A kind of preparation method of the rice noodle with low breaking rate

Abstract

The invention relates to a method for preparing rice flour with a low strip breaking rate. The technological process of the method is as follows: rice cleaning, soaking, refining, adding chitosan and protein, adjusting water, steaming, kneading powder, extruding, Aging, re-steaming, cooling, and finished product, this method adds chitosan and protein complex system in the preparation process of rice flour, that is, first fully mixes chitosan and cornstarch, and then adds it to rice milk to solve the problem of chitosan Adding sugar to rice milk has problems such as uneven dispersion and easy agglomeration; at the same time, because chitosan molecules are cross-linked with each other to form a network structure through hydrogen bonds, which is highly entangled, the chitosan solution has a certain viscosity. , can improve the toughness of rice noodles, reduce the rate of broken strips, and can also reduce the cooking loss of rice noodles. At the same time, it can also prolong the shelf life of rice noodles and improve the nutritional value of rice noodles.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a method for preparing rice flour with a low strip breaking rate. Background technique [0002] As a traditional food in southern my country, rice noodles are popular with consumers because of their smooth taste, elasticity, simplicity and convenience. . The broken bar problem is always one of the main technical problems in the rice vermicelli production process. In order to solve the problem of broken rice vermicelli, some manufacturers illegally abused hanging white block (sodium sulfoxylate formaldehyde or sodium formaldehyde sulfoxylate), compound phosphate (disodium hydrogen phosphate or sodium pyrophosphate), and used aluminum sulfate exceeding the standard Potassium (potassium alum), ammonium aluminum sulfate (ammonium alum), sodium bisulfite and other additives seriously affect the mouthfeel quality of rice noodles, threaten the health of consumers, and also affect the de...

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Problems solved by technology

[0004] At present, there are many ways to extend the shelf life of rice noodles, such as adding some additives (ginger essential oil, cinnamon oil, vegetable oil, pepper, perilla leaf, sodium hypochlorite, Nisin, astaxanthin, sorbic acid, natamycin, alum, etc.), but the effect is not satisfactory or the methods and preparations used cannot meet the requirements of GB2760-2007 "Hygienic Standards for the Use of Food Additives"

For example, the special taste and taste of rice noodles made by adding pepper, perilla leaves, etc. are difficult for most consumers to accept; rice noodles made by adding vegetable oil are easy to spoil, and the color is uneven; rice noodles made by adding sorbic acid, alum, etc. may be Affect the health of consumers; vacuum packaging and high-pressure and ultra-high-pressure packaging will cause rice noodles to stick together, affecting appearance and taste; low-temperature and radiation preservation technologies such as cold chain systems will greatly increase costs; nuclear irradiation, microwave, and ultraviolet sterilization The shelf life of the final rice noodles is not more than one month; air-filled packaging not only increases the cost of rice noodles, but also only applies to rice noodles with a water content lower than 40%; the appearance and taste of freeze-dried rice noodles are poor

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