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Preparation method of fresh wet rice noodle

A technology of fresh and wet rice noodles, applied in the field of preparation of fresh and wet rice noodles, can solve problems such as food safety hidden dangers, management level stagnation, and industry development constraints, so as to improve toughness and viscoelasticity, prevent aging and retrograde, and extend shelf life Effect

Active Publication Date: 2018-04-17
HUNAN YUXIANG FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, rice noodles are mostly produced in small workshops, while the traditional production methods have backward equipment, less investment, and quick results, and there are great hidden dangers in food safety. At the workshop level, it still restricts the development of the industry to a large extent

Method used

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Examples

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Effect test

preparation example Construction

[0023] The invention provides a method for preparing fresh wet rice noodles with unique taste, good toughness and viscoelasticity, and long shelf life, which specifically includes the following steps:

[0024] (1) Raw material pretreatment: crush early indica rice and extrude and extrude it. The conditions are: the baking temperature is 70-140°C, preferably 100°C, and the baking time is 3-5 minutes;

[0025] (2) Mixing powder: Mix 80-100 parts by weight of the above-mentioned puffed rice powder, 1.5-2 parts by weight of gluten powder, 5-8 parts by weight of modified starch, and 1.0-1.5 parts by weight of non-starch polysaccharide, and make a mixed powder; Combined use of gluten, modified starch, non-starch polysaccharide and other quality improvers can effectively improve the toughness and viscoelasticity of fresh and wet rice noodles;

[0026] (3) Soaking: Weigh the early indica rice, wash it with a high-pressure jet gun, and remove impurities, then soak the early indica ric...

Embodiment 1

[0039] Fresh wet rice noodles are prepared by the following steps:

[0040] (1) Raw material pretreatment: crush early indica rice and extrude and extrude it. The extruding conditions are as follows: baking temperature 100°C, baking time 5 minutes, control early indica rice moisture to 17% before extruding and extruding, and the obtained rice The puffed powder is passed through a 100-mesh sieve for later use;

[0041] (2) Mixing powder: Mix 80 kg of the above-mentioned puffed rice powder, 1.5 kg of gluten powder, 5 kg of modified starch, and 1.5 kg of β-glucan to make a mixed powder;

[0042] (3) Soaking: 100 kg of early indica rice was weighed, rinsed with a high-pressure jet gun, and after impurities were removed, the early indica rice and water were soaked in a weight ratio of 1:1 for 6 hours;

[0043] (4) Crush: After step (3) is completed, drain the excess water from the soaked early indica rice, then crush and pass through an 80-mesh sieve to obtain early indica rice fl...

Embodiment 2

[0051] Fresh wet rice noodles are prepared by the following steps:

[0052] (1) Raw material pretreatment: Take early indica rice and crush and extrude it. Before extrusion, control the water content of early indica rice to 18%, and pass the obtained puffed rice powder through a 80-mesh sieve for later use; the conditions for extrusion and puffing are: The baking temperature is 70°C, and the baking time is 5 minutes;

[0053] (2) Mixing powder: Mix 100 kg of the above-mentioned puffed rice powder, 2 kg of gluten powder, 8 kg of modified starch, and 1.0 kg of galactan to make a mixed powder;

[0054] (3) Soaking: Weigh the early indica rice, wash it with a high-pressure jet gun, and after removing impurities, soak the early indica rice and water at a weight ratio of 1:2 for 8 hours;

[0055] (4) Crushing: After step (3) is completed, drain the excess water from the soaked early indica rice, then crush and pass through a 60-mesh sieve to obtain early indica rice flour; accordin...

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PUM

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Abstract

The invention belongs to the field of preparation of special foods, and particularly relates to a preparation method of a fresh wet rice noodle. The preparation method comprises the following steps ofusing the milled early long-grain nonglutinous rice as the main raw material, and using 1.5 to 2 parts of vital gluten by weight, 5 to 8 parts of modified starch by weight and 1.0 to 1.5 parts of non-starch polysaccharide by weight as the auxiliary materials; soaking, grinding into pulp, extruding and shaping, steaming noodles, aging, cutting the noodles, sterilizing at superhigh pressure, and packaging under the vacuum condition, so as to obtain the fresh wet rice noodle. The preparation method has the advantages that one part of milled early long-grain nonglutinous rice is extruded and expanded, the other part of milled early long-grain nonglutinous rice is fully soaked, and the quality improving agents of vital gluten, modified starch and non-starch polysaccharide are used, so as to improve the toughness and elasticity of the fresh wet rice noodle; the processing methods of controlling of the water content in the fresh wet rice noodle, recirculating spraying and moisturizing and the like are adopted, so that the aging and uncooking-state return of the fresh wet rice noodle are prevented, and the palatability is improved; the techniques of lactic acid fermentation of starch gel,high-temperature extruding, pasting and shaping, constant-temperature humidity control and the like are adopted, so that the safe and sanitary fresh wet rice noodle with optimized eating quality canbe developed.

Description

technical field [0001] The invention belongs to the field of special food production, and in particular relates to a preparation method of fresh wet rice noodles. Background technique [0002] In the south, fresh wet rice noodles have always been the staple food for breakfast, and citizens generally choose rice noodles as the first choice for breakfast. The market demand for breakfast rice noodles is huge, triggering the prosperity of the breakfast rice noodles processing industry. However, at present, rice noodles are mostly produced in small workshops, while the traditional production methods have backward equipment, less investment, and quick results, and there are great hidden dangers in food safety. At the workshop level, it still restricts the development of the industry to a large extent. [0003] The traditional natural fermentation production technology is greatly restricted by environmental conditions, which can easily lead to unstable quality of fresh wet rice n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L29/00A23L29/30A23L5/00A23P30/20A23P30/00
CPCA23V2002/00A23L5/00A23L7/104A23L29/045A23L29/30A23P30/00A23P30/20A23V2250/5486A23V2250/5118A23V2250/51A23V2300/24A23V2250/5042
Inventor 陈伟李先银罗慧芳唐冬生周丽娟陈洁霞
Owner HUNAN YUXIANG FOODS
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