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Fast-rehydration-type brewing rice flour and preparation method thereof

A rice flour, water type technology, applied in food freezing, application, food ingredients as emulsifiers and other directions, can solve the problems of affecting the snail powder brand, long rehydration time, long brewing time, etc., to shorten the rehydration time, The effect of increasing water absorption efficiency

Pending Publication Date: 2020-01-10
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

With the continuous development of food technology, there are many brewing rice noodles on the market, such as boxed and bowl-packed snail noodles in Liuzhou; but there is a problem with these brewing rice noodles, that is, it takes a long time to rehydrate. It generally takes about 15 minutes for brewed rice noodles to completely soak the rice noodles. Compared with instant noodles, this time is much longer, especially for rice noodles with a relatively large diameter such as snail noodles. The reason is that the taste of rice noodles will be hard, which seriously affects the taste of this type of rice noodles. If fine noodles are used, it will not only affect the taste of snail noodles, but also affect the brand of snail noodles. Therefore, in order to improve the brands of coarse noodles such as Guangxi snail noodles and Guilin rice noodles effect, it is necessary to study the rehydration time of rice noodles, produce rice noodles that are easier to brew, and improve the convenience of eating rice noodles

Method used

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  • Fast-rehydration-type brewing rice flour and preparation method thereof
  • Fast-rehydration-type brewing rice flour and preparation method thereof
  • Fast-rehydration-type brewing rice flour and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0027] The rapid rehydration type brewing rice flour of the present embodiment is composed of the following components by mass percentage: 88% refined white indica rice, 9.6% potato modified starch, 2% corn oil, and 0.4% emulsifier; wherein, the emulsifier is Sucrose fatty acid esters and distilled monoglycerides are mixed in a mass ratio of 1:1.

[0028] The preparation method of the rapid rehydration type brewing rice noodles of the present embodiment comprises the following steps:

[0029] (1) Weigh each raw material by said weight ratio;

[0030] (2) Soak the bright rice until the water content of the bright rice is 40%;

[0031] (3) Refining, draining, and drying the soaked Canmi in step (2);

[0032] (4) Add water to the dry rice flour of step (3) until the water content of the rice flour is 40%; then add potato modified starch, corn oil, emulsifier in turn, fully stir and mix for 30-40min to obtain the rice flour mixture;

[0033] (5) Use a twin-screw rice noodle mac...

Embodiment 2

[0036] The rapid rehydration type brewed rice flour of the present embodiment is composed of the following components by mass percentage: 90% refined white indica rice, 5% potato modified starch, 4% corn oil, and 1% emulsifier; wherein, the emulsifier is Sucrose fatty acid esters.

[0037] The preparation method of the rapid rehydration type brewing rice noodles of the present embodiment comprises the following steps:

[0038] (1) Weigh each raw material by said weight ratio;

[0039] (2) Soak the bright rice until the water content of the bright rice is 40%;

[0040] (3) Refining, draining, and drying the soaked Canmi in step (2);

[0041] (4) Add water to the dry rice flour of step (3) until the water content of the rice flour is 40%; then add potato modified starch, corn oil, emulsifier successively, fully stir and mix for 40min to obtain the rice flour mixture;

[0042] (5) Use a twin-screw rice noodle machine to extrude the rice flour mixture in step (4), and the extru...

Embodiment 3

[0045]The rapid rehydration type brewing rice flour of the present embodiment is composed of the following mass percentages: 89% refined white indica rice, 5% potato modified starch, 5.4% corn oil, and 0.6% emulsifier; wherein, the emulsifier is Distilled monoglycerides.

[0046] The preparation method of the rapid rehydration type brewing rice noodles of the present embodiment comprises the following steps:

[0047] (1) Weigh each raw material by said weight ratio;

[0048] (2) Soak the bright rice until the water content of the bright rice is 40%;

[0049] (3) Refining, draining, and drying the soaked Canmi in step (2);

[0050] (4) Add water to the dry rice flour of step (3) until the water content of the rice flour is 40%; then add potato modified starch, corn oil, and emulsifier successively, and fully stir and mix for 35 minutes to obtain the rice flour mixture;

[0051] (5) Use a twin-screw rice noodle machine to extrude the rice flour mixture in step (4), through 3 ...

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Abstract

The invention relates to the technical field of instant rice flour processing, in particular to fast-rehydration-type brewing rice flour and a preparation method thereof. The fast-rehydration-type brewing rice flour is composed of refined white long-grain-rice, potato modified starch, corn oil and an emulsifier, wherein the emulsifier is sucrose fatty acid ester and / or distilled monoglyceride; andduring a rice flour processing process, the emulsifier and corn oil are added to be combined with starch to form a complex, after vacuum freeze dehydration is carried out, a compound can break through a gelatinized starch layer to form complex pores and channels, the penetration and infiltration of water are facilitated, and the effect of rehydration can be achieved fast. Compared with ordinary rice flour prepared by hot air drying in the market, the rehydration time of the fast-rehydration-type brewing rice flour can be shortened from original 10-15 minutes to about 3 minutes, and the tasteof the rice flour after rehydration is not affected.

Description

【Technical field】 [0001] The invention relates to the technical field of instant rice noodles processing, in particular to fast rehydrating brewed rice noodles and a preparation method thereof. 【Background technique】 [0002] Rice noodles, a special snack in China, are very popular in southern China. Rice noodles are strip-shaped and silky rice products made from rice through processes such as soaking, cooking, and layering, rather than powdery materials that are made from rice as raw material and ground in the sense of the word. The texture of rice noodles is flexible and full of elasticity. It will not become mushy when boiled in water, and it will not break easily when fried. It is served with various dishes or soup ingredients for soup or fried. It is smooth and tasty, and is deeply loved by consumers (especially those in the south) There are many varieties of rice noodles, which can be divided into row rice noodles, square rice noodles, corrugated rice noodles, silver ...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L29/10A23L29/00A23L29/30
CPCA23L7/10A23L29/10A23L29/04A23L29/30A23V2002/00A23V2200/222A23V2250/18A23V2250/192A23V2250/5118A23V2300/10A23V2300/20
Inventor 游向荣卫萍李明娟张雅媛王颖周葵
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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