CN101897409B - Method for improving ageing resistance and tasty performance of fresh instant rice noodles by utilizing trehalose complex agent - Google Patents
Method for improving ageing resistance and tasty performance of fresh instant rice noodles by utilizing trehalose complex agent Download PDFInfo
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- CN101897409B CN101897409B CN2010102514162A CN201010251416A CN101897409B CN 101897409 B CN101897409 B CN 101897409B CN 2010102514162 A CN2010102514162 A CN 2010102514162A CN 201010251416 A CN201010251416 A CN 201010251416A CN 101897409 B CN101897409 B CN 101897409B
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Abstract
The invention provides a method for improving the ageing resistance and tasty performance of fresh instant rice noodles by utilizing a trehalose complex agent, comprising the following steps: in the existing fresh instant rice noodle production process, before pulping, adding and evenly mixing 2.5-5.0% of trehalose by weight and 0.5-3.0% of sodium bicarbonate complex agent by weight; and after steaming slices, spraying 0.5-2% of beta-amylase by weight, and carrying out centrifugal dehydration treatment to control the water content of the rice noodles to be within 55-65% by weight after carrying out acid leaching. The fresh instant rice noodles obtained by the invention not only improve the ageing resistance but also the product tasty performance, and satisfy the requirements of consumers for mouthfeel and taste.
Description
Technical field
The present invention relates to a kind of anti-aging production method with tasty performance of antistaling instant rice-flour noodles of improving.
Background technology
Convenient rice flour noodles be a kind of can with instant noodles shoulder to shoulder instant food mutually.But the rice starch easy ageing lacks the protein network structure of flour in addition, and therefore, present convenient rice flour noodles is relatively poor owing to mouthfeel, bad its sales volume that makes of tasty performance is far below instant noodles.For solving problem of aging; Chinese patent CN1101151C has proposed a kind of hydrophilic colloid account for rice gross weight 0.2-2.2% or emulsifying agent or starch or trehalose of when defibrination, adding as ageing-resistant antistaling instant rice-flour noodles production method; CN1126462C does not add age resister when having proposed a kind of defibrination; After steaming slurry, cooling, use beta amylase that the antistaling instant rice made products is carried out the aging-resistant method separately; Though both have obtained very much progress aspect anti-aging, tight because of the ground rice structure, that water content is high (65-70%) is difficult tasty, so that difficulty lets consumer satisfaction.
On the other hand, trehalose (Trehalose) is through α, the irreducibility disaccharide of α-1-1 key be combined into by two glucose molecules.It is a kind of safe, stable natural carbohydrate; Trehalose extensively is present in rudimentary plant, algae, bacterium, fungi, yeast, insect and the invertebrate; Using value is very huge; It has very important biological significance to organism, because of good drought-resistant, high temperature resistance, anti-freezing characteristic, has become the important protective agent that the biologically active of vaccine, pharmaceutical grade protein, enzyme, biological tissue and cell is preserved.Along with declining to a great extent of trehalose cost and selling price in recent years; Trehalose to the high stability of acid and heat, prevent age of starch and protein denaturation, inhibition fat rancidity, rectify flavor and rectify good characteristics such as smelly function, high glass-transition temperature, agent of low hygroscopicity, low sugariness and more show its values, also make its need further to excavate at the application potential of food processing industry, pharmaceutical sector, agricultural, biochemical product industry and cosmetics industry.
Summary of the invention
The objective of the invention is; In order better to solve the difficult problem that antistaling instant rice-flour noodles is prone to aging and tasty performance difference; A kind of method of utilizing the trehalose complexing agent to improve the anti-aging and tasty performance of antistaling instant rice-flour noodles is provided, and it utilizes trehalose and sodium acid carbonate complexing agent to be aided with beta amylase simultaneously, and produces antistaling instant rice-flour noodles through processed; Make full use of the pore-creating character of sodium acid carbonate and trehalose improves antistaling instant rice-flour noodles to the anti-aging and water-retaining property of starch quality; Both further improved the ageing resistance of product, improved the tasty performance of ground rice again, to satisfy the requirement of consumer mouthfeel, taste
The present invention is on the basis of the antiaging method (CN1126462C) of original antistaling instant rice-flour noodles production method (CN1101151C) and antistaling instant rice made products; When defibrination, add the trehalose complexing agent; And after steaming slurry, extruding cooling in blocks, add the spray beta amylase, and dehydration control ground rice water content realizes after acidleach.
Technical scheme of the present invention is, saidly utilizes the trehalose complexing agent to improve antistaling instant rice-flour noodles method anti-aging and tasty performance to comprise the steps:
A. take by weighing rice 45 ℃ of-55 ℃ of following soaking fermentations 12 hours-24 hours, clean then, add trehalose and sodium acid carbonate again, defibrination, slurry; The addition of trehalose is 2.5%-5.0% of a rice weight, and the addition of sodium acid carbonate is the 0.5%-3.0% of rice weight;
B. steam slurry: slurry is shakeout, and steam pressure 0.2 Mpa-0.3 MPa steams 50 seconds-120 seconds slurry time, gets sheet; Thick 1 mm-3 of sheet mm;
C. after sheet being cooled to 60 ℃-80 ℃, the spray beta amylase, mixing, the consumption of beta amylase are 0.5%-2% of sheet stock weight; Under 50 ℃-70 ℃ of temperature, relative humidity 55%-65% condition, be incubated, left standstill 15 minutes-30 minutes; Carry out following steps by the common process condition then:
D. extrusion modling;
E. boil bar;
F. steam powder;
G. washing;
H. customized cut-off;
I. acidleach;
J. dehydration, the percentage by weight of control ground rice water content promptly gets between 55%-65%.
After the dehydration, can pack sterilization and cooling, quality inspection, external packing through routine, warehouse-in.
Said rice is that early rice, late long-grained nonglutinous rice or early rice mix with late long-grained nonglutinous rice.
Said trehalose, sodium acid carbonate and beta amylase are the food-grade commodity that meet GB.
Said dehydration can be adopted centrifugal dehydration.
The present invention utilizes trehalose and sodium acid carbonate complexing agent to be aided with beta amylase simultaneously; And produce antistaling instant rice-flour noodles through processed; The pore-creating character of sodium acid carbonate and trehalose improves antistaling instant rice-flour noodles to the anti-aging and water-retaining property of starch quality have been made full use of; Both further improved the ageing resistance of product, improved the tasty performance of ground rice again, satisfied the requirement of consumer mouthfeel, taste.
Description of drawings
Fig. 1 technological process of production figure of the present invention.
The specific embodiment
Below specify technology of the present invention and characteristics through specific embodiment, but these embodiment are not in order to limit protection scope of the present invention.
The selection of each raw material all meets relative national standards among the following embodiment.
Embodiment 1:
Take by weighing rice 45 ℃ of-55 ℃ of following soaking fermentations 12 hours-24 hours, clean, add trehalose and sodium acid carbonate, defibrination makes fineness reach 120 orders-180 order; The addition of trehalose is 2.5%-4.0% of a rice weight, and the addition of sodium acid carbonate is 0.5%-3.0% of a rice weight;
Steam slurry: slurry is shakeout steam pressure 0.2 MPa-0.3 MPa, 50 seconds-120 seconds time, thick 1 mm-3 of sheet mm;
After sheet was cooled to 60 ℃-80 ℃, the spray beta amylase was also mixed thoroughly with the extruder extruding, and the consumption of beta amylase is 0.5%-2% of a sheet stock weight; Can adopt the single-screw extrusion machine extrusion modling, sieve diameter 1.5 mm-2 mm;
50 ℃-70 ℃ of temperature, relative humidity 55%-65%, insulation 15 minutes-30 minutes, leave standstill processing;
Boil bar: the ground rice of extruding is through boiling 95 ℃-100 ℃ of temperature, 8 seconds-20 seconds time in the saucepan;
Steam powder: pressure 0.08 Mpa-0.2 MPa, 100 seconds-180 seconds time;
Washing: washed 5 ℃-15 ℃ of water temperatures from the beginning 0.2 minute-3 minutes;
Customized cut-off: length 25 cm-40 cm;
Adopt the lactic acid acidleach, adjustment pH to 3.8-4.0, leaching time 20 seconds-60 seconds;
Adopt centrifugal dehydration, control ground rice water content is between 55%-65%;
The packing sterilization: according to every part 150 gram-300 gram packs, 90 ℃-95 ℃ of sterilization temperatures, adopt the steam sterilization in open kettle at 30 minutes-40 minutes time;
Air blast is cooled to normal temperature, and room temperature was placed 7 days, checks rise bag or corrupt situation, and should guarantee does not have rise bag or corrupt situation;
Packed ground rice and seasoning bag are put together, carry out external packing (packed or bowl dress) and be finished product.
Embodiment 2:Take by weighing early rice 100kg, drop into fermentation vat, added 55 ℃ of hot water thermal insulating soaking fermentations 12 hours; Clean then, drain, add trehalose and sodium acid carbonate, defibrination is to 120 orders; The addition of trehalose is 5% of a rice weight, and the addition of sodium acid carbonate is 2.5% of a rice weight; Steamed sheet 100 seconds, steam pressure 0.2 MPa, thick 1.5 mm of sheet; After sheet is cooled to 70 ℃, the spray beta amylase, the consumption of beta amylase is 2% of a sheet stock weight, and mixes thoroughly with the extruder extruding; 50 ℃ of temperature, relative humidity 55%, leave standstill the insulation 30 minutes, use single-screw extrusion machine (sieve diameter 1.5 mm) extrusion modling then; Boiled 15 seconds in the saucepan of the ground rice of extruding through 98 ℃ of temperature; Pressure with 0.15 MPa steamed powder 120 seconds again; Then with washing 1 minute (10 ℃ of water temperatures) from the beginning; By 25 cm length customized cut-offs; Adopt lactic acid, leaching time is 30 seconds behind the adjustment pH4.0; Adopt centrifuge dewatering, control ground rice water content is about 57%; According to every part 200 gram pack, adopt steam, sterilization in open kettle, time 30-40 minute, is cooled to normal temperature with air blast by sterilization temperature 90-95 ℃; After room temperature placement quality inspection in 7 days rises by bag or corrupt situation, packed ground rice and seasoning bag are put together, carry out external packing (packed or bowl dress) and be finished product.
Embodiment 3:Take by weighing early rice 200kg, drop into fermentation vat, added 50 ℃ of hot water thermal insulating soaking fermentations 18 hours; Clean then, drain, add trehalose and sodium acid carbonate, the addition of trehalose is 3.5% of a rice weight; The addition of sodium acid carbonate is 1% of a rice weight, and defibrination is to 150 orders; Steamed sheet 100 seconds, steam pressure 0.2 MPa, thick 1.5 mm of sheet; After sheet is cooled to 60 ℃, the spray beta amylase, the consumption of beta amylase is 1% of a sheet stock weight, and mixes thoroughly with the extruder extruding; 55 ℃ of temperature, relative humidity 55%, leave standstill the insulation 25 minutes, use single-screw extrusion machine (sieve diameter 1.5 mm) extrusion modling then; Boiled 10 seconds in the saucepan of the ground rice of extruding through 100 ℃ of temperature; Pressure with 0.15 MPa steamed powder 120 seconds again; Then with washing 1 minute (10 ℃ of water temperatures) from the beginning; By 25 cm length customized cut-offs; Adopt lactic acid, leaching time is 20 seconds behind the adjustment pH4.0; Adopt centrifuge dewatering, control ground rice water content is about 60%; Other is with embodiment 1.
Embodiment 4:Take by weighing early rice 300kg, drop into fermentation vat, added 45 ℃ of hot water thermal insulating soaking fermentations 24 hours; Clean then, drain, add trehalose and sodium acid carbonate, the consumption of trehalose is 2.5% of a rice weight; The consumption of sodium acid carbonate is 1% of a rice weight, and defibrination is to 120 orders; Steamed sheet 100 seconds, steam pressure 0.2 MPa, thick 2 mm of sheet; After sheet is cooled to 80 ℃, the spray beta amylase, the consumption of beta amylase is 0.5% of a sheet stock weight, and mixes thoroughly with the extruder extruding; 50 ℃ of temperature, relative humidity 55%, leave standstill the insulation 30 minutes, use single-screw extrusion machine (sieve diameter 1.5 mm) extrusion modling then; Boiled 10 seconds in the saucepan of the ground rice of extruding through 100 ℃ of temperature; Pressure with 0.15 MPa steamed powder 110 seconds again; Then with washing 1 minute (10 ℃ of water temperatures) from the beginning; By 25 cm length customized cut-offs; Adopt lactic acid, leaching time is 30 seconds behind the adjustment pH4.0; Adopt centrifuge dewatering, control ground rice water content is about 63%; Other is with embodiment 1.
Claims (5)
1. a method of utilizing the trehalose complexing agent to improve the anti-aging and tasty performance of antistaling instant rice-flour noodles is characterized in that, comprises the steps:
A. take by weighing rice 45 ℃ of-55 ℃ of following soaking fermentations 12 hours-24 hours, clean then, add trehalose and sodium acid carbonate again, defibrination, slurry; The addition of trehalose is 2.5%-5.0% of a rice weight, and the addition of sodium acid carbonate is the 0.5%-3.0% of rice weight;
B. steam slurry: slurry is shakeout, and steam pressure 0.2 Mpa-0.3 MPa steams 50 seconds-120 seconds slurry time, gets sheet; Thick 1 mm-3 of sheet mm;
C. after sheet being cooled to 60 ℃-80 ℃, the spray beta amylase, mixing, the consumption of beta amylase are 0.5%-2% of sheet stock weight; Under 50 ℃-70 ℃ of temperature, relative humidity 55%-65% condition, be incubated, left standstill 15 minutes-30 minutes; Carry out following steps by the common process condition then:
D. extrusion modling;
E. boil bar;
F. steam powder;
G. washing;
H. customized cut-off;
I. acidleach;
J. dehydration, the percentage by weight of control ground rice water content promptly gets between 55%-65%.
2. according to the said method of utilizing the trehalose complexing agent to improve the anti-aging and tasty performance of antistaling instant rice-flour noodles of claim 1, it is characterized in that said rice is that early rice, late long-grained nonglutinous rice or early rice mix with late long-grained nonglutinous rice.
3. according to the said method of utilizing the trehalose complexing agent to improve the anti-aging and tasty performance of antistaling instant rice-flour noodles of claim 1, it is characterized in that said trehalose, sodium acid carbonate and beta amylase are the food-grade commodity that meet GB.
4. according to the said method of utilizing the trehalose complexing agent to improve the anti-aging and tasty performance of antistaling instant rice-flour noodles of claim 1, it is characterized in that centrifugal dehydration is adopted in said dehydration.
5. according to the said method of utilizing the trehalose complexing agent to improve the anti-aging and tasty performance of antistaling instant rice-flour noodles of claim 1, it is characterized in that, after the dehydration, through the sterilization of conventional packing and cooling, quality inspection, external packing.
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Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102283351B (en) * | 2011-08-23 | 2012-05-30 | 中南林业科技大学 | Method for processing instant rice |
| CN102349618B (en) * | 2011-09-28 | 2012-09-05 | 中南林业科技大学 | Processing method of instant rice flour suitable for middle-aged and elderly people |
| CN102771695A (en) * | 2012-07-19 | 2012-11-14 | 东莞市圣心食品有限公司 | Anti-retrogradation rice powder and preparation method thereof |
| CN102771712B (en) * | 2012-08-07 | 2013-12-18 | 安徽光明槐祥工贸集团有限公司 | Processing method of rice vermicelli |
| CN102805293B (en) * | 2012-08-28 | 2013-06-12 | 江西华达昌食品有限公司 | High-quality fresh-keeping convenient rice flour and processing method thereof |
| CN103005299B (en) * | 2012-12-18 | 2014-08-20 | 湖南金健米业股份有限公司 | Preparation method of rice noodles |
| CN103478538B (en) * | 2013-08-15 | 2016-04-06 | 湖南灯塔米业有限公司 | A kind of production method of ground rice |
| CN105192531A (en) * | 2015-10-12 | 2015-12-30 | 黑川恒夫 | Method for producing wet rice noodle capable of keeping fresh for 3-5 days at normal temperature with improved nutrition and quality |
| CN105767170A (en) * | 2016-03-10 | 2016-07-20 | 东北农业大学 | Brown rice aging inhibition method by ultrahigh pressure synergistic with trehalose infiltration |
| CN105746701A (en) * | 2016-03-10 | 2016-07-13 | 东北农业大学 | Method using protecting function of trehalose to prolong storage life of unpolished rice |
| CN114453244A (en) * | 2022-01-20 | 2022-05-10 | 陈翠青 | Eutrophication blue algae separating type dehydration treatment equipment |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1101151C (en) * | 2000-05-01 | 2003-02-12 | 湖南金健米业股份有限公司 | Method for producing antistaling instant rice-flour noodles |
| KR20100007646A (en) * | 2008-07-14 | 2010-01-22 | 경상북도(농업기술원생물자원연구소장) | Manufacturing method for making cold noodle using rice flour and trehalose |
| CN101617788B (en) * | 2009-05-20 | 2011-08-03 | 长沙理工大学 | Method for improving tasty performance of instant rice noodles |
| CN101623065B (en) * | 2009-07-30 | 2012-02-08 | 南昌大学 | Preparation method of fermented rice sticks |
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