Method for preparing quickly rehydrated dry rice noodles by adding cooked rice

Abstract

The invention discloses a method for preparing quick-rehydration dry rice noodles by adding cooked rice, and belongs to the technical field of rice noodle processing. The method takes rice as a main raw material, and comprises the following steps: S1, carrying out thermal refining on part of the rice, grinding the rice into rice flour, sufficiently soaking the rest of the rice, steaming the rice into cooked rice, and mixing the rice flour with the cooked rice to form a rice flour raw material; s2, adding water and other auxiliary materials into the rice flour raw materials according to a certain proportion, and grinding to prepare fine and uniform rice milk; s3, adding the rice flour prepared in the step S1 into the rice milk, uniformly mixing, adjusting to a proper moisture content, and then performing extrusion molding through a vermicelli extrusion molding machine to obtain rice vermicelli; and S4, cooling, refrigerating, aging and drying the extruded rice noodles to obtain the dry rice noodles. Cooked rice is adopted as one of main raw materials, the rehydration time of a final product is remarkably shortened, the dry rice noodles can be eaten only by being brewed with drinking water at the temperature of 85 DEG C or above, the rehydration time is smaller than or equal to 6 min, and the breaking rate is 1t; moreover, the mouth feel is obviously improved.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and specifically relates to a rapid rehydration method for dried rice noodles and its preparation method. Background Technology

[0002] Rice noodles are strip-shaped or thread-shaped rice products made primarily from rice through processes such as soaking, grinding, cooking, and shaping. They are very popular in my country and other Asian countries and regions. Currently available rice noodles can be divided into two categories: fresh rice noodles and dried rice noodles. Fresh rice noodles, due to their high moisture content, are prone to microbial spoilage, easily deteriorate in taste, and have poor elasticity. Drying fresh rice noodles can effectively extend their shelf life, but dried rice noodles have disadvantages such as a longer rehydration time, easy breakage, tendency to become mushy in soup, and poor edible quality after cooking.

[0003] To improve the rehydration quality of dried rice noodles, additives (such as food colloids or chemically modified starch) or other starches are often added. Sun Qingjie et al. (Chinese Patent CN202310157494.3) disclosed a method for rapidly rehydrating dried rice noodles and its preparation. After adding 5%–40% erythritol, the rehydration time of the dried rice noodles was shortened by 43.4%–44.9%, the breakage rate decreased by 61.5%–92.8%, and the edible quality of the product was improved. Wei Ping et al. (Chinese Patent CN201910430115.7) disclosed a method for preparing dried rice noodles with added potato flour. By compounding guar gum, xanthan gum, low-acyl gellan gum, disodium hydrogen phosphate, distilled glyceryl monostearate, gluten, and edible corn starch as modifiers, the resulting potato-based dried rice noodles were smooth and intact, had a low breakage rate, and a fast rehydration time (3.7–4.0 min). Jiang Bing (Chinese Patent CN202110273231.X) uses rice, corn starch, medium-gluten flour, and hydroxypropyl- β - Rice noodles are processed using cyclodextrin and modified starch as raw materials, and then freeze-dried to obtain dry rice noodles, thereby improving the product's foaming properties.

[0004] The methods described above improve the rehydration and edibility of dried rice noodles to some extent, but they still pose certain food safety risks and are costly. Therefore, a new solution is needed to address these issues. Summary of the Invention

[0005] In view of this, one objective of the present invention is to provide a method for preparing rapidly rehydrated dry rice noodles. By mixing rice flour and cooked rice in a certain proportion to form an optimized raw material, and then extruding it through an extrusion forming machine, the resulting rice noodles have a uniform texture, significantly improve rehydration efficiency, and achieve a low breakage rate (<8%) and good textural properties. The second objective is to provide a rapidly rehydrated dry rice noodle produced using this process, which is suitable for ready-to-eat foods, pre-prepared catering, and other fields, meeting consumers' dual needs for convenience and quality.

[0006] The technical solution of this invention is: a method for preparing rapidly rehydrated dry rice noodles by adding cooked rice, comprising the following steps, S1. After conditioning a portion of the rice, grind it into rice flour. After soaking the remaining rice thoroughly, steam it into cooked rice. Mix the rice flour with the cooked rice to obtain rice flour raw material. S2. Mix the rice flour raw materials, add water and auxiliary materials in proportion, and grind them into a fine, particle-free rice paste; the auxiliary materials, based on the weight content of the total dry weight of the rice flour raw materials, include the following auxiliary material components: 0.1% to 0.5% soybean lecithin, 0.05% to 0.2% citric acid and 0.5% to 1.5% sodium carboxymethyl cellulose; S3. Add the rice flour prepared in S1 to the rice slurry and mix evenly to adjust the rice slurry to a suitable moisture content. Then, use an extrusion forming machine to extrude the rice slurry into rice vermicelli. S4. The rice vermicelli is cooled, refrigerated and aged, and then dried to make dried rice vermicelli.

[0007] Furthermore, in step S1, the conditioning treatment method for the rice raw material is as follows: after cleaning and blending, the rice is conditioned to a moisture content of 20% to 28% by spraying or soaking.

[0008] Furthermore, in step S1, the rice flour of the rice flour raw material is fine enough to pass through a sieve with a mesh diameter of ≥60 mesh.

[0009] Furthermore, in step S1, the conditions for making cooked rice are as follows: the rice is soaked thoroughly, drained, and then cooked using a steam heating component, with the degree of cooking controlled between 70% and 85%.

[0010] Furthermore, in step S2, the proportion of cooked rice (wet weight) added to the rice flour raw material is 10% to 30%.

[0011] Furthermore, in step S3, the fineness of the rice slurry is such that all of it passes through a sieve with a mesh diameter ≥ 60 mesh.

[0012] Furthermore, in step S3, after adjusting the moisture content of the rice slurry to 35% to 45%, the rice slurry is extruded into rice vermicelli using an extrusion forming machine, and the diameter of the extruded rice vermicelli is 0.8 ± 0.1 mm.

[0013] Further, in step S4, the rice vermicelli is transferred to a cold storage for aging after being naturally or forcibly cooled. The aging temperature is 0-3°C, the aging time is 12-36 hours, and the relative humidity is 60%-70%.

[0014] Furthermore, in step S4, the drying conditions for the aged rice vermicelli are as follows: a three-stage drying process is adopted, with the first stage lasting 30–40 min, the air temperature at 50–55 ℃, and the air velocity at 1.5–2.0 m / s; the second stage lasting 40–80 min, the air temperature at 55–70 ℃, and the air velocity at 3.5–4.0 m / s; and the third stage lasting 10–20 min, the air temperature at 20–25 ℃, and the air velocity at 1.5–2.0 m / s.

[0015] This invention also provides rapidly rehydrated dried rice noodles prepared by the above method. The rehydration time of the dried rice noodles is ≤6 min (drinking water at 85℃ or above), and the breakage rate is <8%.

[0016] The beneficial effects of this invention are reflected in: 1. Mixing rice flour with cooked rice in a certain proportion as the raw material for rice flour improves the degree of cooking during the rice flour extrusion and cooking process. At the same time, it enhances the extension and hydration of the amylose and amylopectin chains in rice starch, thereby improving the structure of rice starch gel. This shortens the rehydration time of dry rice flour and makes it less prone to breakage. It not only improves the processing performance of rice flour but also enhances the quality of the finished dry rice flour product, providing consumers with a convenient and high-quality rice product solution.

[0017] 2. The process of this invention is simple, easy to operate and controllable. It only requires appropriate technical modifications to the original production line, adding a cooked rice processing device, and appropriately adjusting the rice slurry production process and extrusion process parameters. Detailed Implementation

[0018] To more clearly illustrate the purpose, technical solution, and beneficial effects of this invention, preferred embodiments are described below. The examples given are for illustrative purposes only and are not intended to limit the scope of the invention.

[0019] Unless otherwise specified, all raw materials and equipment used in the following examples and comparative examples are commercially available products known in the art. Example

[0020] This embodiment provides a method for preparing rapidly rehydrated dry rice noodles by adding cooked rice. The specific steps are as follows: S1. After spraying water onto the rice, stir it to ensure it fully absorbs the water and distributes it evenly among the grains. Grind the rice using a milling machine. Separate the ground rice flour through a 60-mesh sieve immediately to obtain rice flour. The moisture content of the rice flour is measured to be 20%, and it is set aside. Soak the remaining rice in cold water for 14 hours, then pour it into a filter to allow the water to drain naturally, leaving the rice. Transfer the rice to a steaming device and steam it until cooked. The degree of cooking is controlled between 70% and 72%, and it is set aside. Mix the cooked rice (wet weight) with the rice flour at a weight ratio of 10% to obtain the rice flour raw material. S2. Mix the rice flour raw materials, add water at a weight ratio of 1:3, add auxiliary materials at the same time, grind into a fine, particle-free rice paste, pass through a 60-mesh sieve, and set aside; the auxiliary materials are composed of: 0.5% soybean lecithin, 0.2% citric acid and 1.5% sodium carboxymethyl cellulose, based on the total dry weight of the rice flour raw materials.

[0021] S3. Add the rice flour prepared in S1 to the rice slurry in step S2 and mix evenly to adjust the moisture content of the rice slurry to 38%. Extrude the rice slurry into rice vermicelli using an extrusion forming machine to obtain rice vermicelli with a diameter of 0.8±0.1 mm. S4. After the rice vermicelli obtained in step S3 is naturally cooled or forced cooled, it is transferred to a cold storage for aging treatment. The aging temperature is 0-3 ℃, the aging time is 12 h, and the relative humidity is 67%. Further, a three-stage drying method is adopted to make dry rice vermicelli. The first stage is 40 min, the air temperature is 50 ℃, and the air speed is 1.5 m / s; the second stage is 80 min, the air temperature is 55 ℃, and the air speed is 3.5 m / s; the third stage is 10 min, the air temperature is 25 ℃, and the air speed is 1.5 m / s.

[0022] This embodiment also provides dried rice flour prepared using the above method.

[0023] This comparative example provides a processing method for dried rice noodles, which differs from Example 1 only in that cooked rice is not added in step S1.

[0024] This comparative example provides a processing technology for dried rice noodles, which differs from Example 1 only in that the moisture content of the rice slurry is adjusted to 48% in step S3.

[0025] This comparative example provides a processing technology for dried rice noodles, which differs from Example 1 only in that the rice noodles are aged in the cold storage for 36 hours in step S4. Example

[0026] This embodiment provides a method for preparing rapidly rehydrated dry rice noodles by adding cooked rice. The specific steps are as follows: S1. After spraying water onto the rice, stir it to ensure it fully absorbs the water and distributes it evenly among the grains. Grind the rice using a milling machine. Separate the ground rice flour immediately by passing it through a 60-mesh sieve. The moisture content of the rice flour is measured to be 23%, and it is set aside. Soak the remaining rice in cold water for 18 hours, then pour it into a filter to allow the water to drain naturally, leaving the rice. Transfer the rice to a steaming device and steam it until cooked. The degree of cooking is controlled between 79% and 81%, and it is set aside. Mix the cooked rice (wet weight) with the rice flour at a weight ratio of 17% to obtain the rice flour raw material. S2. Mix the rice flour raw materials, add water at a weight ratio of 1:3, add auxiliary materials at the same time, grind into a fine, particle-free rice paste, pass through a 60-mesh sieve, and set aside; the auxiliary materials are composed of: 0.5% soybean lecithin, 0.2% citric acid and 1.5% sodium carboxymethyl cellulose, based on the total dry weight of the rice flour raw materials.

[0027] S3. Add the rice flour prepared in S1 to the rice slurry in step S2 and mix evenly to adjust the moisture content of the rice slurry to 35%. Extrude the rice slurry into rice vermicelli using an extrusion forming machine to obtain rice vermicelli with a diameter of 0.8±0.1 mm. S4. After the rice vermicelli obtained in step S3 is naturally cooled or forced cooled, it is transferred to a cold storage for aging treatment. The aging temperature is 0-3 ℃, the aging time is 24 h, and the relative humidity is 60%. Further, a three-stage drying method is adopted to produce dry rice vermicelli: the first stage is 30 min, the air temperature is 55 ℃, and the air speed is 1.7 m / s; the second stage is 40 min, the air temperature is 70 ℃, and the air speed is 3.8 m / s; the third stage is 10 min, the air temperature is 20 ℃, and the air speed is 2.0 m / s.

[0028] This embodiment also provides dried rice flour prepared using the above method.

[0029] This comparative example provides a processing technology for dried rice flour, which differs from Example 2 only in that: in step S1, the rice is not sprayed with water before being pulverized, and the moisture content of the pulverized rice flour is 12.5%. Example

[0030] This embodiment provides a method for preparing rapidly rehydrated dry rice noodles by adding cooked rice. The specific steps are as follows: S1. After spraying water onto the rice, stir it to ensure it fully absorbs the water and distributes it evenly among the grains. Grind the rice using a milling machine. Separate the ground rice flour through a 60-mesh sieve immediately to obtain rice flour. The moisture content of the rice flour is measured to be 25%, and it is set aside. Soak the remaining rice in cold water for 18 hours, then pour it into a filter to allow the water to drain naturally, leaving the rice. Transfer the rice to a steaming device and steam it until cooked. The degree of cooking is controlled between 75% and 77%, and it is set aside. Mix the cooked rice (wet weight) with the rice flour at a weight ratio of 23% to obtain the rice flour raw material. S2. Mix the rice flour raw materials, add water at a weight ratio of 1:3, add auxiliary materials at the same time, grind into a fine, particle-free rice paste, pass through a 60-mesh sieve, and set aside; the auxiliary materials consist of: 0.25% soybean lecithin, 0.1% citric acid and 1.5% sodium carboxymethyl cellulose, based on the total dry weight of the rice flour raw materials.

[0031] S3. Add the rice flour prepared in S1 to the rice slurry in step S2 and mix evenly to adjust the moisture content of the rice slurry to 45%. Extrude the rice slurry into rice vermicelli using an extrusion forming machine to obtain rice vermicelli with a diameter of 0.8±0.1 mm. S4. After the rice vermicelli obtained in step S3 is naturally cooled or forced cooled, it is transferred to a cold storage for aging treatment. The aging temperature is 0-3 ℃, the aging time is 36 h, and the relative humidity is 68%. Further, a three-stage drying method is adopted to produce dry rice vermicelli: the first stage is 35 min, the air temperature is 52 ℃, and the air speed is 2.0 m / s; the second stage is 60 min, the air temperature is 60 ℃, and the air speed is 4.0 m / s; the third stage is 15 min, the air temperature is 22 ℃, and the air speed is 1.8 m / s.

[0032] This embodiment also provides dried rice flour prepared using the above method. Example

[0033] This embodiment provides a method for preparing rapidly rehydrated dry rice noodles by adding cooked rice. The specific steps are as follows: S1. After spraying water onto the rice, stir it to ensure it fully absorbs the water and distributes it evenly among the grains. Grind the rice using a milling machine. Separate the ground rice flour through a 60-mesh sieve immediately to obtain rice flour. The moisture content of the rice flour is measured to be 28%, and it is set aside. Soak the remaining rice in cold water for 16 hours, then pour it into a filter to allow the water to drain naturally, leaving the rice. Transfer the rice to a steaming device and steam it until cooked. The degree of cooking is controlled between 83% and 85%, and it is set aside. Mix the cooked rice (wet weight) with the rice flour at a weight ratio of 30% to obtain the rice flour raw material. S2. Mix the rice flour raw materials, add water at a weight ratio of 1:3, add auxiliary materials at the same time, grind into a fine, particle-free rice paste, pass through a 60-mesh sieve, and set aside; the auxiliary materials are composed of: 0.5% soybean lecithin, 0.2% citric acid and 1.0% sodium carboxymethyl cellulose, based on the total dry weight of the rice flour raw materials.

[0034] S3. Add the rice flour prepared in S1 to the rice slurry in step S2 and mix evenly to adjust the moisture content of the rice slurry to 41%. Extrude the rice slurry into rice vermicelli using an extrusion forming machine to obtain rice vermicelli with a diameter of 0.8±0.1 mm. S4. After the rice vermicelli obtained in step S3 is naturally cooled or forced cooled, it is transferred to a cold storage for aging treatment. The aging temperature is 0-3 ℃, the aging time is 30 h, and the relative humidity is 70%. Further, a three-stage drying method is adopted to produce dry rice vermicelli: the first stage is 35 min, the air temperature is 50 ℃, and the air speed is 1.5 m / s; the second stage is 70 min, the air temperature is 55 ℃, and the air speed is 3.5 m / s; the third stage is 20 min, the air temperature is 25 ℃, and the air speed is 2.0 m / s.

[0035] This embodiment also provides dried rice flour prepared using the above method.

[0036] The results of the rehydration test and texture evaluation of the dried rice flour prepared in Examples 1-4 and Comparative Examples 1-4 are shown in Table 1.

[0037] 1) Measurement of rehydration time Take a sample of dried rice flour and place it in a 500 mL insulated container with a lid. Add 200 mL of boiling water and immediately cover the container while timing with a stopwatch. When the soaked rice flour is clamped between a glass slide and the morphology shows no obvious hard core, record the rehydration time (min). Repeat the above operation three times and take the average value.

[0038] 2) Rehydration rate determination Take a sample of dried rice noodles and weigh it using a balance. m 1. Place the rice noodles in a 500 mL covered insulated container, add boiling water equal to 7.5 times the weight of the dried rice noodles, immediately cover the container, soak for 10 minutes, then remove the rice noodles, drain for 30 seconds, and weigh the rice noodles. m 2). Calculate the rehydration rate using the following formula: Rehydration rate (%) = m 2 / m 1*100 Repeat the above operation three times and take the average value.

[0039] 3) Determination of breakage rate Take 30 dried rice noodles of the same length (15 cm) and place them in a 500 mL covered insulated container. Add 200 mL of boiling water, immediately cover the container, and soak for 6 minutes. Remove the rice noodles and add 200 mL of room temperature water to completely submerge them, allowing the rice noodles to cool to room temperature. Then, use chopsticks to remove all the short noodles and record the number of remaining intact rice noodles. Record the results. D Calculate the breakage rate using the following formula: Broken strip rate (%) = (30- D ) / 30*100 Repeat the above operation three times and take the average value.

[0040] 4) Elasticity measurement Place the dried rice noodle sample in a 500 mL covered, insulated container, add 7.5 times its weight of boiling water, immediately cover the container, soak for 6 minutes, remove, rinse with cold water for 30 seconds, and pat dry. Take 3 uniformly textured rice noodle strips and measure their elasticity using a texture analyzer. Test conditions: P / 36R probe, pre-test velocity 2 mm / s, test velocity 1 mm / s, post-test velocity 2 mm / s, residence time 5 s, deformation 50%, sensing force 5 g. Six replicates were performed for each sample, and the average elasticity result was taken.

[0041] 5) Tensile property test The rehydrated rice noodles in a covered insulated container were tested using a texture analyzer. The test mode was selected as tensile test, and the parameters were: speed 1 mm / s, test distance 20.00 mm, trigger force 5.0 g. Six parallel tests were performed on each sample, and the tensile strength (mm) results were averaged.

[0042] Table 1. Rehydration properties and textural characteristics of different dried rice flour samples

[0043] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for preparing rapidly rehydrated dry rice noodles by adding cooked rice, characterized in that, The preparation of the dried rice flour uses rice as the main raw material and includes the following steps: S1. Weigh the rice and divide it into two parts. One part of the rice is conditioned and then ground into rice flour. The other part of the rice is soaked thoroughly and then steamed into cooked rice. Mix the rice flour and cooked rice to obtain the rice flour raw material. The cooked rice accounts for 10% to 30% of the weight of the rice flour raw material by wet weight. S2. Add water and auxiliary materials to the rice flour raw materials in step S1, mix evenly, and grind into a fine, particle-free rice paste; wherein, the weight ratio of raw materials to water is 1:2.5 to 3, and the auxiliary materials include modified soybean lecithin, citric acid and sodium carboxymethyl cellulose. S3. Add the rice flour prepared in S1 to the rice slurry and mix evenly to adjust the moisture content of the rice slurry to 35% to 45%. Extrude the rice slurry into rice vermicelli using an extrusion forming machine. S4. The rice vermicelli is cooled, refrigerated for aging, and dried to make dried rice vermicelli.

2. The method for preparing dried rice noodles according to claim 1, characterized in that, The conditioning process for the rice involves cleaning and blending the rice, followed by conditioning it to the target moisture content using spraying or soaking methods.

3. The method for preparing dried rice noodles according to claim 1, characterized in that, The rice flour used as the raw material has a fineness such that all of it passes through a sieve with a mesh diameter of ≥60 mesh, and the moisture content of the rice flour is 20% to 28%.

4. The method for preparing dried rice noodles according to claims 1 to 3, characterized in that, The conditions for making the cooked rice are as follows: the rice is soaked thoroughly, drained, and then cooked using a steam heating element, with the degree of cooking controlled between 70% and 85%.

5. The method for preparing dried rice noodles according to claims 1 to 5, characterized in that, The rice slurry is of a fineness such that all of it passes through a sieve with a mesh diameter of ≥60 mesh.

6. The method for preparing dried rice noodles according to claims 1 to 6, characterized in that, In step S3, the rice paste is extruded into shape using an extrusion molding machine.

7. The method for preparing dried rice noodles according to claims 1 to 7, characterized in that, In step S4, the rice vermicelli is transferred to a cold storage for aging after natural or forced cooling. The aging temperature is 0-3 ℃, the aging time is 12-36 h, and the relative humidity is 60%-70%.

8. The method for preparing dried rice noodles according to claims 1 to 8, characterized in that, In step S4, the drying conditions for the aged rice vermicelli are as follows: a three-stage drying process is adopted. The first stage is 30-40 min, with an air temperature of 50-55 ℃ and an air speed of 1.5-2.0 m / s; the second stage is 40-80 min, with an air temperature of 55-70 ℃ and an air speed of 3.5-4.0 m / s; and the third stage is 10-20 min, with an air temperature of 20-25 ℃ and an air speed of 1.5-2.0 m / s.

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