A kind of processing method of fresh-keeping instant rice noodles

A processing method and technology of rice flour, applied in the direction of food ingredients as emulsifiers, food science, etc., can solve the problems of not being able to store for a long time, and achieve the effect of rapid rehydration and good taste

Active Publication Date: 2022-02-11
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
View PDF9 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of this, the purpose of the present invention is to provide a processing method for fresh-keeping instant rice noodles. The fresh-keeping instant rice noodles of the present invention are processed by adjusting and controlling material ratio, secondary fermentation combined with amylase optimization, steaming, ripening, re-steaming, and post-sterilization. , Rapid cooling solves the problem of rice flour beta-forming (i.e. "returning") and cannot be stored for a long time, keeps the rice starch in a state of alpha-forming, and produces convenient rice noodles that can be rehydrated quickly, taste good, and can be eaten after brewing for a short time

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of processing method of fresh-keeping instant rice noodles
  • A kind of processing method of fresh-keeping instant rice noodles
  • A kind of processing method of fresh-keeping instant rice noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The present embodiment provides a kind of processing method of fresh-keeping instant rice noodles, comprises the following steps:

[0033] (1) Preparation of raw materials: Weigh the following raw materials in parts by weight for later use: 50 parts of rice, 10 parts of starch mixture and 0.3 part of distilled glyceryl monostearate; wherein, the rice is in a ratio of 3:1 by mass Mixed early indica rice and late indica rice; wherein, the starch mixture is obtained by the following methods: 1) preparing mixed starch: mixing potato starch, corn starch, and wheat starch according to a mass ratio of 2:2:1 to obtain the mixed starch ; 2) dissolving the mixed starch in distilled water to prepare 40% starch milk, place the starch milk in a constant temperature water bath at a certain temperature, and add a certain amount of cross-linking agent, after a period of reaction, adjust the pH to 7.0; then add acetic anhydride accounting for 9% of the weight of potato starch at 25°C, k...

Embodiment 2

[0046] The present embodiment provides a kind of processing method of fresh-keeping instant rice noodles, comprises the following steps:

[0047] (1) Preparation of raw materials: take the following raw materials by weight for subsequent use: 70 parts of rice, 20 parts of starch mixture, 30 parts of mashed potatoes 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 4:1; wherein, the starch mixture is obtained by the following method: 1) preparing mixed starch: mixing potato starch, corn starch, and wheat starch according to a mass ratio of 2:2:1, Mixed starch can be obtained; 2) Dissolve the mixed starch in distilled water to prepare 42% starch milk, place the starch milk in a constant temperature water bath at a certain temperature, and add a certain amount of cross-linking agent to react for a period of time Finally, adjust the pH to 7.5; then add acetic anhydride acc...

Embodiment 3

[0060] The present embodiment provides a kind of processing method of fresh-keeping instant rice noodles, comprises the following steps:

[0061] (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 mashed potatoes and 0.5 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 5:1; wherein, the starch mixture is obtained by the following method: 1) preparing mixed starch: mixing potato starch, corn starch, and wheat starch according to a mass ratio of 2:3:1, The mixed starch can be obtained; 2) Dissolve the mixed starch in distilled water to prepare 45% starch milk, place the starch milk in a constant temperature water bath at a certain temperature, and add a certain amount of cross-linking agent to react for a period of time Finally, adjust the pH to 8.0; then add acetic anhydrid...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a processing method for fresh-keeping instant rice noodles, and relates to the technical field of food processing. The processing method for fresh-keeping instant rice noodles of the present invention comprises the following steps: (1) preparation of raw materials, (2) fermentation, (3) grinding, ( 4) Blending, (5) Enzymolysis, (6) Twin-screw extrusion molding, (7) Aging, (8) Re-steaming, (9) Powder washing and cutting, (10) Metering and packaging, (11) Post-sterilization, (12) ) cooling; the fresh-keeping instant rice noodles of the present invention solve the problems of rice noodles beta (i.e. "back to life") and inability to be The problem of long-term storage keeps the rice starch in an α state, and produces instant rice noodles that are quickly rehydrated, have a good taste, and can be eaten after brewing in a short time.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a processing method for fresh-keeping instant rice noodles. 【Background technique】 [0002] 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. [0003] Existing rice noodles mainly contain fresh wet rice noodles and dry rice noodles. Dry rice n...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/104A23L29/30A23L19/12A23L29/00A23L29/10
CPCA23L7/104A23L29/30A23L19/13A23L29/06A23L29/10A23V2002/00A23V2200/222
Inventor 卫萍游向荣张雅媛孙健李明娟王颖周葵
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap