Processing method of half-dry coarse cereal rice flour

A processing method and technology of rice noodles, applied in the field of food processing, can solve the problems of excessive bacterial count, bad taste, troublesome cooking, etc., and achieve the effect of low production cost, high quality and smooth appearance

Pending Publication Date: 2019-09-10
广西优悦食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There is a proverb in southern China: "It is better to be without meat for three days than to be without flour for one day!" It can be seen that rice noodles have become an indispensable staple food in people's lives! At present, rice noodles are mainly divided into several forms: dry rice noodles, dry mixed rice, fresh rice noodles, fresh and wet noodles with high quality, etc.; all kinds of rice noodles have different characteristics: dry rice noodles: good taste and long shelf life, but cooking is very troublesome and usually needs to be soaked It is very inconvenient to cook it after 5 hours; Fresh rice noodles: The taste is relatively waxy, and the shelf life is very short. Usually, the total number of colonies will exceed the standard after only 3 hours; The taste is not good; in this context, the market is in great need of a product that is convenient, tastes good and has a long shelf life

Method used

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Comparison scheme
Effect test

Embodiment 1

[0020] A kind of processing method of semi-dry miscellaneous grain rice flour of the present invention, its processing technology is as follows:

[0021] (1) Soaking buckwheat: Soak rice and buckwheat for 20 hours. You can grind the rice grains lightly by hand. If it can be powdered and there is no obvious grain feeling, it means that the soaking has met the requirements; remove the rice and buckwheat, drain the surface water, and soak the rice. , buckwheat moisture content 35%;

[0022] (2) Preparation of fresh-cut taro granules: wash, peel, and cut fresh taro into rice-sized granules; soak in the color-protecting solution for 20 minutes; remove the taro granules and put them in a mesh bag of a centrifugal dehydrator; Put the net bag into the centrifuge dehydrator and centrifuge for 6 minutes until the moisture content of taro is 75%. Wherein the color protection solution contains the following percentages of substances: 0.4% sodium chloride, 0.2% calcium chloride, 0.2% asco...

Embodiment 2

[0034] A kind of processing method of semi-dry miscellaneous grain rice flour of the present invention, its processing technology is as follows:

[0035] (1) Soaking buckwheat: Soak rice and buckwheat for 18 hours. Grind the rice grains gently by hand. If it can be powdered and there is no obvious grain feeling, it means that the soaking has met the requirements; remove the rice and buckwheat, drain the surface water, and soak the rice , Buckwheat moisture content 33%;

[0036] (2) Preparation of fresh-cut taro granules: wash, peel, and cut fresh taro into rice-sized granules; soak in the color-protecting solution for 25 minutes; remove the taro granules and put them in a mesh bag of a centrifugal dehydrator; Put the net bag into the centrifugal dehydrator or dehydrator, and centrifuge for 8 minutes until the moisture content of the taro is 72%. The color-protecting solution contains the following percentages: 0.5% sodium chloride, 0.25% calcium chloride, 0.25% ascorbic acid,...

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PUM

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Abstract

The invention discloses a processing method of half-dry coarse cereal rice flour. The processing method mainly comprises the following steps of 1, soaking rice and buckwheat to obtain soaked rice andsoaked buckwheat; chopping taros into dices, and conducting centrifugal de-watering until the moisture content is 65-75% to obtain fresh cut taro particles; 2, conducting extrusion forming to obtain preliminarily-processed rice flour, wherein the soaked rice, the soaked buckwheat and the taro particles are mixed according to the mass ratio of (50-80):(5-10):(5-10), and for the technology conditions of extrusion forming, the pore diameter of a filament outlet plate is set to be 1.0-1.5 mm, the feeding speed is set to be 54-70 r / min, the rotation speed of a double screw is set to be 130-170 r / min, and the temperature of a central section of an extrusion cylinder is set to be 95-110 DEG C; 3, conducting cooking, wherein the preliminarily-processed rice flour is subjected to standing for 13-18hours under the conditions with the temperature of 18-20 DEG C and the relative humidity of 75-85% to obtain the cooked rice flour; 4, conducting drying and re-watering, wherein a gradient temperature control, humidity control and drying method is adopted for drying the cooked rice flour to obtain the half-dry coarse cereal rice flour.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method for fresh-cut taro rice noodles. Background technique [0002] There is a proverb in southern China: "It is better to be without meat for three days than to be without flour for one day!" It can be seen that rice noodles have become an indispensable staple food in people's lives! At present, rice noodles are mainly divided into several forms: dry rice noodles, dry mixed rice, fresh rice noodles, fresh and wet noodles with high quality, etc.; all kinds of rice noodles have different characteristics: dry rice noodles: good taste and long shelf life, but cooking is very troublesome and usually needs to be soaked It is very inconvenient to cook it after 5 hours; fresh rice noodles: the taste is relatively waxy, and the shelf life is very short. Usually, the total number of colonies will exceed the standard after only 3 hours; fresh wet preservation powder ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/10
CPCA23L7/10A23L19/10
Inventor 程昊韦皓张帅韦菊月何庆秋彭耀勇黄子城
Owner 广西优悦食品有限公司
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