Fresh and wet rice noodles rich in plant functional factors and preparation method of rice noodles

A functional factor, fresh and wet technology, applied in the function of food ingredients, bacteria used in food preparation, food science, etc., can solve the problems of low nutritional value, low functional components, poor cooking quality, etc., to achieve cooking loss reduction, Improves elastic texture, prevents mushy soup and broken strands

Inactive Publication Date: 2020-07-03
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the defects of low nutritional value of existing rice noodles, and at the same time overcome the problems of poor taste, poor cooking quality and low functional components in the production process of miscel...

Method used

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  • Fresh and wet rice noodles rich in plant functional factors and preparation method of rice noodles

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] This embodiment provides a fresh wet rice noodle rich in plant functional factors. The components are as follows by weight: 40 parts of hemp seed powder, 20 parts of white lentil starch, 30 parts of early indica rice noodles, 0.5 parts of edible salt, and ginseng 5 parts of powder and 3 parts of kudzu root powder.

[0033] The preparation method of the fresh wet rice noodles rich in plant functional factors includes the following steps:

[0034] (1) Production of fermentation base material:

[0035] Pretreatment: Mix hemp seed powder, white lentil starch, early indica rice flour, ginseng powder, kudzu root powder, and salt in proportion to obtain a mixed powder;

[0036] Mixing: The above-mentioned spare mixed powder and water are adjusted according to the powder / water weight ratio of 1:20, and the rice noodles and water are mixed evenly by constant stirring;

[0037] Enzyme treatment: According to the process requirements, add a certain amount of α-amylase, β-amylase and vita...

Embodiment 2

[0048] A fresh wet rice noodle rich in plant functional factors. The components are as follows by weight: 50 parts of hemp seed powder, 25 parts of white lentil starch, 45 parts of early indica rice noodles, 0.5 parts of edible salt, 7 parts of ginseng powder, 5 servings of kudzu powder.

[0049] The preparation method of the fresh wet rice noodles rich in plant functional factors includes the following steps:

[0050] (1) Production of fermentation base material:

[0051] Pretreatment: Mix hemp seed powder, white lentil starch, early indica rice flour, ginseng powder, kudzu root powder, and salt in proportion to obtain mixed powder;

[0052] Mixing: The above-mentioned spare mixed powder and water are adjusted according to the powder / water weight ratio of 1:25, and the rice noodles and water are mixed evenly;

[0053] Enzyme treatment: According to the process requirements, add a certain amount of α-amylase, β-amylase and vitamin E, stir evenly, so that the slurry and the enzyme ful...

Embodiment 3

[0064] A fresh wet rice noodle rich in plant functional factors. The components are as follows by weight: 60 parts of hemp seed powder, 30 parts of white lentil starch, 60 parts of early indica rice flour, 1 part of edible salt, 10 parts of ginseng powder, 6 servings of kudzu powder.

[0065] The preparation method of the fresh wet rice noodles rich in plant functional factors includes the following steps:

[0066] (1) Production of fermentation base material:

[0067] Pretreatment: Mix hemp seed powder, white lentil starch, early indica rice flour, ginseng powder, kudzu root powder, and salt in proportion to obtain mixed powder;

[0068] Mixing: The above-mentioned spare mixed powder and water are prepared according to the powder / water weight ratio of 1:30, and the rice noodles and water are mixed evenly by constant stirring;

[0069] Enzyme treatment: According to the process requirements, add a certain amount of α-amylase, β-amylase and vitamin E, stir evenly, make the slurry and ...

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Abstract

The invention belongs to the technical field of food processing, and relates to fresh and wet rice noodles rich in plant functional factors. The fresh and wet rice noodles are prepared by a method including the following steps: (1) preparing a fermentation base; (2) performing mixing; (3) performing extrusion gelatinization; (4) performing shear molding; (5) performing aging; and (6) performing post-treatment. The ratio of hemp seed powder to white lablab bean starch in ingredients of the fresh and wet rice noodles prepared by the method is high, so that the prepared fresh and wet rice noodleshave a rich flavor; because of the re-hydration step of corn germ oil and wheat germ oil, the rice noodles have a special taste; because semen euryales powder, radix puerariae powder and vitamin E are used, the cooking loss of the rice noodles is reduced, the elastic texture is improved, and the prepared rice noodles have a color, toughness and a smooth taste, and are not easy to burn and break;and the rice noodles have the functional ingredients, such as the hemp seed, the white lablab beans, the semen euryales, the radix puerariae for enhancing the gastrointestinal motility, thereby especially catering to the current consumer dietary requirements for functional foods.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and relates to a fresh wet rice noodle and a preparation method thereof, in particular to a fresh wet rice noodle rich in plant functional factors and a preparation method thereof. Background technique [0002] Rice noodles are one of the staple foods popular in southern my country. Good quality rice noodles are nutritious rice noodles. They are rich in carbohydrates, vitamins, minerals and enzymes, etc. They are cooked quickly, evenly, and resistant to cooking. They are not bad and smooth. The soup is not muddy and easy to digest after being boiled. It is especially suitable for hot pot and casual fast food. edible. The existing rice noodle processing method basically uses quinoa as an auxiliary material to add to food. The amount of miscellaneous grains in miscellaneous rice noodles is generally low, because the addition of miscellaneous grains generally makes the rice noodles poor in cook...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L19/10A23L25/00A23L29/00A23L29/30A23L33/10
CPCA23L7/104A23L25/40A23L19/10A23L29/06A23L29/065A23L29/035A23L29/04A23L29/30A23L33/10A23V2002/00A23V2400/231A23V2200/15A23V2200/14A23V2200/16A23V2200/32A23V2250/18A23V2250/5118A23V2250/712A23V2300/10A23V2300/26
Inventor 陈轩周坚沈汪洋吕庆云庄坤孙威
Owner WUHAN POLYTECHNIC UNIVERSITY
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