CN111357921A - Preparation method of selenium-rich germinated brown rice noodles - Google Patents
Preparation method of selenium-rich germinated brown rice noodles Download PDFInfo
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- 235000021329 brown rice Nutrition 0.000 title claims abstract description 207
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 94
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 93
- 239000011669 selenium Substances 0.000 title claims abstract description 93
- 235000012149 noodles Nutrition 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 89
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- 238000002791 soaking Methods 0.000 claims abstract description 38
- 239000000463 material Substances 0.000 claims abstract description 37
- 238000010411 cooking Methods 0.000 claims abstract description 24
- 238000001238 wet grinding Methods 0.000 claims abstract description 23
- 238000001035 drying Methods 0.000 claims abstract description 21
- 244000052616 bacterial pathogen Species 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 13
- 238000005406 washing Methods 0.000 claims abstract description 13
- 239000007787 solid Substances 0.000 claims abstract description 12
- 238000001723 curing Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 241000209094 Oryza Species 0.000 claims description 75
- 235000007164 Oryza sativa Nutrition 0.000 claims description 75
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
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- 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
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Abstract
The invention discloses a preparation method of selenium-rich germinated brown rice noodles, which comprises the following steps: selecting the brown rice with well-preserved germs, adding water for soaking, and germinating the brown rice at a constant temperature to obtain germinated brown rice; adding water into the germinated brown rice, soaking, wet-milling, and drying to obtain solid powder to obtain germinated brown rice powder; mixing the germinated brown rice powder with water to prepare a material to be processed; and extruding and forming the material to be processed into filaments, cooling, cooking and curing, and washing with water to obtain the selenium-rich germinated brown rice noodles. According to the invention, the brown rice is germinated and is prepared into the brown rice flour by a reasonable crushing mode, so that the content of damaged starch is effectively reduced on the basis of keeping or even improving the content of nutritional ingredients in the brown rice as much as possible, and the brown rice flour prepared from the brown rice flour has better eating taste, appearance and cooking quality and higher nutritional value.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of selenium-rich germinated brown rice noodles.
Background
The rice noodle is prepared by soaking rice, grinding into rice flour, adding water, mixing to obtain dough, and extruding into extruder. As one of the main grains in China, rice is generally refined rice without bran and germ due to the requirement on the edible taste of the rice, compared with the common rice, the refined rice contains less bran, less other impurities and higher appearance brightness, and the appearance and the taste of the prepared rice or rice noodles and the like are superior to those of the common rice. However, the method is superior to the method with higher processing precision, and the embryo and the skin layer of the rice rich in protein, fat, vitamins and minerals are removed more, so that the nutritive value of the polished rice is obviously lower than that of the common rice.
In the process of making the rice noodles, in consideration of the problem of edible mouthfeel of the rice noodles, the polished rice is usually selected as the raw material, so that the prepared rice noodles are low in nutritional value, while the brown rice is used as the raw material to prepare the brown rice noodles, so that the improvement of the nutritional value of the rice noodles is facilitated, but how to retain the nutritional ingredients in the brown rice as much as possible in the processing process is a problem to be solved urgently.
Disclosure of Invention
The invention mainly aims to provide a preparation method of selenium-rich germinated brown rice noodles, aiming at improving the nutritional value of the rice noodles.
In order to realize the aim, the invention provides a preparation method of selenium-rich germinated brown rice noodles, which comprises the following steps:
selecting the brown rice with well-preserved germs, adding water for soaking, and germinating the brown rice at a constant temperature to obtain germinated brown rice;
adding water into the germinated brown rice, soaking, wet-milling, and drying to obtain solid powder to obtain germinated brown rice powder;
mixing the germinated brown rice powder with water to prepare a material to be processed;
and extruding and forming the material to be processed into filaments, cooling, cooking and curing, and washing with water to obtain the selenium-rich germinated brown rice noodles.
Optionally, selecting brown rice with well-preserved germs, adding water to soak the brown rice, and germinating the brown rice to obtain germinated brown rice, wherein the germinated brown rice comprises the following steps:
the brown rice comprises Enshi selenium-rich October rice.
Optionally, selecting brown rice with well-preserved germs, adding water to soak the brown rice, and germinating the brown rice to obtain germinated brown rice, wherein the germinated brown rice comprises the following steps: the mass ratio of the brown rice to the water is 1: (4-6), the soaking temperature in the water soaking process is 28-32 ℃, and the soaking time is 14-18 h.
Optionally, selecting brown rice with well-preserved germs, adding water to soak the brown rice, and germinating the brown rice to obtain germinated brown rice, wherein the germinated brown rice comprises the following steps:
the germination temperature of the brown rice is 28-32 ℃, and the germination time is 110-130 h.
Optionally, the step of wet-grinding the germinated brown rice after soaking the germinated brown rice in water and drying the ground germinated brown rice to obtain solid powder comprises the steps of:
soaking the germinated brown rice in water, and wet-grinding in a colloid mill to obtain rice pulp;
and filtering the rice pulp, performing suction filtration, collecting a filter cake, drying the filter cake, and grinding the dried filter cake into powder to obtain the germinated brown rice powder.
Optionally, after soaking the germinated brown rice in water, wet milling in a colloid mill to obtain rice slurry, wherein:
the soaking time of soaking in water is 2-4 h, the feeding amount in the wet grinding process is 350-450 g, and the wet grinding time is 4-6 min.
Optionally, the step of filtering and suction-filtering the rice slurry, collecting a filter cake, drying the filter cake, and grinding the dried filter cake into powder to obtain the germinated brown rice powder specifically comprises:
filtering the rice pulp through a 60-80-mesh sieve, performing suction filtration to obtain a filter cake, drying the filter cake at the temperature of 35-42 ℃, grinding the filter cake into powder, and sieving the powder through a 80-120-mesh sieve to obtain the germinated brown rice powder.
Optionally, the step of mixing the germinated brown rice powder with water to prepare a material to be processed comprises:
the mass fraction of water in the material to be processed is 35-45%.
Optionally, the material to be processed is extruded into threads, and then is cooled, cooked and aged, and then is washed with water to prepare the selenium-enriched germinated brown rice noodles, wherein the step of preparing the selenium-enriched germinated brown rice noodles comprises the following steps:
the extrusion forming temperature is 75-85 ℃, the cooking temperature of the cooking and curing is 90-100 ℃, and the cooking time is 20-30 min.
According to the technical scheme provided by the invention, the brown rice is germinated and is prepared into the brown rice flour in a reasonable crushing mode, so that the content of damaged starch is effectively reduced on the basis of keeping or even improving the content of nutrient components in the brown rice as much as possible, and the brown rice noodles prepared from the brown rice flour not only have better eating taste, appearance and cooking quality, but also have higher nutritional value.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other related drawings can be obtained according to the drawings without creative efforts.
Fig. 1 is a schematic flow chart of an embodiment of the preparation method of the selenium-rich germinated brown rice noodles provided by the invention.
The implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the accompanying drawings.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially. In addition, the meaning of "and/or" appearing throughout includes three juxtapositions, exemplified by "A and/or B" including either A or B or both A and B. In addition, technical solutions between various embodiments may be combined with each other, but must be realized by a person skilled in the art, and when the technical solutions are contradictory or cannot be realized, such a combination should not be considered to exist, and is not within the protection scope of the present invention. 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.
In the process of making the rice noodles, in consideration of the problem of edible mouthfeel of the rice noodles, the polished rice is usually selected as a raw material, so that the prepared rice noodles are low in nutritional value, while the brown rice is used as the raw material to prepare the brown rice noodles, so that the improvement of the nutritional value of the rice noodles is facilitated, but how to retain the nutritional ingredients in the brown rice as much as possible in the processing process is a problem to be solved urgently.
In order to solve the above problems, the present invention provides a method for preparing selenium-rich germinated brown rice noodles, and fig. 1 shows an embodiment of the method for preparing selenium-rich germinated brown rice noodles provided by the present invention. Referring to fig. 1, in the present embodiment, the method for preparing the selenium-rich germinated brown rice noodles includes the following steps:
step S10, selecting the brown rice with the stored germs, adding water to soak the brown rice, and germinating the brown rice at a constant temperature to obtain germinated brown rice;
selecting brown rice with well-preserved germs, preferably selenium-enriched brown rice, wherein the selenium content of the brown rice is far higher than that of polished rice, and the brown rice and water are mixed according to the mass ratio of 1: (4-6), adding the brown rice into warm water at the temperature of 28-32 ℃, soaking for 14-18 h to enable the brown rice to fully absorb water, and then draining to obtain the soaked brown rice. Then, putting the brown rice soaked and absorbed with water into a thermostat for constant-temperature culture, and fully germinating the brown rice to obtain germinated brown rice; wherein the temperature of the constant temperature box is set to be 28-32 ℃, and the germination time is 110-130 h. The inventor finds that amylase is relatively active, protein content is increased, and selenium content is increased to a certain extent when the selenium-rich brown rice germinates, so that brown rice tissues are softened, protein and starch are degraded, and sweet taste is increased by performing germination pretreatment on the brown rice in the embodiment of the invention; meanwhile, in the germination process, the release of selenium in protein is promoted, so that the selenium content in the brown rice is improved to a certain extent, and the germinated brown rice has more excellent physiological activity than non-germinated brown rice.
Further, in this embodiment, the brown rice is more preferably enriches selenium-enriched october to obtain rice, and the natural selenium-enriched brown rice can be obtained after the ripe rice is ridged, and contains abundant organic selenium elements, and the organic selenium elements are more beneficial to the human body and more beneficial to the digestion and absorption of the human body than inorganic selenium, and the scheme promotes the conversion of the organic selenium through germination pretreatment, and effectively avoids the problems of chemical substance residue, low selenium conversion rate and the like compared with a mode of increasing the content of the inorganic selenium in the brown rice by adding selenate solution in the germination process.
Step S20, adding water into the germinated brown rice, soaking, wet-milling, and drying to obtain solid powder to obtain germinated brown rice powder;
in the present embodiment, step S20 includes:
step S21, adding water into the germinated brown rice, soaking, and wet-grinding in a colloid mill to obtain rice pulp;
and step S22, filtering the rice pulp, performing suction filtration, collecting a filter cake, drying the filter cake, and grinding the dried filter cake into powder to obtain the germinated brown rice powder.
Adding the germinated brown rice into a proper amount of water for soaking, taking the fact that the added water amount exceeds the germinated brown rice as a reference, soaking for 2-4 h, wet-milling by using a colloid mill, controlling the feeding amount to be 350-450 g in the wet-milling process, and controlling the wet-milling time to be 4-6 min to obtain rice milk. Then, filtering the rice pulp by a 60-80-mesh filter, performing suction filtration to obtain a filter cake, drying the filter cake at a low temperature of 35-42 ℃ to avoid selenium dimethylation caused by overhigh temperature, grinding the dried product into powder, and sieving the powder by a 80-120-mesh sieve to obtain the germinated brown rice powder. The germinated brown rice powder prepared by the method has good quality and less loss of nutrient components, and has significant meaning for improving the nutrient value of the germinated brown rice powder and the application and popularization of the brown rice powder.
Step S30, mixing the germinated brown rice powder with water to prepare a material to be processed;
and after the germinated brown rice powder is prepared, adding water into the germinated brown rice powder, and adjusting the concentration of solid matters to prepare a material to be processed with the water content (mass fraction) of 35-45%.
And step S40, extruding and forming the material to be processed into filaments, cooling, cooking and curing, and washing with water to obtain the selenium-enriched germinated brown rice noodles.
And putting the material to be processed into an extruder, setting the heating temperature of the extruder to be 75-85 ℃, extruding and forming the material into filaments by the extruder (in the actual operation process, heating can be stopped after normal filament discharging), then cooling the extruded filaments at room temperature for 20-30 h, after complete cooling, putting the filaments into a steamer, cooking for 20-30 min at the temperature of 90-100 ℃, curing the rice noodles, and finally washing with water to obtain the selenium-enriched germinated brown rice noodles.
According to the technical scheme provided by the invention, the selenium-rich brown rice is germinated to improve the content of organic selenium, then the brown rice flour is prepared in a reasonable crushing mode, and the content of damaged starch is effectively reduced on the basis of keeping the content of nutritional ingredients in the selenium-rich brown rice as much as possible, so that the brown rice flour prepared from the brown rice flour has better eating taste, appearance and cooking quality, has higher nutritional value and especially has higher content of organic selenium.
The technical solutions of the present invention are further described in detail below with reference to specific examples and drawings, it should be understood that the following examples are merely illustrative of the present invention and are not intended to limit the present invention.
Example 1
(1) Selecting selenium-rich brown rice with well-preserved germs (obtained by Enshi selenium-rich October and rice grains passing through ridges), soaking the brown rice in warm water at the temperature of 30 ℃ for 16h according to the mass ratio of rice to water of 1:5, draining, and germinating in a constant temperature box at the temperature of 30 ℃ for 120h to obtain selenium-rich germinated brown rice;
(2) soaking selenium-rich germinated brown rice in water for 3h, wet-grinding in a colloid mill with the feeding amount controlled at about 400g for 5min to obtain rice slurry; filtering the rice pulp by a 80-mesh filter, then carrying out suction filtration on the filtered rice pulp to obtain a filter cake, putting the filter cake into a drying oven with the temperature set to 40 ℃ for low-temperature drying, grinding the filter cake into powder, and sieving the powder by a 100-mesh sieve to obtain the selenium-rich germinated brown rice powder;
(3) adding water into the selenium-rich germinated brown rice powder and adjusting the concentration of solid matters to prepare a material to be processed, wherein the water content (mass fraction) of the material is 35-40%;
(4) putting the prepared material to be processed into an extruder, controlling the heating temperature of the extruder at 80 ℃, extruding and molding the material into filaments by the extruder, then cooling the obtained filaments at room temperature for 24h, then putting the filaments into a steamer to be cooked at 95 ℃ for 25min, and washing the filaments with water after the cooking is finished, thus obtaining the selenium-enriched germinated brown rice noodles.
Example 2
(1) Selecting selenium-rich brown rice with well-preserved germs (obtained by Enshi selenium-rich October and rice passing through ridges), soaking the brown rice in warm water at the temperature of 28 ℃ for 18h according to the mass ratio of rice to water of 1:4, draining, and germinating in a constant temperature box at the temperature of 28 ℃ for 130h to obtain selenium-rich germinated brown rice;
(2) soaking selenium-rich germinated brown rice in water for 2h, wet-grinding in a colloid mill with the feeding amount controlled at about 350g for 4min to obtain rice slurry; filtering the rice pulp by a 60-mesh filter, then carrying out suction filtration on the filtered rice pulp to obtain a filter cake, putting the filter cake into a drying oven with the temperature set at 42 ℃ for low-temperature drying, grinding into powder and sieving by a 80-mesh sieve to obtain the selenium-rich germinated brown rice powder;
(3) adding water into the selenium-rich germinated brown rice powder and adjusting the concentration of solid matters to prepare a material to be processed, wherein the water content (mass fraction) of the material is 35-40%;
(4) putting the prepared material to be processed into an extruder, controlling the heating temperature of the extruder at 75 ℃, extruding and molding the material into filaments by the extruder, then cooling the obtained filaments at room temperature for 20h, then putting the filaments into a steamer to be cooked at 90 ℃ for 30min, and washing the filaments with water after the cooking is finished to obtain the selenium-enriched germinated brown rice noodles.
Example 3
(1) Selecting selenium-rich brown rice with well-preserved germs (obtained by Enshi selenium-rich October and rice grains passing through ridges), soaking the brown rice in warm water at the temperature of 32 ℃ for 14h according to the mass ratio of rice to water of 1:6, draining, and germinating in a constant temperature box at the temperature of 32 ℃ for 110h to obtain selenium-rich germinated brown rice;
(2) soaking selenium-rich germinated brown rice in water for 4h, wet-grinding in a colloid mill with the feeding amount controlled at about 450g for 6min to obtain rice slurry; filtering the rice pulp by a 80-mesh filter, then carrying out suction filtration on the filtered rice pulp to obtain a filter cake, putting the filter cake into a drying oven with the temperature set to 35 ℃ for low-temperature drying, grinding the filter cake into powder, and sieving the powder by a 120-mesh sieve to obtain the selenium-rich germinated brown rice powder;
(3) adding water into the selenium-rich germinated brown rice powder and adjusting the concentration of solid matters to prepare a material to be processed, wherein the water content (mass fraction) of the material is 35-40%;
(4) putting the prepared material to be processed into an extruder, controlling the heating temperature of the extruder at 85 ℃, extruding and forming the material into filaments by the extruder, then cooling the obtained filaments at room temperature for 30h, then putting the filaments into a steamer to cook at the temperature of 100 ℃ for 20min, and washing the filaments with water after cooking to obtain the selenium-enriched germinated brown rice noodles.
Comparative example 1
(1) Soaking common polished rice with water, repeatedly washing the soaked rice, draining water on a stainless steel platform, and enabling the rice to flow into a stainless steel grinding machine through a pipeline to be ground into pulp:
(2) the ground rice milk is treated and added with water, the rice milk with excessive water is removed to be blocky, and the rice milk is manually scattered and then put into a spiral conveyer to be made into small lumps;
(3) sending the rice pulp into a small-ball shape to a steamer for steaming;
(4) steaming, transferring the rice milk dough into a noodle extruding machine, pressing into sheets, pressing the sheets into a root rice noodle by a presser, cooling the obtained filaments at room temperature for 20h, steaming at 90 deg.C for 30min in a steamer, and washing with water after steaming.
Comparative example 2
(1) Selecting selenium-rich brown rice with well-preserved germs (obtained by Enshi selenium-rich October and rice passing through ridges), soaking the brown rice in warm water at the temperature of 28 ℃ for 18h according to the mass ratio of rice to water of 1:4, draining, and germinating in a constant temperature box at the temperature of 28 ℃ for 130h to obtain selenium-rich germinated brown rice;
(2) removing stones from the selenium-rich germinated brown rice, removing ashes, directly putting the selenium-rich germinated brown rice into a grinding machine for grinding, and sieving the selenium-rich germinated brown rice with a 60-mesh sieve to obtain selenium-rich germinated brown rice powder;
(3) adding water into the selenium-rich germinated brown rice powder and adjusting the concentration of solid matters to prepare a material to be processed, wherein the water content (mass fraction) of the material is 35-40%;
(4) putting the prepared material to be processed into an extruder, controlling the heating temperature of the extruder at 75 ℃, extruding and molding the material into filaments by the extruder, then cooling the obtained filaments at room temperature for 20h, then putting the filaments into a steamer to be cooked at 90 ℃ for 30min, and washing the filaments with water after the cooking is finished to obtain the selenium-enriched germinated brown rice noodles.
Comparative example 3
(1) Selecting selenium-rich brown rice with well-preserved germs (obtained by Enshi selenium-rich October and rice passing through ridges), soaking the brown rice in warm water at the temperature of 28 ℃ for 18h according to the mass ratio of rice to water of 1:4, draining, and germinating in a constant temperature box at the temperature of 28 ℃ for 130h to obtain selenium-rich germinated brown rice;
(2) removing stones from the selenium-enriched germinated brown rice, removing ash, putting the selenium-enriched germinated brown rice into a high-speed grinding grinder for grinding, determining the moisture content by visual inspection through 60 ℃, adding proper water into the brown rice, wherein the water addition amount is 25-30% of the dry weight of the selenium-enriched brown rice, fully and uniformly stirring the brown rice and the water, covering a preservative film, moistening the rice for 14 hours, grinding the brown rice in a high-speed universal grinder, drying the brown rice to the moisture content of about 10%, and sieving the brown rice with a 60-mesh sieve at 4 ℃ for later;
(3) adding water into the selenium-rich germinated brown rice powder and adjusting the concentration of solid matters to prepare a material to be processed, wherein the water content (mass fraction) of the material is 35-40%;
(4) putting the prepared material to be processed into an extruder, controlling the heating temperature of the extruder at 75 ℃, extruding and molding the material into filaments by the extruder, then cooling the obtained filaments at room temperature for 20h, then putting the filaments into a steamer to be cooked at 90 ℃ for 30min, and washing the filaments with water after the cooking is finished to obtain the selenium-enriched germinated brown rice noodles.
The sensory qualities of the brown rice noodles prepared in the above examples and comparative examples were evaluated according to the method provided in Standard QB/T2652-2004, and the evaluation criteria are shown in Table 1. And (3) scoring the fresh wet rice noodles by the tasting personnel according to the smell, color, tissue state and taste of the fresh wet rice noodles, forming a sensory evaluation group by 6-8 persons subjected to evaluation training, tasting and scoring the brown rice noodles prepared in each embodiment and comparative example, and taking the arithmetic mean value of the final results, wherein the evaluation results are shown in table 2.
TABLE 1 sensory quality evaluation criteria
TABLE 2 sensory quality evaluation results
| Sample (I) | Color and luster | Smell(s) | Tissue state | Taste of the product | Total score |
| Comparative example 1 | 16.8 | 18.3 | 21.7 | 19.5 | 76.3 |
| Comparative example 2 | 16.5 | 18.2 | 20.5 | 21.4 | 76.6 |
| Comparative example 3 | 16.1 | 17.8 | 22.1 | 21.5 | 77.5 |
| Example 1 | 16.7 | 17.2 | 22.5 | 22.9 | 79.3 |
| Example 2 | 17.8 | 17.6 | 22.3 | 22.4 | 80.1 |
| Example 3 | 18.2 | 16.9 | 22.1 | 21.8 | 79 |
As can be seen from the evaluation results of table 2 above, the brown rice noodles prepared in each example are slightly higher in color than the comparative example, and it can be seen that the treatment method of wet milling has certain advantages in color of the rice noodles; in terms of odor, since the brown rice still has an offensive odor after the late-stage soaking, the fine rice noodles (comparative example 1), the dry-milling method (comparative example 2) and the semi-dry-milling method (comparative example 3) in the comparative examples were manufactured by the conventional methods, and the odor score was slightly higher than that of the examples; however, the examples are superior to the comparative examples in texture and mouthfeel, and the best example 1 and the best overall sensory score of example 2.
The physical and chemical properties of the brown rice noodles prepared in each example and comparative example, including water absorption, cooking loss, rehydration time, and strip breakage, were further tested, and the results are shown in table 3.
TABLE 3 results of physical and chemical Properties test
| Sample (I) | Water absorption (%) | Cooking loss ratio (%) | Rehydration time (min) | Percentage of broken strip (%) |
| Comparative example 1 | 43.98 | 28.47 | 9.5 | 17.5 |
| Comparative example 2 | 80.40 | 24.82 | 8.3 | 16.9 |
| Comparative example 3 | 108.75 | 21.61 | 12.1 | 10.5 |
| Example 1 | 110.82 | 21.35 | 11.9 | 11.2 |
| Example 2 | 112.69 | 22.47 | 12.3 | 9.8 |
| Example 3 | 109.21 | 22.70 | 12.5 | 10.7 |
As can be seen from the results of the physicochemical property tests in Table 3, comparative example 1, in which rice noodles were prepared by using the conventional process, the breakage rate was high, the noodles were not chewy, and the taste was poor due to the processes involving the steps of tabletting and squeezing. Comparative example 2 adopts dry milling, which results in severe damage of the starch structure of brown rice flour, large-particle starch is peeled off into small particles, the small particles are re-polymerized to form spherical particles with loose and porous surfaces, and the interpolecular forces of the particles are weakened after pasting, so that the prepared rice noodles are easy to break and break when cooked. Comparative example 3 compared with examples 1, 2 and 3, the difference of the breaking rate is not large, example 2 is relatively good, the difference of the rehydration time of comparative example 3 and the example is not significant, and comparative examples 1 and 2 are obviously lower than the four, probably because of the reduction of the particle size of the raw material powder and the increase of damaged starch. The brown rice noodles of comparative examples 1 and 2 have higher cooking loss than the whole example, which shows that the semi-dry method and the wet method are more suitable for producing the brown rice noodles.
The brown rice noodles prepared in each example and comparative example were further tested for texture characteristics and selenium content, and the test results are shown in table 4.
TABLE 4 texture characteristics and selenium content test results
As is clear from the results in Table 4, examples 1, 2 and 3 are close to comparative example 3 in hardness and higher than comparative examples 1 and 2 in hardness, probably because the retrogradation value of brown rice flour is high, the rice noodles produced therefrom are aged quickly and are liable to retrogradation and hardening after cooking. The elasticity of comparative examples 1, 2 and 3 is not significantly different from that of examples 1, 2 and 3, the chewiness and the recovery of the examples are higher than those of the comparative examples, wherein the comparative example 3 is relatively close to the examples, and the selenium content of the brown rice noodles is far higher than that of the white rice noodles by comparing the selenium contents of the comparative examples 1 and 2. The embodiment 1, 2 and 3 is similar to the comparison example 3, and is higher than the comparison example 1 and 2, mainly because the dry milling method has large mechanical force loss and is not beneficial to the retention of selenium content, while the wet milling method adopted in the embodiment is beneficial to the retention of selenium content, so that the selenium loss is effectively reduced, and meanwhile, the taste of the rice noodles prepared by the embodiment is more in line with the taste of modern people.
The above is only a preferred embodiment of the present invention, and it is not intended to limit the scope of the invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention shall be included in the scope of the present invention.
Claims (9)
1. The preparation method of the selenium-rich germinated brown rice noodles is characterized by comprising the following steps:
selecting the brown rice with well-preserved germs, adding water for soaking, and germinating the brown rice at a constant temperature to obtain germinated brown rice;
adding water into the germinated brown rice, soaking, wet-milling, and drying to obtain solid powder to obtain germinated brown rice powder;
mixing the germinated brown rice powder with water to prepare a material to be processed;
and extruding and forming the material to be processed into filaments, cooling, cooking and curing, and washing with water to obtain the selenium-rich germinated brown rice noodles.
2. The method for preparing the selenium-enriched germinated brown rice noodles as claimed in claim 1, wherein the step of selecting brown rice with well preserved germs, adding water to soak the brown rice and germinating the brown rice to obtain germinated brown rice comprises:
the brown rice comprises Enshi selenium-rich October rice.
3. The method for preparing the selenium-enriched germinated brown rice noodles as claimed in claim 1, wherein the step of selecting brown rice with well preserved germs, adding water to soak the brown rice and germinating the brown rice to obtain germinated brown rice comprises: the mass ratio of the brown rice to the water is 1: (4-6), the soaking temperature in the water soaking process is 28-32 ℃, and the soaking time is 14-18 h.
4. The method for preparing the selenium-enriched germinated brown rice noodles as claimed in claim 1, wherein the step of selecting brown rice with well preserved germs, adding water to soak the brown rice and germinating the brown rice to obtain germinated brown rice comprises:
the germination temperature of the brown rice is 28-32 ℃, and the germination time is 110-130 h.
5. The method of preparing the selenium enriched germinated brown rice noodle of claim 1, wherein the step of wet milling the germinated brown rice after soaking in water and drying to obtain a solid powder to obtain the germinated brown rice flour comprises:
soaking the germinated brown rice in water, and wet-grinding in a colloid mill to obtain rice pulp;
and filtering the rice pulp, performing suction filtration, collecting a filter cake, drying the filter cake, and grinding the dried filter cake into powder to obtain the germinated brown rice powder.
6. The method of preparing the selenium-enriched germinated brown rice noodles of claim 5, wherein the step of wet milling the germinated brown rice in a colloid mill after soaking the germinated brown rice in water to obtain rice slurry comprises:
the soaking time of soaking in water is 2-4 h, the feeding amount in the wet grinding process is 350-450 g, and the wet grinding time is 4-6 min.
7. The method for preparing the selenium-enriched germinated brown rice flour as claimed in claim 5, wherein the step of filtering the rice slurry, filtering, collecting the filter cake, drying the filter cake, and grinding into powder to obtain the germinated brown rice flour comprises the following steps:
filtering the rice pulp through a 60-80-mesh sieve, performing suction filtration to obtain a filter cake, drying the filter cake at the temperature of 35-42 ℃, grinding the filter cake into powder, and sieving the powder through a 80-120-mesh sieve to obtain the germinated brown rice powder.
8. The method of preparing the selenium enriched germinated brown rice noodle of claim 1, wherein the step of mixing the germinated brown rice flour with water to prepare the material to be processed comprises:
the mass fraction of water in the material to be processed is 35-45%.
9. The method for preparing the selenium-rich germinated brown rice noodles as claimed in claim 1, wherein the step of extruding the material to be processed into thread shape, cooling, cooking, aging and washing with water to obtain the selenium-rich germinated brown rice noodles comprises:
the extrusion forming temperature is 75-85 ℃, the cooking temperature of the cooking and curing is 90-100 ℃, and the cooking time is 20-30 min.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112075579A (en) * | 2020-08-28 | 2020-12-15 | 湖南康旺食品有限公司 | Germinated brown rice vermicelli and preparation method thereof |
| CN115176962A (en) * | 2022-06-30 | 2022-10-14 | 湖南粮食集团有限责任公司 | Brown rice noodle preparation method and brown rice noodle |
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| CN1947567A (en) * | 2006-11-08 | 2007-04-18 | 南京远望富硒农产品有限责任公司 | Method for producing organic selenium-riched sprouting coarse rice |
| CN106879942A (en) * | 2017-01-24 | 2017-06-23 | 黑龙江省农业科学院食品加工研究所 | A kind of fresh wet method sprouted unpolished rice rice noodles processing method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1947567A (en) * | 2006-11-08 | 2007-04-18 | 南京远望富硒农产品有限责任公司 | Method for producing organic selenium-riched sprouting coarse rice |
| CN106879942A (en) * | 2017-01-24 | 2017-06-23 | 黑龙江省农业科学院食品加工研究所 | A kind of fresh wet method sprouted unpolished rice rice noodles processing method |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112075579A (en) * | 2020-08-28 | 2020-12-15 | 湖南康旺食品有限公司 | Germinated brown rice vermicelli and preparation method thereof |
| CN115176962A (en) * | 2022-06-30 | 2022-10-14 | 湖南粮食集团有限责任公司 | Brown rice noodle preparation method and brown rice noodle |
| WO2024000704A1 (en) * | 2022-06-30 | 2024-01-04 | 湖南粮食集团有限责任公司 | Method for preparing brown rice noodles and brown rice noodles |
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