WO2024000704A1

WO2024000704A1 - Method for preparing brown rice noodles and brown rice noodles

Info

Publication number: WO2024000704A1
Application number: PCT/CN2022/107370
Authority: WO
Inventors: 朱凤霞; 刘博�; 龚小波; 甘平洋; 张源泉; 陈昌勇; 陶伟明; 刘海军
Original assignee: 湖南粮食集团有限责任公司; 中南粮油食品科学研究院有限公司
Priority date: 2022-06-30
Filing date: 2022-07-22
Publication date: 2024-01-04
Also published as: CN115176962A

Abstract

A method for preparing brown rice noodles. The raw materials comprise brown rice flour and rice flour, wherein the brown rice flour accounts for 20%-50% of the mass of the rice flour. The preparation method comprises the following steps: 1) pre-treating brown rice flour, which involves: disinfecting and cleaning the brown rice, then adding water for soaking, placing the soaked brown rice at 25-30 °C to germinate for 24-48 h, drying the germinated brown rice, then grinding same to obtain the brown rice flour for later use; 2) pre-treating rice flour, which involves: wetting rice, then grinding same to obtain rice flour, wherein the mass content of amylose in the rice flour ≥ 20%; and 3) preparing rice noodles, which involves: mixing the brown rice flour and the rice flour, adding water, stirring same to obtain a mixture, and preparing the mixture into brown rice noodles. The method has the advantages of fewer operating steps, short production time, and easy node control, and the method is suitable for industrial production. The prepared brown rice noodles have balanced nutrition, good texture performance, good taste, and low breaking rate and cooking loss rate.

Description

Preparation method of brown rice noodles and brown rice noodles

Technical field

The invention relates to the technical field of food processing, and specifically relates to a method for preparing brown rice noodles and brown rice flour.

Background technique

Rice flour is made by using the amylose to rearrange itself in order through hydrogen bonds after the rice is gelatinized, forming a multi-dimensional gel network structure with elasticity and toughness. It has certain requirements on the amylose content. Currently, most of them are aged early. Indica rice is used as raw material. As the most common whole grain, brown rice has attracted much attention because it is rich in dietary fiber, vitamins, minerals and other nutrients. Brown rice has a low amylose content, and the high content of fiber on the surface causes a rough texture and poor texture after soaking and grinding. Problems such as difficulty in pulping make the quality of brown rice noodles relatively poor. The Chinese patent with publication number CN113455610 discloses a processing method for brown rice flour and brown rice vermicelli, but the process is relatively complex, increases equipment costs, and is difficult to achieve industrialization; the Chinese patent with publication number CN112471389A discloses a special powder for processing brown rice vermicelli The method and its preparation method improve the quality of brown rice vermicelli through toughening agent, but need to add a variety of additives.

Therefore, the present invention aims to improve the traditional process and develop a healthy, nutritious and edible quality brown rice noodle preparation method and brown rice noodle.

Contents of the invention

The technical problem solved by the present invention is to provide a brown rice noodle preparation method that is suitable for industrial production and has controllable nodes, so as to prepare a healthy, nutritious and edible brown rice noodle.

The technical problems solved by the present invention are achieved by adopting the following technical solutions:

A method for preparing brown rice noodles. The raw materials include brown rice flour and rice flour. The brown rice flour accounts for 20-50% of the mass of the rice flour; the preparation includes the following steps:

1) Brown rice flour pretreatment: After sterilizing and cleaning the brown rice, add water to soak it, place the soaked brown rice at 25-30°C to germinate for 24-48 hours, dry the germinated brown rice and crush it to obtain brown rice flour for later use;

2) Rice flour pretreatment: Rice is moistened and then crushed to obtain rice flour. The mass content of amylose in the rice flour is ≥20%. Only within this range can good gelatinization characteristics and gel properties be maintained. , thereby improving product quality;

3) Preparing vermicelli: Mix brown rice flour and rice flour, add water and stir to form a mixture, and prepare the mixture into brown rice vermicelli.

Further, the raw materials also include starch, which accounts for 10 to 25% of the mass of rice flour.

Further, in step 1), the disinfection method is: soak the brown rice in a sodium hypochlorite solution with a mass concentration of 1% for 5 to 15 minutes.

Further, in step 1), the mass ratio of brown rice to water during soaking is 1:1-4, and the soaking time is 4-6 hours.

Further, in step 1), the sprouting length of the germinated brown rice is .5-1mm.

Further, in step 1), the germinated brown rice is dried to a moisture content of less than 13%, and then pulverized and passed through a sieve of 80 to 120 mesh to obtain brown rice flour.

Further, in step 2), the moisture content of the rice is ≤13%.

Further, in step 2), when moistening the rice, the mass ratio of rice to water is 5 to 15:1, and the rice moistening time is 6 to 24 hours.

Further, in step 3), the amount of water added accounts for 30-50% of the total mass of brown rice flour and rice flour.

Further, in step 3), the mixture is extruded in a rice flour machine and then dried to obtain brown rice noodles.

The invention also relates to brown rice noodles, which are prepared by the above method.

Beneficial effects: The preparation method of brown rice noodles according to the present invention has fewer operating steps, short production time, easy control of nodes, can more effectively improve product production efficiency and product quality, and is suitable for industrial production.

The present invention uses brown rice germination treatment to passivate the activities of lipase, lipoxygenase and other enzymes in the brown rice epidermis, thereby improving the rough taste of brown rice and extending the storage period of brown rice noodles. The prepared brown rice noodles have balanced nutrition, good texture and performance. Good taste, low bar breakage rate and low cooking loss rate.

In the present invention, by adding starch with a higher amylose content, the degree of gelatinization of the rice noodles is increased, the gel formation speed of the rice noodles and the tightness of the gel structure are increased, so as to improve the quality of the brown rice noodles and shorten the aging rate of the rice noodles, further Reduce the breakage rate of rice noodles.

Detailed ways

In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific embodiments.

In each embodiment, the moisture, protein, fat and starch contents were determined with reference to the determination methods in GB 5009.3-2016, 5009.5-2016, 5009.6-2016, 5009.9-2016 respectively; the strip breakage rate was determined with reference to GB/T 23587-2009 "Vermicelli" 》Measurement was carried out using the method for measuring the broken strip rate. Each sample was repeated 3 times and the average value was taken. The sensory score was measured with reference to the noodle scoring standard in the standard LS/T 3202-1993 "Industry Standard Wheat Flour for Noodles of the People's Republic of China". It was determined by 6 Tasting ratings were made by famous tasters and the results were averaged.

Example 1

The raw materials for the preparation method of brown rice noodles described in this embodiment are composed of brown rice flour and rice flour, and brown rice flour accounts for 25% of the mass of rice flour.

Preparation includes the following steps:

1) Brown rice flour pretreatment: Soak the brown rice in sodium hypochlorite solution with a mass concentration of 1% for 15 minutes for disinfection. After disinfection, clean the brown rice and add water for soaking. The mass ratio of brown rice to water during soaking is 1:4, and the soaking time is 6 hours. , place the soaked brown rice to germinate for 45 hours at 25°C, so that the sprouting length of the germinated brown rice is about 0.8mm, dry the germinated brown rice to a moisture content of less than 13%, and crush it through a 100-mesh sieve to obtain brown rice powder for later use;

2) Rice flour pretreatment: select clean rice, the rice is early indica rice with a moisture content of ≤13%, mix the rice and water evenly, and moisten the rice. When moistening the rice, the mass ratio of rice to water is 12:1 , the rice-run time is 18h. After the rice is moistened, it is crushed to obtain rice flour. The mass content of amylose in the rice is ≥ 20%; pass the rice flour through a 100-mesh sieve for later use;

3) Preparation of vermicelli: Mix brown rice flour and rice flour, add water accounting for 45% of the total mass of brown rice flour and rice flour, mix evenly in a high-speed mixer to obtain a mixture, put the mixture into a rice flour machine and extrude. Cut the vermicelli every 25cm in length, cool and dry, and get brown rice noodles.

In the prepared brown rice noodles, the moisture content is 34.0%, the protein content is 6.28%, the starch content is 38.6%, the fat content is 0.9%, the rehydration time is 6.70min, the cooking loss rate is 1.68%, and the strip breakage rate is 2.40 %, and the sensory score is 91.1 points.

During the production process, brown rice flour and rice flour are mixed, mixed evenly in a high-speed mixer, and then dried in a vacuum drying oven until the moisture content is less than 11% to prepare brown rice noodle flour. The brown rice noodles are sealed in bags with powder and stored at 4 to 6° C., and can be taken at any time.

Example 2

The raw materials for the preparation method of brown rice noodles described in this embodiment are composed of brown rice flour and rice flour, and brown rice flour accounts for 35% of the mass of rice flour.

Preparation includes the following steps:

1) Brown rice flour pretreatment: Soak the brown rice in sodium hypochlorite solution with a mass concentration of 1% for 10 minutes for disinfection. After disinfection, clean the brown rice and add water for soaking. The mass ratio of brown rice to water during soaking is 1:3, and the soaking time is 4 hours. , place the soaked brown rice to germinate for 32 hours at 28°C, so that the sprouting length of the germinated brown rice is about 0.8mm, dry the germinated brown rice to a moisture content of less than 13%, and crush it through a 100-mesh sieve to obtain brown rice powder for later use;

2) Rice flour pretreatment: Select clean rice, the rice is early indica rice with a moisture content of ≤13%, mix the rice and water evenly, and moisten the rice. When moistening the rice, the mass ratio of rice to water is 10:1 , the rice-run time is 20h. After the rice is moistened, it is crushed to obtain rice flour. The mass content of amylose in the rice is ≥ 20%; pass the rice flour through a 100-mesh sieve for later use;

3) Preparation of vermicelli: Mix brown rice flour and rice flour, add water accounting for 40% of the total mass of brown rice flour and rice flour, mix evenly in a high-speed mixer to obtain a mixture, put the mixture into a rice flour machine and extrude. Cut the vermicelli every 25cm in length, cool and dry, and get brown rice noodles.

The prepared brown rice noodles had a moisture content of 29%, a protein content of 6.62%, a starch content of 42.5%, a fat content of 0.7%, a rehydration time of 6.85 minutes, a cooking loss rate of 1.84%, and a strip breakage rate of 2.90. %, and the sensory score is 90.5 points.

Example 3

The raw materials for the preparation method of brown rice noodles described in this embodiment are composed of brown rice flour, rice flour and corn starch. Brown rice flour accounts for 40% of the mass of rice flour, and corn starch accounts for 10% of the mass of rice flour.

Preparation includes the following steps:

1) Brown rice flour pretreatment: Soak the brown rice in sodium hypochlorite solution with a mass concentration of 1% for 8 minutes for disinfection. After disinfection, clean the brown rice and add water for soaking. The mass ratio of brown rice to water during soaking is 1:2, and the soaking time is 5 hours. , place the soaked brown rice to germinate for 32 hours at 28°C, so that the sprouting length of the germinated brown rice is about 0.8mm, dry the germinated brown rice to a moisture content of less than 13%, and crush it through a 100-mesh sieve to obtain brown rice powder for later use;

3) Preparation of vermicelli: Mix brown rice flour, rice flour and corn starch, add water accounting for 40% of the total mass of the raw materials, mix evenly in a high-speed mixer to obtain a mixture, put the mixture into a rice flour machine and extrude. The vermicelli is cut every 25cm in length, cooled and dried to obtain brown rice noodles.

In the prepared brown rice noodles, the moisture content is 34.2%, the protein content is 6.65%, the starch content is 41.3%, the fat content is 0.7%, the rehydration time is 6.20 minutes, the cooking loss rate is 1.52%, and the strip breakage rate is 1.20 %, and the sensory score is 92.3 points.

The basic principles, main features and advantages of the present invention have been shown and described above. Those skilled in the industry should understand that the present invention is not limited by the above embodiments. The above embodiments and descriptions only illustrate the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention will also have other aspects. Various changes and modifications are possible, which fall within the scope of the claimed invention. The scope of protection of the present invention is defined by the appended claims and their equivalents.

Claims

A method for preparing brown rice noodles, characterized in that the raw materials include brown rice flour and rice flour, and brown rice flour accounts for 20 to 50% of the mass of rice flour; the preparation includes the following steps:

1) Brown rice flour pretreatment: After sterilizing and cleaning the brown rice, add water to soak it, place the soaked brown rice at 25-30°C to germinate for 24-48 hours, dry the germinated brown rice and crush it to obtain brown rice flour for later use;

2) Rice flour pretreatment: Run the rice and crush it to obtain rice flour. The mass content of amylose in the rice flour is ≥20%.

3) Preparing vermicelli: Mix brown rice flour and rice flour, add water and stir to form a mixture, and prepare the mixture into brown rice vermicelli.
The method for preparing brown rice noodles according to claim 1, wherein the raw materials further include starch, and starch accounts for 10-25% of the mass of rice flour.
The brown rice noodle preparation method according to claim 1, characterized in that in step 1), the disinfection method is: soaking the brown rice in a sodium hypochlorite solution with a mass concentration of 1% for 5 to 15 minutes.
The brown rice noodle preparation method according to claim 1, characterized in that in step 1), the mass ratio of brown rice to water during soaking is 1:1~4, and the soaking time is 4~6h.
The brown rice noodle preparation method according to claim 1, characterized in that in step 1), the sprouting length of the germinated brown rice is 0.5 to 1 mm.
The brown rice noodle preparation method according to claim 1, characterized in that in step 1), the germinated brown rice is dried to a moisture content of less than 13%, and then crushed and passed through a 80-120 mesh sieve to obtain brown rice flour.
The method for preparing brown rice noodles according to claim 1, wherein in step 2), the moisture content of the rice is ≤13%.
The brown rice noodle preparation method according to claim 1, characterized in that in step 2), when moistening the rice, the mass ratio of rice to water is 5 to 15:1, and the rice moistening time is 6 to 24 hours.
The method for preparing brown rice noodles according to claim 1, characterized in that in step 3), the amount of water added accounts for 30-50% of the total mass of brown rice flour and rice flour, and the mixture is extruded in a rice flour machine and then dried to obtain brown rice noodles
A kind of brown rice noodles, characterized in that it is prepared by using the method described in any one of claims 1 to 9.