Preparation method of rice noodles

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...

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, there were no special fresh-keeping storage measures, which caused Changde rice noodles to be easily consumed in a short time, otherwise it would become rancid and tasteless, and it was difficult to ensure the hygienic quality of rice noodles, which was a potential threat to the health of consumers.

Therefore, although the mouthfeel of Changde rice noodles produced by traditional crafts is very good, the method cannot be applied to large-scale industrial production and long-distance transportation in view of the above-mentioned problems in it, so far it can only be produced in a small area by handcraft workshops. for production and sales