CN113812558A - Method for preparing fresh wet rice noodles by using high amylose corn starch - Google Patents
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- 235000009566 rice Nutrition 0.000 title claims abstract description 125
- 229920002261 Corn starch Polymers 0.000 title claims abstract description 48
- 239000008120 corn starch Substances 0.000 title claims abstract description 48
- 229920000856 Amylose Polymers 0.000 title claims abstract description 43
- 238000000034 method Methods 0.000 title claims abstract description 34
- 235000012149 noodles Nutrition 0.000 title abstract description 33
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 124
- 235000013312 flour Nutrition 0.000 claims abstract description 80
- 230000032683 aging Effects 0.000 claims abstract description 32
- 238000010411 cooking Methods 0.000 claims abstract description 20
- 235000020195 rice milk Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000002791 soaking Methods 0.000 claims abstract description 9
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- 240000002582 Oryza sativa Indica Group Species 0.000 claims description 2
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses a method for preparing fresh wet rice noodles by using high amylose corn starch, belonging to the technical field of food processing. The preparation method comprises the following steps: (1) soaking long-shaped rice in water, cleaning, and grinding to obtain rice pulp; (2) adding high amylose corn starch into the rice milk obtained in the step (1), mixing the rice milk and uniformly mixing; (3) pouring the slurry obtained in the step (2) into a single-screw extruder, and carrying out gelatinization and extrusion on the slurry, and forming rice flour; (4) and (4) aging, re-boiling and cooling the rice flour obtained in the step (3), and subpackaging to obtain fresh wet rice flour. The process is easy to implement, the prepared fresh wet rice noodles are high in strength, the texture and cooking quality are improved, the anti-aging effect of starch in the rice noodles is enhanced, the aging of the rice noodles is delayed, and the edible quality of the rice noodles is high; in addition, the high-amylose corn starch adopted by the invention can be used as resistant starch, and is added into fresh and wet rice flour, so that the nutritional characteristics of the rice flour are enhanced.
Description
Technical Field
The invention relates to a method for preparing fresh wet rice noodles by using high amylose corn starch, belonging to the technical field of food processing.
Background
The fresh wet rice flour is a rice product prepared by taking rice as a raw material through processes of soaking, fermenting, size mixing, extruding, aging and the like, is a special delicious food in China, is popular in Hunan, Jiangxi, Guangdong and the like, is favored by more and more consumers in recent years due to the advantages of smooth mouthfeel, flexible texture, convenience in eating and the like, and has great market demand. However, the fresh wet rice noodles prepared by the traditional process are not only unstable in quality, but also easy to age in the storage process due to the high moisture content (60% -70%), so that the rice noodles are easy to break and stick, poor in dispersibility and hard in taste, the eating quality of the rice noodles is seriously influenced, and further the market circulation of the fresh wet rice noodles is influenced, so that how to improve the quality of the fresh wet rice noodles and delay the aging speed of the fresh wet rice noodles so as to prolong the shelf life of the fresh wet rice noodles becomes a problem to be solved urgently in the development of the current fresh wet rice noodles.
In order to improve the quality of the fresh and wet rice noodles, besides the optimization of the preparation process, some auxiliary materials are properly added in the preparation process of the rice noodles, and the method is also a simple and effective method. Therefore, it is especially important to find suitable auxiliary material additives to improve the texture, cooking and aging characteristics of the rice flour in a targeted manner, solve the problems of high broken strip, easy adhesion, poor dispersibility, high aging speed and the like of fresh and wet rice flour, and achieve the purposes of prolonging the shelf life and meeting the requirements of consumers.
Disclosure of Invention
In order to solve the problems of high broken strip, easy adhesion, poor dispersibility, easy aging and the like of the fresh wet rice flour, the invention provides the method for preparing the fresh wet rice flour by using the high amylose corn starch, and the fresh wet rice flour prepared by the method has high edible quality and delayed aging speed.
The first object of the present invention is to provide a method for preparing fresh wet rice flour using high amylose corn starch, comprising the steps of:
(1) soaking long-shaped rice in water, cleaning, and grinding to obtain rice pulp;
(2) adding the high amylose corn starch into the rice milk obtained in the step (1), mixing the rice milk and the rice milk uniformly
(3) Pouring the slurry obtained in the step (2) into a single-screw extruder, and carrying out gelatinization and extrusion on the slurry, and forming rice flour;
(4) and (4) aging, re-boiling and cooling the rice flour obtained in the step (3), and subpackaging to obtain fresh wet rice flour.
Wherein the amylose content of the high amylose corn starch is 50-60%.
In one embodiment of the present invention, the temperature of the soaking in the step (1) is 20 to 30 ℃.
In one embodiment of the present invention, the soaking time in step (1) is 12-120 h.
In one embodiment of the present invention, the refining in step (1) requires a mass ratio of water to indica between 1:1.5 to 2.
In one embodiment of the present invention, the high amylose corn starch is added in an amount of 5% to 20% by mass of the indica rice in step (2).
In one embodiment of the present invention, the gelatinization temperature in the step (3) is 95 to 110 ℃.
In one embodiment of the present invention, the time required for the extrusion in step (3) is 3 to 6 min.
In one embodiment of the present invention, the aging temperature in the step (4) is 20 to 30 ℃.
In one embodiment of the present invention, the humidity in the step (4) is 60% to 85%.
In one embodiment of the invention, the aging time in the step (4) is 2-6 h.
In one embodiment of the present invention, in the re-cooking process in the step (4), the re-cooking time is 30 to 90 seconds.
The second purpose of the invention is to provide the fresh wet rice flour prepared by the method.
The invention has the beneficial effects that:
1. the fresh wet rice noodles are prepared by using long-shaped rice as a raw material and high-amylose corn starch as an auxiliary material, the process is easy to implement, and the industrial production is facilitated;
2. the fresh wet rice noodles prepared by the method have high strength (the hardness is more than 2500g, the chewiness is more than 1700g, and the tensile resistance is more than 20 g), the texture and the cooking quality are improved (the broken rate is less than 6%, and the cooking loss is less than 4%), meanwhile, the anti-aging effect of starch in the rice noodles is enhanced, the aging of the rice noodles is delayed, and the edible quality of the rice noodles is high;
3. the high amylose corn starch adopted by the invention can be used as resistant starch, and is added into fresh and wet rice flour, so that the nutritional characteristics of the rice flour are enhanced, and a reference can be provided for the subsequent development of rice flour products eaten by specific people.
Drawings
FIG. 1 is a process flow diagram of the method of preparing fresh wet rice flour of the present invention;
FIG. 2 is an X-ray diffraction pattern of the effect of different addition amounts of high amylose corn starch of the present invention on long term aging of rice flour.
Detailed Description
The present invention will be described in more detail with reference to specific embodiments in order to make the objects, features and advantages of the invention more comprehensible.
Sensory scores were evaluated as in table 1, table 1 below:
TABLE 1 sensory evaluation of fresh and wet rice flour
The measuring method of the whole texture comprises the following steps: the texture characteristics of the rice flour are measured by adopting a TA-XTplus type physical analyzer, the texture measuring mode is TPA, the probe is P35, and the measuring parameters are set as follows: the speed before measurement is 1.0mm/s, the speed during measurement is 1.0mm/s, the speed after measurement is 1.0mm/s, the compression ratio is 70 percent, the times of parallel measurement are 10 times/sample, the maximum value and the minimum value are removed, and then the average value is taken to obtain the hardness, elasticity, adhesiveness and chewiness of the rice flour.
The tensile force is measured by the following method: taking 1 vermicelli with uniform thickness, after the filter paper dries the surface moisture, winding the vermicelli on an A/SPR probe for determination, and setting program parameters as follows: the speed before measurement is 1mm/s, the speed after measurement is 3mm/s, the speed after measurement is 10mm/s, the initial distance is 5mm, and the trigger force is 5 g. The measurement was repeated 10 times for each sample, the maximum and minimum values were removed, and the average value was taken to obtain the rice flour stretching force.
And (3) measuring the broken bar rate: taking 30 rice noodles with uniform diameter and length of about 20cm, adding 500mL of boiling water, keeping boiling for 3min, picking out the rice noodles, recording the broken rice noodles number n, and calculating the broken rice noodles rate (%) according to the following formula:
the breaking rate (%) was n/30X 100%
And (3) determining the cooking loss and the rehydration rate: weighing the complete vermicelli sample, and recording the mass M of the sample0And moisture content W (measured in advance). Putting the sample into 500mL boiling water with constant weight of M1Boiling in the tray for 3min, draining, and weighing to obtain rice flour mass M2. Placing the tray on an electric furnace, boiling most of water to dry, drying in a 105 ℃ oven to constant weight, and recording the mass as M3. The cooking loss m is calculated according to the following formula1And rate of rehydration m2：
Analysis of rice flour retrogradation parameters: vacuum freeze drying rice flour, grinding, sieving with 100 mesh sieve, weighing about 3mg sample, sucking deionized water at a ratio of 1:2, injecting into crucible, sealing, and balancing water at 4 deg.C for 24 hr. Empty crucible as reference, the measurement procedure was: the temperature scanning range is 30-110 ℃, and the heating rate is 10 ℃/min. The measurement results are shown in Table 5.
X-ray diffraction analysis: the rice flour is freeze-dried in vacuum, then ground and sieved by a 100-mesh sieve, and a proper amount of sample is taken and placed in a round hole of a test board and compacted by a glass slide. The analysis parameters were: the X light pipe is ceramic, a Cu target, the power of the light pipe is 2.2kW, the slit is 0.2mm, 0.5mm and 3mm, the scanning interval is 5-40 degrees, the scanning frequency is 2 degrees/min, and the scanning step length is 0.02 degree. The results of the measurement are shown in FIG. 2.
Example 1: preparation of fresh and wet rice flour using high amylose corn starch
The preparation of the fresh wet rice flour comprises the following steps:
(1) adding 1.5kg of water into 1kg of long-shaped rice, soaking for 72h at 25 ℃, then cleaning, adding water and grinding to obtain rice milk;
(2) adding high-amylose corn starch into the rice milk obtained in the step (1), mixing the rice milk and uniformly mixing, wherein the addition amount of the high-amylose corn starch is 5% of the mass of the long-shaped rice;
(3) pouring the slurry obtained in the step (2) into a single-screw extruder, gelatinizing at 105 ℃ for 3min, extruding, and molding rice flour;
(4) and (4) aging the rice flour obtained in the step (3) for 4h at 20 ℃ and 80%, re-boiling for 60s, cooling and packaging to obtain the fresh wet rice flour product.
The sensory evaluation of the prepared fresh and wet rice noodles is shown in table 2, the texture performance is shown in table 3, the cooking characteristics are shown in table 4, and the aging degree is shown in table 5.
Example 2: influence of high amylose corn starch on quality of fresh and wet rice flour
Fresh wet rice flour was prepared according to the method of example 1, except that: the addition amounts of the high amylose corn starch were changed and were: 3%, 5%, 10%, 15%, 20%, 25%, and rice flour without high amylose corn starch as a blank sample, and the other conditions were the same as in example 1.
The sensory evaluation of the prepared fresh and wet rice noodles is shown in table 2, the texture performance is shown in table 3, the cooking characteristics are shown in table 4, and the aging degree is shown in table 5.
Example 3
Fresh wet rice flour was prepared according to the method of example 1, except that: the high amylose corn starch was replaced with normal corn starch and the other conditions were the same as in example 1.
The sensory evaluation of the prepared fresh and wet rice noodles is shown in table 2, the texture performance is shown in table 3, the cooking characteristics are shown in table 4, and the aging degree is shown in table 5.
TABLE 2 comparison table of sensory quality of fresh and wet rice flour of each example
Sensory evaluation is carried out on the high amylose corn starch with different addition amounts and the fresh wet rice flour prepared by adding 5 percent of common corn starch and the blank control, and the evaluation results are shown in table 2, the results show that the sensory score of the rice flour prepared by adding the high amylose corn starch is obviously higher than that of the sample prepared by adding the 5 percent of common corn starch and the blank control, and the specific expression is that the sample prepared by adding the 5 percent of common corn starch and the blank control rice flour have poor luster and dispersity and poor mouth feel and poor elastic toughness, but the invention obviously improves the conditions by adding the high amylose corn starch, the prepared rice flour has good luster, easy dispersion, high elastic toughness and chewy feeling, and the sensory score of the rice flour is increased and then decreased along with the increase of the high amylose corn starch, wherein when the addition amount is 3 percent, the mouth feel of the rice flour has slight elasticity and toughness, and when the addition amount is 25 percent, the rice flour has harder mouthfeel and poor chewing strength, and the sensory score is reduced, so that the rice flour prepared by adding 5-20% of high-amylose corn starch is more suitable for improving the sensory quality of the rice flour.
TABLE 3 texture and performance comparison table for fresh and wet rice flour of each example
As can be seen from Table 3, compared with the samples prepared by adding 5% of common corn starch and the blank control, the hardness, chewiness and tensile force of the fresh wet rice flour prepared by adding the high amylose corn starch are obviously increased, which shows that the rice flour prepared by the invention has high strength, high toughness and obviously improved texture quality. In addition, as the amount of high amylose corn starch added increases, the rice flour hardness and chewiness also increase, consistent with the results of sensory evaluation, probably due to the increased amylose content, which contributes to the formation of a denser gel structure on the rice flour upon aging, resulting in increased hardness.
TABLE 4 cooking characteristics of fresh and wet rice noodles in each example
The effect of different added amounts of high amylose corn starch on the cooking characteristics of fresh wet rice flour is shown in table 4. As can be seen from Table 4, compared with the samples prepared by adding 5% of common corn starch and the blank control, the broken rice noodle rate and the cooking loss of the rice flour prepared by adding the high amylose corn starch provided by the invention are obviously reduced, the rehydration rate is improved, and the rice flour can be more smooth and elastic in taste when eaten by using the higher rehydration rate, so that the fresh wet rice flour prepared by using the invention has less dry matters of broken rice noodles and loss during cooking, and the rehydration is good, so that the cooking quality is better, and the rice flour is better to eat. And when the addition amount of the high amylose corn starch reaches 25%, the breakage rate and the cooking loss of the rice flour are increased, so that the fact that 5% -20% of the high amylose corn starch is added to prepare the rice flour is more suitable for improving the cooking quality of the rice flour.
TABLE 5 Rice flour aging degree comparison table for each example
The Differential Scanning Calorimeter (DSC) can measure the amount of heat absorbed by starch crystal melting in the rice flour, and further reflect the aging degree of the rice flour, and generally, the higher the Delta H (aging enthalpy value), the higher the retrogradation degree of the rice flour and the higher the aging degree of the rice flour. As can be seen from Table 5, the rice flour prepared by adding high amylose corn starch according to the present invention has a reduced Δ H value and a reduced degree of aging compared to the samples prepared by adding 5% of ordinary corn starch and the blank control. The rice flour prepared by adding the high-amylose corn starch provided by the invention has reduced retrogradation degree, and the aging speed of the rice flour is delayed, so that the long-term aging of the rice flour is inhibited to a certain degree.
The X-ray diffraction analysis result shows that compared with a sample prepared by adding 5% of common corn starch and a blank control, the diffraction intensity of a rice flour sample prepared by adding high-amylose corn starch is obviously weakened, which shows that the relative crystallinity of the crystal is low, the aging of the rice flour is delayed, and the result is consistent with the analysis result of the rice flour retrogradation parameter, which also shows that the aging speed of the rice flour prepared by adding the high-amylose corn starch provided by the invention is delayed, and the long-term aging of the rice flour is inhibited to a certain degree.
The above-mentioned embodiments are merely preferred embodiments of the present invention, and the present invention is not limited thereto, and various changes and modifications can be made by those skilled in the art without departing from the spirit and scope of the present invention, and therefore, the scope of the present invention should be determined by the claims.
Claims (10)
1. A method for preparing fresh wet rice flour by using high amylose corn starch comprises the following steps:
(1) soaking and cleaning long-shaped rice, and then grinding the long-shaped rice into thick liquid to obtain rice milk;
(2) adding high amylose corn starch into the rice milk obtained in the step (1), mixing the rice milk and uniformly mixing the rice milk and the rice milk to obtain slurry;
(3) pouring the slurry obtained in the step (2) into a single-screw extruder, and carrying out gelatinization, extrusion and molding to obtain rice flour;
(4) aging, re-cooking and cooling the rice flour obtained in the step (3), and subpackaging to obtain fresh wet rice flour;
wherein the amylose content of the high amylose corn starch is 50-60%.
2. The method according to claim 1, wherein the high amylose corn starch is added in an amount of 5 to 20% by mass of the indica rice in step (2).
3. The method according to claim 1, wherein the mass ratio of the refined water to the milled rice in the step (1) is 1: 1.5-2.
4. The method of claim 1, wherein the gelatinization temperature in step (3) is 95-110 ℃.
5. The method according to claim 1, wherein the extrusion time in step (3) is 3-6 min.
6. The method according to claim 1, wherein the aging temperature in the step (4) is 20 to 30 ℃.
7. The method of claim 1, wherein the humidity of the aging in the step (4) is 60-85%.
8. The method according to claim 1, wherein the aging time in step (4) is 2-6 h, and the re-cooking time is 30-90 s.
9. The method according to claim 1 to 8, wherein the temperature of the soaking in the step (1) is 20 to 30 ℃, and the time of the soaking is 12 to 120 hours.
10. A fresh wet rice flour produced by the method of any one of claims 1 to 9.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114617221A (en) * | 2022-03-14 | 2022-06-14 | 江南大学 | Preparation method of fresh wet black rice flour |
| CN115191549A (en) * | 2022-07-14 | 2022-10-18 | 江南大学 | Fresh-keeping method for fresh wet rice noodles or fresh wet brown rice noodles |
| CN115500452A (en) * | 2022-10-11 | 2022-12-23 | 江南大学 | Production process of fresh wet round rice noodles |
| CN115581276A (en) * | 2022-06-15 | 2023-01-10 | 云南品悦食品有限公司 | Freeze-dried rice noodles and production method thereof |
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| CN114617221A (en) * | 2022-03-14 | 2022-06-14 | 江南大学 | Preparation method of fresh wet black rice flour |
| CN114617221B (en) * | 2022-03-14 | 2024-03-01 | 江南大学 | Preparation method of fresh wet black rice flour |
| CN115581276A (en) * | 2022-06-15 | 2023-01-10 | 云南品悦食品有限公司 | Freeze-dried rice noodles and production method thereof |
| CN115191549A (en) * | 2022-07-14 | 2022-10-18 | 江南大学 | Fresh-keeping method for fresh wet rice noodles or fresh wet brown rice noodles |
| CN115191549B (en) * | 2022-07-14 | 2023-08-25 | 江南大学 | Fresh-keeping method of fresh wet rice noodles or fresh wet brown rice noodles |
| CN115500452A (en) * | 2022-10-11 | 2022-12-23 | 江南大学 | Production process of fresh wet round rice noodles |
| CN115500452B (en) * | 2022-10-11 | 2024-01-26 | 江南大学 | Production process of fresh wet round rice flour |
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