Rice noodles for invigorating brain and preparation method of rice noodles

A rice noodle and brain-invigorating technology, which is applied in the field of brain-invigorating rice noodle and its preparation, to achieve the effects of increasing strength, reducing the rate of broken bars, and increasing the cooking resistance

Inactive Publication Date: 2017-05-31
梅叶佳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, there are few reports on the research on japonica rice noodle at home and abroad

Method used

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Embodiment Construction

[0014] A brain-invigorating rice noodle is made from the following raw materials in parts by weight (kg):

[0015] Japonica rice 400, walnut kernel 20, tomato paste 2, green vegetables 10, yizhiren 2, centella asiatica 1, polygala 4, Eucommia 3, corn starch 82, gluten powder 12, sodium alginate 2, egg shell 20, lactic acid bacteria 3 , Glucose 2.

[0016] The preparation method of described brain-invigorating rice noodle comprises the following steps:

[0017] (1) Boil Yizhiren, Centella Asiatica, Polygala, and Eucommia with 5 times the water for 40 minutes, filter to remove residue, and spray-dry the obtained filtrate to make powder;

[0018] (2) Add 2 times the amount of water to the walnut kernels for grinding to obtain walnut pulp; put the green vegetables into a boiling water pot, cook them, remove them, mash them, mix them with tomato sauce, dry them, and grind them into powder, and mix them with Walnut pulp mixed, set aside;

[0019] (3) Send the japonica rice into t...

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PUM

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Abstract

The invention discloses rice noodles for invigorating the brain. The rice noodles are made from the following raw materials in parts by weight: 400-410 parts of polished round-grained rice, 20-21 parts of walnut kernels, 2-3 parts of tomato paste, 10-11 parts of green vegetables, 2-3 parts of fructus alpiniae oxyphyllae, 1-2 parts of centella asiatica, 4-5 parts of radix polygalae, 3-4 parts of cortex eucommiae, 82-84 parts of corn starch, 12-13 parts of vital wheat gluten, 2-2.1 parts of sodium alginate, 20-21 parts of eggshells, 3-4 parts of lactic acid bacteria and 2-3 parts of glucose. According to rice noodles disclosed by the invention, the polished round-grained rice as a raw material is subjected to high-temperature baking, so that the content of insoluble amylose is increased, the viscosity is reduced, and the made rice noodles are not liable to adhere; then through lactic acid bacteria fermentation, partial protein and partial fat are decomposed, so that more amylose is dissolved out; and besides, lactic acid produced in the fermentation process of lactic acid bacteria can react with calcium carbonate in the eggshells to generate calcium lactate, and the calcium lactate is cross-linked with the sodium alginate to generate a space network structure, so that the intensity of a starch gel structure is strengthened, and the strip breaking rate of the rice noodles is reduced. In addition, the rice noodles disclosed by the invention have the effect of invigorating the brain.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a brain-invigorating rice noodle and a preparation method thereof. Background technique [0002] Rice noodle is a kind of traditional food in China, deeply favored by consumers, and its market is particularly broad in southern China. At present, the raw materials of rice noodles are mainly concentrated on indica rice, and the research on the technology of rice noodles made of indica rice is quite mature. In recent years, my country's annual rice output has been continuously stable at 180-200 million tons, accounting for 40% of the country's total grain output. As a ration, the added value of japonica rice is low and the added value is limited. Viscosity is high, it is considered not suitable for making rice noodles, and the research on the technology of japonica rice noodles has not been paid attention to. At present, there are few reports on the research on japonica ric...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L29/30A23L33/105A23L5/10
CPCA23V2002/00
Inventor 梅叶佳
Owner 梅叶佳
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