Method for preparing high-quality rice noodles

A high-quality rice flour technology, applied in the field of food science, can solve the problems of low nutritional value and low broken rate, and achieve the effects of improved safety and controllability, low broken rate and high moisture content

Inactive Publication Date: 2016-11-16
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the above-mentioned technical problems in the prior art, the present invention provides a method for preparing high-quality rice noodles. The method for preparing high-quality rice noodles should solve the problem of low nutritional value and low bar breaking rate in the prior art. technical issues

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A mixed fermented rice flour with Lactococcus lactis and Saccharomyces cerevisiae is prepared by a method including the following steps:

[0038] 1) Fermentation of raw materials; adding indica rice to water 1.2 times the weight of indica rice, then adding 1.0% of the weight of indica rice to Lactococcus lactis and 1.0% of the weight of indica rice to Saccharomyces cerevisiae, and then fermenting at 37°C for 12h to obtain Fermentation broth

[0039] 2) Wash and remove impurities; filter the fermentation broth obtained in step 1), and rinse the resulting filter cake with tap water or distilled water 3-5 times, and then drain with a mesh screen;

[0040] 3) Grind the raw material mixture obtained in step 2) with a refiner until there is no obvious feeling of sand, and filter with a 60-mesh sieve to obtain rice milk;

[0041] 4) Centrifuge the rice slurry obtained in step 3) at 3000r / min for 5 minutes, and freeze-dry the precipitate at -40°C / 15Pa for 24 hours to obtain high-qualit...

Embodiment 2

[0046] A mixed fermented rice flour with Lactococcus lactis and Saccharomyces cerevisiae is prepared by a method including the following steps:

[0047] 1) Fermentation of raw materials; add indica rice to water 1.2 times the weight of indica rice, add Lactococcus lactis which is 5.0% of the weight of indica rice and Saccharomyces cerevisiae which is 5.0% of the weight of indica rice, and then control the temperature to 37°C for 24h fermentation to obtain fermentation liquid;

[0048] 2) Wash and remove impurities; filter the fermentation broth obtained in step 1), and rinse the resulting filter cake with tap water or distilled water 3-5 times, and then drain with a mesh screen;

[0049] 3) Grind the raw material mixture obtained in step 2) with a refiner until there is no obvious feeling of sand, and filter with a 60-mesh sieve to obtain rice milk;

[0050] 4) Centrifuge the rice slurry obtained in step 3) at 3000r / min for 5 minutes, and freeze-dry the precipitate at -40°C / 15Pa for 2...

Embodiment 3

[0055] A mixed fermented rice flour with Lactococcus lactis and Saccharomyces cerevisiae is prepared by a method including the following steps:

[0056] 1) Fermentation of raw materials; add indica rice to water 1.2 times the weight of indica rice, add Lactococcus lactis which is 3.0% of the weight of indica rice and Saccharomyces cerevisiae which is 3.0% of the weight of indica rice, and then control the temperature to 37°C for fermentation for 36 hours to obtain fermentation liquid;

[0057] 2) Wash and remove impurities; filter the fermentation broth obtained in step 1), and rinse the resulting filter cake with tap water or distilled water 3-5 times, and then drain with a mesh screen;

[0058] 3) Grind the raw material mixture obtained in step 2) with a refiner until there is no obvious feeling of sand, and filter with a 60-mesh sieve to obtain rice milk;

[0059] 4) Centrifuge the rice slurry obtained in step 3) at 3000r / min for 5 minutes, and freeze-dry the precipitate at -40°C / 1...

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PUM

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Abstract

The invention discloses a method for preparing high-quality rice noodles. Long-shaped rice is added into water, then lactococcus lactis and saccharomyces cerevisiae are added, and the fermentation is carried out, so as to obtain a fermentation broth; the obtained fermentation broth is filtered, a filter cake is flushed cleanly, and the flushed filter cake is drained off; the raw material is finely milled by using a paste mill, and the milled raw material is filtered to obtain rice milk; the obtained rice milk is flattened out, a thickness is controlled to be 1mm to 5mm, afterwards, the first slice steaming is carried out on the flattened-out rice milk by using steam, and the standing is carried out on an obtained first slice in an environment of 4 DEG C after the first slice steaming is terminated; afterwards, the second slice steaming is carried out on the obtained first slice by using steam again, and an obtained second slice is soaked in water at 2 DEG C after the second slice steaming is terminated, so as to obtain a high-quality rice slice; the strip cutting is carried out on the obtained high-quality rice slice, so that the high-quality rice noodles which are fermented by the mixed bacteria of the lactococcus lactis and the saccharomyces cerevisiae are obtained. The rice noodles which are prepared through the method provided by the invention have the characteristics of being high in moisture content, high in nutritive value, flexible, chewy, smooth and soft in taste and low in noodle breakage rate.

Description

Technical field [0001] The invention belongs to the field of food science, and relates to a kind of rice noodles, in particular to a method for preparing high-quality rice noodles. Background technique [0002] Rice noodles, a characteristic snack of the Han nationality, is a very popular delicacy in southern China. Rice noodles use rice as raw material and are made into strips and silky rice products through processes such as soaking, steaming and layering, rather than powdered materials made from rice as raw materials and ground as the meaning of the word is understood. The texture of rice noodles is flexible and elastic. It does not stick to the soup when boiled, and is not easy to break in dry stir-fry. It is cooked in soup or dry stir-fried with various dishes or soups. It is smooth and delicious, and is very popular among consumers (especially southern consumers). favorite. [0003] Lactic acid bacteria (LAB) is a general term for bacteria that can produce large amounts of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L7/10
CPCA23V2002/00A23V2400/231A23V2200/10A23V2250/042
Inventor 马霞李路遥王恒
Owner SHANGHAI INST OF TECH
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