Fresh-keeping rice noodles and processing method thereof

Abstract

The invention discloses fresh-keeping rice noodles and a processing method thereof. The processing method comprises the following steps of (1) crushing rice, and performing size mixing according to amass ratio of water to the rice being (1.5-2): 1 so as to obtain a first sizing agent; 2) adjusting the pH value of the first sizing agent to 8-8.5 with a weak base solution, performing heating to 60-65 DEG C, performing heat preservation stirring, and performing reaction for 3-4 h to obtain a second sizing agent; 3) performing filter pressing dehydration on the second sizing agent to obtain filter residues; 4) crushing the filter residues, performing drying, performing extruding and performing forming to obtain formed rice noodles; and (5) soaking the formed rice noodles in a disinfectant for60 seconds, performing sterilization operation, performing draining until no water drops, performing packaging with a vacuum packaging machine, and performing sealing so as to obtain the fresh-keeping rice noodles. The rice noodles are sterilized with a hypochlorous acid solution and subjected to size mixing with a specific weak base solution, so that the fresh rice noodles can be in an optimal aging state and are not liable to break and mix with soup after being boiled. The fresh-keeping rice noodles are good in hardness, elasticity, chewiness and resilience.

Description

technical field [0001] The invention relates to the technical field of food and processing, more specifically, the invention relates to a fresh-keeping rice noodle and a processing method thereof. Background technique [0002] Rice noodles are well-known snacks and even staple foods with a long history in southern my country. Yunnan rice noodles, Guilin rice noodles, Changde rice noodles, Jiangxi rice noodles, etc. each have their own flavor characteristics. With the acceleration of the pace of society and the large-scale flow of population, the traditional pattern of "south fans and north faces" has been broken, and the resident population in the north also needs to try new tastes. At present, the production of industrialized dry rice noodles is relatively extensive and mature, and the shelf life of dry rice noodles is longer. However, because the technical characteristics of rice flour production are different from noodles, noodles mainly rely on wheat protein to form a ne...

AI Technical Summary

Problems solved by technology

At present, the production of industrialized dry rice noodles is relatively extensive and mature, and the shelf life of dry rice noodles is longer. However, because the technical characteristics of rice flour production are different from noodles, noodles mainly rely on wheat protein to form a network to provide the forming "gluten strength". Wheat starch basically has no Gelatinization occurs, when cooking noodles, the noodles can quickly absorb water and the cooking time is short, while the production of rice noodles, due to the low protein content of rice and poor protein cross-linking, cannot form a network and cannot form "gluten strength", so it needs to rely on starch After the rice noodles are dried, the aged starch and rice protein have poor water absorption properties, so they need to be cooked for a long time, but the surface of the rice noodles will still be mushy and the core will be hard. The seasoning soup is difficult to taste, so the general rice noodle chain store will soak the dry rice noodles a little earlier and use it the next day, but this operation is more cumbersome, and it is more troublesome to operate at home. Therefore, the fresh wet rice noodles have a better market prospect. At present, Conventional methods of preservation are mainly to add different types of preservatives to achieve the insurance effect. Preservatives have different requirements for use in different foods. At present, there are very few preservatives that can be used for rice noodles. Although preservatives are used according to the requirements of food additives, But long-term consumption always has a certain impact on the human body