Preparation method of rice noodles

A technology for rice flour and rice flakes is applied in the field of rice flour preparation, and can solve problems such as inability to apply large-scale industrial production, control, and unstable rice flour quality.

Active Publication Date: 2013-04-03
湖南金健米制食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when preparing Changde rice noodles, it is difficult to control the natural fermentation process in the soaking process. In other words, this production technology completely depends on the production experience of the workers, which makes the quality of the rice noodles produced unstable and prone to corruption and odor. In some cases, there may even be mass poisoning incidents after consumers eat it, which endangers the health of consumers; for producers, it also causes production losses and increases production costs.
In addition, in practice, Changde rice noodles are prepared using traditional techniques At that time, th

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0021] Example 1

[0022] (1) Fermentation of raw materials: Choose 10Kg of rice with an amylose content of 22%, wash with 20Kg of clean water to remove impurities, and drain the water. Put the cleaned raw materials in the fermentation tank, add water to cover and soak, adjust the water temperature to about 35 ℃, add 20ml of lactic acid bacteria containing 10 6 ~10 9 The lactic acid bacteria suspension of cfu / ml was fermented at 25°C for about 56 hours until the rice grains were crushed by hand. Then wash and de-sand until there is no adhesion on the surface, and drain for about 30 minutes. (2) Anti-aging treatment: 1.5% by weight of the raw material monoglyceride and maltose syrup were added. (3) Refining: Use 1kg mung bean as an auxiliary material to carry out the following pretreatment: mung bean → coarse crushing → shell removal → soaking → mixing with the main material and then refining together. (4) Pulp spread: use a spreader to spread the pulp, and the thickness of...

Example Embodiment

[0023] Example 2

[0024] (1) Fermentation of raw materials: choose 20Kg of brown rice, wash with 30Kg of clean water to remove impurities, and drain the water. Put the cleaned raw materials in the fermentation tank, add water to cover and soak, adjust the water temperature to about 40 ℃, add 20ml of lactic acid bacteria containing 10 6 ~10 9 The lactic acid bacteria suspension of cfu / ml was fermented at 4°C for about 110 hours until the rice grains were crushed by hand. Then wash and de-sand until there is no adhesion on the surface, and drain for about 40 minutes. (2) Anti-aging treatment: 1 wt % modified starch of the raw material was added. (3) Refining: use 1Kg of potato starch as an auxiliary material and mix it with the main material after refining. (4) Spreading: using the same method as in Example 1 to spread the pulp, the thickness of the obtained rice flakes is 4 mm. (5) Steaming: the pressure is 0.3MPa, and the steaming time is 100 seconds. (6) Secondary anti...

Example Embodiment

[0025] Example 3

[0026] Carry out the same way as in Example 1, except that in step (6), 250 g of α-amylase with a concentration of 2 wt% is used to perform secondary anti-aging treatment on the rice flakes, and the contact time is 75 minutes.

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PUM

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Abstract

The invention discloses a preparation method of rice noodles. The preparation method comprises the steps of fermenting a raw material, resisting aging, grinding into pulp and steaming and further comprises the step of resisting aging secondarily after the steaming step, wherein the step of resisting aging secondarily comprises the substeps of contacting amylase with a rice slice obtained in the steaming step and putting aside the rice slice for 20-80 minutes at 30-80 DEG C; the amylase is alpha-amylase and/or beta-amylase; and the raw material is rice and/or unpolished rice. By the preparation method, the production process can be conveniently controlled, the rice noodles can be produced on a large scale, and the produced rice noodles are stable in quality and long in shelf life.

Description

technical field [0001] The invention relates to a method for preparing rice flour. Background technique [0002] Rice products, especially rice noodles or rice noodles, have a long history in my country. Rice noodles refer to a type of starch gel food obtained by pulverizing, squeezing or sizing rice with high amylose content, and then curing and molding. Almost all parts of the country have the habit of eating rice noodles or rice noodles. In the rice-producing areas of southern my country, rice noodles are one of the staple foods that people like. Due to the differences in the production technology of rice noodles in different places, according to statistics, there are hundreds of types of rice noodles in the country, such as cross-bridge rice noodles in Yunnan, rice noodles in Guangdong, straight dry rice noodles in Hunan, and rice noodles in Jiangxi. At present, there is no unified standard for classifying rice noodles in China. Generally speaking, according to the moi...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/105A23L7/104
Inventor 刘也嘉林利忠梅小弟张琼
Owner 湖南金健米制食品有限公司
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