Wet rice flour processing method for inhibiting retrogradation

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...

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 prior art, and to provide a processing method for wet rice noodles that is not easy to regenerate and age, has moderate taste and good cooking performance