Convenient wet rice-flour noodle and preparation method thereof

A rice noodle, a convenient technology, applied in the direction of food science, etc., can solve the problems of short shelf life, long shelf life, and difficulty in preservation of fresh rice noodles, and achieve the effects of ensuring elasticity and color, saving energy consumption, and ensuring uniformity

Active 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

Fresh rice noodles have a short shelf life, smooth and delicate taste, and have the characteristics of freshness and no soup.
Dried rice noodles need to go through a drying process. The product has a long shelf life (up to 2 years), good rehydration, and sufficient toughness; but it is not as convenient to eat as fresh rice noodles. Usually, it needs to be soaked in water in advance before being boiled.
In addition, the internal structure of dried rice noodles is dense and difficult to digest, which can easily cause stomach discomfort in the human body

Method used

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  • Convenient wet rice-flour noodle and preparation method thereof
  • Convenient wet rice-flour noodle and preparation method thereof
  • Convenient wet rice-flour noodle and preparation method thereof

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preparation example Construction

[0024] In order to prepare a convenient wet rice noodle with excellent taste and appearance, the present invention provides a preparation method of instant wet rice noodle, comprising: fermenting the first indica rice to obtain a fermentation product, and subjecting the fermentation product to the first Refining treatment to obtain rice milk; milling the second indica rice to obtain dry rice flour, mixing the dry rice flour and the rice milk, and performing a second refining process to obtain mixed rice milk; Pre-gelatinizing the mixed rice milk to obtain a pre-gelatinized product; performing anti-aging treatment, gelatinization, washing and dipping on the gelatinized product, so as to obtain the instant rice noodle. In the present invention, a part of indica rice is fermented and refined, that is, the rice is subjected to wet grinding, so that the ground rice milk is uniform; at the same time, a part of indica rice is directly ground into powder, which can improve the fineness...

Embodiment 1

[0044] Embodiment 1 provides a kind of preparation method of instant wet rice noodle, and it comprises the steps:

[0045] Step 1: the rice blending process, the selected rice is blended according to the production requirements, and the early indica rice and the late indica rice are evenly mixed so that the final amylose content of the rice is 20%.

[0046] Step 2: Natural fermentation process, the rice used for fermentation is cleaned and screened, and then subjected to natural fermentation treatment, the fermentation temperature is 50°C, and the rice soaking time is 24 hours, so as to change the internal structure of the rice.

[0047] Step 3: Washing and refining process, mixing the fermented rice with water, washing to remove impurities, and then adding water with 150% of the mass of rice for refining to obtain refined rice milk, adding rice mass to the refined rice milk 1% edible salt and 2% potato starch by mass of rice are evenly mixed to obtain rice milk.

[0048] Ste...

Embodiment 2

[0058] Embodiment 2 provides a kind of preparation method of convenient wet rice noodle, comprises the steps:

[0059] Step 1: the rice blending process, the selected rice is blended according to the production requirements, and the early indica rice and the late indica rice are evenly mixed so that the final amylose content of the rice is 40%.

[0060] Step 2: Natural fermentation process, the rice used for fermentation is cleaned and screened, and then subjected to natural fermentation treatment, the fermentation temperature is 30°C, and the rice soaking time is 108 hours, so as to change the internal structure of the rice.

[0061] Step 3: Washing and refining process, mixing the fermented rice with water, washing, and then adding water with 100% of the mass of the rice for refining to obtain refined rice milk, adding 0.5% of the mass of rice to the refined rice milk The edible salt of 1.5% of the edible salt of rice, the potato starch of rice quality 1.5% are mixed evenly,...

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Abstract

The invention relates to the field of foods, in particular to a convenient wet rice-flour noodle and a preparation method thereof. The preparation method comprises the steps of fermenting first polished long-grained non-glutinous rice to obtain a fermentation product, and performing first refining treatment on the fermentation product to obtain a rice syrup; grinding second polished long-grained non-glutinous rice to obtain dry rice flour, mixing the dry rice flour and the rice slurry, and performing second refining treatment to obtain a mixed rice syrup; pre-gelatinizing the mixed rice syrupto obtain a pre-gelatinized product; making the gelatinized product be subjected to anti-aging treatment, gelatinization treatment, water washing treatment and immersion treatment to obtain the convenient rice-flour noodle. The convenient wet rice-flour noodle prepared by the method has lustre and delicate mouth feelings.

Description

technical field [0001] The invention relates to the field of food, in particular to a convenient wet rice noodle and a preparation method thereof. Background technique [0002] There are usually two types of rice noodles, fresh rice noodles and dry rice noodles. Fresh rice noodles have a short shelf life, smooth and delicate taste, and have the characteristics of freshness and non-paste soup. Dried rice noodles need to go through a drying process. The product has a long shelf life (up to 2 years), good rehydration, and sufficient toughness; but it is not as convenient to eat as fresh rice noodles. Usually, it needs to be soaked in water in advance before being boiled. In addition, the internal structure of dry rice noodles is dense and difficult to digest, which can easily cause stomach discomfort. [0003] Instant rice noodles are different from traditional fresh and dry rice noodles. It adopts natural fermentation technology, combined with the automatic assembly line of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104
Inventor 周发章雷恒森谭丽平单长伟蒲更林王九秀赵晋齐
Owner 北京金田麦国际食品有限公司
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