Fresh wet rice noodles and preparation method thereof

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...

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.

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