CN105558777A - Nutrient rice noodles containing fishbone collagen and production method thereof - Google Patents
Nutrient rice noodles containing fishbone collagen and production method thereof Download PDFInfo
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- CN105558777A CN105558777A CN201510949921.7A CN201510949921A CN105558777A CN 105558777 A CN105558777 A CN 105558777A CN 201510949921 A CN201510949921 A CN 201510949921A CN 105558777 A CN105558777 A CN 105558777A
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- 240000007594 Oryza sativa Species 0.000 title claims abstract description 51
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 51
- 235000009566 rice Nutrition 0.000 title claims abstract description 51
- 235000012149 noodles Nutrition 0.000 title claims abstract description 35
- 102000008186 Collagen Human genes 0.000 title claims abstract description 20
- 108010035532 Collagen Proteins 0.000 title claims abstract description 20
- 229920001436 collagen Polymers 0.000 title claims abstract description 20
- 235000015097 nutrients Nutrition 0.000 title abstract 4
- 238000004519 manufacturing process Methods 0.000 title 1
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 12
- 244000000626 Daucus carota Species 0.000 claims abstract description 8
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 8
- 229920001592 potato starch Polymers 0.000 claims abstract description 8
- 240000002900 Arthrospira platensis Species 0.000 claims abstract description 7
- 235000016425 Arthrospira platensis Nutrition 0.000 claims abstract description 7
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 7
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 7
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 7
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 7
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 7
- 235000011086 calcium lactate Nutrition 0.000 claims abstract description 7
- 239000001527 calcium lactate Substances 0.000 claims abstract description 7
- 229960002401 calcium lactate Drugs 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 7
- 229940082787 spirulina Drugs 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- 229920002907 Guar gum Polymers 0.000 claims abstract description 5
- 239000000665 guar gum Substances 0.000 claims abstract description 5
- 229960002154 guar gum Drugs 0.000 claims abstract description 5
- 235000010417 guar gum Nutrition 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 241000251468 Actinopterygii Species 0.000 claims description 15
- 210000000988 bone and bone Anatomy 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 12
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 claims description 9
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- 235000020265 peanut milk Nutrition 0.000 claims description 8
- 241000272525 Anas platyrhynchos Species 0.000 claims description 7
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 6
- 235000000832 Ayote Nutrition 0.000 claims description 6
- 240000004244 Cucurbita moschata Species 0.000 claims description 6
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 6
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 239000000839 emulsion Substances 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 6
- 239000011812 mixed powder Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 235000015136 pumpkin Nutrition 0.000 claims description 6
- 229940083466 soybean lecithin Drugs 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 244000241257 Cucumis melo Species 0.000 claims description 4
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 4
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 4
- 108010059892 Cellulase Proteins 0.000 claims description 3
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 3
- 229940106157 cellulase Drugs 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000004821 distillation Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000001291 vacuum drying Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 2
- PVGBHEUCHKGFQP-UHFFFAOYSA-N sodium;n-[5-amino-2-(4-aminophenyl)sulfonylphenyl]sulfonylacetamide Chemical compound [Na+].CC(=O)NS(=O)(=O)C1=CC(N)=CC=C1S(=O)(=O)C1=CC=C(N)C=C1 PVGBHEUCHKGFQP-UHFFFAOYSA-N 0.000 claims description 2
- 238000009835 boiling Methods 0.000 abstract description 2
- 239000000084 colloidal system Substances 0.000 abstract description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract 3
- 235000020195 rice milk Nutrition 0.000 abstract 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 235000006439 Lemna minor Nutrition 0.000 abstract 1
- 244000242291 Lemna paucicostata Species 0.000 abstract 1
- 241000408747 Lepomis gibbosus Species 0.000 abstract 1
- 244000057214 Stachys sieboldii Species 0.000 abstract 1
- 235000005116 Stachys sieboldii Nutrition 0.000 abstract 1
- 235000013364 duck meat Nutrition 0.000 abstract 1
- 239000000787 lecithin Substances 0.000 abstract 1
- 229940067606 lecithin Drugs 0.000 abstract 1
- 235000010445 lecithin Nutrition 0.000 abstract 1
- 235000020236 pumpkin seed Nutrition 0.000 abstract 1
- 230000007547 defect Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000021152 breakfast Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002070 nanowire Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses nutrient rice noodles containing fishbone collagen. The nutrient rice noodles containing fishbone collagen are prepared from the following raw materials in parts by weight: 100-120 parts of rice, 10-12 parts of potato starch, 7-10 parts of duck meat, 4-6 parts of carrots, 6-8 parts of spirulina, 8-10 parts of fishbone collagen, 1-2 parts of calcium lactate, 0.6-0.8 part of soyabean lecithin, 5-7 parts of Chinese artichoke, 10-14 parts of coconut meat, 5-6 parts of pumpkin seeds, 3-5 parts of sesames, 1.2-1.4 parts of guar gum and 0.6-0.8 part of sodium bicarbonate. The nutrient rice noodles containing the fishbone collagen have the advantages that potato starch is modified and then is added into rice milk, so that retrogradation of the rice milk is prevented; meanwhile, transparency is good, so that surfaces of the rice noodles are glossy; besides, the added guar gum has good gel property, and sodium bicarbonate is melted into colloid, so that micropores are formed in the rice noodles as gas is produced when sodium bicarbonate is heated in a process of boiling the rice noodles, and the rice noodles are more tasty.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of nutrious rice noodle containing fish bone collagen albumen 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 nutrious rice noodle containing fish bone collagen albumen and preparation method thereof.
The present invention is achieved by the following technical solutions:
A nutrious rice noodle containing fish bone collagen albumen, is made up of the raw material of following weight portion: rice 100-120, farina 10-12, duck 7-10, carrot 4-6, spirulina 6-8, fish bone collagen albumen 8-10, calcium lactate 1-2, soybean lecithin 0.6-0.8, screw dish 5-7, coconut meat 10-14, pumpkin 5-6, sesame 3-5, melon bean gum 1.2-1.4, sodium acid carbonate 0.6-0.8.
The preparation method of described a kind of nutrious rice noodle containing fish bone collagen albumen, comprises the following steps:
(1) by duck, carrot, spirulina, screw dish, coconut meat cleaning and chopping, put into food steamer water proof to cook, then add appropriate cellulase and neutral proteinase enzymolysis 3-5h under the condition of 30-34 DEG C after wearing into slurry, after freeze drying, obtain freeze-dried powder;
(2) stir-fry pumpkin, sesame under the condition of 170-190 DEG C 8-10min, then will pulverize, and obtain mixed-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 fish bone collagen albumen, calcium lactate, soybean lecithin, freeze-dried powder, mixed-powder are added in Rice & peanut milk and stirs, vacuum drying is adopted 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 duck, carrot etc. that add improve the single defect of traditional rice noodles nutrition, and trophic structure is reasonable, nutriment are taken in balanced, meet the requirement of health diet.
Detailed description of the invention
A nutrious rice noodle containing fish bone collagen albumen, is made up of the raw material of following weight portion (kg): rice 100, farina 10, duck 7, carrot 4, spirulina 6, fish bone collagen albumen 8, calcium lactate 1, soybean lecithin 0.6, screw dish 5, coconut meat 10, pumpkin 5, sesame 3, melon bean gum 1.2, sodium acid carbonate 0.6.
The preparation method of described a kind of nutrious rice noodle containing fish bone collagen albumen, comprises the following steps:
(1) by duck, carrot, spirulina, screw dish, coconut meat cleaning and chopping, put into food steamer water proof and cook, add appropriate cellulase and neutral proteinase enzymolysis 3h under the condition of 30 DEG C after then wearing into slurry, after freeze drying, obtain freeze-dried powder;
(2) stir-fry pumpkin, sesame under the condition of 170 DEG C 8min, then will pulverize, and obtain mixed-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 fish bone collagen albumen, calcium lactate, soybean lecithin, freeze-dried powder, mixed-powder are added in Rice & peanut milk and stirs, vacuum drying is adopted to make its water content 50%, then put into machine for processing rice noodle extruded, to obtain final product.
Claims (2)
1. the nutrious rice noodle containing fish bone collagen albumen, it is characterized in that, be made up of the raw material of following weight portion: rice 100-120, farina 10-12, duck 7-10, carrot 4-6, spirulina 6-8, fish bone collagen albumen 8-10, calcium lactate 1-2, soybean lecithin 0.6-0.8, screw dish 5-7, coconut meat 10-14, pumpkin 5-6, sesame 3-5, melon bean gum 1.2-1.4, sodium acid carbonate 0.6-0.8.
2. the preparation method of a kind of nutrious rice noodle containing fish bone collagen albumen according to claim 1, is characterized in that, comprise the following steps:
(1) by duck, carrot, spirulina, screw dish, coconut meat cleaning and chopping, put into food steamer water proof to cook, then add appropriate cellulase and neutral proteinase enzymolysis 3-5h under the condition of 30-34 DEG C after wearing into slurry, after freeze drying, obtain freeze-dried powder;
(2) stir-fry pumpkin, sesame under the condition of 170-190 DEG C 8-10min, then will pulverize, and obtain mixed-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 fish bone collagen albumen, calcium lactate, soybean lecithin, freeze-dried powder, mixed-powder are added in Rice & peanut milk and stirs, vacuum drying is adopted to make its water content at 50-55%, then put into machine for processing rice noodle extruded, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510949921.7A CN105558777A (en) | 2015-12-18 | 2015-12-18 | Nutrient rice noodles containing fishbone collagen and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510949921.7A CN105558777A (en) | 2015-12-18 | 2015-12-18 | Nutrient rice noodles containing fishbone collagen and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105558777A true CN105558777A (en) | 2016-05-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510949921.7A Withdrawn CN105558777A (en) | 2015-12-18 | 2015-12-18 | Nutrient rice noodles containing fishbone collagen and production method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105558777A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173832A (en) * | 2016-07-07 | 2016-12-07 | 富源县华博食品有限公司 | A kind of Yunnan nutrious rice noodle and preparation method thereof |
-
2015
- 2015-12-18 CN CN201510949921.7A patent/CN105558777A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173832A (en) * | 2016-07-07 | 2016-12-07 | 富源县华博食品有限公司 | A kind of Yunnan nutrious rice noodle and preparation method thereof |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160511 |
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| WW01 | Invention patent application withdrawn after publication |