CN110250421A - A kind of preparation method of sprouted unpolished rice vermicelli - Google Patents
A kind of preparation method of sprouted unpolished rice vermicelli Download PDFInfo
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- CN110250421A CN110250421A CN201910567462.4A CN201910567462A CN110250421A CN 110250421 A CN110250421 A CN 110250421A CN 201910567462 A CN201910567462 A CN 201910567462A CN 110250421 A CN110250421 A CN 110250421A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 79
- 235000009566 rice Nutrition 0.000 title claims abstract description 79
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 78
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000000843 powder Substances 0.000 claims abstract description 24
- 238000001035 drying Methods 0.000 claims abstract description 21
- 229960003692 gamma aminobutyric acid Drugs 0.000 claims abstract description 20
- 235000008935 nutritious Nutrition 0.000 claims abstract description 20
- 238000003490 calendering Methods 0.000 claims abstract description 19
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 claims abstract description 16
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- 239000011780 sodium chloride Substances 0.000 claims abstract description 3
- 235000021329 brown rice Nutrition 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 235000012149 noodles Nutrition 0.000 claims description 16
- 230000035784 germination Effects 0.000 claims description 14
- 238000001125 extrusion Methods 0.000 claims description 10
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- 150000003839 salts Chemical class 0.000 claims description 9
- 238000007605 air drying Methods 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 3
- -1 aliphatic ester Chemical class 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims description 2
- 238000005096 rolling process Methods 0.000 claims description 2
- 229910017435 S2 In Inorganic materials 0.000 claims 1
- 238000003825 pressing Methods 0.000 claims 1
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- 230000036541 health Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
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- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
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- 229940068041 phytic acid Drugs 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 210000004927 skin cell Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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- 229930003799 tocopherol Natural products 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 229930003802 tocotrienol Natural products 0.000 description 1
- 239000011731 tocotrienol Substances 0.000 description 1
- 235000019148 tocotrienols Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
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- 229910052725 zinc Inorganic materials 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of preparation methods of sprouted unpolished rice vermicelli, the following steps are included: S1, flour and germinated unpolished rice nutritious powder containing γ-aminobutyric acid are mixed after be sieved, wherein, the content of the γ-aminobutyric acid in the germinated unpolished rice nutritious powder is 150mg/kg ~ 210mg/kg；S2, by after sieving raw material and Gluten after mixing, be added after saline forms after cotton-shaped dough and stand, after buck stirring is added, stand again；S3, step S2 treated dough is prepared into after calendering to dough sheet, then the dough sheet after calendering is cut, being sent into drying room, successively to pass through four baking temperature areas obtained by drying.The preparation method of smooth and nutrient health sprouted unpolished rice vermicelli the present invention provides a kind of delicate mouthfeel, this method contains the sprouted unpolished rice of high GABA content by being added, a kind of comprehensive vermicelli of nutritive value have been made, have enriched the product category of existing vermicelli, there are good market prospects.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of preparation method of sprouted unpolished rice vermicelli.
Background technique
Vermicelli are that if a kind of thin hair, pure white light are tough, and it is resistance to deposit, the wheaten food of resistant to cook, shape has a circle and thin, also has
It is wide and flat.Vermicelli since in good taste, convenient, price are low and are easy to store, be always people like the main wheaten food received it
One.According to the type of auxiliary material, vermicelli can be divided into egg noodle, tomato vermicelli, spinach vermicelli etc..
Sprouted unpolished rice is actually brown rice activation body, i.e., by brown rice germination to a normal bud it is long after gained by young shoot and chaff layer,
Endosperm composition brown rice product, be a kind of new type functional food, briefly, be exactly by brown rice under certain temperature, humidity
Cultivated, after brown rice germination to a certain extent when be dried after obtained product be exactly sprouted unpolished rice.The reality of sprouted unpolished rice
Matter is a large amount of enzyme (such as amylase, protease, phytases contained in brown rice under the conditions of certain physiological activity chemical industry skill
Deng) be activated and discharge, and the enzymolysis process of free state is converted into from reference state.Just because of this physiological activity process,
So that sprouted unpolished rice has different physiological roles.Meanwhile the brown rice chaff layer fiber after germination is softened, so as to improve brown rice
Boiling, mouthfeel and digestibility.When a length of (0.5~1) mm of the bud of sprouted unpolished rice, the nutritive value of rice is in highest state, tool
The healthy functions for having modern pole to need, not only contain with γ-aminobutyric acid (γ-aminobutyric acid) and gluathione
Various bioactive components headed by peptide, it more difficult to which what is obtained is that these ingredients are in the free state being activated, and is extremely easy to by human body
It is absorbed and utilized, nutritive value is more than brown rice itself, and is more better than highed milled rice.
Currently, sprouted unpolished rice food is very common in Japan and other countries, and in recent years, research of the China to sprouted unpolished rice food
Though achieve some achievements, on the whole for, type is relatively fewer, and it is few really to reach production-scale product, state
Some sprouted unpolished rice food, such as sprouted unpolished rice piece, sprouted unpolished rice biscuit are inside developed in succession, but there has been no about sprouted unpolished rice
The relevant report of vermicelli obtained.
Summary of the invention
The technical problems to be solved by the present invention are: providing a kind of preparation side of sprouted unpolished rice vermicelli that nutritive value is high
Method.
In order to solve the above-mentioned technical problem, a kind of the technical solution adopted by the present invention are as follows: preparation side of sprouted unpolished rice vermicelli
Method, comprising the following steps:
S1, it is sieved after mixing flour and germinated unpolished rice nutritious powder containing γ-aminobutyric acid, wherein the sprouted unpolished rice battalion
The content for supporting the γ-aminobutyric acid in powder is 150mg/kg ~ 210mg/kg；
S2, by after sieving raw material and Gluten after mixing, saline be added formed after cotton-shaped dough and stand (12 ~ 15)
Min is added buck and stirs (10 ~ 12) min, stands (25 ~ 30) min again；
S3, step S2 treated dough is prepared into after calendering to dough sheet, then the dough sheet after calendering is cut, be sent into drying
It is obtained by drying that four baking temperature areas are successively passed through in room:
One Qu Wendu (20-27) DEG C, relative humidity 97%-99%, drying time 40min-50min；
Two area's temperature (31-33) DEG C, relative humidity 90%-97%, drying time 50min-60min；
Three Qu Wendu (38-50) DEG C, relative humidity 60%-66%, drying time 85min-100min；
Four Qu Wendu (30-45) DEG C, relative humidity 60%-65%, drying time 60min-70min.
Further, the germinated unpolished rice nutritious powder is prepared by following steps:
S01, brown rice warm water is taken to impregnate (11 ~ 12) h, the temperature of the warm water is (28 ~ 30) DEG C；
S02, germination treatment is carried out to the brown rice after immersion, germinating time is (22 ~ 24) h, and temperature is (28 ~ 30) DEG C；
S03, heated-air drying processing is carried out to the brown rice after germination, obtains the sprouted unpolished rice containing γ-aminobutyric acid, and to described
Sprouted unpolished rice containing γ-aminobutyric acid carries out extrusion, extruding ultramicro crushing treatment obtains the germinated unpolished rice nutritious powder,
Wherein, the temperature of the heated-air drying processing is (90-105) DEG C, and the time is (30-40) min.
Preferably, when extrusion is handled, squeezing temperature is (118 ~ 125) DEG C, and screw speed is (160 ~ 170) r/min；
Moisture content is 20% ~ 24% in sprouted unpolished rice after extrusion, and the granularity of sprouted unpolished rice is 110 mesh ~ 120 after ultramicro grinding
Mesh.
Preferably, the weight ratio of the flour and germinated unpolished rice nutritious powder is 100:(8 ~ 10).
Further, the weight ratio of the flour and Gluten is 100:(2 ~ 3).
Further, in the step S2, it is (8 ~ 10) min that the time stirred after salt water, which is added,.
Further, the salt in the salt water is edible salt, and the additive amount of the edible salt is the flour additive amount
1%~1.5%。
Further, the salt in the buck is dietary alkali, and the additive amount of the dietary alkali is the flour additive amount
0.1%~1.5%。
Further, in the step S3, the calendering operation is specially to pass through 8 ~ 10 calenderings；Preferably, per twice
Time interval (2 ~ 36) s between calendering.
Further, the preparation method further includes step S4, will pack after the noodles cutting after drying；Preferably, will
Noodles after the drying are cut into 200mm, 220mm or 240mm.
Further, the moisture of the flour is 12.0%-13.0%, ash content 0.30%-0.35%, and aliphatic ester concentration is
(15.0-20.0) mg/100g, whiteness 77-80.
The beneficial effects of the present invention are: preparation method of the present invention is easy to operate, and each conditional parameter is easily controllable, simply
It easily realizes, market popularization value is high；Use germinated unpolished rice nutritious powder as auxiliary material, it is interior since brown rice is after the step of germinateing
Portion's nutrient is increased dramatically, and enzyme is activated, while the multienzyme system discharged generates new nutritional ingredient, and mouthfeel is softer solely
It is special；The palliating degradation degree of starch molecule and starch are swollen the energy for forming gel in water in the germinated unpolished rice nutritious powder of high-content GABA
Power is improved, and reduced sugar and gelatinization degree obviously increase, and fat content significantly reduces, but protein content does not have significant change,
Vermicelli uniform color made from the present invention program is smooth, free from extraneous odour, good toughness, and bending fracture rate is lower than 6.8%, and ripe strip-breaking rate is small
In 3.1%, not gritty, delicate mouthfeel is smooth the distinctive fragrance of cereal, and the high-content GABA contained is to human body brain, blood vessel, mind
Through there is good pharmacological activity effect with multiple organs such as internal organs, so that the more nutrition of noodles made from the present invention program is strong
Health, meanwhile, more tocopherol, tocotrienol isoreactivity ingredient are also contained in sprouted unpolished rice, can prevent skin oxidative from damaging,
Keep the normal level of VE in Skin Cell.
Specific embodiment
To explain the technical content, the achieved purpose and the effect of the present invention in detail, it is explained below in conjunction with embodiment.
A kind of the embodiment of the present invention one are as follows: preparation method of sprouted unpolished rice vermicelli, comprising the following steps:
1) preparation of germinated unpolished rice nutritious powder:
A. cleaning screening, cleaning are carried out to brown rice；
B. warm water immersion is carried out to brown rice, impregnates 11 h, brown rice water suction is made to basically reach saturation, soaking temperature is 28 DEG C；
C. to brown rice germination processing: 22 h of germinating time, 28 DEG C of germination temperature；
D. efficient hot-air drying is carried out to the brown rice after germination, obtains the sprouted unpolished rice of high-content gamma-aminobutyric acid；
E. extrusion carried out to the sprouted unpolished rice of obtained high-content (210mg/kg) γ-aminobutyric acid, squeeze ultramicro grinding
Processing, obtains the germinated unpolished rice nutritious powder of high-content gamma-aminobutyric acid；
2) vibrating screen is crossed after mixing 8 parts of germinated unpolished rice nutritious powder made from aforesaid operations with 100 parts of flour, removes coarse grain and miscellaneous
Matter；
3) raw material (i.e. germinated unpolished rice nutritious powder) after sieving is uniformly mixed with 2 parts of Gluten, salt water is added and quickly stirs
9min forms cotton-shaped dough, is then allowed to stand 13min, and buck is added and at the uniform velocity stirs 10min, then stands 26min；
4) dough stood is sent into noodle press calendering, and by 9 calenderings, the time interval per calendering operation twice is (2-36)
First of stretcher roll of s(enters second stretcher roll interval time 36s, and second stretcher roll enters third road stack
Cylinder interval time 28s, third road stretcher roll enter the 4th stretcher roll interval time 22s, and the 4th stretcher roll enters
5th stretcher roll interval time 16s, the 5th stretcher roll enter the 6th stretcher roll interval time 10s, the 6th
Stretcher roll enters the 7th stretcher roll interval time 6s, and the 7th stretcher roll entered for the 8th stretcher roll interval time
4s, the 8th stretcher roll enter the 9th stretcher roll interval time 2s)；
5) dough sheet after calendering is cut, is sent into drying room and successively passes through four baking temperature areas: 24 DEG C of area's temperature, it is relatively wet
Degree 97%, time 45min；Two 31 DEG C of area's temperature, relative humidity 94%, time 56min；Three 42 DEG C of area's temperature, relative humidity
62%, time 91min；Four 40 DEG C of area's temperature, relative humidity 61%, time 66min；
6) noodles after drying are cut into the full-length (200mm, 220mm or 240mm) of packing instructions, weigh, pack,
Storage.
Finished product noodles obtained are detected, as a result, it has been found that moisture content is 11.5% in finished product, bending fracture rate is
5.1%, ripe strip-breaking rate is 3.1%, cooks loss 4.8%.Noodle color is uniform and smooth, free from extraneous odour, not gritty, and smooth in taste slightly has
The distinctive fragrance of cereal, test rating meet varied fine dried noodles test stone.
A kind of the embodiment of the present invention two are as follows: preparation method of sprouted unpolished rice vermicelli, comprising the following steps:
1) preparation of germinated unpolished rice nutritious powder:
A. cleaning screening, cleaning are carried out to brown rice；
B. warm water immersion is carried out to brown rice, impregnates 12 h, brown rice water suction is made to basically reach saturation, soaking temperature is 30 DEG C；
C. to brown rice germination processing: 24 h of germinating time, 30 DEG C of germination temperature；
D. efficient hot-air drying is carried out to the brown rice after germination, the germination for obtaining high-content (150mg/kg) γ-aminobutyric acid is rough
Rice；
E. extrusion carried out to the sprouted unpolished rice of obtained high-content gamma-aminobutyric acid, squeeze ultramicro crushing treatment, obtain height
The germinated unpolished rice nutritious powder of content γ-aminobutyric acid；
2) after 10 parts of germinated unpolished rice nutritious powder made from aforesaid operations being mixed with 100 parts of flour cross vibrating screen, remove coarse grain and
Impurity；
3) raw material after sieving is uniformly mixed with 3 parts of Gluten, salt water is added and quickly stirs 10min, forms cotton-shaped dough, so
After stand 15min, buck is added and at the uniform velocity stirs 12min, then stands 30min；
4) dough stood is sent into noodle press calendering, and by 9 calenderings, the time interval per calendering operation twice is (2-36)
First of stretcher roll of s(enters second stretcher roll interval time 36s, and second stretcher roll enters third road stack
Cylinder interval time 28s, third road stretcher roll enter the 4th stretcher roll interval time 22s, and the 4th stretcher roll enters
5th stretcher roll interval time 16s, the 5th stretcher roll enter the 6th stretcher roll interval time 10s, the 6th
Stretcher roll enters the 7th stretcher roll interval time 6s, and the 7th stretcher roll entered for the 8th stretcher roll interval time
4s, the 8th stretcher roll enter the 9th stretcher roll interval time 2s)；
5) dough sheet after calendering is cut, is sent into drying room and successively passes through four baking temperature areas: 26 DEG C of area's temperature, it is relatively wet
Degree 99%, time 50min；Two 33 DEG C of area's temperature, relative humidity 97%, time 60min；Three area's temperature 50 Cs, relative humidity
66%, time 98min；Four 43 DEG C of area's temperature, relative humidity 64%, time 61min；
6) noodles after drying are cut into the full-length (200mm, 220mm or 240mm) of packing instructions, weigh, pack,
Storage.
Finished product noodles obtained are detected, as a result, it has been found that moisture content is 12.1% in finished product, bending fracture rate is
6.8%, ripe strip-breaking rate is 2.3%, cooks loss 5.2%.Noodle color is uniform and smooth, free from extraneous odour, not gritty, and smooth in taste slightly has
The distinctive fragrance of cereal, test rating meet varied fine dried noodles test stone.
In the raw material of above-described embodiment, brown rice saves the rice bran and plumule of rice, vitamin B and E rich in,
The microelements such as potassium, magnesium, zinc, iron and manganese also retain a large amount of dietary fibers；Brown rice is after the step of germinateing, internal nutrition
Element is also promoted therewith, and enzyme is activated, and the multienzyme system discharged generates new nutritional ingredient, while mouthfeel can also soften and improve；Hair
In the preparation process of bud coarse rice nutrition powder, using efficient hot-air drying and superfine communication technique is squeezed to sprouted unpolished rice progress physics
It improves, is impregnated by long-time warm water so that brown rice water suction reaches saturation, increase containing for sprouted unpolished rice moisture in extrusion process
Amount will squeeze temperature control at 120 DEG C or so, so that squeezing, to obtain coarse rice powder gelatinization viscosity higher, reduces damaged starch and contains
It measures while reducing water solubility；Make the phytic acid content in sprouted unpolished rice lower by extrusion, improves sprouted unpolished rice
Nutritive value, the palliating degradation degree and starch of sprouted unpolished rice starch molecule are swollen in water to be formed the ability of gel and is improved, also
Raw sugar and gelatinization degree obviously increase, meanwhile, the fat content in sprouted unpolished rice significantly reduces, and protein content does not obviously become
Change；After squeezing ultramicro crushing treatment, so that the granularity of germinated unpolished rice nutritious powder is finer and smoother, mouthfeel is more preferable；Pass through nine pressures
Prolong, and time interval when rolling twice is arranged by gradient type, dexterously design time interval, so that being mixed into the sky in dough
Gas content and distribution situation are just right, while making gluten network more perfectization, have when noodles obtained are edible more preferable
Viscoplasticity, not gritty, smooth in taste is fine and smooth.
In conclusion a kind of preparation side of smooth the present invention provides delicate mouthfeel and nutrient health sprouted unpolished rice vermicelli
Method, this method contain the sprouted unpolished rice of high GABA content by being added, a kind of comprehensive vermicelli of nutritive value have been made, have enriched
The product category of existing vermicelli has good market prospects.
The above description is only an embodiment of the present invention, is not intended to limit the scope of the invention, all to utilize this hair
Equivalents made by bright description are applied directly or indirectly in relevant technical field, are similarly included in this hair
In bright scope of patent protection.
Claims (10)
1. a kind of preparation method of sprouted unpolished rice vermicelli, it is characterised in that: the following steps are included:
S1, it is sieved after mixing flour and germinated unpolished rice nutritious powder containing γ-aminobutyric acid, wherein the sprouted unpolished rice battalion
The content for supporting the γ-aminobutyric acid in powder is 150mg/kg ~ 210mg/kg；
S2, by after sieving raw material and Gluten after mixing, saline be added formed after cotton-shaped dough and stand (12 ~ 15)
Min is added buck and stirs (10 ~ 12) min, stands (25 ~ 30) min again；
S3, step S2 treated dough is prepared into after calendering to dough sheet, then the dough sheet after calendering is cut, be sent into drying
It is obtained by drying that four baking temperature areas are successively passed through in room:
One Qu Wendu (20-27) DEG C, relative humidity 97%-99%, drying time 40min-50min；
Two area's temperature (31-33) DEG C, relative humidity 90%-97%, drying time 50min-60min；
Three Qu Wendu (38-50) DEG C, relative humidity 60%-66%, drying time 85min-100min；
Four Qu Wendu (30-45) DEG C, relative humidity 60%-65%, drying time 60min-70min.
2. the preparation method of sprouted unpolished rice vermicelli according to claim 1, it is characterised in that: the germinated unpolished rice nutritious powder
It is prepared by following steps:
S01, brown rice warm water is taken to impregnate (11 ~ 12) h, the temperature of the warm water is (28 ~ 30) DEG C；
S02, germination treatment is carried out to the brown rice after immersion, germinating time is (22 ~ 24) h, and temperature is (28 ~ 30) DEG C；
S03, heated-air drying processing is carried out to the brown rice after germination, obtains the sprouted unpolished rice containing γ-aminobutyric acid, and to described
Sprouted unpolished rice containing γ-aminobutyric acid carries out extrusion and ultramicro crushing treatment obtains the germinated unpolished rice nutritious powder,
In, the temperature of the heated-air drying processing is (90-105) DEG C, and the time is (30-40) min.
3. the preparation method of sprouted unpolished rice vermicelli according to claim 2, it is characterised in that: when extrusion processing, squeeze
Pressing temperature is (118 ~ 125) DEG C, and screw speed is (160 ~ 170) r/min；Moisture content is in sprouted unpolished rice after extrusion
20% ~ 24%, the granularity of sprouted unpolished rice is 110 mesh ~ 120 mesh after ultramicro grinding.
4. the preparation method of described in any item sprouted unpolished rice vermicelli according to claim 1 ~ 3, it is characterised in that: the flour with
The weight ratio of germinated unpolished rice nutritious powder is 100:(8 ~ 10).
5. the preparation method of described in any item sprouted unpolished rice vermicelli according to claim 1 ~ 3, it is characterised in that: the flour with
The weight ratio of Gluten is 100:(2 ~ 3).
6. the preparation method of described in any item sprouted unpolished rice vermicelli according to claim 1 ~ 3, it is characterised in that: the step S2
In, it is (8 ~ 10) min that the time stirred after salt water, which is added,.
7. the preparation method of described in any item sprouted unpolished rice vermicelli according to claim 1 ~ 3, it is characterised in that: the step S3
In, the calendering operation is specially to pass through 8 ~ 10 calenderings.
8. the preparation method of sprouted unpolished rice vermicelli according to claim 7, it is characterised in that: per the time between rolling twice
It is spaced (2 ~ 36) s.
9. the preparation method of described in any item sprouted unpolished rice vermicelli according to claim 1 ~ 3, it is characterised in that: the preparation side
Method further includes step S4, will pack after the noodles cutting after drying.
10. the preparation method of described in any item sprouted unpolished rice vermicelli according to claim 1 ~ 3, it is characterised in that: the flour
Moisture be 12.0%-13.0%, ash content 0.30%-0.35%, aliphatic ester concentration is (15.0-20.0) mg/100g, and whiteness is
77-80。
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