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Production method of fresh keeping wet rice sticks

A technology of wet rice flour and rice flour, which is applied in the field of deep processing of rice products, can solve the problems of reduced edible toughness and easy broken strips, and achieve the effects of long fresh-keeping period, strong toughness, and simplified production process

Inactive Publication Date: 2016-05-25
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, soaking in lactic acid will make the fresh-keeping wet rice noodles taste sour, and after cooking, the wet rice noodles will be sterilized at high temperature for a long time, and the eating toughness will be greatly reduced, and the strips will be easily broken.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Weigh 2000g of early indica rice, add 2000mL of distilled water, soak at room temperature for 3h, drain, grind the soaked rice, pass the ground rice flour through a 60-mesh sieve, adjust the moisture content of the rice flour, the moisture content is 40%, Paste the rice flour through an extruder, shape it, and cut it into strips to 35cm. Leave the obtained rice noodles at room temperature for aging for 4 hours, then place them at 4°C for aging for 2 hours, and then vacuum-pack them. Then place the vacuum-packed rice noodles in food ultra-high pressure equipment, set the water temperature at 60°C, and the pressure at 250Mpa for 10 minutes. Release the pressure and cool to room temperature to obtain the fresh-keeping wet rice noodle product.

[0018] Through detection and analysis, the obtained fresh-keeping wet rice noodle has good toughness, the broken rate is 5.1%, and the fresh-keeping period reaches 4 days, while the shelf-life of ordinary wet rice noodle is less tha...

Embodiment 2

[0020] Weigh 2000g of early indica rice, add 300mL of distilled water, soak at room temperature for 4h, drain, grind the soaked rice, and pass the ground rice flour through a 60-mesh sieve to adjust the moisture content of the rice flour, which is 55%. Paste the rice flour through an extruder, shape it, and cut it into strips to 30cm. Leave the obtained rice noodles at room temperature for aging for 4 hours, then place them at 4°C for 2 hours, and then vacuum-pack them. Then place the vacuum-packed rice noodles in food ultra-high pressure equipment, set the water temperature at 50°C, and the pressure at 150Mpa for 20 minutes. Afterwards, the pressure is released and cooled to room temperature to obtain the fresh-keeping wet rice noodle product.

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PUM

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Abstract

The invention discloses a production method of fresh keeping wet rice sticks, and belongs to the technical field of depth processing of rice products. The production method of fresh keeping wet rice sticks is realized through synchronous re-steaming and sterilization of wet rice sticks by using a high pressure technology. The method adopting early indica rice starch as a raw material mainly comprises the following steps: immersing the early indica rice starch at room temperature for 3-4h, draining the immersed rice starch, crushing the drained rice starch, sieving the crushed rice starch by a 60 mesh sieve, adjusting the water content of the rice starch to 40-55%, carrying out extrusion molding, carrying out standing ageing on the extrusion molded rice starch at room temperature for 4h, ageing the obtained rice starch at 4DEG C for 2h, carrying out vacuum packaging, and carrying out ultrahigh pressure treatment at 50-60DEG C under 150-250Mpa for 10-20min to obtain the fresh keeping wet rice sticks with the advantages of short production period, good mouthfeel and flavor and long shelf life. The production method prolongs the storage life of the fresh keeping wet rice sticks, improves the chewiness and mouthfeel of the fresh keeping wet rice sticks, and shortens the production time of the fresh keeping wet rice sticks.

Description

technical field [0001] The invention discloses a method for preparing fresh-keeping wet rice noodles, relates to the application of ultra-high pressure technology in wet rice noodle processing, and belongs to the technical field of deep processing of rice products. Background technique [0002] Fresh-keeping wet rice noodles are processed through production processes such as refining, gelatinization, molding, and cooling, and have not been dried. Wet rice flour has a high degree of gelatinization, fine particle size, and is easy to rehydrate. It can be eaten in soup, fried food, and cold salad. It is very popular among consumers, especially in the south of my country. It has a broad market. [0003] Due to the high degree of gelatinization of fresh-keeping wet rice noodles, it is necessary to re-steam the aged wet rice noodles during the processing of fresh-keeping wet rice noodles. In addition, due to the high water content, fresh-keeping wet rice noodles are easily spoile...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10
Inventor 刘成梅胡秀婷钟业俊刘伟陈军
Owner NANCHANG UNIV
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