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A method of adding annealed cornstarch to produce instant rice noodles

A corn starch and annealing technology, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of easy breaking, lack of toughness, and affecting consumers' acceptance of instant rice noodles.

Inactive Publication Date: 2015-10-21
ANHUI AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0004] The quality of instant rice noodles currently on the market generally has shortcomings such as easy to paste soup, not resistant to soaking or soaking through, easy to break, lack of toughness, not easy to taste, long rehydration time, etc., which directly affects consumers' acceptance of instant rice noodles degree

Method used

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  • A method of adding annealed cornstarch to produce instant rice noodles
  • A method of adding annealed cornstarch to produce instant rice noodles

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Embodiment Construction

[0019] The technical scheme of the present invention will be further described below through specific embodiments.

[0020] The corn starch and early indica rice in the examples are all commercially available conventional products.

[0021] The manufacturer and model of the physical property tester: British SMS company, TA.XT Plus; the manufacturer and model of the electrothermal constant temperature blast drying oven: Shanghai Yiheng Scientific Instrument Co., Ltd., DHG-9140A; the manufacturer of ultrapure water heaters and Model: Shanghai Hetai Instrument Equipment Co., Ltd., Millipore RM-220; manufacturer and model of gas bath constant temperature oscillator: Jiangsu Jincheng Guosheng Experimental Instrument Factory, CHA-S; manufacturer and model of single-chamber vacuum packaging machine: Shanghai Afanao Machinery Co., Ltd., DZ-400.

[0022] 1. Annealing

[0023] Pure water was added to the corn starch, the mass-volume ratio of the corn starch and the pure water was 1g:4mL, seale...

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Abstract

The invention discloses a method for producing instant rice noodles by adding annealed corn starch. The instant rice noodles produced by taking early indica rice as a main raw material, adding annealed corn starch, processing the materials through a non-frying curing process and preparing seasoning packets with different flavors can be eaten after being mixed with boiling water for 3-5 minutes. The instant rice noodles produced by the method contain the annealed corn starch; the corn starch is annealed, so that the pasting temperature of the corn starch can be increased, the pasting temperature range of the corn starch can be reduced, the shear resistance, the thermal stability and the freezing-thawing stability of the corn starch are improved, and the rice noodles are low in breaking rate and relatively pure white in color.

Description

1. Technical Field [0001] The invention relates to a preparation method of convenient food, in particular to a method for producing instant rice noodles by adding annealing corn starch. 2. Background technology [0002] Starch is a good natural renewable resource. Because of its wide source, low price, and good thickening, gelling, adhesion, film-forming and other functional properties, it is widely used in various industrial production. Due to the shortcomings of natural starch, such as insufficient shear resistance, thermal stability, freeze-thaw stability, low paste transparency, and easy aging, it cannot meet the needs of modern technology and equipment in many cases, and modified starch has emerged. At present, most commonly used modified starches are the products of chemical modification and biotechnology modification. Although the processing quality is excellent, due to the introduction of some chemical reagents or genetic changes in raw materials, there may be safety prob...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/164A23L29/30
CPCA23L7/10A23L29/30
Inventor 杜先锋邬德轩
Owner ANHUI AGRICULTURAL UNIVERSITY
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