CN105053788A - Production method for margarya melanioides rice noodles - Google Patents
Production method for margarya melanioides rice noodles Download PDFInfo
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- CN105053788A CN105053788A CN201510426195.0A CN201510426195A CN105053788A CN 105053788 A CN105053788 A CN 105053788A CN 201510426195 A CN201510426195 A CN 201510426195A CN 105053788 A CN105053788 A CN 105053788A
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Abstract
The present invention relates to a production method for margarya melanioides rice noodles and a formula thereof. The formula includes rice powder 60~90%, corn starch 20~40% and cooked rice powder pulp 10~40% in proportions by weight. The rice powder, corn starch and cooked rice powder pulp are mixed together and stirred evenly to prepare dough materials; the dough materials are put into a double screw extruder to extrude and granulate the dough materials into cylindrical particles (diameter, 6 millimeters; length, 1 millimeter); then the cylindrical particles are steamed and scalded for 5~8 minutes at 0.15 MPa~0.20 MPa, and put into the double screw extruder for extrusion, and cured and formed into round strip rice noodles (diameter, 1.2 millimeters); round strip rice noodles with the diameter of 1.2 millimeter are cut into rice noodle sections with the same length; and rice noodle sections are dried under constant temperature to remove parts of moisture until moisture contents of the rice noodle sections are reduced to 30-40% to obtain low-humidity rice noodles. The rice noodles produced by the above-mentioned scheme are chewier, crisper and more refreshing in mouthfeel, more tolerant to boiling and soaking, and better in elasticity.
Description
[
technical field]
The present invention relates to food processing technology field, particularly relate to a kind of preparation method of spiral shell ground rice.
[
background technology]
Spiral shell ground rice is a kind of rice food, rounded fine strip shape, diameter 0.7 ~ 1.8 millimeter, and it and Guilin rice-flour noodle, Yunnan Guoqiao rice vermicelli, Guangzhou Rice noodle are all the rice flour produts that southern area of China has a distinct local cooking culture characteristic and represent.Cook Liuzhou spiral shell powder that one bowl of color is various, first need the spiral shell ground rice making elasticity strength road, crisp mouth, smooth, water boiling resistance, resistance to bubble.Traditional spiral shell ground rice is only that raw material is made with rice, and because rice raw material is single, the spiral shell ground rice made also exists the not strong enough road of mouthfeel, crisp not mouth, tasty and refreshing not, not water boiling resistance, not resistance to bubble, the imperfect shortcoming of elasticity.
[
summary of the invention]
The object of the present invention is to provide a kind of preparation method that can make the better spiral shell ground rice of the mouthfeel Geng Jing road of spiral shell ground rice, crisp mouth, more resistance to bubble, poach, elasticity by improving composition of raw materials.
The present invention is achieved in that a kind of preparation method of spiral shell ground rice, comprises the following steps:
A, material mixture ratio, in weight ratio part:
The ripe slurry 10 ~ 40% of rice meal 60 ~ 90%, cornstarch 20 ~ 40%, rice meal;
Technique:
B, rice meal, cornstarch, the ripe slurry of rice meal are mixed together and stir, make fabric;
C, the fabric feeding twin (double) screw extruder of will become reconciled, through extruder grain, form the cylindrical pellet of diameter 6mm, long 1mm;
D, particle described in step c is steamed 5 ~ 8 minutes through the steam of 0.15MPa ~ 0.20MPa;
E, by particle steamed described in steps d feeding twin (double) screw extruder extrude, slaking is shaped to the round strip vermicelli of 1.2mm;
F, the round strip ground rice of diameter 1.2mm carried out cut-out process, be cut into the ground rice that length is identical;
G, the spiral shell ground rice obtained by step f carry out the moisture of freeze-day with constant temperature remove portion, and the moisture of ground rice, not higher than 40 DEG C, is reduced to the spiral shell ground rice that namely 30 ~ 40% obtain low humidity by baking temperature; Because if the local flavor of the too high spiral shell ground rice of bake out temperature can be deteriorated, color and luster becomes gloomy, adopts above-mentioned condition to dry, and can keep the original local flavor of spiral shell ground rice, and color and luster is fair and clear vivid.
Further scheme of the present invention is: the preparation method of the ripe slurry of described ground rice is that after mixing with water with the wet rice meal that proportion is 1:1, direct steam beats ripe formation starchiness; The ripe slurry of the rice produced in the manner described can strengthen strength road, elasticity, the toughness of spiral shell ground rice for making spiral shell ground rice.
Further scheme of the present invention is: the preparation method of described spiral shell ground rice, and low humidity spiral shell ground rice step g obtained continues dry until moisture is reduced to less than 16%, obtains dry spiral shell ground rice.
Further scheme of the present invention is: the preparation method of described spiral shell ground rice, can add flavoring as required, modulates the spiral shell ground rice with potato, fragrant taro local flavor, fruit-like flavour etc.
The invention has the beneficial effects as follows: owing to adopting technique scheme:
I, because amylose content in cornstarch is high, add cornstarch in the present invention and improve amylose content in spiral shell ground rice, reduce the viscosity of spiral shell ground rice thus improve the crisp mouth of spiral shell ground rice, boiling fastness and elasticity.
II, the ripe slurry of the rice added improves toughness and the elasticity of spiral shell ground rice, chewy in taste.
III, overcome the shortcoming (not strong enough road, crisp not mouth, tasty and refreshing not, water boiling resistance, not resistance to bubble, elasticity are not good not) of the spiral shell ground rice mouthfeel difference caused because raw material is single, make spiral shell ground rice mouthfeel Kou Gengjing road, crisp mouth, tasty and refreshing, more water boiling resistance, more resistance to bubble, elasticity are better.
[
detailed description of the invention]
Embodiment one:
A, raw material: rice meal 100 kilograms, cornstarch 15 kilograms, 10 kilograms, the ripe slurry of rice meal;
Technique:
B, by rice meal, cornstarch, the ripe slurry of rice meal, be mixed together and stir, make fabric;
C, the fabric feeding twin (double) screw extruder of will become reconciled, through extruder grain, form the cylindrical pellet of diameter 6mm, long 1mm;
D, particle described in step c is steamed 5 ~ 8 minutes through the steam of 0.15MPa ~ 0.20MPa;
E, by particle steamed described in steps d feeding twin (double) screw extruder extrude, slaking is shaped to the round strip vermicelli of 1.2mm;
F, the round strip ground rice of diameter 1.2mm carried out cut-out process, be cut into the ground rice that length is identical;
G, the spiral shell ground rice obtained by step f carry out the moisture of freeze-day with constant temperature remove portion, and the moisture of ground rice, not higher than 40 DEG C, is reduced to the spiral shell ground rice that namely 30 ~ 40% obtain low humidity by baking temperature.
The spiral shell ground rice bright produced through above-mentioned steps, mouthfeel Geng Jing road, crisp mouth, tasty and refreshing, elasticity better, more water boiling resistance, more resistance to bubble.
Embodiment two:
A, raw material: rice meal 120 kg, cornstarch 20 kilograms, 15 kilograms, the ripe slurry of rice meal, farina;
Technique:
B, by rice meal, cornstarch, the ripe slurry of rice meal, farina, be mixed together and stir, make fabric;
C, the fabric feeding twin (double) screw extruder of will become reconciled, through extruder grain, form the cylindrical pellet of diameter 6mm, long 1mm;
D, particle described in step c is steamed 5 ~ 8 minutes through the steam of 0.15MPa ~ 0.20MPa;
E, by particle steamed described in steps d feeding twin (double) screw extruder extrude, slaking is shaped to the round strip vermicelli of 1.2mm;
F, the round strip ground rice of diameter 1.2mm carried out cut-out process, be cut into the ground rice that length is identical;
G, the spiral shell ground rice obtained by step f carry out the moisture of freeze-day with constant temperature remove portion, and the moisture of ground rice, not higher than 40 DEG C, is reduced to the spiral shell ground rice that namely 30 ~ 40% obtain low humidity by baking temperature.
The spiral shell ground rice bright produced through above-mentioned steps, mouthfeel Geng Jing road, crisp mouth, tasty and refreshing, good springiness, more water boiling resistance, more resistance to bubble, spiral shell ground rice has potato simultaneously.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (4)
1. a preparation method for spiral shell ground rice, comprises the following steps:
A, material mixture ratio, in weight ratio part:
The ripe slurry 10 ~ 40% of rice meal 60 ~ 90%, cornstarch 20 ~ 40%, rice meal;
Technique:
B, rice meal, cornstarch, the ripe slurry of rice meal are mixed together and stir, make fabric;
C, the fabric feeding twin (double) screw extruder of will become reconciled, through extruder grain, form the cylindrical pellet of diameter 6mm, long 1mm;
D, particle described in step c is steamed 5 ~ 8 minutes through the steam of 0.15MPa ~ 0.20MPa;
E, by particle steamed described in steps d feeding twin (double) screw extruder extrude, slaking is shaped to the round strip vermicelli of 1.2mm;
F, the spiral shell ground rice obtained by step e carry out the moisture of freeze-day with constant temperature remove portion, and the moisture of ground rice, not higher than 40 DEG C, is reduced to the spiral shell ground rice that namely 30 ~ 40% obtain low humidity by baking temperature.
2. the preparation method of spiral shell ground rice according to claim 1, is characterized in that: the preparation method of the ripe slurry of described ground rice is that after mixing with water with the wet rice meal that proportion is 1:1, direct steam beats ripe formation starchiness.
3. the preparation method of spiral shell ground rice according to claim 1, is characterized in that: low humidity spiral shell ground rice step g obtained continues dry until moisture is reduced to less than 16%, obtains dry spiral shell ground rice.
4. the preparation method of spiral shell ground rice according to claim 1, is characterized in that: can add the flavoring making spiral shell ground rice have potato, fragrant taro local flavor, fruit-like flavour etc. as required.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510426195.0A CN105053788A (en) | 2015-07-20 | 2015-07-20 | Production method for margarya melanioides rice noodles |
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| CN201510426195.0A CN105053788A (en) | 2015-07-20 | 2015-07-20 | Production method for margarya melanioides rice noodles |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578912A (en) * | 2016-11-18 | 2017-04-26 | 成都锦汇科技有限公司 | Transparent hollow noodles and preparation method thereof |
| CN110150540A (en) * | 2018-03-20 | 2019-08-23 | 广西科技大学 | A kind of production method of dry snail powder |
| CN110150542A (en) * | 2018-03-20 | 2019-08-23 | 广西科技大学 | A kind of production method of snail rice flour |
| CN110150541A (en) * | 2018-03-20 | 2019-08-23 | 广西科技大学 | A kind of production method freezing snail rice flour |
| CN110250408A (en) * | 2019-07-05 | 2019-09-20 | 国家粮食和物资储备局科学研究院 | A kind of processing method improving texture and the fresh wet brown rice line of shelf-life |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171815A (en) * | 2014-06-30 | 2014-12-03 | 肖建平 | Gua rice noodle preparation method including three ripening steps and three aging steps |
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2015
- 2015-07-20 CN CN201510426195.0A patent/CN105053788A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171815A (en) * | 2014-06-30 | 2014-12-03 | 肖建平 | Gua rice noodle preparation method including three ripening steps and three aging steps |
Non-Patent Citations (2)
| Title |
|---|
| 孙彦芳主编: "《米面制品工艺与设备》", 31 January 1993 * |
| 编辑部主编: "《趣味导游美食知识》", 31 January 2015 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578912A (en) * | 2016-11-18 | 2017-04-26 | 成都锦汇科技有限公司 | Transparent hollow noodles and preparation method thereof |
| CN110150540A (en) * | 2018-03-20 | 2019-08-23 | 广西科技大学 | A kind of production method of dry snail powder |
| CN110150542A (en) * | 2018-03-20 | 2019-08-23 | 广西科技大学 | A kind of production method of snail rice flour |
| CN110150541A (en) * | 2018-03-20 | 2019-08-23 | 广西科技大学 | A kind of production method freezing snail rice flour |
| CN110250408A (en) * | 2019-07-05 | 2019-09-20 | 国家粮食和物资储备局科学研究院 | A kind of processing method improving texture and the fresh wet brown rice line of shelf-life |
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Application publication date: 20151118 |