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Production method of instant straight rice noodles compounded from rice and potatoes

A technology of straight rice noodles and a production method, which is applied in food shaping, yeast-containing food ingredients, food ingredients as taste improvers, etc., can solve the problems of poor rehydration of straight rice noodles and inconvenient eating, and achieve improved rehydration performance, improvement of rehydration, and reduction of uneven heating

Inactive Publication Date: 2016-08-17
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the problems of poor rehydration and inconvenient eating of traditional straight rice noodles, 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

[0029] (1) Raw material soaking: remove impurities from early indica rice, wash 4 times, soak in water at 36°C for 3 hours;

[0030] (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%;

[0031] (3) Powder mixing: mix evenly with a powder mixing machine;

[0032] (4) Extrusion: squeeze the mixed material through a twin-screw extruder;

[0033] (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;

[0034] (6) Re-steaming: Put the aged rice noodles into the steaming cabinet and re-steam for 2 minutes;

[0035] (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;

[0036] (8) Hot-air drying: the hot-air temperature is 50° C. and drying until the water conte...

Embodiment 2

[0039] (1) Raw material soaking: remove impurities from early indica rice, wash 4 times, soak in water at 36°C for 3 hours;

[0040] (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;

[0041] (3) adding potato starch: adding potato starch in rice milk, mixing, regulating rice flour water content is 36%; The mass ratio of potato starch and early indica rice is 15:85;

[0042] (4) Extrusion: squeeze the mixed material through a twin-screw extruder;

[0043] (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;

[0044] (6) Re-steaming: Put the aged rice noodles into the steaming cabinet and re-steam for 2 minutes;

[0045] (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;

[0046] (8) Hot-a...

Embodiment 3

[0049] (1) Raw material soaking: remove impurities from early indica rice, wash 4 times, soak in water at 36°C for 3 hours;

[0050] (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;

[0051] (3) adding potato starch: adding potato starch in rice milk, mixing, regulating rice flour water content is 36%; The mass ratio of potato starch and early indica rice is 15:85;

[0052](4) Restricted fermentation: Soak lactic acid bacteria and yeast in 34°C pure water for 32 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 2.8 hours to obtain restricted fermentation rice milk; the amount of yeast added is 3.8×10 9 cfu / 100g rice flour, the amount of lactic acid bacteria added is 2.0×10 10 cfu / 100g rice flour;

...

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Abstract

The invention relates to a production method of instant straight rice noodles compounded from rice and potatoes, and belongs to the technical field of food processing. The production method is characterized in that potato starch and milled long grain nonglutinous rice are used as raw materials, and composite microbes (lactic acid bacteria and microzyme) are used for performing restrictive fermentation on the blended rice flour, so that the nutrition factors of the rice noodles are increased; besides, the rehydration performance of the rice noodles is improved. In the fermentation process, part of the rice flour is restrictively degraded, and generated ethanol forces the rice noodles to form hole structures in a dual-screw extruding process. Due to cavitation and internal and external homogeneous drying effects during radio frequency-microwave pulse synergetic drying, the rehydration performance of the instant straight rice noodles is further improved. The instant straight rice noodles prepared by the production method disclosed by the invention are low in noodle breaking rate, good in rehydration performance, and good in eating quality.

Description

technical field [0001] The invention relates to a production method of rice-potato composite convenient 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. The rice noodles produced by extrusion have a tight molecular structure and low ready-to-eat properties, and need to be cooked before they can be eaten. Therefore, the instant straight rice noodles of instant type have good market prospect. [0003] Radio frequency is a high-frequency alternating electromagnetic wave with a frequency range of 3kHz-300MHz. The radio frequency energy penetrates into the material, causing the charged ions inside the material to vibrate and migr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L29/30A23L5/30A23P30/20
CPCA23V2002/00A23V2200/14A23V2250/5118A23V2250/76A23V2300/10A23V2300/16
Inventor 潘军辉
Owner NANCHANG UNIV
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