CN106071746A - A kind of preparation method of instant Yunnan rice noodle - Google Patents
A kind of preparation method of instant Yunnan rice noodle Download PDFInfo
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- CN106071746A CN106071746A CN201610632857.4A CN201610632857A CN106071746A CN 106071746 A CN106071746 A CN 106071746A CN 201610632857 A CN201610632857 A CN 201610632857A CN 106071746 A CN106071746 A CN 106071746A
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- extract
- powder
- rice noodle
- vermicelli
- acid ester
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 80
- 235000009566 rice Nutrition 0.000 title claims abstract description 80
- 235000012149 noodles Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 30
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 79
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 32
- 229930195729 fatty acid Natural products 0.000 claims abstract description 32
- 239000000194 fatty acid Substances 0.000 claims abstract description 32
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 31
- 235000013312 flour Nutrition 0.000 claims abstract description 29
- 229930006000 Sucrose Natural products 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 230000032683 aging Effects 0.000 claims abstract description 19
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 18
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 18
- 229940046240 glucomannan Drugs 0.000 claims abstract description 18
- 125000005456 glyceride group Chemical group 0.000 claims abstract description 17
- 239000005720 sucrose Substances 0.000 claims abstract description 16
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 15
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 15
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 15
- 238000005096 rolling process Methods 0.000 claims abstract description 14
- 238000004806 packaging method and process Methods 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 210000000582 semen Anatomy 0.000 claims abstract description 12
- 238000007710 freezing Methods 0.000 claims abstract description 8
- 230000008014 freezing Effects 0.000 claims abstract description 8
- 230000001427 coherent effect Effects 0.000 claims abstract description 7
- 238000007654 immersion Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims description 92
- 241000628997 Flos Species 0.000 claims description 21
- 235000011194 food seasoning agent Nutrition 0.000 claims description 20
- 241000287828 Gallus gallus Species 0.000 claims description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 13
- 235000014347 soups Nutrition 0.000 claims description 13
- 235000010469 Glycine max Nutrition 0.000 claims description 12
- 229920002907 Guar gum Polymers 0.000 claims description 12
- 235000008702 Ilex rotunda Nutrition 0.000 claims description 12
- 241000519740 Ilex rotunda Species 0.000 claims description 12
- 229920002774 Maltodextrin Polymers 0.000 claims description 12
- 239000005913 Maltodextrin Substances 0.000 claims description 12
- 240000004760 Pimpinella anisum Species 0.000 claims description 12
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 12
- 244000203593 Piper nigrum Species 0.000 claims description 12
- 235000008184 Piper nigrum Nutrition 0.000 claims description 12
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 12
- 235000013614 black pepper Nutrition 0.000 claims description 12
- 235000010417 guar gum Nutrition 0.000 claims description 12
- 239000000665 guar gum Substances 0.000 claims description 12
- 229960002154 guar gum Drugs 0.000 claims description 12
- 229940035034 maltodextrin Drugs 0.000 claims description 12
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 12
- 239000004223 monosodium glutamate Substances 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 12
- 235000015067 sauces Nutrition 0.000 claims description 8
- 241000272525 Anas platyrhynchos Species 0.000 claims description 7
- 241000282898 Sus scrofa Species 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 235000013547 stew Nutrition 0.000 claims description 7
- 235000013311 vegetables Nutrition 0.000 claims description 7
- 210000000988 bone and bone Anatomy 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 241000288570 Chionochloa conspicua Species 0.000 claims 1
- 238000000926 separation method Methods 0.000 claims 1
- 108010073771 Soybean Proteins Proteins 0.000 abstract description 11
- 235000019710 soybean protein Nutrition 0.000 abstract description 11
- 244000025254 Cannabis sativa Species 0.000 description 9
- 235000013305 food Nutrition 0.000 description 7
- 150000002148 esters Chemical class 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- 239000002253 acid Substances 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 5
- 239000003925 fat Substances 0.000 description 5
- PQTCMBYFWMFIGM-UHFFFAOYSA-N gold silver Chemical compound [Ag].[Au] PQTCMBYFWMFIGM-UHFFFAOYSA-N 0.000 description 5
- 229940100486 rice starch Drugs 0.000 description 5
- 238000005507 spraying Methods 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 229920000856 Amylose Polymers 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 235000013527 bean curd Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 235000008446 instant noodles Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 235000011962 puddings Nutrition 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 244000182067 Fraxinus ornus Species 0.000 description 1
- 235000002917 Fraxinus ornus Nutrition 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 241000195474 Sargassum Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000002309 gasification Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000010257 thawing Methods 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 the preparation method of a kind of instant Yunnan rice noodle, the preparation process of described rice noodle cake is as follows: Semen Oryzae is placed in water immersion 15 hours by (1), grinds to form rice flour；(2) fatty glyceride, sucrose fatty acid ester, polyglyceryl fatty acid ester, glucomannan, trehalose, soybean protein isolate are added in rice flour, add water and stir evenly, then wire squeeze under conditions of temperature is 80 110 DEG C；(3) vermicelli is placed on airtight space stands aging, aging after coherent vermicelli is loosened by thread rolling mode；(4) be passed through steam in the vermicelli after thread rolling being placed on steam box, under conditions of 95 105 DEG C, steam 10 60 minutes again, then freezing, be dried, sterilizing, packaging.The present invention, by adding fatty glyceride, sucrose fatty acid ester, polyglyceryl fatty acid ester, glucomannan, trehalose, soybean protein isolate in rice flour, improves rice noodle mouthfeel, strengthens the tasty performance of rice noodle, easily bubbles open.
Description
Technical field
The present invention relates to a kind of rice noodle, be specifically related to the preparation method of a kind of instant Yunnan rice noodle.
Background technology
Yunnan rice noodle is famous Han nationality's snack, is also the favorite food of locals.People from Yunnan sends out the eating method of rice noodle
Wave ultimate attainment: cooking method has cool, boiling hot, halogen, stir-fry；Dispensing is the most innumerable, cauldron rice noodle also have daube, the crisp whistle, three delicacies,
Pig's intestines & blood with hot sauce, fried bean sauce, Monopteri albi, tofu pudding etc..Famous has crossing-over bridge rice noodles, Monopteri albi rice noodle, cauldron rice noodle, tofu pudding rice noodle, marmite rice noodle etc..
Along with the flowing of population, instant rice noodle should be a kind of can be with instant noodles mutually instant food the most shoulder to shoulder.But due to rice
Starch is the most aging, lacks the protein network structure of flour in addition, and rice starch food is after just processing or the cooking, storage life
In between, starch grain occurs aging, loses moisture feeling, becomes wizened, and mouthfeel becomes harder.Additionally, the food containing starch is also
Bad smell is there is sometimes because of aging.Further, the instant rice noodle course of processing comprises freezing, drying steps, due to freezing
The coarsening of the ice crystal in preservation or the gasification of moisture and cause the destruction of food tissue, be dehydrated during defrosting, moisture is also
Can separate in time.Therefore, current instant rice-flour, make owing to mouthfeel is poor, tasty performance is bad and is difficult to bubble open
Its sales volume is far below instant noodles.It addition, traditional instant rice noodle, due to seasoning powder bag taste weight, it is always considered that easily get angry, no
Belong to health food.
Summary of the invention
The technical problem to be solved in the present invention is that instant rice noodle is difficult to bubble open, and mouthfeel is bad, it is provided that a kind of instant Yunnan rice
The preparation method of line.
The technical scheme is that the preparation method of a kind of instant Yunnan rice noodle, described instant Yunnan rice noodle include rice
Line cake, seasoning powder bag, sauce bag and vegetable bag, the preparation process of described rice noodle cake is as follows:
(1) Semen Oryzae is placed in water immersion 1-5 hour, is ground to the rice flour that fineness is 60-120 mesh；
(2) by following parts by weight preparation raw material: rice flour 100, water 30-50, fatty glyceride 0.05-0.1, Sucrose Fatty Acid Ester
Fat acid esters 0.05-0.1, polyglyceryl fatty acid ester 0.05-0.1, glucomannan 0.05-0.1, trehalose 0.05-0.1, Semen sojae atricolor
Separate albumen 0.05-0.1, by fatty glyceride, sucrose fatty acid ester, polyglyceryl fatty acid ester, glucomannan, Sargassum
Sugar, soybean protein isolate are added in rice flour, add water and stir evenly, then wire squeeze under conditions of temperature is 80-110 DEG C, after wire squeeze
A diameter of 0.5-2mm of vermicelli；
(3) vermicelli is placed in airtight space standing within 6-12 hour, carry out aging, aging after by coherent vermicelli
It is loosened by thread rolling mode；
(4) it is passed through steam in the vermicelli after thread rolling being placed on steam box, under conditions of 95-105 DEG C, steams 10-60 again divide
Clock, then freezing, be dried, sterilizing, packaging.
Described seasoning powder bag includes the raw material of following parts by weight: Flos Lonicerae extract 0.1-0.5, Flos Chrysanthemi extract 0.1-
0.5, Ilex rotunda Thunb. extract 0.1-0.5, Herba Centellae extract 0.1-0.5, Rhizoma Imperatae extract 0.1-0.5, Herba Abri extract
0.1-0.5, Herba Hyperici Japonici extract 0.1-0.5, Folium Nelumbinis extract 0.1-0.5, Fructus Piperis Longi extract 0.1-0.5, yeastex 2-7, food
Salt 5-10, Os Sus domestica fine powder 2-8, Os Gallus domesticus fine powder 2-5, maltodextrin 2-5, monosodium glutamate 5-10, white sugar 2-5, Fructus Capsici powder 2-5, Rhizoma Zingiberis powder 1-
3, powdered soy 1-3, black pepper 1-3, guar gum 0.2-1, Cortex cinnamomi japonici powder 0.1-0.5, star aniseed powder 0.1-0.5, preparation process is as follows:
By two hens, duck, two pig rod bones stew together, are then concentrated by soup, add gold silver in condensed soup
Flower extract, Flos Chrysanthemi extract, Ilex rotunda Thunb. extract, Herba Centellae extract, Rhizoma Imperatae extract, Herba Abri extract, ear
Grass extract, Folium Nelumbinis extract, Fructus Piperis Longi extract, yeastex, Sal, Os Sus domestica fine powder, Os Gallus domesticus fine powder, maltodextrin, monosodium glutamate, white
Sugar, Fructus Capsici powder, Rhizoma Zingiberis powder, powdered soy, black pepper, guar gum, Cortex cinnamomi japonici powder, star aniseed powder, after boiling after mixing, cooling down, through spraying
After dried, sterilization, packaging, obtain seasoning powder bag.
The invention has the beneficial effects as follows: by adding fatty glyceride, sucrose fatty acid ester, polyglycerol ester in rice flour
Fat acid esters, glucomannan, trehalose, soybean protein isolate, improve rice noodle mouthfeel, strengthens the tasty performance of rice noodle, easily bubbles open.
Fatty glyceride, sucrose fatty acid ester, polyglyceryl fatty acid ester are used in combination as emulsifying agent, are added on rice flour
In, emulsifying agent and rice starch form complex, increase volume and fresh-keeping, can increase with the oils and fats in rice flour and protein bound
Enter the intensity of rice flour, bubble tissue can be stablized, improve food interior at matter structure.Additionally fatty glyceride, sucrose fatty acid ester, poly-
Fatty acid glyceride is used in combination as age resister, is added in rice flour, and age resister can be formed insoluble with amylose
Complex, it is impossible to recrystallize and occur aging.Age resister is attracted to the surface of rice starch grain, can suppress starch grain
Expansion, prevent being connected with each other between starch grain.Age resister interacts with amylose, and the complex of formation is at water
In be insoluble, prevent amylose dissolution starch grain, greatly reduce the amount of free amylose.
Glucomannan is the dietary fiber that nature molecular weight is maximum, viscosity is the highest, has high concentration.Portugal's manna
Polysaccharide has the strongest moisture holding capacity, and the hydrone that can adsorb himself volume 200 times forms the solution of thickness.Rice flour adds
Add glucomannan, play bonding, water conservation, increase biceps, the excellent effect of holding quality, make rice noodle smoother taste, constantly save.
Soybean protein isolate is for improving easily stinging property and the viscosity of rice noodle, and soybean protein isolate leads to glucomannan
Cross sat linkage and hydrophobic bond interacts and just can form the colloid that heat stability is extremely strong, play the effect of bonding.
Adding trehalose in rice flour prevents rice starch aging, and prevent protein in freezing, cold preservation well or
It is dried time variation.
Increasing the optimum Chinese medicine such as Flos Lonicerae extract, Flos Chrysanthemi in seasoning powder bag, play the effect of heat clearing away and internal heat reducing, stomach reinforcing is raw
Tianjin, nourishing YIN and clearing away heat, and stew soup with chicken, duck, improve the fresh fragrance road of rice noodle.
Rice noodle cake boiled water is brewed 3-5 minute i.e. edible, very convenient.
Detailed description of the invention
Embodiment 1
A kind of preparation method of instant Yunnan rice noodle, described instant Yunnan rice noodle include rice noodle cake, seasoning powder bag, sauce bag and
Vegetable bag, the preparation process of described rice noodle cake is as follows:
(1) Semen Oryzae is placed in water immersion 1-5 hour, is ground to the rice flour that fineness is 60-80 mesh；
(2) by following parts by weight preparation raw material: rice flour 100kg, water 30kg, fatty glyceride 0.05kg, Sucrose Fatty Acid Ester
Fat acid esters 0.05kg, polyglyceryl fatty acid ester 0.05kg, glucomannan 0.05kg, trehalose 0.05kg, soybean protein isolate
0.05kg, separates fatty glyceride, sucrose fatty acid ester, polyglyceryl fatty acid ester, glucomannan, trehalose, Semen sojae atricolor
Albumen is added in rice flour, adds water and stirs evenly, then wire squeeze under conditions of temperature is 80 DEG C, a diameter of 0.5-of vermicelli after wire squeeze
2mm；
(3) vermicelli is placed in airtight space standing within 6 hours, carry out aging, aging after coherent vermicelli is passed through
Thread rolling mode is loosened；
(4) it is passed through steam in the vermicelli after thread rolling being placed on steam box, steams again under conditions of 95 DEG C 10 minutes, the coldest
Freeze, be dried, sterilizing, packaging.
Described seasoning powder bag includes the raw material of following parts by weight: Flos Lonicerae extract 0.1kg, Flos Chrysanthemi extract 0.1kg,
Ilex rotunda Thunb. extract 0.1kg, Herba Centellae extract 0.1kg, Rhizoma Imperatae extract 0.1kg, Herba Abri extract 0.1kg, ear
Grass extract 0.1kg, Folium Nelumbinis extract 0.1kg, Fructus Piperis Longi extract 0.1kg, yeastex 2kg, Sal 5kg, Os Sus domestica fine powder 2kg,
Os Gallus domesticus fine powder 2kg, maltodextrin 2kg, monosodium glutamate 5kg, white sugar 2kg, Fructus Capsici powder 2kg, Rhizoma Zingiberis powder 1kg, powdered soy 1kg, black pepper
1kg, guar gum 0.2kg, Cortex cinnamomi japonici powder 0.1kg, star aniseed powder 0.1kg, preparation process is as follows:
By two hens, duck, two pig rod bones stew together, are then concentrated by soup, add gold silver in condensed soup
Flower extract, Flos Chrysanthemi extract, Ilex rotunda Thunb. extract, Herba Centellae extract, Rhizoma Imperatae extract, Herba Abri extract, ear
Grass extract, Folium Nelumbinis extract, Fructus Piperis Longi extract, yeastex, Sal, Os Sus domestica fine powder, Os Gallus domesticus fine powder, maltodextrin, monosodium glutamate, white
Sugar, Fructus Capsici powder, Rhizoma Zingiberis powder, powdered soy, black pepper, guar gum, Cortex cinnamomi japonici powder, star aniseed powder, after boiling after mixing, cooling down, through spraying
After dried, sterilization, packaging, obtain seasoning powder bag.
Embodiment 2
A kind of preparation method of instant Yunnan rice noodle, described instant Yunnan rice noodle include rice noodle cake, seasoning powder bag, sauce bag and
Vegetable bag, the preparation process of described rice noodle cake is as follows:
(1) Semen Oryzae is placed in water immersion 5 hours, is ground to the rice flour that fineness is 120 mesh；
(2) raw material is prepared by following parts by weight: rice flour 100kg, water 50kg, fatty glyceride 0.1kg, sucrose are fatty
Acid esters 0.1kg, polyglyceryl fatty acid ester 0.1kg, glucomannan 0.1kg, trehalose 0.1kg, soybean protein isolate 0.1kg,
Fatty glyceride, sucrose fatty acid ester, polyglyceryl fatty acid ester, glucomannan, trehalose, soybean protein isolate are added
In rice flour, add water and stir evenly, then wire squeeze under conditions of temperature is 110 DEG C, a diameter of 2mm of vermicelli after wire squeeze；
(3) vermicelli is placed in airtight space standing within 12 hours, carry out aging, aging after coherent vermicelli is led to
Cross thread rolling mode to be loosened；
(4) it is passed through steam in the vermicelli after thread rolling being placed on steam box, under conditions of 105 DEG C, steams 60 minutes again, then
Freezing, be dried, sterilizing, packaging.
Described seasoning powder bag includes the raw material of following parts by weight: Flos Lonicerae extract 0.5kg, Flos Chrysanthemi extract 0.5kg,
Ilex rotunda Thunb. extract 0.5kg, Herba Centellae extract 0.5kg, Rhizoma Imperatae extract 0.5kg, Herba Abri extract 0.5kg, ear
Grass extract 0.5kg, Folium Nelumbinis extract 0.5kg, Fructus Piperis Longi extract 0.5kg, yeastex 7kg, Sal 10kg, Os Sus domestica fine powder 8kg,
Os Gallus domesticus fine powder 5kg, maltodextrin 5kg, monosodium glutamate 10kg, white sugar 5kg, Fructus Capsici powder 5kg, Rhizoma Zingiberis powder 3kg, powdered soy 3kg, black pepper
3kg, guar gum 1kg, Cortex cinnamomi japonici powder 0.5kg, star aniseed powder 0.5kg, preparation process is as follows:
By two hens, duck, two pig rod bones stew together, are then concentrated by soup, add gold silver in condensed soup
Flower extract, Flos Chrysanthemi extract, Ilex rotunda Thunb. extract, Herba Centellae extract, Rhizoma Imperatae extract, Herba Abri extract, ear
Grass extract, Folium Nelumbinis extract, Fructus Piperis Longi extract, yeastex, Sal, Os Sus domestica fine powder, Os Gallus domesticus fine powder, maltodextrin, monosodium glutamate, white
Sugar, Fructus Capsici powder, Rhizoma Zingiberis powder, powdered soy, black pepper, guar gum, Cortex cinnamomi japonici powder, star aniseed powder, after boiling after mixing, cooling down, through spraying
After dried, sterilization, packaging, obtain seasoning powder bag.
Embodiment 3
A kind of preparation method of instant Yunnan rice noodle, described instant Yunnan rice noodle include rice noodle cake, seasoning powder bag, sauce bag and
Vegetable bag, the preparation process of described rice noodle cake is as follows:
(1) Semen Oryzae is placed in water immersion 3 hours, is ground to the rice flour that fineness is 100 mesh；
(2) by following parts by weight preparation raw material: rice flour 100kg, water 40kg, fatty glyceride 0.08kg, Sucrose Fatty Acid Ester
Fat acid esters 0.08kg, polyglyceryl fatty acid ester 0.08kg, glucomannan 0.08kg, trehalose 0.08kg, soybean protein isolate
0.08kg, separates fatty glyceride, sucrose fatty acid ester, polyglyceryl fatty acid ester, glucomannan, trehalose, Semen sojae atricolor
Albumen is added in rice flour, adds water and stirs evenly, then wire squeeze under conditions of temperature is 100 DEG C, and after wire squeeze, vermicelli is a diameter of
1mm；
(3) vermicelli is placed in airtight space standing within 10 hours, carry out aging, aging after coherent vermicelli is led to
Cross thread rolling mode to be loosened；
(4) it is passed through steam in the vermicelli after thread rolling being placed on steam box, under conditions of 100 DEG C, steams 30 minutes again, then
Freezing, be dried, sterilizing, packaging.
Described seasoning powder bag includes the raw material of following parts by weight: Flos Lonicerae extract 0.3kg, Flos Chrysanthemi extract 0.3kg,
Ilex rotunda Thunb. extract 0.3kg, Herba Centellae extract 0.3kg, Rhizoma Imperatae extract 0.3kg, Herba Abri extract 0.3kg, ear
Grass extract 0.3kg, Folium Nelumbinis extract 0.3kg, Fructus Piperis Longi extract 0.3kg, yeastex 5kg, Sal 6kg, Os Sus domestica fine powder 6kg,
Os Gallus domesticus fine powder 3kg, maltodextrin 3kg, monosodium glutamate 6kg, white sugar 3kg, Fructus Capsici powder 3kg, Rhizoma Zingiberis powder 2kg, powdered soy 2kg, black pepper
2kg, guar gum 0.5kg, Cortex cinnamomi japonici powder 0.2kg, star aniseed powder 0.2kg, preparation process is as follows:
By two hens, duck, two pig rod bones stew together, are then concentrated by soup, add gold silver in condensed soup
Flower extract, Flos Chrysanthemi extract, Ilex rotunda Thunb. extract, Herba Centellae extract, Rhizoma Imperatae extract, Herba Abri extract, ear
Grass extract, Folium Nelumbinis extract, Fructus Piperis Longi extract, yeastex, Sal, Os Sus domestica fine powder, Os Gallus domesticus fine powder, maltodextrin, monosodium glutamate, white
Sugar, Fructus Capsici powder, Rhizoma Zingiberis powder, powdered soy, black pepper, guar gum, Cortex cinnamomi japonici powder, star aniseed powder, after boiling after mixing, cooling down, through spraying
After dried, sterilization, packaging, obtain seasoning powder bag.
Embodiment 4
A kind of preparation method of instant Yunnan rice noodle, described instant Yunnan rice noodle include rice noodle cake, seasoning powder bag, sauce bag and
Vegetable bag, the preparation process of described rice noodle cake is as follows:
(1) Semen Oryzae is placed in water immersion 3 hours, is ground to the rice flour that fineness is 80 mesh；
(2) by following parts by weight preparation raw material: rice flour 100kg, water 40kg, fatty glyceride 0.06kg, Sucrose Fatty Acid Ester
Fat acid esters 0.06kg, polyglyceryl fatty acid ester 0.06kg, glucomannan 0.06kg, trehalose 0.06kg, soybean protein isolate
0.06kg, separates fatty glyceride, sucrose fatty acid ester, polyglyceryl fatty acid ester, glucomannan, trehalose, Semen sojae atricolor
Albumen is added in rice flour, adds water and stirs evenly, then wire squeeze under conditions of temperature is 100 DEG C, and after wire squeeze, vermicelli is a diameter of
2mm；
(3) vermicelli is placed in airtight space standing within 10 hours, carry out aging, aging after coherent vermicelli is led to
Cross thread rolling mode to be loosened；
(4) it is passed through steam in the vermicelli after thread rolling being placed on steam box, steams again under conditions of 10 DEG C 40 minutes, the coldest
Freeze, be dried, sterilizing, packaging.
Described seasoning powder bag includes the raw material of following parts by weight: Flos Lonicerae extract 0.2kg, Flos Chrysanthemi extract 0.2kg,
Ilex rotunda Thunb. extract 0.2kg, Herba Centellae extract 0.2kg, Rhizoma Imperatae extract 0.2kg, Herba Abri extract 0.2kg, ear
Grass extract 0.2kg, Folium Nelumbinis extract 0.2kg, Fructus Piperis Longi extract 0.4kg, yeastex 4kg, Sal 8kg, Os Sus domestica fine powder 6kg,
Os Gallus domesticus fine powder 3kg, maltodextrin 3kg, monosodium glutamate 6kg, white sugar 4kg, Fructus Capsici powder 3kg, Rhizoma Zingiberis powder 2kg, powdered soy 2kg, black pepper
2kg, guar gum 0.6kg, Cortex cinnamomi japonici powder 0.3kg, star aniseed powder 0.3kg, preparation process is as follows:
By two hens, duck, two pig rod bones stew together, are then concentrated by soup, add gold silver in condensed soup
Flower extract, Flos Chrysanthemi extract, Ilex rotunda Thunb. extract, Herba Centellae extract, Rhizoma Imperatae extract, Herba Abri extract, ear
Grass extract, Folium Nelumbinis extract, Fructus Piperis Longi extract, yeastex, Sal, Os Sus domestica fine powder, Os Gallus domesticus fine powder, maltodextrin, monosodium glutamate, white
Sugar, Fructus Capsici powder, Rhizoma Zingiberis powder, powdered soy, black pepper, guar gum, Cortex cinnamomi japonici powder, star aniseed powder, after boiling after mixing, cooling down, through spraying
After dried, sterilization, packaging, obtain seasoning powder bag.
Claims (2)
1. a preparation method for instant Yunnan rice noodle, described instant Yunnan rice noodle includes rice noodle cake, seasoning powder bag, sauce bag and vegetables
Green vegetable bun, it is characterised in that the preparation process of described rice noodle cake is as follows:
(1) Semen Oryzae is placed in water immersion 1-5 hour, is ground to the rice flour that fineness is 60-120 mesh；
(2) by following parts by weight preparation raw material: rice flour 100, water 30-50, fatty glyceride 0.05-0.1, sucrose-fatty
Ester 0.05-0.1, polyglyceryl fatty acid ester 0.05-0.1, glucomannan 0.05-0.1, trehalose 0.05-0.1, Semen sojae atricolor separate
Albumen 0.05-0.1, by fatty glyceride, sucrose fatty acid ester, polyglyceryl fatty acid ester, glucomannan, trehalose, big
Bean separation albumen is added in rice flour, adds water and stirs evenly, then wire squeeze under conditions of temperature is 80-110 DEG C, vermicelli after wire squeeze
A diameter of 0.5-2mm；
(3) vermicelli is placed in airtight space standing within 6-12 hour, carry out aging, aging after coherent vermicelli is passed through
Thread rolling mode is loosened；
(4) it is passed through steam in the vermicelli after thread rolling being placed on steam box, under conditions of 95-105 DEG C, steams 10-60 minute again, so
Rear freezing, be dried, sterilizing, packaging.
The preparation method of instant Yunnan rice noodle the most according to claim 1, it is characterised in that: described seasoning powder bag include with
The raw material of lower parts by weight: Flos Lonicerae extract 0.1-0.5, Flos Chrysanthemi extract 0.1-0.5, Ilex rotunda Thunb. extract 0.1-0.5, long-pending
Snow grass extract 0.1-0.5, Rhizoma Imperatae extract 0.1-0.5, Herba Abri extract 0.1-0.5, Herba Hyperici Japonici extract 0.1-
0.5, Folium Nelumbinis extract 0.1-0.5, Fructus Piperis Longi extract 0.1-0.5, yeastex 2-7, Sal 5-10, Os Sus domestica fine powder 10-18, Os Gallus domesticus
Fine powder 2-5, maltodextrin 0-12, monosodium glutamate 5-10, white sugar 2-5, Fructus Capsici powder 2-5, Rhizoma Zingiberis powder 1-3, powdered soy 1-3, black pepper 1-
3, guar gum 0.2-1, Cortex cinnamomi japonici powder 0.1-0.5, star aniseed powder 0.1-0.5, preparation process is as follows:
By two hens, duck, two pig rod bones stew together, are then concentrated by soup, add Flos Lonicerae and carry in condensed soup
Take thing, Flos Chrysanthemi extract, Ilex rotunda Thunb. extract, Herba Centellae extract, Rhizoma Imperatae extract, Herba Abri extract, Herba Hyperici Japonici carry
Take thing, Folium Nelumbinis extract, Fructus Piperis Longi extract, yeastex, Sal, Os Sus domestica fine powder, Os Gallus domesticus fine powder, maltodextrin, monosodium glutamate, white sugar,
Fructus Capsici powder, Rhizoma Zingiberis powder, powdered soy, black pepper, guar gum, Cortex cinnamomi japonici powder, star aniseed powder, after boiling after mixing, cooling down, spray-dried
After process, sterilization, packaging, obtain seasoning powder bag.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107751975A (en) * | 2017-09-29 | 2018-03-06 | 安徽兴远红薯淀粉有限公司 | A kind of nutrition appetizing sweet potato noodles |
| CN107912695A (en) * | 2017-10-31 | 2018-04-17 | 湖南裕湘食品有限公司 | A kind of preparation method of fresh-cut lettuce |
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| CN102014661A (en) * | 2008-05-16 | 2011-04-13 | 三菱化学株式会社 | Food product conditioning agent and food product |
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| CN101341945A (en) * | 2008-08-15 | 2009-01-14 | 姚万胜 | Preparation method for convenient rice noodle |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751975A (en) * | 2017-09-29 | 2018-03-06 | 安徽兴远红薯淀粉有限公司 | A kind of nutrition appetizing sweet potato noodles |
| CN107912695A (en) * | 2017-10-31 | 2018-04-17 | 湖南裕湘食品有限公司 | A kind of preparation method of fresh-cut lettuce |
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Application publication date: 20161109 |