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Rice noodles and preparation method thereof

A technology of rice flour and corn starch, applied in the field of food processing, can solve the problems of affecting the taste and quality of rice flour, affecting people's health, and having a single taste, and achieve the effects of increasing smooth taste, improving toughness, and increasing water retention.

Inactive Publication Date: 2014-03-26
唐云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently on the market, the rice noodles prepared by traditional processes such as washing, crushing, adjusting moisture and squeezing the rice have affected the taste and quality of rice noodles due to carelessness in the preparation of rice quality, and the addition of additives when adjusting the moisture has affected people’s health. Healthy, and most of the existing rice noodle formulas use early indica rice and late indica rice as raw materials, and the taste is single and not good

Method used

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  • Rice noodles and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0019] The preparation of embodiment 1 tartary buckwheat rice flour

[0020] according to figure 1 The preparation method of the shown rice flour firstly selects the raw materials in step S1100, selects medium indica rice, konjac flour, cornstarch, hybrid rice flour and tartary buckwheat flour as raw materials; Perform the cleaning operation of step S1200 in the jet rice washing machine; then perform the soaking operation of step S1300 on the cleaned medium indica rice; then perform the water filtration operation of step S1400 on the soaked medium indica rice; The rice is subjected to the pulverization operation of step S1500 in the pulverizer; then the rice milk obtained by pulverization to obtain medium indica rice is subjected to the adjustment of the most critical step S1600 of the present invention moisture Operation, in this step, add 5-40 parts of cornstarch, 0.05-5 parts of konjac flour and 1-3 parts of tartary buckwheat flour to the slurry obtained by crushing 100 ...

Embodiment 2

[0021] The preparation of embodiment 2 walnut rice flour

[0022] according to figure 1 The preparation method of the rice flour shown, first carried out the selection of raw materials in step S1100, selected medium indica rice, konjac flour, cornstarch, hybrid rice flour and walnut powder as raw materials; 100 parts of selected medium indica rice were washed in the jet stream Carry out the cleaning operation of step S1200 in the machine; then perform the soaking operation of step S1300 on the cleaned medium indica rice; then perform the water filtration operation of step S1400 on the soaked medium indica rice; then put the filtered medium indica rice in Carry out the pulverizing operation of step S1500 in the pulverizer; then, the slurry obtained by pulverizing medium indica rice is carried out to adjust the most critical step S1600 of the present invention moisture In this step, add 5-40 parts of cornstarch, 0.05-5 parts of konjac powder and 1-3 parts of walnut powder to ...

Embodiment 3

[0023] The preparation of embodiment 3 vegetable juice rice noodles

[0024] according to figure 1 The preparation method of the shown rice flour firstly selects the raw materials in step S1100, selects medium indica rice, konjac flour, cornstarch, hybrid rice flour and vegetable juice as raw materials; washes 100 parts of medium indica rice in the jet stream Carry out the cleaning operation of step S1200 in the machine; then perform the soaking operation of step S1300 on the cleaned medium indica rice; then perform the water filtration operation of step S1400 on the soaked medium indica rice; then put the filtered medium indica rice in Carry out the pulverization operation of step S1500 in the pulverizer; then carry out the most critical step S1600 adjustment of the present invention by pulverizing to obtain the slurry of medium indica rice moisture In this step, add 5-40 parts of cornstarch, 0.05-5 parts of konjac powder and 1-3 parts of walnut powder to the slurry obtain...

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Abstract

The invention discloses rice noodles which comprise the following components in parts by weight: 100 parts of rice, 5-40 parts of corn flour, 0.05-5 parts of konjaku flour and 1-3 parts of an auxiliary material. The invention further discloses a preparation method of the rice noodles. The preparation method comprises the following steps: selecting raw materials; cleaning rice; soaking rice; draining rice; crushing rice; adjusting moisture; squeezing to strips; aging; and packaging finished products, wherein during the step of adjusting moisture, 5-40 parts of corn starch, 0.05-5 parts of konjaku flour and 1-3 parts of the auxiliary material are added into rice milk obtained by crushing the 100 parts of rice, after uniformly stirring, the step of squeezing to strips is carried out.

Description

technical field [0001] The invention relates to a rice product in the field of food processing, in particular to a rice flour and a preparation method thereof. Background technique [0002] Rice noodles are strip-shaped and silk-shaped rice products made from rice as raw material through processes such as soaking, cooking, and layering. The texture of rice noodles is flexible and elastic. It does not become mushy when boiled in water. It is not easy to break when fried. It is served with various vegetables or soup ingredients for soup or fried. It is smooth and delicious, healthy and appetizing. It is very popular among consumers of all ages. . Currently on the market, the rice noodles prepared by traditional processes such as washing, crushing, adjusting moisture and squeezing the rice have affected the taste and quality of rice noodles due to carelessness in the preparation of rice quality, and the addition of additives when adjusting the moisture has affected people’s he...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/29A23L7/10A23L33/10A23L33/105
CPCA23L33/00A23L7/198A23V2002/00A23V2200/30A23V2200/31A23V2200/32A23V2200/314
Inventor 唐云
Owner 唐云
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