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Production technology of rice-flour noodles

A production process and rice noodle technology, applied in the field of food processing, can solve the problems of finished rice noodle quality and phase difference, easy to break, poor toughness, etc., to achieve good product phase, kill harmful bacteria, bright and smooth surface

Inactive Publication Date: 2020-01-07
宁波米氏实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the prior art, rice noodles often have the defects of being easily broken, sticky, and poor in toughness, resulting in poor quality and appearance of the final finished rice noodles.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of production technology of rice flour, is characterized in that, comprises the following steps:

[0034] (1) Raw material selection: select the rice that all test indicators meet the requirements as raw material;

[0035] (2) Rice washing and soaking: compound the rice selected in step (1) according to a certain formula ratio, put it into the sand removal tank, and adjust the water intake, so that the rice can cross several sand barriers under the impact of gentle water flow, and finally The rice falls into the rice washing machine for circular cleaning, and the cleaning time is 10-20 minutes;

[0036] Soak the cleaned rice for 3-6 hours, then drain the soaking water;

[0037] (3) Refining: the rice soaked in step (2) is put into a pulverizer for pulverization, and then the pulverized rice powder is passed through a 60-mesh sieve;

[0038] (4) press filter pulverization: the slurry finished in step (3) is delivered to the filter press through pipelines, and th...

Embodiment 2

[0060] It is basically the same as Embodiment 1, the difference lies in:

[0061] (9) Re-steaming: Put the vermicelli cut off in step (8) into the steaming trolley, and slowly push it into the high-temperature sterilizer for sterilization. The steam pressure of the sterilizer is 0.08Mpa, the temperature is 105°C, and the re-steaming time For 15 minutes, when the steam pressure drops to "0", open the high-temperature sterilization kettle and take out the vermicelli;

[0062] In the step (5), the temperature of the stirrer is 99° C., the pressure of the stirrer is 0.3 Mpa, and the moisture content of the steamed powder accounts for 36% of the total weight.

[0063] The rice noodles obtained through the above-mentioned process have the characteristics of being not easily broken, not easy to stick, and good toughness after testing.

Embodiment 3

[0065] It is basically the same as Embodiment 1, the difference lies in:

[0066] (9) Re-steaming: put the vermicelli cut off in step (8) into the steaming trolley, and slowly push it into the high-temperature sterilizer for sterilization. The steam pressure of the sterilizer is 0.075Mpa, the temperature is 102°C, and the re-steaming time 17.5 minutes, when the steam pressure drops to "0", open the high-temperature sterilizer and take out the vermicelli;

[0067] In the step (5), the temperature of the mixer is 97°C, the pressure of the mixer is 0.25Mpa, and the moisture content of the steamed powder accounts for 37% of the total weight.

[0068] The rice noodles obtained through the above-mentioned process have the characteristics of being not easily broken, not easy to stick, and good toughness after testing.

[0069] In addition, it should be noted that in each of the above-mentioned embodiments, the production equipment, utensils and articles for containing materials invo...

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PUM

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Abstract

The invention discloses a production technology of rice-flour noodles. The production technology comprises the following steps of (1) selecting raw materials; (2) washing rice, and performing soaking;(3) performing grinding to obtain pulp; (4) performing pressure filtration and crushing; (5) steaming flour; (6) performing squeezing to obtain slices and threads; (7) performing ageing for the firsttime; (8) performing thread loosening; (9) performing re-steaming; (10) performing ageing for the second time; (11) washing vermicelli, and performing baking; (12) performing sorting, measuring and packaging; and (13) performing warehousing for storage. Through the adoption of the production technology disclosed by the invention, the quality and the appearance of rice-flour noodle finished products can be improved, and the rice-flour noodle finished products have the characteristics of being not liable to break, not liable to adhere, and good in toughness.

Description

technical field [0001] The invention relates to the technical field of food processing, and specifically designs a production process of rice noodles. Background technique [0002] Rice noodles, a Chinese snack, refer to rice products in strips and filaments made of rice as raw material through processes such as soaking, steaming, and layering. They are deeply loved by consumers, especially those in the south. With the advancement of science and technology and the rapid development of social economy, people's pursuit of basic necessities of life is getting higher and higher, and people pay more and more attention to the nutrition of rice noodles. In addition to being rich in carbohydrates, rice noodles also contain protein, fat, vitamins and minerals. Substances that can provide comprehensive nutrition for people's bodies. However, in the prior art, rice noodles often have the defects of being easily broken, sticky, and poor in toughness, resulting in poor quality and appea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L5/00
CPCA23L29/30A23L5/00
Inventor 俞志勇
Owner 宁波米氏实业有限公司
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