Fresh wet rice noodles and preparation method thereof

A rice noodle and fresh wet technology, which is applied in the field of fresh wet rice noodle and its preparation, can solve the problems of fresh wet rice noodle without rice flavor, long exposure time of production raw materials, and low amount of rice added, so as to delay the aging rate and save processing energy consumption , full of rice fragrance effect

Inactive Publication Date: 2019-10-15
四川东方主食产业技术研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production process takes a long time, resulting in a low turnover rate of equipment, and at the same time, the long exposure time of production raw materials can easily lead to problems in product quality
[0004] In addition, the large-scale production of fresh wet rice noodles on the market still has the problem that the amount of rice added is less than 20%, resulting in the problem that the fresh wet rice noodles have no rice flavor at all.

Method used

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  • Fresh wet rice noodles and preparation method thereof
  • Fresh wet rice noodles and preparation method thereof
  • Fresh wet rice noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of fresh wet rice noodles, raw materials comprising:

[0024] The indica broken rice flour of 45 weight parts, the japonica broken rice flour of 10 weight parts, the cornstarch of 50 weight parts, the cake flour of 3 weight parts, the compound quality improver of 0.65 weight part; Described compound quality improver comprises a mass ratio of 0.4 : 0.2: 0.5: 0.04: 0.03 sodium carboxymethylcellulose, modified soybean lecithin, konjac glucomannan, β-amylase, maltose amylase, the particle size of the indica broken rice flour and japonica broken rice flour is 80 ~120 meshes, the cake flour is cooked indica broken rice flour;

[0025] During the preparation process, weigh the raw materials according to the above ratio, mix them evenly, and then add water to mix evenly. The mass ratio of the material to water in the process of adding water is 0.3:1, and in the process of adding water to the material, mix the material until the material is loose. Small par...

Embodiment 2

[0030] A preparation method of fresh wet rice noodles, raw materials comprising:

[0031] The indica broken rice flour of 44 weight parts, the japonica broken rice flour of 18 weight parts, the cornstarch of 48 weight parts, the cake powder of 5 weight parts, the compound quality improver of 0.55 weight part; Described compound quality improver comprises a mass ratio of 1 : 0.3: 0.8: 0.05: 0.02 sodium carboxymethyl cellulose, modified soybean lecithin, konjac glucomannan, β-amylase, maltose amylase, the particle size of the indica broken rice flour and japonica broken rice flour is 80 ~120 meshes, the cake flour is cooked indica broken rice flour;

[0032] During the preparation process, weigh the raw materials according to the above ratio, mix evenly, and then add water to mix evenly. The mass ratio of the material to water during the water addition process is 0.4:1, and in the process of adding water to the material, mix the material until the material is loose. Small parti...

Embodiment 3

[0035] A preparation method of fresh wet rice noodles, raw materials comprising:

[0036] The indica broken rice flour of 48 weight parts, the japonica broken rice flour of 16 weight parts, the cornstarch of 60 weight parts, the cake flour of 1 weight part, the compound quality improver of 0.8 weight part; Described compound quality improver comprises a mass ratio of 0.8 : 0.4: 0.5: 0.03: 0.06 sodium carboxymethylcellulose, modified soybean lecithin, konjac glucomannan, β-amylase, maltose amylase, the particle size of the indica broken rice flour and japonica broken rice flour is 80 ~120 meshes, the cake flour is cooked indica broken rice flour;

[0037] During the preparation process, weigh the raw materials according to the above ratio, mix them evenly, and then add water to mix evenly. The mass ratio of the material to water during the water addition process is 0.35:1, and in the process of adding water to the materials, mix the materials until the materials are loose Smal...

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to fresh wet rice noodles and a preparation method thereof. The fresh wet rice noodles comprise the following raw materials: 32-48 parts by weight of broken polished long-grained nonglutinous rice flour, 10-18 parts by weight of broken polished round-grained rice, 40-60 parts by weight of corn starch, 1-5 parts by weight of cooked rice flour and 0.2-0.8 part by weight of compound quality modifier, wherein the compound quality modifier comprises sodium carboxymethylcellulose, modified soybean phosphatide, konjac glucomannan, beta-amylase and maltogenic amylase. By use of the fresh wet rice noodles, the broken polished long-grained nonglutinous rice flour, the broken polished round-grained rice, the corn starch and the cooked rice flour are taken as main raw materials, and the compound quality modifier is taken as an auxiliary material. Through the synergistic effect of the beta-amylase and the maltogenic amylase in the compound quality modifier, the gelatinization degree of the rice noodles is improved, in addition, the degree of polymerization of amylose in the rice noodles is lowered, the rice noodle aging rate in a rice noodle storage process is greatly delayed, the rice noodles can keep good elasticity and can maintain proper hardness during shelf life, and the quality of the fresh wet rice noodles is guaranteed to be stable.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to fresh wet rice noodles and a preparation method thereof. Background technique [0002] As a healthy green food, rice noodles are favored by consumers. Traditional rice noodles are made through a series of processes such as washing, soaking and fermentation, refining, steaming, extruding, steaming, cooling, and washing. As a kind of rice noodles, fresh wet rice noodles have the characteristics of fresh and refreshing, chewy, and good taste. However, most of the fresh wet rice noodles are produced in the form of traditional crafts and handcrafted workshops, which have long production time, poor environment, and unstable processes. And other problems, leading to most of the fresh wet rice noodles on the market are mainly for catering supply, and there is still a certain distance to enter the circulation market. [0003] Existing fresh wet rice flour and its processing tech...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L29/30A23L7/104A23L29/00
CPCA23L7/10A23L29/30A23L7/107A23L29/03
Inventor 康建平杨健张星灿刘建白菊红华苗苗吴淼钟雪婷
Owner 四川东方主食产业技术研究院
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