CN101228930A - Method for preparing fresh and waterish rice flour using low value rice as raw material - Google Patents
Method for preparing fresh and waterish rice flour using low value rice as raw material Download PDFInfo
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- CN101228930A CN101228930A CNA2008100306454A CN200810030645A CN101228930A CN 101228930 A CN101228930 A CN 101228930A CN A2008100306454 A CNA2008100306454 A CN A2008100306454A CN 200810030645 A CN200810030645 A CN 200810030645A CN 101228930 A CN101228930 A CN 101228930A
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Abstract
The invention relates to a method for using low value rice as materials to prepare fresh and wet rice noodles, which is characterized in that the method includes the following steps: (1) main materials mixing: processing the rice into broken rice and then mixing the broken rice with long rice according to a ratio of 3:5 to 9; (2) marinating the mixture and grinding: the marinating time is 2-4 hours, and the water content of the broken rice and long rice is no more than 30 percent; grinding the marinated rice into slurry with a pulping machine, and then filtering the slurry with a 100-mesh screen; (3) adding excipient: putting the related excipient, modified starch, vegetable oil and glycerol monostearate, and then separating, dissolving and mixing well with water; (4) ripening and shaping: making the powder rice slurry into rice noodles with a noodle pressing machine; (5) steaming and cooking: the time is 18 to 22min; (6) acid leaching: putting the cooked rice noodles into an organic acid water liquid usable in food with a concentration of 0.8wt percent to 1.2wt percent for 35 to 40 seconds; taking out and drying the rice noodles after marinating; (7) packaging and sterilizing. The fresh and wet rice noodles with low value embryo prepared by the invention contain a high contain of vitamin E, a low production cost and is safe for eating.
Description
Technical field
The present invention relates to a kind of preparation method of bright wet rice flour noodles, especially relating to a kind of is the method for the bright wet rice flour noodles of feedstock production with low value rice.
Background technology
Long-grained nonglutinous rice is because its bloated property is big, viscosity is little, the food flavor mouthfeel is poor, is progressively withdrawing from people's dining table.Cracking rice and the rice production and processing is remaining, all the time, is with paddy preliminary working residues such as rice brans, and as the raw material of feed etc., added value is low.
Promoting at present the universal method of ground rice nutritive value, is to add composition such as coarse cereals in ground rice processing, as adding corn flour, buckwheat, jowar etc.The processing method that adopts coarse cereals to promote the ground rice nutritive value mainly contains following deficiency: the one, and cost improves, the 2nd, because the main starch network structure that relies on of ground rice processing supports ground rice tensile strength, the ground rice forming process, it is exactly the rice starch gelation process, and because factor such as the coarse cereals content of starch differs or starch granules is not of uniform size, tensile strength influence to ground rice is bigger, thereby causes the ground rice strip-breaking rate to increase.
Summary of the invention
The object of the present invention is to provide a kind of is the method for the bright wet rice flour noodles of feedstock production with low value rice, and the nutritional labeling that this method both can make full use of each position of rice promotes the nutritive value of bright wet rice flour noodles, can improve the added value of paddy again.
The objective of the invention is to be achieved through the following technical solutions, it may further comprise the steps: (1) major ingredient is mixed: with cracking rice of forming of rice preliminary working and long-grained nonglutinous rice according to 3: the ratio of 5-9 (preferred 3: 7) is mixed; (2) soak and defibrination: the effect of immersion is to allow ground rice absorb required moisture by technological requirement, and the softening grain of rice makes its short texture, defibrination easily not only, and output height, and fineness degree uniform and smooth, the rice stick toughness of producing is big, and mouthfeel is good; Soak time was advisable with 2-4 hour, and general moisture is no more than 30%, otherwise fiberizer stops up sieve aperture easily; Effect is soaked in inspection, pushes the grain of rice with the thumb forefinger, can rub with the hands broken and not have granular sensation promptly to reach requirement; Then soaked rice is worn into slurry with fiberizer, thin more good more, filter with 100 eye mesh screens; (3) sneak into auxiliary material: add relevant auxiliary materials, converted starch, vegetable oil in known ratio, the distillation monoglyceride is with aqueous dispersion, dissolve, mix; (4) slaking moulding: Powdered Rice ﹠ peanut milk is made bar shaped ground rice by powder press; The ground rice maturing process is very important, and is too living, the ground rice poor toughness of squeezing out, and the strip-breaking rate height, it is big to tell the slurry value; Too ripe, crowded silk has some setbacks, easily adhesion; Require the ground rice institutional framework closely solid, thickness unanimity, smooth surface, no bubble, flexible; Powdered Rice ﹠ peanut milk mixture is made bar shaped ground rice by powder press; (5) boiling: boiling: boiling is to allow rice starch maturing process again, makes its further gelatinization of surface, and digestion time is 18-22min (preferred 19-21min, more preferably 20min); This technology can be so that finished product is stuck with paste the soup rate to be reduced, ground rice smooth surface, good toughness, bite foot; (6) acidleach: the aqueous solutions of organic acids that the permission of the ground rice after the boiling being put into 0.8%-1.2% is used at food soaks 35-40 second; Described organic acid can be citric acid, malic acid, lactic acid etc., and wherein preferred lactic acid because lactic acid is a kind of useful acid, is a kind of nutrition fortifier simultaneously, uses the lactic acid acid adjustment can guarantee product quality, can promote the ability of digesting and assimilating of human body again; Pull out after the ground rice acidleach, drain; (7) packing, sterilization: adopt the polybag of anti-the boiling, pack, reenter sterilization in the retort, keep 90-95 ℃ of ground rice central temperature, insulation 40-45min, cooling rapidly after the end sterilization.
The present invention adopts mouthfeel relatively poor but contain the higher long-grained nonglutinous rice of amylose the crack rice hybrid process higher with containing important activity compositions such as vitamin E and become bright wet rice flour noodles, can obviously increase content of vitamin E in the ground rice, improve the nutritive value of ground rice, have the embryo position in the rice mostly because crack rice, and important active component such as vitamin E all concentrates on its embryo position in the rice.Again because the long-grained nonglutinous rice and the price of cracking rice are low, thereby production cost is low.
The specific embodiment
The present invention will be further described below in conjunction with embodiment.
Embodiment 1
(1) taking by weighing long-grained nonglutinous rice 50kg, the powder 20kg that cracks rice mixes; (2) long-grained nonglutinous rice and the mixture of powders of cracking rice are put into water immersion 3 hours, then soaked rice is worn into slurry with fiberizer, filter with 100 eye mesh screens; (3) add salt 1.5kg, converted starch 5kg, edible vegetable oil 2kg, rice and flour gluten fortifier 0.3kg, composite phosphate 0.3kg, monoglyceride 0.2kg, propane diols 2kg, mix; (4) Powdered Rice ﹠ peanut milk mixture is made bar shaped ground rice by powder press; (5) boiling 20min; (6) put into and pull out after 1.0% lactic acid solution soaked for 38 seconds, drain; (7) pack with the plastic bag sealing of anti-the boiling, reenter sterilization in the retort, keep 95 ℃ of ground rice central temperatures, insulation 40min finishes to cool off rapidly after the sterilization.
Product is through detecting with high performance liquid chromatography, and content of vitamin E reaches 0.7mg/100g.
Embodiment 2
(1) taking by weighing long-grained nonglutinous rice 60kg, the powder 25kg that cracks rice mixes; (2) long-grained nonglutinous rice and the mixture of powders of cracking rice are put into water immersion 4 hours, then soaked rice is worn into slurry with fiberizer, filter with 100 eye mesh screens; (3) add salt 2.5kg, converted starch 10kg, vegetable oil 4kg, rice and flour gluten fortifier 0.4kg, composite phosphate 0.3kg, monoglyceride 0.4%, propane diols 2kg, mix; (4) Powdered Rice ﹠ peanut milk mixture is made bar shaped ground rice by powder press; (5) boiling 20min; (6) put into and pull out after 1.0% lactic acid solution soaked for 35 seconds, drain; (7) pack with the plastic bag sealing of anti-the boiling, reenter sterilization in the retort, keep 90 ℃ of ground rice central temperatures, insulation 45min finishes to cool off rapidly after the sterilization.
Product is through detecting with high performance liquid chromatography, and content of vitamin E reaches 0.7mg/100g.
Embodiment 3
(1) take by weighing long-grained nonglutinous rice powder 80kg, the powder 10kg that cracks rice mixes; (2) long-grained nonglutinous rice and the mixture of powders of cracking rice are put into water immersion 2 hours, then soaked rice is worn into slurry with fiberizer, filter with 100 eye mesh screens; (3) add converted starch 8kg; Salt 0.5kg, edible vegetable oil 0.5kg, composite phosphate 0.2kg, distillation monoglyceride 0.3kg, other adds antistaling agent sodium dehydroacetate 9g, stable chlorine dioxide disinfectant 5.4g, mixes; (4) Powdered Rice ﹠ peanut milk mixture is made bar shaped ground rice by powder press; (5) boiling 20min; (6) put into and pull out after 1.0% lactic acid solution soaked for 40 seconds, drain; (7) pack with the plastic bag sealing of anti-the boiling, reenter sterilization in the retort, keep 90 ℃ of ground rice central temperatures, insulation 45min finishes to cool off rapidly after the sterilization.Product is through detecting with high performance liquid chromatography, and content of vitamin E reaches 0.4mg/100g.
Embodiment 4
(1) takes by weighing long-grained nonglutinous rice powder 90kg, the powder 15kg that cracks rice, mix; (2) long-grained nonglutinous rice and the mixture of powders of cracking rice are put into water immersion 2 hours, then the soaked long-grained nonglutinous rice and the mixture of powders of cracking rice are worn into slurry with fiberizer, filter with 100 eye mesh screens; (3) add converted starch 10kg, salt 1kg, vegetable oil 1kg, composite phosphate 0.4kg, distillation monoglyceride 0.4kg, rice and flour gluten fortifier 0.4kg, other adds antistaling agent sodium dehydroacetate 10.5g and stable chlorine dioxide disinfectant 6.3g, mixes; (4) Powdered Rice ﹠ peanut milk mixture is made bar shaped ground rice by powder press; (5) boiling 20min; (6) put into and pull out after 1.0% lactic acid solution soaked for 35 seconds, drain; (7) pack with the plastic bag sealing of anti-the boiling, reenter sterilization in the retort, keep 90 ℃ of ground rice central temperatures, insulation 45min finishes to cool off rapidly after the sterilization.
Product is through detecting with high performance liquid chromatography, and content of vitamin E reaches 0.4mg/100g
Embodiment 5
(1) takes by weighing long-grained nonglutinous rice powder 80kg, the powder 20kg that cracks rice, mix; (2) long-grained nonglutinous rice and the mixture of powders of cracking rice are put into water immersion 2 hours, then the soaked long-grained nonglutinous rice and the mixture of powders of cracking rice are worn into slurry with fiberizer, filter with 100 eye mesh screens; (3) add converted starch 10kg, salt 1.5kg, vegetable oil 1kg, composite phosphate 0.4kg, distillation monoglyceride 0.4kg, other adds antistaling agent sodium dehydroacetate 12g and stable chlorine dioxide disinfectant 8g, mixes; (4) Powdered Rice ﹠ peanut milk mixture is made bar shaped ground rice by powder press; (5) boiling 20min; (6) put into and pull out after 1.0% lactic acid solution soaked for 35 seconds, drain; (7) pack with the plastic bag sealing of anti-the boiling, reenter sterilization in the retort, keep 90 ℃ of ground rice central temperatures, insulation 45min finishes to cool off rapidly after the sterilization.
Product is through detecting with high performance liquid chromatography, and content of vitamin E reaches 0.4mg/100g
Claims (6)
1. one kind is the method for the bright wet rice flour noodles of feedstock production with low value rice, it is characterized in that may further comprise the steps: (1) major ingredient is mixed: with cracking rice of forming of rice preliminary working and long-grained nonglutinous rice according to 3: the ratio of 5-9 is mixed; (2) soak and defibrination: soak time 2-4 hour, crack rice and the long-grained nonglutinous rice moisture is no more than 30%; Then soaked rice is worn into slurry with fiberizer, filter with 100 eye mesh screens; (3) sneak into auxiliary material: add relevant auxiliary materials, converted starch, vegetable oil in proportion, the distillation monoglyceride with aqueous dispersion, dissolve, mix; (4) slaking moulding: Powdered Rice ﹠ peanut milk is made bar shaped ground rice by powder press; (5) boiling: the time is 18-22min; (6) acidleach: it is can soaking at the aqueous solutions of organic acids that food uses 35-40 second of 0.8wt%-1.2wt% that the ground rice after the boiling is put into concentration; Pull out after the ground rice acidleach, drain; (7) packing, sterilization.
2. according to claim 1 is the method for the bright wet rice flour noodles of feedstock production with low value rice, it is characterized in that, described crack rice and the long-grained nonglutinous rice mixed proportion is 3: 7.
3. according to claim 1 and 2 is the method for the bright wet rice flour noodles of feedstock production with low value rice, it is characterized in that described digestion time is 19-21min.
4. according to claim 3 is the method for the bright wet rice flour noodles of feedstock production with low value rice, it is characterized in that described digestion time is 20min.
5. according to claim 1 and 2 is the method for the bright wet rice flour noodles of feedstock production with low value rice, it is characterized in that described organic acid soln concentration is 1.0wt%.
6. according to claim 1 and 2 is the method for the bright wet rice flour noodles of feedstock production with low value rice, it is characterized in that described organic acid is a lactic acid.
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2008100306454A CN101228930A (en) | 2008-02-19 | 2008-02-19 | Method for preparing fresh and waterish rice flour using low value rice as raw material |
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| CNA2008100306454A CN101228930A (en) | 2008-02-19 | 2008-02-19 | Method for preparing fresh and waterish rice flour using low value rice as raw material |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106508A (en) * | 2011-01-22 | 2011-06-29 | 娄底市同星米业有限公司 | Method for producing tasty instant rice noodles from broken rice |
| CN103461810A (en) * | 2013-09-17 | 2013-12-25 | 兴国县绿宝米业有限公司 | Nutritious fresh wet rice noodles and preparing method thereof |
| CN103637052A (en) * | 2013-11-15 | 2014-03-19 | 董珉 | Manufacturing method of original nutrition fresh wet rice flour |
| CN103637051A (en) * | 2013-11-15 | 2014-03-19 | 董珉 | Manufacturing method of fresh wet rice flour having returned nutrition |
| CN103766756A (en) * | 2012-10-19 | 2014-05-07 | 北京金田麦国际食品有限公司 | Convenient rice noodle production method |
| CN104336447A (en) * | 2013-07-31 | 2015-02-11 | 李瀚生 | Instant fresh rice noodles containing seasonings and processing method of instant fresh rice noodles |
| CN110122756A (en) * | 2019-06-24 | 2019-08-16 | 运城学院 | A kind of processing method of high-quality fresh-cut lettuce |
| CN112089001A (en) * | 2020-09-08 | 2020-12-18 | 湖南康洁食品科技发展有限公司 | Method for processing instant rice noodles by using rice |
| CN113951428A (en) * | 2021-10-21 | 2022-01-21 | 西南大学 | Fresh-keeping instant wet rice noodles and preparation method thereof |
| CN115590142A (en) * | 2022-10-10 | 2023-01-13 | 河北尚谷食品科技有限公司（Cn） | Smooth boiling-resistant nutritional rice noodles and preparation method thereof |
-
2008
- 2008-02-19 CN CNA2008100306454A patent/CN101228930A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106508A (en) * | 2011-01-22 | 2011-06-29 | 娄底市同星米业有限公司 | Method for producing tasty instant rice noodles from broken rice |
| CN103766756A (en) * | 2012-10-19 | 2014-05-07 | 北京金田麦国际食品有限公司 | Convenient rice noodle production method |
| CN104336447A (en) * | 2013-07-31 | 2015-02-11 | 李瀚生 | Instant fresh rice noodles containing seasonings and processing method of instant fresh rice noodles |
| CN103461810A (en) * | 2013-09-17 | 2013-12-25 | 兴国县绿宝米业有限公司 | Nutritious fresh wet rice noodles and preparing method thereof |
| CN103461810B (en) * | 2013-09-17 | 2015-05-20 | 兴国县绿宝米业有限公司 | Nutritious fresh wet rice noodles and preparing method thereof |
| CN103637052A (en) * | 2013-11-15 | 2014-03-19 | 董珉 | Manufacturing method of original nutrition fresh wet rice flour |
| CN103637051A (en) * | 2013-11-15 | 2014-03-19 | 董珉 | Manufacturing method of fresh wet rice flour having returned nutrition |
| CN110122756A (en) * | 2019-06-24 | 2019-08-16 | 运城学院 | A kind of processing method of high-quality fresh-cut lettuce |
| CN110122756B (en) * | 2019-06-24 | 2022-01-04 | 运城学院 | Processing method of high-quality fresh wet rice noodles |
| CN112089001A (en) * | 2020-09-08 | 2020-12-18 | 湖南康洁食品科技发展有限公司 | Method for processing instant rice noodles by using rice |
| CN113951428A (en) * | 2021-10-21 | 2022-01-21 | 西南大学 | Fresh-keeping instant wet rice noodles and preparation method thereof |
| CN115590142A (en) * | 2022-10-10 | 2023-01-13 | 河北尚谷食品科技有限公司（Cn） | Smooth boiling-resistant nutritional rice noodles and preparation method thereof |
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Application publication date: 20080730 |