CN103689368B - Additive-free edible fungi nutrition rice noodles and Green production method thereof - Google Patents
Additive-free edible fungi nutrition rice noodles and Green production method thereof Download PDFInfo
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- MYVIATVLJGTBFV-UHFFFAOYSA-M thiamine(1+) chloride Chemical compound [Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N MYVIATVLJGTBFV-UHFFFAOYSA-M 0.000 description 2
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- OPXKTCUYRHXSBK-UHFFFAOYSA-N clenbuterol hydrochloride Chemical compound Cl.CC(C)(C)NCC(O)C1=CC(Cl)=C(N)C(Cl)=C1 OPXKTCUYRHXSBK-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Manufacturing & Machinery (AREA)
- Noodles (AREA)
Abstract
The present invention relates to a kind of additive-free edible fungi nutrition rice noodles and Green production method thereof, belong to foods processing technique.By dry edible mushroom screening and removing impurities, washing, softening, centrifugal dehydration, low temperature drying, low-temperature submicron powder broken acquisitions edible mushroom fine powder, add appropriate precision corn fine powder or rice fine powder through mixed functionization and restructuring, allocate, melt refine, wire squeeze and the process for producing edible fungi nutrition rice noodles such as shaping, dry.Gained rice noodles boiling fastness of the present invention is good, and mouthfeel is pliable and tough refreshing tender, does not stick with paste and does not stick, pure flavor, plays staple food function and the nutrition health-care functions of edible mushroom.Do not add any additive in process of producing product, do not use any chemical reagent, ensure product edible safety; Product processes mild condition, does not adopt any chemistry and biosynthesis technology, pollution-free, produces without waste residue, waste vapour and harmful substance, realizes green production.
Description
Technical field
The invention belongs to food processing field, refer in particular to a kind of edible fungi nutrition rice noodles and production method thereof.
Background technology
China's mushroom industry gross output value be only second to grain, cotton, oil, really, dish, in plant husbandry occupy the 6th, become a pillar industry in agricultural economy.The numeral that edible fungi of china association provides shows, current China edible mushroom gross annual output amount, more than 2,000 ten thousand tons, accounts for more than 70% of whole world total output, and the gross output value, more than 2,000 hundred million yuan, becomes Edible Fungi state maximum in the world and exported country.Edible fungi nutrition enriches, and being rich in all nutrients of needed by human body, is the good source of good protein, dietary fiber, and the suitable vegetables of the suitable grain of its natural quality, are improving resident's eating patterns, regulate diet balance aspect to play more and more important effect.Especially auricularia auriculajudae, white fungus, pholiota nameko, owing to being rich in the functional components such as protein, dietary fiber, Auricularia polysaccharide, tremella polysaccharides, pholiota nameko polysaccharide, is the high-quality food resource improving people's physical condition, improve body resistance.But edible mushroom is almost only as dish food materials at present, and eating method is single, and the consumer group is few; Limit a large amount of consumption of edible mushroom.Inevitably produce the defect ware not meeting food materials standard in a large number in Edible Fungi process in addition, the overwhelming majority is underutilized, and causes the significant wastage of domestic fungus resource.
Rice is the finished product that paddy is made after the operations such as cleaning, rice huller paddy, husk rice, finished product arrangement.Carbohydrate containing about 75% in rice, protein 7%-8%, fatty 1.3%-1. 8%, and containing abundant B family vitamin etc.Carbohydrate in rice mainly starch, contained protein mainly oryzenin, next is oryzenin and globulin, the biological value of its protein and amino acid whose composition are all high than cereal crops such as wheat, barley, millet, corns, and digestibility is also one higher in cereal.China is paddy rice kingdom of the world, and rice yield occupies first place in the world, and in recent years on average produces about 200,000,000 tons per year, accounts for world's rice yield more than 30%.But China's rice deep process technology backwardness relatively, has had a strong impact on the sustainable development of rice industry.For a long time, China's paddy processing is only in a kind of elementary machining state meeting people's grain ration rice demand, enterprise paddy resource being carried out to intensive processing and comprehensive utilization is very few, and this carries out to paddy resource the mature technology that intensive processing and high added value fully utilize and have direct relation with lacking.
Corn is grass family, annual herb plant, is one of the cereal crops the most widely that distribute in the world, and cultivated area is only second to wheat and paddy rice and occupies the 3rd.Corn is one of China staple crops, and output is only second to the U.S. and occupies second place of the world, is important grain, feed and the industrial chemicals of China.Every 100 grams of corns are containing 4.0 grams, protein, 1.2 grams, fat, 22.8 grams, carbohydrate and vitamin, glutathione, zinc, selenium etc.Because corn food flavor and processing characteristics are all poor, current China corn is mainly used in feed and chemical products raw materials for production, and the corn for grain ration and food industry accounts for greatly about 5% of corn total output.
Rice noodles, as chinese tradition cuisines have tasty and refreshing cunning tender, be easy to the features such as digestion, deeply like by consumer.Tradition rice noodles are that raw material is made through washing the techniques such as rice, immersion, pulverizing, mixing, slaking, wire squeeze, washing, acidleach, drying with rice, not only complex operation, and raw material components is single, be high starch, low albumen, low dietary fiber nutrient deficiency food.
In recent years, the appearance of the food-safety problem such as " problem milk powder case ", " egg recalls disturbance ", " clenbuterol hydrochloride poisoning ", " malicious rice ", and the additive such as brightening agent, gluten fortifier Misuse or excess add phenomenon, consumer is inspired awe even from distance to food additives, and the food not adding any additive is subject to the favor of consumer.The demand of human body to nutrient can be met completely without any a kind of single diet, play natural food resource nutrient complementary advantage, produce non-additive staple food significant.
Summary of the invention
The invention provides a kind of additive-free edible fungi nutrition rice noodles and production method thereof, can only the single eating method of dish to change current edible mushroom, give edible fungus staple food, give full play to edible mushroom, corn, rice natural food resource nutrient complementary advantage simultaneously, give the nutritive value that goods are higher, widen edible mushroom application, improve edible mushroom application popularization, create larger economic benefit and social benefit.
The technical scheme that the present invention takes comprises the following steps:
(1) preparation of edible mushroom fine powder
By dry edible mushroom screening and removing impurities matter, wipe out inedible part, after circulating water rinsing, input temperature is 8-10 DEG C, mass concentration is in the sodium bicarbonate aqueous solution of 0.1-0.4%, solution usage was advisable there not to be edible mushroom, soak sofening treatment 4-8h, the rinsing of flowing drinking water is neutral to cleaning solution, the centrifugal 5-8min processed of 800-1000r/min, 45-50 DEG C of low temperature drying is to moisture 6-8%(g/100g), 20-25 DEG C of low-temperature submicron powder is broken, and obtaining granularity is that the edible mushroom fine powder of 80-100 μm is for subsequent use;
(2) preparation of precision corn fine powder and rice fine powder
The dry seed cleaning of ripe yellow maize removes not edible impurity, it is that the precision corn fine powder of 100-120 μm is for subsequent use that the de-embryo of decortication is ground into granularity, the highed milled rice that japonica rice grinds or the broken rice that highed milled rice processing produces are through removing chaff, except after sandstone, magnetic separation process purifying, and to be granularity be fine crushing that the rice fine powder of 100-120 μm is for subsequent use;
(3) functionalization and restructuring
Edible mushroom fine powder 25-40 part is got by mass fraction, refined corn powder 100 parts mixes, drinking water is added by the 24-30% of powder gross mass, stir, with single screw extrusion machine, mixed melting is carried out to material and extrude recombination function process, material melting temperature is 160 DEG C-170 DEG C, extruder screw length 900mm-1200mm, diameter 65mm, thread depth by 12mm gradual change to 3mm, pitch 60-65mm, profile of tooth is the T-shaped of 8mm under upper 5mm, there is suitable gelatinization in the material after process, reduced sugar amount with glucose meter mass percent for 3%-10%, extrude the material of functionalization through cooling, dry, pulverize, obtaining granularity is that the restructuring powder of the edible mushroom of 100-120 μm and corn is for subsequent use, to extrude before and after functionalization material when same particle sizes and moisture, volume and relative density unchanged,
(4) allocate, melt refining, rice noodles preparation with shaping
Restructuring powder 10-20 part of above-mentioned edible mushroom and corn is got by mass fraction,
Precision corn fine powder 100 parts, or rice fine powder 100 parts, or precision corn fine powder and rice fine powder mixed powder 100 parts, this precision corn fine powder mixes by following mass percent with rice fine powder mixed powder: precision corn fine powder 80-90%, rice fine powder 10-20%;
Drinking water is added by the 24-25% of granular material gross mass after mixing;
Stirring makes powder mixture complete wetting, with single screw extrusion machine, mixed melting is carried out to material and extrude process, material melting temperature is 130 DEG C-150 DEG C, obtain the level and smooth bands extrudate of bubble-free, section densification, extruder screw length 900mm-940mm, diameter 60mm, thread depth by 14mm gradual change to 5mm, pitch 48mm, profile of tooth is the T-shaped of 8mm under upper 7mm, extrudes strips temperature 90-110 DEG C, biodiversity content 32-38%; Enter single screw extrusion machine afterwards again carry out mixed reorganization further and melt refining, complete wire squeeze shaping simultaneously, prepare edible fungi nutrition rice noodles, extruder screw length 900mm-920mm, diameter 60mm, thread depth by 13mm gradual change to 5mm, pitch 46mm, profile of tooth is the T-shaped of 8mm under upper 7mm, and wire squeeze temperature controls at 100-115 DEG C, the edible mushroom rice noodles section extruded is glossy, dense structure, lines are well-balanced, without cavity and bubble, extrude the material that refining front and back are melted in mixing, when same particle sizes and moisture, volume and relative density unchanged
(3) dry
The edible mushroom rice noodles extruded are taken advantage of immediately and are softly cut into required length or be wound in a required size ball of string, are placed on relative humidity and are less than 2-3 days in the aeration-drying natural environment of 60%, and rice noodles are dry.
Precision corn fine powder raw material corn of the present invention is the ripe seed of common grain corn; The rice material of rice fine powder is cracking rice of producing in the highed milled rice that grinds of japonica rice or highed milled rice process; Edible mushroom used is the dry fructification of auricularia auriculajudae, white fungus, pholiota nameko.
Advantage of the present invention adopts special edible mushroom fine powder and precision corn fine powder or rice fine powder to be raw material, preparation restructuring powder after functionalization restructuring, carrying out allocating the rice noodles of preparation containing edible mushroom.In the rear material of functionalization restructuring, insoluble macromolecular components is as starch, edible mushroom fiber, edible fungi polysaccharide generation Small molecular degradation, and produces crosslinked, forms solid space network structure.Therefore, more non-functionalization restructuring process mixed powder retentiveness and stick with paste viscosity and increase.The non-edible mushroom corn of functionalization restructuring process or the mixed powder of rice do not have cementing properties, and the dough of modulation is loose, the rice noodles coarse mouthfeel of making, hair wastes.Material after functionalization restructuring has good cementing properties, promotes the cohesion of compound, make rice noodles bar shaped complete, organize closely knit, without cavity, bubble-free, there is after rice noodles rehydration elasticity and toughness.Make up the simple auxotrophy taking rice as raw material production rice noodles and bring, play the natural nutrition health care of auricularia auriculajudae or white fungus or pholiota nameko, the one-tenth optimizing rice noodles is grouped into, and gives the taste that it is excellent.The edible fungi nutrition rice noodles boiling fastness of producing by the present invention is good, nothing breaks end, do not stick with paste soup.Product is not stuck with paste and is not sticked, and mouthfeel is felt well tender, has special local flavor.The present invention does not add any gluten fortifier, thickening colloid; Do not adopt acid leaching process, reduce the possibility generating harmful intermediate product; Pollution-free in production, produce without waste residue, waste vapour and harmful substance, realize green production; Product is dry, wet condition all has good storage stability, breaks up without the need to pickling, and both had gloss, fine and close structural state, lines are complete, storage tolerance, instant.The present invention is the model of the optimum combination playing edible mushroom food attribute and food security, plays edible mushroom staple food function, improves cereal foods trophic function, be conducive to improving resident's staple food structure, promotes the benign development of edible mushroom economy and cereal economy.
Detailed description of the invention
Following examples of the present invention edible mushroom used is the dry fructification of auricularia auriculajudae, white fungus, pholiota nameko.
Embodiment 1
(1) preparation of edible mushroom fine powder
By dry edible mushroom screening and removing impurities matter, wipe out inedible part, after circulating water rinsing, input temperature is 8 DEG C, mass concentration is in the sodium bicarbonate aqueous solution of 0.1%, and solution usage was advisable there not to be edible mushroom, soak sofening treatment 4h, the rinsing of flowing drinking water is neutral to cleaning solution, the centrifugal 5min processed of 800r/min, and 45 DEG C of low temperature dryings are to moisture 6%(g/100g), 20 DEG C of low-temperature submicron powder are broken, and obtaining granularity is that the edible mushroom fine powder of 80 μm is for subsequent use;
(2) preparation of precision corn fine powder and rice fine powder
The dry seed cleaning of ripe yellow maize removes not edible impurity, it is that the precision corn fine powder of 100 μm is for subsequent use that the de-embryo of decortication is ground into granularity, the highed milled rice that japonica rice grinds or the broken rice that highed milled rice processing produces are through removing chaff, except after sandstone, magnetic separation process purifying, and to be granularity be fine crushing that the rice fine powder of 100 μm is for subsequent use;
(3) functionalization and restructuring
Edible mushroom fine powder 25 parts is got by mass fraction, refined corn powder 100 parts mixes, drinking water is added by 24% of powder gross mass, stir, with single screw extrusion machine, mixed melting is carried out to material and extrude recombination function process, material melting temperature is 160 DEG C, extruder screw length 900mm, diameter 65mm, thread depth by 12mm gradual change to 3mm, pitch 60mm, profile of tooth is the T-shaped of 8mm under upper 5mm, there is suitable gelatinization in the material after process, reduced sugar amount with glucose meter mass percent for 3%, extrude the material of functionalization through cooling, dry, pulverize, obtaining granularity is that the restructuring powder of the edible mushroom of 100 μm and corn is for subsequent use, to extrude before and after functionalization material when same particle sizes and moisture, volume and relative density unchanged,
(4) allocate, melt refining, rice noodles preparation with shaping
10 parts, the restructuring powder of above-mentioned edible mushroom and corn is got by mass fraction,
Precision corn fine powder 100 parts,
Drinking water is added by 24% of granular material gross mass after mixing;
Stirring makes powder mixture complete wetting, with single screw extrusion machine, mixed melting is carried out to material and extrude process, material melting temperature is 130 DEG C, obtain the level and smooth bands extrudate of bubble-free, section densification, extruder screw length 900mm, diameter 60mm, thread depth by 14mm gradual change to 5mm, pitch 48mm, profile of tooth is the T-shaped of 8mm under upper 7mm, extrudes strips temperature 90 DEG C, biodiversity content 32%; Enter single screw extrusion machine afterwards again carry out mixed reorganization further and melt refining, complete wire squeeze shaping simultaneously, prepare edible fungi nutrition rice noodles, extruder screw length 900mm, diameter 60mm, thread depth by 13mm gradual change to 5mm, pitch 46mm, profile of tooth is the T-shaped of 8mm under upper 7mm, and wire squeeze temperature controls at 100 DEG C, the edible mushroom rice noodles section extruded is glossy, dense structure, lines are well-balanced, without cavity and bubble, extrude the material that refining front and back are melted in mixing, when same particle sizes and moisture, volume and relative density unchanged
(3) dry
The edible mushroom rice noodles extruded are taken advantage of immediately and are softly cut into required length or be wound in a required size ball of string, are placed on relative humidity and are less than 2-3 days in the aeration-drying natural environment of 60%, and rice noodles are dry.
Embodiment 2
(1) preparation of edible mushroom fine powder
By dry edible mushroom screening and removing impurities matter, wipe out inedible part, after circulating water rinsing, input temperature is 10 DEG C, mass concentration is in the sodium bicarbonate aqueous solution of 0.4%, and solution usage was advisable there not to be edible mushroom, soak sofening treatment 8h, the rinsing of flowing drinking water is neutral to cleaning solution, the centrifugal 8min processed of 1000r/min, and 50 DEG C of low temperature dryings are to moisture 8%(g/100g), 25 DEG C of low-temperature submicron powder are broken, and obtaining granularity is that the edible mushroom fine powder of 100 μm is for subsequent use;
(2) preparation of precision corn fine powder and rice fine powder
The dry seed cleaning of ripe yellow maize removes not edible impurity, it is that the precision corn fine powder of 120 μm is for subsequent use that the de-embryo of decortication is ground into granularity, the highed milled rice that japonica rice grinds or the broken rice that highed milled rice processing produces are through removing chaff, except after sandstone, magnetic separation process purifying, and to be granularity be fine crushing that the rice fine powder of 120 μm is for subsequent use;
(3) functionalization and restructuring
Edible mushroom fine powder 40 parts is got by mass fraction, refined corn powder 100 parts mixes, drinking water is added by 30% of powder gross mass, stir, with single screw extrusion machine, mixed melting is carried out to material and extrude recombination function process, material melting temperature is 170 DEG C, extruder screw length 1200mm, diameter 65mm, thread depth by 12mm gradual change to 3mm, pitch 65mm, profile of tooth is the T-shaped of 8mm under upper 5mm, there is suitable gelatinization in the material after process, reduced sugar amount with glucose meter mass percent for 10%, extrude the material of functionalization through cooling, dry, pulverize, obtaining granularity is that the restructuring powder of the edible mushroom of 120 μm and corn is for subsequent use, to extrude before and after functionalization material when same particle sizes and moisture, volume and relative density unchanged,
(4) allocate, melt refining, rice noodles preparation with shaping
20 parts, the restructuring powder of above-mentioned edible mushroom and corn is got by mass fraction,
Precision corn fine powder 100 parts,
Drinking water is added by 25% of granular material gross mass after mixing;
Stirring makes powder mixture complete wetting, with single screw extrusion machine, mixed melting is carried out to material and extrude process, material melting temperature is 150 DEG C, obtain the level and smooth bands extrudate of bubble-free, section densification, extruder screw length 940mm, diameter 60mm, thread depth by 14mm gradual change to 5mm, pitch 48mm, profile of tooth is the T-shaped of 8mm under upper 7mm, extrudes strips temperature 110 DEG C, biodiversity content 38%; Enter single screw extrusion machine afterwards again carry out mixed reorganization further and melt refining, complete wire squeeze shaping simultaneously, prepare edible fungi nutrition rice noodles, extruder screw length 920mm, diameter 60mm, thread depth by 13mm gradual change to 5mm, pitch 46mm, profile of tooth is the T-shaped of 8mm under upper 7mm, and wire squeeze temperature controls at 115 DEG C, the edible mushroom rice noodles section extruded is glossy, dense structure, lines are well-balanced, without cavity and bubble, extrude the material that refining front and back are melted in mixing, when same particle sizes and moisture, volume and relative density unchanged
(3) dry
The edible mushroom rice noodles extruded are taken advantage of immediately and are softly cut into required length or be wound in a required size ball of string, are placed on relative humidity and are less than 2-3 days in the aeration-drying natural environment of 60%, and rice noodles are dry.
Embodiment 3
(1) preparation of edible mushroom fine powder
By dry edible mushroom screening and removing impurities matter, wipe out inedible part, after circulating water rinsing, input temperature is 9 DEG C, mass concentration is in the sodium bicarbonate aqueous solution of 0.25%, and solution usage was advisable there not to be edible mushroom, soak sofening treatment 6h, the rinsing of flowing drinking water is neutral to cleaning solution, the centrifugal 6.5min processed of 900r/min, and 47 DEG C of low temperature dryings are to moisture 7%(g/100g), 22.5 DEG C of low-temperature submicron powder are broken, and obtaining granularity is that the edible mushroom fine powder of 90 μm is for subsequent use;
(2) preparation of precision corn fine powder and rice fine powder
The dry seed cleaning of ripe yellow maize removes not edible impurity, it is that the precision corn fine powder of 110 μm is for subsequent use that the de-embryo of decortication is ground into granularity, the highed milled rice that japonica rice grinds or the broken rice that highed milled rice processing produces are through removing chaff, except after sandstone, magnetic separation process purifying, and to be granularity be fine crushing that the rice fine powder of 110 μm is for subsequent use;
(3) functionalization and restructuring
Edible mushroom fine powder 32.5 parts is got by mass fraction, refined corn powder 100 parts mixes, drinking water is added by 27% of powder gross mass, stir, with single screw extrusion machine, mixed melting is carried out to material and extrude recombination function process, material melting temperature is 165 DEG C, extruder screw length 1050mm, diameter 65mm, thread depth by 12mm gradual change to 3mm, pitch 62.5mm, profile of tooth is the T-shaped of 8mm under upper 5mm, there is suitable gelatinization in the material after process, reduced sugar amount with glucose meter mass percent for 3%-10%, extrude the material of functionalization through cooling, dry, pulverize, obtaining granularity is that the restructuring powder of the edible mushroom of 110 μm and corn is for subsequent use, to extrude before and after functionalization material when same particle sizes and moisture, volume and relative density unchanged,
(4) allocate, melt refining, rice noodles preparation with shaping
15 parts, the restructuring powder of above-mentioned edible mushroom and corn is got by mass fraction,
Precision corn fine powder 100 parts,
Drinking water is added by 24.5% of granular material gross mass after mixing;
Stirring makes powder mixture complete wetting, with single screw extrusion machine, mixed melting is carried out to material and extrude process, material melting temperature is 140 DEG C, obtain the level and smooth bands extrudate of bubble-free, section densification, extruder screw length 920mm, diameter 60mm, thread depth by 14mm gradual change to 5mm, pitch 48mm, profile of tooth is the T-shaped of 8mm under upper 7mm, extrudes strips temperature 100 DEG C, biodiversity content 35%; Enter single screw extrusion machine afterwards again carry out mixed reorganization further and melt refining, complete wire squeeze shaping simultaneously, prepare edible fungi nutrition rice noodles, extruder screw length 910mm, diameter 60mm, thread depth by 13mm gradual change to 5mm, pitch 46mm, profile of tooth is the T-shaped of 8mm under upper 7mm, and wire squeeze temperature controls at 107.5 DEG C, the edible mushroom rice noodles section extruded is glossy, dense structure, lines are well-balanced, without cavity and bubble, extrude the material that refining front and back are melted in mixing, when same particle sizes and moisture, volume and relative density unchanged
(3) dry
The edible mushroom rice noodles extruded are taken advantage of immediately and are softly cut into required length or be wound in a required size ball of string, are placed on relative humidity and are less than 2-3 days in the aeration-drying natural environment of 60%, and rice noodles are dry.
Embodiment 4
In embodiment 1, step (four) is allocated, melt refining, rice noodles preparation with shaping in precision corn fine powder 100 parts, make rice fine powder 100 parts into, all the other are constant.
Embodiment 5
In example 2, step (four) is allocated, melt refining, rice noodles preparation with shaping in precision corn fine powder 100 parts, make rice fine powder 100 parts into, all the other are constant.
Embodiment 6
In embodiment 3, step (four) is allocated, melt refining, rice noodles preparation with shaping in precision corn fine powder 100 parts, make rice fine powder 100 parts into, all the other are constant.
Embodiment 7
In embodiment 1, step (four) is allocated, melt refining, rice noodles preparation with shaping in precision corn fine powder 100 parts, make precision corn fine powder and rice fine powder mixed powder 100 parts into, all the other are constant, described precision corn fine powder mixes by following mass percent with the raw material of rice fine powder mixed powder: precision corn fine powder 80%, rice fine powder 20%.
Embodiment 8
In example 2, step (four) is allocated, melt refining, rice noodles preparation with shaping in precision corn fine powder 100 parts, make precision corn fine powder and rice fine powder mixed powder 100 parts into, all the other are constant, described precision corn fine powder mixes by following mass percent with the raw material of rice fine powder mixed powder: precision corn fine powder 90%, rice fine powder 10%.
Embodiment 9
In embodiment 3, step (four) is allocated, melt refining, rice noodles preparation with shaping in precision corn fine powder 100 parts, make precision corn fine powder and rice fine powder mixed powder 100 parts into, all the other are constant, described precision corn fine powder mixes by following mass percent with the raw material of rice fine powder mixed powder: precision corn fine powder 85%, rice fine powder 15%.
Claims (4)
1. additive-free edible fungi nutrition rice noodles, it is characterized in that being obtained by following method:
(1) preparation of edible mushroom fine powder
By dry edible mushroom screening and removing impurities matter, wipe out inedible part, after circulating water rinsing, input temperature is 8-10 DEG C, mass concentration is in the sodium bicarbonate aqueous solution of 0.1-0.4%, solution usage was advisable there not to be edible mushroom, soak sofening treatment 4-8h, the rinsing of flowing drinking water is neutral to cleaning solution, the centrifugal 5-8min processed of 800-1000r/min, 45-50 DEG C of low temperature drying is to moisture 6-8%, unit is that g/100g, 20-25 DEG C of low-temperature submicron powder is broken, and obtaining granularity is that the edible mushroom fine powder of 80-100 μm is for subsequent use;
(2) preparation of precision corn fine powder and rice fine powder
The dry seed cleaning of ripe yellow maize removes not edible impurity, it is that the precision corn fine powder of 100-120 μm is for subsequent use that the de-embryo of decortication is ground into granularity, the highed milled rice that japonica rice grinds or the broken rice that highed milled rice processing produces are through removing chaff, except after sandstone, magnetic separation process purifying, and to be granularity be fine crushing that the rice fine powder of 100-120 μm is for subsequent use;
(3) functionalization and restructuring
Edible mushroom fine powder 25-40 part is got by mass fraction, refined corn powder 100 parts mixes, drinking water is added by the 24-30% of powder gross mass, stir, with single screw extrusion machine, mixed melting is carried out to material and extrude recombination function process, material melting temperature is 160 DEG C-170 DEG C, extruder screw length 900mm-1200mm, diameter 65mm, thread depth by 12mm gradual change to 3mm, pitch 60-65mm, profile of tooth is the T-shaped of 8mm under upper 5mm, there is suitable gelatinization in the material after process, reduced sugar amount with glucose meter mass percent for 3%-10%, extrude the material of functionalization through cooling, dry, pulverize, obtaining granularity is that the restructuring powder of the edible mushroom of 100-120 μm and corn is for subsequent use, to extrude before and after functionalization material when same particle sizes and moisture, volume and relative density unchanged,
(4) allocate, melt refining, rice noodles preparation with shaping
Restructuring powder 10-20 part of above-mentioned edible mushroom and corn is got by mass fraction,
Precision corn fine powder 100 parts, or rice fine powder 100 parts, or precision corn fine powder and rice fine powder mixed powder 100 parts, this precision corn fine powder mixes by following mass percent with rice fine powder mixed powder: precision corn fine powder 80-90%, rice fine powder 10-20%;
Drinking water is added by the 24-25% of granular material gross mass after mixing;
Stirring makes powder mixture complete wetting, with single screw extrusion machine, mixed melting is carried out to material and extrude process, material melting temperature is 130 DEG C-150 DEG C, obtain the level and smooth bands extrudate of bubble-free, section densification, extruder screw length 900mm-940mm, diameter 60mm, thread depth by 14mm gradual change to 5mm, pitch 48mm, profile of tooth is the T-shaped of 8mm under upper 7mm, extrudes strips temperature 90-110 DEG C, biodiversity content 32-38%; Enter single screw extrusion machine afterwards again carry out mixed reorganization further and melt refining, complete wire squeeze shaping simultaneously, prepare edible fungi nutrition rice noodles, extruder screw length 900mm-920mm, diameter 60mm, thread depth by 13mm gradual change to 5mm, pitch 46mm, profile of tooth is the T-shaped of 8mm under upper 7mm, and wire squeeze temperature controls at 100-115 DEG C, the edible mushroom rice noodles section extruded is glossy, dense structure, lines are well-balanced, without cavity and bubble, extrude the material that refining front and back are melted in mixing, when same particle sizes and moisture, volume and relative density unchanged
(5) dry
The edible mushroom rice noodles extruded are taken advantage of immediately and are softly cut into required length or be wound in a required size ball of string, are placed on relative humidity and are less than 2-3 days in the aeration-drying natural environment of 60%, and rice noodles are dry.
2. additive-free edible fungi nutrition rice noodles according to claim 1, is characterized in that: described edible mushroom is the dry fructification of auricularia auriculajudae, white fungus, pholiota nameko.
3. the Green production method of additive-free edible fungi nutrition rice noodles as claimed in claim 1, is characterized in that comprising the following steps:
(1) preparation of edible mushroom fine powder
By dry edible mushroom screening and removing impurities matter, wipe out inedible part, after circulating water rinsing, input temperature is 8-10 DEG C, mass concentration is in the sodium bicarbonate aqueous solution of 0.1-0.4%, solution usage was advisable there not to be edible mushroom, soak sofening treatment 4-8h, the rinsing of flowing drinking water is neutral to cleaning solution, the centrifugal 5-8min processed of 800-1000r/min, 45-50 DEG C of low temperature drying is to moisture 6-8%, unit is that g/100g, 20-25 DEG C of low-temperature submicron powder is broken, and obtaining granularity is that the edible mushroom fine powder of 80-100 μm is for subsequent use;
(2) preparation of precision corn fine powder and rice fine powder
The dry seed cleaning of ripe yellow maize removes not edible impurity, it is that the precision corn fine powder of 100-120 μm is for subsequent use that the de-embryo of decortication is ground into granularity, the highed milled rice that japonica rice grinds or the broken rice that highed milled rice processing produces are through removing chaff, except after sandstone, magnetic separation process purifying, and to be granularity be fine crushing that the rice fine powder of 100-120 μm is for subsequent use;
(3) functionalization and restructuring
Edible mushroom fine powder 25-40 part is got by mass fraction, refined corn powder 100 parts mixes, drinking water is added by the 24-30% of powder gross mass, stir, with single screw extrusion machine, mixed melting is carried out to material and extrude recombination function process, material melting temperature is 160 DEG C-170 DEG C, extruder screw length 900mm-1200mm, diameter 65mm, thread depth by 12mm gradual change to 3mm, pitch 60-65mm, profile of tooth is the T-shaped of 8mm under upper 5mm, there is suitable gelatinization in the material after process, reduced sugar amount with glucose meter mass percent for 3%-10%, extrude the material of functionalization through cooling, dry, pulverize, obtaining granularity is that the restructuring powder of the edible mushroom of 100-120 μm and corn is for subsequent use, to extrude before and after functionalization material when same particle sizes and moisture, volume and relative density unchanged,
(4) allocate, melt refining, rice noodles preparation with shaping
Restructuring powder 10-20 part of above-mentioned edible mushroom and corn is got by mass fraction,
Precision corn fine powder 100 parts, or rice fine powder 100 parts, or precision corn fine powder and rice fine powder mixed powder 100 parts, this precision corn fine powder mixes by following mass percent with rice fine powder mixed powder: precision corn fine powder 80-90%, rice fine powder 10-20%;
Drinking water is added by the 24-25% of granular material gross mass after mixing;
Stirring makes powder mixture complete wetting, with single screw extrusion machine, mixed melting is carried out to material and extrude process, material melting temperature is 130 DEG C-150 DEG C, obtain the level and smooth bands extrudate of bubble-free, section densification, extruder screw length 900mm-940mm, diameter 60mm, thread depth by 14mm gradual change to 5mm, pitch 48mm, profile of tooth is the T-shaped of 8mm under upper 7mm, extrudes strips temperature 90-110 DEG C, biodiversity content 32-38%; Enter single screw extrusion machine afterwards again carry out mixed reorganization further and melt refining, complete wire squeeze shaping simultaneously, prepare edible fungi nutrition rice noodles, extruder screw length 900mm-920mm, diameter 60mm, thread depth by 13mm gradual change to 5mm, pitch 46mm, profile of tooth is the T-shaped of 8mm under upper 7mm, and wire squeeze temperature controls at 100-115 DEG C, the edible mushroom rice noodles section extruded is glossy, dense structure, lines are well-balanced, without cavity and bubble, extrude the material that refining front and back are melted in mixing, when same particle sizes and moisture, volume and relative density unchanged
(5) dry
The edible mushroom rice noodles extruded are taken advantage of immediately and are softly cut into required length or be wound in a required size ball of string, are placed on relative humidity and are less than 2-3 days in the aeration-drying natural environment of 60%, and rice noodles are dry.
4. the Green production method of additive-free edible fungi nutrition rice noodles according to claim 3, is characterized in that: described edible mushroom is the dry fructification of auricularia auriculajudae, white fungus, pholiota nameko.
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