Method for improving quality of rice vermicelli by combining heat-moisture treatment and lactobacillus plantarum fermentation

• Main Authors: HUANG HAI, LIAO LUYAN, JIANG LIWEN
• Format: Patent
• Language: Chinese; English
• Published: 23.11.2021
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to the technical field of deep processing of rice, and particularly discloses a method for improving the quality of rice vermicelli by combining heat-moisture treatment and lactobacillus plantarum fermentation, which comprises the following steps: adjusting the water content of rice, sealing and balancing the moisture, then carrying out heat treatment, drying to constant weight, crushing, adding water, uniformly mixing, then adding lactobacillus plantarum suspension, standing at constant temperature and fermenting, washing the fermented rice meal with deionized water, centrifugally filtering, repeating for multiple times, drying filter residues with hot air to constant weight, and crushing to obtain the rice meal which can be used for preparing vermicelli. According to the vermicelli prepared from the rice flour prepared by the invention, the elasticity and toughness can be greatly improved, the digestion performance can also be improved, and the content of resistant starch in the vermic