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Preparation method for coarse grain rice noodles

A technology for rice vermicelli and miscellaneous grains, which is applied to the preparation field of dry-milled miscellaneous grain rice vermicelli, can solve the problems of loss of water-soluble nutrients in raw rice, consumption of large water resources and energy, and reduction of the moisture content of powder blanks, and achieves improved pretreatment. Efficiency, saving production costs, and the effect of small particle size

Active Publication Date: 2014-12-10
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The raw rice needs to be dehydrated after soaking and refining to reduce the moisture content of the powder base to a relatively low level. These processes not only consume a lot of water resources and energy, but also cause serious loss of water-soluble nutrients in the raw rice, resulting in great waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) After removing stones and cleaning impurities from the raw rice and miscellaneous grains, bake them with hot air in a heat pump at 60°C for 2 hours; separately mix cornstarch, yam starch and mung bean starch as raw materials of miscellaneous grains, corn starch 30% by weight, yam 40% starch and 30% mung bean starch are a good match.

[0026] (2) The raw material rice and miscellaneous grains are mixed according to the weight percentage of 55% of rice and 45% of miscellaneous grains, and then superfinely pulverized at room temperature, and the powder is passed through a 160-mesh sieve.

[0027] (3) Add drinking water to adjust the moisture content in the powder, use the method of spraying while stirring, so that the water can be added evenly, and quickly mix with the rice flour, so that the powder accounts for 35% of the total weight of the rice milk, and add 35% of the rice milk The total weight of 0.3% carrageenan is used as a texture improver, and it is stirred an...

Embodiment 2

[0032] (1) Take dry and clean miscellaneous grain raw materials corn starch, yam starch and mung bean starch respectively, and mix them well with 40% corn starch, 40% yam starch and 20% mung bean starch according to their weight ratio.

[0033] (2) Mix dry and clean raw rice and miscellaneous grains according to the weight percentage of 65% of rice and 35% of miscellaneous grains, then superfinely pulverize them at room temperature, and pass the powder through a 200-mesh sieve.

[0034] (3) Add drinking water to adjust the moisture content in the powder so that the powder accounts for 45% of the total weight of the rice milk, add 0.3% of the total weight of the rice milk carrageenan as a texture improver, stir and mix well, and steam for initial Steaming, the initial steaming time is 6 minutes, and the steam pressure is 0.3MPa; the gelatinization degree of the powder base reaches 70%.

[0035] (4) Put the mixed powder material into the rice noodle machine for extruding. The ex...

Embodiment 3

[0039] (1) Mix cornstarch, yam starch and mung bean starch as raw materials for miscellaneous grains, respectively, according to their weight ratio, corn starch is 50%, yam starch is 40%, and mung bean starch is 10%.

[0040] (2) The raw material rice and miscellaneous grains are mixed according to the weight percentage of 75% of rice and 25% of miscellaneous grains, and then ultrafinely pulverized at room temperature, and the powder is passed through a 160-mesh sieve.

[0041] (3) Add drinking water to adjust the moisture content in the powder so that the powder accounts for 40% of the total weight of the rice milk, add 0.3% of the total weight of the rice milk carrageenan as a texture improver, stir and mix well, and steam for initial Steaming, the initial steaming time is 6 minutes, and the steam pressure is 0.2MPa; the gelatinization degree of the powder base reaches 70%.

[0042] (4) Put the mixed powder material into the rice noodle machine for extruding. The extruding s...

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Abstract

The invention discloses a preparation method for coarse grain rice noodles. The preparation method comprises the following steps of (1) mixing raw materials of rice and coarse grains according 55-75% by weight of the rice and 25-45% by weight of the coarse grains; (2) adding water to adjust water content in powder so as to make the powder accounts for 35-45% of a total weight of rice pulp, adding a quality improver with an amount of 0.3% of the total weight of the rice pulp, stirring and mixing uniformly to form powder base, performing early steam by passing through steam to make the gelatinization degree of the powder base reach 70-80%; (3) putting the powder base into a rice machine to extrude noodles, re-steaming for 8-12 minutes, cutting the re-steamed rice noodles into sections; and (4) sending the cut rice noodles into a drying oven, drying the rice noodles, controlling the water content within 11-13 wt%, and cooling the dried rice noodles to obtain the coarse grain rice noodles. The preparation method can increase preparation efficiency of the rice noodles and at the same time, reduces water consumption and energy consumption in the preparation process.

Description

technical field [0001] The invention relates to a method for preparing rice vermicelli, in particular to a method for preparing rice vermicelli with dry milling method. technical background [0002] Rice vermicelli is a traditional food in my country with a long history. Rice vermicelli has the characteristics of good toughness, rapid rehydration, smooth taste, and convenient eating. It has a large consumption in southern my country and some Southeast Asian regions and is deeply loved by people. Rice vermicelli has its own characteristics due to different processing methods. The more famous ones include Guilin rice noodles, Jiangxi fried noodles, and Yunnan rice noodles. In addition to regional characteristics, rice vermicelli with different ingredients has also been released in recent years, such as black rice vermicelli, yam vermicelli, pumpkin rice vermicelli, etc. The rice vermicelli with different ingredients not only improves the nutritional content of the rice vermi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/164
Inventor 张业辉张名位魏振承朱荣业唐小俊张雁张瑞芬邓媛元池建伟李健雄马永轩刘磊遆慧慧
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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