CN109315687A - A kind of meter of bent vermicelli and preparation method thereof - Google Patents
A kind of meter of bent vermicelli and preparation method thereof Download PDFInfo
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- CN109315687A CN109315687A CN201811260821.3A CN201811260821A CN109315687A CN 109315687 A CN109315687 A CN 109315687A CN 201811260821 A CN201811260821 A CN 201811260821A CN 109315687 A CN109315687 A CN 109315687A
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- rice
- wheat flour
- vermicelli
- starter powder
- salt
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- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 241000209094 Oryza Species 0.000 claims abstract description 87
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 85
- 235000009566 rice Nutrition 0.000 claims abstract description 85
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 57
- 239000000843 powder Substances 0.000 claims abstract description 46
- 239000007858 starting material Substances 0.000 claims abstract description 46
- 241000209140 Triticum Species 0.000 claims abstract description 36
- 235000021307 Triticum Nutrition 0.000 claims abstract description 36
- 235000013312 flour Nutrition 0.000 claims abstract description 36
- 150000003839 salts Chemical class 0.000 claims abstract description 29
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000012149 noodles Nutrition 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000008234 soft water Substances 0.000 claims description 9
- 238000012546 transfer Methods 0.000 claims description 9
- 230000000813 microbial effect Effects 0.000 claims description 8
- 240000006439 Aspergillus oryzae Species 0.000 claims description 6
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 244000005700 microbiome Species 0.000 claims description 3
- 238000003801 milling Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 description 6
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 4
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 4
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 239000004475 Arginine Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- 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 2
- 241000196324 Embryophyta Species 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 2
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 2
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 2
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 2
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 2
- 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 2
- 229930003451 Vitamin B1 Natural products 0.000 description 2
- 229930003471 Vitamin B2 Natural products 0.000 description 2
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L calcium carbonate Substances [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 description 2
- 235000018417 cysteine Nutrition 0.000 description 2
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 229960000304 folic acid Drugs 0.000 description 2
- 235000019152 folic acid Nutrition 0.000 description 2
- 239000011724 folic acid Substances 0.000 description 2
- 210000004211 gastric acid Anatomy 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 229960001031 glucose Drugs 0.000 description 2
- 235000001727 glucose Nutrition 0.000 description 2
- 235000013922 glutamic acid Nutrition 0.000 description 2
- 239000004220 glutamic acid Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 238000012544 monitoring process Methods 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
- 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 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
- 235000019164 vitamin B2 Nutrition 0.000 description 2
- 239000011716 vitamin B2 Substances 0.000 description 2
- 235000019158 vitamin B6 Nutrition 0.000 description 2
- 239000011726 vitamin B6 Substances 0.000 description 2
- 229940011671 vitamin b6 Drugs 0.000 description 2
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 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
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000725 suspension 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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of meter of bent vermicelli and preparation method thereof, are mainly prepared by wheat flour and rice starter powder, wherein wheat flour and the mass ratio of rice starter powder are 1:0.8~1.It is specifically prepared by the raw material of following mass percent: wheat flour and rice starter powder summation 99.77~99.88%, salt 0.1~0.2%, sodium carbonate 0.02~0.03%.Vermicelli mouthfeel elasticity of the present invention is good, and glutinous sense retains the nutrition of meter Qu.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of meter of bent vermicelli and preparation method thereof.
Background technique
Vermicelli are to add salt, alkali, water, then cut into certain length after suspension drying using wheat flour as primary raw material
Dried noodles.Its principal item has common liner, varied fine dried noodles, handcraft dried noodle etc.；Point there is egg noodle, western red by the kind of auxiliary material
Persimmon vermicelli, spinach vermicelli, carrot vermicelli, kelp vermicelli, lysine vermicelli etc..Vermicelli because in good taste, convenient, price is low,
It is easy to the advantages that storing, is always one of favorite main wheaten food of people；It has formed staple food type, flavor type, auxotype, health care
The pattern of the joint developments such as type.
For the people more than gastric acid, it should eat of more, because soda used when fermentation belongs to alkalinity, can neutralize
More gastric acids.Wheaten food energy nourishing the stomach is eaten, but eats and excessively will lead to indigestion, fat, constipation.
Summary of the invention
It is dull to solve vermicelli nutrition in the prior art, it overeats nondigestible, the problem of constipation etc., the present invention provides one
Kind rice rice song vermicelli and preparation method thereof, the present invention prepare vermicelli by adding rice starter powder, and it is swollen that stomach generation is alleviated or avoided
Gas, it is more easy to digest.
The purpose of the present invention is achieved through the following technical solutions: a kind of meter of bent vermicelli, mainly by wheat flour and meter Qu
Powder is prepared, wherein the mass ratio of wheat flour and rice starter powder is 1:0.8~1.
Preferably, the rice song vermicelli, further includes: salt and sodium carbonate.
Preferably, the rice song vermicelli, are prepared by the raw material of following mass percent:
Wheat flour and rice starter powder summation 99.77~99.88%
Salt 0.1~0.2%
Sodium carbonate 0.02~0.03%.
The present invention also provides the preparation methods of a kind of meter of bent vermicelli, include the following steps:
(1) wheat flour, rice starter powder, salt, sodium carbonate are weighed according to above-mentioned mass percent, according to wheat flour, rice
Starter powder, salt, sodium carbonate gross mass determine amount of water；
(2) and face: after wheat flour, rice starter powder, salt, sodium carbonate are mixed, adding water and stir evenly obtained dough；
(3) it cures: being cured after the dough that step (2) obtain is rolled；
(4) crush-cutting: the dough after step (3) cure is subjected to tabletting, slitting, wet noodles are made；
(5) dry: the wet noodles obtained to step (4) are dried；
(6) section: the noodles after step (5) drying are cut, vermicelli are made.
Preferably, the amount of water be wheat flour, rice starter powder, the gross mass of salt, sodium carbonate 33~39%.
Preferably, in step (6), the width for the vermicelli that the section obtains is 1~5mm.
Preferably, the rice starter powder is rice rice starter powder, and preparation method is as follows: including the following steps:
1. rice obtains the polished rice of rice after fine grinding, with washing rice with soft water again after soft water rice steeping 4~8 hours and drip
Water, steamed rice is to well done, and cool rice is to 70~80 DEG C；
2. first with concentration be 75% edible alcohol transfer room is sterilized, then to transfer room carry out ultraviolet-sterilization 20~
After 28 hours, transfer room steady temperature is set as 30~40 DEG C, by microbial cells according to mass ratio be (1~2): (4~6)
Inoculum concentration be inoculated into through (such as 50~100g microbial cells are inoculated into the big of 200~300kg in step 1. treated rice
In rice), fermentation to pol is 28~32 degree, is dried in gnotobasis, and meter Qu is obtained；
The microorganism is aspergillus oryzae (Aspergillus oryzae (Asp.oryzae))；
3. 2. rice song that step is obtained is lyophilized or air-dries, milling is smashed.
Preferably, step 1. in, rice obtains the polished rice of rice after 25~35% outer tissue is removed in fine grinding.
Preferably, step 2. in, by microbial cells inoculation through making rice surface plant bacterium in step 1. treated rice
80% or more coverage rate.
Preferably, step 3. in, smash milling to more than 80 mesh.
Preferably, in rice starter powder preparation process, the parameter of the soft water are as follows: pH 4~9, more preferably 6.5~8.5, always
Hardness is (with CaCO3Meter) :≤450mg/L.
Beneficial effects of the present invention:
Meter Qu is made using rice in the present invention, and meter Qu Zhong contains glucose, vitamin B1, vitamin B2, vitamin B6, dimension
The nutritional ingredients such as raw element E, ferment living, food fiber, folic acid, arginine, oligosaccharide, glutamic acid, cysteine.By adding rice
Starter powder prepares vermicelli, so that vermicelli more nutrition, more easy to digest.Vermicelli mouthfeel elasticity of the present invention is good, and glutinous sense retains the battalion of meter Qu
It supports.
Specific embodiment
Following nonlimiting examples can with a person of ordinary skill in the art will more fully understand the present invention, but not with
Any mode limits the present invention.
Supplementary material in following embodiments requires as follows:
Rice: GB 2762, GB 2763, GB/T 1354 should be met and provided.
Soft water should meet the regulation of GB 5749.
Embodiment 1
A kind of preparation method of meter of starter powder, the specific steps are as follows:
1. rice is after 30% outer tissue is removed in fine grinding, with washing rice with soft water again after soft water rice steeping 6 hours and drip
Water, steamed rice is to well done, and cool rice is to 75 DEG C.
2. first being sterilized with the edible alcohol that concentration is 75% to transfer room, then small to transfer room progress ultraviolet-sterilization 24
Transfer room steady temperature is set as 35 DEG C by Shi Hou, and 50g microbial cells are inoculated into 300kg, and through step (1), that treated is big
Meter Zhong.If inoculation can unevenly carry out mending and be connected to microbial cells treated, and rice surface be evenly distributed in step (1),
It is once inoculated with laggard trip temperature to monitor 24 hours, temperature is 42 DEG C, and it is small that secondary benefit connects the laggard trip temperature monitoring 24 of microbial cells
When, strain own temperature rises, and temperature is 48 DEG C, mends connect microbial cells laggard trip temperature monitoring 24 hours three times, strain is certainly
Body temperature is reduced to room temperature.Grow up to thallus and monitor, rice surface is made to plant 80% or more bacterium coverage rate, carries out pol detection, hair
Ferment to pol is 32 degree, is dried in gnotobasis, and meter Qu is obtained.
Wherein, microorganism is aspergillus oryzae (Aspergillus oryzae (Asp.oryzae)).
3. 2. rice song that step is obtained is lyophilized, grinds are crushed, cross the sieve of 80 mesh, obtain rice starter powder.
The parameter of above-mentioned soft water are as follows: pH 6.94, total hardness is (with CaCO3Meter) :≤450mg/L.
Embodiment 2
Rice song vermicelli are prepared using rice starter powder prepared by embodiment 1, are prepared by the raw material of following mass percent:
Wheat flour and rice starter powder summation 99.87%
Salt 0.1%
Sodium carbonate 0.03%.
Wherein, wheat flour and the mass ratio of rice starter powder are 1:1.
Specific step is as follows:
(1) wheat flour, rice starter powder, salt, sodium carbonate are weighed according to above-mentioned mass percent, according to wheat flour, rice
Starter powder, salt, sodium carbonate gross mass determine amount of water；The amount of water is wheat flour, rice starter powder, salt, sodium carbonate
The 35% of gross mass；
(2) and face: after wheat flour, rice starter powder, salt, sodium carbonate are mixed, then adding pure water and the system of stirring evenly
Obtain dough；
(3) it cures: being cured after the dough that step (2) obtain is rolled；
(4) crush-cutting: the dough after step (3) cure is subjected to tabletting, slitting, wet noodles are made；
(5) dry: the wet noodles obtained to step (4) are dried；
(6) section: the noodles after step (5) drying are cut, vermicelli, width 2mm is made.
Embodiment 3
Rice song vermicelli are prepared using rice starter powder prepared by embodiment 1, are prepared by the raw material of following mass percent:
Wheat flour and rice starter powder summation 99.87%
Salt 0.1%
Sodium carbonate 0.03%.
Wherein, wheat flour and the mass ratio of rice starter powder are 1:0.8.
Specific step is as follows:
(1) wheat flour, rice starter powder, salt, sodium carbonate are weighed according to above-mentioned mass percent, according to wheat flour, rice
Starter powder, salt, sodium carbonate gross mass determine amount of water；The amount of water is wheat flour, rice starter powder, salt, sodium carbonate
The 37% of gross mass；
(2) and face: after wheat flour, rice starter powder, salt, sodium carbonate are mixed, then adding pure water and the system of stirring evenly
Obtain dough；
(3) it cures: being cured after the dough that step (2) obtain is rolled；
(4) crush-cutting: the dough after step (3) cure is subjected to tabletting, slitting, wet noodles are made；
(5) dry: the wet noodles obtained to step (4) are dried；
(6) section: the noodles after step (5) drying are cut, vermicelli are made.
Embodiment 4
Rice song vermicelli are prepared using rice starter powder prepared by embodiment 1, are prepared by the raw material of following mass percent:
Wheat flour and rice starter powder summation 99.87%
Salt 0.1%
Sodium carbonate 0.03%.
Wherein, wheat flour and the mass ratio of rice starter powder are 1:0.9.
Specific step is as follows:
(1) wheat flour, rice starter powder, salt, sodium carbonate are weighed according to above-mentioned mass percent, according to wheat flour, rice
Starter powder, salt, sodium carbonate gross mass determine amount of water；The amount of water is wheat flour, rice starter powder, salt, sodium carbonate
The 33% of gross mass；
(2) and face: after wheat flour, rice starter powder, salt, sodium carbonate are mixed, then adding pure water and the system of stirring evenly
Obtain dough；
(3) it cures: being cured after the dough that step (2) obtain is rolled；
(4) crush-cutting: the dough after step (3) cure is subjected to tabletting, slitting, wet noodles are made；
(5) dry: the wet noodles obtained to step (4) are dried；
(6) section: the noodles after step (5) drying are cut, vermicelli are made.
Meter Qu is made using rice in the present invention, and meter Qu Zhong contains glucose, vitamin B1, vitamin B2, vitamin B6, dimension
The nutritional ingredients such as raw element E, ferment living, food fiber, folic acid, arginine, oligosaccharide, glutamic acid, cysteine.By adding rice
Starter powder prepares vermicelli, so that vermicelli more nutrition.Vermicelli mouthfeel elasticity of the present invention is good, and glutinous sense retains the nutrition of meter Qu.
For any person skilled in the art, without departing from the scope of the technical proposal of the invention, all
Many possible changes and modifications are made to technical solution of the present invention using the technology contents of the disclosure above, or are revised as equivalent
The equivalent embodiment of variation.Therefore, anything that does not depart from the technical scheme of the invention, according to the technical essence of the invention to
Any simple modifications, equivalents, and modifications that upper embodiment is done should all still fall within the range of technical solution of the present invention protection
It is interior.
Claims (6)
1. a kind of meter of bent vermicelli, which is characterized in that be mainly prepared by wheat flour and rice starter powder, wherein wheat flour and
The mass ratio of rice starter powder is 1:0.8~1.
2. preparation method according to claim 1, which is characterized in that further include: salt and sodium carbonate.
3. preparation method according to claim 1, which is characterized in that be prepared by the raw material of following mass percent:
Wheat flour and rice starter powder summation 99.77~99.88%
Salt 0.1~0.2%
Sodium carbonate 0.02~0.03%.
4. rice song vermicelli according to claim 1, which is characterized in that the rice starter powder the preparation method is as follows: include such as
Lower step:
1. rice is after fine grinding, with washing rice and draining with soft water again after soft water rice steeping 4~8 hours, steamed rice is to well done, and cool rice is extremely
70~80 DEG C；
2. first being sterilized with the edible alcohol that concentration is 75% to transfer room, then small to transfer room progress ultraviolet-sterilization 20~28
Transfer room steady temperature is set as 30~40 DEG C by Shi Hou, by microbial cells according to mass ratio be 1~2:4~6 inoculum concentration
It is inoculated into through in step 1. treated rice, fermentation to pol is 28~32 degree, is dried in gnotobasis, acquisition meter Qu；
The microorganism is aspergillus oryzae (Aspergillus oryzae (Asp.oryzae))；
3. 2. rice song that step is obtained is lyophilized or air-dries, milling is smashed.
5. the preparation method of the rice song vermicelli as described in any one of claim 1-4, which is characterized in that including walking as follows
It is rapid:
(1) wheat flour, rice starter powder, salt, sodium carbonate are weighed according to above-mentioned mass percent, according to wheat flour, rice starter powder,
Salt, sodium carbonate gross mass determine amount of water；
(2) and face: after wheat flour, rice starter powder, salt, sodium carbonate are mixed, adding water and stir evenly obtained dough；
(3) it cures: being cured after the dough that step (2) obtain is rolled；
(4) crush-cutting: the dough after step (3) cure is subjected to tabletting, slitting, wet noodles are made；
(5) dry: the wet noodles obtained to step (4) are dried；
(6) section: the noodles after step (5) drying are cut, vermicelli are made.
6. the preparation method of rice song vermicelli according to claim 5, which is characterized in that the amount of water be wheat flour,
The 33~39% of rice starter powder, the gross mass of salt, sodium carbonate.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811260821.3A CN109315687A (en) | 2018-10-26 | 2018-10-26 | A kind of meter of bent vermicelli and preparation method thereof |
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| CN201811260821.3A CN109315687A (en) | 2018-10-26 | 2018-10-26 | A kind of meter of bent vermicelli and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002238443A (en) * | 2001-02-14 | 2002-08-27 | Doomaa Kk | Germinated brown rice-containing bread |
| JP2008136429A (en) * | 2006-12-04 | 2008-06-19 | Shigeru Toyoda | Method for shortening boiling time of japanese wheat noodle and noodle |
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