Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Production method of instant fresh rice noodles with long shelf life

A production method and a shelf life technology are applied in the production field of ready-to-eat long shelf life fresh rice noodles, which can solve the problems of easily damaging the taste and flavor of rice noodles, and achieve the effects of small influence on the texture and taste of rice noodles, inhibition of bacterial growth, and mellow rice flavor.

Pending Publication Date: 2022-04-19
YUNNAN YUNTIANHUA
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a production method of instant fresh rice noodles with long shelf life, which solves the problem that the existing sterilization and control technology easily damages the taste and flavor of rice noodles, and takes into account the shelf life and quality of fresh rice noodles

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Production method of instant fresh rice noodles with long shelf life

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Sichuan Guichao rice and Hunan Guichao rice as raw materials, each 60kg, after cleaning, natural soaking for 48h, every 12h cycle of soaking liquid; rice after water filtering, grinding powder, and noodles, double-ended spiral extrusion molding machine for two consecutive extrusion molding, a squeeze gelatinization temperature of 130 °C, gelatinization after the maturity of rice flour 75%; secondary extrusion molding temperature of 115 °C, curing degree of more than 90%, extruded rice line orifice diameter of 1.4mm.

[0028]The newly formed semi-dry rice noodles are aged for 10h under a confined space with a temperature of 25 °C and 70% humidity; the aging rice noodles are boiled in boiling water for 8 min, taken out and cooled to room temperature, the lactic acid solution with a pH value of 4.0 is soaked for 3 min, packaged into 200g by a food-grade high-temperature retort bag, sterilized at a constant temperature at 75 °C by pasteurization line for 40 min, and cooled to ...

Embodiment 2

[0031] Sichuan Guichao rice and Yunnan Guichao rice as raw materials, each 60kg, after cleaning, natural soaking for 60h, every 12h cycle of soaking liquid; rice after water filtering, grinding powder, and noodles, double-headed spiral extrusion molding machine for two consecutive extrusion molding, a squeeze gelatinization temperature of 135 °C, gelatinized rice flour curing degree of 79%; secondary extrusion molding temperature of 110 °C, curing degree of more than 90%, extruded rice line orifice diameter of 1.5mm.

[0032] The newly formed semi-dry rice noodles are placed in a closed space with a temperature of 30 °C and 80% humidity for 8h; the aging rice noodles are placed in boiling water for 10 min, taken out and cooled to room temperature, soaked in lactic acid solution with a pH of 4.5 for 3 min, packaged into 250g by food-grade high-temperature steaming bags, sterilized at a constant temperature at 80 °C by pasteurization line for 35 min, and cooled to room temperature s...

Embodiment 3

[0035] Take Hunan Guichao rice and Yunnan Guichao rice as raw materials, each 60kg, after cleaning, naturally soaked for 72h, every 12h cycle of soaking liquid; rice after water filtering, grinding powder, and noodles, double-ended spiral extrusion molding machine for two consecutive extrusion molding, a squeeze gelatinization temperature of 138 °C, gelatinization after the maturation of rice flour 82%; secondary extrusion molding temperature of 108 °C, curing degree of more than 90%, extruded rice line orifice diameter of 1.6mm.

[0036] The newly formed semi-dry rice noodles are placed in a closed space with a temperature of 35 °C and a humidity of 90% to age for 8h; the aging rice noodles are boiled in boiling water for 15 min, taken out and cooled to room temperature, the lactic acid solution with a pH of 5.0 is soaked for 3 min, packaged into 300g by food-grade high-temperature retort bags, sterilized at a constant temperature at 85 °C by pasteurization line for 40 min, and c...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a production method of instant fresh rice noodles with a long shelf life, and relates to the technical field of rice noodle processing. Guiki rice is used as a main raw material, soaking is conducted for 48 h or above, soaking water is circulated once every 12 h in the soaking process, and finally the pH value of the rice and the pH value of the soaking water are controlled to be 4.0-5.0; the preparation method comprises the following steps: soaking rice, grinding into powder, kneading dough, continuously extruding and forming twice to obtain semi-dry rice noodles, and aging in a closed space with the temperature of 25-35 DEG C and the humidity of 70-90% for 6-10 hours; after aging, cutting short, boiling in water for 5-15 minutes, cooling, soaking in a lactic acid solution with the pH value of 4.0-5.0 for 3 minutes, packaging, and sterilizing at 75-90 DEG C for 20-40 minutes by a pasteurization line. The fresh-keeping rice noodles have the advantages that the fresh-keeping rice noodles can be stored at room temperature for more than or equal to 6 months, the microbiological indicator is far lower than the Yunnan local standard, the hardness is less than 1500g, and the obtained fresh-keeping rice noodles are convenient to carry and eat and have the characteristics of no muddy soup after being brewed, strong rice fragrance, difficulty in breaking, no sticking to teeth, smoothness and tenderness in mouth, elasticity and the like.

Description

Technical field [0001] The present invention relates to the field of rice noodle processing technology, specifically to a production method of instant long shelf life fresh rice noodles. Background [0002] Rice noodles are also called rice noodles, with rice as raw materials, through soaking, grinding / grinding, molding, boiling, cooling and other processes made of strips, silky rice products, rice noodles texture flexible, elastic, boiled soup, dry fry is not easy to break, with a variety of dishes or soup for soup boiling or dry frying, smooth into the taste, deeply loved by the majority of consumers. Rice noodles are also local special snacks in Yunnan Province, there are three main kinds of fresh rice noodles on the market, one is the "water rice noodles" made of rice after fermentation, the rice noodles are good and the rice flavor is strong; the other is the rice soaking, grinding, blending and extruding the "dry pulp rice noodles", the rice noodles are hard and lack the...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/117A23L7/104A23P30/20A23L3/3508A23L3/00
CPCA23L7/117A23L7/104A23P30/20A23L3/3508A23L3/00A23V2002/00A23V2250/042A23V2300/16
Inventor 马航吴冉
Owner YUNNAN YUNTIANHUA
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com