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Method for enhancing taste of rice noodles by taking fresh rice as raw material

A technology of taste and raw materials, which is applied in the fields of enhancing the taste of rice noodles and strengthening the nutrition of rice noodles, can solve the problems of easy introduction of peculiar smell, beany smell of rice noodles, etc., achieve low strip breaking rate, increase nutritional value, and improve cooking characteristics Effect

Inactive Publication Date: 2014-01-08
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although adding protein from other sources can also achieve the effect of improving the toughness and gluten strength of rice noodles, it is easy to introduce peculiar smell. If soybean protein is added, the rice noodles will have obvious beany smell

Method used

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  • Method for enhancing taste of rice noodles by taking fresh rice as raw material
  • Method for enhancing taste of rice noodles by taking fresh rice as raw material
  • Method for enhancing taste of rice noodles by taking fresh rice as raw material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Raw materials: fresh early indica rice

[0031] (2) Soaking: Soak the cleaned raw materials in water for 4 hours;

[0032] (3) Crushing: After the raw rice is fully soaked and drained, it is pulverized with a hammer mill;

[0033] (4) Flour mixing: add 1% dietary fiber and 6% rice protein to the crushed rice flour and mix evenly, and adjust the moisture content to 36%;

[0034] (5) Extrusion: Extrude the mixed materials through a twin-screw extruder, and the freshly extruded rice noodles are preliminarily evacuated and cut under the action of the fan;

[0035] (6) Aging 1: Send the extruded rice noodles into an environment with a temperature of 30-36°C and a humidity of 80%-85% for aging for 19 hours;

[0036] (7) Re-steaming: put the rice noodles aged for 1 into the steam cabinet, and re-steam for 1-2 minutes;

[0037] (8) Aging 2: Send the re-steamed rice noodles into an environment with a temperature of 55-60°C and a humidity of more than 98% for aging for 5 h...

Embodiment 2

[0043](1) Raw materials: fresh late indica rice

[0044] (2) Soaking: Soak the cleaned raw materials in water for 3 hours;

[0045] (3) Crushing: After the raw rice is fully soaked and drained, it is pulverized with a hammer mill;

[0046] (4) Flour mixing: add 0.5% dietary fiber and 4% rice protein to the crushed rice flour and mix evenly, and adjust the moisture content to 36%;

[0047] (5) Extrusion: Extrude the mixed materials through a twin-screw extruder, and the freshly extruded rice noodles are preliminarily evacuated and cut under the action of the fan;

[0048] (6) Aging 1: Send the extruded rice noodles into an environment with a temperature of 30-36°C and a humidity of 80%-85% for aging for 18 hours;

[0049] (7) Re-steaming: put the rice noodles aged for 1 into the steam cabinet, and re-steam for 1-2 minutes;

[0050] (8) Aging 2: Send the re-steamed rice noodles into an environment with a temperature of 55-60°C and a humidity of more than 98% for aging for 4 h...

Embodiment 3

[0056] (1) Raw materials: mix fresh early indica rice and late indica rice at a ratio of 4:1;

[0057] (2) Soaking: Soak the cleaned raw materials in water for 4 hours;

[0058] (3) Crushing: After the raw rice is fully soaked and drained, it is pulverized with a hammer mill;

[0059] (4) Flour mixing: add 2% dietary fiber and 10% rice protein to the crushed rice flour and mix evenly, and adjust the moisture content to 32%;

[0060] (5) Extrusion: squeeze the mixed material through a twin-screw extruder;

[0061] (6) Aging 1: Send the extruded rice noodles into an environment with a temperature of 30-36°C and a humidity of 80%-85% for aging for 18 hours;

[0062] (7) Re-steaming: put the rice noodles aged for 1 into the steam cabinet, and re-steam for 1-2 minutes;

[0063] (8) Aging 2: Send the re-steamed rice noodles into an environment with a temperature of 55-60°C and a humidity of more than 98% for aging for 4 hours;

[0064] (9) Freshen up: Put the aged 2 rice noodles...

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Abstract

The invention discloses a method for enhancing the taste of rice noodles by taking fresh rice as raw material. The method adopts a common production process of the rice noodles and comprises the following steps: soaking and smashing, then adding dietary fiber and rice protein in a certain ratio into the process of stirring, and adjusting water content; then performing processes of twin-screw extrusion, aging 1, steaming again, aging 2, washing and the like; finally, drying, cutting, sterilizing and packaging to obtain the rice noodles. In the rice noodles prepared by the method, the selection requirements of the raw materials are greatly reduced; various fresh early indica rice, late indica rice, mixed rice of early indica rice and late indica rice and broken rice are applicable. The rice noodles prepared by the method are less in pulp output amount and low in rice bar broken rate; meanwhile, the rice noodles have porous structures which are easily tasted and strong in reconstitution properties. In addition, the added dietary fiber and rice protein are capable of well making up the defect of relatively single nutrition of original rice noodles, so that the requirements of consumers on mouth feel, flavor and nutrition are met.

Description

technical field [0001] The invention relates to a method for enhancing the palatability of rice flour using fresh rice as a raw material, and is also a method for nutritionally strengthening rice flour, belonging to the field of agricultural product processing. Background technique [0002] Rice flour is a traditional food with a long history and is loved by people. At present, the rice noodles on the market only use rice as raw material, and the nutritional content is relatively simple. Unlike noodles processed from wheat flour, rice does not contain gluten, so the physical and chemical properties of starch contained in raw rice have a very important impact on the quality of rice flour. The current selection of raw materials for rice flour production is usually based on experience. It is generally believed that the rice flour made from indica rice with high amylose content and stored for more than one year has low viscosity, enhanced hardness and texture, and thus better q...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L7/10
CPCA23L33/185A23L7/10A23L33/21A23P30/20A23V2002/00
Inventor 刘成梅罗舜菁曾子聪刘伟钟业俊陈军钟俊桢
Owner NANCHANG UNIV
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