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Method for improving tasty performance of instant rice noodles

A technology of appetizing and rice noodles, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of poor appetizing of instant rice noodles and achieve the effect of improving appetizing

Inactive Publication Date: 2010-01-06
CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the bad taste of instant rice noodles existing in the prior art, in order to improve the taste of instant rice noodles, obtain instant rice noodles with good taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Soak the early indica rice for 3-5 hours, grind the rice after washing, add water to adjust the pulp to make a rice milk with a milk concentration of 45.0%, add 0.3% α-amylase and 0.2% β-amylase and the same weight as the starch milk at room temperature 0.2mol / L Na with a pH of around 4 2 HPO 4 -0.1mol / L citric acid buffer solution, add 0.2% sodium bicarbonate into it after stirring continuously for 24 hours and mix evenly, then put the starch slurry on the canvas conveyor belt through the slurry distribution tank and dry it into powder flakes with hot air , and finally cut to length, cut into strips, molded and dried to further form an easy-to-taste porous structure, thereby obtaining easy-to-taste instant rice noodles.

Embodiment 2

[0012] Soak the late indica rice for 3-5 hours, grind the rice after washing, add water to adjust the slurry to a rice slurry with a milk concentration of 30.0%, add 0.2% α-amylase and 0.1% β-amylase and the same weight as the starch milk at room temperature 0.1mol / L Na with a pH of around 4 2 HPO 4 -0.05mol / L citric acid buffer solution, add 0.4% sodium bicarbonate into it after stirring continuously for 30 hours and mix evenly, then put the starch slurry on the canvas conveyor belt through the slurry distribution tank and dry it into powder flakes with hot air , and finally cut to length, cut into strips, molded and dried to further form an easy-to-taste porous structure, thereby obtaining easy-to-taste instant rice noodles.

Embodiment 3

[0014] Soak the mixed rice of early and late indica for 3-5 hours, wash the rice, refine the pulp, add water to adjust the pulp to form a rice milk with a milk concentration of 55.0%, add 1.0% of α-amylase and 0.8% of β-amylase at room temperature and mix with The equal weight of starch milk has a pH of about 4 and 0.3mol / L Na 2 HPO 4 -0.2mol / L citric acid buffer solution, add 1.0% sodium bicarbonate to it after stirring for 30 hours and mix well, then put the starch slurry on the canvas conveyor belt through the slurry tank and dry it into powder flakes with hot air , and finally cut to length, cut into strips, molded and dried to further form an easy-to-taste porous structure, thereby obtaining easy-to-taste instant rice noodles.

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PUM

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Abstract

The invention provides a method for improving the tasty performance of instant rice noodles, which comprises the following steps: grinding rice into pulp, adding complex enzyme containing 0.1-1.0 percent of Alpha-amylase with raw amylolysis activity and 0.1-1.0 percent of Beta-amylase under the normal temperature, and adding 0.1-1 percent of sodium bicarbonate into the complex enzyme. The invention also provides easily-tasty instant rice noodles, and the rice noodles processed by the steps are dried, cut off in fixed length, cut into strips, molded, dried and packaged. The instant rice noodles have easily-tasty porous structures, thereby satisfying mouthfeel and taste requirements of customers; and in addition, as biological enzyme preparation and the sodium bicarbonate that is innocuous to the human body are adopted as preparations, the invention is also accordant with the environmental requirements of current green food processing.

Description

technical field [0001] The invention relates to a method for improving the palatability of instant rice noodles, and also relates to a production method of easy-to-taste instant rice noodles. Background technique [0002] Generally speaking, northerners prefer flour products, while southerners prefer rice products. Therefore, instant rice noodles should be a kind of instant food comparable to instant noodles. But because rice starch is easy to age, and lacks the protein network structure of flour in addition, therefore, present dry instant rice flour (many as shown in CN1039475C method production makes) makes its sales volume far below instant noodles because mouthfeel is poor, appetizing property is not good . Contents of the invention [0003] Aiming at the defect of poor palatability of instant rice noodles existing in the prior art, in order to improve the palatability of instant rice noodles, instant rice noodles with good palatability are obtained. The invention p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/164A23L1/168A23L7/117A23L7/143
Inventor 谢定刘永乐李向红
Owner CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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