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Method for improving elasticity and stewing property of extruded rice noodles

A technology of elasticity and properties, which is applied in food forming, multi-step food processing, food preparation, etc., can solve the problems of easy breaking, easy paste soup, insufficient elasticity and toughness, etc., to achieve enhanced strength and rigidity, water absorption control, elasticity The effect of toughness enhancement

Inactive Publication Date: 2014-01-29
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a method for improving the elasticity and cooking properties of extruded rice noodles, and to produce an extruded powder with strong elasticity and good cooking properties by adding natural raw material mung bean starch without using any additives. Rice noodles to overcome the lack of elasticity and toughness of common extruded rice noodles on the market and the quality defects of easy to break and paste soup

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Select 92 parts of high-grade indica rice, remove the yellow rice and crush it through a 100-mesh sieve. Mix 8 parts of mung bean starch evenly into the sifted dry powder, add 66 parts of water to the mixed material and stir well, and the material enters the steamer Steam the flour in a continuous flour steamer for 15 minutes, so that the degree of gelatinization reaches more than 70%; the steamed material is extruded into a twin-screw extruder, and the extrusion conditions are: screw speed 90r / min, outlet temperature 90°C, The hole diameter of the flour outlet is 1 mm, and the outlet of the flour is cooled by blowing air. Finally, the rice noodles are placed in a constant temperature and humidity environment at 4°C for aging for 4 hours, and are cut into 30 cm lengths by an automatic strip cutter before packaging.

Embodiment 2

[0021] Select 85 parts of first-grade indica rice, remove the yellow rice and crush through an 80-mesh sieve, then evenly mix 15 parts of mung bean starch into the dry powder, add 60 parts of water to the mixed material and stir well, and the material enters the steamer type continuous Steam in a flour steamer for 20 minutes to make the degree of gelatinization reach more than 70%. The steamed material is extruded into a twin-screw extruder, and the extrusion conditions are: screw speed 90r / min, outlet temperature 90°C, powder outlet diameter 1mm, blast cooling at the powder outlet, and finally place the rice noodles at 25 ℃ under constant temperature and humidity conditions and aged for 10 hours, and cut into 30cm long with an automatic cutting machine before packaging.

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Abstract

The invention relates to a method for improving the elasticity and stewing property of extruded rice noodles, which belongs to the technical field of food processing. The method comprises the steps of with long-shaped rice flour and green bean starch being raw materials, firstly, grinding the long-shaped rice flour, sieving the ground long-shaped rice flour with an 80-mesh sieve, fully and uniformly mixing 75%-95% of long-shaped rice flour with 5%-25% of green bean starch, adding water for humidification, steaming the flour, and carrying out processes of extrusion forming, gelatinization, slitting and packaging. According to the method provided by the invention, the quality defects of traditional extruded rice noodles that the rice noodles are easily broken, soup easily becomes paste, and the elasticity and toughness of the rice noodles are insufficient are overcome; compared with extruded rice noodles produced by conventional methods, the extruded rice noodles produced according to the method provided by the invention have the advantages that the stewing property is excellent, the breaking rate, the water absorption after cooking and the cooking loss are obviously controlled, and the elasticity and toughness are obviously improved.

Description

technical field [0001] A method for improving the elasticity and cooking properties of extruded rice noodles belongs to the technical field of food processing. Background technique [0002] Rice noodles originated in China with a history of more than 2,000 years. Extruded rice noodles in the traditional sense refer to thin rice products made from a series of processes such as soaking rice raw materials, crushing, gelatinization, silk extrusion, cooling and recycling. , Fujian, Hunan and other provinces have a broad market. [0003] Contain alum in the batching of traditional vermicelli food, its main function is to increase the toughness and the cooking resistance of vermicelli, but the state has banned adding alum in food. Extruded rice noodles currently on the market are mainly pure natural rice noodles without any additives. However, due to the characteristics of the raw material for making rice noodles, that is, the components of rice itself, it cannot form a good netw...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/20A23L7/10A23L11/00
CPCA23L5/13A23L7/10A23L29/30A23P30/20A23V2002/00A23V2200/228A23V2250/5118A23V2300/38
Inventor 吴凤凤孟亚萍徐学明焦爱权田耀旗金征宇赵迪张印
Owner JIANGNAN UNIV
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