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 am

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  • Method for processing semi-dry instant rice noodles

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Example Embodiment

[0035] Example 1

[0036] This embodiment provides a method for processing semi-dry brewed rice noodles, including the following steps:

[0037] (1) Preparation of raw materials: Weigh the following raw materials in parts by weight for use: 50 parts of rice, 10 parts of starch mixture, 10 parts of miscellaneous grains mixture, and 0.3 parts of distilled glyceryl monostearate; wherein, the rice is according to mass ratio Early indica rice and late indica rice mixed in a ratio of 3:1; wherein the starch mixture is obtained by the following method: the modified potato starch, corn starch, and wheat starch are mixed in a mass ratio of 2:2:1 to obtain the starch mixture ; Among them, the potato modified starch is acetic ester modified starch; the miscellaneous grain mixture is obtained by the following method: the whole potato flour, the whole cassava flour, the whole taro flour and the whole sweet potato flour are mixed in a mass ratio of 2:1:1:1 , Grind the powder to make the finenes...

Example Embodiment

[0048] Example 2

[0049] This embodiment provides a method for processing semi-dry brewed rice noodles, including the following steps:

[0050] (1) Preparation of raw materials: Weigh the following raw materials according to parts by weight: 70 parts of rice, 15 parts of starch mixture, 20 parts of miscellaneous grains mixture, and 0.4 parts 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; the starch mixture is obtained by the following methods: 1) Dissolve potato starch in distilled water to prepare 42% starch milk, and place the starch milk at a constant temperature of 50°C Add 1% cross-linking agent in a water bath, and after reacting for 15 minutes, adjust the pH to 8.2; then add acetic anhydride accounting for 9% of the potato starch weight at 27°C, keep the pH of the solution constant during the reaction, and the reaction is over Then, adjust the pH of the solution to 6.7,...

Example Embodiment

[0061] Example 3

[0062] This embodiment provides a method for processing semi-dry brewed rice noodles, including the following steps:

[0063] (1) Preparation of raw materials: Weigh the following raw materials in parts by weight for use: 100 parts of rice, 30 parts of starch mixture, 50 parts of grains mixture, and 0.5 part of distilled glyceryl monostearate; wherein, the rice is according to mass ratio Early indica rice and late indica rice mixed in a ratio of 5:1; wherein the starch mixture is obtained by the following method: 1) Dissolve potato starch in distilled water to prepare 45% starch milk, and place 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 by weight of potato starch at 30°C. Keep the pH of the solution constant during the reaction, and the reaction is over Then, adjust the pH of the solution to 7.0, and then wash, dehydrate, dry a...

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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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