CN106360730A - Garlic-flavor purple sweet potato rice noodles and preparation method thereof - Google Patents

Abstract

The invention discloses garlic-flavor purple sweet potato rice noodles which are prepared from the following raw materials in parts by weight: 400-410 parts of japonica rice, 12-13 parts of garlic, 2-3 parts of olive oil, 10-12 parts of purple sweet potato, 2-3 parts of honeysuckle flower, 1-2 parts of isatis root, 4-5 parts of wrinkled gianthyssop leaf, 2-3 parts of taraxacum, 82-84 parts of corn starch, 12-13 parts of gluten powder, 2-2.1 parts of sodium alginate, 20-21 parts of egg shell, 3-4 parts of lactobacillus and 2-3 parts of glucose. The raw material japonica rice is subjected to high-temperature baking to increase the content of insoluble amylose, so that the viscosity is lowered, and the prepared rice noodles can not easily adhere to each other; the lactobacillus fermentation is performed to decompose parts of proteins and fats, so that more amylose is dissolved out; the lactic acid generated in the fermentation process can react with calcium carbonate in the egg shells to generate calcium lactate, and the calcium lactate is crosslinked with the sodium alginate to generate a space network structure, thereby enhancing the strength of the starch-gel structure and lowering the breakage rate of the rice noodles; and besides, the rice noodles can prevent cold.

Description

A kind of Bulbus Allii perfume Rhizoma Steudnerae Henryanae rice noodle and preparation method thereof

Technical field

The present invention relates to food processing technology field, more particularly, to a kind of Bulbus Allii perfume Rhizoma Steudnerae Henryanae rice noodle and preparation method thereof.

Background technology

Rice noodle is a kind of traditional food of China, is deeply favored by consumer, particularly wide in its market of SOUTHERN CHINA area Wealthy.Rice noodle raw material is concentrated mainly on Semen Oryzae at present, and the research of Semen Oryzae rice noodle Technology is quite ripe.In recent years, China's Oryza glutinosa annual production continuous-stable, in hundred million tons of 1.8-2.0, accounts for the 40% of national total output of grain, and Semen oryzae sativae is consumed attached as grain ration Value added low, increment is limited, and because Semen oryzae sativae amylose content is low, the rice noodle viscosity made is big, is considered to be not suitable for making rice Line, the research to Semen oryzae sativae rice noodle Technology is also not affected by paying attention to always.Report to Semen oryzae sativae rice noodle correlational study both at home and abroad at present Road is less.With Semen oryzae sativae that northern area produces as primary raw material, improve its added value for the purpose of, the common people are to the demand of rice noodle increasingly Expand as starting point, developing the suitable Semen oryzae sativae rice noodle of viscosity can increase the output value, have certain market prospect and economic benefit.

Content of the invention

The object of the invention is exactly the defect in order to make up prior art, provides a kind of Bulbus Allii perfume Rhizoma Steudnerae Henryanae rice noodle and its preparation side Method.

The present invention is achieved by the following technical solutions:

A kind of Bulbus Allii perfume Rhizoma Steudnerae Henryanae rice noodle, is prepared by the raw materials in:

Semen oryzae sativae 400-410, Bulbus Allii 12-13, olive oil 2-3, Rhizoma Steudnerae Henryanae 10-12, Flos Lonicerae 2-3, Radix Isatidis 1-2, Radix agastaches 4-5, Herba Taraxaci 2-3, corn starch 82-84, gluten meal 12-13, sodium alginate 2-2.1, Ovum crusta Gallus domesticuss 20-21, lactic acid bacteria 3-4, Fructus Vitis viniferae Sugared 2-3.

The preparation method of described Bulbus Allii perfume Rhizoma Steudnerae Henryanae rice noodle, comprises the following steps:

(1) water that Flos Lonicerae, Radix Isatidis, Radix agastaches, Herba Taraxaci are added 5-6 times boils 40-50 minute, filter cleaner, institute by slow fire Filtrate is spray-dried makes powder；

(2) Rhizoma Steudnerae Henryanae is entered boiled water pot big fire and boil rear discharging, peeling, break into mud, obtain purple mashed potato；Pulverize after Bulbus Allii is dried, obtain Bulbus Allii powder；Olive oil is entered pot, big fire adds purple mashed potato and Bulbus Allii powder after the heating 25-30 second, and stir-fry 8-10 minute；

(3) Semen oryzae sativae is sent into baking oven, discharging after baking 2 hours at 100 DEG C, plus 2-3 times of water to soak 2 at 20-22 DEG C little When, then Semen oryzae sativae is pulled out, dehydration, pulverize, cross 80 mesh sieves；

(4) by Ovum crusta Gallus domesticuss clean, dry after pulverize, cross 80 mesh sieves, sterilizing, with step (1), (2), (3) resulting material and Semen Maydiss Starch, lactic acid bacteria, glucose mixing, add water, make material moisture reach 57%, in 30 DEG C of bottom fermentation 22-24 hours；

(5) water of sodium alginate plus 10-11 times is sufficiently stirred for, after mixing homogeneously with step (4) resulting material and leftover materials Paving slurry, thickness is 1mm, steams 6 minutes, cutting after cooling, obtain final product at 100 DEG C.

The invention has the advantage that present invention Semen oryzae sativae is as primary raw material, using high-temperature baking, its process is equivalent to manually Ageing, amylose therein, amylopectin fraction physicochemical properties change, and increased containing of water-insoluble amylose Amount, makes the viscosity degradation of Semen oryzae sativae, the rice noodle made is difficult to be adhered, then through lactic acid bacteria fermentation, ferments the acid and enzyme has decomposed portion The protein and the fat that divide are so that more amylosies are able to dissolution, and the lactic acid that lactic acid bacteria produces during the fermentation can Generate calcium lactate, then the sodium alginate cross-linking with interpolation with the calcium carbonate reaction in the Ovum crusta Gallus domesticuss adding, generate spatial network knot Structure, strengthen starch gel structure intensity, reduce rice noodle strip-breaking rate, increase its boiling fastness, additionally, the present invention contain multiple in Herb ingredients, have functions that preventing cold.

Specific embodiment

A kind of Bulbus Allii perfume Rhizoma Steudnerae Henryanae rice noodle, is made up of the raw material of following weight portion (kilogram):

Semen oryzae sativae 400, Bulbus Allii 12, olive oil 2, Rhizoma Steudnerae Henryanae 10, Flos Lonicerae 2, Radix Isatidis 1, Radix agastaches 4, Herba Taraxaci 2, corn starch 82, Gluten meal 12, sodium alginate 2, Ovum crusta Gallus domesticuss 20, lactic acid bacteria 3, glucose 2.

The preparation method of described Bulbus Allii perfume Rhizoma Steudnerae Henryanae rice noodle, comprises the following steps:

(1) water that Flos Lonicerae, Radix Isatidis, Radix agastaches, Herba Taraxaci are added 5 times boils by slow fire 40 minutes, filter cleaner, gained filtrate Spray-dried make powder；

(2) Rhizoma Steudnerae Henryanae is entered boiled water pot big fire and boil rear discharging, peeling, break into mud, obtain purple mashed potato；Pulverize after Bulbus Allii is dried, obtain Bulbus Allii powder；Olive oil is entered pot, big fire adds purple mashed potato and Bulbus Allii powder after heating 25 seconds, stir-fries 8 minutes；

(3) Semen oryzae sativae is sent into baking oven, discharging after baking 2 hours at 100 DEG C, plus 2 times of water soaks 2 hours, so at 20 DEG C Afterwards Semen oryzae sativae is pulled out, dehydration, pulverize, cross 80 mesh sieves；

(4) by Ovum crusta Gallus domesticuss clean, dry after pulverize, cross 80 mesh sieves, sterilizing, with step (1), (2), (3) resulting material and Semen Maydiss Starch, lactic acid bacteria, glucose mixing, add water, make material moisture reach 57%, in 30 DEG C of bottom fermentations 22 hours；

(5) water of sodium alginate plus 10 times is sufficiently stirred for, spreads after mixing homogeneously with step (4) resulting material and leftover materials Slurry, thickness is 1mm, steams 6 minutes, cutting after cooling, obtain final product at 100 DEG C.

Claims (2)

1. a kind of Bulbus Allii perfume Rhizoma Steudnerae Henryanae rice noodle is it is characterised in that be prepared by the raw materials in:

Semen oryzae sativae 400-410, Bulbus Allii 12-13, olive oil 2-3, Rhizoma Steudnerae Henryanae 10-12, Flos Lonicerae 2-3, Radix Isatidis 1-2, Radix agastaches 4-5, Herba Taraxaci 2-3, corn starch 82-84, gluten meal 12-13, sodium alginate 2-2.1, Ovum crusta Gallus domesticuss 20-21, lactic acid bacteria 3-4, Fructus Vitis viniferae Sugared 2-3.

2. the preparation method of Bulbus Allii perfume Rhizoma Steudnerae Henryanae rice noodle according to claim 1 is it is characterised in that comprise the following steps:

(1) water that Flos Lonicerae, Radix Isatidis, Radix agastaches, Herba Taraxaci are added 5-6 times boils 40-50 minute, filter cleaner, institute by slow fire Filtrate is spray-dried makes powder；

(2) Rhizoma Steudnerae Henryanae is entered boiled water pot big fire and boil rear discharging, peeling, break into mud, obtain purple mashed potato；Pulverize after Bulbus Allii is dried, obtain Bulbus Allii powder；Olive oil is entered pot, big fire adds purple mashed potato and Bulbus Allii powder after the heating 25-30 second, and stir-fry 8-10 minute；

(3) Semen oryzae sativae is sent into baking oven, discharging after baking 2 hours at 100 DEG C, plus 2-3 times of water to soak 2 at 20-22 DEG C little When, then Semen oryzae sativae is pulled out, dehydration, pulverize, cross 80 mesh sieves；

(4) by Ovum crusta Gallus domesticuss clean, dry after pulverize, cross 80 mesh sieves, sterilizing, with step (1), (2), (3) resulting material and Semen Maydiss Starch, lactic acid bacteria, glucose mixing, add water, make material moisture reach 57%, in 30 DEG C of bottom fermentation 22-24 hours；

(5) water of sodium alginate plus 10-11 times is sufficiently stirred for, after mixing homogeneously with step (4) resulting material and leftover materials Paving slurry, thickness is 1mm, steams 6 minutes, cutting after cooling, obtain final product at 100 DEG C.