Additive for improving toughness of wet rice flour

An additive and wet rice noodle technology, applied in the field of food processing, can solve problems such as poor appearance, easy broken bars, inconvenient eating, etc., to achieve the effect of ensuring appearance and quality, and improving toughness

Inactive Publication Date: 2017-04-26
广西南宁粮香食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Wet rice noodles have the fresh aroma of rice and have a good flavor, but because wet rice noodles are derived from japonica rice, they have poor toughness, especially after being boiled in broth or hot water, the strips are easier to break, making the appearance not good , inconvenient to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Ripe chestnuts are peeled and dried at 70°C for 5 hours, ground and passed through a 180-mesh sieve for later use; waxy corn is dried in the sun until the water content reaches 20%, and ground into powder to obtain corn flour for later use; okra is dried at 90°C for later use After 1 hour, break it into powder and pass through a 200-mesh sieve to obtain okra powder.

[0018] An additive for improving the toughness of wet rice flour. The following components are weighed in units of g: 20 g of modified edible starch from potatoes, 10 g of the above-mentioned spare okra powder, 3 g of glutinous rice flour, 0.5 g of pectin, 2 g of the above-mentioned spare chestnuts, barley Flour 5g and the above-mentioned standby cornflour 5g, mix each component and stir evenly, to obtain final product.

[0019] Gained additive that improves the toughness of wet rice flour is added during the production of wet rice flour, that is, after the polished round-grained rice is beaten into rice m...

Embodiment 2

[0021] Ripe chestnuts are peeled and dried at 80°C for 2 hours, ground and passed through a 220-mesh sieve for later use; waxy corn is dried in the sun until the water content is 23%, and ground into powder to obtain corn flour for later use; okra is dried at 100°C for later use After 0.5 hour, break into powder and pass through a 200-mesh sieve to obtain okra powder.

[0022] An additive for improving the toughness of wet rice flour. The following components are weighed in units of g: 30 g of modified edible starch from potatoes, 16 g of the above-mentioned spare okra powder, 5 g of glutinous rice flour, 1.5 g of pectin, 7 g of the above-mentioned spare chestnuts, barley Flour 11g and the above-mentioned standby corn flour 9g, mix and stir each component evenly, and get final product.

[0023] Gained additive that improves the toughness of wet rice flour is added during the production of wet rice flour, that is, the additive is added after the polished round-grained rice is b...

Embodiment 3

[0025] Ripe chestnuts are peeled and dried at 75°C for 3.5 hours, ground and passed through a 200-mesh sieve, and used for later use; waxy corn, dried in the sun until the moisture content is 20-23%, and ground into powder, that is, corn flour is obtained for later use; okra at 95°C Dried for 0.8 hour, crushed into powder, and passed through a 200-mesh sieve to obtain okra powder.

[0026] An additive for improving the toughness of wet rice flour. The following components are weighed in units of g: 25 g of modified edible starch from potatoes, 13 g of the above-mentioned spare okra powder, 4 g of glutinous rice flour, 1 g of pectin, 3.5 g of the above-mentioned spare chestnuts, barley Flour 8g and the above-mentioned standby corn flour 7g, mix each component and stir evenly to get final product.

[0027] Gained additive that improves the toughness of wet rice flour is added during the production of wet rice flour, that is, after the polished round-grained rice is beaten into r...

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PUM

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Abstract

The invention discloses an additive for improving toughness of wet rice flour. The additive comprises the following components in parts by weight: 20-30 parts of modified edible starch, 10-16 parts of abelmosk powder, 3-5 parts of sweet rice flour, 0.5-1.5 parts of pectin, 2-7 parts of Chinese chestnuts, 5-11 parts of coix seed powder, and 5-9 parts of corn flour. The additive for improving toughness of the wet rice flour can effectively improve toughness of the rice flour, so that toughness of the rice flour can be kept in the boiling process with soup stock or hot water, breaking is not easy after boiling, and outward appearance and quality of the wet rice flour are guaranteed.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to an additive for improving the toughness of wet rice flour. Background technique [0002] Guangxi Nanning wet rice noodles has a long history and is an essential material for making Laoyou noodles, breakfast noodles, and fresh meat noodles. Wet rice noodles are mainly obtained by grinding japonica rice into rice milk, steaming on a tray, and cutting into strips. After steaming and cutting into strips, it can be eaten directly, or rolled with broth and eaten with sliced ​​meat. Wet rice noodles have the fresh aroma of rice and have a good flavor, but because wet rice noodles are derived from japonica rice, they have poor toughness, especially after being boiled in broth or hot water, the strips are easier to break, making the appearance not good , inconvenient to eat. [0003] The information disclosed in this Background section is only for enhancing the understanding of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/00
Inventor 唐德胜
Owner 广西南宁粮香食品有限公司
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