Method for processing lactic acid bacteria-fermented rice-flour noodles

A technology of lactic acid bacteria fermentation and processing method is applied in the processing field of lactic acid bacteria fermented rice noodle bars, and can solve the problems of lack of clear key control indicators of rice raw materials, inability to ensure the hygienic quality of finished rice noodles, unclear names of fermentation microorganisms, etc. The effect of improving the taste and shortening the fermentation time

Inactive Publication Date: 2014-06-18
QINGDAO ANBEIKANG BIOLOGICAL MEDICINE TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main deficiencies are: (1) although the invention specifies the variety requirements and the mix ratio of rice raw materials, it does not specify the key control index of rice raw materials, i.e. the requirements for rice amylose content, so there are blind spots in the selection of raw materials; ( 2) This invention still uses the traditional natural fermentation, and the name of the fermenting microorganism is unclear, and it is difficult to precisely control it in industrialized production; (3) This invention requires adding 5% to 15% fermented glutinous rice (i.e. finished rice flour, which can be It can be made on the same day, or it can be made a few days ago, but it must not be spoiled) to increase the toughness of rice noodles
However, in the production process, it is difficult to ensure that the fermented glutinous rice used does not deteriorate, so the hygienic quality of the finished rice noodles cannot be guaranteed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: rice grain lactic acid bacteria fermentation method

[0018] One or more combinations of Lactobacillis D_lantatum, LactobacilJus ceZlobiosus, Lactobacillus ouI'vatus, Lactobaci!lus fermenrum, LactobacYJlusacidophz'lus, Lactobacillus delbruokii. Institute of Microbiology or China Industrial Microbiology Strain Preservation Management Center), activated with MRS liquid medium to make seed liquid. The seed liquid is expanded and cultivated in 5%~15% skimmed milk (requiring no antibiotics), and made into a lactic acid bacteria suspension containing 109~10” cfu / ml of bacteria for later use.

[0019] It is also possible to expand the seed solution in a lactic acid bacteria growth factor composed of 2% to 4% wort juice, 5% to 7% carrot juice, 1% to 2% peptone water, and 1% to 3% potato juice to cultivate.

[0020] Put the indica rice (amylose content greater than 20%) that has been stored for more than half a year in a fermentation tank or a fermentation tank, ...

Embodiment 2

[0021] Embodiment 2: Rice Milk Lactic Acid Bacteria Fermentation Production Method

[0022] Wash the indica rice raw material with an amylose content greater than 20% for 10-15 minutes, let it stand for 2-5 hours, add 1-2 times of water to refine the pulp, and require the particle size to reach more than 100 mesh sieves. Gained rice milk is placed in a fermenter, and lactic acid bacteria are added to make the rice milk contain lactic acid bacteria with a count of 10 6 -10 9 cfu / ml (the preparation method of the lactic acid bacteria strain is the same as in Example 1), stir evenly, and leave to ferment at 35-45° C. for 8-12 hours.

[0023] The fermented rice milk is dehydrated by pressure filtration, and the powder base is adjusted to 60%-65% rice milk by adding water, spread on a canvas conveyor belt to form a 2.0mm thick slurry layer, and steamed at 100°C for 6 minutes to form powder flakes. Gained powder sheet enters screw extruder again and is extruded into the vermicelli...

Embodiment 3

[0024] Embodiment 3: Utilize the fermented liquid in the production process to extract bacterial classification and carry out production

[0025] The fermented liquid in the constant temperature fermentation stage in the embodiment 1 or 2 is collected, add 5%~15% skimmed milk powder (not to have antibiotics) and other lactic acid bacteria proliferation factors, 35-45 ℃ cultivates and makes its bacterial count reach 10 6 -10 9 About cfu / ml, the obtained strains are directly used for production inoculation; or the bacterial suspension is centrifuged, and the supernatant is discarded, and the obtained precipitated strains can be dried and stored for a long time.

[0026]In this embodiment, only the strain source is different, and other processes are the same as in embodiment 1 or embodiment 2.

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Abstract

The invention discloses a method for processing lactic acid bacteria-fermented rice-flour noodles, and belongs to the technical field of food processing. The method comprises the following steps: jordaning, spreading pulp and steaming, extruding and boiling, steaming, washing and cooling, wherein the selected raw material is rice or broken rice of which the straight-chain starch content is greater than 20%; compound lactobacillus is added before or after a pulping process to carry out constant-temperature fermentation; the quantity of the compound lactobacillus is10*<6> to 10*<11>cfu/ml; the fermentation temperature is 35-45 DEG C; the fermentation time is 10-20 hours. The harm of latent mixed bacteria is eliminated by using pure enrichment fermentation, the toughness effect is better, the sanitation and the health of the rice-flour noodles are ensured, and the quality and the flavor of the product are improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a processing method of lactic acid bacteria fermented rice noodles. Background technique [0002] Rice vermicelli refers to a kind of starch gel food in which rice is crushed, shredded or spread out and cooked into strips. Rice noodles can be divided into fresh rice noodles and thousand rice noodles. Among them, fresh rice noodles are more popular among consumers because of their smooth taste, good toughness and chewiness. In Changde, Hunan, my country, a traditional process for producing fresh rice noodles is to soak the rice at room temperature for 2 to 7 days, then wash, refine, spread, mature, extrude, boil, steam, and cool. The taste of the finished rice noodles is much better than that of fresh rice noodles produced by other methods, and it has a special fermented flavor, so it is called Changde rice noodles, sour rice noodles or fermented rice noodles. The natural f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/29A23P1/12A23L7/104A23L33/00A23P30/20
CPCA23L7/104A23L7/113A23V2400/313A23V2400/169
Inventor 不公告发明人
Owner QINGDAO ANBEIKANG BIOLOGICAL MEDICINE TECH CO LTD
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