Self-cooked fermented half-dry rice noodles and preparation method thereof
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A dry rice flour and self-cooking technology, applied in the field of semi-dry rice flour and its preparation, can solve the problems of prolongation of semi-dry rice flour, undisclosed cadmium removal efficiency, etc., and achieve the effects of good taste, low cost, and prolonged shelf life
Pending Publication Date: 2020-12-25
HUNAN GRAIN GRP CO LTD +2
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However, the shelf life of the semi-dried rice noodles obtained by the method is only 3 months longer
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Embodiment 1～3
[0045] The raw materials and parts by weight of Examples 1-3 of a self-cooked fermented semi-dry rice flour are shown in Table 1.
[0046]Table 1 A self-cooked fermented semi-dry rice flour Example 1-3 raw materials and parts by weight
[0047]
[0048] Note: "-" in the table means not added.
Embodiment 1
[0050] (1) According to the raw materials and parts by weight in Example 1 in Table 1, rice 1 was placed in 90 parts by weight of water, and fermented once at 30°C for 72 hours, then filtered, washed with water until the pH value was 4.6, and drained. cadmium-depleted rice;
[0051] (2) According to the raw materials and parts by weight in Example 1 in Table 1, add 23 parts by weight of water to the decadmium-removed rice obtained in step (1), conduct semi-dry milling, and sieve until the particle size is 80 meshes. Add starch additives and fresh-keeping and antibacterial additives, add water to adjust the powder to a moisture content of 25%, and obtain semi-dry powder;
[0052] (3) Steam the semi-dry powder obtained in step (2) at 80°C and a pressure of 0.2MPa for 5 minutes, then extrude at a screw speed of 35r / min, and at 10°C and a wind speed of 3m / s , after air-drying on the rod for 3 hours, aging treatment at 52°C for 8 hours, and then at 85°C and a pressure of 0.3MPa, c...
Embodiment 2
[0055] (1) According to the raw materials and parts by weight in Example 2 in Table 1, put the rice 2 in 120 parts by weight of water at 40°C for 48 hours of primary fermentation, then add the cadmium-removing bacteria preparation, at 35°C, Carry out secondary fermentation for 24 hours, filter, wash with water until the pH value is 4.2, and drain to obtain cadmium-depleted rice;
[0056] (2) According to the raw materials and parts by weight in Example 2 in Table 1, add 30 parts by weight of water to the decadmium rice obtained in step (1), conduct semi-dry milling, and sieve until the particle size is 70 mesh. Add starch additives and fresh-keeping and antibacterial additives, add water to adjust the powder to a moisture content of 30%, and obtain semi-dry powder;
[0057] (3) Steam the semi-dry powder obtained in step (2) at 85°C and a pressure of 0.15MPa for 4 minutes, and extrude at a screw speed of 40r / min, at 20°C and a wind speed of 2m / s After air-drying on the hanging...
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Abstract
The present invention discloses self-cooked fermented semi-dry rice noodles and a preparation method thereof. The semi-dry rice noodles are mainly prepared from the following raw materials: rice, a starch additive and a fresh-keeping and microorganism-inhibiting additive; the starch additive is pea starch, wheat starch and lotus root starch; and the fresh-keeping and microorganism-inhibiting additive is prepared from a rosemary extract and nisin. The preparation method comprises the following steps: (1) putting raw material rice into water, carrying out a primary fermentation, or then adding acadmium-removing microorganism preparation for a secondary fermentation, and conducting filtering, washing with water, and draining; (2) adding water, grinding into powder in a half-dry state, conducting sieving, adding a starch additive and a fresh-keeping and microorganism-inhibiting additive, and adding water to blend the powder; and (3) conducting a primary steaming, extrusion, air-drying byhanging rods, an aging treatment, secondary steaming, water washing, water soaking, draining, sterilization, cooling and packaging. The half-dry rice noodles are low in a breakage rate and a cooking loss rate, good in taste, safe to eat and long in shelf life. The method is high in cadmium removal efficiency, capable of prolonging the shelf life, simple in process, low in cost and suitable for industrial production.
Description
technical field [0001] The invention relates to a semi-dry rice flour and a preparation method thereof, in particular to a self-cooked fermented semi-dry rice flour and a preparation method thereof. Background technique [0002] Rice is the staple food of Asians. In addition to being eaten as rice, it can also be made into rice products such as rice noodles, rice noodles, and rice cakes. Rice noodles, as the most common breakfast food, are widely loved by the public. According to the use of rice noodles and the difference in storage conditions, the common rice noodles at present include dry rice noodles, semi-dry rice noodles and fresh wet rice noodles. With the improvement of people's living standards and further understanding of food safety and nutrition, higher requirements have been put forward for the standard and further reduction of rice cadmium content in rice flour raw materials, as well as the improvement of rice flour taste and nutrition. [0003] CN104982807A d...
Claims
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Application Information
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