Preparation method for fermented rice row noodles and fermented rice row noodles

Abstract

The invention discloses a preparation method for fermented rice row noodles and the fermented rice row noodles. The method comprises the following steps: mixing rice and water in a mass ratio of the rice to the water of 1:(1-1.5) to obtain a mixture of rice and water, performing heat preservation treatment at 25-30 DEG C for 3-5 h, performing heat preservation treatment at 35-40 DEG C for 3-5 h, and performing heat preservation treatment at 45-50 DEG C for 3-5 h to prepare a mixture of rice and water after heat preservation treatment; adding lactic acid into the mixture of rice and water afterheat preservation, adjusting the pH to 4.5-5.0, adding lactic acid bacteria, performing fermentation at 45-50 DEG C, washing rice, performing grinding to obtain pulp, performing plate-frame pressurefiltration on the obtained rice pulp, performing water washing for 2-3 times to obtain a filter cake, and performing drying to obtain special flour for the fermented rice row noodles; and adding waterinto the special flour for the fermented rice row noodles, corn starch and wheat starch, performing mixing, and performing processing to prepare the fermented rice row noodle product. The rice row noodle product has the advantages of good water reconstitution properties, a good appearance, rich elasticity, low cooking loss and a low breaking rate, has a special flavor of rice fermentation, and issuitable for industrial production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of fermented rice noodles and fermented rice noodles. Background technique [0002] There are a wide variety of rice products, among which fermented rice products represented by Guilin rice noodles, Changde rice noodles, Jiangxi rice noodles, etc., endow rice noodles with tender and smooth characteristics due to their unique fermentation process. During the fermentation process, a variety of probiotics that are beneficial to the human intestine will be produced, and the unique fermentation flavor is deeply loved by consumers. [0003] At present, the process of fermented rice products mostly adopts natural fermentation, and the fermentation time is long. For example, the soil powder in Jiangxi takes as long as 2-3 weeks. The fermentation time of Guilin rice noodles takes about 6 days in summer and about 2 weeks in winter. The process is g...

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Problems solved by technology

[0003] At present, the process of fermented rice products mostly adopts natural fermentation, and the fermentation time is long. For example, the soil powder in Jiangxi takes as long as 2-3 weeks. The fermentation time of Guilin rice noodles takes about 6 days in summer and about 2 weeks in winter. The process is greatly affected by the environment, such as temperature, humidity, microorganisms, etc. The fermentation results are very unstable, and the fermentation products of different batches are very different, making it difficult to stabilize large-scale production

In addition, due to the sour smell and humid environment during the long-term fermentation process, most rice flour fermentation sites are in poor sanitation and have an unpleasant smell, which affects the entire rice flour plantation and its surrounding environment; at the same time, the cumbersome and lengthy production cycle, Also greatly increased the labor intensity of production work

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