CN105076972A - Rice noodles with high quality and long guarantee period and preparation method thereof - Google Patents
Rice noodles with high quality and long guarantee period and preparation method thereof Download PDFInfo
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- CN105076972A CN105076972A CN201510517960.XA CN201510517960A CN105076972A CN 105076972 A CN105076972 A CN 105076972A CN 201510517960 A CN201510517960 A CN 201510517960A CN 105076972 A CN105076972 A CN 105076972A
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Abstract
The invention discloses rice noodles with high quality and a long guarantee period and a preparation method thereof. The rice noodles with the high quality and the long guarantee period comprises the following raw material components in parts by weight: 100 parts of rice flour, 20-25 parts of glutinous rice flour, 10-15 parts of corncob powder, 10-15 parts of wheat core flour, 3-5 parts of Chinese prickly ash, 3-5 parts of perilla leaves, 2-4 parts of fructus forsythia, 5-8 parts of smoked plums, 2-4 parts of root-bark of tree peony and 3-6 parts of anises. The rice noodles with the high quality and the long guarantee period, disclosed by the invention, are easy to rehydrate before boiling; after the rice noodles are cooked, the surfaces of the rice noodles are very smooth and have good elasticity; the rice noodles have a very high nutritional value and are very palatable; and the guarantee period at a room temperature is more than 2 years and no chemical reagent is used, so that the rice noodles have no harm to human bodies.
Description
Technical field
The present invention relates to long shelf-life rice noodles of a kind of high-quality and preparation method thereof, belong to field of food.
Background technology
Rice noodles, Han nationality's traditional properties snack, Yunnan claims rice noodles, and other areas of China claim ground rice, are China's traditional foods with a long history, both can be used as staple food, and can be used as snack again, is the rice made products that southern number is economized people and often eaten.
To be powder of being obtained by rice in steep, defibrination process through squeezing the step such as shaping rice noodles, and the special flavor of rice noodles and mouthfeel are ground rice trencherman accreditations, but the maintenance phase of rice noodles is shorter, and this feature has become its important bottleneck sold at a distance of restriction.In prior art, be typically employed in production process the object of adding anticorrosion and bactericidal agent to reach and extending rice noodles and keeping the phase, if publication number is the patent of invention of CN1231837, by adding resisting starch ageing agent (can be in compound sugar, sorbierite, sodium carboxymethylcellulose one or more) in process of production, again the ground rice acid cooked after extruding is carried out pickling, be more than 3 months to make the maintenance phase of the rice noodles obtained.And for example publication number is the patent of invention of CN102178179A, by controlling water content, segmentation slaking, and adopts the technique of chemistry and physical segment sterilization to be more than 6 months to make the maintenance phase of the rice noodles obtained.The rice noodles that method described in foregoing invention is produced have the longer maintenance phase, but what adopt due to it is chemical addition agent, people long-term edible after can cause certain influence to healthy.
Summary of the invention
Goal of the invention: in order to solve the above-mentioned defect existed in prior art, the invention provides long shelf-life rice noodles of a kind of high-quality and preparation method thereof.
Technical scheme: for solving the problems of the technologies described above, the technical solution adopted in the present invention is as follows:
The long shelf-life rice noodles of a kind of high-quality, its raw material components comprises: rice meal 100 parts, glutinous rice flour 20-25 part, maize cob meal 10-15 part, wheat core flour 10-15 part, Chinese prickly ash 3-5 part, perilla leaf 3-5 part, capsule of weeping forsythia 2-4 part, dark plum 5-8 part, root bark of tree peony 2-4 part and anistree 3-6 part, described number is mass fraction.
Applicant finds after deliberation, adopts the ground rice prepared by above-mentioned formula, not only smooth, good to eat, and the normal temperature shelf-life can reach more than 2 years.Very easily bubble open before boiling, after boiling, ground rice surface is unusual light, good springiness still, and is of high nutritive value.
In order to prolong the high-quality long shelf-life further, strengthen mouthfeel, preferably, the long shelf-life rice noodles of above-mentioned high-quality, its raw material components also comprises: salt 0.3-0.6 part, and described number is mass fraction.
In order to strengthen mouthfeel and the elasticity of ground rice further, preferably, the long shelf-life rice noodles of above-mentioned high-quality, its raw material components also comprises: lotus root starch 3-6 part, and described number is mass fraction.
In order to strengthen the cooperative effect between each component further, prolong the high-quality long shelf-life, preferably, the long shelf-life rice noodles of above-mentioned high-quality, its raw material components also comprises: Bulbus Allii Fistulosi 3-5 part, and described number is mass fraction.
In order to strengthen the cooperative effect between each component further, prolong the high-quality long shelf-life, preferably, the long shelf-life rice noodles of above-mentioned high-quality, its raw material components also comprises: the tuber of dwarf lilyturf 5-6 part, described number is mass fraction.
In order to prolong the high-quality long shelf-life further, strengthen mouthfeel, preferably, the long shelf-life rice noodles of above-mentioned high-quality, its raw material components also comprises: granatum 4-6 part, and described number is mass fraction.
In order to prolong the high-quality long shelf-life further, strengthen smoothness and elasticity, preferably, the long shelf-life rice noodles of above-mentioned high-quality, its raw material components also comprises: chrysanthemum 3-5 part, and described number is mass fraction.
The preparation method of the long shelf-life rice noodles of above-mentioned high-quality, comprises the following steps that order connects:
A, by Chinese prickly ash and anise at 160-190 DEG C, dryly to fry after 10-15 minute, add water boil, wherein, the quality added water be Chinese prickly ash and anistree quality and 60-70 doubly;
B, perilla leaf, the capsule of weeping forsythia, dark plum and the root bark of tree peony are added in steps A gained material, after coddle boils 25-30 minute, filter;
C, step B gained filtrate and rice meal and glutinous rice flour are mixed after, squeeze shaping;
D, by step C gained at 30-35 DEG C, place 5-6h, be then placed in 80-85 DEG C of water and soak 1-1.2h, take out, after one deck vegetable oil is smeared on top layer, pasteurize, encapsulation, to obtain final product.
Shaping required water and concrete technology is squeezed all with reference to prior art in step B.
Said method, salt and lotus root starch, in step C, mix with rice meal and glutinous rice flour, carry out next step operation; Bulbus Allii Fistulosi, the tuber of dwarf lilyturf, granatum and chrysanthemum add in steps A gained material together with perilla leaf, carry out next step operation.
The NM technology of the present invention is all with reference to prior art.
Beneficial effect: the long shelf-life rice noodles of high-quality of the present invention, easily bubble open before boiling, and after boiling, ground rice surface is unusual light, good springiness still, and be of high nutritive value, highly palatable; The normal temperature shelf-life reaches more than 2 years, and does not use any chemical reagent, to the person without any injury.
Detailed description of the invention
In order to understand the present invention better, illustrate content of the present invention further below in conjunction with embodiment, but content of the present invention is not only confined to the following examples.
Embodiment 1
The long shelf-life rice noodles of a kind of high-quality, its raw material components comprises: rice meal 100 parts, glutinous rice flour 20 parts, maize cob meal 10 parts, wheat core flour 11 parts, 3 parts, Chinese prickly ash, perilla leaf 3 parts, the capsule of weeping forsythia 2 parts, dark plum 5 parts, the root bark of tree peony 2 parts, anistree 4 parts, salt 0.4 part, lotus root starch 4 parts, Bulbus Allii Fistulosi 3 parts, the tuber of dwarf lilyturf 5 parts, granatum 4 parts and chrysanthemum 3 parts, described number is mass fraction.
The preparation method of the long shelf-life rice noodles of above-mentioned high-quality, comprises the following steps that order connects:
A, by Chinese prickly ash and anise at 170 DEG C, dry stir-fry, after 15 minutes, adds water boil, wherein, the quality added water be Chinese prickly ash and anistree quality and 68 times;
B, perilla leaf, the capsule of weeping forsythia, dark plum, the root bark of tree peony, Bulbus Allii Fistulosi, the tuber of dwarf lilyturf, granatum and chrysanthemum are added in steps A gained material, after coddle boils 30 minutes, filter;
C, step B gained filtrate and rice meal, salt, lotus root starch and glutinous rice flour are mixed after, squeeze shaping;
D, step C gained is placed 6h at 35 DEG C, be then placed in 83 DEG C of water and soak 1.2h, take out, after one deck vegetable oil is smeared on top layer, pasteurize, to dry, to obtain final product.
Embodiment 2
Substantially the same manner as Example 1, difference is: the long shelf-life rice noodles of a kind of high-quality, and its raw material components comprises: rice meal 100 parts, glutinous rice flour 25 parts, maize cob meal 15 parts, wheat core flour 15 parts, 5 parts, Chinese prickly ash, perilla leaf 5 parts, the capsule of weeping forsythia 4 parts, dark plum 8 parts, the root bark of tree peony 4 parts, anistree 6 parts, salt 0.6 part, lotus root starch 6 parts, Bulbus Allii Fistulosi 5 parts, the tuber of dwarf lilyturf 6 parts, granatum 6 parts and chrysanthemum 5 parts, described number is mass fraction.
Comparative example
Employing rice meal makes, specifically with reference to existing technique.
The performance data of each embodiment gained of table 1
| Shelf-life at 25 DEG C | Bubble open the time | Smoothness | Mouthfeel | Elasticity | |
| Embodiment 1 | > 2 years | 35 minutes | Smooth | Good | Good |
| Embodiment 2 | > 2 years | 35 minutes | Smooth | Good | Good |
| Comparative example | 6 months | 6-12 hour | Not good enough | Not good enough | Not good enough |
Application Example
By the ground rice shop of 100 squared magnitude, be changed to embodiment 1 gained ground rice by the ground rice in comparative example, soup stock is constant, and average daily sales volume improves 2.2 times, ground rice in comparative example boils rear surface to be had rugged, and embodiment 1 gained ground rice boils that rear surface is smooth and elasticity is very good.
Claims (9)
1. the long shelf-life rice noodles of high-quality, it is characterized in that: its raw material components comprises: rice meal 100 parts, glutinous rice flour 20-25 part, maize cob meal 10-15 part, wheat core flour 10-15 part, Chinese prickly ash 3-5 part, perilla leaf 3-5 part, capsule of weeping forsythia 2-4 part, dark plum 5-8 part, root bark of tree peony 2-4 part and anistree 3-6 part, described number is mass fraction.
2. the long shelf-life rice noodles of high-quality as claimed in claim 1, it is characterized in that: its raw material components also comprises: salt 0.3-0.6 part, described number is mass fraction.
3. the long shelf-life rice noodles of high-quality as claimed in claim 1 or 2, it is characterized in that: its raw material components also comprises: lotus root starch 3-6 part, described number is mass fraction.
4. the long shelf-life rice noodles of high-quality as claimed in claim 1 or 2, it is characterized in that: its raw material components also comprises: Bulbus Allii Fistulosi 3-5 part, described number is mass fraction.
5. the long shelf-life rice noodles of high-quality as claimed in claim 1 or 2, is characterized in that: its raw material components also comprises: the tuber of dwarf lilyturf 5-6 part, described number is mass fraction.
6. the long shelf-life rice noodles of high-quality as claimed in claim 1 or 2, it is characterized in that: its raw material components also comprises: granatum 4-6 part, described number is mass fraction.
7. the long shelf-life rice noodles of high-quality as claimed in claim 1 or 2, it is characterized in that: its raw material components also comprises: chrysanthemum 3-5 part, described number is mass fraction.
8. the preparation method of the long shelf-life rice noodles of the high-quality described in claim 1-7 any one, is characterized in that: comprise the following steps that order connects:
A, by Chinese prickly ash and anise at 160-190 DEG C, dryly to fry after 10-15 minute, add water boil, wherein, the quality added water be Chinese prickly ash and anistree quality and 60-70 doubly;
B, perilla leaf, the capsule of weeping forsythia, dark plum and the root bark of tree peony are added in steps A gained material, after coddle boils 25-30 minute, filter;
C, step B gained filtrate and rice meal and glutinous rice flour are mixed after, squeeze shaping;
D, by step C gained at 30-35 DEG C, place 5-6h, be then placed in 80-85 DEG C of water and soak 1-1.2h, take out, after one deck vegetable oil is smeared on top layer, pasteurize, to dry, to obtain final product.
9. method as claimed in claim 8, is characterized in that: salt and lotus root starch, in step C, mix with rice meal and glutinous rice flour, carries out next step operation; Bulbus Allii Fistulosi, the tuber of dwarf lilyturf, granatum and chrysanthemum add in steps A gained material together with perilla leaf, carry out next step operation.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510517960.XA CN105076972A (en) | 2015-08-24 | 2015-08-24 | Rice noodles with high quality and long guarantee period and preparation method thereof |
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| CN201510517960.XA CN105076972A (en) | 2015-08-24 | 2015-08-24 | Rice noodles with high quality and long guarantee period and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106983061A (en) * | 2017-03-21 | 2017-07-28 | 赵云辉 | Rice noodles and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1212846A (en) * | 1998-09-25 | 1999-04-07 | 邓蜀惠 | Instant rice-floor noodles-nutrient fast food made from black polished glutinous rice |
| CN103431263A (en) * | 2013-07-22 | 2013-12-11 | 黄俊柳 | Colorful brown rice noodles containing Chinese herbal medicine components and preparation method thereof |
| CN103564332A (en) * | 2012-07-18 | 2014-02-12 | 阳添才 | Preparation process for wet rice vermicelli with long shelf life |
| CN103976240A (en) * | 2014-05-30 | 2014-08-13 | 刘东姣 | Wet rice flour and preparation method thereof |
| CN104336447A (en) * | 2013-07-31 | 2015-02-11 | 李瀚生 | Instant fresh rice noodles containing seasonings and processing method of instant fresh rice noodles |
| CN104839551A (en) * | 2015-05-22 | 2015-08-19 | 遵义市杨老大米粉厂 | Nutritious rice flour and preparation method thereof |
-
2015
- 2015-08-24 CN CN201510517960.XA patent/CN105076972A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1212846A (en) * | 1998-09-25 | 1999-04-07 | 邓蜀惠 | Instant rice-floor noodles-nutrient fast food made from black polished glutinous rice |
| CN103564332A (en) * | 2012-07-18 | 2014-02-12 | 阳添才 | Preparation process for wet rice vermicelli with long shelf life |
| CN103431263A (en) * | 2013-07-22 | 2013-12-11 | 黄俊柳 | Colorful brown rice noodles containing Chinese herbal medicine components and preparation method thereof |
| CN104336447A (en) * | 2013-07-31 | 2015-02-11 | 李瀚生 | Instant fresh rice noodles containing seasonings and processing method of instant fresh rice noodles |
| CN103976240A (en) * | 2014-05-30 | 2014-08-13 | 刘东姣 | Wet rice flour and preparation method thereof |
| CN104839551A (en) * | 2015-05-22 | 2015-08-19 | 遵义市杨老大米粉厂 | Nutritious rice flour and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106983061A (en) * | 2017-03-21 | 2017-07-28 | 赵云辉 | Rice noodles and preparation method thereof |
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