Preparation method of instant rice vermicelli

Abstract

The invention discloses a preparation method of instant rice vermicelli, which comprises the following steps: (1) soaking rice in water, grinding the soaked rice into rice milk, and sieving; dehydrating the rice milk to obtain wet rice flour; (2) pouring the wet rice flour and a starch auxiliary material into a stirrer, uniformly mixing, and adjusting the moisture content to be suitable for preparing rice vermicelli, so as to obtain mixed powder; the starch auxiliary material is mung bean starch; (3) putting the mixed powder into a rice flour machine, and performing gelatinization and extrusion to obtain wet rice vermicelli; and (4) aging the wet rice vermicelli obtained in the step (3) at room temperature, and then drying to obtain the instant rice vermicelli. The rice vermicelli prepared by the method is good in rehydration property and short in rehydration time.

Description

Technical Field

[0001] The present invention relates to the field of food processing, and in particular to a method for preparing instant rice vermicelli. Background Art

[0002] Rice vermicelli originated in my country and is widely loved by consumers because of its deliciousness and low price. It is one of the most important staple foods in people's daily life. The development of rice vermicelli industry has positive social and economic significance.

[0003] Traditional rice vermicelli is divided into wet rice vermicelli, semi-dry rice vermicelli and dry rice vermicelli according to its moisture content; because dry rice vermicelli has a long shelf life and can be stored for a long time, the rice vermicelli sold on the market is mainly dry rice vermicelli. Dry rice vermicelli needs to be cooked with water when eaten. The cooking time varies according to the thickness and shape of the dry rice vermicelli. Among them, fine rice vermicelli takes more than 5 minutes, such as ripple rice vermicelli and ordinary straight rice vermicelli, and thick rice vermicelli takes several hours or more, such as magnetic powder and ordinary wide powder in Shaoguan, Guangdong. In recent years, with the increase of work pressure and the acceleration of the pace of life, ready-to-eat food has become popular. However, traditional dry rice vermicelli is limited because of its poor rehydration and long rehydration time. Therefore, the research and development of rice vermicelli with good rehydration, short rehydration time and ready-to-eat after brewing meets the needs of today's consumption and has broad development space. Summary of the invention

[0004] The invention aims to provide a method for preparing instant rice vermicelli, wherein the prepared rice vermicelli has good rehydration property and short rehydration time.

[0005] To achieve the above purpose, the present invention adopts the following technical scheme.

[0006] A method for preparing instant rice vermicelli comprises the following steps:

[0007] (1) soaking rice in water, grinding the soaked rice into rice milk, and sieving; dehydrating the rice milk to obtain wet rice powder;

[0008] (2) pouring wet rice powder and starch auxiliary material into a blender and mixing them evenly, and adjusting the moisture content to be suitable for preparing rice vermicelli to obtain a mixed powder; the starch auxiliary material is mung bean starch;

[0009] (3) putting the mixed powder into a rice noodle machine, performing gelatinization and squeezing to obtain wet rice vermicelli;

[0010] (4) placing the wet rice vermicelli obtained in step (3) at room temperature for aging, and then drying to obtain instant rice vermicelli.

[0011] The invention selects mung bean starch as the starch auxiliary material, significantly improves the water absorption rate of rice vermicelli, that is, improves the rehydration property of rice vermicelli, and shortens the rehydration time of rice vermicelli to 2.5-3 minutes, making the rice vermicelli instant.

[0012] The rice of the present invention is winter rice, preferably winter rice from Guishan, Heyuan. The present invention has determined through experiments that rice vermicelli prepared with Guishan winter rice has the highest water absorption rate and the shortest rehydration time, and is most suitable for preparing instant rice vermicelli.

[0013] Preferably, in step (1), the rice is soaked in water for 150 to 180 minutes.

[0014] Preferably, in step (1), the aperture of the sieve through which the rice slurry is sieved is 80 to 120 meshes.

[0015] Preferably, in step (2), the amount of starch auxiliary material added is calculated based on the mass ratio of rice (dry weight) to the starch auxiliary material, specifically, the mass ratio of rice (dry weight) to the starch auxiliary material is 92:8 to 96:4.

[0016] Preferably, in step (2), the moisture content of the mixed powder is 36-44 wt %.

[0017] Preferably, in step (3), the extrusion temperature of the rice noodle machine is 95° C. and the extrusion speed is 6 rpm.

[0018] Preferably, in step (4), the wet rice vermicelli is aged at room temperature for 3 hours.

[0019] Preferably, in step (4), the drying temperature of the wet rice vermicelli is room temperature, 15 to 25°C.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] The invention improves the rehydration property of rice vermicelli and shortens the rehydration time of rice vermicelli by studying and improving the raw materials and various preparation parameters of rice vermicelli. Specifically, the vermicelli can be eaten after being soaked in hot water for 2.5 to 3 minutes. Compared with the rehydration time of traditional dry rice vermicelli of 5 minutes to several hours, the rehydration time of the rice vermicelli prepared by the invention is shortened by more than 40%.

[0022] The invention overcomes the technical difficulties of poor rehydration property and long rehydration time of traditional rice vermicelli. The developed instant rice vermicelli meets the needs of people due to the fast pace of life and has a broad market space. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 This is a comparison chart of the water absorption rate and rehydration time of instant rice vermicelli made with different added amounts of mung bean starch.

[0024] Figure 2 This is a comparison chart of the water absorption rate and rehydration time of instant rice vermicelli made with different added amounts of cassava starch.

[0025] Figure 3 This is a comparison chart of the water absorption rate and rehydration time of instant rice vermicelli made with different added amounts of corn starch.

[0026] Figure 4 This is a comparison chart of the water absorption rate and rehydration time of instant rice vermicelli made from different varieties of rice raw materials.

[0027] Figure 5 This is a comparison chart of the water absorption rate and rehydration time of instant rice vermicelli made at different extrusion temperatures.

[0028] Figure 6 This is a comparison chart of the water absorption rate and rehydration time of instant rice vermicelli made at different extrusion speeds.

[0029] Figure 7 The figure is a comparison of the water absorption rate and rehydration time of instant rice vermicelli made with different aging times.

[0030] Figure 8 This is a comparison chart of the water absorption rate and rehydration time of instant rice vermicelli made at different drying temperatures. DETAILED DESCRIPTION

[0031] The technical solution of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0032] The method for testing rehydration time and water absorption rate of the present invention is:

[0033] Rehydration time: Take 50g of rice vermicelli and put it into 500mL of boiling distilled water. After soaking for 2 minutes, pick up a rice vermicelli and squeeze it with a glass slide to observe whether the white core disappears. Do this every 10 seconds until the white core disappears. Record the soaking time as the rehydration time of the rice vermicelli.

[0034] Water absorption rate: Take 50g rice noodles and put them into 500mL boiling distilled water. Cook until the optimal time. Take out the rice noodles, drain the water from the rice noodles with a colander and weigh them. The ratio of the mass of wet rice noodles after cooking to the mass of dry rice noodles before cooking is the water absorption rate. The water absorption rate of rice noodles reflects its rehydration ability.

[0035] Embodiment 1 prepares instant rice vermicelli according to the following steps:

[0036] (1) selecting Guishan winter rice, soaking it in water for 150 to 180 minutes, grinding the soaked rice into rice paste, and passing the rice paste through a 100-mesh sieve; dehydrating the rice paste to obtain wet rice powder;

[0037] (2) pouring wet rice powder and mung bean starch into a blender at a mass ratio of 96:4 between rice (dry basis) and mung bean starch, mixing them evenly, and adjusting the moisture content to 36-44 wt % to obtain a mixed powder;

[0038] (3) setting the wire extrusion temperature of the rice noodle machine to 95° C. and the wire extrusion speed to 6 rev / s, placing the mixed powder into the rice noodle machine, passing steam to carry out gelatinization and wire extrusion, and obtaining wet rice vermicelli;

[0039] (4) The wet rice vermicelli obtained in step (3) is aged at room temperature for 3 hours, and then dried at room temperature 25° C. until the moisture content is below 13.0 wt %, thereby obtaining instant rice vermicelli.

[0040] The instant rice vermicelli prepared in this embodiment has a rehydration time of 2.5 min, a breakage rate and a cooking loss rate of 6.39% and 7.68% respectively, and the rice vermicelli has good sensory quality, which is specifically manifested in a chewy feel and a delicate and smooth taste when eaten.

[0041] Determination of Example 2 Starch auxiliary material

[0042] Mung bean starch, tapioca starch and corn starch were selected as starch auxiliary materials respectively, and instant rice vermicelli was prepared according to the following steps:

[0043] (1) selecting Guishan winter rice, soaking it in water for 150 to 180 minutes, grinding the soaked rice into rice paste, and passing the rice paste through a 120-mesh sieve; dehydrating the rice paste to obtain wet rice powder;

[0044] (2) pouring wet rice powder and starch auxiliary material into a blender according to different proportions and mixing them evenly, and adjusting the moisture content to 36-44 wt % to obtain a mixed powder;

[0045] (3) setting the wire extrusion temperature of the rice noodle machine to 95° C. and the wire extrusion speed to 6 rev / s, placing the mixed powder into the rice noodle machine, passing steam to carry out gelatinization and wire extrusion, and obtaining wet rice vermicelli;

[0046] (4) The wet rice vermicelli obtained in step (3) is aged at room temperature for 3 hours, and then dried at room temperature 25° C. until the moisture content is below 13.0 wt %, thereby obtaining instant rice vermicelli.

[0047] The water absorption rate and rehydration time of the prepared instant rice vermicelli were tested. The results are shown in Figures 1 to 3 .

[0048] Figures 1 to 3The results showed that among the three starch auxiliary materials, only mung bean starch could shorten the rehydration time and increase the water absorption rate. When the mass ratio of rice (dry basis) to mung bean starch was 96:4, the instant rice vermicelli had the highest water absorption rate and the shortest rehydration time.

[0049] Example 3 Determination of rice varieties

[0050] Winter rice and early rice produced in Guishan, Heyuan were selected respectively, and instant rice vermicelli was prepared according to the following steps:

[0051] (1) soaking rice in water for 150 to 180 minutes, grinding the soaked rice into rice paste, and passing the rice paste through an 80-mesh sieve; dehydrating the rice paste to obtain wet rice powder;

[0052] (2) pouring wet rice powder and mung bean starch into a blender at a mass ratio of 96:4 between rice (dry basis) and mung bean starch, mixing them evenly, and adjusting the moisture content to 36-44 wt % to obtain a mixed powder;

[0053] (3) setting the wire extrusion temperature of the rice noodle machine to 95° C. and the wire extrusion speed to 6 rev / s, placing the mixed powder into the rice noodle machine, passing steam to carry out gelatinization and wire extrusion, and obtaining wet rice vermicelli;

[0054] (4) The wet rice vermicelli obtained in step (3) is aged at room temperature for 3 hours, and then dried at room temperature 25° C. until the moisture content is below 13.0 wt %, thereby obtaining instant rice vermicelli.

[0055] The water absorption rate and rehydration time of the prepared instant rice vermicelli were tested. The results are shown in Figure 4 .

[0056] Figure 4 The results showed that the rice vermicelli made from Guishan winter rice had a high water absorption rate and a short rehydration time, which was less than 3 minutes, and was significantly better than the rice vermicelli made from Guishan early rice.

[0057] Example 4 Determination of extrusion parameters, aging time and drying temperature

[0058] The single factor variable method was used to select different parameters and prepare instant rice vermicelli according to the following steps:

[0059] (1) selecting Guishan winter rice, soaking it in water for 150 to 180 minutes, grinding the soaked rice into rice paste, and passing the rice paste through a 100-mesh sieve; dehydrating the rice paste to obtain wet rice powder;

[0060] (2) pouring wet rice powder and mung bean starch into a blender at a mass ratio of 96:4 between rice (dry basis) and mung bean starch, mixing them evenly, and adjusting the moisture content to 36-44 wt % to obtain a mixed powder;

[0061] (3) putting the mixed material into a rice noodle machine, introducing steam to carry out gelatinization and extrusion, and obtaining wet rice vermicelli;

[0062] (4) placing the wet rice vermicelli obtained in step (3) at room temperature for aging, and then drying to a moisture content below 13.0wt%, to obtain instant rice vermicelli.

[0063] The water absorption rate and rehydration time of instant rice vermicelli prepared with different process parameters were tested. Figures 5 to 8 .

[0064] Depend on Figures 5 to 8 It can be seen that the extrusion temperature (also the gelatinization temperature), extrusion speed, aging time and drying temperature all have a significant effect on the rehydration time and water absorption rate of rice vermicelli. The present invention finds that with the increase of the extrusion temperature, the rehydration time first decreases and then increases, while the water absorption first increases and then decreases. When the extrusion temperature is 95°C, the two effects are optimal. The extrusion speed has a greater effect on the rehydration time of rice vermicelli. When the extrusion speed is 6 turns / s for 3h, the rehydration time is the shortest. With the extension of the aging time, the rehydration time first decreases, then increases, and then decreases, while the water absorption first increases, then decreases, and then increases. However, the results show that the most preferred aging time is 3h. The drying temperature also has a greater effect on the rehydration time of rice vermicelli. The results show that the rehydration time of rice vermicelli dried at room temperature 25°C is significantly better than that of high-temperature drying.

Claims

1. A method for preparing instant rice vermicelli, characterized in that: The following steps are involved: (1) soaking rice in water, grinding the soaked rice into rice milk, and sieving; dehydrating the rice milk to obtain wet rice powder; (2) pouring wet rice powder and starch auxiliary material into a blender and mixing them evenly, and adjusting the moisture content to be suitable for preparing rice vermicelli to obtain a mixed powder; the starch auxiliary material is mung bean starch; (3) putting the mixed powder into a rice noodle machine, performing gelatinization and squeezing to obtain wet rice vermicelli; (4) placing the wet rice vermicelli obtained in step (3) at room temperature for aging, and then drying to obtain instant rice vermicelli.

2. The preparation method of instant rice vermicelli according to claim 1, wherein The rice is winter rice.

3. The preparation method of instant rice vermicelli according to claim 2, characterized in that, The rice is winter rice from Guishan area of ​​Heyuan.

4. The preparation method of instant rice vermicelli according to claim 3, characterized in that, The mass ratio of rice to starch auxiliary material is 92:8-96:

4.

5. The preparation method of instant rice vermicelli according to claim 4, characterized in that, In step (3), the extrusion temperature of the rice noodle machine is 95° C. and the extrusion speed is 6 rpm.

6. The method for preparing instant rice vermicelli according to claim 5, wherein In step (4), the wet rice vermicelli is placed at room temperature for aging time of 3 hours.

7. The method for preparing instant rice vermicelli according to claim 6, wherein In step (4), the drying temperature of the wet rice vermicelli is room temperature 15 to 25°C.

8. The method for preparing instant rice vermicelli according to claim 7, wherein In step (1), the time for soaking the rice in water is 150 to 180 minutes; and the aperture of the sieve through which the rice slurry is sieved is 80 to 120 meshes.

9. The method for preparing instant rice vermicelli according to claim 8, wherein In step (2), the moisture content of the mixed powder is 36-44 wt%.

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