CN104957497A - Vinegar rice noodles with sour and spicy taste and preparation method of vinegar rice noodles - Google Patents
Vinegar rice noodles with sour and spicy taste and preparation method of vinegar rice noodles Download PDFInfo
- Publication number
- CN104957497A CN104957497A CN201510340570.XA CN201510340570A CN104957497A CN 104957497 A CN104957497 A CN 104957497A CN 201510340570 A CN201510340570 A CN 201510340570A CN 104957497 A CN104957497 A CN 104957497A
- Authority
- CN
- China
- Prior art keywords
- rice noodles
- parts
- vinegar
- starch
- vinegar rice
- 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.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 33
- 235000009566 rice Nutrition 0.000 title claims abstract description 33
- 235000012149 noodles Nutrition 0.000 title claims abstract description 26
- 239000000052 vinegar Substances 0.000 title claims abstract description 18
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 241000209094 Oryza Species 0.000 title abstract description 29
- 235000019614 sour taste Nutrition 0.000 title abstract 2
- 235000019654 spicy taste Nutrition 0.000 title abstract 2
- 229920002472 Starch Polymers 0.000 claims abstract description 24
- 235000019698 starch Nutrition 0.000 claims abstract description 24
- 239000008107 starch Substances 0.000 claims abstract description 24
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims abstract description 9
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 9
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims abstract description 9
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims abstract description 9
- 108010068370 Glutens Proteins 0.000 claims abstract description 7
- 240000005373 Panax quinquefolius Species 0.000 claims abstract description 7
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 7
- 241001506047 Tremella Species 0.000 claims abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 235000021312 gluten Nutrition 0.000 claims abstract description 7
- 238000000227 grinding Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 235000002566 Capsicum Nutrition 0.000 claims description 9
- 239000001390 capsicum minimum Substances 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 7
- 241000756943 Codonopsis Species 0.000 claims description 6
- 241000233866 Fungi Species 0.000 claims description 6
- 244000241872 Lycium chinense Species 0.000 claims description 6
- 235000015468 Lycium chinense Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000002803 maceration Methods 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 4
- 240000008574 Capsicum frutescens Species 0.000 claims 3
- 229920000945 Amylopectin Polymers 0.000 abstract description 4
- 229920000294 Resistant starch Polymers 0.000 abstract description 4
- 235000021254 resistant starch Nutrition 0.000 abstract description 4
- 229920001353 Dextrin Polymers 0.000 abstract description 3
- 239000004375 Dextrin Substances 0.000 abstract description 3
- 235000019425 dextrin Nutrition 0.000 abstract description 3
- 229920000856 Amylose Polymers 0.000 abstract description 2
- 230000032683 aging Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 238000013508 migration Methods 0.000 abstract description 2
- 230000005012 migration Effects 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 241000007126 Codonopsis pilosula Species 0.000 abstract 1
- 244000241838 Lycium barbarum Species 0.000 abstract 1
- 235000015459 Lycium barbarum Nutrition 0.000 abstract 1
- 241000405414 Rehmannia Species 0.000 abstract 1
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 241000208293 Capsicum Species 0.000 description 6
- 235000005911 diet Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 230000037213 diet Effects 0.000 description 3
- 208000017667 Chronic Disease Diseases 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Noodles (AREA)
Abstract
The invention relates to vinegar rice noodles with a sour and spicy taste and a preparation method of the vinegar rice noodles. The vinegar rice noodles are characterized by being prepared from the following raw materials in parts by weight: 400-420 parts of polished round-grained rice, 20-30 parts of wheat gluten, 80-90 parts of pea starch, 20-25 parts of vinegar, 50-55 parts of chili, 3-4 parts of goji berry fruits, 5-6 parts of codonopsis pilosula, 1-2 parts of acanthopanax, 2-3 parts of American ginseng, 3-4 parts of prepared rehmannia root, 30-35 tremella and 0.8-1 part of carboxymethyl cellulose. In the invention, the pea starch is subjected to superfine grinding, so that the degree of branching of amylopectin can be reduced; microwave processing is adopted to degrade amylose and amylopectin to generate dextrin and starch with relatively small molecular weight; and the dextrin and starch with small molecular weight are subjected to aging so as increase the retrogradation degree, improve the content of resistant starch in the vinegar rice noodles, and produce good glossiness of the vinegar rice noodles. Tremella gum prepared by stewing the tremella has certain viscidity, so that the toughness of the vinegar rice noodles is increased, and the breaking rate of the vinegar rice noodles is reduced. With the adoption of the carboxymethyl cellulose, migration of moisture to the surface during the storage of the vinegar rice noodles can be avoided. Furthermore, eating the vinegar rice noodles can improve the immunity.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of old acetic acid pungent rice noodles and preparation method thereof.
Background technology
Along with growth in the living standard, the dietary structure of people also there occurs change, " three is high " food of the high-protein high-fat such as meat and egg high heat occupies the principal status of public economy of diet structure, the dietary structure of low-fat and high cellulose is replaced, research shows, " three is high " diet is unfavorable for the health of health, and human body can be caused to suffer from the chronic diseases such as hypertension, high fat of blood, hyperglycaemia, therefore, the heat of meals controls to have become the key regulating diet structure.Nowadays, the publicity of all kinds of health care knowledge makes people take for many food starch can increase to obtain the risk of chronic disease, and people are also very careful to the selection of starchy food.And rice noodles are as a kind of food of high starch, the requirement of people to its quality is also more and more higher.Resistant starch, also known as enzyme resistant starch and indigestibility starch, by enzymolysis, but can not can play fermentation reaction with volatile fatty acid, the similar disappearing fibre of its character in small intestine in the intestines and stomach colon of people.The resistance starch content improved in rice noodles can improve rice noodles transparency, surface gloss, the relation that the resistance starch content namely in rice noodles and the quality of rice noodles are proportionate, and therefore, the rice noodles developing a kind of high resistant starch content are significant.
Summary of the invention
The object of this invention is to provide a kind of old acetic acid pungent rice noodles and preparation method thereof, it is good that the present invention has mouthfeel, the feature of nutrient health.
The technical solution adopted in the present invention is:
A kind of old acetic acid pungent rice noodles, is characterized in that being made up of the raw material of following weight portion:
Polished rice 400-420, Gluten 20-30, pea starch 80-90, old vinegar 20-25, capsicum 50-55, fruit of Chinese wolfberry 3-4, Radix Codonopsis 5-6, wilsonii 1-2, American Ginseng 2-3, cultivated land 3-4, white fungus 30-35, carboxymethyl cellulose 0.8-1.
The preparation method of described old acetic acid pungent rice noodles, is characterized in that comprising the following steps:
(1) fruit of Chinese wolfberry, Radix Codonopsis, wilsonii, American Ginseng, cultivated land are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, slowly adds carboxymethyl cellulose, is stirred to dissolving in gained filtrate;
(2) the furnishing starch concentration that pea starch ultramicro grinding added water after 20 minutes is the starch milk of 10%, then carry out microwave treatment, microwave power is 668W, and the microwave time is 4 minutes, at 4 DEG C, refrigeration is placed in 80 DEG C of baking ovens and dry, pulverize, sieves for 24 hours again;
(3) by adding the 3-4 little fiery infusion 60-70 minute of clear water doubly after white fungus clear water maceration, filtering, obtaining tremella gum;
(4) polished rice is placed in after clear water soaks 10-20 minute and pulls out, dehydration, pulverize, crosses 80 mesh sieves, then with Gluten, step (2) gained mixing of materials, the furnishing that adds water is starched, and moisture content controls at 55-57%, then adds step (1), (3) gained material, mix rear paving slurry thoroughly, thickness is 1-1.3mm, steams 6 minutes at 100 DEG C, slitting after cooling;
(5) dry in the air after old vinegar being boiled cool, mix with capsicum and load in jar, after sealed pickling 5-6 days, capsicum is taken out, minces, pack with step (4) gained material after packing, to obtain final product.
Beneficial effect of the present invention is:
Raw material pea starch in the present invention can reduce the degree of branching of amylopectin through ultramicro grinding, microwave treatment is by amylose and amylopectin degraded, generate the relatively little dextrin of molecular weight and starch, the degree of bringing back to life is increased again through aging, thus improve resistance starch content of the present invention, make glossiness of the present invention good, simultaneously, the white fungus tremella gum endured out that adds water that the present invention adds has viscosity, add toughness of the present invention, reduce strip-breaking rate, and carboxymethyl cellulose can improve water-holding capacity of the present invention, avoid at duration of storage moisture to surface migration, in addition, the present invention is also containing plurality of Chinese composition, there is the effect improving immunity.
Detailed description of the invention
A kind of old acetic acid pungent rice noodles, is characterized in that being made up of the raw material of following weight portion (kilogram):
Polished rice 400, Gluten 20, pea starch 80, old vinegar 20, capsicum 50, the fruit of Chinese wolfberry 3, Radix Codonopsis 5, wilsonii 1, American Ginseng 2, cultivated land 3, white fungus 30, carboxymethyl cellulose 0.8.
The preparation method of described old acetic acid pungent rice noodles, comprises the following steps:
(1) fruit of Chinese wolfberry, Radix Codonopsis, wilsonii, American Ginseng, cultivated land are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, slowly adds carboxymethyl cellulose, is stirred to dissolving in gained filtrate;
(2) the furnishing starch concentration that pea starch ultramicro grinding added water after 20 minutes is the starch milk of 10%, then carry out microwave treatment, microwave power is 668W, and the microwave time is 4 minutes, at 4 DEG C, refrigeration is placed in 80 DEG C of baking ovens and dry, pulverize, sieves for 24 hours again;
(3) by adding the 3-4 little fiery infusion 60-70 minute of clear water doubly after white fungus clear water maceration, filtering, obtaining tremella gum;
(4) polished rice is placed in after clear water soaks 10-20 minute and pulls out, dehydration, pulverize, crosses 80 mesh sieves, then with Gluten, step (2) gained mixing of materials, the furnishing that adds water is starched, and moisture content controls at 55-57%, then adds step (1), (3) gained material, mix rear paving slurry thoroughly, thickness is 1-1.3mm, steams 6 minutes at 100 DEG C, slitting after cooling;
(5) dry in the air after old vinegar being boiled cool, mix with capsicum and load in jar, after sealed pickling 5-6 days, capsicum is taken out, minces, pack with step (4) gained material after packing, to obtain final product.
Claims (2)
1. old acetic acid pungent rice noodles, is characterized in that being made up of the raw material of following weight portion:
Polished rice 400-420, Gluten 20-30, pea starch 80-90, old vinegar 20-25, capsicum 50-55, fruit of Chinese wolfberry 3-4, Radix Codonopsis 5-6, wilsonii 1-2, American Ginseng 2-3, cultivated land 3-4, white fungus 30-35, carboxymethyl cellulose 0.8-1.
2. the preparation method of old acetic acid pungent rice noodles according to claim 1, is characterized in that comprising the following steps:
(1) fruit of Chinese wolfberry, Radix Codonopsis, wilsonii, American Ginseng, cultivated land are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, slowly adds carboxymethyl cellulose, is stirred to dissolving in gained filtrate;
(2) the furnishing starch concentration that pea starch ultramicro grinding added water after 20 minutes is the starch milk of 10%, then carry out microwave treatment, microwave power is 668W, and the microwave time is 4 minutes, at 4 DEG C, refrigeration is placed in 80 DEG C of baking ovens and dry, pulverize, sieves for 24 hours again;
(3) by adding the 3-4 little fiery infusion 60-70 minute of clear water doubly after white fungus clear water maceration, filtering, obtaining tremella gum;
(4) polished rice is placed in after clear water soaks 10-20 minute and pulls out, dehydration, pulverize, crosses 80 mesh sieves, then with Gluten, step (2) gained mixing of materials, the furnishing that adds water is starched, and moisture content controls at 55-57%, then adds step (1), (3) gained material, mix rear paving slurry thoroughly, thickness is 1-1.3mm, steams 6 minutes at 100 DEG C, slitting after cooling;
(5) dry in the air after old vinegar being boiled cool, mix with capsicum and load in jar, after sealed pickling 5-6 days, capsicum is taken out, minces, pack with step (4) gained material after packing, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510340570.XA CN104957497A (en) | 2015-06-19 | 2015-06-19 | Vinegar rice noodles with sour and spicy taste and preparation method of vinegar rice noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510340570.XA CN104957497A (en) | 2015-06-19 | 2015-06-19 | Vinegar rice noodles with sour and spicy taste and preparation method of vinegar rice noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104957497A true CN104957497A (en) | 2015-10-07 |
Family
ID=54211729
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510340570.XA Pending CN104957497A (en) | 2015-06-19 | 2015-06-19 | Vinegar rice noodles with sour and spicy taste and preparation method of vinegar rice noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104957497A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722203A (en) * | 2016-12-27 | 2017-05-31 | 寿县八公山刘安豆腐有限公司 | A kind of green bean starch sheet and preparation method thereof |
| CN109090444A (en) * | 2018-07-17 | 2018-12-28 | 江南大学 | A method of rice noodles are produced by raw material of polished rice |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1151251A (en) * | 1995-11-27 | 1997-06-11 | 黄建萍 | Convenient rice flour noodles and its prodn. tech. |
| CN1158703A (en) * | 1996-10-24 | 1997-09-10 | 四川省农业科学院作物研究所 | Preparation of whole-nutrient sweet potato powder |
| CN1404751A (en) * | 2000-12-25 | 2003-03-26 | 吴跃飞 | Health-care vermicelli, bean-made noodles and bean-made sheet jelly |
-
2015
- 2015-06-19 CN CN201510340570.XA patent/CN104957497A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1151251A (en) * | 1995-11-27 | 1997-06-11 | 黄建萍 | Convenient rice flour noodles and its prodn. tech. |
| CN1158703A (en) * | 1996-10-24 | 1997-09-10 | 四川省农业科学院作物研究所 | Preparation of whole-nutrient sweet potato powder |
| CN1404751A (en) * | 2000-12-25 | 2003-03-26 | 吴跃飞 | Health-care vermicelli, bean-made noodles and bean-made sheet jelly |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722203A (en) * | 2016-12-27 | 2017-05-31 | 寿县八公山刘安豆腐有限公司 | A kind of green bean starch sheet and preparation method thereof |
| CN109090444A (en) * | 2018-07-17 | 2018-12-28 | 江南大学 | A method of rice noodles are produced by raw material of polished rice |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104957471A (en) | Sour and hot vermicelli and preparation method thereof | |
| CN103392758A (en) | Flour for steamed buns for hypertension patients and preparing method thereof | |
| CN102329707A (en) | Sweet fermented oat wine production method | |
| CN105249200A (en) | Nutritive noodle and production method thereof | |
| CN103005392A (en) | Broad bean and highland barley sauce and making method thereof | |
| CN102978098B (en) | Production method of highland barley vinegar | |
| CN105433363A (en) | Purple potato vermicelli and preparation method thereof | |
| CN105410883A (en) | Celery vermicelli and preparation method of the celery vermicelli | |
| CN105433364A (en) | Tomato vermicelli and preparation method thereof | |
| CN104957497A (en) | Vinegar rice noodles with sour and spicy taste and preparation method of vinegar rice noodles | |
| KR101288363B1 (en) | Functional five-coloured instant cup Tteokbokki Containing Dietary Fiber and Salicornia herbacea and a method of manufacturing the same | |
| WO2023125261A1 (en) | Slowly digestible puerariae thomsonii radix starch and preparation method therefor | |
| CN108185419B (en) | Preparation method of high-fiber enzyme composite coarse cereal tablets | |
| CN103074200B (en) | Method for preparing potato-type potassium-rich mature vinegar | |
| KR102381476B1 (en) | Fermented vinegar manufacturing method using natural materials and balsamic vinegar manufacturing method using its | |
| CN112869008B (en) | Noodles based on fermented mashed potatoes and preparation method thereof | |
| CN108271838A (en) | A kind of gingkgo tonic thin pancake and preparation method thereof | |
| KR101807526B1 (en) | Weight regulation wet nooddle using fermented mixed grains and the manufacturing method thereof | |
| CN108272088A (en) | Special diet for labour packet | |
| Liu et al. | An overview of the nutritional profile, processing technologies, and health benefits of quinoa with an emphasis on impacts of processing | |
| CN101040685B (en) | Method for preparing corn food by using enzyme and the application thereof | |
| CN115299556A (en) | Production method of total-nutrient corn base material powder | |
| CN104957519A (en) | Sesame paste flour wrapper and preparation method thereof | |
| CN107410874A (en) | A kind of protect liver buckwheat health noodles and its processing method | |
| CN103202428A (en) | Chicken bone blood-glucose reducing vermicelli and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151007 |