Preparation method of rice flour with low strip breaking rate

Abstract

The invention relates to a preparation method of rice flour with the low strip breaking rate. The technological process of the preparation method comprises the steps of rice cleaning, soaking, grinding into thick liquid, adding chitosan and protein, adjusting the water content, steaming, flour mixing, extrusion molding, aging, re-steaming, cooling and product finishing. According to the preparation method, a chitosan and protein composite system is added in the preparation process of the rice flour, the chitosan and corn starch are fully mixed first then to be added to rice milk, and the problems of uneven dispersion and easy caking of the chitosan added to the rice milk are solved; and at the same time, due to cross-linking between chitosan molecules with hydrogen bonds of the chitosan molecules into a net structure, entanglement is high, a chitosan solution has a certain viscosity, when added to the rice flour, the chitosan solution can improve toughness of the rice flour, the stripbreaking rate is reduced, the cooking loss of the rice flour can be reduced, at the same time, the shelf life of the rice flour can be prolonged, and nutritional value of the rich flour is improved.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a method for preparing rice flour with a low strip breaking rate. Background technique [0002] As a traditional food in southern my country, rice noodles are popular with consumers because of their smooth taste, elasticity, simplicity and convenience. . The broken bar problem is always one of the main technical problems in the rice vermicelli production process. In order to solve the problem of broken rice vermicelli, some manufacturers illegally abused hanging white block (sodium sulfoxylate formaldehyde or sodium formaldehyde sulfoxylate), compound phosphate (disodium hydrogen phosphate or sodium pyrophosphate), and used aluminum sulfate exceeding the standard Potassium (potassium alum), ammonium aluminum sulfate (ammonium alum), sodium bisulfite and other additives seriously affect the mouthfeel quality of rice noodles, threaten the health of consumers, and also affect the de...

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Problems solved by technology

[0004] At present, there are many ways to extend the shelf life of rice noodles, such as adding some additives (ginger essential oil, cinnamon oil, vegetable oil, pepper, perilla leaf, sodium hypochlorite, Nisin, astaxanthin, sorbic acid, natamycin, alum, etc.), but the effect is not satisfactory or the methods and preparations used cannot meet the requirements of GB2760-2007 "Hygienic Standards for the Use of Food Additives"

For example, the special taste and taste of rice noodles made by adding pepper, perilla leaves, etc. are difficult for most consumers to accept; rice noodles made by adding vegetable oil are easy to spoil, and the color is uneven; rice noodles made by adding sorbic acid, alum, etc. may be Affect the health of consumers; vacuum packaging and high-pressure and ultra-high-pressure packaging will cause rice noodles to stick together, affecting appearance and taste; low-temperature and radiation preservation technologies such as cold chain systems will greatly increase costs; nuclear irradiation, microwave, and ultraviolet sterilization The shelf life of the final rice noodles is not more than one month; air-filled packaging not only increases the cost of rice noodles, but also only applies to rice noodles with a water content lower than 40%; the appearance and taste of freeze-dried rice noodles are poor

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