CN108719783A - A kind of red yeast rice noodles and manufacture craft - Google Patents
A kind of red yeast rice noodles and manufacture craft Download PDFInfo
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- CN108719783A CN108719783A CN201810362966.8A CN201810362966A CN108719783A CN 108719783 A CN108719783 A CN 108719783A CN 201810362966 A CN201810362966 A CN 201810362966A CN 108719783 A CN108719783 A CN 108719783A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 49
- 229940026314 red yeast rice Drugs 0.000 title claims abstract description 45
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 241000209094 Oryza Species 0.000 claims abstract description 59
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 59
- 235000009566 rice Nutrition 0.000 claims abstract description 59
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 41
- 239000000843 powder Substances 0.000 claims abstract description 39
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 27
- 229930006000 Sucrose Natural products 0.000 claims abstract description 27
- 239000005720 sucrose Substances 0.000 claims abstract description 27
- 238000000855 fermentation Methods 0.000 claims abstract description 24
- 230000004151 fermentation Effects 0.000 claims abstract description 24
- 241000031003 Monascus ruber Species 0.000 claims abstract description 22
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 21
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 21
- 235000013312 flour Nutrition 0.000 claims abstract description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 21
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 17
- 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 abstract description 16
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 16
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 16
- 238000004040 coloring Methods 0.000 claims abstract description 16
- 235000014103 egg white Nutrition 0.000 claims abstract description 16
- 210000000969 egg white Anatomy 0.000 claims abstract description 16
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 241000894006 Bacteria Species 0.000 claims abstract description 6
- ZOMSMJKLGFBRBS-UHFFFAOYSA-N bentazone Chemical compound C1=CC=C2NS(=O)(=O)N(C(C)C)C(=O)C2=C1 ZOMSMJKLGFBRBS-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 238000010790 dilution Methods 0.000 claims description 5
- 239000012895 dilution Substances 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 238000011010 flushing procedure Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 5
- 230000029087 digestion Effects 0.000 abstract description 4
- 230000003014 reinforcing effect Effects 0.000 abstract description 4
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 238000002845 discoloration Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 244000061458 Solanum melongena Species 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- 241000228197 Aspergillus flavus Species 0.000 description 1
- 208000034656 Contusions Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 208000034526 bruise Diseases 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/46—Addition of dyes or pigments, e.g. in combination with optical brighteners using dyes or pigments of microbial or algal origin
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/49—Removing colour by chemical reaction, e.g. bleaching
-
- 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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of red yeast rice noodles and manufacture craft, which is made of the raw material of following weight parts：80-95 parts of flour, 4-10 parts of rice of stalk, 5-10 parts of egg white, 1-2 parts of lemon juice, 1-2 parts of sucrose, 0.5-1 parts of monascus ruber yeast powder, suitable quantity of water；Stalk rice is cooked, wait for that polished rice temperature is down to 30 degree or so, with monascus ruber yeast powder to obstructing rice kind bacterium, polished rice is sealed by fermentation again, the polished rice that fermentation is completed again takes out interval and repeatedly rinses, it is dried after the completion of stalk meter Chong Xi, obtain red yeast rice, the red yeast rice that drying is completed is rolled into powder, obtain Hongqu powder (red colouring agent), it again will be by sucrose, Hongqu powder (red colouring agent), egg white, flour is added in lemon juice and water, it is uniform to carry out adagio, obtain dough, manually or noodle press rolls by dough, at item, obtain finished product noodles, noodles are placed under room temperature and are air-dried, the present invention in noodles by adding the effect of red yeast rice can reach reinforcing spleen to promote digestion, and, well solve red yeast rice it is easy to ferment lead to problems such as noodles discoloration fermentation.
Description
Technical field
The present invention relates to a kind of food processing field, specifically a kind of red yeast rice noodles and manufacture craft.
Background technology
Red yeast rice, Chinese medicine name, red yeast rice are used as the food additive added-time, and mainly using red yeast rice as carrier, red yeast rice is with long-grained nonglutinous rice, round-grained rice
The rice such as rice, glutinous rice are raw material, are fermented with monascus ruber, are brownish red or the aubergine grain of rice, nature and flavor：Sweet, warm has
It reinforcing spleen to promote digestion, the effect of activating blood circulation and dispersing blood clots, cures mainly for post partum longtime lochia, stasis of blood, dyspepsia is glutted, red white diarrhea, bruise
Damage, red yeast rice crust are in aubergine, and heart is red, and micro- to have tart flavour, lightly seasoned, it has very strong tinting strength, tinting power to protein.
As people increasingly focus on the health of diet, the food of various addition red yeast rice, wherein face are gradually appeared on the market
, there are the various noodles for being added to auxiliary material in the market in a kind of favorite staple food of the item as people, wherein using red yeast rice as adding
Add the noodles of food materials seldom on the market, for the noodles of a small number of addition red yeast rice, since there is red yeast rice very strong coloring to add
Noodles integrally will present blushing afterwards, and market is not high for the acceptance of this red noodles, and red yeast rice adds in noodles,
The red yeast rice added in noodles at present is all that directly the yeast powder of monascus ruber is blended directly in dough, this directly to add
Add mode can lead to monascus ruber Rapid Fermentation in noodle product, and noodles is caused to turn sour, the bad problem of taste, and the later stage
The monascus ruber of fermentation is easy so that Noodle color is deepened and reddened, and very influence is normal edible, and is therefore directed to these problems, I
While need a kind of the effect of can both having ensured red yeast rice reinforcing spleen to promote digestion, ensure the color and luster of noodles and the new-type face of mouthfeel
Item.
Invention content
The purpose of the present invention is to provide a kind of red yeast rice noodles, to solve the problems mentioned in the above background technology.
To achieve the above object, the present invention provides the following technical solutions：
A kind of red yeast rice noodles, which is characterized in that be made of the raw material of following weight parts：80-95 parts of flour, 4-10 parts of rice of stalk, egg
5-10 parts clear, 1-2 parts of lemon juice, 1-2 parts of sucrose, 0.5-1 parts of monascus ruber yeast powder, suitable quantity of water.
As a further solution of the present invention：The red yeast rice noodles, which is characterized in that by the raw material system of following weight parts
At：85-95 parts of flour, 4-6 parts of rice of stalk, 5-10 parts of egg white, 1-2 parts of lemon juice, 1-2 parts of sucrose, monascus ruber yeast powder 0.5-1
Part, suitable quantity of water.
As a further solution of the present invention：The red yeast rice noodles, which is characterized in that by the raw material system of following weight parts
At：96 parts of flour, 4 parts of rice of stalk, 6 parts of egg white, 1 part of lemon juice, 1 part of sucrose, 0.5 part of monascus ruber yeast powder, suitable quantity of water.
It is a further object of the present invention to provide a kind of preparation methods of red yeast rice noodles, include the following steps：
（1）It is miscellaneous that rice huller screen washout will be obstructed, sift out and drain Yu Shui, cold water is immersed and polished rice is cooked, cooked polished rice is laid on tablet,
It waits for that polished rice temperature is down to 30 degree or so, heat preservation is put into obstructing rice kind bacterium, then by the tablet for filling polished rice with monascus ruber yeast powder
Interior is sealed fermentation, and temperature controls between 30-32 degree, and fermentation time need to be more than 20 hours, then the round-grained rice that fermentation is completed
Rice, which takes out, to be rinsed one time every 10 hours with cold water, is rinsed 3-4 times, after the completion of flushing, is dried, obtain red yeast rice；
（2）The red yeast rice that drying is completed is rolled into powder, obtains Hongqu powder (red colouring agent)；
（3）Fresh Lemon cleaning squeezing, obtains lemon juice；
（4）Sucrose is melted into dilution, the sucrose water obtained using boiling water；
（5）Flour addition Hongqu powder (red colouring agent) is stirred evenly, suitable quantity of water and egg white is added, then pour into lemon juice and sucrose water, carries out
Adagio is uniform, obtains dough, and room temperature, which is stood, wakes up face 30-45 minutes；
（6）Manually or noodle press is rolled, at item by dough, finished product noodles are obtained；
（7）Noodles are placed under room temperature and are air-dried, ambient humidity control is not less than 10 hours in 60%-80%, air-dry time.
Compared with prior art, the beneficial effects of the invention are as follows：Monascus ruber fermentation is added by the way that polished rice is cooked in the present invention
Red yeast rice is obtained, and red yeast rice is rolled into powder and is added in flour, manufactured Hongqu powder (red colouring agent) wall is redder than general after this fermentation
Koji fermentation powder is more stablized, and monascus ruber later stage fermentation will not occur, the problem of causing flour color and taste to change, and ensure that
The drug effects such as red yeast rice reinforcing spleen to promote digestion in noodles finished product, moreover, being added to lemon juice in the process in the agglomerating of flour, lemon juice has day
Right blanching effect can desalinate coloring of the Hongqu powder (red colouring agent) to flour, wherein the egg white added, can improve the pockets of effect of flour
The nutrition of rate and noodles finished product, wherein the sucrose added is mainly for reconciling the tart flavour that lemon juice and Aspergillus flavus bring.
Specific implementation mode
Below will be by embodiment, technical scheme in the embodiment of the invention is clearly and completely described, it is clear that
Described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the implementation in the present invention
Example, every other embodiment obtained by those of ordinary skill in the art without making creative efforts belong to
The scope of protection of the invention.
Embodiment 1
In the embodiment of the present invention, a kind of red yeast rice noodles are made of the raw material of following weight parts：80-95 parts of flour, stalk rice 4-10
Part, 5-10 parts of egg white, 1-2 parts of lemon juice, 1-2 parts of sucrose, 0.5-1 parts of monascus ruber yeast powder, suitable quantity of water.
It is miscellaneous that rice huller screen washout will be obstructed, sift out and drain Yu Shui, cold water is immersed and polished rice is cooked, cooked polished rice is laid in tablet
On, it waits for that polished rice temperature is down to 30 degree or so, guarantor is put into obstructing rice kind bacterium, then by the tablet for filling polished rice with monascus ruber yeast powder
Fermentation is sealed in greenhouse, temperature controls between 30-32 degree, and fermentation time need to be more than 20 hours, then fermentation is completed
Polished rice, which takes out, to be rinsed one time every 10 hours with cold water, is rinsed 3-4 times, after the completion of flushing, is dried, obtain red yeast rice, will
The red yeast rice that drying is completed is rolled into powder, obtains Hongqu powder (red colouring agent), and sucrose is melted dilution using boiling water, the sucrose water obtained, by flour plus
Enter Hongqu powder (red colouring agent) to stir evenly, add suitable quantity of water and egg white, then pour into lemon juice and sucrose water, progress adagio is uniform, obtains face
Group, room temperature, which is stood, wakes up face 30-45 minute, manually or noodle press is rolled, at item by dough, obtains finished product noodles, general
Noodles are placed under room temperature and air-dry, and ambient humidity control is not less than 10 hours in 60%-80%, air-dry time.
Embodiment 2
In the embodiment of the present invention, a kind of red yeast rice noodles are made of the raw material of following weight parts：85-95 parts of flour, stalk 4-6 parts of rice,
5-10 parts of egg white, 1-2 parts of lemon juice, 1-2 parts of sucrose, 0.5-1 parts of monascus ruber yeast powder, suitable quantity of water.
It is miscellaneous that rice huller screen washout will be obstructed, sift out and drain Yu Shui, cold water is immersed and polished rice is cooked, cooked polished rice is laid in tablet
On, it waits for that polished rice temperature is down to 30 degree or so, guarantor is put into obstructing rice kind bacterium, then by the tablet for filling polished rice with monascus ruber yeast powder
Fermentation is sealed in greenhouse, temperature controls between 30-32 degree, and fermentation time need to be more than 20 hours, then fermentation is completed
Polished rice, which takes out, to be rinsed one time every 10 hours with cold water, is rinsed 3-4 times, after the completion of flushing, is dried, obtain red yeast rice, will
The red yeast rice that drying is completed is rolled into powder, obtains Hongqu powder (red colouring agent), and sucrose is melted dilution using boiling water, the sucrose water obtained, by flour plus
Enter Hongqu powder (red colouring agent) to stir evenly, add suitable quantity of water and egg white, then pour into lemon juice and sucrose water, progress adagio is uniform, obtains face
Group, room temperature, which is stood, wakes up face 30-45 minute, manually or noodle press is rolled, at item by dough, obtains finished product noodles, general
Noodles are placed under room temperature and air-dry, and ambient humidity control is not less than 10 hours in 60%-80%, air-dry time.
Embodiment 3
In the embodiment of the present invention, a kind of red yeast rice noodles are made of the raw material of following weight parts：96 parts of flour, 4 parts of rice of stalk, egg white 6
Part, 1 part of lemon juice, 1 part of sucrose, 0.5 part of monascus ruber yeast powder, suitable quantity of water.
It is miscellaneous that rice huller screen washout will be obstructed, sift out and drain Yu Shui, cold water is immersed and polished rice is cooked, cooked polished rice is laid in tablet
On, it waits for that polished rice temperature is down to 30 degree or so, guarantor is put into obstructing rice kind bacterium, then by the tablet for filling polished rice with monascus ruber yeast powder
Fermentation is sealed in greenhouse, temperature controls between 30-32 degree, and fermentation time need to be more than 20 hours, then fermentation is completed
Polished rice, which takes out, to be rinsed one time every 10 hours with cold water, is rinsed 3-4 times, after the completion of flushing, is dried, obtain red yeast rice, will
The red yeast rice that drying is completed is rolled into powder, obtains Hongqu powder (red colouring agent), and sucrose is melted dilution using boiling water, the sucrose water obtained, by flour plus
Enter Hongqu powder (red colouring agent) to stir evenly, add suitable quantity of water and egg white, then pour into lemon juice and sucrose water, progress adagio is uniform, obtains face
Group, room temperature, which is stood, wakes up face 30-45 minute, manually or noodle press is rolled, at item by dough, obtains finished product noodles, general
Noodles are placed under room temperature and air-dry, and ambient humidity control is not less than 10 hours in 60%-80%, air-dry time.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Profit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent requirements of the claims
Variation is included within the present invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiment being appreciated that.
Claims (4)
1. a kind of red yeast rice noodles, which is characterized in that be made of the raw material of following weight parts：80-95 parts of flour, stalk 4-10 parts of rice,
5-10 parts of egg white, 1-2 parts of lemon juice, 1-2 parts of sucrose, 0.5-1 parts of monascus ruber yeast powder, suitable quantity of water.
2. red yeast rice noodles according to claim 1, which is characterized in that be made of the raw material of following weight parts：Flour 85-95
Part, 4-6 parts of rice of stalk, 5-10 parts of egg white, 1-2 parts of lemon juice, 1-2 parts of sucrose, 0.5-1 parts of monascus ruber yeast powder, suitable quantity of water.
3. red yeast rice noodles according to claim 1, which is characterized in that be made of the raw material of following weight parts：96 parts of flour,
Obstruct 4 parts of rice, 6 parts of egg white, 1 part of lemon juice, 1 part of sucrose, 0.5 part of monascus ruber yeast powder, suitable quantity of water.
4. a kind of preparation method of red yeast rice noodles as described in any one of claims 1-3, which is characterized in that include the following steps：
（1）It is miscellaneous that rice huller screen washout will be obstructed, sift out and drain Yu Shui, cold water is immersed and polished rice is cooked, cooked polished rice is laid on tablet,
It waits for that polished rice temperature is down to 30 degree or so, heat preservation is put into obstructing rice kind bacterium, then by the tablet for filling polished rice with monascus ruber yeast powder
Interior is sealed fermentation, and temperature controls between 30-32 degree, and fermentation time need to be more than 20 hours, then the round-grained rice that fermentation is completed
Rice, which takes out, to be rinsed one time every 10 hours with cold water, is rinsed 3-4 times, after the completion of flushing, is dried, obtain red yeast rice；
（2）The red yeast rice that drying is completed is rolled into powder, obtains Hongqu powder (red colouring agent)；
（3）Fresh Lemon cleaning squeezing, obtains lemon juice；
（4）Sucrose is melted into dilution using boiling water, obtains sucrose water；
（5）Flour addition Hongqu powder (red colouring agent) is stirred evenly, suitable quantity of water and egg white is added, then pour into lemon juice and sucrose water, carries out
Adagio is uniform, obtains dough, and room temperature, which is stood, wakes up face 30-45 minutes；
（6）Manually or noodle press is rolled, at item by dough, finished product noodles are obtained；
（7）Noodles are placed under room temperature and are air-dried, ambient humidity control is not less than 10 hours in 60%-80%, air-dry time.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810362966.8A CN108719783A (en) | 2018-04-21 | 2018-04-21 | A kind of red yeast rice noodles and manufacture craft |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810362966.8A CN108719783A (en) | 2018-04-21 | 2018-04-21 | A kind of red yeast rice noodles and manufacture craft |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110074328A (en) * | 2019-06-04 | 2019-08-02 | 巢湖学院 | A method of function steamed bun is prepared using wheat bran Monascus fermentation broth |
| CN110074331A (en) * | 2019-06-04 | 2019-08-02 | 巢湖学院 | A method of function noodles are prepared using wheat bran Monascus fermentation broth |
| CN112568367A (en) * | 2020-12-01 | 2021-03-30 | 湖北佳成生物科技有限公司 | Red yeast rice noodles special for hyperlipidemia people and preparation method thereof |
| CN113397101A (en) * | 2021-05-24 | 2021-09-17 | 浙江桐君堂中药饮片有限公司 | Red yeast rice noodles and making method thereof |
| CN114794375A (en) * | 2022-04-18 | 2022-07-29 | 山西农业大学山西功能食品研究院 | Preparation method of coarse cereal color sandwich semi-dry noodles |
-
2018
- 2018-04-21 CN CN201810362966.8A patent/CN108719783A/en not_active Withdrawn
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110074328A (en) * | 2019-06-04 | 2019-08-02 | 巢湖学院 | A method of function steamed bun is prepared using wheat bran Monascus fermentation broth |
| CN110074331A (en) * | 2019-06-04 | 2019-08-02 | 巢湖学院 | A method of function noodles are prepared using wheat bran Monascus fermentation broth |
| CN110074331B (en) * | 2019-06-04 | 2021-12-17 | 巢湖学院 | Method for preparing functional noodles by using wheat bran monascus fermentation broth |
| CN112568367A (en) * | 2020-12-01 | 2021-03-30 | 湖北佳成生物科技有限公司 | Red yeast rice noodles special for hyperlipidemia people and preparation method thereof |
| CN113397101A (en) * | 2021-05-24 | 2021-09-17 | 浙江桐君堂中药饮片有限公司 | Red yeast rice noodles and making method thereof |
| CN114794375A (en) * | 2022-04-18 | 2022-07-29 | 山西农业大学山西功能食品研究院 | Preparation method of coarse cereal color sandwich semi-dry noodles |
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