CN103416683A - Germinated brown rice noodles and production method thereof - Google Patents
Germinated brown rice noodles and production method thereof Download PDFInfo
- Publication number
- CN103416683A CN103416683A CN2013103695192A CN201310369519A CN103416683A CN 103416683 A CN103416683 A CN 103416683A CN 2013103695192 A CN2013103695192 A CN 2013103695192A CN 201310369519 A CN201310369519 A CN 201310369519A CN 103416683 A CN103416683 A CN 103416683A
- Authority
- CN
- China
- Prior art keywords
- rice
- powder
- mass parts
- stick
- moulding
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000021329 brown rice Nutrition 0.000 title claims abstract description 41
- 235000012149 noodles Nutrition 0.000 title abstract description 5
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 116
- 235000009566 rice Nutrition 0.000 claims abstract description 116
- 239000000843 powder Substances 0.000 claims abstract description 107
- 241000251468 Actinopterygii Species 0.000 claims abstract description 28
- 241000206607 Porphyra umbilicalis Species 0.000 claims abstract description 27
- 241000233866 Fungi Species 0.000 claims abstract description 25
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 15
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 13
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 13
- 238000010025 steaming Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 241000209094 Oryza Species 0.000 claims abstract 25
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract 5
- 238000000465 moulding Methods 0.000 claims description 34
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 25
- 238000002360 preparation method Methods 0.000 claims description 24
- 230000035784 germination Effects 0.000 claims description 19
- 235000013339 cereals Nutrition 0.000 claims description 18
- 210000001161 mammalian embryo Anatomy 0.000 claims description 17
- 238000001035 drying Methods 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 11
- 230000008569 process Effects 0.000 claims description 11
- 239000012535 impurity Substances 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 9
- 238000012856 packing Methods 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 3
- 240000000599 Lentinula edodes Species 0.000 abstract 2
- 235000013312 flour Nutrition 0.000 abstract 2
- 235000013409 condiments Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 description 108
- 241000212314 Foeniculum Species 0.000 description 13
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 7
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 6
- 238000007789 sealing Methods 0.000 description 6
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 5
- 239000008280 blood Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 3
- 239000003146 anticoagulant agent Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical group C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 108010024636 Glutathione Proteins 0.000 description 2
- 208000001953 Hypotension Diseases 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 230000002785 anti-thrombosis Effects 0.000 description 2
- 230000000259 anti-tumor effect Effects 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229960003180 glutathione Drugs 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 208000021822 hypotensive Diseases 0.000 description 2
- 230000001077 hypotensive effect Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- CNNRPFQICPFDPO-UHFFFAOYSA-N octacosan-1-ol Chemical compound CCCCCCCCCCCCCCCCCCCCCCCCCCCCO CNNRPFQICPFDPO-UHFFFAOYSA-N 0.000 description 2
- -1 oryzanol Chemical compound 0.000 description 2
- 230000001228 trophic effect Effects 0.000 description 2
- GJJVAFUKOBZPCB-ZGRPYONQSA-N (r)-3,4-dihydro-2-methyl-2-(4,8,12-trimethyl-3,7,11-tridecatrienyl)-2h-1-benzopyran-6-ol Chemical class OC1=CC=C2OC(CC/C=C(C)/CC/C=C(C)/CCC=C(C)C)(C)CCC2=C1 GJJVAFUKOBZPCB-ZGRPYONQSA-N 0.000 description 1
- 229960002666 1-octacosanol Drugs 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- 208000000913 Kidney Calculi Diseases 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 206010029148 Nephrolithiasis Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 108010050181 aleurone Proteins 0.000 description 1
- 229940124277 aminobutyric acid Drugs 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 229940127219 anticoagulant drug Drugs 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 229930003802 tocotrienol Natural products 0.000 description 1
- 239000011731 tocotrienol Substances 0.000 description 1
- 229940068778 tocotrienols Drugs 0.000 description 1
- 235000019148 tocotrienols Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Abstract
The invention relates to germinated brown rice noodles and a production method thereof. The germinated brown rice noodles are produced with, by weight, 30-70 parts of germinated brown rice flour, 10-40 parts of polished rice flour, 3-8 parts of laver powder, 5-10 parts of shiitake mushroom powder, 2-8 parts of black fungus powder, 3-8 parts of gill-removed fish head powder, 0.5-1.5 part of star aniseed powder and 0.5-1.5 parts of fennel powder by mixing, steaming and shaping. The invention further provides the production method of the germinated brown rice noodles. The germinated brown rice and the polished rice are used as main materials; the powders of the laver, shiitake mushroom, black fungus and gill-removed fish head are used as accessories; the powders of the star aniseed and fennel are used as condiments; the nutrient structure is balanced; the color is unique; the taste is good.
Description
Technical field
The present invention relates to a kind of rice stick and preparation method thereof, especially relate to a kind of sprouted unpolished rice rice stick and preparation method thereof.
Background technology
Brown rice belongs to caryopsis, is to consist of rice bran layer, endosperm and plumule.The embryo of brown rice and aleurone enrichment the very high rice bran protein of physiologically active, dietary fiber, γ ~ aminobutyric acid, glutathione etc.Although brown rice is nutritious, brown rice is difficult to cooking, bradymassesis, and directly cooking is edible and fine and smooth good to eat unlike rice.Brown rice is after germinateing, can not only improve the shortcoming of coarse mouthfeel, and, because some enzymes in germination process are activated, cause the increase of nutriment, as GABA (GABA), oryzanol, phytic acid, forulic acid and tocotrienols etc., thereby produced sprouted unpolished rice.Sprouted unpolished rice is through germinateing to the brown rice product be comprised of young shoot and endosperm with the chaff layer of the long gained of a normal bud by brown rice.Sprouted unpolished rice is a kind of novel functional food, entered industrialization and commercialization stage in Japan, and, in China, rice is traditional staple food of China always, because the research to sprouted unpolished rice is just at the early-stage, also to solve a lot of problems of production technology and popularization aspect.But, along with the raising of people's living standard and health perception, the exploitation of sprouted unpolished rice have boundless prospect.
At south China, rice stick is as one of breakfast food, with a long history.Yet traditional powder material, trophic structure, color are single.The tradition powder material is mainly highed milled rice, removed the abundant chaff layer of nutritional labeling, in the process of washing rice, water mill, dehydration, some water-soluble substanceses that run off, cause nutritive loss serious, and, some illegal businessman pursues the white of rice stick simply, even added excessive bleaching color stabilizer, edible this rice stick, can affect health.
Summary of the invention
The technical problem to be solved in the present invention is, overcomes the deficiencies in the prior art, and a kind of abundant sprouted unpolished rice rice stick balanced in nutrition and preparation method thereof is provided.
The present invention solves the technical scheme that its technical problem selects:
The present invention's sprouted unpolished rice rice stick, by germination brown rice powder 30 ~ 70 mass parts, pure white ground rice 10 ~ 40 mass parts, laver powder 3 ~ 8 mass parts, mushroom powder 5 ~ 10 mass parts, black fungus powder 2 ~ 8 mass parts, go a cheek fish powder 3 ~ 8 mass parts, star aniseed powder 0.5 ~ 1.5 mass parts, fennel powder 0.5 ~ 1.5 mass parts, being mixed steams moulding and forms.
The preparation method of the present invention's sprouted unpolished rice rice stick comprises the following steps:
(1) preparation of brown rice: get the paddy after removal of impurities, remove impurity, mould grain after hulling machine rice huller paddy, without embryo grain, imperfect grain etc., obtain full embryo brown rice, it is standby that sealing is placed in 4 ℃ of refrigerators;
(2) preparation of sprouted unpolished rice: the full embryo brown rice that will process through step (1) is laid on germination paper, the growth cabinet that is placed in 35 ~ 40 ℃ of temperature, relative humidity 95 ~ 100% is cultivated preferably 12～16h of 8 ~ 18h(), then be dried to the preferred 10wt% of moisture 8 ~ 15wt%(under 50 ~ 110 ℃ (preferably 95～105 ℃)), obtain sprouted unpolished rice;
(3) drying of auxiliary material: highed milled rice is dried to the preferred 10wt% of moisture 8 ~ 15wt%(under 50 ~ 110 ℃ (preferably 95～105 ℃)), by laver, mushroom, black fungus, go cheek fish head to be dried to moisture 2 ~ 6wt% in 50-85 ℃ (preferably 60～80 ℃);
(4) pulverizing of raw material: the sprouted unpolished rice that anistree, fennel and step (2) are made, through dry highed milled rice, laver, mushroom, the black fungus of processing of step (3), remove cheek fish head, respectively at high speed disintegrator, pulverize, cross 100 mesh sieves, then to be crushed to diameter of particle in micronizer be 10 ~ 20 microns;
(5) batching: germination brown rice powder 30 ~ 70 mass parts, pure white ground rice 10 ~ 40 mass parts, laver powder 3 ~ 8 mass parts, mushroom powder 5 ~ 10 mass parts, black fungus powder 2 ~ 8 mass parts that will pulverize through step (4), go a cheek fish powder 3 ~ 8 mass parts, star aniseed powder 0.5 ~ 1.5 mass parts, fennel powder 0.5 ~ 1.5 mass parts to mix;
Mix, preferably use food special V-shaped mixer to carry out;
(6) steam for the first time powder and rice stick moulding: the material powder that will mix through step (5) mixes and sizes mixing by the weight ratio of 1:2 ~ 3 with water, steams for the first time powder, and steam pressure is 0.3 ~ 0.6MPa, and the time is 10 ~ 25 minutes, then carries out the rice stick moulding;
(7) steam for the second time powder and rice stick moulding: the rice stick of step (6) gained is carried out to multiple steaming, and steam pressure is 0.2 ~ 0.4MPa, and the time is 4 ~ 8 minutes, then carries out the rice stick moulding;
(8) drying of rice stick: the rice stick after moulding is dried to moisture≤10wt% in 50 ~ 85 ℃ of (preferably 60～80 ℃) drying boxes;
(9) cooling and packing: dried rice stick is cooling in desinfection chamber, packing.
Described rice stick moulding, can be used commercially available common rice noodle forming machine moulding, sheet ground rice is pressed into to fine strip shape or makes round ground rice, and fine strip shape ground rice width can be 4-10mm, thickness 0.5-6mm; Round ground rice diameter can be 1-7mm.
The present invention breaks through traditional rice stick preparation method, choose a kind of novel nourishing health protection food-sprouted unpolished rice as primary raw material, in view of independent use sprouted unpolished rice raw material, mouthfeel is not good enough, is aided with the highed milled rice of delicate mouthfeel, simultaneously, choose laver, mushroom, black fungus with high nutritive value very, go a cheek fish powder as auxiliary material, the trophic structure equilibrium, color and luster is peculiar, and eating mouth feel is good.
Sprouted unpolished rice rice stick of the present invention has abundant health-care efficacy: the selected sprouted unpolished rice of (1) the present invention is called as " active rice ", nutritive value is far away higher than highed milled rice, be rich in multiple bioactive ingredients in sprouted unpolished rice, these functional components comprise GABA (GABA), oryzanol, reduced glutathione (GSH), inositol, n-octacosanol, vitamin E, rice bran polysaccharide, rice bran-fiber, minerals and vitamins etc., and do not contain or seldom contain these functional components in highed milled rice.GABA (GABA) has calm neural, and the activation renal function, improve liver function, prevent obesity, hypoglycemic, effect such as hypotensive grade, oryzanol can reduce the deposition of serum cholesterol on arterial wall, reduce cholelith and form index, promote the blood vessel circulation, regulate endocrine, anti-blood such as fastens at the function, IP6 (IP-6) can help the treatment kidney stone, reduce cholesterol, can make cancer cell revert to normal cell, and the title of " natural cancer killer " is arranged; (2) the natural nuisance-free laver that the present invention selects is a kind of desirable high protein, and low-fat food has that resolving phlegm and softening hard masses, clearing away heat and promoting diuresis, kidney tonifying are nourished heart, the effect such as hypotensive; (3) mushroom that the present invention selects is as second-biggest-in-the-world edible mushroom, delicious flavour, the fragrance people that oozes, can help to cover up the fishy smell of laver, nutritious, have " plant queen " good reputation, can reducing blood lipid, antithrombotic, antitumor, strengthen immunity etc.; (4) content of proteins in black fungi that the present invention selects is very high, and delicious flavour is called as " meat or fish in element ", can prevent hypoferric anemia, and anticoagulant, antithrombotic, reducing blood lipid, the effect such as antitumor are arranged; (5) the present invention selects removes cheek fish head, has brain tonic, delays aneuria, strengthens memory, protects the heart, the effect such as anti-cancer, reducing blood lipid, and the stock of fish is rationally taken full advantage of; (6) the present invention selects mushroom, anise, fennel, can remove the fishy smell of laver, fish head, good taste, unique flavor; (7) the present invention selects at a high speed and pulverizes and be combined with ultramicro grinding, makes the products material grinding particle size enough thin, and delicate mouthfeel, simultaneously, in conjunction with V-Mixer, make product without classification, free of losses balanced in nutrition; (8) carry out the moulding of twice steaming powder, can further improve mouthfeel.
The specific embodiment
Below in conjunction with embodiment, the invention will be further described.Following examples are intended to illustrate the present invention rather than limitation of the invention further.
Embodiment 1
The present embodiment sprouted unpolished rice rice stick, by germination brown rice powder 70 mass parts, pure white ground rice 10 mass parts, laver powder 3 mass parts, mushroom powder 5 mass parts, black fungus powder 2 mass parts, go a cheek fish powder 8 mass parts, star aniseed powder 1 mass parts, fennel powder 1 mass parts, being mixed steams moulding and forms.
The preparation method of the sprouted unpolished rice rice stick of the present embodiment comprises the following steps:
(1) preparation of brown rice: the paddy rich two of getting after removal of impurities is excellent, removes impurity, mould grain after hulling machine rice huller paddy, without embryo grain, imperfect grain etc., obtains full embryo brown rice, and it is standby that sealing is placed in 4 ℃ of refrigerators;
(2) preparation of sprouted unpolished rice: the full embryo brown rice that will process through step (1) is laid on germination paper, is placed in 37 ℃, the growth cabinet of 95%RH and cultivates 12h, and then being dried to moisture under 105 ℃ is 10%, obtains sprouted unpolished rice;
(3) drying of auxiliary material: highed milled rice is dried under 105 ℃ to moisture average out to 10wt%, by laver, mushroom, black fungus, go cheek fish head to be dried to moisture average out to 4wt% in 60 ℃;
(4) pulverizing of raw material: by anistree, fennel and the sprouted unpolished rice of processing through step (2), highed milled rice, laver, mushroom, the black fungus processed through step (3), remove cheek fish head, be crushed to 100 mesh sieves respectively at high speed disintegrator, then to be crushed to the powder average grain diameter in micronizer be 15 microns;
(5) batching: germination brown rice powder 70 mass parts, pure white ground rice 10 mass parts, laver powder 3 mass parts, mushroom powder 5 mass parts, black fungus powder 2 mass parts that will pulverize through step (4), go a cheek fish powder 8 mass parts, star aniseed powder 1 mass parts, fennel powder 1 mass parts to mix in food special V-shaped mixer;
(6) steam for the first time powder and ground rice moulding: the material powder that will mix through step (5) mixes and sizes mixing by the weight ratio of 1:3 with water, steams for the first time powder, and steam pressure is 0.5MPa, and the time is 15 minutes, then carries out the rice stick moulding;
(7) steam for the second time powder and ground rice moulding: the rice stick that will process through step (6) carries out multiple steaming, and steam pressure is 0.3MPa, and the time is 5 minutes, then carries out the ground rice moulding;
(8) drying of rice stick: the rice stick after moulding is dried in 60 ℃ of drying boxes to moisture be 10wt%;
(9) cooling and packing: dried rice stick is cooling in desinfection chamber, packing.
Embodiment 2
The present embodiment sprouted unpolished rice rice stick, by germination brown rice powder 50 mass parts, pure white ground rice 20 mass parts, laver powder 6 mass parts, mushroom powder 10 mass parts, black fungus powder 6 mass parts, go a cheek fish powder 6 mass parts, star aniseed powder 1 mass parts, fennel powder 1 mass parts, being mixed steams moulding and forms.
The preparation method of the present embodiment sprouted unpolished rice rice stick comprises the following steps:
(1) preparation of brown rice: get paddy star after removal of impurities No. 2, remove impurity, mould grain after hulling machine rice huller paddy, without embryo grain, imperfect grain etc., obtain full embryo brown rice, it is standby that sealing is placed in 4 ℃ of refrigerators;
(2) preparation of sprouted unpolished rice: the full embryo brown rice that will process through step (1) is laid on germination paper, be placed in 37 ℃, the growth cabinet of 95%RH and cultivate 14h, then be dried to moisture average out to 10wt% under 100 ℃, obtain sprouted unpolished rice, it is standby that the rear sealing of taking-up is placed in-18 ℃ of refrigerators;
(3) drying of auxiliary material: highed milled rice is dried under 100 ℃ to moisture average out to 10wt%, by laver, mushroom, black fungus, go cheek fish 70 ℃ to be dried to moisture average out to 4wt%;
(4) pulverizing of raw material: by anistree, fennel and the sprouted unpolished rice made through step (2), highed milled rice, laver, mushroom, the black fungus processed through step (3), remove cheek fish head, be crushed to 100 mesh sieves respectively at high speed disintegrator, then to be crushed to the powder average grain diameter in micronizer be 15 microns;
(5) batching: by germination brown rice powder 50 mass parts, pure white ground rice 20 mass parts, laver powder 6 mass parts, mushroom powder 10 mass parts, black fungus powder 6 mass parts, go a cheek fish powder 6 mass parts, star aniseed powder 1 mass parts, fennel powder 1 mass parts to mix in food special V-shaped mixer;
(6) steam for the first time powder and rice stick moulding: the material powder that will mix through step (5) mixes and sizes mixing by the weight ratio of 2:5 with water, steams for the first time powder, and steam pressure is 0.6MPa, and the time is 12 minutes, then carries out the rice stick moulding;
(7) steam for the second time powder and rice stick moulding: the rice stick that will process through step (6) carries out multiple steaming, and steam pressure is 0.4MPa, and the time is 4 minutes, then carries out the rice stick moulding;
(8) drying of rice stick: the rice stick after moulding is dried in 60 ℃ of drying boxes to moisture be 10wt%;
(9) cooling and packing: dried rice stick is cooling in desinfection chamber, packing.
Embodiment 3
The present embodiment sprouted unpolished rice rice stick, by germination brown rice powder 30 mass parts, pure white ground rice 40 mass parts, laver powder 8 mass parts, mushroom powder 10 mass parts, black fungus powder 8 mass parts, go a cheek fish powder 3 mass parts, star aniseed powder 0.5 mass parts, fennel powder 0.5 mass parts, being mixed steams moulding and forms.
The preparation method of the present embodiment sprouted unpolished rice rice stick comprises the following steps:
(1) preparation of brown rice: the paddy chrysanthemum of getting after removal of impurities is sticky, removes impurity, mould grain after hulling machine rice huller paddy, without embryo grain, imperfect grain etc., obtains full embryo brown rice, and it is standby that sealing is placed in 4 ℃ of refrigerators;
(2) preparation of sprouted unpolished rice: the full embryo brown rice that will process through step (1) is laid on germination paper, is placed in 37 ℃, the growth cabinet of 95%RH and cultivates 16h, then under 98 ℃, is dried to moisture average out to 10wt%, obtains sprouted unpolished rice; It is standby that the rear sealing of taking-up is placed in-18 ℃ of refrigerators;
(3) drying of auxiliary material: highed milled rice is dried under 100 ℃ to moisture average out to 10wt%, by laver, mushroom, black fungus, go cheek fish 80 ℃ to be dried to moisture average out to 4wt%;
(4) pulverizing of raw material: by anistree, fennel and the sprouted unpolished rice made through step (2), highed milled rice, laver, mushroom, the black fungus processed through step (3), remove cheek fish head, respectively at high speed disintegrator, pulverize, cross 100 mesh sieves, then to be crushed to the powder average grain diameter in micronizer be 15 microns;
(5) batching: by germination brown rice powder 30 mass parts, pure white ground rice 40 mass parts, laver powder 8 mass parts, mushroom powder 10 mass parts, black fungus powder 8 mass parts, go a cheek fish powder 3 mass parts, star aniseed powder 0.5 mass parts, fennel powder 0.5 mass parts to mix in food special V-shaped mixer;
(6) steam for the first time powder and rice stick moulding: the material powder that will mix through step (5) mixes and sizes mixing by the weight ratio of 1:2 with water, steams for the first time powder, and steam pressure is 0.3MPa, and the time is 25 minutes, then carries out the rice stick moulding;
(7) steam for the second time powder and rice stick moulding: the rice stick that will process through step (6) carries out multiple steaming, and steam pressure is 0.2MPa, and the time is 8 minutes, then carries out the rice stick moulding;
(8) drying of rice stick: the rice stick after moulding is dried in 60 ℃ of drying boxes to moisture be 10wt%;
(9) cooling and packing: dried rice stick is cooling in desinfection chamber, packing.
Claims (6)
1. a germination brown rice powder rice stick, it is characterized in that, by germination brown rice powder 30 ~ 70 mass parts, pure white ground rice 10 ~ 40 mass parts, laver powder 3 ~ 8 mass parts, mushroom powder 5 ~ 10 mass parts, black fungus powder 2 ~ 8 mass parts, go a cheek fish powder 3 ~ 8 mass parts, star aniseed powder 0.5 ~ 1.5 mass parts, fennel powder 0.5 ~ 1.5 mass parts, being mixed steams moulding and forms.
2. the preparation method of a germination brown rice powder rice stick, is characterized in that, comprises the following steps:
(1) preparation of brown rice: get the paddy after removal of impurities, remove impurity, mould grain after hulling machine rice huller paddy, without embryo grain, imperfect grain, obtain full embryo brown rice;
(2) preparation of sprouted unpolished rice: the full embryo brown rice that will process through step (1) is laid on germination paper, the growth cabinet that is placed in 35 ~ 40 ℃ of temperature, relative humidity 95 ~ 100% is cultivated 8 ~ 16h, then be dried to moisture 8 ~ 15wt% under 50 ~ 110 ℃, obtain sprouted unpolished rice;
(3) drying of auxiliary material: highed milled rice is dried under 50 ~ 110 ℃ to moisture 8 ~ 15wt%, by laver, mushroom, black fungus, go cheek fish head to be dried to moisture 2 ~ 6wt% in 50 ~ 80 ℃;
(4) pulverizing of raw material: the sprouted unpolished rice that anistree, fennel and step (2) are made, through dry highed milled rice, laver, mushroom, the black fungus of processing of step (3), remove cheek fish head, respectively at high speed disintegrator, pulverize, cross 100 mesh sieves, then to be crushed to diameter of particle in micronizer be 10 ~ 20 microns;
(5) batching: germination brown rice powder 30 ~ 70 mass parts, pure white ground rice 10 ~ 40 mass parts, laver powder 3 ~ 8 mass parts, mushroom powder 5 ~ 10 mass parts, black fungus powder 2 ~ 8 mass parts that will pulverize through step (4), go a cheek fish powder 3 ~ 8 mass parts, star aniseed powder 0.5 ~ 1.5 mass parts, fennel powder 0.5 ~ 1.5 mass parts to mix;
(6) steam for the first time powder and rice stick moulding: the material powder that will mix through step (5) mixes and sizes mixing by the weight ratio of 1:2 ~ 3 with water, steams for the first time powder, and steam pressure is 0.3 ~ 0.6MPa, and the time is 10 ~ 25 minutes, then carries out the rice stick moulding;
(7) steam for the second time powder and rice stick moulding: the rice stick of step (6) gained is carried out to multiple steaming, and steam pressure is 0.2 ~ 0.4MPa, and the time is 4 ~ 8 minutes, then carries out the rice stick moulding;
(8) drying of rice stick: the rice stick after moulding is dried to moisture≤10wt% in 50 ~ 80 ℃ of drying boxes;
(9) cooling and packing.
3. the preparation method of sprouted unpolished rice rice stick according to claim 2, it is characterized in that, in step (2), the full embryo brown rice that to process through step (1) is laid on germination paper, the growth cabinet that is placed in 35 ~ 40 ℃ of temperature, relative humidity 95 ~ 100% is cultivated 12～16h, then under 95～105 ℃, is dried to moisture 10wt%.
4. according to the preparation method of the described sprouted unpolished rice rice stick of claim 2 or 3, it is characterized in that, in step (3), highed milled rice is dried under 95～105 ℃ to moisture 10wt%, by laver, mushroom, black fungus, go cheek fish head to be dried to moisture 2 ~ 6wt% in 60～80 ℃.
5. according to the preparation method of the described sprouted unpolished rice rice stick of claim 2 or 3, it is characterized in that, in step (5), select food special V-shaped mixer to be mixed.
6. according to the preparation method of the described sprouted unpolished rice rice stick of claim 2 or 3, it is characterized in that, in step (8), the rice stick after moulding is dried to moisture≤10wt% in 60～80 ℃ of drying boxes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310369519.2A CN103416683B (en) | 2013-08-23 | 2013-08-23 | Germinated brown rice noodles and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310369519.2A CN103416683B (en) | 2013-08-23 | 2013-08-23 | Germinated brown rice noodles and production method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103416683A true CN103416683A (en) | 2013-12-04 |
| CN103416683B CN103416683B (en) | 2014-08-27 |
Family
ID=49642487
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310369519.2A Active CN103416683B (en) | 2013-08-23 | 2013-08-23 | Germinated brown rice noodles and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103416683B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068348A (en) * | 2014-06-24 | 2014-10-01 | 付小如 | Method for preparing macaroni from germinated brown rice |
| CN104381789A (en) * | 2014-11-20 | 2015-03-04 | 洞头县水产科学技术研究所 | Processing method of nori vermicelli |
| CN106261566A (en) * | 2016-08-22 | 2017-01-04 | 邵玉华 | A kind of superior rice powder, preparation method thereof |
| CN106307041A (en) * | 2016-08-22 | 2017-01-11 | 邵玉华 | Production method of health-care rice noodles |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1436480A (en) * | 2002-02-08 | 2003-08-20 | 广东省农业科学院农业生物技术研究所 | Nutrient health rice flour and its production process |
| CN101427775A (en) * | 2008-12-12 | 2009-05-13 | 廖钟鑫 | Formulating method for nourishing unpounded rice squash rice-flour noodle foods |
| CN101926463A (en) * | 2010-09-16 | 2010-12-29 | 江南大学 | Preparation method of cold soluble instant health food of grains, vegetables and fruits |
| CN102028157A (en) * | 2010-11-23 | 2011-04-27 | 湖南烟村生态农牧科技股份有限公司 | Health rice flour containing gama-aminobutyric acid and preparation method thereof |
| CN102197866A (en) * | 2011-06-21 | 2011-09-28 | 安徽科技学院 | Nutritious sprouted glutinous coarse rice flour and preparation process thereof |
| CN102349625A (en) * | 2011-10-14 | 2012-02-15 | 南昌大学 | Production process of calcium iron zinc and selenium nutrition enhanced germinant long-shaped rice coarse rice powder |
| CN102697002A (en) * | 2012-07-03 | 2012-10-03 | 桂林梁华生物科技有限公司 | Purple sweet potato/yam vermicelli and preparation method thereof |
| CN102987410A (en) * | 2012-12-28 | 2013-03-27 | 南京农业大学 | Novel technology for processing health-care crystal bean vermicelli enriching gamma-aminobutyric acid and product |
| CN103251000A (en) * | 2013-05-31 | 2013-08-21 | 河南米禾生物技术有限公司 | Instantly dissolved health protection rice flour rich in gamma-aminobutyric acid (GABA) |
-
2013
- 2013-08-23 CN CN201310369519.2A patent/CN103416683B/en active Active
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1436480A (en) * | 2002-02-08 | 2003-08-20 | 广东省农业科学院农业生物技术研究所 | Nutrient health rice flour and its production process |
| CN101427775A (en) * | 2008-12-12 | 2009-05-13 | 廖钟鑫 | Formulating method for nourishing unpounded rice squash rice-flour noodle foods |
| CN101926463A (en) * | 2010-09-16 | 2010-12-29 | 江南大学 | Preparation method of cold soluble instant health food of grains, vegetables and fruits |
| CN102028157A (en) * | 2010-11-23 | 2011-04-27 | 湖南烟村生态农牧科技股份有限公司 | Health rice flour containing gama-aminobutyric acid and preparation method thereof |
| CN102197866A (en) * | 2011-06-21 | 2011-09-28 | 安徽科技学院 | Nutritious sprouted glutinous coarse rice flour and preparation process thereof |
| CN102349625A (en) * | 2011-10-14 | 2012-02-15 | 南昌大学 | Production process of calcium iron zinc and selenium nutrition enhanced germinant long-shaped rice coarse rice powder |
| CN102697002A (en) * | 2012-07-03 | 2012-10-03 | 桂林梁华生物科技有限公司 | Purple sweet potato/yam vermicelli and preparation method thereof |
| CN102987410A (en) * | 2012-12-28 | 2013-03-27 | 南京农业大学 | Novel technology for processing health-care crystal bean vermicelli enriching gamma-aminobutyric acid and product |
| CN103251000A (en) * | 2013-05-31 | 2013-08-21 | 河南米禾生物技术有限公司 | Instantly dissolved health protection rice flour rich in gamma-aminobutyric acid (GABA) |
Non-Patent Citations (1)
| Title |
|---|
| 周显青: "《稻谷加工工艺与设备》", 30 September 2011, article "米粉的种类", pages: 284-285 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068348A (en) * | 2014-06-24 | 2014-10-01 | 付小如 | Method for preparing macaroni from germinated brown rice |
| CN104068348B (en) * | 2014-06-24 | 2017-03-15 | 南城金秋立体开发园 | A kind of method that use sprouted unpolished rice prepares macaroni |
| CN104381789A (en) * | 2014-11-20 | 2015-03-04 | 洞头县水产科学技术研究所 | Processing method of nori vermicelli |
| CN106261566A (en) * | 2016-08-22 | 2017-01-04 | 邵玉华 | A kind of superior rice powder, preparation method thereof |
| CN106307041A (en) * | 2016-08-22 | 2017-01-11 | 邵玉华 | Production method of health-care rice noodles |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103416683B (en) | 2014-08-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102160658B (en) | Method for processing vegetable fish balls | |
| CN102524901A (en) | Instant soybean rice powder and preparation method thereof | |
| CN103519060A (en) | Multipurpose maize enriched flour and production method thereof | |
| CN104172141A (en) | Edible mushroom health powder effervescent tablets and preparation method thereof | |
| CN105105006A (en) | Potato hot dry noodles prepared with potatoes as main raw material and making method thereof | |
| CN104489520B (en) | A kind of germination black rice instant porridge and processing method thereof being rich in anthocyanin | |
| CN103416683B (en) | Germinated brown rice noodles and production method thereof | |
| KR100825513B1 (en) | The method of soybean paste, soy sauce, fermented soybean, fermented hot pepper-soybean paste, sprouted-soybean flour using sprouted soybean | |
| CN106551310A (en) | A kind of manufacture method of lily-lotus seed food Amylum Puerariae Radicis cake | |
| CN101715925A (en) | Dry type pickled bean curd and preparation method thereof | |
| CN101658259A (en) | Method for preparing enriched rice with hot-pressing gel technology | |
| CN101292718A (en) | Nourishing rice flour and method of preparing the same | |
| CN102771710A (en) | Coarse grain fine dried noodles and preparation method thereof | |
| CN102125287A (en) | Corn juice soy milk beverage and preparation method thereof | |
| KR101766288B1 (en) | Apple, Brown rice noodle And It's Production Method | |
| CN104431719A (en) | Flavored sponge cake and preparation method thereof | |
| KR20110096336A (en) | Preparation method of rice-soybean milk typed sikhye | |
| KR100722971B1 (en) | A method for manufacturing a soybean paste including codonopsis lanceolata and a soybean paste thereof | |
| KR102249179B1 (en) | Bean curd produced by using natural plant-fermented vinegar and sea salt as coagulant and producing method thereof | |
| CN114052180A (en) | Method for making protein bar of germinated brown rice | |
| KR101038448B1 (en) | The manufacturing method of rice cake additional laver and salicornia herbacea | |
| CN113142495A (en) | Preparation method of functional compound mixing powder | |
| KR20170090107A (en) | Fermented rice cake with moringa and preparation method thereof | |
| KR100904193B1 (en) | Functional mixing cereal composition and the producing method thereof | |
| KR20200034268A (en) | a peanut noodle and the producing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20210521 Address after: 423000 gangjiao village, qifengdu Town, Suxian District, Chenzhou City, Hunan Province Patentee after: Hunan Fengchu Food Co.,Ltd. Address before: 410004 No. 498 South Shaoshan Road, Hunan, Changsha Patentee before: CENTRAL SOUTH University OF FORESTRY AND TECHNOLOGY |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: A kind of germinated brown rice noodle and its preparation method Effective date of registration: 20231017 Granted publication date: 20140827 Pledgee: Bank of Changsha Co.,Ltd. Chenzhou Branch Pledgor: Hunan Fengchu Food Co.,Ltd. Registration number: Y2023980061541 |