A kind of preparation method of japonica rice noodle

A technology of japonica rice noodle and production method, which is applied in food science and other fields, can solve the problems of affecting the taste of japonica rice, difficulty in shredding and aging, high viscosity of japonica rice, etc., and achieve the effects of easy shredding, reduced viscosity, and strong rice flavor

Active Publication Date: 2021-05-25
黑龙江省五常金禾米业有限责任公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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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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  • A kind of preparation method of japonica rice noodle
  • A kind of preparation method of japonica rice noodle
  • A kind of preparation method of japonica rice noodle

Examples

Experimental program
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Effect test

Embodiment 1

[0069]The preparation method of the glutinous rice niline of the present embodiment includes the following steps:

[0070](1) Bud glutinous rice preparation: Take a full japonica rice with grain, after the grain, remove impurities, mildew and different grains; after ozone sterilization, the germination temperature is controlled at 30 ° C (30 ± 2 ° C) , Moisture is 80%, the germination time is 48h, dry, and the mill is germinated;

[0071](2) Soak: Soak the germinated glutinous rice in the rice water than 1: 2, so that the rice particles are sufficiently absorbed and swelled, and the rice granules can be broken after soaking;

[0072](3) Centrifugation dehydration, spiral cutting: Put the raw material obtained by step (2) in centrifugation in the centrifugal dehydration machine (control the water content of 35 ~ 45%), then pulverized with a spin cutting machine, over 80 mesh Sieve, glutinous rice noodles;

[0073](4) Infrared pre-gelation: mixed the glutinous rice powder obtained by step (3) wit...

Embodiment 2

[0078]As compared with Example 1, the difference is only in that, in step (1), the milling rice is not performed; that is, the germination glutinous rice is directly obtained after germination. The present inventors pass the peak viscosity of germinated glutinous rice by testing Example 1 and Example 2, and data is shown in Table 1; Table 1

[0079]

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

[0081]As can be seen from Table 1, germination can significantly reduce the viscosity of glutinous rice flour. The germination treatment has a large effect on the peak viscosity of the glutinous rice powder, and the peak viscosity is characterized by the thermal processing of glutinous rice. This peak viscosity will decrease significantly with the increase in sprouting time.

Embodiment 3

[0083]The preparation method of the glutinous rice niline of the present embodiment includes the following steps:

[0084](1) Soaking: Soak the glutinous rice in the rice water than 1: 2, so that the rice particles are sufficiently absorbed and swelled, and the rice granules can be broken after soaking;

[0085](2) Centrifugation dehydration, spiral crushing: The raw material obtained by step (1) in centrifugation was dehydrated in the centrifugal dehydration machine, and then pulverized with a spin cutting mill, over 80 mesh sieve, and glutinous rice noodles;

[0086](3) Infrared preframetization: mix the glutinous rice powder obtained by step (2) with 30% of the water equivalent to the glutinous rice flour, still 20min a balanced moisture at normal temperature, then placed in an infrared drying box, temperature 100 ° C Infrared power 16KW processing 3min

[0087](4) Squeeze and ripening and a silk: The glutinous rice powder treated by step (3) is placed in an auto-crushing rogue machine, and ...

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Abstract

The invention discloses a method for making japonica rice vermicelli. The japonica rice raw material is soaked in water and then subjected to solid-liquid separation and pulverization to obtain japonica rice flour; The processing steps include the japonica rice noodle; the japonica rice raw material is japonica rice and / or germinated japonica rice; the germinated japonica rice is obtained by germinating japonica brown rice. Through the above technology, the present invention can be made into non-japonica rice noodle without adding any food additives and auxiliary materials, and only using germinated japonica rice, japonica rice or its broken rice and water as raw materials. It is rich in nutrition and rich in rice flavor, and can be stored for 18 months at room temperature.

Description

Technical field[0001]The present invention relates to the field of cereal food processing, and more particularly to the preparation method of glutinous rice niline.Background technique[0002]Typically, rice numerals are made of niometric meter products made of suping, grinding, gelatinization, and squeezing, and rice wire formation mechanism mainly passing the gelatinization and aging of rice starch. A certain strength and elastic starch gel is a traditional food in the southern part of my country.[0003]The rice mount technology technology is relatively mature, which is due to the 23% to 31% of the niminite, small viscosity, and is easy to aging. The glutinous rice starch content is 13% to 21%, the relative linear starch content is low, and the adhesion made of rice noodles is particularly large, not easy to extruder and aging, and poor toughness.[0004]The glutinous rice is difficult to prepare an oli-miline directly. In order to solve this problem, the prior art is usually added a v...

Claims

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Application Information

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Patent Type & Authority Patents(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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