CN111374269A - Preparation method and product of nutrition-enriched rice noodles - Google Patents
Preparation method and product of nutrition-enriched rice noodles Download PDFInfo
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- CN111374269A CN111374269A CN202010300964.3A CN202010300964A CN111374269A CN 111374269 A CN111374269 A CN 111374269A CN 202010300964 A CN202010300964 A CN 202010300964A CN 111374269 A CN111374269 A CN 111374269A
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- 230000035764 nutrition Effects 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title claims abstract description 31
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- 239000002994 raw material Substances 0.000 claims description 6
- 230000003647 oxidation Effects 0.000 abstract description 8
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- 235000013312 flour Nutrition 0.000 abstract description 3
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- 230000000977 initiatory effect Effects 0.000 description 2
- RBTARNINKXHZNM-UHFFFAOYSA-K iron trichloride Chemical compound Cl[Fe](Cl)Cl RBTARNINKXHZNM-UHFFFAOYSA-K 0.000 description 2
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- QKNYBSVHEMOAJP-UHFFFAOYSA-N 2-amino-2-(hydroxymethyl)propane-1,3-diol;hydron;chloride Chemical compound Cl.OCC(N)(CO)CO QKNYBSVHEMOAJP-UHFFFAOYSA-N 0.000 description 1
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- 229920000856 Amylose Polymers 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
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- 230000002292 Radical scavenging effect Effects 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
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- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- HEILIGJNYTWOHU-UHFFFAOYSA-N ethanol 2-hydroxybenzoic acid Chemical compound CCO.OC(=O)C1=CC=CC=C1O HEILIGJNYTWOHU-UHFFFAOYSA-N 0.000 description 1
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- 230000036284 oxygen consumption Effects 0.000 description 1
- 239000008055 phosphate buffer solution Substances 0.000 description 1
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- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen 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
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
Abstract
The invention discloses a preparation method and a product of nutrition-enriched rice noodles, wherein cleaned rice is taken and ground into rice milk for standby; soaking cleaned black rice in water, preserving heat at 40-50 ℃ for 5-8 h, and grinding to obtain black rice pulp; mixing black rice pulp and rice pulp, adjusting the water content of the pulp to 65-70%, and sieving with a 60-mesh sieve to obtain mixed pulp; adding 3% -5% of rice protein into the mixed slurry, uniformly mixing, feeding into a conveying belt through a feeding hole for slurry paving, and introducing steam to steam the rice slurry material liquid on the conveying belt to form fresh powder pieces; and cooling the fresh vermicelli pieces to room temperature, cutting the cooled fresh vermicelli, and packaging to obtain the nutrition-enriched rice noodles. The nutrition-enriched rice flour disclosed by the invention is fine and smooth in taste, strong in oxidation resistance, rich in dietary fiber and high in nutritional value, and is suitable for the old to eat.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a preparation method of nutrition-enriched rice noodles and a product.
Background
The rice noodles are strip-shaped or filiform food made of early rice as a raw material, are common food in the south of China, can be used as snacks and staple food, and have wide consumer groups. The traditional rice noodles are generally made of aged early long rice. The growth cycle of early indica rice is relatively short, but the product is loose, the content of nutrients is relatively low, the content of protein is low, and the eating quality is poor; therefore, except a part of early long-shaped rice is directly eaten, the early long-shaped rice is mainly used as industrial raw materials for feeding, brewing, food and the like.
The black rice is a very distinctive type in rice seed resources in China, and has good flavor, nutrition, texture characteristics and dietary therapy value. The black rice is most abundant in resources and has a long planting history. Besides being rich in nutrient substances such as starch, protein, mineral substances, VE and the like, the black rice bran is rich in anthocyanin, is a biological active substance beneficial to the body, and can treat potential diseases such as cardiovascular and cerebrovascular diseases, cancer, senile dementia and the like. Due to the health promotion effect and the chronic disease prevention and treatment performance of black rice, the black rice is more and more popular to replace japonica rice to be eaten as staple food in daily life of people. The black rice also has effects of improving myocardial nutrition, and reducing myocardial oxygen consumption.
The rice protein has better quality than wheat protein and corn protein, and is rich in lysine which is high-quality essential amino acid. In addition, the rice protein cereal protein has the lowest immunogenicity, and is an ideal substitute for protein intake of good infants, old people and other sensitive people.
Disclosure of Invention
This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.
The present invention has been made keeping in mind the above and/or other problems occurring in the prior art.
Therefore, the invention aims to overcome the defects in the prior art and provide a preparation method of the nutrition-enriched rice noodles.
In order to solve the technical problems, the invention provides the following technical scheme: a method for preparing nutrition-enriched rice noodles comprises,
taking cleaned rice, and grinding the rice into rice pulp for later use;
soaking cleaned black rice in water, preserving heat at 40-50 ℃ for 5-8 h, and grinding to obtain black rice pulp;
mixing black rice pulp and rice pulp, adjusting the water content of the pulp to 65-70%, and sieving with a 60-mesh sieve to obtain mixed pulp;
adding rice protein into the mixed slurry, uniformly mixing, feeding the mixture into a conveying belt through a feeding hole for slurry paving, and introducing steam to steam the rice slurry liquid on the conveying belt to form fresh powder pieces;
and cooling the fresh vermicelli pieces to room temperature, cutting the cooled fresh vermicelli, and packaging to obtain the nutrition-enriched rice noodles.
As a preferable embodiment of the preparation method of the nutrition-enriched rice noodles of the present invention, wherein: the rice milk is prepared by grinding the rice milk, wherein the water content of the rice milk is 50-60%, and the particle size of a solid matter in the rice milk is controlled to be below 100 mu m.
As a preferable embodiment of the preparation method of the nutrition-enriched rice noodles of the present invention, wherein: the black rice pulp is prepared by the grinding, wherein the water content of the black rice pulp is 75-80%.
As a preferable embodiment of the preparation method of the nutrition-enriched rice noodles of the present invention, wherein: the particle size of the solid matters in the black rice pulp is 100-120 mu m.
As a preferable embodiment of the preparation method of the nutrition-enriched rice noodles of the present invention, wherein: the black rice milk and the rice milk are uniformly mixed, wherein the mass ratio of the black rice milk to the rice milk is 1: 1.5-2.
As a preferable embodiment of the preparation method of the nutrition-enriched rice noodles of the present invention, wherein: and adding rice protein into the mixed slurry, wherein the adding amount of the rice protein accounts for 3-5% of the mixed slurry by mass percent.
As a preferable embodiment of the preparation method of the nutrition-enriched rice noodles of the present invention, wherein: and (4) entering a conveyer belt for spreading pulp, wherein the thickness of the spread pulp is 1-1.2 mm.
As a preferable embodiment of the preparation method of the nutrition-enriched rice noodles of the present invention, wherein: and introducing steam to steam the rice milk liquid on the conveying belt, wherein the steam steaming temperature is 100 ℃, and the steam steaming time is 5-8 min.
It is a further object of the present invention to overcome the deficiencies of the prior art and to provide a nutrient-fortified rice noodle.
The invention has the beneficial effects that:
(1) the invention provides a preparation method of nutrition-enriched rice noodles, wherein black rice is added in the preparation process of rice noodles to improve the oxidation resistance of the rice noodles, the black rice is pretreated to realize the co-cooking with white rice noodles, in addition, aiming at the characteristics of low content of early long-grained rice protein and poor edibility of rice noodles raw materials, the pretreatment temperature of the black rice is preferably 40-50 ℃, the heat preservation time is 5-8 h, the mass ratio of black rice milk to rice milk is 1: 1.5-2, the prepared nutrition-enriched rice noodles have good sense, simultaneously, the finally prepared nutrition-enriched rice noodles have good oxidation resistance activity, 3-5% of rice protein is added, and the effect of improving the water retention quality of the rice noodles is achieved.
(2) The nutrition-enriched rice flour disclosed by the invention is fine and smooth in taste, strong in oxidation resistance, rich in dietary fiber and high in nutritional value, and is suitable for the old to eat.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention more comprehensible, specific embodiments thereof are described in detail below with reference to examples of the specification.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
The raw material rice used in the invention is: the local early indica rice of Hunan province (amylose content is 20-22%) and the black rice of October paddy (commonly sold in the market) are purchased by the agricultural Gaokao Co., Ltd.
The invention relates to a method for measuring the strip breaking rate of fresh-cut rice noodles, which comprises the following steps:
taking a certain amount of fresh-cut rice noodles (about 50g in one block), putting into boiling water according to the powder-water ratio of 1:15, covering and boiling for 15s, stirring and filtering to remove soup, supercooling water, draining, weighing when separating strips with the length less than 5cm and the length more than 5cm, and calculating the strip breakage rate according to the following formula:
breaking rate (%) - (m)2/m)×100
m2G, the mass of the strips is less than 5 cm;
m is the cooked sample mass, g;
the method for measuring the oxidation resistance of the fresh-cut rice flour comprises the following steps:
(1) measurement of reducing Power
Taking 1mL of solution to be detected, respectively adding 2.5mL of 0.2mol/L phosphate buffer solution with pH6.6 and 2.5mL of 1% potassium ferricyanide, uniformly mixing the mixture, carrying out water bath heat preservation at 50 ℃ for 20min, then adding 2.5mL of 10% (W/V) trichloroacetic acid, and centrifuging at 4000r/min for 10 min. Taking 2.5mL of supernatant, adding 2.5mL of distilled water and 0.5mL of 0.1% FeCl3 respectively, mixing, standing for 10min, adjusting to zero by using distilled water as a blank instead of 0.1% FeCl3 solution, and measuring absorbance at 700 nm.
(2) Study on hydroxyl radical (. OH) scavenging action
1mL of FeSO with the concentration of 9mmol/L is taken4Adding 1mL of 9mmol/L salicylic acid-ethanol and 1mL of solution to be detected, and finally adding 1mL of 8.8mmol/L H2O2Mix well and start the whole reaction. After the reaction at 37 ℃ for 0.5h, the mixture is centrifuged at 4000r/min for 10min, and the supernatant is subjected to absorbance measurement at 510 nm. Using distilled water instead of H2O2The absorbance was measured at 700nm as the background absorbance of the solution to be measured.
In the formula: a0 is the absorbance of the blank control solution;
ax is the absorbance of the solution to be measured after the solution is added,
ax0 is without color-developing agent H2O2The background absorption value of the solution to be measured.
(3) To superoxide anion radical (O)2 ˉ) Study of scavenging Effect
Taking 4.5mL of 50mmol/L Tris-HCl buffer solution with pH of 8.2, adding 4.2mL distilled water and 1mL of solution to be detected, uniformly mixing, preserving heat for 20min in a water bath at 25 ℃, immediately adding 0.3mL of 3mmol/L pyrogallol (prepared from 10mmol/L HCL) preheated at 25 ℃, quickly shaking, measuring the absorbance value at intervals of 30s at 325nm, replacing the pyrogallol with 10mmol/L HCl for a blank tube, calculating the increase of absorbance per minute in a linear range, and calculating the clearance rate.
Wherein, delta A0/delta t represents the pyrogallol autoxidation reaction rate, and delta Ai/delta t represents the pyrogallol autoxidation reaction rate after the liquid to be detected is added.
The invention relates to a method for measuring the water content and water retention of rice noodles, which comprises the following steps:
(1) and (3) determination of moisture content: reference is made to the method of GB/T5009.3-2003. A certain amount of the gel sample (about 3g) was weighed in an aluminum box and dried in an oven at 105 ℃ to constant weight. The moisture content MC is calculated according to the following formula:
wherein:
m 0-aluminum box weight (g);
m1 total weight (g) of aluminum box and dried rice noodle before drying;
m2 total weight (g) of the dried rice noodles and the aluminum boxes.
(2) Measurement of Water holding Property: a certain sample of rice noodles (about 5g) is put into a centrifuge tube for weighing, 4000g is centrifuged for 10min, and the separated liquid is discarded and weighed. The water retention was calculated according to the following formula:
wherein:
m0-centrifuge tube weight (g);
m1the total weight (g) of the centrifuge tube and the rice noodle sample before centrifugation;
m2-total weight of centrifuge tube and sample residue after centrifugation (g);
MC-moisture content (%) of rice noodles.
The invention relates to a method for measuring the texture of rice noodles, which comprises the following steps:
arranging 5 river powders on a test table board of a texture analyzer side by side, testing a probe P/36, testing the speed before testing by 5mm/s, the testing speed by 1.0mm/s, the speed after testing by 5mm/s, the compression ratio by 50 percent, the contact stress by 5.0g and the time interval between two times of compression by 2s to obtain the hardness result.
Example 1
The embodiment provides a preparation method of nutrition-enriched rice noodles, which comprises the following steps:
(1) taking cleaned rice, and grinding to obtain rice pulp for later use, wherein the water content of the rice pulp is 50%, and the particle size of a solid matter in the rice pulp is controlled to be below 100 mu m;
(2) soaking cleaned black rice in water, keeping the temperature at 40 deg.C for 5h, and grinding to obtain black rice pulp, wherein the water content of the black rice pulp is 75%, and the particle size of solid in the black rice pulp is 100 μm;
(3) mixing fructus Zizaniae Caduciflorae rice milk and rice milk (the mass ratio of fructus Zizaniae Caduciflorae rice milk to rice milk is 1:2), adjusting water content of the milk to 70%, and sieving with 60 mesh sieve to obtain mixed milk;
(4) adding rice protein (the adding amount of the rice protein accounts for 5% of the mixed slurry by mass) into the mixed slurry prepared in the step (3), uniformly mixing, feeding the mixture into a conveying belt through a feeding hole, spreading the slurry (the thickness of the spread slurry is 1-1.2 mm), and introducing steam to cook the rice slurry on the conveying belt (the steam steaming temperature is 100 ℃, and the time is 5-8 min) to form fresh powder pieces;
(5) and cooling the fresh vermicelli pieces to room temperature, cutting the cooled fresh vermicelli, and packaging to obtain the nutrition-enriched rice noodles.
Example 2
The embodiment provides a preparation method of nutrition-enriched rice noodles, which comprises the following steps:
(1) taking cleaned rice, and grinding to obtain rice pulp for later use, wherein the water content of the rice pulp is 50%, and the particle size of a solid matter in the rice pulp is controlled to be below 100 mu m;
(2) soaking cleaned black rice in water, keeping the temperature at 40 deg.C for 5h, and grinding to obtain black rice pulp, wherein the water content of the black rice pulp is 75%, and the particle size of solid in the black rice pulp is 100 μm;
(3) mixing fructus Zizaniae Caduciflorae rice milk and rice milk (the mass ratio of fructus Zizaniae Caduciflorae rice milk to rice milk is 1:2), adjusting water content of the milk to 68%, sieving with 60 mesh sieve to obtain mixed milk;
(4) adding rice protein (the adding amount of the rice protein accounts for 5% of the mixed slurry by mass) into the mixed slurry prepared in the step (3), uniformly mixing, feeding the mixture into a conveying belt through a feeding hole, spreading the slurry (the thickness of the spread slurry is 1-1.2 mm), and introducing steam to cook the rice slurry on the conveying belt (the steam steaming temperature is 100 ℃, and the time is 5-8 min) to form fresh powder pieces;
(5) and cooling the fresh vermicelli pieces to room temperature, cutting the cooled fresh vermicelli, and packaging to obtain the nutrition-enriched rice noodles.
Example 3
The embodiment provides a preparation method of nutrition-enriched rice noodles, which comprises the following steps:
(1) taking cleaned rice, and grinding to obtain rice pulp for later use, wherein the water content of the rice pulp is 50%, and the particle size of a solid matter in the rice pulp is controlled to be below 100 mu m;
(2) soaking cleaned black rice in water, keeping the temperature at 50 deg.C for 5h, and grinding to obtain black rice pulp with water content of 75% and solid particle size of 100 μm;
(3) mixing fructus Zizaniae Caduciflorae rice milk and rice milk (the mass ratio of fructus Zizaniae Caduciflorae rice milk to rice milk is 1:1.5), adjusting water content of the milk to 68%, and sieving with 60 mesh sieve to obtain mixed milk;
(4) adding rice protein (the adding amount of the rice protein accounts for 5% of the mixed slurry by mass) into the mixed slurry prepared in the step (3), uniformly mixing, feeding the mixture into a conveying belt through a feeding hole, spreading the slurry (the thickness of the spread slurry is 1-1.2 mm), and introducing steam to cook the rice slurry on the conveying belt (the steam steaming temperature is 100 ℃, and the time is 5-8 min) to form fresh powder pieces;
(5) and cooling the fresh vermicelli pieces to room temperature, cutting the cooled fresh vermicelli, and packaging to obtain the nutrition-enriched rice noodles.
Example 4
The embodiment provides a preparation method of nutrition-enriched rice noodles, which comprises the following steps:
(1) taking cleaned rice, and grinding to obtain rice pulp for later use, wherein the water content of the rice pulp is 50%, and the particle size of a solid matter in the rice pulp is controlled to be below 100 mu m;
(2) soaking cleaned black rice in water, keeping the temperature at 50 ℃ for 8h, and grinding to obtain black rice pulp, wherein the water content of the black rice pulp is 75%, and the particle size of solid matters in the black rice pulp is 100 μm;
(3) mixing fructus Zizaniae Caduciflorae rice milk and rice milk (the mass ratio of fructus Zizaniae Caduciflorae rice milk to rice milk is 1:1.5), adjusting water content of the milk to 68%, and sieving with 60 mesh sieve to obtain mixed milk;
(4) adding rice protein (the adding amount of the rice protein accounts for 5% of the mixed slurry by mass) into the mixed slurry prepared in the step (3), uniformly mixing, feeding the mixture into a conveying belt through a feeding hole, spreading the slurry (the thickness of the spread slurry is 1-1.2 mm), and introducing steam to cook the rice slurry on the conveying belt (the steam steaming temperature is 100 ℃, and the time is 5-8 min) to form fresh powder pieces;
(5) and cooling the fresh vermicelli pieces to room temperature, cutting the cooled fresh vermicelli, and packaging to obtain the nutrition-enriched rice noodles.
The sensory evaluation results of the rice noodles prepared by the invention are shown in table 1.
TABLE 1
Note that ①, ②, ③, ④ and 4
The making conditions and the comprehensive scores of the rice noodles are shown in table 2.
TABLE 2
As can be seen from tables 1 and 2, different preparation methods (the amount of black rice added, the black rice pretreatment conditions, and the water content of the feed liquid) have a great influence on the sensory evaluation of the rice noodles.
The oxidation resistance results of the self-made rice noodles and the common rice noodles sold on the market are shown in the table 3.
TABLE 3
As can be seen from Table 3, the reduction power, hydroxyl radical scavenging rate and superoxide anion scavenging rate of the river powder in the example 4 and the oxidation resistance measurement of 3 kinds of common river powder on the market are all obviously higher than those of the common river powder on the market.
Example 5
The embodiment provides a preparation method of nutrition-enriched rice noodles, which comprises the following steps:
(1) taking cleaned rice, and grinding to obtain rice pulp for later use, wherein the water content of the rice pulp is 50%, and the particle size of a solid matter in the rice pulp is controlled to be below 100 mu m;
(2) soaking cleaned black rice in water, keeping the temperature at 50 deg.C for 3h, and grinding to obtain black rice pulp with water content of 75% and solid particle size of 100 μm;
(3) mixing fructus Zizaniae Caduciflorae rice milk and rice milk (the mass ratio of fructus Zizaniae Caduciflorae rice milk to rice milk is 1:1.5), adjusting water content of the milk to 68%, and sieving with 60 mesh sieve to obtain mixed milk;
(4) adding rice protein (the adding amount of the rice protein accounts for 5% of the mixed slurry by mass) into the mixed slurry prepared in the step (3), uniformly mixing, feeding the mixture into a conveying belt through a feeding hole, spreading the slurry (the thickness of the spread slurry is 1-1.2 mm), and introducing steam to cook the rice slurry on the conveying belt (the steam steaming temperature is 100 ℃, and the time is 5-8 min) to form fresh powder pieces;
(5) and cooling the fresh vermicelli pieces to room temperature, cutting the cooled fresh vermicelli, and packaging to obtain the nutrition-enriched rice noodles.
Example 6
The embodiment provides a preparation method of nutrition-enriched rice noodles, which comprises the following steps:
(1) taking cleaned rice, and grinding to obtain rice pulp for later use, wherein the water content of the rice pulp is 50%, and the particle size of a solid matter in the rice pulp is controlled to be below 100 mu m;
(2) soaking cleaned black rice in water, keeping the temperature at 60 ℃ for 5h, and grinding to obtain black rice pulp, wherein the water content of the black rice pulp is 75%, and the particle size of solid matters in the black rice pulp is 100 μm;
(3) mixing fructus Zizaniae Caduciflorae rice milk and rice milk (the mass ratio of fructus Zizaniae Caduciflorae rice milk to rice milk is 1:1.5), adjusting water content of the milk to 68%, and sieving with 60 mesh sieve to obtain mixed milk;
(4) adding rice protein (the adding amount of the rice protein accounts for 5% of the mixed slurry by mass) into the mixed slurry prepared in the step (3), uniformly mixing, feeding the mixture into a conveying belt through a feeding hole, spreading the slurry (the thickness of the spread slurry is 1-1.2 mm), and introducing steam to cook the rice slurry on the conveying belt (the steam steaming temperature is 100 ℃, and the time is 5-8 min) to form fresh powder pieces;
(5) and cooling the fresh vermicelli pieces to room temperature, cutting the cooled fresh vermicelli, and packaging to obtain the nutrition-enriched rice noodles.
Example 7
The embodiment provides a preparation method of nutrition-enriched rice noodles, which comprises the following steps:
(1) taking cleaned rice, and grinding to obtain rice pulp for later use, wherein the water content of the rice pulp is 50%, and the particle size of a solid matter in the rice pulp is controlled to be below 100 mu m;
(2) soaking cleaned black rice in water, keeping the temperature at 50 deg.C for 5h, and grinding to obtain black rice pulp with water content of 75% and solid particle size of 100 μm;
(3) mixing fructus Zizaniae Caduciflorae rice milk and rice milk (the mass ratio of fructus Zizaniae Caduciflorae rice milk to rice milk is 1:3), adjusting water content of the milk to 68%, sieving with 60 mesh sieve to obtain mixed milk;
(4) adding rice protein (the adding amount of the rice protein accounts for 5% of the mixed slurry by mass) into the mixed slurry prepared in the step (3), uniformly mixing, feeding the mixture into a conveying belt through a feeding hole, spreading the slurry (the thickness of the spread slurry is 1-1.2 mm), and introducing steam to cook the rice slurry on the conveying belt (the steam steaming temperature is 100 ℃, and the time is 5-8 min) to form fresh powder pieces;
(5) and cooling the fresh vermicelli pieces to room temperature, cutting the cooled fresh vermicelli, and packaging to obtain the nutrition-enriched rice noodles.
Example 8
The embodiment provides a preparation method of nutrition-enriched rice noodles, which comprises the following steps:
(1) taking cleaned rice, and grinding to obtain rice pulp for later use, wherein the water content of the rice pulp is 50%, and the particle size of a solid matter in the rice pulp is controlled to be below 100 mu m;
(2) soaking cleaned black rice in water, keeping the temperature at 50 deg.C for 5h, and grinding to obtain black rice pulp with water content of 75% and solid particle size of 100 μm;
(3) mixing fructus Zizaniae Caduciflorae rice milk and rice milk (the mass ratio of fructus Zizaniae Caduciflorae rice milk to rice milk is 1:2), adjusting water content of the milk to 68%, sieving with 60 mesh sieve to obtain mixed milk;
(4) adding rice protein (the adding amount of the rice protein accounts for 1% of the mixed slurry by mass) into the mixed slurry prepared in the step (3), uniformly mixing, feeding the mixture into a conveying belt through a feeding hole, spreading the mixture (the thickness of the spread slurry is 1-1.2 mm), and introducing steam to cook the rice slurry on the conveying belt (the steam steaming temperature is 100 ℃, and the time is 5-8 min) to form fresh powder pieces;
(5) and cooling the fresh vermicelli pieces to room temperature, cutting the cooled fresh vermicelli, and packaging to obtain the nutrition-enriched rice noodles.
Example 9
The embodiment provides a preparation method of nutrition-enriched rice noodles, which comprises the following steps:
(1) taking cleaned rice, and grinding to obtain rice pulp for later use, wherein the water content of the rice pulp is 50%, and the particle size of a solid matter in the rice pulp is controlled to be below 100 mu m;
(2) soaking cleaned black rice in water, keeping the temperature at 50 deg.C for 5h, and grinding to obtain black rice pulp with water content of 75% and solid particle size of 100 μm;
(3) mixing fructus Zizaniae Caduciflorae rice pulp and rice pulp (the mass ratio of fructus Zizaniae Caduciflorae rice pulp to rice pulp is 1:1), adjusting water content of the pulp to 68%, sieving with 60 mesh sieve to obtain mixed pulp;
(4) adding rice protein (the adding amount of the rice protein accounts for 8% of the mixed slurry by mass) into the mixed slurry prepared in the step (3), uniformly mixing, feeding the mixture into a conveying belt through a feeding hole, spreading the slurry (the thickness of the spread slurry is 1-1.2 mm), and introducing steam to cook the rice slurry on the conveying belt (the steam steaming temperature is 100 ℃, and the time is 5-8 min) to form fresh powder pieces;
(5) and cooling the fresh vermicelli pieces to room temperature, cutting the cooled fresh vermicelli, and packaging to obtain the nutrition-enriched rice noodles.
Examples 5-10 composite score and antioxidant results, see Table 4.
TABLE 4
As can be seen from table 4, the pretreatment method of black rice, the added amount of black rice, and the added amount of rice protein greatly affect the sensory properties of the obtained nutrition-enriched rice noodles, and also greatly affect the antioxidant activity of the finally obtained nutrition-enriched rice noodles, and the sensory properties and antioxidant activity are reduced when the processes and the added amounts are not specified in the present invention. Probably because the anthocyanin in the black rice reacts with superoxide anion free radicals, the initiation chain reaction of the free radicals can be effectively blocked, hydrogen is supplied to the free radicals to serve as a free radical absorbent to better play a role in antioxidation, and simultaneously the rice protein has certain antioxidation activity. When the amount is outside the range of the addition amount of the present invention, the improvement of the antioxidant property is not remarkable or is even weakened, and it is considered that the reason for this is probably that the progress of the reduction reaction is suppressed due to the presence of a large amount of hydrogen donor. According to the invention, the pre-treatment temperature of black rice is preferably 40-50 ℃, the heat preservation time is 5-8 hours, the mass ratio of black rice milk to rice milk is 1: 1.5-2, the prepared nutrition-enhanced rice noodles have good sense and antioxidant activity.
Example 10
The embodiment provides a preparation method of nutrition-enriched rice noodles, which comprises the following steps:
(1) taking cleaned rice, and grinding to obtain rice pulp for later use, wherein the water content of the rice pulp is 50%, and the particle size of a solid matter in the rice pulp is controlled to be below 100 mu m;
(2) soaking cleaned black rice in water, and grinding to obtain black rice pulp, wherein the water content of the black rice pulp is 75%, and the particle size of solid matters in the black rice pulp is 100 μm;
(3) mixing fructus Zizaniae Caduciflorae rice milk and rice milk (the mass ratio of fructus Zizaniae Caduciflorae rice milk to rice milk is 1:1.5), adjusting water content of the milk to 68%, and sieving with 60 mesh sieve to obtain mixed milk;
(4) adding rice protein (the adding amount of the rice protein accounts for 5% of the mixed slurry by mass) into the mixed slurry prepared in the step (3), uniformly mixing, feeding the mixture into a conveying belt through a feeding hole, spreading the slurry (the thickness of the spread slurry is 1-1.2 mm), and introducing steam to cook the rice slurry on the conveying belt (the steam steaming temperature is 100 ℃, and the time is 5-8 min) to form fresh powder pieces;
(5) and cooling the fresh vermicelli pieces to room temperature, cutting the cooled fresh vermicelli, and packaging to obtain the nutrition-enriched rice noodles.
The results of the noodle breakage rate and the total acceptance of the prepared rice noodles in examples 4 and 11 are shown in table 5.
TABLE 5
| Example 10 (without pretreatment) | Example 4 (pretreatment) | |
| Rate of strip breakage | 15.67 | 8.76 |
| Overall acceptance (score 100) | 75 | 89 |
The results in table 5 show that the broken noodle rate of the rice noodles is obviously reduced after the black rice is pretreated, and the overall acceptability score in the sensory score is obviously improved, which shows that the pretreatment of the black rice has obvious improvement effect on the quality of the rice noodles.
Example 11
The embodiment provides a preparation method of nutrition-enriched rice noodles, which comprises the following steps:
(1) taking cleaned rice, and grinding to obtain rice pulp for later use, wherein the water content of the rice pulp is 50%, and the particle size of a solid matter in the rice pulp is controlled to be below 100 mu m;
(2) soaking cleaned black rice in water, keeping the temperature at 50 deg.C for 5h, and grinding to obtain black rice pulp with water content of 75% and solid particle size of 100 μm;
(3) uniformly mixing black rice milk and rice milk (the mass ratio of the black rice milk to the rice milk is 1:1.5), adjusting the water content of the milk to 68%, sieving with a 60-mesh sieve to obtain mixed milk, uniformly mixing, feeding the mixed milk into a conveying belt through a feeding port to spread the milk (the thickness of the spread milk is 1-1.2 mm), introducing steam to cook the rice milk material liquid on the conveying belt (the steam steaming temperature is 100 ℃, and the time is 5-8 min), and forming fresh vermicelli slices;
(4) and cooling the fresh vermicelli pieces to room temperature, cutting the cooled fresh vermicelli, and packaging to obtain the nutrition-enriched rice noodles.
Example 12
The embodiment provides a preparation method of nutrition-enriched rice noodles, which comprises the following steps:
(1) taking cleaned rice, and grinding to obtain rice pulp for later use, wherein the water content of the rice pulp is 50%, and the particle size of a solid matter in the rice pulp is controlled to be below 100 mu m;
(2) soaking cleaned black rice in water, keeping the temperature at 50 deg.C for 5h, and grinding to obtain black rice pulp with water content of 75% and solid particle size of 100 μm;
(3) mixing fructus Zizaniae Caduciflorae rice milk and rice milk (the mass ratio of fructus Zizaniae Caduciflorae rice milk to rice milk is 1:1.5), adjusting water content of the milk to 68%, and sieving with 60 mesh sieve to obtain mixed milk;
(4) adding rice protein (the adding amount of the rice protein accounts for 3% of the mixed slurry by mass) into the mixed slurry prepared in the step (3), uniformly mixing, feeding the mixture into a conveying belt through a feeding hole, spreading the slurry (the thickness of the spread slurry is 1-1.2 mm), and introducing steam to cook the rice slurry on the conveying belt (the steam steaming temperature is 100 ℃, and the time is 5-8 min) to form fresh powder pieces;
(5) and cooling the fresh vermicelli pieces to room temperature, cutting the cooled fresh vermicelli, and packaging to obtain the nutrition-enriched rice noodles.
Example 13
The embodiment provides a preparation method of nutrition-enriched rice noodles, which comprises the following steps:
(1) taking cleaned rice, and grinding to obtain rice pulp for later use, wherein the water content of the rice pulp is 50%, and the particle size of a solid matter in the rice pulp is controlled to be below 100 mu m;
(2) soaking cleaned black rice in water, keeping the temperature at 50 deg.C for 5h, and grinding to obtain black rice pulp with water content of 75% and solid particle size of 100 μm;
(3) mixing fructus Zizaniae Caduciflorae rice milk and rice milk (the mass ratio of fructus Zizaniae Caduciflorae rice milk to rice milk is 1:1.5), adjusting water content of the milk to 68%, and sieving with 60 mesh sieve to obtain mixed milk;
(4) adding rice protein (the adding amount of the rice protein accounts for 6% of the mixed slurry by mass) into the mixed slurry prepared in the step (3), uniformly mixing, feeding the mixture into a conveying belt through a feeding hole, spreading the slurry (the thickness of the spread slurry is 1-1.2 mm), and introducing steam to cook the rice slurry on the conveying belt (the steam steaming temperature is 100 ℃, and the time is 5-8 min) to form fresh powder pieces;
(5) and cooling the fresh vermicelli pieces to room temperature, cutting the cooled fresh vermicelli, and packaging to obtain the nutrition-enriched rice noodles.
TABLE 6
The results of examples 11, 12 and 13 are shown in table 6, and it is understood from the table that the addition of rice protein greatly improves the quality of rice noodles.
Antioxidation refers to the abbreviation of antioxidant free radicals, wherein antioxidation mainly comprises endogenous antioxidation and exogenous antioxidation. The continuous contact between the human body and the outside, including respiration, irradiation and other factors, can cause the continuous generation of free radicals in the body. Scientific studies have shown that the occurrence of cancer, aging and most other diseases in humans are associated with an excessive accumulation of free radicals in the body. The excessive accumulation of free radicals in the body can cause various diseases, and how to effectively remove the free radicals in the body becomes a hot spot at present. The invention provides a preparation method of nutrition-enriched rice noodles, wherein black rice is added in the preparation process of the rice noodles to improve the oxidation resistance of the rice noodles, the black rice is pretreated to realize the co-cooking with white rice noodles, and in addition, 3-5% of rice protein is added according to the characteristics of low protein content and poor edibility of early long-grained rice as the raw material of the rice noodles, and the rice noodles play a role in improving the water retention quality of the rice noodles.
The pretreatment mode of the black rice, the addition amount of the black rice and the addition amount of the rice protein have great influence on the sense of the prepared nutrition-enhanced rice noodles, and also have great influence on the antioxidant activity of the finally prepared nutrition-enhanced rice noodles, and when the process and the addition amount are not specified in the invention, the sense and the antioxidant activity are reduced. Probably because the anthocyanin in the black rice reacts with superoxide anion free radicals, the initiation chain reaction of the free radicals can be effectively blocked, hydrogen is supplied to the free radicals to serve as a free radical absorbent to better play a role in antioxidation, and simultaneously the rice protein has certain antioxidation activity. When the amount is outside the range of the addition amount of the present invention, the improvement of the antioxidant property is not remarkable or is even weakened, and it is considered that the reason for this is probably that the progress of the reduction reaction is suppressed due to the presence of a large amount of hydrogen donor. According to the invention, the pre-treatment temperature of black rice is preferably 40-50 ℃, the heat preservation time is 5-8 hours, the mass ratio of black rice milk to rice milk is 1: 1.5-2, the prepared nutrition-enhanced rice noodles have good sense and antioxidant activity.
It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.
Claims (9)
1. A preparation method of nutrition-enriched rice noodles is characterized by comprising the following steps: comprises the steps of (a) preparing a mixture of a plurality of raw materials,
taking cleaned rice, and grinding the rice into rice pulp for later use;
soaking cleaned black rice in water, preserving heat at 40-50 ℃ for 5-8 h, and grinding to obtain black rice pulp;
mixing black rice pulp and rice pulp, adjusting the water content of the pulp to 65-70%, and sieving with a 60-mesh sieve to obtain mixed pulp;
adding rice protein into the mixed slurry, uniformly mixing, feeding the mixture into a conveying belt through a feeding hole for slurry paving, and introducing steam to steam the rice slurry liquid on the conveying belt to form fresh powder pieces;
and cooling the fresh vermicelli pieces to room temperature, cutting the cooled fresh vermicelli, and packaging to obtain the nutrition-enriched rice noodles.
2. The method of preparing a nutrient-fortified rice noodle according to claim 1, wherein: the rice milk is prepared by grinding the rice milk, wherein the water content of the rice milk is 50-60%, and the particle size of a solid matter in the rice milk is controlled to be below 100 mu m.
3. The method of preparing a nutrient-fortified rice noodle according to claim 1, wherein: the black rice pulp is prepared by the grinding, wherein the water content of the black rice pulp is 75-80%.
4. The method of preparing a nutrient-fortified rice noodle according to claim 1, wherein: the particle size of the solid matters in the black rice pulp is 100-120 mu m.
5. The method of preparing a nutrient-fortified rice noodle according to claim 1, wherein: the black rice milk and the rice milk are uniformly mixed, wherein the mass ratio of the black rice milk to the rice milk is 1: 1.5-2.
6. The method of preparing a nutrient-fortified rice noodle according to claim 1, wherein: and adding rice protein into the mixed slurry, wherein the adding amount of the rice protein accounts for 3-5% of the mixed slurry by mass percent.
7. The method of preparing a nutrient-fortified rice noodle according to claim 1, wherein: and (4) entering a conveyer belt for spreading pulp, wherein the thickness of the spread pulp is 1-1.2 mm.
8. The method of preparing a nutrient-fortified rice noodle according to claim 1, wherein: and introducing steam to steam the rice milk liquid on the conveying belt, wherein the steam steaming temperature is 100 ℃, and the steam steaming time is 5-8 min.
9. A nutrition-enriched rice noodle as claimed in any one of claims 1 to 8, which is prepared by the method.
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