Mixture for improving quality of rice noodles, preparation method and application thereof

A technology of mixture and rice flour, applied in the field of food processing, can solve the problems of easy sticking, easy to break, sticky soup, etc., and achieve the effect of high transparency, not easy to stick, and broken.

Inactive Publication Date: 2010-02-17
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the processing and finished products of instant rice noodles still have shortcomings such as easy to break, lack of toughness, and easy to stick to varying degrees. Excessive use of food additives, such as the use of alum, borax and compound phosphates
Long-term consumption of food using such chemical additives will affect people's appetite and cause harm to people's health.

Method used

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  • Mixture for improving quality of rice noodles, preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The raw material formula of the mixture to improve the quality of rice noodles: 0.1 kg of potato esterified cross-linked starch, 0.01 kg of soybean polysaccharide, and 0.01 kg of monoglyceride. The raw materials are directly mixed evenly. Potato esterified cross-linked starch, soybean polysaccharide and monoglyceride are all food grade.

[0032] Weigh 10 kg of rice, remove impurities and wash, soak in clean water for 24 hours, drain the water, add the above-mentioned mixture to improve the quality of rice noodles, stir evenly in a mixer, and then grind the slurry to make the moisture content 40%. The screw extruder gelatinizes and extrudes into vermicelli, cools naturally at room temperature for 1 hour, re-steams at 0.6MPa steam pressure for 4 minutes, cools naturally at room temperature again for 15 minutes, cut into shreds, and dried with hot air until The moisture content can be reduced to about 13.5%. The cooking quality, cooking loss and stripping rate of the obtaine...

Embodiment 2

[0038] Preparation of the mixture: 0.4 kg of potato esterified cross-linked starch, 0.05 kg of soybean polysaccharide, 0.1 kg of monoglyceride, and 0.1 carrageenan. The raw materials are directly mixed uniformly. Potato esterified cross-linked starch, soybean polysaccharide and monoglyceride are all food grade.

[0039] Weigh 10 kg of rice, remove impurities and wash, soak in clean water for 24 hours, drain the water, add the above-mentioned mixture to improve the quality of rice noodles, stir evenly in a mixer, and then grind the slurry to make the moisture content 40%. The screw extruder gelatinizes and extrudes into vermicelli, cools naturally at room temperature for 1 hour, re-steams at 0.6MPa steam pressure for 4 minutes, cools naturally at room temperature again for 15 minutes, cut into shreds, and dried with hot air until The moisture content can be reduced to about 13.5%. The cooking quality, cooking loss and stripping rate of the obtained rice noodles were measured, and...

Embodiment 3

[0045] Preparation mixture: 0.4 kg of potato esterified cross-linked starch, 0.1 kg of soybean polysaccharide, 0.1 kg of monoglyceride, and 0.1 kg of sodium alginate, and the raw materials are directly mixed uniformly. Potato esterified cross-linked starch, soybean polysaccharide, monoglyceride and sodium alginate are all food grade.

[0046] Weigh 10 kg of rice, remove impurities and wash, soak in clean water for 24 hours, drain the water, add the above-mentioned mixture to improve the quality of rice noodles, stir evenly in a mixer, and then grind the slurry to make the moisture content 40%. The screw extruder gelatinizes and extrudes into vermicelli, cools naturally at room temperature for 1 hour, re-steams at 0.6MPa steam pressure for 4 minutes, cools naturally at room temperature again for 15 minutes, cut into shreds, and dried with hot air until The moisture content can be reduced to about 13.5%. The cooking quality, cooking loss and stripping rate of the obtained rice noo...

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Abstract

The invention discloses a mixture for improving the quality of rice noodles, a preparation method and an application thereof. Proportioning according to parts by weight, the mixture comprises a formula of the following raw materials: 1-10 parts of potato esterification crosslinked starch, 0.1-5 parts of soybean polysaccharide and 0.1-5 parts of other additives, wherein the potato esterification crosslinked starch, the soybean polysaccharide and other additives are all in an edible grade; other additives comprise one or more than one of carageenan, sodium alginate, single-glycerin ester, potatostarch and cassava starch. The preparation method comprises the following steps: weighing the potato esterification crosslinked starch, the soybean polysaccharide and other additives according to theformula of the raw materials, directly mixing the potato esterification crosslinked starch, the soybean polysaccharide and other additives evenly and preparing the mixture for improving the quality of the rice noodles. The rice noodles produced by adding the mixture have high transparence, are not easy to stick strips and have better toughness, and the rehydration performance, the mouth feel, thetoughness, the chawing strength, the soup turbidness, the strip breakage and the like of the rice noodles are all improved more obviously.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and relates to a mixture for improving the quality of rice noodles when using rice to process rice noodles. Background technique [0002] Rice noodles are made from rice as the main raw material through production processes such as soaking, refining, cooking, shaping, and cooling. The undried ones are wet rice noodles, such as rice noodles, rice noodles, and pressed noodles. The production enterprises are small. It is mainly sold on the same day; dried rice noodles are dried rice noodles, including three types: row noodles, square noodles and corrugated rice noodles, which are an important traditional food in southern my country. At present, the processing and finished products of instant rice noodles still have shortcomings such as easy breakage, lack of toughness, and easy adhesion to varying degrees. Therefore, in order to solve the problems of broken rice noodles, paste soup and color, ther...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/03A23L1/05A23L1/0522A23L1/0532A23L29/219A23L29/30
Inventor 齐军茹杨晓泉王思远黄立新陈嘉东梁兰兰
Owner SOUTH CHINA UNIV OF TECH
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