Instant dry rice noodles and production method thereof

A production method and technology for dry rice noodles, applied in the field of rice noodles, to achieve the effects of superior water retention, flexibility and elasticity, and increased added value

Inactive Publication Date: 2017-01-04
广西马中粮油有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The rice flour processing method of above-mentioned open document report has nothing in common with each other, but all is to set about aspects such as improving toughness, prolonging the shelf-life, but pays attention to the mouthfeel of rice flour smooth, rich in elasticity, boiling in water does not paste the soup, dry frying is not easy to break, etc. there are gaps

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 2

[0050] Use rice stored for 1.5 years as the raw material, take 500 kg of rice after fine milling, wash and soak for 2 hours, add 50 kg of cooked rice to adjust the ratio of raw and cooked pulp, use a motorized stone mill for secondary refining, and adjust the pulp to control the pulp Water content 35%-38%; adjust by adding rice milk or water; add 0.01% natural gel powder (natural gel powder is white or off-white fine powder, boiled from animal skin and bone, then add acid pumping glue, concentrate , dried.), calcium stearoyl lactylate or sucrose fat 0.02%, guar gum 0.01%; then steamed with a one-stop continuous steaming machine, the steaming machine transports the cloth belt 6-7 meters per minute, drying After being dried (or dried), it is folded and ripened. The first ripening (10 to 20 minutes in steam aging) and the second 5 hours of room temperature ripening. During the ripening process, use large gravel bags or rice bags to apply natural pressure on the top, and then cut ...

Embodiment 3

[0052] Double Certificate Instant Rice Noodles

[0053] Use polished rice as raw material: weigh 500 kg, wash and soak for 2 hours, use a motorized film for secondary pulping, adjust the ratio of raw and cooked pulp, and adjust the pulp to control the water content of the pulp to 35%-38%; add rice pulp or water Adjustment: Steam the vermicelli into a thin vermicelli of 0.5 mm. The temperature inside the machine is 105°C. The stroke of the steamer is 6 meters per minute. Afterwards, it is air-dried, folded into powder, matured for the first time (10-20 minutes in steam), and aged for the second time at room temperature for 6 hours. During the aging process, use large stone slag bags or rice bags to apply natural pressure on the top, and cut with a motorized knife. Make 1-2 cm wide vermicelli, dry and pack, the finished product has a moisture content of less than 10%, and the finished product: brew with 80 degrees of boiling water for 2 minutes, fully cooked, add seasoning powde...

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PUM

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Abstract

The invention discloses a production method of instant dry rice noodles. The method comprises the following steps of fine grinding of rice, rice soaking and washing, pulp grinding, blending of raw pulp and cooked pulp, viscosity increasing and standing, steaming of rice starch sheets and airing or drying; folding and ripening; strip cutting, shaping and microwave treatment; laminating; packaging and warehousing. The production method of the instant dry rice noodles is improved on the basis of a traditional processing method, so that the high-quality rice noodles which are rich in nutrition, smooth in taste and high in elasticity, do not cause soup burning during water boiling and cannot easily break during dry-frying are manufactured.

Description

technical field [0001] The invention relates to a food, especially rice flour processed from rice and a production method thereof. Background technique [0002] Rice noodles refer to strip-shaped and silky rice products made from rice as raw material through processes such as soaking, cooking, and layering, rather than powdery materials that are made from rice as raw material and ground in the sense of the word. The texture of rice noodles is flexible and delicate, and it is served with various dishes or soup ingredients for soup or dry frying. It is smooth and tasty, and is deeply loved by consumers (especially those in the south). There are many varieties of rice noodles. According to the processing type, there are round noodles (extruded rice noodles) and flat noodles (cut noodles). According to packaging, there are row rice noodles, square rice noodles, corrugated rice noodles, and silver rice noodles; Wait. Their production processes are similar, they are all soaked r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L3/40A23L3/01
CPCA23L3/01A23L3/40A23V2002/00A23V2200/228A23V2250/5432A23V2250/506A23V2300/10Y02A40/90
Inventor 何青白伟锋
Owner 广西马中粮油有限公司
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