CN105495310A - Nutrient rice noodles with pepper hemp flavor and making method thereof - Google Patents

Abstract

The invention discloses nutrient rice noodles with a pepper hemp flavor. The nutrient rice noodles are prepared from, by weight, 100-120 parts of rice, 10-12 parts of potato starch, 2-4 parts of pepper, 4-6 parts of osmanthus fragrans powder, 8-11 parts of sorghum seeds, 5-7 parts of chickpeas, 7-9 parts of trout roes, 3-5 parts of olive oil, 4-6 parts of rabbit meat, 10-13 parts of black rice, 12-15 parts of milk powder, 6-8 parts of litchi pulp, 1.2-1.4 parts of guar gum and 0.6-0.8 part of sodium bicarbonate. According to the nutrient rice noodles with the pepper hemp flavor, the potato starch is modified and added to rice milk, coagulation of the rice milk can be prevented, the transparency is good, the surfaces of the rice noodles are lustrous, and the added guar gum has a good gel property and can improve the water binding capacity, viscoelasticity and stability of the rice noodles, so that the rice noodles are not prone to fracture; meanwhile, sodium bicarbonate is blended into the colloid, and in the cooking process of the rice noodles, sodium bicarbonate is heated and generates gas, so that micropores are formed in the rice noodles, and the rice noodles are more tasty.

Description

A kind of green pepper fiber crops taste nutrious rice noodle and preparation method thereof

Technical field

The present invention relates to food processing technology field, particularly relate to a kind of green pepper fiber crops taste nutrious rice noodle and preparation method thereof.

Background technology

Rice noodles are also known as rice noodles, vermicelli from rice starch, ground rice, it be with rice be primary raw material by extruded noodle food, rice noodles are a kind of traditional foods in south China area, dark liking by consumers in general, be one of main flow kind of local masses' breakfast, become the special diet of traditional properties name.In recent years, rice noodles rise gradually in northern market, and development rapidly, is more and more subject to northern area consumers in general and welcomes.Because traditional rice noodles process of cooking is loaded down with trivial details, edible inconvenient, convenient rice noodle becomes development in recent years a kind of instant food faster, and still there is the shortcomings such as easily broken bar, lacking toughness, not easily tasty, rehydration time be long in varying degrees in the processing of convenient rice noodle and finished product, and existing rice noodles formula is single, not comprehensive nutrition, and interpolation chemical reagent, long-term eating is unfavorable for health.

Summary of the invention

The object of the invention is exactly the defect in order to make up prior art, provides a kind of green pepper fiber crops taste nutrious rice noodle and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of green pepper fiber crops taste nutrious rice noodle, is made up of the raw material of following weight portion: rice 100-120, farina 10-12, Chinese prickly ash 2-4, pollen powder of sweet osmanthus 4-6, Chinese sorghum 8-11, chick-pea 5-7, salmon roe 7-9, olive oil 3-5, rabbit meat 4-6, black rice 10-13, milk powder 12-15, litchi meat 6-8, melon bean gum 1.2-1.4, sodium acid carbonate 0.6-0.8.

The preparation method of described a kind of green pepper fiber crops taste nutrious rice noodle, comprises the following steps:

(1) stir-fry Chinese prickly ash, chick-pea in olive oil 8-10min, then with Chinese sorghum, salmon roe, black rice, together grinds, obtains mixed-powder;

(2) by rabbit meat, litchi meat cleaning and chopping, put into food steamer water proof and cook, add appropriate pectase and neutral proteinase enzymolysis 3-5h under the condition of 30-34 DEG C after then wearing into slurry, after freeze drying, obtain freeze-dried powder;

(3) get farina and be poured into water the starch emulsion stirring and be deployed into 40%, putting into temperature is that the water-bath of 35-45 DEG C adds the acetic anhydride of 1-2ml while stirring and the NaOH solution of appropriate 3% makes the pH of starch emulsion be 8-9, add appropriate 0.5mol/L hydrochloric acid solution after 2-3h and mixture is neutralized to pH7.0, with distillation washing 3-5 time after filtering, after drying, obtain modified potato starch;

(4) soak 50-60min after being cleaned by rice, put into water-bath after draining and cook, then add modified potato starch and appropriate water, pour in high pressure homogenizer and carry out homogeneous process, obtain Rice & peanut milk, for subsequent use after cooling;

(5) the appropriate cold water of guar gum is melted, add rapid stirring after sodium acid carbonate, colloidal solution and pollen powder of sweet osmanthus, milk powder, mixed-powder, freeze-dried powder are added in Rice & peanut milk and stirs, adopt vacuum drying to make its water content at 50-55%, then put into machine for processing rice noodle extruded, to obtain final product.

Advantage of the present invention is: the present invention can prevent Rice & peanut milk retrogradation by farina being carried out modified joining in Rice & peanut milk, and transparency is good, nanowire surface is made to have glossiness, the melon bean gum added has good gel characteristic, the retentiveness of rice noodles, viscoplasticity and stability can be improved, make rice noodles not easy fracture, sodium acid carbonate is dissolved in colloid simultaneously and makes rice noodles sodium acid carbonate in the process of boiling because the generation gas that is heated forms micropore on rice noodles, make rice noodles more tasty.The green pepper fiber crops taste added makes rice noodles have a kind of green pepper fiber crops taste, and can stimulate appetite, the material such as Chinese sorghum, chick-pea of interpolation improves the diet structure of rice noodles, makes nutritional labeling abundanter.

Detailed description of the invention

A kind of green pepper fiber crops taste nutrious rice noodle, is made up of the raw material of following weight portion (kg): rice 100, farina 10, Chinese prickly ash 2, pollen powder of sweet osmanthus 4, Chinese sorghum 8, chick-pea 5, salmon roe 7, olive oil 3, rabbit meat 4, black rice 10, milk powder 12, litchi meat 6, melon bean gum 1.2, sodium acid carbonate 0.6.

The preparation method of described a kind of green pepper fiber crops taste nutrious rice noodle, comprises the following steps:

(1) stir-fry Chinese prickly ash, chick-pea in olive oil 8min, then with Chinese sorghum, salmon roe, black rice, together grinds, obtains mixed-powder;

(2) by rabbit meat, litchi meat cleaning and chopping, put into food steamer water proof and cook, add appropriate pectase and neutral proteinase enzymolysis 3h under the condition of 30 DEG C after then wearing into slurry, after freeze drying, obtain freeze-dried powder;

(3) get farina and be poured into water the starch emulsion stirring and be deployed into 40%, putting into temperature is that the water-bath of 35 DEG C adds the acetic anhydride of 1ml while stirring and the NaOH solution of appropriate 3% makes the pH of starch emulsion be 8, add appropriate 0.5mol/L hydrochloric acid solution after 2h and mixture is neutralized to pH7.0, with distillation washing 3 times after filtering, after drying, obtain modified potato starch;

(4) soak 50min after being cleaned by rice, put into water-bath after draining and cook, then add modified potato starch and appropriate water, pour in high pressure homogenizer and carry out homogeneous process, obtain Rice & peanut milk, for subsequent use after cooling;

(5) the appropriate cold water of guar gum is melted, add rapid stirring after sodium acid carbonate, colloidal solution and pollen powder of sweet osmanthus, milk powder, mixed-powder, freeze-dried powder are added in Rice & peanut milk and stirs, adopt vacuum drying to make its water content 50%, then put into machine for processing rice noodle extruded, to obtain final product.

Claims (2)

1. a green pepper fiber crops taste nutrious rice noodle, it is characterized in that, be made up of the raw material of following weight portion: rice 100-120, farina 10-12, Chinese prickly ash 2-4, pollen powder of sweet osmanthus 4-6, Chinese sorghum 8-11, chick-pea 5-7, salmon roe 7-9, olive oil 3-5, rabbit meat 4-6, black rice 10-13, milk powder 12-15, litchi meat 6-8, melon bean gum 1.2-1.4, sodium acid carbonate 0.6-0.8.

2. the preparation method of a kind of green pepper fiber crops taste nutrious rice noodle according to claim 1, is characterized in that, comprise the following steps:

(1) stir-fry Chinese prickly ash, chick-pea in olive oil 8-10min, then with Chinese sorghum, salmon roe, black rice, together grinds, obtains mixed-powder;

(2) by rabbit meat, litchi meat cleaning and chopping, put into food steamer water proof and cook, add appropriate pectase and neutral proteinase enzymolysis 3-5h under the condition of 30-34 DEG C after then wearing into slurry, after freeze drying, obtain freeze-dried powder;

(3) get farina and be poured into water the starch emulsion stirring and be deployed into 40%, putting into temperature is that the water-bath of 35-45 DEG C adds the acetic anhydride of 1-2ml while stirring and the NaOH solution of appropriate 3% makes the pH of starch emulsion be 8-9, add appropriate 0.5mol/L hydrochloric acid solution after 2-3h and mixture is neutralized to pH7.0, with distillation washing 3-5 time after filtering, after drying, obtain modified potato starch;

(4) soak 50-60min after being cleaned by rice, put into water-bath after draining and cook, then add modified potato starch and appropriate water, pour in high pressure homogenizer and carry out homogeneous process, obtain Rice & peanut milk, for subsequent use after cooling;

(5) the appropriate cold water of guar gum is melted, add rapid stirring after sodium acid carbonate, colloidal solution and pollen powder of sweet osmanthus, milk powder, mixed-powder, freeze-dried powder are added in Rice & peanut milk and stirs, adopt vacuum drying to make its water content at 50-55%, then put into machine for processing rice noodle extruded, to obtain final product.