CN112075573A - Grapefruit cellulose rice noodles - Google Patents
Grapefruit cellulose rice noodles Download PDFInfo
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- CN112075573A CN112075573A CN201910508516.XA CN201910508516A CN112075573A CN 112075573 A CN112075573 A CN 112075573A CN 201910508516 A CN201910508516 A CN 201910508516A CN 112075573 A CN112075573 A CN 112075573A
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- Prior art keywords
- grapefruit
- cellulose
- rice
- pomelo
- grinding
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- 240000000560 Citrus x paradisi Species 0.000 title claims abstract description 120
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 64
- 235000009566 rice Nutrition 0.000 title claims abstract description 64
- 235000012149 noodles Nutrition 0.000 title claims abstract description 49
- 229920002678 cellulose Polymers 0.000 title claims abstract description 37
- 239000001913 cellulose Substances 0.000 title claims abstract description 37
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 63
- 238000000227 grinding Methods 0.000 claims abstract description 25
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000003205 fragrance Substances 0.000 claims abstract description 11
- 235000019658 bitter taste Nutrition 0.000 claims abstract description 9
- 239000000341 volatile oil Substances 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 239000000843 powder Substances 0.000 claims description 19
- 239000008213 purified water Substances 0.000 claims description 12
- 238000002791 soaking Methods 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 11
- 238000007605 air drying Methods 0.000 claims description 9
- 238000010025 steaming Methods 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 8
- 230000001680 brushing effect Effects 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 6
- 239000000447 pesticide residue Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- 244000245214 Mentha canadensis Species 0.000 claims description 5
- 235000016278 Mentha canadensis Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000020195 rice milk Nutrition 0.000 claims description 3
- 238000007790 scraping Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 abstract description 6
- 238000010521 absorption reaction Methods 0.000 abstract description 5
- 230000007547 defect Effects 0.000 abstract description 3
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000001035 drying Methods 0.000 description 4
- 239000002245 particle Substances 0.000 description 3
- 230000029087 digestion Effects 0.000 description 2
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
- A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Noodles (AREA)
Abstract
The invention discloses a grapefruit cellulose rice noodle which is characterized in that 50kg of rice, 1kg of grapefruit cellulose powder and 0.05kg of grapefruit essential oil are adopted to form a material formula, and the grapefruit cellulose powder or fresh grapefruit whole pomelo is soaked for debittering and then subjected to wall breaking, crushing and grinding, so that the grapefruit cellulose rice noodle is scientific and reasonable in formula, strong in grapefruit flavor, fine and smooth in taste, free of bitter taste, small in nutrition loss, easy to digest and absorb, good in flexibility and durable in boiling. The proportioning and consumption are moderate. The problems of large dietary fiber granularity of the grapefruit cellulose rice noodles, coarse mouthfeel of the grapefruit cellulose rice noodles, cooking intolerance, easy breakage, difficult absorption in eating, insufficient fragrance and large proportioning dosage in the prior art are reasonably solved. The defects of the prior art are overcome.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a grapefruit cellulose rice noodle.
Background
The grapefruit cellulose rice noodle in the prior art adopts coarse grinding powder obtained after grapefruit peel, grapefruit sac and grapefruit pulp are air-dried, and the grapefruit cellulose particle size is large, so that the grapefruit cellulose rice noodle is rough in taste, not boiling-resistant, easy to break, not easy to absorb in eating, insufficient in fragrance and large in proportioning dosage.
According to the invention, 50kg of rice, 1kg of grapefruit cellulose powder and 0.05kg of grapefruit essential oil are adopted to form a material formula, and the grapefruit cellulose powder or fresh grapefruit whole pomelo is soaked for debittering and then subjected to wall breaking, crushing and grinding, so that the formula is scientific and reasonable, the pomelo fragrance is strong, the mouthfeel is fine and smooth, no bitter taste exists, the nutrition loss is small, the digestion and absorption are easy, the flexibility is good, and the pomelo is durable in boiling. The proportioning and consumption are moderate. The defects of the prior art are overcome.
Disclosure of Invention
The invention aims to provide a grapefruit cellulose rice noodle, which reasonably solves the problems of large dietary fiber particle size, coarse mouthfeel, boiling intolerance, easy breakage, difficult eating absorption, insufficient aroma and large proportioning dosage of the grapefruit cellulose rice noodle in the prior art.
The invention adopts the following technical scheme:
the grapefruit cellulose rice noodle is characterized in that the grapefruit cellulose rice noodle comprises the following effective components in parts by mass: 50kg of rice, 1kg of grapefruit cellulose powder and 0.05kg of grapefruit essential oil.
Further, the preparation method of the grapefruit cellulose rice noodles comprises the following steps:
step one, grinding rice into thick liquid: selecting 50kg of high-quality rice, adding a proper amount of water, and grinding to prepare rice milk for later use;
step two, preparing powder or grinding pulp from the grapefruit cellulose: selecting 10kg of high-quality fresh pomelo, soaking in purified water for 5 minutes, repeatedly brushing and washing for three times by using a brush, fully removing pesticide residues, adding 50-100g of salt, repeatedly kneading on the pomelo peel for 30 minutes, thoroughly permeating fragrance, deeply cleaning, scraping the pomelo peel, air-drying, breaking the wall, crushing and grinding to prepare pomelo peel powder, peeling off pomelo peel slices, wherein the thickness is not more than 3 mm, soaking in purified water for 1-3 days to remove bitterness, changing water once every 8 hours, draining, air-drying, breaking the wall, crushing and grinding to prepare pomelo peel powder, cutting pomelo flesh, wherein the thickness is not more than 3 mm, breaking the wall, crushing, grinding and preparing pomelo flesh powder after air-drying, and uniformly mixing according to the mass percentage of 20% of the pomelo peel powder, 30% of the pomelo peel powder and; or selecting 10kg of high-quality fresh pomelo, soaking in purified water for 5 minutes, repeatedly brushing for three times by using a brush, sufficiently removing pesticide residues, adding 50-100g of salt, repeatedly kneading on the pomelo peel for 30 minutes, thoroughly permeating fragrance, deeply cleaning, peeling off pomelo flesh, soaking the pomelo flesh and the pomelo peel in purified water at 38 ℃ for 4 hours to remove bitterness, changing water once every 1 hour, taking out, extruding and washing for 3 times, breaking the wall with the pomelo flesh, crushing and grinding to prepare pomelo cellulose pulp;
step three, uniformly stirring materials: adding 1kg of the grapefruit cellulose powder or the grapefruit cellulose pulp into the rice pulp, and simultaneously adding 0.05kg of grapefruit essential oil and uniformly stirring to prepare rice noodle slurry;
step four, preparing rice noodles: and preparing the rice noodle slurry into the grapefruit cellulose rice noodles by adopting a rice noodle preparation process, wherein the rice noodle preparation process comprises but is not limited to a Hakka double-steaming rice noodle processing process.
Further, the processing technological process of the Hakka double-steaming rice noodle comprises the steps of preparing , steaming , squeezing, steaming, drying and drying the rice noodle slurry to finish the preparation.
The beneficial technical effects of the invention are as follows:
the invention discloses a grapefruit cellulose rice noodle, which reasonably solves the problems of large dietary fiber particle size, coarse mouthfeel, boiling intolerance, easy breakage, difficult eating absorption, insufficient fragrance and large proportioning dosage of the grapefruit cellulose rice noodle in the prior art.
According to the invention, 50kg of rice, 1kg of grapefruit cellulose powder and 0.05kg of grapefruit essential oil are adopted to form a material formula, and the grapefruit cellulose powder or fresh grapefruit whole pomelo is soaked for debittering and then subjected to wall breaking, crushing and grinding, so that the formula is scientific and reasonable, the pomelo fragrance is strong, the mouthfeel is fine and smooth, no bitter taste exists, the nutrition loss is small, the digestion and absorption are easy, the flexibility is good, and the pomelo is durable in boiling. The proportioning and consumption are moderate. The defects of the prior art are overcome.
Detailed Description
The invention will be better understood by the following description of embodiments thereof, but the applicant's specific embodiments are not intended to limit the invention to the particular embodiments shown, and any changes in the definition of parts or features and/or in the overall structure, not essential changes, are intended to define the scope of the invention.
Examples
The grapefruit cellulose rice noodle is characterized in that the grapefruit cellulose rice noodle comprises the following effective components in parts by mass: 50kg of rice, 1kg of grapefruit cellulose powder and 0.05kg of grapefruit essential oil.
Further, the preparation method of the grapefruit cellulose rice noodles comprises the following steps:
step one, grinding rice into thick liquid: selecting 50kg of high-quality rice, adding a proper amount of water, and grinding to prepare rice milk for later use;
step two, preparing powder or grinding pulp from the grapefruit cellulose: selecting 10kg of high-quality fresh pomelo, soaking in purified water for 5 minutes, repeatedly brushing and washing for three times by using a brush, fully removing pesticide residues, adding 50-100g of salt, repeatedly kneading on the pomelo peel for 30 minutes, thoroughly permeating fragrance, deeply cleaning, scraping the pomelo peel, air-drying, breaking the wall, crushing and grinding to prepare pomelo peel powder, peeling off pomelo peel slices, wherein the thickness is not more than 3 mm, soaking in purified water for 1-3 days to remove bitterness, changing water once every 8 hours, draining, air-drying, breaking the wall, crushing and grinding to prepare pomelo peel powder, cutting pomelo flesh, wherein the thickness is not more than 3 mm, breaking the wall, crushing, grinding and preparing pomelo flesh powder after air-drying, and uniformly mixing according to the mass percentage of 20% of the pomelo peel powder, 30% of the pomelo peel powder and; or selecting 10kg of high-quality fresh pomelo, soaking in purified water for 5 minutes, repeatedly brushing for three times by using a brush, sufficiently removing pesticide residues, adding 50-100g of salt, repeatedly kneading on the pomelo peel for 30 minutes, thoroughly permeating fragrance, deeply cleaning, peeling off pomelo flesh, soaking the pomelo flesh and the pomelo peel in purified water at 38 ℃ for 4 hours to remove bitterness, changing water once every 1 hour, taking out, extruding and washing for 3 times, breaking the wall with the pomelo flesh, crushing and grinding to prepare pomelo cellulose pulp;
step three, uniformly stirring materials: adding 1kg of the grapefruit cellulose powder or the grapefruit cellulose pulp into the rice pulp, and simultaneously adding 0.05kg of grapefruit essential oil and uniformly stirring to prepare rice noodle slurry;
step four, preparing rice noodles: and preparing the rice noodle slurry into the grapefruit cellulose rice noodles by adopting a rice noodle preparation process, wherein the rice noodle preparation process comprises but is not limited to a Hakka double-steaming rice noodle processing process.
Further, the processing technological process of the Hakka double-steaming rice noodle comprises the steps of preparing , steaming , squeezing, steaming, drying and drying the rice noodle slurry to finish the preparation. The implementation of the grapefruit cellulose rice noodle is completed.
The present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof, and it is therefore intended that all such changes and modifications as fall within the true spirit and scope of the invention be considered as within the following claims.
Claims (2)
1. The grapefruit cellulose rice noodle is characterized in that the grapefruit cellulose rice noodle comprises the following effective components in parts by mass: 50kg of rice, 1kg of grapefruit cellulose powder and 0.05kg of grapefruit essential oil.
2. The grapefruit cellulose rice noodle according to claim 1, wherein the preparation method of the grapefruit cellulose rice noodle comprises the following steps:
step one, grinding rice into thick liquid: selecting 50kg of high-quality rice, adding a proper amount of water, and grinding to prepare rice milk for later use;
step two, preparing powder or grinding pulp from the grapefruit cellulose: selecting 10kg of high-quality fresh pomelo, soaking in purified water for 5 minutes, repeatedly brushing and washing for three times by using a brush, fully removing pesticide residues, adding 50-100g of salt, repeatedly kneading on the pomelo peel for 30 minutes, thoroughly permeating fragrance, deeply cleaning, scraping the pomelo peel, air-drying, breaking the wall, crushing and grinding to prepare pomelo peel powder, peeling off pomelo peel slices, wherein the thickness is not more than 3 mm, soaking in purified water for 1-3 days to remove bitterness, changing water once every 8 hours, draining, air-drying, breaking the wall, crushing and grinding to prepare pomelo peel powder, cutting pomelo flesh, wherein the thickness is not more than 3 mm, breaking the wall, crushing, grinding and preparing pomelo flesh powder after air-drying, and uniformly mixing according to the mass percentage of 20% of the pomelo peel powder, 30% of the pomelo peel powder and; or selecting 10kg of high-quality fresh pomelo, soaking in purified water for 5 minutes, repeatedly brushing for three times by using a brush, sufficiently removing pesticide residues, adding 50-100g of salt, repeatedly kneading on the pomelo peel for 30 minutes, thoroughly permeating fragrance, deeply cleaning, peeling off pomelo flesh, soaking the pomelo flesh and the pomelo peel in purified water at 38 ℃ for 4 hours to remove bitterness, changing water once every 1 hour, taking out, extruding and washing for 3 times, breaking the wall with the pomelo flesh, crushing and grinding to prepare pomelo cellulose pulp;
step three, uniformly stirring materials: adding 1kg of the grapefruit cellulose powder or the grapefruit cellulose pulp into the rice pulp, and simultaneously adding 0.05kg of grapefruit essential oil and uniformly stirring to prepare rice noodle slurry;
step four, preparing rice noodles: and preparing the rice noodle slurry into the grapefruit cellulose rice noodles by adopting a rice noodle preparation process, wherein the rice noodle preparation process comprises but is not limited to a Hakka double-steaming rice noodle processing process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910508516.XA CN112075573A (en) | 2019-06-13 | 2019-06-13 | Grapefruit cellulose rice noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910508516.XA CN112075573A (en) | 2019-06-13 | 2019-06-13 | Grapefruit cellulose rice noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112075573A true CN112075573A (en) | 2020-12-15 |
Family
ID=73734608
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910508516.XA Pending CN112075573A (en) | 2019-06-13 | 2019-06-13 | Grapefruit cellulose rice noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112075573A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101543272A (en) * | 2009-04-29 | 2009-09-30 | 浙江晨云实业有限公司 | Instant fruit rice noodles |
| CN104223122A (en) * | 2014-09-05 | 2014-12-24 | 广东梅州市富柚生物科技有限公司 | Golden pomelo dietary fiber and preparation method thereof |
| CN108095052A (en) * | 2017-11-10 | 2018-06-01 | 广西益品王食品有限公司 | Shaddock bean vermicelli |
-
2019
- 2019-06-13 CN CN201910508516.XA patent/CN112075573A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101543272A (en) * | 2009-04-29 | 2009-09-30 | 浙江晨云实业有限公司 | Instant fruit rice noodles |
| CN104223122A (en) * | 2014-09-05 | 2014-12-24 | 广东梅州市富柚生物科技有限公司 | Golden pomelo dietary fiber and preparation method thereof |
| CN108095052A (en) * | 2017-11-10 | 2018-06-01 | 广西益品王食品有限公司 | Shaddock bean vermicelli |
Non-Patent Citations (2)
| Title |
|---|
| Y. WANDEE ET AL.: "Enrichment of rice noodles with fibre-rich fractions derived from cassava pulp and pomelo peel", 《 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY》 * |
| 余光钰: "蔬果米粉(条)的开发", 《食品科技》 * |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201215 |
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| RJ01 | Rejection of invention patent application after publication |