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Preparation method of rice flour noodles with low noodle breaking rate and quality modifying agent thereof

A technology of broken strips and rice vermicelli, which is applied in the field of preparation method and texture improver of rice vermicelli with low broken strips rate, can solve the problem that the improvement effect of broken strips of rice vermicelli is not obvious, threatens the health of consumers, and uses chemical raw materials and other issues to achieve the effect of large market potential, moderate price, and increased toughness and stickiness

Active Publication Date: 2011-07-20
GUANGDONG BAWANGHUA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the above-mentioned method for solving broken rice vermicelli has no obvious effect on improving the phenomenon of broken rice vermicelli, and uses chemical raw materials, which has hidden dangers and seriously threatens the health of consumers.

Method used

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  • Preparation method of rice flour noodles with low noodle breaking rate and quality modifying agent thereof
  • Preparation method of rice flour noodles with low noodle breaking rate and quality modifying agent thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Weigh cornstarch, kudzu starch and carrageenan respectively according to the mass ratio of 0.5:1:0.1, and then mix them uniformly to obtain the rice vermicelli texture improver.

[0036] (2) Get 100 kg of rice raw material, and use an emery roller rice mill to remove impurities and metals. Add water to soak the rice after removing impurities and whitening for 40 minutes, and the consumption of water is 5 times of the weight of the rice after removing impurities and whitening. Then use a refiner to refine and pass through a 90-mesh sieve to obtain rice milk. Then use the vacuum dehydration drum to dehydrate the rice milk to obtain rice flour with a moisture content of 44wt%. Then the rice flour is poured into a stirring rice steamer, and the rice vermicelli natural texture improver whose consumption is 7wt% of the total weight of the rice flour is added, and mixed evenly to obtain the powder. Introduce 0.25Mpa steam into the powder for initial steaming for 7 minute...

Embodiment 2

[0038] (1) Weigh cornstarch, kudzu starch and carrageenan at a mass ratio of 1:0.5:0.3, and then mix them uniformly to obtain a natural texture improver for rice vermicelli.

[0039] (2) Get 100 kg of rice raw material, and use an emery roller rice mill to remove impurities and metals. Add water to soak the rice after removing impurities and whitening for 50 minutes, and the consumption of water is 7.5 times of the weight of the rice after removing impurities and whitening. Then use a refiner to refine and pass through a 100-mesh sieve to obtain rice milk. Then use the vacuum dehydration drum to dehydrate the rice milk to obtain rice flour with a moisture content of 38wt%. Then the rice flour is poured into a stirring rice steamer, and the rice vermicelli natural texture improver whose consumption is 4wt% of the total weight of the rice flour is added, and mixed evenly to obtain the powder. Introduce 0.4Mpa steam into the powder for initial steaming for 7.5 minutes, so that ...

Embodiment 3

[0041] (1) Weigh cornstarch, kudzu starch and carrageenan respectively according to the mass ratio of 1.5:1.5:0.2, and then mix them evenly to obtain the natural texture improver of rice vermicelli.

[0042](2) Get 100 kg of rice raw material, and use an emery roller rice mill to remove impurities and metals. Adding water to soak the rice after removing impurities and whitening for 30 minutes, the consumption of water is 10 times of the weight of the rice after removing impurities and whitening. Then use a refiner to refine and pass through an 80-mesh sieve to obtain rice milk. Then use the vacuum dehydration drum to dehydrate the rice milk to obtain rice flour with a moisture content of 41wt%. Then, the rice flour is poured into a stirring flour steamer, and the rice vermicelli natural texture improver whose consumption is 10wt% of the total weight of the rice flour is added, and mixed evenly to obtain the powder. Introduce 0.1Mpa steam into the powder for initial steaming ...

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Abstract

The invention discloses a preparation method of rice flour noodles with a low noodle breaking rate, which comprises the following steps of: (1) removing the impurity of a rice raw material, and whitening; (2) soaking, and grinding into a thick liquid; (3) dehydrating; (4) mixing: pouring rice powder into a powder stirring and steaming machine, adding the quality modifying agent with 4-10wt% of the total weight of the rice powder, and evenly mixing to obtain the powder material; (5) firstly steaming till that the gelatinization degree of the powder material reaches 75%-85%; (6) forming by means of piece extruding and noodle extruding; (7) repeatedly steaming and cutting off; (8) drying: drying the obtained power blocks till that the water content is less than 13.5wt%; and (9) packing in a cooling way. By adopting a novel natural quality modifying agent and a steam-microwave drying method, the invention can remarkably reduce the noodle breaking rate, the stripe breaking rate and the pulp discharging degree of the rice flour noodles, and can improve the perception of the rice flour noodles, thereby being high in popularization and application values and good in market potential. The invention further discloses the quality modifying agent for preventing the rice flour noodles from being broken, wherein the quality modifying agent comprises corn starch, vine root starch and carrageenan.

Description

technical field [0001] The invention relates to a food preparation method and a texture improver thereof, in particular to a preparation method of rice vermicelli with a low sliver breaking rate and a texture improver thereof. Background technique [0002] Rice vermicelli is popular with consumers because of its convenience and easy digestion. It has a long consumption tradition and a broad market in my country. Its production areas are mainly distributed in southern and southwestern China such as Guangdong, Guangxi, Hunan, Hubei, Yunnan, and Guizhou. area. The broken bar has always been one of the main technical problems in the production process of rice vermicelli. In order to solve the broken bar problem of rice vermicelli, some manufacturers illegally abuse hanging white block (sodium sulfoxylate formaldehyde or sodium formaldehyde sulfoxylate), and use aluminum potassium sulfate (potassium alum), aluminum ammonium sulfate (ammonium alum), The phenomenon of additives su...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/0522A23L1/0532A23L29/256
Inventor 张名位唐小俊魏振承张雁邓媛元张瑞芬池建伟李健雄张业辉李武马永轩
Owner GUANGDONG BAWANGHUA FOOD
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