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Method for producing tasty instant rice noodles from broken rice

A technology for rice noodles and broken rice, which is applied in the field of making instant rice noodles by using broken rice, can solve the problems of slow development of instant rice noodles, difficult taste of rice noodles, influence on taste, etc., and achieves the effects of improving comprehensive utilization rate, good taste and quick taste.

Inactive Publication Date: 2011-06-29
LOUDI TONGXING RICE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to solve the problem of difficult taste of rice noodles, many domestic manufacturers and scientific research units make vermicelli thin and thin noodles, which has a certain effect on increasing the flavor of rice noodles, but too thin and too thin will feel weak and affect the taste.
This is the main reason why the development of instant rice noodles is much slower than that of instant noodles.
[0003] On the other hand, the existing rice milling technology will produce 15-30% broken rice during rice processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The production steps of this example are as follows:

[0029] 1. Put the broken rice sorted out during the rice milling process into a mill and grind it into powder, and sieve through a 100-mesh sieve to obtain rice flour.

[0030] 2. Prepare starch raw materials, including 20kg of rice flour, 1.25kg of potato starch, and 3.75kg of corn starch. Add 100g of curdlan and 75g of CSL to the starch raw materials.

[0031] 3. Add the above-mentioned raw materials into the mixer and stir for 5 minutes, then stop, add water according to 36% of the total amount of starch raw materials, and start the mixer and powder again for 5 minutes to obtain dough.

[0032] 4. Use Tianjin Shengonda New Pasta SNTRN8 automatic refined and convenient rice noodle production line to make corrugated noodle. Pour the reconciled noodle into the circular turntable of the production line, let it rest for 2-5 minutes, and transfer the noodle through the conveyor belt. Sent to the twin-barrel self-cooki...

Embodiment 2

[0038] This embodiment is basically the same as Example 1, but the starch raw material proportioning is different, wherein rice flour 21kg, potato starch 1kg, cornstarch 3kg. In addition, the amount of curdlan gum added to the starch raw material was changed to 50g, and the amount of CSL added was changed to 100g.

Embodiment 3

[0040] This embodiment is basically the same as Example 1, but the proportioning of starch raw materials is different, wherein rice flour 18kg, potato starch powder 1.75kg, cornstarch 5.25kg. In addition, the amount of curdlan added to the starch raw material was changed to 125g, and the amount of CSL added was changed to 50g.

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Abstract

The invention discloses a method for producing tasty instant rice noodles from broken rice. The formula of the starch raw material of the tasty instant rice noodles comprises 72-84% of rice meal prepared from broken rice, 4-7% of potato starch, and corn starch of which the amount is 3 times that of the potato starch, and a polysaccharide thickener and an emulsifier are added. The production process comprises the following steps: making the starch raw material into starch dough; adjusting the extrusion parameters and temperature in the process of preparing wavy noodle blocks on an instant rice noodles production line; aging and re-steaming the noodle blocks, and drying by a three-section hot air circular drying method; and finally cooling, inspecting and packing. The instant rice noodles produced by the method disclosed by the invention can not cause paste soup, seasonings in the soup can enter the rice noodles, so that the rice noodles have good taste and toughness and is easy to cook; the soaking time is long that the rice noodles are not broken after being soaked for 12 hours, and the rice noodles have smooth and tough mouthfeel, good taste, unique flavor and rich nutrition; and moreover, the comprehensive utilization rate of the broken rice is improved, the production cost is reduced, and relatively high economic and social benefits are gained.

Description

technical field [0001] The invention relates to a production method of instant rice noodles, in particular to a method for making instant rice noodles from broken rice. Background technique [0002] The main raw material of existing instant rice noodles is rice, and the production process includes elutriation—soaking—refining—steaming—pressing sheets and extruding shreds—re-steaming, etc. Because the molecular structure of this kind of rice noodles is tight, it is gelatinous; it is difficult for seasonings to soak into the body of rice noodles. After drying, the structure of rice noodles is more compact, and when rehydrated, rice noodles swell by absorbing water, which further prevents the immersion of seasonings. Therefore, whether it is fresh wet rice noodles or dry rice noodles, there is a problem that it is difficult to taste. Unlike instant noodles, after being fried and dehydrated, the noodle body leaves a lot of gaps, which is convenient for absorbing seasonings when...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164
Inventor 张建初王健夏延斌周建中孙姣林
Owner LOUDI TONGXING RICE
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