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Method for preparing fresh wet rice noodles from extruding cooked rice

A technology of rice and rice noodles, applied in the direction of food science, application, food ingredients, etc., can solve the problems of damaged starch, excessive, broken strips, etc., and achieve the effects of eating convenience, reducing energy consumption, and avoiding microbial contamination

Active Publication Date: 2017-09-05
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the soaking and fermentation process is reduced and the direct grinding method is used, too much damaged starch is produced, which also brings product quality problems, such as broken bars, paste soup, etc.

Method used

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  • Method for preparing fresh wet rice noodles from extruding cooked rice
  • Method for preparing fresh wet rice noodles from extruding cooked rice

Examples

Experimental program
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Effect test

Embodiment 1

[0027] A method for preparing fresh wet rice noodles by extruding rice, said method comprising the following steps:

[0028] (1) Raw material selection: select 80% early indica rice, 10% late indica rice and 10% japonica rice to mix;

[0029] (2) Cooking rice: wash the mixed rice in step (1), drain the water, then add tap water twice the total mass of the mixed rice, steam in a steamer for 50 minutes at normal pressure, and the degree of gelatinization of the rice after cooking 90%, cooled to make rice;

[0030] (3) material mixing: add the wheat flour that accounts for 10% of rice quality in the rice that step (2) makes, after mixing, add high-speed mixer, stir 1min under the rotating speed of 3000rpm, make mixed material, stir while stirring Add water while making the mixed material have a moisture content of 30% relative to the dry basis;

[0031] (4) Extrusion molding: the mixed material that step (3) makes is added in the self-cooking type rice noodle machine and is pro...

Embodiment 2

[0036] A method for preparing fresh wet rice noodles by extruding rice, said method comprising the following steps:

[0037] (1) Raw material selection: select 45% early indica rice, 30% late indica rice and 25% japonica rice to mix;

[0038] (2) Cooking rice: wash the mixed rice in step (1), drain the water, then add tap water 1.5 times the total mass of the mixed rice, steam in a steamer for 35 minutes, and the degree of gelatinization of the rice after cooking 70%, cooled to make rice;

[0039] (3) material mixing: in the rice that step (2) makes, add the wheat flour that accounts for 10% of rice quality, the potato whole powder that accounts for 15% of rice quality, add high-speed stirrer after mixing, stir 2min under the rotating speed of 2000rpm, Prepare the mixed material, add water while stirring during the stirring process, so that the relative dry basis water content of the mixed material is 35%;

[0040] (4) Extrusion molding: the mixed material that step (3) make...

Embodiment 3

[0043] A method for preparing fresh wet rice noodles by extruding rice, said method comprising the following steps:

[0044] (1) Raw material selection: select 30% early indica rice, 50% late indica rice and 20% japonica rice to mix;

[0045] (2) Cooking rice: wash the mixed rice in step (1), drain the water, then add 1.2 times the tap water of the total mass of the mixed rice, cook in a pressure cooker with high-pressure steam for 25 minutes, and the degree of gelatinization of the cooked rice is 60 %, cooled to make rice;

[0046] (3) material mixing: in the rice that step (2) makes, add the wheat flour that accounts for 40% of rice quality, the potato whole powder that accounts for 10% of rice quality, the mung bean starch that accounts for 5% of rice quality, add high-speed mixer after mixing , stirring at a rotating speed of 1500rpm for 3min to obtain a mixed material, adding water while stirring during the stirring process, so that the relative dry basis moisture conten...

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PUM

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Abstract

The invention discloses a method for preparing fresh wet rice noodles from extruding cooked rice. The method comprises the following steps of (1) selecting raw materials; (2) performing cooking to obtain the cooked rice; (3) mixing materials; (4) performing extrusion and shaping; and (5) performing cooling and packaging. Through the adoption of the method disclosed by the invention, the problems of long production cycle, high cost, high investment, high energy consumption, microbial contamination, poor product quality and the like existing during conventional rice noodle processing are solved.

Description

technical field [0001] The invention relates to the technical field of rice flour processing, in particular to a method for preparing fresh wet rice flour by steaming and boiling rice, mixing it with other auxiliary materials, and extruding. Background technique [0002] Rice noodles, also known as vermicelli, vermicelli, rice noodles, rice noodles, etc., are made from rice, which is first soaked, crushed or refined, and then gelatinized and extruded. As a traditional rice food in my country, rice noodles have a long history. They have a smooth texture, delicate and flexible taste, and are white and crystal clear in color. They are deeply loved by consumers in the central and southern regions of my country. According to eating characteristics, it can be divided into: instant rice noodles, cooking rice noodles, and fresh wet rice noodles; according to the molding process, it can be divided into cut powder and pressed powder; currently, the industry has a high degree of recogn...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L5/10
CPCA23L5/13A23L7/10A23V2002/00A23V2250/5118
Inventor 周星金征宇王园园王韧徐学明谢正军赵建伟王金鹏
Owner JIANGNAN UNIV
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