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Processing method of fresh wet rice noodles

A processing method and rice noodle technology, applied in food science, food ingredients, food drying, etc., can solve problems such as unbalanced amylose-amylopectin ratio, lack of toughness in taste, and decline in the quality of rice noodles

Active Publication Date: 2020-10-30
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the immature technology and process of a small number of convenient fresh and wet rice noodle products, the uneven gelatinization in the production process leads to a lack of toughness in the taste, and the unbalanced ratio of amylose to amylopectin increases the broken rate of rice noodles, and the high water content of rice noodles will lead to a longer storage period. The quality of rice noodles has declined, the nutritional value has decreased and other serious quality problems

Method used

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  • Processing method of fresh wet rice noodles
  • Processing method of fresh wet rice noodles
  • Processing method of fresh wet rice noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Weigh 100kg of early indica rice, wash it, remove impurities, and drain; put the rice into water for 4 hours according to the ratio of rice to water mass of 1:2, add 3 times the quality of early indica rice to water after soaking, and grind it with a refiner Rice milk, grinding until there is no obvious feeling of sand; weigh 50kg cornstarch and add it to the above rice milk and mix it evenly, and the water balance time is 10min.

[0050] Put the mixed materials in a vacuum tank with a vacuum of -0.5bar and a temperature of 90°C for pre-curing. The curing time is 5s. After testing, the moisture content of the material after curing is 45% and the curing degree is 72.41%; The latter materials are further matured and dehydrated after flashing in the flashing tank. The flashing conditions are: pressure 0.08Mpa, temperature 85°C, flashing for 2 minutes. After testing: the moisture content of the material after flashing is 20%, and the maturation degree is 85.39%.

[0051] After ...

Embodiment 2

[0054] Weigh 100kg of early indica rice, wash, remove impurities, and drain; soak the rice in water for 4 hours according to a rice-water mass ratio of 1:3. After soaking, add water that is twice the quality of early indica rice and grind it into a rice slurry with a refiner , Grind until there is no obvious feeling of sand; weigh 40kg cornstarch and add it to the above rice milk and mix it evenly, and the water balance time is 15min.

[0055] The mixed materials are pre-cured in a vacuum tank with a vacuum of -0.1bar and a temperature of 95°C. The curing time is 5s. After testing, the moisture content of the cured material is 48% and the curing degree is 76.42%; the cured material The material is further matured and dehydrated after flashing in the flashing tank. The flashing conditions are: pressure 0.1Mpa, temperature 80°C, flashing for 2 minutes. After testing: the moisture content of the material after flashing is 26%, and the maturity is 89.22%.

[0056] After the flashing, ...

Embodiment 3

[0058] Weigh 100kg of early indica rice, wash, remove impurities, and drain; soak the rice in water for 4 hours according to the rice-water mass ratio of 1:2. After soaking, add water that is 3 times the quality of early indica rice and grind it with a refiner. , Grind until there is no obvious feeling of sand; weigh 20kg of corn starch and add it to the above rice milk and mix it evenly, and the water balance time is 10min.

[0059] The mixed materials are vacuum pre-cured and flash vaporized. The specific conditions are the same as those in Example 1. After testing, the water content of the flash vaporized materials is 32%, and the maturation degree is 80.18%.

[0060] After the flashing is finished, extrusion molding, packaging and sterilization, the specific conditions are the same as in Example 1; cooling to room temperature (about 25°C) is the finished product of fresh and wet rice noodles.

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Abstract

The invention discloses a processing method of fresh wet rice noodles, and belongs to the technical field of food processing. The preparation method comprises the following steps: cleaning early indica rice, removing impurities, soaking, grinding into thick liquid, uniformly mixing the thick liquid with corn starch in proportion, balancing moisture, and carrying out vacuum precuring, flash evaporation dehydration, extrusion molding, cold soaking, packaging, sterilization and the like to obtain the convenient instant fresh wet rice noodle product with smooth mouthfeel. Compared with the traditional dry rice noodles, the fresh wet rice noodles processed by the method disclosed by the invention do not need to be cooked, are ready to eat after being soaked in boiled water for 3-5 minutes, andare good in mouth feel. Compared with damp-heat treatment, vacuum pre-curing is easy to operate, short in consumed time, uniform in curing and high in curing degree, and the dehydration effect is achieved while the materials are further cured through the flash evaporation dehydration process. No food additive is added, starch is completely cured through vacuum precuring and flash dehydration, andthe quality of the fresh wet rice noodles is remarkably improved.

Description

Technical field [0001] The invention relates to a processing method of fresh wet rice noodles, belonging to the technical field of food processing. Background technique [0002] Rice noodles are a traditional food with a long history in our country. It is soft and tender, fragrant and soft, and rich in nutrition. It is loved by people in several southern provinces. With the development of modern society and developed transportation, rice noodle products have been generally accepted and loved by people all over the country. However, the vast majority of instant noodles are dried noodles. Due to their long rehydration time, easy adhesion during cooking, poor taste, and reduced nutritional value, they have not been accepted by consumers like instant noodles. [0003] The preparation process of the few convenient fresh and wet rice noodle products currently on the market is: rice selection→cleaning and impurity removal→soaking and refining→mixing→extrusion molding→aging treatment→cutt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L5/10
CPCA23L7/10A23L5/17A23V2002/00A23V2300/10A23V2250/5118Y02A40/90
Inventor 成玉梁吴培玉陈建男李天宇于航郭亚辉谢云飞姚卫蓉钱和
Owner JIANGNAN UNIV
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