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Making process of rice noodles

A production process and rice noodle technology, which is applied in food processing, the function of food ingredients, food ingredients as antioxidants, etc., can solve the problems of high starch content, paste soup, etc., and achieve the effect of rich nutrition, improved quality, and smooth taste

Pending Publication Date: 2021-08-31
赵洪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Patent CN106722045A discloses a whole potato flour rice noodle and a preparation method thereof, which is processed from potato flour, rice flour, and flour; by adding potato flour, the color and luster of the rice noodles are improved, the flexibility is increased, and the eating taste of the rice noodles is more lubricious, and it also brings It has a clear fragrance of potatoes, but the raw material contains high starch content, and it is easy to cause mushy soup during the boiling process

Method used

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  • Making process of rice noodles
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  • Making process of rice noodles

Examples

Experimental program
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Effect test

Embodiment 1

[0040] The manufacturing process of rice noodles comprises the following steps:

[0041] (1) rice is soaked, cleaned and filtered, and the cleaned rice is added into water to be ground together, passed through a 40-mesh sieve to obtain a rice slurry, and the mass ratio of the rice to water is 1:4;

[0042] (2) Pulverize the indica rice and pass through a 400-mesh sieve to obtain indica rice powder; add the indica rice powder into water and stir evenly, wherein the mass ratio of indica rice powder to water is 1:4 to obtain indica rice slurry;

[0043] (3) Mix rice slurry and indica rice slurry evenly to obtain rice / indica rice mixture, wherein the mass ratio of rice slurry to indica rice slurry is 3:1; hydroxypropyl distarch phosphate, walnut peptide, wheat Dietary fiber and konjac glucomannan were added to the rice / indica rice mixture and stirred evenly, and placed at 35°C for 60 minutes to obtain the processed rice / indica rice mixture, wherein the mass ratio of rice / indica ri...

Embodiment 2

[0046] The manufacturing process of rice noodles comprises the following steps:

[0047] (1) rice is soaked, cleaned and filtered, and the cleaned rice is added into water to be ground together, passed through a 40-mesh sieve to obtain a rice slurry, and the mass ratio of the rice to water is 1:4;

[0048] (2) inoculate the strain into the rice slurry, the inoculum amount is 0.05wt%, and place it at 37° C. for 8 hours of fermentation to obtain the rice fermentation slurry; the strain is Lactobacillus plantarum subspecies;

[0049] (3) Pulverize the indica rice and pass through a 400-mesh sieve to obtain indica rice powder; add the indica rice powder into water and stir evenly, wherein the mass ratio of indica rice powder to water is 1:4 to obtain indica rice slurry;

[0050] (4) Mix rice fermentation slurry and indica rice slurry evenly to obtain rice / indica rice mixture, wherein the mass ratio of rice fermentation slurry to indica rice slurry is 3:1; hydroxypropyl distarch ph...

Embodiment 3

[0053] The manufacturing process of rice noodles comprises the following steps:

[0054] (1) rice is soaked, cleaned and filtered, and the cleaned rice is added into water to be ground together, passed through a 40-mesh sieve to obtain a rice slurry, and the mass ratio of the rice to water is 1:4;

[0055] (2) inoculate the strain into the rice slurry, the inoculum amount is 0.05wt%, and place it at 37° C. for 8 hours of fermentation to obtain the rice fermentation slurry; the strain is Lactobacillus plantarum subspecies;

[0056] (3) Pulverize the indica rice and pass through a 400-mesh sieve to obtain indica rice powder; add the indica rice powder into water and stir evenly, then add glutaminase and enzymolyze it at 55° C. for 60 minutes to obtain the indica rice enzymatic hydrolyzate, wherein the indica rice powder and water The mass ratio is 1:4, and the mass ratio of indica rice powder to transglutaminase is 1:0.005;

[0057] (4) Mix the rice fermentation slurry and indi...

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Abstract

The invention discloses a making process of rice noodles. The making process comprises the following steps: by taking rice and long-shaped rice as main raw materials, firstly performing fermentation and enzymolysis pretreatment, then adding auxiliary materials such as hydroxy propyl distarch phosphate, walnut peptide, dietary fiber, konjac glucomannan and the like, and finally performing gelatinization, extrusion and re-steaming to obtain the rice noodles. The rice noodles are rich in nutrition and smooth in taste, the quality of the rice noodles is improved, and the rice noodles are resistant to water boiling and not prone to breakage.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a production process of rice noodles. Background technique [0002] Rice noodles are mainly processed and made from rice, which is a food rich in nutrients such as carbohydrates, minerals, vitamins and proteins, and is also called rice noodles in some places. The taste of rice noodles is smooth, resistant to cooking, easy to cook, and easy to digest, so it is deeply loved by people. Although there are many kinds of rice noodles on the market, with different tastes and nutritional components, there are also deficiencies such as easy breakage, poor toughness, tasteless, and easy paste soup that need to be improved. According to market demand, the rice noodles that more different raw materials are made need to be developed to meet the needs of different demand groups. [0003] Patent CN106722045A discloses a whole potato flour rice noodle and a preparation method thereof, which is pr...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L29/30A23L29/00A23L33/18A23L33/22A23L3/3472
CPCA23L7/104A23L7/107A23L29/30A23L29/045A23L29/035A23L33/18A23L33/22A23L3/3472A23V2002/00A23V2400/137A23V2400/51A23V2400/169A23V2200/14A23V2200/02A23V2200/32A23V2250/55A23V2250/5116A23V2250/5066A23V2250/21A23V2250/2132A23V2250/214A23V2300/14A23V2300/44A23V2300/48
Inventor 赵洪
Owner 赵洪
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