CN101036505B

CN101036505B - Process for producing dry rice noodle

Info

Publication number: CN101036505B
Application number: CN2007100657668A
Authority: CN
Inventors: 李爱英; 马万有
Original assignee: Individual
Current assignee: Individual
Priority date: 2007-03-31
Filing date: 2007-03-31
Publication date: 2010-09-08
Anticipated expiration: 2027-03-31
Also published as: CN101036505A

Abstract

The invention relates to a dried rice noodle production method, comprising the steps of grinding immersed rice into flour, mixing with water, cooking, and cutting to cake blocks; extruding the cake blocks into rice noodles when the cake blocks are hot; cutting rice noodles to segments, and cooling in the air; manually dispersing the cooled rice noodles; drying dispersed rice noodles on a cross rod at the 40 to 55DEG C; metering and packaging, wherein the dried rice noodles are packaged into bundle by package paper. The rice noodles in the invention are provided with smooth surface, homogeneous texture, good taste, long storage time, and low fracture rate, which are convenient for storage and long-distance transportation.

Description

The production method of dried rice noodle

Technical field

The invention belongs to a kind of production method of dried rice noodle.

Background technology

Rice noodles are one of grain manufactured goods of liking of China southerner, and most of consumption pattern is the water rice noodles.Dried rice noodle mainly is applicable to rural area far away from cities and towns or hillman.Mostly traditional dried rice noodle is to make silk group, cook cook before important affair select cold water soak for use, treat that it eases back and does suitable manual pine silk, otherwise rice noodles are sticking to be done one and can't boil.In addition, the drying of this dried rice noodle can not be even, and outer field moisture distributes easily, and then staying too much of internal layer stuck with paste in the matter, easy moldy metamorphism, and the time of guaranteeing the quality is short, generally is no more than a week.Immersion is wanted the expensive time with the pine silk, also causes cataclasm in the time of loose easily.In recent years, once occurring the dried rice noodle of some dish matter of mixing on the market, is 94107008.5 " healthy instant rice-flour noodles " as application number.This dried rice noodle is that ground rice and fresh vegetables fragment are mixed thoroughly, Yi Shui with become dough, last machine for processing rice noodle is given birth to and is squeezed repeatedly, forms by spontaneous heat slaking.Though this rice noodles have increased the composition of vegetables, enriched the nutrition of dried rice noodle.But filled the original flavor of rice noodles light, and the curing time of dish matter and ground rice is inconsistent, makes that the rice noodles mouthfeel after the exhibition of boiling is not good, the sensation that a presumptuous guest usurps the role of the host is arranged.Be exactly that this dried rice noodle is not noted the influence of dry run to the rice noodles quality in addition, the dry back of shrinking of vegetables fragment forms the empty space of pit often, lines are easy to cataclasm, and disconnected bar influences feed and mouthfeel more, have withdrawed from market after the running of going on the market through certain hour.Squeeze from ripe technology with dough/pasta is directly living, even not with dish matter, because starch gelatinization is insufficient, inhomogeneous, mouthfeel is poor, easily cataclasm after boiling.Along with the continuous propagation of " Yunnan Guoqiao rice vermicelli " cooking culture, increasing people has accepted rice noodles, and rice noodles just develop from south orientation north, and develop to the whole world.Requirement to the rice noodles quality is also more and more higher, is necessary the production Technology of dried rice noodle is studied and innovated.

Summary of the invention

The objective of the invention is to propose a kind of rice noodles quality evenly, be difficult for cataclasmly, soak time is short maybe need not soak, long shelf-life, muscles and bones is good, is convenient to the production method of accumulating and edible dried rice noodle, to overcome problems of the prior art.

The production method of this dried rice noodle that the present invention proposes is characterized in that it comprises the steps:

(1) rice after will soaking into is worn into powder, and water mixing is mixed thoroughly, cooks into the cake piece;

(2) take advantage of heat that the cake piece is squeezed into the rice noodles bar with machine for processing rice noodle;

(3) the rice noodles bar is cut into chunks in air, cool off;

(4) cooled rice noodles are rubbed scattered by hand, the lines of part adhesion are unclamped;

(5) the rice noodles bar load after loose is being carried out drying on the cross bar under 40-55 ℃ of temperature;

(6) metering packing is packaged into handle with wrapping paper with dried rice noodles bar.

The rice amylose content is 18-25%.

In the comminution process, get wherein a part and carry out defibrination, remove by filter moisture behind the defibrination and must starch cake, again with pulverize partially mixed.Defibrination part weight accounts for 80-85%.

Smashing fineness is below the 0.6mm.

The control moisture is 36-38% behind slurry cake and the ground rice mixing.

The gelatinization degree (being degree of raw and cooked) that cooks operation is controlled to be 7 to 8 one-tenth.It is low excessively to cross living rice noodles moisture, and easily broken, overdone color and luster is not white, influences impression.

Cooling is to leave standstill in the secret room of stuffy not hydrofuge 4-8 hour, when slowly lowering the temperature, makes the inner quality of bar line even, does not stay the slit, increases toughness.

Drying is to allow the thermal current from top to down rice noodles bar of flowing through in secret room, and the secret room bottom wet wind that begins to rehearse is fanned regular hydrofuge.Thermal current is to fan against the wind the air of hot steam pipe heating blown down by the chamber to form.Hydrofuge fan running time is controlled according to indoor humidity 55-90%.The maximum temperature of hothouse is not higher than 55 ℃, is not less than 28 ℃, and be 3-24 hour drying time.The moisture of dried rice noodle bar is controlled at 10-14%.

Dried rice noodle lines that this production method of utilizing the present invention to propose is produced stretch, and mostly are linear pattern, and smooth surface, quality are even, and mouthfeel is good, and the backwater time is short, soaks 9-10 hour, and only need boiling water boils and got final product in 15 minutes.Directly boil, need 20-22 minute with boiling water.It is glossy to boil the back soft and transparent, and muscles and bones is good, flexible, and mouthfeel is smooth bite, long shelf-life, in 180 days winters, in 120 days rainy seasons, cataclasm rate is lower than 4-5%, is convenient to store and long-distance transport.The technological process of method own is simplified and is tightly played, and operating condition is easy to control, is convenient to promote.

Specific embodiments

Example one is with rice 200Kg, and clear water soaks dry after 8 hours.Sample examination before soaking contains amylose 18.5%.Get its 80-85% defibrination, remainder is ground into the following ground rice of 0.6mm, to get step joint water content ready.Rice ﹠ peanut milk stirs diffusing mixing with ground rice after with filter cloth elimination moisture, the face of moisture 36% looses, the mode of going into the approximate loin chop of steaming machine cooks.General steam seven and can go out rice steamer to medium well, loin chop is gone into crusher and is pressed into the rice noodles strand.Crusher presses expanded metals bore dia 1.5mm, hole count 300-400.70-75 rev/min of crusher rotating speed.The rice noodles silk that obtains is cut off by the length of every section 0.8-1.2, carries on a shoulder pole to go in the secret room on cross bar and cools off, and carries out craft pine thread after the basic setting in 4 hours of mourning in silence naturally, and the rice noodles bar of part adhesion is unclamped.Cooling and pine silk all are to carry out in same secret room.The rice noodles silk of Song Sihou can change drying operation over to.In summer, air humidity is big, the temperature height, and dress steam pipe in top in the secret room, the dress ceiling fan blows on the steam pipe, puts the cross bar frame below the steam pipe and is carrying on a shoulder pole the rice noodles silk, and the hydrofuge fan is arranged at the secret room bottom, control indoor humidity 55-90%.The dried rice noodle diameter 2mm that so obtains expand into 3mm after boiling back, low by 4% through the check strip-breaking rate, silt content is less than 0.05%, and indexs such as total plate count, coliform, aflatoxin B1 meet the related food sanitary standard.Product surface is smooth, quality is even, and mouthfeel is good, and the backwater time is short, soaks 9-10 hour, only needs boiling water to boil and gets final product in 15 minutes.Directly boil, need 20-22 minute with boiling water.It is glossy to boil the back soft and transparent, and muscles and bones is good, flexible, and mouthfeel is smooth bite, and long shelf-life reaches 180 days winter, in 120 days rainy seasons, welcome by the trier.

Example two is with rice 200Kg, and clear water soaks dry after 10 hours.Sample examination before soaking contains amylose 21.5%.Pulverize and defibrination according to last routine ratio, the face that the drainage mixing must contain moisture 37% looses, and is squeezed into the rice noodles strand with equipment identical with last example and technology after being steamed into cake, and natural time of repose increases to 6 hours.Gained produces strip-breaking rate and has only 3.5%, and all the other indexs are identical with last example or approximate.

Example three is with rice 200Kg, and clear water soaks dry after 12 hours.Sample examination before soaking contains amylose 25%.Pulverize and defibrination according to last routine ratio, the face that the drainage mixing must contain moisture 38% looses, and is steamed into after the cake with equipment and the technology identical with example one and is squeezed into the rice noodles strand, and natural time of repose increases to 8 hours.Gained produces strip-breaking rate and has only 2.9%, and all the other indexs are identical or approximate with last two examples.

Claims

1. the production method of a dried rice noodle is characterized in that it comprises the steps:

(1) the rice part after will soaking into is worn into powder, and another part defibrination removes by filter moisture and must starch cake behind the defibrination, again with pulverize the partially mixed cake piece that cooks into, defibrination part weight accounts for 80-85%;

(3) the rice noodles bar is cut into chunks in air, cool off;

2. dried rice noodle production method according to claim 1 is characterized in that the rice amylose content is 18-25%.

3. dried rice noodle production method according to claim 1 is characterized in that smashing fineness is below the 0.6mm.

4. dried rice noodle production method according to claim 1 is characterized in that starching that the control moisture is 36-38% behind cake and the ground rice mixing.

5. dried rice noodle production method according to claim 1, it is characterized in that cooling off is to leave standstill in the secret room of stuffy not hydrofuge 4-8 hour.

6. dried rice noodle production method according to claim 1, it is characterized in that drying is to allow the thermal current from top to down rice noodles bar of flowing through in secret room, the secret room bottom wet wind that begins to rehearse is fanned regular hydrofuge, thermal current is to fan against the wind the air of hot steam pipe heating blown down by the chamber to form indoor humidity 55-90%.