CN102696966B - Composite for preparing rice flour and rice flour - Google Patents
Composite for preparing rice flour and rice flour Download PDFInfo
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- CN102696966B CN102696966B CN201210199658.0A CN201210199658A CN102696966B CN 102696966 B CN102696966 B CN 102696966B CN 201210199658 A CN201210199658 A CN 201210199658A CN 102696966 B CN102696966 B CN 102696966B
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Abstract
The invention provides a composite for preparing rice flour. The composite is characterized by containing the following components in percentage by weight: 30 to 60 percent of flour, 6.5 to 39 percent of corn starch, 5 to 34 percent of rice flour and 0.5 to 2 percent of grease. In addition, the invention also provides the rice flour, which is characterized in that raw materials for preparing the rice flour comprise the composite in a patent claim 1 or 2. A preparation method comprises the following steps of: kneading dough, curing, squeezing, kneading, calendaring, aging, cutting into shreds and sizing mechanically. By the composite with low flour content (which is only 30 to 60 weight percent), the infusion-resistant rice flour with high chewiness is prepared by the inventor for the first time.
Description
Technical field
The present invention relates to a kind of composition for the preparation of rice and flour and a kind of rice and flour of being prepared by said composition.
Background technology
The reasonable instant food of chewiness that prior art provides, for example no matter instant noodles, be fried or non-fried kind, its main component is flour.The chewiness of instant noodles derives from protein and adipogenic spacial framework substantially, if therefore flour content reduces, the chewiness of the instant noodles of preparation also decreases.Therefore the instant noodles that provided by prior art are prepared by the composition that surpasses 90 % by weight flour conventionally.Because the main component of instant noodles is flour, so nutritional labeling is more single.
Prior art also has the formula of attempting improving instant food nutrition, and its mode is only by reducing the content of flour, and adds some other coarse cereals.The formula of even now has increased the nutrition of instant food, and still, the common mouthfeel of instant noodles of being prepared by this formula is not so good, and especially chewiness is bad.
Along with the continuous quickening of rhythm of life, people are increasing to the demand of instant food, also the nutrition of instant food and mouthfeel proposed to more requirement simultaneously.
Patent of invention content
The defect that instant food nutritional labeling is single or mouthfeel is not good providing in order to overcome prior art, the invention provides a kind of nutritious, the rice and flour that mouthfeel is good, especially resistance to bubble and chewiness are good.
On the one hand, the invention provides a kind of composition for the preparation of rice and flour, it is characterized in that, the flour that said composition contains its gross weight 30-60 % by weight, the cornstarch of 6.5-39 % by weight, the ground rice of 5-34 % by weight, the grease of 0.5-2 weight ‰.
On the other hand, the invention provides a kind of rice and flour, it is characterized in that, the raw material of preparing these rice and flour comprises the composition described in claim 1 or 2, and the step of described preparation comprises successively with face, slaking wire squeeze, rubs white silk, calendering, aging, chopping is cut off and the step of machinery sizing.
In the instant noodles of preparing in prior art, the content of flour in composition, usually above 90% of composition gross weight, also has the content of flour to be low to moderate 80%, but is low to moderate at most 70% formula.In these formulas, conventionally additionally add some can increase flexible component, to improve the mouthfeel of instant noodles.
The present inventor is reasonably combined multiple coarse food grain together, and by specific preparation technology, successfully make for the first time the rice and flour that flour content is composition total weight 30-60 % by weight, the nutritious equilibrium of these rice and flour, resistance to bubble, toughness (Q), soft durometer, viscosity and rehydration are all good, and for example the chewiness of chewiness and the existing instant noodles that contain 90% above flour is suitable.
The specific embodiment
The invention provides a kind of composition for the preparation of rice and flour, it is characterized in that, the flour that said composition contains its gross weight 30-60 % by weight, the cornstarch of 6.5-39 % by weight, the ground rice of 5-34 % by weight, the grease of 0.5-2 weight ‰.
Although the enlightenment that prior art provides is to reduce flour content, while increasing ground rice content, the instant noodles mouthfeel variation of preparation.But the present inventor but surprisingly finds, while adopting preparation method of the present invention to prepare rice and flour, preferably, prepare the flour that the composition of rice and flour contains its gross weight 30-54 % by weight, the cornstarch of 6.5-39 % by weight, the ground rice of 11-34 % by weight, the grease of 0.5-2 weight ‰.The rice and flour that adopt preparation method's preparation of the present invention to be prepared by this composition, mouthfeel has but obtained further improvement.Especially the flour that contains its gross weight 30-49 % by weight when described composition, the cornstarch of 6.5-39 % by weight, the ground rice of 16-34 % by weight, during the grease of 0.5-2 weight ‰, mouthfeel is better.
In order to obtain better mouthfeel and local flavor, a kind of preferred embodiment in, the content of grease is 1-2 weight ‰.
The kind of described flour is not particularly limited, the ground rice that can be worn into by various rice, for example polished rice, long-grained nonglutinous rice, glutinous rice, purple rice, black rice, millet and glutinous millet etc.By selecting different rice not only can change the nutritional labeling of made rice and flour, can also give the different color of rice and flour and local flavor.
In order to change nutritional labeling, color and the local flavor of strip food, in a preferred embodiment, said composition also contains one or more in potato starch, green starch, sweet potato starch, tapioca and other converted starch of manufacturing through physics, chemistry or alternate manner processing.Described converted starch can be Acetylated potato starch, oxidized starch, phosphoric acid bridge formation starch.
The present invention also provides a kind of rice and flour, and the raw material of preparing these rice and flour is above-mentioned composition, and the step of described preparation comprises successively with face, slaking wire squeeze, rubs white silk, calendering, the step that aging and chopping is cut off.The fresh rice and flour that prepare like this can sell.
The step of described mixed material can mix according to existing technology, preferably in mixer, carries out, to carry out automated production.But for raw material can further be mixed, a kind of preferred embodiment in, the step of described mixed material is carried out or is undertaken by continuous-blending equipment in de-airing mixer.In order can fully to mix, another preferred embodiment in, the step of described mixed material is carried out or is undertaken by continuous-blending equipment in de-airing mixer; Wherein, the amount of the liquid material water adding is the 25-45 % by weight of described raw material gross weight, is preferably 35-42 % by weight.; When the step of described mixed material finishes, mixed described raw material is fine-powdered.Raw material is mixed into fine-powdered, be very beneficial for the gelatinization of starch, therefore, while adopting this preferred embodiment, the step that does not need to adopt the standing or balance adopting in order to improve the gelatinization of starch of the prior art, does not need to adopt loaded down with trivial details digesting technoloy yet.In a preferred embodiment, the particle diameter of the raw material of described fine-powdered is 200-900 micron, be preferably 250-830 micron, for example, particle diameter be 830 microns (cross 20 mesh sieves) be 20-30%, particle diameter be 380 microns (cross 40 mesh sieves) be 60-70%, particle diameter be 250 microns (crossing 60 mesh sieves) be 10-20%.In a preferred embodiment, the particle diameter of the raw material of described fine-powdered is 350-400 micron.Present inventor finds, when the particle diameter of the raw material of described fine-powdered is during in above-mentioned preferable range, the time of gelatinization further shortens, and gelatinization degree further improves, and the products taste of making further improves.
The step of described slaking wire squeeze is carried out in slaking extruding strings device, the slaking axle High Rotation Speed of slaking extruding strings device, and slaking axle internal pressure raises, and makes starch slaking, then by wire squeeze axle, by the mould of extrusion spinneret, the good strip food group of slaking is extruded.By controlling electric current (corresponding to the pressure) intensity of slaking extruding strings device, control the gelatinization degree of starch.A kind of preferred embodiment in, electric current during described slaking wire squeeze is 20-50 ampere, when described slaking wire squeeze finishes, gelatinization degree is greater than 85%, is preferably greater than 87%, is more preferably more than or equal to 89%, thereby is conducive to digest and assimilate.
After overcuring wire squeeze step, described raw material has become strip, but this thickness is inhomogeneous, and the bar that length is identical varies in weight, if therefore directly cut this, the follow-up step that needs manual weighing.In order to increase the elasticity of dough, also increase the chewiness of finished product strip food, also rub experienced step.Preferably, this dough is delivered to rub in experienced machine by conveyer belt rub white silk.Through rubbing experienced dough, become smooth, be conducive to the follow-up uniform bar that cuts into.Rub while the moisture control in bar being 36-38 % by weight after practicing more favourable cutting.
Described calendering step is that calendering can adopt usual manner of the prior art to carry out in order to obtain certain thickness, but preferably calendering adopts the parameter of existing easy to prepare to carry out in calender.In another preferred embodiment, the temperature of described calendering is 20-70 ℃, is preferably 40-50 ℃; In calender line, keep the skin wet, in calender line, keep the skin wet, make when described calendering finishes, the gross weight of described raw material of take is benchmark, and the content of described water is 25-45 % by weight, is preferably 36-37 % by weight.If preparation is rice and flour, after calendering, the thickness of described rice noodle tegument can be the conventional thickness of existing rice and flour, but is preferably 0.8-1.6 millimeter, most preferably is 0.9-1 millimeter.
When calendering finishes, the internal structure of starch is also unstable, in order to improve this situation, and improves mouthfeel, also needs to carry out aging.Aging rear stiffness increases, and is conducive to slitting, is difficult for sticky cutter.And finished product is difficult for while brewing sticking with paste, be difficult for sticking to one's teeth.Aging can be that open type is aging, closed aging and control the aging of certain temperature and humidity.Can adopt guipure and peg aging.Preferably adopt peg aging, to be conducive to the full-automatic rice and flour of producing.The described aging time can be 0.5-2 hour, is preferably 1-2 hour when described aging end, and the gross weight of described raw material of take is benchmark, and the content 25-45 % by weight of described water, is preferably 29-31 % by weight.
In order to improve the internal structure of strip food, further to improve mouthfeel, in a kind of preferred embodiment, the addition of described water is the 35-42 % by weight of the gross weight of described raw material and described water; The described white silk of rubbing makes the 36-38 % by weight that the moisture in the described dough of rubbing after practicing is described dough weight; The temperature of described calendering is 40-50 ℃, and the water content in the musculus cutaneus after described calendering is the 36-37 % by weight of the musculus cutaneus weight after described calendering, and the thickness of the musculus cutaneus after described calendering is 0.8-1 millimeter; Described ageing time is 0.5-2 hour, and the water content in described musculus cutaneus after aging is the 29-31 % by weight of described musculus cutaneus weight after aging.
Musculus cutaneus after aging is carried out to chopping cut-out, and this step can manually also can adopt cutting machine of the prior art to carry out, but preferred mechanical cutting.Because musculus cutaneus is practiced and rolls after step through above-mentioned rubbing, smooth musculus cutaneus is pressed very evenly, and this musculus cutaneus is cut into after the noodles of same widths and thickness, and its weight is substantially the same, thereby has saved the step that needs manual weighing in prior art.
In order to make rice and flour prepared by the present invention have certain shape, the step of described preparation is also included in described chopping and cuts off the step of shaping after step.Described sizing comprises manual sizing and the machinery sizing of prior art.
In the prior art, before sizing, need first to steam the noodles that cut off after chopping, make noodles softening, then weak noodles after softening are placed in to mould drying and shaping.Sizing of the present invention is to adopt heat-setting equipment, this equipment can be provided by Dongguan Chen Hui ball food machinery Manufacturing Co., Ltd, for example adopt disclosed equipment in CN101019616A, also can adopt disclosed equipment in CN101019616A is carried out to improved equipment, for example the forming box of disclosed equipment in CN101019616A is become cylindrical (modular system that for example model is CHQ-500), to obtain columniform product.Relative two surfaces of the face cake after sizing are almost plane, more favourable packing like this.
In order to obtain better fixed effect, setting temperature can be 140-180 ℃, is preferably 145-155 ℃; The time of described machinery sizing can be 0.5-8 minute, is preferably 4-7 minute, most preferably is 5-6 minute; High pressure gas pressure is 3-5 kg/cm
2, be preferably 3.5-4.5 kg/cm
2.
In order to extend the shelf life, the step of described preparation is carried out dry step after being also included in described fixating shape step.Dry temperature can be carried out with reference to the technique of instant noodles.In order to improve the internal structure of strip food, further to improve mouthfeel, in a kind of preferred embodiment, described being dried carried out in two stages, and the first stage, dry temperature was 30-80 ℃, was preferably 50-60 ℃; Drying time first stage be 15 minutes by 2 hours, be preferably 0.5-1 hour; The dry temperature of second stage is 50-130 ℃, is preferably 60-100 ℃; Second stage be drying time 15 minutes by 2 hours, be preferably 1.5-2 hour.Moisture in dried rice and flour is 11-13 % by weight.
In order to give rice and flour aesthetic feeling, after the step of described preparation is also included in described aging step, before described cut-out chopping step, on the surface of described rice and flour, carve the step of embossing.By at rice and flour embossed surface, not only can make rice and flour there is different patterns, increase aesthetic feeling, particularly importantly can shorten brewing time.The degree of depth of described decorative pattern and width are according to the thickness of rice and flour and width design, but the degree of depth is preferably 0.1-0.4 millimeter, width is preferably 0.6-0.9 millimeter.Can either keep like this that rice and flour are not easily broken can significantly shorten brewing time again.
In most preferred embodiments, described mixed material carries out or carries out in continuous-blending equipment in de-airing mixer, the raw material mixing is connected and in direct input extruding strings device, carried out described slaking wire squeeze by equipment, then be directly transferred to rub described in carrying out in experienced machine and rub white silk, rub to be transferred to after practicing and in calender, carry out described calendering, again by guipure transmit carry out described aging, by automatic peg, be transferred to cutting machine afterwards and carry out described chopping cut-out, be transferred to afterwards and in described forming machine, carry out described sizing, finally by mesh-belt conveying be transferred in drying machine, carry out described dry, thereby realized full automation and produced rice and flour.
Further set forth by the following examples content of the present invention.
Embodiment 1
And face: by 30 kilograms, flour, 39 kilograms of cornstarch, 5 kilograms, ground rice, 0.05 kilogram of soybean oil, adds the water of 35.95 kilograms, in de-airing mixer (east, Henan machinery, model is GJB125), mixes.
Slaking wire squeeze: the raw material mixing is joined to slaking extruding strings device, and (power is good in Guangzhou; Aging machine GE-40, wire squeeze VE-40) in, adopt electric current to be 20 amperes and carry out slaking wire squeeze.Adopt GB/T24852-2010 to detect gelatinization degree, the gelatinization degree recording is 87%.
Rub white silk: the raw material after slaking wire squeeze is placed in and rubs experienced machine (Hangzhou Mei Wang manufacture) and rub white silk, and making the moisture in described rice and flour group of rubbing after practicing is 35.95 % by weight of described rice dough weight.
Calendering: join in calender (east, Henan machinery, model is LY720) and roll rubbing raw material after practicing.Rolling temperature is 20 ℃ of left and right, and the water content in the rice noodle tegument after calendering is 35.95 % by weight of the rice noodle tegument weight after described calendering, and the thickness of the rice noodle tegument after described calendering is about 0.8 millimeter.
Aging: adopt peg aging, ageing time is 0.5 hour, the water content in the rice noodle tegument after aging is 35.95 % by weight of described rice noodle tegument weight after aging.
Chopping is cut off: adopt and cut off filament cutter (east, Henan machinery, model is QF600) by the rice noodle tegument cutting after aging, shearing length is approximately 25 centimetres, and width is 3.5-4.5 centimetre.
Machinery sizing: the rice noodles after above-mentioned cutting is placed in modular system (Dongguan Chen Hui ball food machinery Manufacturing Co., Ltd, model is CHQ-500) and is shaped, and is approximately 140 ℃ of sizings 8 minutes in temperature, and high pressure gas pressure is 3 kg/cm
2.Obtain the smooth cylinder rice and flour cake in two sides.
Dry: carry out in two stages, the first stage, dry temperature was 30 ℃, and be 2 hours drying time first stage; The dry temperature of second stage is 50 ℃, and second stage drying time is 2 hours.
Weigh: rice and flour cake is 100-104 gram.
Embodiment 2
And face: by 60 kilograms, flour, 6.5 kilograms of cornstarch, 8.3 kilograms, ground rice, 0.2 kilogram of soybean oil, adds the water of 25 kilograms, is placed in continuous-blending equipment (east, Henan machinery, model is GJB125) in be mixed into fine-powdered, the granulometric range of fine powder is 200-900 micron.
Slaking wire squeeze: the raw material of fine-powdered is joined to slaking extruding strings device, and (power is good in Guangzhou; Aging machine GE-40, wire squeeze VE-40) in, adopt electric current to be 50 amperes and carry out slaking wire squeeze.Adopt GB/T24852-2010 to detect gelatinization degree, the gelatinization degree recording is 89%.
Rub white silk: the raw material after slaking wire squeeze is placed in and rubs experienced machine (Hangzhou Mei Wang manufacture) and rub white silk, and making the moisture in described rice and flour group of rubbing after practicing is 25 % by weight of described rice dough weight.
Calendering: join in calender (east, Henan machinery, model is LY720) and roll rubbing raw material after practicing.Rolling temperature is 70 ℃ of left and right, and the water content in the rice noodle tegument after calendering is 25 % by weight of the rice noodle tegument weight after described calendering, and the thickness of the rice noodle tegument after described calendering is about 1.6 millimeters.
Aging: adopt peg aging, ageing time is 1 hour, the water content in the rice noodle tegument after aging is 25 % by weight of described rice noodle tegument weight after aging.
Chopping is cut off: adopt and cut off filament cutter (east, Henan machinery, model is QF600) by the rice noodle tegument cutting after aging, shearing length is approximately 25 centimetres, and width is 3.5-4.5 centimetre.
Machinery sizing: the rice noodles after above-mentioned cutting is placed in modular system (Dongguan Chen Hui ball food machinery Manufacturing Co., Ltd, model is CHQ-500) and is shaped, and is approximately 180 ℃ of sizings 0.5 minute in temperature, and high pressure gas pressure is 5 kg/cm
2.Obtain the smooth cylinder rice and flour cake in two sides.
Dry: carry out in two stages, the first stage, dry temperature was 80 ℃, and be 15 minutes drying time first stage; The dry temperature of second stage is 130 ℃, and second stage drying time is 15 minutes.
Weigh: rice and flour cake is 100-104 gram.
Embodiment 3
And face: by 30 kilograms, flour, 30 kilograms of cornstarch, 5 kilograms, ground rice, 0.1 kilogram of soybean oil, adds the water of 34.9 kilograms, is placed in continuous-blending equipment (east, Henan machinery, model is GJB125) in be mixed into fine-powdered, the granulometric range of fine powder is 250-830 micron.
Slaking wire squeeze: the raw material of fine-powdered is joined to slaking extruding strings device, and (power is good in Guangzhou; Aging machine GE-40, wire squeeze VE-40) in, adopt electric current to be 40 amperes and carry out slaking wire squeeze.Adopt GB/T24852-2010 to detect gelatinization degree, the gelatinization degree recording is 89%.
Rub white silk: the raw material after slaking wire squeeze is placed in and rubs experienced machine (Hangzhou Mei Wang manufacture) and rub white silk, and making the moisture in described rice and flour group of rubbing after practicing is 34.9 % by weight of described rice dough weight.
Calendering: join in calender (east, Henan machinery, model is LY720) and roll rubbing raw material after practicing.Rolling temperature is 50 ℃ of left and right, and the water content in the rice noodle tegument after calendering is 34.9 % by weight of the rice noodle tegument weight after described calendering, and the thickness of the rice noodle tegument after described calendering is about 1 millimeter.
Aging: adopt peg aging, ageing time is 2 hours, the water content in the rice noodle tegument after aging is 34.9 % by weight of described rice noodle tegument weight after aging.
Chopping is cut off: adopt and cut off filament cutter (east, Henan machinery, model is QF600) by the rice noodle tegument cutting after aging, shearing length is approximately 25 centimetres, and width is 3.5-4.5 centimetre.
Machinery sizing: the rice noodles after above-mentioned cutting is placed in modular system (Dongguan Chen Hui ball food machinery Manufacturing Co., Ltd, model is CHQ-500) and is shaped, and is approximately 150 ℃ of sizings 2 minutes in temperature, and high pressure gas pressure is 4 kg/cm
2.Obtain the smooth cylinder rice and flour cake in two sides.
Dry: carry out in two stages, the first stage, dry temperature was 50 ℃, and be 1 hour drying time first stage; The dry temperature of second stage is 80 ℃, and second stage drying time is 1 hour.
Weigh: rice and flour cake is 100-104 gram.
Embodiment 4
And face: by 30 kilograms, flour, 20 kilograms of cornstarch, 24 kilograms, ground rice, 0.1 kilogram of soybean oil, adds the water of 25.9 kilograms, is placed in continuous-blending equipment (east, Henan machinery, model is GJB125) in be mixed into fine-powdered, the granulometric range of fine powder is 300-750 micron.
Slaking wire squeeze: the raw material of fine-powdered is joined to slaking extruding strings device, and (power is good in Guangzhou; Aging machine GE-40, wire squeeze VE-40) in, adopt electric current to be 30 amperes and carry out slaking wire squeeze.Adopt GB/T24852-2010 to detect gelatinization degree, the gelatinization degree recording is 86%.
Rub white silk: the raw material after slaking wire squeeze is placed in and rubs experienced machine (Hangzhou Mei Wang manufacture) and rub white silk, and making the moisture in described rice and flour group of rubbing after practicing is 25.9 % by weight of described rice dough weight.
Calendering: join in calender (east, Henan machinery, model is LY720) and roll rubbing raw material after practicing.Rolling temperature is 60 ℃ of left and right, and the water content in the rice noodle tegument after calendering is 25.9 % by weight of the rice noodle tegument weight after described calendering, and the thickness of the rice noodle tegument after described calendering is about 0.8 millimeter.
Aging: adopt peg aging, ageing time is 3 hours, the water content in the rice noodle tegument after aging is 25.9 % by weight of described rice noodle tegument weight after aging.
Chopping is cut off: adopt and cut off filament cutter (east, Henan machinery, model is QF600) by the rice noodle tegument cutting after aging, shearing length is approximately 25 centimetres, and width is 3.5-4.5 centimetre.
Machinery sizing: the rice noodles after above-mentioned cutting is placed in modular system (Dongguan Chen Hui ball food machinery Manufacturing Co., Ltd, model is CHQ-500) and is shaped, and is approximately 160 ℃ of sizings 1 minute in temperature, and high pressure gas pressure is 4 kg/cm
2.Obtain the smooth cylinder rice and flour cake in two sides.
Dry: carry out in two stages, the first stage, dry temperature was 40 ℃, and be 1.5 hours drying time first stage; The dry temperature of second stage is 60 ℃, and second stage drying time is 1.5 hours.
Weigh: rice and flour cake is 100-104 gram.
Embodiment 5
And face: by 30 kilograms, flour, 6.95 kilograms of cornstarch, 18 kilograms, ground rice, 0.05 kilogram of soybean oil, adds the water of 45 kilograms, is placed in continuous-blending equipment (east, Henan machinery, model is GJB125) in be mixed into fine-powdered, the granulometric range of fine powder is 350-600 micron.
Slaking wire squeeze: the raw material of fine-powdered is joined to slaking extruding strings device, and (power is good in Guangzhou; Aging machine GE-40, wire squeeze VE-40) in, adopt electric current to be 30 amperes and carry out slaking wire squeeze.Adopt GB/T24852-2010 to detect gelatinization degree, the gelatinization degree recording is 85%.
Rub white silk: the raw material after slaking wire squeeze is placed in and rubs experienced machine (Hangzhou Mei Wang manufacture) and rub white silk, and making the moisture in described rice and flour group of rubbing after practicing is 45 % by weight of described rice dough weight.
Calendering: join in calender (east, Henan machinery, model is LY720) and roll rubbing raw material after practicing.Rolling temperature is 60 ℃ of left and right, and the water content in the rice noodle tegument after calendering is 45 % by weight of the rice noodle tegument weight after described calendering, and the thickness of the rice noodle tegument after described calendering is about 1.2 millimeters.
Aging: adopt peg aging, ageing time is 2 hours, the water content in the rice noodle tegument after aging is 45 % by weight of described rice noodle tegument weight after aging.
Chopping is cut off: adopt and cut off filament cutter (east, Henan machinery, model is QF600) by the rice noodle tegument cutting after aging, shearing length is approximately 25 centimetres, and width is 3.5-4.5 centimetre.
Machinery sizing: the rice noodles after above-mentioned cutting is placed in modular system (Dongguan Chen Hui ball food machinery Manufacturing Co., Ltd, model is CHQ-500) and is shaped, and is approximately 150 ℃ of sizings 6 minutes in temperature, and high pressure gas pressure is 4 kg/cm
2.Obtain the smooth cylinder rice and flour cake in two sides.
Dry: carry out in two stages, the first stage, dry temperature was 70 ℃, and be 0.5 hour drying time first stage; The dry temperature of second stage is 100 ℃, and second stage drying time is 0.5 hour.
Weigh: rice and flour cake is 100-104 gram.
Embodiment 6
And face: by 54 kilograms, flour, 6.9 kilograms of cornstarch, 11 kilograms, ground rice, 0.1 kilogram of soybean oil, adds the water of 28 kilograms, is placed in continuous-blending equipment (east, Henan machinery, model is GJB125) in be mixed into fine-powdered, the granulometric range of fine powder is 360-500 micron.
Slaking wire squeeze: the raw material of fine-powdered is joined to slaking extruding strings device, and (power is good in Guangzhou; Aging machine GE-40, wire squeeze VE-40) in, adopt electric current to be 40 amperes and carry out slaking wire squeeze.Adopt GB/T24852-2010 to detect gelatinization degree, the gelatinization degree recording is 89%.
Rub white silk: the raw material after slaking wire squeeze is placed in and rubs experienced machine (Hangzhou Mei Wang manufacture) and rub white silk, and making the moisture in described rice and flour group of rubbing after practicing is 28 % by weight of described rice dough weight.
Calendering: join in calender (east, Henan machinery, model is LY720) and roll rubbing raw material after practicing.Rolling temperature is 60 ℃ of left and right, and the water content in the rice noodle tegument after calendering is 28 % by weight of the rice noodle tegument weight after described calendering, and the thickness of the rice noodle tegument after described calendering is about 1.2 millimeters.
Aging: adopt peg aging, ageing time is 2 hours, the water content in the rice noodle tegument after aging is 28 % by weight of described rice noodle tegument weight after aging.
Press texturing line: the rice noodle tegument after aging is placed in to equipment (the Sheng Nai cutting tool factory, Dongguan that presses texturing line; SN600 type circle shredding knife), the degree of depth of the decorative pattern of extrusion is 0.1 millimeter, and width is 0.6 millimeter.
Chopping is cut off: adopt and cut off filament cutter (east, Henan machinery, model is QF600) by the rice noodle tegument cutting after embossing, shearing length is approximately 25 centimetres, and width is 3.5-4.5 centimetre.
Machinery sizing: the rice noodles after above-mentioned cutting is placed in modular system (Dongguan Chen Hui ball food machinery Manufacturing Co., Ltd, model is CHQ-500) and is shaped, and is approximately 150 ℃ of sizings 6 minutes in temperature, and high pressure gas pressure is 3.5 kg/cm
2.Obtain the smooth cylinder rice and flour cake in two sides.
Dry: carry out in two stages, the first stage, dry temperature was 70 ℃, and be 0.5 hour drying time first stage; The dry temperature of second stage is 100 ℃, and second stage drying time is 0.5 hour.
Weigh: rice and flour cake is 100-104 gram.
Embodiment 7
And face: by 49 kilograms, flour, 9.9 kilograms of cornstarch, 16 kilograms, ground rice, 0.1 kilogram of soybean oil, adds the water of 25 kilograms, is placed in continuous-blending equipment (east, Henan machinery, model is GJB125) in be mixed into fine-powdered, the granulometric range of fine powder is 360-400 micron.
Slaking wire squeeze: the raw material of fine-powdered is joined to slaking extruding strings device, and (power is good in Guangzhou; Aging machine GE-40, wire squeeze VE-40) in, adopt electric current to be 40 amperes and carry out slaking wire squeeze.Adopt GB/T24852-2010 to detect gelatinization degree, the gelatinization degree recording is 88%.
Rub white silk: the raw material after slaking wire squeeze is placed in and rubs experienced machine (Hangzhou Mei Wang manufacture) and rub white silk, and making the moisture in described rice and flour group of rubbing after practicing is 25 % by weight of described rice dough weight.
Calendering: join in calender (east, Henan machinery, model is LY720) and roll rubbing raw material after practicing.Rolling temperature is 60 ℃ of left and right, and the water content in the rice noodle tegument after calendering is 25 % by weight of the rice noodle tegument weight after described calendering, and the thickness of the rice noodle tegument after described calendering is about 1.2 millimeters.
Aging: adopt peg aging, ageing time is 3 hours, the water content in the rice noodle tegument after aging is 25 % by weight of described rice noodle tegument weight after aging.
Press texturing line: the rice noodle tegument after aging is placed in to equipment (the Sheng Nai cutting tool factory, Dongguan that presses texturing line; SN600 type circle shredding knife), the degree of depth of the decorative pattern of extrusion is 0.4 millimeter, and width is 0.9 millimeter.
Chopping is cut off: adopt and cut off filament cutter (east, Henan machinery, model is QF600) by the rice noodle tegument cutting after embossing, shearing length is approximately 25 centimetres, and width is 3.5-4.5 centimetre.
Machinery sizing: the rice noodles after above-mentioned cutting is placed in modular system (Dongguan Chen Hui ball food machinery Manufacturing Co., Ltd, model is CHQ-500) and is shaped, and is approximately 150 ℃ of sizings 6 minutes in temperature, and high pressure gas pressure is 4.5 kg/cm
2.Obtain the smooth cylinder rice and flour cake in two sides.
Dry: carry out in two stages, the first stage, dry temperature was 70 ℃, and be 0.5 hour drying time first stage; The dry temperature of second stage is 100 ℃, and second stage drying time is 0.5 hour.
Weigh: rice and flour cake is 100-104 gram.
Embodiment 8
And face: by 40 kilograms, flour, 8.9 kilograms of cornstarch, 13 kilograms, ground rice, 0.1 kilogram of soybean oil, adds the water of 38 kilograms, is placed in continuous-blending equipment (east, Henan machinery, model is GJB125) in be mixed into fine-powdered, the granulometric range of fine powder is 360-400 micron.
Slaking wire squeeze: the raw material of fine-powdered is joined to slaking extruding strings device, and (power is good in Guangzhou; Aging machine GE-40, wire squeeze VE-40) in, adopt electric current to be 40 amperes and carry out slaking wire squeeze.Adopt GB/T24852-2010 to detect gelatinization degree, the gelatinization degree recording is 89%.
Rub white silk: the raw material after slaking wire squeeze is placed in and rubs experienced machine (Hangzhou Mei Wang manufacture) and rub white silk, and making the moisture in described rice and flour group of rubbing after practicing is 38 % by weight of described rice dough weight.
Calendering: join in calender (east, Henan machinery, model is LY720) and roll rubbing raw material after practicing.Rolling temperature is 60 ℃ of left and right, and the water content in the rice noodle tegument after calendering is 38 % by weight of the rice noodle tegument weight after described calendering, and the thickness of the rice noodle tegument after described calendering is about 1.2 millimeters.
Aging: adopt peg aging, ageing time is 2 hours, the water content in the rice noodle tegument after aging is 38 % by weight of described rice noodle tegument weight after aging.
Press texturing line: the rice noodle tegument after aging is placed in to equipment (the Sheng Nai cutting tool factory, Dongguan that presses texturing line; SN600 type circle shredding knife), the degree of depth of the decorative pattern of extrusion is 0.4 millimeter, and width is 0.9 millimeter.
Chopping is cut off: adopt and cut off filament cutter (east, Henan machinery, model is QF600) by the rice noodle tegument cutting after embossing, shearing length is approximately 25 centimetres, and width is 3.5-4.5 centimetre.
Machinery sizing: the rice noodles after above-mentioned cutting is placed in modular system (Dongguan Chen Hui ball food machinery Manufacturing Co., Ltd, model is CHQ-500) and is shaped, and is approximately 150 ℃ of sizings 6 minutes in temperature, and high pressure gas pressure is 4.5 kg/cm
2.Obtain the smooth cylinder rice and flour cake in two sides.
Dry: carry out in two stages, the first stage, dry temperature was 70 ℃, and be 0.5 hour drying time first stage; The dry temperature of second stage is 100 ℃, and second stage drying time is 0.5 hour.
Weigh: rice and flour cake is 100-104 gram.
Embodiment 9
And face: by 35 kilograms, flour, 9.9 kilograms of cornstarch, 30 kilograms, ground rice, 0.1 kilogram of soybean oil, adds the water of 25 kilograms, is placed in continuous-blending equipment (east, Henan machinery, model is GJB125) in be mixed into fine-powdered, the granulometric range of fine powder is 360-400 micron.
Slaking wire squeeze: the raw material of fine-powdered is joined to slaking extruding strings device, and (power is good in Guangzhou; Aging machine GE-40, wire squeeze VE-40) in, adopt electric current to be 40 amperes and carry out slaking wire squeeze.Adopt GB/T24852-2010 to detect gelatinization degree, the gelatinization degree recording is 86%.
Rub white silk: the raw material after slaking wire squeeze is placed in and rubs experienced machine (Hangzhou Mei Wang manufacture) and rub white silk, and making the moisture in described rice and flour group of rubbing after practicing is 25 % by weight of described rice dough weight.
Calendering: join in calender (east, Henan machinery, model is LY720) and roll rubbing raw material after practicing.Rolling temperature is 60 ℃ of left and right, and the water content in the rice noodle tegument after calendering is 25 % by weight of the rice noodle tegument weight after described calendering, and the thickness of the rice noodle tegument after described calendering is about 1.2 millimeters.
Aging: adopt peg aging, ageing time is 2 hours, the water content in the rice noodle tegument after aging is 25 % by weight of described rice noodle tegument weight after aging.
Press texturing line: the rice noodle tegument after aging is placed in to equipment (the Sheng Nai cutting tool factory, Dongguan that presses texturing line; SN600 type circle shredding knife), the degree of depth of the decorative pattern of extrusion is 0.4 millimeter, and width is 0.9 millimeter.
Chopping is cut off: adopt and cut off filament cutter (east, Henan machinery, model is QF600) by the rice noodle tegument cutting after embossing, shearing length is approximately 25 centimetres, and width is 3.5-4.5 centimetre.
Machinery sizing: the rice noodles after above-mentioned cutting is placed in modular system (Dongguan Chen Hui ball food machinery Manufacturing Co., Ltd, model is CHQ-500) and is shaped, and is approximately 150 ℃ of sizings 6 minutes in temperature, and high pressure gas pressure is 4.5 kg/cm
2.Obtain the smooth cylinder rice and flour cake in two sides.
Dry: carry out in two stages, the first stage, dry temperature was 70 ℃, and be 0.5 hour drying time first stage; The dry temperature of second stage is 100 ℃, and second stage drying time is 0.5 hour.
Weigh: rice and flour cake is 100-104 gram.
Embodiment 10
And face: by 35 kilograms, flour, 20 kilograms of cornstarch, 9 kilograms, ground rice, 0.1 kilogram of soybean oil, adds the water of 25 kilograms, is placed in continuous-blending equipment (east, Henan machinery, model is GJB125) in be mixed into fine-powdered, the granulometric range of fine powder is 360-400 micron.
Slaking wire squeeze: the raw material of fine-powdered is joined to slaking extruding strings device, and (power is good in Guangzhou; Aging machine GE-40, wire squeeze VE-40) in, adopt electric current to be 40 amperes and carry out slaking wire squeeze.Adopt GB/T24852-2010 to detect gelatinization degree, the gelatinization degree recording is 89%.
Rub white silk: the raw material after slaking wire squeeze is placed in and rubs experienced machine (Hangzhou Mei Wang manufacture) and rub white silk, and making the moisture in described rice and flour group of rubbing after practicing is 25 % by weight of described rice dough weight.
Calendering: join in calender (east, Henan machinery, model is LY720) and roll rubbing raw material after practicing.Rolling temperature is 60 ℃ of left and right, and the water content in the rice noodle tegument after calendering is 25 % by weight of the rice noodle tegument weight after described calendering, and the thickness of the rice noodle tegument after described calendering is about 1.2 millimeters.
Aging: adopt peg aging, ageing time is 2 hours, the water content in the rice noodle tegument after aging is 25 % by weight of described rice noodle tegument weight after aging.
Press texturing line: the rice noodle tegument after aging is placed in to equipment (the Sheng Nai cutting tool factory, Dongguan that presses texturing line; SN600 type circle shredding knife), the degree of depth of the decorative pattern of extrusion is 0.4 millimeter, and width is 0.9 millimeter.
Chopping is cut off: adopt and cut off filament cutter (east, Henan machinery, model is QF600) by the rice noodle tegument cutting after embossing, shearing length is approximately 25 centimetres, and width is 3.5-4.5 millimeter.
Machinery sizing: the rice noodles after above-mentioned cutting is placed in modular system (Dongguan Chen Hui ball food machinery Manufacturing Co., Ltd, model is CHQ-500) and is shaped, and is approximately 150 ℃ of sizings 6 minutes in temperature, and high pressure gas pressure is 4.5 kg/cm
2.Obtain the smooth cylinder rice and flour cake in two sides.
Dry: carry out in two stages, the first stage, dry temperature was 70 ℃, and be 0.5 hour drying time first stage; The dry temperature of second stage is 100 ℃, and second stage drying time is 0.5 hour.
Weigh: rice and flour cake is 100-104 gram.
The performance test of rice and flour:
The rice and flour that embodiment 1-10 is made and the non-frying surface of control group five cereals place where Taoist rites are performed detect resistance to bubble, toughness (Q), soft durometer, viscosity and rehydration according to the instant noodles sensory evaluation method of GBT25005-2010, and the result of detection is as shown in table 1.
Table 1
As can be seen from Table 1: embodiment test specimen is compared with contrast sample (five cereals place where Taoist rites are performed non-fried instant noodle face body), aspect resistance to bubble, toughness (Q), soft durometer, viscosity and rehydration, is all showing better performance.
Claims (7)
1. rice and flour, is characterized in that, the raw material of preparing these rice and flour comprises rice and flour composition, and described said composition is by the flour of its gross weight 30-60 % by weight, the cornstarch of 6.5-39 % by weight, the composition of the ground rice of 5-34 % by weight and 0.5-2 weight ‰; One or more in polished rice, long-grained nonglutinous rice, glutinous rice, purple rice, black rice, millet and glutinous millet of described ground rice are worn into;
The step of described preparation comprises successively with face, slaking wire squeeze, rubs white silk, calendering, aging and chopping cut-out;
Described and step face is carried out or is undertaken by continuous-blending equipment in de-airing mixer; The amount of the liquid material water wherein, adding is the 25-45 % by weight of described raw material gross weight; When described and step face finish, mixed described raw material is fine-powdered;
Wherein, the particle diameter of the raw material of described fine-powdered is 200-900 micron;
Electric current during described slaking wire squeeze is 20-50 ampere, and when described slaking wire squeeze finishes, gelatinization degree is greater than 85%;
The temperature of described calendering is 20-70 ℃, and when described calendering finishes, the gross weight of described raw material of take is benchmark, the content 25-45 % by weight of described water, and the thickness of the rice noodle tegument after described calendering is 0.8-1.6 millimeter;
The described aging time is 30 minutes to 2 hours, and aging temperature is 5-30 ℃, and when described aging end, the gross weight of described raw material of take is benchmark, the content 25-45 % by weight of described water;
The step of described preparation is also included in described chopping and cuts off the step of shaping after step;
The described machinery that is fixed to is shaped;
The temperature of described machinery sizing is 140-180 ℃, and the time of described machinery sizing is 0.5-8 minute, and high pressure gas pressure is 3-5 kg/cm
2;
The step of described preparation is carried out dry step after being also included in described fixating shape step;
Described being dried carried out in two stages, and the first stage, dry temperature was 30-80 ℃, and be 15 minutes to 2 hours drying time first stage; The dry temperature of second stage is 50-130 ℃, and second stage drying time is 15 minutes to 2 hours.
2. rice and flour according to claim 1, wherein, said composition is by the flour of its gross weight 30-54 % by weight, the cornstarch of 6.5-39 % by weight, the composition of the ground rice of 11-34 % by weight and 0.5-2 weight ‰, said components weight percentage summation is 100%.
3. rice and flour according to claim 1, wherein, said composition is by the flour of its gross weight 30-49 % by weight, the cornstarch of 6.5-39 % by weight, the composition of the ground rice of 16-34 % by weight and 0.5-2 weight ‰, said components weight percentage summation is 100%.
4. rice and flour according to claim 1, wherein, the particle diameter of the raw material of described fine-powdered is 350-400 micron.
5. rice and flour according to claim 1, wherein, two of the rice and flour cake after described machinery sizing is plane to opposite.
6. according to the rice and flour described in any one in claim 1-4, wherein, after the step of described preparation is also included in described aging step, carve the step of embossing before described cut-out chopping step on the surface of described rice and flour.
7. rice and flour according to claim 6, wherein, the degree of depth 0.1-0.4 millimeter of described decorative pattern, width are 0.6-0.9 millimeter.
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| JP6163515B2 (en) * | 2015-05-07 | 2017-07-12 | 宜蘭食品工業股▲フン▼有限公司 | Automatic production method of non-fried slender food |
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| CN1957744A (en) * | 2006-11-21 | 2007-05-09 | 严俊波 | Instant noodles of not fried miscellaneous cereals, and production method |
| CN101449761A (en) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | High water-content cooked rice noodle formula and preserving method |
| CN102246922A (en) * | 2011-06-21 | 2011-11-23 | 湖北富程魔芋产业发展有限公司 | Non-fried coix seed instant noodles and processing method thereof |
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| JPS53121955A (en) * | 1977-03-29 | 1978-10-24 | Miyoujiyou Shiyokuhin Kk | Production of instant noodles |
| CN1102947A (en) * | 1993-11-21 | 1995-05-31 | 孟繁东 | Formula of new instant-noodle and producing process |
| JP4008376B2 (en) * | 2003-04-02 | 2007-11-14 | サンヨー食品株式会社 | Production method of instant noodles |
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| CN1957744A (en) * | 2006-11-21 | 2007-05-09 | 严俊波 | Instant noodles of not fried miscellaneous cereals, and production method |
| CN101449761A (en) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | High water-content cooked rice noodle formula and preserving method |
| CN102246922A (en) * | 2011-06-21 | 2011-11-23 | 湖北富程魔芋产业发展有限公司 | Non-fried coix seed instant noodles and processing method thereof |
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| JP昭53-121955A 1978.10.24 |
| JP特开2004-305011A 2004.11.04 |
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