Processing method of half-dry coarse cereal rice flour

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 ...

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