A method of producing macaroni using rice

Abstract

The invention relates to a method for improving the quality of macaroni made of rice. The method includes the steps of rice raw material preprocessing, smashing, rice protein powder preprocessing, mixing, silk extruding, aging processing, drying and airing. According to the method, the content of rice protein in products is increased, the rice protein is processed under the high-temperature alkaline condition, the added rice protein can well interact with starch and protein in raw material rice to form a network structure with certain strength, and therefore the processing characteristics and the quality of products are greatly improved in the process of producing the macaroni made of rice. The macaroni made of rice is of a hollow columnar structure, the two ends of the columnar structure are sealed, the surface of the macaroni made of rice is smooth, transparent and glossy or amber, when the macaroni is cooked, soup is clear and does not become pasted, the dissolving starch rate is reduced below 4% from 7.5%-8%, the surface of the macaroni is kept smooth, the macaroni is hard and elastic in taste, and the quality of the macaroni almost reaches or is higher than the related quality of macaroni made of wheat.

Description

【Technical field】 [0001] The invention belongs to the technical field of rice product processing. More specifically, the present invention relates to a method of producing macaroni using rice. 【Background technique】 [0002] Macaroni, also known as macaroni, is a kind of noodle formed by extrusion. It is a fast food that has become popular in the world in recent years, because of its high strength, excellent cooking and taste characteristics, and an attractive appearance that is smooth and transparent with amber It is popular with people all over the world because of its good cooking characteristics, and it is produced in many countries on five continents in the world. Among them, Italian macaroni is the most famous, with the largest output and best quality, and the United States, France, Spain, Germany and Argentina, etc. The output of the country is also very large. The development of macaroni in Japan in Northeast Asia is also very fast in the past ten years. [0003] A...

AI Technical Summary

Problems solved by technology

[0006] However, due to the differences in composition and properties between rice and wheat (especially durum wheat), even with the same production process, its processing performance and product quality are still quite different from wheat macaroni: Wheat macaroni is mechanically cut into a hollow tubular structure with a high-speed rotating blade, but due to the poor strength of the rice product, rice products often stick to the blade when cutting with the above-mentioned blade, and it is difficult to cut into shape. The two ends are usually flat and closed, which not only does not improve the appearance, but also affects the heat transfer efficiency of the subsequent aging, steaming, drying and other processes; from the appearance of the product, in addition to the closed ends, it also loses the smoothness and transparency of wheat macaroni. Attractive appearance with amber color, often with cracks on the surface, rough and whitish appearance after cooking; no bite and coarse grain feeling on the taste, which is far from the taste of wheat macaroni. After cooking, the soup is cloudy and spitting pulp The rate is high, and it is not resistant to cooking, and the taste is worse after returning to the pot

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