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Rice flour making method for improving tasty effect of rice flour

A production method and technology of rice noodles, applied in the direction of food science, etc., can solve the problem that the effect of taste performance is not optimal, and achieve the effect of improving taste performance, oil absorption rate, and easy gas production

Pending Publication Date: 2020-09-25
GUANGXI UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This patent improves the taste performance of rice noodles to a certain extent, but the effect of improving the taste performance of instant rice noodles by using amylase is not optimal, so it is necessary to develop a method for making rice noodles with better taste effect

Method used

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  • Rice flour making method for improving tasty effect of rice flour

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: a kind of rice flour production method that improves rice flour appetizing effect, comprises the following steps:

[0018] (1) Put Zhengui rice grains in a high-speed pulverizer, pulverize them at a speed of 2500r / min, and pass through a 60-mesh sieve to obtain rice flour. Weigh 100g of rice flour and put it in a container, add 125mL of distilled water and stir evenly. Add 0.5g of Saccharomyces cerevisiae, add 0.1% of the mass of rice flour a-amylase, use a homogenizer to homogenize for 20s, adjust the incubator to 28°C, put the rice flour in the incubator and ferment for 1.5h at a constant temperature to obtain rice pulp.

[0019] (2) Add 0.8% of the mass of rice flour to the rice milk with alkaline protease and mix well, then enzymatically hydrolyze at 45°C for 2 hours.

[0020] (3) Add 0.5% oleic acid to the enzymolyzed rice milk for 8 minutes, then add 40g of potato starch and 0.5g of compound phosphate for 2 minutes.

[0021] (4) After washing with ...

Embodiment 2

[0025] (1) Put Zhengui rice grains in a high-speed pulverizer, pulverize them at a speed of 2500r / min, and pass through a 60-mesh sieve to obtain rice flour. Weigh 100g of rice flour and put it in a container, add 125mL of distilled water and stir evenly. Add 0.5g of Saccharomyces cerevisiae, add 0.1% of the mass of rice flour a-amylase, use a homogenizer to homogenize for 20s, adjust the incubator to 28°C, put the rice flour in the incubator and ferment for 1.5h at a constant temperature to obtain rice pulp.

[0026] (2) Add alkaline protease of 0.8% by mass of rice flour to the rice milk, mix well, and enzymatically hydrolyze at 42°C for 2 hours.

[0027] (3) Add 0.55% oleic acid to the enzymatic hydrolyzed rice milk for 8 minutes, then add 40g of potato starch and 0.5g of compound phosphate for 2 minutes.

[0028] (4) After washing with water, remove the water, put the rice milk in a cooking pot and cook for 5 minutes to make it into a paste.

[0029] (5) Knead the cooked...

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Abstract

The invention relates to a rice flour making method for improving the tasty effect of rice flour. The rice flour making method comprises the following steps of (1) making rice into rice flour, addingwater, performing stirring uniformly, adding saccharomyces cerevisiae and alpha-amylase, and performing fermenting at constant temperature to obtain rice milk; (2) adding alkaline protease into the rice milk, and carrying out enzymolysis; (3) adding oleic acid into the zymolytic rice milk for performing pulping, and then adding potato starch and composite phosphate for performing pulping; (4) performing cooking to be pasty; (5) performing extruding to form rice noodles; and (6) performing cooking and cooling on the rice noodles to obtain finished rice flour. A method of combining alpha-amylaseand saccharomycetes is adopted, the alpha-amylase can promote proliferation of the saccharomycetes, the saccharomycetes can produce gas in the fermentation process, and the fresh and wet rice flour can be promoted to form a uniform porous structure; and meanwhile, oleic acid is added in the making process, oleic acid can be combined with starch, and therefore grease and fat-soluble substances canenter the fresh and wet rice flour more easily, so that the tasty effect of the rice flour is enhanced.

Description

technical field [0001] The invention relates to a method for making rice noodles, in particular to a method for making rice noodles that improves the taste effect of rice noodles. Background technique [0002] Rice noodles are one of my country's traditional rice foods with rice as the main raw material. Rice noodles have a long history, complicated production technology and different varieties. Fresh wet rice noodles are strip-shaped rice products that are processed from rice as raw material through crushing, fermentation, gelatinization, molding and cooking. Because of its delicious taste, it is loved by everyone. Traditional starch gel foods such as rice noodles and vermicelli are widely favored by consumers in my country, and have a broad consumer market in Hunan, Guangxi, Yunnan and other regions and even Southeast Asia. With the remarkable improvement of living standards, people not only pursue the color and fragrance of rice noodles, but also begin to pay attention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L29/00A23L5/10
CPCA23L7/104A23L5/13A23L29/04
Inventor 程谦伟孟陆丽孙庭广莫斯敏张玉瑞田贺鑫
Owner GUANGXI UNIVERSITY OF TECHNOLOGY
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