Producing method of rice and sweet potato composite convenient straight rice noodles

A technology of straight rice noodles and a production method, applied in the directions of food drying, food science, etc., can solve the problems of low nutritional value, inconvenient eating, single taste, etc., achieve smooth surface, reduce uneven heating, and improve rehydration performance Effect

Inactive Publication Date: 2016-07-27
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

[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 sweet potato starch: add sweet potato starch in the rice milk, mix well, adjust the water content of rice flour to be 36%, and the mass ratio of sweet potato starch and early indica rice is 13:87;

[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 combin...

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 sweet potato starch: add sweet potato starch in the rice milk, mix well, adjust the rice flour moisture content to be 36%, and the mass ratio of sweet potato starch and early indica rice is 13:87;

[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 38°C for 1.8 hours, then Add yeast suspension to rice milk, mix well, and ferment at 36°C for 3.0 hours to obtain restricted fermentation rice milk; the amount of yeast added is 2.8×10 9 cfu / 100g rice flour, the amount of lactic acid bacteria added is 2.0×10 10 cf...

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PUM

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Abstract

The invention relates to a producing method of rice and sweet potato composite convenient straight rice noodles, and belongs to the technical field of food processing.The producing method is characterized in that milled early long-grain nonglutinous rice and sweet potato starch serve as the raw materials, compound bacteria (lactic acid bacteria and yeast) are used for fermenting mixed rice noodles in a limited mode, nutritional factors of rice noodles are increased, and rehydration performance of the product is improved.Part of rice noodles is degraded in a limited mode in a fermentation process, produced ethyl alcohol makes rice noodles produce a porous structure in the twin-screw extrusion process, and the rehydration performance of the convenient straight rice noodles is further enhanced based on the strong absorption effect of alcohol for water and lipid, the permeation capacity and cavitation effect of infrared rays and the internal and external uniform drying effect during microwave pulse drying.The made convenient straight rice noodles are low in breakage rate, good in rehydration performance and excellent in food taste and quality.

Description

technical field [0001] The invention relates to a production method of rice and sweet potato 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L29/30A23L5/30A23L5/10
CPCA23V2002/00A23V2300/10
Inventor 潘军辉王维亚
Owner NANCHANG UNIV
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