Instant fresh-keeping rice flour noodles and producing process thereof

A production process and technology of rice noodles, applied in food preservation, food preparation, food science, etc., can solve the problems of insufficient stability and strength of rice noodles, inability to preserve rice noodles, loss of flavor and taste of rice noodles, etc., to maintain taste and flavor, toughness Foot and convenient effect

Inactive Publication Date: 2004-01-14
余建国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the fact that the traditional crafts in the past could not make the rice noodles fresh for a long time, they were stored in a dehydrated and dried manner, so that the rice noodles lost their original flavor and mouthfeel.
In recent years, p

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1 Take 100kg of rice, remove sand and gravel, wash the rice by jet, etc., soak it with an appropriate amount of clear water for 24 hours, and for more than 48 hours in winter, grind it after draining, and add 0.3kg of propylene glycol alginate and 1.0 kg of xanthan gum. kg, 1.2kg of gluten powder, mix well, make vermicelli after twice aging and extruding, let stand to loosen the silk, let stand at 35°C-45°C for 2-3 hours, then send the rice flour into the pressure compound In the steamer, re-steam for about 10-15 minutes, take it out and wait for it to cool, then cut it off and send it to the cooking pot for air blowing and water boiling for 2 minutes, take it out and shape it quantitatively, then carry out acidic fresh-keeping treatment, and use a concentration of more than 98.0% for rice noodles Potassium sorbate solution, according to the ratio of 0.5-1.5g / kg, sprayed on the rice noodles, and at the same time put the rice noodles into the retort packaging bag,...

Embodiment 2

[0028] Same as in Example 1, add stabilizer and thickener: 0.8g of seaweed gum or 1.0g of manna gum after crushing, mix well with 0.7g of pentosan, after two times of ripening and extruding, let stand to loosen the silk (Sweating) Let stand at 35°C-45°C for 2-3 hours, then re-steam under pressure for 10-15 minutes, take it out and wait for cooling, cut it off and send it to a cooking pot for air blowing and water boiling for 4 minutes, remove and quantify After forming, carry out acidic fresh-keeping treatment, spray the rice flour with sodium diacetate solution with a content of 0.5-1.2g / kg, put it into a retort bag, seal it, and sterilize it with steam at 100°C-130°C for 5-15 minutes , inspect after cooling and make secondary packaging.

[0029] The product produced according to the production process of the present invention has good taste and sufficient toughness, and has a shelf life of 6-8 months under normal temperature conditions. During the shelf life, the product mai...

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PUM

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Abstract

A technology for preparing the antistaling instant rice flour noodles features that after the noodles are shaped, they are laid aside at 35-45 deg.C for 2-3 hr for loosening, a steam heating step in water is added after pressure resteaming, the antiageing stabilizer used in modifying step is chosen from xantham gum, seaweed gum, menna colloid and propanediol alginate, the used toughening agent is chosen from glutelin pwoder, pentosan and active soybean powder, and one of sorbic acid, sodium biacetate and sodium propionate is used in acid treatment.

Description

technical field [0001] The invention relates to a rice noodle processing and manufacturing process, in particular to a fresh-keeping rice noodle manufacturing process. Background technique [0002] Rice noodles are a kind of traditional food in the southern region processed from rice through multiple processes. Because of its unique flavor, rich nutrition and smooth taste, it is favored by consumers. But, because the traditional technology can not make rice flour reach long-term fresh preservation in the past, but store with the mode of dehydration drying, therefore rice flour has lost its original local flavor and mouthfeel. In recent years, people have developed to some extent rice noodle fresh-keeping technology, disclosed fresh-keeping wet rice noodle and manufacturing process as Chinese Patent No. 98126311. For some reason, the stability and strength of rice noodles are not enough. Contents of the invention [0003] The present invention mainly solves the stability ...

Claims

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Application Information

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IPC IPC(8): A23L3/3481A23L7/113
Inventor 余建国
Owner 余建国
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