CN105326029A - Instant rice noodles and making method thereof - Google Patents
Instant rice noodles and making method thereof Download PDFInfo
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- CN105326029A CN105326029A CN201510722418.8A CN201510722418A CN105326029A CN 105326029 A CN105326029 A CN 105326029A CN 201510722418 A CN201510722418 A CN 201510722418A CN 105326029 A CN105326029 A CN 105326029A
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- powder
- conducted
- steam
- instant
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 25
- 235000009566 rice Nutrition 0.000 title claims abstract description 25
- 235000012149 noodles Nutrition 0.000 title abstract description 4
- 238000000034 method Methods 0.000 title abstract 3
- 240000007594 Oryza sativa Species 0.000 title 1
- 239000000843 powder Substances 0.000 claims abstract description 60
- 241000209094 Oryza Species 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 229920001817 Agar Polymers 0.000 claims abstract description 12
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 12
- 239000008272 agar Substances 0.000 claims abstract description 12
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 12
- 239000000216 gellan gum Substances 0.000 claims abstract description 12
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 12
- 229940100486 rice starch Drugs 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 8
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 7
- 102000004190 Enzymes Human genes 0.000 claims abstract description 6
- 108090000790 Enzymes Proteins 0.000 claims abstract description 6
- 235000011837 pasties Nutrition 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 241000382353 Pupa Species 0.000 claims description 10
- 238000011081 inoculation Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 239000002956 ash Substances 0.000 claims description 5
- 235000014121 butter Nutrition 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 8
- 238000010438 heat treatment Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 241000256844 Apis mellifera Species 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 abstract 1
- 230000009849 deactivation Effects 0.000 abstract 1
- 239000010699 lard oil Substances 0.000 abstract 1
- 235000013557 nattō Nutrition 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- XWCYDHJOKKGVHC-UHFFFAOYSA-N Vitamin A2 Chemical compound OCC=C(C)C=CC=C(C)C=CC1=C(C)C=CCC1(C)C XWCYDHJOKKGVHC-UHFFFAOYSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- DPRNENKPXAZQBI-UHFFFAOYSA-N alpha-Vitamin A Natural products OCC=C(C)C=CC=C(C)C=CC1C(C)=CCCC1(C)C DPRNENKPXAZQBI-UHFFFAOYSA-N 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to instant food and a production method thereof, in particular to instant rice noodles and a making method thereof. The making method comprises the steps that rice starch is steamed under the steam with the temperature ranging from 100 DEG C to 105 DEG C for 20-30 min, the steamed rice starch is evenly mixed with honeybee pupae powder, locust powder, yolk powder, agar weed powder, gellan gum and pottasche, 55-65 parts of water is added, the mixture is stirred to be pasty and heated to 38 DEG C-40 DEG C, bacillus subtilis natto is inoculated, fermenting is conducted for 20-25 min, enzyme deactivation is conducted by heating for 3-5 min under the steam with the temperature ranging from 120 DEG C to 130 DEG C, the processed mixture is mixed with lard oil, rolling is conducted for 30-40 min, the mixture is poured into a powder leakage machine for powder leakage, drying and forming are conducted at the temperature ranging from 50 DEG C to 60 DEG C after powder leakage is conducted, drying is conducted till the water content is lower than 15%, and after sterilization is conducted, the instant rice noodles are put into packing bags to be packed.
Description
Technical field
The present invention relates to a kind of instant food and production method thereof, particularly a kind of instant rice stick and preparation method thereof.
Background technology
Along with China's economic society makes constant progress, people's Diet concept changes thereupon, due to work, rhythm of life is accelerated greatly, instant food, especially be that raw material making non-fermented food product is subject to people's welcome day by day with cereal crops, but the instant food that market is sold 90% is fried food, as instant noodles etc., oil content is high, and these instant food nutritive values are lower, long-term edible extremely unfavorable to health, ground rice, be processed into by rice, containing rich in protein, often edible be conducive to balanced in nutrition, boiling rear edible is needed after ground rice processing in the market, by simply brewed with regard to edible unlike all the other instant food.
Summary of the invention
The object of the present invention is to provide a kind of instant rice stick and preparation method thereof.
The technical solution used in the present invention is, a kind of instant rice stick and preparation method thereof,
Described instant rice stick by parts by weight be the rice starch of 90-92 part, the bee pupa powder of 2-3 part, the locust powder of 2-5 part, the yolk powder of 3-5 part, the butter of 10-12 part, the agar powder of 20-30 part, the gellan gum of 0.1-0.15 part, 0.01-0.011 ash fluffy be raw material, make through following processing step;
Rice starch is steamed 20-30 minute under the steam of 100-105 DEG C, with bee pupa powder, locust powder, yolk powder, agar powder, gellan gum, ash fluffy mix after, add 55-65 part water and stir into pasty state, be heated to 38-40 DEG C, inoculation fermenting bacillus natto 20-25 minute, the enzyme 3-5 minute that goes out is heated under the steam of 120-130 DEG C, mix with lard and knead 30-40 minute, pour extruding machine into and carry out leakage powder, to leak after powder drying and moulding at 50-60 DEG C, be dried to water content lower than 15%, after sterilization, put into packaging bags.
The instant rice stick rehydration that the present invention obtains is good, it is edible after brewing with boiling water, a kind of nutritious, be beneficial to the nutrition and health care instant food that consumer eats, wherein yolk powder, abundant vitamin A is rich in bee pupa powder and locust powder, B family vitamin and vitamin C, the nutritive value of ground rice can not only be increased, effectively can also improve the local flavor of ground rice, agar powder is added in making raw material, gellan gum, the fluffy gelling performance that effectively can improve ground rice of ash, after inoculation fermenting bacillus natto, rehydration bean vermicelli viscoplasticity is had clear improvement, and the edible health that can improve ground rice is worth, ground rice gel strength after inoculation fermenting bacillus natto, maximum breaking strain, plasticity exceeds 230.5kPa than non-fermentation rice-flour noodles respectively, 37%, 0.82cm, containing dehydroretinol 03ug in the every 100g ground rice obtained, vitamin B2 90mg, vitamin c 25mg, gelatinization degree is 95.11%, complete rehydration is got final product brew 5 minutes in hot boiling water after, brewing strip-breaking rate is 0.
Detailed description of the invention
Embodiment 1, a kind of instant rice stick and preparation method thereof,
Described instant rice stick by parts by weight be 90 parts rice starch, 2 parts bee pupa powder, 2 parts locust powder, 3 parts yolk powder, 10 parts butter, 20 parts agar powder, 0.1 part gellan gum, 0.01 ash fluffy for raw material, make through following processing step;
Rice starch is steamed 20 minutes under the steam of 100 DEG C, with bee pupa powder, locust powder, yolk powder, agar powder, gellan gum, ash fluffy mix after, add 55 parts of water and stir into pasty state, be heated to 38 DEG C, inoculation fermenting bacillus natto 20 minutes, under the steam of 120 DEG C, heating is gone out enzyme 3 minutes, mixes and kneads 30 minutes, pour extruding machine into and carry out leakage powder with lard, to leak after powder drying and moulding at 50 DEG C, be dried to water content lower than 15%, after sterilization, put into packaging bags.
Embodiment 2, a kind of instant rice stick and preparation method thereof,
Described instant rice stick by parts by weight be 92 parts rice starch, 3 parts bee pupa powder, 5 parts locust powder, 5 parts yolk powder, 12 parts butter, 30 parts agar powder, 0.15 part gellan gum, 0.011 ash fluffy for raw material, make through following processing step;
Rice starch is steamed 30 minutes under the steam of 105 DEG C, with bee pupa powder, locust powder, yolk powder, agar powder, gellan gum, ash fluffy mix after, add 65 parts of water and stir into pasty state, be heated to 40 DEG C, inoculation fermenting bacillus natto 25 minutes, under the steam of 130 DEG C, heating is gone out enzyme 5 minutes, mixes and kneads 40 minutes, pour extruding machine into and carry out leakage powder with lard, to leak after powder drying and moulding at 60 DEG C, be dried to water content lower than 15%, after sterilization, put into packaging bags.
Embodiment 3, a kind of instant rice stick and preparation method thereof,
Described instant rice stick by parts by weight be 91 parts rice starch, 2.5 parts bee pupa powder, 3 parts locust powder, 4 parts yolk powder, 11 parts butter, 28 parts agar powder, 0.12 part gellan gum, 0.0105 ash fluffy for raw material, make through following processing step;
Rice starch is steamed 24 minutes under the steam of 102 DEG C, with bee pupa powder, locust powder, yolk powder, agar powder, gellan gum, ash fluffy mix after, add 58 parts of water and stir into pasty state, be heated to 39 DEG C, inoculation fermenting bacillus natto 22 minutes, under the steam of 125 DEG C, heating is gone out enzyme 4 minutes, mixes and kneads 35 minutes, pour extruding machine into and carry out leakage powder with lard, to leak after powder drying and moulding at 55 DEG C, be dried to water content lower than 15%, after sterilization, put into packaging bags.
Claims (1)
1. an instant rice stick, count by weight, it is fluffy by the ash of the gellan gum of the agar powder of the butter of the yolk powder of the locust powder of 2-5 part, 3-5 part, 10-12 part, 20-30 part, 0.1-0.15 part, 0.01-0.011 is raw material, makes through following processing step;
Rice starch is steamed 20-30 minute under the steam of 100-105 DEG C, with bee pupa powder, locust powder, yolk powder, agar powder, gellan gum, ash fluffy mix after, add 55-65 part water and stir into pasty state, be heated to 38-40 DEG C, inoculation fermenting bacillus natto 20-25 minute, the enzyme 3-5 minute that goes out is heated under the steam of 120-130 DEG C, mix with lard and knead 30-40 minute, pour extruding machine into and carry out leakage powder, to leak after powder drying and moulding at 50-60 DEG C, be dried to water content lower than 15%, after sterilization, put into packaging bags.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510722418.8A CN105326029A (en) | 2015-10-31 | 2015-10-31 | Instant rice noodles and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510722418.8A CN105326029A (en) | 2015-10-31 | 2015-10-31 | Instant rice noodles and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105326029A true CN105326029A (en) | 2016-02-17 |
Family
ID=55277014
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510722418.8A Pending CN105326029A (en) | 2015-10-31 | 2015-10-31 | Instant rice noodles and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105326029A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756240A (en) * | 2010-01-19 | 2010-06-30 | 上海应用技术学院 | Fast Mesona powder and preparation method and application thereof |
| CN101803701A (en) * | 2010-04-28 | 2010-08-18 | 江南大学 | Preparation method of fastfood nutritional egg instant rice |
| CN103238793A (en) * | 2013-04-25 | 2013-08-14 | 温特牧(北京)科技有限公司 | Quick cooking rice and preparation method thereof |
-
2015
- 2015-10-31 CN CN201510722418.8A patent/CN105326029A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756240A (en) * | 2010-01-19 | 2010-06-30 | 上海应用技术学院 | Fast Mesona powder and preparation method and application thereof |
| CN101803701A (en) * | 2010-04-28 | 2010-08-18 | 江南大学 | Preparation method of fastfood nutritional egg instant rice |
| CN103238793A (en) * | 2013-04-25 | 2013-08-14 | 温特牧(北京)科技有限公司 | Quick cooking rice and preparation method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160217 |