CN106578902A - Wet rice noodles and preparation method thereof - Google Patents
Wet rice noodles and preparation method thereof Download PDFInfo
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- CN106578902A CN106578902A CN201610965206.7A CN201610965206A CN106578902A CN 106578902 A CN106578902 A CN 106578902A CN 201610965206 A CN201610965206 A CN 201610965206A CN 106578902 A CN106578902 A CN 106578902A
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Abstract
The invention belongs to the field of food processing, and particularly relates to wet rice noodles and a preparation method thereof. The wet rice noodles are prepared from the following raw materials in parts by weight: 100-200 parts of rice, 15-25 parts of Chinese yams, 10-20 parts of buckwheat, 35-55 parts of water chestnuts, 10-20 parts of sweet potatoes and 12-20 parts of black beans. The invention further provides the preparation method of the wet noodles, and the preparation method comprises the following steps of performing cleaning, performing soaking, performing crushing, performing enzymolysis, performing shaping, performing ageing, performing bagging, and performing pasteurization, so that the wet rice noodles are prepared. The Chinese yams, the buckwheat, the water chestnuts, the sweet potatoes and the black beans are added, so that the nutrients of the rice noodles are improved, the mouth feel of the rice noodles is improved, the rice noodles have various health-care and conditioning functions, and the effects of balancing nutrients and improving absorption can also be achieved.
Description
Technical field
The invention belongs to food processing field, specifically a kind of wet rice flour noodles and preparation method thereof.
Background technology
Wet rice flour noodles are, by rice in steep, to grind, and the step such as shaping is processed, and the special flavor and mouthfeel of wet rice flour noodles are rice
Powder trencherman accreditation, can be very popular as snack and staple food.However, traditional wet rice flour noodles nutrition is single, mostly it is only
With rice as raw material, it is difficult to meet requirement of the modern society people to food nutrition.In recent years, researcher have studied coarse cereals rice
The preparation method of powder and Juice ground rice etc., and Patents have been declared, such as a kind of moisturizing buckwheat rice flour and preparation method thereof
(CN102860465B), the ground rice (CN103637058A) of Nutrient return and a kind of appetizing bean vermicelli (CN103719666A) etc..
And for wet rice flour noodles for adding various coarse food grains and being digested coarse food grain and preparation method thereof, there is not been reported.
Coarse food grain enjoys in recent years the favor of people as nutrient and healthcare products.Coarse food grain contains abundant insoluble fibers element,
Be conducive to ensureing that digestive system runs well.It is with Soluble Fiber collaborative work, it is possible to decrease in blood low density cholesterol and
The concentration of triglycerides；The time of staying of the increase food in stomach, the speed that delay post-prandial glucose absorbs, reduction hypertension,
The risk of diabetes, obesity and cardiovascular and cerebrovascular disease.Medical research is also shown that cellulose contributes to resisting cancer of the stomach, intestinal cancer, breast
Various diseases such as gland cancer, ulcerative enteritis.
By nutritious and coarse food grain with health care in combination with our traditional ground rice, and by coarse food grain through enzyme
Solution, small molecule is digested into beneficial to absorption of the human body to nutrient content by macromolecular, has both met the eating habit of people, and can be improved
The intake of nutrient content, is the problem to be solved in the present invention.
The content of the invention
The present invention provides a kind of wet rice flour noodles and preparation method thereof, the wet rice flour noodles health care of the present invention and conditioning functions, and nutrition is rich
Richness, All Pure Nature ecosystem, has no toxic side effect to human body, instant, can be eaten for a long time, with wide market prospects.
To solve above-mentioned technical problem, the present invention adopts following technological means：
A kind of wet rice flour noodles, are made up of following raw material：Rice 100-200 parts, Chinese yam 15-25 parts, buckwheat 10-20
Part, water chestnut 35-55 parts, Ipomoea batatas 10-20 parts and black soya bean 12-20 parts.
Preferably, described wet rice flour noodles, are made up of following raw material：Rice 125-135 parts, Chinese yam 18-20 parts,
Buckwheat 13-18 parts, water chestnut 40-50 parts, Ipomoea batatas 15-20 parts and black soya bean 15-18 parts.
Preferably, described wet rice flour noodles, are made up of following raw material：130 parts of rice, 18 parts of Chinese yam, buckwheat 15
16 parts of part, 45 parts of water chestnut, 18 parts of Ipomoea batatas and black soya bean.
Present invention also offers the preparation method of described wet rice flour noodles, comprises the steps：
(1) rice cleaning is taken, immersion is drained, crushed, and obtains rice meal；
(2) Chinese yam, buckwheat, water chestnut, Ipomoea batatas, black soya bean are taken to be well mixed, the fine powder of 150-300 mesh is ground into；
(3) 1-2 times of running water of fine powder weight is added in fine powder, pH value is adjusted to 4.0-4.5, fine powder weight is added
The cellulase of 0.5-1.0%, pepsic complex enzyme are digested, and 2-3h are digested at 37-47 DEG C, after being digested
Fine powder；
(4) by the fine powder after enzymolysis dry to same rice meal water content equally after, after being well mixed with rice meal squeeze
Shaping, obtains vermicelli；
(5) vermicelli are placed at a temperature of 25-30 DEG C 8-10h to carry out aging, is then placed in being soaked in 90-100 DEG C of water
0.5-1h, takes out, pack, and pasteurize is obtained wet rice flour noodles.
Preferably, the complex enzyme in step (3) is made up of cellulase and pepsin, cellulase, stomach cardia
The weight ratio of enzyme is 2：1.
Compared with prior art, the device have the advantages that being：
1. the wet rice flour noodles of the present invention are that, with rice as major ingredient, Chinese yam, buckwheat, water chestnut, Ipomoea batatas, black soya bean are prepared for auxiliary material
It solve the problems, such as that traditional wet rice flour noodles nutrition is single, nutritious, the coarse food grain auxiliary material of addition improves the mouthfeel of ground rice, to rice
Powder brings many health care and conditioning functions, may also operate as balanced nutritious effect.
2. compound ferment treatment of the wet rice flour noodles of the present invention to coarse food grain, can fully decompose the nutrient content in coarse food grain, make big
Molecular substance fragments into small molecule composition so that the nutrition of coarse food grain is more easily absorbed.
3. the wet rice flour noodles of the present invention are without any food additives, green safety, meet that people are safe to food, nutrition
With various demands of taste；Rationally, process is simple, strong operability is with short production cycle for its preparation method operation, is adapted to industry metaplasia
Produce, with wide market prospects.
Specific embodiment
With reference to specific embodiment, further details of elaboration is made to the present invention, but embodiments of the present invention are not
It is confined to the scope that embodiment is represented.
Embodiment 1：
A kind of wet rice flour noodles, are made up of following raw material：100 parts of rice, 15 parts of Chinese yam, 10 parts of buckwheat, 35 parts of water chestnut,
12 parts of 10 parts of Ipomoea batatas and black soya bean.
Present invention also offers the preparation method of described wet rice flour noodles, comprises the steps：
(1) rice cleaning is taken, immersion is drained, crushed, and obtains rice meal；
(2) Chinese yam, buckwheat, water chestnut, Ipomoea batatas, black soya bean are taken to be well mixed, the fine powder of 150 mesh is ground into；
(3) 1 times of running water of fine powder weight is added in fine powder, pH value is adjusted to 4.0, fine powder weight 0.5% is added
Cellulase, pepsic complex enzyme digested, digest 2h at 37 DEG C, the fine powder after being digested；Described
Complex enzyme is made up of cellulase and pepsin, and cellulase, pepsic weight ratio are 2：1；
(4) by the fine powder after enzymolysis dry to same rice meal water content equally after, after being well mixed with rice meal squeeze
Shaping, obtains vermicelli；
(5) vermicelli are placed at a temperature of 25 DEG C 8h to carry out aging, is then placed in soaking 0.5h in 90 DEG C of water, takes out, dress
Bag, pasteurize is obtained wet rice flour noodles.
Embodiment 2：
A kind of wet rice flour noodles, are made up of following raw material：200 parts of rice, 25 parts of Chinese yam, 20 parts of buckwheat, 55 parts of water chestnut,
20 parts of 20 parts of Ipomoea batatas and black soya bean.
Present invention also offers the preparation method of described wet rice flour noodles, comprises the steps：
(1) rice cleaning is taken, immersion is drained, crushed, and obtains rice meal；
(2) Chinese yam, buckwheat, water chestnut, Ipomoea batatas, black soya bean are taken to be well mixed, the fine powder of 300 mesh is ground into；
(3) 2 times of running water of fine powder weight are added in fine powder, pH value is adjusted to 4.5, fine powder weight 1.0% is added
Cellulase, pepsic complex enzyme digested, digest 3h at 47 DEG C, the fine powder after being digested；Described
Complex enzyme is made up of cellulase and pepsin, and cellulase, pepsic weight ratio are 2：1；
(4) by the fine powder after enzymolysis dry to same rice meal water content equally after, after being well mixed with rice meal squeeze
Shaping, obtains vermicelli；
(5) vermicelli are placed at a temperature of 30 DEG C 10h to carry out aging, is then placed in soaking 1h in 100 DEG C of water, takes out, dress
Bag, pasteurize is obtained wet rice flour noodles.
Embodiment 3：
A kind of wet rice flour noodles, are made up of following raw material：150 parts of rice, 20 parts of Chinese yam, 15 parts of buckwheat, 40 parts of water chestnut,
18 parts of 15 parts of Ipomoea batatas and black soya bean.
Present invention also offers the preparation method of described wet rice flour noodles, comprises the steps：
(1) rice cleaning is taken, immersion is drained, crushed, and obtains rice meal；
(2) Chinese yam, buckwheat, water chestnut, Ipomoea batatas, black soya bean are taken to be well mixed, the fine powder of 200 mesh is ground into；
(3) 1.5 times of running water of fine powder weight are added in fine powder, pH value is adjusted to 4.2, fine powder weight is added
0.8% cellulase, pepsic complex enzyme are digested, and at 40 DEG C 2-3h is digested, the fine powder after being digested；Institute
The complex enzyme stated is made up of cellulase and pepsin, and cellulase, pepsic weight ratio are 2：1；
(4) by the fine powder after enzymolysis dry to same rice meal water content equally after, after being well mixed with rice meal squeeze
Shaping, obtains vermicelli；
(5) vermicelli are placed at a temperature of 28 DEG C 9h to carry out aging, is then placed in soaking 1.8h in 95 DEG C of water, takes out, dress
Bag, pasteurize is obtained wet rice flour noodles.
It is aforementioned to the present invention specific illustrative embodiment description be in order to illustrate and illustration purpose.These descriptions
It is not wishing to limit the invention to disclosed precise forms, and it will be apparent that according to above-mentioned teaching, can be much changed
And change.The purpose of selecting and describing the exemplary embodiment is that explaining that the certain principles and its reality of the present invention should
With so that those skilled in the art can realize and using the present invention a variety of exemplaries and
A variety of selections and change.The scope of the present invention is intended to be limited by claims and its equivalents.
Claims (5)
1. a kind of wet rice flour noodles, it is characterised in that be made up of following raw material：Rice 100-200 parts, Chinese yam 15-25 parts, buckwheat
Wheat 10-20 parts, water chestnut 35-55 parts, Ipomoea batatas 10-20 parts and black soya bean 12-20 parts.
2. wet rice flour noodles according to claim 1, it is characterised in that be made up of following raw material：Rice 125-135
Part, Chinese yam 18-20 parts, buckwheat 13-18 parts, water chestnut 40-50 parts, Ipomoea batatas 15-20 parts and black soya bean 15-18 parts.
3. wet rice flour noodles according to claim 2, it is characterised in that be made up of following raw material：130 parts of rice, mountain
16 parts of 18 parts of medicine, 15 parts of buckwheat, 45 parts of water chestnut, 18 parts of Ipomoea batatas and black soya bean.
4. according to the preparation method of the arbitrary described wet rice flour noodles of claim 1-3, it is characterised in that comprise the steps：
(1) rice cleaning is taken, immersion is drained, crushed, and obtains rice meal；
(2) Chinese yam, buckwheat, water chestnut, Ipomoea batatas, black soya bean are taken to be well mixed, the fine powder of 150-300 mesh is ground into；
(3) 1-2 times of running water of fine powder weight is added in fine powder, pH value is adjusted to 4.0-4.5, fine powder weight 0.5- is added
1.0% cellulase, pepsic complex enzyme are digested, and at 37-47 DEG C 2-3h is digested, thin after being digested
Powder；
(4) by the fine powder after enzymolysis dry to same rice meal water content equally after, after being well mixed with rice meal squeezing shaping,
Obtain vermicelli；
(5) vermicelli are placed at a temperature of 25-30 DEG C 8-10h to carry out aging, is then placed in soaking 0.5-1h in 90-100 DEG C of water,
Take out, pack, pasteurize is obtained wet rice flour noodles.
5. the preparation method of wet rice flour noodles according to claim 4, it is characterised in that the complex enzyme in step (3) is by fibre
The plain enzyme of dimension and pepsin composition, cellulase, pepsic weight ratio are 2：1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610965206.7A CN106578902A (en) | 2016-10-31 | 2016-10-31 | Wet rice noodles and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610965206.7A CN106578902A (en) | 2016-10-31 | 2016-10-31 | Wet rice noodles and preparation method thereof |
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| CN106578902A true CN106578902A (en) | 2017-04-26 |
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| CN201610965206.7A Pending CN106578902A (en) | 2016-10-31 | 2016-10-31 | Wet rice noodles and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110710635A (en) * | 2019-11-27 | 2020-01-21 | 怀化天天食品科技有限公司 | Production and preparation method of wet rice noodles |
| CN111657426A (en) * | 2020-06-30 | 2020-09-15 | 广西兴业县至珍生态园农业科技有限公司 | Wuhe-moringa oleifera nutritional rice flour and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704574A (en) * | 2013-12-18 | 2014-04-09 | 李琴 | Buckwheat-containing rice flour |
| CN103976240A (en) * | 2014-05-30 | 2014-08-13 | 刘东姣 | Wet rice flour and preparation method thereof |
| CN105249183A (en) * | 2015-11-25 | 2016-01-20 | 梁进球 | Production method of probiotics infant rice flour |
| CN105639425A (en) * | 2016-01-11 | 2016-06-08 | 黄山学院 | Nutrition and health rice flour for losing weight |
-
2016
- 2016-10-31 CN CN201610965206.7A patent/CN106578902A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704574A (en) * | 2013-12-18 | 2014-04-09 | 李琴 | Buckwheat-containing rice flour |
| CN103976240A (en) * | 2014-05-30 | 2014-08-13 | 刘东姣 | Wet rice flour and preparation method thereof |
| CN105249183A (en) * | 2015-11-25 | 2016-01-20 | 梁进球 | Production method of probiotics infant rice flour |
| CN105639425A (en) * | 2016-01-11 | 2016-06-08 | 黄山学院 | Nutrition and health rice flour for losing weight |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110710635A (en) * | 2019-11-27 | 2020-01-21 | 怀化天天食品科技有限公司 | Production and preparation method of wet rice noodles |
| CN111657426A (en) * | 2020-06-30 | 2020-09-15 | 广西兴业县至珍生态园农业科技有限公司 | Wuhe-moringa oleifera nutritional rice flour and preparation method thereof |
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Application publication date: 20170426 |