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
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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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