CN109287940A - A kind of smooth resistant to cook nutrious rice noodle and preparation method thereof - Google Patents
A kind of smooth resistant to cook nutrious rice noodle and preparation method thereof Download PDFInfo
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- CN109287940A CN109287940A CN201810886977.6A CN201810886977A CN109287940A CN 109287940 A CN109287940 A CN 109287940A CN 201810886977 A CN201810886977 A CN 201810886977A CN 109287940 A CN109287940 A CN 109287940A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 64
- 235000009566 rice Nutrition 0.000 title claims abstract description 64
- 235000012149 noodles Nutrition 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 240000007594 Oryza sativa Species 0.000 title abstract 6
- 239000000843 powder Substances 0.000 claims abstract description 73
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 48
- 108010068370 Glutens Proteins 0.000 claims abstract description 44
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- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 27
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 18
- 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 18
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- 235000011274 Benincasa cerifera Nutrition 0.000 claims abstract description 17
- 229930091371 Fructose Natural products 0.000 claims abstract description 17
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 17
- 239000005715 Fructose Substances 0.000 claims abstract description 17
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- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 17
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 17
- 229920002472 Starch Polymers 0.000 claims abstract description 17
- 241000746966 Zizania Species 0.000 claims abstract description 17
- 235000002636 Zizania aquatica Nutrition 0.000 claims abstract description 17
- 235000012054 meals Nutrition 0.000 claims abstract description 17
- 235000019698 starch Nutrition 0.000 claims abstract description 17
- 239000008107 starch Substances 0.000 claims abstract description 17
- 235000015165 citric acid Nutrition 0.000 claims abstract description 16
- 229940029982 garlic powder Drugs 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 244000088415 Raphanus sativus Species 0.000 claims abstract 3
- 241000209094 Oryza Species 0.000 claims description 58
- 239000000463 material Substances 0.000 claims description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 241000209140 Triticum Species 0.000 claims description 29
- 238000003756 stirring Methods 0.000 claims description 20
- 239000008367 deionised water Substances 0.000 claims description 17
- 229910021641 deionized water Inorganic materials 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 13
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims description 10
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 9
- 239000008101 lactose Substances 0.000 claims description 9
- 150000001875 compounds Chemical class 0.000 claims description 8
- 239000003337 fertilizer Substances 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims description 6
- 244000077995 Coix lacryma jobi Species 0.000 claims description 6
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims description 6
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 claims description 6
- 239000001639 calcium acetate Substances 0.000 claims description 6
- 235000011092 calcium acetate Nutrition 0.000 claims description 6
- 229960005147 calcium acetate Drugs 0.000 claims description 6
- 239000004227 calcium gluconate Substances 0.000 claims description 6
- 229960004494 calcium gluconate Drugs 0.000 claims description 6
- 235000013927 calcium gluconate Nutrition 0.000 claims description 6
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 6
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 6
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 5
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 5
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 5
- 229960003080 taurine Drugs 0.000 claims description 5
- 239000003643 water by type Substances 0.000 claims description 5
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 4
- CANRESZKMUPMAE-UHFFFAOYSA-L Zinc lactate Chemical compound [Zn+2].CC(O)C([O-])=O.CC(O)C([O-])=O CANRESZKMUPMAE-UHFFFAOYSA-L 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 229940050168 zinc lactate Drugs 0.000 claims description 4
- 239000011576 zinc lactate Substances 0.000 claims description 4
- 235000000193 zinc lactate Nutrition 0.000 claims description 4
- -1 is stirred Substances 0.000 claims description 3
- 150000003625 trehaloses Chemical class 0.000 claims description 3
- 230000008859 change Effects 0.000 claims description 2
- 238000005119 centrifugation Methods 0.000 claims 1
- 238000009835 boiling Methods 0.000 abstract description 6
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 241000220259 Raphanus Species 0.000 description 14
- 238000000465 moulding Methods 0.000 description 6
- 235000005979 Citrus limon Nutrition 0.000 description 4
- 244000131522 Citrus pyriformis Species 0.000 description 4
- 206010013786 Dry skin Diseases 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 3
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-M Bisulfite Chemical compound OS([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-M 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- OWIKHYCFFJSOEH-UHFFFAOYSA-N Isocyanic acid Chemical compound N=C=O OWIKHYCFFJSOEH-UHFFFAOYSA-N 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000006482 condensation reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of smooth resistant to cook nutrious rice noodle and preparation method thereof, smooth its raw material of resistant to cook nutrious rice noodle includes: rice meal, lotus-seed-heart powder, wild rice stem powder, lotus root starch, white radish powder, white gourd powder, garlic powder, egg white solution, modified wheat gluten, xanthan gum, fructose, chitosan, malic acid, citric acid, nutrition fortifier.A kind of smooth resistant to cook nutrious rice noodle proposed by the present invention and preparation method thereof, obtained rice noodles are full of nutrition, and smooth palatable, boiling fastness is good, are easy to human consumption.
Description
Technical field
The present invention relates to food technology fields more particularly to a kind of smooth resistant to cook nutrious rice noodle and preparation method thereof.
Background technique
Rice noodles are one of China's traditional properties snacks, are prepared by primary raw material of rice, in long strip, and section is circle
Shape, color is pure white, flexible, brews that it can be served with boiled water, convenient and efficient, the deep favor by consumer.Currently, there is battalion in rice noodles
The defect that single, taste is general, smoothness is poor, boiling fastness is poor is supported, the development of rice noodles industry is limited.
Summary of the invention
Technical problems based on background technology, the invention proposes a kind of smooth resistant to cook nutrious rice noodle and its preparation sides
Method, obtained rice noodles are full of nutrition, smooth palatable, and boiling fastness is good, are easy to human consumption.
A kind of smooth resistant to cook nutrious rice noodle proposed by the present invention, raw material include: by weight 120-150 parts of rice meal,
10-15 parts of lotus-seed-heart powder, 6-12 parts of wild rice stem powder, 8-15 parts of lotus root starch, 4-8 parts of white radish powder, 4-8 parts of white gourd powder, 2-5 parts of garlic powder, egg white
6-12 parts of liquid, 4-8 parts of modified wheat gluten, 0.4-0.6 parts of xanthan gum, 1-2 parts of fructose, 1-2 parts of chitosan, 2-4 parts of malic acid, lemon
2-4 parts of lemon acid, 0.1-0.2 parts of nutrition fortifier.
In specific embodiment, the parts by weight of rice meal can also be 125,130,135,140,145 parts, the weight of lotus-seed-heart powder
Measuring part can also be 11,12,12.5,13,14 parts, and the parts by weight of wild rice stem powder can also be 7,8,9,10,11 parts, the weight of lotus root starch
Part can also be 9,10,11,12,13,14 parts, and the parts by weight of white radish powder can also be 5,5.5,6,6.5,7 parts, white gourd powder
Parts by weight can also be 5,5.5,6,6.5,7 parts, and the parts by weight of garlic powder can also be 2.5,3,3.5,4,4.5 parts, egg white solution
Parts by weight can also be 7,8,9,10,11 parts, and the parts by weight of modified wheat gluten can also be 5,5.5,6,6.5,7,7.5 parts, yellow
The parts by weight of virgin rubber can also be 0.45,0.48,0.5,0.52,0.55,0.58 part, the parts by weight of fructose can also for 1.2,
1.4,1.5,1.6,1.8 parts, the parts by weight of chitosan can also be 1.2,1.4,1.5,1.6,1.8 parts, the parts by weight of malic acid
It can also be 2.4,2.8,3,3.2,3.5,3.8 parts, the parts by weight of citric acid can also be 2.4,2.8,3,3.2,3.5,3.8
Part, the parts by weight of nutrition fortifier can also be 0.12,0.14,0.15,0.16,0.18 part.
Preferably, modified wheat gluten is prepared by following technique:
(1), Gluten is mixed with deionized water, compound fertilizer production is added and is digested, material A is obtained；
(2), material A is subjected to microwave treatment, lactose and trehalose is then added, stirring is vacuum dried, ground
Sieve, obtains modified wheat gluten.
Preferably, 10-20 parts of Glutens are mixed with 30-50 parts of deionized waters by weight, 0.2-0.5 parts of addition is compound
Flavor protease obtains material A in 48-52 DEG C of enzymatic hydrolysis 3-4h.
Preferably, 10-20 parts of material As are subjected to microwave treatment by weight, 1-2 parts of lactose and 1-2 parts of seas is then added
Algae sugar, in 50-55 DEG C of stirring 1-1.5h, centrifuge separation, vacuum dried, ground 80-120 mesh obtains modified wheat gluten；
Wherein, microwave processes parameter is as follows: microwave power 120-150W, microwave treatment time 12-18min.
Preferably, the raw material of nutrition fortifier includes: 5-10 parts of calcium acetate, 5-10 parts of calcium gluconate, ox by weight
2-5 parts of sulfonic acid, 2-5 parts of zinc lactate, 2-5 parts of ironic citrate.
Preferably, xanthan gum is food-grade xanthan gum.
A kind of preparation method for smooth resistant to cook nutrious rice noodle that the present invention also proposes, comprising the following steps:
S1, modified wheat gluten, xanthan gum, egg white solution are mixed with deionized water, stirs, obtains material A；
S2, rice meal, lotus-seed-heart powder, wild rice stem powder, lotus root starch, white radish powder, white gourd powder, garlic powder are mixed with deionized water, is stirred
It mixes, material B is obtained after gelatinization；
S3, material A, material B, fructose, chitosan, malic acid, citric acid, nutrition fortifier are mixed, stirring, through squeezing
Molding, it is dry, obtain smooth resistant to cook nutrious rice noodle.
Preferably, in S2, gelatinization treatment temperature is 62-68 DEG C.
Preferably, in S2, the water content of material B is 40-48%.
Preferably, in S3, drying temperature is 50-54 DEG C.
Preferably, in S3, the water content of smooth resistant to cook nutrious rice noodle is 15-18%.
Pass through optimization of C/C composites component, rice meal, lotus-seed-heart powder, wild rice stem powder, lotus root starch, white radish powder, white gourd powder, garlic in the present invention
Powder, egg white solution, modified wheat gluten, xanthan gum, fructose, chitosan, malic acid, citric acid and nutrition fortifier cooperation, have association
Same-action, effectively realization nutrition complement, keep inventive article full of nutrition and balanced, rich in vegetable protein, a variety of amino acid, more
The nutritional ingredients such as kind vitamin, dietary fiber, carbohydrate and trace mineral element effectively improve rice noodles nutritive value and health care effect
Fruit, while each component cooperates, wherein nutritional ingredient can be the timely and effective extra-nutrition of human body and energy conducive to human consumption's absorption
Amount, and its boiling fastness is good, it is smooth palatable when eating, effectively cater to the eating habit of consumer；Wherein, in modified wheat gluten, lead to
It crosses and digests Gluten, glutelin powder particles become smaller, and dispersibility improves, and are also effectively improved its flavor, amino in Gluten after enzymatic hydrolysis
The free amino of sour side chain increases, then microwave treatment effectively improves its activity, and carbonyl ammonia occurs for free amino and lactose, trehalose
Condensation reaction is effectively improved flexibility, emulsibility, antibiotic property, inoxidizability and the thermal stability of Gluten, and the present invention is added
In, cooperating with xanthan gum, egg white solution, thickening effect is good, facilitates extrusion forming, and it is good to be also improved inventive article boiling fastness,
Inventive article is not easy broken strip, and the transparency is good, and surface is smooth and smooth palatable；Modified wheat gluten again with chitosan, malic acid, lemon
The cooperation of lemon acid, can effectively improve inventive article flavor, improve inventive article thermal stability, fungi-proofing anti-mildew energy, and
Effectively extend its shelf-life.A kind of smooth resistant to cook nutrious rice noodle proposed by the present invention and preparation method thereof, obtained rice noodles nutrition
Abundant, smooth palatable, boiling fastness is good, is easy to human consumption.
Specific embodiment
In the following, technical solution of the present invention is described in detail by specific embodiment.
Embodiment 1
A kind of smooth resistant to cook nutrious rice noodle proposed by the present invention, raw material include: 120 parts of rice meal, adlay by weight
15 parts of powder, 6 parts of wild rice stem powder, 15 parts of lotus root starch, 4 parts of white radish powder, 8 parts of white gourd powder, 2 parts of garlic powder, 12 parts of egg white solution, modified wheat gluten 4
Part, 0.6 part of xanthan gum, 1 part of fructose, 1 part of chitosan, 4 parts of malic acid, 2 parts of citric acid, 0.1 part of nutrition fortifier.
A kind of preparation method for smooth resistant to cook nutrious rice noodle that the present invention also proposes, comprising the following steps:
S1, modified wheat gluten, xanthan gum, egg white solution are mixed with deionized water, stirs, obtains material A；
S2, rice meal, lotus-seed-heart powder, wild rice stem powder, lotus root starch, white radish powder, white gourd powder, garlic powder are mixed with deionized water, is stirred
It mixes, material B is obtained after gelatinization；
S3, material A, material B, fructose, chitosan, malic acid, citric acid, nutrition fortifier are mixed, stirring, through squeezing
Molding, it is dry, obtain smooth resistant to cook nutrious rice noodle.
Embodiment 2
A kind of smooth resistant to cook nutrious rice noodle proposed by the present invention, raw material include: 150 parts of rice meal, adlay by weight
10 parts of powder, 12 parts of wild rice stem powder, 8 parts of lotus root starch, 8 parts of white radish powder, 4 parts of white gourd powder, 5 parts of garlic powder, 6 parts of egg white solution, modified wheat gluten 8
Part, 0.4 part of xanthan gum, 2 parts of fructose, 2 parts of chitosan, 2 parts of malic acid, 4 parts of citric acid, 0.2 part of nutrition fortifier.
Wherein, modified wheat gluten is prepared by following technique:
(1), Gluten is mixed with deionized water, compound fertilizer production is added and is digested, material A is obtained；
(2), material A is subjected to microwave treatment, lactose and trehalose is then added, stirring is vacuum dried, ground
Sieve, obtains modified wheat gluten.
The raw material of nutrition fortifier includes: 5 parts of calcium acetate, 10 parts of calcium gluconate, 2 parts of taurine, lactic acid by weight
2 parts of zinc, 2 parts of ironic citrate；
Xanthan gum is food-grade xanthan gum.
A kind of preparation method for smooth resistant to cook nutrious rice noodle that the present invention also proposes, comprising the following steps:
S1, modified wheat gluten, xanthan gum, egg white solution are mixed with deionized water, stirs, obtains material A；
S2, rice meal, lotus-seed-heart powder, wild rice stem powder, lotus root starch, white radish powder, white gourd powder, garlic powder are mixed with deionized water, is stirred
It mixes, the material B that water content is 48% is obtained after 62 DEG C of gelatinizations；
S3, material A, material B, fructose, chitosan, malic acid, citric acid, nutrition fortifier are mixed, stirring, through squeezing
Molding obtains the smooth resistant to cook nutrious rice noodle that water content is 18% in 50 DEG C of dryings.
Embodiment 3
A kind of smooth resistant to cook nutrious rice noodle proposed by the present invention, raw material include: 135 parts of rice meal, adlay by weight
12 parts of powder, 11 parts of wild rice stem powder, 12 parts of lotus root starch, 6 parts of white radish powder, 6 parts of white gourd powder, 3.5 parts of garlic powder, 10 parts of egg white solution, modifying glutelin
6 parts of powder, 0.5 part of xanthan gum, 1.5 parts of fructose, 1.5 parts of chitosan, 3 parts of malic acid, 3 parts of citric acid, 0.15 part of nutrition fortifier.
Wherein, modified wheat gluten is prepared by following technique:
(1), 15 parts of Glutens are mixed by weight with 40 parts of deionized waters, 0.4 part of compound fertilizer production is added,
50 DEG C of enzymatic hydrolysis 3.5h, obtain material A；
(2), 15 parts of material As are subjected to microwave treatment by weight, 1.5 parts of lactose and 1.5 portions of trehaloses is then added,
52 DEG C of stirring 1.2h, centrifuge separation, vacuum dried, grinding sieves with 100 mesh sieve, and obtains modified wheat gluten；Wherein, microwave treatment work
Skill parameter is as follows: microwave power 120W, microwave treatment time 18min；
The raw material of nutrition fortifier includes: 8 parts of calcium acetate, 8 parts of calcium gluconate, 4 parts of taurine, zinc lactate by weight
4 parts, 3 parts of ironic citrate；
Xanthan gum is food-grade xanthan gum.
A kind of preparation method for smooth resistant to cook nutrious rice noodle that the present invention also proposes, comprising the following steps:
S1, modified wheat gluten, xanthan gum, egg white solution are mixed with deionized water, stirs, obtains material A；
S2, rice meal, lotus-seed-heart powder, wild rice stem powder, lotus root starch, white radish powder, white gourd powder, garlic powder are mixed with deionized water, is stirred
It mixes, the material B that water content is 45% is obtained after 65 DEG C of gelatinizations；
S3, material A, material B, fructose, chitosan, malic acid, citric acid, nutrition fortifier are mixed, stirring, through squeezing
Molding obtains the smooth resistant to cook nutrious rice noodle that water content is 17% in 52 DEG C of dryings.
Embodiment 4
A kind of smooth resistant to cook nutrious rice noodle proposed by the present invention, raw material include: 125 parts of rice meal, adlay by weight
11 parts of powder, 11 parts of wild rice stem powder, 10 parts of lotus root starch, 5 parts of white radish powder, 7 parts of white gourd powder, 2.5 parts of garlic powder, 7.5 parts of egg white solution, modified paddy
4.5 parts of protein powder, 0.45 part of xanthan gum, 1.2 parts of fructose, 1.6 parts of chitosan, 2.5 parts of malic acid, 2.5 parts of citric acid, fortification
0.12 part of agent.
Wherein, modified wheat gluten is prepared by following technique:
(1), 10 parts of Glutens are mixed by weight with 30 parts of deionized waters, 0.2 part of compound fertilizer production is added,
48 DEG C of enzymatic hydrolysis 4h, obtain material A；
(2), 10 parts of material As are subjected to microwave treatment by weight, 1 part of lactose and 1 portion of trehalose are then added, at 50 DEG C
1.5h is stirred, centrifuge separation, vacuum dried, ground 80 mesh obtains modified wheat gluten；Wherein, microwave processes are joined
Number is as follows: microwave power 130W, microwave treatment time 15min；
The raw material of nutrition fortifier includes: 10 parts of calcium acetate, 5 parts of calcium gluconate, 5 parts of taurine, lactic acid by weight
5 parts of zinc, 5 parts of ironic citrate；
Xanthan gum is food-grade xanthan gum.
A kind of preparation method for smooth resistant to cook nutrious rice noodle that the present invention also proposes, comprising the following steps:
S1, modified wheat gluten, xanthan gum, egg white solution are mixed with deionized water, stirs, obtains material A；
S2, rice meal, lotus-seed-heart powder, wild rice stem powder, lotus root starch, white radish powder, white gourd powder, garlic powder are mixed with deionized water, is stirred
It mixes, the material B that water content is 40% is obtained after 68 DEG C of gelatinizations；
S3, material A, material B, fructose, chitosan, malic acid, citric acid, nutrition fortifier are mixed, stirring, through squeezing
Molding obtains the smooth resistant to cook nutrious rice noodle that water content is 15% in 54 DEG C of dryings.
Embodiment 5
A kind of smooth resistant to cook nutrious rice noodle proposed by the present invention, raw material include: 140 parts of rice meal, adlay by weight
14 parts of powder, 8 parts of wild rice stem powder, 9.5 parts of lotus root starch, 7 parts of white radish powder, 5 parts of white gourd powder, 4.5 parts of garlic powder, 10 parts of egg white solution, modifying glutelin
7.5 parts of powder, 0.55 part of xanthan gum, 1.8 parts of fructose, 1.2 parts of chitosan, 3.5 parts of malic acid, 3.5 parts of citric acid, nutrition fortifier
0.18 part.
Wherein, modified wheat gluten is prepared by following technique:
(1), 20 parts of Glutens are mixed by weight with 50 parts of deionized waters, 0.5 part of compound fertilizer production is added,
52 DEG C of enzymatic hydrolysis 3h, obtain material A；
(2), 20 parts of material As are subjected to microwave treatment by weight, 2 parts of lactose and 2 portions of trehaloses are then added, at 55 DEG C
1h is stirred, centrifuge separation, vacuum dried, ground 120 mesh obtains modified wheat gluten；Wherein, microwave processes parameter
It is as follows: microwave power 150W, microwave treatment time 12min；
The raw material of nutrition fortifier includes: 6 parts of calcium acetate, 6 parts of calcium gluconate, 7 parts of taurine, zinc lactate by weight
3 parts, 4 parts of ironic citrate；
Xanthan gum is food-grade xanthan gum.
A kind of preparation method for smooth resistant to cook nutrious rice noodle that the present invention also proposes, comprising the following steps:
S1, modified wheat gluten, xanthan gum, egg white solution are mixed with deionized water, stirs, obtains material A；
S2, rice meal, lotus-seed-heart powder, wild rice stem powder, lotus root starch, white radish powder, white gourd powder, garlic powder are mixed with deionized water, is stirred
It mixes, the material B that water content is 42% is obtained after 64 DEG C of gelatinizations；
S3, material A, material B, fructose, chitosan, malic acid, citric acid, nutrition fortifier are mixed, stirring, through squeezing
Molding obtains the smooth resistant to cook nutrious rice noodle that water content is 16% in 52 DEG C of dryings.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone 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 (10)
1. a kind of smooth resistant to cook nutrious rice noodle, which is characterized in that its raw material includes: 120-150 parts of rice meal, adlay by weight
10-15 parts of powder, 6-12 parts of wild rice stem powder, 8-15 parts of lotus root starch, 4-8 parts of white radish powder, 4-8 parts of white gourd powder, 2-5 parts of garlic powder, egg white solution 6-
12 parts, 4-8 parts of modified wheat gluten, 0.4-0.6 parts of xanthan gum, 1-2 parts of fructose, 1-2 parts of chitosan, 2-4 parts of malic acid, citric acid
2-4 parts, 0.1-0.2 parts of nutrition fortifier.
2. smooth resistant to cook nutrious rice noodle according to claim 1, which is characterized in that modified wheat gluten is by following technique system
It is standby:
(1), Gluten is mixed with deionized water, compound fertilizer production is added and is digested, material A is obtained；
(2), material A is subjected to microwave treatment, lactose and trehalose is then added, stirring is vacuum dried, is ground up, sieved, obtains
To modified wheat gluten.
3. smooth resistant to cook nutrious rice noodle according to claim 1 or claim 2, which is characterized in that by weight by 10-20 parts of Glutens
It is mixed with 30-50 parts of deionized waters, 0.2-0.5 parts of compound fertilizer productions is added in 48-52 DEG C of enzymatic hydrolysis 3-4h and obtain material
A。
4. smooth resistant to cook nutrious rice noodle described in any one of -3 according to claim 1, which is characterized in that by weight by 10-20
Part material A carries out microwave treatment, and 1-2 parts of lactose and 1-2 portions of trehaloses are then added, in 50-55 DEG C of stirring 1-1.5h, centrifugation point
From vacuum dried, ground 80-120 mesh obtains modified wheat gluten；Wherein, microwave processes parameter is as follows: microwave
Power is 120-150W, microwave treatment time 12-18min.
5. smooth resistant to cook nutrious rice noodle described in any one of -4 according to claim 1, which is characterized in that the raw material of nutrition fortifier
It by weight include: 5-10 parts of calcium acetate, 5-10 parts of calcium gluconate, 2-5 parts of taurine, 2-5 parts of zinc lactate, ironic citrate 2-
5 parts.
6. a kind of preparation method of smooth resistant to cook nutrious rice noodle described in any one of -5 according to claim 1, which is characterized in that packet
Include following steps:
S1, modified wheat gluten, xanthan gum, egg white solution are mixed with deionized water, stirs, obtains material A；
S2, rice meal, lotus-seed-heart powder, wild rice stem powder, lotus root starch, white radish powder, white gourd powder, garlic powder are mixed with deionized water, is stirred, paste
Material B is obtained after change；
S3, material A, material B, fructose, chitosan, malic acid, citric acid, nutrition fortifier are mixed, stirring, through being squeezed into
Type, it is dry, obtain smooth resistant to cook nutrious rice noodle.
7. the preparation method of smooth resistant to cook nutrious rice noodle described in any one of -6 according to claim 1, which is characterized in that in S2,
Being gelatinized treatment temperature is 62-68 DEG C.
8. the preparation method of smooth resistant to cook nutrious rice noodle described in any one of -7 according to claim 1, which is characterized in that in S2,
The water content of material B is 40-48%.
9. the preparation method of smooth resistant to cook nutrious rice noodle described in any one of -8 according to claim 1, which is characterized in that in S3,
Drying temperature is 50-54 DEG C.
10. the preparation method of smooth resistant to cook nutrious rice noodle described in any one of -9 according to claim 1, which is characterized in that in S3,
The water content of smooth resistant to cook nutrious rice noodle is 15-18%.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1858226A (en) * | 2006-03-21 | 2006-11-08 | 上海天之冠可再生能源有限公司 | Method for preparing water soluble wheat protein by composite modifying |
| CN102771749A (en) * | 2012-07-16 | 2012-11-14 | 中国农业科学院农产品加工研究所 | Method for preparing thermal reaction meat flavor by utilizing wheat gluten |
| 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 |
-
2018
- 2018-08-06 CN CN201810886977.6A patent/CN109287940A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1858226A (en) * | 2006-03-21 | 2006-11-08 | 上海天之冠可再生能源有限公司 | Method for preparing water soluble wheat protein by composite modifying |
| CN102771749A (en) * | 2012-07-16 | 2012-11-14 | 中国农业科学院农产品加工研究所 | Method for preparing thermal reaction meat flavor by utilizing wheat gluten |
| 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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Application publication date: 20190201 |