Process for production of nutrient rice-flour noodles

Abstract

The production process of nutrient rice vermicelli uses rice as raw material, and includes the following steps: washing rice to remove sand, soaking, pulverizing, mixing powder, first loosening, steaming, secondary loosening, vermicelli-cutting and packaging so as to obtain the invented nutrient rice vermicelli. It is characterized by that in the process of drying the environment temp. of roasting room can be displayed and controlled by utilizing microcomputer and its program, and the invented food additive, can be added to the raw material, so that the invented rice vermicelli product possesses excellent quality, beautiful appearance, long storage time and palatable taste, etc.

Description

technical field [0001] The invention relates to a food production process, in particular to a nutritional rice flour production process. Background technique [0002] At present, the nutritious rice noodle food on the market is mainly concentrated in noodle products, and the number of rice series nutritious products is not much. As far as nutritious rice noodle is concerned, it is mainly produced in Fujian and Guangdong. The mechanical strength of the product is poor, and it is easy to be brittle and crisp. Bars, poor appearance quality, uneven beige color, dullness, many elbows, low maturity, and a short shelf life, it is difficult to store on the shelf for a long time. The products made according to the invention patent "rice flour production process" with the patent number ZL97122355.6 have good appearance quality, uniform color, good gloss, no bubbles, no drawing, no raw powder, good toughness, and high degree of ripeness. , smooth and boilable, and good taste, but the ...

AI Technical Summary

Problems solved by technology

[0002] At present, the nutritious rice noodle food on the market is mainly concentrated in noodle products, and the number of rice series nutritious products is not much. As far as nutritious rice noodle is concerned, it is mainly produced in Fujian and Guangdong. The mechanical strength of the product is poor, and it is easy to be brittle and crisp. Bars, poor appearance quality, uneven beige color, dullness, many elbows, low ripeness, and short shelf life, it is difficult to store on the shelf for a long time

The products made according to the invention patent "rice flour production process" with the patent number ZL97122355.6 have good appearance quality, uniform color, good gloss, no bubbles, no drawing, no raw powder, good toughness, and high degree of ripeness. , smooth and boilable, and good taste, but the drying process is still artificially controlled. It is difficult to accurately control the temperature and humidity in the baking room, which affects the product quality. The two processes of rubbing and dispersing after steaming are redundant, which improves the production of finished products. The labor intensity of the workers engaged in these two processes is very high, and the working environment is harsh, which affects the health of the workers.