Method for processing lactic acid bacteria fermentation rice-flour noodles

Abstract

The invention discloses a processing method for fermenting rice flour by lactobacillus, namely using the lactobacillus to ferment and produce rice flour food with high quality, belonging to the technology field of food process. The technical proposal comprises the following steps of grinding the rice flour to thick liquid, spreading the thick liquid to steam a sheet, extruding and cooking rice bars, steaming the rice bars, and washing and cooling the rice bars. The processing method is characterized in that the selected material is rice or broken rice with amylose starch content more than 20%, the lactobacillus is added into the rice flour for fermentation at a constant temperature before or after grinding the rice flour to thick liquid, the number of the lactobacillus is 10<6> - 10<11>cfu / ml, the fermentation temperature is 30-50 DEG C, and the fermentation time is 8-18 hours. The processing method avoids the danger of latent miscellaneous bacteria by adopting pure strain enrichment fermentation, improves the flexibility and ensures the cleanness and the quality of the rice flour by utilizing pre-pasting rice milk instead of reserved rice sheet and fermented glutinous rice, and saves production cost due to the short production period.

Description

technical field [0001] The invention relates to a processing method of lactic acid bacteria fermented rice flour, which uses lactic acid bacteria to ferment and produce high-quality rice flour food, and belongs to the technical field of food processing. Background technique [0002] Rice noodles refer to a kind of starch gel food in which rice is crushed, shredded or spread out and matured. Rice noodles can be divided into fresh rice noodles and dry rice noodles. Among them, fresh rice noodles are more popular among consumers because of their smooth taste, good toughness and chewiness. In Changde, Hunan and other places in my country, a traditional process for producing fresh rice noodles is to soak rice at room temperature for 2 to 7 days, then wash → refine → spread and mature → extrude silk → boil silk → steam noodles → cool to obtain The taste of the finished rice noodles is much better than that of fresh rice noodles produced by other methods, and it has a special ferme...

AI Technical Summary

Problems solved by technology

The main deficiencies are: (1) although the invention specifies the variety requirements and the mix ratio of rice raw materials, it does not specify the key control index of rice raw materials, i.e. the requirements for rice amylose content, so there are blind spots in the selection of raw materials; ( 2) This invention still uses the traditional natural fermentation, and the name of the fermenting microorganism is unclear, and it is difficult to precisely control it in industrialized production; (3) This invention requires adding 5% to 15% fermented glutinous rice (i.e. finished rice flour, which can be It can be made on the same day, or it can be made a few days ago, but it must not be spoiled) to increase the toughness of rice noodles

However, in the production process, it is difficult to ensure that the fermented glutinous rice used does not deteriorate, so the hygienic quality of the finished rice noodles cannot be guaranteed.

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