CN107712623A - A kind of selenium-rich eats convenient rice flour noodles raw - Google Patents
A kind of selenium-rich eats convenient rice flour noodles raw Download PDFInfo
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- CN107712623A CN107712623A CN201711152700.2A CN201711152700A CN107712623A CN 107712623 A CN107712623 A CN 107712623A CN 201711152700 A CN201711152700 A CN 201711152700A CN 107712623 A CN107712623 A CN 107712623A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 98
- 235000009566 rice Nutrition 0.000 title claims abstract description 98
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 35
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 35
- 239000011669 selenium Substances 0.000 title claims abstract description 35
- 235000012149 noodles Nutrition 0.000 title claims abstract description 29
- 235000013312 flour Nutrition 0.000 title claims abstract description 27
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 99
- 235000016709 nutrition Nutrition 0.000 claims abstract description 6
- 230000035764 nutrition Effects 0.000 claims abstract description 6
- 235000015097 nutrients Nutrition 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 16
- 241000574138 Ozothamnus diosmifolius Species 0.000 claims description 12
- 235000013336 milk Nutrition 0.000 claims description 12
- 239000008267 milk Substances 0.000 claims description 12
- 210000004080 milk Anatomy 0.000 claims description 12
- 229920002472 Starch Polymers 0.000 claims description 11
- 235000019698 starch Nutrition 0.000 claims description 11
- 239000008107 starch Substances 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000004615 ingredient Substances 0.000 claims description 7
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 230000002421 anti-septic effect Effects 0.000 claims description 5
- 230000004048 modification Effects 0.000 claims description 5
- 238000012986 modification Methods 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 4
- 244000046146 Pueraria lobata Species 0.000 claims description 4
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 4
- 235000013339 cereals Nutrition 0.000 claims description 4
- 238000009826 distribution Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 241000209140 Triticum Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 230000002335 preservative effect Effects 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- 239000004382 Amylase Substances 0.000 claims description 2
- 102000013142 Amylases Human genes 0.000 claims description 2
- 108010065511 Amylases Proteins 0.000 claims description 2
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 claims description 2
- 241000196324 Embryophyta Species 0.000 claims description 2
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 2
- 108010053775 Nisin Proteins 0.000 claims description 2
- 108010064851 Plant Proteins Proteins 0.000 claims description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 2
- 235000019418 amylase Nutrition 0.000 claims description 2
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 claims description 2
- 229940022405 astaxanthin Drugs 0.000 claims description 2
- 235000013793 astaxanthin Nutrition 0.000 claims description 2
- 239000001168 astaxanthin Substances 0.000 claims description 2
- 239000003995 emulsifying agent Substances 0.000 claims description 2
- 239000012535 impurity Substances 0.000 claims description 2
- 239000008235 industrial water Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 235000010297 nisin Nutrition 0.000 claims description 2
- 239000004309 nisin Substances 0.000 claims description 2
- 229910052757 nitrogen Inorganic materials 0.000 claims description 2
- 235000021118 plant-derived protein Nutrition 0.000 claims description 2
- 229910052700 potassium Inorganic materials 0.000 claims description 2
- 239000011591 potassium Substances 0.000 claims description 2
- 238000007493 shaping process Methods 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 238000004806 packaging method and process Methods 0.000 abstract description 4
- 230000003115 biocidal effect Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 229910001385 heavy metal Inorganic materials 0.000 abstract description 2
- 239000002304 perfume Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 9
- 229940100486 rice starch Drugs 0.000 description 3
- 206010054949 Metaplasia Diseases 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 230000015689 metaplastic ossification Effects 0.000 description 2
- 238000007605 air drying Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 206010016766 flatulence Diseases 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000009885 systemic effect Effects 0.000 description 1
Classifications
-
- 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
-
- 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/34635—Antibiotics
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
-
- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of selenium-rich to eat convenient rice flour noodles raw, has processing technology reasonable, and making is more easy, is easy to heavy industrialization automated production, residual without harmful heavy metal and agriculture through examining rich in bio assimilated selenium >=0.1mg/kg.The present invention maintains the nutrition and flavor when ground rice produces, and excellent taste, outward appearance is glittering and translucent, and perfume makes sex seduction to people.Do not bring back to life, it is edible to open packaging, can also heat 15 minutes or so edible, instants, nutrient safe；Convenient rice flour noodles are eaten raw due to selenium-rich to be vacuum-packed through state-of-the-art anti-retrogradation technical finesse and biological antibiotic processing and deoxidation fresh-keeping, product quality will not produce disadvantageous changes within the shelf-life, obtain under normal temperature condition longer（More than 12 months）Shelf life.
Description
Technical field
The present invention relates to rice food processing, especially a kind of selenium-rich eats convenient rice flour noodles raw.
Background technology
The population that the whole world has more than 50% is simply heated into rice using rice as staple food.So far, known rice is profound
Processed food mainly has the ground rice line or rice stick as snack.Although there is small-scale rice-flour noodle foods industrialized production in south, have
The trend developed to main stream food, but single varieties, and it is scattered, industrialization advantage is not formed, and rice food processing capacity is less than big
The 2% of rice total amount.With thousands of kinds, the wheat food processing capacity for accounting for wheat flour total amount more than 95% is compared, rice food essence
Deep processing space is huge, and especially selenium-rich function nutrition rice food, its market space are huger.
The content of the invention
It is an object of the invention to：A kind of selenium-rich is provided and eats convenient rice flour noodles raw, on the basis of the processing of traditional ground rice, is used
Variety classes rice can add appropriate amount of starch with being combined into ground rice major ingredient, when its major ingredient quality and poor viscosity.By in ground rice
The anti-retrogradation biotechnology of starch and biological preservation technology are implanted into compound, effectively solves starch retrogradation and fresh-keeping problem.
Such a selenium-rich eats convenient rice flour noodles raw, and shelf life is longer, and the business shelf-life, can be with through short period heating up to 6-12 months
It is edible, packaged instant can be also opened, ground rice is reached instant, safety and sanitation, the requirement of nutrition equilibrium, reaches extensive work
The production of industry metaplasia, commercialization and the purpose for improving rice food intensive processing proportion.
Present invention mainly solves in the prior art because the systemic quality problem that starch retrogradation triggers causes to advise greatly
The defects of mould industrialized production selenium-rich eats convenient rice flour noodles raw.
Realizing the technical scheme of above-mentioned purpose of the present invention is：Selection high quality white rice --- early rice add late long-grained nonglutinous rice or polished rice or
Glutinous rice coordinates, and --- --- rice removes sandstone impurity --- washing rice ---, and normal-temperature water is appropriate through sterilizing overanxious processing for industrial water
Immersion rice --- crushes or defibrination --- the poor viscosity of rice quality can add appropriate amount of starch when inadequate and stir --- adds
The anti-retrogradation biological modification agent of 1%-2% starch --- adding 0.5%-1.5% biological antiseptic preservatives --- addition >=0.1mg/kg
--- ground rice or rice flower milk water distribution to appropriated moisture stir bio assimilated selenium --- rice flower milk heating fully gelatinization ---
Shaping（Wire squeeze/cut powder）--- boiling --- draining cooling --- customized cut-off --- quantitative vacuum packaging/quantitative vacuum nitrogen
Packaging --- cooking disinfection/microwave disinfection --- quickly cooling air-dries --- inspections --- add seasoning bag vegetables wrap into bowl fill/it is box-packed/soft
Packaging --- vanning storage.
The anti-retrogradation biological modification agent of described starch is by amylase 2 0%-30%, plant polyose 20%-30%, plant protein powder
40%-60%, emulsifying agent mixture high frequency polymerisation are cultivated and formed.
Described rice flower milk heating fully gelatinization can also be extruded by self-cooked type spiral bitubular rice-flour noodles machine to be completed.
Described cooking disinfection uses 75 DEG C-105 using 75 DEG C-121 DEG C 15-30min of band wise or microwave disinfection
℃ 1-3min。
Described quickly cooling air-dries makes the high temperature ground rice bag center temperature after cooking disinfection or microwave disinfection using hypervelocity freeze techniques
Degree is reduced to 20 DEG C -25 DEG C in 5-10 min and air-dries ground rice bag surface aqueous vapor using high speed winds air-flow.
Described biological antiseptic preservative is the multiple components compounds such as Nisin, astaxanthin, the sour potassium of mountain plough.
Described selenium-rich eats convenient rice flour noodles raw, and can be configured to coarse cereals nutrition selenium-rich using five cereals as major ingredient nutrient adding fresh
Eat convenient rice flour noodles.
Described selenium-rich eats convenient rice flour noodles raw can add kudzu-vine root powder preparation of the rice weight than 5% -30% in rice major ingredient
Into root of kudzu vine ground rice.
Described selenium-rich, which eats convenient rice flour noodles raw, to use selenium-rich rice to prepare or added in general rice bio assimilated selenium
It is configured to selenium-rich ground rice.
Preferably, the selenium-rich, which eats convenient rice flour noodles normal-temperature water raw, suitably soaked meter time for 1 to 48 hour.
Preferably, the selenium-rich eats the crushing of convenient rice flour noodles rice or defibrination, granularity 80M-300M raw.
Preferably, it is 50% -70% that the selenium-rich, which eats convenient rice flour noodles water distribution to rice flower milk appropriated moisture raw,.
Preferably, the selenium-rich eats convenient rice flour noodles major ingredient proportioning raw：Early rice 60%-70%, late long-grained nonglutinous rice 20%-30%, round-grained rice
Rice 8%, glutinous rice 2%.
Preferably, described rice flower milk heating fully gelatinization, steams 5-10 minutes using steam.
Preferably, described wire squeeze gelatinized rice powder is cooled to 45 DEG C -85 DEG C, gelatinized rice powder then is entered into monotubular spiral squeezes
Silk machine wire squeeze.
Preferably, temperature is 25 DEG C -30 DEG C after described selenium-rich eats the cooling of convenient rice flour noodles finished product raw, into vacuum packaging
Machine is packed.
The beneficial effects of the invention are as follows：Reasonable with processing technology, making is more easy, and it is automatic to be easy to heavy industrialization
Metaplasia is produced, residual without harmful heavy metal and agriculture through examining rich in bio assimilated selenium >=0.1mg/kg.The present invention maintains ground rice
Nutrition and flavor during production, excellent taste, outward appearance is glittering and translucent, and perfume makes sex seduction to people.Do not bring back to life, it is edible to open packaging,
It is edible to heat or so 1-5 minutes, instant, nutrient safe；Because selenium-rich eats convenient rice flour noodles raw through state-of-the-art anti-retrogradation
Technical finesse and biological antibiotic processing and deoxidation fresh-keeping vacuum packaging, product quality will not produce disadvantageous changes within the shelf-life,
Obtained under normal temperature condition longer（More than 12 months）Shelf life.
Embodiment
With reference to embodiment, the invention will be further described：
Embodiment：
Selenium-rich eats convenient rice flour noodles raw
（1）Quality early rice rice and late Xian are chosen, coordinates by early rice 70%, late long-grained nonglutinous rice 20%, polished rice 8%, glutinous rice 2%, goes sandstone miscellaneous
Matter, eluriate, soaked 4 hours, rice after immersion is rinsed well, by soaking flushing with the normal-temperature water after ultraviolet sterilization is overanxious
Rice adds water mill to add the bio assimilated selenium of 0.1mg/kg to the rice flower milk of more than 200M fineness, add the anti-retrogradation of 1% starch afterwards
Biological modification agent, 0.5% biological antiseptic preservative is added, rice flower milk water distribution to moisture content 50% is stirred, using tunnel type
Steaming conveyer belt makes it fully be gelatinized rice flower milk using steam heating（Curing）, so far, the rice flower milk fully after gelatinization turns into
The ground rice skin of sticky appropriateness, is cooled to 70 DEG C or so by ground rice skin and enters next process；
（2）Ground rice skin is poured into monotubular spiral extruding strings device vermicelli from rice starch is made；
（3）It is 200 millimeters by vermicelli from rice starch customized cut-off；
（4）Quantification of 300 gram/part of vermicelli from rice starch or so is loaded into vacuum packaging bag, while adds deoxidizing antistaling agent bag, using complete
Automatic vaccum packager is continuously packed, and its quantitative encapsulation is by the integrated controls of PLC；
（5）Vacuum-packed ground rice is wrapped into the sterilization of retort boiling wave band 25 minutes or microwave disinfection uses 75 DEG C -105 DEG C
1-3min；
（6）Ground rice after sterilization is wrapped into super instant freezer quickly cooling in 5 minutes, to 20 DEG C -25 DEG C, to be air-dried with high speed air-dry machine
Ground rice bag surface aqueous vapor；
（7）Ground rice bag after bactericidal and air drying detects through automatic inspection line, rejects the substandard products such as flatulence, breakage；
（8）Ground rice bag qualified after detection is together filled into bowl/mounted box/dress Soft Roll with seasoning bag vegetables bag to pack automatically, Ji Chengfu
Selenium eats convenient rice flour noodles raw；
（9）Eat selenium-rich raw convenient rice flour noodles vanning storage.
Claims (9)
1. a kind of selenium-rich eats convenient rice flour noodles raw, it is characterized in that：High quality white rice --- early rice adds late long-grained nonglutinous rice or polished rice or glutinous for selection
--- through sterilizing overanxious processing, --- rice removes sandstone impurity --- washing rice --- normal-temperature water and suitably soaked industrial water meter Pei He
Puffed wheat --- crushes or defibrination --- the poor viscosity of rice quality can add appropriate amount of starch when inadequate and stir --- adds 1%-
The anti-retrogradation biological modification agent of 2% starch --- adding 0.5%-1.5% biological antiseptic preservatives --- addition >=0.1mg/kg biologies
Assimilate selenium --- shaping that ground rice or rice flower milk water distribution to appropriated moisture stir --- rice flower milk heating fully gelatinization ---
（Wire squeeze/cut powder）--- boiling --- draining cooling --- customized cut-off --- quantitative vacuum packaging/quantitative vacuum nitrogen bag
--- --- quickly cooling air-dries --- inspection --- adds seasoning bag vegetables to wrap into bowl dress/box-packed/Soft Roll to cooking disinfection/microwave disinfection to dress
Dress --- vanning storage.
2. the anti-retrogradation biological modification agent of starch according to claim 1 by amylase 2 0%-30%, plant polyose 20%-30%,
Plant protein powder 40%-60%, emulsifying agent mixture high frequency polymerisation are cultivated and formed.
3. rice flower milk heating fully gelatinization according to claim 1 can also have been extruded by self-cooked type spiral bitubular rice-flour noodles machine
Into.
4. cooking disinfection according to claim 1 uses 75 DEG C-121 DEG C 15-30min of band wise or described microwave
Sterilization uses 75 DEG C -105 DEG C 1-3min.
5. quickly cooling according to claim 1 air-dries makes the high temperature rice after cooking disinfection or microwave disinfection using hypervelocity freeze techniques
Powder bag central temperature is reduced to 20 DEG C -25 DEG C in 5-10 min and air-dries ground rice bag surface aqueous vapor using high speed winds air-flow.
6. biological antiseptic preservative according to claim 1 is Nisin, astaxanthin, the sour potassium multiple components compound of mountain plough.
7. eating convenient rice flour noodles raw and can be configured to coarse cereals by major ingredient nutrient adding of five cereals according to claim 1-7
Convenient rice flour noodles are eaten in nutrition raw.
8. eating convenient rice flour noodles raw rice weight can be added in rice major ingredient than 5%-30% according to claim 1-7
Kudzu-vine root powder is configured to root of kudzu vine ground rice.
Selenium-rich rice can be used to prepare or in general rice 9. the selenium-rich according to claim 1-7 eats convenient rice flour noodles raw
Add bio assimilated selenium and be configured to selenium-rich ground rice.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711152700.2A CN107712623A (en) | 2017-11-19 | 2017-11-19 | A kind of selenium-rich eats convenient rice flour noodles raw |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711152700.2A CN107712623A (en) | 2017-11-19 | 2017-11-19 | A kind of selenium-rich eats convenient rice flour noodles raw |
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| Publication Number | Publication Date |
|---|---|
| CN107712623A true CN107712623A (en) | 2018-02-23 |
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|---|---|---|---|
| CN201711152700.2A Pending CN107712623A (en) | 2017-11-19 | 2017-11-19 | A kind of selenium-rich eats convenient rice flour noodles raw |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111513246A (en) * | 2020-04-28 | 2020-08-11 | 赣州谷神米业有限公司 | Rice deep processing technology |
| CN112544863A (en) * | 2020-12-09 | 2021-03-26 | 桂林康乐人粉业有限责任公司 | Preparation method of fresh-keeping instant rice noodles |
| CN112931769A (en) * | 2019-11-26 | 2021-06-11 | 衡阳县康强米粉有限公司 | Preparation method of selenium-rich rice noodles |
-
2017
- 2017-11-19 CN CN201711152700.2A patent/CN107712623A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112931769A (en) * | 2019-11-26 | 2021-06-11 | 衡阳县康强米粉有限公司 | Preparation method of selenium-rich rice noodles |
| CN111513246A (en) * | 2020-04-28 | 2020-08-11 | 赣州谷神米业有限公司 | Rice deep processing technology |
| CN112544863A (en) * | 2020-12-09 | 2021-03-26 | 桂林康乐人粉业有限责任公司 | Preparation method of fresh-keeping instant rice noodles |
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