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Method for producing instant rice noodles by adding annealed corn starch

A corn starch and annealing technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of impermeable soaking, not easy to taste, and long rehydration time.

Inactive Publication Date: 2014-06-18
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The quality of instant rice noodles currently on the market generally has shortcomings such as easy to paste soup, not resistant to soaking or soaking through, easy to break, lack of toughness, not easy to taste, long rehydration time, etc., which directly affects consumers' acceptance of instant rice noodles degree

Method used

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  • Method for producing instant rice noodles by adding annealed corn starch
  • Method for producing instant rice noodles by adding annealed corn starch

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Embodiment Construction

[0019] The technical solutions of the present invention will be further described below through specific embodiments.

[0020] Cornstarch and early indica rice in the examples are commercially available conventional products.

[0021] The manufacturer and model of the physical property tester: British SMS Company, TA.XT Plus; the manufacturer and model of the electric heating constant temperature blast drying oven: Shanghai Yiheng Scientific Instrument Co., Ltd., DHG-9140A; the manufacturer and Model: Shanghai Hetai Instrument Equipment Co., Ltd., Millipore RM-220; manufacturer and model of air bath constant temperature oscillator: Jiangsu Jincheng Guosheng Experimental Instrument Factory, CHA-S; manufacturer and model of single-chamber vacuum packaging machine: Shanghai Avan Lao Machinery Co., Ltd., DZ-400.

[0022] 1. Annealing

[0023] Add pure water to cornstarch, the mass volume ratio of cornstarch and pure water is 1g:4mL, anneal at 50°C for 3 days after sealing, filte...

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Abstract

The invention discloses a method for producing instant rice noodles by adding annealed corn starch. The instant rice noodles produced by taking early indica rice as a main raw material, adding annealed corn starch, processing the materials through a non-frying curing process and preparing seasoning packets with different flavors can be eaten after being mixed with boiling water for 3-5 minutes. The instant rice noodles produced by the method contain the annealed corn starch; the corn starch is annealed, so that the pasting temperature of the corn starch can be increased, the pasting temperature range of the corn starch can be reduced, the shear resistance, the thermal stability and the freezing-thawing stability of the corn starch are improved, and the rice noodles are low in breaking rate and relatively pure white in color.

Description

1. Technical field [0001] The invention relates to a method for preparing instant food, in particular to a method for producing instant rice noodles by adding annealed cornstarch. 2. Background technology [0002] Starch is a good natural renewable resource. Due to its wide range of sources, low price, and good functional properties such as thickening, gelling, adhesion, and film formation, it is widely used in various industrial productions. Due to the shortcomings of shear resistance, thermal stability and freeze-thaw stability, low paste transparency, and easy aging, natural starch cannot meet the needs of modern processes and equipment in many cases, and modified starch has emerged as the times require. Most of the commonly used modified starches are products of chemical modification and biotechnology modification. Although the processing quality is excellent, there may be safety problems or adverse effects on the environment due to the introduction of some chemical reag...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L29/30
CPCA23L7/10A23L29/30
Inventor 杜先锋邬德轩
Owner ANHUI AGRICULTURAL UNIVERSITY
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