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Brewing type prepared dry rice noodles and preparation method thereof

A technology of dry rice noodles and brewing, which is applied in the field of brewing prepared dry rice noodles and its preparation, which can solve the problems of restricting long-distance circulation, large cooking losses, and difficulty satisfying people.

Pending Publication Date: 2021-11-02
广西农垦明阳淀粉发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The storage period of fresh and wet rice noodles is short, easy to stick into agglomerates and aging, which is not conducive to transportation and storage in terms of volume and weight, and the short shelf life limits long-distance circulation, making it difficult to meet people's needs
Changing fresh wet rice noodles into dry rice noodles is the future development direction. At present, the traditional extruded dry rice noodles are mainly produced from aged rice and corn starch. Non-GMO testing has led to higher costs for dry rice noodles to enter the international market
In addition, the boiled dry powder has a long cooking time and a large cooking loss, which cannot meet the needs of modern fast-paced life.

Method used

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  • Brewing type prepared dry rice noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method for brewing dry rice noodles, comprising the following steps:

[0028] (1) Preparation of raw materials: take the following raw materials in parts by weight: 70 parts of rice, 30 parts of modified tapioca starch; wherein rice is selected from fresh early-canned rice and late-canned rice, and the weight ratio of early-canned rice and late-canned rice is 1:1; Modified tapioca starch is prepared according to the following steps: Dissolve sodium tripolyphosphate in water, the amount of water added is 30% of the weight of tapioca starch, then add tapioca starch and mix evenly, react under high temperature at 110°C, and then cool, After water washing, dehydration and drying, the modified tapioca starch is obtained;

[0029] (2) Soaking: After cleaning the rice, add water to soak for 8 hours, subject to the soaking of the rice;

[0030] (3) milling: the soaked rice in step (2) is filtered out, milled to obtain wet rice flour for subsequent use; the moistu...

Embodiment 2

[0036] A preparation method for brewing dry rice noodles, comprising the following steps:

[0037] (1) Preparation of raw materials: Take the following raw materials in parts by weight: 50 parts of rice, 20 parts of modified tapioca starch; wherein the rice is fresh Zaocan rice; modified tapioca starch is prepared according to the following steps: take sodium tripolyphosphate and add water Dissolving, the amount of water added is 25% of the weight of tapioca starch, then adding tapioca starch and mixing evenly, reacting at a high temperature at 100°C, then cooling, washing with water, dehydrating and drying to obtain the modified tapioca starch;

[0038] (2) Soaking: After cleaning the rice, soak it in water for 5 hours, subject to the softness of the rice;

[0039] (3) milling: the soaked rice in step (2) is filtered out, milled to prepare wet rice flour for subsequent use; the moisture of the wet rice flour is 30%, and the fineness is 80 orders;

[0040] (4) Allotment: Add ...

Embodiment 3

[0045] A preparation method for brewing dry rice noodles, comprising the following steps:

[0046] (1) Preparation of raw materials: Take the following raw materials in parts by weight: 80 parts of rice, 50 parts of modified tapioca starch; wherein rice is late-colored rice; modified tapioca starch is prepared according to the following steps: take sodium tripolyphosphate and dissolve in water , the amount of water added is 35% of the weight of the tapioca starch, then the tapioca starch is added and mixed uniformly, reacted at a high temperature at 120°C, and then cooled, washed with water, dehydrated and dried to obtain the modified tapioca starch;

[0047] (2) Soaking: Wash the rice and soak it in water for 12 hours, subject to the rice soaking until soft;

[0048] (3) milling: the rice soaked in step (2) is filtered out, milled to prepare wet rice flour for subsequent use; the moisture of the wet rice flour is 40%, and the fineness is 100 orders;

[0049] (4) deployment: ...

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Abstract

The invention belongs to the technical field of food, and particularly relates to brewing type prepared dry rice noodles and a preparation method thereof, and the preparation method comprises the following steps: (1) preparing of raw materials; (2) soaking; (3) grinding; (4) blending; (5) extruding, curing, forming and cooling; (6) aging; and (7) drying. By regulating and controlling the material ratio, the performance of the modified cassava starch, extrusion and curing forming parameters and the like, the processed brewing type prepared dry rice noodles have uniform micro-bubble holes, are easy to brew and tasty, are rich in rice flavor and clear in soup, are not broken after being placed for a long time, can keep the state of being just brewed, and meet the requirements of DBS 45 / 051-2018 Food Safety Local Standard Dried Rice noodles.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a brewing type modulated dry rice noodle and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, people's demand for crude fiber health food is more and more strong, which drives the products with local characteristics to sell well all over the country and even the world. The snail noodles with Guangxi characteristics and Guilin rice noodles are representatives of them. The traditional production is to grind the high-quality early indica rice into a slurry, bag and filter it dry, put it into a dough ball, boil it, and then press it into a round root or flake. , the title ground rice of circle, powder cut in the title of sheet, common name ground rice, and fresh wet ground rice refers to the ground rice that is not dried. Fresh and wet rice noodles have a short storage period, are easy to stick into agglomerates ...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L29/30A23P30/20
CPCA23L7/10A23L29/30A23P30/20A23V2002/00A23V2250/5118
Inventor 周温健曾柏林陈明育程兆珍玉琼广陈江枫黄素连
Owner 广西农垦明阳淀粉发展有限公司
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