CN108041441A - A kind of resistance to processing method for chewing rice noodles of nutrition - Google Patents
A kind of resistance to processing method for chewing rice noodles of nutrition Download PDFInfo
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- CN108041441A CN108041441A CN201711491068.4A CN201711491068A CN108041441A CN 108041441 A CN108041441 A CN 108041441A CN 201711491068 A CN201711491068 A CN 201711491068A CN 108041441 A CN108041441 A CN 108041441A
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- CN
- China
- Prior art keywords
- slurry
- parts
- resistance
- chewing
- nutrition
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 79
- 235000009566 rice Nutrition 0.000 title claims abstract description 79
- 235000012149 noodles Nutrition 0.000 title claims abstract description 41
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 39
- 230000035764 nutrition Effects 0.000 title claims abstract description 38
- 230000001055 chewing effect Effects 0.000 title claims abstract description 36
- 238000003672 processing method Methods 0.000 title claims abstract description 22
- 240000007594 Oryza sativa Species 0.000 title 1
- 239000002002 slurry Substances 0.000 claims abstract description 81
- 241000209094 Oryza Species 0.000 claims abstract description 78
- 239000000843 powder Substances 0.000 claims abstract description 50
- 108090000790 Enzymes Proteins 0.000 claims abstract description 29
- 102000004190 Enzymes Human genes 0.000 claims abstract description 29
- 238000000855 fermentation Methods 0.000 claims abstract description 26
- 230000004151 fermentation Effects 0.000 claims abstract description 26
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 24
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 24
- 235000013312 flour Nutrition 0.000 claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 21
- 235000013311 vegetables Nutrition 0.000 claims abstract description 17
- 238000003756 stirring Methods 0.000 claims abstract description 16
- 238000010438 heat treatment Methods 0.000 claims abstract description 15
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 13
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 claims abstract description 11
- 235000019733 Fish meal Nutrition 0.000 claims abstract description 11
- 108010068370 Glutens Proteins 0.000 claims abstract description 11
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000010081 allicin Nutrition 0.000 claims abstract description 11
- 239000004467 fishmeal Substances 0.000 claims abstract description 11
- 235000021312 gluten Nutrition 0.000 claims abstract description 11
- 235000010448 lactitol Nutrition 0.000 claims abstract description 11
- -1 sucrose ester Chemical class 0.000 claims abstract description 11
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 230000009849 deactivation Effects 0.000 claims abstract description 10
- 230000007480 spreading Effects 0.000 claims abstract description 10
- 238000003892 spreading Methods 0.000 claims abstract description 10
- 239000005720 sucrose Substances 0.000 claims abstract description 10
- 238000005406 washing Methods 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims abstract description 9
- 238000001125 extrusion Methods 0.000 claims abstract description 9
- 229940083466 soybean lecithin Drugs 0.000 claims abstract description 9
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 claims abstract description 6
- 239000000832 lactitol Substances 0.000 claims abstract description 6
- 229960003451 lactitol Drugs 0.000 claims abstract description 6
- 238000007873 sieving Methods 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims description 22
- 238000009472 formulation Methods 0.000 claims description 14
- 229920002472 Starch Polymers 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 239000008107 starch Substances 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 6
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 6
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 6
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 6
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 6
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 6
- 240000002853 Nelumbo nucifera Species 0.000 claims description 6
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 6
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 6
- 241000235342 Saccharomycetes Species 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 239000002054 inoculum Substances 0.000 claims description 6
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000004382 Amylase Substances 0.000 claims description 5
- 108010065511 Amylases Proteins 0.000 claims description 5
- 102000013142 Amylases Human genes 0.000 claims description 5
- 235000019418 amylase Nutrition 0.000 claims description 5
- ZBAFFZBKCMWUHM-UHFFFAOYSA-N propiram Chemical compound C=1C=CC=NC=1N(C(=O)CC)C(C)CN1CCCCC1 ZBAFFZBKCMWUHM-UHFFFAOYSA-N 0.000 claims description 3
- 229950003779 propiram Drugs 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 2
- 239000000787 lecithin Substances 0.000 claims description 2
- 235000010445 lecithin Nutrition 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 1
- 241000165940 Houjia Species 0.000 claims 1
- 244000088415 Raphanus sativus Species 0.000 claims 1
- 210000000481 breast Anatomy 0.000 claims 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 10
- 239000011669 selenium Substances 0.000 description 9
- 241000234282 Allium Species 0.000 description 5
- 241000220259 Raphanus Species 0.000 description 5
- 239000004310 lactic acid Substances 0.000 description 5
- 235000014655 lactic acid Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- 108090000637 alpha-Amylases Proteins 0.000 description 3
- 230000007547 defect Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000001465 calcium Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-Phenylethanol Natural products OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 1
- 206010000060 Abdominal distension Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 150000003445 sucroses Chemical class 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
-
- 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
- A23L15/00—Egg products; 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or 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
- 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
- A23L29/20—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
-
- 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
- A23L3/3571—Microorganisms; 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their 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
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Molecular Biology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biotechnology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Dispersion Chemistry (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of resistance to processing methods for chewing rice noodles of nutrition, comprise the following steps：Dry by rice and sticky rice washing, sieving then with defatted soy flour, water heating stirring, obtains slurry；The slurry enzymatic hydrolysis and fermentation of 4 8wt% on the basis of slurry total weight is taken, the slurry of 20 30wt% on the basis of slurry total weight is then added in, adds the slurry of 8 15wt% on the basis of slurry total weight, mixed after enzyme deactivation with remaining slurry, obtain material A；Material A with fish meal, Se-enriched yeast powder, Gluten, dried whole-egg, Vegetable powder, lactitol, allicin is mixed, then adds in xanthans, sucrose ester and soybean lecithin, agitating and heating, through extrusion forming, spreading for cooling obtains the nutrition rice noodles of resistance to chewing.A kind of resistance to processing method for chewing rice noodles of nutrition proposed by the present invention, obtained rice noodles are full of nutrition, are not easy broken strip, and malleable is good, resistance to chewing, easily tasty, are effectively improved rice noodles entirety mouthfeel.
Description
Technical field
The present invention relates to the resistance to processing methods for chewing rice noodles of rice noodles processing technique field more particularly to a kind of nutrition.
Background technology
Rice noodles are also known as rice flour, meter Si or rice and flour, are one of chinese tradition local delicacies, often using rice as raw material prepare and
Into, it is a kind of quick consumer food, it is favored by consumers.At present, rice noodles there are easy broken strip, intolerant to chew, difficult tasty, nutrition
The defects of ingredient is single, influences rice noodles entirety mouthfeel, and long-term consumption is unfavorable for health.
The content of the invention
Technical problems based on background technology, the present invention propose a kind of resistance to processing method for chewing rice noodles of nutrition,
By optimizing preparation process, obtained rice noodles are full of nutrition, are not easy broken strip, and malleable is good, resistance to chewing, easily tasty, are effectively improved
Rice noodles entirety mouthfeel.
A kind of resistance to processing method for chewing rice noodles of nutrition proposed by the present invention, comprises the following steps：
S1, by rice and sticky rice washing, dry, sieving then with defatted soy flour, water heating stirring, obtains slurry；
S2, the slurry enzymatic hydrolysis and fermentation for taking the 4-8wt% on the basis of slurry total weight, then add in using slurry total weight as base
The slurry of quasi- 20-30wt% adds the slurry of the 8-15wt% on the basis of slurry total weight, is mixed after enzyme deactivation with remaining slurry
It closes, obtains material A；
S3, material A is mixed with fish meal, Se-enriched yeast powder, Gluten, dried whole-egg, Vegetable powder, lactitol, allicin, so
Xanthans, sucrose ester and soybean lecithin are added in afterwards, and agitating and heating, through extrusion forming, spreading for cooling obtains the nutrition rice noodles of resistance to chewing.
Preferably, in S1, by weight by 120-150 portions of rice and 10-15 parts of sticky rice washings, in 65-75 DEG C of temperature strip
It is dry under part, 40-70 mesh sieves are crossed, then with 10-15 parts of defatted soy flours, 100-150 parts of water heating stirrings, obtain slurry.
Preferably, in S2, the slurry of the 4-8wt% on the basis of slurry total weight is taken, adds in zymophyte and complex enzyme formulation,
Then the enzymatic hydrolysis and fermentation 1-2h under 52-60 DEG C of temperature conditionss adds in the slurry of the 20-30wt% on the basis of slurry total weight, enzyme
Hydrolysis and fermentation 3-4h, adds the slurry of the 8-15wt% on the basis of slurry total weight, enzymatic hydrolysis and fermentation 40-100min, after enzyme deactivation with
Remaining slurry mixes, and obtains material A.
Preferably, zymophyte inoculum concentration is 1.2-2%.
Preferably, zymophyte is made of saccharomycete, lactic acid bacteria and lactobacillus plantarum.
Preferably, complex enzyme formulation is 10-20 by weight by Pullulanase and amylase:1-3 is formed.
Preferably, the additive amount of complex enzyme formulation is 400-600u/g.
Preferably, in S3, by weight by 160-220 parts of material As and 8-15 parts of fish meal, 5-10 parts of Se-enriched yeast powder, 6-
12 parts of Glutens, 6-12 portions of dried whole-eggs, 5-10 parts of Vegetable powders, 2-4 parts of lactitols, 0.5-1.5 parts of allicin mixing, then add in
0.1-0.3 parts of xanthans, 0.1-0.3 parts of sucrose esters and 0.1-0.4 parts of soybean lecithins, are heated with stirring to paste, through being squeezed into
Type, the spreading for cooling under 6-12 DEG C of temperature conditionss obtain the nutrition rice noodles of resistance to chewing.
Preferably, the raw material of Vegetable powder includes by weight：20-40 parts of lotus root starch, 10-20 parts of Chinese cabbage powder, white radish powder 10-
20 parts, 5-10 parts of macrostem onion powder.
Contain protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and shallow lake in glutinous rice of the present invention
The ingredients such as powder, it is full of nutrition, it is the strong food of temperature compensation, there is the effect of tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, to being off one's feed, abdominal distension
Diarrhea has certain mitigation, and protein content is high with unsaturated fatty acid content in defatted soy flour, has anti-aging, brain tonic
Health-care efficacies are waited, cooperation rice forms slurry, and nutrition complement is realized with rice, while improves the defects of rice viscoplasticity is poor, and
To slurry using three step enzymatic hydrolysis and fermentation techniques, by optimizing enzymatic hydrolysis and fermentation technique, enzymatic hydrolysis and fermentation effect is good, is difficult to the shallow lake of digestion
Powder, into small organic molecule, helps absorption of human body digestion, while prevents the regular row of alphalise starch molecule with protein degradation
Row have delayed the ageing process of inventive article and certain inhibitory action are played to aging, extended the inventive article shelf-life,
And ethyl acetate, phenylethanol aromatic compound are formed in fermentation process, rice aromatic flavour easily triggers people's appetite, and
The defects of further improving poor rice viscoplasticity, poor toughness, promote rice flour gel-forming, it is flexible to be effectively improved inventive article
Property, transparency, rehydration and cooking, reduction spits slurry rate and strip-breaking rate, and rice flour is tasty fast, and quality is good；Again with fish meal, selenium-rich ferment
Female powder, Gluten, dried whole-egg, Vegetable powder, lactitol, allicin mixing are further enriched rice flour nutritional ingredient and are effectively improved
Rice flour mouthfeel is replenished in time the trace elements such as vitamin, amino acid and selenium, calcium, iron for human body, while also has good appetizing
With gut purge function；Heating is stirred by adding xanthans, sucrose ester and soybean lecithin, is stablized with Starch formation in rice flour
Gel networks, effectively improve rice flour malleable, rehydration, cooking and ageing resistance, rice flour strip-breaking rate is low, digested
Nutritive loss is few in journey, and rice flour is in good taste, resistance to chewing.A kind of resistance to processing method for chewing rice noodles of nutrition proposed by the present invention,
By optimizing preparation process, obtained rice noodles are full of nutrition, are not easy broken strip, and malleable is good, resistance to chewing, easily tasty, are effectively improved
Rice noodles entirety mouthfeel.
Specific embodiment
In the following, technical scheme is described in detail by specific embodiment.
Embodiment 1
A kind of resistance to processing method for chewing rice noodles of nutrition proposed by the present invention, comprises the following steps：
S1, by rice and sticky rice washing, dry, sieving then with defatted soy flour, water heating stirring, obtains slurry；
S2, the slurry enzymatic hydrolysis and fermentation for taking the 5wt% on the basis of slurry total weight, then add on the basis of slurry total weight
The slurry of 20wt% adds the slurry of the 15wt% on the basis of slurry total weight, is mixed after enzyme deactivation with remaining slurry, obtains object
Expect A；
S3, material A is mixed with fish meal, Se-enriched yeast powder, Gluten, dried whole-egg, Vegetable powder, lactitol, allicin, so
Xanthans, sucrose ester and soybean lecithin are added in afterwards, and agitating and heating, through extrusion forming, spreading for cooling obtains the nutrition rice noodles of resistance to chewing.
Embodiment 2
A kind of resistance to processing method for chewing rice noodles of nutrition proposed by the present invention, comprises the following steps：
S1, by weight by 150 portions of rice and 15 parts of sticky rice washings, it is dry under 65 DEG C of temperature conditionss, cross 40 mesh sieves, so
Afterwards with 15 parts of defatted soy flours, 150 parts of water heating stirrings, slurry is obtained；
S2, the slurry for taking the 4wt% on the basis of slurry total weight add in zymophyte and complex enzyme formulation, in 52 DEG C of temperature
Under the conditions of enzymatic hydrolysis and fermentation 1h, then add in the slurry of the 20wt% on the basis of slurry total weight, enzymatic hydrolysis and fermentation 3h adds to starch
The slurry of 8wt%, enzymatic hydrolysis and fermentation 40min mix with remaining slurry after enzyme deactivation, obtain material A on the basis of material total weight；Wherein,
Zymophyte is made of saccharomycete, lactic acid bacteria and lactobacillus plantarum, inoculum concentration 2%；Complex enzyme formulation is by Pullulanase and shallow lake
Powder enzyme is 20 by weight:3 compositions, additive amount 600u/g；
S3, by weight by 160 parts of material As and 8 parts of fish meal, 10 parts of Se-enriched yeast powder, 6 parts of Glutens, 6 parts of dried whole-eggs, 5
Part Vegetable powder, 4 parts of lactitols, 0.5 part of allicin mixing, then add in 0.1 part of xanthans, 0.3 part of sucrose ester and 0.1 portion of soybean
Lecithin is heated with stirring to paste, and through extrusion forming, the spreading for cooling under 6 DEG C of temperature conditionss obtains the nutrition rice noodles of resistance to chewing.
Wherein, the raw material of Vegetable powder includes by weight：20 parts of lotus root starch, 20 parts of Chinese cabbage powder, 10 parts of white radish powder, macrostem onion powder
10 parts.
Embodiment 3
A kind of resistance to processing method for chewing rice noodles of nutrition proposed by the present invention, comprises the following steps：
S1, by weight by 135 portions of rice and 12 parts of sticky rice washings, it is dry under 70 DEG C of temperature conditionss, cross 60 mesh sieves, so
Afterwards with 12 parts of defatted soy flours, 120 parts of water heating stirrings, slurry is obtained；
S2, the slurry for taking the 6wt% on the basis of slurry total weight add in zymophyte and complex enzyme formulation, in 56 DEG C of temperature
Under the conditions of enzymatic hydrolysis and fermentation 1.6h, then add in the slurry of the 25wt% on the basis of slurry total weight, enzymatic hydrolysis and fermentation 3.5h is added
The slurry of the 12wt% on the basis of slurry total weight, enzymatic hydrolysis and fermentation 80min, mixes after enzyme deactivation with remaining slurry, obtains material A；
Wherein, zymophyte is made of saccharomycete, lactic acid bacteria and lactobacillus plantarum, inoculum concentration 1.6%；Complex enzyme formulation is by Propiram
Enzyme and amylase are 15 by weight:2 compositions, additive amount 500u/g；
S3, by weight by 200 parts of material As and 12 parts of fish meal, 8 parts of Se-enriched yeast powder, 9 parts of Glutens, 10 portions of dried whole-eggs,
8 parts of Vegetable powders, 3 parts of lactitols, 1 part of allicin mixing, then add in 0.2 part of xanthans, 0.2 part of sucrose ester and 0.25 portion of soybean
Lecithin is heated with stirring to paste, and through extrusion forming, the spreading for cooling under 10 DEG C of temperature conditionss obtains the nutrition rice noodles of resistance to chewing.
Wherein, the raw material of Vegetable powder includes by weight：30 parts of lotus root starch, 15 parts of Chinese cabbage powder, 15 parts of white radish powder, macrostem onion powder 8
Part.
Embodiment 4
A kind of resistance to processing method for chewing rice noodles of nutrition proposed by the present invention, comprises the following steps：
S1, by weight by 120 portions of rice and 10 parts of sticky rice washings, it is dry under 75 DEG C of temperature conditionss, cross 70 mesh sieves, so
Afterwards with 10 parts of defatted soy flours, 100 parts of water heating stirrings, slurry is obtained；
S2, the slurry for taking the 8wt% on the basis of slurry total weight add in zymophyte and complex enzyme formulation, in 60 DEG C of temperature
Under the conditions of enzymatic hydrolysis and fermentation 2h, then add in the slurry of the 30wt% on the basis of slurry total weight, enzymatic hydrolysis and fermentation 4h adds to starch
The slurry of 8-15wt%, enzymatic hydrolysis and fermentation 100min mix with remaining slurry after enzyme deactivation, obtain material A on the basis of material total weight；Its
In, zymophyte is made of saccharomycete, lactic acid bacteria and lactobacillus plantarum, inoculum concentration 1.2%；Complex enzyme formulation is by Pullulanase
It is 10 by weight with amylase:1 composition, additive amount 400u/g；
S3, by weight by 220 parts of material As and 15 parts of fish meal, 5 parts of Se-enriched yeast powder, 12 parts of Glutens, 12 parts of shell eggs
Powder, 10 parts of Vegetable powders, 2- parts of lactitols, 1.5 parts of allicin mixing, then add in 0.3 part of xanthans, 0.1 part of sucrose ester and 0.4
Part soybean lecithin, is heated with stirring to paste, through extrusion forming, the spreading for cooling under 12 DEG C of temperature conditionss obtains the nutrition rice of resistance to chewing
Line.
Wherein, the raw material of Vegetable powder includes by weight：40 parts of lotus root starch, 10 parts of Chinese cabbage powder, 20 parts of white radish powder, macrostem onion powder 5
Part.
Embodiment 5
A kind of resistance to processing method for chewing rice noodles of nutrition proposed by the present invention, comprises the following steps：
S1, by weight by 130 portions of rice and 11 parts of sticky rice washings, it is dry under 68 DEG C of temperature conditionss, cross 50 mesh sieves, so
Afterwards with 11 parts of defatted soy flours, 120 parts of water heating stirrings, slurry is obtained；
S2, the slurry for taking the 6wt% on the basis of slurry total weight add in zymophyte and complex enzyme formulation, in 58 DEG C of temperature
Under the conditions of enzymatic hydrolysis and fermentation 1.8h, then add in the slurry of the 28wt% on the basis of slurry total weight, enzymatic hydrolysis and fermentation 3.6h is added
The slurry of the 10wt% on the basis of slurry total weight, enzymatic hydrolysis and fermentation 90min, mixes after enzyme deactivation with remaining slurry, obtains material A；
Wherein, zymophyte is made of saccharomycete, lactic acid bacteria and lactobacillus plantarum, inoculum concentration 1.4%；Complex enzyme formulation is by Propiram
Enzyme and amylase are 15 by weight:1 composition, additive amount 500u/g；
S3, by weight by 210 parts of material As and 9 parts of fish meal, 6 parts of Se-enriched yeast powder, 7 parts of Glutens, 7 parts of dried whole-eggs, 6
Part Vegetable powder, 2.2 parts of lactitols, 0.7 part of allicin mix, then 0.15 part of xanthans of addition, 0.15 part of sucrose ester and 0.2 part
Soybean lecithin is heated with stirring to paste, and through extrusion forming, the spreading for cooling under 8 DEG C of temperature conditionss obtains the nutrition rice noodles of resistance to chewing.
Wherein, the raw material of Vegetable powder includes by weight：30 parts of lotus root starch, 12 parts of Chinese cabbage powder, 10 parts of white radish powder, macrostem onion powder 6
Part.
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 in the technical scope disclosed by the present invention, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (9)
1. the resistance to processing method for chewing rice noodles of a kind of nutrition, which is characterized in that comprise the following steps：
S1, by rice and sticky rice washing, dry, sieving then with defatted soy flour, water heating stirring, obtains slurry；
S2, the slurry enzymatic hydrolysis and fermentation for taking the 4-8wt% on the basis of slurry total weight, then add on the basis of slurry total weight
The slurry of 20-30wt% adds the slurry of the 8-15wt% on the basis of slurry total weight, is mixed after enzyme deactivation with remaining slurry,
Obtain material A；
S3, material A is mixed with fish meal, Se-enriched yeast powder, Gluten, dried whole-egg, Vegetable powder, lactitol, allicin, Ran Houjia
Enter xanthans, sucrose ester and soybean lecithin, agitating and heating, through extrusion forming, spreading for cooling obtains the nutrition rice noodles of resistance to chewing.
2. the resistance to processing method for chewing rice noodles of nutrition according to claim 1, which is characterized in that in S1, by weight will
120-150 portions of rice and 10-15 parts of sticky rice washings, it is dry under 65-75 DEG C of temperature conditionss, cross 40-70 mesh sieves, then with 10-
15 parts of defatted soy flours, 100-150 parts of water heating stirrings, obtain slurry.
3. the resistance to processing method for chewing rice noodles of nutrition according to claim 1, which is characterized in that in S2, take with slurry gross weight
The slurry of 4-8wt% on the basis of amount, addition zymophyte and complex enzyme formulation, the enzymatic hydrolysis and fermentation 1-2h under 52-60 DEG C of temperature conditionss,
Then the slurry of the 20-30wt% on the basis of slurry total weight is added in, enzymatic hydrolysis and fermentation 3-4h is added using slurry total weight as base
The slurry of quasi- 8-15wt%, enzymatic hydrolysis and fermentation 40-100min, mixes after enzyme deactivation with remaining slurry, obtains material A.
4. the resistance to processing method for chewing rice noodles of nutrition according to claim 1, which is characterized in that zymophyte inoculum concentration is 1.2-
2%.
5. the resistance to processing method for chewing rice noodles of nutrition according to claim 1, which is characterized in that zymophyte is by saccharomycete, breast
Sour bacterium and lactobacillus plantarum composition.
6. the resistance to processing method for chewing rice noodles of nutrition according to claim 1, which is characterized in that complex enzyme formulation is by Propiram
Enzyme and amylase are 10-20 by weight:1-3 is formed.
7. the resistance to processing method for chewing rice noodles of nutrition according to claim 1, which is characterized in that the additive amount of complex enzyme formulation
For 400-600u/g.
8. the resistance to processing method for chewing rice noodles of nutrition according to claim 1, which is characterized in that in S3, by weight will
160-220 parts of material As and 8-15 parts of fish meal, 5-10 parts of Se-enriched yeast powder, 6-12 parts of Glutens, 6-12 portions of dried whole-eggs, 5-10 parts
Vegetable powder, 2-4 part lactitol, 0.5-1.5 parts of allicin mixing, then add in 0.1-0.3 parts of xanthans, 0.1-0.3 portions of sucrose
Ester and 0.1-0.4 parts of soybean lecithins, are heated with stirring to paste, and through extrusion forming, the spreading for cooling under 6-12 DEG C of temperature conditionss obtains
The nutrition rice noodles of resistance to chewing.
9. according to the resistance to processing method for chewing rice noodles of the nutrition of claim 1 or 8, which is characterized in that the raw material of Vegetable powder is pressed
Parts by weight include：20-40 parts of lotus root starch, 10-20 parts of Chinese cabbage powder, 10-20 parts of white radish powder, 5-10 parts of macrostem onion powder.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109170562A (en) * | 2018-09-17 | 2019-01-11 | 安徽省福宁米业有限公司 | A kind of processing method of enriching yin beauty treatment synthetic rice |
| CN109349602A (en) * | 2018-09-17 | 2019-02-19 | 贵州黔西南喀斯特区域发展研究院 | A kind of nutrient vermicelli and preparation method thereof |
| CN113133518A (en) * | 2021-05-28 | 2021-07-20 | 赵洪 | Nutritional rice noodles and preparation method thereof |
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| CN107307283A (en) * | 2017-06-08 | 2017-11-03 | 安徽省富邦天成食品有限公司 | A kind of nutrition and health care rice noodles of resistance to boiling and preparation method thereof |
| CN107348345A (en) * | 2017-06-14 | 2017-11-17 | 安徽省富邦天成食品有限公司 | A kind of appetite-stimulating indigestion-relieving health care rice noodles and preparation method thereof |
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| CN101623065A (en) * | 2009-07-30 | 2010-01-13 | 南昌大学 | Preparation method of fermented rice sticks |
| CN107307283A (en) * | 2017-06-08 | 2017-11-03 | 安徽省富邦天成食品有限公司 | A kind of nutrition and health care rice noodles of resistance to boiling and preparation method thereof |
| CN107410854A (en) * | 2017-06-08 | 2017-12-01 | 安徽省富邦天成食品有限公司 | A kind of resistance to chewing rice noodles easy to digest |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109170562A (en) * | 2018-09-17 | 2019-01-11 | 安徽省福宁米业有限公司 | A kind of processing method of enriching yin beauty treatment synthetic rice |
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| CN113133518A (en) * | 2021-05-28 | 2021-07-20 | 赵洪 | Nutritional rice noodles and preparation method thereof |
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