CN101223952A - Stable rice bran noodle and preparing method thereof - Google Patents
Stable rice bran noodle and preparing method thereof Download PDFInfo
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- CN101223952A CN101223952A CNA2007100084721A CN200710008472A CN101223952A CN 101223952 A CN101223952 A CN 101223952A CN A2007100084721 A CNA2007100084721 A CN A2007100084721A CN 200710008472 A CN200710008472 A CN 200710008472A CN 101223952 A CN101223952 A CN 101223952A
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Abstract
The invention relates to a stabilized rice bran noodle, which is a health care noodle that contains stabilized rice bran active ingredients and dioscoreae rice-flour. The stabilized rice bran noodle contains rich protein, fat, carbohydrate, vitamin, dietary fiber and various minerals. Stabilized rice bran has full nutrition and also contains natural physiological activity, such as tocopherol, Tocotrienols, lipopolysaccharide, squalene, r-oryzanol oryzanol, etc., which play an important role in the health of human body and have the function of improving brain function and memory, activating liver or kidney functions, enhancing immunity, anti-senility and feeble prevention, health building and life prolonging. Dioscoreae rice-flour, which is a traditional Chinese medicine with homogenous function on medicine and food, can strengthen the spleen and stomach, invigorate the lung and the kidney and promote fluid production to quench thirst. The stabilized rice bran noodle is an enrichment health care noodle that is most favored by common people.
Description
Technical field
The present invention relates to a kind of health food and preparation method thereof, particularly a kind of noodles that contain stabilizing rice bran and common yam rhizome powder nutritional labeling and preparation method thereof.
Background technology
Noodles are as the food of the main staple food of people, and having occurred a kind of in recent years is the base stock Chinese medicine that adds egg, beans, vegetables, the edible source of medicine again etc. with flour, with the trophism of enriched noodles, although its nutrition owes comprehensive for this reason.The present invention proposes a kind of health caring noodles that contains the stabilizing rice bran nutritional labeling.Do not find this report by retrieval as yet.
Rice bran is the brown rice cortex that produces in the brown rice rice milling process, a small amount of rice embryo and the mixture of cracking rice.The more natural polished rice of the content of nutrient is much higher.It has concentrated 64% paddy nutrient, is called by the United Nations Industrial Development Organization (UNDO) " a kind of raw material of underusing ".Pay much attention to the rice bran development and use abroad, produced very high nutritional health food and the cosmetics of added value.
Rice bran will carry out the deep processing increment, and quality is crucial.The rotten of rice bran mainly is because wherein contain more lipase, is free fatty with fat splitting fast at normal temperatures, causes the rice bran acid number to raise.At present, the main employing has the pressing method that power consumption is little, practicality is high and produces stabilizing rice bran.(grain and oil processing and food machinery, 2006, (4): 70-74)
Summary of the invention
The objective of the invention is to, traditional noodles are improved, mix stabilizing rice bran and common yam rhizome powder in flour, the preparation stable rice bran noodle increases the contained active nutrient component of noodles.
Described stabilizing rice bran refers to through the rice bran after extruding, desensitization, the stabilization processes.
The preparation method of stable rice bran noodle of the present invention, comprise with face, slaking, compressing tablet, slitting, oven dry, cut off, weigh and pack, it is characterized in that described and face, wherein flour: stabilizing rice bran: common yam rhizome powder (weight ratio) is (50～99.8): (0.1～40): (0.1～10).
The preparation method of stable rice bran noodle of the present invention, the content of various nutritional labelings and active physiologically substance can arbitrarily be adjusted in the process of preparation stable rice bran noodle.These noodles are little yellow, outward appearance is good and have a meter fragrance, the palatability height, and also nutrient is comprehensive, and energy enriched health care function is for market provides a kind of good to eat nutritious health food.
Rice bran has the natural physiological active material of multiple beneficial health, and its various nutrient contents see Table 1.
The nutrient content table of table 1 rice bran
As shown in table 1, be rich in unrighted acid, tocopherol, tocotrienols, soluble polysaccharide, r-Hi-Z and dietary fiber in the rice bran, these active materials have the special physiological sexual function, can prevent coronary heart disease, hypertension, artery sclerosis, diabetes etc. improve body immunity, improve the brain function, improve memory etc.Rice bran also is rich in multivitamin and mineral matter, has concentrated the VB of brown rice 78% at least
1, 47%VB
2, 67%VPP and 80% iron.Rice bran can reduce serum total cholesterol and LDL-C content, increases HDL-C content, has the attenuating blood fat, regulates plurality of health care functions (Chinese nutrition 2006, (5): 17-20) such as blood sugar.Yet rice bran directly can produce the oxidation of aliphatic acid hydrolysis and FFA in storage process as raw-food material, its nutritive value reduces greatly, directly influences mouthfeel.Rice bran desensitizes through extruding after the stabilization processes, be called stabilizing rice bran, its stability can improve 21 times, and the extruding desensitization can not destroy the effective physiological activator of rice bran, and making soluble dietary fiber improve 3 times, mouthfeel, trophism all are significantly improved.The present invention uses stabilizing rice bran to produce stable rice bran noodle, has the special efficacy of comprehensive enhancing noodles trophism and health care.
Huai Shan has the health food that integration of drinking and medicinal herbs is worth, can tonifying spleen and stomach, beneficial lung kidney, effect such as promote the production of body fluid to quench thirst, it has unique mouthfeel, be rich in rich in protein, multivitamin and mineral matter, iron content, zinc, copper, calcium, magnesium, selenium are waited until element, and wherein the iron amount is 3 times of potato, 10 times of middle sweet potato.
Implement science of the present invention in order to verify, the present invention drafts a L
27(3
13) the Orthogonal Experiment and Design scheme, the test of three the above-mentioned designs of formula of implementing to cast net, wherein, the experimental factor water-glass sees Table 2 for the first time.
Table 2 is the experimental factor water-glass for the first time
Moulding evaluation, mouthfeel evaluation, value function evaluation that three indexs of experimental observation are stable rice bran noodle.Evaluation method is used the Dilph method.Result of the test: flour, stabilizing rice bran, common yam rhizome powder ratio are best at 90: 8: 2; Ratio is inferior good at 94: 5: 1.It is good grasping 10% according to result of the test stabilizing rice bran ratio.
At present, rice bran is still a kind of raw material that is not fully utilized, and the development and use of Huai Shan also mainly are processing jam, beverage etc.The present invention is mixed and made into noodles with rice bran, Huai Shan and flour, has concentrated the advantage of rice bran and Huai Shan, and the health care that has clearly is worth.
The specific embodiment
In order fully to disclose stable rice bran noodle of the present invention and preparation method thereof, be illustrated below in conjunction with embodiment.
The preparation method of embodiment one, a kind of stable rice bran noodle comprises with face, slaking, compressing tablet, slitting, oven dry, cuts off, weighs and pack.Wherein, in the time of with face, flour: stabilizing rice bran: common yam rhizome powder (weight ratio, be 50: 40: 10 down together), then, by traditional noodle preparation method, drop in the dough mixing machine with water, extruding, slitting in the flour stranding machine are sent in the post curing 15 minutes that stirs then, dry then, cut off, weigh, pack.
In the time of the preparation method of embodiment two, a kind of stable rice bran noodle and face, flour: stabilizing rice bran: common yam rhizome powder is 62: 30: 8, and remaining preparation method is with example one.
In the time of the preparation method of embodiment three, a kind of stable rice bran noodle and face, flour: stabilizing rice bran: common yam rhizome powder is 65: 25: 10, and remaining preparation method is with example one.
In the time of the preparation method of embodiment four, a kind of stable rice bran noodle and face, flour: stabilizing rice bran: common yam rhizome powder is 82: 15: 3, and remaining preparation method is with example one.
In the time of the preparation method of embodiment five, a kind of stable rice bran noodle and face, flour: stabilizing rice bran: common yam rhizome powder is 90: 8: 2, and remaining preparation method is with example one.
In the time of the preparation method of embodiment six, a kind of stable rice bran noodle and face, flour: stabilizing rice bran: common yam rhizome powder is 94: 5: 1, and remaining preparation method is with example one.
The preparation method of the stabilizing rice bran that uses in the foregoing description passes through single-screw extrusion machine or twin (double) screw extruder with fresh rice bran earlier, and extruding desensitization stabilization processes obtains stabilizing rice bran, and crushing screening 80 orders get final product then.
Claims (8)
1. the preparation method of a stable rice bran noodle, comprise with face, slaking, compressing tablet, slitting, oven dry, cut off, weigh and pack, it is characterized in that described and face, wherein flour: stabilizing rice bran: common yam rhizome powder is (50～99.8): (0.1～40): (0.1～10).
2. the stable rice bran noodle of method preparation according to claim 1.
3. the preparation method of a kind of stable rice bran noodle according to claim 1, it is characterized in that described and face, flour: stabilizing rice bran: common yam rhizome powder is 50: 40: 10.
4. the preparation method of a kind of stable rice bran noodle according to claim 1, it is characterized in that described and face, flour: stabilizing rice bran: common yam rhizome powder is 62: 30: 8.
5. the preparation method of a kind of stable rice bran noodle according to claim 1, it is characterized in that described and face, flour: stabilizing rice bran: common yam rhizome powder is 65: 25: 10.
6. the preparation method of a kind of stable rice bran noodle according to claim 1, it is characterized in that described and face, flour: stabilizing rice bran: common yam rhizome powder is 82: 15: 3.
7. the preparation method of a kind of stable rice bran noodle according to claim 1, it is characterized in that described and face, flour: stabilizing rice bran: common yam rhizome powder is 90: 8: 2.
8. the preparation method of a kind of stable rice bran noodle according to claim 1, it is characterized in that described and face, flour: stabilizing rice bran: common yam rhizome powder is 94: 5: 1.
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| CNA2007100084721A CN101223952A (en) | 2007-01-19 | 2007-01-19 | Stable rice bran noodle and preparing method thereof |
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| CNA2007100084721A CN101223952A (en) | 2007-01-19 | 2007-01-19 | Stable rice bran noodle and preparing method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933569A (en) * | 2010-09-09 | 2011-01-05 | 宁夏格瑞银春食品有限公司 | Wheat bran fresh noodles and making method thereof |
| CN104738412A (en) * | 2015-04-11 | 2015-07-01 | 广元市鹏欣粮油科技开发有限公司 | Rice bran dietary fiber fine dried noodles and processing method of rice bran dietary fiber fine dried noodles |
| CN105942159A (en) * | 2016-05-24 | 2016-09-21 | 天津科技大学 | Rice bran flour and noodles rich in natural gamma-aminobutyric acid and phenolic acid and preparation method thereof |
| CN105962072A (en) * | 2016-05-25 | 2016-09-28 | 湖南生物机电职业技术学院 | Making method of instant celery-flavor wet noodles |
| CN107568589A (en) * | 2017-09-29 | 2018-01-12 | 四川省食品发酵工业研究设计院 | A kind of rice bran semi-dried noodle and preparation method thereof |
| CN109907319A (en) * | 2019-03-12 | 2019-06-21 | 中南林业科技大学 | A kind of rice bran extract and preparation method thereof and the application in health food |
-
2007
- 2007-01-19 CN CNA2007100084721A patent/CN101223952A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933569A (en) * | 2010-09-09 | 2011-01-05 | 宁夏格瑞银春食品有限公司 | Wheat bran fresh noodles and making method thereof |
| CN104738412A (en) * | 2015-04-11 | 2015-07-01 | 广元市鹏欣粮油科技开发有限公司 | Rice bran dietary fiber fine dried noodles and processing method of rice bran dietary fiber fine dried noodles |
| CN105942159A (en) * | 2016-05-24 | 2016-09-21 | 天津科技大学 | Rice bran flour and noodles rich in natural gamma-aminobutyric acid and phenolic acid and preparation method thereof |
| CN105962072A (en) * | 2016-05-25 | 2016-09-28 | 湖南生物机电职业技术学院 | Making method of instant celery-flavor wet noodles |
| CN107568589A (en) * | 2017-09-29 | 2018-01-12 | 四川省食品发酵工业研究设计院 | A kind of rice bran semi-dried noodle and preparation method thereof |
| CN109907319A (en) * | 2019-03-12 | 2019-06-21 | 中南林业科技大学 | A kind of rice bran extract and preparation method thereof and the application in health food |
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Open date: 20080723 |