Vacuum freeze-drying method and preparation method of freeze-dried instant rice noodles

A vacuum freeze-drying and rice noodle technology, which is applied in food freezing, food drying, drying solid materials, etc., can solve the problems of long rehydration time, short rehydration time, and poor taste, and achieve short rehydration time and ease the increase Consistent porosity and taste

Active Publication Date: 2022-06-24
AGRO PROD PROCESSING RES INST YAAS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] The purpose of the present invention is to provide a vacuum freeze-drying method for freeze-dried instant rice noodles. The freeze-dried instant rice noodles prepared by the present invention have low cost, short rehydration time, good taste, and can maintain the original flavor of rice noodles, which solves the problem of the prior art. The technical problems of high cost, long rehydration time and poor taste in the preparation of freeze-dried instant rice noodles

Method used

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  • Vacuum freeze-drying method and preparation method of freeze-dried instant rice noodles
  • Vacuum freeze-drying method and preparation method of freeze-dried instant rice noodles
  • Vacuum freeze-drying method and preparation method of freeze-dried instant rice noodles

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preparation example Construction

[0030] The invention provides a preparation method of freeze-dried instant rice noodles, comprising the following steps:

[0031] The fresh and wet rice noodles are dried by the vacuum freeze-drying method described above to obtain freeze-dried instant rice noodles.

[0032] In the present invention, the preparation of the fresh and wet rice noodles preferably includes: extruding the soaked rice to obtain semi-dry rice noodles; steam-aging the semi-dry rice noodles and then simmering them to obtain fresh and wet rice noodles.

[0033] In the present invention, the rice is preferably unfermented rice, more preferably indica rice with smooth surface, no pests and diseases, and no mildew, more preferably early indica rice. In the present invention, the source of the rice is not particularly limited, and conventional commercially available indica rice can be used.

[0034] In the present invention, the rice is preferably washed before soaking; in the present invention, the mass r...

Embodiment 1

[0044] (1) Rice selection: choose early indica rice with smooth surface, no pests and diseases, and no mildew.

[0045] (2) Cleaning and removing impurities: remove impurities such as sand and gravel in the high-quality early indica rice, wash the high-quality early indica rice three times with clean water, rinse it once with slow running water, and drain.

[0046] (3) Soaking: Soak the cleaned high-quality early indica rice in clean water, the rice-water mass ratio is 1:3, soak for 12 hours, and the rice grains can be easily crushed with fingers.

[0047] (4) extrusion molding: the soaked high-quality early indica rice is washed twice with clear water, drained, and the clear water of 0.5 times the quality of the rice is added, and put into the extrusion molding machine, wherein the specific parameters of the extrusion molding are : Using a single-screw self-cooking extruder to extrude the soaked and cleaned early indica rice into a round bar, which is a semi-dry rice noodle. ...

Embodiment 2

[0053] The operation steps of vacuum freeze-drying are: the first stage of pre-freezing: the fresh and wet rice noodles are kept at -20 °C for 4 hours; the second stage of sublimation drying: the shelf temperature is raised to -10 °C for 2 hours, 0 °C for 2 hours, and then , respectively, for 2 hours at 10°C, 20°C, 30°C and 40°C for a total of 12h; the third stage of analytical drying: when the shelf temperature rises to 45°C, it is kept for 6 hours. The vacuum degree of the second stage sublimation drying and the third stage desorption drying is 80Pa; the cold trap temperature of the first stage pre-freezing, the second stage sublimation drying and the third stage desorption drying is -70℃. The vacuum freeze-drying treatment was carried out for a total of 22 hours; other conditions were the same as those in Example 1.

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Abstract

The invention belongs to the technical field of food. The invention provides a vacuum freeze-drying method of freeze-dried instant rice noodles. According to the freeze-dried instant rice noodles disclosed by the invention, the contradiction that the rice starch increases pores and inhibits retrogradation is relieved by adopting a process step of slowly drying at a freezing temperature, so that the prepared freeze-dried instant rice noodles are high in rehydration rate and short in rehydration time, and the instant rice noodles only need to be soaked for 5-10 minutes; according to the freeze-dried instant rice noodles prepared by the vacuum freeze-drying method disclosed by the invention, the texture characteristics of hardness, viscosity, elasticity, adhesiveness and chewiness after rehydration are basically consistent with the taste of fresh and wet rice noodles. No modified material is added when the rice noodles are prepared, meanwhile, high efficiency and energy conservation are realized by adopting the temperature of-40 DEG C to 45 DEG C in the vacuum freeze-drying process, and the processing cost of the freeze-dried instant rice noodles is reduced.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a vacuum freeze-drying method for freeze-dried instant rice noodles and a preparation method for freeze-dried instant rice noodles. Background technique [0002] As a traditional food in my country, rice noodles have a long history of more than 2,300 years and are of various varieties. They are loved by consumers because of their refreshing and delicious taste, and the demand is huge. It has become the second largest consumer product of rice products in the world. Rice noodles can be divided into dry instant rice noodles and wet instant rice noodles according to different moisture content. Fresh and wet instant rice noodles maintain the original flavor of fresh rice noodles to a large extent, but due to the high water content of more than 60%, there are problems such as short shelf life, easy spoilage, high degree of starch retrogradation, and easy to break. The moistur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L3/44F26B5/06
CPCA23L7/10A23L3/44F26B5/06A23V2002/00A23V2300/10A23V2300/20
Inventor 付坚李宏于丽娟崔光芬金鹏程王海丹普红梅李雪瑞
Owner AGRO PROD PROCESSING RES INST YAAS
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