Preparation method of fermented rice sticks

Abstract

The invention relates to a preparation method of fermented rice sticks, which belongs to the field of food fermentation and comprises a pulp making procedure and a pulp steaming procedure. The preparation method of fermented rice sticks is characterized in that 1-1000ml of debranching amylase for per 100kg of rice is added into rice pulp with the weight percent of 5 to 50% before the pulp steaming procedure and after the pulp making procedure, the pH value is regulated to 4.0-5.0, and enzymolysis is carried out for 30-360 min under the temperature of 30-60 DEG C; 1-50 g of protease with proteolysis peptide bonds for per 100kg of rice is added into the rice pulp, and enzymolysis is carried out for 60-360 min under the temperature of 30-60DEG C and the pH value of 4.0-8.0; then, 0.2 ml/kg of zymophyte is added to the pulp and fermented for 360-3600 min under the temperature of 25-30DEG C and the pH value of 5.0-6.0. In the invention, the debranching amylase is utilized to hydrolyze Alpha-D-1, 6 glycoside bonds as the branched chains in starch and dextrine to generate straight-chain compound sugar containing Alpha-D-1, 4 glycoside bonds so as to obtain the effect on debranching and adding straight chains; the protease with proteolysis peptide bonds can be used for hydrolyzing molecular protein and amino acid to provide sufficient amino acid for following mixed fermentation, shorten fermentation time, and improve the quality and the taste of products.

Description

technical field [0001] The invention belongs to the field of food fermentation, in particular to a production method of fermented rice noodles. Background technique [0002] Fermented rice vermicelli is made of rice. It is thicker than vermicelli but thinner than ordinary straight rice noodles. It has white as silver color, flexible cord, smooth entrance, low spit value (<2%), and does not burn after a long time of cooking. , Mixiang prominent features. [0003] The production of fermented rice vermicelli still adopts the traditional production process: rice selection→rice washing→sand removal→rice soaking→natural fermentation→refining→filtering→steaming→squeezing→cooking→cooling→aging→kneading→forming→drying Dried → finished product, the key technology is natural fermentation. [0004] The traditional production process of fermented rice noodles has the following problems: 1. The fermentation time is long, and it takes about 10 to 18 days from preparing materials to ma...

AI Technical Summary

Problems solved by technology

[0004] The traditional production process of fermented rice noodles has the following problems: 1. The fermentation time is long, and it takes about 10 to 18 days from preparing materials to making qualified products

Since the rice natural fermentation strains come from the rice itself and the surrounding environment, the strains in the flora are unstable and the number is small, the fermentation conditions of the strains are unstable, the growth rate is slow, the fermentation time is long, up to 7-15 days, and the production cycle is long. Up to 10-18 days

2. There are food safety hazards: natural fermentation bacteria include lactobacillus, yeast, lactococcus and streptococcus, among which lactobacillus, yeast and lactobacillus are probiotics, but streptococcus and other miscellaneous bacteria are probiotics. Harmful bacteria or pathogenic bacteria will produce harmful metabolites to the human body; the natural fermentation time is long, and environmental hygiene is difficult to guarantee

3. High labor intensity and low production efficiency: The traditional production process produces fermented rice noodles, which requires large water consumption, long time consumption, heavy handling and low production efficiency

But there is no specific process research report