Ripple-shaped instant rice noodle and production method thereof

Abstract

The invention discloses a ripple-shaped instant rice noodle and a production method thereof. The ripple-shaped instant rice noodle comprises, by weight, 85-90 parts of rice flour, 4.5-4.8 parts of modified starch, 1.25-1.2 parts of gluten fortifier, 0.061-0.062 part of monostearin, 0.061-0.062 part of composite phosphate, 0.55-0.58 part of salt, 0.021-0.022 part of soda ash, 40%-45% of softened water of the total weight of the raw material, and 2.5%-3% of edible oil of the total weight of the raw material. The production method includes that weighing various components, adding the components to a dough maker for mixture, enabling dough to be cured, extruded and formed, enabling long strip flour blocks to be cooled and cut into sheets, cooking, drying and packaging. According to the ripple-shaped instant rice noodle and the production method thereof, rice noodle is good in toughness, palatable in bite, good in taste, durable and resistant to steeping, and cannot produce the soup phenomenon when the rice noodle is steeped in boiling water for 20 minutes. Assembly line continuous production is utilized, work strength of workers is lightened, and production efficiency is improved.

Description

technical field [0001] The invention relates to a corrugated instant rice noodle and a production method thereof. Background technique [0002] Rice noodles are rice products made from rice as raw material through a series of processing. Instant rice noodles are a new type of convenience food derived on the basis of instant noodle production technology. It is easy to carry and eat, and has a long storage time. It has always been favored by consumers and has a broad market prospect. [0003] At present, the production process of instant rice noodles is as follows: take rice noodles as the main raw material, add certain food additives, mix and extrude, then cut off, stand for aging, loosen silk, wash powder, pack into molds, and dry. This traditional production process of instant rice noodles has the following problems: (1) The process is complicated, continuous production of flow water has not been realized, the work intensity of the operators is high and the production effi...

AI Technical Summary

Problems solved by technology

This traditional production process of instant rice noodles has the following problems: (1) The process is complicated, continuous production of flow water has not been realized, the work intensity of the operators is high and the production efficiency is low; (2) During the production process, the dough cannot be accurately controlled The temperature of maturation and noodle forming. If the dough maturation temperature is too low, the degree of dough maturation will be insufficient. If the dough maturation temperature is too high, the dough will gelatinize. If the noodle forming temperature is too high, the dough will collapse. It will lead to problems such as greater hardness of the noodle block and difficulty in forming; (3) because the texture of the noodle block formed by the corrugated noodle wire forming template is still relatively soft, when it is extruded from the small hole of the forming template, it is easy to expand on both sides, Deformation will affect the shape of the final rice noodle product; (4) Before slicing, only the upper surface of the noodle block is equipped with a cooling fan, and the upper surface of the noodle block becomes dry and hard after being blown by the fan, while the lower surface is not Fully cooled, high humidity, and soft texture, when the cutter presses down to slice, the noodles are easily deformed under pressure, and the noodles have good toughness and are not easy to cut off at one time

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