CN105767880A - Preparation method of instant rice-corn compound straight rice noodles - Google Patents
Preparation method of instant rice-corn compound straight rice noodles Download PDFInfo
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 128
- 235000009566 rice Nutrition 0.000 title claims abstract description 128
- 235000012149 noodles Nutrition 0.000 title claims abstract description 31
- 150000001875 compounds Chemical class 0.000 title abstract description 5
- 238000002360 preparation method Methods 0.000 title abstract 4
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 127
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 50
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 28
- 238000000855 fermentation Methods 0.000 claims abstract description 26
- 230000004151 fermentation Effects 0.000 claims abstract description 26
- 239000004310 lactic acid Substances 0.000 claims abstract description 26
- 241000894006 Bacteria Species 0.000 claims abstract description 25
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 25
- 229920002261 Corn starch Polymers 0.000 claims abstract description 21
- 239000008120 corn starch Substances 0.000 claims abstract description 21
- 238000001035 drying Methods 0.000 claims abstract description 16
- 238000002604 ultrasonography Methods 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims description 57
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 53
- 235000020265 peanut milk Nutrition 0.000 claims description 24
- 244000113306 Monascus purpureus Species 0.000 claims description 22
- 235000002322 Monascus purpureus Nutrition 0.000 claims description 22
- 230000032683 aging Effects 0.000 claims description 22
- 239000000725 suspension Substances 0.000 claims description 20
- 238000004519 manufacturing process Methods 0.000 claims description 15
- 238000005516 engineering process Methods 0.000 claims description 12
- 229940057059 monascus purpureus Drugs 0.000 claims description 12
- 238000009413 insulation Methods 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 238000010298 pulverizing process Methods 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 230000004913 activation Effects 0.000 claims description 5
- 210000000582 semen Anatomy 0.000 claims description 5
- 239000002131 composite material Substances 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 8
- 239000000843 powder Substances 0.000 abstract description 7
- 238000010521 absorption reaction Methods 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- 241000228347 Monascus <ascomycete fungus> Species 0.000 abstract 2
- 230000009466 transformation Effects 0.000 abstract 1
- 238000010025 steaming Methods 0.000 description 11
- 239000000463 material Substances 0.000 description 8
- 239000002002 slurry Substances 0.000 description 8
- 238000000034 method Methods 0.000 description 6
- 239000011148 porous material Substances 0.000 description 6
- 239000002994 raw material Substances 0.000 description 5
- 230000001105 regulatory effect Effects 0.000 description 5
- 238000007602 hot air drying Methods 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 235000020776 essential amino acid Nutrition 0.000 description 2
- 239000003797 essential amino acid Substances 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 230000007704 transition Effects 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000002925 chemical effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000005684 electric field Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000001902 propagating effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
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- 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
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- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to a preparation method of instant rice-corn compound straight rice noodles and belongs to the technical field of food processing. The preparation method of instant rice-corn compound straight rice noodles is characterized in that corn starch is added into long-shaped rice, and the mixture is then fermented; thus, nutritive values of the rice noodles are improved, the rice noodles are very elastic, and breaking rates of the rice noodles are reduced. Compound bacteria (lactic acid bacteria and Monascus) are used to perform limited fermentation on the mixed rice powder, so that re-watering performances of the instant straight rice noodles are further strengthened on basis of transformation effects of Monascus fermentation, strong absorption effects of ethanol to moisture and fat, high-frequency vibration and cavitation effects of ultrasound, as well as cavitation effects and even drying effects during microwave pulse drying. The instant straight rice noodles prepared by the preparation method are low in breaking rates, good in re-watering performances and good in eating qualities.
Description
Technical field
The present invention relates to the production method of a kind of rice Semen Maydis composite instant straight rice-flour noodles, belong to food processing technology field.
Background technology
Rice flour be deeply liked 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 → dry → cut → sterilize → pack.Closely, instant very low, rehydration is difficult, it is necessary to steaming and decocting could eat for this rice flour molecular structure produced through fashion of extrusion.Up to now, but without the technique adopting Monas cuspurpureus Went to carry out restricted fermenting and producing convenient rice flour noodles.The essential amino acids that rice flour not only can generate saccharide after red koji fermentation, multiple human body can not synthesize, also can the composition such as Partial digestion starch and albumen, the lactic acid produced in the lactic acid bacteria fermentation process being simultaneously introduced can make the protein dissolution of rice flour, improve the utilization rate of rice protein so that it is be more easy to absorption.Additionally, the ethanol generated in sweat, adopt appropriate ways heating can be converted into alcohol water steam.Alcohol water steam is amphiphilic, and the little molecule in material is organic and moisture (including Bound moisture) all has strong Absorption.In alcohol water steam effusion process, rice flour pore space structure can be increased, improve rehydration performance.
Ultrasound wave has mechanism, cavitation, heat effect and chemical effect, and when propagating, high directivity, energy is prone to concentrate.In dry run, ultrasound wave can excite the vibrations of the organic molecule in rice flour and the transition of hydrone, promotes the absorption to lipid and moisture of the alcohol water steam, increases rice pore space structure.
Microwave is frequency at the electric wave of 300 megahertzs-300000 megahertzs.When being dried material and being placed in microwave field, polar molecule swings back and forth with the high frequency of per second tens, rubs, and microwave electric field can be converted into the heat energy in medium so that temperature of charge raises, and moisture spreads rapidly from inside to outside.Microwave drying is that endogenous heats so that be greatly shortened drying time, but owing to distribution problem and the internal batch polar molecule skewness of microwave field make conventional microwave dry non-uniform phenomenon generation.In order to overcome the inhomogeneities of microwave drying, the present invention adopts microwave pulse to dry, pressure differential is formed to air inlet in drying chamber by intermittent, thus producing spouted air-flow, the any point in microwave field can be caused it to move to material, thus alleviate the phenomenon that heating is uneven, it is to avoid burn appearance a little, improve product quality.
Summary of the invention
Single for tradition straight rice-flour noodles taste, nutritive value is not high, rehydration inconvenient problem poor, edible, it is provided that a kind of method that can simultaneously improve rice flour rehydration, Cooking Quality and nutritive value.
This invention address that described technical problem be the technical scheme is that the production method of a kind of rice Semen Maydis composite instant straight rice-flour noodles:
(1) production technology is: early rice → immersion → pulverizing → interpolation corn starch, and mixing → restricted fermentation → twin-screw extruder → aging → steam again → wash and dress → ultrasound wave-alcohol water steam is worked in coordination with dry → microwave pulse and dried → straight rice-flour noodles cutting → packaging；
(2) the interpolation corn starch in production technology is: the mass ratio of corn starch and early rice is 2:8；
(3) the restricted fermentation in production technology is: obtain Monascus anka Nakazawa et sato suspension with 28-32 DEG C of pure water insulation activation Monas cuspurpureus Went, lactic acid bacteria suspension is obtained with 30-32 DEG C of pure water heat-insulation soaking lactic acid bacteria 28-30min, lactic acid bacteria suspension is added Rice & peanut milk mixing, in 36-38 DEG C of constant-temperature enclosed fermentation 1.2-2.0h, then fully mix thoroughly after Monascus anka Nakazawa et sato suspension being added Rice & peanut milk again, seal, be placed in 24-28 DEG C of environment ferment 15-20h obtain restricted fermentation Rice & peanut milk；Wherein the addition of lactic acid bacteria is 1.8-2.0 × 1010Cfu/100g rice flour, the addition of Monas cuspurpureus Went is 3-4 × 109Cfu/100g rice flour；
(4) collaborative the drying of the ultrasound wave in production technology-alcohol water steam is: be placed in by rice flour in 35-40KHz ultrasound field, adopting alcohol water steam drying rice flour to water content is 15-18%, alcohol water steam is that second alcohol and water mixes post-heating generation in the ratio of 1:1-6:5, and wind speed is 2-4 meter per second；
(5) microwave pulse in production technology dries as microwave intensity 25-27w/g, and it is 63～65 DEG C that temperature controls, and the intermittent time is 2min, being dried to straight rice-flour noodles water content is 8-12%.
, realize especially by following steps:
(1) raw material soaking: choose early rice, eluriates more than 3 times, soaks 3-4h in 20-36 DEG C of water；
(2) pulverize: pulverizing with 60 order mesh screen beater disintegrating machines, 80 order mesh screens crossed by rice flour, obtain Rice & peanut milk；
(3) adding corn starch: add corn starch, mixing in Rice & peanut milk, regulating rice flour moisture is 36%, and the mass ratio of corn starch and early rice is 2:8；
(4) restricted fermentation: obtain Monascus anka Nakazawa et sato suspension with 28-32 DEG C of pure water insulation activation Monas cuspurpureus Went, lactic acid bacteria suspension is obtained with 30-32 DEG C of pure water heat-insulation soaking lactic acid bacteria 28-30min, lactic acid bacteria suspension is added Rice & peanut milk mixing, in 36-38 DEG C of constant-temperature enclosed fermentation 1.2-2.0h, then fully mix thoroughly after Monascus anka Nakazawa et sato suspension being added Rice & peanut milk again, seal, be placed in 24-28 DEG C of environment ferment 15-20h obtain restricted fermentation Rice & peanut milk；Wherein the addition of lactic acid bacteria is 1.8-2.0 × 1010Cfu/100g rice flour, the addition of Monas cuspurpureus Went is 3-4 × 109Cfu/100g rice flour；
(5) extruding: undertaken squeezing powder by twin (double) screw extruder by the material mixed；
(6) aging: the rice stick squeezed out is sent into temperature 40～46 DEG C, aging 22～24h in the environment of humidity 85%～90%；
(7) multiple steaming: the rice stick after aging is sent in steamer, steams 2～4min again；
(8) wash and dress: the rice stick after multiple steaming is put into pond and soaks 1～2min, remove the slurry of telling remained on rice flour, hang combing；
(9) collaborative the drying of ultrasound wave-alcohol water steam is: be placed in by rice flour in 35-40KHz ultrasound field, adopting alcohol water steam drying rice flour to water content is 15-18%, alcohol water steam is that second alcohol and water mixes post-heating generation in the ratio of 1:1-6:5, and wind speed is 2-4 meter per second；
(10) microwave pulse combined drying is: microwave intensity 25-27w/g, and it is 63～65 DEG C that temperature controls, and the intermittent time is 2min, and being dried to straight rice-flour noodles water content is 8-12%；
(11) straight rice-flour noodles cutting, packaging.
Breading is mixing.
One of present invention process difference from prior art is in that:
1, carry out fermentation again by interpolation corn starch in Semen Oryzae and can improve the nutritive value of rice flour so that rice flour high resilience, reduce rice flour strip-breaking rate.
2, the essential amino acids that rice flour not only can generate saccharide after red koji fermentation, multiple human body can not synthesize, also can the composition such as Partial digestion starch and albumen, the lactic acid produced in the lactic acid bacteria fermentation process being simultaneously introduced can make the protein dissolution of rice flour, improve the utilization rate of rice protein so that it is be more easy to absorption.
3, an aging process is adopted, the ageing time after the extruding of proper extension rice flour, and quickly wash and dress after rice flour steams again, control the aging of rice flour.
4, when this production technology continuous and compact, ultrasound wave and alcohol water Steam Combined are dry, in alcohol water steam effusion process, rice flour pore space structure can be increased, improve rehydration performance.Microwave pulse is dried alleviate the phenomenon that heating is uneven, it is to avoid burn appearance a little, improve product quality.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described.The mensuration of reconstitution rate: accurately weigh and facilitate straight rice-flour noodles finished product Ag 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 weigh Bg, and reconstitution rate B/A represents.
Embodiment 1:
(1) raw material soaking: early rice roguing, eluriates 4 times, soaks 3h in 36 DEG C of water；
(2) pulverizing: pulverizing with 60 order mesh screen beater disintegrating machines, 80 order mesh screens crossed by rice flour, obtain Rice & peanut milk, regulating rice flour moisture is 36%；
(3) breading: use mixer mix homogeneously；
(4) extruding: undertaken squeezing powder by twin (double) screw extruder by the material mixed；
(5) aging: the rice stick squeezed 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 2min again；
(7) wash and dress: the rice stick after multiple steaming is put into pond and soaks 2min, remove the slurry of telling remained on rice flour, hang combing；
(8) hot air drying: hot blast temperature is 50 DEG C, and to be dried to straight rice-flour noodles water content be 10%；
(9) straight rice-flour noodles cutting, packaging.
Embodiment 2:
(1) raw material soaking: choose early rice, eluriates more than 3 times, soaks 3h in 36 DEG C of water；
(2) pulverize: pulverizing with 60 order mesh screen beater disintegrating machines, 80 order mesh screens crossed by rice flour, obtain Rice & peanut milk；
(3) adding corn starch: add corn starch in Rice & peanut milk, mix thoroughly, regulating rice flour moisture is 36%, and the mass ratio of corn starch and early rice is 2:8；
(4) extruding: undertaken squeezing powder by twin (double) screw extruder by the material mixed；
(5) aging: the rice stick squeezed 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 2min again；
(7) wash and dress: the rice stick after multiple steaming is put into pond and soaks 2min, remove the slurry of telling remained on rice flour, hang combing；
(8) hot air drying: hot blast temperature is 50 DEG C, and to be dried to straight rice-flour noodles water content be 10%；
(9) straight rice-flour noodles cutting, packaging.
Embodiment 3:
(1) raw material soaking: choose early rice, eluriates more than 3 times, soaks 3h in 36 DEG C of water；
(2) pulverize: pulverizing with 60 order mesh screen beater disintegrating machines, 80 order mesh screens crossed by rice flour, obtain Rice & peanut milk；
(3) adding corn starch: add corn starch in Rice & peanut milk, mix thoroughly, regulating rice flour moisture is 36%, and the mass ratio of corn starch and early rice is 2:8；
(4) restricted fermentation: obtain Monascus anka Nakazawa et sato suspension with 32 DEG C of pure water insulation activation Monas cuspurpureus Went, lactic acid bacteria suspension is obtained with 30 DEG C of pure water heat-insulation soaking lactic acid bacteria 30min, lactic acid bacteria suspension is added Rice & peanut milk mixing, in 38 DEG C of constant-temperature enclosed fermentation 2.0h, then fully mix thoroughly after Monascus anka Nakazawa et sato suspension being added Rice & peanut milk again, seal, be placed in 28 DEG C of environment ferment 20h obtain restricted fermentation Rice & peanut milk；Wherein the addition of lactic acid bacteria is 2 × 1010Cfu/100g rice flour, the addition of Monas cuspurpureus Went is 4 × 109Cfu/100g rice flour；
(5) extruding: undertaken squeezing powder by twin (double) screw extruder by the material mixed；
(6) aging: the rice stick squeezed out is sent into aging 22h in the environment of temperature 46 DEG C, humidity 90%；
(7) multiple steaming: the rice stick after aging is sent in steamer, steams 2min again；
(8) wash and dress: the rice stick after multiple steaming is put into pond and soaks 2min, remove the slurry of telling remained on rice flour, hang combing；
(9) hot air drying: hot blast temperature is 50 DEG C, and to be dried to straight rice-flour noodles water content be 10%；
(10) straight rice-flour noodles cutting, packaging.
Embodiment 4:
(1) raw material soaking: choose early rice, eluriates more than 3 times, soaks 3h in 36 DEG C of water；
(2) pulverize: pulverizing with 60 order mesh screen beater disintegrating machines, 80 order mesh screens crossed by rice flour, obtain Rice & peanut milk；
(3) adding corn starch: add corn starch in Rice & peanut milk, mix thoroughly, regulating rice flour moisture is 36%, and the mass ratio of corn starch and early rice is 2:8；
(4) restricted fermentation: obtain Monascus anka Nakazawa et sato suspension with 32 DEG C of pure water insulation activation Monas cuspurpureus Went, lactic acid bacteria suspension is obtained with 30 DEG C of pure water heat-insulation soaking lactic acid bacteria 30min, lactic acid bacteria suspension is added Rice & peanut milk mixing, in 38 DEG C of constant-temperature enclosed fermentation 2.0h, then fully mix thoroughly after Monascus anka Nakazawa et sato suspension being added Rice & peanut milk again, seal, be placed in 28 DEG C of environment ferment 20h obtain restricted fermentation Rice & peanut milk；Wherein the addition of lactic acid bacteria is 2.0 × 1010Cfu/100g rice flour, the addition of Monas cuspurpureus Went is 4 × 109Cfu/100g rice flour；
(5) extruding: undertaken squeezing powder by twin (double) screw extruder by the material mixed；
(6) aging: the rice stick squeezed out is sent into aging 22h in the environment of temperature 46 DEG C, humidity 90%；
(7) multiple steaming: the rice stick after aging is sent in steamer, steams 2min again；
(8) wash and dress: the rice stick after multiple steaming is put into pond and soaks 2min, remove the slurry of telling remained on rice flour, hang combing；
(9) collaborative the drying of ultrasound wave-alcohol water steam is: be placed in by rice flour in 40KHz ultrasound field, and adopting alcohol water steam drying rice flour to water content is 15%, and alcohol water steam is that second alcohol and water mixes post-heating generation in the ratio of 1:1, and wind speed is 4 meter per seconds；
(10) microwave pulse dries as microwave intensity 25w/g, and it is 65 DEG C that temperature controls, and the intermittent time is 2min, being dried to straight rice-flour noodles water content is 8%.
(11) 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 | 3.6 | 6.9 | 2.0 | 7.1 |
| Embodiment 2 | 3.1 | 5.7 | 2.1 | 7.2 |
| Embodiment 3 | 3.1 | 5.4 | 3.2 | 8.7 |
| Embodiment 4 | 3.0 | 5.2 | 3.8 | 9.0 |
The index determining result of comparative example 1 and 2, it can be seen that after adding corn starch, the specific retention of rice flour increases, is told slurry rate and strip-breaking rate is declined.
The index determining result of comparative example 2 and 3 is known, after rice flour carries out Monas cuspurpureus Went-lactic acid bacteria compound bacteria-fermented fermentation, it is ethanol by the sugar transition of generation rapidly by the mode of rapid fermentation, the ethanol produced forces rice flour to produce pore space structure in twin-screw extruder process, ethanol effusion when squeezing powder and being dry, contribute to rice flour and form pore space structure, be obviously improved rehydration performance and the organoleptic quality of rice flour.
Comparative example 3,4 is it can be seen that adopt ultrasound wave-alcohol water steam collaborative dry dried with microwave pulse, and product quality promotes (telling the reduction of slurry rate, rehydration enhancing, organoleptic quality more preferably) further.In embodiment 3, hot air drying easily forms " duricrust " (i.e. drying layer), hinders the effusion of rice internal moisture and the formation of pore space structure on rice flour surface, and cavitation effect is not good.Embodiment 4 adopts that ultrasound wave-alcohol water steam is collaborative dry to be dried with microwave pulse, have cavitation, it is to avoid the unequal phenomenon of heating, notable for the organoleptic quality and the rehydration impact of performance improving convenient rice flour noodles.
Claims (1)
1. a production method for rice Semen Maydis composite instant straight rice-flour noodles, is primarily characterized in that:
(1) production technology is: early rice → immersion → pulverizing → interpolation corn starch, and mixing → restricted fermentation → twin-screw extruder → aging → steam again → wash and dress → ultrasound wave-alcohol water steam is worked in coordination with dry → microwave pulse and dried → straight rice-flour noodles cutting → packaging；
(2) the interpolation corn starch in production technology is: the mass ratio of corn starch and early rice is 2:8；
(3) the restricted fermentation in production technology is: obtain Monascus anka Nakazawa et sato suspension with 28-32 DEG C of pure water insulation activation Monas cuspurpureus Went, lactic acid bacteria suspension is obtained with 30-32 DEG C of pure water heat-insulation soaking lactic acid bacteria 28-30min, lactic acid bacteria suspension is added Rice & peanut milk mixing, in 36-38 DEG C of constant-temperature enclosed fermentation 1.2-2.0h, then fully mix thoroughly after Monascus anka Nakazawa et sato suspension being added Rice & peanut milk again, seal, be placed in 24-28 DEG C of environment ferment 15-20h obtain restricted fermentation Rice & peanut milk；Wherein the addition of lactic acid bacteria is 1.8-2.0 × 1010Cfu/100g rice flour, the addition of Monas cuspurpureus Went is 3-4 × 109Cfu/100g rice flour；
(4) collaborative the drying of the ultrasound wave in production technology-alcohol water steam is: be placed in by rice flour in 35-40KHz ultrasound field, adopting alcohol water steam drying rice flour to water content is 15-18%, alcohol water steam is that second alcohol and water mixes post-heating generation in the ratio of 1:1-6:5, and wind speed is 2-4 meter per second；
(5) microwave pulse in production technology dries as microwave intensity 25-27w/g, and it is 63～65 DEG C that temperature controls, and the intermittent time is 2min, being dried to straight rice-flour noodles water content is 8-12%.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107692032A (en) * | 2017-08-31 | 2018-02-16 | 湖南金风食品有限责任公司 | A kind of straight rice-flour noodles and its processing technology |
| CN110477275A (en) * | 2019-07-03 | 2019-11-22 | 广西科技大学 | A kind of preparation method for the rice flour that strip-breaking rate is low |
| CN112704182A (en) * | 2020-12-07 | 2021-04-27 | 无锡新禾创工食品科技有限公司 | Preparation method of fermented and fresh-keeping half-dry rice noodles |
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| CN103844175A (en) * | 2014-02-18 | 2014-06-11 | 南昌大学 | Method for producing instant straight rice vermicelli |
| CN103844184A (en) * | 2014-02-18 | 2014-06-11 | 南昌大学 | Method for producing nutritional instant rice through restrictive red-yeast fermentation |
| CN103844176A (en) * | 2014-02-18 | 2014-06-11 | 南昌大学 | Production method of instant colored rice |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102511725A (en) * | 2011-12-12 | 2012-06-27 | 娄底市同星米业有限公司 | Production method of fermented instant rice noodles |
| CN103844175A (en) * | 2014-02-18 | 2014-06-11 | 南昌大学 | Method for producing instant straight rice vermicelli |
| CN103844184A (en) * | 2014-02-18 | 2014-06-11 | 南昌大学 | Method for producing nutritional instant rice through restrictive red-yeast fermentation |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107692032A (en) * | 2017-08-31 | 2018-02-16 | 湖南金风食品有限责任公司 | A kind of straight rice-flour noodles and its processing technology |
| CN110477275A (en) * | 2019-07-03 | 2019-11-22 | 广西科技大学 | A kind of preparation method for the rice flour that strip-breaking rate is low |
| CN110477275B (en) * | 2019-07-03 | 2022-04-15 | 广西科技大学 | Preparation method of rice noodles with low broken rate |
| CN112704182A (en) * | 2020-12-07 | 2021-04-27 | 无锡新禾创工食品科技有限公司 | Preparation method of fermented and fresh-keeping half-dry rice noodles |
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Application publication date: 20160720 |