CN100998385A

CN100998385A - Instant noodle made from rice flour and its production method

Info

Publication number: CN100998385A
Application number: CNA2006100421792A
Authority: CN
Inventors: 王雪源
Original assignee: Individual
Current assignee: Individual
Priority date: 2006-01-09
Filing date: 2006-01-09
Publication date: 2007-07-18

Abstract

A kind of instant rice noodles is prepared from non-glutinous rice flour (25-85%) and mung bean starch (15-75%) through immersing, pulverizing, stirring, shaping by colander, steaming, freezing, cutting, loosening and baking.

Description

A kind of convenient rice flour noodles and production method thereof

One, technical field

The invention belongs to the instant food technical field, especially relate to a kind of convenient rice flour noodles and production method thereof.

Two, background technology

Instant rice-flour is as a kind of food, its nutritive value is higher, easy to use, accepted by people, existing convenient rice flour noodles all is to adopt rice to be made as raw material basically, this powder material is single, dietary fiber is low, the nutrition kind is single, and existing convenient rice flour noodles is by soaking simultaneously, grind, expanded, the high temperature extruding, cool aging, pressure cook, evacuate and dry and make, need to soak more than 4 hours before eating, the ability edible, and stew the time of boiling and will reach 30 minutes, eat more complicated, do not satisfied modern people's living needs.

Three, summary of the invention

The objective of the invention is to improve the deficiency of prior art and a kind of dietary fiber height, nutritious, instant are provided, really accomplish instant convenient rice flour noodles and production method thereof.

The object of the present invention is achieved like this, and a kind of convenient rice flour noodles is characterized in comprising: coarse rice powder: 25%-85%, green starch: 15%-75%.

The present invention adopts following method to obtain:

A, the brown rice that takes by weighing select, mung bean are put into water respectively and are soaked, and soak 4-5 hour;

B, that soaked brown rice, mung bean are put into pulverizer respectively is broken with pigment;

C, the mung bean of pulverizing is sieved, precipitates, obtain green starch;

D, the brown rice of pulverizing is sieved, dries, obtain coarse rice powder;

E, coarse rice powder, the green starch that obtains stirred under 30 ℃ of-60 ℃ of temperature, mixed proportion is coarse rice powder 25%-85%, green starch 15%-75%;

F, the coarse rice powder, the mung bean flour that stir are put into extruding machine leak powder, form ground rice;

G, ground rice is put into the digester boiling, maintain the temperature between 98 ℃-105 ℃;

H, that the ground rice after the boiling is put into refrigerating chamber is freezing, maintains the temperature at-8 ℃--between 9 ℃, and freezing 17-18 hour;

I, the ground rice that freezes is cut;

J, the ground rice of well cutting is maintained the temperature at 40 ℃-70 ℃, evacuate oven dry and get final product.

The present invention has following distinguishing feature and good effect with being compared by technology: the present invention adopts brown rice and mung bean as raw material, the nutrition that not only contains brown rice, and the local flavor characteristics of green bean vermicelli have been arranged, had clearing heat and detoxicating, the function of spleen clearly is good for the stomach, improved nutritive value, changed existing manufacturing technique simultaneously, adopt and pulverize, stir, leak powder, boiling, technologies such as high temperature extruding before technology generations such as freezing has been replaced, it is big that the ground rice of producing has the space, outward appearance is pure white, sense of food is smooth, the characteristics of instant, it is edible that 85-95 degree boiling water soaks 3 minutes, the ground rice space that has solved the high temperature extruding is little, the problem of edible long processing time.

Brown rice is still keeping some outer tissues after being meant shelling, and as the rice of cortex, aleurone and plumule, because mouthfeel is thicker, quality is tight, boils also more time-consumingly, and few people have eaten now.Highed milled rice then is brown rice through correct grinding, remove outer tissue obtains, our many rice of eating usually just, and it not only seems snow-white exquisiteness, and it is also soft tasty and refreshing to taste.But the nutritionist points out: the nutritive value of brown rice is than polished rice height.The vitamin of 60%-70%, mineral matter and a large amount of essential amino acid all accumulate in the outer tissue in the rice, though the pure white exquisiteness of rice, nutritive value is lost in process, add when cooking and eluriate repeatedly, outer field vitamin and mineral matter further run off, remaining is carbohydrate and partially protein mainly just, and its nutritive value has been howed than brown rice is low.Modern nutriology discovers that rice bran and plumule partly contain abundant Cobastab and vitamin E in the brown rice, can improve immune function of human body, stimulates circulation, and can also help people to eliminate the mood of dejected agitation, makes the people dynamic.In addition, micronutrient levels such as potassium, magnesium, zinc, iron, manganese are higher in the brown rice, help angiocardiopathy preventing and anemia.It has also kept a large amount of dietary fibers, can promote intestinal beneficial bacterium propagation, quickens intestines peristalsis, softening ight soil, prevention constipation and intestinal cancer; Dietary fiber can also combine with bile cholesterol, promotes the discharge of cholesterol, thereby helps hyperlipemia to reduce blood fat.It is useful especially for diabetic and overweight people to eat brown rice.Because carbohydrate is wherein wrapped up by the crude fibre tissue, the human consumption infiltration rate is slower, thereby can control blood sugar well; Simultaneously, trace elements such as zinc, chromium, manganese, vanadium help improving the sensitiveness of insulin in the brown rice, and are helpful to the people that sugar tolerance is impaired.Studies have shown that the glycemic index of steamed brown rice is more much lower than steamed rice, when eating same quantity, have better satiety, help controlling appetite, thereby help overweight people's fat-reducing.

Four, specific embodiments

Below in conjunction with embodiment the present invention is described in further details.

Embodiment 1, a kind of convenient rice flour noodles and production method thereof, be to take by weighing 85 kilograms of brown rice, 15 kilograms of mung beans, putting into water respectively soaks, the water yield was not there to be brown rice, mung bean is for well, soaked 4 hours, with soaked brown rice, it is broken with pigment that mung bean is put into pulverizer respectively, and the mung bean of pulverizing is sieved, precipitation, obtain green starch, the brown rice of pulverizing is sieved, dry, obtain coarse rice powder, the sieve that adopts of sieving will be more than 70 orders for well, present embodiment uses 80 purpose sieves, with coarse rice powder, green starch stirs under 30 ℃ of temperature, with the coarse rice powder that stirs, green starch is put into extruding machine and is leaked powder, forms ground rice, ground rice is put into the digester boiling, maintain the temperature between 98 ℃, it is freezing that the ground rice after the boiling is put into refrigerating chamber, maintains the temperature between-8 ℃, freezing 17 hours, the ground rice that freezes is cut, the ground rice of well cutting is maintained the temperature at 40 ℃, evacuate oven dry and get final product.

Embodiment 2, a kind of convenient rice flour noodles and production method thereof, be to take by weighing 25 kilograms of brown rice, 75 kilograms of mung beans, putting into water soaks, the water yield was not there to be brown rice, mung bean is for well, soaked 5 hours, with soaked brown rice, it is broken with pigment that mung bean is put into pulverizer respectively, and the mung bean of pulverizing is sieved, precipitation obtains green starch, the brown rice of pulverizing is sieved, dry, obtain coarse rice powder, the present embodiment sieve is at 90 orders, with coarse rice powder, green starch stirs under 60 ℃ of temperature, with the coarse rice powder that stirs, green starch is put into extruding machine and is leaked powder, form ground rice, ground rice is put into the digester boiling, maintain the temperature between 105 ℃, it is freezing that ground rice after the boiling is put into refrigerating chamber, maintain the temperature between-9 ℃, freezing 18 hours, the ground rice that freezes is cut, the ground rice of well cutting is maintained the temperature at 70 ℃, evacuate oven dry and get final product.

Embodiment 3, a kind of convenient rice flour noodles and production method thereof, be to take by weighing 50 kilograms of brown rice, 50 kilograms of mung beans, putting into water soaks, the water yield was not there to be brown rice, mung bean is for well, soaked 4.5 hours, with soaked brown rice, it is broken with pigment that mung bean is put into pulverizer respectively, and the mung bean of pulverizing is sieved, precipitation obtains green starch, the brown rice of pulverizing is sieved, dry, obtain coarse rice powder, the sieve of present embodiment will be at 70 orders, with coarse rice powder, green starch stirs under 45 ℃ of temperature, with the coarse rice powder that stirs, green starch is put into extruding machine and is leaked powder, form ground rice, ground rice is put into the digester boiling, maintain the temperature between 100 ℃, it is freezing that ground rice after the boiling is put into refrigerating chamber, maintain the temperature between-8.5 ℃, freezing 17.5 hours, the ground rice that freezes is cut, the ground rice of well cutting is maintained the temperature at 55 ℃, evacuate oven dry and get final product.

Claims

1, a kind of convenient rice flour noodles is characterized in that comprising: coarse rice powder: 25%-85%, green starch: 15%-75%.

2, the production method of the described a kind of convenient rice flour noodles of claim 1 is characterized in that this method may further comprise the steps:

C, the mung bean of pulverizing is sieved, precipitates, obtain green starch;

D, the brown rice of pulverizing is sieved, dries, obtain coarse rice powder;

I, the ground rice that freezes is cut;