CN107307283A - A kind of nutrition and health care rice noodles of resistance to boiling and preparation method thereof - Google Patents
A kind of nutrition and health care rice noodles of resistance to boiling and preparation method thereof Download PDFInfo
- Publication number
- CN107307283A CN107307283A CN201710427824.0A CN201710427824A CN107307283A CN 107307283 A CN107307283 A CN 107307283A CN 201710427824 A CN201710427824 A CN 201710427824A CN 107307283 A CN107307283 A CN 107307283A
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- China
- Prior art keywords
- powder
- parts
- resistance
- health care
- nutrition
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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 53
- 235000009566 rice Nutrition 0.000 title claims abstract description 53
- 235000012149 noodles Nutrition 0.000 title claims abstract description 50
- 238000009835 boiling Methods 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 45
- 230000036541 health Effects 0.000 title claims abstract description 44
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 44
- 230000035764 nutrition Effects 0.000 title claims abstract description 43
- 240000007594 Oryza sativa Species 0.000 title abstract 6
- 239000000843 powder Substances 0.000 claims abstract description 108
- -1 compound carbonate Chemical class 0.000 claims abstract description 39
- 102000004190 Enzymes Human genes 0.000 claims abstract description 25
- 108090000790 Enzymes Proteins 0.000 claims abstract description 25
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 24
- 150000001413 amino acids Chemical class 0.000 claims abstract description 24
- 235000019713 millet Nutrition 0.000 claims abstract description 24
- 239000000654 additive Substances 0.000 claims abstract description 23
- 230000000996 additive effect Effects 0.000 claims abstract description 23
- 239000004599 antimicrobial Substances 0.000 claims abstract description 20
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 19
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 19
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 18
- 244000036905 Benincasa cerifera Species 0.000 claims abstract description 18
- 235000011274 Benincasa cerifera Nutrition 0.000 claims abstract description 18
- 108010068370 Glutens Proteins 0.000 claims abstract description 18
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 18
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 18
- 229920002472 Starch Polymers 0.000 claims abstract description 18
- 229940029982 garlic powder Drugs 0.000 claims abstract description 18
- 235000010445 lecithin Nutrition 0.000 claims abstract description 18
- 239000000787 lecithin Substances 0.000 claims abstract description 18
- 229940067606 lecithin Drugs 0.000 claims abstract description 18
- 235000019698 starch Nutrition 0.000 claims abstract description 18
- 239000008107 starch Substances 0.000 claims abstract description 18
- 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 17
- 229930006000 Sucrose Natural products 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 17
- 239000000661 sodium alginate Substances 0.000 claims abstract description 17
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 17
- 239000005720 sucrose Substances 0.000 claims abstract description 17
- 235000021312 gluten Nutrition 0.000 claims abstract description 16
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 15
- 229920002558 Curdlan Polymers 0.000 claims abstract description 14
- 239000001879 Curdlan Substances 0.000 claims abstract description 14
- 235000019316 curdlan Nutrition 0.000 claims abstract description 14
- 229940078035 curdlan Drugs 0.000 claims abstract description 14
- 235000012054 meals Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 229940024606 amino acid Drugs 0.000 claims abstract description 8
- 235000001014 amino acid Nutrition 0.000 claims abstract description 8
- 241000209094 Oryza Species 0.000 claims description 47
- 239000000203 mixture Substances 0.000 claims description 38
- 229940088598 enzyme Drugs 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical group [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 10
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims description 10
- 238000001125 extrusion Methods 0.000 claims description 8
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 7
- 239000012153 distilled water Substances 0.000 claims description 7
- 229920001661 Chitosan Polymers 0.000 claims description 6
- 239000004366 Glucose oxidase Substances 0.000 claims description 6
- 108010015776 Glucose oxidase Proteins 0.000 claims description 6
- 229940116332 glucose oxidase Drugs 0.000 claims description 6
- 235000019420 glucose oxidase Nutrition 0.000 claims description 6
- 230000003020 moisturizing effect Effects 0.000 claims description 6
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 claims description 5
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims description 5
- 239000004472 Lysine Substances 0.000 claims description 5
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 claims description 5
- 102000004139 alpha-Amylases Human genes 0.000 claims description 5
- 108090000637 alpha-Amylases Proteins 0.000 claims description 5
- 229940024171 alpha-amylase Drugs 0.000 claims description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 5
- 235000013824 polyphenols Nutrition 0.000 claims description 5
- 229910000027 potassium carbonate Inorganic materials 0.000 claims description 5
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 5
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 claims description 4
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims description 4
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 claims description 4
- 102000004882 Lipase Human genes 0.000 claims description 4
- 108090001060 Lipase Proteins 0.000 claims description 4
- 239000004367 Lipase Substances 0.000 claims description 4
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 claims description 4
- 239000004473 Threonine Substances 0.000 claims description 4
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 claims description 4
- 235000010081 allicin Nutrition 0.000 claims description 4
- 235000019421 lipase Nutrition 0.000 claims description 4
- 229940040461 lipase Drugs 0.000 claims description 4
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 claims description 4
- 239000001095 magnesium carbonate Substances 0.000 claims description 4
- 229910000021 magnesium carbonate Inorganic materials 0.000 claims description 4
- 229930182817 methionine Natural products 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 3
- 125000003588 lysine group Chemical group [H]N([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])(N([H])[H])C(*)=O 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 claims 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims 1
- 239000011575 calcium Substances 0.000 claims 1
- 229910052791 calcium Inorganic materials 0.000 claims 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 claims 1
- 239000002352 surface water Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 9
- 235000019789 appetite Nutrition 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 4
- 230000001055 chewing effect Effects 0.000 abstract description 3
- 230000036449 good health Effects 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 8
- 238000002156 mixing Methods 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 229910000019 calcium carbonate Inorganic materials 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 239000000341 volatile oil Substances 0.000 description 4
- 239000004475 Arginine Substances 0.000 description 3
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 3
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 3
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000002934 diuretic Substances 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 238000011179 visual inspection Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/05—Organic compounds containing phosphorus as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/271—Curdlan; beta-1-3 glucan; Polysaccharides produced by agrobacterium or alcaligenes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Dispersion Chemistry (AREA)
- Biotechnology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of nutrition and health care rice noodles of resistance to boiling and preparation method thereof, the raw material of the nutrition and health care rice noodles of resistance to boiling includes：Millet powder, soy meal, white gourd powder, apple powder, lotus root starch, kudzu-vine root powder, garlic powder, Gluten, curdlan, sodium alginate, amino acid additive, natural antiseptic agent, salt, compound carbonate, enzyme preparation, sucrose ester, lecithin.A kind of nutrition and health care rice noodles of resistance to boiling proposed by the present invention and preparation method thereof, preparation process is simple, the obtained nutrition and health care rice noodles of resistance to boiling have nutritious, good health care effect, resistance to boiling, it is difficult broken strip, its surface is smooth, glossy after rehydration, and pliability is good, the advantages of resistance to chewing, obtained rice noodles quality better, easily triggers the appetite of people.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of nutrition and health care rice noodles of resistance to boiling and preparation method thereof.
Background technology
Rice noodles also known as ground rice, meter Si or rice and flour, be with the metric system into, in strip, section is circle, and color is pure white, flexible,
It is one of chinese tradition local delicacies.Wherein, convenient rice noodle is, using rice as raw material, by non-fried boiling advanced technologies, to match somebody with somebody
With different flavor seasoning bag, packed, barreled or bowl dress are fabricated to, a kind of ready-to-serve quick consumption of 3-5min is brewed with boiling water
Food, it is deep to be favored by consumer.With the enhancing and the raising to mouthfeel requirement of people's health care consciousness, convenient rice noodle is also present
Nutritional ingredient is single, and cooking loss is big, easy broken strip, the defect of soft mouth feel after rehydration, and these all limit the hair of convenient rice noodle
Exhibition.
The content of the invention
The technical problem existed based on background technology, the present invention proposes a kind of nutrition and health care rice noodles of resistance to boiling and its preparation
Method, preparation process is simple, and the obtained nutrition and health care rice noodles of resistance to boiling have nutritious, good health care effect, and resistance to boiling is difficult
Its surface is smooth, glossy after broken strip, rehydration, and pliability is good, the advantages of resistance to chewing, and obtained rice noodles quality better easily triggers people
Appetite.
A kind of nutrition and health care rice noodles of resistance to boiling proposed by the present invention, its raw material includes by weight：Millet powder 100-120
Part, 8-12 parts of soy meal, 4-8 parts of white gourd powder, 2-5 parts of apple powder, 2-5 parts of lotus root starch, 2-4 parts of kudzu-vine root powder, garlic powder 0.2-0.5
It is part, 1.5-3 parts of Gluten, 0.1-0.25 parts of curdlan, 0.1-0.25 parts of sodium alginate, 1-2 parts of amino acid additive, natural
0.4-0.7 parts of preservative, 0.5-1 parts of salt, 0.3-0.8 parts of compound carbonate, 0.01-0.025 parts of enzyme preparation, sucrose ester 0.2-
0.5 part, 0.2-0.5 parts of lecithin.
In specific embodiment, the parts by weight of millet powder can also for 104,108,110,112,115,118 parts, soy meal
Parts by weight can also for 9,10,10.5,11,12 parts, the parts by weight of white gourd powder can also be 4.5,5,5.5,6,6.5,7,7.5
Part, the parts by weight of apple powder can also for 2.5,3,3.5,4,4.5 parts, the parts by weight of lotus root starch can also for 2.5,3,3.5,4,
4.5 parts, the parts by weight of kudzu-vine root powder can also for 2.4,2.8,3,3.2,3.5,3.8 parts, the parts by weight of garlic powder can also be
0.25th, 0.3,0.35,0.4,0.45 part, the parts by weight of Gluten can also for 1.8,2,2.2,2.4,2.6 parts, curdlan
Parts by weight can also for 0.12,0.15,0.18,0.2,0.23 part, the parts by weight of sodium alginate can also for 0.12,0.15,
0.18th, 0.2,0.23 part, the parts by weight of amino acid additive can also for 1.1,1.2,1.3,1.5,1.6,1.8 parts, it is natural anti-
The parts by weight of rotten agent can also for 0.45,0.5,0.55,0.6,0.65 part, the parts by weight of salt can also for 0.6,0.75,
0.8th, 0.85,0.9 part, the parts by weight of compound carbonate can also for 0.4,0.5,0.55,0.6,0.7 part, the weight of enzyme preparation
Part can also for 0.013,0.015,0.018,0.02,0.023 part, the parts by weight of sucrose ester can also for 0.25,0.3,0.35,
0.4th, 0.45 part, the parts by weight of lecithin can also for 0.25,0.3,0.35,0.4,0.45 part.
Preferably, the granularity of millet powder is 100-120 mesh.
Preferably, amino acid additive is one or both of lysine, arginine, tryptophan, threonine, methionine
The mixture of composition described above.
Preferably, natural antiseptic agent is one or both of chitosan, essential oil, allicin, Tea Polyphenols composition described above
Mixture.
Preferably, compound carbonate is one or both of sodium carbonate, calcium carbonate, magnesium carbonate, potassium carbonate composition described above
Mixture.
Preferably, enzyme preparation is the mixed of one or both of lipase, alpha-amylase, glucose oxidase composition described above
Compound.
The invention also provides a kind of preparation method of the nutrition and health care rice noodles of resistance to boiling, comprise the following steps：By millet powder,
Soy meal, white gourd powder, apple powder, lotus root starch, kudzu-vine root powder, garlic powder, Gluten are well mixed, and are added distilled water and are stirred, stir
During mixing add curdlan, sodium alginate, amino acid additive, natural antiseptic agent, salt, compound carbonate, enzyme preparation,
Sucrose ester and lecithin, obtain powder ball；By powder ball extrusion forming, then it is heat-treated, obtains the nutrition and health care rice noodles of resistance to boiling.
Preferably, the water content of powder ball is 42-48%, and the temperature of powder ball is 38-42 DEG C.
Preferably, it is then air-cooled at normal temperatures by powder ball extrusion forming, it is placed in 15-20 DEG C of clear water and soaks after moisturizing 3-4h
20-30min is steeped, surface moisture is drained after pulling out, is dried in 52-58 DEG C of hot blast, is air-cooled to after room temperature that to obtain nutrition and health care resistance to
Boiling rice noodles.
By adding millet powder, soy meal, white gourd powder, apple powder, lotus root starch, kudzu-vine root powder, garlic powder, glutelin in the present invention
Powder, amino acid additive, enzyme preparation, sucrose ester and lecithin, it is rich in abundant protein, fat, multivitamin and micro-
The nutriments such as secondary element, absorb beneficial to human consumption, so as to lift the nutritive value and health-care effect of this product；Wherein, lotus root
Powder coordinates with curdlan, sodium alginate, and with good gel effect, film forming is obvious with thickening effect, and matches somebody with somebody with Gluten
Close, improve the viscosity, pliability, folding strength and transparency of this product, make the smooth degree of this product high, outward appearance and in good taste, and lotus root
Powder and white gourd powder, apple powder, kudzu-vine root powder, garlic powder coordinate, dietotherapy and good health care effect, can effective coordinating intestines and stomach, with heat-clearing
The effects such as cool blood, clearing away summerheat, spleen benefiting and stimulating the appetite, swelling diuretic, reducing blood sugar and blood lipid, while being effectively improved the mouthfeel of this product；Sugarcane
Sugar ester and lecithin coordinate, and adsorb in millet powder and soy meal particle surface, are formed with amylose therein in preparation process
The complex compound of water-insoluble, can be coupled with protein again, generate unique network structure, prevent soluble starch, salt
And the dissolution of compound carbonate, the homogeneity and water holding ability of this product interior tissue are improved, while improving the flexible of this product
Property with elasticity, be effectively improved the cooking quality of this product so that this product is in good taste, flavor is lasting；Enzyme preparation adds with amino acid
Plus agent is used cooperatively, effective absorption of the human body to this product is improved, while the addition of enzyme preparation, effectively improves this product
Mechanical property and quality, improve the tensile strength and fracture strength of this product；A kind of nutrition and health care proposed by the present invention is resistance to steam
Rice noodles and preparation method thereof are boiled, preparation process is simple, and the obtained nutrition and health care rice noodles of resistance to boiling have nutritious, health-care effect
Good, resistance to boiling is difficult that its surface after broken strip, rehydration is smooth, glossy, and pliability is good, the advantages of resistance to chewing, obtained rice noodles product
Matter is good, easily triggers the appetite of people.
Embodiment
Below, technical scheme is described in detail by specific embodiment.
Embodiment 1
A kind of nutrition and health care rice noodles of resistance to boiling proposed by the present invention, its raw material includes by weight：It is 100 parts of millet powder, big
12 parts of bean powder, 4 parts of white gourd powder, 5 parts of apple powder, 2 parts of lotus root starch, 4 parts of kudzu-vine root powder, 0.2 part of garlic powder, 3 parts of Gluten, curdlan
0.1 part, 0.25 part of sodium alginate, 1 part of amino acid additive, 0.7 part of natural antiseptic agent, 0.5 part of salt, compound carbonate 0.8
Part, 0.01 part of enzyme preparation, 0.2 part of sucrose ester, 0.5 part of lecithin.
A kind of preparation method for nutrition and health care rice noodles of resistance to boiling that the present invention is also proposed, comprises the following steps：By millet powder,
Soy meal, white gourd powder, apple powder, lotus root starch, kudzu-vine root powder, garlic powder, Gluten are well mixed, and are added distilled water and are stirred, stir
During mixing add curdlan, sodium alginate, amino acid additive, natural antiseptic agent, salt, compound carbonate, enzyme preparation,
Sucrose ester and lecithin, obtain powder ball；By powder ball extrusion forming, then it is heat-treated, obtains the nutrition and health care rice noodles of resistance to boiling.
Embodiment 2
A kind of nutrition and health care rice noodles of resistance to boiling proposed by the present invention, its raw material includes by weight：It is 120 parts of millet powder, big
8 parts of bean powder, 8 parts of white gourd powder, 2 parts of apple powder, 5 parts of lotus root starch, 2 parts of kudzu-vine root powder, 0.5 part of garlic powder, 1.5 parts of Gluten, it can obtain so
0.25 part of glue, 0.1 part of sodium alginate, 2 parts of amino acid additive, 0.4 part of natural antiseptic agent, 1 part of salt, compound carbonate 0.3
Part, 0.025 part of enzyme preparation, 0.5 part of sucrose ester, 0.2 part of lecithin.
Wherein, the granularity of millet powder is 100 mesh；
Amino acid additive is lysine；
Natural antiseptic agent is chitosan；
Compound carbonate is sodium carbonate；
Enzyme preparation is glucose oxidase.
A kind of preparation method for nutrition and health care rice noodles of resistance to boiling that the present invention is also proposed, comprises the following steps：By millet powder,
Soy meal, white gourd powder, apple powder, lotus root starch, kudzu-vine root powder, garlic powder, Gluten are well mixed, and are added distilled water and are stirred, stir
During mixing add curdlan, sodium alginate, amino acid additive, natural antiseptic agent, salt, compound carbonate, enzyme preparation,
Sucrose ester and lecithin, obtain powder ball；It is then air-cooled at normal temperatures by powder ball extrusion forming, it is placed in clear water and soaks after moisturizing,
Surface moisture is drained after pulling out, is dried in 55 DEG C of hot blasts, is air-cooled to after room temperature and obtains the nutrition and health care rice noodles of resistance to boiling.
Embodiment 3
A kind of nutrition and health care rice noodles of resistance to boiling proposed by the present invention, its raw material includes by weight：It is 110 parts of millet powder, big
10 parts of bean powder, 6 parts of white gourd powder, 3.5 parts of apple powder, 4 parts of lotus root starch, 3 parts of kudzu-vine root powder, 0.35 part of garlic powder, 2.2 parts of Gluten, can
Right 0.18 part of glue, 0.18 part of sodium alginate, 1.6 parts of amino acid additive, 0.55 part of natural antiseptic agent, 0.8 part of salt, compound
0.5 part of carbonate, 0.02 part of enzyme preparation, 0.3 part of sucrose ester, 0.4 part of lecithin.
Wherein, the granularity of millet powder is 110 mesh；
Amino acid additive is that lysine, arginine, tryptophan are 2 by weight:1:The mixture of 1 composition；
Natural antiseptic agent is that chitosan, essential oil, allicin, Tea Polyphenols are 1 by weight:1:The mixture of 2 compositions；
Compound carbonate is that sodium carbonate, calcium carbonate, potassium carbonate are 1 by weight:1:The mixture of 1 composition；
Enzyme preparation is that lipase, alpha-amylase, glucose oxidase are 1 by weight:1:The mixture of 2 compositions.
A kind of preparation method for nutrition and health care rice noodles of resistance to boiling that the present invention is also proposed, comprises the following steps：By millet powder,
Soy meal, white gourd powder, apple powder, lotus root starch, kudzu-vine root powder, garlic powder, Gluten are well mixed, and are added distilled water and are stirred, stir
During mixing add curdlan, sodium alginate, amino acid additive, natural antiseptic agent, salt, compound carbonate, enzyme preparation,
Sucrose ester and lecithin, it is 45% to obtain water content, and temperature is 40 DEG C of powder ball；By powder ball extrusion forming, then at normal temperatures
It is air-cooled, it is placed in after moisturizing 3.5h in 18 DEG C of clear water and soaks 25min, surface moisture is drained after pulling out, is dried in 55 DEG C of hot blasts, it is empty
It is cooled to after room temperature and obtains the nutrition and health care rice noodles of resistance to boiling.
Embodiment 4
A kind of nutrition and health care rice noodles of resistance to boiling proposed by the present invention, its raw material includes by weight：It is 105 parts of millet powder, big
11 parts of bean powder, 5 parts of white gourd powder, 4.5 parts of apple powder, 2.8 parts of lotus root starch, 3.4 parts of kudzu-vine root powder, 0.25 part of garlic powder, Gluten 2.6
Part, 0.15 part of curdlan, 0.22 part of sodium alginate, 1.2 parts of amino acid additive, 0.65 part of natural antiseptic agent, salt 0.9
Part, 0.4 part of compound carbonate, 0.023 part of enzyme preparation, 0.25 part of sucrose ester, 0.45 part of lecithin.
Wherein, the granularity of millet powder is 120 mesh；
Amino acid additive is that tryptophan, threonine, methionine are 1 by weight:1:The mixture of 1 composition；
Natural antiseptic agent is that chitosan, essential oil, Tea Polyphenols are 2 by weight:1:The mixture of 2 compositions；
Compound carbonate is that calcium carbonate, magnesium carbonate, potassium carbonate are 1 by weight:1:The mixture of 1 composition；
Enzyme preparation is that alpha-amylase, glucose oxidase are 1 by weight:The mixture of 1 composition.
A kind of preparation method for nutrition and health care rice noodles of resistance to boiling that the present invention is also proposed, comprises the following steps：By millet powder,
Soy meal, white gourd powder, apple powder, lotus root starch, kudzu-vine root powder, garlic powder, Gluten are well mixed, and are added distilled water and are stirred, stir
During mixing add curdlan, sodium alginate, amino acid additive, natural antiseptic agent, salt, compound carbonate, enzyme preparation,
Sucrose ester and lecithin, it is 42% to obtain water content, and temperature is 42 DEG C of powder balls；By powder ball extrusion forming, then wind at normal temperatures
It is cold, it is placed in after moisturizing 3h in 20 DEG C of clear water and soaks 20min, surface moisture is drained after pulling out, is dried, be air-cooled in 52 DEG C of hot blasts
The nutrition and health care rice noodles of resistance to boiling are obtained after room temperature.
Embodiment 5
A kind of nutrition and health care rice noodles of resistance to boiling proposed by the present invention, its raw material includes by weight：It is 115 parts of millet powder, big
9.5 parts of bean powder, 6.8 parts of white gourd powder, 2.5 parts of apple powder, 4.5 parts of lotus root starch, 2.4 parts of kudzu-vine root powder, 0.45 part of garlic powder, Gluten 2
Part, 0.22 part of curdlan, 0.13 part of sodium alginate, 1.8 parts of amino acid additive, 0.48 part of natural antiseptic agent, salt 0.65
Part, 0.65 part of compound carbonate, 0.015 part of enzyme preparation, 0.45 part of sucrose ester, 0.25 part of lecithin.
Wherein, the granularity of millet powder is 120 mesh；
Amino acid additive is that lysine, arginine, tryptophan, threonine, methionine are 1 by weight:1:1:1:1 group
Into mixture；
Natural antiseptic agent is that chitosan, essential oil, allicin, Tea Polyphenols are 1 by weight:1:1:The mixture of 2 compositions；
Compound carbonate is that sodium carbonate, calcium carbonate, magnesium carbonate, potassium carbonate are 1 by weight:2:1:The mixture of 1 composition；
Enzyme preparation is that lipase, alpha-amylase, glucose oxidase are 1 by weight:1:The mixture of 2 compositions.
A kind of preparation method for nutrition and health care rice noodles of resistance to boiling that the present invention is also proposed, comprises the following steps：By millet powder,
Soy meal, white gourd powder, apple powder, lotus root starch, kudzu-vine root powder, garlic powder, Gluten are well mixed, and are added distilled water and are stirred, stir
During mixing add curdlan, sodium alginate, amino acid additive, natural antiseptic agent, salt, compound carbonate, enzyme preparation,
Sucrose ester and lecithin, it is 48% to obtain water content, and temperature is 38 DEG C of powder balls；By powder ball extrusion forming, then wind at normal temperatures
It is cold, it is placed in after moisturizing 4h in 15 DEG C of clear water and soaks 30min, surface moisture is drained after pulling out, is dried, be air-cooled in 58 DEG C of hot blasts
The nutrition and health care rice noodles of resistance to boiling are obtained after room temperature.
Boiling test is carried out to the nutrition and health care rice noodles of resistance to boiling described in the present embodiment 3, result of the test is as follows：
| Visual inspection | Cooking loss/% | Expansion index/% | Strip-breaking rate/% | Rehydration time/min |
| Surface is smooth, glossy | 2.0 | 265 | 0.8 | 3 |
By upper table, it is smooth, glossy that the nutrition and health care rice noodles of resistance to boiling water of the present invention boils rear surface, and cooking loss
Only 2.0%, strip-breaking rate is only 0.8%, hence it is evident that be less than 10% less than China's national standard (GB/T23587-2009) strip-breaking rate
Requirement, compared with commercially available bean vermicelli, rehydration time is short, only needs 3min, and water boils excellent effect.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (9)
1. a kind of nutrition and health care rice noodles of resistance to boiling, it is characterised in that its raw material includes by weight：It is 100-120 parts of millet powder, big
8-12 parts of bean powder, 4-8 parts of white gourd powder, 2-5 parts of apple powder, 2-5 parts of lotus root starch, 2-4 parts of kudzu-vine root powder, 0.2-0.5 parts of garlic powder, glutelin
1.5-3 parts of powder, 0.1-0.25 parts of curdlan, 0.1-0.25 parts of sodium alginate, 1-2 parts of amino acid additive, natural antiseptic agent
0.4-0.7 parts, 0.5-1 parts of salt, 0.3-0.8 parts of compound carbonate, 0.01-0.025 parts of enzyme preparation, 0.2-0.5 parts of sucrose ester,
0.2-0.5 parts of lecithin.
2. nutrition and health care rice noodles of resistance to boiling according to claim 1, it is characterised in that the granularity of millet powder is 100-120 mesh.
3. nutrition and health care rice noodles of resistance to boiling according to claim 1, it is characterised in that amino acid additive is lysine, essence
The mixture of one or both of propylhomoserin, tryptophan, threonine, methionine composition described above.
4. nutrition and health care rice noodles of resistance to boiling according to claim 1, it is characterised in that natural antiseptic agent is chitosan, essence
The mixture of one or both of oil, allicin, Tea Polyphenols composition described above.
5. nutrition and health care rice noodles of resistance to boiling according to claim 1, it is characterised in that compound carbonate is sodium carbonate, carbonic acid
The mixture of one or both of calcium, magnesium carbonate, potassium carbonate composition described above.
6. nutrition and health care rice noodles of resistance to boiling according to claim 1, it is characterised in that enzyme preparation be lipase, alpha-amylase,
The mixture of one or both of glucose oxidase composition described above.
7. a kind of preparation method of the nutrition and health care rice noodles of resistance to boiling as any one of claim 1-6, it is characterised in that bag
Include following steps：Millet powder, soy meal, white gourd powder, apple powder, lotus root starch, kudzu-vine root powder, garlic powder, Gluten are well mixed, plus
Enter distilled water to be stirred, curdlan, sodium alginate, amino acid additive, natural antiseptic agent, food are added in whipping process
Salt, compound carbonate, enzyme preparation, sucrose ester and lecithin, obtain powder ball；By powder ball extrusion forming, then it is heat-treated, is obtained
To the nutrition and health care rice noodles of resistance to boiling.
8. the preparation method of the nutrition and health care rice noodles of resistance to boiling according to claim 7, it is characterised in that the water content of powder ball is
42-48%, the temperature of powder ball is 38-42 DEG C.
9. the preparation method of the nutrition and health care rice noodles of resistance to boiling according to claim 7, it is characterised in that be squeezed into powder ball
Type, it is then air-cooled at normal temperatures, it is placed in after moisturizing 3-4h in 15-20 DEG C of clear water and soaks 20-30min, surface water is drained after pulling out
Point, dried in 52-58 DEG C of hot blast, be air-cooled to after room temperature and obtain the nutrition and health care rice noodles of resistance to boiling.
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| CN108041441A (en) * | 2017-12-30 | 2018-05-18 | 滁州广洋湖米业有限公司 | A kind of resistance to processing method for chewing rice noodles of nutrition |
| CN108041435A (en) * | 2017-12-31 | 2018-05-18 | 定远县永恒粮贸有限公司 | A kind of fruit flavor nutrition rice noodles easy to digest |
| CN108077742A (en) * | 2017-12-30 | 2018-05-29 | 滁州广洋湖米业有限公司 | A kind of appetizing health nutrious rice noodle |
| CN108208565A (en) * | 2017-12-31 | 2018-06-29 | 定远县永恒粮贸有限公司 | A kind of processing method for eating rice noodles suitable for teenager |
| CN108208564A (en) * | 2017-12-31 | 2018-06-29 | 定远县永恒粮贸有限公司 | A kind of processing method suitable for middle-aged and the old's edible nourishing rice noodles |
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| CN106036398A (en) * | 2016-06-12 | 2016-10-26 | 重庆中笃食品股份有限公司 | Food-therapy rice noodles and production method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108041441A (en) * | 2017-12-30 | 2018-05-18 | 滁州广洋湖米业有限公司 | A kind of resistance to processing method for chewing rice noodles of nutrition |
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