CN101449761A - High water-content cooked rice noodle formula and preserving method - Google Patents
High water-content cooked rice noodle formula and preserving method Download PDFInfo
- Publication number
- CN101449761A CN101449761A CNA2007101504710A CN200710150471A CN101449761A CN 101449761 A CN101449761 A CN 101449761A CN A2007101504710 A CNA2007101504710 A CN A2007101504710A CN 200710150471 A CN200710150471 A CN 200710150471A CN 101449761 A CN101449761 A CN 101449761A
- Authority
- CN
- China
- Prior art keywords
- raw material
- rice
- moisture content
- agent
- cooked rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Noodles (AREA)
Abstract
The invention provides a formula for high-moisture cooked rice flour and a fresh-keeping method, and relates to foodstuff and a production process thereof. The invention is characterized in that the formula uses rice as main raw material, and uses amylopectin, denaturation starch, emulsifying agent, reinforcing agent, antiseptic and quality modifying agent as auxiliary materials. The fresh-keeping method includes steps: selecting raw materials, washing, soaking the raw materials, draining, grinding into slurry, adding the auxiliary materials, kneading, boiling, squeezing into filament, cooling and packaging. The formula for high-moisture cooked rice flour and the fresh-keeping method have advantages of industrial production, long storage life, novel process, high rice flour yield, good toughness and good taste.
Description
One, technical field
The present invention relates to a kind of manufacturing process of food, relate in particular to a kind of prescription and preservation method of high moisture content cooked rice flour noodles.
Two, background technology
Ground rice is the traditional food of China's southern area, and at present, a large amount of ground rice shops has also appearred in northern area.We can see three kinds of rice flour products on market, and the first kind is a dry rice flour, and this type of ground rice is fine powder silk or vermicelli shape, the long holding time is arranged, but used drying dehydration process in the production process, will soak the rear edible for a long time in water when edible, mouthfeel is relatively poor.Second class is a wet rice flour noodles, generally all is to do cash sale earlier, and is unsuitable stored for a long time, and this ground rice is edible inconvenient.The 3rd class is that ground rice is to be sold to client by the ground rice that each ground rice shop makes to eat.But concerning the eater, to eat road on the spot and will arrange on the time, the ground rice cost height in ground rice shop secondly, the edible tableware later of many people is also unhygienic.Also do not occur in the market a kind of can long preservation, the cooked rice flour noodles preservation method that instant is with low cost.
Three, summary of the invention
Main purpose of the present invention be to provide a kind of can suitability for industrialized production, have than long storage life, and adopt new technology, the high and bean vermicelli high moisture content cooked rice flour noodles preservation method that the frangibility mouthfeel is not good produced of flour extraction.
The objective of the invention is to realize by following technical scheme.
A kind of prescription of high moisture content cooked rice flour noodles, it is characterized in that: be to be primary raw material by the rice class, adding is the mixing composition of auxiliary material with amylopectin, converted starch, emulsifying agent, hardening agent, anticorrisive agent and quality improver, raw material is taked following percentage by weight: rice class 70%-80%, amylopectin 4%-6%, converted starch 4%-6%, emulsifying agent 4%-6%, hardening agent 4%-6%, anticorrisive agent 2%-3%, quality improver 2%-3%.
A kind of high moisture content cooked rice flour noodles preservation method is characterized in that: finish through the choosing, eluriate, soak raw material, drain, pulverize defibrination, add auxiliary material, rubbing, the group of boiling, press silk of raw material, cooling, packing, its concrete implementing process is as follows:
Choosing of A, raw material: choosing the unabroken rice of full grains, free from insect pests, epidermis class is major ingredient;
B, elutriation: the raw material soaking of choosing is manually eluriated in clear water repeatedly, removed impurity;
C, immersion raw material: above-mentioned major ingredient is soaked in the clear water, requires water logging to cross the surface of raw material, its objective is to make the starch suction; Soak time is 2-24 hour, and the pH value of soak is 4-6;
D, drain: when the pH value in the raw material reaches 4-6, put and anhydrate, wash and drain away the water after 1-2 minute;
E, pulverizing defibrination: raw material is put into grinder grind, clay into power;
F, adding auxiliary material: add amylopectin, converted starch, emulsifying agent, hardening agent, anticorrisive agent and quality improver successively, raw material is taked following percentage by weight: rice class 70%-80%, amylopectin 4%-6%, converted starch 4%-6%, emulsifying agent 4%-6%, hardening agent 4%-6%, anticorrisive agent 2%-3%, quality improver 2%-3% adds;
G, rubbing: ground powder is put into mixer stir, for 70-100 water is that the ratio of 10-30 stirs, raw material is stirred rub into powder ball according to raw material;
H, the group of boiling: when water is burnt 95-105 ℃ the powder ball of rubbing is put into very hot oven and boiled 17-22 minute;
I, press for extracting juice silk: the bucket of well-done powder ball being put into the squeezing vermicelli machine squeezes into silk, and the bean vermicelli scope that squeezes out exists: between the ∮ 1-3mm;
J, cooling: will press the silk after ground rice crossed water cooling 20 minutes to 2 hours.
K, packing are finished: the rice that will process restrains a bag with 100-2000, adopts the sealing of plastic packaging technology, adds packing box outward.
The prescription of aforesaid high moisture content cooked rice flour noodles is characterized in that: raw material can be chosen the one or more combination in rice, millet, corn, the seed of Job's tears, black rice, stalk rice, glutinous rice, sorghum rice, sago, long-grained nonglutinous rice, scented rice, glutinous millet, rice, the brown rice.
The prescription of aforesaid high moisture content cooked rice flour noodles is characterized in that: amylopectin can be selected one or more combinations in sweet sweet potato starch, farina, the tapioca for use.
The prescription of aforesaid high moisture content cooked rice flour noodles is characterized in that: converted starch is one or more combinations in acetate starch, hydroxymethyl starch, HES, hydroxypropul starch, phosphate ester starch, the cyclodextrine.
The prescription of aforesaid high moisture content cooked rice flour noodles is characterized in that: emulsifying agent is one or more combinations in powdered soybean phospholipid, soybean composite phospholipid, sucrose ester, methyl glycol fatty acid ester, the casein.
The prescription of aforesaid high moisture content cooked rice flour noodles is characterized in that: hardening agent is that the multiple mixture in ascorbic acid, amino acid, soybean protein, calcium glycerophosphate, the tricalcium phosphate combines.
The prescription of aforesaid high moisture content cooked rice flour noodles is characterized in that: anticorrisive agent is one or more combinations in benzoic acid, sorbic acid, potassium sorbate, calcium propionate, the citric acid.
The prescription of aforesaid high moisture content cooked rice flour noodles is characterized in that: antistaling agent is one or more combinations in Sodium Benzoate, potassium sorbate, acetate, ethanol, salt, the amino acid.
The prescription of high moisture content cooked rice flour noodles of the present invention and the beneficial effect of preservation method be, can suitability for industrialized production, have than long storage life, and adopt new technology, the high and bean vermicelli produced of flour extraction not frangibility and mouthfeel is good.
Four, the specific embodiment
Concrete implementing process of the present invention is as follows:
1, choosing of raw material: choosing full grains, free from insect pests, the unabroken rice of epidermis is major ingredient;
2, eluriate: the raw material soaking of choosing is manually eluriated in clear water repeatedly, removed impurity;
3, soak raw material: rice is soaked in the clear water, requires water logging to cross the surface of raw material, its objective is to make the starch suction; Soak time is 12 hours, and the pH value of soak is 4;
4, drain: the pH value in the raw material reaches at 4 o'clock, puts and anhydrates, and washes to drain away the water after 2 minutes;
5, pulverize defibrination: rice is put into grinder grind, clay into power;
6, add auxiliary material: add amylopectin, converted starch, emulsifying agent, hardening agent, anticorrisive agent and quality improver successively, raw material is taked following percentage by weight: rice class 70%, amylopectin 6%, converted starch 6%, emulsifying agent 6%, hardening agent 6%, anticorrisive agent 3%, quality improver 3% adds;
7, rubbing: ground powder being put into mixer stir, is that 70 water are that 30 ratio stirs according to raw material, raw material is stirred rub into powder ball;
8, the group of boiling: when water is burnt 105 ℃ the powder ball of rubbing is put into very hot oven and boiled 17 minutes;
9, press silk: the bucket of well-done powder ball being put into the squeezing vermicelli machine squeezes into silk, and the bean vermicelli scope that squeezes out exists: ∮ 3mm;
10, cooling: the ground rice after will pressing thread was crossed water cooling 2 hours.
11, packing is finished: the rice that will process adopts the sealing of plastic packaging technology with 2000 grams, one bag, adds packing box outward.
The prescription of high moisture content cooked rice flour noodles of the present invention and the beneficial effect of preservation method be, can suitability for industrialized production, have than long storage life, and adopt new technology, the high and bean vermicelli produced of flour extraction not frangibility and mouthfeel is good.
The above, it only is preferred embodiment of the present invention, be not that the present invention is done any pro forma restriction, every foundation technical spirit of the present invention all still belongs in the scope of technical solution of the present invention any simple modification, equivalent variations and modification that above embodiment did.
Claims (9)
1, a kind of prescription of high moisture content cooked rice flour noodles, it is characterized in that: be to be primary raw material by the rice class, adding is the mixing composition of auxiliary material with amylopectin, converted starch, emulsifying agent, hardening agent, anticorrisive agent and quality improver, raw material is taked following percentage by weight: rice class 70%-80%, amylopectin 4%-6%, converted starch 4%-6%, emulsifying agent 4%-6%, hardening agent 4%-6%, anticorrisive agent 2%-3%, quality improver 2%-3%.
2, a kind of high moisture content cooked rice flour noodles preservation method is characterized in that: finish through the choosing, eluriate, soak raw material, drain, pulverize defibrination, add auxiliary material, rubbing, the group of boiling, press silk of raw material, cooling, packing, its concrete implementing process is as follows:
Choosing of A, raw material: choosing the unabroken rice of full grains, free from insect pests, epidermis class is major ingredient;
B, elutriation: the raw material soaking of choosing is manually eluriated in clear water repeatedly, removed impurity;
C, immersion raw material: above-mentioned major ingredient is soaked in the clear water, requires water logging to cross the surface of raw material, its objective is to make the starch suction; Soak time is 2-24 hour, and the pH value of soak is 4-6;
D, drain: when the pH value in the raw material reaches 4-6, put and anhydrate, wash and drain away the water after 1-2 minute;
E, pulverizing defibrination: raw material is put into grinder grind, clay into power;
F, adding auxiliary material: add amylopectin, converted starch, emulsifying agent, hardening agent, anticorrisive agent and quality improver successively, raw material is taked following percentage by weight: rice class 70%-80%, amylopectin 4%-6%, converted starch 4%-6%, emulsifying agent 4%-6%, hardening agent 4%-6%, anticorrisive agent 2%-3%, quality improver 2%-3% adds;
G, rubbing: ground powder is put into mixer stir, for 70-100 water is that the ratio of 10-30 stirs, raw material is stirred rub into powder ball according to raw material;
H, the group of boiling: when water is burnt 95-105 ℃ the powder ball of rubbing is put into very hot oven and boiled 17-22 minute;
I, press for extracting juice silk: the bucket of well-done powder ball being put into the squeezing vermicelli machine squeezes into silk, and the bean vermicelli scope that squeezes out exists: between the ∮ 1-3mm;
J, cooling: will press the silk after ground rice crossed water cooling 20 minutes to 2 hours;
K, packing are finished: the rice that will process restrains a bag with 100-2000, adopts the sealing of plastic packaging technology, adds packing box outward.
3, the prescription of high moisture content cooked rice flour noodles according to claim 1 is characterized in that: raw material can be chosen the one or more combination in rice, millet, corn, the seed of Job's tears, black rice, stalk rice, glutinous rice, sorghum rice, sago, long-grained nonglutinous rice, scented rice, glutinous millet, rice, the brown rice.
4, the prescription of high moisture content cooked rice flour noodles according to claim 1 is characterized in that: amylopectin can be selected one or more combinations in sweet sweet potato starch, farina, the tapioca for use.
5, the prescription of high moisture content cooked rice flour noodles according to claim 1 is characterized in that: converted starch is one or more combinations in acetate starch, hydroxymethyl starch, HES, hydroxypropul starch, phosphate ester starch, the cyclodextrine.
6, the prescription of high moisture content cooked rice flour noodles according to claim 1 is characterized in that: emulsifying agent is one or more combinations in powdered soybean phospholipid, soybean composite phospholipid, sucrose ester, methyl glycol fatty acid ester, the casein.
7, the prescription of high moisture content cooked rice flour noodles according to claim 1 is characterized in that: hardening agent is that the multiple mixture in ascorbic acid, amino acid, soybean protein, calcium glycerophosphate, the tricalcium phosphate combines.
8, the prescription of high moisture content cooked rice flour noodles according to claim 1 is characterized in that: anticorrisive agent is one or more combinations in benzoic acid, sorbic acid, potassium sorbate, calcium propionate, the citric acid.
9, the prescription of high moisture content cooked rice flour noodles according to claim 1 is characterized in that: antistaling agent is one or more combinations in Sodium Benzoate, potassium sorbate, acetate, ethanol, salt, the amino acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101504710A CN101449761A (en) | 2007-11-28 | 2007-11-28 | High water-content cooked rice noodle formula and preserving method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101504710A CN101449761A (en) | 2007-11-28 | 2007-11-28 | High water-content cooked rice noodle formula and preserving method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101449761A true CN101449761A (en) | 2009-06-10 |
Family
ID=40732391
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101504710A Pending CN101449761A (en) | 2007-11-28 | 2007-11-28 | High water-content cooked rice noodle formula and preserving method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101449761A (en) |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696966A (en) * | 2012-06-14 | 2012-10-03 | 宜兰食品工业股份有限公司 | Composite for preparing rice flour and rice flour |
| CN103637058A (en) * | 2013-11-15 | 2014-03-19 | 董珉 | Nutrient return rice noodle |
| CN103637048A (en) * | 2013-11-15 | 2014-03-19 | 董珉 | Manufacturing method of completely original nutrition dry rice flour |
| CN103637054A (en) * | 2013-11-15 | 2014-03-19 | 董珉 | Manufacturing method of dry rice flour having soft mouthfeel and returned nutrition |
| CN104026452A (en) * | 2014-05-20 | 2014-09-10 | 三亚阳雨茗生物科技有限公司 | Processing method for high-quality aeronautic convenient hold Luo powder |
| CN104172019A (en) * | 2014-08-11 | 2014-12-03 | 中国热带农业科学院热带作物品种资源研究所 | Cassava whole wheat flour vermicelli and making method thereof |
| 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 |
| CN104336506A (en) * | 2013-07-31 | 2015-02-11 | 李瀚生 | Instant fresh rice noodles containing sour and spicy seasonings and processing method of instant fresh rice noodles |
| CN105076946A (en) * | 2015-09-17 | 2015-11-25 | 河北香道食品有限公司 | Manufacturing process of convenient vermicelli |
| CN105380083A (en) * | 2015-11-20 | 2016-03-09 | 广西南岜仔科技有限公司 | Nutritional rice noodles and production method thereof |
| CN107874110A (en) * | 2017-11-13 | 2018-04-06 | 中国热带农业科学院农产品加工研究所 | A kind of cassava rice and preparation method thereof |
| CN107874095A (en) * | 2017-12-05 | 2018-04-06 | 常德市源宏食品有限责任公司 | A kind of fresh-cut lettuce formula and its fresh-keeping keeping method |
| CN108294216A (en) * | 2018-02-02 | 2018-07-20 | 遵义师范学院 | A kind of fresh-cut lettuce composite antistaling agent |
| CN110477267A (en) * | 2019-08-06 | 2019-11-22 | 广西农村投资集团农产商务服务有限公司 | A kind of production method of fresh cassava wet rice flour noodles |
| CN111743084A (en) * | 2020-06-19 | 2020-10-09 | 黄文功 | Method for making raw pressed rice noodles |
| CN111758889A (en) * | 2020-07-20 | 2020-10-13 | 四川东方主食产业技术研究院 | Normal-temperature fresh-keeping method of fresh and wet instant rice noodles |
-
2007
- 2007-11-28 CN CNA2007101504710A patent/CN101449761A/en active Pending
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696966A (en) * | 2012-06-14 | 2012-10-03 | 宜兰食品工业股份有限公司 | Composite for preparing rice flour and rice flour |
| CN102696966B (en) * | 2012-06-14 | 2014-09-17 | 宜兰食品工业股份有限公司 | Composite for preparing rice flour and rice flour |
| 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 |
| CN104336506A (en) * | 2013-07-31 | 2015-02-11 | 李瀚生 | Instant fresh rice noodles containing sour and spicy seasonings and processing method of instant fresh rice noodles |
| CN103637058A (en) * | 2013-11-15 | 2014-03-19 | 董珉 | Nutrient return rice noodle |
| CN103637048A (en) * | 2013-11-15 | 2014-03-19 | 董珉 | Manufacturing method of completely original nutrition dry rice flour |
| CN103637054A (en) * | 2013-11-15 | 2014-03-19 | 董珉 | Manufacturing method of dry rice flour having soft mouthfeel and returned nutrition |
| CN104026452B (en) * | 2014-05-20 | 2016-02-17 | 三亚阳雨茗生物科技有限公司 | The convenient processing method of embracing sieve powder of a kind of high-quality aviation |
| CN104026452A (en) * | 2014-05-20 | 2014-09-10 | 三亚阳雨茗生物科技有限公司 | Processing method for high-quality aeronautic convenient hold Luo powder |
| CN104172019A (en) * | 2014-08-11 | 2014-12-03 | 中国热带农业科学院热带作物品种资源研究所 | Cassava whole wheat flour vermicelli and making method thereof |
| CN105076946A (en) * | 2015-09-17 | 2015-11-25 | 河北香道食品有限公司 | Manufacturing process of convenient vermicelli |
| CN105380083A (en) * | 2015-11-20 | 2016-03-09 | 广西南岜仔科技有限公司 | Nutritional rice noodles and production method thereof |
| CN107874110A (en) * | 2017-11-13 | 2018-04-06 | 中国热带农业科学院农产品加工研究所 | A kind of cassava rice and preparation method thereof |
| CN107874110B (en) * | 2017-11-13 | 2021-04-23 | 中国热带农业科学院农产品加工研究所 | Cassava rice and preparation method thereof |
| CN107874095A (en) * | 2017-12-05 | 2018-04-06 | 常德市源宏食品有限责任公司 | A kind of fresh-cut lettuce formula and its fresh-keeping keeping method |
| CN108294216A (en) * | 2018-02-02 | 2018-07-20 | 遵义师范学院 | A kind of fresh-cut lettuce composite antistaling agent |
| CN108294216B (en) * | 2018-02-02 | 2022-05-03 | 遵义师范学院 | Fresh and wet rice noodle compound preservative |
| CN110477267A (en) * | 2019-08-06 | 2019-11-22 | 广西农村投资集团农产商务服务有限公司 | A kind of production method of fresh cassava wet rice flour noodles |
| CN111743084A (en) * | 2020-06-19 | 2020-10-09 | 黄文功 | Method for making raw pressed rice noodles |
| CN111758889A (en) * | 2020-07-20 | 2020-10-13 | 四川东方主食产业技术研究院 | Normal-temperature fresh-keeping method of fresh and wet instant rice noodles |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101449761A (en) | High water-content cooked rice noodle formula and preserving method | |
| CN101449762A (en) | Rice vermicelli production technique | |
| CN103416681B (en) | Method utilizing rice to produce macaroni | |
| CN101389226A (en) | Method for producing soybean paste containing pine mushroom | |
| CN101896080A (en) | A powder composition of korean pancake using rice powder | |
| CN104489468A (en) | Kidney-tonifying body-strengthening coarse-cereal nutrition powder and preparation method thereof | |
| CN103039853A (en) | Formula of tartary buckwheat rice noodle and processing process | |
| CN101036508A (en) | Method for producing tofu pieces | |
| JP7100765B2 (en) | How to make instant rice noodles made from fresh potatoes | |
| WO2020006917A1 (en) | Method for preparing instant potato rice noodle with low broken rate by using fresh potatoes | |
| CN101164447A (en) | Instant osmanthus flower lotus seed lotus root powder and processing method thereof | |
| CN104171804B (en) | A kind of sweet potato noodles processing method and processing unit thereof | |
| CN106551242A (en) | Aging resistance steamed bun powder and preparation method thereof and aging resistance steamed bread and preparation method thereof | |
| CN101669597B (en) | Special flour for food with high bulkiness and low oil content as well as manufacture method and application | |
| CN103416683B (en) | Germinated brown rice noodles and production method thereof | |
| CN101461517A (en) | Nutrition rice and method for processing the same | |
| CN108634185A (en) | One kind is rich in polyphenol fast food multi-grain porridge powder and preparation method thereof | |
| CN101449766A (en) | Strengthened nutritious rice and processing technique thereof | |
| KR101581621B1 (en) | Shrimp Gruel Cooking Method | |
| CN101449810A (en) | Body-strengthening nutrient snack rice noodles | |
| KR101073146B1 (en) | Japonica-type rice powder pulverized for noodles production, and the rice noodles process without hot-steamming using those powder | |
| CN102885247A (en) | Method for inhibiting retrogradation of rice flour | |
| JP2928419B2 (en) | Manufacturing method of rice cake noodles | |
| KR101435566B1 (en) | Compound and Method on Power Containing Maggulri Ingredients | |
| CN105558772A (en) | Production method of rice noodles |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090610 |