Formula of fresh and wet rice noodles and freshness and quality retaining method thereof

A rice noodle, fresh and wet technology, applied in food preservation, preservation of food ingredients as antimicrobials, food science, etc., can solve the problems of rice noodle nutrition and taste that need to be improved, and achieve extended shelf life, smooth taste, and reduced harmful bacteria. Effect

Inactive Publication Date: 2018-04-06
常德市源宏食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the addition of additives and the omission of the rice soaking process, the nutrition and taste of rice noodles need to be improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The formula of fresh wet rice flour comprises the following raw materials in percentage by weight: 87% of early indica rice, 5% of corn kernels, 3% of cassava starch, and 5% of plantain taro starch.

[0019] The preparation method is to soak the rice and corn grains in the fermenter for 48-72 hours in warm water at 25-30°C, then send them into the cleaning barrel by jet flow for cleaning, drain the water and send them to the refiner Grind it into a slurry, then add other remaining raw materials, adjust the powder, and then send it to a steamer to steam until it is almost mature, then extrude it, and then send it to a pool for regeneration and aging, and then re-steam, cool, and vacuum pack.

[0020] Fresh-keeping and quality-preserving methods are mainly achieved through the following aspects:

[0021] (1) Raw material control: put the early indica rice and corn grains in the sun for 2 days in advance, and then soak them in 5‰ of salt water for 3 hours;

[0022] (2) Co...

Embodiment 2

[0025] The formula of fresh wet rice flour comprises the following raw materials in percentage by weight: 84% of early indica rice, 3% of corn kernels, 5% of cassava starch, 5% of plantain taro starch, and 3% of malt.

[0026] The preparation method is to soak the rice and corn kernels in the fermenter for 72 hours in warm water at 25-30°C, then send them into the cleaning barrel by jet flow for cleaning, drain the water, and then send them to the refiner for grinding. Then add other remaining raw materials, adjust the powder, and then send it to the steam box to steam until it is almost mature, then extrude it, and then send it to the pool for regeneration and aging, and then re-steam, cool, and vacuum pack.

[0027] Fresh-keeping and quality-preserving methods are mainly achieved through the following aspects:

[0028] (1) Raw material control: put the early indica rice and corn kernels in the sun for 1 day in advance, and then soak them in 3‰ of salt water for 6 hours;

[...

Embodiment 3

[0032] The formula of fresh wet rice flour comprises the following raw materials in percentage by weight: 80% early indica rice, 5% corn kernels, 3% cassava starch, 8% plantain taro starch, 2% malt, and 2% broken pine needle powder.

[0033] The preparation method of the above-mentioned fresh and wet rice noodles is to soak the rice and corn kernels in the fermenter for 72 hours in warm water at a temperature of 30°C, then send them into the washing tank by jet flow for cleaning, drain the water and send them to the refiner Grind it into a pulp, then add other remaining raw materials, adjust the powder, and then send it to the steam box to steam until it is almost mature, then extrude it, and then transport it to the pool for regeneration and aging, and then re-steam, cool, and vacuum pack. .

[0034] Fresh-keeping and quality-preserving methods are mainly achieved through the following aspects:

[0035] (1) Raw material control: put the early indica rice and corn kernels in ...

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PUM

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Abstract

The present invention discloses a formula of fresh and wet rice noodles and a freshness and quality retaining method thereof. The formula comprises the following raw materials in weight percentages: 80%-90% of milled early long-grain non-glutinous rice, 2-5% of corn kernels, 3-5% of tapioca starch and 5-10% of canna starch. By selecting the reasonable raw material formula, the rice noodles are more slippery and tenderer in mouthfeel, and have chewiness. Besides, due to additions of the tapioca starch, canna starch, etc., the formula improves nutritional value and also extends shelf life. By controlling various aspects in raw material sterilization, processing bacteriostasis, packaging bacteriostasis, etc., a method effectively reduces harmful micro-organisms, especially content of bacillus cereus in the rice noodles, achieves purposes of freshness retaining, prolongs shelf life, and makes a long-distance transportation of the fresh and wet rice noodles (in 5-10 days) ) without deterioration become possible.

Description

technical field [0001] The invention relates to a formula of fresh wet rice noodles and a freshness and quality preservation method thereof, belonging to the field of food processing. Background technique [0002] Changde Rice Noodles is a Han-style snack in Changde, Hunan. As early as the Guangxu period of the Qing Dynasty, Changde had a shop that produced rice noodles. The rice noodles produced are thin and long. For a long time, they have been loved by locals in Changde and foreign guests. . The main raw material of Changde rice noodles is early indica rice, which is made after more than ten hours of soaking, beating, heating and setting. , You can take out the bowl, add seasoning, clear soup, and cover, it is very convenient to eat. [0003] However, because Changde rice noodles are fresh and wet rice noodles with a high moisture content (>60%), they are easily spoiled under normal conditions, and the storage time is short (within 1 day), so long-distance (more than...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L33/125A23L3/3562A23L3/28A23L3/005A23L3/358A23L3/3409A23L3/36
CPCA23L3/005A23L3/28A23L3/3409A23L3/3562A23L3/358A23L3/36A23L3/364A23L7/104A23L33/125A23V2002/00A23V2200/10A23V2250/5118Y02A40/90
Inventor 李红孙权
Owner 常德市源宏食品有限责任公司
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