CN106722070A - One kind is calmed the nerves rice noodles and preparation method thereof - Google Patents
One kind is calmed the nerves rice noodles and preparation method thereof Download PDFInfo
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- CN106722070A CN106722070A CN201611081803.XA CN201611081803A CN106722070A CN 106722070 A CN106722070 A CN 106722070A CN 201611081803 A CN201611081803 A CN 201611081803A CN 106722070 A CN106722070 A CN 106722070A
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- Prior art keywords
- rice
- nerves
- water
- rice noodles
- lactic acid
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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
- 210000005036 nerve 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 1
- 241000209094 Oryza Species 0.000 claims abstract description 40
- 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
- 235000020095 red wine Nutrition 0.000 claims abstract description 10
- 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 9
- 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
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 9
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 9
- 239000000661 sodium alginate Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 229920002261 Corn starch Polymers 0.000 claims abstract description 7
- 241000628997 Flos Species 0.000 claims abstract description 7
- 240000006079 Schisandra chinensis Species 0.000 claims abstract description 7
- 235000019219 chocolate Nutrition 0.000 claims abstract description 7
- 239000008120 corn starch Substances 0.000 claims abstract description 7
- 229940099112 cornstarch Drugs 0.000 claims abstract description 7
- 235000013399 edible fruits Nutrition 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 5
- 238000000855 fermentation Methods 0.000 claims abstract description 5
- 230000004151 fermentation Effects 0.000 claims abstract description 5
- 239000008103 glucose Substances 0.000 claims abstract description 5
- 108010068370 Glutens Proteins 0.000 claims abstract description 4
- 235000021312 gluten Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 12
- 230000001914 calming effect Effects 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 241000165940 Houjia Species 0.000 claims description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 2
- 240000006365 Vitis vinifera Species 0.000 claims description 2
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 2
- 239000002002 slurry Substances 0.000 claims description 2
- 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
- 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
- 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
- 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
- 238000001694 spray drying Methods 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
Landscapes
- Noodles (AREA)
Abstract
Calm the nerves rice noodles the invention discloses one kind, be made from the following raw materials in parts by weight：Polished rice 400 410, chocolate 10 11, red wine 20 22, sago 15 17, Flos Albiziae 34, the fruit of Chinese magnoliavine 23, spina date seed 34, fushen 23, 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 calm the nerves in addition.
Description
Technical field
The present invention relates to food processing technology field, more particularly to one kind is calmed the nerves 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 one kind is calmed the nerves rice noodles and preparation method thereof.
The present invention is achieved by the following technical solutions：
One kind is calmed the nerves rice noodles, is made from the following raw materials in parts by weight：
Polished rice 400-410, chocolate 10-11, red wine 20-22, sago 15-17, Flos Albiziae 3-4, fruit of Chinese magnoliavine 2-3, spina date seed 3-
4th, fushen 2-3, cornstarch 82-84, Gluten 12-13, sodium alginate 2-2.1, egg shell 20-21, lactic acid bacteria 3-4, grape
Sugared 2-3.
The preparation method of described rice noodles of calming the nerves, comprises the following steps：
（1）The water that Flos Albiziae, the fruit of Chinese magnoliavine, spina date seed, fushen add 5-6 times is cooked by slow fire 40-50 minutes, filter cleaner, gained
Filtrate is spray-dried to be made powder；
（2）Sago is pulled out after red wine soaks 3-4 hours, is drained；By chocolate plus 4-5 times of water enduring of big fire, Ran Houjia
Enter the sago soaked through red wine, big fire is beaten after cooking 15-20 minutes, standby；
（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 to calm the nerves.
Specific embodiment
One kind is calmed the nerves rice noodles, by following weight portion（Kilogram）Raw material be made：
Polished rice 400, chocolate 10, red wine 20, sago 15, Flos Albiziae 3, the fruit of Chinese magnoliavine 2, spina date seed 3, fushen 2, cornstarch 82,
Gluten 12, sodium alginate 2, egg shell 20, lactic acid bacteria 3, glucose 2.
The preparation method of described rice noodles of calming the nerves, comprises the following steps：
（1）The water that Flos Albiziae, the fruit of Chinese magnoliavine, spina date seed, fushen add 5 times is cooked by slow fire 40 minutes, filter cleaner, gained filtrate warp
Spray drying is made powder；
（2）Sago is pulled out after red wine soaks 3 hours, is drained；By chocolate plus 4 times of water enduring of big fire, be subsequently adding through
The sago of red wine immersion, big fire is beaten after cooking 15 minutes, standby；
（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. one kind is calmed the nerves rice noodles, it is characterised in that be made from the following raw materials in parts by weight：
Polished rice 400-410, chocolate 10-11, red wine 20-22, sago 15-17, Flos Albiziae 3-4, fruit of Chinese magnoliavine 2-3, spina date seed 3-
4th, fushen 2-3, cornstarch 82-84, Gluten 12-13, sodium alginate 2-2.1, egg shell 20-21, lactic acid bacteria 3-4, grape
Sugared 2-3.
2. the preparation method of rice noodles of calming the nerves according to claim 1, it is characterised in that comprise the following steps：
（1）The water that Flos Albiziae, the fruit of Chinese magnoliavine, spina date seed, fushen add 5-6 times is cooked by slow fire 40-50 minutes, filter cleaner, gained
Filtrate is spray-dried to be made powder；
（2）Sago is pulled out after red wine soaks 3-4 hours, is drained；By chocolate plus 4-5 times of water enduring of big fire, Ran Houjia
Enter the sago soaked through red wine, big fire is beaten after cooking 15-20 minutes, standby；
（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 |
|---|---|---|---|
| CN201611081803.XA CN106722070A (en) | 2016-11-30 | 2016-11-30 | One kind is calmed the nerves rice noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611081803.XA CN106722070A (en) | 2016-11-30 | 2016-11-30 | One kind is calmed the nerves rice noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722070A true CN106722070A (en) | 2017-05-31 |
Family
ID=58901405
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611081803.XA Pending CN106722070A (en) | 2016-11-30 | 2016-11-30 | One kind is calmed the nerves rice noodles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106722070A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108419992A (en) * | 2018-02-09 | 2018-08-21 | 佛山市日可威食品科技研究院（普通合伙） | A kind of buckwheat rice noodles and preparation method thereof improving baby sleep quality |
-
2016
- 2016-11-30 CN CN201611081803.XA patent/CN106722070A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108419992A (en) * | 2018-02-09 | 2018-08-21 | 佛山市日可威食品科技研究院（普通合伙） | A kind of buckwheat rice noodles and preparation method thereof improving baby sleep quality |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170531 |