Rice noodles and preparation method thereof

A technology of rice flour and corn starch, applied in the field of food processing, can solve the problems of affecting the taste and quality of rice flour, affecting people's health, and having a single taste, and achieve the effects of increasing smooth taste, improving toughness, and increasing water retention.

Inactive Publication Date: 2014-03-26
唐云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently on the market, the rice noodles prepared by traditional processes such as washing, crushing, adjusting moisture and squeezing the rice have affected the taste and quality of rice noodles due to carelessness in the preparation of rice qua

Method used

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  • Rice noodles and preparation method thereof

Examples

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Effect test

Example Embodiment

[0019] Example 1 Preparation of Tartary Buckwheat Rice Noodles

[0020] according to figure 1 The method for preparing rice noodles is shown. First, the selection of raw materials in step S1100 is performed. Medium indica rice, konjac flour, corn starch, hybrid rice noodles and tartary buckwheat flour are selected as raw materials; 100 portions of medium indica rice are selected The cleaning operation of step S1200 is performed in the jet rice washer; then the cleaned medium indica rice is subjected to the soaking operation of step S1300; then the soaked medium indica rice is subjected to the filtering operation of step S1400; next, the filtered medium indica rice The rice is pulverized in step S1500 in a pulverizer; then the rice slurry obtained by pulverizing medium indica rice is adjusted to the most critical step S1600 of the present invention Moisture Operation, in this step, add 5-40 parts of corn starch, 0.05-5 parts of konjac flour and 1-3 parts of tartary buckwheat flo...

Example Embodiment

[0021] Example 2 Preparation of walnut rice noodles

[0022] according to figure 1 The method for preparing rice noodles is shown. First, the selection of raw materials in step S1100 is carried out. Medium indica rice, konjac flour, corn starch, hybrid rice noodles and walnut powder are selected as raw materials; 100 portions of medium indica rice are selected for jet washing. The cleaning operation of step S1200 is performed in the machine; then the cleaned medium indica rice is subjected to the soaking operation of step S1300; then the soaked medium indica rice is subjected to the water filtering operation of step S1400; next, the filtered medium indica rice is The crushing operation of step S1500 is carried out in the pulverizer; then the slurry of medium indica rice obtained by crushing is adjusted to the most critical step S1600 of the present invention Moisture In this step, 5-40 parts of corn starch, 0.05-5 parts of konjac flour and 1-3 parts of walnut flour are added to...

Example Embodiment

[0023] Example 3 Preparation of Rice Noodles with Vegetable Juice

[0024] according to figure 1 For the preparation method of rice noodles shown, the selection of raw materials in step S1100 is carried out first, medium indica rice, konjac flour, corn starch, hybrid rice noodles and vegetable juice are selected as raw materials; 100 portions of medium indica rice are selected for jet washing The cleaning operation of step S1200 is performed in the machine; then the cleaned medium indica rice is subjected to the soaking operation of step S1300; then the soaked medium indica rice is subjected to the water filtering operation of step S1400; next, the filtered medium indica rice is The crushing operation of step S1500 is carried out in the pulverizer; then the slurry of medium indica rice obtained by crushing is adjusted in the most critical step S1600 of the present invention Moisture In this step, 5-40 parts of corn starch, 0.05-5 parts of konjac flour and 1-3 parts of walnut fl...

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Abstract

The invention discloses rice noodles which comprise the following components in parts by weight: 100 parts of rice, 5-40 parts of corn flour, 0.05-5 parts of konjaku flour and 1-3 parts of an auxiliary material. The invention further discloses a preparation method of the rice noodles. The preparation method comprises the following steps: selecting raw materials; cleaning rice; soaking rice; draining rice; crushing rice; adjusting moisture; squeezing to strips; aging; and packaging finished products, wherein during the step of adjusting moisture, 5-40 parts of corn starch, 0.05-5 parts of konjaku flour and 1-3 parts of the auxiliary material are added into rice milk obtained by crushing the 100 parts of rice, after uniformly stirring, the step of squeezing to strips is carried out.

Description

technical field [0001] The invention relates to a rice product in the field of food processing, in particular to a rice flour and a preparation method thereof. Background technique [0002] Rice noodles are strip-shaped and silk-shaped rice products made from rice as raw material through processes such as soaking, cooking, and layering. The texture of rice noodles is flexible and elastic. It does not become mushy when boiled in water. It is not easy to break when fried. It is served with various vegetables or soup ingredients for soup or fried. It is smooth and delicious, healthy and appetizing. It is very popular among consumers of all ages. . Currently on the market, the rice noodles prepared by traditional processes such as washing, crushing, adjusting moisture and squeezing the rice have affected the taste and quality of rice noodles due to carelessness in the preparation of rice quality, and the addition of additives when adjusting the moisture has affected people’s he...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/29A23L7/10A23L33/10A23L33/105
CPCA23L33/00A23L7/198A23V2002/00A23V2200/30A23V2200/31A23V2200/32A23V2200/314
Inventor 唐云
Owner 唐云
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