Processing technology of strip-shaped rice noodles

Abstract

The invention discloses a processing technology of strip-shaped rice noodles. The processing technology comprises the following steps: step 1, selecting rice, glutinous rice and brown rice, cleaning and soaking for 12 hours; step 2, adding fermentation lactic acid bacteria into the rice, the glutinous rice and the brown rice obtained in the step 1, and fermenting at 30-40 DEG C for 15-20 hours; step 3, grinding the rice, the glutinous rice and the brown rice obtained in the step 2 to obtain rice milk; step 4, selecting peanuts, black sesames, black beans and walnut kernels, cleaning, drying, crushing and grinding to obtain powder; 5, the rice milk and the powder are mixed, crushed, stirred and filtered, a mixed raw material A is obtained and extruded into strip-shaped rice noodles through forming equipment, the extrusion process is that the discharging hole diameter ranges from 2.5 mm to 3 mm, and the forming temperature of the extrusion equipment ranges from 100 DEG C to 105 DEG C; step 6, cooking the strip-shaped rice noodles obtained in the step 5 until the strip-shaped rice noodles are well cooked, and further gelatinizing the rice noodles; and step 7, step drying: drying at 50-60 DEG C for 1-2 hours, drying at 30-50 DEG C for 1-2 hours, and drying at 20-30 DEG C for 2-3 hours. The invention relates to the technical field of rice noodle processing, and particularly provides a processing technology of strip-shaped rice noodles.

Description

Technical Field

[0001] The invention relates to the technical field of rice noodle processing, in particular to a processing technology of strip rice noodles. Background Art

[0002] Rice noodles are a traditional specialty snack widely popular in southern China. They can be boiled, fried, deep-fried, mixed, etc., and can be paired with different seasonings and side dishes to make a rich variety of delicious foods. Rice noodles are mainly made of rice and are made through processes such as soaking, grinding, steaming, and drying. They have a delicate texture, smooth taste, and are easy to digest. They are a nutritionally balanced staple food choice and a preferred food for vegetarians and health diet enthusiasts.

[0003] With the rapid development of the economy, people's demand for materials is getting higher and higher, and the nutritional value of rice noodles is also getting higher and higher. The nutrition of traditional rice noodles mainly comes from rice, and the nutrition is relatively single, which does not meet people's current demand for high nutritional value of food. Summary of the invention

[0004] The present invention provides the following technical invention: A processing technology for strip-shaped rice noodles proposed by the present invention comprises the following steps:

[0005] Step 1: Select rice, glutinous rice and brown rice, wash and soak for 12 hours;

[0006] Step 2: adding the rice, glutinous rice and brown rice obtained in step 1 to fermentation lactic acid bacteria at 30-40° C. for 15-20 hours;

[0007] Step 3, grinding the rice, glutinous rice and brown rice obtained in step 2 to obtain rice slurry;

[0008] Step 4: Select peanuts, black sesame seeds, black beans and walnut kernels, wash and dry them, and crush and grind them to obtain powder;

[0009] Step 5, the rice slurry and the powder are mixed, crushed, stirred and filtered to obtain a mixed raw material A, which is extruded into strip rice noodles through a molding device, the extrusion process is a discharge aperture of 2.5 mm to 3 mm, and the molding temperature of the extrusion device is 100 to 105° C.;

[0010] Step 6, steaming and cooking the strip-shaped rice noodles obtained in step 5 to further gelatinize the rice noodles;

[0011] Step seven, step drying, drying at 50-60°C for 1-2 hours, drying at 30-50°C for 1-2 hours, and drying at 20-30°C for 2-3 hours, effectively maintaining the nutritional content and taste of the food.

[0012] Preferred technical solution 1: Step 1 includes the following components in parts by weight: 50-60 parts of rice, 20-30 parts of glutinous rice and 15-25 parts of brown rice.

[0013] Preferred technical solution 2: Step 4 includes the following components in parts by weight: 10-20 parts of peanuts, 5-8 parts of black sesame seeds, 5-8 parts of black beans and 2-5 parts of walnut kernels.

[0014] Preferred technical solution three: In step five, the mixed raw material A is filtered through 80-mesh and 100-mesh sieves in sequence.

[0015] Preferred technical solution four: In step six, the rice flour steaming includes a primary cooking temperature of 100-105°C, natural cooling to 60°C, and then a secondary cooking, the secondary cooking lasts for 3-5 minutes, and the cooking temperature is 80-90°C.

[0016] The present invention proposes a processing technology for rice noodles in strips, and the beneficial effects achieved by adopting the above scheme are as follows:

[0017] (1) Adding glutinous rice and brown rice to the raw material components of rice reduces the sugar content in rice noodles, making the rice noodles softer and more glutinous, more in line with the concept of healthy diet, and suitable for people with weak spleen and stomach, and containing protein, fat, sugar, calcium, phosphorus, iron, etc.;

[0018] (2) Adding peanuts, black sesame seeds, black beans and walnut kernels increases calcium, potassium, copper and other amino acid nutrients required by the human body, and is also rich in trace elements such as selenium, iron and zinc;

[0019] (3) The rice noodles are cooked thoroughly by double steaming and ripening, and the surface is not sticky. The step-by-step drying locks in nutrients, keeps the noodles fresh, and ensures a good rice noodle taste. DETAILED DESCRIPTION

[0020] The following will clearly and completely describe the technology in the embodiments of the present invention in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments; based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0021] Example 1

[0022] A processing technology for strip-shaped rice noodles comprises the following steps:

[0023] Step 1: Select 50 parts of rice, 20 parts of glutinous rice and 15 parts of brown rice, wash and soak for 12 hours;

[0024] Step 2: adding the rice, glutinous rice and brown rice obtained in step 1 to fermentation with lactic acid bacteria at 35° C. for 15 minutes;

[0025] Step 3, grinding the rice, glutinous rice and brown rice obtained in step 2 to obtain rice slurry;

[0026] Step 4: Select 20 parts of peanuts, 8 parts of black sesame seeds, 8 parts of black beans and 5 parts of walnut kernels, wash and dry them, crush and grind them to obtain powder;

[0027] Step 5, the rice slurry and the powder are mixed, crushed and stirred, and filtered through 80 mesh and 100 mesh sieves in sequence to obtain a mixed raw material A, which is extruded into strip rice noodles through a molding device, the extrusion process is a discharge aperture of 2.5 mm to 3 mm, and the extrusion device molding temperature is 100 to 105 ° C;

[0028] Step 6: Cooking at a temperature of 100-105°C, cooling naturally to 60°C, and then cooking for a second time for 3-5 minutes at a temperature of 80-90°C;

[0029] Step seven: step drying: drying at 50-60°C for 1 hour, drying at 30-50°C for 1.5 hours, and drying at 20-30°C for 3 hours.

[0030] Example 2

[0031] A processing technology for strip-shaped rice noodles comprises the following steps:

[0032] Step 1: Select 60 parts of rice, 55 parts of glutinous rice and 20 parts of brown rice, wash and soak for 12 hours;

[0033] Step 2: adding the rice, glutinous rice and brown rice obtained in step 1 to fermentation lactic acid bacteria at 35° C. for 15 hours;

[0034] Step 3, grinding the rice, glutinous rice and brown rice obtained in step 2 to obtain rice slurry;

[0035] Step 4: Select 10 parts of peanuts, 5 parts of black sesame seeds, 5 parts of black beans and 2 parts of walnut kernels, wash and dry them, crush and grind them to obtain powder;

[0036] Step 5, the rice slurry and the powder are mixed, crushed and stirred, and filtered through 80 mesh and 100 mesh sieves in sequence to obtain a mixed raw material A, which is extruded into strip rice noodles through a molding device, the extrusion process is a discharge aperture of 2.5 mm to 3 mm, and the extrusion device molding temperature is 100 to 105 ° C;

[0037] Step 6: Cooking at a temperature of 100-105°C, cooling naturally to 60°C, and then cooking for a second time for 3-5 minutes at a temperature of 80-90°C;

[0038] Step seven: step drying: drying at 50-60°C for 2h, drying at 30-50°C for 2h, and drying at 20-30°C for 3h.

[0039] Example 3

[0040] A processing technology for strip-shaped rice noodles comprises the following steps:

[0041] Step 1: Select 55 parts of rice, 25 parts of glutinous rice and 20 parts of brown rice, wash and soak for 12 hours;

[0042] Step 2: adding the rice, glutinous rice and brown rice obtained in step 1 to fermentation lactic acid bacteria at 35° C. for 15 hours;

[0043] Step 3, grinding the rice, glutinous rice and brown rice obtained in step 2 to obtain rice slurry;

[0044] Step 4: Select 15 parts of peanuts, 6 parts of black sesame seeds, 5 parts of black beans and 3 parts of walnut kernels, wash and dry them, crush and grind them to obtain powder;

[0045] Step 5, the rice slurry and the powder are mixed, crushed and stirred, and filtered through 80 mesh and 100 mesh sieves in sequence to obtain a mixed raw material A, which is extruded into strip rice noodles through a molding device, the extrusion process is a discharge aperture of 2.5 mm to 3 mm, and the extrusion device molding temperature is 100 to 105 ° C;

[0046] Step 6: Cooking at a temperature of 100-105°C, cooling naturally to 60°C, and then cooking for a second time for 3-5 minutes at a temperature of 80-90°C;

[0047] Step seven: step drying: drying at 50-60°C for 2h, drying at 30-50°C for 1h, and drying at 20-30°C for 2h.

[0048] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprises" or any other variations thereof are intended to cover non-exclusive inclusion, so that a process, method, material or apparatus including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, material or apparatus.

[0049] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A processing technology for strip rice noodles, characterized in that the following step: Step 1: Select rice, glutinous rice and brown rice, wash and soak for 12 hours; Step 2: adding the rice, glutinous rice and brown rice obtained in step 1 to fermentation lactic acid bacteria at 30-40° C. for 15-20 hours; Step 3, grinding the rice, glutinous rice and brown rice obtained in step 2 to obtain rice slurry; Step 4: Select peanuts, black sesame seeds, black beans and walnut kernels, wash and dry them, and crush and grind them to obtain powder; Step 5, the rice slurry and the powder are mixed, crushed, stirred and filtered to obtain a mixed raw material A, which is extruded into strip rice noodles through a molding device, the extrusion process is a discharge aperture of 2.5 mm to 3 mm, and the molding temperature of the extrusion device is 100 to 105° C.; Step 6, steaming and cooking the strip-shaped rice noodles obtained in step 5 to further gelatinize the rice noodles; Step seven, step drying, drying at 50-60°C for 1-2 hours, drying at 30-50°C for 1-2 hours, and drying at 20-30°C for 2-3 hours, effectively maintaining the nutritional content and taste of the food.

2. The processing technology of a strip rice noodle according to claim 1, characterized in that: The step 1 comprises the following components in parts by weight: 50-60 parts of rice, 20-30 parts of glutinous rice and 15-25 parts of brown rice.

3. The processing technology of a strip rice noodle according to claim 1, characterized in that: Step 4 includes the following components in parts by weight: 10 to 20 parts of peanuts, 5 to 8 parts of black sesame seeds, 5 to 8 parts of black beans and 2 to 5 parts of walnut kernels.

4. The processing technology of a strip rice noodle according to claim 1, characterized in that: In step 5, the mixed raw material A is filtered through 80-mesh and 100-mesh sieves in turn.

5. The processing technology of a strip rice noodle according to claim 1, characterized in that: In step six, the rice noodles are steamed at a temperature of 100-105° C., naturally cooled to 60° C., and then steamed twice, the second steaming lasting 3-5 minutes at a temperature of 80-90° C.