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Method for processing semi-dry instant rice noodles

A processing method and semi-dry technology, applied in the direction of food ingredients as emulsifiers, food science, etc., can solve the problems of long-term storage, and achieve the effects of preventing aging, shortening rehydration time, and reducing strength and hardness

Active Publication Date: 2019-07-23
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0008] In view of this, the purpose of the present invention is to provide a processing method for semi-dry brewed rice noodles. The semi-dry brewed rice noodles of the present invention are processed by adjusting the ratio of materials, secondary fermentation combined with amylase optimization treatment, and moisture control of finished products. , to process semi-dry convenient brewing rice noodles with moisture content controlled at 14-16%, and brew them in boiling water at 80-100°C for 2-5 minutes before eating. The problem of poor rehydration

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  • Method for processing semi-dry instant rice noodles

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Embodiment 1

[0036] Present embodiment provides a kind of processing method of semi-dry type brewing rice flour, comprises the following steps:

[0037] (1) Preparation of raw materials: Take the following raw materials by weight for subsequent use: 50 parts of rice, 10 parts of starch mixture, 10 parts of miscellaneous grain mixture and 0.3 part of distilled glyceryl monostearate; wherein, the rice is according to the mass ratio of Early indica rice and late indica rice mixed in a ratio of 3:1; wherein, the starch mixture is obtained by the following method: mixing potato starch, corn starch, and wheat starch in a mass ratio of 2:2:1 to obtain the starch mixture Wherein, the modified potato starch is acetate modified starch; the miscellaneous grain mixture is obtained by the following method: the whole potato powder, the whole tapioca powder, the whole taro powder and the whole sweet potato powder are mixed according to the mass ratio of 2:1:1:1 , milling, so that the fineness of the mixe...

Embodiment 2

[0049] Present embodiment provides a kind of processing method of semi-dry type brewing rice flour, comprises the following steps:

[0050] (1) Preparation of raw materials: Take the following raw materials by weight for subsequent use: 70 parts of rice, 15 parts of starch mixture, 20 parts of miscellaneous grain mixture and 0.4 part of distilled glyceryl monostearate; wherein, the rice is according to the mass ratio of Early indica rice and late indica rice mixed in a ratio of 3:1; wherein, the starch mixture is obtained by the following methods: 1) dissolving potato starch in distilled water to prepare 42% starch milk, and placing the starch milk at a constant temperature of 50°C In a water bath, add 1% cross-linking agent, after reacting for 15 minutes, adjust the pH to 8.2; then add acetic anhydride accounting for 9% of the weight of potato starch at 27°C, keep the pH value of the solution constant during the reaction, and the reaction ends Finally, adjust the pH of the so...

Embodiment 3

[0062] Present embodiment provides a kind of processing method of semi-dry type brewing rice flour, comprises the following steps:

[0063] (1) Preparation of raw materials: Take the following raw materials by weight for subsequent use: 100 parts of rice, 30 parts of starch mixture, 50 parts of miscellaneous grain mixture and 0.5 part of distilled glyceryl monostearate; wherein, the rice is Early indica rice and late indica rice mixed in a ratio of 5:1; wherein, the starch mixture is obtained by the following methods: 1) dissolving potato starch in distilled water to prepare 45% starch milk, and placing the starch milk at a constant temperature of 55°C In a water bath, add 1.5% cross-linking agent, after reacting for 20 minutes, adjust the pH to 8.5; then add 10% acetic anhydride accounting for the weight of potato starch at 30°C, keep the pH value of the solution constant during the reaction, and the reaction ends Finally, adjust the pH of the solution to be 7.0, then wash an...

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Abstract

The invention provides a method for processing semi-dry instant rice noodles, and relates to the technical field of food processing. The method comprises the following steps: (1) raw material preparation; (2) fermentation; (3) pulping; (4) mixing; (5) enzymolysis; (6) primary steaming; (7) extrusion; (8) optimization; (9) secondary steaming; (10) cooling; and (11) drying. According to the semi-dryinstant rice noodles, the moisture content is controlled to be 14-16 percent through material proportion regulation and control, amylase optimizing treatment with twice fermentation, finished productmoisture control and the like, and the rice noodles can be taken when being soaked with boiling water at 80-100 DEG C for 2-5 minutes, the reconstitution properties are remained after long-time storage, and the problems of retrogradation, poor reconstitution properties of starch can be overcome.

Description

[0001] 【Technical field】 [0002] The invention relates to the technical field of food processing, in particular to a processing method for semi-dry brewed rice noodles. [0003] 【Background technique】 [0004] Rice noodles are one of the traditional rice foods in my country and have a long history. Deeply loved by consumers in southern my country and Southeast Asian countries, rice noodles are in a wide variety through continuous development for thousands of years. With the quickening of the pace of life and the improvement of living standards, the production and consumption of rice noodles have developed rapidly in various parts of my country in recent years. The existing rice flour production process uses a single raw material for rice flour processing, and the nutritional structure is single, which does not meet the concept of multi-structure dietary nutrition in modern nutrition. The rice noodles processed by a single raw material have a single taste and cannot satisfy t...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L29/30A23L29/00A23L29/10A23L19/15A23L19/10
CPCA23L7/104A23L29/30A23L29/06A23L29/10A23L19/15A23L19/11A23L19/105A23L19/10A23V2002/00A23V2200/222
Inventor 卫萍游向荣张雅媛孙健李明娟周葵王颖
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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