Study On Preparation Of Brown Rice Noodles

" One does not object to the finest food" has always been the mainstream concept of traditional Chinese food culture,however this excessive pursuit of grain taste will lead to a large loss of dietary fiber,vitamins,minerals and other nutrients in grain food,which will easily cause nutritional imbalance and lead to chronic diseases.Whole grains foods are processed from whole or crushed caryopsis.Studies have shown that the increasing intake of whole grains can effectively reduce the risk of chronic diseases such as obesity,cardiovascular disease and type ? diabetes.Rice is the main staple food in Southeast Asian countries.Brown rice is the whole grain kernel of rice.The development and utilization of brown rice products is an effective way to improve the people's dietary structure.High-quality rice noodles need to have good toughness and smooth taste,while brown rice has rough taste.In addition,the high content of brown rice bran fiber and hard surface affect the important soaking and refining process in the rice noodle production process.This study intends to optimize the brown rice noodle formula,refining process,steaming process,then comprehensively evaluate its edible and nutritional quality,lastly aiming to develop brown rice whole grain food-brown rice noodles,which is rich in nutrients.Comparing the whole rice refining and backfilling method of brown rice noodles preparation,it is found that the brown rice slurry of the former is rough and uneven,and the particle sizes are large,while the backfilling particles are small and uniform.The proportion of starch granules below 10 ?m in brown rice is 67.04%;the proportion of 10 ?m-100 ?m is 29.21%;the proportion of above 100 ?m is 3.75%;the proportion of starch granules in backfilling slurry is 83.91%,14.93%,1.16%respectively.Studies have shown that the finer the starch granules is,the shorter the starch gelatinization time is,which is conducive to the quality of rice flour production.Therefore,the brown rice noodle is produced by backfilling.The improvement effects of soybean protein isolate(SPI),guar gum,konjac flour,tapioca starch and gluten meal on the tensile quality of brown rice are compared.It is found that the improvement effect of soy protein is the best,even better than ordinary rice noodles.Guar gum,konjac flour and gluten powder also have certain improvement effects.The effect of tapioca starch is the worst.Soy protein isolate is selected as the final quality modifier.The optimum steaming condition of brown rice noodles is the ratio of material to liquid 1:1.4(g:mL)and the steaming time is 9 min.In the evaluation of the eating quality of brown rice noodles,it is found that the FBRN-B-SPI modified by the adding of SPI has an obvious improvement in terms of cohesiveness,viscosity,recovery and elasticity.There is no significant difference between the FBRN-B-SPI and FRN in cohesiveness and elasticity,but the improved brown rice noodle has high water content because of soy protein isolate,so the hardness and chewiness of rice flour is decreased.At the same time,FBRN-B-SPI has no significant difference in the cooking loss after adding SPI,and the water content is significantly increased,which is beneficial to the increase of brown rice yield.Compared with ordinary rice noodles,the brown rice noodles have changed greatly in color,and the brown rice has a low whiteness value and a high yellowness value.In addition,the brown rice noodles are more intense in flavor,and the backfilling of rice bran and soy protein isolate enhances the flavor of the rice noodles,giving it a unique aroma of rice bran.In the final sensory ealuation,FBRN-B-SPI and FRN are not significantly different,and remarkably better than FBRN-B,indicating that the addition of soy protein isolate can improve the eating quality of brown rice noodles and make it meets consumer's food standards.In the evaluation of the nutritional quality of brown rice noodles,it is found that the crude protein,crude fat,vitamins B,dietary fiber and free calcium,iron,zinc,magnesium and other microelements in FBRN-B-SPI are higher than FRN,indicating that the brown rice noodles processing does not cause a large loss of nutrients.In addition,FBRN-B-SPI has higher polyphenol and flavonoids content than FRN,so the antioxidant activity of FBRN-B-SPI is significantly better than that of FRN in DPPH clearance rate,hydroxyl radical scavenging rate and reducing power.The starch digestibility in FBRN-B-SPI is lower than that of FRN under the same conditions.