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A kind of straight dry rice flour processing method

A processing method and technology of dry rice noodles, which are applied in the fields of application, food preparation, food science, etc., can solve the problems of poor taste, easy to paste soup, poor toughness, etc., and achieve the effects of fast rehydration, good taste and moderate toughness.

Active Publication Date: 2011-12-28
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The biggest advantage of dry rice noodles is that it has a long storage period and is easy to transport; but its disadvantage is that it needs to be soaked and rehydrated for several hours before eating. Generally, it needs to be soaked for 2-3 hours at room temperature of 25°C, and it even needs to be soaked at low temperature in winter. After soaking for more than 10 hours, the ingredients can be cooked and eaten, and the taste of dry rice noodles is not as good as that of wet rice noodles after rehydration, the toughness is not good, and the soup is easy to paste, which brings inconvenience to consumers

Method used

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Embodiment Construction

[0013] The present invention is described in further detail below in conjunction with embodiment.

[0014] This embodiment includes the following steps:

[0015] (1) Raw material pretreatment: select 10Kg of rice raw material with an amylose content of 25%, wash and remove impurities with 20 Kg of clean water, and drain the water;

[0016] (2) Soaking: Put 25 Kg of clean water into a container, heat to 38°C, add 0.08 Kg of lactic acid, stir well, add 0.015 Kg of acid protease, stir well, pour the rice drained in step (1) into In the container, keep the temperature at 38°C, soak for 35 hours, and drain the water;

[0017] (3) Ingredients, crushing: Add 0.15 Kg β-cyclodextrin and 0.15 Kg phosphate starch to the rice treated in step (2), stir evenly, and crush with a pulverizer until it can pass through a 50-mesh sieve to obtain β-cyclodextrin-containing , Broken rice material of phosphate starch;

[0018] (4) Pregelatinization: The broken rice material containing β-cyclodextr...

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Abstract

The invention relates to a processing method of straight stripped dry rice noodles. The processing method comprises the following steps: 1, pretreating a raw material; 2, immersing; 3, burdening, and crushing; 4, pregelatinizing; 5, extrusion molding; 6, scattering through twisting, and spreading and airing; and 7, drying and packaging. The straight stripped dry rice noodles produced with the processing method of the invention, which have the advantages of fast rehydration, good taste, moderate toughness, and no burnt soup occurring, can be rehydrated when the straight stripped dry rice noodles are immersed for 10-15min at about 25DEG C, and not more than 30min at a low temperature in winter.

Description

technical field [0001] The invention relates to a processing method of dry rice noodles, in particular to a processing method of straight dry rice noodles. Background technique [0002] Rice noodles have a history of thousands of years in our country. In some places, they are also called rice noodles. They are one of the rice staple foods that the masses like. With the development of science and technology and the deepening of exchanges, rice noodles are not only widely spread in China, but also initially spread abroad. . There are many kinds of rice noodles, and the production techniques in different places are different, and different places also have different appellations. According to the moisture content of the final product, it can be roughly divided into two categories: one is dry rice noodles, the moisture content is generally below 14%; the other is wet rice noodles, the moisture content is generally above 30%, or even as high as 60%. The biggest advantage of dry...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164
Inventor 林亲录周文化吴跃田蔚肖华西李丽辉陈海军吴伟付湘晋
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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