CN110916076A - Anti-aging rice flour raw material and anti-aging fresh-keeping rice noodles prepared from same - Google Patents
Anti-aging rice flour raw material and anti-aging fresh-keeping rice noodles prepared from same Download PDFInfo
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Abstract
The invention provides an anti-aging rice flour raw material and an anti-aging fresh-keeping rice noodle prepared by using the rice flour raw material, wherein high-quality Sichuan Gui-oriented rice, Hunan Gui-oriented rice, Yuanzu-oriented rice, Binchuan rice or Thailand rice is mixed according to a certain proportion as a raw material, anti-aging fermentation amylase is adopted for anti-aging fermentation, the pH value of the raw material reaches 3.5-4.0, an acidity regulator is not required to be added into the obtained anti-aging rice flour raw material, the anti-aging rice flour processed by the anti-aging rice flour raw material has better taste, better quality, richer nutrition and healthier performance, the rice flour raw material obtained by the anti-aging fermentation is matched with high-temperature sterilization after being processed into the rice noodle, the growth and propagation of microorganisms such as bacteria in the rice noodle can be effectively inhibited, the quality guarantee period of the rice noodle is greatly prolonged, the water content of the prepared rice noodle can reach 70% -, convenient cooking and difficult aging.
Description
Technical Field
The invention relates to the field of food processing, in particular to an anti-aging rice flour raw material and an anti-aging fresh-keeping rice noodle prepared from the rice flour raw material.
Background
The rice noodles are also named rice noodles, rice shreds or rice noodles, are traditional food with a long history in China, and have been recorded in the early Suitang period, and through long-term evolution and improvement, the rice noodles become rice products which are frequently eaten by people in southern provinces, and have irreplaceable status in the food culture of China.
The main raw material of the rice noodles is rice which contains abundant amylose, and starch products have a starch aging phenomenon, so that the rehydration performance of the rice noodles is greatly reduced along with the passage of time, the taste is hardened and crisp, and the common rice noodles at present mainly comprise the following components: the fresh rice noodles have the water content of about 70-80%, the shelf life of no more than 24 hours, good taste, can be eaten after being boiled in water for 1-2 minutes, but have extremely short shelf life; the semi-dry vacuum packaging rice noodle has the water content of about 40-50%, the shelf life is different from 7-30 days according to the air temperature condition, the rice noodle needs to be cooked for about 20 minutes, the shelf life is extremely unstable and greatly influenced by the air temperature, and the semi-dry vacuum packaging rice noodle does not have the characteristic of being a pre-packaged long-term storage product; the water content of the dry rice noodles is lower than 10%, the shelf life is 12 months, but the dry rice noodles are troublesome to cook, one method is to directly cook the dry rice noodles in water for 25-30 minutes, which causes the rice noodles to have serious flour falling and bad taste, the water for cooking the rice noodles is like rice soup and can not be used as soup, and the other method is to soak the dry rice noodles in cold water for 8-12 hours and then cook the dry rice noodles in water for 5-10 minutes, which is too complicated and the eating timeliness of the rice noodles is poor. It is known that the fresher the rice noodles in the prior art are, the higher the water content is, the shorter the cooking time is, the better the taste is, but the shorter the shelf life is, and that if the water content is reduced to extend the shelf life of the rice noodles, the trouble of cooking the rice noodles is caused, and the taste is deteriorated.
In order to keep the freshness of rice noodles and prolong the shelf life of the rice noodles, the shelf life of fresh rice noodles is prolonged only by using an acidity regulator in the existing rice noodle processing industry, the rice noodles are also the traditional rice noodle raw materials, the rice noodle raw materials for preparing the rice noodles are not improved, the taste of the rice noodles prepared by using the traditional rice noodle raw materials is unnatural, the acidity regulator added for prolonging the shelf life is a chemical synthetic substance, and the rice noodles are harmful to human bodies after being eaten for a long time. Therefore, the anti-aging rice flour raw material and the anti-aging fresh-keeping rice noodles prepared from the rice flour raw material are urgently needed, and the problems that the shelf life of fresh rice noodles prepared from the conventional rice flour raw material is short, the dry rice noodles with long shelf life have poor taste and are tedious to cook, and the fresh rice noodles added with the acidity regulator can prolong the shelf life, but have unnatural taste and are harmful to human bodies after being eaten for a long time are solved.
Disclosure of Invention
The invention aims to provide an anti-aging rice flour raw material and an anti-aging fresh-keeping rice noodle prepared from the rice flour raw material, and aims to solve the problems that fresh rice noodles prepared from the existing traditional rice flour raw material are short in quality guarantee period, dry rice noodles with long quality guarantee period are poor in taste and tedious to cook, and fresh rice noodles added with an acidity regulator can prolong the quality guarantee period, but are unnatural in taste and harmful to human bodies after being eaten for a long time.
In order to achieve the purpose, the invention provides the following scheme:
the invention provides an anti-aging rice flour raw material, and a production method of the anti-aging rice flour raw material comprises the following steps:
(1) selecting materials: selecting high-quality rice with the water content of 12-15% as a raw material;
(2) rice washing: rinsing the rice with purified water, and draining the cleaned rice for later use;
(3) soaking rice: adding purified water into the cleaned rice for soaking, so that the water content of the soaked rice reaches 20-30%;
(4) grinding: grinding the soaked rice by using a flour mill to obtain rice flour for later use;
(5) preparing an anti-aging fermentation liquid, namely weighing anti-aging fermentation amylase accounting for 0.1-0.5% of the weight of the rice flour, wherein the anti-aging fermentation amylase is formed by mixing α -amylase and β -amylase according to the mass ratio of 2: 8, or is formed by mixing α -amylase and β -amylase according to the mass ratio of 3: 7, or is completely prepared by adopting β -amylase, and fully mixing purified water accounting for 10-25% of the weight of the rice flour with the anti-aging fermentation amylase to obtain the rice flour anti-aging fermentation liquid for later use;
(6) rice flour fermentation: taking a fermentation container, fully mixing the rice flour and the rice flour anti-aging fermentation liquor in the fermentation container, and carrying out sealed fermentation for 8-12 hours in a constant temperature environment of 30-40 ℃ to obtain the anti-aging rice flour raw material.
Preferably, in the step (1), the rice is a mixture of Sichuan Gui oriented rice, Hunan Gui oriented rice, Yuancui oriented rice, Bingchuan rice or Thai rice.
Preferably, the rice is prepared by mixing Sichuan Gui oriented rice and Yuancui oriented rice according to the mass ratio of 1: 1.
Preferably, the rice is prepared by mixing Hunan Gui Dyer, Sichuan Gui Dyer and Binchuan rice in a mass ratio of 4: 2.
Preferably, the rice is prepared by mixing Thai rice, Sichuan Gui oriented rice and Yuancuo Gui oriented rice according to the mass ratio of 3: 4: 3.
Preferably, in the step (3), the rice is soaked according to the mass ratio of 1: 1 of rice and purified water, the soaking time is 4-6 hours, and the soaking temperature is 15-20 ℃.
Preferably, in the step (4), the grinding fineness of the rice flour is 80 meshes.
The invention also provides the anti-aging fresh-keeping rice noodles, which are prepared by carrying out extrusion forming on the anti-aging rice flour raw materials twice by using a rice noodle extrusion forming machine, ageing and then boiling the formed rice noodles in water, and cooling the rice noodles.
Preferably, the aging temperature is room temperature, and the aging time is 8-12 h.
Preferably, the water boiling temperature is 90-100 ℃, and the water boiling time is 10-20 min.
Compared with the prior art, the invention has the following beneficial technical effects:
1. the raw materials of the anti-aging rice flour raw material and the anti-aging fresh-keeping rice noodle prepared by using the rice flour raw material are prepared by mixing high-quality Sichuan Gui Dyer rice, Hunan Gui Dyer rice, Yuanzhugui Dyer rice, Binchuan rice or Thailand rice according to a certain proportion, so that the processed rice flour product has better taste, better quality and richer nutrition.
2. According to the anti-aging rice flour raw material and the anti-aging fresh-keeping rice noodles prepared from the rice flour raw material, anti-aging fermentation amylase is adopted for anti-aging fermentation in the production process of the rice flour raw material, so that the pH value of the rice flour raw material reaches 3.5-4.0, the traditional acidity regulator can be replaced, the processed rice flour products are healthier, and the mouthfeel is more natural.
3. The anti-aging rice flour raw material and the anti-aging fresh-keeping rice noodles prepared from the rice flour raw material have the advantages that the water content of the prepared anti-aging fresh-keeping rice noodles can reach 70% -80%, the anti-aging fresh-keeping rice noodles have good taste of fresh rice noodles, the rice noodles are convenient to cook, and the rice noodles are not easy to age.
4. According to the anti-aging rice flour raw material and the anti-aging fresh-keeping rice noodles prepared from the rice flour raw material, the rice flour raw material obtained through anti-aging fermentation is processed into the rice noodles and then is subjected to high-temperature sterilization, so that the growth and the propagation of microorganisms such as bacteria in the rice noodles can be effectively inhibited, and the quality guarantee period of the rice noodles is greatly prolonged.
Drawings
Fig. 1 is a schematic view of the aging degree of an anti-aging rice flour raw material and an anti-aging fermented product in anti-aging fresh-keeping rice noodles made of the rice flour raw material.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention aims to provide an anti-aging rice flour raw material and an anti-aging fresh-keeping rice noodle prepared from the rice flour raw material, wherein Sichuan Gui-oriented rice, Hunan Gui-oriented rice, Yuanzu-oriented rice, Binchuan rice or Thailand rice are mixed to serve as raw materials, and the anti-aging rice flour raw material is prepared through an anti-aging fermentation process, so that the problems that fresh rice noodles prepared from the conventional rice flour raw materials are short in quality guarantee period, dry rice noodles long in quality guarantee period are poor in taste and tedious in cooking, and fresh rice noodles added with an acidity regulator can prolong the quality guarantee period, but are unnatural in taste and have certain harm to human bodies after being eaten for a long time are solved.
In order to make the aforementioned objects, features and advantages of the present invention comprehensible, embodiments accompanied with figures are described in further detail below.
Example 1:
the embodiment provides an anti-aging rice flour raw material, which is prepared by mixing Sichuan Gui Dyer rice and Yuanli Gui Dyer rice as raw materials, and the specific production method comprises the following steps: firstly, weighing 10kg of Sichuan Gui Dynasty rice and 10kg of Yuanqu Gui Dynasty rice, mixing, controlling the water content of the two types of rice to be 12%, wherein the two types of Gui Dynasty rice in the producing area contain rich carbohydrate and are easy to be absorbed by human bodies, the B vitamins, mineral elements and dietary fibers are relatively rich, necessary nutrient substances can be provided for the human bodies, and the weighed rice is used for standby; secondly, rinsing the rice for 3 times by using purified water, washing dust on the surface of the rice and impurities in the rice, and draining the surface water of the cleaned rice for later use; thirdly, a 50L open container is taken, the rice which is cleaned and drained is poured into the container, purified water with the same quality as the rice is added to soak the rice for 4 hours, the temperature is kept at 20 ℃ in the period, and the water content of the soaked rice reaches 20 percent, so that the rice can be softened, the subsequent processing is facilitated, the starch tissue and the nutrient substances in the rice can be more stable, and the produced rice flour is ensured to have good quality; and fourthly, grinding the soaked rice into rice flour by using a flour mill, wherein the grinding fineness is controlled to be 80 meshes so as to facilitate subsequent gelatinization and tissue formation of the rice flour.
And sixth, taking a 100L fermentation barrel, fully mixing ground rice flour and prepared rice flour anti-aging fermentation liquor in the fermentation container, placing the fermentation barrel in a constant temperature chamber at 30 ℃ for sealed fermentation for 8 hours to ensure that the water content of the rice flour after anti-aging fermentation reaches 30% -40% and the pH value is between 3.5 and 4.0, thus obtaining the anti-aging rice flour raw material, wherein the anti-aging fermentation can naturally reduce the pH value of the rice flour raw material to be below 4.0 in a short time, no additional acidity regulator is needed to be added, and the rice flour produced by the anti-aging dry pulping process through fermentation treatment has the natural flavor of a sour pulp rice noodle, unlike the rice noodle with the acidity regulator, and is not naturally fresh-preserved in sour taste.
The retrogradation of starch is an irreversible process in which the swollen starch molecules are rearranged and combined during gelatinization to form recrystallization, and the retrogradation of starch cannot be restored to the state before retrogradation by gelatinization, and rice noodles made from retrograded starch have not only deteriorated mouthfeel but also decreased digestibility, α -amylase and β -amylase are resistant to retrogradation of starch because β -amylase and β 0-amylase both have a decomposition effect on amylose and amylopectin in the starch molecules, α -amylase is exemplified by amylose as a substrate, glucose, maltose and maltotriose are produced by hydrolysis, when amylopectin is used as a substrate, glucose, maltose, maltotriose and α -dextrin containing α -1, 6-glycosidic linkages having 3 glucose residues, whereas β -amylase almost only produces maltose when amylose is used as a substrate, when amylopectin is used as a substrate, β -5-6-glycosidic linkages and α -dextrin containing 3 glucose residues, and when amylopectin is used as a product, when amylopectin, the amylopectin is used as a product, β -5-6-glycosidic linkages, both of which are resistant to retrogradation of amylopectin, and the amylopectin is resistant to retrogradation of amylopectin mainly against retrogradation of amylopectin by amylopectin, and 3680-20-amylopectin.
The embodiment also provides an anti-aging fresh-keeping rice noodle prepared from the anti-aging rice noodle raw material, wherein the anti-aging rice noodle raw material is subjected to two-time extrusion forming by using a rice noodle extrusion forming machine, the two-time extrusion forming aims are to make the texture of the rice noodle more uniform and the quality of the rice noodle better, so that a semi-finished rice noodle product is obtained, the semi-finished rice noodle product is aged for 8 hours at room temperature to completely form the semi-finished rice noodle product, finally, the aged semi-finished rice noodle product is boiled for 20 minutes by using water at 90 ℃, and then, the cooled purified water is used for cooling to the room temperature to obtain the anti-aging fresh-; the prepared anti-aging fresh-keeping rice noodles can be stored for a long time, the anti-aging fresh-keeping rice noodles can be packaged into required specifications by using nylon composite bags with the thickness of 12 threads, the rice noodles with the bags sealed are sterilized in a high-temperature sterilization kettle, the temperature of the sterilization kettle is controlled at 95 ℃, 0.3kg of back pressure is added into the sterilization kettle to prevent bag expansion, and the sterilization is carried out for 30 min.
Example 2:
the embodiment provides an anti-aging rice flour raw material, which is prepared by mixing Hunan Guichao rice, Sichuan Gui rice and Binchuan rice as raw materials, and the specific production method comprises the following steps: firstly, weighing 8kg of Hunan Guichao rice, 8kg of Sichuan Gui chao rice and 4kg of Binchuan rice, mixing, controlling the water content of the three kinds of rice to be 14%, wherein the three kinds of rice contain rich carbohydrate and are easy to be absorbed by human bodies, the content of B vitamins, mineral elements and dietary fibers is relatively rich, necessary nutrient substances can be provided for the human bodies, and the weighed rice is used for standby; secondly, rinsing the rice for 5 times by using purified water, washing dust on the surface of the rice and impurities in the rice, and draining the surface water of the cleaned rice for later use; thirdly, a 50L open container is taken, the rice which is cleaned and drained is poured into the container, purified water with the same quality as the rice is added to soak the rice for 5 hours, the temperature is kept at 20 ℃ in the period, and the water content of the soaked rice reaches 20 percent, so that the rice can be softened, the subsequent processing is facilitated, the starch tissue and the nutrient substances in the rice can be more stable, and the produced rice flour is ensured to have good quality; and fourthly, grinding the soaked rice into rice flour by using a flour mill, wherein the grinding fineness is controlled to be 80 meshes so as to facilitate subsequent gelatinization and tissue formation of the rice flour.
The sixth step is that a 100L fermentation barrel is taken, ground rice flour and prepared rice flour anti-aging fermentation liquor are fully mixed in a fermentation container, the fermentation barrel is placed in a constant temperature chamber with the temperature of 30 ℃ for sealed fermentation for 10 hours, the water content of the rice flour after anti-aging fermentation reaches 30% -40%, the pH value is between 3.5 and 4.0, so that the anti-aging rice flour raw material is prepared, the anti-aging fermentation can enable the pH value of the rice flour raw material to naturally fall below 4.0 in a short time, no acidity regulator is additionally added, and the rice flour produced by the anti-aging dry pulping process after fermentation treatment has the natural flavor of a sour pulp line, unlike the rice flour line with the acidity regulator, and is not in natural freshness preservation
The production method of the anti-aging fresh-keeping rice noodles made of the anti-aging rice noodle raw material provided by the embodiment is the same as that of the embodiment 1.
Example 3:
the embodiment provides an anti-aging rice flour raw material, which is prepared by mixing Thai rice, Sichuan Gui Dyer rice and Yuancollu Gui Dyer rice as raw materials, and the specific production method comprises the following steps: firstly, weighing 6kg of Thai rice, 8kg of Sichuan Gui Dynasty rice and 6kg of Yuanjian Gui Dynasty rice, mixing, controlling the water content of the three types of rice to be 15%, wherein the three types of rice contain rich carbohydrate and are easy to be absorbed by human bodies, and the B vitamins, mineral elements and dietary fibers are relatively rich, so that necessary nutrient substances can be provided for the human bodies, and the weighed rice is used for later use; secondly, rinsing the rice for 5 times by using purified water, washing dust on the surface of the rice and impurities in the rice, and draining the surface water of the cleaned rice for later use; thirdly, a 50L open container is taken, the rice which is cleaned and drained is poured into the container, purified water with the same quality as the rice is added to soak the rice for 6 hours, the temperature is kept at 20 ℃ in the period, and the water content of the soaked rice reaches 25 percent, so that the rice can be softened, the subsequent processing is facilitated, the starch tissue and the nutrient substances in the rice can be more stable, and the produced rice flour is ensured to have good quality; and fourthly, grinding the soaked rice into rice flour by using a flour mill, wherein the grinding fineness is controlled to be 80 meshes so as to facilitate subsequent gelatinization and tissue formation of the rice flour.
The sixth step, a 100L fermentation barrel is taken, ground rice flour and prepared rice flour anti-aging fermentation liquor are fully mixed in a fermentation container, the fermentation barrel is placed in a 35 ℃ constant temperature chamber for sealed fermentation for 10 hours, so that the water content of the rice flour after anti-aging fermentation reaches 30% -40%, the pH value is between 3.5 and 4.0, and then the anti-aging rice flour raw material is prepared, the anti-aging fermentation can enable the pH value of the rice flour raw material to naturally fall below 4.0 in a short time, no additional acidity regulator is needed to be added, and the rice flour produced by the fermentation treatment and dry pulp process has the natural flavor of a rice flour with acid pulp, unlike fresh-keeping rice noodles with the acidity regulator, and the sour taste is not natural
The production method of the anti-aging fresh-keeping rice noodles made of the anti-aging rice noodle raw material provided by the embodiment is the same as that of the embodiment 1.
The anti-aging fresh-keeping rice noodles made of the anti-aging rice flour raw material provided by the invention are divided into two eating methods, the first method is that the rice noodles can be directly eaten after being boiled in boiled water for about 30 seconds, and the phenomenon of strip breakage can occur after long-time boiling due to the high water content of the rice noodles; the second mode is that the tea can be eaten after being directly brewed with boiled water for 2 minutes. The existing fresh-keeping rice noodles need to be boiled in water for more than 5 minutes, and the dry rice noodles need to be boiled for 20 to 30 minutes, so that the anti-aging fresh-keeping rice noodles provided by the invention are more convenient to eat compared with the existing rice noodles.
In order to verify the shelf life and the anti-aging property of the anti-aging fresh-keeping rice noodles provided by the invention, the inventor designs the following two groups of experiments:
shelf life verification experiment
Factors influencing the shelf life of the rice noodles mainly comprise the water content of the rice noodles, the sterilization time, the sterilization temperature, the fermentation time and the fermentation temperature, 4 points are selected for the 5 factors to design orthogonal tests, the test times are factor (point number-1) +1, each point appears 4 times, 16 groups of comparison tests are performed according to the following table, 100 bags of each group of tests are performed, and the test grouping and results are as follows:
as can be seen from the above experiments, 11 experimental groups all deteriorated, and only 5 experimental groups did not or did not all deteriorate. Statistical analysis of the above data can lead to the following conclusions:
(1) the fermentation time is a key factor and must be more than 8 h;
(2) the sterilization temperature is also a critical factor and must be greater than 90 ℃;
(3) the sterilization time is more than 20 min;
(4) the water content correlation is not strong, but theoretically, the lower the water content is, the more beneficial the quality is to be maintained;
(5) the fermentation temperature is higher than 30 ℃;
the optimal combination is A1B4C4D4E3 obtained by analysis of variance of orthogonal experimental data, namely the water content is 50%, the sterilization time is 30min, the sterilization temperature is 100 ℃, the fermentation time is 12h, and the fermentation temperature is 40 ℃.
It should be noted that the above combination of factors is only the theoretically best quality assurance solution, but in practice, when considering the taste problem, new constraints are needed to achieve the balance between the taste and the shelf life.
Anti-aging test
And (3) performing an anti-aging orthogonal experiment on the basis of the shelf life orthogonal experiment result, selecting 5 factors and 2 points to design an orthogonal experiment by combining the shelf life orthogonal experiment result, meeting the experiment times of the factors (point number-1) +1, and making the following 6 groups of meter lines, wherein the parameters of the 6 groups of meter lines are as follows:
taking the 6 groups of rice noodles as an experimental group when in fermentation, taking the 6 groups of rice noodles without adding the anti-aging fermentation liquor as a control group when in fermentation, then placing the finished product in a refrigerating chamber with 4 ℃ for observation for 1 month (the aging time of starch is 10 times of the aging time at normal temperature when the aging time is 0-4 ℃, and the 1 month of the refrigerating chamber is equivalent to the state after 300 days at normal temperature), after the experimental group and the control group are made, soaking the finished product in boiled water for 3 minutes at different days, and then respectively measuring the hardness of the rice noodles by using a hardness tester.
Control results (fermentation without addition of anti-aging fermentation broth):
unit: kgf/cm2
Note: number of days converted from 4-degree storage in refrigerator
Results of experimental groups (fermentation with anti-aging fermentation broth) are shown in fig. 1:
unit: kgf/cm2
| | |
|
|
|
90D | 180D | 300D | |||
| A1B1C1D1E1 | 0.56 | 0.56 | 0.58 | 0.60 | 0.68 | 0.71 | 0.90 | 1.3 | ||
| A1B2C1D2E2 | 0.60 | 0.60 | 0.63 | 0.65 | 0.71 | 0.78 | 0.93 | 1.6 | ||
| A1B2C2D1E2 | 0.64 | 0.64 | 0.67 | 0.70 | 0.75 | 0.81 | 0.97 | 1.9 | ||
| A2B1C1D2E1 | 0.22 | 0.22 | 0.22 | 0.23 | 0.23 | 0.24 | 0.25 | 0.26 | ||
| A2B1C2D1E1 | 0.26 | 0.26 | 0.27 | 0.27 | 0.28 | 0.28 | 0.28 | 0.29 | ||
| A2B2C2D2E2 | 0.28 | 0.28 | 0.29 | 0.29 | 0.29 | 0.30 | 0.30 | 0.31 |
Note: number of days converted from 4-degree storage in refrigerator
The following conclusions can be drawn after statistical analysis of the data, combining the results of the two sets of control tests:
(1) moisture is the most important condition, the higher the moisture is, the better the taste of the product is, and the effect of preventing starch from aging is achieved;
(2) the higher the sterilization temperature is, the certain influence is exerted on the hardness of the product;
(3) the longer the sterilization time is, the more influence is exerted on the hardness of the product;
(4) the fermentation time is more than 8h, and the fermentation temperature is more than 30 ℃, so that the taste of the product can be improved.
The experimental results show that the rice noodles prepared from the rice noodle raw materials which are not fermented by the anti-aging liquid basically have great aging phenomena in each experimental group, wherein the aging speed of the product with the water content of about 50% is the fastest, the theory that the aging speed is the fastest when the water content of starch is 50% -60% is also met, and the product with the water content of 80% is rapidly aged after 2 months. The rice noodles prepared by adding the rice flour raw material fermented by the anti-aging liquid have the advantages that the starch aging is obviously inhibited, the initial hardness of an experimental group with the water content of 50% is high, the aging degree is improved after 3 months, but the improvement range is limited, the water content is related to the interval with the fastest starch aging speed, but the aging phenomenon is completely inhibited by referring to the numerical value of a control group, and the product hardness is basically not obviously changed. This control experiment shows that the product made by fermenting rice flour with the anti-aging liquid has characteristics far superior to those of the product made by untreated rice flour in the aspect of anti-starch aging.
Finally, by combining the shelf life orthogonal experiment and the anti-aging orthogonal control experiment, the conclusion can be drawn:
according to the change of the specific raw materials of the rice noodle, the sterilization time is controlled to be 90-100 ℃, the sterilization time is controlled to be 20-30min, and the moisture content of the rice noodle is controlled to be 70-80%. The fermentation time is 8-12h, and the fermentation temperature is 30-40 ℃.
The experimental product made by the process condition is placed in a 40-DEG C incubator for observation for 3 months, and no deterioration condition is found. The rice noodle has no deterioration and soft taste after being observed at normal temperature for one year.
The principle and the implementation mode of the invention are explained by applying specific examples, and the description of the above examples is only used for helping understanding the method and the core idea of the invention; meanwhile, for a person skilled in the art, according to the idea of the present invention, the specific embodiments and the application range may be changed. In summary, this summary should not be construed to limit the present invention.
Claims (10)
1. Anti-aging rice flour raw materials, which is characterized in that: the production method of the anti-aging rice flour raw material comprises the following steps:
(1) selecting materials: selecting high-quality rice with the water content of 12-15% as a raw material;
(2) rice washing: rinsing the rice with purified water, and draining the cleaned rice for later use;
(3) soaking rice: adding purified water into the cleaned rice for soaking, so that the water content of the soaked rice reaches 20-30%;
(4) grinding: grinding the soaked rice by using a flour mill to obtain rice flour for later use;
(5) preparing an anti-aging fermentation liquid, namely weighing anti-aging fermentation amylase accounting for 0.1-0.5% of the weight of the rice flour, wherein the anti-aging fermentation amylase is formed by mixing α -amylase and β -amylase according to the mass ratio of 2: 8, or is formed by mixing α -amylase and β -amylase according to the mass ratio of 3: 7, or is completely prepared by adopting β -amylase, and fully mixing purified water accounting for 10-25% of the weight of the rice flour with the anti-aging fermentation amylase to obtain the rice flour anti-aging fermentation liquid for later use;
(6) rice flour fermentation: taking a fermentation container, fully mixing the rice flour and the rice flour anti-aging fermentation liquor in the fermentation container, and carrying out sealed fermentation for 8-12 hours in a constant temperature environment of 30-40 ℃ to obtain the anti-aging rice flour raw material.
2. The anti-aging rice flour raw material of claim 1, which is characterized in that: in the step (1), the rice is a mixture of Sichuan Gui oriented rice, Hunan Gui oriented rice, Yuanju oriented rice, Binchuan rice or Thailand rice.
3. The anti-aging rice flour raw material of claim 2, which is characterized in that: the rice is prepared by mixing Sichuan Gui Dyer rice and Yuanzu Gui Dyer rice in a mass ratio of 1: 1.
4. The anti-aging rice flour raw material of claim 2, which is characterized in that: the rice is prepared by mixing Hunan Gui Dyer rice, Sichuan Gui Dyer rice and Binchuan rice in a mass ratio of 4: 2.
5. The anti-aging rice flour raw material of claim 2, which is characterized in that: the rice is prepared by mixing Thai rice, Sichuan Gui Dynasty rice and Yuancuo Gui Dynasty rice in a mass ratio of 3: 4: 3.
6. The anti-aging rice flour raw material of claim 1, which is characterized in that: in the step (3), the rice is soaked according to the mass ratio of 1: 1 of rice and purified water, the soaking time is 4-6 hours, and the soaking temperature is 15-20 ℃.
7. The anti-aging rice flour raw material of claim 1, which is characterized in that: in the step (4), the grinding fineness of the rice flour is 80 meshes.
8. Anti-aging fresh-keeping rice noodles, which are characterized in that: the anti-aging fresh-keeping rice noodles are formed by twice extrusion of the anti-aging rice noodle raw material as claimed in claims 1-7 by using a rice noodle extrusion forming machine, and the formed rice noodles are aged, boiled in water and cooled to obtain the anti-aging fresh-keeping rice noodles.
9. The anti-aging fresh-keeping rice noodle according to claim 8, characterized in that: the aging temperature is room temperature, and the aging time is 8-12 h.
10. The anti-aging fresh-keeping rice noodle according to claim 8, characterized in that: the water boiling temperature is 90-100 ℃, and the water boiling time is 10-20 min.
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