Manufacturing method of rice noodles

A production method and rice noodle technology, which is applied in the field of food processing, can solve problems such as texture and texture, and achieve the effect of texture and firm combination

Inactive Publication Date: 2017-10-20
香格里拉市穗源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention proposes a method for making rice noodles, which solves the problem in the prior art that the rice noodles are not cut and have a chewy texture without adding additives.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The rice noodle making method of the present embodiment comprises:

[0023] Step S1, taking 90 parts of rice and 20 parts of glutinous rice in parts by mass, mixing the rice and glutinous rice evenly, washing and soaking at room temperature for 45 minutes.

[0024] In step S2, the rice and glutinous rice are taken out and left to stand for 1 hour, and the water content of the rice and glutinous rice reaches 28%. When it is left standing, the moisture is evenly distributed inside the rice grains. After the rice grains absorb water, their hardness will decrease, which is convenient for pulverization by the pulverizer. In summer, it is also prone to sourness, and even stinks and deteriorates.

[0025] Step S3, using an electric stone mill to grind the rested rice and glutinous rice into rice flour, and using a 60-mesh sieve to sieve the rice flour. The crushed particle size should not be too large, otherwise the starch in the granules will not be gelatinized sufficiently...

Embodiment 2

[0037] The rice noodle making method of the present embodiment comprises:

[0038] Step S1, taking 95 parts of rice and 25 parts of glutinous rice in parts by mass, uniformly mixing the rice and glutinous rice, washing and soaking at room temperature for 50 minutes.

[0039] In step S2, the rice and glutinous rice are taken out and left to stand for 1.5 hours, and the water content of the rice and glutinous rice reaches 29%. When it is left standing, the moisture is evenly distributed inside the rice grains. After the rice grains absorb water, their hardness will decrease, which is convenient for pulverization by the pulverizer. In summer, it is also prone to sourness, and even stinks and deteriorates.

[0040] Step S3, using an electric stone mill to grind the rested rice and glutinous rice into rice flour, and using a 70-mesh sieve to sieve the rice flour. The crushed particle size should not be too large, otherwise the starch in the granules will not be gelatinized suffic...

Embodiment 3

[0052] The rice noodle making method of the present embodiment comprises:

[0053] Step S1, taking 100 parts of rice and 30 parts of glutinous rice in parts by mass, uniformly mixing the rice and glutinous rice, washing and soaking at room temperature for 60 minutes.

[0054] In step S2, the rice and glutinous rice are taken out and left to stand for 2 hours, and the water content of the rice and glutinous rice reaches 30%. When it is left standing, the moisture is evenly distributed inside the rice grains. After the rice grains absorb water, their hardness will decrease, which is convenient for pulverization by the pulverizer. In summer, it is also prone to sourness, and even smells and deteriorates.

[0055] Step S3, using an electric stone mill to grind the rested rice and glutinous rice into rice flour, and sieving the rice flour with an 80-mesh sieve. The crushed particle size should not be too large, otherwise the starch in the granules will not be gelatinized sufficie...

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PUM

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Abstract

The invention relates to the technical field of food, and discloses a manufacturing method of rice noodles. The method comprises the following steps of S1, taking 90 to 100 parts of rice and 20 to 30 parts of sticky rice in parts by mass; uniformly mixing the rice and the sticky rice; performing clean washing; performing soaking for 45 to 60 minutes at the normal temperature; S2, fishing out the rice and the sticky rice; performing still standing for 1 to 2 hours so that the water content of the rice and the sticky rice reach 28 to 30 percent; S3, grinding the rice and the sticky rice subjected to still standing into rice powder by an electric stone mill; sieving the rice powder by sieve holes being 60 meshes to 80 meshes; S4, weighing 15 to 20 mass parts of yam; peeling, cleanly washing and crushing the yam; then, adding the yam powder into water to be uniform stirred for forming yam thick liquid; extracting the yam thick liquid through sieves holes being 60 meshes to 80 meshes; S5, uniformly mixing the rice powder and the yam thick liquid; then, putting the mixture into a material cabin of an extrusion machine; performing gelatinization at the temperature being 100 to 110 DEG C; S6, after the gelatinization, extruding rice noodles; S7, performing aging retrogradation, air drying, sterilization and packaging. The rice noodles manufactured by the method have the advantages that fracture cannot easily occur after the boiling for a long time; the mouthfeel is chewy.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making rice noodles. Background technique [0002] As a traditional snack in China, rice noodles are very particular about the traditional production process. Otherwise, the rice noodles will be boiled for a long time or easily broken, and the taste will not be chewy. [0003] In order to make rice noodles continuous and chewy, it is common practice to add additives in the production process of rice noodles. For example, many people are now making rice noodles for economic benefits, in order to simplify the process difficulty and reduce costs, and make the rice noodles not easy to break. , adding white lumps, if this substance accumulates in the body due to long-term consumption, it will make people prone to aplastic anemia. In order to make the rice noodles more chewy, alum is added, and eating more will greatly increase the risk of Alzheimer's disease. C...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/10
CPCA23L7/10A23L19/10
Inventor 郜云钢
Owner 香格里拉市穗源食品有限公司
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