Production method of fresh wet rice noodles

A technology of fresh and wet rice noodles, applied in the field of grain processing, which can solve the problems of starch aging quality, slow aging and decline of fresh and wet rice noodles, etc., and achieve the effects of improving sensory quality, improving anti-aging effect, and improving taste

Inactive Publication Date: 2019-09-06
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for preparing fresh and wet rice noodles in order to overcome the problem of starch aging and quality degradation of fresh and wet rice noodles in the prior art during storage. The fresh and wet rice noodles produced by the preparation method have slow aging and good quality

Method used

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preparation example Construction

[0021] First aspect, the present invention provides a kind of preparation method of fresh wet rice flour, comprises the following steps:

[0022] (1) After the rice is soaked in water, it is refined and sieved to obtain rice milk;

[0023] (2) mixing the rice milk obtained in step (1) with compound sugar and stirring evenly to obtain a slurry;

[0024] (3) the slurry obtained in step (2) is steamed, cooled, and cut into strips to obtain the fresh wet rice noodles;

[0025] Wherein, the complex sugar includes at least two of trehalose, glucose, sucrose and xylitol.

[0026] Preferably, the compound sugar includes trehalose and glucose, and the mass ratio of trehalose and glucose is 1-3:1.

[0027] Preferably, the mass ratio of the compound sugar to rice is 3-9:100.

[0028] Preferably, the rice in step (1) is obtained from rice raw materials through washing, sand removal and stone removal.

[0029] Preferably, the mass ratio of rice to water in step (1) is 1:1.5-2.5, and th...

Embodiment 1

[0035] (1) Clean the indica rice used for making rice noodles, remove sand and stone, soak 10 kg of rice with 20 kg of water for 6 hours, pour it into a colloid mill for grinding for 3 minutes, and then pass through a 60-mesh sieve to obtain rice milk;

[0036] (2) Mix the rice milk obtained in step (1) with 0.4kg trehalose and 0.2kg glucose and stir evenly to obtain a slurry;

[0037] (3) Spread the slurry obtained in step (2) evenly on the steaming plate and steam the slices for 120 seconds, take out the steamed rice slices and quickly put them in cold water to cool to room temperature, dry the surface moisture and wrap them with plastic wrap , and then cut the rice flakes into fresh wet rice noodles with a width of about 1cm.

Embodiment 2

[0039] (1) Clean the indica rice used for making rice noodles, remove sand and stone, soak 10kg of rice with 25kg of water for 8 hours, pour it into a colloid mill and refine it for 4 minutes, and then pass through an 80-mesh sieve to obtain rice milk;

[0040] (2) Mix the rice milk obtained in step (1) with 0.6kg trehalose and 0.2kg glucose and stir evenly to obtain a slurry;

[0041] (3) Spread the slurry obtained in step (2) evenly on the steaming plate and steam the slices for 130 seconds, take out the steamed rice slices and quickly put them in cold water to cool to room temperature, dry the surface moisture and wrap them with plastic wrap , and then cut the rice flakes into fresh wet rice noodles with a width of about 1cm.

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Abstract

The invention relates to the technical field of grain processing and discloses a production method of fresh wet rice noodles, which comprises the steps of (1) soaking rice, grinding the rice, and screening to obtain rice pulp; (2) mixing the rice pulp of the step (1) with compound sugar, and stirring well to obtain a slurry; and (3) steaming a sheet of the slurry of the step (2), cooling the sheet, and cutting the sheet into strips to obtain the fresh wet rice noodles, wherein the compound sugar comprises at least two of trehalose, glucose, sucrose and xylitol. The compound sugar is added after grinding and screening according to the production method, anti-aging action of starch in the fresh wet rice noodles is improved; a starch hydrate system is changed, so that the rice noodles are more elastic, the taste of the rice noodles is improved, all texture quality, sensory quality and boiling quality of the fresh wet rice noodles in the storage stage can be improved, and aging of the fresh wet rice noodles can be retarded.

Description

technical field [0001] The invention relates to the technical field of grain processing, in particular to a preparation method of fresh wet rice noodles. Background technique [0002] Fresh wet rice noodles occupy an important position in the market as a rice product. The starch content of rice is as high as 80%, and the moisture content (60-70%) of fresh wet rice noodles is just within the range (30-70%) where starch is prone to aging Therefore, in the storage process of rice noodles, we often find that the aging of starch causes the loss of luster of rice noodles, weakening of viscoelasticity, hardening of taste, and obvious decline of edible quality, which shortens the shelf life of rice noodles and seriously affects the market value of fresh and wet rice noodles in the convenience staple food market. share. Therefore, for a long time, the industrial mass production of rice noodles has been mainly dry rice noodles, but dry rice noodles need to be soaked for a long time b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L29/30
CPCA23L7/10A23L29/30A23L29/37
Inventor 吴卫国汪佳文
Owner HUNAN AGRICULTURAL UNIV
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