CN105104955A - Straight rice noodles reinforced by calcium and vitamin B12 cooperatively - Google Patents
Straight rice noodles reinforced by calcium and vitamin B12 cooperatively Download PDFInfo
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- CN105104955A CN105104955A CN201510527989.6A CN201510527989A CN105104955A CN 105104955 A CN105104955 A CN 105104955A CN 201510527989 A CN201510527989 A CN 201510527989A CN 105104955 A CN105104955 A CN 105104955A
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- vitamin
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 93
- 235000009566 rice Nutrition 0.000 title claims abstract description 93
- 235000012149 noodles Nutrition 0.000 title claims abstract description 20
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title claims abstract description 17
- 239000011575 calcium Substances 0.000 title claims abstract description 17
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 17
- 229930003779 Vitamin B12 Natural products 0.000 title abstract description 5
- 235000019163 vitamin B12 Nutrition 0.000 title abstract description 5
- 239000011715 vitamin B12 Substances 0.000 title abstract description 5
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 title abstract 4
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 92
- 230000032683 aging Effects 0.000 claims abstract description 28
- 230000005684 electric field Effects 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 15
- 230000008569 process Effects 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 238000010025 steaming Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 230000009471 action Effects 0.000 claims description 6
- 239000003651 drinking water Substances 0.000 claims description 5
- 235000020188 drinking water Nutrition 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 230000003014 reinforcing effect Effects 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims 1
- 230000014759 maintenance of location Effects 0.000 abstract description 8
- 229920002472 Starch Polymers 0.000 abstract description 7
- 235000019698 starch Nutrition 0.000 abstract description 7
- 239000008107 starch Substances 0.000 abstract description 7
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 2
- 230000008707 rearrangement Effects 0.000 abstract description 2
- 229960005069 calcium Drugs 0.000 abstract 2
- 235000001465 calcium Nutrition 0.000 abstract 2
- 229960004494 calcium gluconate Drugs 0.000 abstract 2
- 235000013927 calcium gluconate Nutrition 0.000 abstract 2
- 239000004227 calcium gluconate Substances 0.000 abstract 2
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 abstract 2
- 238000010009 beating Methods 0.000 abstract 1
- 238000005520 cutting process Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000001125 extrusion Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 229940032147 starch Drugs 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 238000009835 boiling Methods 0.000 description 6
- 230000015572 biosynthetic process Effects 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 229910001429 cobalt ion Inorganic materials 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- LJUQGASMPRMWIW-UHFFFAOYSA-N 5,6-dimethylbenzimidazole Chemical compound C1=C(C)C(C)=CC2=C1NC=N2 LJUQGASMPRMWIW-UHFFFAOYSA-N 0.000 description 1
- 208000006820 Arthralgia Diseases 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 206010013954 Dysphoria Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 102000004895 Lipoproteins Human genes 0.000 description 1
- 108090001030 Lipoproteins Proteins 0.000 description 1
- 208000007101 Muscle Cramp Diseases 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 208000031845 Pernicious anaemia Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000037180 bone health Effects 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 229910017052 cobalt Inorganic materials 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- XLJKHNWPARRRJB-UHFFFAOYSA-N cobalt(2+) Chemical compound [Co+2] XLJKHNWPARRRJB-UHFFFAOYSA-N 0.000 description 1
- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 description 1
- 239000005515 coenzyme Substances 0.000 description 1
- 230000021615 conjugation Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000037123 dental health Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000005714 functional activity Effects 0.000 description 1
- 230000029251 gravitaxis Effects 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- DQOCFCZRZOAIBN-WZHZPDAFSA-L hydroxycobalamin Chemical compound O.[Co+2].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O DQOCFCZRZOAIBN-WZHZPDAFSA-L 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000004118 muscle contraction Effects 0.000 description 1
- 210000004126 nerve fiber Anatomy 0.000 description 1
- 230000000926 neurological effect Effects 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 230000036559 skin health Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 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
Abstract
The invention discloses straight rice noodles reinforced by calcium and vitamin B12 cooperatively. With rice as a main raw material, the straight rice noodles are prepared by the following steps: soaking and crushing rice; adding calcium gluconate and vitamin B12 in the noodles stirring process, and adjusting the moisture content; carrying out the procedures of twin-screw extrusion, primarily ageing, redistilling, secondarily ageing, washing and the like; and finally drying, cutting and packaging the mixture. The straight rice noodles have the advantages that a pulsed electric field and an ultrasonic wave are adopted to act on the rice noodles in a superposing manner in the twice ageing processes of the rice noodles; rearrangement of starch molecules in the rice noodles is activated by the ultrasonic wave in continuous vibrating and beating processes; combination of calcium, vitamin and starch molecules is promoted by the ultrasonic wave and the electric field in common; and the rice noodles prepared by the method have tenacity, are tightly combined with the calcium gluconate, the vitamin B12 and the starch molecules, and are high in retention rate after being cooked.
Description
Technical field
The present invention relates to a kind of straight rice-flour noodles of fortification, belong to processing of farm products field.
Background technology
Ground rice be deeply like by people, time-honored traditional food.At present, ground rice on the market take only rice as raw material, and nutritional labeling is comparatively single, cannot meet the nutritional need that people are growing.Calcium is the nutrient keeping health of heart, hemostasis, neurological health, contraction of muscle and skin, bone and dental health, can alleviate the pain of muscle and bone, the balance of acid-base value in holder.Insufficiency of intake symptom easily causes muscle cramp, insomnia, arthralgia and hypertension.According to national relevant regulations, calcium gluconae can be added in cereal and goods thereof and carry out supplementing calcium element, in the maximum permission use amount of element calcium for 1.6-3.2g/kg.
Cobastab
12for being a class containing one of B family vitamin of cobalt, molecular structure is corrin ring centered by cobalt ions and 5,6-dimethylbenzimidazole is the nucleotides of base composition.Major function comprises: 1) promote erythrocytic growth and maturation, prevention pernicious anaemia; 2) exist with the form of coenzyme, the utilization rate of folic acid can be increased, promote the metabolism of carbohydrate, protein etc.; 3) there is the effect of activated amino acid and promote can promote the biosynthesis of nucleic acid the synthesis of protein, play an important role to growing of infant; 4) eliminate dysphoria, focus one's attention on, strengthen memory and the sense of equilibrium; 5) participating in the formation of lipoprotein in nerve fiber, is that nervous function perfects indispensable vitamin.Cobastab
12in vegetables, content is little, is mainly present in animal food, and general being difficult to directly is absorbed by the body, and is combined the functional activity that just can be conducive to human body with calcium.According to national relevant regulations, Cobastab
12maximum permission use amount in nutraceutical is 0.4-10 μ g/kg.
For the problem that ground rice nutritive value is not high, existing scholar adopts in the process making ground rice and adds the method for nutrient to improve nutritive value, but the ground rice that major part is made is combined not tight with nutrient, easily run off in digestion process, the actual retention rate of nutrient is low.Therefore, the boiling retention rate of ourishing rice flour governs the development of ourishing rice flour always.
Summary of the invention
The ourishing rice flour produced for prior art exist easily run off, defect that boiling retention rate is low, now provide a kind of production method of fortification straight rice-flour noodles, the method can promote conjugation and the boiling retention rate thereof of calcareous, vitamin B12 and ground rice.
A kind of calcium and Cobastab
12the straight rice-flour noodles of cooperative reinforcing, is characterized in that comprising following processing step:
(1) raw material soaking: choose early rice, eluriates more than 3 times, soaks 3-4h in 30-36 DEG C of water;
(2) pulverize: be filtered dry moisture, pulverize with 60 order mesh screen beater disintegrating machines, 80 order mesh screens crossed by ground rice;
(3) breading: slowly add drinking water, calcium gluconae and Cobastab in the ground rice crushed
12, adopt mixer to mix, regulate ground rice moisture to be 34-36%, mixer rotating speed 1400-1500r/min, the breading time is 8-10min, and the addition of calcium gluconae is 1.1-1.2g/kg ground rice, Cobastab
12addition be 0.2-0.3 μ g/kg ground rice;
(4) extrude: the material mixed is carried out squeezing powder by twin (double) screw extruder;
(5) aging 1: under the rice stick of squeezing out is placed in the environment of humidity 80-85%, adopt electric field and ultrasonic wave superposition to act on ground rice, temperature controls at 32-36 DEG C, and action time is 4-5h; Described ultrasonic frequency is 360-380KHz, and power is 140-160W; Electric-field intensity is 8-10kV/cm, and pulse frequency is 70-80Hz, and pulse width is 8-10 μ s;
(6) multiple steaming: rice stick is sent in steamer, steam 1-2min again;
(7) aging 2: by aging 3-4h in the environment of the rice stick of multiple steaming feeding temperature 56-58 DEG C, humidity 95-98%, adopt electric field and ultrasonic wave superposition to act on ground rice in ageing process; Described ultrasonic frequency is 360-380KHz, and power is 100-120W; Electric-field intensity is 8-10kV/cm, and pulse frequency is 40-50Hz, and pulse width is 8-10 μ s;
(8) wash and dress: put into pond after rice stick is aging and soak 18-20min, removing ground rice remains and tells slurry, hang combing;
(9) dry: to control ground rice water content at 13-14%;
(10) cut, pack.
The difference of present invention process and prior art is:
1, for the binding characteristic of starch, after extruding, adopt electric field and ultrasonic wave overlap-add procedure immediately, not only shorten ageing time, and enhance the network structure of ground rice extruding formation, enhance the toughness of ground rice, avoid easily broken bar phenomenon.
2, under electric field action, calcium ion and Cobastab
12cobalt ions generation gravitaxis in (i.e. hydroxycobalamin), ultrasonic wave, constantly vibrating and beaing in process the rearrangement having intensified starch molecule in ground rice, facilitates the combination of metal ion and starch molecule simultaneously.
3, present invention achieves ground rice and calcareous, Cobastab
12combine closely, obtained ground rice flexible, ground rice integrated quality gets a promotion, calcareous and Cobastab
12boiling retention rate is high.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described.
Embodiment 1:
(1) raw material soaking: choose early rice, eluriates more than 3 times, soaks 3h in 36 DEG C of water;
(2) pulverize: be filtered dry moisture, pulverize with 60 order mesh screen beater disintegrating machines, 80 order mesh screens crossed by ground rice;
(3) breading: slowly add drinking water and Cobastab in the ground rice crushed
12, adopt mixer to mix, regulate ground rice moisture to be 35%, mixer rotating speed 1500r/min, the breading time is 10min, Cobastab
12addition be 0.3 μ g/kg ground rice, the addition of calcium gluconae is 1.2g/kg ground rice;
(4) extrude: the material mixed is carried out squeezing powder by twin (double) screw extruder;
(5) aging 1: the rice stick of squeezing out is aging under being placed in the environment of humidity 85%, temperature is 34 DEG C, and action time is 4.5h;
(6) multiple steaming: rice stick is sent in steamer, steam 1min again;
(7) aging 2: the rice stick of multiple steaming is sent into aging 3.5h in the environment of temperature 57 DEG C, humidity 96%;
(8) wash and dress: put into pond after rice stick is aging and soak 19min, removing ground rice remains and tells slurry, hang combing;
(9) dry: to control ground rice water content 13%;
(10) cut, pack.
Embodiment 2:
(1) raw material soaking: choose early rice, eluriates more than 3 times, soaks 3h in 36 DEG C of water;
(2) pulverize: be filtered dry moisture, pulverize with 60 order mesh screen beater disintegrating machines, 80 order mesh screens crossed by ground rice;
(3) breading: slowly add drinking water and Cobastab in the ground rice crushed
12, adopt mixer to mix, regulate ground rice moisture to be 35%, mixer rotating speed 1500r/min, the breading time is 10min, Cobastab
12addition be 0.3 μ g/kg ground rice, the addition of calcium gluconae is 1.2g/kg ground rice;
(4) extrude: the material mixed is carried out squeezing powder by twin (double) screw extruder;
(5) aging 1: under the rice stick of squeezing out is placed in the environment of humidity 85%, adopt electric field and ultrasonic wave superposition to act on ground rice, temperature controls at 34 DEG C, and action time is 4.5h; Ultrasonic frequency is 370KHz, and power is 150W; Electric-field intensity is 9kV/cm, and pulse frequency is 75Hz, and pulse width is 9 μ s;
(6) multiple steaming: rice stick is sent in steamer, steam 1min again;
(7) aging 2: the rice stick of multiple steaming is sent into aging 3.5h in the environment of temperature 57 DEG C, humidity 96%;
(8) wash and dress: put into pond after rice stick is aging and soak 19min, removing ground rice remains and tells slurry, hang combing;
(9) dry: to control ground rice water content 13%;
(10) cut, pack.
Embodiment 3:
(1) raw material soaking: choose early rice, eluriates more than 3 times, soaks 3h in 36 DEG C of water;
(2) pulverize: be filtered dry moisture, pulverize with 60 order mesh screen beater disintegrating machines, 80 order mesh screens crossed by ground rice;
(3) breading: slowly add drinking water and Cobastab in the ground rice crushed
12, adopt mixer to mix, regulate ground rice moisture to be 35%, mixer rotating speed 1500r/min, the breading time is 10min, Cobastab
12addition be 0.3 μ g/kg ground rice, the addition of calcium gluconae is 1.2g/kg ground rice;
(4) extrude: the material mixed is carried out squeezing powder by twin (double) screw extruder;
(5) aging 1: under the rice stick of squeezing out is placed in the environment of humidity 85%, adopt electric field and ultrasonic wave superposition to act on ground rice, temperature controls at 34 DEG C, and action time is 4.5h; Ultrasonic frequency is 370KHz, and power is 150W; Electric-field intensity is 9kV/cm, and pulse frequency is 75Hz, and pulse width is 9 μ s;
(6) multiple steaming: rice stick is sent in steamer, steam 1min again;
(7) aging 2: the rice stick of multiple steaming is sent into aging 3.5h in the environment of temperature 57 DEG C, humidity 96%, adopt electric field and ultrasonic wave superposition to act on ground rice in ageing process; Ultrasonic frequency is 370KHz, and power is 110W; Electric-field intensity is 9kV/cm, and pulse frequency is 45Hz, and pulse width is 9 μ s;
(8) wash and dress: put into pond after rice stick is aging and soak 19min, removing ground rice remains and tells slurry, hang combing;
(9) dry: to control ground rice water content 13%;
(10) cut, pack.
Embodiment effect analysis:
Straight rice-flour noodles physical and chemical index
Known by analyzing, compare with embodiment 2 with embodiment 1, embodiment 3 produces the better quality of gained straight rice-flour noodles, and its strip-breaking rate is lower, and calcareous, Cobastab
12boiling retention rate and sensory evaluation scores are then obviously higher.The present invention complies with straight rice-flour noodles architectural characteristic, and calcareous, Cobastab
12with starch in conjunction with rule, utilize electric field and hyperacoustic synergy to strengthen the organoleptic quality of product and the boiling retention rate of nutritional labeling, reduce the strip-breaking rate of straight rice-flour noodles, value of the product and quality are obviously promoted simultaneously.
Claims (3)
1. a calcium and Cobastab
12the straight rice-flour noodles of cooperative reinforcing, is characterized in that its preparation method comprises the following steps:
(1) raw material soaking: choose early rice, eluriates more than 3 times, soaks 3-4h in 30-36 DEG C of water;
(2) pulverize: be filtered dry moisture, pulverize with 60 order mesh screen beater disintegrating machines, 80 order mesh screens crossed by ground rice;
(3) breading: slowly add drinking water, calcium gluconae and Cobastab in the ground rice crushed
12, adopt mixer to mix, regulate ground rice moisture to be 34-36%, mixer rotating speed 1400-1500r/min, the breading time is 8-10min, and the addition of calcium gluconae is 1.1-1.2g/kg ground rice, Cobastab
12addition be 0.2-0.3 μ g/kg ground rice;
(4) extrude: the material mixed is carried out squeezing powder by twin (double) screw extruder;
(5) aging 1: under the rice stick of squeezing out is placed in the environment of humidity 80-85%, adopt electric field and ultrasonic wave superposition to act on ground rice, temperature controls at 32-36 DEG C, and action time is 4-5h;
(6) multiple steaming: rice stick is sent in steamer, steam 1-2min again;
(7) aging 2: by aging 3-4h in the environment of the rice stick of multiple steaming feeding temperature 56-58 DEG C, humidity 95-98%, adopt electric field and ultrasonic wave superposition to act on ground rice in ageing process;
(8) wash and dress: put into pond after rice stick is aging and soak 18-20min, removing ground rice remains and tells slurry, hang combing;
(9) dry: to control ground rice water content at 13-14%;
(10) cut, pack.
2. straight rice-flour noodles according to claim 1, it is characterized in that the ultrasonic frequency described in step (5) is 360-380KHz, power is 140-160W; Described electric-field intensity is 8-10kV/cm, and pulse frequency is 70-80Hz, and pulse width is 8-10 μ s.
3. straight rice-flour noodles according to claim 1, it is characterized in that step (7) described ultrasonic frequency is 360-380KHz, power is 100-120W; Described electric-field intensity is 8-10kV/cm, and pulse frequency is 40-50Hz, and pulse width is 8-10 μ s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510527989.6A CN105104955B (en) | 2015-08-26 | 2015-08-26 | A kind of calcium and vitamin B12The straight rice-flour noodles of cooperative reinforcing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510527989.6A CN105104955B (en) | 2015-08-26 | 2015-08-26 | A kind of calcium and vitamin B12The straight rice-flour noodles of cooperative reinforcing |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105104955A true CN105104955A (en) | 2015-12-02 |
| CN105104955B CN105104955B (en) | 2019-05-21 |
Family
ID=54653287
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510527989.6A Active CN105104955B (en) | 2015-08-26 | 2015-08-26 | A kind of calcium and vitamin B12The straight rice-flour noodles of cooperative reinforcing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105104955B (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101550238A (en) * | 2009-04-09 | 2009-10-07 | 连喜军 | Technique for preparing retrograded resistant starch through electrolysis, microwave and ultrasonic method |
| CN102948684A (en) * | 2012-11-08 | 2013-03-06 | 南昌大学 | Production method of straight rice noodle made of broken rice |
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2015
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| CN101550238A (en) * | 2009-04-09 | 2009-10-07 | 连喜军 | Technique for preparing retrograded resistant starch through electrolysis, microwave and ultrasonic method |
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