Preparation method of prefabricated rice milk of wet-pulp rice noodles and preparation process of rice noodles

Abstract

The invention relates to the technical field of food, in particular to a preparation method of wet rice flour prefabricated rice milk and a preparation process of rice flour, starting from rice milk pretreatment, firstly, raw rice milk containing rice flour and water is prepared, and then the rice milk is changed into low-gelatinization-degree uniformly-suspended hot rice milk in a low-temperature heating mode; and then promoting the generation of rice milk gel in a boiling water slushing manner to obtain the prefabricated rice milk. Through the treatment method, the physicochemical properties of the rice milk are improved, and the rice noodles produced by using the prefabricated rice milk are flexible, tough and chewy, better in quality and maximized in curing degree. The retrogradation rate and the breakage rate are reduced to the minimum, and the vermicelli is good in elasticity and flexible and tough in taste. Tests show that the rice noodles produced by the method and the process disclosed by the invention are repeatedly washed and soaked, so that the noodles are not broken and the soup is not turbid; after being dried, the wet rice noodles are soaked in water or boiled in water, are not easy to break, have excellent reduction degree, and are superior to most fresh wet rice noodles in the market at present.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to a method for preparing prefabricated rice slurry for wet rice noodles and a rice noodle preparation process. Background Art

[0002] Rice noodles are a special snack in southern China. They are made from rice through soaking, grinding, steaming and pressing. They are not powdery materials made from rice as the raw material. Rice noodles usually require the use of suitable rice as the raw material. The quality selection and control of raw rice has always been the main key to restricting product quality in rice noodle production. In rice noodle production, the gelatinization speed and degree of starch are related to the quality and stability of rice noodles.

[0003] At present, most of the production of wet rice slurry uses soaked rice and then grinds it into rice slurry with water in proportion; after obtaining the rice slurry, it is directly fed into a rice noodle machine at room temperature for steaming and then pressed into strips. Its moisture content is about 60%. The vermicelli produced by steam heating requires a long cooking time due to the limitation of heating temperature (≤100℃), the degree of maturation of vermicelli is low, and the rate of vermicelli breaking is high. It is difficult for rice noodles produced by pure rice slurry to meet the requirements. Therefore, most manufacturers use composite rice slurry with low rice content for production. When using closed screw extrusion equipment for production, the extrusion heating temperature is gradually increased from 70-80℃ to above 120℃ in stages, and the pressure also increases from 1MPa to above 5MPa as the gelatinization degree of rice slurry increases and the pitch of the extrusion screw gradually changes from wide to narrow. After more than ten seconds, it can be gelatinized. However, this method has strict requirements on temperature control. If the cooking time is short and the temperature is not high, the degree of cooking of the vermicelli is low. If the temperature is too high, it is easy to gelatinize excessively and burn. It is not suitable for the production of wet rice noodles with high moisture content (>60%). Summary of the invention

[0004] The invention aims to provide a method for preparing wet rice noodle prefabricated rice slurry and a rice noodle preparation process, aiming to solve the technical problems that the high-purity rice slurry used in the existing wet rice noodle preparation process is easy to break and has a low success rate.

[0005] To achieve the above object, the present invention provides a method for preparing wet rice flour prefabricated rice flour and a rice flour preparation process, comprising the following steps:

[0006] Step 1: Select rice powder and add hot water in proportion to obtain raw rice milk;

[0007] Step 2: Continue stirring the raw rice slurry and maintain the temperature to form hot rice slurry with low gelatinization degree;

[0008] Step 3: While stirring the hot rice slurry, a certain amount of hot water at 90° to 100° C. is poured in, and stirring is continued until a prefabricated rice slurry having a uniform suspended slurry is obtained.

[0009] Optionally, the fineness of the rice powder in step 1 is greater than 100 mesh, the number of rice powder portions is 1 portion, and the number of hot water portions is 0.8 to 1.2 portions.

[0010] Optionally, in step 2, the temperature of the raw rice slurry is maintained in the range of 50° to 70°C.

[0011] Optionally, in step 3, hot water is injected by a hot water jetting process, and the mass of the hot water is 6% to 15% of the mass of the hot rice slurry in step 2.

[0012] Optionally, the raw rice slurry can also be made from rice with a moisture content of 25% to 35%, that is, rice that has been fully soaked and ground by adding water in a 1:1 ratio using a grinder.

[0013] The present invention also proposes a rice noodle production process, wherein the prefabricated rice slurry prepared by the wet slurry rice noodle prefabricated rice slurry production method comprises the following steps:

[0014] Step 1: put the pre-made rice slurry into the feeding funnel;

[0015] Step 2: the prefabricated rice slurry flows into the screw extrusion molding equipment, and the extrusion heating temperature is progressively increased to more than 120 ℃ by 70~80 ℃ in segmentation, and the pressure also changes gradually from wide to narrow from 1MPa to more than 5MPa along with the increase of the rice slurry gelatinization degree and the pitch of the extrusion screw, and can be fully slaking through more than ten seconds;

[0016] Step 3: Output the shaped rice noodles according to the required powder shape.

[0017] The shaped rice noodles are cooked rice noodles that can be eaten immediately, and the degree of cooking of the rice noodles can be detected by a water washing test.

[0018] The present invention provides a method for preparing a prefabricated rice slurry for wet rice noodles and a rice noodle production process. Starting from the rice slurry pretreatment, raw rice slurry containing rice flour and water is first prepared, and then the rice slurry is converted into a hot rice slurry with a low gelatinization degree and a uniform suspension by low-temperature heating; then the rice slurry is washed with boiling water to promote the formation of rice slurry gel to obtain prefabricated rice slurry. Through the above-mentioned treatment method, the physicochemical properties of the rice slurry are improved, and the rice noodles produced using the prefabricated rice slurry are flexible and tough, with better quality and maximum degree of maturation. The recovery rate and the breaking rate are reduced to the lowest, the noodles have good elasticity, and the taste is flexible and tough. According to tests, the rice noodles produced using the method and process of the present invention are not broken and the soup is not turbid after repeated washing and soaking; after the wet rice noodles are dried, they are not easy to break after being soaked in water or boiled again, and the restoration degree is excellent, which is better than most fresh wet rice noodles currently on the market.

[0019] After testing, it was found that when using the method of the present invention to produce rice noodles, in the scenario of production using closed screw extrusion equipment, the control requirements for the heating temperature are relatively loose, which can avoid the production problems of short cooking time, insufficient temperature, and low degree of cooking of the noodles; and excessive gelatinization and carbonization due to high temperature. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0021] Figure 1 The present invention is a schematic flow chart of the steps of a method for preparing prefabricated rice slurry for wet rice noodles. DETAILED DESCRIPTION

[0022] Embodiments of the present invention are described in detail below, examples of which are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are intended to be used to explain the present invention, and should not be construed as limiting the present invention.

[0023] See also Figure 1 The present invention provides a method for preparing wet rice flour prefabricated rice flour and a rice flour preparation process, comprising the following steps:

[0024] Step 1: Select rice powder and add hot water in proportion to obtain raw rice milk;

[0025] Step 2: Continue stirring the raw rice slurry and maintain the temperature to form hot rice slurry with low gelatinization degree;

[0026] Step 3: While stirring the hot rice slurry, a certain amount of hot water at 90° to 100° C. is poured in, and stirring is continued until a prefabricated rice slurry having a uniform suspended slurry is obtained.

[0027] The rice powder in step 1 has a fineness greater than 100 meshes, the rice powder has 1 part, and the hot water has 0.8 to 1.2 parts.

[0028] The range value of the temperature of raw rice milk maintenance in step 2 is 50 ° ~ 70 ℃.

[0029] In step 3, hot water is injected by hot water jetting process, and the mass of the hot water is 6% to 15% of the mass of the hot rice slurry in step 2.

[0030] The raw rice slurry can also be made of rice with a moisture content of 25% to 35%, that is, rice that has been fully soaked and ground by adding water in a 1:1 ratio in a grinder.

[0031] Furthermore, the present invention also proposes a rice noodle production process, wherein the prefabricated rice slurry prepared by the wet slurry rice noodle prefabricated rice slurry production method comprises the following steps:

[0032] Step 1: put the pre-made rice slurry into the feeding funnel;

[0033] Step 2: the prefabricated rice slurry flows into the screw extrusion molding equipment, and the extrusion heating temperature is progressively increased to more than 120 ℃ by 70~80 ℃ in segmentation, and the pressure also changes gradually from wide to narrow from 1MPa to more than 5MPa along with the increase of the rice slurry gelatinization degree and the pitch of the extrusion screw, and can be fully slaking through more than ten seconds;

[0034] Step 3: Output the shaped rice noodles according to the required powder shape.

[0035] The shaped rice noodles are cooked rice noodles that can be eaten immediately, and the degree of cooking of the rice noodles can be detected by a water washing test.

[0036] The following is further described in conjunction with specific embodiments:

[0037] Embodiment 1:

[0038] 1. Use 500 grams of dry rice powder, add 600 grams of 69°C hot water, stir evenly to prepare rice slurry; then, under stirring, pour 200 grams of boiling water to obtain 1300 grams of mixed hot slurry, directly put the rice slurry into the feeding funnel to complete the loading;

[0039] 2. Start the equipment, set to produce five portions of rice noodles (240 grams per portion, i.e. the standard amount of two taels of rice noodles), and start making rice noodles;

[0040] 3. Obtain five portions of finished rice noodles (during the production process of rice noodles, due to evaporation of water, the quality of the finished product is often less than the quality of rice paste).

[0041] Embodiment 2:

[0042] 1. Use 500 grams of dry rice powder, add 600 grams of 50°C hot water, stir and prepare rice milk; then under stirring, pour 200 grams of 90°C hot water to obtain 1300 grams of mixed hot slurry, directly put the rice milk into the feeding funnel to complete the charging;

[0043] 2. Start the equipment, set the production of five portions of rice noodles, and start making rice noodles;

[0044] 3. Get five portions of finished rice noodles.

[0045] Embodiment 3:

[0046] 1. Use 500 grams of dry rice powder, add 600 grams of 55°C hot water, stir and prepare Rice Milk; then under stirring, pour 200 grams of 95°C hot water to make 1300 grams of mixed hot slurry, directly put the Rice Milk into the feeding funnel to complete the charging;

[0047] 2. Start the equipment, set the production of five portions of rice noodles, and start making rice noodles;

[0048] 3. Get five portions of finished rice noodles.

[0049] Example 4 (conventional wet slurry powder making):

[0050] 1. Use 500 grams of rice powder, add 600 grams of water, stir evenly, and make 1100 grams of rice slurry. After preparing the rice slurry (normal temperature), directly put the rice slurry into the feeding funnel to complete the loading;

[0051] 2. Start the equipment, set to produce four portions of rice noodles (240 grams per portion, i.e. the standard amount of two taels of rice noodles), and start making rice noodles;

[0052] 3. Obtain four portions of finished rice noodles.

[0053] The finished rice flour of the embodiment is respectively washed and tested:

[0054] Embodiment 4: the first and second portions in four portions of ground rice, because the heating temperature of equipment also does not reach optimum condition, after the washing, the breaking rate is about 10%, and the clear water becomes relatively muddy, proving that the ground rice shows that the water-soluble substance retained is more, and the degree of maturation of ground rice is about 90%; The 3rd and 4th portions, carry out the same test, the breaking rate is about 5%, and the clear water still becomes muddy, and the degree of maturation of ground rice is about 95%.

[0055] Embodiment 1~3: after five portions of each portion of rice flour are washed, the breaking rate is about 1%, and the clear water is still clear, proving that the rice flour shows that the water-soluble substance retained is less, and the degree of maturation of the rice flour is about 99%.

[0056] Compared with conventional production methods, the rice noodles made from the pre-made rice slurry of the present invention are more flexible and elastic, and have a longer tensile length. It is proved that in the rice noodles made by the method of the present invention, the degree of starch maturation reaches the highest state, and the maturation performance of amylopectin is outstanding.

[0057] In summary, the present invention has the following beneficial effects:

[0058] 1. The production efficiency is higher. The method of the present invention can be completed within 5 minutes from the heating of the slurry (or water) to the completion of the slurry flushing under the condition of using electric heating;

[0059] The existing rice noodle production method needs to adopt a secondary cooking method to achieve complete cooking of rice noodles. The traditional method is to put the rice noodles into a boiling water pot in batches and boil them for about 2 minutes in turn; the factory method is that after the noodles are extruded, they enter the steam tunnel again and are steam-heated for about 3 minutes within a specific tunnel length.

[0060] From the perspective of efficiency, whether it is the traditional method or the current factory production method, the secondary maturation time of a single batch of vermicelli is basically about 2-3 minutes, which is related to the temperature of boiling water or steam. This maturation method can mature the total amount of rice noodles within about one kilogram every 3 minutes, while the wet slurry rice noodle raw and cooked slurry mixing process can process the rice slurry in the entire slurry container at one time to meet the requirements. Production efficiency has been greatly improved.

[0061] 2. Reduced production costs. The method and process of the present invention adopts a pre-low temperature heating method to pretreat rice slurry, which shortens the overall time of rice noodle production, improves production efficiency, saves energy consumption in rice noodle production, and thus reduces production costs.

[0062] 3. Improve the performance of vermicelli. The processing technology of the present invention improves the physical and chemical properties of rice slurry. The produced rice noodles are flexible and tough, with better quality and maximum ripening degree. The recovery rate and breaking rate are reduced to the lowest, the vermicelli has good elasticity, and the taste is flexible and tough. According to the test, the produced rice noodles are not broken after repeated washing and soaking, and the soup is not muddy; after the wet rice noodles are dried, they are not easy to break after re-immersion or boiling, and the restoration degree is excellent. It is much better than most fresh wet rice noodles on the market.

[0063] 4. The method and process of the present invention increase the water content of rice slurry from the conventional 55% to 65%, while the quality of the produced vermicelli remains unchanged and the flour yield is improved.

[0064] 5. When rice noodles are produced by the method of the present invention, in the scenario of production using a closed screw extrusion device, the control requirements for the heating temperature are relatively loose, which can avoid the production problems of short cooking time, insufficient temperature, and low degree of cooking of the noodles; and excessive gelatinization and scorching due to excessive temperature.

[0065] What is disclosed above is only one or more preferred embodiments of the present invention, which certainly cannot be used to limit the scope of rights of the present invention. Ordinary technicians in this field can understand that all or part of the processes of implementing the above embodiments and making equivalent changes according to the claims of the present invention still fall within the scope of the invention.

Claims

1. A method for preparing wet rice flour pre-made rice slurry, characterized in that: The following steps are involved: Step 1: Select rice powder and add hot water in proportion to obtain raw rice milk; Step 2: Continue stirring the raw rice slurry and maintain the temperature to form hot rice slurry with low gelatinization degree; Step 3: While stirring the hot rice slurry, a certain amount of hot water at 90° to 100° C. is poured in, and stirring is continued until a prefabricated rice slurry having a uniform suspended slurry is obtained.

2. The method for preparing wet rice flour pre-made rice slurry according to claim 1, characterized in that: The fineness of the rice powder in step 1 is greater than 100 mesh, the number of rice powder portions is 1 portion, and the number of hot water portions is 0.8 to 1.2 portions.

3. The method for preparing wet rice flour pre-made rice milk as claimed in claim 2, characterized in that: The range value of the temperature of raw rice milk maintenance in step 2 is 50 ° ~ 70 ℃.

4. The method for preparing wet rice flour pre-made rice slurry as claimed in claim 3, characterized in that: In step 3, hot water is injected by hot water jetting process, and the mass of the hot water is 6% to 15% of the mass of the hot rice slurry in step 2.

5. The method for preparing wet rice flour pre-made rice slurry as claimed in claim 4, characterized in that: The raw rice slurry can also be made of rice with a moisture content of 25% to 35%, that is, rice that has been fully soaked and ground by adding water in a 1:1 ratio in a pulping machine.

6. A rice noodle production process, using the pre-made rice slurry prepared by the method for preparing pre-made rice slurry for wet rice noodles according to claim 1, characterized in that: The following steps are involved: Step 1: put the pre-made rice slurry into the feeding funnel; Step 2: the prefabricated rice slurry flows into the screw extrusion molding equipment, and the extrusion heating temperature is gradually increased from 70 to 80 ° C to more than 120 ° C in segmentation, and the pressure also changes gradually from 1 MPa to more than 5 MPa along with the increase of the gelatinization degree of the rice slurry and the pitch of the extrusion screw from wide to narrow, and the slaking is completed in more than ten seconds; Step 3: Output the shaped rice noodles according to the required powder shape.

7. The rice noodle making process as claimed in claim 6, characterized in that: The shaped rice noodles are cooked rice noodles that can be eaten immediately, and the degree of cooking of the rice noodles can be tested by washing or boiling tests.

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