AU2020104416A4

AU2020104416A4 - Method for preparing whole grain rice noodles

Info

Publication number: AU2020104416A4
Application number: AU2020104416A
Authority: AU
Inventors: Yang Liu; Cuiping YI; Hong Zhu
Original assignee: Changsha University of Science and Technology
Current assignee: Changsha University of Science and Technology
Priority date: 2019-07-15
Filing date: 2020-05-25
Publication date: 2021-04-29
Anticipated expiration: 2028-05-25
Also published as: AU2020314815A1; CN110301579A; WO2021008236A1

Abstract

A method for preparing whole grain rice noodles, comprising the steps of selecting brown rice as a raw material, passing through a sieve, milling obtain polished rice and bran, placing the bran in a dry vessel, storing polished rice separately, soaking the rice, grinding soaked rice and bran to obtain a rice slurry, adding an additive to the rice slurry to obtain a rice slurry the mixture, steaming into sheets and cutting into strips.

Description

AUSTRALIA

Patents Act 1990

COMPLETE SPECIFICATION

Invention title:

"METHOD FOR PREPARING WHOLE GRAIN RICE NOODLES"

Applicant:

CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY

Associated provisional applications:

The following statement is a full description of the invention, including the best method of performing it known to me:

"METHOD FOR PREPARING WHOLE GRAIN RICE NOODLES"

[0001] The present application claims priority to Chinese Patent Application No. 201910634975.2 filed to the China National Intellectual Property Administration (CNIPA) on July 15, 2019 and entitled "METHOD FOR PREPARING WHOLE GRAIN RICE NOODLES (FLAT)", which is incorporated herein by reference in its entirety.

Field of the Invention

[0002] The present disclosure relates to the technical field of food production and processing, in particular to a method for preparing whole grain rice noodles.

Background to the Invention

[0003] Whole grain is anew concept in recent years, which refers to an intact seed containing all original natural nutrients obtained by removing only a hull during processing of cereal grain. It is different from current refined grains which are overprocessed to remove bran and germ. The whole grain includes bran (peel, seed coat, ectosperm, and aleurone layers), germ and endosperm, each of which has irreplaceable organic nutrients beneficial for health. The bran contains a large amount of cellulose and more than 50% of minerals in the seed while the germ contains a lot of vitamins, microelements, unsaturated fatty acids, antioxidants and the like. The whole grain can help reduce risks of heart disease, gastrointestinal cancer, and diabetes, prevent obesity, and enhance immunity. Therefore, the whole grain rice noodles are of significant importance in improving nutrition and health benefits.

[0004] In rice noodle processes of the prior art, processing procedures are carried out as follows: taking brown rice - cleaning - soaking rice - grinding into slurry - steaming into sheets - cutting into strips - obtaining finished product. The whole grain rice noodles obtained have poor toughness and rough taste.

Summary of the Invention

[0005] An objective of the present disclosure is to provide a method for preparing whole grain rice noodles (flat). Obtained rice noodles have nutrients of whole grains, and basically the same taste and texture as ordinary rice noodles.

[0006] The above technical objective of the present disclosure is achieved by the following technical solutions: a method for preparing whole grain rice noodles, including the following steps: step 1: material selection: selecting 30-45 parts by mass of brown rice as a raw material, and passing through a 50-70 mesh sieve; step 2: rice milling: mechanically milling screened brown rice in step 1 to obtain two processed products, polished rice and bran; step 3: treating materials separately: placing the bran obtained in step 2 in a dry vessel, storing at 4 °C, and storing the polished rice obtained in step 2 separately; step 4: rice soaking: rinsing the polished rice obtained in step 3 and soaking for 4 h; step 5: backfilling and grinding into slurry: grinding soaked rice obtained in step 4 and stored bran obtained in step 3 simultaneously, and mixing to obtain a rice slurry; step 6: additive addition and stirring: adding an additive to the rice slurry obtained in step 5, and stirring uniformly to obtain a rice slurry mixture; step 7: steaming into sheets: steaming the rice slurry mixture obtained in step 6; step 8: cutting into strips.

[0007] Further, the additive in step 6 may include: 1-5 parts by mass of soy protein isolate, 1-5 parts by mass of tapioca starch, 0.3-0.8 parts by mass of salt, 1-5 parts by mass of dough enhancer, 0.1-0.6 parts by mass of dough thickener and 45-65 parts by mass of water.

[0008] Further, the dough enhancer may be vital wheat gluten powder.

[0009] Further, the dough thickener may be guar gum.

[0010] Further, the additive may include: 4 parts by mass of soy protein isolate, 4 parts by mass of tapioca starch, 0.7 parts by mass of salt, 4 parts by mass of vital wheat gluten powder, 0.3 parts by mass of guar gum and 50 parts by mass of water.

[0011] Further, the additive may include: 3 parts by mass of soy protein isolate, 5 parts by mass of tapioca starch, 0.6 parts by mass of salt, 5 parts by mass of vital wheat gluten powder, 0.4 parts by mass of guar gum and 51 parts by mass of water.

[0012] Further, the additive may include: 2 parts by mass of soy protein isolate, 2 parts by mass of tapioca starch, 0.5 parts by mass of salt, 3 parts by mass of vital wheat gluten powder, 0.5 parts by mass of guar gum and 54 parts by mass of water.

[0013] Further, step 7 may further include adjusting water content of the rice slurry mixture to 55%-65%, and steaming for 8-10 min.

[0014] Further, step 8 may include washing and cooling a steamed product and cutting into strips.

[0015] The present disclosure mills brown rice to separate polished rice and bran, which are then stored and processed simultaneously. The grinding of polished rice improves a final taste and texture of the rice noodles. The separated bran is ground for subsequent mixing and stirring. The additives such as soy protein isolate are added in proportions. Multiple steps are carried out to produce rice noodles which retain all the nutrients in the whole grains while improving taste and ensuring flexible and tough texture compared with ordinary whole grain rice noodles.

Brief Description of the Drawings

[0016] It will be convenient to further describe the invention with reference to preferred embodiments of the present invention. Other embodiments are possible, and consequently the particularity of the following discussion is not to be understood as superseding the generality of the preceding description of the invention. In the drawings:

[0017] FIG. 1 shows distance at break of Examples in an experiment;

[0018] FIG. 2 shows comparison of cooking properties of the Examples, where A shows test results of water absorption, B shows test results of cooking loss, and C shows test results of moisture content; and

[0019] FIG. 3 shows color difference analysis of different rice noodles of different Examples, where A shows test results of b* value (yellow and blue), B shows test results of a* value (red and green), and C shows test results of L* value.

[0020] In the figures, different letters denote statistically significant differences at p<0.05.

Detailed Description of Preferred Embodiments Example 1

[0021] Step 1: material selection: 37 parts by mass of brown rice as a raw material was taken and passed through a 50-70 mesh sieve.

[0022] Step 2: rice milling: screened brown rice in step 1 was mechanically milled to obtain two processed products, polished rice and bran.

[0023] Step 3: treating materials separately: the bran obtained in step 2 was placed in a dry vessel and stored at 4 °C. At the same time, the polished rice obtained in step 2 was stored separately.

[0024] Step 4: rice soaking: the polished rice obtained in step 3 was rinsed and soaked.

[0025] Step 5: backfilling and grinding into slurry: soaked rice obtained in step 4 and stored bran obtained in step 3 were ground simultaneously, and mixed to obtain a rice slurry.

[0026] Step 6: additive addition and stirring: additives were added to the rice slurry obtained in step 5, and stirred uniformly to obtain a rice slurry mixture, where the additives included 4 parts by mass of soy protein isolate, 4 parts by mass of tapioca starch, 0.7 parts by mass of salt, 4 parts by mass of vital wheat gluten powder, 0.3 parts by mass of guar gum and 50 parts by mass of water.

[0027] Step 7: steaming into sheets: the rice slurry mixture obtained in step 6 was adjusted to a water content of 55%-65%, and steamed for 8-10 min.

[0028] Step 8: a steamed product was washed with water for cooling, cut into strips and packaged.

Example 2

[0029] Step 1: material selection: 35 parts by mass of brown rice as a raw material was taken and passed through a 50-70 mesh sieve.

[0030] Step 2: rice milling: screened brown rice in step 1 was mechanically milled to obtain two processed products, polished rice and bran.

[0031] Step 3: treating materials separately: the bran obtained in step 2 was placed in a dry vessel and stored at 4 °C. At the same time, the polished rice obtained in step 2 was stored separately.

[0032] Step 4: rice soaking: the polished rice obtained in step 3 was rinsed and soaked.

[0033] Step 5: backfilling and grinding into slurry: soaked rice obtained in step 4 and stored bran obtained in step 3 were ground simultaneously, and mixed to obtain a rice slurry.

[0034] Step 6: additive addition and stirring: additives were added to the rice slurry obtained in step 5, and stirred uniformly to obtain a rice slurry mixture, where the additives included 3 parts by mass of soy protein isolate, 5 parts by mass of tapioca starch, 0.6 parts by mass of salt, 5 parts by mass of vital wheat gluten powder, 0.4 parts by mass of guar gum and 51 parts by mass of water.

[0035] Step 7: steaming into sheets: the rice slurry mixture obtained in step 6 was adjusted to a water content of 55%-65%, and steamed for 8-10 min.

[0036] Step 8: a steamed product was washed with water for cooling, cut into strips and packaged.

Example 3

[0037] Step 1: material selection: 38 parts by mass of brown rice as a raw material was taken and passed through a 50-70 mesh sieve.

[0038] Step 2: rice milling: screened brown rice in step 1 was mechanically milled to obtain two processed products, polished rice and bran.

[0039] Step 3: treating materials separately: the bran obtained in step 2 was placed in a dry vessel and stored at 4 °C. At the same time, the polished rice obtained in step 2 was stored separately.

[0040] Step 4: rice soaking: the polished rice obtained in step 3 was rinsed and soaked.

[0041] Step 5: backfilling and grinding into slurry: soaked rice obtained in step 4 and stored bran obtained in step 3 were ground simultaneously, and mixed to obtain a rice slurry.

[0042] Step 6: additive addition and stirring: additives were added to the rice slurry obtained in step 5, and stirred uniformly to obtain a rice slurry mixture, where the additives included 2 parts by mass of soy protein isolate, 2 parts by mass of tapioca starch, 0.5 parts by mass of salt, 3 parts by mass of vital wheat gluten powder, 0.5 parts by mass of guar gum and 54 parts by mass of water.

[0043] Step 7: steaming into sheets: the rice slurry mixture obtained in step 6 was adjusted to a water content of 55%-65%, and steamed for 8-10 min.

[0044] Step 8: a steamed product was washed with water for cooling, cut into strips and packaged.

Comparative Example 1

[0045] Step 1: material selection: 42 parts by mass of brown rice as a raw material was selected and passed through a 50-70 mesh sieve.

[0046] Step 2: rice soaking: selected brown rice obtained in step 1 was rinsed and soaked.

[0047] Step 3: grinding into slurry: soaked rice obtained in step 2 was ground to obtain a rice slurry.

[0048] Step 4: steaming into sheets: the rice slurry obtained in step 3 was adjusted to a water content of 55%-65%, and steamed for 8-10 min.

[0049] Step 5: a steamed product was washed with water for cooling, cut into strips and packaged.

Comparative Example 2

[0050] Step 1: material selection: 42 parts by mass of brown rice was selected and passed through a 50-70 mesh sieve.

[0051] Step 2: rice milling: screened brown rice in step 1 was mechanically milled to obtain polished rice.

[0052] Step 3: rice soaking: the polished rice obtained in step 2 was rinsed and soaked.

[0053] Step 4: grinding into slurry: soaked rice obtained in step 3 was ground to obtain a rice slurry.

[0054] Step 5: steaming into sheets: the rice slurry obtained in step 4 was adjusted to a water content of 55%-65%, and steamed for 8-10 min.

[0055] Step 6: a steamed product was washed with water for cooling, cut into strips and packaged.

Comparative Example 3

[0056] Step 1: material selection: 42 parts by mass of brown rice as a raw material was selected and passed through a 50-70 mesh sieve.

[0057] Step 2: rice milling: screened brown rice in step 1 was mechanically milled to obtain two processed products, polished rice and bran.

[0058] Step 3: treating materials separately: the bran obtained in step 2 was placed in a dry vessel and stored at 4 °C. At the same time, the polished rice obtained in step 2 was stored separately.

[0059] Step 4: rice soaking: the polished rice obtained in step 3 was rinsed and soaked.

[0060] Step 5: backfilling and grinding into slurry: soaked rice obtained in step 4 and stored bran obtained in step 3 were ground simultaneously, and mixed to obtain a rice slurry.

[0061] Step 6: steaming into sheets: the rice slurry obtained in step 5 was adjusted to water content of 55%-65%, and steamed for 8-10 min.

[0062] Step 7: a steamed product was washed with water for cooling, cut into strips and packaged.

Test Example 1

[0063] The 6 rice noodle products produced in the experiments in Examples 1-3 and Comparative Examples 1-3 were tested and analyzed.

Table 1 Test results of rice noodle products in Examples 1-3 and Comparative Examples 1-3

Example 2 Example 3 Comparative Comparative Comparative Example 1 Example 1 Example 2 Example 3 Raw Types Brown rice Brown rice Brown rice Brown rice Polished rice Brown rice material 442 Mass fraction 37 35 38 4224 42 preparation Backfilled bran Yes Yes Yes No No Yes Soy 4 3 2 0 0 0 protein isolate Salt 0.7 0.6 0.5 0 0 0 Additive Vital wheat 4 5 3 0 0 0 gluten powder Guar gum 0.3 0.4 0.5 0 0 0 Tapioca starch 4 5 2 0 0 0 Water 50 51 54 58 58 58 Taste Moderate Moderate Moderate Poor Delicate Rough Toughness Excellent Excellent Excellent Poor Excellent Ordinary

Test result Smoothness Relatively Relatively Relatively Poor Excellent Dim excellent excellent excellent

Wl or t Yes Yes Yes Yes No Yes awhole grain

[0064] Examples 1-3 were whole grain rice noodle samples prepared by addition of different proportions of soy protein isolate and other additives (salt, vital wheat gluten powder, guar gum and tapioca starch). Comparative Example 1 was rice noodles prepared by directly soaking and grinding brown rice. Comparative Example 2 was ordinary rice noodles (that is, polished rice prepared by grinding without addition of additives). Comparative Example 3 was a rice noodle product prepared by soaking polished rice and backfilling with bran. The test results of the 6 samples were shown in Table 1. The results indicated that, the toughness of Examples 1-3 and Comparative Example 2 was better than that of Comparative Examples 1 and 3, and the whole grain rice noodle products of Examples 1-3 showed better smoothness.

Test Example 2

[0065] Before addition of additives, the present disclosure also analyzed particle size of the rice slurry produced by grinding. A MicrotracS3500 laser particle size analyzer was preheated. Ultrapure water was connected for cleaning. Meanwhile, a background level was measured with a flow rate set as 50%. A rice slurry sample was homogenized under ultrasonic conditions for 0.5 h, and added to a red sample strip. When the sample entered a green area suitable for test, measurement was started. Distribution of particle size in proportions was shown as follows:

Table 2 Distribution of the particle size in proportions of the rice slurries in Examples 1-3 and Comparative Examples 1-3

Example 3 Comparative Comparative Comparative Example 1 Example 2 Example 1 Example 2 Example 3

0-10 lm 83.91% 84.01% 83.7% 67.04% 85.82% 82.98% Particle

14.93% 14.95% 15.03% 29.21% 13.3% 15.55% analysis 10-100 lm

>100 lm 1.16% 1.04% 1.27% 3.75% 0.88% 1.47%

Visual observation Uniform Uniform Uniform Rough and Delicate Uniform uneven

[0066] Distribution of particle size in proportions of the rice slurries in Examples 1-3 and Comparative Examples 1-3 were shown in Table 2. The results showed that, the rice slurries prepared by the method for preparing whole grain rice noodles (backfilling method) provided by the present disclosure were actually tested to be uniform which was close to delicacy of polished rice slurry. In contrast, the rice slurry obtained by an entire brown rice grain grinding method in Comparative Example 1 was much rougher and uneven.

[0067] A common processing procedure in the market was compared with an actual processing method of the present disclosure as follows: process one (entire brown rice grain grinding method, that is, Comparative Example 1): using brown rice as raw material - selecting and washing - soaking brown rice - grinding into slurry - adjusting water content steaming into sheets - cooling by washing with water - cutting into strips; process two (backfilling method, namely Examples 1-3 and Comparative Example 3): using brown rice as raw material - milling rice (polished rice, bran) - soaking polished rice - grinding into slurry - backfilling bran - stirring - adjusting water content - steaming into sheets - cooling by washing - cutting into strips.

[0068] Process one was a common processing method in the market which was actually carried out in Comparative Example 1 in the present disclosure. Process two was the method provided by the present disclosure, and was carried out in Examples 1-3 and Comparative Example 3.

Test Example 3

[0069] Distance at break was tested by a method as follows: rice noodles of Examples 1-3 and Comparative Examples 1-3 (with a width of 5 mm and a thickness of 1 mm) were taken respectively, cut to a length of 15 cm, placed on a scale, pressed lightly with the left hand to fix one end of the rice noodles on the zero point of the scale. The rice noodles were gently pulled with an even strength by the right hand until they broke. The length of the rice noodles at break was recorded. The test was repeated 10 times for samples of the same type, and an average of results was taken.

[0070] Test results of the distance at break of Examples 1-3 and Comparative Examples 1-3 were shown in FIG. 1. The results showed that, the preparation method provided by the present disclosure can improve tensile property of brown rice noodles. Results of Comparative Examples 1-3 indicated that, the method provided by the present disclosure can significantly improve the tensile property of brown rice noodles, but still there was a gap in tensile property when compared with polished rice noodles. Results of Examples 1 3 indicated that, additives such as soy protein isolate can further improve the tensile property of the brown rice noodles, and even to a level superior to that of polished rice noodles.

Test Example 4

[0071] After the rice noodles were cut into final strips, the present disclosure further tested products of Examples 1-3 (IBN), Comparative Example 1 (BRN), Comparative Example 2 (PRN) for edible quality and nutritional quality.

Table 3 Test results of texture characteristics of different rice noodles

Types of rice noodles Cohesiveness Adhesiveness/g.s Resilience Springiness Hardness/g Chewiness

BRN 0.71±0.026' -159.83±23.16' 0.39±0.018" 0.91±0.011" 4885.95±622.63' 3278.8±517.51 b

PRN 0 .7 6 ±0.0 3 3b - 2 2 7 .4 1±5 6 .2 5b 0 .5 0 7 ±0.0 1 3b 0 .9 6 ±0.0 0 6b 5229.03±494.38' 3809.5±332.77'

IBN 0 .7 4 ±0.0 3 5b -190.74±24.68' 0 .4 3 7 ±0. 0 1 2A 0 .9 5 ±0. 0 0 4b 3611.06±401. 5 5b 2 4 9 9 .4±3 2 3 .6b

[0072] Note: different superscripts in the same column denote statistically significant differences at p<0.05.

[0073] Table 3 showed the test results of the texture characteristics of different rice noodles. It can be concluded that, the brown rice noodles prepared by the present disclosure had improved adhesiveness, cohesiveness, springiness, and resilience.

Test Example 5

[0074] Cooking properties of different rice noodles were shown in FIG. 2. In FIG. 2, A showed test results of water absorption, B showed test results of cooking loss, C showed test results of moisture content. Data of the moisture content, the cooking loss and the water absorption in FIG. 2 showed that, cooking loss of the brown rice noodles produced in Examples 1-3 (process two, backfilling method) of the present disclosure were close to that of polished rice noodles, and significantly superior to that of the rice noodles produced by process one in Comparative Example 1. Moreover, the brown rice noodles produced by the process two showed higher water absorption and moisture content, which facilitated increase of production output of rice noodles.

Test Example 6

[0075] Results of color difference analysis of difference rice noodles were shown in FIG. 3, where A showed test results of b* value (yellow and blue), B showed test results of a* value (red and green), and C showed test results of L* value. The results showed that, the polished rice noodles had a higher L* value, while the brown rice noodles exhibited a higher b* value. The whole grain rice noodles prepared in Examples 1-3 of the present disclosure had almost no difference in color from traditionally processed products.

Test Example 7 Method for detecting volatile compound: Collection of volatile components

[0076] Solid phase microextraction: 3 g of rice noodles ofIBN, BRN and PRN was taken respectively, placed in a 30 mL sample bottle, added with 6 mL of saturated sodium chloride solution, and equilibrated at 50 for 20 min. Then, °C

an aged 65 pm polydimethylsiloxane/divinylbenzene (PDMS/DVB) extraction fiber was inserted into the sample bottle. Adsorption was carried out for 40 min. The fiber was removed and inserted quickly into an injection port of gas chromatograph, desorbed at 250 °C for 5 min, and analyzed by gas chromatography - mass spectrometry (GC-MS).

Determination of volatile components

[0077] GC-MS parameters were set as follows: Chromatographic conditions: chromatographic column was DB-5MS (30 mx0.25 mm, 0.25 pm), He was used as carrier gas with a flow rate of 0.7 mL/min, column oven was heated by program, an inlet temperature was 250 C, a starting column temperature was 40 °C which was held for 3 min, increased to 160 °C at a rate of 4 °C/min, held for 3 min, and then increased to 250 °C at 5 °C/min and held for 3 min. Splitless injection was carried out.

[0078] MS conditions: electron impact (El) ion source was used, electron energy was 70 eV, filament current was 0.25 mA, electron multiplier voltage was 1500 V, ion source temperature was 250 °C, and mass scanning range was 30-400 AMU.

Table 4 Detection results of volatile components of different rice noodles Volatile components PRN BRN IBN

Ealdehydes 34.43% 73.61% 72.51%

Y alcohols 38.81% 14.9% 8.21%

Eesters 7.27% 2.42% 2.22%

Zketones 11.19% 2.63% 9.54% aromatics 5.70% 2.56% 2.42%

Y alkanes 2.58% 3.96% 5.15%

[0079] The actual data in Table 4 showed that, the polished rice noodles were detected to include 20 volatile components, where nonanal (23.87%) and 1 methyl-4-(1-methylethyl)cyclohexanol (38.62%) were representative substances. The brown rice noodles produced by process one and process two were detected to include 31 and 35 volatile components respectively. The brown rice noodles produced by the process one had n-hexanal and nonanal contents of 26.99% and 33.28% respectively, while the brown rice noodles produced by the process two had 33.71% and 22.57% of n-hexanal and nonanal, showing stronger flavor.

Test Example 8 Table 5 Sensory evaluation results of different rice noodles Types of rice noodles PRN BRN IBN Appearance 10.2±0.5a 6 .2± 0 .8b 7.2±1. 2b Odor 9.8±0.9a 13 .4±1.8 13±1.3b Taste 13.2±1.3a 10.5±1.5a 12±1.6a Hardness 12.4±1.2a 11.6±1.8a 10.4±2.6a Springiness 12.2±1.7a 5 1.1b 11±0.9a Smoothness 12±1.8a 10.8±0.7a 12.2±1.5a Adhesiveness 8±0.9a 8±0.8a 7.5±0.5a Total score 77.8±3.6a 6 5 .5±4.8b 73.3±2.7a

[0080] Note: different superscripts in the same row denote statistically significant differences at p<0.05.

[0081] The sensory evaluation results of different rice noodles can be obtained from data in Table 5. The results helped confirm that, the sensory quality of the brown rice noodles produced by the backfilling method in the present disclosure was a little worse than but extremely close to that of the polished rice noodles, and much better than that of the brown rice noodles produced by the traditional process.

Test Example 9 Determination of basic nutritional quality

[0082] Crude protein content was determined based on GB 5009.5-2016 "Determination of Protein in Food".

[0083] Crude fat content was determined based on GB 5009.6-2016 "Determination of Fat in Food".

[0084] Total dietary fiber content was determined based on GB 5009.88 2014 "Determination of Dietary Fiber in Food".

[0085] Total starch content was determined based on GB 5009.9-2016 "Determination of Starch in Food" (acid hydrolysis method).

[0086] Ash content was determined based on GB 5009.4-2016 "Determination of Ash in Food".

Determination of microelements

[0087] 1.0 g of sample to be tested (IBN, BRN, and PRN) was accurately weighed, put into a digestion tube, added with 0.2 mL H202, 10 mL HNO3 and left to stand overnight. Digestion was carried out on an electric furnace until the solution was colorless and transparent. After cooling and transferring, the solution was added with deionized water to achieve a volume of 50 mL. A blank tube was treated with the same method, except that no sample was added. Appropriate concentrations of solutions for a standard curve were prepared and detected with an AA-6800 atomic absorption spectrophotometer along with sample digestion solutions.

Determination of vitamins

[0088] Contents of vitamin A and vitamin E were determined based on GB 5009.82-2016 "National Food Safety Standard - Determination of Vitamins A, D and E in Food".

[0089] Content of vitamin B1 was determined based on GB 5009.84-2016 "National Food Safety Standard - Determination of Vitamin B1 in Food".

[0090] Content of vitamin B2 was determined based on GB 5009.85-2016 "National Food Safety Standard - Determination of Vitamin B2 in Food".

[0091] Content of nicotinic acid was determined based on GB 5009.89-2016 "National Food Safety Standard - Determination of Nicotinic acid and Niacinamide in Food".

[0092] Content of pantothenic acid was determined based on GB 5009.210 2016 "National Food Safety Standard - Determination of Pantothenic Acid in Food".

[0093] Content of vitamin B6 was determined based on GB 5009.154-2016 "National Food Safety Standard - Determination of Vitamin B6 in Food".

Table 6 Determination results of basic nutritional quality of different rice noodles Nutrient PRN IBN

Total starch /% 72.36±0.32 67.78+0.52

Crude protein /% 8.89±0.31 14.30+0.19

Crude fat /% 0.35+0.01 1.04+0.13

Ash content /% 0.22+0.02 0.94+0.05

Dietary fiber /% 1.82+0.21 2.97+0.18

Content /(pg/g) Content /(pg/g) Vitamin Microelement IBN PRN IBN PRN

Va 0.06+0.01 ND Na 40.2+6.2 28.1+3.5

Vbi 2.39±0.21 0.75±0.16 K 1012.2±47 612.3±70

Vb2 0.95±0.11 0.48±0.08 Mg 98.38±5.4 71.58±2.8

Vb6 0.83±0.12 0.52±0.1 Ca 94±1.5 58.75±4.3

Ve 2.49+0.32 0.83±0.08 Fe 3.17±0.3 1.64±0.1

Nicotinic acid 11.46+0.76 6.86+0.59 Mn 30.46±1.1 8.68±0.5

Pantothenic acid 4.68+0.84 2.23+0.32 Zn 18.32+0.8 11.21+0.9

[0094] Table 6 showed that, the brown rice noodles prepared by the backfilling method had more nutritional components than polished rice noodles, and were rich in various microelements, vitamins, and dietary fibers. This demonstrated that, the production process proposed by the present disclosure would not cause a great loss of nutrients, thereby ensuring the nutritional value of the brown rice noodles.

[0095] Based on data analysis of the above multiple tests, the rice noodle product prepared according to the method for preparing whole grain rice noodles of the present disclosure was very close to the polished rice noodle product in terms of delicate taste, toughness and other parameters, and was superior to the brown rice noodle product prepared by the existing traditional process in all aspects. However, rice noodles prepared with polished rice as a raw material cannot contain full nutrients like the whole grain rice noodle product, thus, it cannot meet the current mainstream dietary requirements. As a comparison, the whole grain rice noodles provided in the present disclosure can ensure desired taste properties, a composition of whole grain nutrients and a scientific and healthy diet.

[0096] These specific embodiments are only explanations of the present disclosure, and not a limitation of the present disclosure. After reading this specification, those skilled in the art can make modifications to these embodiments without creative contribution as needed. But, as long as these modifications fall within the scope of the present disclosure, they are protected by the Patent Law.

Claims

Claims 1. A method for preparing whole grain rice noodles, comprising the following steps: step 1: material selection: selecting 30-45 parts by mass of brown rice as a raw material, and passing through a 50-70 mesh sieve; step 2: rice milling: mechanically milling screened brown rice in step 1 to obtain two processed products, polished rice and bran; step 3: treating materials separately: placing the bran obtained in step 2 in a dry vessel, storing at 4 °C, and storing the polished rice obtained in step 2 separately; step 4: rice soaking: rinsing the polished rice obtained in step 3 and soaking for 4 h; step 5: backfilling and grinding into slurry: grinding soaked rice obtained in step 4 and stored bran obtained in step 3 simultaneously, and mixing to obtain a rice slurry; step 6: additive addition and stirring: adding an additive to the rice slurry obtained in step 5, and stirring uniformly to obtain a rice slurry mixture; step 7: steaming into sheets: steaming the rice slurry mixture obtained in step 6; step 8: cutting into strips.
2. The method for preparing whole grain rice noodles according to claim 1, wherein the additive in step 6 comprises: 1-5 parts by mass of soy protein isolate, 1-5 parts by mass of tapioca starch, 0.3-0.8 parts by mass of salt, 1-5 parts by mass of dough enhancer, 0.1-0.6 parts by mass of dough thickener and 45-65 parts by mass of water.
3. The method for preparing whole grain rice noodles according to claim 2, wherein the dough enhancer is vital wheat gluten powder; wherein the dough thickener is guar gum; wherein the additive comprises: 4 parts by mass of soy protein isolate, 4 parts by mass of tapioca starch, 0.7 parts by mass of salt, 4 parts by mass of vital wheat gluten powder, 0.3 parts by mass of guar gum and 50 parts by mass of water; wherein the additive comprises: 3 parts by mass of soy protein isolate, parts by mass of tapioca starch, 0.6 parts by mass of salt, 5 parts by mass of vital wheat gluten powder, 0.4 parts by mass of guar gum and 51 parts by mass of water; wherein the additive comprises: 2 parts by mass of soy protein isolate, 2 parts by mass of tapioca starch, 0.5 parts by mass of salt, 3 parts by mass of vital wheat gluten powder, 0.5 parts by mass of guar gum and 54 parts by mass of water.
4. The method for preparing whole grain rice noodles according to any preceding claim, wherein, step 7 further comprises adjusting water content of the rice slurry mixture to 55%-65%, and steaming for 8-10 min.
5. The method for preparing whole grain rice noodles according to any preceding claim, wherein step 8 comprises washing and cooling a steamed product, and cutting into strips.

CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY By its Patent Attorneys ARMOUR IP

P2406AU00

Distance at break (cm) 1/3

FIG. 1 DRAWINGS

Moisture content (%) Cooking loss (%) Water absorption (%)

B

C A 2/3

FIG. 2