Rice noodles and preparation method thereof

A technology of rice noodle and indica rice, applied in the field of rice noodle and its preparation, which can solve the problems of easy paste soup, high cooking loss rate, easy broken rice noodles, etc., and achieve not easy paste soup, avoid water pollution, broken bar rate and cooking loss rate low effect

Inactive Publication Date: 2019-05-03
河南省大程粮油集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the deficiencies of the prior art, one of the purposes of the present invention is to provide a kind of rice noodle, which solves the problems of the existing rice noodle that are easy to break, easy to paste soup, and high cooking loss rate.

Method used

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  • Rice noodles and preparation method thereof

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Effect test

Embodiment 1

[0031] A rice noodle is prepared from the following raw materials in parts by weight: 60 parts of indica rice flour, 25 parts of corn starch and 8 parts of wheat starch.

[0032] The preparation method of above-mentioned rice noodle, comprises the following steps:

[0033] (1) dry method prepares indica rice flour;

[0034] A: Raw material screening: Indica rice to be processed is obtained after removing stones and magnets from the indica rice;

[0035] B: Primary milling: grind the indica rice to be processed in the above step A with a stone mill with a temperature control device, the temperature of the grinding process is less than or equal to 40°C, and collect the indica rice flour after passing through a 115-mesh sieve;

[0036] C: secondary grinding: the raw material particles remaining on the sieve in the above step B are subjected to secondary grinding, the grinding process is the same as the above step B, passing through a 115 mesh sieve, and collecting the sieved ind...

Embodiment 2

[0047] A rice noodle is prepared from the following raw materials in parts by weight: 50 parts of indica rice flour, 20 parts of corn starch and 5 parts of wheat starch.

[0048] The preparation method of above-mentioned rice noodle, comprises the following steps:

[0049] (1) dry method prepares indica rice flour;

[0050] A: Raw material screening: Indica rice to be processed is obtained after removing stones and magnets from the indica rice;

[0051] B: Primary milling: grind the indica rice to be processed in the above step A with a stone mill with a temperature control device, the temperature of the grinding process is less than or equal to 40°C, and collect the indica rice flour after passing through a 118-mesh sieve;

[0052] C: secondary grinding: the raw material particles remaining on the sieve in the above step B are subjected to secondary grinding, the grinding process is the same as the above step B, passing through a 118 mesh sieve, and collecting the sieved ind...

Embodiment 3

[0063] A rice noodle is prepared from the following raw materials in parts by weight: 80 parts of indica rice flour, 30 parts of corn starch and 10 parts of wheat starch.

[0064] The preparation method of above-mentioned rice noodle, comprises the following steps:

[0065] (1) dry method prepares indica rice flour;

[0066] A: Raw material screening: Indica rice to be processed is obtained after removing stones and magnets from the indica rice;

[0067] B: Primary milling: grind the indica rice to be processed in the above step A with a stone mill with a temperature control device, the temperature of the grinding process is less than or equal to 40°C, and collect the indica rice flour after passing through a 120-mesh sieve;

[0068] C: secondary grinding: the raw material particles remaining on the sieve in the above step B are subjected to secondary grinding, the grinding process is the same as the above step B, passing through a 120 mesh sieve, and collecting the sieved in...

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Abstract

The invention discloses rice noodles. The rice noodles are characterized by being prepared from the following raw materials in parts by weight: 50-80 parts of long-shaped rice flour, 20-30 parts of corn starch, and 5-10 parts of wheat starch. The rice noodles provided by the invention is prepared by compounding the long-shaped rice flour, the corn starch and the wheat starch as the main raw materials; and the three compounded raw materials synergistically take an effect so as to have quality of the rice noodles significantly improved. The rice noodles are convenient to eat, good in taste, lowin breaking rate and cooking loss rate, and not liable to make soup turbid. The invention further provides a preparation method of the rice noodles. According to the preparation method of the rice noodles, the long-shaped rice flour is prepared by adopting a dry process, so that, completeness of starch granules in the long-shaped rice flour is ensured; and thus, the higher nutrient content is preserved with water pollution avoided. Therefore, energy consumption is reduced; moreover, the whole preparation method is simple in processes, easy to operate and suitable for mass production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a rice noodle and a preparation method thereof. Background technique [0002] At present, rice noodles, also known as rice noodles, are a staple food that people like in the south, especially in Yunnan, and have a long history. Rice noodles can be seen at any time in the daily three meals a day, which can be boiled, fried or served cold. In terms of its production method, it can be divided into two types: one is made from fermented and ground rice, which is called "physalis rice noodles". "Physalis rice noodles have good bones, refreshing and smooth, and have a sour flavor, but the process is complicated and time-consuming to produce. The second is that the rice is milled and then extruded by a machine. It is gelatinized and shaped by friction and heat. Pulp rice noodles, dry rice noodles after drying, are easy to carry and store. When eating, they are boiled and eaten after risi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/117A23L29/30
Inventor 刘威刘跃进朱津津
Owner 河南省大程粮油集团股份有限公司
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