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Preparation method of instant rice-corn compound straight rice noodles

A technology of straight rice noodles and production methods, applied in food ultrasonic treatment, food drying, food science, etc., can solve the problems of low nutritional value, inconvenient eating, and single taste, so as to improve rehydration performance and reduce broken bars rate, the effect of improving the utilization rate

Inactive Publication Date: 2016-07-20
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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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Raw material soaking: remove impurities from early indica rice, wash 4 times, soak in water at 36°C for 3 hours;

[0033] (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%;

[0034] (3) Powder mixing: mix evenly with a powder mixing machine;

[0035] (4) Extrusion: squeeze the mixed material through a twin-screw extruder;

[0036] (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;

[0037] (6) Re-steaming: Put the aged rice noodles into the steaming cabinet and re-steam for 2 minutes;

[0038] (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;

[0039] (8) Hot-air drying: the hot-air temperature is 50° C. and drying until the water conte...

Embodiment 2

[0042] (1) Raw material soaking: select early indica rice, wash it for more than 3 times, and soak it in water at 36°C for 3 hours;

[0043] (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;

[0044] (3) Add cornstarch: add cornstarch to rice milk, mix well, adjust the moisture content of rice flour to be 36%, and the mass ratio of cornstarch to early indica rice is 2:8;

[0045] (4) Extrusion: squeeze the mixed material through a twin-screw extruder;

[0046] (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;

[0047] (6) Re-steaming: Put the aged rice noodles into the steaming cabinet and re-steam for 2 minutes;

[0048] (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;

[0049] (8) ...

Embodiment 3

[0052] (1) Raw material soaking: select early indica rice, wash it for more than 3 times, and soak it in water at 36°C for 3 hours;

[0053] (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;

[0054] (3) Add cornstarch: add cornstarch to rice milk, mix well, adjust the moisture content of rice flour to be 36%, and the mass ratio of cornstarch to early indica rice is 2:8;

[0055] (4) Restricted fermentation: use 32°C pure water to activate red yeast rice to obtain a suspension of Monascus bacteria, soak lactic acid bacteria in 30°C pure water for 30 minutes to obtain a suspension of lactic acid bacteria, add the suspension of lactic acid bacteria to rice milk and mix evenly, and heat at 38°C Constant temperature and airtight fermentation for 2.0 hours, then add the Monascus suspension into the rice milk again, mix well, seal it, and place it in an environment of 28°C for 20 hours to obtain rest...

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PUM

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Abstract

The invention relates to a preparation method of instant rice-corn compound straight rice noodles and belongs to the technical field of food processing. The preparation method of instant rice-corn compound straight rice noodles is characterized in that corn starch is added into long-shaped rice, and the mixture is then fermented; thus, nutritive values of the rice noodles are improved, the rice noodles are very elastic, and breaking rates of the rice noodles are reduced. Compound bacteria (lactic acid bacteria and Monascus) are used to perform limited fermentation on the mixed rice powder, so that re-watering performances of the instant straight rice noodles are further strengthened on basis of transformation effects of Monascus fermentation, strong absorption effects of ethanol to moisture and fat, high-frequency vibration and cavitation effects of ultrasound, as well as cavitation effects and even drying effects during microwave pulse drying. The instant straight rice noodles prepared by the preparation method are low in breaking rates, good in re-watering performances and good in eating qualities.

Description

technical field [0001] The invention relates to a production method of rice-corn composite instant straight rice noodles, which belongs 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 process for producing instant rice noodles by restrictive fermentation using red yeast rice. After the rice flour is fermented by red yeast rice, it can not only produce sugars and various essential amino acids that cannot be synthesized by the human body, but also partially degrade starch and pr...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L29/30A23L5/30A23L5/10
CPCA23V2002/00A23V2300/10A23V2300/48
Inventor 潘军辉王维亚
Owner NANCHANG UNIV