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Making method of whole-grain rice noodles (cut noodles)

A technology of whole grains and rice noodles, which is applied in food science, food ingredients as thickeners, food ingredients, etc., can solve the problems of rough taste, high strip breaking rate, and difficulty in forming brown rice noodles, so as to improve the taste and texture, enhance The effect of taste and texture flexibility

Inactive Publication Date: 2019-10-08
CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the process of the existing rice noodle product processing technology, we will find that in the commonly used production technology, the production and processing personnel carry out the processing operation according to the processing procedure of brown rice-cleaning-soaked rice-refining-steaming-slicing-finished product, brown rice noodle Difficult molding, high broken rate, rough taste

Method used

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  • Making method of whole-grain rice noodles (cut noodles)
  • Making method of whole-grain rice noodles (cut noodles)
  • Making method of whole-grain rice noodles (cut noodles)

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: Step 1: material selection, get 37 parts of raw material brown rice and pass through 50~70 mesh sieves;

[0025] Step 2: Rice milling, mechanically milling selected brown rice raw materials;

[0026] Step 3: Divide the ingredients. In Step 2, two processed products of polished rice and bran are produced. The bran is placed in a dry storage container and stored at 4 degrees Celsius; at the same time, the polished rice part is stored separately;

[0027] Step 4: soaking rice, washing and soaking the polished rice in step 3;

[0028] Step 5: backfilling and refining, refining the soaked rice, and at the same time, backfilling the bran treated in step 3 to the rice milk part to realize synchronous grinding and mixing;

[0029] Step 6: Stir the ingredients, add additives to the rice milk in step 5, 4 parts of soybean protein isolate, 4 parts of tapioca starch, 0.7 part of salt, 4 parts of gluten powder, 0.3 part of guar gum, 50 parts of water , and stir well ...

Embodiment 2

[0032] Embodiment 2: Step 1: material selection, get 35 parts of raw material brown rice and pass through 50~70 mesh sieves;

[0033] Step 2: Rice milling, mechanically milling selected brown rice raw materials;

[0034] Step 3: Divide the ingredients. In Step 2, two processed products of polished rice and bran are produced. The bran is placed in a dry storage container and stored at 4 degrees Celsius; at the same time, the polished rice part is stored separately;

[0035] Step 4: soaking rice, washing and soaking the polished rice in step 3;

[0036] Step 5: backfilling and refining, refining the soaked rice, and at the same time, backfilling the bran treated in step 3 to the rice milk part to realize synchronous grinding and mixing;

[0037] Step 6: Stir the ingredients, add additives to the rice milk in step 5, 3 parts of soybean protein isolate, 5 parts of tapioca starch, 0.6 parts of salt, 5 parts of gluten powder, 0.4 parts of guar gum, and 51 parts of water , and stir...

Embodiment 3

[0040] Embodiment 3: Step 1: material selection, get 38 parts of raw material brown rice and pass through 50~70 mesh sieves;

[0041] Step 2: Rice milling, mechanically milling selected brown rice raw materials;

[0042] Step 3: Divide the ingredients. In Step 2, two processed products of polished rice and bran are produced. The bran is placed in a dry storage container and stored at 4 degrees Celsius; at the same time, the polished rice part is stored separately;

[0043] Step 4: soaking rice, washing and soaking the polished rice in step 3;

[0044] Step 5: backfilling and refining, refining the soaked rice, and at the same time, backfilling the bran treated in step 3 to the rice milk part to realize synchronous grinding and mixing;

[0045] Step 6: Stir the ingredients, add additives to the rice milk in step 5, 2 parts of soybean protein isolate, 2 parts of tapioca starch, 0.5 part of salt, 3 parts of gluten powder, 0.5 part of guar gum, and 54 parts of water , and stir w...

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Abstract

The invention discloses a making method of whole-grain rice noodles (cut noodles), which is applied to the field of food producing and processing. The making method is characterized by comprising thefollowing steps of step I, selecting materials: selecting 30-45 parts of carefully-selected brown rice, and performing screening with a 50-70-mesh sieve; step II, performing brown rice milling: milling off bran from the carefully-selected brown rice; step III, performing distribution: for two processed products of polished rice and the bran produced in the step II, loading the bran with a dry storage vessel, performing storage at 4 DEG C, and independently preserving the polished rice; step IV, soaking rice: flushing and soaking the polished rice obtained in the step III; step V, performing backfilling and pulp grinding: performing pulp grinding on the soaked rice, besides, filling back the bran obtained in the step III to rice pulp, and performing milling and mixing; step VI, performing blending and stirring; step VII, performing slice steaming; and step VIII, performing strip cutting and performing shaping. The rice noodles have nutrient value of whole grains, and the mouth feel andthe texture are close to those of ordinary rice and flour.

Description

technical field [0001] The invention relates to the field of food production and processing, in particular to a method for preparing whole grain rice flour (cut powder). Background technique [0002] Whole grain is an emerging concept in recent years. It refers to the complete natural seed that only removes the chaff outside the seed and preserves all natural nutrition during the processing of grain food, which is different from the refined grain that has to remove all the cortex and germ in the current over-processing There is a difference. Whole grains include bran layers (carp, seed coat, outer endosperm, aleurone layer) germ and endosperm, each layer has irreplaceable organic nutrients, more nutritious and healthier. Among them, the bran layer contains a large amount of cellulose and more than 50% of the minerals in the seeds; the germ contains a large amount of vitamins, trace elements, unsaturated fatty acids, antioxidants, etc. Eating whole grains can help reduce th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L29/00
CPCA23L7/10A23L29/045A23V2002/00A23V2200/242A23V2250/506A23V2250/5118A23V2250/5486A23V2250/5488
Inventor 易翠平刘旸祝红
Owner CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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