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Production method of rice and lotus root compound convenient straight rice noodles

A kind of straight rice noodles, the technology of the production method, applied in the direction of bacteria used in food preparation, food science, application, etc., can solve the problems of low nutritional value, inconvenient eating, poor rehydration, etc., achieve smooth surface, reduce heating Uneven, good taste effect

Inactive Publication Date: 2016-06-22
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problems of traditional straight rice noodles with single taste, low nutritional value, poor rehydration and inconvenient consumption, a method that can simultaneously improve rehydration, eating quality and nutritional value of rice noodles is provided

Method used

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  • Production method of rice and lotus root compound convenient straight rice noodles

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Raw material soaking: remove impurities from early indica rice, wash 3 times, soak in water at 36°C for 3 hours;

[0031] (2) pulverizing: pulverize with a 60 mesh sieve hammer mill, the rice flour crosses an 80 mesh sieve to obtain rice milk, and adjust the rice flour moisture content to be 36%;

[0032] (3) Powder mixing: mix evenly with a powder mixing machine;

[0033] (4) Extrusion: squeeze the mixed material through a twin-screw extruder;

[0034] (5) Aging: Send the extruded rice noodles into an environment with a temperature of 46°C and a humidity of 90% for aging for 22 hours;

[0035] (6) Re-steaming: Put the aged rice noodles into the steaming cabinet and re-steam for 2 minutes;

[0036] (7) Grooming: Put the re-steamed rice noodle strips into the pool and soak them for 2 minutes, remove the remaining spit pulp on the rice noodles, and hang them for combing;

[0037] (8) Hot-air drying: the hot-air temperature is 50° C. and drying until the water conte...

Embodiment 2

[0040] (1) Raw material soaking: select early indica rice, wash it 3 times, and soak it in water at 36°C for 3 hours;

[0041] (2) pulverizing: pulverize with a 60-mesh mesh sieve hammer mill, and the rice flour crosses an 80-mesh mesh sieve to obtain rice milk;

[0042] (3) Add lotus root starch: add lotus root starch in the rice milk, mix well, adjust the moisture content of rice flour to be 36%, and the mass ratio of lotus root starch and early indica rice is 18:82;

[0043] (4) Extrusion: squeeze the mixed material through a twin-screw extruder;

[0044] (5) Aging: Send the extruded rice noodles into an environment with a temperature of 46°C and a humidity of 90% for aging for 22 hours;

[0045] (6) Re-steaming: Put the aged rice noodles into the steaming cabinet and re-steam for 2 minutes;

[0046] (7) Grooming: Put the re-steamed rice noodle strips into the pool and soak them for 2 minutes, remove the remaining spit pulp on the rice noodles, and hang them for combing; ...

Embodiment 3

[0050] (1) Raw material soaking: select early indica rice, wash it 3 times, and soak it in water at 36°C for 3 hours;

[0051](2) pulverizing: pulverize with a 60-mesh mesh sieve hammer mill, and the rice flour crosses an 80-mesh mesh sieve to obtain rice milk;

[0052] (3) Add lotus root starch: add lotus root starch in the rice milk, mix well, adjust the water content of rice flour to be 36%, and the mass ratio of lotus root starch and early indica rice is 18:82;

[0053] (4) Restricted fermentation: Soak lactic acid bacteria and yeast in 32°C pure water for 28 minutes to obtain lactic acid bacteria suspension and yeast suspension, add lactic acid bacteria suspension to rice milk and mix well, and ferment at 37°C for 2.0 hours, then Add the yeast suspension into rice milk, mix well, and ferment at 38°C for 3.0 hours to obtain restricted fermentation rice milk; the amount of low-sugar yeast strains added is 3.6×10 9 cfu / 100g rice flour, the amount of lactic acid bacteria add...

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Abstract

The invention relates to a production method of rice and lotus root compound convenient straight rice noodles, and belongs to the technical field of food processing. The production method is characterized in that early indica rice and lotus root starch are used as raw materials, and the mixed rice flour is subjected to limited fermentation with compound bacteria (lactic acid bacteria and saccharomycetes), so that nutritional factors of the rice noodles are added, and the rehydration performance of a product is improved. In the fermentation process, part of the rice noodles are restrictively degraded, and ethyl alcohol generated forces the rice noodles to produce hole structures in a dual screw extrusion process; meanwhile, based on the strong absorption effect of alcohol on water and fat, the penetrating capacity of infrared rays and the cavatition effect as well as inside and outside uniform drying effect of microwave pulse drying, the rehydration performance of the convenient straight rice noodles is further enhanced. The convenient straight rice noodles prepared by the production method disclosed by the invention are low in breakage rate and high in rehydration performance, and have delicious taste.

Description

technical field [0001] The invention relates to a production method of rice and lotus root composite 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. This kind of rice flour produced by extrusion has a tight molecular structure, low ready-to-eat property, difficult rehydration, and needs to be steamed before eating. So far, there is no technique for producing instant rice noodles by restricted fermentation using yeast. After fermentation, rice flour can not only generate sugars and various essential amino acids that cannot be synthesized by the human body, but also partially degrade starch and protein components. At the s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L7/104A23L5/30
CPCA23V2400/11
Inventor 潘军辉王维亚
Owner NANCHANG UNIV
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