Method for preparing dry rice flour by using curdlan

A dry rice flour and a technology for rice flour, applied in the field of preparing dry rice flour, can solve the problems of insufficient toughness, easy to break, high brittleness, and achieve high commercial value, improve strength, elasticity and chewiness.

Pending Publication Date: 2020-06-19
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the above problems, the present invention utilizes curdlan gum as a gelling agent to prepare dry rice noodles, and the prepared dry rice noodles have more excellent cooking characteristics, and have higher strength, elasticity, chewiness and aging properties, and are well Improves the defects of high brittleness, easy breaking and insufficient toughness of existing dry rice noodles

Method used

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  • Method for preparing dry rice flour by using curdlan
  • Method for preparing dry rice flour by using curdlan
  • Method for preparing dry rice flour by using curdlan

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1: utilize curdlan gum to prepare rice noodles

[0032] The preparation process of ground rice is carried out as follows:

[0033] (1) Wash and dry the indica rice and pulverize it, and pass through a 100-mesh sieve;

[0034] (2) Add curdlan gum CG-01 to the indica rice powder obtained in (1), and mix evenly; the addition amount of curdlan gum is 0.6% of the indica rice powder mass;

[0035] (3) Put the mixture obtained in (2) into a twin-screw extruder, and make rice noodles through gelatinization and extrusion; , the temperature in the third zone is 80°C, the temperature in the fourth zone is 95°C, and the temperature in the fifth zone is 80°C;

[0036] (4) After finishing the rice flour obtained in (3), aging at 20° C. for 4 hours, and then drying at 60° C. for 1 hour to obtain a dried rice flour product.

Embodiment 2

[0037] Embodiment 2: the influence of curdlan gum on the quality of rice noodles

[0038] Prepare rice noodles with reference to the method of Example 1, the difference is: change the type and amount of curdlan gum, respectively: 0.2% CG-E, 0.4% CG-E, 0.6% CG-E, 0.2% CG-01, 0.4% %CG-01, 0.6% CG-01, 0.2% CG-02, 0.4% CG-02 and 0.6% CG-02, rice flour without curdlan gum was used as blank control, and other conditions were the same as in Example 1.

[0039] 1. Effect of curdlan gum on the pasting properties of rice flour RVA

[0040] The RVA gelatinization properties of rice flour are determined according to the following steps: Weigh 3g of indica rice powder into a lead bucket dedicated for RVA measurement, and add 0%, 0.2%, 0.4%, and 0.6% of three curdlan gums (relative to the mass of indica rice powder) and 25g of water, mix well. The viscosity of rice flour was measured with an RVA meter. The test method is in accordance with the national standard GB / T 24852-2010. Using th...

Embodiment 3

[0069] Embodiment 3: Compound curdlan gum on the influence of key quality of rice noodles

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Abstract

The invention discloses a method for preparing dry rice flour by using curdlan, and belongs to the technical field of food processing. The preparation method comprises the following steps: cleaning indica rice, performing drying, performing pulverizing, and performing sieving; adding curdlan into the indica rice powder, and performing uniform mixing; putting the obtained mixture into a double-screw extruder, and performing gelatinizing and extruding formation to obtain rice flour; and finishing the rice flour, and performing aging and drying to obtain the dry rice flour product. The method issimple and feasible and is low in cost, and the prepared dry rice flour has better cooking characteristics and higher strength, elasticity, chewiness and aging performance, so that the defects of highbrittleness, easy breaking and insufficient toughness of existing dry rice flour are well overcome. Therefore, the method provided by the invention has a wide market prospect.

Description

technical field [0001] The invention relates to a method for preparing dry rice noodles by using curdlan gum, which belongs to the technical field of food processing. Background technique [0002] Rice noodles are a kind of characteristic traditional food in my country with a long history. It uses rice as raw material and is made through traditional processes such as soaking, steaming, and layering. It has various shapes, such as strips, filaments, and flakes. Its taste is smooth, elastic and chewy, and it can be eaten in various ways, so it can be used as a staple food or a snack. There are many varieties of rice noodles, which can be divided into dry rice noodles, wet rice noodles, instant rice noodles, quick-frozen rice noodles and the like. Although the market potential of rice noodles is huge, compared with flour products, rice noodles have disadvantages such as longer cooking time, poor taste, easy breakage, and cumbersome steps in making rice noodles by traditional ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L29/269A23L33/125
CPCA23L7/10A23L29/271A23L33/125A23V2002/00A23V2200/228A23V2250/504A23V2200/30
Inventor 李才明尤钰娴李兆丰顾正彪陈荻班宵逢洪雁程力
Owner JIANGNAN UNIV
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