A method for preparing quick-rehydration instant dry rice noodles

Abstract

The invention relates to the technical field of rice noodle processing, and specifically discloses a method for preparing quick-rehydration convenient dry rice noodles, wherein the cooked and shaped rice noodles are enzymatically treated with protease, the enzymatic treatment time is 1 to 30 minutes, and the quick-rehydration convenient dry rice noodles are dried after the enzymatic treatment is completed, and the enzymatic treatment method is to soak the cooked and shaped rice noodles in a protease solution, or to spray the cooked and shaped rice noodles with a protease solution. The convenient dry rice noodles prepared by the invention have a rehydration time as low as 150 to 270 seconds, the rehydration time is significantly shortened, the food is convenient and quick to eat, and the instant edibility is enhanced, which solves the problem of the long rehydration time of the existing convenient dry rice noodles, and has a short processing cycle, high production efficiency, low production cost and operation difficulty, a wide range of application, and is suitable for batch production applications.

Description

Technical Field

[0001] The invention relates to the technical field of rice noodle processing, and in particular to a method for preparing quick-rehydration instant dry rice noodles. Background Art

[0002] Rice noodles are a traditional staple food made from rice, which is processed through processes such as grinding, gelatinization, and extrusion molding. In recent years, with the accelerated pace of people's lives, instant rice noodles have developed rapidly. Compared with instant noodles, instant rice noodles have the characteristics of delicate taste, smoothness, low calories, rich nutrition, and no need for frying, so they are loved by consumers. Instant rice noodles are divided into instant dry rice noodles and instant wet rice noodles. Instant dry rice noodles are light in weight, easy to carry, and have a long shelf life. However, the existing instant dry rice noodles have the problem of long rehydration time, which greatly affects the convenience of eating and also affects further development and application. Therefore, effectively shortening the rehydration time of instant dry rice noodles is a technical problem that needs to be solved urgently.

[0003] The Chinese patent with publication number CN109259064A discloses a process for preparing dry rice noodles of snail rice noodles that can be quickly rehydrated: first soak the rice, then grind the soaked rice into powder, add auxiliary powder and mix, mature the mixed powder twice and extrude the rice noodles, age the extruded rice noodles through several aging zones with different temperatures and humidity, and finally put the aged rice noodles into several drying zones with different temperatures, humidity and wind speeds for drying to obtain dry dry rice noodles of snail rice noodles. The rehydration rate of the dry snail rice noodles prepared by this method is improved, but it needs to rely on a very complicated drying procedure, which includes five stages, using different temperatures, humidity and wind speeds, and the process is cumbersome and complicated, and the production cost is high.

[0004] The Chinese patent with publication number CN111328977A discloses a method for making double-steamed instant rice noodles: the raw materials include indica rice, polished rice, glutinous rice, acetate starch, salt, glutinin, high acyl gellan gum, low acyl gellan gum, sodium carbonate, and chlorate. Its production process first prepares the raw materials according to the ratio, soaks the indica rice, polished rice and glutinous rice in the raw materials and then ripens them respectively, then mixes the ripened indica rice, polished rice and glutinous rice for mud, adds other ingredients to the rice mud after mudding, and mixes the materials, and the rice balls obtained after mixing the materials are subjected to secondary ripening, and after the secondary ripening is completed, the tablet press is used for tableting, and finally the rice flakes are cooled, aged, shaped and dried. Although the process for preparing instant rice noodles of the above invention shortens the rehydration time of rice noodles, its raw material types are relatively complex, there are many additives, the production cost is high, and the operation steps are relatively cumbersome.

[0005] A Chinese patent with publication number CN114586932A discloses a method for preparing high-quality dry rice noodles, vermicelli and vermicelli that can be quickly rehydrated. The method comprises soaking a starch-based raw material in a starch branching enzyme solution for enzymatic hydrolysis. When the starch-based raw material is rice, the enzymatic hydrolysis time is 24 to 48 hours, the enzymatic hydrolysis pH is 6.0-7.5, and the temperature is 20 to 55° C. The product is then subjected to grinding or slurry adjustment, maturation, extrusion, aging and drying. However, the long enzymatic hydrolysis time leads to a long production cycle and low production efficiency. Furthermore, the prepared dry rice noodles need to be boiled for 4 to 5 minutes for rehydration, and the product rehydration method is not convenient and fast enough.

[0006] Therefore, although the research of the prior art can reduce the rehydration time of instant rice noodles to a certain extent, there are problems such as complicated production process operation, more additives, relatively high preparation cost, long production cycle, and low economic benefit. Therefore, the present invention aims to develop a preparation method for quick rehydration instant dry rice noodles to better meet actual needs. Summary of the invention

[0007] The technical problem solved by the present invention is to provide a preparation method of quick-rehydration instant dry rice noodles, so as to greatly reduce the rehydration time of the instant dry rice noodles, reduce the production cost and production difficulty, and improve the production efficiency.

[0008] The technical problem solved by the present invention is achieved by adopting the following technical solutions:

[0009] The invention discloses a method for preparing quick-rehydration convenient dry rice noodles. The method comprises the following steps: enzymolysis treatment of cooked and shaped rice noodles with protease for 1 to 30 minutes. After the enzymolysis is completed, the rice noodles are dried to obtain quick-rehydration convenient dry rice noodles.

[0010] Furthermore, the cooked and shaped rice noodles are soaked in a protease solution, or the cooked and shaped rice noodles are sprayed with the protease solution.

[0011] Furthermore, if the cooked and shaped rice noodles are immersed in a protease solution for enzymatic hydrolysis, the enzymatic hydrolysis time is 1 to 30 minutes.

[0012] Furthermore, if the cooked and shaped rice noodles are sprayed with a protease solution, the noodles are allowed to stand for enzymolysis for 1 to 30 minutes after spraying.

[0013] Furthermore, the protease is one or more of neutral protease, alkaline protease and papain.

[0014] Furthermore, the protease is a neutral protease, the temperature of the enzymatic treatment is 44-46° C., and the pH is 7.0-7.2.

[0015] Furthermore, the protease is alkaline protease, the temperature of enzymatic treatment is 38-42° C., and the pH is 9.0-9.5.

[0016] Furthermore, the protease is papain, the temperature of the enzymatic treatment is 58-62° C., and the pH is 6.0-6.5.

[0017] Furthermore, the rehydration time of the prepared instant dry rice noodles is 150 to 270 seconds.

[0018] Beneficial effect: The method for preparing a fast-rehydrating convenient dry rice noodles of the present invention is not a traditional method of enzymolysis treatment of starch-based raw materials, but a creative enzymolysis treatment of rice noodles that have been matured and formed. The enzymolysis can be completed in as little as 1 to 30 minutes. The rehydration time of the prepared convenient dry rice noodles is as low as 150 to 270 seconds, and the rehydration time is significantly shortened. It is convenient and quick to eat, and the instant taste is enhanced, which solves the problem of the long rehydration time of the existing convenient dry rice noodles. The present invention does not require complex additives or complex operating procedures, and the original production process and equipment of rice noodles do not need to be greatly adjusted. It has a short processing cycle, high production efficiency, low production cost and operation difficulty, a wide range of applications, and is suitable for mass production applications. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 The figure is a test result graph of the rehydration time of the instant dry rice noodles obtained in Examples 1 to 3 and Comparative Examples 1 to 3. DETAILED DESCRIPTION

[0020] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention is further described below in conjunction with specific embodiments.

[0021] Example 1

[0022] The method for preparing the quick-rehydration instant dry rice noodles described in this embodiment comprises the following steps: (1) grinding indica rice and mixing with water, and then subjecting the mixture to extrusion molding by using an integrated rice noodle machine for extrusion molding; (2) soaking the cooked rice noodles in a 50U / mL neutral protease solution at a temperature of 45°C and a pH of 7 for 20 minutes; the amount of the neutral protease solution added is such that the surface of the rice noodles is covered; and (3) aging the rice noodles at room temperature for 2 hours, and then drying them at 60°C to obtain the instant dry rice noodles.

[0023] Comparative Example 1

[0024] Control Example 1 was not subjected to enzymatic hydrolysis, and the remaining steps were the same as those of Example 1.

[0025] Example 2

[0026] The method for preparing the quick-rehydration instant dry rice noodles described in this embodiment comprises the following steps: (1) mixing indica rice noodles and corn starch in a mass ratio of 5:1, adding water to prepare the slurry, and then using an integrated rice noodle making machine for ripening and extrusion to ripen and extrude the noodles; (2) spraying the ripened and shaped rice noodles with 100 U / mL alkaline protease solution at a temperature of 40° C. and a pH of 9 for 30 min; the amount of alkaline protease solution added is based on the fact that the surface of the rice noodles is completely wetted; (3) after the treatment is completed, aging the rice noodles at room temperature for 2 h, and then drying them at 60° C. for 1.5 h to obtain the instant dry rice noodles.

[0027] Comparative Example 2

[0028] Control Example 2 was not subjected to enzymatic hydrolysis, and the remaining operations were the same as those in Example 2.

[0029] Example 3

[0030] The method for preparing the quick-rehydration instant dry rice noodles described in this embodiment comprises the following steps: (1) wet-grinding indica rice and japonica rice at a mass ratio of 3:1, slurrying, steaming and cutting into strips; (2) soaking the cooked and shaped rice noodles in 100 U / mL papain at a temperature of 60° C. and a pH of 6.5 for 8 min; the amount of papain solution added is such that the surface of the rice noodles is covered; (3) aging the rice noodles at room temperature for 2 h, and then drying them at 60° C. for 1.5 h to obtain the instant dry rice noodles.

[0031] Comparative Example 3

[0032] Control Example 3 was not subjected to enzymatic hydrolysis, and the remaining operations were the same as those of Example 3.

[0033] The instant dry rice noodles obtained in Examples 1 to 3 and Comparative Examples 1 to 3 were tested for rehydration time. The rehydration time test method is as follows: 10 g of an instant dry rice noodle about 10 cm long was weighed and placed in a covered insulation box, 500 mL of boiling water was added and the timing was started. When the rice noodles were almost cooked, a rice noodle was taken every 10 seconds and gently pressed between two transparent glass plates to observe whether there was a white hard core. The time when the white hard core disappeared was the rehydration time of the instant dry rice noodle. Each sample was measured three times, and the results were averaged.

[0034] The rehydration time test results are as follows: Figure 1 As shown, the horizontal axis represents the instant dry rice noodles obtained in Example 1, Control Example 1, Example 2, Control Example 2, Example 3, and Control Example 3 from left to right.

[0035] It can be seen that the technology of the present invention can significantly reduce the rehydration time of instant dry rice noodles unexpectedly compared with the prior art, and has fewer requirements on raw materials, a wide range of applications, short operation time, simple production process and high production efficiency.

[0036] The above shows and describes the basic principles, main features and advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments, and the above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A method for preparing quick-rehydration instant dry rice noodles, characterized in that: The cooked and formed rice noodles are enzymatically treated with protease for 1 to 30 minutes, and dried after the enzymatic treatment to obtain the convenient dry rice noodles that can be quickly rehydrated; Soaking the cooked and shaped rice flour in a protease solution, or spraying the cooked and shaped rice flour with the protease solution; The rehydration time of the prepared instant dry rice noodles is 150 to 270 seconds.

2. The method for preparing the quick-rehydration instant dry rice noodles according to claim 1, characterized in that: If the cooked and shaped rice noodles are immersed in a protease solution for enzymolysis, the enzymolysis time is 1 to 30 minutes.

3. The method for preparing the quick-rehydration instant dry rice noodles according to claim 1, characterized in that: If the cooked and shaped rice noodles are sprayed with protease solution, the rice noodles are allowed to stand for enzymolysis for 1 to 30 minutes after spraying.

4. The method for preparing the quick-rehydration instant dry rice noodles according to claim 1, characterized in that: The protease is one or more of neutral protease, alkaline protease and papain.

5. The method for preparing the quick-rehydration instant dry rice noodles according to claim 4, characterized in that: The protease is a neutral protease, the temperature of the enzymatic treatment is 44-46° C., and the pH is 7.0-7.

2.

6. The method for preparing the quick-rehydration instant dry rice noodles according to claim 4, characterized in that: The protease is alkaline protease, the temperature of enzymatic hydrolysis is 38-42°C, and the pH is 9.0-9.

5.

7. The method for preparing the quick-rehydration instant dry rice noodles according to claim 4, characterized in that: The protease is papain, the temperature of enzymatic treatment is 58-62° C., and the pH is 6.0-6.5.

Images