Production method of fermented instant rice noodles

Abstract

The invention relates to a production method of fermented instant rice noodles. A production technology comprises steps that: a fermentation broth with a mass of 8% of that of a rice flour material is added to the rice flour material; in the fermentation broth, a ratio of lactic acid bacteria L203 to lactic acid bacteria L107 to yeast Y106 is 2:3:1; the rice flour material containing the fermentation broth is prepared into a flour dough; the dough is fermented for 6-8h under a temperature of 35-40 DEG C; and curly rice noodle blocks are produced by using an automatic delicate instant rice noodle production line; the noodle blocks are aged and re-steamed; the noodle blocks are dried by a three-stage hot-air circulation drying method; the noodle blocks are cooled, tested, and packaged. The method is characterized by simplified technology, no sewage discharging, shortened fermentation time, shortened production period, and stable product quality. Therefore, the method is beneficial for continuous production and automation. The product is advantaged in smooth mouthfeel, chewiness, and good reconstituability. The rice noodles are easy to cook, and are soaking-resistant.

Description

Technical field [0001] The invention relates to a method for preparing fermented instant rice noodles from broken rice or rice, and belongs to the field of instant food production. Background technique [0002] At present, the main raw material of fermented instant rice noodles is rice. The production process includes panning-soaking-natural fermentation-refining-steaming-sheeting (squeezing)-double steaming-cooling-drying- -The packaging and the process are complicated, especially the natural fermentation time is as long as 4 to 7 days, which is not conducive to automatic production, and the quality is unstable, and the sewage treatment is difficult. Summary of the invention [0003] The purpose of the present invention is to provide a production method of fermented instant rice noodles, which can simplify the process, short fermentation time, stable product quality, and not pollute the environment. [0004] The production steps of the present invention are as follows: [0005] 1. ...

AI Technical Summary

Problems solved by technology

[0002] At present, the main raw material of fermented instant rice noodles is rice. The production process includes elutriation—soaking—natural fermentation—refining—steaming—pressing (squeezing)—re-steaming—cooling—drying— - Packaging, complex process, especially the natural fermentation time of up to 4 to 7 days, which is not conducive to automatic production, and the quality is unstable, and sewage treatment is difficult