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Preparation method of rice noodles

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

Active Publication Date: 2014-08-20
湖南湘粮食品科技有限公司
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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, 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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

Embodiment 2

[0024] (1) Fermentation of raw materials: Select 20Kg of brown rice, wash and remove impurities with 30Kg of clean water, 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°C, add 20ml of lactic acid bacteria containing 10 6 ~10 9 The cfu / ml lactic acid bacteria suspension is fermented at 4°C for about 110 hours, and the rice grains are crushed by hand until crushed. Then clean and remove sand until there is no adhesion on the surface, and drain for about 40 minutes. (2) Anti-aging treatment: Add 1% by weight of modified starch of the raw material. (3) Refining: Use 1Kg of potato starch as an auxiliary material and mix it with the main material after refining. (4) Slurry spreading: the same method as in Example 1 was used to spread the slurry, and the obtained rice flakes had a thickness of 4 mm. (5) Steaming: the pressure is 0.3 MPa, and the steaming time is 100 seconds. (6) S...

Embodiment 3

[0026] It was carried out in the same manner as in Example 1, except that in step (6), 250 g of α-amylase with a concentration of 2% by weight was used to perform secondary anti-aging treatment on the rice flakes, and the contact time was 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 noodles. Background technique [0002] Rice products, especially rice noodles or rice noodles, have a long history in my country. Among them, rice noodles refer to a kind of starch gel food obtained by grinding, extruding or spreading the rice with high amylose content. 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 the masses like. Due to the differences in the production technology of rice noodles in different places, according to statistics, there are hundreds of kinds of rice noodles in the country, such as bridge rice noodles in Yunnan, river 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 moisture conten...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/164A23L1/105A23L7/104
Inventor 刘也嘉林利忠梅小弟张琼
Owner 湖南湘粮食品科技有限公司
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