CN111357930A - Fresh wet rice noodles rich in plant functional factors and preparation method thereof - Google Patents

Fresh wet rice noodles rich in plant functional factors and preparation method thereof Download PDF

Info

Publication number
CN111357930A
CN111357930A CN202010260878.4A CN202010260878A CN111357930A CN 111357930 A CN111357930 A CN 111357930A CN 202010260878 A CN202010260878 A CN 202010260878A CN 111357930 A CN111357930 A CN 111357930A
Authority
CN
China
Prior art keywords
powder
germ oil
rice noodles
rice flour
parts
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202010260878.4A
Other languages
Chinese (zh)
Inventor
陈轩
周坚
沈汪洋
吕庆云
庄坤
孙威
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Wuhan Polytechnic University
Original Assignee
Wuhan Polytechnic University
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Wuhan Polytechnic University filed Critical Wuhan Polytechnic University
Priority to CN202010260878.4A priority Critical patent/CN111357930A/en
Publication of CN111357930A publication Critical patent/CN111357930A/en
Pending legal-status Critical Current

Links

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
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/40—Fermented products; Products treated with microorganisms or enzymes
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • A23L29/04—Fatty acids or derivatives
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/231—Lactis

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Noodles (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention belongs to the technical field of food processing, and relates to fresh wet rice noodles rich in plant functional factors. The fresh and wet rice noodles are prepared by the method comprising the following steps: (1) preparing a fermentation base material; (2) and flour; (3) extruding and pasting; (4) shearing and forming; (5) aging; (6) and (5) post-treatment. The proportion of the fructus cannabis powder and the white hyacinth bean starch in the prepared fresh wet rice noodle is high, and the prepared fresh wet rice noodle is rich in flavor; the corn germ oil and the wheat germ oil are rehydrated, so that the corn germ oil and the wheat germ oil have special taste; due to the use of the gordon euryale seed powder, the kudzuvine root powder and the vitamin E, the cooking loss of the rice noodles is reduced, the elastic texture is improved, the prepared rice noodles are fine and smooth in color, toughness and taste, and soup pasting and strip breaking are not easy to occur; the functional food has the functional components of fructus cannabis, white hyacinth bean, gordon euryale seed and kudzuvine root for enhancing gastrointestinal peristalsis, and particularly meets the dietary requirements of current consumers on functional foods.

Description

Fresh wet rice noodles rich in plant functional factors and preparation method thereof
Technical Field
The invention belongs to the technical field of food processing, relates to fresh wet rice noodles and a preparation method thereof, and particularly relates to fresh wet rice noodles rich in plant functional factors and a preparation method thereof.
Background
The rice noodles are one of staple food which is deeply popular with the public in the south of China. The rice noodles with good quality are nutritious rice noodles containing rich carbohydrate, vitamins, minerals, enzyme and the like, have the characteristics of quick cooking, uniform boiling resistance, no rotten, refreshing taste, smooth and tender boiling, and no turbidity and easy digestion of soup, and are particularly suitable for being eaten by hot pots and leisure fast food. The existing rice noodle processing mode is to add quinoa as an auxiliary material into food. The addition amount of the coarse cereals in the coarse cereal rice noodles is generally low, and the addition of the coarse cereals generally causes the rice noodles to have poor boiling resistance, easily break, easily lose the toughness of the rice noodles and have poor mouthfeel.
Disclosure of Invention
The invention aims to overcome the defect of low nutritive value of the existing rice noodles, simultaneously overcome the problems of poor taste, poor cooking quality and low functional components in the production process of coarse cereal rice noodles such as quinoa rice noodles, and combine the raw materials with the efficacy of homology of medicine and food with the existing rice noodle production process to produce the fresh wet rice noodles rich in plant functional factors.
In order to achieve the purpose, the invention provides fresh wet rice noodles rich in plant functional factors, which comprise the following components in parts by weight: 40-60 parts of fructus cannabis powder, 20-30 parts of white hyacinth bean starch, 30-60 parts of early indica rice flour, 0.5-1 part of salt, 5-10 parts of semen euryales powder and 3-6 parts of radix puerariae powder.
The second aspect of the present invention provides a method for preparing the fresh wet rice noodles rich in plant functional factors, comprising the following steps:
(1) fermentation base material preparation
Pretreatment: mixing fructus Cannabis powder, white lablab seed starch, early indica rice flour, semen euryales powder, radix Puerariae powder, and salt at a certain proportion to obtain mixed powder;
size mixing: mixing the mixed powder and water according to the powder/water weight ratio of 1:20-30, and continuously stirring to uniformly mix the mixed powder and the water;
enzyme treatment, namely adding α -amylase, β -amylase and vitamin E, stirring uniformly to ensure that the slurry is fully contacted with the enzyme, placing in a constant-temperature water bath for enzymolysis for 30-60min at the temperature of 50-75 ℃;
grinding: refining the slurry after enzyme treatment by using a colloid mill;
fermentation: fermenting the pulp after grinding;
homogenizing: homogenizing the fermented slurry with a homogenizer at 20-40MPa for 5-15 min;
spray drying: drying the powder slurry to prepare a rice flour base material by using a spray dryer with the inlet temperature of 150-;
(2) and powder: adding water accounting for 30-60% of the total mass of the base material of the rice flour obtained in the step (1) for blending to enable the base material of the rice flour to be uniformly dissolved, and blending for 15-45min until the base material of the rice flour is uniformly wetted;
(3) extruding and pasting: placing the uniform-moisture flour obtained in the step (2) into a double-screw extruder for extruding and pasting;
(4) shearing and forming: shearing the product obtained in the step (3) after extrusion and gelatinization according to the required length and then forming;
(5) aging: aging the molded primary product obtained in the step (4);
(6) and (3) post-treatment: putting the aged rice flour obtained in the step (5) into a steam box for re-steaming for 15-30min, and then carrying out re-watering in a constant-temperature water bath at 80-90 ℃ for 4-10 min; and then soaking the rice noodles in water containing mixed oil of corn germ oil and wheat germ oil for 1-5min to obtain the fresh wet rice noodles rich in plant functional factors.
Hemp seed, kernel of the herbaceous plant hemp of Moraceae, also called hemp seed, fructus cannabis, hemp, also called hemp and jute, all over China are cultivated, the ripe fruit is collected in autumn and winter, dried, the crust is removed, the fruit is not used for removing the crust, the taste is sweet, the nature is flat, the spleen can be benefited and the deficiency can be complemented, the yin is nourished and the dryness is moisturized, the constipation is relieved, the husked hemp seed contains 34.6% of protein, 46.5% of fat and 11.6% of carbohydrate, the most important characteristic of the hemp seed is that the hemp seed simultaneously provides Essential Fatty Acid (EFAs) and α -linolenic acid which are necessary in human diet, the carbohydrate content of the husked hemp seed is 11.5%, the sugar content is 2%, 6% of the carbohydrate of the husked hemp seed exists in the form of fiber, the fiber content of the hemp seed powder is 40%, the hemp seed powder is the highest in the powder, except that the hemp seed food contains various nutrients necessary for human, the hemp seed food contains high content of tocopherol, beta-tocopherol, alpha-tocopherol and other vitamins.
White hyacinth bean: has high nutritive value, higher contents of minerals and vitamins than most of root vegetables and cucurbits, and fresh, tender and delicious taste. According to the food ingredient table compiled by the institute of health of Chinese academy of sciences: each hundred grams of white hyacinth bean contains 2.8 grams of protein, 0.2 gram of fat, 5.4 grams of sugar, 35 kilocalories, 1.4 grams of crude fiber, 116 milligrams of calcium, 1.5 milligrams of iron, 0.32 milligrams of carotene, 0.05 milligrams of thiamine acid, 0.07 milligrams of retinoic acid, 0.7 milligrams of nicotinic acid and 13 milligrams of ascorbic acid. The book Ben Cao gang mu of Ming Li Shi Zhen (compendium of materia Medica) states: the hard-shell white hyacinth bean is taken, fried with the skin, used as a medicine, and the hard-shell white hyacinth bean is full, white and yellowish, fishy and mild in nature and almost neutral, and has the spleen and the grain. Taiyin qi system of a person can remove heat and remove dampness to remove toxicity, so it is indicated for middle energizer diseases because it can resolve the clear and descend the turbid. The soft shell and the black magpie are cool in nature but can also regulate the spleen and stomach. The "Chinese pharmacopoeia" compiled by the pharmacopoeia Committee of the Ministry of health also says that: bai Dou has the effects of strengthening spleen and stomach, clearing summer-heat and dampness. Can be used for treating weakness of spleen and stomach, and diarrhea due to summer-heat and dampness.
And (2) arrowhead: semen euryales is recorded in the Chinese pharmacopoeia of the calendar edition, is a dry mature seed kernel of an annual aquatic herbaceous plant of Nymphaeaceae, has the effects of tonifying kidney and securing essence, tonifying spleen and checking diarrhea, clearing damp and stopping leukorrhagia, and is mainly used for treating nocturnal emission, spermatorrhea, enuresis, frequent micturition, spleen deficiency and chronic diarrhea, whitish and turbid urine and leukorrhagia. The ginseng-longan beverage has the reputation of 'ginseng in water' and 'longan in water', and is a traditional Chinese medicinal material and a precious natural tonic.
Kudzu root: the kudzu root mainly contains hydrate, vegetable protein, various vitamins and mineral substances, and also contains flavonoid substances: daidzein, daidzin, and daidzein-4, 7-diglucoside, puerarin-7-xyloside, puerarin, radix Puerariae and isoflavone glycoside. The kudzu root has cool nature, even smell and sweet taste, and has the efficacies of clearing heat, reducing pathogenic fire and expelling toxin. Modern medical research shows that: the isoflavone compound puerarin in radix Puerariae has certain curative effect on hypertension, hyperlipemia, hyperglycemia and cardiovascular and cerebrovascular diseases.
Preferably, the fermentation slurry of step (1) is a suspension of lactococcus lactis; the inoculation amount of the bacterial suspension is 0.5-1% by volume fraction, and the bacterial suspension is placed in a constant temperature incubator at 50-75 ℃ for standing fermentation for 30-60 h.
Preferably, in the enzyme treatment in the step (1), the mass ratio of α -amylase, β -amylase and vitamin E is 1-3: 2-5: 0.5-1.
Preferably, the diameter of the forming die head in the step (4) is 1.0-3.0mm, the extrusion temperature is 80-95 ℃, and the screw rotation speed is 150-.
Preferably, the aging temperature in the step (5) is 40-50 ℃, the humidity is 70-85%, and the aging time is 1-3 h.
Preferably, the weight ratio of the corn germ oil to the wheat germ oil in the mixed oil in the step (5) is 1-3: 4-10.
The proportion of the fructus cannabis powder and the white hyacinth bean starch in the prepared fresh wet rice noodle is high, and the prepared fresh wet rice noodle is rich in flavor; the corn germ oil and the wheat germ oil are rehydrated, so that the corn germ oil and the wheat germ oil have special taste; due to the use of the gordon euryale seed powder, the kudzuvine root powder and the vitamin E, the cooking loss of the rice noodles is reduced, the elastic texture is improved, the prepared rice noodles are fine and smooth in color, toughness and taste, and soup pasting and strip breaking are not easy to occur; the functional food has the functional components of fructus cannabis, white hyacinth bean, gordon euryale seed and kudzuvine root for enhancing gastrointestinal peristalsis, and particularly meets the dietary requirements of current consumers on functional foods.
Additional features and advantages of the invention will be set forth in the detailed description which follows.
Detailed Description
Preferred embodiments of the present invention will be described in more detail below. While the following describes preferred embodiments of the present invention, it should be understood that the present invention may be embodied in various forms and should not be limited by the embodiments set forth herein.
Example 1
The embodiment provides a fresh wet rice noodle rich in plant functional factors, which comprises the following components in parts by weight: 40 parts of fructus cannabis powder, 20 parts of white hyacinth bean starch, 30 parts of early indica rice flour, 0.5 part of edible salt, 5 parts of semen euryales powder and 3 parts of radix puerariae powder.
The preparation method of the fresh wet rice noodles rich in the plant functional factors comprises the following steps:
(1) preparing a fermentation base material:
pretreatment: mixing fructus Cannabis powder, white lablab seed starch, early indica rice flour, semen euryales powder, radix Puerariae powder, and salt at a certain proportion to obtain mixed powder;
size mixing: mixing the mixed powder and water at a powder/water weight ratio of 1:20, and continuously stirring to uniformly mix the rice flour and the water;
enzyme treatment, namely adding a certain amount of α -amylase, β -amylase and vitamin E according to the process requirements, uniformly stirring to ensure that the slurry is fully contacted with the enzyme, placing the mixture in a constant-temperature water bath kettle for enzymolysis for 30min at the temperature of 50 ℃, wherein the mass ratio of α -amylase, β -amylase and vitamin E is 1: 2: 0.5;
grinding: refining the slurry after enzyme treatment by using a colloid mill;
fermentation: fermenting the pulp after grinding; the fermentation slurry is lactococcus lactis bacterial suspension; the inoculation amount of the bacterial suspension is 0.5 percent by volume, and the bacterial suspension is placed in a constant-temperature incubator at 50 ℃ for standing fermentation for 30 hours;
homogenizing: homogenizing the fermented slurry with a homogenizer at 20MPa for 5min to prepare for spray drying;
spray drying: and drying the powder slurry to prepare the base material of the rice flour by using a spray dryer with the inlet temperature of 150 ℃, the material flow rate of 700mL/h and the compressed air flow rate of 650L/h.
(2) And powder: adding water accounting for 30% of the total mass of the rice flour base material obtained in the step (1) to prepare the mixture so as to be uniformly dissolved, and preparing the mixture for 15min to be uniform in humidity.
(3) Extruding and pasting: and (3) placing the uniformly wetted flour obtained in the step (2) into a double-screw extruder for extruding and pasting.
(4) Shearing and forming: and (4) shearing the extruded and gelatinized product obtained in the step (3) according to the required length and then forming. The diameter of the ground opening of the forming die head is 1.0mm, the extrusion temperature is 80 ℃, and the screw rotation speed is 150 r/min.
(5) Aging: and (4) aging the molded primary product obtained in the step (4) at the aging temperature of 40 ℃, the humidity of 70% and the aging time of 1 h.
(6) And (3) post-treatment: putting the aged rice flour obtained in the step (5) into a steam box for re-steaming for 15min, and then re-watering in a constant-temperature water bath at 80 ℃ for 4 min; then placing the rice noodles in water containing mixed oil of corn germ oil and wheat germ oil (the ratio of the corn germ oil to the wheat germ oil is 1:4) to soak for 1min, and obtaining the fresh wet rice noodles rich in plant functional factors.
Example 2
A fresh wet rice noodle rich in plant functional factors comprises the following components in parts by weight: 50 parts of fructus cannabis powder, 25 parts of white hyacinth bean starch, 45 parts of early indica rice flour, 0.5 part of edible salt, 7 parts of semen euryales powder and 5 parts of radix puerariae powder.
The preparation method of the fresh wet rice noodles rich in the plant functional factors comprises the following steps:
(1) preparing a fermentation base material:
pretreatment: mixing fructus Cannabis powder, white lablab seed starch, early indica rice flour, semen euryales powder, radix Puerariae powder, and salt at a certain proportion to obtain mixed powder;
size mixing: mixing the mixed powder and water at a powder/water weight ratio of 1:25, and continuously stirring to uniformly mix the rice flour and the water;
enzyme treatment, namely adding a certain amount of α -amylase, β -amylase and vitamin E according to the process requirements, uniformly stirring to ensure that the slurry is fully contacted with the enzyme, placing the mixture in a constant-temperature water bath kettle for enzymolysis for 50min at 65 ℃, wherein the mass ratio of α -amylase, β -amylase and vitamin E is 3: 2: 1;
grinding: refining the slurry after enzyme treatment by using a colloid mill;
fermentation: fermenting the pulp after grinding; the fermentation slurry is lactococcus lactis bacterial suspension; the inoculation amount of the bacterial suspension is 0.8 percent by volume, and the bacterial suspension is placed in a constant temperature incubator at 50-75 ℃ for standing fermentation for 45 hours.
Homogenizing: homogenizing the fermented slurry with a homogenizer at 30MPa for 10min to prepare for spray drying;
spray drying: and drying the powder slurry to prepare the base material of the rice flour by using a spray dryer with the inlet temperature of 130 ℃, the material flow rate of 800mL/h and the compressed air flow rate of 700L/h.
(2) And powder: adding water accounting for 30-60% of the total mass of the base material of the rice flour obtained in the step (1) for blending to enable the base material of the rice flour to be uniformly dissolved, and blending for 30min to be uniform in humidity.
(3) Extruding and pasting: and (3) placing the uniformly wetted flour obtained in the step (2) into a double-screw extruder for extruding and pasting.
(4) Shearing and forming: and (4) shearing the extruded and gelatinized product obtained in the step (3) according to the required length and then forming. The diameter of a grinding opening of the forming die head is 2.0mm, the extrusion temperature is 90 ℃, and the rotating speed of a screw is 200 r/min.
(5) Aging: and (4) aging the molded primary product obtained in the step (4). The aging temperature is 45 ℃, the humidity is 75 percent, and the aging time is 1.5 h.
(6) And (3) post-treatment: putting the aged rice flour obtained in the step (5) into a steam box for re-steaming for 20min, and then re-watering in a constant-temperature water bath at 85 ℃ for 8 min; then placing the rice noodles in water containing mixed oil of corn germ oil and wheat germ oil (the ratio of the corn germ oil to the wheat germ oil is 1:4) to soak for 3min, and obtaining the fresh wet rice noodles rich in plant functional factors.
Example 3
A fresh wet rice noodle rich in plant functional factors comprises the following components in parts by weight: 60 parts of fructus cannabis powder, 30 parts of white hyacinth bean starch, 60 parts of early indica rice flour, 1 part of edible salt, 10 parts of semen euryales powder and 6 parts of radix puerariae powder.
The preparation method of the fresh wet rice noodles rich in the plant functional factors comprises the following steps:
(1) preparing a fermentation base material:
pretreatment: mixing fructus Cannabis powder, white lablab seed starch, early indica rice flour, semen euryales powder, radix Puerariae powder, and salt at a certain proportion to obtain mixed powder;
size mixing: mixing the mixed powder and water at a powder/water weight ratio of 1:30, and continuously stirring to uniformly mix the rice flour and the water;
enzyme treatment, namely adding a certain amount of α -amylase, β -amylase and vitamin E according to the process requirements, uniformly stirring to ensure that the slurry is fully contacted with the enzyme, placing the mixture in a constant-temperature water bath kettle for enzymolysis for 60min at 75 ℃, wherein the mass ratio of α -amylase, β -amylase and vitamin E is 3: 5: 1;
grinding: refining the slurry after enzyme treatment by using a colloid mill;
fermentation: fermenting the pulp after grinding; the fermentation slurry is lactococcus lactis bacterial suspension; the inoculation amount of the bacterial suspension is 1 percent by volume, and the bacterial suspension is placed in a constant-temperature incubator at 75 ℃ for standing and fermentation for 30-60 h;
homogenizing: homogenizing the fermented slurry with a homogenizer at 40MPa for 15min to prepare for spray drying;
spray drying: and drying the powder slurry to prepare the base material of the rice flour by using a spray dryer with the inlet temperature of 180 ℃, the material flow rate of 850mL/h and the compressed air flow rate of 850L/h.
(2) And powder: adding water accounting for 30-60% of the total mass of the base material of the rice flour obtained in the step (1) for blending to enable the base material to be uniformly dissolved, and blending for 45min to be uniform in humidity.
(3) Extruding and pasting: and (3) placing the uniformly wetted flour obtained in the step (2) into a double-screw extruder for extruding and pasting.
(4) Shearing and forming: and (4) shearing the extruded and gelatinized product obtained in the step (3) according to the required length and then forming. The diameter of the ground opening of the forming die head is 3.0mm, the extrusion temperature is 95 ℃, and the rotating speed of the screw is 300 r/min.
(5) Aging: and (4) aging the molded primary product obtained in the step (4). The aging temperature is 50 ℃, the humidity is 85 percent, and the aging time is 3 hours.
(6) And (3) post-treatment: putting the aged rice flour obtained in the step (5) into a steam steaming box for re-steaming for 30min, and then re-watering in a constant-temperature water bath at 90 ℃ for 10 min; then placing the rice noodles in water containing mixed oil of corn germ oil and wheat germ oil (the ratio of the corn germ oil to the wheat germ oil is 3:10) to soak for 5min, and obtaining the fresh wet rice noodles rich in plant functional factors.
Test example
Test protocol: intestinal transit test on normal mice.
40 mice weighing 35-40g, half of males and females are randomly divided into a blank model group, an example 1 group, an example 2 group and an example 3 group, 10 mice in each group are taken, the groups of examples 1-3 are orally administered for 1 time according to 10g each day, the blank model group is administered with distilled water in equal amount, after 5 days of administration, fasting is carried out for 12 hours, after 1.5 hours of last administration, each group of animals is intragastrically perfused with 20ml/kg of 15% activated carbon suspension (prepared by physiological saline), after 20 minutes, the mice are killed by taking off the neck, the gastrointestinal tract is dissected and stripped, the mice are placed on a glass plate, the total length from the pylorus to the ileocecal part and the distance from the pylorus to the carbon front edge are measured, and the carbon powder propelling percentage is calculated by a. The significance of the differences among the groups was compared by t-test and the results are shown in table 1.
Table 1 effect on small intestine propulsion test of mice (n ═ 10, x ± 1)
Figure BDA0002439246030000091
Note: p <0.05, P <0.01 compared to the blank group.
The results in table 1 show that the groups of example 1, example 2 and example 3 can promote the advancing distance of the carbon dust in the small intestine of the mouse, increase the advancing percentage compared with the blank group, and have statistical significance (P <0.05 and P <0.01) compared with the blank group, which indicates that the invention has the functions of promoting the movement of the small intestine and enhancing the peristalsis of the intestine.
Having described embodiments of the present invention, the foregoing description is intended to be exemplary, not exhaustive, and not limited to the embodiments disclosed. Many modifications and variations will be apparent to those of ordinary skill in the art without departing from the scope and spirit of the described embodiments.

Claims (7)

1. The fresh wet rice noodles rich in plant functional factors are characterized by comprising the following components in parts by weight: 40-60 parts of fructus cannabis powder, 20-30 parts of white hyacinth bean starch, 30-60 parts of early indica rice flour, 0.5-1 part of edible salt, 5-10 parts of semen euryales powder and 3-6 parts of radix puerariae powder.
2. The method for preparing fresh wet rice noodles rich in plant functional factors according to claim 1, comprising the steps of:
(1) fermentation base material preparation
Pretreatment: mixing fructus Cannabis powder, white lablab seed starch, early indica rice flour, semen euryales powder, radix Puerariae powder, and salt at a certain proportion to obtain mixed powder;
size mixing: mixing the mixed powder and water according to the powder/water weight ratio of 1:20-30, and continuously stirring to uniformly mix the mixed powder and the water;
enzyme treatment, namely adding α -amylase, β -amylase and vitamin E, stirring uniformly to ensure that the slurry is fully contacted with the enzyme, placing in a constant-temperature water bath for enzymolysis for 30-60min at the temperature of 50-75 ℃;
grinding: refining the slurry after enzyme treatment by using a colloid mill;
fermentation: fermenting the pulp after grinding;
homogenizing: homogenizing the fermented slurry with a homogenizer at 20-40MPa for 5-15 min;
spray drying: drying the powder slurry to prepare a rice flour base material by using a spray dryer with the inlet temperature of 150-;
(2) and powder: adding water accounting for 30-60% of the total mass of the base material of the rice flour obtained in the step (1) for blending to enable the base material of the rice flour to be uniformly dissolved, and blending for 15-45min until the base material of the rice flour is uniformly wetted;
(3) extruding and pasting: placing the uniform-moisture flour obtained in the step (2) into a double-screw extruder for extruding and pasting;
(4) shearing and forming: shearing the product obtained in the step (3) after extrusion and gelatinization according to the required length and then forming;
(5) aging: aging the molded primary product obtained in the step (4);
(6) and (3) post-treatment: putting the aged rice flour obtained in the step (5) into a steam box for re-steaming for 15-30min, and then carrying out re-watering in a constant-temperature water bath at 80-90 ℃ for 4-10 min; and then soaking the rice noodles in water containing mixed oil of corn germ oil and wheat germ oil for 1-5min to obtain the fresh wet rice noodles rich in plant functional factors.
3. The method according to claim 2, wherein the fermentation slurry of step (1) is a suspension of lactococcus lactis; the inoculation amount of the bacterial suspension is 0.5-1% by volume fraction, and the bacterial suspension is placed in a constant temperature incubator at 50-75 ℃ for standing fermentation for 30-60 h.
4. The method according to claim 2, wherein α -amylase, β -amylase and vitamin E are added in the enzyme treatment in step (1) at a mass ratio of 1-3: 2-5: 0.5-1.
5. The preparation method according to claim 2, wherein the diameter of the forming die head in the step (4) is 1.0-3.0mm, the extrusion temperature is 80-95 ℃, and the screw rotation speed is 150-300 r/min.
6. The method according to claim 2, wherein the aging temperature in step (5) is 40-50 ℃, the humidity is 70-85%, and the aging time is 1-3 h.
7. The method for preparing the corn-germ oil as claimed in claim 2, wherein the weight ratio of the corn-germ oil to the wheat-germ oil in the mixed oil of step (5) is 1-3: 4-10.
CN202010260878.4A 2020-04-03 2020-04-03 Fresh wet rice noodles rich in plant functional factors and preparation method thereof Pending CN111357930A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202010260878.4A CN111357930A (en) 2020-04-03 2020-04-03 Fresh wet rice noodles rich in plant functional factors and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202010260878.4A CN111357930A (en) 2020-04-03 2020-04-03 Fresh wet rice noodles rich in plant functional factors and preparation method thereof

Publications (1)

Publication Number Publication Date
CN111357930A true CN111357930A (en) 2020-07-03

Family

ID=71199077

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202010260878.4A Pending CN111357930A (en) 2020-04-03 2020-04-03 Fresh wet rice noodles rich in plant functional factors and preparation method thereof

Country Status (1)

Country Link
CN (1) CN111357930A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112425716A (en) * 2020-11-12 2021-03-02 江南大学 Method for improving shelf life quality of fresh wet rice noodles
CN115336706A (en) * 2022-08-24 2022-11-15 向芳 Rice processing method for preparing instant rice noodles

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109874974A (en) * 2019-04-28 2019-06-14 江南大学 Fresh wet quinoa rice noodles and preparation method thereof
CN110037241A (en) * 2019-05-16 2019-07-23 广西壮族自治区农业科学院 A kind of processing method of antistaling instant rice-flour noodles

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109874974A (en) * 2019-04-28 2019-06-14 江南大学 Fresh wet quinoa rice noodles and preparation method thereof
CN110037241A (en) * 2019-05-16 2019-07-23 广西壮族自治区农业科学院 A kind of processing method of antistaling instant rice-flour noodles

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112425716A (en) * 2020-11-12 2021-03-02 江南大学 Method for improving shelf life quality of fresh wet rice noodles
CN115336706A (en) * 2022-08-24 2022-11-15 向芳 Rice processing method for preparing instant rice noodles

Similar Documents

Publication Publication Date Title
CN107212228B (en) Quinoa nutritional composition and quinoa product
CN103005281B (en) High-nutrient healthcare rice and preparation method thereof
CN110771880A (en) Blood sugar-reducing quinoa meal replacement powder and preparation process thereof
CN108272073A (en) A kind of weight losing meal-replacing powder and preparation method thereof
CN105685825A (en) Nutrition mixed type cereals and preparation method thereof
CN103493865B (en) Cookies suitable for hypertension group and making method thereof
CN109924412A (en) A kind of rose purple sweet potato cereal meal replacing food and preparation method thereof
CN105231111A (en) Mixed grain probiotic rice flour containing high dietary fiber and preparation method thereof
CN105495340A (en) Oatmeal and preparation method thereof
CN105285707A (en) Potato whole powder fine dried noodles and processing method thereof
CN103652567A (en) Functional nutritional convenient assorted whole grain food
CN108887564A (en) A kind of selenoprotein coarse cereal powder formula and preparation method thereof
CN108719984A (en) A kind of generation meal nutrition bar and preparation method thereof for gout crowd
CN111357930A (en) Fresh wet rice noodles rich in plant functional factors and preparation method thereof
CN1265727C (en) Sweet potato health food and its preparation method
CN106307252A (en) Quickly brewed instant purple sweet potato paste and preparation method thereof
CN108813364A (en) A kind of formula and preparation method of compound five cereals oatmeal
CN112450252A (en) Meal replacement cold-processed pastry capable of enhancing satiety and preparation method thereof
CN105901516A (en) Nutritional instant congee rich in colored wheat bran dietary fibers, and production method thereof
CN101496568A (en) Mung bean or pea dietary fiber and method for producing the same
CN1795745A (en) Longevity noodle prepared from nine corns
CN110214902A (en) A kind of children&#39;s correction partial eclipse type selenium-rich complete nourishing powder
CN105661318A (en) Nutritive and convenient food chestnut soup and processing method thereof
CN108477262B (en) Premixed flour and preparation method thereof
CN113142572A (en) Fruit and vegetable type nutritious food and preparation method thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20200703

RJ01 Rejection of invention patent application after publication