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Method for preventing breakage in rice noodle sterilization process

A technology of process interruption and rice noodles, applied in food science and other directions, can solve the problems of reducing the broken rate of rice noodles, food safety risks, poor effect, etc., and achieve the effect of high application and promotion value, strengthening gel network, and simple operation.

Inactive Publication Date: 2019-04-16
桂林市顶寅食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for preventing rice noodles from being interrupted during the sterilization process, so as to solve the problem of using chemical raw materials to reduce the breaking rate of rice noodles in the above-mentioned background technology, which has poor effect and causes certain risks to food safety.

Method used

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  • Method for preventing breakage in rice noodle sterilization process
  • Method for preventing breakage in rice noodle sterilization process

Examples

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Effect test

Embodiment 1

[0028] See figure 1 with figure 2 , The present invention provides a technical solution:

[0029] In this embodiment, the addition amount of methyl cellulose accounts for 3% of the starch weight.

[0030] Take 100 kg of cleaned rice, soak it for 1 hour, grind it into a rice slurry with a refiner, pass it through an 80-mesh sieve, and then partially dewater the rice slurry. Add 3 kg of methyl cellulose to the dehydrated rice noodles, mix them thoroughly, and adjust the moisture content of the mixture to 35%. 0.1MPa steam is passed into the mixture for initial steaming for 6 minutes, so that the gelatinization degree of the rice flour reaches 70%. The gelatinized mixture is extruded into a sheet with an extruder, and then extruded into a strip, and then steamed with 0.1MPa steam. The steaming time is 2min. The obtained rice noodles are showered with cold water at 0℃. Wash for 2 minutes, and finally sterilize the rice noodles with low vacuum packaging. The sterilization temperatu...

Embodiment 2

[0032] See figure 1 with figure 2 , The present invention provides a technical solution:

[0033] In this embodiment, the addition of methyl cellulose accounts for 4% of the weight of starch.

[0034] Take 100 kg of cleaned rice, soak it for 2 hours, grind it into rice slurry with a refiner, pass through a 100-mesh sieve, and then partially dewater the rice slurry. Add 4 kg of methyl cellulose to the dehydrated rice noodles, mix them thoroughly, and adjust the moisture content of the mixture to 40%. Pass 0.2MPa steam into the mixture for initial steaming for 7 minutes to make the gelatinization degree of the rice flour reach 75%. The gelatinized mixture is extruded into a sheet with an extruder, and then extruded into a strip, and steamed with 0.2MPa steam. The steaming time is 2.5min, and the rice noodles obtained are cold water at 5℃. Rinse for 2 minutes, and finally sterilize the rice noodles with low vacuum packaging. The sterilization temperature is 95℃, and the time is 4...

Embodiment 3

[0036] See figure 1 with figure 2 , The present invention provides a technical solution:

[0037] In this embodiment, the addition of methyl cellulose accounts for 5% of the weight of starch.

[0038] Take 100kg of cleaned rice, soak it for 2h, grind it into rice slurry with a refiner, pass through an 80-mesh sieve, and then partially dewater the rice slurry. Add 5 kg of methyl cellulose to the dehydrated rice noodles, mix them thoroughly, and adjust the moisture content of the mixture to 45%. Pass 0.2MPa steam into the mixture for initial steaming for 8 minutes to make the gelatinization degree of the rice flour reach 80%. The gelatinized mixture was first extruded into a sheet with an extruder, and then extruded into a strip, and steamed with 0.2MPa steam. The steaming time was 3min. The obtained rice noodles were showered with cold water at 10℃. Wash for 2 minutes, and finally sterilize the rice noodles with low vacuum packaging. The sterilization temperature is 95℃, and th...

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Abstract

The invention discloses a method for preventing breakage in a rice noodle sterilization process. The method comprises the following steps: the first step of rice material soaking and grinding; the second step of dehydration; the third step of humidity conditioning and mixing: pouring rice noodles into a stirring steamer, adding a quality improver in an amount of 3%-5% of the total weight of the rice noodles and mixing evenly; the fourth step of initial steaming; the fifth step of extrusion molding; the sixth step of re-steaming and cutting; the seventh step of washing; the eighth step of packaging and sterilization. The quality improver for preventing the breakage in the rice noodle sterilization process comprises methyl cellulose and hydroxypropyl methyl cellulose. By compounding with therice noodles, the quality improver can effectively reduce the breakage rate in the rice noodle sterilization process, the operation is simple, the cost is low, and high promotion and application value and market potential can be achieved.

Description

Technical field [0001] The invention belongs to the technical field of rice noodle processing, and in particular relates to a method for preventing rice noodles from being interrupted during sterilization. Background technique [0002] Rice noodles are a traditional food with a long history. Its quality is soft, smooth and tasty, and has a biting strength. It can be used as a staple food or a snack. However, the production of rice noodles is different from noodles. The protein in rice cannot form a gluten network like flour. It only relies on rice starch gelatinization to regenerate to produce tensile strength. In the process of sterilization of rice noodles, the starch gel network is destroyed due to high temperature, resulting in a higher rate of rice noodles breaking during the process of sterilization. Through the necessary treatment of the rice powder and the addition of quality improvers, the rice noodles can still maintain gelatinity during the sterilization process, the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/00A23L7/10
CPCA23L7/10A23L29/03
Inventor 吴凤安
Owner 桂林市顶寅食品有限责任公司
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