Method for producing instant straight rice vermicelli

A technology of straight rice noodles and production methods, applied in the fields of application, food preparation, food science, etc., can solve the problems of inconvenient eating, poor rehydration of straight rice noodles, etc., to improve rehydration, enhance rehydration performance, and prevent aging Effect

Inactive Publication Date: 2014-06-11
XUZHOU NAILI MACROMOLECULE TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problems of poor rehydration and inconvenient eating of traditional straight rice nood

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Raw material soaking: remove impurities from early indica rice, wash 4 times, soak in water at 36°C for 3 hours;

[0024] (2) Pulverization: filter out the water, pulverize with a 60-mesh sieve hammer mill, and pass the rice flour through a 80-mesh sieve;

[0025] (3) Flour mixing: add water to the crushed rice flour, mix evenly with a flour mixer, adjust the moisture content of the rice flour to 36%, the speed of the flour mixer is 1500r / min, and the flour mixing time is 10 minutes;

[0026] (4) Extrusion: Extrude the mixed material through a twin-screw extruder;

[0027] (5) Aging: Send the extruded rice vermicelli into an environment with a temperature of 46°C and a humidity of 90% for 22 hours;

[0028] (6) Re-steaming: Put the aged rice vermicelli into the steam cabinet and re-steam for 2 minutes;

[0029] (7) Cleaning: Put the re-steamed rice noodles into the water pool and soak for 2 minutes, remove the residual spit on the rice noodles, hang and comb;

[...

Embodiment 2

[0033] (1) Raw material soaking: remove impurities from early indica rice, wash 4 times, soak in water at 36°C for 3 hours;

[0034] (2) Pulverization: filter out the water, pulverize with a 60-mesh sieve hammer mill, and pass the rice flour through a 80-mesh sieve;

[0035] (3) Flour mixing: Add water and ethanol to the crushed rice flour, mix evenly with a flour mixer, adjust the moisture content of rice flour to 36%, and the ethanol content to 3%, the speed of the flour mixer is 1500r / min, and the flour mixing time is 10 minutes;

[0036] (4) Extrusion: Extrude the mixed material through a twin-screw extruder;

[0037] (5) Aging: Send the extruded rice vermicelli into an environment with a temperature of 46°C and a humidity of 90% for 22 hours;

[0038] (6) Re-steaming: Put the aged rice vermicelli into the steam cabinet and re-steam for 2 minutes;

[0039] (7) Cleaning: Put the re-steamed rice noodles into the water pool and soak for 2 minutes, remove the residual spit ...

Embodiment 3

[0043] (1) Raw material soaking: remove impurities from early indica rice, wash 4 times, soak in water at 36°C for 3 hours;

[0044] (2) Pulverization: filter out the water, pulverize with a 60-mesh sieve hammer mill, and pass the rice flour through a 80-mesh sieve;

[0045] (3) Flour mixing: Add water and ethanol to the crushed rice flour, mix evenly with a flour mixer, adjust the moisture content of rice flour to 36%, and the ethanol content to 3%, the speed of the flour mixer is 1500r / min, and the flour mixing time is 10 minutes;

[0046] (4) Extrusion: Extrude the mixed material through a twin-screw extruder;

[0047] (5) Aging: Send the extruded rice vermicelli into an environment with a temperature of 46°C and a humidity of 90% for 22 hours;

[0048] (6) Re-steaming: Put the aged rice vermicelli into the steam cabinet and re-steam for 2 minutes;

[0049] (7) Cleaning: Put the re-steamed rice noodles into the water pool and soak for 2 minutes, remove the residual spit ...

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Abstract

The invention discloses a method for producing instant straight rice vermicelli, and belongs to the technical field of food processing. The rehydration property and eating quality of the instant straight rice vermicelli are improved on the basis of a one-step aging method, as well as strong cavatition and a uniform inner-outer drying effect during cooperative drying of ultrasonic wave and medium-short wave infrared rays. The method mainly comprises the following steps: by selecting early indica rice as raw materials, performing immersing, crushing, flour stirring, dual-screw extrusion, aging, re-steaming and washing, and then performing cooperative drying through the ultrasonic wave and medium-short wave infrared rays to obtain the instant straight rice vermicelli which is low in breakage rate, excellent in rehydration property and good eating quality.

Description

technical field [0001] The invention relates to a production method of instant straight rice noodles, belonging to the technical field of food processing. Background technique [0002] Rice flour is a traditional food with a long history and is loved by people. The traditional production process of straight rice noodles is: early indica rice → soaking → crushing → extrusion cooking → aging 1 → re-steaming → aging 2 → grooming → drying → cutting → sterilization → packaging. The rice noodles produced by extrusion have a tight molecular structure and low ready-to-eat properties, and need to be cooked before they can be eaten. In fact, the eating quality and rehydration property of straight rice noodles are closely related to the drying method. [0003] Infrared rays are rays that have a thermal effect. Medium and short-wave infrared rays have strong penetrating ability, and the drying process can be consistent inside and outside, and has a good cavitation effect. In the dry...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L7/10
CPCA23L5/30A23L7/113
Inventor 钟业俊刘成梅刘伟吴建永
Owner XUZHOU NAILI MACROMOLECULE TECH CO LTD
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