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Processing method of rice vermicelli

A processing method and technology of rice flour, applied in application, food preparation, food science, etc., can solve problems such as use restrictions, achieve high hardness and tensile strength, simple process, and bright color

Inactive Publication Date: 2013-12-18
ANHUI BRIGHT HUAIXIANG IND TRADE GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Making vermicelli by denaturing starch and then adding it to raw starch is also one of the methods that many people study to improve the quality of vermicelli. However, the modified starch after chemical modification is also restricted in use, and it is restricted by the guidelines for the use of green food additives

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Wash 100 kg of early indica rice and 20 kg of late indica rice, add them to 250L of 0.25% (w / v) sodium bicarbonate aqueous solution, soak for 1-1.2 hours, then grind into rice milk, pass 80 Mesh sieve, dehydrate the rice milk until the water content is 50%-55%, to get rice flour;

[0026] (2) Put the rice flour into the mixing steamer, add 0.4 kg of additives, and mix well to obtain powder; the additives are composed of 45g of baking soda, 235g of Artemisia annua seed gum and 120g of curdlan gum;

[0027] (3) Put in steam for initial steaming, the steam pressure is set to 0.28-0.30MPa, so that the gelatinization degree of the powder reaches 80%-82%, the steamed powder is pressed into thin slices, and then cut into strips or silk, The obtained vermicelli is re-steamed until the degree of gelatinization reaches 94%, and then cut into powder blocks;

[0028] (4) Dry the obtained powder in an electric blast drying oven at 50°C until the moisture content is lower than 1...

Embodiment 2

[0030] (1) Wash 100 kg of early indica rice and 20 kg of late indica rice, add them to 300L of 0.25% (w / v) sodium bicarbonate aqueous solution, soak for 1-1.2 hours, then grind into rice milk, pass 80 Mesh sieve, dehydrate the rice milk until the water content is 50%-55%, to get rice flour;

[0031] (2) Put the rice flour into the mixing steamer, add 0.6 kg of additives, and mix well to obtain the powder; the additives are composed of 50g of baking soda, 310g of Artemisia annua seed gum and 240g of curdlan gum;

[0032] (3) Put in steam for initial steaming, the steam pressure is set to 0.28-0.30MPa, so that the gelatinization degree of the powder reaches 80%-82%, the steamed powder is pressed into thin slices, and then cut into strips or silk, The obtained vermicelli is re-steamed until the degree of gelatinization reaches 95%, and then cut into powder blocks;

[0033] (4) Dry the obtained powder in an electric blast drying oven at 50°C until the moisture content is lower th...

Embodiment 3

[0035] (1) Wash 100 kg of early indica rice and 20 kg of late indica rice, add them to 360L of 0.30% (w / v) sodium bicarbonate aqueous solution, soak for 1-1.2 hours, then grind into rice milk, pass 80 Mesh sieve, dehydrate the rice milk until the water content is 50%-55%, to get rice flour;

[0036] (2) Put the rice flour into the mixing steamer, add 0.4 kg of additives, and mix well to obtain powder; the additives are composed of 45g of baking soda, 235g of Artemisia annua seed gum and 120g of curdlan gum;

[0037] (3) Put in steam for initial steaming, the steam pressure is set to 0.28-0.30MPa, so that the gelatinization degree of the powder reaches 80%-82%, the steamed powder is pressed into thin slices, and then cut into strips or silk, The obtained vermicelli is re-steamed until the degree of gelatinization reaches 95%, and then cut into powder blocks;

[0038] (4) Dry the obtained powder in an electric blast drying oven at 50°C until the moisture content is lower than 1...

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Abstract

The invention discloses a processing method of rice vermicelli. The processing method comprises the following steps of: (1) carrying out soaking pretreatment on rice, grinding the rice into rice milk, and dewatering to obtain the rice flour; (2) pouring the rice flour into a stirring and steaming machine, adding additive, and uniformly mixing to obtain the powder; (3) feeding steam, carrying out primary steaming, pressing the primarily steamed powder into pieces, and cutting the pieces; and (4) baking the pieces until the moisture content is less than 12%, cooling and packaging. The rice vermicelli prepared by the processing method is low in breaking rate, high in paste-soup light transmittance and simple in process and is suitable for industrial production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of rice vermicelli. Background technique [0002] The processing of vermicelli is to use starch granules to be heated to a certain temperature in an appropriate amount of water environment, and the hydrogen bonds between starch molecules will be broken due to expansion, resulting in the destruction of the crystal structure, making the starch gelatinization (α); the gelatinized starch is processed and formed. After cooling, the kinetic energy of the molecules decreases, and the hydrogen bonds between the starch molecules rearrange and associate to form insoluble starch molecular microcrystal bundles, thus forming crystal clear vermicelli products. [0003] Among the vermicelli products, Shandong Longkou vermicelli, which uses mung bean starch as the main raw material, is very representative. Its strands are even and thin, pure and bright, ne...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/162A23L7/113
Inventor 郭少祥
Owner ANHUI BRIGHT HUAIXIANG IND TRADE GRP
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