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Dry-type three-segment mature method rice-flour production technique

A production process and technology of dry rice noodles, applied in the fields of application, food preparation, food science, etc., can solve the problems of reducing the viscosity of rice noodles, and achieve the effects of reducing viscosity, ensuring quality, and shortening the cooking time

Inactive Publication Date: 2011-06-08
湖南省天龙米业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Many of the above-mentioned processing methods have their own advantages and disadvantages, but there is a problem that only early indica rice with higher amylose content and lower viscosity can be used for processing, but late indica rice or high-quality rice with higher amylopectin content and higher viscosity cannot be used. processing, and its fresh, tender, flexible and smooth taste is obtained by the additives used; some rely on the addition of edible wax to reduce the viscosity of rice noodles and achieve the purpose of loosening rice noodles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] This embodiment is an example of fresh rice flour processing.

[0015] 1. Take an appropriate amount of high-quality rice [or high-quality rice knotted rice (or late indica rice, or late indica rice knotted rice), or early and late indica rice (or knotted rice)] in a ratio of 3:1, and wash it, and then Put it in a soaking container, add enough hot water (temperature is 80-90°C), and soak at a constant temperature for 0.5-1 hour, which is the first ripening. At this time, the surface of the rice grains has been ripened, and then add the soaked rice grain In the drum cooler, wash with medium temperature (40-50°C) circulating return water, and enter the drum sieve for dehydration and cooling regeneration (that is, the first aging), so that the surface of the rice grains is regenerated and hardened; after The rice grains that have been cooled for the first time enter the air dryer, and the surface of the rice grains is air-dried with hot air, continues to harden, and then c...

Embodiment 2

[0019] This embodiment is an example of dry rice flour processing.

[0020] The present embodiment is basically the same as the present embodiment one, except that a drying process is added after the fixed-length cutting process, and the fresh rice flour is dried to become dry rice flour.

Embodiment 3

[0022] This embodiment is an example of processing instant fresh rice noodles.

[0023] The present embodiment is basically the same as the present embodiment one before the water washing process, and only increases after the water washing process:

[0024] 1. Pickling process: immerse the rice noodles that have been cooled and revived three times in the acid solution for 20-60 seconds. The acid solution can be prepared with a single acetic acid or lactic acid or citric acid or other edible organic acids, or organic acids. Buffer solution composed of acid and organic acid salt, to ensure that the pH value of the solution is between 3.8-4.0;

[0025] 2. After pickling, the rice noodles can be cut to a fixed length, generally 20-30cm long; and then packed and sealed according to the specification of 100-250 grams per bag;

[0026] 3. The packaged fresh rice noodles are sterilized by high-temperature steam, the temperature is controlled at 90-100°C, and the time is 30-60 minutes...

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PUM

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Abstract

ntaining much amylopectin, and so on. The rice noodles have fresh, tender, soft and smooth mouthfeel and belong to an environment-friendly food. The invention can produce fresh rice noodles, dry ricenoodles and instant rice noodles with characteristics when used as breakfast and matching with staple foods.The invention discloses a dry three-section maturing production technique of rice noodles, relating to the food processing field, comprising proportioning rice, washing, soaking at high temperature (maturing for the first time), cooling, to make the rice immature for the first time, de-watering, air drying, crushing, mixing the flour at high temperature (maturing for the second time), cooling to make the rice immature for the second time; soaking with water, extruding noodles at high temperature (maturing for the third time), aging treatment, washing, cutting into sections with certain length, thus forming fresh rice noodles. The technique has features of short production period, no food additive, capability of using broken rice processed from later indica type rice or high-quality rice co

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a dry three-stage ripening rice flour production process. Background technique [0002] Rice noodles are a common convenience food processed from early indica rice with high amylose content, and are produced all over the country. According to different eating methods, rice noodles are divided into fresh rice noodles, dry rice noodles and instant rice noodles. The processing methods are slightly different. For example, the processing method of dry rice noodles is: raw material rice ratio → washing rice → rice soaking → grinding (crushing) )→dehydration, powder mixing→extruding strips→squeezing silk→sealing→rubbing powder→steaming powder→sealing→rubbing powder cleaning→drying→cooling→cutting→measurement packaging→finished product. The processing method of fresh rice noodles is: raw material rice ratio → rice washing → rice soaking → grinding (crushing) → dehydration, mixing powder →...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/162A23L7/113
Inventor 罗济民罗拥军
Owner 湖南省天龙米业有限公司
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