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Additive capable of improving quality of quick-freezing fresh-keeping rice noodles as well as preparation method and applications thereof

An additive and rice flour technology, which is applied in the field of food processing, can solve the problems of easy-to-break taste and poor toughness, etc., and achieve the effects of high elasticity, improvement of broken bars, and maintenance of nutritional components

Inactive Publication Date: 2012-08-01
张小明
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

The quick-frozen rice noodles adopt the quick-freezing method on the basis of fresh and wet rice noodles, which not only solves the problem of quality and preservation of rice noodles, but also realizes a shelf life of up to one year below -18°C, but at the same time, due to a small amount of starch aging during the quick-freezing process , The quality of rice noodles will change greatly during storage, which is easy to break and taste brittle, poor toughness, not as good as fresh wet rice noodles

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment

[0017] The ratio of raw materials for an additive that can improve the quality of quick-frozen and fresh-keeping rice noodles is as follows: 3 kg of corn modified starch and 8 kg of corn starch are weighed, and the raw materials are added to a horizontal screw mixer for stirring, so that the raw materials are mixed evenly.

[0018] Weigh 100 kg of rice, remove impurities and wash it, soak it in cold water for 2 hours, drain the water, and grind it. The screen of the grinder adopts a diameter of 0.4mm; Squeeze and mature in the cooking machine, the curing temperature is 130°C, and the time is 20 seconds; the cooked rice noodles are placed in a closed aging room, and steam is passed through for heat preservation and aging, the temperature is 45°C, the time is 5 hours, and the relative humidity is ≥90%; Put the aged rice noodles in hot water at 90°C and soak for 20 minutes to make them secondly ripen, and the water content should be controlled at 60-65%; after the second ripening,...

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Abstract

The invention discloses an additive capable of improving the quality of quick-freezing fresh-keeping rice noodles as well as a preparation method and applications thereof. The proportion of raw materials of the additive of corn modified starch to corn starch calculated by weight parts is 3 to 8. The preparation method comprises the following steps: in preparation, weighing and taking the corn modified starch and the corn starch according to the proportion of raw materials, adding into a stirring machine and stirring, and mixing the raw materials uniformly, thereby obtaining the additive capable of improving the quality of the quick-freezing fresh-keeping rice noodles, wherein the weight proportion of the raw materials of rice to the additive is 100:11. Through adding the additive and the aging treatment before secondary curing, the produced rice noodles are crisp, soft, and elastic and have good toughness, and the rehydration performance, taste, strength, biting, milky soup, easiness in breaking and the like are improved obviously, and especially the phenomenon of easiness in breaking is improved obviously, and the rice noodle breaking ratio is decreased to 10% from 80%.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to an additive capable of improving the quality of quick-frozen and fresh-keeping rice noodles, a preparation method and application thereof. Background technique [0002] Rice noodles refer to strip-shaped and silk-shaped rice products made from rice as raw material through processes such as soaking, cooking, and layering. The texture of rice noodles is flexible and elastic, and it will not become mushy when boiled in water, and it will not break easily when fried. It is served with various vegetables or soup ingredients for soup or fried. It is smooth and tasty, and is deeply loved by consumers (especially southern consumers). favorite. There are many varieties of rice noodles, which can be divided into row rice noodles, square rice noodles, corrugated rice noodles, silver silk rice noodles, wet rice noodles, dry rice noodles and so on. Their production processes are si...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/03A23L29/00
Inventor 张小明方承志
Owner 张小明
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