CN106722066A - A kind of invigorating the spleen rice noodles and preparation method thereof - Google Patents
A kind of invigorating the spleen rice noodles and preparation method thereof Download PDFInfo
- Publication number
- CN106722066A CN106722066A CN201611080584.3A CN201611080584A CN106722066A CN 106722066 A CN106722066 A CN 106722066A CN 201611080584 A CN201611080584 A CN 201611080584A CN 106722066 A CN106722066 A CN 106722066A
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- China
- Prior art keywords
- rice
- spleen
- invigorating
- rice noodles
- lactic acid
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 37
- 235000009566 rice Nutrition 0.000 title claims abstract description 37
- 235000012149 noodles Nutrition 0.000 title claims abstract description 23
- 210000000952 spleen Anatomy 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims description 7
- 240000007594 Oryza sativa Species 0.000 title claims 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000004310 lactic acid Substances 0.000 claims abstract description 11
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 11
- 241000894006 Bacteria Species 0.000 claims abstract description 9
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 9
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 9
- 210000003278 egg shell Anatomy 0.000 claims abstract description 9
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 8
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 8
- 239000000661 sodium alginate Substances 0.000 claims abstract description 8
- 241001647745 Banksia Species 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 7
- 241000756943 Codonopsis Species 0.000 claims abstract description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 7
- 244000197580 Poria cocos Species 0.000 claims abstract description 7
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 7
- 244000294611 Punica granatum Species 0.000 claims abstract description 7
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 7
- 241000220317 Rosa Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 229920002261 Corn starch Polymers 0.000 claims abstract description 5
- 239000008120 corn starch Substances 0.000 claims abstract description 5
- 238000000855 fermentation Methods 0.000 claims abstract description 5
- 230000004151 fermentation Effects 0.000 claims abstract description 5
- 108010068370 Glutens Proteins 0.000 claims abstract description 4
- 235000021312 gluten Nutrition 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 239000000463 material Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 239000013049 sediment Substances 0.000 claims description 2
- 239000002002 slurry Substances 0.000 claims description 2
- 238000005507 spraying Methods 0.000 claims description 2
- 241000209094 Oryza Species 0.000 abstract description 35
- 229920000856 Amylose Polymers 0.000 abstract description 6
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 abstract description 4
- 229940099112 cornstarch Drugs 0.000 abstract description 4
- 229920002472 Starch Polymers 0.000 abstract description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 abstract description 2
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 abstract description 2
- 239000001527 calcium lactate Substances 0.000 abstract description 2
- 229960002401 calcium lactate Drugs 0.000 abstract description 2
- 235000011086 calcium lactate Nutrition 0.000 abstract description 2
- 238000004132 cross linking Methods 0.000 abstract description 2
- 238000004090 dissolution Methods 0.000 abstract description 2
- 235000018102 proteins Nutrition 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 239000008107 starch Substances 0.000 abstract description 2
- 235000019698 starch Nutrition 0.000 abstract description 2
- 230000007423 decrease Effects 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 230000008901 benefit Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011268 mixed slurry Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000021404 traditional food 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 a kind of invigorating the spleen rice noodles, it is made from the following raw materials in parts by weight：Polished rice 400 410, capsicum 13 14, ginger 89, juice of my pomegranate 22 24, Poria cocos 23, Radix Codonopsis 12, the banksia rose 45, cornstarch 82 84, Gluten 12 13, sodium alginate 2 2.1, egg shell 20 21, lactic acid bacteria 34, glucose 23.Raw material polished rice of the invention increased the content of water-insoluble amylose through high-temperature baking, decline viscosity, the rice noodles made are difficult to be adhered, having decomposed partially protein and fat through lactobacillus-fermented again makes more amylose dissolutions, and the lactic acid that lactic acid bacteria produces during the fermentation can generate calcium lactate with the calcium carbonate reaction in egg shell, and spacial framework is generated with sodium alginate cross-linking, strengthen the intensity of starch gel structure, the strip-breaking rate of rice noodles is reduced, the present invention can invigorating the spleen in addition.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of invigorating the spleen rice noodles and preparation method thereof.
Background technology
Rice noodles are a kind of traditional foods of China, deep to be favored by consumer, and in SOUTHERN CHINA area, its market is particularly wide
It is wealthy.Current rice noodles raw material is concentrated mainly on long-grained nonglutinous rice, and the research of long-grained nonglutinous rice rice noodles technology is quite ripe.In recent years,
China's paddy annual production continuous-stable accounts for the 40% of national total output of grain in hundred million tons of 1.8-2.0, and polished rice consumes attached as grain ration
It is value added low, rise in value limited, and because polished rice amylose content is low, the rice noodles viscosity being made is big, is considered as being not suitable for making rice
Line, the research to polished rice rice noodles technology is also not affected by paying attention to always.At present both at home and abroad to the report of polished rice rice noodles correlative study
Road is less.With the polished rice of northern area production as primary raw material, improve its added value for the purpose of, the common people to the demand of rice noodles increasingly
Starting point is expanded as, developing the suitable polished rice rice noodles of viscosity can increase the output value, with certain market prospects and economic benefit.
The content of the invention
The object of the invention is exactly to make up the defect of prior art, there is provided a kind of invigorating the spleen rice noodles and preparation method thereof.
The present invention is achieved by the following technical solutions：
A kind of invigorating the spleen rice noodles, are made from the following raw materials in parts by weight：
Polished rice 400-410, capsicum 13-14, ginger 8-9, juice of my pomegranate 22-24, Poria cocos 2-3, Radix Codonopsis 1-2, banksia rose 4-5, corn form sediment
Powder 82-84, Gluten 12-13, sodium alginate 2-2.1, egg shell 20-21, lactic acid bacteria 3-4, glucose 2-3.
The preparation method of described invigorating the spleen rice noodles, comprises the following steps：
（1）The water that Poria cocos, Radix Codonopsis, the banksia rose add 5-6 times is cooked by slow fire 40-50 minutes, filter cleaner, gained filtrate is dry through spraying
It is dry to be made powder；
（2）To be crushed after capsicum, ginger drying, grind homogeneous with juice of my pomegranate；
（3）Polished rice is sent into baking oven, is discharged after being toasted 2 hours at 100 DEG C, plus 2-3 times of water is small in immersion 2 at 20-22 DEG C
When, then polished rice is pulled out, it is dehydrated, crush, cross 80 mesh sieves；
（4）By egg shell clean, drying after crush, cross 80 mesh sieves, sterilizing, with step（1）、（2）、（3）Resulting material and corn
Starch, lactic acid bacteria, glucose mixing, add water, and material moisture is reached 57%, in fermentation 22-24 hours at 30 DEG C；
（5）The water of sodium alginate plus 10-11 times is sufficiently stirred for, with step（4）After resulting material and leftover materials are well mixed
Paving slurry, thickness is 1mm, in being steamed at 100 DEG C 6 minutes, is cut after cooling, is obtained final product.
It is an advantage of the invention that：, used as primary raw material, using high-temperature baking, its process is equivalent to artificial for present invention polished rice
Ageing, amylose therein, amylopectin fraction physicochemical properties change, and increased containing for water-insoluble amylose
Amount, declines the viscosity of polished rice, and the rice noodles made are difficult to be adhered, then through lactobacillus-fermented, the acid for of fermenting has decomposed portion with enzyme
The protein and fat for dividing so that more amyloses are able to dissolution, and the lactic acid that lactic acid bacteria produces during the fermentation can
Calcium lactate, then the sodium alginate cross-linking with addition are generated with the calcium carbonate reaction in the egg shell of addition, spatial network knot is generated
Structure, strengthens the intensity of starch gel structure, reduces the strip-breaking rate of rice noodles, increases its boiling fastness, additionally, the present invention is containing in various
Herb ingredients, have functions that invigorating the spleen.
Specific embodiment
A kind of invigorating the spleen rice noodles, by following weight portion（Kilogram）Raw material be made：
Polished rice 400, capsicum 13, ginger 8, juice of my pomegranate 22, Poria cocos 2, Radix Codonopsis 1, the banksia rose 4, cornstarch 82, Gluten 12, marine alga
Sour sodium 2, egg shell 20, lactic acid bacteria 3, glucose 2.
The preparation method of described invigorating the spleen rice noodles, comprises the following steps：
（1）The water that Poria cocos, Radix Codonopsis, the banksia rose add 5 times is cooked by slow fire 40 minutes, filter cleaner, the spray-dried system of gained filtrate
Into powder；
（2）To be crushed after capsicum, ginger drying, grind homogeneous with juice of my pomegranate；
（3）Polished rice is sent into baking oven, baking discharges after 2 hours at 100 DEG C, plus 2 times of water is in soaking 2 hours at 20 DEG C, so
Polished rice is pulled out afterwards, is dehydrated, crushed, cross 80 mesh sieves；
（4）By egg shell clean, drying after crush, cross 80 mesh sieves, sterilizing, with step（1）、（2）、（3）Resulting material and corn
Starch, lactic acid bacteria, glucose mixing, add water, and material moisture is reached 57%, in fermentation 22 hours at 30 DEG C；
（5）Sodium alginate plus 10 times of water are sufficiently stirred for, with step（4）Spread after resulting material and leftover materials are well mixed
Slurry, thickness is 1mm, in being steamed at 100 DEG C 6 minutes, is cut after cooling, is obtained final product.
Claims (2)
1. a kind of invigorating the spleen rice noodles, it is characterised in that be made from the following raw materials in parts by weight：
Polished rice 400-410, capsicum 13-14, ginger 8-9, juice of my pomegranate 22-24, Poria cocos 2-3, Radix Codonopsis 1-2, banksia rose 4-5, corn form sediment
Powder 82-84, Gluten 12-13, sodium alginate 2-2.1, egg shell 20-21, lactic acid bacteria 3-4, glucose 2-3.
2. the preparation method of invigorating the spleen rice noodles according to claim 1, it is characterised in that comprise the following steps：
（1）The water that Poria cocos, Radix Codonopsis, the banksia rose add 5-6 times is cooked by slow fire 40-50 minutes, filter cleaner, gained filtrate is dry through spraying
It is dry to be made powder；
（2）To be crushed after capsicum, ginger drying, grind homogeneous with juice of my pomegranate；
（3）Polished rice is sent into baking oven, is discharged after being toasted 2 hours at 100 DEG C, plus 2-3 times of water is small in immersion 2 at 20-22 DEG C
When, then polished rice is pulled out, it is dehydrated, crush, cross 80 mesh sieves；
（4）By egg shell clean, drying after crush, cross 80 mesh sieves, sterilizing, with step（1）、（2）、（3）Resulting material and corn
Starch, lactic acid bacteria, glucose mixing, add water, and material moisture is reached 57%, in fermentation 22-24 hours at 30 DEG C；
（5）The water of sodium alginate plus 10-11 times is sufficiently stirred for, with step（4）After resulting material and leftover materials are well mixed
Paving slurry, thickness is 1mm, in being steamed at 100 DEG C 6 minutes, is cut after cooling, is obtained final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611080584.3A CN106722066A (en) | 2016-11-30 | 2016-11-30 | A kind of invigorating the spleen rice noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611080584.3A CN106722066A (en) | 2016-11-30 | 2016-11-30 | A kind of invigorating the spleen rice noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722066A true CN106722066A (en) | 2017-05-31 |
Family
ID=58901370
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611080584.3A Pending CN106722066A (en) | 2016-11-30 | 2016-11-30 | A kind of invigorating the spleen rice noodles and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN106722066A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259315A (en) * | 2017-06-08 | 2017-10-20 | 安徽省富邦天成食品有限公司 | A kind of flavor Kubo is good for rice noodles |
| CN107348345A (en) * | 2017-06-14 | 2017-11-17 | 安徽省富邦天成食品有限公司 | A kind of appetite-stimulating indigestion-relieving health care rice noodles and preparation method thereof |
-
2016
- 2016-11-30 CN CN201611080584.3A patent/CN106722066A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259315A (en) * | 2017-06-08 | 2017-10-20 | 安徽省富邦天成食品有限公司 | A kind of flavor Kubo is good for rice noodles |
| CN107348345A (en) * | 2017-06-14 | 2017-11-17 | 安徽省富邦天成食品有限公司 | A kind of appetite-stimulating indigestion-relieving health care rice noodles and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170531 |
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| WD01 | Invention patent application deemed withdrawn after publication |