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Processing method of fresh-keeping instant rice noodles

A processing method and technology of rice flour, applied in food ingredients as emulsifiers, food science, etc., can solve problems such as inability to store for a long time, achieve good whiteness, improve gel properties, and increase starch sedimentation

Active Publication Date: 2019-07-23
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In view of this, the purpose of the present invention is to provide a processing method for fresh-keeping instant rice noodles. The fresh-keeping instant rice noodles of the present invention are processed by adjusting and controlling material ratio, secondary fermentation combined with amylase optimization, steaming, ripening, re-steaming, and post-sterilization. , Rapid cooling solves the problem of rice flour beta-forming (i.e. "returning") and cannot be stored for a long time, keeps the rice starch in a state of alpha-forming, and produces convenient rice noodles that can be rehydrated quickly, taste good, and can be eaten after brewing for a short time

Method used

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  • Processing method of fresh-keeping instant rice noodles

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Embodiment 1

[0036] The present embodiment provides a kind of processing method of fresh-keeping instant rice noodles, comprises the following steps:

[0037] (1) Preparation of raw materials: Weigh the following raw materials in parts by weight for later use: 50 parts of rice, 10 parts of starch mixture and 0.3 part of distilled glyceryl monostearate; wherein, the rice is in a ratio of 3:1 by mass Mixed early indica rice and late indica rice; wherein, the starch mixture is obtained by the following methods: 1) preparing mixed starch: mixing potato starch, corn starch, and wheat starch according to a mass ratio of 2:2:1 to obtain the mixed starch ; 2) dissolving the mixed starch in distilled water to prepare 40% starch milk, place the starch milk in a constant temperature water bath at a certain temperature, and add a certain amount of cross-linking agent, after a period of reaction, adjust the pH to 7.0; then add acetic anhydride accounting for 9% of the weight of potato starch at 25°C, k...

Embodiment 2

[0050] The present embodiment provides a kind of processing method of fresh-keeping instant rice noodles, comprises the following steps:

[0051] (1) Preparation of raw materials: take the following raw materials by weight for subsequent use: 70 parts of rice, 20 parts of starch mixture, 30 parts of mashed potatoes and 0.4 part of distilled glyceryl monostearate; wherein, the rice is according to the mass ratio of Early indica rice and late indica rice mixed in a ratio of 4:1; wherein, the starch mixture is obtained by the following method: 1) preparing mixed starch: mixing potato starch, corn starch, and wheat starch according to a mass ratio of 2:2:1, Mixed starch can be obtained; 2) Dissolve the mixed starch in distilled water to prepare 42% starch milk, place the starch milk in a constant temperature water bath at a certain temperature, and add a certain amount of cross-linking agent to react for a period of time Finally, adjust the pH to 7.5; then add acetic anhydride acc...

Embodiment 3

[0064] The present embodiment provides a kind of processing method of fresh-keeping instant rice noodles, comprises the following steps:

[0065] (1) Preparation of raw materials: Take the following raw materials by weight for subsequent use: 100 parts of rice, 30 parts of starch mixture, 50 parts of mashed potatoes and 0.5 part of distilled glyceryl monostearate; wherein, the rice is according to the mass ratio of Early indica rice and late indica rice mixed in a ratio of 5:1; wherein, the starch mixture is obtained by the following method: 1) preparing mixed starch: mixing potato starch, corn starch, and wheat starch according to a mass ratio of 2:3:1, The mixed starch can be obtained; 2) Dissolve the mixed starch in distilled water to prepare 45% starch milk, place the starch milk in a constant temperature water bath at a certain temperature, and add a certain amount of cross-linking agent to react for a period of time Finally, adjust the pH to 8.0; then add acetic anhydrid...

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Abstract

The invention provides a processing method of fresh-keeping instant rice noodles, and relates to the technical field of food processing. The processing method of the fresh-keeping instant rice noodlescomprises the following steps of (1) preparing the raw materials; (2) performing fermentation; (3) performing milling to obtain pulp; (4) performing blending; (5) performing enzymolysis; (6) performing twin-screw extruding and shaping; (7) performing ageing; (8) performing cooking once again; (9) performing noodle washing, and performing cutting off; (10) performing metering and packing; (11) performing post-sterilizing; and (12) performing cooling. According to the fresh-keeping instant rice noodles, the compounding ratio of the materials is adjusted and controlled, and secondary fermentation is combined with optimization treatment with diastase, noodle cooking, cooking, recooking, post-sterilizing and quick cooling, so that the problems that rice noodles are subjected to beta configuration (namely retrogradation) and cannot be stored for a long term can be solved, the rice starch can maintain alpha state, and the instant rice noodles being rapid in rehydration, good in mouth feel and edible after being brewed for a short time, can be made.

Description

[0001] 【Technical field】 [0002] The invention relates to the technical field of food processing, in particular to a processing method for fresh-keeping instant rice noodles. [0003] 【Background technique】 [0004] Rice noodles are one of the traditional rice foods in my country and have a long history. Deeply loved by consumers in southern my country and Southeast Asian countries, rice noodles are in a wide variety through continuous development for thousands of years. With the quickening of the pace of life and the improvement of living standards, the production and consumption of rice noodles have developed rapidly in various parts of my country in recent years. The existing rice flour production process uses a single raw material for rice flour processing, and the nutritional structure is single, which does not meet the concept of multi-structure dietary nutrition in modern nutrition. [0005] Existing rice noodles mainly contain fresh wet rice noodles and dry rice nood...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L29/30A23L19/12A23L29/00A23L29/10
CPCA23L7/104A23L29/30A23L19/13A23L29/06A23L29/10A23V2002/00A23V2200/222
Inventor 卫萍游向荣张雅媛孙健李明娟王颖周葵
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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