CN108157787A - A kind of preparation method of the nutrition rice noodles of resistance to boiling - Google Patents
A kind of preparation method of the nutrition rice noodles of resistance to boiling Download PDFInfo
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- CN108157787A CN108157787A CN201711486230.3A CN201711486230A CN108157787A CN 108157787 A CN108157787 A CN 108157787A CN 201711486230 A CN201711486230 A CN 201711486230A CN 108157787 A CN108157787 A CN 108157787A
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- boiling
- rice noodles
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 80
- 235000009566 rice Nutrition 0.000 title claims abstract description 80
- 235000012149 noodles Nutrition 0.000 title claims abstract description 43
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 39
- 230000035764 nutrition Effects 0.000 title claims abstract description 38
- 238000009835 boiling Methods 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 240000007594 Oryza sativa Species 0.000 title 1
- 239000002002 slurry Substances 0.000 claims abstract description 83
- 241000209094 Oryza Species 0.000 claims abstract description 79
- 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 21
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 21
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 20
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 20
- 229920002472 Starch Polymers 0.000 claims abstract description 16
- 235000019698 starch Nutrition 0.000 claims abstract description 16
- 239000008107 starch Substances 0.000 claims abstract description 16
- 235000019733 Fish meal Nutrition 0.000 claims abstract description 13
- 241000287828 Gallus gallus Species 0.000 claims abstract description 13
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 13
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 13
- 239000004467 fishmeal Substances 0.000 claims abstract description 13
- 210000004317 gizzard Anatomy 0.000 claims abstract description 13
- 239000012528 membrane Substances 0.000 claims abstract description 13
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 238000001125 extrusion Methods 0.000 claims abstract description 12
- 230000007480 spreading Effects 0.000 claims abstract description 12
- 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
- 229940083466 soybean lecithin Drugs 0.000 claims abstract description 9
- 230000009849 deactivation Effects 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000007873 sieving Methods 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims description 22
- 238000009472 formulation Methods 0.000 claims description 17
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 244000068988 Glycine max Species 0.000 claims description 10
- 235000010469 Glycine max Nutrition 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 8
- 235000011837 pasties Nutrition 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 102000004169 proteins and genes Human genes 0.000 claims description 7
- 108090000623 proteins and genes Proteins 0.000 claims description 7
- 239000004382 Amylase Substances 0.000 claims description 6
- 102000013142 Amylases Human genes 0.000 claims description 6
- 108010065511 Amylases Proteins 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 6
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 6
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 6
- 241000235342 Saccharomycetes Species 0.000 claims description 6
- 235000019418 amylase Nutrition 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 4
- 230000000996 additive effect Effects 0.000 claims description 4
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 4
- 229930195729 fatty acid Natural products 0.000 claims description 4
- 239000000194 fatty acid Substances 0.000 claims description 4
- 210000004209 hair Anatomy 0.000 claims description 4
- 239000002054 inoculum Substances 0.000 claims description 3
- 239000000787 lecithin Substances 0.000 claims description 3
- 235000010445 lecithin Nutrition 0.000 claims description 3
- -1 Sucrose Fatty Acid Ester Chemical class 0.000 claims description 2
- 102000002322 Egg Proteins Human genes 0.000 claims 2
- 108010000912 Egg Proteins Proteins 0.000 claims 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims 1
- 244000189799 Asimina triloba Species 0.000 claims 1
- 235000006264 Asimina triloba Nutrition 0.000 claims 1
- 235000009467 Carica papaya Nutrition 0.000 claims 1
- 229930006000 Sucrose Natural products 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 235000014103 egg white Nutrition 0.000 claims 1
- 210000000969 egg white Anatomy 0.000 claims 1
- 210000004681 ovum Anatomy 0.000 claims 1
- 238000010025 steaming Methods 0.000 claims 1
- 239000005720 sucrose Substances 0.000 claims 1
- 235000014347 soups Nutrition 0.000 abstract description 4
- 229940088598 enzyme Drugs 0.000 description 22
- 235000013312 flour Nutrition 0.000 description 9
- 108090000526 Papain Proteins 0.000 description 5
- 239000004365 Protease Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 229940055729 papain Drugs 0.000 description 5
- 235000019834 papain Nutrition 0.000 description 5
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 240000000111 Saccharum officinarum Species 0.000 description 3
- 235000007201 Saccharum officinarum Nutrition 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- 230000007547 defect Effects 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 238000011081 inoculation Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 101710094902 Legumin Proteins 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- NEKNNCABDXGBEN-UHFFFAOYSA-L disodium;4-(4-chloro-2-methylphenoxy)butanoate;4-(2,4-dichlorophenoxy)butanoate Chemical compound [Na+].[Na+].CC1=CC(Cl)=CC=C1OCCCC([O-])=O.[O-]C(=O)CCCOC1=CC=C(Cl)C=C1Cl NEKNNCABDXGBEN-UHFFFAOYSA-L 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 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
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 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
- 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
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 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
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 239000002994 raw material Substances 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
- 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
- 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
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
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; 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
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Biotechnology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of preparation methods of the nutrition rice noodles of resistance to boiling, include the following steps：Dry by rice and sticky rice washing, then sieving is mixed with water, obtains slurry；The slurry enzymatic hydrolysis and fermentation of 12 18wt% on the basis of slurry total weight is taken, the slurry of 8 15wt% on the basis of slurry total weight is then added in, adds the slurry of 5 10wt% on the basis of slurry total weight, mixed after enzyme deactivation with remaining slurry, obtain material A；Material A with fish meal, lotus root starch, soyabean protein powder, dried whole-egg and the membrane of a chicken's gizzard is mixed, then adds in xanthans, sucrose-fatty and soybean lecithin, agitating and heating, through extrusion forming, spreading for cooling obtains the nutrition rice noodles of resistance to boiling.A kind of preparation method of nutrition rice noodles of resistance to boiling proposed by the present invention, obtained rice noodles are full of nutrition, and elasticity is good, is not easy broken strip, and rehydration time is short, and tasty fast, resistance to boiling is not easy to paste soup, is effectively improved rice noodles entirety mouthfeel.
Description
Technical field
The present invention relates to rice noodles processing technique field more particularly to a kind of preparation methods of the nutrition rice noodles of resistance to boiling.
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, hardly possible is tasty, rehydration time is long, easy
Paste soup, it is with single nutrient component the defects of, influence rice noodles entirety mouthfeel, long-term consumption is unfavorable for health.
Invention content
Technical problems based on background technology, the present invention propose a kind of preparation method of the nutrition rice noodles of resistance to boiling,
By optimizing preparation process, obtained rice noodles are full of nutrition, and elasticity is good, is not easy broken strip, and rehydration time is short, tasty fast, resistance to boiling
It is not easy to paste soup, is effectively improved rice noodles entirety mouthfeel.
A kind of preparation method of nutrition rice noodles of resistance to boiling proposed by the present invention, includes the following steps：
S1, by rice and sticky rice washing, dry, then sieving is mixed with water, obtains slurry；
S2, the slurry enzymatic hydrolysis and fermentation for taking the 12-18wt% on the basis of slurry total weight, then add in using slurry total weight as
The slurry of benchmark 8-15wt% adds the slurry of the 5-10wt% on the basis of slurry total weight, is mixed after enzyme deactivation with remaining slurry
It closes, obtains material A；
S3, material A with fish meal, lotus root starch, soyabean protein powder, dried whole-egg and the membrane of a chicken's gizzard is mixed, then adds in xanthans, sugarcane
Sugar fatty acid and soybean lecithin, agitating and heating, through extrusion forming, spreading for cooling obtains the nutrition rice noodles of resistance to boiling.
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 sieve is crossed, is then mixed with water, obtains the slurry that solid content is 70-78%.
Preferably, in S2, the slurry of the 12-18wt% on the basis of slurry total weight is taken, adds in zymophyte and complex enzyme system
Then agent, the enzymatic hydrolysis and fermentation 3-4h under 50-56 DEG C of temperature condition add in the slurry of the 8-15wt% on the basis of slurry total weight,
In 48-54 DEG C of temperature condition enzymatic hydrolysis and fermentation 1.5-2.5h, the slurry of the 5-10wt% on the basis of slurry total weight is added,
45-50 DEG C of temperature condition continues enzymatic hydrolysis and fermentation 0.5-1h, and remaining slurry mixes after enzyme deactivation, 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 papain and amylase:2-5 is formed.
Preferably, the additive amount of complex enzyme formulation is 400-600u/g.
Preferably, in S3, by weight by 140-200 parts of material As and 6-12 part fish meal, 6-12 portions of lotus root starch, 8-15 parts greatly
Legumin powder, 5-10 portion dried whole-egg, 0.1-0.2 parts of the membrane of a chicken's gizzard mixing, then add in 0.2-0.4 parts of xanthans, 0.1-0.2 parts of sugarcanes
Sugar fatty acid and 0.2-0.5 parts of soybean lecithins, are heated with stirring to 62-68 DEG C in the pasty state, through extrusion forming, in 15-22 DEG C of temperature
Spreading for cooling under the conditions of degree obtains the nutrition rice noodles of resistance to boiling.
Preferably, in S3, by weight by 160-180 parts of material As and 7-11 part fish meal, 8-10 portions of lotus root starch, 10-12 parts greatly
Legumin powder, 6-9 portion dried whole-egg, 0.12-0.18 parts of the membrane of a chicken's gizzard mixing, then add in 0.25-0.35 parts of xanthans, 0.12-
0.18 part of sucrose-fatty and 0.3-0.4 parts of soybean lecithins, are heated with stirring to 64-66 DEG C in the pasty state, through extrusion forming,
Spreading for cooling under 16-20 DEG C of temperature condition obtains the nutrition rice noodles of resistance to boiling.
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 cooperation rice forms slurry, and nutrition complement is realized with rice, while improves rice viscoplasticity difference
Defect, 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 starch of digestion, into small organic molecule, contributes to absorption of human body to digest, while prevent alphalise starch molecule with protein degradation
Regular arrangement has delayed the ageing process of inventive article and certain inhibiting effect is played to aging, extended the present invention
The product shelf-life, and ethyl acetate, phenylethanol aromatic compound are formed in fermentation process, rice aromatic flavour easily causes people
Appetite, and further improve the defects of rice viscoplasticity is poor, poor toughness, promotion rice flour gel-forming is effectively improved this hair
Slurry rate and strip-breaking rate are spat in bright product flexibility, transparency, rehydration and cooking, reduction, and rice flour is tasty fast, and quality is good；Again with
Fish meal, lotus root starch, soyabean protein powder, dried whole-egg and the membrane of a chicken's gizzard mixing further enrich rice flour nutritional ingredient and are effectively improved rice flour
Mouthfeel；Heating is stirred by adding xanthans, sucrose-fatty and soybean lecithin, is stablized with Starch formation in rice flour
Gel networks effectively improve rice flour malleable, rehydration, cooking and ageing resistance, and rice flour strip-breaking rate is low, in good taste,
Resistance to chewing.The present invention proposes a kind of preparation method of the nutrition rice noodles of resistance to boiling, by optimizing preparation process, obtained rice noodles battalion
It supports and enriches, elasticity is good, is not easy broken strip, and rehydration time is short, and tasty fast, resistance to boiling is not easy to paste soup, is effectively improved rice noodles entirety mouthfeel.
Specific embodiment
In the following, technical scheme of the present invention is described in detail by specific embodiment.
Embodiment 1
A kind of preparation method of nutrition rice noodles of resistance to boiling proposed by the present invention, includes the following steps：
S1, by rice and sticky rice washing, dry, then sieving is mixed with water, obtains slurry；
S2, the slurry enzymatic hydrolysis and fermentation for taking the 12wt% on the basis of slurry total weight, then add in using slurry total weight as base
The slurry of quasi- 8wt% adds the slurry of the 5wt% on the basis of slurry total weight, is mixed after enzyme deactivation with remaining slurry, obtains object
Expect A；
S3, material A with fish meal, lotus root starch, soyabean protein powder, dried whole-egg and the membrane of a chicken's gizzard is mixed, then adds in xanthans, sugarcane
Sugar fatty acid and soybean lecithin, agitating and heating, through extrusion forming, spreading for cooling obtains the nutrition rice noodles of resistance to boiling.
Embodiment 2
A kind of preparation method of nutrition rice noodles of resistance to boiling proposed by the present invention, includes the following steps：
S1, by weight by 120 portions of rice and 15 parts of sticky rice washings, it is dry under 65 DEG C of temperature conditions, cross 40 mesh sieve, so
It is mixed afterwards with water, obtains the slurry that solid content is 70%；
S2, the slurry for taking the 18wt% on the basis of slurry total weight add in zymophyte and complex enzyme formulation, in 50 DEG C of temperature
Under the conditions of enzymatic hydrolysis and fermentation 4h, the slurry of the 15wt% on the basis of slurry total weight is then added in, in 54 DEG C of temperature conditions enzymolysis hairs
Ferment 1.5h adds the slurry of the 10wt% on the basis of slurry total weight, continues enzymatic hydrolysis and fermentation 1h, enzyme deactivation in 50 DEG C of temperature conditions
Remaining slurry mixes afterwards, obtains material A；Wherein, zymophyte is made of saccharomycete, lactic acid bacteria and lactobacillus plantarum, inoculum concentration
It is 1.2%；Complex enzyme formulation is 5 by weight by papain and amylase:1 composition, and the additive amount of complex enzyme formulation
For 400u/g；
S3, by weight by 140 parts of material As and 6 parts of fish meal, 12 portions of lotus root starch, 8 parts of soyabean protein powders, 5 parts of dried whole-eggs, 0.1
Part the membrane of a chicken's gizzard mixing, then adds in 0.2 part of xanthans, 0.2 part of sucrose-fatty and 0.2 part of soybean lecithin, is heated with stirring to
62 DEG C in the pasty state, and through extrusion forming, the spreading for cooling under 22 DEG C of temperature conditions obtains the nutrition rice noodles of resistance to boiling.
Embodiment 3
A kind of preparation method of nutrition rice noodles of resistance to boiling proposed by the present invention, includes the following steps：
S1, by weight by 150 portions of rice and 10 parts of sticky rice washings, it is dry under 75 DEG C of temperature conditions, cross 70 mesh sieve, so
It is mixed afterwards with water, obtains the slurry that solid content is 78%；
S2, the slurry for taking the 14wt% 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 3h, the slurry of the 14wt% on the basis of slurry total weight is then added in, in 48 DEG C of temperature conditions enzymolysis hairs
Ferment 2.5h adds the slurry of the 6wt% on the basis of slurry total weight, continues enzymatic hydrolysis and fermentation 0.5h in 45 DEG C of temperature conditions, goes out
Remaining slurry mixes after enzyme, obtains material A；Wherein, zymophyte is made of saccharomycete, lactic acid bacteria and lactobacillus plantarum, inoculation
Measure is 2%；Complex enzyme formulation is 4 by weight by papain and amylase:1 composition, and the additive amount of complex enzyme formulation
For 600u/g；
S3, by weight by 200 parts of material As and 12 parts of fish meal, 6 portions of lotus root starch, 15 parts of soyabean protein powders, 10 portions of dried whole-eggs,
0.2 part of the membrane of a chicken's gizzard mixing, then adds in 0.4 part of xanthans, 0.1 part of sucrose-fatty and 0.5 part of soybean lecithin, agitating and heating
To 68 DEG C in the pasty state, through extrusion forming, the spreading for cooling under 15 DEG C of temperature conditions obtains the nutrition rice noodles of resistance to boiling.
Embodiment 4
A kind of preparation method of nutrition rice noodles of resistance to boiling proposed by the present invention, includes 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 conditions, cross 60 mesh sieve, so
It is mixed afterwards with water, obtains the slurry that solid content is 74%；
S2, the slurry for taking the 16wt% on the basis of slurry total weight add in zymophyte and complex enzyme formulation, in 54 DEG C of temperature
Under the conditions of enzymatic hydrolysis and fermentation 3.5h, then add in the slurry of the 12wt% on the basis of slurry total weight, digested in 52 DEG C of temperature conditions
Ferment 2h, adds the slurry of the 8wt% on the basis of slurry total weight, continues enzymatic hydrolysis and fermentation 0.8h in 48 DEG C of temperature conditions, goes out
Remaining slurry mixes after enzyme, obtains material A；Wherein, zymophyte is made of saccharomycete, lactic acid bacteria and lactobacillus plantarum, inoculation
Measure is 1.6%；Complex enzyme formulation is 15 by weight by papain and amylase:2 compositions, and the addition of complex enzyme formulation
It measures as 460u/g；
S3, by weight by 160 parts of material As and 7.5 parts of fish meal, 7 portions of lotus root starch, 10 parts of soyabean protein powders, 8 portions of dried whole-eggs,
0.15 part of the membrane of a chicken's gizzard mixing, then adds in 0.3 part of xanthans, 0.15 part of sucrose-fatty and 0.35 part of soybean lecithin, stirring
It is heated to 65 DEG C in the pasty state, through extrusion forming, the spreading for cooling under 18 DEG C of temperature conditions obtains the nutrition rice noodles of resistance to boiling.
Embodiment 5
A kind of preparation method of nutrition rice noodles of resistance to boiling proposed by the present invention, includes the following steps：
S1, by weight by 140 portions of rice and 11 parts of sticky rice washings, it is dry under 72 DEG C of temperature conditions, cross 60 mesh sieve, so
It is mixed afterwards with water, obtains the slurry that solid content is 72%；
S2, the slurry for taking the 14wt% 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 3.2h, then add in the slurry of the 12wt% on the basis of slurry total weight, digested in 52 DEG C of temperature conditions
Ferment 2.2h, adds the slurry of the 8wt% on the basis of slurry total weight, continues enzymatic hydrolysis and fermentation 1h in 48 DEG C of temperature conditions, goes out
Remaining slurry mixes after enzyme, obtains material A；Wherein, zymophyte is made of saccharomycete, lactic acid bacteria and lactobacillus plantarum, inoculation
Measure is 1.4%；Complex enzyme formulation is 14 by weight by papain and amylase:2 compositions, and the addition of complex enzyme formulation
It measures as 520u/g；
S3, by weight by 190 parts of material As and 10 parts of fish meal, 10 portions of lotus root starch, 12 parts of soyabean protein powders, 8 portions of dried whole-eggs,
0.12 part of the membrane of a chicken's gizzard mixing, then adds in 0.35 part of xanthans, 0.12 part of sucrose-fatty and 0.35 part of soybean lecithin, stirring
It is heated to 66 DEG C in the pasty state, through extrusion forming, the spreading for cooling under 20 DEG C of temperature conditions obtains the nutrition rice noodles of resistance to boiling.
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, according to the technique and scheme of the present invention 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. a kind of preparation method of the nutrition rice noodles of resistance to boiling, which is characterized in that include the following steps：
S1, by rice and sticky rice washing, dry, then sieving is mixed with water, obtains slurry；
S2, the slurry enzymatic hydrolysis and fermentation for taking the 12-18wt% on the basis of slurry total weight, then add on the basis of slurry total weight
The slurry of 8-15wt% adds the slurry of the 5-10wt% on the basis of slurry total weight, is mixed after enzyme deactivation with remaining slurry, obtained
To material A；
S3, material A with fish meal, lotus root starch, soyabean protein powder, dried whole-egg and the membrane of a chicken's gizzard is mixed, then adds in xanthans, Sucrose Fatty Acid Ester
Fat acid and soybean lecithin, agitating and heating, through extrusion forming, spreading for cooling obtains the nutrition rice noodles of resistance to boiling.
2. the preparation method of the nutrition rice noodles of resistance to boiling 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 condition, 40-70 mesh sieve is crossed, is then mixed with water
Stirring is closed, obtains the slurry that solid content is 70-78%.
3. the preparation method of the nutrition rice noodles of resistance to boiling according to claim 1, which is characterized in that in S2, in S2, take with slurry
The slurry of 12-18wt% on the basis of total weight adds in zymophyte and complex enzyme formulation, and hair is digested under 50-56 DEG C of temperature condition
Then ferment 3-4h adds in the slurry of the 8-15wt% on the basis of slurry total weight, in 48-54 DEG C of temperature condition enzymatic hydrolysis and fermentation 1.5-
2.5h adds the slurry of the 5-10wt% on the basis of slurry total weight, continues enzymatic hydrolysis and fermentation 0.5- in 45-50 DEG C of temperature condition
1h, remaining slurry mixes after enzyme deactivation, obtains material A.
4. the preparation method of the nutrition rice noodles of resistance to boiling according to claim 1, which is characterized in that zymophyte inoculum concentration is 1.2-
2%.
5. according to the preparation method of the nutrition rice noodles of resistance to boiling of claim 1 or 3, which is characterized in that zymophyte by saccharomycete,
Lactic acid bacteria and lactobacillus plantarum composition.
6. the preparation method of the nutrition rice noodles of resistance to boiling according to claim 1, which is characterized in that complex enzyme formulation is by pawpaw egg
White enzyme and amylase are 10-20 by weight:2-5 is formed.
7. the preparation method of the nutrition rice noodles of resistance to boiling according to claim 1, which is characterized in that the additive amount of complex enzyme formulation
For 400-600u/g.
8. the preparation method of the nutrition rice noodles of resistance to boiling according to claim 1, which is characterized in that in S3, by weight will
140-200 parts of material As and 6-12 parts of fish meal, 6-12 portions of lotus root starch, 8-15 parts of soyabean protein powders, 5-10 portions of dried whole-eggs, 0.1-0.2 parts
The membrane of a chicken's gizzard mixes, and then adds in 0.2-0.4 parts of xanthans, 0.1-0.2 parts of sucrose-fatties and 0.2-0.5 parts of soybean lecithins,
It is heated with stirring to 62-68 DEG C in the pasty state, through extrusion forming, the spreading for cooling under 15-22 DEG C of temperature condition obtains the nutrition rice of resistance to boiling
Line.
9. the preparation method of the nutrition rice noodles of resistance to boiling according to claim 1, which is characterized in that in S3, by weight will
160-180 parts of material As and 7-11 parts of fish meal, 8-10 portions of lotus root starch, 10-12 parts of soyabean protein powders, 6-9 parts of dried whole-eggs, 0.12-0.18
Part the membrane of a chicken's gizzard mixing, then adds in 0.25-0.35 parts of xanthans, 0.12-0.18 parts of sucrose-fatties and 0.3-0.4 parts of soybean ovum
Phosphatide is heated with stirring to 64-66 DEG C in the pasty state, and through extrusion forming, the spreading for cooling under 16-20 DEG C of temperature condition obtains the resistance to steaming of nutrition
Boil rice noodles.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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| CN101623065A (en) * | 2009-07-30 | 2010-01-13 | 南昌大学 | Preparation method of fermented rice sticks |
| KR101426041B1 (en) * | 2014-02-19 | 2014-08-05 | 경상북도(농업기술원생물자원연구소장) | The manufacturing methods for rice noodles by using fermented rice flour |
| 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 |
| CN107361290A (en) * | 2017-06-14 | 2017-11-21 | 安徽省富邦天成食品有限公司 | A kind of fortification is resistance to chew rice noodles and preparation method thereof |
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2017
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101623065A (en) * | 2009-07-30 | 2010-01-13 | 南昌大学 | Preparation method of fermented rice sticks |
| KR101426041B1 (en) * | 2014-02-19 | 2014-08-05 | 경상북도(농업기술원생물자원연구소장) | The manufacturing methods for rice noodles by using fermented rice flour |
| 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 |
| CN107361290A (en) * | 2017-06-14 | 2017-11-21 | 安徽省富邦天成食品有限公司 | A kind of fortification is resistance to chew rice noodles and preparation method thereof |
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| 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 |
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