CN103844175B - Method for producing instant straight rice vermicelli - Google Patents
Method for producing instant straight rice vermicelli Download PDFInfo
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- CN103844175B CN103844175B CN201410053473.8A CN201410053473A CN103844175B CN 103844175 B CN103844175 B CN 103844175B CN 201410053473 A CN201410053473 A CN 201410053473A CN 103844175 B CN103844175 B CN 103844175B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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Abstract
The invention discloses a method for producing instant straight rice vermicelli, and belongs to the technical field of food processing. The rehydration property and eating quality of the instant straight rice vermicelli are improved on the basis of a one-step aging method, as well as strong cavatition and a uniform inner-outer drying effect during cooperative drying of ultrasonic wave and medium-short wave infrared rays. The method mainly comprises the following steps: by selecting early indica rice as raw materials, performing immersing, crushing, flour stirring, dual-screw extrusion, aging, re-steaming and washing, and then performing cooperative drying through the ultrasonic wave and medium-short wave infrared rays to obtain the instant straight rice vermicelli which is low in breakage rate, excellent in rehydration property and good eating quality.
Description
Technical field
The present invention relates to a kind of production method facilitating straight rice-flour noodles, belong to food processing technology field.
Background technology
Ground rice be deeply like by people, time-honored traditional food.The traditional processing technology of straight rice-flour noodles is: early rice → immersion → pulverizing → extrusion cooking → aging 1 → multiple steams → aging 2 → wash and dress → drying → cutting → sterilization → packaging.This ground rice molecular structure produced through fashion of extrusion is closely, instant very low, needs boiling to eat.In fact, the Cooking Quality of straight rice-flour noodles and rehydration, in close relations with drying mode.
Infrared ray is a kind of ray with heat effect.Intermediate waves infrared ray has stronger penetration capacity, and dry run can be accomplished inside and outside consistent, and has good cavitation.In dry run, different material has different absorbing wavelength, and adopt the infrared ray of the wavelength that matches to process, heat transfer process energy consumption is less, substantially can not change the original color and luster of product and mouthfeel.
Ultrasonic wave has mechanism, cavitation, fuel factor and chemical effect, and when propagating, high directivity, energy is easy to concentrated.In dry run, ultrasonic wave can excite organic molecule vibration and hydrone (comprising in conjunction with state hydrone) transition in rice, increases ground rice pore space structure.
Summary of the invention
Poor for traditional straight rice-flour noodles rehydration, edible inconvenient problem, provides a kind of method simultaneously can improving ground rice rehydration and Cooking Quality.
The present invention solve the technical problem adopted technical scheme: a kind of production method facilitating straight rice-flour noodles, it is characterized in that, choosing early rice is raw material, through immersion, pulverizing, breading, twin-screw extruder, aging, steam again, wash and dress after, carry out ultrasonic wave and intermediate waves infrared ray collaborative dry, obtained rehydration is good, Cooking Quality is good facilitates straight rice-flour noodles.Realize especially by following steps:
(1) raw material soaking: choose early rice, eluriates more than 3 times, soaks 3 ~ 4 h in 20 ~ 36 DEG C of water;
(2) pulverize: be filtered dry moisture, pulverize with 60 order mesh screen beater disintegrating machines, 80 order mesh screens crossed by ground rice;
(3) breading: add water and ethanol in the ground rice crushed, mix with mixer, adjustment ground rice moisture is 32% ~ 36%, ethanol content is 2-4%, mixer rotating speed 1500r/min, and the breading time is 8-10 min;
(4) extrude: the material mixed is carried out squeezing powder by twin (double) screw extruder;
(5) aging: the rice stick of squeezing out is sent into temperature 40 ~ 46 DEG C, aging 22 ~ 24h in the environment of humidity 85% ~ 90%;
(6) multiple steaming: the rice stick after aging is sent in steamer, steams 2 ~ 4 min again;
(7) wash and dress: the rice stick after multiple steaming is put into pond and soak 1 ~ 2 min, what removing ground rice remained tells slurry, hangs combing;
(8) ultrasonic wave-infrared ray is collaborative dry: be placed in by rice in 20-40KHz ultrasound field, adopts infrared drying to straight rice-flour noodles water content to be 8-12%, IR wavelength 2-4 μm, heat source temperature 400-600 DEG C, and thermal source and rice are at a distance of 8-10cm;
(9) straight rice-flour noodles cutting, packaging.
One of difference of present invention process and prior art is:
1, adopt an aging process, the ageing time after the extruding of proper extension ground rice, and wash and dress fast after ground rice steams again, prevent ground rice aging, adopt ultrasonic wave and infrared ray to carry out collaborative dry simultaneously.
2, the ethanol added during breading, is squeezed and heat effect and discharging, forms pore space structure, contribute to the rehydration performance promoting ground rice in squeezing powder process.
3, intermediate waves infrared ray has stronger penetration capacity, dry run can be accomplished inside and outside consistent, and there is good cavitation, especially under ultrasonic wave exists situation, the vibration of organic molecule and the transition of hydrone (comprising in conjunction with state hydrone) in Cooperative Excitation rice, promote the generation of pore space structure, improve ground rice rehydration performance.
This production technology continuous and compact, ultrasonic wave and infrared drying complement each other, and have good synergistic function, remarkable for the organoleptic quality and the rehydration impact of performance improving convenient rice flour noodles.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described.The mensuration of reconstitution rate: accurately take and facilitate straight rice-flour noodles finished product A g to be placed in beaker, adds 5 times of boiling water and adds a cover rehydration immediately and drain immediately after 8 minutes and blot surface moisture with filter paper and to weigh B g, and reconstitution rate B/A represents.
Embodiment 1:
(1) raw material soaking: early rice impurity elimination, eluriates 4 times, soaks 3 h in 36 DEG C of water;
(2) pulverize: be filtered dry moisture, pulverize with 60 order mesh screen beater disintegrating machines, 80 order mesh screens crossed by ground rice;
(3) breading: add water in the ground rice crushed, mix with mixer, regulate ground rice moisture to be 36%, mixer rotating speed 1500r/min, the breading time is 10 min;
(4) extrude: the material mixed is carried out squeezing powder by twin (double) screw extruder;
(5) aging: the rice stick of squeezing out is sent into aging 22h in the environment of temperature 46 DEG C, humidity 90%;
(6) multiple steaming: the rice stick after aging is sent in steamer, steams 2 min again;
(7) wash and dress: the rice stick after multiple steaming is put into pond and soaks 2 min, what removing ground rice remained tells slurry, hangs combing;
(8) infrared drying: adopt infrared drying to straight rice-flour noodles water content to be 10%, IR wavelength 4 μm, heat source temperature 600 DEG C, thermal source and rice are at a distance of 10cm;
(9) straight rice-flour noodles cutting, packaging.
Embodiment 2:
(1) raw material soaking: early rice impurity elimination, eluriates 4 times, soaks 3 h in 36 DEG C of water;
(2) pulverize: be filtered dry moisture, pulverize with 60 order mesh screen beater disintegrating machines, 80 order mesh screens crossed by ground rice;
(3) breading: add water and ethanol in the ground rice crushed, mix with mixer, adjustment ground rice moisture is 36%, ethanol content is 3%, mixer rotating speed 1500r/min, and the breading time is 10 min;
(4) extrude: the material mixed is carried out squeezing powder by twin (double) screw extruder;
(5) aging: the rice stick of squeezing out is sent into aging 22h in the environment of temperature 46 DEG C, humidity 90%;
(6) multiple steaming: the rice stick after aging is sent in steamer, steams 2 min again;
(7) wash and dress: the rice stick after multiple steaming is put into pond and soaks 2 min, what removing ground rice remained tells slurry, hangs combing;
(8) infrared drying: adopt infrared drying to straight rice-flour noodles water content to be 10%, IR wavelength 4 μm, heat source temperature 600 DEG C, thermal source and rice are at a distance of 10cm;
(9) straight rice-flour noodles cutting, packaging.
Embodiment 3:
(1) raw material soaking: early rice impurity elimination, eluriates 4 times, soaks 3 h in 36 DEG C of water;
(2) pulverize: be filtered dry moisture, pulverize with 60 order mesh screen beater disintegrating machines, 80 order mesh screens crossed by ground rice;
(3) breading: add water and ethanol in the ground rice crushed, mix with mixer, adjustment ground rice moisture is 36%, ethanol content is 3%, mixer rotating speed 1500r/min, and the breading time is 10 min;
(4) extrude: the material mixed is carried out squeezing powder by twin (double) screw extruder;
(5) aging: the rice stick of squeezing out is sent into aging 22h in the environment of temperature 46 DEG C, humidity 90%;
(6) multiple steaming: the rice stick after aging is sent in steamer, steams 2 min again;
(7) wash and dress: the rice stick after multiple steaming is put into pond and soaks 2 min, what removing ground rice remained tells slurry, hangs combing;
(8) ultrasonic wave-infrared ray is collaborative dry: be placed in by rice in 40KHz ultrasound field, adopts infrared drying to straight rice-flour noodles water content to be 10%, IR wavelength 4 μm, heat source temperature 600 DEG C, and thermal source and rice are at a distance of 10cm;
(9) straight rice-flour noodles cutting, packaging.
Embodiment 4:
(1) raw material soaking: early rice impurity elimination, eluriates 4 times, soaks 3 h in 36 DEG C of water;
(2) pulverize: be filtered dry moisture, pulverize with 60 order mesh screen beater disintegrating machines, 80 order mesh screens crossed by ground rice;
(3) breading: add water and ethanol in the ground rice crushed, mix with mixer, adjustment ground rice moisture is 36%, ethanol content is 3%, mixer rotating speed 1500r/min, and the breading time is 10 min;
(4) extrude: the material mixed is carried out squeezing powder by twin (double) screw extruder;
(5) aging: the rice stick of squeezing out is sent into aging 22h in the environment of temperature 46 DEG C, humidity 90%;
(6) multiple steaming: the rice stick after aging is sent in steamer, steams 2 min again;
(7) wash and dress: the rice stick after multiple steaming is put into pond and soaks 2 min, what removing ground rice remained tells slurry, hangs combing;
(8) ultrasonic wave-hot blast is collaborative dry: be placed in by rice in 40KHz ultrasound field, adopts heated-air drying to straight rice-flour noodles water content to be 10%, hot blast temperature 65 DEG C, wind speed 2 meter per second;
(9) straight rice-flour noodles cutting, packaging.
Index determining and effect analysis:
| Strip-breaking rate (%) | Tell slurry rate (%) | Reconstitution rate | Sense organ overall merit (1-10 divides) | |
| Embodiment 1 | 3.5 | 6.9 | 2.0 | 7.3 |
| Embodiment 2 | 3.6 | 6.3 | 2.6 | 8.2 |
| Embodiment 3 | 3.8 | 5.6 | 3.2 | 8.8 |
| Embodiment 4 | 6.6 | 8.7 | 2.5 | 7.6 |
The index determining result of comparative example 1 and 2 is known, appropriate ethanol is added in breading process, ethanol is overflowed when squeezing powder and drying, contribute to ground rice forms pore space structure, promotes rehydration performance and the organoleptic quality of straight rice-flour noodles, and can not increase the strip-breaking rate of product and tell slurry rate.
Comparative example 2,3 and 4 known, adopt ultrasonic wave and intermediate waves infrared ray combined drying straight rice-flour noodles, product quality promotes further (tell the reduction of slurry rate, rehydration enhancing, organoleptic quality are better).When ultrasonic wave and infrared ray combined drying, although ultrasonic wave also has cavitation, heated-air drying easily forms " duricrust " (i.e. drying layer) on ground rice surface, hinders the effusion of rice internal moisture and the formation of pore space structure, and cavitation effect is not good.
Claims (2)
1. facilitate a production method for straight rice-flour noodles, it is characterized in that realizing especially by following steps:
(1) raw material soaking: choose early rice, eluriates more than 3 times, soaks 3 ~ 4 h in 20 ~ 36 DEG C of water;
(2) pulverize: be filtered dry moisture, pulverize with 60 order mesh screen beater disintegrating machines, 80 order mesh screens crossed by ground rice;
(3) breading: add water and ethanol in the ground rice crushed, mix with mixer, adjustment ground rice moisture is 32% ~ 36%, ethanol content is 2-4%, mixer rotating speed 1500r/min, and the breading time is 8-10 min;
(4) extrude: the material mixed is carried out squeezing powder by twin (double) screw extruder;
(5) aging: the rice stick of squeezing out is sent into temperature 40 ~ 46 DEG C, aging 22 ~ 24h in the environment of humidity 85% ~ 90%;
(6) multiple steaming: the rice stick after aging is sent in steamer, steams 2 ~ 4 min again;
(7) wash and dress: the rice stick after multiple steaming is put into pond and soak 1 ~ 2 min, what removing ground rice remained tells slurry, hangs combing;
(8) ultrasonic wave-infrared ray is collaborative dry: be placed in by rice stick in 20-40KHz ultrasound field, adopts infrared drying to straight rice-flour noodles water content to be 8-12%, infrared heat source temperature 400-600 DEG C, and thermal source and rice stick are at a distance of 8-10cm;
(9) straight rice-flour noodles cutting, packaging.
2. production method as claimed in claim 1, is characterized in that step (8) IR wavelength 2-4 μm.
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| CN201410053473.8A CN103844175B (en) | 2014-02-18 | 2014-02-18 | Method for producing instant straight rice vermicelli |
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| CN103844175B true CN103844175B (en) | 2015-07-01 |
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