CN114938840A - Edible rice flour and fish meal for children and preparation and application thereof - Google Patents
Edible rice flour and fish meal for children and preparation and application thereof Download PDFInfo
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- CN114938840A CN114938840A CN202210574578.2A CN202210574578A CN114938840A CN 114938840 A CN114938840 A CN 114938840A CN 202210574578 A CN202210574578 A CN 202210574578A CN 114938840 A CN114938840 A CN 114938840A
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
- A23L7/152—Cereal germ products
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention belongs to the field of preparation of children rice noodles, and particularly relates to a preparation method of children rice noodles, which comprises the steps of applying high-humidity steam to rice raw materials containing long-shaped rice, germ rice and brown rice for pretreatment, wherein the temperature of the high-humidity steam is 170-190 ℃, and the humidity is 70-80%; the pretreatment time is 1-6 min; the flow velocity of the high-humidity steam is 3.0-4.0 m/s; pulping the treated rice raw material, and then spreading and microwave curing to prepare a steamed blank; and (3) cutting the steamed blank into strips, and then carrying out aging forming treatment to obtain a rice noodle semi-finished product: and carrying out two-stage heat treatment on the semi-finished rice flour product by using superheated steam to prepare the children rice flour. The invention also comprises rice flour prepared by the preparation method and application thereof. The rice flour prepared by the method can meet the requirements of nutrition, taste and safety for children to eat.
Description
Technical Field
The invention belongs to the field of rice product processing, and particularly relates to the technical field of rice flour for children to eat.
Background
In the current society, with the rapid development of national economy, children become the largest consumer group in the snack market, and according to the data display published by the national center for children industry in 2020, the expenditure of children accounts for 30-50% of the total household expenditure, and the children consumption market is 4-6 trillion yuan each year, wherein, in the daily consumption of children, snacks are an important expenditure. The fish meal is a special snack in southern China, and comprises two parts of rice flour and a fish meat soup packet, wherein the rice flour is various and is divided into fresh wet rice flour, semi-dry rice flour and dry rice flour according to the moisture content; the processing technology is divided into powder cutting and powder pressing. The traditional processing technological process of half-dry cutting rice noodles comprises the following steps: the method comprises the following steps of selecting and cleaning the early indica rice as a raw material, soaking, grinding and milling the early indica rice, mixing the slurry, spreading the slurry and steaming blank, cooling, laminating and slitting, aging, quantitatively molding, drying and obtaining the finished product. The fish soup packet is prepared by taking fish as a main material, adding various auxiliary materials and finally decocting into soup. The fish meat contains many nutrients, most of which are protein, and is easily digested and absorbed by human body. The process flow of the fish soup steamed stuffed bun prepared by the traditional method is as follows: the method comprises the following steps of raw material pretreatment, bone and spine removal, dicing, deacidification treatment, pickling and fishy smell removal, frying, water boiling seasoning, bagging, sealing, high-temperature sterilization, cooling, inspection and finished product obtaining. Finally, the rice flour and fish soup packages are packaged together to form the fish meal, but the existing fish meal in the market at present is edible for adults, and does not have special fish meal suitable for children, and children are different from adults in nature, so that the food specificity of children is determined. The fish meal produced by the traditional method is not suitable for children to eat, and has seven reasons that: firstly, the traditional method uses the aged rice as a raw material, the internal structure of the early long-shaped rice is changed after physical, chemical and biochemical reactions within one year, particularly lipid substances are easily oxidized to generate free fatty acid, phenols and aldehyde substances, the constitution of children is different from that of adults, and rice flour made from the aged rice is not beneficial to the health of children and is difficult to be accepted by parents; secondly, rice flour prepared by the traditional method is not thoroughly sterilized and is easy to infect microorganisms, especially children fish meal is rich in nutrition, once infected, the microorganisms grow and propagate in a large amount, children have weak physique and immunity, and enterogastritis and other diseases are easy to occur due to belly pulling after eating the rice flour; thirdly, the rice flour prepared by the traditional method has the phenomena of half-cooked rice, uneven flour quality, granular feeling, no bubble and the like due to the process reason, and children under the age of 14 are in the tooth replacement period, the teeth of the children are fragile in the process, and the teeth are easy to knock off in the eating process; fourthly, the existing fish meal formulas in the market are developed by adults, no special formula for the semi-dry cut rice flour for children is provided, and various food additives are added into the existing fish meal formulas, so that the existing fish meal formulas are not enough in nutrient substances and unbalanced in nutrition, and are not beneficial to the development of children; fifthly, the fish soup packet is prepared by a frying method in the traditional method, a large amount of trans-fatty acid is generated in the frying process, the trans-fatty acid can inhibit the growth and development and mental development of children, and the children food cannot have the trans-fatty acid according to the clear regulation of the universal standards of snacks for children; toxic and harmful substances, such as acrylamide, which is a carcinogen, are generated in the frying process, most of the frying oil is heated at high temperature for repeated use, so that the fat is burned to turn black, the toxic and carcinogen is increased in an exponential manner, the liver and kidney detoxification function of children is not developed and matured, the toxins can be accumulated in children, the body health of the children is seriously influenced, and the children food is not allowed; meanwhile, the fried food is high-fat food, is not easy to digest and can cause obesity of children, the fried food has great damage to livers, the degree of the damage is not inferior to that of hepatitis, and various organs of the children are just at the key moment of growth and development and are fragile, and the fried food is not easy to digest after being taken for a long time, so that intestinal burdens are increased, and intestinal obstruction and other diseases are caused; sixthly, the existing fish meal in the market has a plurality of fish bones which are blocked in the throat if being careless, and the fish meal is particularly not suitable for children to eat; seventhly, the high-temperature heat sealing is adopted in the traditional method, and then the fish is heated at 100 ℃ for 5min or 121 ℃ for 30s for high-temperature sterilization, but the fish product carries various pathogenic bacteria, particularly contains various high-temperature resistant strains, and is difficult to kill at the temperature below 120 ℃; the phenomenon of bag expansion and bag leakage can occur when the heat seal is adopted, and once the phenomenon of bag expansion and bag leakage occurs, the product is deteriorated and can not be eaten, but children lack identification capability, are easy to eat by mistake, and are easy to cause symptoms such as poisoning.
At present, children and children food are not completely unified and standardized in China, and national production standards, food inspection standards and the like are lacked, so that fish meal specially designed for children production and a preparation method are seriously lacked in the market for solving the existing problems.
Disclosure of Invention
The invention aims to overcome the defects that the existing rice flour for children is deficient, a large amount of nutrition is lost, the taste and the safety are difficult to adapt to children due to a non-child-specific rice flour preparation process, and the like.
The second purpose of the invention is to provide the children rice flour prepared by the preparation method and the application of the children rice flour in children edible rice flour products.
The third purpose of the invention is to provide children fish meal containing the children rice flour and a preparation method thereof.
Different from conventional rice flour, for children to eat rice flour, higher requirements on nutrient components, taste, biological safety and the like are provided, however, in the existing rice flour preparation process, the nutrition processing flow speed is high, and the mechanical property and the taste of the rice flour are difficult to adapt to children. In order to prepare the special rice flour for children and solve the problems of nutrition loss, unsatisfactory taste and biological safety and the like in the processing process, the invention provides the following technical scheme, which mainly comprises the following steps:
a preparation method of children rice flour comprises the following steps:
(1) high-humidity steam pretreatment:
applying high-humidity steam to rice raw materials containing long-shaped rice, germ rice and brown rice for pretreatment, wherein the temperature of the high-humidity steam is 170-190 ℃, and the humidity is 70-80%; the pretreatment time is 1-6 min; the flow velocity of the high-humidity steam is 3.0-4.0 m/s;
(2) pulping-microwave curing:
pulping the treated rice raw material, and then spreading and microwave curing to prepare a steamed blank; wherein the frequency of the microwave is 2400-2500 MHz, the power is 860-1000W, the time is 45 s-2 min, and the gelatinization degree of the gelatinized steamed blank is controlled to be more than 92%;
(3) cutting powder, aging and forming:
and (3) cutting the steamed blank into strips, and then carrying out aging forming treatment to obtain a rice noodle semi-finished product:
(4) superheated steam treatment:
carrying out two-stage heat treatment on the semi-finished rice flour product by using superheated steam to prepare the children rice flour;
in the two-stage heat treatment process, the temperature of the first stage of treatment is 190-200 ℃, the flow rate of hot steam is 4.0-4.5 m/s, and the treatment time is 8-10 min; the temperature of the second stage of treatment process is 105-110 ℃, the flow rate of hot steam is 1.5-2.0 m/s, and the treatment time is 5-8 min.
In order to meet the special requirements of children on nutrition retention rate, taste and safety, the invention innovatively uses long-shaped rice, germ rice and brown rice as composite raw materials, and further cooperates with the high-humidity steam pretreatment, microwave curing, two-stage heat treatment process of superheated steam and the combined control of all process parameters, so that the synergy can be realized, the nutrition loss problem in the processing stage can be remarkably reduced, the nutrition loss problem caused by deep processing can be improved, in addition, the taste of the rice flour can be remarkable, and the risk of bacterial contamination can be reduced. The rice flour prepared by the method can meet the requirements of nutrition, taste and safety for children to eat.
In the invention, the combined control of the compound rice raw material, the high-humidity steam pretreatment-microwave curing-superheated steam treatment process and the treatment process is the key for synergistically improving the nutrition retention rate, the taste and the biological safety. Researches also find that the raw materials and proportion as well as technological parameters such as microwave curing, aging and the like are further controlled, so that the requirements of nutrition, taste and the like of the prepared children rice flour can be further improved in a synergistic manner.
In the invention, before the preparation, the rice raw material can be subjected to sorting, cleaning and other operations by the existing means. For example, rice is poured into a rice holding hopper, the rice holding hopper is placed on a water economizer, the water economizer is filled with water, sand and stones enter a sand and stone hopper in the cleaning process, and floating objects are filtered when flowing through a floating object sieve along with water flow, so that silt impurities, bran layers, surface microorganisms, pesticide residues and the like on the surface of the long-shaped rice are cleaned and removed; the working water pressure of the rice cleaning machine is 0.23-0.28 MPa, and the stone discharge pressure is 0.8-1.0 MPa.
In the invention, the amylose content in the rice raw material is more than 18%.
In the invention, the long-shaped rice, the brown rice and the germ rice are all fresh rice with the rice milling time less than or equal to 3 months.
Preferably, in the rice raw material, the parts by weight of the long-shaped rice are 50-55 parts, the parts by weight of the germ rice are 20-25 parts, and the parts by weight of the brown rice are 10-20 parts.
In the pretreatment process, the rice raw material can be paved on an iron wire net, the paving thickness can be 1.5-2 cm, and high-humidity steam is applied to the rice raw material to perform rapid water absorption pretreatment.
In the invention, after pretreatment, the rice raw material is pulverized and slurried with water; among them, it is preferable to supplement the vegetable material in the steps before and after pulverization and slurrying. The vegetable material can be adjusted according to the taste, and can be at least one of carrot, spinach, green vegetable, garland chrysanthemum and amaranth. The vegetable material may be vegetable powder or vegetable juice.
In the present invention, the amount of the vegetable raw material may be adjusted as needed, for example, 8 to 10 parts by weight of the vegetable raw material.
In the invention, the processed rice raw material can be pulped by adopting the existing means. The pulping process and the pulping requirement of the invention have no special requirement, for example, the pulp obtained by pulping can be made into pulp with the concentration of 25-35 Baume degrees, the fineness of CB42 silk screen, the pulp grinding granularity of 120-140 meshes and the water content of 50-60%.
Spraying vegetable oil to the blank body in the microwave curing process, wherein the addition amount of the vegetable oil is 1-1.5% of the slurried slurry;
preferably, the vegetable oil is rice bran oil.
In the invention, the steaming blank can be subjected to slitting treatment by adopting the conventional means. The size of the cut rice noodles can be adjusted according to needs, for example, the width of the cut rice noodles is controlled to be 0.3-0.5 mm in the cutting process; the length is 8-10 cm, and the thickness is 0.1-0.3 mm;
in the invention, the temperature in the aging stage is 4-10 ℃, the air humidity is 50-70%, and the aging time is 6-10 h.
According to the invention, the two-stage heat treatment is innovatively carried out on the aged rice flour, and the nutrition loss can be further synergistically reduced, and the taste and the safety can be improved through the combined control of the parameters. In the present invention, in the two-stage heat treatment process, the temperature of each stage can be understood as the temperature of superheated steam of each stage.
The invention also provides the children rice flour prepared by the preparation method.
According to the invention, the special rice flour prepared by the special preparation process has excellent nutrition retention rate, is more suitable for children taste and biosafety, and brings about excellent effect.
The invention also provides application of the children rice flour prepared by the preparation method, and the children rice flour is used for preparing children rice flour products.
In the invention, the prepared children rice flour can be prepared into any convenient food which is related to rice flour and suitable for children by adopting the conventional means, for example, the prepared children rice flour can be prepared into children fish meal.
The invention also provides children fish meal, which comprises the children rice meal and the children fish soup prepared by the preparation method.
The children fish meal provided by the invention is characterized in that the children fish soup and the children rice meal are packaged separately before being eaten.
The invention also provides a preparation method of the children fish meal, and the children rice meal is prepared by adopting the preparation method; decocting fish and flavoring agent, and sterilizing to obtain fish soup;
independently packaging the children rice flour and the fish soup and then packaging in a sale unit package to obtain the children fish meal;
the fish soup can be prepared by the existing method, and the fish soup is preferably decocted by adopting an ohmic heating auxiliary vacuum technology; the treatment process comprises the following steps: adding rice bran oil into a vacuum pot under the pressure of 60-80V, the temperature of 70-80 ℃ and the power of 2.5-3 KW, adding seasonings and puffing when the oil temperature is 160-200 ℃, then adding fish blocks, finally adding 30-35% of boiling water, and carrying out ohmic assisted vacuum cooking for 30-40 min to make the fish blocks tasty; and then packaging and sterilizing to obtain the fish soup.
In the present invention, the type of the fish is not particularly limited, and may be cod, for example.
The invention has the beneficial effects that:
in order to prepare rice flour suitable for children, the invention innovatively takes long-shaped rice, germ rice and brown rice as composite raw materials, and the two-stage heat treatment process and parameters of high-humidity steam pretreatment, microwave curing and superheated steam are further matched to be jointly controlled, so that the synergy can be realized, the nutrition loss problem in the processing stage can be remarkably reduced, the nutrition loss problem caused by deep processing can be improved, in addition, the taste of the rice flour can be remarkably improved, and the risk of bacterial contamination can be reduced. The rice flour prepared by the method can meet the requirements of nutrition, taste and safety for children to eat.
Detailed description of the preferred embodiments
In order to make the object of the present invention clearer, the present invention is further described below with reference to examples.
In the following cases, except for the special statement, the long-shaped rice, the germ rice and the brown rice are all fresh raw materials, the rice raw materials are not more than 3 months away from the rice milling time of each raw material grain, and the harvesting time of each grain is not more than 6 months away from the harvesting time. In the following cases, the parts of the components are parts by weight unless otherwise specified.
Example 1:
the embodiment provides a convenient and fast nutritional fish meal for children, which is prepared from the following raw materials in parts by weight: semi-dry cutting rice noodles: 50 parts of long-shaped rice flour, 20 parts of germ rice, 20 parts of coarse rice flour and 8 parts of spinach powder;
the embodiment provides a preparation method of semi-dry cut rice noodles in convenient fish meal for children nutrition, which comprises the following specific steps:
preparing the rice flour for children:
(1) sorting and cleaning rice raw materials: selecting any variety of long-shaped rice, germ rice and brown rice with the amylose content of more than 18 percent as raw materials, pouring the rice into a rice containing bucket, placing the rice containing bucket on a water economizer which is filled with water, feeding sand stones into a sand stone bucket in the cleaning process, and filtering floating objects when the floating objects pass through a floating object sieve along with water flow so as to clean and remove silt impurities, bran layers, surface microorganisms, pesticide residues and the like on the surface of the rice; the working water pressure of the rice cleaning machine is 0.23-0.28 MPa, and the stone discharging pressure is 0.8-1.0 MPa;
(2) high-humidity steam rapid water absorption: uniformly paving 50 parts of polished rice raw materials (indica rice, 20 parts of germ rice and 20 parts of brown rice) on an iron wire mesh, wherein the paving thickness is 1.5-2 cm, and adopting a high-humidity steam rapid water absorption process to achieve the purpose of rapid water absorption of the rice raw materials, wherein the specific parameters of the high-humidity steam rapid water absorption are as follows: the temperature of the high-humidity steam is 170 ℃, the time is 3-6 min, the humidity of the high-humidity steam is 78%, and the flow rate of the high-humidity steam gas is 3.5 m/s;
(3) grinding into thick liquid and preparing powder, preparing starch solution and mixing the thick liquid: and (3) adding the rice raw material treated in the step (2) into a pulping machine, adding 8 parts of spinach powder, and uniformly mixing, wherein the concentration of the prepared pulp is 25-35 Baume degrees, the fineness of the prepared pulp is CB42 silk sieve, the pulp grinding granularity is 120 meshes, and the water content is 50-60%.
(4) Spreading slurry and steaming: the slurry is coated on a canvas track, and rice bran oil is sprayed in the blank steaming process, wherein the addition amount of the rice bran oil is 1.0-1.5% of the mixed slurry. When the crawler passes through the microwave area at the speed of 0.6-0.8 m/s, the slurry is gelatinized and matured in a short time by high-frequency microwaves. Spreading and steaming the blank by adopting a microwave technology, wherein the microwave frequency is 2450MHz, the power is 900W, the time is 100-120 s, and the gelatinization degree is more than 92% during blank steaming;
(5) cooling, laminating and slitting: putting the cured blank sheet into a cooling chamber for cooling, then sending the cooled blank sheet into a strip cutting machine, and cutting into long-strip-shaped wet rice noodles with the width of 0.3-0.5 mm, the length of 8-10 cm and the thickness of 0.1-0.3 mm;
(6) aging and quantitative forming: aging the cut rice noodles for 6-8 h at the temperature of 4-6 ℃ and the air humidity of 50-60%, and then integrally arranging and paralleling the cut rice noodles and uniformly filling the cut rice noodles in a powder box at the front end of a drying line for molding;
(7) two-stage heat treatment by superheated steam: and (3) carrying out superheated steam two-stage heat treatment on the aged semi-finished rice flour, wherein the parameters of the first stage are as follows: the temperature is 190 ℃, the hot air flow rate is 4.2m/s, and the treatment time is 9-10 min; the second stage parameters are: the temperature is 105 ℃, the hot air flow rate is 1.8m/s, the processing time is 8min, and the water content of the rice flour after two-stage heat treatment is 35-40%. And cooling the semi-finished product subjected to the two-stage heat treatment to room temperature through a cooling conveyer belt, and packaging to obtain the semi-finished product.
The embodiment provides a preparation method of a fish meat soup packet in fish meal for children, which comprises the following specific steps:
(1) pretreatment of raw materials
Thawing frozen cod with running water at a temperature below 10 deg.C, cleaning with clear water, removing scales, head and tail, viscera, and bone spurs, and cutting into fish blocks with length, width and height of about 4cm × 2cm × 3 cm.
(2) Pickling and deodorizing treatment
Putting the cut cod into a pickling device, and mixing the green onion, the ginger, the garlic, the vinegar, the salt and the water according to a ratio of 3: 3: 3: 2: 3: 12 into pickling liquid, then pouring the prepared pickling liquid into the treated cod fillet, and soaking and pickling for 30 min.
(3) Boiled fish broth
The method is characterized in that the method comprises the following steps of (1) decocting the fish broth by adopting an ohmic heating auxiliary vacuum technology, wherein the specific technological parameters are as follows: adding 2 parts of rice bran oil into a vacuum pot under the pressure of 70V, the temperature of 70 ℃ and the power of 2.5KW, and adding the star anise powder, the paprika powder, the chilli powder, the shallot, the ginger, the garlic and the soybean oil according to the proportion of 1: 6: 8: 2: 2: 2: 3, frying, adding the fish blocks treated in the step (2), finally adding 30% boiling water, and carrying out ohmic-assisted vacuum cooking for 30min to make the fish blocks tasty
(4) Bagging and sealing
Accurately weighing 140g of decocted fish blocks, bagging, sealing by adopting a sterile ultrasonic sealing technology, wherein the process parameters of the sterile ultrasonic sealing technology are as follows: time: 15 s-45 s, sealing voltage: 55-65V, ultrasonic frequency: 18KHz, amplitude: 15-20 um.
(5) Sterilization
Immediately sterilizing the sealed fish soup packet by adopting superheated steam, wherein the technological parameters of the superheated steam sterilization technology are as follows: the sterilization temperature is 190-200 ℃, the sterilization time is 30-60 s, and the flow rate of hot steam is 3.0 m/s. (6) Cooling and inspecting
Cooling to room temperature, then checking whether the product is qualified, and packaging the qualified product and the half-dry cut rice noodles together to obtain the fish meal finished product.
Example 2:
the only difference compared to example 1 is that the formulation and the proportions of certain conditions are changed, for example:
the formula comprises the following components: the rice flour comprises 55 parts of long-shaped rice flour, 20 parts of milled rice with embryo, 10 parts of coarse rice flour and 10 parts of spinach powder.
(2) In the high-humidity steam rapid water absorption process, the temperature is 180 ℃ and the time is 3-6 min;
(7) in the superheated steam two-stage heat treatment, the temperature of the first stage is 200 ℃, and the treatment time is 8-9 min; the second stage parameters are: the temperature was 110 ℃ and the treatment time was 5min, all other things being equal to example 1.
Compared with the comparative example, the rice flour prepared by the embodiment has the advantages of aromatic flavor, bright color, smoothness, good taste, high elasticity and good palatability, and the specific results are shown in table 2.
Example 3:
compared with the embodiment 1, the difference is only that in the step (2), the temperature of the high-humidity steam rapid water absorption process is 190 ℃, the time is 1-3 min, the flow rate of the hot steam is 4.0m/s, and the humidity is 80%;
(4) the microwave frequency in the spreading and steaming blank is 2500MHz, the power is 1000W, and the time is 80-100S. The rest was the same as in example 1.
Compared with the comparative example, the rice flour prepared by the embodiment has the advantages of aromatic flavor, bright color, smoothness, good taste, high elasticity and good palatability, and the specific results are shown in table 2.
Comparative example 1:
compared with example 1, the difference is only that only the long-shaped rice is contained in the rice raw material, and the total amount of the rice raw material is the same as that of the rice raw material of example 1. The specific manufacturing process is the same as that of example 1.
Comparative example 2:
compared with example 1, the difference is only that: (2) the temperature of the steam rapid water absorption process is 100 ℃, the time is 5-8 min, and the steam humidity is 50% -60%. Other manufacturing processes are the same as those of embodiment 1.
Comparative example 3:
compared with example 1, the difference is only that: (4) when the pulp is spread and the blank is steamed, the microwave power is 600W, and the microwave frequency is 1800 MHz. The other manufacturing processes are the same as those of embodiment 1.
Comparative example 4:
comparative example 4 differs from example 1 only in that:
(7) the superheated steam two-stage heat treatment is not adopted, but the common hot air blowing treatment is carried out, wherein the temperature of hot air is 45 ℃, and the time of hot air blowing is 50 min. Other manufacturing processes are the same as those of embodiment 1.
Evaluation analyses including sensory evaluation, nutritional ingredients, microbiological indicators, texture characteristics, and the like were performed for each example and each comparative example of the present invention.
1 sensory evaluation of half-dried cut Rice noodles
Sensory evaluation was performed on the rice noodles produced in examples 1 to 3 and comparative examples 1 to 4, 8 children aged 10 to 14 years were invited to form a sensory evaluation group, and first, sensory evaluation training was performed on the 8 children for one day, evaluation was performed in a sensory laboratory, and the results of the above 3 cases were mainly evaluated, and the flavor of the rice noodles was mainly evaluated, with the evaluation criteria: the rice flour is evaluated in 5 aspects of smell, color, palatability, hardness, tissue form and the like, the rice flour is full of 100 parts, is unqualified when the weight is less than 80 parts, is qualified when the weight is 80-90 parts, is good when 90-95 parts, is excellent when 95-100 parts, the evaluation standard is shown in table 1, and the evaluation result is shown in table 2 below:
TABLE 1 sensory evaluation index and Standard of semi-dry cut Rice noodles
TABLE 2 sensory evaluation results of half-dried sliced rice noodles prepared in examples and comparative examples
As can be seen from Table 2, the sensory scores of the rice noodles of examples 1, 2 and 3 of the present invention were all 95 points or more, which were higher than those of the comparative examples, and the rice noodles were excellent in the evaluation results, and the rice noodles produced were good in palatability, bright in color, rich in rice flavor, smooth and tasty, and rich in elasticity.
2 nutritional characteristics of half-dry cut rice noodles
The protein determination refers to the determination of protein in food of national standard GB 5009.5 for food safety;
the determination of the vitamin A refers to the determination of the vitamin A in GB 5413.9 national food safety standard food;
the determination of the vitamin B refers to the determination of the vitamin B in GB 5413.11 national food safety standard food;
the determination of the vitamin C refers to the determination of the vitamin C in GB 5413.18 national food safety standard food;
fe. The determination of Na, Ca, Mn and Zn refers to the determination of mineral elements in GB 5413.21 national food safety standard;
the ash content determination method refers to the determination of ash content in food of GB 5009.4-2016 national food safety standard;
the fat food determination method refers to the determination of fat in food with national standard of food safety of GB 5009.6-2016.
TABLE 3 nutritional ingredients of rice flour prepared in each example and comparative example
Continuing with Table 3:
TABLE 3, below:
as can be seen from Table 3, the nutrient contents of the examples are much higher than those of comparative examples 1 and 2, the differences between examples 1 and 2 and example 3 are not significant, the differences between examples 1, 2, 3 and 4 are significant, and the differences between the oil and fat and Na in the examples are significant + The contents were all significantly lower than in the comparative example. The method of the invention can retain effective nutrient components with high selectivity, reduce the contents of grease and Na, and have surprisingly better high-selectivity retention effect of beneficial nutrition.
3 cooking characteristic of nutritious convenient fish meal for children
The rice flour cooking characteristic is determined by referring to QB/T2652-2004 convenient rice flour (rice flour noodle) cooking characteristic determination method.
TABLE 4 cooking characteristics of half-dry cut rice noodles prepared in each example and comparative example
As can be seen from Table 4, the breaking rate of each example and comparative example 1 is 0, which meets the requirement that QB/T2652-2004 instant rice flour (rice noodle) breaking rate is less than 16%, because comparative example 1 is the same as the examples except that the formula of the raw material of the semi-dry cut rice flour for children is different. The breaking rate of the comparative examples 2 and 4 is more than 16 percent, exceeds the enterprise recommended standard and does not meet the requirement.
Physical characteristics of convenient and fast nutritional fish meal for children
TABLE 5 physical Properties of half-dry-cut rice noodles prepared in examples and comparative examples
Continuing with Table 5:
as can be seen from table 5, the elasticity, cohesion, recovery and chewiness of the semi-dry cut rice flour for children prepared by the invention are all compared with the examples 2, 3 and 4, and these indexes can reflect the eating quality of the rice flour, and the hardness and breaking force are slightly lower than those of the traditional method, because the hardness and breaking force of the semi-dry cut rice flour for children are not easy to be too large, the teeth are fragile, and foods with too high eating hardness or too large breaking force develop the teeth during the period of children.
5 microbial index of half-dry cut rice flour in convenient fish meal for children nutrition
The fish meal prepared by the method and the traditional method is taken as a sample, and is stored for 3 days at the temperature of below 8 ℃ for microbial detection, the detection method adopts a flat plate counting method and adopts a Q/HSJK 0001S-2019 standard, and the results are shown in the table:
TABLE 6 microbiological indicator of semi-dry cut rice noodles prepared in each example and comparative example
As can be seen from Table 6, the total of comparative example 2 after 3 days of storage at 8 ℃ wasThe number of colonies was 10 4 ～10 5 The microbial inoculum is far more than 1000cfu/g specified by the Q/HSJK 0001S-2019 enterprise standard, the aspergillus flavus is 5.2cfu/g, the aflatoxin is required to be not detected in food, the number of the mould is 230cfu/g, the number of the mould is not more than 150cfu/g according to the GB 4789.15-2016 national standard, the number of the escherichia coli is 890cfu/g, and the number of the escherichia coli is not more than 10 according to the GB 4789.3 flat plate counting method 2 cfu/g; the colony count of comparative example 4 was 10 3 ～10 4 The test result does not meet 1000cfu/g specified by the Q/HSJK 0001S-2019 enterprise standard, the detected amount of aflatoxin is 4.8cfu/g, the total number of moulds is 190cfu/g, and the test result does not meet the GB 4789.15-2016 national standard. In the embodiment of the invention, the total number of the bacterial colonies is less than 1000cfu/g, the number of escherichia coli, the detected quantity of aspergillus flavus and the detected quantity of mould are 0, the number of bacillus cereus is less than 10cfu/g and far less than 10 3 cfu/g, children eating the half-dried sliced rice flour of the present invention did not cause any symptom harmful to children.
Claims (10)
1. The preparation method of the children rice flour is characterized by comprising the following steps:
(1) high-humidity steam pretreatment:
applying high-humidity steam to rice raw materials containing long-shaped rice, germ rice and brown rice for pretreatment, wherein the temperature of the high-humidity steam is 170-190 ℃, and the humidity is 70-80%; the pretreatment time is 1-6 min; the flow velocity of the high-humidity steam is 3.0-4.0 m/s;
(2) pulping-microwave curing:
pulping the treated rice raw material, and then spreading and microwave curing to prepare a steamed blank; wherein the frequency of the microwave is 2400-2500 MHz, the power is 860-1000W, the time is 45 s-2 min, and the gelatinization degree of the gelatinized and steamed blank is controlled to be more than 92%;
(3) cutting powder, aging and forming:
and (3) cutting the steamed blank into strips, and then carrying out aging forming treatment to obtain a rice noodle semi-finished product:
(4) superheated steam treatment:
carrying out two-stage heat treatment on the semi-finished rice flour product by using superheated steam to prepare the children rice flour;
in the two-stage heat treatment process, the temperature of the first stage of treatment is 190-200 ℃, the flow rate of hot steam is 4.0-4.5 m/s, and the treatment time is 8-10 min; the temperature of the second stage of treatment process is 105-110 ℃, the flow rate of hot steam is 1.5-2.0 m/s, and the treatment time is 5-8 min.
2. The preparation method of children rice flour as claimed in claim 1, wherein the long-shaped rice, the brown rice and the milled rice with embryo are all fresh rice with a milling time of less than or equal to 3 months;
preferably, in the rice raw material, the parts by weight of the long-shaped rice are 50-55 parts, the parts by weight of the germ rice are 20-25 parts, and the parts by weight of the brown rice are 10-20 parts.
3. The preparation method of children rice flour as claimed in claim 1, wherein the rice raw material is pulverized and then pulped with water; wherein, the vegetable raw materials are preferably supplemented before and after pulverization and slurrying;
preferably, the weight part of the vegetable raw material is 8-10 parts;
preferably, the concentration of the slurry obtained by pulping is 25-35 Baume degrees, the fineness is CB42 silk sieve, the pulp grinding granularity is 120-140 meshes, and the water content is 50-60%.
4. The preparation method of children rice flour as claimed in claim 1, wherein vegetable oil is sprayed on the blank body in the microwave curing process, and the addition amount of the vegetable oil is 1-1.5% of the pulped slurry;
preferably, the vegetable oil is rice bran oil.
5. The preparation method of children rice noodles as claimed in claim 1, wherein in the cutting process, the width of the cut rice noodles is controlled to be 0.3-0.5 mm; the length is 8-10 cm, and the thickness is 0.1-0.3 mm.
6. The preparation method of children rice flour as claimed in claim 1, wherein the temperature in the aging stage is 4-10 ℃, the air humidity is 50-70%, and the aging time is 6-10 h.
7. Child rice flour prepared by the preparation method of any one of claims 1 to 6.
8. The application of the children rice flour prepared by the preparation method of any one of claims 1 to 6 is characterized in that the children rice flour is used for preparing children rice flour products;
preferably, it is prepared as a childhood fish meal.
9. Child fish meal, which is characterized by comprising the child rice flour prepared by the preparation method of any one of claims 1-6;
preferably, the fish soup for children is also contained;
preferably, the children fish soup and the children rice flour are packaged separately before eating.
10. The preparation method of children fish meal as claimed in claim 9, wherein children rice meal is prepared by the preparation method as claimed in any one of claims 1 to 6;
decocting fish and flavoring agent, and sterilizing to obtain fish soup;
independently packaging the children rice flour and the fish soup and then packaging in a selling unit package to obtain the children fish meal;
preferably, the fish is cod.
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| 罗文波;林亲录;黄亮;吴跃;肖华西;王佳;: "不同品种籼米生产的鲜湿米粉理化特性与感官品质", 食品与机械, no. 03, pages 13 - 18 * |
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|---|---|
| CN114938840B (en) | 2023-07-28 |
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Effective date of registration: 20231007 Address after: Room 201, Phase I Comprehensive Building, Changsha E Center, No. 18 Xiangtai Road, Liuyang Economic and Technological Development Zone, Changsha City, Hunan Province, 410300 Patentee after: HUNAN ENGNICE NUTRITION FOOD Co.,Ltd. Address before: 410004 No. 498 South Shaoshan Road, Hunan, Changsha Patentee before: CENTRAL SOUTH University OF FORESTRY AND TECHNOLOGY |