Production method of rice flour

A production method and technology of rice noodles, which are applied in the field of food processing, can solve the problems of long rehydration time of dry rice noodles, poor taste of rehydration, and easy sectioning, and achieve the effects of difficult sectioning, increased steaming time, and good taste

Active Publication Date: 2014-01-01
贵州中裕华农粮油有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing rice noodles on the market can be divided into dry rice noodles and fresh-keeping rice noodles. The rehydration time of dry rice noodles is longer and the rehydration taste is poor; while the fresh-keeping rice noodles are easy to use and have a good taste, making them have a larger market prospect.
However, the fresh-keeping rice noodles in the prior art have the disadvantages of easy sectioning, crisp mouthfeel and poor toughness.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of production method of rice flour, the finished product of rice flour is obtained after the rice is soaked and fermented, refined, steamed, extruded, steamed, and cooled. In the refining process, the particle size of the slurry is controlled to be 80 mesh, and The moisture content accounts for 50% of the total weight; in the steaming process, the steam pressure is controlled to 0.1MPa, the steaming time is 80s, and the thickness of the sheet is 1mm; Among them, the temperature of the cooking process is 95°C, and the cooking time is 8s; the pressure of the steaming process is controlled at 0.04MPa, and the steaming time is 120s; the cooling process is water washing and cooling, the washing temperature is 8°C, and the water used is well water or spring water.

[0020] In the above soaking fermentation process, the soaking fermentation temperature is controlled to be 45° C., and the soaking time is 12 hours.

[0021] The rice noodles after the cooling process can ...

Embodiment 2

[0024] A kind of production method of rice flour, the finished product of rice flour is obtained after the rice is soaked and fermented, refined, steamed, extruded, steamed, and cooled. In the refining process, the particle size of the slurry is controlled to be 90 mesh, and The water content accounts for 53% of the total weight; in the steaming process, the steam pressure is controlled at 0.15MPa, the steaming time is 60s, and the thickness of the sheet is 1.5mm; , wherein, the temperature of the cooking process is 98°C, and the cooking time is 10s; the pressure of the steaming process is controlled at 0.05MPa, and the steaming time is 140s; the cooling process is water washing and cooling, and the washing temperature is 12°C, and the water used is Well water or mountain spring water.

[0025] In the above-mentioned refining process, an anti-aging agent accounting for 0.8% of the total amount of rice can also be added, wherein the anti-aging agent is starch or trehalose, and ...

Embodiment 3

[0030] A kind of production method of rice flour, the finished product of rice flour is obtained after the rice is soaked and fermented, refined, steamed, extruded, steamed, and cooled. In the refining process, the particle size of the slurry is controlled to be 100 mesh, and The moisture content accounts for 55% of the total weight; in the steaming process, the steam pressure is controlled to 0.18MPa, the steaming time is 80s, and the thickness of the sheet is 2mm; steaming includes boiling the extruded rice noodles and steaming. Among them, the temperature of the cooking process is 100°C, and the cooking time is 12s; the pressure of the steaming process is controlled at 0.06MPa, and the steaming time is 160s; the cooling process is washing and cooling, and the washing temperature is 15°C, and the water used is well water or spring water.

[0031] In the above-mentioned refining process, an anti-aging agent accounting for 1.5% of the total amount of rice can also be added, wh...

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PUM

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Abstract

The invention discloses a production method of rice flour. The production method comprises the steps of soaking and fermenting rice, grinding into thick liquid, piece steaming, extruding and forming, flour steaming, and cooling, in the grinding process, the particle size of the thick liquid is controlled to be 80-100 meshes, the water of the thick liquid accounts for 50-55% of the thick liquid in weight; in the piece steaming process, the steam pressure is controlled to be 0.1-0.18MPa, the piece steaming time is 50-80s, and the piece thickness is 1-2mm; the flour steaming operation comprises the steps of performing strip boiling and flour steaming to the extrusion-formed rice flour, wherein the strip boiling temperature is 95-100 DEG C and the strip boiling time is 8-12s, the flour steaming pressure is controlled to be 0.04-06MPa, and the flour steaming time is 120-160s; the cooling process refers to washing cooling, the washing time is 8-15 DEG C, and the used water is well water or mountain spring water. The rice flour produced by the production method has the advantages of difficulty in breakage, good toughness and the like.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production method of rice noodles. Background technique [0002] Rice noodles refer to rice as a raw material, and are made of strips and silky rice products through processes such as soaking, cooking, and layering. They are very popular in southern my country. The existing rice noodles on the market can be divided into dry rice noodles and fresh-keeping rice noodles. The rehydration time of dry rice noodles is longer and the rehydration taste is poor; while the fresh-keeping rice noodles are easy to use and have a good taste, making them have a larger market prospect. . However, the fresh-keeping rice noodles in the prior art have the disadvantages of being easy to cut into strips, crisp in mouthfeel and poor in toughness. Contents of the invention [0003] The purpose of the present invention is to overcome above shortcoming, provide a kind of production method th...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L7/10
CPCA23L5/13A23L7/10A23P30/20A23V2002/00A23V2300/10A23V2300/24A23V2300/38
Inventor 龚育冬
Owner 贵州中裕华农粮油有限公司
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