CN105211691B - A kind of selenium strengthens the production method of straight rice-flour noodles - Google Patents
A kind of selenium strengthens the production method of straight rice-flour noodles Download PDFInfo
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- CN105211691B CN105211691B CN201510527948.7A CN201510527948A CN105211691B CN 105211691 B CN105211691 B CN 105211691B CN 201510527948 A CN201510527948 A CN 201510527948A CN 105211691 B CN105211691 B CN 105211691B
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- rice
- rice flour
- flour
- microwave
- ultrasound
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- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 15
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 14
- 239000011669 selenium Substances 0.000 title claims abstract description 14
- 235000012149 noodles Nutrition 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 241000209094 Oryza Species 0.000 claims abstract description 84
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 84
- 235000009566 rice Nutrition 0.000 claims abstract description 84
- 235000013312 flour Nutrition 0.000 claims abstract description 57
- 230000032683 aging Effects 0.000 claims abstract description 18
- BVTBRVFYZUCAKH-UHFFFAOYSA-L disodium selenite Chemical compound [Na+].[Na+].[O-][Se]([O-])=O BVTBRVFYZUCAKH-UHFFFAOYSA-L 0.000 claims abstract description 16
- 229960001471 sodium selenite Drugs 0.000 claims abstract description 16
- 235000015921 sodium selenite Nutrition 0.000 claims abstract description 16
- 239000011781 sodium selenite Substances 0.000 claims abstract description 16
- 229940091258 selenium supplement Drugs 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 12
- 238000002604 ultrasonography Methods 0.000 claims abstract description 10
- 238000010025 steaming Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 7
- 239000003651 drinking water Substances 0.000 claims description 5
- 235000020188 drinking water Nutrition 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 239000000725 suspension Substances 0.000 claims description 4
- 230000014759 maintenance of location Effects 0.000 abstract description 8
- 229920002472 Starch Polymers 0.000 abstract description 7
- 238000009835 boiling Methods 0.000 abstract description 7
- 235000019698 starch Nutrition 0.000 abstract description 7
- 239000008107 starch Substances 0.000 abstract description 7
- 230000008707 rearrangement Effects 0.000 abstract description 2
- 238000005520 cutting process Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 239000000654 additive Substances 0.000 description 4
- 230000000996 additive effect Effects 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 208000002177 Cataract Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000021615 conjugation Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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)
- Cereal-Derived Products (AREA)
Abstract
A kind of selenium strengthens the production method of straight rice-flour noodles, using rice as primary raw material, after soaking, crushing, sodium selenite is added during breading, adjust moisture content, through twin-screw extruder, aging, it is multiple steam, the processes such as microwave and ultrasound is handled, washed and dressed, most afterwards through drying, cutting, packaging and obtain.Of the invention is unique in that, rice flour is handled in ageing process using Catalyzed by Ultrasonic Wave, using microwave and ultrasound superposition in rice flour after multiple steaming.Ultrasonic wave has intensified the rearrangement of starch molecule in rice flour during constantly vibrating and beaing, and the superposition of microwave and ultrasound promotes the combination of plasma selenium and starch molecule.There is chewy texture through rice flour produced by the present invention, sodium selenite is tightly combined with starch molecule, and human body easily absorbs, and retention rate is high after boiling.
Description
Technical field
The present invention relates to the production methods that a kind of selenium strengthens straight rice-flour noodles, belong to field of agricultural products processing.
Background technique
Rice flour be it is deep liked by people, time-honored traditional food.Currently, rice flour on the market is only original with rice
Material, nutritional ingredient is more single, is unable to satisfy the growing nutritional need of people.It is asked for rice flour nutritive value is not high
Topic adds the method for nutrient during having scholar using production rice flour to improve nutritive value, but major part is produced
The rice flour come is not close in conjunction with nutrient, is easy to be lost during the cooking process, the practical retention rate of nutrient is low.Therefore, nutrition
The boiling retention rate of rice flour restricts always the development of ourishing rice flour.
Selenium has inoxidizability, and body can be protected from free radical and carcinogenic infringement, also can reduce inflammatory reaction, increases
Strong immunity is metabolic necessary material to resist infection, the health for promoting heart, the effect for enhancing vitamin e.Intake
It is insufficient the reaction such as prematurely senile, cataract, hypertension easily occur.According to national relevant regulations, can be added in cereal and its product
Sodium selenite supplements selenium element, and the maximum allowable usage amount in terms of elemental selenium is that (selenium contains in sodium selenite by 140-180 μ g/kg
45.7%) amount is.
Summary of the invention
Have the defects that easy loss, boiling retention rate are low for the ourishing rice flour of prior art production, one kind is now provided
The method that the conjugation and nutrient boiling retention rate of nutrient and rice flour can be promoted.
A kind of selenium strengthens the production method of straight rice-flour noodles, it is characterised in that the following steps are included:
(1) raw material soaking: choosing early rice, eluriate 3 times or more, 3-4h is impregnated in 30-36 DEG C of water；
(2) it crushes: being filtered dry moisture, crushed with 60 mesh mesh screen beater disintegrating machines, rice flour crosses 80 mesh mesh screens；
(3) breading: being slowly added to drinking water and sodium selenite into the rice flour crushed, is uniformly mixed using mixer,
Adjusting rice flour moisture content is 32-36%, and mixer revolving speed 1500-1600r/min, the breading time is 8-10min, sodium selenite
Additive amount be 120-130 μ g/kg rice flour；
(4) it squeezes: the material mixed is subjected to squeezing powder by twin (double) screw extruder；
(5) aging: the rice stick squeezed out is placed in aging 5-6h in the environment of 32-36 DEG C of temperature, humidity 75-80%, aging
Rice flour is acted on using the ultrasonic wave of frequency 400-450KHz, power 200-220W in the process；
(6) multiple to steam: rice stick being sent into steamer, steams 2-3min again；
(7) microwave and ultrasound is handled: the rice stick of multiple steaming is sent into the environment of humidity 95-98%, using microwave and
Ultrasonic wave superposition acts on rice flour, time 2-3h, and temperature is controlled at 50-55 DEG C；Ultrasonic frequency is 340-360KHz, power
For 160-180W；Microwave frequency is 2450MHz, power 70-75W；
(8) wash and dress: treated rice stick is put into pond immersion 18-20min, remove it is remaining on rice flour spit slurry, it is outstanding
Hang combing；
(9) dry: control rice flour water content is in 13-14%；
(10) it cuts, pack.
The difference of present invention process and the prior art is:
1, a certain amount of sodium selenite is added during producing rice flour, increased by squeezing, in ageing process super
Sonicated, ultrasonic wave have intensified the rearrangement of starch molecule in rice flour during constantly vibrating and beaing.
2, for the binding characteristic of selenium and starch, microwave and ultrasound superposition is used after multiple steaming, promotes plasma selenium
It with the combination of starch molecule, enhances rice flour and squeezes the network structure to be formed, enhance the toughness of rice flour, it is existing to avoid easy broken strip
As.
3, the present invention realizes combining closely for rice flour and sodium selenite, and rice flour obtained has chewy texture, the synthesis product of rice flour
Matter gets a promotion, and nutrient boiling retention rate is high.
Specific embodiment
Below with reference to embodiment, the present invention will be further described.
Embodiment 1:
(1) raw material soaking: choosing early rice, eluriates 4 times, impregnates 3.5h in 34 DEG C of water；
(2) it crushes: being filtered dry moisture, crushed with 60 mesh mesh screen beater disintegrating machines, rice flour crosses 80 mesh mesh screens；
(3) breading: being slowly added to drinking water and sodium selenite into the rice flour crushed, is uniformly mixed using mixer,
Adjusting rice flour moisture content is 34%, and mixer revolving speed 1600r/min, the breading time is 8min, and the additive amount of sodium selenite is
130 μ g/kg rice flour；
(4) it squeezes: the material mixed is subjected to squeezing powder by twin (double) screw extruder；
(5) aging: the rice stick squeezed out is placed in aging 6h in the environment of 34 DEG C of temperature, humidity 80%；
(6) multiple to steam: rice stick being sent into steamer, steams 2min again；
(7) humid heat treatment: the rice stick of multiple steaming is placed in the environment of 55 DEG C of temperature, humidity 98%, time 2h；
(8) wash and dress: treated rice stick is put into pond immersion 20min, remove it is remaining on rice flour spit slurry, suspension is combed
Reason；
(9) dry: control rice flour water content is 14%；
(10) it cuts, pack.
Embodiment 2:
(1) raw material soaking: choosing early rice, eluriates 4 times, impregnates 3.5h in 34 DEG C of water；
(2) it crushes: being filtered dry moisture, crushed with 60 mesh mesh screen beater disintegrating machines, rice flour crosses 80 mesh mesh screens；
(3) breading: being slowly added to drinking water and sodium selenite into the rice flour crushed, is uniformly mixed using mixer,
Adjusting rice flour moisture content is 34%, and mixer revolving speed 1600r/min, the breading time is 8min, and the additive amount of sodium selenite is
130 μ g/kg rice flour；
(4) it squeezes: the material mixed is subjected to squeezing powder by twin (double) screw extruder；
(5) aging: the rice stick squeezed out is placed in aging 6h in the environment of 34 DEG C of temperature, humidity 80%, adopts in ageing process
Rice flour is acted on the ultrasonic wave of frequency 400KHz, power 200W；
(6) multiple to steam: rice stick being sent into steamer, steams 2min again；
(7) humid heat treatment: the rice stick of multiple steaming is placed in the environment of 55 DEG C of temperature, humidity 98%, time 2h；
(8) wash and dress: treated rice stick is put into pond immersion 20min, remove it is remaining on rice flour spit slurry, suspension is combed
Reason；
(9) dry: control rice flour water content is 14%；
(10) it cuts, pack.
Embodiment 3:
(1) raw material soaking: choosing early rice, eluriates 4 times, impregnates 3.5h in 34 DEG C of water；
(2) it crushes: being filtered dry moisture, crushed with 60 mesh mesh screen beater disintegrating machines, rice flour crosses 80 mesh mesh screens；
(3) breading: being slowly added to drinking water and sodium selenite into the rice flour crushed, is uniformly mixed using mixer,
Adjusting rice flour moisture content is 34%, and mixer revolving speed 1600r/min, the breading time is 8min, and the additive amount of sodium selenite is
130 μ g/kg rice flour；
(4) it squeezes: the material mixed is subjected to squeezing powder by twin (double) screw extruder；
(5) aging: the rice stick squeezed out is placed in aging 6h in the environment of 34 DEG C of temperature, humidity 80%, adopts in ageing process
Rice flour is acted on the ultrasonic wave of frequency 400KHz, power 200W；
(6) multiple to steam: rice stick being sent into steamer, steams 2min again；
(7) microwave and ultrasound is handled: the rice stick of multiple steaming being sent into the environment of humidity 98%, using microwave and ultrasound
Wave superposition is controlled in rice flour, time 2h, temperature at 55 DEG C；Ultrasonic frequency is 360KHz, power 180W；Microwave Frequency
Rate is 2450MHz, power 75W；
(8) wash and dress: treated rice stick is put into pond immersion 20min, remove it is remaining on rice flour spit slurry, suspension is combed
Reason；
(9) dry: control rice flour water content is 14%；
(10) it cuts, pack.
Embodiment effect analysis:
Straight rice-flour noodles physical and chemical index
Through analysis it is found that compared with embodiment 1 and embodiment 2, the production gained straight rice-flour noodles better quality of embodiment 3,
Its strip-breaking rate is lower, and selenium boiling retention rate and sensory evaluation scores are then considerably higher.The present invention complies with straight rice-flour noodles architectural characteristic, with
And the combination rule of selenium and starch, utilize the organoleptic quality and nutritional ingredient of the synergistic effect enhancing product of microwave and ultrasound
Boiling retention rate, while reducing the strip-breaking rate of straight rice-flour noodles, value of the product and quality are obviously improved.
Claims (1)
1. the production method that a kind of selenium strengthens straight rice-flour noodles, it is characterised in that the following steps are included:
(1) raw material soaking: choosing early rice, eluriate 3 times or more, 3-4h is impregnated in 30-36 DEG C of water；
(2) it crushes: being filtered dry moisture, crushed with 60 mesh mesh screen beater disintegrating machines, rice flour crosses 80 mesh mesh screens；
(3) breading: being slowly added to drinking water and sodium selenite into the rice flour crushed, is uniformly mixed using mixer, adjusts
Rice flour moisture content is 32-36%, and mixer revolving speed 1500-1600r/min, the breading time is 8-10min, and sodium selenite adds
Dosage is 120-130 μ g/kg rice flour；
(4) it squeezes: the material mixed is subjected to squeezing powder by twin (double) screw extruder；
(5) aging: the rice stick aging 5-6h to squeeze out, 32-36 DEG C of aging temperature, humidity 75-80%, using frequency in ageing process
Rate 400-450KHz, power 200-220W ultrasonic wave act on rice flour；
(6) multiple to steam: rice stick being sent into steamer, steams 2-3min again；
(7) microwave and ultrasound is handled: the rice stick of multiple steaming being sent into the environment of humidity 95-98%, using microwave and ultrasound
Wave superposition is controlled in rice flour, time 2-3h, temperature at 50-55 DEG C；Ultrasonic frequency is 340-360KHz, and power is
160-180W；Microwave frequency is 2450MHz, power 70-75W；
(8) wash and dress: treated rice stick is put into pond immersion 18-20min, remove it is remaining on rice flour spit slurry, suspension is combed
Reason；
(9) dry: control rice flour water content is in 13-14%；
(10) it cuts, pack.
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| CN201510527948.7A CN105211691B (en) | 2015-08-26 | 2015-08-26 | A kind of selenium strengthens the production method of straight rice-flour noodles |
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| CN105211691B true CN105211691B (en) | 2018-12-11 |
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| CN111713636A (en) * | 2020-06-29 | 2020-09-29 | 广西科技大学 | Rice noodle production method capable of improving oil absorption rate and salt absorption rate of rice noodles |
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- 2015-08-26 CN CN201510527948.7A patent/CN105211691B/en active Active
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