Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of block-shaped rice noodles

A technology of cornstarch and mixed powder, which is applied in the field of food processing, can solve the problems of loss of water-soluble nutrients in raw rice, consumption of large water resources and energy, and reduction of moisture content in powder, so as to achieve the goal of not being difficult to cut, improving quality, The effect of increasing steaming time

Inactive Publication Date: 2017-04-05
紫金县金霸食品有限公司
View PDF1 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The raw rice needs to be dehydrated after soaking and refining to reduce the moisture content of the powder base to a relatively low level. These processes not only consume a lot of water resources and energy, but also cause serious loss of water-soluble nutrients in the raw rice, resulting in great waste

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] S1, select the following raw materials in parts by weight: 15 parts of potato starch, 15 parts of sweet potato starch, 5 parts of pea starch, 35 parts of corn starch, 4 parts of buckwheat flour, 5 parts of black rice, 4 parts of sorghum and 1 part of wheat kernel , mix evenly, and then grind to form a mixed powder, which is passed through a 160-mesh sieve.

[0021] S2, add pure water to the mixed powder to form a slurry, make the mixed powder account for 30% of the total weight of the slurry, then add 0.3% of the total weight of the slurry carrageenan as a texture improver, and stir and mix to form a powder Blank, pass into steam and carry out initial steaming, and this initial steaming time is 5 minutes, and steam pressure is 0.3MPa. The pure water is added by spraying while stirring.

[0022] S3, putting the powder base into a rice noodle machine and extruding to obtain rice vermicelli, re-steaming under the conditions of 0.1MPa pressure for 8 minutes, and cutting th...

Embodiment 2

[0027] S1, select the following raw materials in parts by weight: 25 parts of potato starch, 30 parts of sweet potato starch, 8 parts of pea starch, 20 parts of corn starch, 2 parts of buckwheat flour, 2 parts of black rice, 5 parts of sorghum and 3 parts of wheat kernels , mix evenly and then grind into mixed powder, which is passed through 180-mesh sieve.

[0028] S2, add pure water to the mixed powder to form a slurry, make the mixed powder account for 30% of the total weight of the slurry, then add 0.3% of the total weight of the slurry carrageenan as a texture improver, and stir and mix to form a powder Blank, pass into steam and carry out initial steaming, and this initial steaming time is 9 minutes, and steam pressure is 0.4MPa. The pure water is added by spraying while stirring.

[0029] S3, putting the powder base into a rice noodle machine and extruding to obtain rice vermicelli, re-steaming under the conditions of 0.1MPa pressure for 10 minutes, and cutting the ric...

Embodiment 3

[0034] S1, select the following raw materials in parts by weight: 35 parts of potato starch, 35 parts of sweet potato starch, 10 parts of pea starch, 28 parts of corn starch, 3 parts of buckwheat flour, 4 parts of black rice, 8 parts of sorghum and 4 parts of wheat kernels After mixing evenly, it is ground into a mixed powder, and the mixed powder is passed through a 200-mesh sieve.

[0035] S2, add pure water to the mixed powder to form a slurry, make the mixed powder account for 30% of the total weight of the slurry, then add 0.3% of the total weight of the slurry carrageenan as a texture improver, and stir and mix to form a powder Blank, pass into steam and carry out initial steaming, and this initial steaming time is 12 minutes, and steam pressure is 0.5MPa. The pure water is added by spraying while stirring.

[0036] S3, putting the powder base into a rice noodle machine and extruding to obtain rice vermicelli, re-steaming under the conditions of 0.1MPa pressure for 12 m...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a preparation method of block-shaped rice noodles. The preparation method comprises the following steps of uniformly mixing potato starch with sweet potato starch, pea starch, corn starch, buckwheat flour, black rice, sorghum and wheat kernels, then performing grinding to obtain mixed powder materials, and screening the mixed powder materials with a 160-200-mesh screen stencil; adding purified water to the screened mixed powder materials to form paste, wherein the mixed powder materials are 30-40% of the total weight of the paste, then adding carrageenin which is 0.3% of the total weight of the paste to be used as a texture improver, performing stirring and uniform mixing to obtain noodle dough, letting steam in, performing primary steaming, wherein the primary steaming time is 5-12 minutes, and the steam pressure is 0.3-0.5MPa; putting the steamed noodle dough into a rice noodle making machine, performing vermicelli extruding to obtain rice vermicelli, performing re-steaming under the condition of re-steaming time being 8-12 minutes and re-steaming pressure being 0.1MPa, and after re-steaming, cutting the steamed rice vermicelli into segments; and conveying the rice vermicelli segments into a drying box for drying, after drying, controlling the water content to be 11-13wt%, and performing cooling so as to obtain finished products. The block-shaped rice noodles produced by the method disclosed by the invention are good in mouth feel and rich in nutrition.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of rice noodles. Background technique [0002] Rice vermicelli is a traditional food in my country with a long history. Rice vermicelli has the characteristics of good toughness, rapid rehydration, smooth taste, and convenient eating. It has a large consumption in southern my country and some Southeast Asian regions and is deeply loved by people. Rice vermicelli has its own characteristics due to different processing methods. The more famous ones include Guilin rice noodles, Jiangxi fried noodles, and Yunnan rice noodles. In addition to regional characteristics, rice vermicelli with different ingredients has also been released in recent years, such as black rice vermicelli, yam vermicelli, pumpkin rice vermicelli, etc. The rice vermicelli with different ingredients not only improves the nutritional content of the rice vermicelli but also changes the...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30
Inventor 邓子庭冯友强
Owner 紫金县金霸食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com