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Chewy and elastic fresh-keeping rice noodle and preparation method thereof

An elastic, rice noodle technology, applied in the fields of food preservation, food science, food ultrasonic treatment, etc., can solve the problems of large cooking loss, reduced rice noodle quality, and high breakage rate, and achieves low difficulty in operation control, low cooking loss, and equipment investment. less effect

Active Publication Date: 2022-02-01
贵州黔酸王食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This technical scheme makes the prepared wet rice noodles have a shelf life of 90 days at normal temperature by adding a preservative consisting of ginger essential oil and cinnamon oil to the pulverized rice noodles, and the wet rice noodles within the shelf life can keep fresh wet rice noodles. Taste and quality; In addition, since the added preservative is a natural plant extract, it is safe and safe to eat, but the quality preservation effect in this solution is still not ideal, and although sterilization can achieve the effect of extending the shelf life by killing spoilage bacteria or harmful bacteria, But it will reduce the quality of rice flour
[0004] In addition, in the process of making rice noodles, indica rice, the raw material for processing, needs to be stored for a year or more. If the storage time is too short, the post-ripening degree of indica rice is not enough, and rice vermicelli cannot be formed into strips because of its strong stickiness. The broken rate is high and the cooking loss is large; the storage time is too long, although it meets the post-ripening requirements of indica rice, but the raw materials are easily not suitable for use due to aflatoxin pollution and other quality changes. Therefore, the processing and selection of raw materials are also important. Difficulties in making rice noodles

Method used

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  • Chewy and elastic fresh-keeping rice noodle and preparation method thereof
  • Chewy and elastic fresh-keeping rice noodle and preparation method thereof
  • Chewy and elastic fresh-keeping rice noodle and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-5 comparative example 1-4

[0036] In the present invention, for the screening of rice flour raw materials, factors such as texture, physical and chemical property differences, amylose and amylopectin content differences, and protein differences of different sources of starch are considered to match, and in "Rice Flour Mixing Flour and Starch Rheology" Research on the Effects of Characteristics on the Quality of Rice Flour also emphasizes that starch has an important influence on the quality of rice flour. The characteristics of starch are closely related to the quality of rice flour. The starch content, especially the proportion of amylose, will directly affect the quality of rice flour. Quality; while rice starch is not ideal in terms of elasticity and breaking rate, so potato starch is usually added to improve the elasticity, tendon strength, and bite strength of the powder, prolong the shelf life, and shorten the rehydration time. Adding cassava starch can improve the luster and toughness of rice flou...

Embodiment 6

[0047] The difference with Example 1 is that the processing method of the rice flour is: take the unaged rice and mechanically grind it into a powder with a sieve residue of 6-8% through a 50-mesh sieve, and then according to the mass ratio of water: powder =2:1 Soak the powder in water and perform intermittent ultrasonic treatment during the soaking process, take the wet powder and process it with ultra-high pressure, and then grind it until the sieve residue of 100 mesh sieve is ≤5%.

[0048] The working conditions of the intermittent ultrasound are: power 100W, frequency of ultrasonic treatment is 20kHz, frequency of ultrasonic treatment is 2 times, intermittent time is 30s, and time of each ultrasonic treatment is 90s;

[0049] The working conditions of the ultra-high pressure treatment are: normal temperature, a pressure of 120Mpa is applied, and the pressure is maintained for 10 minutes.

Embodiment 7

[0051] The difference with Example 1 is that the processing method of the rice flour is: take the unaged rice and mechanically grind it into a powder with a sieve residue of 6-8% through a 50-mesh sieve, and then according to the mass ratio of water: powder =2.6:1 Soak the powder in water and perform intermittent ultrasonic treatment during the soaking process, take the wet powder and process it with ultra-high pressure, and then grind it to a 100-mesh sieve with a sieve balance of ≤ 5%.

[0052] The working conditions of the intermittent ultrasound are: power 130W, frequency of ultrasonic treatment is 40kHz, frequency of ultrasonic treatment is 5 times, intermittent time is 60s, and time of each ultrasonic treatment is 150s;

[0053] The working conditions of the ultra-high pressure treatment are: normal temperature, a pressure of 270Mpa is applied, and the pressure is maintained for 20 minutes.

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Abstract

The invention belongs to the technical field of rice noodle manufacturing, and particularly relates to chewy and elastic fresh-keeping rice noodle and a preparation method thereof. The chewy and elastic fresh-keeping rice noodle is prepared from, by weight, 20-40 parts of rice powder, 20-40 parts of wheat starch, 20-60 parts of corn starch and 85-110 parts of purified water. The preparation method comprises the steps: taking rice powder, wheat starch, corn starch and purified water, preparing into slurry, preparing vermicelli by steam heating, then freeze-drying the vermicelli, unfreezing the vermicelli by microwave-ultrasonic waves, and packaging the vermicelli into bags by using sterile vacuum packaging bags and deoxidized bags. According to the invention, the rice noodles are long in shelf life and free of preservatives, and the stored rice noodles still have good elasticity, are small in cooking loss and are not prone to being burnt in soup or broken.

Description

technical field [0001] The invention belongs to the technical field of rice noodle production, and in particular relates to a fresh-keeping rice noodle with firmness and elasticity and a preparation method thereof. Background technique [0002] Rice noodles, also known as rice noodles and rice vermicelli, can be eaten in soup, fried food, cold salad, etc., and are the traditional staple food of rice in southern China and Southeast Asia. At present, with the fast pace of life, instant wet rice noodles are very popular. The reason is that instant wet rice noodles maintain the original flavor of fresh rice noodles. There are strong advantages in cost reduction, but due to the high moisture content, there are problems such as short shelf life, easy aging of starch and poor taste, etc., which also restrict its development and promotion; if the moisture content of instant rice noodles is too low, the elasticity of the product , flexibility and ductility will not be guaranteed, so...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L29/30A23L5/30A23L3/015
CPCA23L7/10A23L29/30A23L5/30A23L5/32A23L3/0155A23V2002/00A23V2250/5118A23V2300/48A23V2300/46Y02A40/90
Inventor 田其明钟定江史勋祝祝婷杨秋燕
Owner 贵州黔酸王食品有限公司
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