CN102511725A - Production method of fermented instant rice noodles - Google Patents
Production method of fermented instant rice noodles Download PDFInfo
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- CN102511725A CN102511725A CN2011104303565A CN201110430356A CN102511725A CN 102511725 A CN102511725 A CN 102511725A CN 2011104303565 A CN2011104303565 A CN 2011104303565A CN 201110430356 A CN201110430356 A CN 201110430356A CN 102511725 A CN102511725 A CN 102511725A
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Abstract
The invention relates to a production method of fermented instant rice noodles. A production technology comprises steps that: a fermentation broth with a mass of 8% of that of a rice flour material is added to the rice flour material; in the fermentation broth, a ratio of lactic acid bacteria L203 to lactic acid bacteria L107 to yeast Y106 is 2:3:1; the rice flour material containing the fermentation broth is prepared into a flour dough; the dough is fermented for 6-8h under a temperature of 35-40 DEG C; and curly rice noodle blocks are produced by using an automatic delicate instant rice noodle production line; the noodle blocks are aged and re-steamed; the noodle blocks are dried by a three-stage hot-air circulation drying method; the noodle blocks are cooled, tested, and packaged. The method is characterized by simplified technology, no sewage discharging, shortened fermentation time, shortened production period, and stable product quality. Therefore, the method is beneficial for continuous production and automation. The product is advantaged in smooth mouthfeel, chewiness, and good reconstituability. The rice noodles are easy to cook, and are soaking-resistant.
Description
Technical field
The present invention relates to the method that a kind of usefulness is cracked rice or rice is made the fermentation convenient rice flour noodles, belong to the instant food production field.
Background technology
At present; The primary raw material of fermentation convenient rice flour noodles is a rice, and production process has elutriation, and---------defibrination------------compressing tablet (crowded silk) is packed, complex process in multiple steaming to steam powder by cooling---drying---in spontaneous fermentation in immersion; Especially spontaneous fermentation was for up to 4～7 days; Be unfavorable for automated production, and quality is unstable, sewage disposal is difficult.
Summary of the invention
The purpose of this invention is to provide a kind of fermentation convenient rice flour noodles production method, accomplish work simplification, fermentation time is short, and constant product quality is free from environmental pollution.
Production stage of the present invention is following:
1, makes rice meal
Cracking rice of in the husk rice process, sorting out of paddy or rice are added flour mill wear into powder, after 100 eye mesh screens sieve, obtain rice meal.
2, add zymotic fluid
In the rice meal raw material, add 8% zymotic fluid by weight; In the zymotic fluid, lactic acid bacteria L
203, L
107With saccharomycete Y
106Proportioning be 2: 3: 1.
3, make powder ball
The rice meal raw material that will contain zymotic fluid adds mixer and stirs stall after 5 minutes, adds a certain amount of water, and the target that adds water is to make the raw material water content be controlled to be 34～36%, starts mixer and powder once more 5 minutes, obtains powder ball.
4, fermentation
The powder ball that to become reconciled is poured in the fermenter, sends into the fermenting cellar fermentation, and the control temperature is 35～40 ℃, fermentation time 6～8 hours.
5, adopt full-automatic exquisite convenient rice flour noodles production line to make the ripple type powder agglomates
Through conveyer belt the powder ball that ferments is delivered to bitubular self-cooked type extruder and carry out secondary extrusion; Regulate squeezing parameter, curing extruded operating frequency is 40～45HZ for the first time, and the extruding of wire vent for the second time operating frequency is 30～33HZ, and target is to make the iodine of ground rice be colourity to be controlled in 1.3～1.6 scopes; The powder band that is squeezed into the ripple bar shaped through mould quantitatively cuts into the ripple type powder agglomates after through the conveyer belt cooling.
6, aging
Powder agglomates being sent into chain pass in the formula aging equipment, is that 25～30 ℃, relative humidity are under 80～85% the condition in temperature, aging 3～5 hours, powder agglomates dehydration, starch is partly brought back to life and enhanced toughness.
7, the multiple steaming
To carry out multiple steaming through overaging dehydration, the lowered powder agglomates of gelatinization degree, steaming temperature again is 75～85 ℃, and the time is 3～5 minutes, makes the iodine of powder agglomates be colourity and returns to 1.3～1.6.
8, adopt the oven dry of syllogic heat-wind circulate drying method
First section is that temperature is 50～55 ℃ through the hot stage of steam-heating pipe drum hot blast, and it is middle thermophase that humidity is 60～65%, second section, and temperature is 45～50 ℃; The 3rd section is the decreasing temperature and increasing humidity stage, and temperature drops to 40～45 ℃; Through the method controlled humidity of spraying steam from lower to upper is 55～60%, makes the powder agglomates institutional framework reach the state of easing back.
9, cooling, check, packing
Dried powder agglomates is slowly cooling on conveyer belt, is transported to packing shop at last, after check, packs.
Compared with present technology, characteristics of the present invention are following:
1, simplify technology, save operations such as elutriation, immersion, without sewage discharge helps environmental protection.
2, lactic acid bacteria L
203, L
107With saccharomycete Y
106Utilize microbial technique from bubble Mi Shui, pickles, to separate in advance, contain the viable bacteria amount by the zymotic fluid of their preparations and can utilize microorganism detection technology for detection and control, therefore guaranteed the stability of fermentation, guarantee constant product quality.Product of the present invention have mouthfeel smooth, have chewiness, advantage that rehydration is good, its bean vermicelli to be prone to slaking (6 minutes), anti-bubble time long (12 hours unbroken noodles).
3, adopt fermenting cellar heat-preservation fermentation technology, shortened fermentation time and production cycle, help producing continuously and realizing automation.
The specific embodiment
The present embodiment production stage is following:
1, cracking rice of in the husk rice process, sorting out of paddy or rice are added flour mill and wear into powder, after 100 eye mesh screens sieve, obtain rice meal.
2, in the 100kg rice meal, add the 8kg zymotic fluid; In the zymotic fluid, lactic acid bacteria L
203, L
107With saccharomycete Y
106Proportioning be 2: 3: 1.
The rice meal raw material adding mixer that 3, will contain zymotic fluid stirs stall after 5 minutes, adds a certain amount of water, and control raw material water content is 34～36%, starts mixer and powder once more 5 minutes, obtains powder ball.
4, the powder ball that will become reconciled is poured in the fermenter, sends into the fermenting cellar fermentation, and the control temperature is 35～40 ℃, fermentation time 6～8 hours.
5, adopt the Tianjin full-automatic exquisite convenient rice flour noodles production line of the holy new wheaten food SNTRN8 of ON-DATA type to make the ripple type powder agglomates, promptly the powder ball that ferments is delivered to bitubular self-cooked type extruder and carry out twice extruding through conveyer belt; Regulate squeezing parameter, curing extruded operating frequency is 40～45HZ for the first time, and the extruding of wire vent for the second time operating frequency is 30～33HZ, and target is to make the iodine of ground rice be colourity to be controlled in 1.3～1.6 scopes; The powder band that is squeezed into the ripple bar shaped through mould quantitatively cuts into wave mode type powder agglomates after through the conveyer belt cooling.
6, powder agglomates being sent into chain and pass in the formula aging equipment, is that 25～30 ℃, relative humidity are under 80～85% the condition in temperature, aging 3～5 hours, powder agglomates dehydration, starch is partly brought back to life and enhanced toughness.
7, will carry out multiple steaming, steam temperature again through overaging dehydration, the lowered powder agglomates of gelatinization degree be 75～85 ℃, and the time is 3～5 minutes, makes the iodine of powder agglomates be colourity and returns to 1.3～1.6.
8, adopt the oven dry of syllogic heat-wind circulate drying method, first section is that temperature is 60～70 ℃ through the hot stage of steam-heating pipe drum hot blast; Second section is middle thermophase, and temperature is 45～55 ℃; The 3rd section is the decreasing temperature and increasing humidity stage, and temperature drops to 40～45 ℃, is 60～70% through the method controlled humidity of spraying steam from lower to upper, makes the powder agglomates institutional framework reach the state of easing back.
9, dried powder agglomates slowly cooling on conveyer belt is transported to packing shop at last, after check, packs.
Claims (1)
1. fermentation convenient rice flour noodles production method, its step is following:
A, making rice meal
Cracking rice of in the husk rice process, sorting out of paddy or rice are added flour mill wear into powder, after 100 eye mesh screens sieve, obtain rice meal;
B, adding zymotic fluid
In the rice meal raw material, add 8% zymotic fluid by weight; In the zymotic fluid, the proportioning of lactic acid bacteria L203, L107 and saccharomycete Y106 is 2: 3: 1;
C, making powder ball
The rice meal raw material that will contain zymotic fluid adds mixer and stirs stall after 5 minutes, adds a certain amount of water, and the target that adds water is to make the raw material water content be controlled to be 34～36%, starts mixer and powder once more 5 minutes, obtains powder ball;
D, fermentation
The powder ball that to become reconciled is poured in the fermenter, sends into the fermenting cellar fermentation, and the control temperature is 35～40 ℃, fermentation time 6～8 hours;
E, the full-automatic exquisite convenient rice flour noodles production line of employing are made the ripple type powder agglomates
Through conveyer belt the powder ball that ferments is delivered to bitubular self-cooked type extruder and carry out twice extruding; Regulate squeezing parameter, curing extruded operating frequency is 40～45HZ for the first time, and the extruding of wire vent for the second time operating frequency is 30～33HZ, and target is to make the iodine of ground rice be colourity to be controlled in 1.3～1.6 scopes; The powder band that is squeezed into the ripple bar shaped through mould quantitatively cuts into the ripple type powder agglomates after through the conveyer belt cooling;
F, aging
Powder agglomates being sent into chain pass in the formula aging equipment, is 25～30 ℃ in temperature, and relative humidity is under 80～85% the condition, aging 3～5 hours, powder agglomates dehydration, starch partly to be brought back to life and enhanced toughness;
G, the multiple steaming
To carry out multiple steaming through overaging dehydration, the lowered powder agglomates of gelatinization degree, steaming temperature again is 75～85 ℃, and the time is 3～5 minutes, makes the iodine of powder agglomates be colourity and returns to 1.3～1.6;
H, the oven dry of employing syllogic heat-wind circulate drying method
First section is that temperature is 50～55 ℃ through the hot stage of steam-heating pipe drum hot blast, and humidity is 60～65%; Second section is middle thermophase, and temperature is 45～50 ℃; The 3rd section is the decreasing temperature and increasing humidity stage, and temperature drops to 40～45 ℃, is 55～60% through the method controlled humidity of spraying steam from lower to upper, makes the powder agglomates institutional framework reach the state of easing back;
I, cooling, check, packing
Dried powder agglomates is slowly cooling on conveyer belt, is transported to packing shop at last, after check, packs.
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|---|---|---|---|
| CN2011104303565A CN102511725A (en) | 2011-12-12 | 2011-12-12 | Production method of fermented instant rice noodles |
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|---|---|---|---|
| CN2011104303565A CN102511725A (en) | 2011-12-12 | 2011-12-12 | Production method of fermented instant rice noodles |
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Cited By (28)
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| CN103005299A (en) * | 2012-12-18 | 2013-04-03 | 湖南金健米业股份有限公司 | Preparation method of rice noodles |
| CN103689738A (en) * | 2013-12-04 | 2014-04-02 | 王国清 | Rice milk rich in trace elements (calcium, iron, zinc and selenium) and production method of rice milk |
| CN103734598A (en) * | 2013-12-22 | 2014-04-23 | 夏家志 | Method for making rice noodles |
| CN104187362A (en) * | 2014-07-08 | 2014-12-10 | 桂林灵川县永祥米业有限公司 | Accurately-weighed and packaged rice-noodle production method |
| CN104366181A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Rapid fermentation vermicelli and manufacturing method thereof |
| CN104886459A (en) * | 2015-06-15 | 2015-09-09 | 金健米业股份有限公司 | Making method of fermentation rice flour |
| CN105326027A (en) * | 2015-10-31 | 2016-02-17 | 颍上县天好食品有限公司 | Sour-flavored instant dried sweet potato vermicelli |
| CN105505840A (en) * | 2016-02-23 | 2016-04-20 | 长沙理工大学 | Leavening agent for fresh and wet rice noodles |
| CN105685800A (en) * | 2016-03-31 | 2016-06-22 | 南昌大学 | Production method of rice and lotus root compound convenient straight rice noodles |
| CN105767880A (en) * | 2016-03-31 | 2016-07-20 | 南昌大学 | Preparation method of instant rice-corn compound straight rice noodles |
| CN105795325A (en) * | 2016-03-31 | 2016-07-27 | 南昌大学 | Producing method of rice and sweet potato composite convenient straight rice noodles |
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| CN105831561A (en) * | 2016-03-31 | 2016-08-10 | 南昌大学 | Production method of rice and water chestnut compound instant strip-straight rice noodles |
| CN105831583A (en) * | 2016-03-31 | 2016-08-10 | 南昌大学 | Production method of rice and mung bean composite convenient straight rice noodles |
| CN105851833A (en) * | 2016-03-31 | 2016-08-17 | 南昌大学 | Method for producing instant straight rice noodles by compound restricted fermentation |
| CN105851838A (en) * | 2016-03-31 | 2016-08-17 | 南昌大学 | Production method of instant straight rice noodles compounded from rice and water chestnuts |
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| CN105851836A (en) * | 2016-03-31 | 2016-08-17 | 南昌大学 | Production method of instant straight rice noodles compounded from rice and kudzuvine roots |
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| CN107981178A (en) * | 2017-12-06 | 2018-05-04 | 江西省食品发酵研究所 | A kind of preparation method for the straight rice-flour noodles that ferment |
| CN110140869A (en) * | 2019-05-10 | 2019-08-20 | 李松翰 | A kind of freeze-drying rice flour manufacturing method |
| 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 |
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| CN113796490A (en) * | 2021-09-08 | 2021-12-17 | 中南林业科技大学 | Rice flour preparation method and device |
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2011
- 2011-12-12 CN CN2011104303565A patent/CN102511725A/en active Pending
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| CN103005299A (en) * | 2012-12-18 | 2013-04-03 | 湖南金健米业股份有限公司 | Preparation method of rice noodles |
| 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 |
| CN103689738A (en) * | 2013-12-04 | 2014-04-02 | 王国清 | Rice milk rich in trace elements (calcium, iron, zinc and selenium) and production method of rice milk |
| CN103734598A (en) * | 2013-12-22 | 2014-04-23 | 夏家志 | Method for making rice noodles |
| CN104187362A (en) * | 2014-07-08 | 2014-12-10 | 桂林灵川县永祥米业有限公司 | Accurately-weighed and packaged rice-noodle production method |
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| CN107981178A (en) * | 2017-12-06 | 2018-05-04 | 江西省食品发酵研究所 | A kind of preparation method for the straight rice-flour noodles that ferment |
| CN107981178B (en) * | 2017-12-06 | 2021-04-09 | 江西省食品发酵研究所 | Preparation method of fermented straight rice noodles |
| CN110140869A (en) * | 2019-05-10 | 2019-08-20 | 李松翰 | A kind of freeze-drying rice flour manufacturing method |
| 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 |
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Application publication date: 20120627 |