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Dietary fiber instant rice grain noodle production process

A dietary fiber and production process technology, which is applied to the production technology field of dietary fiber instant rice grain noodles, can solve the problems affecting the sensory quality of rice grain noodles, unsatisfactory taste, and loose structure, so as to achieve tight structure, ensure taste, and increase dietary fiber. The effect of content

Inactive Publication Date: 2014-06-04
江苏江南上一道科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a production process of dietary fiber instant rice grain noodles to solve the problem in the prior art that in the production process of rice grain noodles, because the main components of flour are starch and gluten, when the moisture content is high and high temperature and pressure , due to starch crystallization and the formation of gluten network structure, many pores will be generated inside the produced rice grain noodles, which will affect the final sensory quality of rice grain noodles, and the problem of unsatisfactory taste due to the lack of tight structure when eating

Method used

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Embodiment 1

[0030] This embodiment provides a production process of dietary fiber instant rice grain noodles, including the following production steps: sieving, mixing, conditioning at constant temperature and humidity, extruding and granulating, drying and cooling. Sieving: Pass the flour and wheat dietary fiber through a 100-mesh sieve. Mixing: Weigh the main ingredients, the main ingredients include 95% by weight of flour and 4% by weight of wheat dietary fiber, put the weighed main ingredients into a three-dimensional mixer and mix for 8 minutes to obtain a uniformly mixed material. Constant temperature and humidity conditioning: put the material obtained in the previous step in a constant temperature and humidity conditioning machine, add drinking water 25% of the weight of the main material, seal and vacuum, and make the cavity of the constant temperature and humidity conditioning machine The internal temperature is kept at 35°C and the humidity is 68 for 5 minutes of mixing. After ...

Embodiment 2

[0032] This embodiment provides a production process of dietary fiber instant rice grain noodles, including the following production steps: sieving, mixing, conditioning at constant temperature and humidity, extruding and granulating, drying and cooling. Sieving: pass the flour and wheat dietary fiber through an 80-mesh sieve. Mixing: Weigh the main ingredients, which include 92% by weight of flour and 7% by weight of wheat dietary fiber, put the weighed main ingredients into a three-dimensional mixer and mix for 5 minutes to obtain a uniformly mixed material. Constant temperature and humidity conditioning: put the material obtained in the previous step in a constant temperature and humidity conditioning machine, add 20% drinking water to the weight of the main material, seal and vacuum, and make the cavity of the constant temperature and humidity conditioning machine Keep the temperature at 30°C and the humidity at 65 and mix for 4 minutes. After the material and water are ev...

Embodiment 3

[0034]This embodiment provides a production process of dietary fiber instant rice grain noodles, including the following production steps: sieving, mixing, conditioning at constant temperature and humidity, extruding and granulating, drying and cooling. Sieving: Pass the flour and wheat dietary fiber through a 70-mesh sieve. Mixing: Weigh the main ingredients, which include 96% by weight of flour and 3% by weight of wheat dietary fiber, put the weighed main ingredients into a three-dimensional mixer and mix for 10 minutes to obtain a uniformly mixed material. Constant temperature and humidity conditioning: put the material obtained in the previous step in a constant temperature and humidity conditioning machine, add drinking water 30% of the weight of the main material, seal and vacuum, and make the cavity of the constant temperature and humidity conditioning machine The internal temperature is kept at 40°C and the humidity is 70 and mixed for 6 minutes. After the material and...

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Abstract

The present invention provides a dietary fiber instant rice grain noodle production process, which comprises screening, mixing, constant temperature and constant humidity conditioning, extrusion granulation molding, drying, and cooling. According to the dietary fiber instant rice grain noodle production process, wheat dietary fibers are added to the formula so as to slow down formation of starch crystal and gluten network structure in flour during extrusion in the extrusion process, such that no gas hole is generated in the rice grain noodle, the obtained rice grain noodle has a compact structure, the dietary fiber content in the rice grain noodle is increased, and the taste of the rice grain noodle is ensured; and the appropriate proportion of propylene glycol alginate and sucrose fatty acid ester are added, such that the problem of easy dreg shedding or rough surface of the rice grain noodle prepared by adding the wheat dietary fibers is solved.

Description

technical field [0001] The invention relates to a production process, in particular to a production process of dietary fiber instant rice noodles. Background technique [0002] With the development of the food industry, especially the rapid development of the grain processing industry, people eat more and more fine grains, and the dietary structure has undergone great changes. Excessive fat and low dietary fiber are unfavorable for the prevention of some chronic diseases, especially some people have irregular life due to work and other reasons, resulting in rich and noble diseases (diabetes, cardiovascular disease, obesity, intestinal cancer, constipation, etc.) more and more common. The appropriate intake of dietary fiber for Chinese residents is calculated according to the "Balanced Diet Pagoda", which varies according to different dietary conditions, that is, the low-energy 7531kJ (1800kcal) diet is 25g / d, and the medium-energy 10042kJ (2400kcal) diet It is 30g / d, an...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L7/143A23L29/10A23L33/21
CPCA23L7/17A23L29/035A23L29/04A23L33/21
Inventor 常宪辉郝志伟任建新
Owner 江苏江南上一道科技股份有限公司
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