High-quality fresh-keeping convenient rice flour and processing method thereof

Abstract

The invention relates to high-quality fresh-keeping convenient rice flour and a processing method thereof. The processing method for the high-quality fresh-keeping convenient rice flour comprises the following steps of: cleaning out sand from machine-made rice, burdening, grinding powder, humidifying, extruding, gelatinizing, discharging filaments, cooling, ageing, slitting, cooking, dipping, rinsing, packaging once, sterilizing, cooling, testing and packaging. The processing method disclosed by the invention has the advantages of simple technology, small equipment investment and short processing period. The obtained product is convenient to eat and is durable in storage. On the basis of keeping the original taste of wet rice flour, auxiliary materials are added in the raw material rice so as to delay ageing, improve the taste and shorten rehydration time. According to the processing method disclosed by the invention, the shortages of long period and the like of the traditional production technology are broken through, the food eating convenience is realized, and the rice flour which is the traditional food gradually tends to industrial large-scale production.

Description

technical field [0001] The invention belongs to the technical processing field of rice noodles, and in particular relates to a preparation method of high-quality fresh-keeping instant rice noodles. Background technique [0002] Rice is the staple food of our country, and rice flour is one of the main products of its primary processing. In a broad sense, rice noodles are rice powders processed by milling and other techniques, and what we usually call rice noodles are made of rice as raw material through gelatinization, extrusion molding, drying and other processes. According to different processing techniques, it is divided into straight rice noodles, instant rice noodles, fresh-keeping wet rice noodles, quick-frozen rice noodles and the like. [0003] As a traditional food, wet rice noodles are very popular because of their freshness, toughness and good mouthfeel. The traditional processing technology is that the rice is soaked, crushed, ripened, shredded, re-steamed, wash...

AI Technical Summary

Problems solved by technology

The traditional processing technology is that the rice is soaked, crushed, ripened, shredded, re-steamed, washed, and drained. However, due to the high moisture content of wet rice noodles, there are problems such as easy adhesion and aging during storage, which affect its shelf life. Although dry rice noodles can avoid the above-mentioned problems, it takes a long time to eat dry rice noodles, and the cooking is cumbersome, which cannot meet the current fast-paced life. This property reaches or is close to dry rice flour, is the technical problem that needs us to solve urgently

[0004] The amylose content in rice starch is high, and it is easy to retrograde after gelatinization and cooling at high temperature; the moisture content in wet rice flour will affect the speed of starch retrogradation during storage. content of rice flour is susceptible to bacteria, affecting its shelf life

Starch that has undergone aging and retrogradation becomes hard, tough, easy to break, and poor in rehydration. Therefore, it is necessary to comprehensively consider its quality and shelf life to obtain a high-quality rice flour that can extend the shelf life at the same time.

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