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Method for preparing unpolished rice noodles by dry-process micro-grinding

A technology for micro-grinding and brown rice, which is applied in the field of preparing brown rice noodles by dry micro-grinding, can solve the problems of small types and yields of brown rice noodles, rough taste of brown rice noodles, and high gelatinization temperature, so as to expand production and sales channels and improve cooking quality. , the effect of uniform particle size

Inactive Publication Date: 2017-11-07
ACAD OF NAT FOOD & STRATEGIC RESERVES ADMINISTRATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the application of brown rice in rice noodle products has the following problems: 1) the fiber and other substances in brown rice cause the texture of brown rice noodles to be rough and poor in palatability; Higher and more difficult to gelatinize; 3) At present, brown rice noodles are generally produced by wet refining, which not only produces a large amount of waste water, but also consumes a lot of energy
The above reasons lead to less types and output of brown rice noodle products at present.

Method used

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  • Method for preparing unpolished rice noodles by dry-process micro-grinding

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1 A kind of dry method micro-grinding prepares the method for brown rice noodle

[0028] A method for dry finely pulverizing brown rice noodles, comprising the following steps:

[0029] 1) brown rice pretreatment: take 20kg of early indica brown rice, wash with pure water, remove floating ash and mixed gravel and other sundries;

[0030] 2) Micro-grinding of brown rice: pulverize the brown rice with a common needle mill, and then use an airflow mill to pulverize the brown rice until the particle size is between 30-50 μm, and control the damaged starch content between 11%-12%;

[0031] 3) Wetting: adjust the moisture content of the brown rice flour to between 35-40%, and wetting at normal temperature for 8 hours;

[0032] 4) Self-cooked extruded strips and extruded silk: a single-screw self-cooked extruder is used to gelatinize the brown rice flour and then extrude the silk and then cool;

[0033] 5) Aging: Aging in a 20°C incubator for 4 hours;

[0034] 6)...

Embodiment 2

[0037] Embodiment 2 A method of preparing brown rice noodles by dry pulverization

[0038] A method for dry finely pulverizing brown rice noodles, comprising the following steps:

[0039] 1) brown rice pretreatment: take 20kg of early indica brown rice, wash with pure water, remove floating ash and mixed gravel and other sundries;

[0040] 2) Micro-grinding of brown rice: pulverize the brown rice with a common pin mill, and then use a jet mill to pulverize the brown rice until the particle size is between 50 and 70 μm, and control the damaged starch content between 10% and 11%;

[0041] 3) Wetting: adjust the moisture content of the brown rice flour to between 35-40%, and moisten at room temperature for 6 hours;

[0042] 4) Self-cooked extruded strips and extruded silk: a single-screw self-cooked extruder is used to gelatinize the brown rice flour and then extrude the silk and then cool;

[0043] 5) Aging: Aging in a 50°C incubator for 8 hours;

[0044] 6) Re-steaming: re-s...

Embodiment 3

[0047] Embodiment 3 A kind of dry method micro-pulverization prepares the method for brown rice noodle

[0048] A method for dry finely pulverizing brown rice noodles, comprising the following steps:

[0049] 1) brown rice pretreatment: take 20kg of early indica brown rice, wash with pure water, remove floating ash and mixed gravel and other sundries;

[0050] 2) Micro-grinding of brown rice: pulverize the brown rice with a common needle mill, and then use an airflow mill to pulverize the brown rice until the particle size is between 30-50 μm, and control the damaged starch content between 11%-12%;

[0051] 3) Wetting: adjust the moisture content of the brown rice flour to between 35-40%, and wet it for 4 hours under normal temperature conditions;

[0052] 4) Self-cooked extruded strips and extruded silk: a single-screw self-cooked extruder is used to gelatinize the brown rice flour and then extrude the silk and then cool;

[0053] 5) Aging: Aging in a 40°C incubator for 4 h...

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Abstract

The invention discloses a method for preparing unpolished rice noodles by dry-process micro-grinding. The method comprises the following steps: 1) pre-treating unpolished rice; 2) micro-grinding the unpolished rice: grinding the unpolished rice until the grain fineness is 30mu m to 70mu m; controlling the content of damaged starch to be 12 percent or less; 3) wetting; 4) self-cooking, extruding and shredding; 5) ageing; 6) carrying out repeated evaporation; 7) drying. The sensory quality including the palatability and the like, and the cooking quality including the optimal cooking time, the breaking rate, the water absorption rate and the like of the unpolished rice noodles prepared by adopting a dry-process micro-grinding method are greatly improved; compared with a traditional method for producing the unpolished rice noodles, the method has no sewage emission and the production cost is reduced; the method disclosed by the invention has important significance on improvement of a processing technology level of unpolished rice noodle industry and large-scale production and has a wide industrialization prospect.

Description

technical field [0001] The invention relates to the technical field of rice deep processing. More specifically, it relates to a method for preparing brown rice noodles by dry pulverization. Background technique [0002] With the continuous increase of people's demand for nutritious and healthy diet, whole grain food has been gradually recognized by people, its market share has been continuously increased, and its consumption has grown rapidly. The new dietary guidelines for Chinese residents in 2016 clearly stated for the first time the intake of whole grains: it is recommended that ordinary adults consume 250-400g of cereals and potatoes per day, of which whole grains contain 50-150g of miscellaneous beans. [0003] Brown rice is a whole grain. Brown rice is richer in soluble and insoluble dietary fiber, B vitamins, vitamin E, phenolic substances, anthocyanins, phytosterols, oryzanol, octacosanol, squalene, phospholipids, (nerve Amide) rice bran, minerals and other funct...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/117
CPCA23L7/117
Inventor 谭斌吴娜娜刘明田晓红翟小童汪丽萍刘艳香
Owner ACAD OF NAT FOOD & STRATEGIC RESERVES ADMINISTRATION
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