Instant brewing type rice noodle with low noodle breaking rate and high restorability and preparation method of instant brewing type rice noodle

Abstract

The invention discloses an instant brewing type rice strip with low breaking rate and high restorability, which is prepared from indica rice and water, the breaking rate of the instant brewing type rice strip is 0-3%, the hardness is 1200-2000 gf, and the chewiness is 1000-1600 gf. The invention further discloses a preparation method of the brewing type instant rice noodles with the low breaking rate and the high restorability. The brewing type instant rice noodles with the low breaking rate and the high restorability are finally prepared through material preparation, wet grinding and homogenizing, heat-moisture treatment and mixing and blending. According to the brewing type instant rice noodle with the low noodle breaking rate and the high restorability and the preparation method of the brewing type instant rice noodle, used process equipment is easy to operate and convenient to obtain, low-temperature equipment is not needed, meanwhile, the requirements of small household production and large-scale production are considered, and the texture characteristics of the prepared brewing type instant rice noodle are close to those of fresh rice noodle; the sensory experience of consumers is fully met.

Description

Technical Field

[0001] The invention belongs to the technical field of convenient fast food preparation, and in particular relates to an instant instant rice noodle with low breaking rate and high recovery and a preparation method thereof. Background Art

[0002] Kway teow is a flat food made from rice. It originated in the Chaoshan area of ​​Guangdong and is now widely distributed in Guangdong, Fujian, Hainan, Southeast Asia, etc. The production and operation mode of traditional kway teow is to cook and eat immediately. Kway teow produced by traditional technology has a short shelf life and is easy to deteriorate. It is soft and rotten and cannot withstand long-distance transportation. In order to adapt to the fast-paced life of the contemporary world and expand the dissemination area of ​​kway teow, kway teow needs to be processed into fast-food products for promotion.

[0003] At present, the preparation process of instant instant rice noodles is often made from rice as raw material. Its product characteristics and rehydration effect are not good, the breakage rate is high, and the texture characteristics and sensory evaluation are quite different from fresh rice noodles, making it difficult for people to get the sensory experience of fresh rice noodles through instant food. Not only that, starch from other sources is often introduced into the production process of instant rice noodles to increase the amylose content of rice flour and thus improve the rehydration effect of rice noodles, but starch from other sources can easily cause the taste of instant rice noodles to change greatly. In addition, the production process of instant rice noodles mainly includes the steps of "soaking rice-grinding-mixing-steaming-room temperature pre-aging-low temperature (-40℃) aging-hot air drying". The process is cumbersome, the low temperature conditions are harsh and require large low temperature equipment, which is not conducive to technology promotion and green economic development. Summary of the invention

[0004] The technical problem to be solved by the present invention is to provide an instant instant rice noodle with a simplified process, a low breakage rate, and a texture property close to that of fresh rice noodles, and a preparation method thereof. While simplifying the process flow, the rice noodles are resistant to boiling and soaking, so that their texture properties and sensory evaluation are close to those of fresh rice noodles.

[0005] The technical solution of the present invention to solve the above technical problems is: The invention discloses an instant instant rice noodle with low breaking rate and high recovery property, which is made from indica rice and water, has a breaking rate of 0-3%, a hardness of 1200-2000 gf, and a chewiness of 1000-1600 gf.

[0006] The method for preparing the instant instant rice noodle with low breaking rate and high recovery performance of the present invention comprises the following steps: Prepare the materials. Take indica rice and soak it in clean water, then drain it to obtain wet rice, and take another indica rice and dry-grind it to obtain rice flour for later use. Indica rice has a higher content of amylose than japonica rice, so its starch gel speed and gel strength are better than those of japonica rice.

[0007] Wet grinding and homogenization: add clean water to wet rice and put it into a grinder for grinding and homogenization to obtain a homogenate.

[0008] Heat treatment, taking rice flour for heat treatment to obtain processed rice flour; heat treatment can make the processed rice flour have a higher proportion of amylose. On the one hand, amylose has smaller steric hindrance, which is conducive to its displacement in the gelatinization process and forming a more stable starch gel structure in the cooling and recovery process. On the other hand, maintaining a suitable amylose-to-branch ratio is conducive to balancing the gel strength and toughness of the starch gel, which can affect the gelatinization characteristics during the molding process of instant rice noodles and improve the brewing characteristics and texture characteristics of instant instant rice noodles.

[0009] The processed rice noodles are added to the homogenate and stirred evenly to obtain a mixed solution. Compared with the existing method for preparing instant rice noodles, the instant rice noodles of the present invention do not introduce plant starch from other sources, and do not add any food additives with a preservative effect.

[0010] Preparation, steaming the prepared liquid as a whole piece and cutting it into strips, and then pre-drying, aging and drying to obtain instant rice noodles. In the process of making instant rice noodles, by continuously adding the processed rice flour after the wet heat treatment of the same raw material, a more stable gel network structure can be formed, balancing the hardness and fragility of the instant rice noodles, so that it is convenient to transport and brew while maintaining a high palatability.

[0011] Preferably, in the material preparation step, the soaking time of the indica rice is 6 to 24 hours.

[0012] Preferably, in the wet grinding and homogenization step, the amount of clean water added is 140-220% of the mass of the wet rice before soaking.

[0013] Preferably, in the material preparation step, the mass of the processed rice flour is 10-25% of the mass of the indica rice used for the wet rice.

[0014] Preferably, in the wet heat treatment step, the amount of water added is 5-50% of the mass of the dry rice, the heating temperature is 100-125° C., and the heating time is 1-10 h.

[0015] Specifically, the preparation step comprises the following steps: Preparation of wet rice noodles: putting the prepared liquid into a mold to steam and form the rice noodles, and then cutting the sheet rice noodles into strips to obtain wet rice noodles; Pre-drying and aging: placing the wet rice noodles in an aging machine for pre-drying and aging to obtain dry rice noodles; Hot air drying: putting the dried rice noodles into a dryer for hot air drying to obtain instant rice noodles.

[0016] Furthermore, in the wet rice noodle preparation step, the steaming temperature is 100-140° C., the thickness of the steamed rice noodle is 0.4-0.7 mm, and the steaming time is 1-4 min.

[0017] Furthermore, in the pre-drying and aging step, the aging temperature is 4-30°C and the aging time is 10-60 min, that is, the instant instant rice noodles do not need to use a high-energy consumption low-temperature aging process during the preparation process, and can be aged at room temperature.

[0018] Furthermore, in the hot air drying step, the drying temperature is 50-70° C. and the drying time is 120-240 min.

[0019] The present invention has the following beneficial effects: (1) The indica rice used in the present invention has a higher content of amylose than that of japonica rice, so that its starch gelling speed and gelling strength are better than those of japonica rice. At the same time, the indica rice flour after wet heat treatment also has a relatively high proportion of amylose, which can affect the gelatinization characteristics during the molding process of instant rice noodles and improve the brewing characteristics and texture characteristics of the instant rice noodles.

[0020] (2) The present invention compounded the same raw materials after wet grinding and wet heat treatment, so that the instant instant rice noodles made purely from indica rice as raw material had a breakage rate of less than 3% after being brewed in boiling water for 10 minutes, and the hardness of the rice noodles was maintained in the range of 1200-2000 gf, and the chewiness was maintained in the range of 1000-1600 gf, that is, its texture characteristics were close to those of fresh rice noodles, fully satisfying the sensory experience of consumers.

[0021] (3) The process equipment used in the present invention is simple to operate and easy to obtain, does not require low-temperature equipment, and takes into account both small-scale family production and large-scale production needs. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 It is a comparison chart of the broken wire rates of Examples 1 to 4 of the present invention and Comparative Examples 1, 3, 4, 5, 7, and 8.

[0023] Figure 2 It is a comparison chart of water absorption of Examples 1 to 4 of the present invention and Comparative Examples 3 to 8.

[0024] Figure 3 It is a comparison chart of the cooking losses of Examples 1 to 4 of the present invention and Comparative Examples 3 to 8.

[0025] Figure 4 It is a comparison chart of the hardness results in the texture characteristics of Examples 1 to 4 of the present invention and Comparative Examples 3 to 8.

[0026] Figure 5 It is a comparison chart of the chewiness results in the texture characteristics of Examples 1 to 4 of the present invention and Comparative Examples 3 to 8.

[0027] Figure 6 It is a comparison chart of the recovery results in the texture characteristics of Examples 1 to 4 of the present invention and Comparative Examples 3 to 8. DETAILED DESCRIPTION

[0028] The present invention is described in detail below in conjunction with the examples. The examples provided by the present invention do not limit the present invention in any form. Unless otherwise specified, the reagents, methods and equipment used in the present invention are conventional reagents, methods and equipment in the technical field. The reagents and materials used in the following examples are commercially available. Specifically, the test method used in the present invention is as follows.

[0029] 1. Strip breaking rate: Take about 25 instant rice noodles and add them to 500 mL of boiling water, cover and soak for 10 min. Use chopsticks to gently pick up the rice noodles and calculate the breakage rate of the instant rice noodles. Repeat 3 times.

[0030]

[0031] Water absorption and cooking loss: Weigh 5 instant rice noodles, add 500 mL of boiling water, cover and soak for 10 min, wash with 100 mL of water, drain for 3 min and weigh, calculate the water absorption rate of the instant rice noodles; weigh the mass of the water after soaking, mix well and weigh a certain amount of water, use a moisture meter to measure the moisture at 140℃, calculate the cooking loss of the instant rice noodles, and repeat 3 times.

[0032]

[0033]

[0034]

[0035] Texture characteristics: Soak the instant rice noodles in boiling water for 10 minutes, then remove them and wipe the surface of the instant rice noodles with filter paper. Cut three 3 cm instant rice noodles and place them parallelly on the test bench. Select the P36 probe in TPA mode, the deformation value is 50%, the time is 2 s, the pre-test speed is 1 mm / s, the test speed is 1 mm / s, the test speed is 1 mm / s, the post-test speed is 1 mm / s, the trigger force is 5 g, and two compressions are performed, repeated 10 times.

[0036] Amylose determination: The content of rice flour under different heat and humidity treatment conditions was tested using an amylose content kit (purchased from Nanjing Jiancheng Bioengineering Institute) and repeated three times. Example

[0037] A method for preparing instant rice noodles with low breaking rate and high recovery according to Example 1 of the present invention comprises the following steps: Prepare the materials. Take 800 g of indica rice and soak it in clean water for 18 h. Then drain it to obtain wet rice. Take another 120 g (15%) of indica rice and dry-grind it to obtain rice flour for later use.

[0038] Wet grinding and homogenization: add 1600 g (200%) clean water to the wet rice and put it into a grinder for grinding and homogenization to obtain a homogenate.

[0039] For wet heat treatment, add 12 g (10%) clean water to the rice flour and mix well, then place it in a heating environment at a heating temperature of 105 °C for 6 h, and collect the treated rice flour.

[0040] The processed rice noodles are added to the homogenate and stirred evenly to obtain a mixed solution. Compared with the existing method for preparing instant rice noodles, the instant rice noodles of the present invention do not introduce plant starch from other sources, and do not add any food additives with a preservative effect.

[0041] To prepare wet rice noodles, the prepared liquid is put into a mold and steamed at 130° C. for 2 min to form sheet rice noodles with a thickness of 0.5 mm. The sheet rice noodles are then cut into strips to obtain wet rice noodles.

[0042] Pre-drying and aging: put the wet rice noodles into an aging machine and perform pre-drying and aging treatment for 40 min at an aging temperature of 25 °C to obtain dry rice noodles.

[0043] Hot air drying: put the dried rice noodles into a dryer and perform hot air drying at a drying temperature of 60°C for 150 min to obtain instant rice noodles. Example

[0044] A method for preparing instant rice noodles with low breaking rate and high recovery according to Example 2 of the present invention comprises the following steps: Prepare the materials. Take 800 g of indica rice and soak it in clean water for 24 h. Then drain it to obtain wet rice. Take another 120 g (15%) of indica rice and dry-grind it to obtain rice flour for later use.

[0045] Wet grinding and homogenization: add 1440g (180%) clean water to the wet rice and put it into a grinder for grinding and homogenization to obtain a homogenate.

[0046] For wet heat treatment, add 24 g (20%) clean water to the rice flour and mix well, then place it in a heating environment at a heating temperature of 105 °C for 4 h, and collect the treated rice flour.

[0047] The processed rice noodles are added to the homogenate and stirred evenly to obtain a mixed solution. Compared with the existing method for preparing instant rice noodles, the instant rice noodles of the present invention do not introduce plant starch from other sources, and do not add any food additives with a preservative effect.

[0048] To prepare wet rice noodles, the prepared liquid is put into a mold and steamed at 140° C. for 1 min to form sheet rice noodles with a thickness of 0.5 mm. The sheet rice noodles are then cut into strips to obtain wet rice noodles.

[0049] Pre-drying and aging: put the wet rice noodles into an aging machine and perform pre-drying and aging treatment for 50 min at an aging temperature of 20 °C to obtain dry rice noodles.

[0050] Hot air drying: the dried rice noodles are placed in a dryer and dried with hot air at a drying temperature of 50°C for 180 min to obtain instant rice noodles. Example

[0051] A method for preparing instant rice noodles with low breaking rate and high recovery according to Example 3 of the present invention comprises the following steps: Prepare the materials. Take 800 g of indica rice and soak it in clean water for 12 h. Then drain it to obtain wet rice. Take another 200 g (25%) of indica rice and dry-grind it to obtain rice flour for later use.

[0052] Wet grinding and homogenization: add 1760g (220%) clean water to the wet rice and put it into a grinder for grinding and homogenization to obtain a homogenate.

[0053] For wet heat treatment, add 10 g (5%) clean water to the rice flour and mix evenly, then place it in a heating environment at a heating temperature of 110 °C for 8 h, and collect the treated rice flour.

[0054] The processed rice noodles are added to the homogenate and stirred evenly to obtain a mixed solution. Compared with the existing method for preparing instant rice noodles, the instant rice noodles of the present invention do not introduce plant starch from other sources, and do not add any food additives with a preservative effect.

[0055] To prepare wet rice noodles, the prepared liquid was put into a mold and steamed at 100° C. for 4 min to form sheet rice noodles with a thickness of 0.6 mm. The sheet rice noodles were then cut into strips to obtain wet rice noodles.

[0056] Pre-drying and aging: put the wet rice noodles into an aging machine and perform pre-drying and aging treatment at an aging temperature of 30°C for 30 min to obtain dry rice noodles.

[0057] Hot air drying: the dried rice noodles are placed in a dryer and dried with hot air at a drying temperature of 70 °C for 120 min to obtain instant rice noodles. Example

[0058] A method for preparing instant rice noodles with low breaking rate and high recovery according to Example 4 of the present invention comprises the following steps: Prepare the materials. Take 800 g of indica rice and soak it in clean water for 6 h. Then drain it to obtain wet rice. Take another 80 g (10%) of indica rice and dry-grind it to obtain rice flour for later use.

[0059] Wet grinding and homogenization: add 1120g (140%) clean water to the wet rice and put it into a grinder for grinding and homogenization to obtain a homogenate.

[0060] For wet heat treatment, add 32 g (40%) clean water to the rice flour and mix evenly, then place it in a heating environment at a heating temperature of 125 °C for 2 h, and collect the treated rice flour.

[0061] The processed rice noodles are added to the homogenate and stirred evenly to obtain a mixed solution. Compared with the existing method for preparing instant rice noodles, the instant rice noodles of the present invention do not introduce plant starch from other sources, and do not add any food additives with a preservative effect.

[0062] To prepare wet rice noodles, the prepared liquid is put into a mold and steamed at 125° C. for 3 minutes to form sheet rice noodles with a thickness of 0.4 mm. The sheet rice noodles are then cut into strips to obtain wet rice noodles.

[0063] Pre-drying and aging: put the wet rice noodles into an aging machine and perform pre-drying and aging treatment for 40 min at an aging temperature of 25 °C to obtain dry rice noodles.

[0064] Hot air drying: the dried rice noodles are placed in a dryer and dried with hot air at a drying temperature of 60 °C for 130 min to obtain instant rice noodles.

[0065] Comparative Example 1 A method for preparing wet rice noodle comprises the following steps: Prepare the materials. Take 800 g of indica rice and soak it in clean water for 18 h. Then drain it to obtain wet rice. Take another 120 g (15%) of indica rice and dry-grind it to obtain rice flour for later use.

[0066] Wet grinding and homogenization: add 1600 g (200%) clean water to the wet rice and put it into a grinder for grinding and homogenization to obtain a homogenate.

[0067] For wet heat treatment, add 12 g (10%) clean water to the rice flour and mix well, then place it in a heating environment at a heating temperature of 105 °C for 6 h, and collect the treated rice flour.

[0068] The processed rice noodles are added to the homogenate and stirred evenly to obtain a mixed solution. Compared with the existing method for preparing instant rice noodles, the instant rice noodles of the present invention do not introduce plant starch from other sources, and do not add any food additives with a preservative effect.

[0069] Preparation of wet rice noodles: the prepared liquid is put into a mold and steamed at 130°C for 2 minutes to form a sheet of rice noodles with a thickness of 0.5 mm, and then the sheet of rice noodles is cut into strips to obtain wet rice noodles. It should be noted that this comparative example is only used to compare the breaking rate and texture characteristics.

[0070] Comparative Example 2 The method is basically the same as Example 1, except that in the wet grinding and homogenization step, the amount of clean water added is 1920 g (240%).

[0071] Comparative Example 3 The method is substantially the same as Example 1, except that the amount of indica rice dry-ground into rice flour is only 40 g (5%).

[0072] Comparative Example 4 The method is basically the same as Example 1, except that the wet rice noodles are prepared into sheet rice noodles with a thickness of 1 mm.

[0073] Comparative Example 5 It is basically the same as Example 1, except that in the pre-drying and aging step, the pre-drying and aging treatment time is 10 min.

[0074] Comparative Example 6 It is basically the same as Example 1, except that in the hot air drying step, the drying temperature is 80°C.

[0075] Comparative Example 7 It is basically the same as Example 1, except that in the hot air drying step, the drying time is 240 min.

[0076] Comparative Example 8 A method for preparing instant rice noodles comprises the following steps: Prepare the material: take 800 g of indica rice and soak it in clean water for 12 hours, then drain it to obtain wet rice.

[0077] Wet grinding and homogenization: add 1760g (220%) clean water to the wet rice and put it into a grinder for grinding and homogenization to obtain a homogenate.

[0078] To prepare wet rice noodles, the slurry was placed in a mold and steamed at 140°C for 1 min to form rice noodles with a thickness of 0.6 mm. The rice noodles were then cut into strips to obtain wet rice noodles.

[0079] Pre-drying and aging: put the wet rice noodles into an aging machine and perform pre-drying and aging treatment at an aging temperature of 30°C for 30 min to obtain dry rice noodles.

[0080] Hot air drying: the dried rice noodles are placed in a dryer and dried with hot air at a drying temperature of 70 °C for 120 min to obtain instant rice noodles.

[0081] The rice noodles or instant rice noodles prepared in the above-mentioned embodiments 1 to 4 and comparative examples 1 to 8 were tested according to the above-mentioned test method, wherein comparative example 1 is fresh rice noodles, and no aging and drying steps are performed, and is used to detect the difference between the breaking rate and texture characteristics and the embodiment; comparative example 2 is produced by using a water-rice ratio higher than the specified range, resulting in a decrease in the starch ratio, and a stable gel structure cannot be formed inside the rice noodles, and thus a complete rice noodle state cannot be formed, so the following test is not performed. Comparative example 6 has a drying temperature that is too high, and the instant rice noodles are severely broken, so the breaking rate test is not performed, and the specific test results are as follows.

[0082] 1. Strip breakage rate The breaking rate of instant rice noodles obtained in Examples 1 to 4 and Comparative Examples 1, 3, 4, 5, and 7 is as follows: Figure 1As shown. The breaking rate of Examples 1 to 4 is lower than 0.03%, wherein Examples 1 and 2 do not break after 10 min of boiling water immersion, which is conducive to the wide application of the instant instant rice noodle making technology of the present invention. The fresh rice noodle of Comparative Example 1 also does not break, but the breaking rate of Comparative Examples 3, 5, and 7 is relatively high. Comparative Example 3 uses a relatively low amount (5%) of wet heat treated indica rice flour. Due to the low increase in the proportion of amylose content, the rice noodle forming is not ideal. The shape of the instant rice noodle produced is thin, and the time for water to diffuse completely inside the rice noodle is relatively short. Therefore, the breaking rate is as high as 6.33±1.53% within the same soaking time. The breaking rate of Comparative Examples 5 and 7 is also relatively high. The main reason may be that the short aging time and the long drying time lead to the instability of the gel structure inside the instant rice noodle. The structural collapse leads to the breaking rate of 3.33±0.58% and 8.67±1.16% within the same soaking time. In Comparative Example 4, since the thickness of the steamed sheet was increased to 1 mm, the rice noodles could be formed but were relatively thick and could not be cooked through within the same brewing time. Water could not completely enter the interior of the instant rice noodles, resulting in a phenomenon of being undercooked but no broken noodles.

[0083] 2. Water absorption and cooking loss The recovery of instant rice noodles was compared by measuring the water absorption rate and cooking loss. Figure 2 It can be seen that the water absorption rates of the embodiments and the comparative examples are distributed in the range of 120% to 249%, which are relatively close. The lower water absorption rate of the comparative example 4 is caused by the thicker steamed sheet. The embodiments 1 to 4 can maintain a water absorption rate of more than 150% while maintaining a low breakage rate, which is an ideal instant rice noodle product. Figure 3 ) It can be found that the dissolution loss during the cooking process of Examples 1 to 4 is less than 5%, and there is no mushy phenomenon, which proves that the external gel structure is stable, while the cooking losses of Comparative Examples 3, 5 to 7 are relatively high. The cooking loss of Comparative Example 3 is 6.49±1.69%, which is due to the low proportion of amylose content, resulting in insufficient stability of the gel structure. During the long-term soaking process, some starch molecules inside the instant rice noodles did not form a tight gel structure, and began to dissolve and disperse into the water. Comparative Examples 5 to 7 also had different degrees of mushy phenomenon, which was due to the adjustment of the preparation process parameters, resulting in the instability or destruction of the gel structure of the instant rice noodles. The cooking loss was as high as 7.10% to 13.10% and a certain degree of mushy phenomenon occurred, which could not meet the needs of industrial production products.

[0084] 3. Texture characteristics The texture characteristics of the rice noodle products of Examples 1 to 4 and Comparative Examples 1, 3 to 7 were tested by a texture analyzer, and the differences in texture characteristics between Examples 1 to 4 and Comparative Examples 3 to 7 and fresh rice noodle (Comparative Example 1) were compared to determine the reconstitution of the instant rice noodle. Figures 4 to 6They are hardness, chewiness and recovery in texture properties. Figure 4 The hardness test data showed that the hardness of fresh rice noodle of comparative example 1 was 1447.55±111.76 gf, and the hardness distribution range of embodiments 1 to 4 was 1375~1727 gf, which was close to the hardness of fresh rice noodle. The hardness of comparative examples 3, 5, and 7 were significantly lower than that of comparative example 1, which was also due to the soft texture characteristics caused by the unstable gel structure, while the hardness of comparative example 4 was as high as 2467.41±65.88 gf, which was the result of the thicker steamed slice.

[0085] Chewing property is also a favorable basis for judging the recovery effect of instant rice noodles, which can simulate the force and time required for chewing the sample in the mouth. The test results are close to the hardness results. There is no significant difference between the fresh rice noodles of Examples 1 to 3 and Comparative Example 1. The chewiness of Comparative Examples 3, 5 to 7 is lower than that of Comparative Example 1, which proves that its structure is softer and the taste is not close to that of fresh rice noodles. Comparative Example 4 has higher hardness and higher chewiness, which proves that it is undercooked. Soaking for 10 minutes is not enough to make it cooked. Resilience focuses on the ability of the product to recover after deformation, that is, its elasticity and toughness, which is determined by Figure 6 It can be seen that the recovery properties of Examples 1 to 4 and Comparative Examples 3 to 7 are close to that of fresh rice noodles, and all have good elasticity and toughness.

[0086] 4. Changes in amylose content in rice flour after heat treatment After the indica rice is dry-ground into powder, the content of amylose in the rice flour can be regulated by controlling the amount of water added, heating temperature and heating time, as shown in the following table. When only water is added (group B) or only heating treatment is performed (group C), the increase in the proportion of amylose is small. Compared with group A with 0 water addition and treatment temperature of 25°C, the increase in the proportion of amylose is only 12.64±1.28% and 6.94±0.59%, respectively. At a heating temperature of 105°C, as the water content in the rice flour increases, the increase in the proportion of amylose gradually increases to 53.56±0.33%. This may be due to the destruction of the branching structure of amylopectin under high temperature and high humidity, which promotes the rearrangement of amylose. Introducing it into the production of instant rice noodles is beneficial to improving the brewing characteristics and texture characteristics of instant rice noodles.

[0087]

[0088] The above contents are further detailed descriptions of the present invention in combination with specific preferred embodiments, and it cannot be determined that the specific implementation of the present invention is limited to these descriptions. For ordinary technicians in the technical field to which the present invention belongs, several simple deductions or substitutions can be made without departing from the concept of the present invention, which should be regarded as falling within the scope of protection of the present invention.

Claims

1. An instant instant rice noodle with low breaking rate and high recovery, characterized by: Made from indica rice and water, it has a breakage rate of 0-3%, a hardness of 1200-2000 gf, and a chewiness of 1000-1600 gf.

2. A method for preparing the instant rice noodle with low breaking rate and high recovery as claimed in claim 1, characterized in that: The steps include: Prepare the materials, soak the indica rice in clean water, drain and obtain wet rice, and dry-grind the indica rice to obtain rice flour for later use; Wet grinding and homogenization: adding clean water to wet rice and then putting it into a grinder for grinding and homogenization to obtain a homogenate; Wet heat treatment, taking rice flour and subjecting it to wet heat treatment to obtain processed rice flour; Mixing and preparing, adding the processed rice flour into the homogenate liquid, and stirring evenly to obtain a prepared liquid; Preparation, the prepared liquid is steamed as a whole and cut into strips, and then pre-dried, aged and dried to obtain instant instant rice noodles.

3. The preparation method according to claim 2, characterized in that: In the material preparation step, the soaking time of the indica rice is 6 to 24 hours.

4. The preparation method according to claim 2, characterized in that: In the wet grinding and homogenization step, the amount of clean water added is 140-220% of the mass of the wet rice before soaking.

5. The preparation method according to claim 2, characterized in that: In the material preparation step, the mass of the rice flour is 10-25% of the mass of the indica rice used for the wet rice.

6. The preparation method according to claim 5, characterized in that: In the wet heat treatment step, the amount of water added is 5-50% of the mass of the dry rice, the heating temperature is 100-125° C., and the heating time is 1-10 h.

7. The preparation method according to any one of claims 2 to 6, characterized in that: The preparation step comprises the following steps: Preparation of wet rice noodles: putting the prepared liquid into a mold to steam and form the rice noodles, and then cutting the sheet rice noodles into strips to obtain wet rice noodles; Pre-drying and aging: placing the wet rice noodles in an aging machine for pre-drying and aging to obtain dry rice noodles; Hot air drying: putting the dried rice noodles into a dryer for hot air drying to obtain instant rice noodles.

8. The preparation method according to claim 7, characterized in that: In the wet rice noodle preparation step, the steaming temperature is 100-140° C., the steaming thickness is 0.4-0.7 mm, and the steaming time is 1-4 min.

9. The preparation method according to claim 7, characterized in that: In the pre-drying aging step, the aging temperature is 4-30°C and the aging time is 10-60 min.

10. The preparation method according to any one of claims 1 to 7, characterized in that: In the hot air drying step, the drying temperature is 50-70°C and the drying time is 120-240 min.

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