Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of straight rice noodles and fermented strains, applied in the direction of food science, etc., can solve the problems of insufficient taste, flavor and toughness of fermented rice noodles, easy breakage of fermented rice noodles, etc., to achieve better taste and reduce production time limit and cycle , good toughness
Active Publication Date: 2018-05-04
江西省食品发酵研究所
View PDF6 Cites 5 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0005] But the fermented rice noodles that above-mentioned two kinds of invention processes are produced all have mouthfeel deficiency, and the most important thing is to be difficult to form the production of industrialized straight rice noodles, and this is because in the process of preparing straight rice noodles, need to carry out straight rice noodles The fermented rice noodles produced by drying and drying and multiple extrusion and cooking treatments are very easy to break, especially in the drying process, because the rice noodles after cooking are generally stuck together. When drying, especially when using the hanging basket drying method, it is necessary to loosen the rice vermicelli, that is, use a comb to loosen the sticky rice vermicelli to loosen the rice vermicelli. During the silking process, the rice vermicelli is very easy to break and difficult to loosen
Therefore, adopt above-mentioned two kinds of inventive methods, it is difficult to carry out the production of fermented straight rice flour, and its mouthfeel local flavor and toughness are also insufficient
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Image
Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
preparation example Construction
[0025] The preparation method of a fermented straight rice noodle of the present invention is to use early indica rice as raw material and adopt a fermentation process to produce it, comprising soaking, fermenting, draining, refining, pressing, dehydrating, and pulverizing the cleaned early indica rice , extruding group, boiling group, pressing powder, boiling powder, drying, described fermentation is that the early indica rice after cleaning and fermented bacterial seed liquid are placed in fermentation device and fermented, and the control early indica rice and water mass ratio are 1: 1.4-1.6, the amount of the fermented seed liquid is controlled to be 1.5-2.5Wt% of the quality of early indica rice, the fermentation time is 130-160 hours, the fermentation temperature is 23-28°C, and the fermented strain liquid is lactic acid bacteria liquid and / or The yeast liquid is mixed in a mass ratio of 2-3:1.
[0026]The lactic acid bacteria liquid and the yeast liquid described in the...
Embodiment
[0034] Embodiment The rice described in the following examples all refers to early indica rice, and the quality or mass ratio
[0035] 1. Rice washing
[0036] Pour the rice into the rice washing device, pick out the large particles of impurities visible to the naked eye, rinse with tap water jets, filter the dirty water, and repeat the rice washing 3 times until there is no obvious light impurities visible to the naked eye in the filtered water.
[0037] 2. Soaking and fermentation
[0038] Put the washed rice in the rice fermentation tank, add tap water according to the mass ratio of rice: water = 1: 1.5, and control the addition ratio, addition amount, fermentation time, and fermentation temperature of yeast liquid and lactic acid bacteria liquid, etc. Make fermented rice flour reach the best quality, concrete implementation situation is as follows.
[0039] Preparation of raw materials for fermentation
[0040] Tested strains: Lactic acid bacteria and yeast were isolate...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention aims to provide a method for making fermented straight rice noodles. The straight rice noodles take milled early long-grain non-glutinous rice as a raw material and are produced by adopting a fermentation process. The method comprises the following steps: soaking the cleaned milled early long-grain non-glutinous rice, fermenting, draining, pulping, squeezing, dehydrating, milling, extruding and boiling dough, pressing and boiling powder, and drying. The step of fermenting comprises the following sub-steps: fermenting the washed milled early long-grain non-glutinous rice and fermentation strain liquid in a fermentation device, controlling a mass ratio of the milled early long-grain non-glutinous rice to water to be 1:(1.4-1.6), and controlling the addition amount of the fermentation strain liquid to be 1.5-2.5Wt% of the mass of the milled early long-grain non-glutinous rice, wherein the fermentation time is 130-160 hours, the fermentation temperature is 23-28 DEG C, and the fermentation strain liquid is a mixture of lactic acid bacterial liquid and / or saccharomycetes liquid. By controlling the fermentation strain liquid and adopting a basket drying method, industrialized production of the fermented straight rice noodles can be realized. The production efficiency of the rice noodles is greatly increased, the labor intensity is reduced, and income and yield of peasant households and enterprises are increased.
Description
Technical field: [0001] The invention belongs to the field of food rice deep processing, and relates to a method for processing rice flour, in particular to a method for preparing fermented straight rice flour. Background technique: [0002] Rice noodles refer to a kind of starch gel food that is formed by crushing, extruding silk or spreading pulp and ripening with rice. It is a traditional rice food in southern my country. And the raw side craft method of traditional rice noodles or fermented rice noodles is to be finished product dry rice noodles through cleaning after the normal temperature soaking of fresh rice, defibrination, slurry ripening, extruding silk moulding, boiling silk, steaming flour, cooling, drying. Traditional fermented rice noodles have a long history of production, strong taste and unique flavor. It is one of the favorite foods of our people and an indispensable delicacy on the table. At present, the annual output of fermented rice noodles in some thr...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more