A kind of wet rice flour processing method that suppresses retrogradation

A processing method and wet rice noodle technology are applied in the field of wet rice noodle processing that inhibits retrogradation, and can solve the problems of easy retrogradation of wet rice noodles, and achieve the effects of good cooking performance, moderate taste, and not easy retrogradation and aging.

Active Publication Date: 2011-12-14
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to overcome the deficiency that wet rice noodles are easy to regenerate in the pr

Method used

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Experimental program
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Embodiment Construction

[0014] Below in conjunction with embodiment the present invention is described in further detail.

[0015] This embodiment includes the following steps:

[0016] (1) Raw material pretreatment: use two kinds of rice raw materials, select 75Kg of early indica rice with 20% amylose content, 25Kg of japonica rice with 12% amylose content, mix well, that is, mixed rice raw materials, clean with 200Kg Wash with water to remove impurities, drain water;

[0017] (2) Soaking: Put 250Kg of clean water into a container, heat to 38°C, add 0.6Kg of citric acid, stir well, add 0.15Kg of acid amylase, stir well, pour the drained rice in step (1) Put it into a container, keep the temperature at 38°C, and soak for 18 hours to obtain the first soaked rice material (at this time, only acid amylase is contained in the rice material); then add 0.15Kg acid protease to the first soaked rice material ( At this time, the rice material contains both acid amylase and acid protease), and continue soaki...

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Abstract

The invention discloses a wet rice flour processing method for inhibiting the retrogradation. The method comprises the following steps of: (1) pretreating raw materials; (2) soaking; (3) mixing the materials and crushing; (4) performing primary gelatinization; (5) performing extrusion molding; (6) performing secondary gelatinization; (7) scattering by using cold acid water; and (8) packaging and refrigerating. Wet rice flour prepared by the method is difficult to retrogradate, and has moderate mouthfeel and high cooking performance.

Description

technical field [0001] The invention relates to a processing method of wet rice flour, in particular to a processing method of wet rice flour which suppresses regeneration. Background technique [0002] Wet rice noodles refer to rice noodles with a high moisture content, also known as wet rice noodles or fresh wet rice noodles. The moisture content of wet rice noodles is generally about 40-50%, and the highest is more than 60%. Compared with dry rice noodles, wet rice noodles are rehydrated quickly, easy to cook, and have a smooth taste. There is a long history of production and consumption in my country. However, wet rice noodles Rice noodles are easy to retrograde during storage, transportation and sales, mainly caused by the starch in rice noodles. The retrogradation of starch is also called aging or retrogradation, that is, the recrystallization of starch part. Theoretically, starch returns from α to β state. . Retrogradation of wet rice noodles before cooking is inevita...

Claims

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Application Information

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IPC IPC(8): A23L1/164
Inventor 林亲录周文化杨涛吴跃肖华西李丽辉吴伟田蔚陈海军王婧
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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