Manufacture method of polished round-grained rice noodles

A japonica rice noodle and a production method technology, applied in the direction of food science and the like, can solve the problems of difficult to squeeze silk and aging, affecting the taste of the japonica rice, high viscosity of the japonica rice, etc., and achieve the effect of improving the viscosity, easy to squeeze the silk, and rich rice flavor.

Active Publication Date: 2017-12-19
黑龙江省五常金禾米业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] In order to solve the technical problems in the preparation process of the existing non-japonica rice noodle due to the high viscosity of the non-japonica rice, difficulty in extruding and aging, and the need to add various auxiliary materials in the preparation process, which affects the taste of the non-japonica rice, the present invention provides a method for making non-japonica rice noodles, aiming at Germinated japonica rice and japonica rice are used as raw materials to prepare a japonica rice noodle without any food additives and auxiliary materials

Method used

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  • Manufacture method of polished round-grained rice noodles
  • Manufacture method of polished round-grained rice noodles
  • Manufacture method of polished round-grained rice noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0069] The preparation method of the japonica rice noodles of the present embodiment comprises the following steps:

[0070] (1) Preparation of germinated japonica rice: Take japonica rice with full grains, after hulling, remove impurities, mildew and discolored grains, etc.; put it into the germination unit after ozone sterilization and cleaning, and control the germination temperature at about 30°C (30±2°C) , the humidity is 80%, the germination time is 48 hours, dried, and the rice is milled to obtain germinated japonica rice;

[0071] (2) Soaking: Soak the germinated round-grained rice for 10 hours according to the rice-water ratio of 1:2, so that the rice grains can fully absorb water and swell, and after soaking, the rice grains can be crushed as soon as they are pinched;

[0072] (3) Centrifugal dehydration, rotary cutting pulverization: the raw material obtained in step (2) is centrifugally dehydrated in a centrifugal dehydrator for 8 minutes (the moisture content of t...

Embodiment 2

[0078] Compared with Example 1, the only difference is that in step (1), the rice milling process is not performed; that is, the germinated japonica brown rice is dried to obtain the germinated japonica rice directly. The present inventor is by testing the peak viscosity of embodiment 1 and embodiment 2 germinated japonica rice process, and data is shown in table 1; Table 1

[0079]

[0080] Note: The data are the mean ± standard deviation of three determinations; different letters in the same column indicate significant differences (P<0.05)

[0081] It can be seen from Table 1 that germination can significantly reduce the viscosity of japonica rice flour. Germination treatment had a great influence on the peak viscosity of japonica rice noodles, which was the viscosity of japonica rice noodles during thermal processing, and the peak viscosity would decrease significantly with the increase of germination time.

Embodiment 3

[0083] The preparation method of the japonica rice noodles of the present embodiment comprises the following steps:

[0084] (1) Soaking: Soak the japonica rice for 12 hours according to the rice-water ratio of 1:2, so that the rice grains can fully absorb water and swell. After soaking, the rice grains can be crushed as soon as they are pinched;

[0085] (2) Centrifugal dehydration, rotary cutting type pulverization: the raw material obtained in step (1) is centrifugally dehydrated in a centrifugal dehydrator for 10 minutes, then pulverized with a rotary cutting type pulverizer, and crosses an 80-mesh sieve to obtain japonica rice flour;

[0086] (3) Infrared pregelatinization treatment: mix the japonica rice flour obtained in step (2) with 30% water equivalent to the weight of the japonica rice flour, stand still at room temperature for 20 minutes to balance the moisture, and then place it in an infrared drying box at a temperature of 100°C , 3 minutes under infrared power 1...

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Abstract

The present invention discloses a manufacture method of polished round-grained rice noodles. Polished round-grained rice raw materials are soaked in water, then the soaked polished round-grained rice is subjected to solid-liquid separation, and the separated polished round-grained rice is crushed to obtain polished round-grained rice powder; the polished round-grained rice powder and water are mixed, a mixture is subjected to infrared pre-gelatinization treatment, and then treatments including noodle extruding and aging are conducted to obtain the polished round-grained rice noodles. The polished round-grained rice raw materials are polished round-grained rice and/or germinated polished round-grained rice. The germinated polished round-grained rice is obtained by germination of husked japonica rice. By using the above technologies, the prepared polished round-grained rice noodles are free of any food additives and accessory materials, only prepared from the germinated polished round-grained rice, polished round-grained rice or broken polished round-grained rice and water as raw materials, and uniform in texture, glittering and smooth on surfaces, have a toughness, are tough in mouthfeel, rich in nutrition and mellow in fragrance, and can be stored for 18 months at room temperature.

Description

technical field [0001] The invention relates to the technical field of grain food processing, in particular to a preparation method of non-added japonica rice noodles. Background technique [0002] Generally speaking, rice noodles are thin rice products made from indica rice through a series of processes such as soaking, milling, gelatinization, and silk extrusion. The formation mechanism of rice noodles is mainly through gelatinization and aging of rice starch, and cooling forms Starch gel with certain strength and elasticity is a traditional food in southern my country. [0003] The indica rice noodle technology is relatively mature, because the indica rice amylose content is 23% to 31%, the viscosity is small, and the prepared rice noodle is easy to age and squeeze. However, the amylose content of japonica rice is 13% to 21%, which is relatively low in amylose content. The resulting rice noodles are particularly viscous, difficult to squeeze and age, and have poor toughne...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L7/152A23L5/30
CPCA23L5/30A23L7/10A23L7/152
Inventor 吴跃林亲录程云辉赵思明宁亚丽
Owner 黑龙江省五常金禾米业有限责任公司
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