Packaged quick-freezing rice-flour noodles and preparation method thereof

A rice noodle and quick-freezing technology, which is applied in the field of quick-frozen rice noodle with packaging and its preparation, can solve the problems that rice noodle products cannot maintain aroma and taste well, the quality and taste of rice noodle are damaged, and the quality of rice noodle is reduced, so as to ensure fresh taste, Not easy to change in chemical structure, anti-aging effect

Inactive Publication Date: 2019-05-14
北京金田麦国际食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the acidification treatment and high-temperature sterilization in the rice noodle processing process have caused great damage to the quality and taste of the rice noodle, so that the rice noodle products cannot well maintain the original aroma and taste.
Although moisturizing rice noodles can overcome the aging phenomenon and have a longer shelf life at room temperature, the quality of the rice noodles itself will decline during storage, and it will become brittle, easy to break, and poor in toughness, so the taste will also decline.

Method used

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  • Packaged quick-freezing rice-flour noodles and preparation method thereof

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preparation example Construction

[0027] For this reason, the present invention provides a kind of preparation method of quick-frozen rice noodle, comprising: adding bacterial strain to rice and fermenting, obtains fermented product; The fermented product and adjuvant material are subjected to grinding treatment, so as to obtain rice milk; The rice milk is steamed to obtain rice flakes; amylase is sprayed on the rice flakes, and the rice noodles are pre-extruded, anti-aging and extruded to obtain rice noodles; the rice noodles are boiled and steamed and washing treatment; the washed rice noodles are pre-cooled, packaged and quick-frozen to obtain quick-frozen rice noodles. The quick-frozen rice noodle prepared by the method provided by the application meets the requirements of the GB 19295 safety standard for quick-frozen noodles and rice products. Moreover, in the process of preparing quick-frozen rice noodles, the method of packaging first and then quick-freezing is convenient for controlling product safety....

Embodiment 1

[0061] Embodiment 1 provides a kind of preparation method of quick-frozen rice noodle, and it specifically comprises following preparation process:

[0062] Mix the early indica rice and the late indica rice so that the amylose content is 20%, add 1.5 times the weight of the rice in water at 35°C, add Streptococcus lactis and Lactobacillus to soak and ferment for 72 hours, and grind the fermented rice Pulping, adding potato starch, edible salt and acetate starch when refining, stirring evenly, and steaming the sheets. After steaming, the flakes were cooled to 50°C by wind blowing, amylase was added, and the flakes were pre-extruded and mixed to obtain three rice flakes, which were subjected to anti-aging treatment at 50°C for 40 minutes. Extruded, boiled at 94°C for 15 seconds, steamed at 98°C for 4 minutes, then cut off, quantitatively divided into 200g, pre-cooled until the noodle temperature is 15°C, packed into bags, and put into -30°C quick-frozen after packaging Machine...

Embodiment 2

[0064] Embodiment 2 provides a kind of preparation method of quick-frozen fresh-keeping wet rice noodle, comprises as follows:

[0065] Mix the early indica rice and the late indica rice so that the amylose content is about 30%, add 1.5 times the weight of the rice at 35°C, add Streptococcus lactis and Lactobacillus to soak and ferment for 72 hours, and ferment the rice after fermentation Refining, adding potato starch and edible salt when refining, stirring evenly and steaming the slices. After steaming, cool to 50°C with wind blowing, add amylase, extrude and mix evenly, and resist aging for 30 minutes at 60°C. Extruded, boiled at 92°C for 25 seconds, steamed at 90°C for 7 minutes, then cut off, quantitatively divided into 250g, pre-cooled until the noodle temperature is 10°C, packed into bags, and then put into -40°C quick-freeze Machine, quick-frozen for 40 minutes, packed into -18 ℃ freezer for storage.

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Abstract

The invention relates to the field of foods, in particular to quick-freezing rice-flour noodles and a preparation method thereof. The preparation method comprises the steps of mixing and fermenting rice and a strain to obtain a fermented product; grinding the fermented product and auxiliary materials to pulp so as to obtain rice milk; conducting steam cooking treatment on the rice milk to obtain rice sheets; spraying amylase on the rice sheets, and conducting pre-extrusion treatment, anti-aging treatment and extrusion treatment to obtain the rice-flour noodles; conducting water boiling treatment, steaming treatment and water washing treatment on the rice noodles; conducting pre-cooling treatment on the rice noodles after water washing, conducting quick-freezing treatment after packaging, and obtaining the quick-freezing rice-flour noodles.

Description

technical field [0001] The invention relates to the field of food, in particular to a packaged quick-frozen rice noodle and a preparation method thereof. Background technique [0002] Rice noodle is a traditional food in people's daily life, especially in the rice production areas in the south, rice noodle has become a necessary food in people's daily life. At present, most of the rice noodles sold in the market are dry rice noodles. Although dry rice noodles can maintain a long storage period, if they are not properly stored in summer, they will deteriorate and become moldy. In winter, due to the dryness and low temperature, they are prone to aging. Fracture phenomenon, the storage time is also greatly reduced. At the same time, due to the long rehydration time of rice noodles when eating, the dry rice noodles themselves also lose nutrients during the drying process, and the taste of rehydration after drying will also deteriorate. The production technology of fresh and wet...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L3/36
Inventor 周发章雷恒森谭丽平宋艳敏王九秀张同童王璇吕言芳
Owner 北京金田麦国际食品有限公司
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