Selenium and vitamin C synergistically strengthened straight rice noodles

A technology of straight rice noodles and vitamins, applied in food preparation, food science, application, etc., can solve the problems of easy loss of nutritional factors and low cooking retention rate, and achieve the effects of enhancing toughness, high cooking retention rate, and promoting combination

Inactive Publication Date: 2015-12-02
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the shortcomings of easy loss of nutrient factors and low cooking retention rate in the nutritional rice noodles produced by the existing technology, a method for improving the combination degree of nutrients and rice noodles and the cooking retention rate of nutrients is now provided

Method used

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  • Selenium and vitamin C synergistically strengthened straight rice noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Raw material soaking: select early indica rice, wash it 4 times, and soak it in water at 34°C for 3.5 hours;

[0022] (2) Pulverize: drain moisture, pulverize with a 60-mesh mesh sieve hammer mill, and rice flour crosses an 80-mesh mesh sieve;

[0023] (3) Powder mixing: Slowly add drinking water, vitamin C and sodium selenite to the crushed rice flour, use a flour mixer to mix evenly, adjust the moisture content of the rice flour to 34%, and the flour mixer speed is 1600r / min to mix the flour The time is 8 minutes, the amount of sodium selenite added is 130 μg / kg rice flour, and the amount of vitamin C added is 10 mg / kg rice flour;

[0024] (4) Extrusion: squeeze the mixed material through a twin-screw extruder;

[0025] (5) Aging: the extruded rice noodles are placed in an environment with a temperature of 34°C and a humidity of 80% for 6 hours;

[0026] (6) Re-steaming: Put the rice vermicelli into the steaming cabinet and re-steam for 2 minutes;

[0027] (7) ...

Embodiment 2

[0032] (1) Raw material soaking: select early indica rice, wash it 4 times, and soak it in water at 34°C for 3.5 hours;

[0033] (2) Pulverize: drain moisture, pulverize with a 60-mesh mesh sieve hammer mill, and rice flour crosses an 80-mesh mesh sieve;

[0034] (3) Powder mixing: Slowly add drinking water, vitamin C and sodium selenite to the crushed rice flour, use a flour mixer to mix evenly, adjust the moisture content of the rice flour to 34%, and the flour mixer speed is 1600r / min to mix the flour The time is 8 minutes, the amount of sodium selenite added is 130 μg / kg rice flour, and the amount of vitamin C added is 10 mg / kg rice flour;

[0035] (4) Extrusion: squeeze the mixed material through a twin-screw extruder;

[0036] (5) Aging: the extruded rice noodles are placed in an environment with a temperature of 34°C and a humidity of 80% for aging for 6 hours. During the aging process, ultrasonic waves with a frequency of 400KHz and a power of 200W are used to act on ...

Embodiment 3

[0043] (1) Raw material soaking: select early indica rice, wash it 4 times, and soak it in water at 34°C for 3.5 hours;

[0044] (2) Pulverize: drain moisture, pulverize with a 60-mesh mesh sieve hammer mill, and rice flour crosses an 80-mesh mesh sieve;

[0045] (3) Powder mixing: Slowly add drinking water, vitamin C and sodium selenite to the crushed rice flour, use a flour mixer to mix evenly, adjust the moisture content of the rice flour to 34%, and the flour mixer speed is 1600r / min to mix the flour The time is 8 minutes, the amount of sodium selenite added is 130 μg / kg rice flour, and the amount of vitamin C added is 10 mg / kg rice flour;

[0046] (4) Extrusion: squeeze the mixed material through a twin-screw extruder;

[0047] (5) Aging: the extruded rice noodles are placed in an environment with a temperature of 34°C and a humidity of 80% for aging for 6 hours. During the aging process, ultrasonic waves with a frequency of 400KHz and a power of 200W are used to act on ...

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Abstract

The invention provides selenium and vitamin C synergistically strengthened straight rice noodles. The straight rice noodles are obtained by using rice as a main raw material, adding sodium selenite and vitamin C in the flour stirring process after soaking and grinding the rice, adjusting the moisture content, carrying out the procedures of twin-screw extrusion, aging, re-steaming, microwave and ultrasonic treatment, combing and washing, and the like, and finally carrying out drying, cutting and packaging procedures. The strengthened straight rice noodles have the unique features that ultrasonic catalytic treatment is carried out on the rice noodles in the aging process, and microwaves and ultrasonic waves have additive effects on the rice noodles after re-steaming; the ultrasonic waves intensify rearrangement of starch molecules in the rice noodles in the continuous vibration and beating processes, and combination of vitamin C, selenium ions and the starch molecules is promoted via synergistic effects of the microwaves and ultrasonic waves; the prepared rice noodles are chewy; and the nutritional factors are tightly combined with the starch molecules, so that the rice noodles are easy to absorb by human bodies and have a high retention rate after cooking.

Description

technical field [0001] The invention relates to a straight rice flour synergistically strengthened by selenium and vitamin C, belonging to the field of agricultural product processing. Background technique [0002] Rice flour is a traditional food with a long history and is loved by people. At present, the rice noodles on the market only use rice as raw material, and the nutritional components are relatively single, which cannot meet the growing nutritional needs of people. Aiming at the problem of low nutritional value of rice noodles, some scholars have used the method of adding nutrients in the process of making rice noodles to improve the nutritional value. However, most of the produced rice noodles are not tightly combined with nutrients, and they are easy to lose during the cooking process. Nutrients are actually retained. low rate. Therefore, the cooking retention rate of nutritious rice noodles restricts the development of nutritious rice noodles always. According...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/304A23L1/302A23L1/025A23L5/30A23L7/10A23L33/15
CPCA23V2002/00A23V2250/708A23V2250/1626
Inventor 钟业俊
Owner NANCHANG UNIV
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