice bran. When it is used in the preparation of noodle products, it can not only provide a large amount of dietary fiber, but also reduce the breakage rate of noodles, so that the noodles have a better taste. The technical solution of this invention requires no chemical additives throughout the process, effectively solving the technical problems of rough texture and poor quality that are common in high dietary fiber noodle products. It successfully achieves synergistic optimization of nutrient retention, texture, and taste, providing a feasible technical path for the high-value utilization of rice grains. Attached Figure Description

[0023] Figure 1 Sensory evaluation images of fresh wet noodles prepared for the examples and comparative examples; Figure 2 Sensory evaluation images of semi-dry noodles prepared for the examples and comparative examples; Figure 3 Sensory evaluation images of the noodles prepared in the examples and comparative examples; Figure 4 Figures showing the dough hardness data of fresh wet noodles prepared in the examples and comparative examples; Figure 5 Figures showing the hardness data of semi-dried dough prepared in the examples and comparative examples; Figure 6 The graph shows the dough hardness data of the noodles prepared in the examples and comparative examples; Figure 7 The images show actual samples of fresh, wet dough balls prepared for the examples and comparative examples. Figure 8 Images of the semi-dry dough prepared for the examples and comparative examples are shown. Figure 9 The images show actual samples of the noodle balls prepared for the examples and comparative examples. Detailed Implementation

[0024] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention. The specific embodiments described below further illustrate the present invention.

[0025] The rice bran used in the comparative examples of this invention was purchased from Hunan Zhunong Rice Industry Co., Ltd.

[0026] Example 1 A method for preparing rice pearls based on the precise separation of rice aleurone layer and sub-aleurone layer includes the following steps: (1) Clean the rice to remove sand and straw, then hull the rice and separate the husk from the brown rice to obtain brown rice with the outermost husk removed and all the bran, germ and aleurone layer retained. (2) Three rice milling machines connected in series were used to mill brown rice. First, a 5 kg / cm³ milling rate was adopted. 2 The rice milling pressure and 1.5mm roller gap completely remove the outermost layer of bran and seed coat from the brown rice; then the pressure and gap of the rice milling machine are adjusted step by step until the pressure is adjusted to 10 kg / cm. 2 15 kg / cm 2 The roller gap was adjusted to 1.0 mm and 0.5 mm, and the aleurone layer (Mizhen) was peeled off layer by layer through continuous three-stage milling. (3) Collect the rice powder milled from each grade, remove impurities and purify it, and collect the rice powder with a particle size of 80 mesh; (4) Use a short heat treatment of 65℃ for 5 min to inhibit the activity of lipase and prevent rancidity and deterioration, thus obtaining rice pearls.

[0027] Example 2 A method for processing rice grains based on physical environment includes the following steps: 1) High-temperature and high-pressure physical field modification method The rice grains obtained in Example 1 were placed into the feed inlet of a twin-screw extruder. The screw speed of the twin-screw extruder was adjusted to 250 r / min, the temperature of the fifth section was 60-90-110-140-170℃, and the moisture content of the material was 20%. The extrudate was collected and dried in an oven at 65℃. The dried rice grains were then pulverized by a pulverizer and passed through an 80-mesh sieve to obtain modified rice grain powder.

[0028] 2) Microwave modification method The rice pearls obtained in Example 1 were placed in a microwave device and processed under the conditions of microwave power of 800 W, processing time of 3 min, and material moisture content of 15%. The processed material was dried in an oven at 65°C, then pulverized by a pulverizer and passed through an 80-mesh sieve to obtain microwave modified rice pearl powder.

[0029] Example 3 A type of high-diet fiber rice noodle soup, the raw material composition of which includes the following components in parts by weight: one part is calculated as 1 g; 90 parts medium gluten wheat flour, 10 parts rice flour modified by high temperature and high pressure physical field, 2 parts salt, and 35 parts water; The preparation method for this high-fiber rice noodle soup includes the following: (1) Dissolve salt evenly in water to obtain salt water; (2) Mix rice flour and medium-gluten wheat flour to form a premixed powder; mix salt water with the premixed powder using a dough mixer for 8 minutes to obtain dough flakes; knead the dough flakes into a ball, wrap it with plastic wrap to keep it moist, and let it stand at 35°C for 25~30 minutes to obtain rice flour dough; (3) Use a noodle machine to press the rice dough to gradually thin the dough sheet, forming a dough sheet with uniform thickness and smooth surface; then adjust the pressure roller of the noodle machine and use the pressure roller to cut the dough sheet into noodles of uniform width to obtain high dietary fiber rice fresh wet noodles.

[0030] Example 4 The only difference from Example 3 is that the raw material ratio is adjusted to 80 parts medium gluten wheat flour and 20 parts rice flour modified by high temperature and high pressure physical field. All other parameters and conditions are the same as in Example 3.

[0031] Example 5 The only difference from Example 3 is that the raw material ratio is adjusted to 70 parts medium gluten wheat flour and 30 parts rice flour modified by high temperature and high pressure physical field. All other parameters and conditions are the same as in Example 3.

[0032] Example 6 The only difference from Example 3 is that a drying process is added to the production process. The cut noodles are laid flat on a tray and placed in an oven to dry until the moisture content reaches 23%. Then, they are allowed to rest at room temperature for 3 hours to obtain Mizhen semi-dried noodles.

[0033] Example 7 The only difference from Example 6 is that the raw material ratio is adjusted to 80 parts medium gluten wheat flour and 20 parts rice flour modified by high temperature and high pressure physical field.

[0034] Example 8 The only difference from Example 6 is that the raw material ratio is adjusted to 70 parts medium gluten wheat flour and 30 parts rice flour modified by high temperature and high pressure physical field.

[0035] Example 9 The only difference from Example 3 is that a drying process is added to the production process. The cut noodles are hung on a noodle rack and placed in a constant temperature box to dry until the moisture content is ≤14%. They are then packed into sealed bags for later use, thus obtaining Mizhen noodles.

[0036] Example 10 The only difference from Example 9 is that the raw material ratio is adjusted to 80 parts medium gluten wheat flour and 20 parts modified rice flour.

[0037] Example 11 The only difference from Example 9 is that the raw material ratio is adjusted to 70 parts medium gluten wheat flour and 30 parts modified rice flour.

[0038] Example 12 The only difference from Example 3 is that the rice powder used as raw material is microwave-modified rice powder; all other parameters and conditions are the same as in Example 3.

[0039] Example 13 The only difference from Example 12 is that the raw material ratio is adjusted to 80 parts medium gluten wheat flour and 20 parts microwave-modified rice flour.

[0040] Example 14 The only difference from Example 12 is that the raw material ratio is adjusted to 70 parts medium gluten wheat flour and 30 parts microwave-modified rice flour.

[0041] Example 15 The only difference from Example 6 is that microwave-modified rice flour is used as the raw material, while all other parameters and conditions are the same as in Example 6.

[0042] Example 16 The only difference from Example 15 is that the raw material ratio is adjusted to 80 parts medium gluten wheat flour and 20 parts microwave-modified rice flour.

[0043] Example 17 The only difference from Example 15 is that the raw material ratio is adjusted to 70 parts medium gluten wheat flour and 30 parts microwave-modified rice flour.

[0044] Example 18 The only difference from Example 9 is that the rice powder used as raw material is microwave-modified rice powder; all other parameters and conditions are the same as in Example 9.

[0045] Example 19 The only difference from Example 18 is that the raw material ratio is adjusted to 80 parts medium gluten wheat flour and 20 parts microwave-modified rice flour.

[0046] Example 20 The only difference from Example 18 is that the raw material ratio is adjusted to 70 parts medium gluten wheat flour and 30 parts microwave-modified rice flour.

[0047] Comparative Example 1 A type of fresh wet noodles, the raw material composition of which includes the following components by weight: 100 parts medium-gluten wheat flour, 2 parts salt, and 35 parts water; Its production method includes the following steps: (1) Dissolve salt evenly in water to obtain salt water; (2) Mix medium-gluten wheat flour into premixed powder; mix salt water with premixed powder using a dough mixer for 8 minutes to obtain dough flakes; knead the dough flakes into a ball, wrap it with plastic wrap to keep it moist, and let it stand at 35°C for 25~30 minutes to obtain Mizhen dough; (3) Use a noodle machine to press the rice dough to gradually thin the dough sheet, forming a dough sheet with uniform thickness and smooth surface; then adjust the pressure roller of the noodle machine and use the pressure roller to cut the dough sheet into noodles of uniform width to obtain high dietary fiber rice fresh wet noodles.

[0048] Comparative Example 2 The only difference from Comparative Example 1 is that a drying process was added to the production process. The cut noodles were laid flat on a tray and placed in an oven to dry until the moisture content reached 23%. Then, they were allowed to rest at room temperature for 3 hours to obtain semi-dried noodles made from pure wheat flour.

[0049] Comparative Example 3 The only difference from Comparative Example 1 is that a drying process was added to the production process. The cut noodles were hung on a noodle rack and dried in a constant temperature box until the moisture content was ≤14%. They were then packed into sealed bags for later use, thus obtaining noodles made from pure wheat flour.

[0050] Comparative Example 4 A type of fresh rice bran noodles, the raw material composition of which includes the following components by weight: 90 parts medium gluten wheat flour, 10 parts rice bran powder, 2 parts salt, and 35 parts water; Its production method includes the following steps: (1) Dissolve salt evenly in water to obtain salt water; (2) Mix medium-gluten wheat flour and rice bran to form a premixed powder; mix salt water with the premixed powder using a dough mixer for 8 minutes to obtain dough flakes; knead the dough flakes into a ball, wrap it with plastic wrap to keep it moist, and let it stand at 35°C for 25-30 minutes to obtain rice dough; (3) Use a noodle machine to press the rice dough to gradually thin the dough sheet, forming a dough sheet with uniform thickness and smooth surface; then adjust the pressure roller of the noodle machine and use the pressure roller to cut the dough sheet into noodles of uniform width to obtain high dietary fiber rice fresh wet noodles.

[0051] Comparative Example 5 The only difference from Comparative Example 4 is that the raw material ratio was adjusted to 80 parts medium gluten wheat flour and 20 parts rice bran flour, while all other parameters and conditions were the same as Comparative Example 4.

[0052] Comparative Example 6 The only difference from Comparative Example 4 is that the raw material ratio was adjusted to 70 parts wheat flour and 30 parts rice bran flour, while all other parameters and conditions were the same as those in Comparative Example 4.

[0053] Comparative Example 7 The only difference from Comparative Example 4 is that a drying process was added to the production process. The cut noodles were laid flat on a tray and placed in an oven to dry until the moisture content reached 23%. Then, they were allowed to rest at room temperature for 3 hours to obtain semi-dried rice bran noodles.

[0054] Comparative Example 8 The only difference from Comparative Example 7 is that the raw material ratio was adjusted to 80 parts wheat flour and 20 parts rice bran flour, while all other parameters and conditions were the same as those in Comparative Example 7.

[0055] Comparative Example 9 The only difference from Comparative Example 7 is that the raw material ratio was adjusted to 70 parts wheat flour and 30 parts rice bran flour, while all other parameters and conditions were the same as those in Comparative Example 7.

[0056] Comparative Example 10 The only difference from Comparative Example 4 is that a drying process was added to the production process. The cut noodles were hung on a noodle rack and dried in a constant temperature box until the moisture content was ≤14%. They were then packed into sealed bags for later use, thus obtaining rice bran noodles.

[0057] Comparative Example 11 The only difference from Comparative Example 10 is that the raw material ratio was adjusted to 80 parts wheat flour and 20 parts rice bran flour, while all other parameters and conditions were the same as Comparative Example 10.

[0058] Comparative Example 12 The only difference from Comparative Example 10 is that the raw material ratio was adjusted to 70 parts wheat flour and 30 parts rice bran flour, while all other parameters and conditions were the same as Comparative Example 10.

[0059] Comparative Example 13 The only difference from Comparative Example 4 is that the raw material ratio was adjusted to 90 parts wheat flour and 10 parts rice flour prepared in Example 1. All other parameters and conditions were the same as those in Comparative Example 4.

[0060] Results Analysis 1. The breakage rate, sensory evaluation and food ball hardness of the high dietary fiber rice noodle products obtained in the examples and comparative examples were measured. The specific results are shown in the table below.

[0061]

[0062]

[0063] As shown in Tables 1-3, comparing the various examples and comparative examples, noodles with modified rice bran exhibit better product quality (especially extrusion-modified noodles), regardless of whether they are fresh noodles, semi-dried noodles, or dried noodles. Breakage rate is a key indicator for measuring the cooking resistance and structural integrity of noodles; a lower breakage rate indicates better processing adaptability, better toughness, and more stable quality. In the example group with 10% modified rice bran, there was no negative impact on any type of noodle; however, as the amount added increased, the breakage rate of the noodles increased significantly. In the comparative example with added rice bran, rice bran showed extremely destructive effects; even at a low addition amount (10%), the breakage rate of semi-dried noodles and dried noodles was extremely high, and the breakage rate of fresh noodles increased sharply with the increase in the proportion of rice bran added.

[0064] 2. The sensory evaluation of the noodles was conducted in accordance with GB / T 35875-2018. The sensory evaluation results for each noodle example and comparative example were compared according to the production method, as shown below. Figures 1-3 As shown: Depend on Figures 1-3 The results showed that, among all flour products, the sensory scores of the comparative proportions with added rice bran (comparative proportions 4-12) were significantly lower than those of the comparative proportions with pure wheat flour (comparative proportions 1-3). As the amount of rice bran added increased from 10% to 30%, the core quality indicators such as toughness, palatability, and appearance showed a sharp decline. The coarse fibers of traditional rice bran severely damaged the gluten network, resulting in a deterioration in the taste and texture of the product.

[0065] Although Comparative Example 13 generally outperformed the rice bran group (Comparative Example 4) in all aspects, key indicators such as toughness and palatability were still far lower than those of the pure wheat flour group, indicating that unmodified rice bran still has a significant negative impact on quality.

[0066] Among all noodle products, the sensory scores of the examples (3, 6, 9) with 10% extruded modified rice bran were almost on par with those of pure wheat flour products, demonstrating that at a 10% addition, dietary fiber fortification and excellent taste were achieved synergistically. This strongly demonstrates that extrusion modification effectively improves the processing adaptability of rice bran, greatly alleviates its damage to the gluten network, and allows high-fiber noodles to maintain the excellent taste of pure wheat noodles. The examples (12, 15, 18, etc.) using microwave-modified rice bran, while generally slightly lower than the extruded modified group at the same proportion, were significantly higher than the untreated rice bran group and all rice bran groups, indicating that microwave modification is also a feasible physical modification method.

[0067] As the amount of modified rice bran increased to 20% and 30%, the sensory scores of all noodle products showed a systematic downward trend. This indicates that despite modification, the high fiber content of rice bran still has a diluting effect on the gluten network. The 10-20% addition range may be the key range for achieving the optimal balance between nutrition and taste.

[0068] 3. Determination of the hardness of noodle clumps After cooking the noodles in 500 mL of boiling water for the optimal cooking time, remove them and weigh out 10 g of noodles, placing them in a small box for oral processing by the evaluators. Evaluators were instructed not to eat for one hour prior to oral processing and to chew the sample naturally, spitting out the food bolus before it was safe to swallow. The collected food bolus was then subjected to texture analysis using a TAXT Plus texture analyzer to determine its hardness. The results of the tests are compared and categorized according to the preparation methods for each noodle example and comparative example, as shown below. Figures 4-6 As shown; Depend on Figures 4-6 The results show that, based on the overall sensory evaluation of each noodle product and the hardness test results of the dough, adding rice bran with special physical modification to noodle products will increase the edible hardness of the noodles. A moderate increase in hardness helps to provide a "chewy" feel. However, an excessive increase in hardness will reduce the scores of toughness and palatability in the sensory evaluation. In contrast, the sensory evaluation indicators of the control group with added rice bran dropped sharply. Although the addition of rice bran also increased the hardness of the dough, the gluten network was severely damaged, resulting in an extremely high breakage rate.

[0069] 4. Actual sample images of the food pellets prepared in each embodiment and comparative example are shown below. Figures 7-9 As shown; Depend on Figures 7-9 The image results show that the comparative group (unmodified rice bran / rice gluten) has a loose food mass structure, rough noodle edges, obvious granular texture and dispersion tendency, indicating that the coarse fibers in the unmodified raw materials damage the gluten network, resulting in poor cohesion of the food mass and difficulty in forming a dense structure. The images of the example group (modified rice gluten) show that the food mass is more compact overall, the noodle surface is relatively smooth and the structural integrity is good, indicating that after extrusion or microwave modification, the compatibility between rice gluten fibers and gluten network is improved, and a more cohesive mixed gel structure can be formed.

[0070] Therefore, this invention, through a technical solution of "precise peeling—physical modification—process synergy," provides a relevant solution to the problem of balancing taste and texture in high-fiber rice balls in noodle products, breaking through the traditional technical bottleneck that "high fiber in noodle products results in poor taste, while good taste results in low fiber." The introduction of modified rice balls not only significantly increases the dietary fiber content of noodle products but also fundamentally improves their processing performance through special physical methods, optimizing the textural characteristics of the noodle products. This results in better indicators such as breakage rate, sensory evaluation, and dough firmness, achieving a synergistic optimization of noodle products that maintain nutritional health while possessing excellent texture and taste.

[0071] The embodiments provided above are not intended to limit the scope of the invention, nor are the described steps intended to limit the order of execution. Any obvious modifications made to the invention by those skilled in the art based on existing common knowledge also fall within the scope of protection defined by the claims.

Claims

1. A high-dietary-fiber rice and noodle product, characterized in that, It comprises the following components by weight: 70-90 parts wheat flour, 10-30 parts modified rice flour, 2 parts salt, and 35 parts water; wherein the modified rice flour is obtained by treating rice flour with a high temperature and high pressure physical field or a microwave physical field.

2. The high dietary fiber rice and noodle product according to claim 1, characterized in that, It includes the following components by weight: 70-90 parts wheat flour, 10-20 parts modified rice flour, 2 parts salt, and 35 parts water.

3. The high dietary fiber rice and noodle product according to claim 1, characterized in that, It includes the following components by weight: 70-90 parts wheat flour, 10 parts modified rice flour, 2 parts salt, and 35 parts water.

4. The high-dietary-fiber rice and noodle product according to claim 1, characterized in that, The high-temperature and high-pressure physical field is specifically as follows: the rice powder is processed using a twin-screw extruder with a screw speed of 200-250 r / min, a material moisture content of 20-30%, and the temperatures of the five zones are adjusted to 50-60, 80-90, 100-110, 130-140, and 160-170. The processed rice powder is then dried in an oven at 65°C and pulverized through an 80-mesh sieve to obtain modified rice powder.

5. The high-dietary-fiber rice and noodle product according to claim 1, characterized in that, The microwave physical field treatment specifically involves placing the rice powder in a microwave device and subjecting it to radiation treatment under conditions of 800 W microwave power, 3 min processing time, and 15% material moisture content. Afterward, the treated material is dried in a 65°C oven, then pulverized by a pulverizer and passed through an 80-mesh sieve to obtain microwave-modified rice powder.

6. The high-dietary-fiber rice and noodle product according to claim 1, characterized in that, The rice flour is either commercially available or homemade.

7. A method for producing a high-dietary-fiber rice and noodle product according to any one of claims 1 to 6, characterized in that, The method includes the following steps: (1) Dissolve salt evenly in water to obtain salt water; (2) Mix rice flour and wheat flour to form a premixed powder; mix salt water with the premixed powder using a dough mixer for 5-8 minutes to obtain dough flakes; knead the dough flakes into a ball, wrap it with plastic wrap to keep it moist, and let it stand at 25-35℃ for 25-30 minutes to obtain rice flour dough; (3) Use a noodle machine to press the rice dough to gradually thin the dough sheet, forming a dough sheet with uniform thickness and smooth surface; then adjust the pressure roller of the noodle machine and use the pressure roller to cut the dough sheet into noodles of uniform width to obtain high dietary fiber rice fresh wet noodles.

8. The method according to claim 7, characterized in that, Step (3) also includes a drying process, in which the cut noodles are laid flat on a tray and placed in an oven to dry until the moisture content reaches 20-25%, and then allowed to rest at room temperature for 3-5 hours to obtain Mizhen semi-dried noodles. Alternatively, step (3) also includes a drying process, in which the cut noodles are hung on a noodle rack and placed in a constant temperature box to dry until the moisture content is ≤14%, and then placed in a sealed bag for later use to obtain Mizhen dried noodles.

9. A method for reducing the breakage rate of high-fiber rice and noodle products, characterized in that, The high dietary fiber rice flour product comprises the following components by weight: 70-90 parts wheat flour, 10-30 parts modified rice flour, 2 parts salt, and 35 parts water. The modified rice powder is obtained by treating rice powder with a high temperature and high pressure physical field or a microwave physical field. The method includes: (1) Dissolve salt evenly in water to obtain salt water; (2) Mix rice flour and wheat flour to form a premixed powder; mix salt water with the premixed powder using a dough mixer for 5-8 minutes to obtain dough flakes; knead the dough flakes into a ball, wrap it with plastic wrap to keep it moist, and let it stand at 25-35℃ for 25-30 minutes to obtain rice flour dough; (3) Use a noodle machine to press the rice dough to gradually thin the dough sheet, forming a dough sheet with uniform thickness and smooth surface; then adjust the pressure roller of the noodle machine and use the pressure roller to cut the dough sheet into noodles of uniform width.

10. A method for synergistically optimizing the texture and taste of high-dietary-fiber rice and noodle products, characterized in that, The method includes the following steps: The high dietary fiber rice flour product comprises the following components by weight: 70-90 parts wheat flour, 10-30 parts modified rice flour, 2 parts salt, and 35 parts water. The modified rice powder is obtained by treating rice powder with a high temperature and high pressure physical field or a microwave physical field. The method includes: (1) Dissolve salt evenly in water to obtain salt water; (2) Mix rice flour and wheat flour to form a premixed powder; mix salt water with the premixed powder using a dough mixer for 5-8 minutes to obtain dough flakes; knead the dough flakes into a ball, wrap it with plastic wrap to keep it moist, and let it stand at 25-35℃ for 25-30 minutes to obtain rice flour dough; (3) Use a noodle machine to press the rice dough to gradually thin the dough sheet, forming a dough sheet with uniform thickness and smooth surface; then adjust the pressure roller of the noodle machine and use the pressure roller to cut the dough sheet into noodles of uniform width.

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