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Special flour for rice noodles and preparation method for special flour

A technology for special powder and rice noodle, applied in the field of special rice noodle powder and its preparation, can solve the problems of high cooking loss rate, easy to break strips, poor rehydration of dry products, etc. simple effect

Pending Publication Date: 2020-07-03
湖南微著生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the absence of more suitable raw materials for special rice flour, the rice flour currently on the market has defects such as high cooking loss rate, easy broken bars, and poor rehydration of dry products.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The rice noodle special flour of this embodiment is composed of the following raw materials in parts by weight: 90 parts of special rice flour, 12 parts of corn starch, 12 parts of wheat starch, 0.4 part of potato starch, and 0.4 part of lotus root starch.

[0028] The preparation method of rice noodle special powder of the present embodiment comprises the following steps:

[0029] (1) Add 100kg of early indica rice that has been stored for 2 years, add 28kg of water to fully mix the rice and water, and then place it at room temperature to moisten the rice. The time for moistening the rice is 12 hours, and the water content of the moistening rice is 28%;

[0030] (2) The conditioned and moistened rice is crushed through a skin mill and then ground through a heart mill to obtain a special rice flour with an average particle size of 46.27 μm and a damaged starch rate of 2%;

[0031] (3) Mix 900 g of the special rice flour obtained in step (2) with 120 g of corn starch, 12...

Embodiment 2

[0034] The special flour for rice noodles in this embodiment is composed of the following raw materials in parts by weight: 110 parts of rice flour, 15 parts of corn starch, 15 parts of wheat starch, 0.5 part of potato starch and 0.5 part of lotus root starch.

[0035] The preparation method of rice noodle special powder of the present embodiment comprises the following steps:

[0036] (1) Add 36kg of water to 120 parts of early indica rice that has been stored for 2 years, so that the rice and water are fully mixed, and then placed at room temperature to moisten the rice. The time for moistening the rice is 24 hours, and the water content of the moistening rice is 30%;

[0037] (2) The tempered and moistened rice is first crushed through the skin mill and then ground through the heart mill to obtain a special rice flour with an average particle size of 48.27 μm and a damaged starch rate of 3%;

[0038] (3) Mix 1000g of the special rice flour obtained in step (2) with 150g of ...

Embodiment 3

[0041] The special flour for rice noodles in this embodiment is composed of the following raw materials in parts by weight: 100 parts of rice flour, 15 parts of corn starch, 15 parts of wheat starch, 0.5 part of potato starch and 0.5 part of lotus root starch.

[0042] The preparation method of rice noodle special powder of the present embodiment comprises the following steps:

[0043] (1) Add 36kg of water to 120 parts of early indica rice that has been stored for 2 years, so that the rice and water are fully mixed, and then placed at room temperature to moisten the rice. The time for moistening the rice is 24 hours, and the water content of the moistening rice is 30%;

[0044] (2) The tempered and moistened rice is crushed through the skin mill and then ground through the heart mill to obtain a special rice flour with an average particle size of 47.55 μm and a damaged starch rate of 3%;

[0045] (3) Mix 1000 g of the special rice flour obtained in step (2) with 150 g of corn...

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PUM

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Abstract

The invention relates to special flour for rice noodles and a preparation method for the special flour. The special flour for the rice noodles is prepared by mixing the following components in parts by weight: 90-110 parts of special rice flour, 10-15 parts of corn starch, 10-15 parts of wheat starch, 0.2-0.5 part of potato starch and 0.2-0.5 part of lotus root starch. The preparation method for the special flour for the rice noodles comprises the following steps: (1) uniformly mixing early indica rice with water, and moistening the rice so as to obtain tempered moistened rice; (2) performingbreaking and crushing on the tempered moistened rice obtained in the step (1), and performing core breaking and grinding so as to obtain the special rice flour; and (3) mixing the special rice flour obtained in the step (2) with the corn starch, the wheat starch, the potato starch and the lotus root starch. The special flour product for the rice noodles provided by the invention is stable in quality; the rice noodles or rice flour prepared from the special flour through an extrusion process is low in cooking loss rate, good in rehydration and low in breakage rate; and the preparation method issimple, practicable, water-saving and energy-saving.

Description

technical field [0001] The invention relates to a special powder for rice noodles and a preparation method thereof. Background technique [0002] Rice noodles, also known as rice vermicelli or rice vermicelli, refer to flat strips made of rice as a raw material by refining, steaming, slicing or extruding, after quantification, shaping, drying, packaging and other processes (may be referred to as " flat noodles") or silk-shaped rice products (because the cross-section is round, it can be referred to as "round noodles"). Rice noodle is a traditional rice food in southern my country and Southeast Asia. At present, it is gradually becoming popular in the northern region and is deeply favored by consumers. However, in the complex system of rice noodles, the specific processing technology is quite different, and the products in many places also have local characteristics, such as Yunnan Guoqiao rice noodles, Guangxi Guilin rice noodles, Hunan Changde breakfast rice noodles and so...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L29/30A23L19/10
CPCA23L7/10A23L29/30A23L19/10A23V2002/00A23V2250/5118
Inventor 肖华西林利忠白婕王颖如
Owner 湖南微著生物科技有限公司