CN114794365A - Processing method of brown rice nutritional Guilin fresh wet rice noodles suitable for old people to eat - Google Patents

Abstract

The invention discloses a processing method of brown rice nutritional Guilin fresh wet rice flour suitable for old people to eat, which comprises the steps of firstly weighing brown rice and rice respectively and uniformly mixing, adding water to soak the brown rice and the rice in a ratio of 40: 60, draining, and grinding into flour slurry; adding corn starch and the starch slurry and mixing uniformly; the brown rice nutritional Guilin rice noodles suitable for old people to eat are obtained by adopting small integrated equipment for forming and quantitatively processing fresh wet rice noodles, steaming, kneading, secondary squeezing, secondary curing and quantitatively processing. The method uses brown rice as main raw material, and the rice flour prepared by scientific proportioning can effectively improve the content of original dietary fiber, mineral substances (iron, potassium, sodium, zinc and the like), vitamin B1, vitamin B2 and vitamin E, and is especially suitable for the elderly to eat.

Description

A kind of processing method of brown rice nutrition Guilin fresh wet rice flour suitable for the elderly

technical field

The invention belongs to the field of food processing, in particular to a method for processing brown rice nutritious Guilin fresh and wet rice flour suitable for the elderly.

Background technique

In 2020, Guilin Rice Noodles was listed as a national intangible cultural heritage and became a golden signboard in Guilin. According to relevant statistics, in 2020, there will be more than 100 rice noodle production and processing enterprises in Guilin, with annual sales of about 3.5 billion yuan, including 8 enterprises above designated size, with a total output value of 459 million yuan. At the same time, my country's rice area accounts for more than two-thirds of the country's agricultural areas. Rice plays a pivotal role in the Chinese diet, and rice noodles play an important role in rice products. Therefore, fresh and wet rice noodles have a huge market demand share in China.

In recent years, with the intensification of the aging of China's population, the elderly over the age of 60 account for 15.5% of the total domestic population, and the age structure has become a typical elderly type. The metabolic function of the elderly decreases with age, manifested as a decrease in anabolism, an increase in catabolism, an imbalance between synthesis and catabolism, resulting in a decline in cell function, a decrease in gastric acid and gastric protein secretion, and bioavailability of minerals, vitamins and proteins. rate decreased.

The characteristics of Guilin rice noodles are freshly cooked and eaten. Currently, Guilin rice noodles on the market are generally made from a mixture of old rice, polished rice and whole grain starch. The quality of the old rice is loose, the viscosity is reduced, and the aroma is weak. The rice noodles produced are easy to break, and the taste and aroma are poor. At the same time, the loss of nutrients is serious when stored for a long time, so it is not suitable for most elderly people to eat. However, after the milled rice is ground and processed, the husk, aleurone layer and grain embryo are separated and discarded, resulting in the loss of dietary fiber, minerals (iron, potassium, sodium, zinc, etc.), vitamin B1, vitamin B2, and vitamin E. Similarly It is also not suitable for most elderly people to eat. Furthermore, starch macromolecular carbohydrates in whole grains are formed by the polymerization of glucose molecules, without dietary fiber, vitamins and minerals. Brown rice refers to a rice product in which the outer protective cortex of the rice is removed, and the inner protective cortex of the pericarp, seed coat and nacre is kept intact. The vitamin B and vitamin E contained in the bran and germ of brown rice can improve the body's immunity and promote blood circulation. Brown rice contains zinc, iron, potassium, magnesium, manganese and other trace elements, which have certain effects on preventing cardiovascular disease and anemia. In addition, brown rice also retains a large amount of dietary fiber, which can promote the proliferation of intestinal beneficial bacteria, accelerate intestinal peristalsis, and have a good effect on preventing constipation and intestinal cancer. Moreover, dietary fiber can also combine with cholesterol in bile to promote the excretion of cholesterol from the body and help patients with hyperlipidemia to reduce blood lipids. For this reason, it is necessary and urgent to develop a rice flour mixed with brown rice and whole grain starch to meet the dietary needs of most elderly people.

SUMMARY OF THE INVENTION

The purpose of the present invention is to provide a processing method of brown rice nutritious Guilin rice flour suitable for the elderly. The method uses brown rice as the main raw material, and through scientific proportioning, the prepared rice flour can effectively improve the original dietary fiber, mineral Substances (iron, potassium, sodium, zinc, etc.), vitamin B1, vitamin B2, vitamin E content, especially suitable for the elderly.

The technical scheme that realizes the object of the present invention is:

A processing method of brown rice nutrition Guilin fresh wet rice flour suitable for the elderly, comprising the following steps:

(1) Ingredients: Weigh brown rice and rice and mix them, the ratio between brown rice and rice is 40:60, soak in water, drain, and grind into a slurry;

(2) Add corn starch and mix with the slurry of step (1);

(3) Small-scale integrated equipment for forming and quantitative processing of fresh and wet rice flour is used. After steaming, kneading, secondary pressing, secondary curing, and quantitative processing, brown rice nutritious Guilin rice flour suitable for the elderly is obtained.

further:

In the step (1), the ratio of water to brown rice and rice mixture is 0.8-1:1, and the soaking time is 180-200min.

The added amount of the corn starch in step (2) is 8-10% of the total amount of brown rice and rice.

The integrated small-scale equipment for forming and quantitative processing of fresh and wet rice flour in step (4) is the prior art filed by the applicant of the present application, which has been recorded in Chinese patent CN114009666X.

The technical advantages of the present invention are:

1. The processing method, formula and processing equipment are developed by the same team to ensure the originality of the processing method. The processed Guilin rice noodles are fresh and wet rice noodles, which can meet the normal supply of dinners;

2. This Guilin fresh wet rice noodle has the aroma of rice and no other peculiar smell. It has a uniform pink color, a relatively complete shape, moderate hardness, elasticity, chewiness and good taste. It can not only meet the needs of the elderly for minerals, vitamins and dietary fiber. It also meets the needs of people who need minerals, vitamins, and dietary fiber.

3. On the basis of texture analysis, single factor, orthogonal and sensory analysis, this formula can meet the needs of industrial production and meet the needs of people's high-quality life.

Description of drawings

Fig. 1 is the influence schematic diagram of the corn starch addition amount of the embodiment of the present invention on the sensory quality of rice flour;

Fig. 2 is the influence schematic diagram of rice soaking time on the sensory quality of rice flour according to the embodiment of the present invention;

Fig. 3 is the influence schematic diagram of the ratio of rice to water in the embodiment of the present invention on the sensory quality of rice flour;

Fig. 4 is the influence schematic diagram of the embodiment of the present invention polished rice and brown rice ratio on the sensory quality of rice flour;

FIG. 5 is an orthogonal test effect curve diagram according to an embodiment of the present invention.

Detailed ways

The present invention is further described below in conjunction with the accompanying drawings and embodiments, but is not intended to limit the content of the present invention.

Example:

(1) Test materials

Cornstarch Xingmao brand, polished rice Guiyou brand, brown rice Zhengpan brand: all purchased in Guilin city.

(2) Test instruments and equipment

FTC-Texture Analyzer: Beijing Yingsheng Hengtai Technology Co., Ltd.; Deliba Wall Breaker: Zhongshan Leyang Electric Co., Ltd.; Yiheng Electronic Scale: Xiamen Yiheng Electronics Co., Ltd.; Co., Ltd.; the integrated small-scale equipment for forming and quantitative processing of fresh and wet rice flour is the prior art applied by the applicant in this case, and the patent has been authorized (CN216438489 U); steamer, purchased from the market.

(3) Test method

1. Manufacturing process

Select the rice variety→weigh the rice→soak→wash and drain→grind→add cornstarch→steam→knead→extrusion→finished product.

2. One-factor experimental design

Weigh 125g of rice raw materials on the basis of corn starch addition of 5%, soaking time of 180min, rice to water ratio of 1:0.88, and rice ratio of 3:7, design variables for each factor, corn starch addition of 1%, 3%, 5%, 7%, 9%, rice soaking time 120min, 150min, 180min, 210min, 240min, ratio of rice to water 1:0.72, 1:0.80, 1:0.88, 1:0.96, 1:1.04, The ratio of polished rice and brown rice is 1:9, 2:8, 3:7, 4:6, 5:5. The texture characteristics of rice noodles prepared under these four factors and five levels are tested, and the four factors are investigated for the effect of rice noodles on rice noodles. The influence of texture quality characteristics is then evaluated by the sensory evaluation team according to the sensory evaluation scoring rules, mainly based on the comprehensive evaluation results of the sensory evaluation team to screen out the best process parameters among the four factors.

3. Orthogonal experimental design

According to the single-factor test results, four-factor and three-level orthogonal tests were carried out on the four factors of corn starch addition (A), soaking time (B), rice to water ratio (C), and rice ratio (D). The sensory evaluation team conducts comprehensive sensory scoring according to the scoring rules of sensory evaluation, and then selects the optimal process parameters among the four factors from the scoring results. The orthogonal test factor level table is shown in Table 1.

Table 1 Orthogonal test factor level table

3. Determination of texture

10 rice noodle strips with complete structure and shape and uniform thickness were selected, and the lengths were all 2 cm, and then placed on the test bench in turn. Refer to the relevant parameters of the texture analyzer test by Liang Lanlan, etc. and make appropriate modifications: use the TPA mode, the probe is a P36 aluminum cylindrical probe, the speed before and after the test is 4mm/s, the test speed is 60mm/s, the compression ratio is 50%, the trigger The force is 0.5N, and the test is carried out continuously for eight times, and the average value is finally obtained. The hardness, elasticity, chewiness and other indicators were obtained from the test results of the texture analyzer, and the hardness and elasticity were used as the main reference indicators for sensory evaluation.

4. Sensory evaluation of rice noodles

Refer to Lei Wanying's sensory scoring table and make appropriate modifications to obtain the sensory evaluation scoring rules. Eight members majoring in culinary and nutritional education were selected to form a sensory evaluation team, and the rice noodle products were comprehensively scored according to the sensory evaluation scoring rules, with hardness and elasticity as the main reference indicators for sensory evaluation. The sensory evaluation scoring rules are shown in Table 2.

Table 2 Sensory evaluation scoring rules

5. Analysis of nutrients

On the basis of determining the best process, the nutritional components of rice noodles were analyzed with reference to Yang Yuexin. Standard Edition of Chinese Food Nutrition Tables (Volume 1 and Volume 2 of the 6th Edition).

6. Data Analysis

Excel software, SPSS 2019 version software and orthogonal design assistant software were used to process and analyze the data, and then the Origin 2019 version of the drawing software was used for drawing.

7. Conclusion:

The optimal combination of factors in the processing technology of brown rice and fresh rice flour was as follows: the addition of cornstarch was 9%, the soaking time was 190min, the ratio of rice to water was 1: 0.84, and the ratio of polished rice to brown rice was 4.3: 5.7. The rice noodles prepared under this condition had the highest sensory comprehensive score, uniform color, rich rice fragrance, no peculiar smell, relatively complete shape, moderate hardness, elasticity and chewiness.

Further analysis:

Analysis of its nutritional content shows that the total calories of nutritional rice noodles are 190.50KJ, protein 3.668g, fat 0.600g, carbohydrate 42.608, thiamine 0.062g, riboflavin 0.032g, niacin 0.838g, calcium 7.083g, Iron 1.163g, zinc 0.725g.

1. The effect of corn starch addition on the quality of rice noodles

Table 3 Effects of corn starch addition on texture properties of rice flour

Corn starch can reduce the breaking rate of rice noodles and improve the degree of maturity, mainly to improve the starch gel properties, increase the chewiness, and improve the hardness ^[[i]] . Weigh 125g of rice raw material, set the addition amount of cornstarch as 1%, 3%, 5%, 7% based on the soaking time of 180min, the ratio of rice to water of 1:0.88, and the ratio of rice to 3:7. , 9%, added after the rice is milled. Through experimental analysis, it was found that the effects of corn starch on the texture properties of rice noodles were different. Table 3 shows that corn starch has a significant effect on the hardness and chewiness of rice noodles (P<0.05), and the hardness of rice noodles will affect rice noodles. The quality of the rice vermicelli is too high or too soft. The results in Table 3 show that the hardness and chewiness of rice vermicelli bars increase with the continuous addition of cornstarch. Elasticity had no significant effect (P>0.05). Combined with the sensory comprehensive score of the sensory evaluation group in Figure 1, the results are obtained: with the increase of corn starch addition, the sensory comprehensive score first increases and then decreases. When the corn starch addition is 15%, the sensory comprehensive score is the highest, and rice flour is at this time. The hardness is more in line with the taste requirements of the sensory evaluation panel. Therefore, the comprehensive analysis showed that the quality of rice flour was better when the addition amount of corn starch was 5%.

The effect of soaking time on the quality of rice noodles

Table 4 Effects of soaking time on texture properties of rice flour

Before making rice noodles, the rice raw materials need to be soaked. Weigh 125g of rice raw materials, and control the soaking time of the rice based on the addition of 15% corn starch, the ratio of rice to water 1:0.88, and the ratio of rice to 3:7. Soak at room temperature at 120min, 150min, 180min, 210min, 240min. As shown in Table 4: soaking time has a significant effect on the texture properties of rice noodles (P<0.05), and the hardness, elasticity and chewiness of rice noodles first increase and then decrease with the extension of soaking time. The sensory comprehensive score also showed a trend of first increasing and then decreasing with the prolongation of soaking time. This is because with the prolongation of the soaking time of the rice raw materials, the damage degree of the starch in the rice will be reduced, and the water will fully enter the interior of the rice granules after a long time of soaking, resulting in a loose structure of the rice granules, and the starch can be better protected by water. Refining at this time can make the particle size finer, and can also reduce the mechanical damage of starch granules in the rice during the refining process, which is conducive to promoting the formation of rice flour gel structure and improving the texture quality of rice flour. Combined with the sensory comprehensive score in Figure 2 and the influence of the texture characteristics in Table 4, the sensory comprehensive score and the hardness, elasticity and chewiness of rice noodle strips all reached the highest values when the soaking time was 210 min. At this time, the hardness and elasticity of rice noodles were more suitable. The quality of rice noodles was better when the soaking time of rice raw materials was 210min.

3. The effect of the ratio of rice to water on the quality of rice noodles

Table 5 Effect of rice to water ratio on texture properties of rice flour

Weigh 125g of rice raw material, on the basis of starch addition of 15%, soaking time of 180min, and rice ratio of 3:7, the ratio of rice to water is 1:0.72, 1:0.80, 1:0.88, 1:0. The effect of 0.96, 1:1.04 on the quality of rice noodles, water was added after soaking, washed and drained, and then began to grind. Through experimental analysis, it was found that the ratio of rice to water had a significant effect on the texture properties of rice noodles (P<0.05), and the hardness, elasticity and chewiness of rice noodles changed with the change of water amount. It can be seen from Table 5: except that the chewiness gradually decreases with the increase of the amount of water, the hardness and elasticity of the rice noodles show an upward trend in the range of 1:0.80 to 1:0.88, and the rest of the proportions show an increasing trend, and then appear again later. decreasing trend. Figure 3 shows that the sensory comprehensive score first increased and then decreased with the change of the ratio of rice to water, and reached the highest score when the ratio was 1:0.88. At this time, the elasticity and hardness of rice noodles were more in line with the taste requirements of the sensory evaluation team. Combining Figure 3 and Table 5, it is concluded that the quality of rice noodles is better when the ratio of rice to water is 1:0.88.

Four: The effect of rice ratio on the quality of rice noodles

Table 6 Effects of the ratio of polished rice and brown rice on the texture properties of rice flour

The main raw material for rice noodle production is rice, indica rice varieties are selected, there are two kinds of polished rice and brown rice. The polished rice includes Guiyouxiang rice and Zhengpan brown rice. Weigh 125g of rice raw materials, on the basis that the amount of corn starch added is 5%, the soaking time is 180min, and the ratio of rice to water is 1:0.88, control the ratio of polished rice and brown rice to 1:9, 2:8, 3:7, 4:6, 5:5, the effect of rice ratio on rice noodle quality was analyzed through experiments. It is known from Table 6: the ratio of rice has a significant effect on the texture properties of rice noodles (P<0.05), the hardness and chewiness of rice noodles increase with the proportion of polished rice, and the proportion of brown rice decreases, and at 3: There is an increasing trend from 7 to 4:6; the elasticity of rice noodles increases with the proportion of polished rice, and the proportion of brown rice decreases, and the value first increases and then decreases, and the elasticity reaches the maximum when the proportion is 4:6. This is because the quiz is harder than milled rice and has a lower viscosity than milled rice. Therefore, if the proportion of brown rice decreases, the hardness will decrease, the chewiness will also decrease, and the elasticity will increase. Figure 4 shows that in the ratio of rice, polished rice increases and brown rice decreases, and the comprehensive sensory score first increases and then decreases. The highest score is reached when the ratio is 4:6, and the hardness and elasticity of rice noodles are more suitable. Combining Figure 4 and Table 6, it is concluded that the texture of rice flour is better when the ratio of rice is 4:6.

Five: Orthogonal test results and analysis

The orthogonal test of four factors and three levels was carried out on the four factors of corn starch addition (A), soaking time (B), ratio of rice to water (C), and rice ratio (D). The orthogonal test results are shown in Table 7.

Table 7 Orthogonal test results

Table 7 Orthogonal test results

Table 8 Analysis of variance table

factor deviation sum of squares degrees of freedom F ratio F critical value salience A 9.6 2.0 41.8 19.0 * B 18.8 2.0 82.1 19.0 * C 25.4 2.0 111.1 19.0 * D 0.2 2.0 1.0 19.0 error 0.2 2.0

(Note: "*" in the table represents a significant difference (P<0.05))

(Note: '*' in the table represents a significant difference (P<0.05) )

Using range analysis, the primary and secondary factors affecting this experiment can be compared intuitively, and the best combination of levels can be found by combining the mean k value of each factor ^[[ii]] . From the analysis of the range R value and the comparison of the mean k value in Table 7, the conclusion is drawn: the range R value is ranked as C>B>A>D, indicating that the most influential factor in the sensory comprehensive score of this test is rice and water. ratio, followed by soaking time, corn starch addition, and rice ratio; the comparison of the mean k values shows that the best horizontal combination of each factor is A ₁ B ₁ C ₁ D ₃ , which is also shown in the effect curve in Figure 5 more intuitively manifested.

By analyzing the difference between the data fluctuation caused by each factor and the data fluctuation caused by error, the variance analysis can infer the significance of the overall mean difference at different levels of the corresponding factor, that is, it can be inferred whether each factor has a significant impact on the experiment. The analysis of variance can also use the F ratio to compare with the F critical value. The larger the F ratio, the greater the influence of the corresponding factor on the experiment, and the larger the F ratio, the greater the influence of the corresponding factor on the experiment. Therefore, the degree of the main and secondary factors of the test can also be determined according to the size of the F ratio. The F ratio of each factor in Table 8 is ranked as C>B>A>D, which is consistent with the ranking result of the range R value analysis. The F critical value of each factor in the variance analysis table in Table 8 is the same, the F ratio of factor A, factor B and factor C is greater than the F critical value, and the F ratio of factor D is smaller than the F critical value, so it shows that the influence on the test is the most significant. The ratio of rice to water, soaking time and the amount of corn starch added, and the ratio of rice had no significant effect on the test, which was consistent with the results of the range analysis on the sensory comprehensive score of each factor.

Finally, based on the analysis of Table 7 and Table 8, it is concluded that the most significant influence on the test is the ratio of rice to water, and then the soaking time and the amount of cornstarch added. The ratio of rice has no significant effect on the test, and each factor affects The primary and secondary order of the experiment was C>B>A>D, and the best level combination was A ₁ B ₁ C ₁ D ₃ , that is, the corn starch addition amount was 13%, the soaking time was 190min, the ratio of rice to water was 1:0.84, The ratio of rice is 4.3:5.7. The rice noodles prepared under this condition have better quality and taste.

Six: verification test

Orthogonal test results The optimal level of each factor is matched with the combination A ₁ B ₁ C ₁ D ₃ . Since the optimal combination is not consistent with the combination of the nine orthogonal tests, a verification test is required. Weigh 125g of rice raw materials, control the amount of corn starch added to be 9%, the soaking time to be 190min, the ratio of rice to water to be 1:0.84, and the ratio of polished rice to brown rice to be 4.3:5.7, and carry out 3 parallel verification tests. The sensory evaluation team obtained a comprehensive sensory score of 87.9 points, and the rice noodles prepared under this condition had better quality and taste.

Claims (3)

1. A processing method of brown rice nutritional Guilin fresh wet rice noodles suitable for old people is characterized by comprising the following steps: the method comprises the following steps:

(1) preparing materials: respectively weighing brown rice and rice, mixing at a ratio of 40: 60, soaking in water, draining, and grinding into slurry;

(2) adding corn starch, and uniformly mixing with the powder slurry obtained in the step (1);

(3) the brown rice nutritional Guilin rice noodles suitable for old people to eat are obtained by adopting small integrated equipment for forming and quantitatively processing fresh wet rice noodles, steaming, kneading, secondary squeezing, secondary curing and quantitatively processing.

2. The process of claim 1, wherein: the step (1) is to add water for soaking, the proportion of the water to the mixture of the brown rice and the rice is 0.8-1: 1, and the soaking time is 180-200 min.

3. The process of claim 1, wherein: the adding amount of the corn starch in the step (2) is 8-10% of the total amount of the brown rice and the rice.

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