CN113133518A - Nutritional rice noodles and preparation method thereof - Google Patents

Nutritional rice noodles and preparation method thereof Download PDF

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CN113133518A
CN113133518A CN202110590029.XA CN202110590029A CN113133518A CN 113133518 A CN113133518 A CN 113133518A CN 202110590029 A CN202110590029 A CN 202110590029A CN 113133518 A CN113133518 A CN 113133518A
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赵洪
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3526—Organic compounds containing nitrogen
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3562—Sugars; Derivatives thereof
    • 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
    • A23L33/18—Peptides; Protein hydrolysates
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • 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
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum

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Abstract

The invention discloses a nutritional rice noodle and a preparation method thereof, wherein rice and long-shaped rice are used as main raw materials, and hydroxypropyl distarch phosphate, walnut peptide, wheat dietary fiber and konjac glucomannan are added simultaneously, so that the quality of the rice noodle is obviously improved, the rice noodle has good elasticity, smoothness and hardness, and the breaking rate and the cooking loss rate of the rice noodle are reduced. The nutritional rice noodle provided by the invention has rich nutrients, and the plant extract is added to prolong the plant preservation time and improve the aging resistance of the rice noodle. The whole preparation method of the nutritional rice noodle is simple and easy to operate, and is suitable for batch production.

Description

Nutritional rice noodles and preparation method thereof
Technical Field
The invention relates to the technical field of food, in particular to a nutritional rice noodle and a preparation method thereof.
Background
The rice noodle is a thin strip-shaped or flat and wide rice product prepared by taking rice as a main raw material through soaking, grinding, stewing, forming and the like. The rice noodles can be divided into rice flour, rice noodles, rice flour and rice noodles according to different regions. The rice noodles have a long history, have different tastes due to different cooking modes, are a traditional staple food in China, are fine and smooth in taste, high in freshness, free of soup pasting and popular with consumers.
At present, the rice noodle industry is single in variety and low in nutrient content, the rice noodle is lack of nutrition due to long-term eating, health is affected, and meanwhile, the problems of easy breakage, lack of toughness, no taste and the like exist in the rice noodle, so that the rapid development of the rice noodle industry is restricted.
CN107259317A discloses a nutritional rice noodle with vegetable flavor, which comprises the following raw materials: the vegetable-flavored seasoning is characterized by comprising rice flour, corn flour, soybean protein powder, celery powder, tomato powder, purple cabbage powder, ginger powder, vegetable oil, xylitol, chitosan, glycerin monostearate, sucrose fatty acid ester, sodium caseinate, composite carbonate, salt, soybean phospholipid, a nutrition enhancer, citric acid and malic acid.
Therefore, the invention discloses a nutrient rice noodle which is rich in nutrient substances and has good elasticity, smoothness and hardness.
Disclosure of Invention
In view of the above-mentioned defects of the prior art, the technical problem to be solved by the present invention is to provide a nutritional rice noodle and a preparation method thereof.
The preparation method of the nutritional rice noodles comprises the following steps:
(1) soaking, cleaning and filtering rice, adding the cleaned rice into water, grinding, and sieving by a 40-60-mesh sieve to obtain rice slurry, wherein the mass ratio of the rice to the water is 1 (2-6);
(2) pulverizing semen oryzae, and sieving with 40-60 mesh sieve to obtain semen oryzae powder; adding the indica rice powder into water, and uniformly stirring, wherein the mass ratio of the indica rice powder to the water is 1: (2-6), obtaining indica rice pulp;
(3) uniformly mixing the rice pulp and the long-shaped rice pulp to obtain a rice/long-shaped rice mixed material, wherein the mass ratio of the rice pulp to the long-shaped rice pulp is (1-3): (1-3); adding hydroxypropyl distarch phosphate, walnut peptide, wheat dietary fiber and konjac glucomannan into the rice/long-shaped rice mixed material, uniformly stirring, and standing at 20-40 ℃ for 30-60min to obtain a mixed substance, wherein the mass ratio of the rice/long-shaped rice mixed material to the wheat dietary fiber is 1: (0.05-0.2), wherein the mass ratio of the rice/long-shaped rice mixed material to the hydroxypropyl distarch phosphate and the walnut peptide is 1: (0.05-0.2): (0.01-0.2), the mass ratio of the rice/long-shaped rice mixed material to the konjac glucomannan is 1: (0.001-0.01);
(4) gelatinizing the mixed substance by a HAAKE single-screw extruder, extruding into vermicelli, re-steaming at the temperature of 100-120 ℃ for 10-20min, drying, packaging and sterilizing to obtain the nutritional rice noodles.
The hydroxypropyl distarch phosphate can control the flow and exudation of water in the system, prevent dehydration condensation of hydrogen bonds between starch molecules in rice and long-shaped rice, and further delay aging. The konjac glucomannan has good water holding capacity and good aging resistance, and the movement of starch molecules in rice and long-shaped rice is weakened. The walnut peptide is mainly albumin, globulin, prolamin and glutelin, contains 18 amino acids including 8 essential amino acids, and is a good plant protein with relatively high content of arginine, glutamic acid, histidine, tyrosine and the like. The walnut peptide enhances the cross-linking of internal network structures in the rice and the long-shaped rice, improves the quality and the nutritional structure of the rice noodle, inhibits the rearrangement of starch through the interaction of the walnut peptide and the starch through hydrogen bonds, and further improves the aging resistance of the rice noodle. The dietary fiber effectively improves the nutrition of rich rice noodles, has the function of flora regulation, and provides a favorable environment for the survival of beneficial bacteria.
Further, the preparation method of the nutritional rice noodles comprises the following steps:
(1) soaking, cleaning and filtering rice, adding the cleaned rice into water, grinding, and sieving by a 40-60-mesh sieve to obtain rice slurry, wherein the mass ratio of the rice to the water is 1 (2-6);
(2) inoculating the strain into rice pulp with an inoculum size of 0.05-0.1 wt%, fermenting at 30-40 deg.C for 6-10h to obtain rice fermented pulp;
(3) pulverizing semen oryzae, and sieving with 40-60 mesh sieve to obtain semen oryzae powder; adding the indica rice powder into water, stirring uniformly, adding transglutaminase, and performing enzymolysis at 50-60 deg.C for 30-120min to obtain indica rice zymolyte, wherein the mass ratio of the indica rice powder to the water is 1: (2-6), the mass ratio of the indica rice powder to the transglutaminase is 1: (0.001-0.003);
(4) uniformly mixing the rice fermented pulp and the long-shaped rice zymolyte to obtain a rice/long-shaped rice mixed material, wherein the mass ratio of the rice fermented pulp to the long-shaped rice zymolyte is (1-3): (1-3); adding hydroxypropyl distarch phosphate, walnut peptide, wheat dietary fiber and konjac glucomannan into the rice/long-shaped rice mixed material, uniformly stirring, and standing at 20-40 ℃ for 30-60min to obtain a mixed substance, wherein the mass ratio of the rice/long-shaped rice mixed material to the wheat dietary fiber is 1: (0.05-0.2), wherein the mass ratio of the rice/long-shaped rice mixed material to the hydroxypropyl distarch phosphate and the walnut peptide is 1: (0.05-0.2): (0.01-0.2), the mass ratio of the rice/long-shaped rice mixed material to the konjac glucomannan is 1: (0.01-0.1): (0.001-0.01);
(5) gelatinizing the mixed material, extruding into vermicelli, re-steaming at the temperature of 100-120 ℃ for 10-20min, drying, packaging and sterilizing to obtain the nutritional rice noodle.
The strain is one or a mixture of two of lactobacillus plantarum, lactobacillus bifidus and lactobacillus delbrueckii subsp bulgaricus.
The rice milk is fermented by adopting the strains, so that uniform and compact gel is formed, the prepared rice noodles have good cooking performance, and the color and luster of the rice noodles are improved; the transglutaminase can catalyze protein molecules to form a network structure through crosslinking, so that the migration of starch molecules is hindered, and the recrystallization of the starch molecules is further inhibited.
Based on the above, the inventors of the present invention have further studied and found that rice noodles are easily aged during storage, and they are easily dried by water loss, hardened in texture, lost in flavor, and easily broken. Aging not only reduces the quality of the rice noodles, but also greatly shortens the shelf life of the products. Therefore, the inventor introduces the plant extract into the preparation process of the nutritional rice noodle to improve the aging resistance of the rice noodle. The possible reasons for this are: the tea extract contains a large amount of tea polyphenol and tea polysaccharide, and the tea polyphenol and the tea polysaccharide contain a large amount of hydroxyl to form steric hindrance so as to prevent the recrystallization of rice starch and long-shaped rice starch, so that the tea extract has a good anti-aging effect on the rice and the long-shaped rice; the grape seed extract contains procyanidin as main ingredient, has high reactive hydroxyl group, and the active hydroxyl group is combined with the hydroxyl group of starch, so as to prevent the starch from being combined with itself in the storage process, namely the aging phenomenon; the tea extract and the grape seed extract interact with rice starch and long-shaped rice starch to form a net structure, so that the combination of the rice starch and the long-shaped rice starch is prevented, and the recrystallization of the rice starch and the long-shaped rice starch is further prevented. Meanwhile, the antioxidant has good oxidation resistance and prolongs the storage time.
Further, the preparation method of the nutritional rice noodles comprises the following steps:
(1) soaking, cleaning and filtering rice, adding the cleaned rice into water, grinding, and sieving by a 40-60-mesh sieve to obtain rice slurry, wherein the mass ratio of the rice to the water is 1 (2-6);
(2) inoculating the strain into rice pulp with an inoculum size of 0.05-0.1 wt%, fermenting at 30-40 deg.C for 6-10h to obtain rice fermented pulp;
(3) pulverizing semen oryzae, and sieving with 40-60 mesh sieve to obtain semen oryzae powder; adding the indica rice powder into water, stirring uniformly, adding transglutaminase, and performing enzymolysis at 50-60 deg.C for 30-120min to obtain indica rice zymolyte, wherein the mass ratio of the indica rice powder to the water is 1: (2-6), the mass ratio of the indica rice powder to the transglutaminase is 1: (0.001-0.003);
(4) uniformly mixing the rice fermented pulp and the long-shaped rice zymolyte to obtain a rice/long-shaped rice mixed material, wherein the mass ratio of the rice fermented pulp to the long-shaped rice zymolyte is (1-3): (1-3); adding hydroxypropyl distarch phosphate, walnut peptide, wheat dietary fiber, plant extract and konjac glucomannan into the rice/long-shaped rice mixed material, uniformly stirring, and standing at 20-40 ℃ for 30-60min to obtain a mixed substance, wherein the mass ratio of the rice/long-shaped rice mixed material to the wheat dietary fiber is 1: (0.05-0.2), wherein the mass ratio of the rice/long-shaped rice mixed material to the hydroxypropyl distarch phosphate and the walnut peptide is 1: (0.05-0.2): (0.01-0.2), the mass ratio of the rice/long-shaped rice mixed material to the plant extract and the konjac glucomannan is 1: (0.01-0.1): (0.001-0.01);
(5) gelatinizing the mixed material, extruding into vermicelli, re-steaming at the temperature of 100-120 ℃ for 10-20min, drying, packaging and sterilizing to obtain the nutritional rice noodle.
The plant extract is tea extract and/or grape seed extract. Preferably, the plant extract is prepared from a tea extract and a grape seed extract according to the mass ratio of (1-3): (1-3) mixing.
The preparation method of the tea extract comprises the following steps:
drying and crushing tea leaves to obtain tea leaf powder; placing tea powder into steam explosion tank, and performing steam explosion treatment for 3-5min to obtain tea steam explosion product with steam explosion pressure of 1.5-2 Mpa; subjecting folium Camelliae sinensis to steam explosion with CO2Supercritical fluid extracting for 1-2 hr at 32-60 deg.C under 20-55MPa for CO2The flow rate is 10-15L/h, the separation temperature is 30-60 deg.C, and the separation pressure is 5-10Mpa to obtain supercritical extract of folium Camelliae sinensis; adding the tea leaves subjected to supercritical extraction into 20-40 wt% ethanol water solution for ultrasonic treatment for 60-120min, wherein the ultrasonic frequency is 30-40KHz, the ultrasonic power is 300-400W, the ultrasonic temperature is 30-50 ℃, then centrifuging for 10-20min at the rotating speed of 5000-15000 r/min, taking tea leaf supernatant, and the solid-to-liquid ratio of the tea leaves subjected to supercritical extraction to the ethanol water solution is 1 g: (5-20) mL; mixing folium Camelliae sinensis supercritical extract and folium Camelliae sinensis supernatant, concentrating under reduced pressure at 30-70 deg.C under 0.01-0.1 MPa to density of 1-1.15g/mL (25 deg.C) to obtain folium Camelliae sinensis extract.
The preparation method of the grape seed extract comprises the following steps:
drying and crushing grape seeds to obtain grape seed powder; placing grape seed powder into a steam explosion tank, and performing steam explosion treatment for 3-5min to obtain grape seed steam explosion product, wherein the steam explosion pressure is 1.5-2 Mpa; subjecting the steam exploded grape seed to CO2Supercritical fluid extracting for 1-2 hr at 32-60 deg.C under 20-55MPa for CO2Flow rate of flow10-15L/h, separating at 30-60 deg.C under 5-10Mpa to obtain supercritical extract of grape seed; adding the grape seed residues subjected to supercritical extraction into 20-40 wt% ethanol water solution for ultrasonic treatment for 60-120min, wherein the ultrasonic frequency is 30-40KHz, the ultrasonic power is 300-400W, the ultrasonic temperature is 30-50 ℃, then centrifuging for 10-20min at the rotating speed of 5000-15000 r/min, and taking grape seed supernatant, wherein the solid-to-liquid ratio of the tea leaf residues subjected to supercritical extraction to the ethanol water solution is 1 g: (5-20) mL; mixing grape seed supercritical extract and grape seed supernatant, concentrating under reduced pressure at 30-70 deg.C under 0.01-0.1 MPa to density of 1-1.15g/mL (25 deg.C), and making into grape seed extract.
Further, the preparation method of the nutritional rice noodles comprises the following steps:
(1) soaking, cleaning and filtering rice, adding the cleaned rice into water, grinding, and sieving by a 40-60-mesh sieve to obtain rice slurry, wherein the mass ratio of the rice to the water is 1 (2-6);
(2) adding 0.05-0.1 wt% of strain into rice slurry, and fermenting at 30-40 deg.C for 6-10 hr to obtain rice fermented slurry;
(3) pulverizing semen oryzae, and sieving with 40-60 mesh sieve to obtain semen oryzae powder; adding the indica rice powder into water, stirring uniformly, adding transglutaminase, and performing enzymolysis at 50-60 deg.C for 30-120min to obtain indica rice zymolyte, wherein the mass ratio of the indica rice powder to the water is 1: (2-6), the mass ratio of the indica rice powder to the transglutaminase is (0.001-0.003): 1;
(4) uniformly mixing the rice fermented pulp and the long-shaped rice zymolyte to obtain a rice/long-shaped rice mixed material, wherein the mass ratio of the rice fermented pulp to the long-shaped rice zymolyte is (1-3): (1-3); adding hydroxypropyl distarch phosphate, walnut peptide, wheat dietary fiber, modified plant extract and konjac glucomannan into the rice/long-shaped rice mixed material, uniformly stirring, and standing at 20-40 ℃ for 30-60min to obtain a mixed substance, wherein the mass ratio of the rice/long-shaped rice mixed material to the wheat dietary fiber is 1: (0.05-0.2), wherein the mass ratio of the rice/long-shaped rice mixed material to the hydroxypropyl distarch phosphate and the walnut peptide is 1: (0.05-0.2): (0.01-0.2), the mass ratio of the rice/long-shaped rice mixed material to the modified plant extract to the konjac glucomannan is 1: (0.01-0.1): (0.001-0.01);
(5) gelatinizing the mixed material, extruding into vermicelli, re-steaming at the temperature of 100-120 ℃ for 10-20min, drying, packaging and sterilizing to obtain the nutritional rice noodle.
The preparation method of the modified plant extract comprises the following steps: adding betaine hydrochloride and plant extract into water, and performing ultrasonic treatment for 5-10min at an ultrasonic frequency of 30-40kHz and an ultrasonic power of 300-400W to obtain a mixed solution, wherein the mass ratio of the betaine hydrochloride to the plant extract to the water is (0.5-1): (2-4): (80-100); heating the mixed solution after ultrasonic treatment to 50-70 deg.C, reacting for 30-60min, concentrating under reduced pressure, and freeze drying to obtain modified plant extract.
The plant extract is modified by betaine hydrochloride, carboxyl in the betaine hydrochloride and active group hydroxyl in the plant extract mutually generate chemical valence bonds to prepare the modified plant extract, on one hand, the modified plant extract interacts with rice starch and long-shaped rice starch to form a net structure to prevent the combination of the rice starch and the long-shaped rice starch and further prevent the recrystallization of the rice starch and the long-shaped rice starch, on the other hand, the betaine hydrochloride forms a package on the rice starch and the long-shaped rice starch to prevent the recrystallization of the starch, and simultaneously the formation of an entanglement structure effectively prevents the ordered arrangement of the starch and further effectively improves the anti-aging effect.
The invention has the beneficial effects that: the invention discloses a nutritional rice noodle and a preparation method thereof, which takes main raw materials of rice and long-shaped rice as well as hydroxypropyl distarch phosphate, walnut peptide, wheat dietary fiber and konjac glucomannan, obviously improves the quality of the rice noodle, has good elasticity, smoothness and hardness, and further reduces the breaking rate and the cooking loss rate of the rice noodle. The nutritional rice noodle provided by the invention has rich nutrient substances, and meanwhile, the plant extract is added to prolong the storage time of the nutritional rice noodle and improve the ageing resistance of the rice noodle, so that the texture of the nutritional rice noodle is further improved.
Detailed Description
The above summary of the present invention is described in further detail below with reference to specific embodiments, but it should not be understood that the scope of the above subject matter of the present invention is limited to the following examples.
Transglutaminase, enzyme activity: 90U/g, purchased from Hefeibomei Biotech, Inc.
Rice, Kunming City Feng and food and oil food Co.
Long-shaped rice, 25.7% of amylose content and 13.4% of moisture content, and is purchased from Jinjian rice industries, Ltd.
Hydroxypropyl distarch phosphate, CAS number: 9000-69-5, food grade, effective substance content of hydroxypropyl distarch phosphate: 99% of the total amount of.
Walnut peptide, food grade, walnut peptide effective substance content: 99% from Shandong Gushuo Biotech, Inc.
Wheat dietary fiber, food grade, wheat dietary fiber active substance content: 98% of the total amount of the.
Konjac glucomannan, CAS No.: 37220-17-0, food grade, content of effective substances of konjac glucomannan: 99% from Nanjing Songguan Biotech Co.
The tea leaves in the examples were Biluochun tea leaves purchased from Biluochun sales, Spirodela, West mountain, Suzhou.
Grape seeds are supplied by Shandong high-density grape wine Co.
Betaine hydrochloride, CAS: 590-46-5, food grade, purity: 99% of the total amount of the total amounts.
Lactobacillus plantarum subsp. plantarum, deposit No.: CICC20242, purchased from China Industrial culture Collection.
Example 1
The preparation method of the nutritional rice noodles comprises the following steps:
(1) soaking, cleaning and filtering rice, adding the cleaned rice into water, grinding, and sieving by a 40-mesh sieve to obtain rice slurry, wherein the mass ratio of the rice to the water is 1: 4;
(2) crushing the long-shaped rice, and sieving the crushed long-shaped rice with a 400-mesh sieve to obtain long-shaped rice powder; adding the indica rice powder into water, and uniformly stirring, wherein the mass ratio of the indica rice powder to the water is 1:4, obtaining long-shaped rice pulp;
(3) uniformly mixing the rice pulp and the long-shaped rice pulp to obtain a rice/long-shaped rice mixed material, wherein the mass ratio of the rice pulp to the long-shaped rice pulp is 3: 1; adding hydroxypropyl distarch phosphate, walnut peptide, wheat dietary fiber and konjac glucomannan into the rice/long-shaped rice mixed material, uniformly stirring, and standing at 35 ℃ for 60min to obtain a mixed substance, wherein the mass ratio of the rice/long-shaped rice mixed material to the wheat dietary fiber is 1: 0.1, wherein the mass ratio of the rice/long-shaped rice mixed material to the hydroxypropyl distarch phosphate and the walnut peptide is 1: 0.01: 0.15, wherein the mass ratio of the rice/long-shaped rice mixed material to the konjac glucomannan is 1: 0.005;
(4) gelatinizing the mixed material by a HAAKE single-screw extruder, extruding into vermicelli, re-steaming at 100 deg.C for 20min, drying, packaging, and sterilizing to obtain nutritional rice noodle.
Example 2
The preparation method of the nutritional rice noodles comprises the following steps:
(1) soaking, cleaning and filtering rice, adding the cleaned rice into water, grinding, and sieving by a 40-mesh sieve to obtain rice slurry, wherein the mass ratio of the rice to the water is 1: 4;
(2) inoculating the strain into the rice pulp, wherein the inoculation amount is 0.05 wt%, and fermenting at 37 ℃ for 8h to obtain rice fermented pulp;
(3) crushing the long-shaped rice, and sieving the crushed long-shaped rice with a 400-mesh sieve to obtain long-shaped rice powder; adding the indica rice powder into water, and uniformly stirring, wherein the mass ratio of the indica rice powder to the water is 1:4, obtaining long-shaped rice pulp;
(4) uniformly mixing the rice fermented slurry and the long-shaped rice slurry to obtain a rice/long-shaped rice mixed material, wherein the mass ratio of the rice fermented slurry to the long-shaped rice slurry is 3: 1; adding hydroxypropyl distarch phosphate, walnut peptide, wheat dietary fiber and konjac glucomannan into the rice/long-shaped rice mixed material, uniformly stirring, and standing at 35 ℃ for 60min to obtain a mixed substance, wherein the mass ratio of the rice/long-shaped rice mixed material to the wheat dietary fiber is 1: 0.1, wherein the mass ratio of the rice/long-shaped rice mixed material to the hydroxypropyl distarch phosphate and the walnut peptide is 1: 0.01: 0.15, wherein the mass ratio of the rice/long-shaped rice mixed material to the konjac glucomannan is 1: 0.005;
(5) gelatinizing the mixed material by a HAAKE single-screw extruder, extruding into vermicelli, re-steaming at 100 deg.C for 20min, drying, packaging, and sterilizing to obtain nutritional rice noodle.
The strain is lactobacillus plantarum subspecies.
Example 3
The preparation method of the nutritional rice noodles comprises the following steps:
(1) soaking, cleaning and filtering rice, adding the cleaned rice into water, grinding, and sieving by a 40-mesh sieve to obtain rice slurry, wherein the mass ratio of the rice to the water is 1: 4;
(2) inoculating the strain into the rice pulp, wherein the inoculation amount is 0.05 wt%, and fermenting at 37 ℃ for 8h to obtain rice fermented pulp;
(3) crushing the long-shaped rice, and sieving the crushed long-shaped rice with a 400-mesh sieve to obtain long-shaped rice powder; adding the indica rice powder into water, stirring uniformly, adding transglutaminase, and performing enzymolysis at 55 ℃ for 60min to obtain an indica rice zymolyte, wherein the mass ratio of the indica rice powder to the water is 1:4, the mass ratio of the long-shaped rice powder to the transglutaminase is 1: 0.005;
(4) uniformly mixing the rice fermented slurry and the long-shaped rice zymolyte to obtain a rice/long-shaped rice mixed material, wherein the mass ratio of the rice fermented slurry to the long-shaped rice zymolyte is 3: 1; adding hydroxypropyl distarch phosphate, walnut peptide, wheat dietary fiber and konjac glucomannan into the rice/long-shaped rice mixed material, uniformly stirring, and standing at 35 ℃ for 60min to obtain a mixed substance, wherein the mass ratio of the rice/long-shaped rice mixed material to the wheat dietary fiber is 1: 0.1, wherein the mass ratio of the rice/long-shaped rice mixed material to the hydroxypropyl distarch phosphate and the pecan peptide is 1: 0.01: 0.15, wherein the mass ratio of the rice/long-shaped rice mixed material to the konjac glucomannan is 1: 0.005;
(5) gelatinizing the mixed material by a HAAKE single-screw extruder, extruding into vermicelli, re-steaming at 100 deg.C for 20min, drying, packaging, and sterilizing to obtain nutritional rice noodle.
The strain is lactobacillus plantarum subspecies.
Example 4
The preparation method of the nutritional rice noodles comprises the following steps:
(1) soaking, cleaning and filtering rice, adding the cleaned rice into water, grinding, and sieving by a 40-mesh sieve to obtain rice slurry, wherein the mass ratio of the rice to the water is 1: 4;
(2) inoculating the strain into the rice pulp, wherein the inoculation amount is 0.05 wt%, and fermenting at 37 ℃ for 8h to obtain rice fermented pulp;
(3) crushing the long-shaped rice, and sieving the crushed long-shaped rice with a 400-mesh sieve to obtain long-shaped rice powder; adding the indica rice powder into water, stirring uniformly, adding transglutaminase, and performing enzymolysis at 55 ℃ for 60min to obtain an indica rice zymolyte, wherein the mass ratio of the indica rice powder to the water is 1:4, the mass ratio of the long-shaped rice powder to the transglutaminase is 1: 0.005;
(4) uniformly mixing the rice fermented slurry and the long-shaped rice zymolyte to obtain a rice/long-shaped rice mixed material, wherein the mass ratio of the rice fermented slurry to the long-shaped rice zymolyte is 3: 1; adding hydroxypropyl distarch phosphate, walnut peptide, wheat dietary fiber, plant extract and konjac glucomannan into the rice/long-shaped rice mixed material, uniformly stirring, and standing at 35 ℃ for 60min to obtain a mixed substance, wherein the mass ratio of the rice/long-shaped rice mixed material to the wheat dietary fiber is 1: 0.1, wherein the mass ratio of the rice/long-shaped rice mixed material to the hydroxypropyl distarch phosphate and the walnut peptide is 1: 0.01: 0.15, the mass ratio of the rice/long-shaped rice mixed material to the plant extract to the konjac glucomannan is 1: 0.05: 0.005;
(5) gelatinizing the mixed material by a HAAKE single-screw extruder, extruding into vermicelli, re-steaming at 100 deg.C for 20min, drying, packaging, and sterilizing to obtain nutritional rice noodle.
The strain is lactobacillus plantarum subspecies.
The plant extract is prepared by mixing a tea extract and a grape seed extract according to the mass ratio of 1: 1.
The preparation method of the tea extract comprises the following steps: drying tea leaves, and crushing and sieving the dried tea leaves by a 40-mesh sieve to obtain tea leaf powder; placing tea powder into steam explosion tank, and performing steam explosion treatment for 3min to obtain tea steam explosion product with steam explosion pressure of 1.5 Mpa; subjecting folium Camelliae sinensis to steam explosion with CO2Supercritical fluid extracting for 2 hr at 50 deg.C under 20MPa with CO2The flow rate is 10L/h, the separation temperature is 50 deg.C, and the separation pressure is 5Mpa to obtain supercritical extract of folium Camelliae sinensis; adding the tea leaves subjected to supercritical extraction into a 20 wt% ethanol water solution for ultrasonic treatment for 120min, wherein the ultrasonic frequency is 30kHz, the ultrasonic power is 400W, the ultrasonic temperature is 40 ℃, then centrifuging for 20min at the rotating speed of 10000 rpm, and taking tea leaf supernatant, wherein the solid-to-liquid ratio of the tea leaves subjected to supercritical extraction to the ethanol water solution is 1 g: 10 mL; mixing folium Camelliae sinensis supercritical extract and folium Camelliae sinensis supernatant, concentrating under reduced pressure at 60 deg.C under 0.1MPa to density of 1.08g/mL (25 deg.C) to obtain folium Camelliae sinensis extract.
The preparation method of the grape seed extract comprises the following steps: drying grape seeds, and crushing and sieving the grape seeds with a 40-mesh sieve to obtain grape seed powder; placing grape seed powder into a steam explosion tank, and performing steam explosion treatment for 3min to obtain grape seed steam explosion product, wherein the steam explosion pressure is 1.5 Mpa; subjecting the steam exploded grape seed to CO2Supercritical fluid extracting for 2 hr at 50 deg.C under 20MPa with CO2The flow rate is 10L/h, the separation temperature is 50 deg.C, and the separation pressure is 5Mpa to obtain supercritical extract of grape seed; adding the grape seed residue after supercritical extraction into 20 wt% ethanol water solution, and performing ultrasonic treatment for 120min at ultrasonic frequencyThe ultrasonic power is 400W, the ultrasonic temperature is 40 ℃, then the centrifugation is carried out for 20min at the rotating speed of 10000 r/min, the grape seed supernatant is taken, and the solid-to-liquid ratio of the grape seed residue subjected to supercritical extraction to the ethanol water solution is 1 g: 10 mL; mixing grape seed supercritical extract and grape seed supernatant, concentrating under reduced pressure at 60 deg.C under 0.1MPa to density of 1.08g/mL (25 deg.C), and making into grape seed extract.
Example 5
Essentially the same as example 4, except that: the plant extract is tea extract.
The preparation method of the tea extract comprises the following steps: the preparation method of the tea extract comprises the following steps: drying tea leaves, and crushing and sieving the dried tea leaves by a 40-mesh sieve to obtain tea leaf powder; placing tea powder into steam explosion tank, and performing steam explosion treatment for 3min to obtain tea steam explosion product with steam explosion pressure of 1.5 Mpa; subjecting folium Camelliae sinensis to steam explosion with CO2Supercritical fluid extracting for 2 hr at 50 deg.C under 20MPa with CO2The flow rate is 10L/h, the separation temperature is 50 deg.C, and the separation pressure is 5Mpa to obtain supercritical extract of folium Camelliae sinensis; adding the tea leaves subjected to supercritical extraction into a 20 wt% ethanol water solution for ultrasonic treatment for 120min, wherein the ultrasonic frequency is 30kHz, the ultrasonic power is 400W, the ultrasonic temperature is 40 ℃, then centrifuging for 20min at the rotating speed of 10000 rpm, and taking tea leaf supernatant, wherein the solid-to-liquid ratio of the tea leaves subjected to supercritical extraction to the ethanol water solution is 1 g: 10 mL; mixing folium Camelliae sinensis supercritical extract and folium Camelliae sinensis supernatant, concentrating under reduced pressure at 60 deg.C under 0.1MPa to density of 1.08g/mL (25 deg.C) to obtain folium Camelliae sinensis extract.
Example 6
Essentially the same as example 4, except that: the plant extract is grape seed extract.
The preparation method of the grape seed extract comprises the following steps: the preparation method of the grape seed extract comprises the following steps: drying grape seeds, and crushing and sieving the grape seeds with a 40-mesh sieve to obtain grape seed powder; placing grape seed powderPerforming steam explosion treatment in a steam explosion tank for 3min to obtain grape seed steam explosion product with steam explosion pressure of 1.5 Mpa; subjecting the steam exploded grape seed to CO2Supercritical fluid extracting for 2 hr at 50 deg.C under 20MPa with CO2The flow rate is 10L/h, the separation temperature is 50 deg.C, and the separation pressure is 5Mpa to obtain supercritical extract of grape seed; adding the grape seed residues subjected to supercritical extraction into a 20 wt% ethanol water solution for ultrasonic treatment for 120min, wherein the ultrasonic frequency is 30kHz, the ultrasonic power is 400W, the ultrasonic temperature is 40 ℃, then centrifuging for 20min at the rotating speed of 10000 rpm, and taking grape seed supernatant, wherein the solid-to-liquid ratio of the grape seed residues subjected to supercritical extraction to the ethanol water solution is 1 g: 10 mL; mixing grape seed supercritical extract and grape seed supernatant, concentrating under reduced pressure at 60 deg.C under 0.1MPa to density of 1.08g/mL (25 deg.C), and making into grape seed extract.
Example 7
The preparation method of the nutritional rice noodles comprises the following steps:
(1) soaking, cleaning and filtering rice, adding the cleaned rice into water, grinding, and sieving by a 40-mesh sieve to obtain rice slurry, wherein the mass ratio of the rice to the water is 1: 4;
(2) inoculating the strain into the rice pulp, wherein the inoculation amount is 0.05 wt%, and fermenting at 37 ℃ for 8h to obtain rice fermented pulp;
(3) crushing the long-shaped rice, and sieving the crushed long-shaped rice with a 400-mesh sieve to obtain long-shaped rice powder; adding the indica rice powder into water, stirring uniformly, adding transglutaminase, and performing enzymolysis at 55 ℃ for 60min to obtain an indica rice zymolyte, wherein the mass ratio of the indica rice powder to the water is 1:4, the mass ratio of the long-shaped rice powder to the transglutaminase is 1: 0.005;
(4) uniformly mixing the rice fermented slurry and the long-shaped rice zymolyte to obtain a rice/long-shaped rice mixed material, wherein the mass ratio of the rice fermented slurry to the long-shaped rice zymolyte is 3: 1; adding hydroxypropyl distarch phosphate, walnut peptide, wheat dietary fiber, modified plant extract and konjac glucomannan into the rice/long-shaped rice mixed material, uniformly stirring, and standing at 35 ℃ for 60min to obtain a mixed substance, wherein the mass ratio of the rice/long-shaped rice mixed material to the wheat dietary fiber is 1: 0.1, wherein the mass ratio of the rice/long-shaped rice mixed material to the hydroxypropyl distarch phosphate and the walnut peptide is 1: 0.01: 0.15, wherein the mass ratio of the rice/long-shaped rice mixed material to the modified plant extract to the konjac glucomannan is 1: 0.05: 0.005;
(5) gelatinizing the mixed material by a HAAKE single-screw extruder, extruding into vermicelli, re-steaming at 100 deg.C for 20min, drying, packaging, and sterilizing to obtain nutritional rice noodle.
The strain is lactobacillus plantarum subspecies.
The preparation method of the modified plant extract comprises the following steps: adding betaine hydrochloride and a plant extract into water for ultrasonic treatment for 10min, wherein the ultrasonic frequency is 30kHz, the ultrasonic power is 400W, and a mixed solution is obtained, wherein the mass ratio of the betaine hydrochloride to the plant extract to the water is 1: 3: 100, respectively; heating the mixed solution after ultrasonic treatment to 65 deg.C, reacting for 60min, cooling to room temperature after reaction, concentrating under reduced pressure, and freeze drying to obtain modified plant extract.
The plant extract is prepared by mixing a tea extract and a grape seed extract according to the mass ratio of 1: 1.
The preparation method of the tea extract was the same as that of the tea extract in example 4.
The preparation method of the grape seed extract is the same as that of the grape seed extract in example 4.
Comparative example 1
Essentially the same as example 6, except that:
the preparation method of the grape seed extract comprises the following steps:
drying grape seeds, and crushing and sieving the grape seeds with a 40-mesh sieve to obtain grape seed powder; mixing grape seed powder with CO2Supercritical fluid extracting for 2 hr at 50 deg.C under 20MPa with CO2The flow rate is 10L/h, the separation temperature is 50 deg.C, and the separation pressure is 5Mpa to obtain supercritical extract of grape seed; subjecting to supercritical extractionAdding the grape seed residues into 20 wt% ethanol water solution for ultrasonic treatment for 120min, wherein the ultrasonic frequency is 30KHz, the ultrasonic power is 400W, the ultrasonic temperature is 40 ℃, then centrifuging for 20min at the rotating speed of 10000 r/min, and taking grape seed supernatant, wherein the solid-to-liquid ratio of the grape seed residues subjected to supercritical extraction to the ethanol water solution is 1 g: 10 mL; mixing grape seed supercritical extract and grape seed supernatant, concentrating under reduced pressure at 60 deg.C under 0.1MPa to density of 1.08g/mL (25 deg.C), and making into grape seed extract.
Comparative example 2
Essentially the same as example 6, except that:
the preparation method of the grape seed extract comprises the following steps:
drying grape seeds, and crushing and sieving the grape seeds with a 40-mesh sieve to obtain grape seed powder; placing grape seed powder into a steam explosion tank, and performing steam explosion treatment for 3min to obtain grape seed steam explosion product, wherein the steam explosion pressure is 1.5 Mpa; subjecting the steam exploded grape seed to CO2Supercritical fluid extracting for 2 hr at 50 deg.C under 20MPa with CO2The flow rate is 10L/h, the separation temperature is 50 deg.C, and the separation pressure is 5Mpa to obtain supercritical extract of grape seed; mixing the grape seed supercritical extract uniformly, concentrating under reduced pressure at 60 deg.C under 0.1MPa to obtain grape seed extract with density of 1.08g/mL (25 deg.C).
Comparative example 3
Essentially the same as example 6, except that:
the preparation method of the grape seed extract comprises the following steps:
drying grape seeds, and crushing and sieving the grape seeds with a 40-mesh sieve to obtain grape seed powder; placing grape seed powder into a steam explosion tank, and performing steam explosion treatment for 3min to obtain grape seed steam explosion product, wherein the steam explosion pressure is 1.5 Mpa; adding the grape seed steam exploded product into 20 wt% ethanol water solution for ultrasonic treatment for 120min, wherein the ultrasonic frequency is 30KHz, the ultrasonic power is 400W, the ultrasonic temperature is 40 ℃, then centrifuging for 20min at the rotating speed of 10000 rpm, and taking grape seed supernatant, wherein the solid-to-liquid ratio of the grape seed steam exploded product to the ethanol water solution is 1 g: 10 mL; mixing the grape seed supernatant, concentrating under reduced pressure at 60 deg.C under 0.1MPa to density of 1.08g/mL (25 deg.C), and obtaining grape seed extract.
Test example 1
Sensory evaluation:
the nutritional rice noodles prepared in examples 1 to 7 and comparative examples 1 to 3 were subjected to sensory evaluation. And selecting 10 passers-by to evaluate the color, smell, tissue form and taste quality of the rice noodles.
TABLE 1 sensory evaluation criteria for nutritional rice noodles
Figure BDA0003089163190000161
Figure BDA0003089163190000171
TABLE 2 sensory evaluation test results for nutritional rice noodles
Total score
Example 1 82.7
Example 2 89.4
Example 3 93.1
Example 4 97.9
Example 5 97.6
Example 6 97.3
Example 7 98.2
Comparative example 1 96.6
Comparative example 2 97.1
Comparative example 3 96.9
Test example 2
The broken strip rate:
the nutritional rice noodles prepared in examples 1 to 7 and comparative examples 1 to 3 were subjected to a breaking rate test. The nutritional rice noodles prepared in examples 1-7 and comparative examples 1-3 are respectively taken, 30 rice noodles with the length of 10cm and no mechanical damage are obtained, the rice noodles are added into 1000mL of boiling water to keep micro-boiling for 2min, the mixture is rinsed by water and drained, and the number of broken rice noodles n is recorded. The breaking rate (%) was calculated according to the following formula: the breaking rate (%) is n ÷ 30 × 100%, wherein n is the number of broken threads obtained after steaming 30 rice noodles for 2 min.
TABLE 3 nutritional rice noodle breaking rate test results
Percentage of broken strip (%)
Example 1 10.44
Example 2 8.12
Example 3 7.50
Example 4 5.68
Example 5 5.92
Example 6 5.94
Example 7 5.45
Comparative example 1 6.01
Comparative example 2 5.95
Comparative example 3 5.97
As can be seen from table 3 above, the breaking rate of the rice noodles prepared by adding the plant extract in example 4 was 5.68%, which is significantly lower than that of example 3. The possible reasons for this are: the tea extract contains a large amount of tea polyphenol and tea polysaccharide, and the tea polyphenol and the tea polysaccharide contain a large amount of hydroxyl to form steric hindrance so as to prevent the recrystallization of rice starch and long-shaped rice starch, so that the tea extract has a good anti-aging effect on the rice and the long-shaped rice; the grape seed extract contains procyanidin as main ingredient, has high reactive hydroxyl group, and the active hydroxyl group is combined with the hydroxyl group of starch, so as to prevent the starch from being combined with itself in the storage process, namely the aging phenomenon; the tea extract and the grape seed extract interact with the rice starch and the long-shaped rice starch to form a net structure, so that the combination of the rice starch and the long-shaped rice starch is prevented, the recrystallization of the rice starch and the long-shaped rice starch is further prevented, and the breaking rate of the nutritional rice noodles is further improved.
The rate of strip breakage of the modified plant extract added in example 7 was 5.45%, which is significantly lower than that of examples 1-6. The possible reasons for this are: the plant extract is modified by betaine hydrochloride, carboxyl in the betaine hydrochloride and active group hydroxyl in the plant extract mutually generate chemical valence bonds to prepare the modified plant extract, on one hand, the modified plant extract interacts with rice starch and long-shaped rice starch to form a net structure to prevent the combination of the rice starch and the long-shaped rice starch and further prevent the recrystallization of the rice starch and the long-shaped rice starch, on the other hand, the betaine hydrochloride forms a package on the rice starch and the long-shaped rice starch to prevent the recrystallization of the starch, and simultaneously the formation of an entanglement structure effectively prevents the ordered arrangement of the starch, further effectively improves the anti-aging effect and improves the breaking rate of the nutritional rice noodles.
The nutritional rice noodle breaking rate of example 6 is significantly lower than that of comparative examples 1-3 as seen by comparing example 6 with comparative examples 1-3. The possible reasons for this are: by steam explosion and CO2The content of procyanidine and active hydroxyl in the grape seed extract is obviously higher than that of the grape seed extract in the comparative examples 1-3, so that the recrystallization of rice starch and indica rice starch can be effectively prevented, and the breaking rate of the nutritional rice noodles can be further improved.
Test example 3
And (3) testing the cooking loss rate:
the nutritional rice noodles prepared in examples 1 to 7 and comparative examples 1 to 3 were subjected to a cooking loss rate test. The nutritional rice noodles prepared in examples 1-7 and comparative examples 1-3 were subjected to a cooking loss rate test with reference to the influence of different processing techniques on the quality and digestibility of rice noodles, tianlan, national academy of agriculture and sciences, master thesis, 6 months 2020.
TABLE 4 cooking loss rate test results of nutritional rice noodles
Figure BDA0003089163190000191
Figure BDA0003089163190000201
As is clear from table 4 above, the cooking loss of example 3 was 8.75%, which is lower than those of examples 1 and 2. The possible reasons for this are: the rice milk is fermented by adopting the strains, so that uniform and compact gel is formed, the prepared rice noodles have good cooking performance, and the color and luster of the rice noodles are improved; the transglutaminase can catalyze the protein molecules to form a network structure through crosslinking, so that the migration of the starch molecules is hindered, and the recrystallization of the starch molecules is further inhibited; the synergistic effect of the two components can obviously improve the cooking performance of the rice noodles.

Claims (7)

1. The preparation method of the nutritional rice noodles is characterized by comprising the following steps:
(1) soaking, cleaning and filtering rice, adding the cleaned rice into water, grinding, and sieving by a 40-60-mesh sieve to obtain rice slurry, wherein the mass ratio of the rice to the water is 1 (2-6);
(2) pulverizing semen oryzae, and sieving with 40-60 mesh sieve to obtain semen oryzae powder; adding the indica rice powder into water, and uniformly stirring, wherein the mass ratio of the indica rice powder to the water is 1: (2-6), obtaining indica rice pulp;
(3) uniformly mixing the rice pulp and the long-shaped rice pulp to obtain a rice/long-shaped rice mixed material, wherein the mass ratio of the rice pulp to the long-shaped rice pulp is (1-3): (1-3); adding hydroxypropyl distarch phosphate, walnut peptide, wheat dietary fiber and konjac glucomannan into the rice/long-shaped rice mixed material, uniformly stirring, and standing at 20-40 ℃ for 30-60min to obtain a mixed substance, wherein the mass ratio of the rice/long-shaped rice mixed material to the wheat dietary fiber is 1: (0.05-0.2), wherein the mass ratio of the rice/long-shaped rice mixed material to the hydroxypropyl distarch phosphate and the walnut peptide is 1: (0.05-0.2): (0.01-0.2), the mass ratio of the rice/long-shaped rice mixed material to the konjac glucomannan is 1: (0.001-0.01);
(4) gelatinizing the mixed material, extruding into vermicelli, re-steaming at the temperature of 100-120 ℃ for 10-20min, drying, packaging and sterilizing to obtain the nutritional rice noodle.
2. The method of preparing the nutritional rice noodle of claim 1, comprising the steps of:
(1) soaking, cleaning and filtering rice, adding the cleaned rice into water, grinding, and sieving by a 40-60-mesh sieve to obtain rice slurry, wherein the mass ratio of the rice to the water is 1 (2-6);
(2) inoculating the strain into rice pulp with an inoculum size of 0.05-0.1 wt%, fermenting at 30-40 deg.C for 6-10h to obtain rice fermented pulp;
(3) pulverizing semen oryzae, and sieving with 40-60 mesh sieve to obtain semen oryzae powder; adding the indica rice powder into water, stirring uniformly, adding transglutaminase, and performing enzymolysis at 50-60 deg.C for 30-120min to obtain indica rice zymolyte, wherein the mass ratio of the indica rice powder to the water is 1: (2-6), the mass ratio of the indica rice powder to the transglutaminase is 1: (0.001-0.003);
(4) uniformly mixing the rice fermented pulp and the long-shaped rice zymolyte to obtain a rice/long-shaped rice mixed material, wherein the mass ratio of the rice fermented pulp to the long-shaped rice zymolyte is (1-3): (1-3); adding hydroxypropyl distarch phosphate, walnut peptide, wheat dietary fiber, plant extract or modified plant extract, and konjac glucomannan into the rice/long-shaped rice mixed material, uniformly stirring, and standing at 20-40 ℃ for 30-60min to obtain a mixed substance, wherein the mass ratio of the rice/long-shaped rice mixed material to the wheat dietary fiber is 1: (0.05-0.2), wherein the mass ratio of the rice/long-shaped rice mixed material to the hydroxypropyl distarch phosphate and the walnut peptide is 1: (0.05-0.2): (0.01-0.2), the mass ratio of the rice/long-shaped rice mixed material to the plant extract or the modified plant extract to the konjac glucomannan is 1: (0.01-0.1): (0.001-0.01);
(5) gelatinizing the mixed material, extruding into vermicelli, re-steaming at the temperature of 100-120 ℃ for 10-20min, drying, packaging and sterilizing to obtain the nutritional rice noodle.
3. The method of producing a nutritional rice noodle according to claim 2 wherein the plant extract is a tea extract and/or a grape seed extract.
4. The method of preparing nutritional rice noodles as claimed in claim 3, wherein the method of preparing tea extract comprises the steps of: drying and crushing tea leaves to obtain tea leaf powder; placing tea powder into steam explosion tank, and performing steam explosion treatment for 3-5min to obtain tea steam explosion product with steam explosion pressure of 1.5-2 Mpa; subjecting folium Camelliae sinensis to steam explosion with CO2Supercritical fluid extracting for 1-2 hr at 32-60 deg.C under 20-55MPa for CO2The flow rate is 10-15L/h, the separation temperature is 30-60 deg.C, and the separation pressure is 5-10Mpa to obtain supercritical extract of folium Camelliae sinensis; adding the tea leaves subjected to supercritical extraction into 20-40 wt% ethanol water solution for ultrasonic treatment for 60-120min, wherein the ultrasonic frequency is 30-40KHz, the ultrasonic power is 300-400W, the ultrasonic temperature is 30-50 ℃, then centrifuging for 10-20min at the rotating speed of 5000-15000 r/min, taking tea leaf supernatant, and the solid-to-liquid ratio of the tea leaves subjected to supercritical extraction to the ethanol water solution is 1 g: (5-20) mL; mixing folium Camelliae sinensis supercritical extract and folium Camelliae sinensis supernatant, concentrating under reduced pressure at 30-70 deg.C under 0.01-0.1 MPa to density of 1-1.15g/mL (25 deg.C) to obtain folium Camelliae sinensis extract.
5. The method of preparing nutritional rice noodles as claimed in claim 3, wherein the method of preparing grape seed extract comprises the steps of: drying and crushing grape seeds to obtain grape seed powder; placing grape seed powderPerforming steam explosion treatment in a steam explosion tank for 3-5min to obtain grape seed steam explosion product with steam explosion pressure of 1.5-2 MPa; subjecting the steam exploded grape seed to CO2Supercritical fluid extracting for 1-2 hr at 32-60 deg.C under 20-55MPa for CO2The flow rate is 10-15L/h, the separation temperature is 30-60 deg.C, and the separation pressure is 5-10Mpa to obtain supercritical extract of grape seed; adding the grape seed residues subjected to supercritical extraction into 20-40 wt% ethanol water solution for ultrasonic treatment for 60-120min, wherein the ultrasonic frequency is 30-40KHz, the ultrasonic power is 300-400W, the ultrasonic temperature is 30-50 ℃, then centrifuging for 10-20min at the rotating speed of 5000-15000 r/min, and taking grape seed supernatant, wherein the solid-to-liquid ratio of the grape seed residues subjected to supercritical extraction to the ethanol water solution is 1 g: (5-20) mL; mixing grape seed supercritical extract and grape seed supernatant, concentrating under reduced pressure at 30-70 deg.C under 0.01-0.1 MPa to density of 1-1.15g/mL (25 deg.C), and making into grape seed extract.
6. The method of claim 2, wherein the bacterial species is one or a mixture of two of Lactobacillus plantarum, Lactobacillus bifidus, Lactobacillus delbrueckii, and Lactobacillus bulgaricus.
7. A nutritional rice noodle produced by the method according to any one of claims 1 to 6.
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