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Method for preparing rice noodles

A rice noodle and rice technology, which is applied in the field of rice noodle preparation, can solve problems such as physical health effects, and achieve the effects of soft and smooth taste, prolonged storage time, and increased elasticity

Inactive Publication Date: 2016-12-07
黔东南佳味源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The wet rice noodles produced by the method described in the above-mentioned invention all have a longer retention period, but because of the chemical additives used in it, people will have a certain impact on their health after long-term consumption.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of rice noodles, comprising the following steps:

[0024] (1) Add 5 times of water to the rice for 2 hours at a temperature of 10° C. after soaking, drain and mix with 40% water to grind into a slurry by a stone mill;

[0025] (2) After adding 1% rapeseed oil in the slurry, let it flow into the face plate of the steamed flour machine and use the temperature of 100°C steam to carry out aging molding, and the moisture content of the rice flour is controlled at 30%;

[0026] (3) Cut into strips after forming;

[0027] (4) The rice noodles cut into strips are dried at a temperature of 40° C. in a dryer at a humidity of 50% until the moisture content of the rice noodles is controlled at 3% for packaging.

Embodiment 2

[0029] A preparation method of rice noodles, comprising the following steps:

[0030] (1) Adding 7 times of water to the rice for 4 hours at a temperature of 30° C. after soaking, draining and mixing 50% of water into a slurry through a stone mill;

[0031] (2) After adding 2% rapeseed oil in the slurry, let it flow into the face plate of the steamed flour machine and use the temperature of 120°C steam to carry out aging molding, and the moisture content of the rice noodles is controlled at 40%;

[0032] (3) Cut into strips after forming;

[0033] (4) The rice noodles cut into strips are dried with a drying machine at a temperature of 50° C. and in an environment with a humidity of 55% until the moisture content of the rice noodles is controlled at 6% for packaging.

Embodiment 3

[0035] A preparation method of rice noodles, comprising the following steps:

[0036] (1) Add 10 times of water to the rice for 5 hours at a temperature of 40° C. after soaking, drain and mix with 60% water to grind into a slurry;

[0037] (2) After adding 3% rapeseed oil in the slurry, let it flow into the face plate of the steamed flour machine and use the temperature of 140°C steam to carry out aging molding, and the moisture content of the rice noodles is controlled at 50%;

[0038] (3) Cut into strips after forming;

[0039] (4) The rice noodles cut into strips are dried at a temperature of 60° C. in a dryer at a humidity of 65% until the moisture content of the rice noodles is controlled at 9% for packaging.

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PUM

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Abstract

The invention discloses a process for preparing rice noodles, and belongs to the field of food processing. The process for preparing the rice noodles comprises the following steps: (1) soaking of raw materials; (2) pulping; (3) rice noodle steaming forming; (4) slicing; (5) drying and packaging. Rice is adopted as a raw material for the rice noodles, the flavor and the nutrition of the rice are reserved, and no pigments, edible gum, alum and additives are added; the rice noodles prepared by the method taste chewy, soft and smooth without breakage, agglomeration and sand-dust, and the shelf time is prolonged.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a preparation method of rice noodles. Background technique [0002] Wet rice noodles are processed by pressing and forming the rice noodles obtained by soaking and refining rice. The characteristic flavor and taste of wet rice noodles are recognized by rice noodle eaters, but the retention period of wet rice noodles is short, which has become a constraint. An important bottleneck for its long-distance sales. In the prior art, the purpose of prolonging the shelf life of wet rice flour is reached by adding antiseptic and bactericide in the production process usually, such as the invention patent of CN1231837 with the publication number, by adding anti-starch aging agent (which can be oligosaccharides) in the production process , sorbitol, sodium carboxymethylcellulose), and then the steamed vermicelli after extrusion is pickled with a sour agent, so that the retention period of the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L5/10
Inventor 杨承锦
Owner 黔东南佳味源食品有限公司
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