CN105851836A - Production method of instant straight rice noodles compounded from rice and kudzuvine roots - Google Patents
Production method of instant straight rice noodles compounded from rice and kudzuvine roots Download PDFInfo
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 134
- 241000209094 Oryza Species 0.000 title claims abstract description 132
- 235000009566 rice Nutrition 0.000 title claims abstract description 132
- 235000012149 noodles Nutrition 0.000 title claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 244000046146 Pueraria lobata Species 0.000 title abstract 3
- 235000010575 Pueraria lobata Nutrition 0.000 title abstract 3
- 235000013312 flour Nutrition 0.000 claims abstract description 59
- 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 28
- 230000004151 fermentation Effects 0.000 claims abstract description 28
- 239000004310 lactic acid Substances 0.000 claims abstract description 26
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 25
- 241000894006 Bacteria Species 0.000 claims abstract description 24
- 229920002472 Starch Polymers 0.000 claims abstract description 24
- 235000019698 starch Nutrition 0.000 claims abstract description 24
- 239000008107 starch Substances 0.000 claims abstract description 24
- 238000001035 drying Methods 0.000 claims abstract description 9
- 239000002131 composite material Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 55
- 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
- 238000002604 ultrasonography Methods 0.000 claims description 16
- 238000002156 mixing 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
- 238000010438 heat treatment Methods 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 238000010298 pulverizing process Methods 0.000 claims description 9
- 238000005520 cutting process Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 6
- 230000004913 activation Effects 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 5
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 150000002632 lipids Chemical class 0.000 abstract description 2
- 235000007189 Oryza longistaminata Nutrition 0.000 abstract 2
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 235000013339 cereals Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000009466 transformation Effects 0.000 abstract 1
- 238000010025 steaming Methods 0.000 description 11
- 239000000463 material Substances 0.000 description 9
- 239000002002 slurry Substances 0.000 description 8
- 239000000843 powder Substances 0.000 description 7
- 239000011148 porous material Substances 0.000 description 6
- 230000033228 biological regulation Effects 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 238000007602 hot air drying Methods 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
- 238000001125 extrusion Methods 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 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
- 230000008569 process Effects 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
- 230000008859 change Effects 0.000 description 1
- 230000002925 chemical effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 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
- 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
- 210000000582 semen Anatomy 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 235000021404 traditional food Nutrition 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
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- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to a production method of instant straight rice noodles compounded from rice and kudzuvine roots, and belongs to the technical field of food processing. The production method is characterized in that kudzuvine root starch is added to milled long grain nonglutinous rice, and then fermentation is performed, so that the nutrient value of the rice noodles can be increased, the rice noodles are elastic, and the noodle breaking rate of the rice noodles is reduced. Composite microbes (lactic acid bacteria and red rice) are used for performing restrictive fermentation on the blended rice flour, and based on the fermentation transformation of the red rice, the strong absorption effect of alcohol on moisture and lipid, high frequency vibration and cavitation of ultrasonic waves, cavitation and internal and external homogeneous drying effects during microwave pulse drying, the rehydration performance of the instant straight rice noodles is further improved. The instant straight rice noodles prepared by the production method disclosed by the invention are low in noodle breaking rate, good in rehydration performance, and good in eating quality.
Description
Technical field
The present invention relates to the production method of a kind of rice Radix Puerariae composite instant straight rice-flour noodles, belong to foods processing technique
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 → be dried → cut →
Sterilization → packaging.Closely, instant the lowest, rehydration is difficult for this rice flour molecular structure produced through fashion of extrusion,
Steaming and decocting is needed to eat.Up to now, Monas cuspurpureus Went is not the most used to carry out restricted fermenting and producing convenient rice flour noodles
Technique.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, in the lactic acid bacteria fermentation process being simultaneously introduced produce lactic acid can make
The protein dissolution of rice flour, improves the utilization rate of rice protein so that it is be more easy to absorb.Additionally, in sweat
The ethanol generated, uses appropriate ways heating can be converted into alcohol water steam.Alcohol water steam is amphiphilic,
To the little molecule in material is organic and moisture (including combining water) all has strong Absorption.Steam at alcohol water
During vapour effusion, rice flour pore space structure can be increased, improve rehydration performance.
Ultrasound wave has mechanism, cavitation, heat effect and chemical effect, when propagating, and high directivity,
Energy is prone to concentrate.In dry run, ultrasound wave can excite vibrations and the moisture of the organic molecule in rice flour
The transition of son, promotes that alcohol water steam, to lipid and the absorption of moisture, 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,
Temperature of charge is raised, and moisture spreads the most from inside to outside.Microwave drying is that endogenous heating is so that do
The dry time is greatly shortened, but owing to distribution problem and the material internal polar molecules skewness of microwave field make
Conventional microwave has been dried non-uniform phenomenon and has produced.In order to overcome the inhomogeneities of microwave drying, the present invention uses micro-
Wave impulse is dried, and forms pressure differential by intermittent air inlet in drying chamber, thus produces spouted air-flow,
Any point in microwave field can be caused it to move to material, thus alleviate the phenomenon that heating is uneven, keep away
Exempt from the appearance burnt a little, improve product quality.
Summary of the invention
Single for tradition straight rice-flour noodles taste, nutritive value is the highest, rehydration inconvenient problem poor, edible,
A kind of method that can simultaneously improve rice flour rehydration, Cooking Quality and nutritive value is provided.
The present invention solves described technical problem and be the technical scheme is that a kind of rice Radix Puerariae composite instant vertical bar
The production method of rice flour:
(1) production technology is: early rice → immersion → pulverizing → interpolation Radix Puerariae starch, mixing → restricted
Ferment → twin-screw extruder → aging → steam again → wash and dress → ultrasound wave-alcohol water steam is collaborative is dried → microwave pulse
It is dried → straight rice-flour noodles cutting → packaging.
(2) the interpolation Radix Puerariae starch in production technology is: Radix Puerariae starch is 15:85 with the mass ratio of early rice.
(3) the restricted fermentation in production technology is: obtain Monascus anka Nakazawa et sato with 30-32 DEG C of pure water insulation activation Monas cuspurpureus Went
Suspension, obtains lactic acid bacteria suspension, by lactic acid bacteria suspension with 30-32 DEG C of pure water heat-insulation soaking lactic acid bacteria 32-34min
Add Rice & peanut milk mixing, in 36-38 DEG C of constant-temperature enclosed fermentation 2.0-2.2h, then Monascus anka Nakazawa et sato suspension is added again
Fully mix thoroughly after Rice & peanut milk, seal, be placed in 28-30 DEG C of environment fermentation 14-16h and obtain restricted fermentation Rice & peanut milk；
Wherein the addition of lactic acid bacteria is 1.6-1.8 × 1010Cfu/100g rice flour, the addition of Monas cuspurpureus Went is 3.2-3.4 × 109
Cfu/100g rice flour.
(4) collaborative being dried of the ultrasound wave in production technology-alcohol water steam is: rice flour is placed in 36-38KHz
In ultrasound field, using alcohol water steam drying rice flour to water content is 15-17%, and alcohol water steam is ethanol
Mixing post-heating with water in the ratio of 1:1-6:5 to produce, wind speed is 2-3 meter per second.
(5) microwave pulse in production technology is dried as microwave intensity 22-24w/g, and it is 60～62 that temperature controls
DEG C, the intermittent time is 2min, be dried to straight rice-flour noodles water content be 9-11%.
(1) production technology is: early rice → immersion → pulverizing → interpolation Radix Puerariae starch → breading → restricted
Ferment → twin-screw extruder → aging → steam again → wash and dress → ultrasound wave-alcohol water steam is collaborative is dried → microwave pulse
It is dried → straight rice-flour noodles cutting → packaging.
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 mesh mesh screen beater disintegrating machines, rice flour is crossed 80 mesh mesh screens, obtained Rice & peanut milk；
(3) adding Radix Puerariae starch: add Radix Puerariae starch, mixing in Rice & peanut milk, regulation rice flour moisture is
36%；Radix Puerariae starch is 15:85 with the mass ratio of early rice；
(4) restricted fermentation: obtain Monascus anka Nakazawa et sato suspension with 30-32 DEG C of pure water insulation activation Monas cuspurpureus Went, use 30-32
DEG C pure water heat-insulation soaking lactic acid bacteria 32-34min obtains lactic acid bacteria suspension, and lactic acid bacteria suspension adds Rice & peanut milk mixing,
In 36-38 DEG C of constant-temperature enclosed fermentation 2.0-2.2h, fully mix thoroughly after then Monascus anka Nakazawa et sato suspension being added Rice & peanut milk again,
Seal, be placed in 28-30 DEG C of environment fermentation 14-16h and obtain restricted fermentation Rice & peanut milk；Wherein the adding of lactic acid bacteria
Dosage is 1.6-1.8 × 1010Cfu/100g rice flour, the addition of Monas cuspurpureus Went is 3.2-3.4 × 109Cfu/100g rice flour；
(5) extruding: carry out 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, old in the environment of humidity 85%～90%
Change 22～24h；
(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 residual on rice flour
Tell slurry, hang combing；
(9) ultrasound wave-alcohol water steam is collaborative is dried: is placed in by rice flour in 36-38KHz ultrasound field, adopts
Being 15-17% with alcohol water steam drying rice flour to water content, alcohol water steam is that second alcohol and water is by 1:1-6:5's
Ratio mixing post-heating produces, and wind speed is 2-3 meter per second；
(10) microwave pulse is dried: microwave intensity 22-24w/g, and it is 60～62 DEG C that temperature controls, the intermittent time
For 2min, be dried to straight rice-flour noodles water content be 9-11%；
(11) straight rice-flour noodles cutting, packaging.
Breading is mixing.
One of present invention process difference from prior art is:
1, carry out fermentation again by interpolation Radix Puerariae starch in Semen Oryzae and can improve the nutritive value of rice flour so that
Rice flour high resilience, reduces 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, in the lactic acid bacteria fermentation process being simultaneously introduced produce lactic acid can make
The protein dissolution of rice flour, improves the utilization rate of rice protein so that it is be more easy to absorb.
3, an aging process is used, the ageing time after the extruding of proper extension rice flour, and steam laggard again at rice flour
Row is quickly washed and dressed, and controls the aging of rice flour.
4, when this production technology continuous and compact, ultrasound wave and alcohol water Steam Combined are dried, at alcohol water steam
During effusion, rice flour pore space structure can be increased, improve rehydration performance.Microwave pulse is dried and alleviates heating
Uneven phenomenon, it is to avoid burn appearance a little, improves 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 vertical bar
Rice flour finished product A g is placed in beaker, adds 5 times of boiling water and adds a cover rehydration immediately and drain immediately after 8 minutes and use
Filter paper blots weigh B g, reconstitution rate B/A of surface moisture and represents.
Embodiment 1:
(1) raw material soaking: early rice roguing, eluriates 4 times, soaks 3h in 36 DEG C of water；
(2) pulverizing: pulverize with 60 mesh mesh screen beater disintegrating machines, rice flour is crossed 80 mesh mesh screens, is obtained Rice & peanut milk,
Regulation rice flour moisture is 36%；
(3) breading: use mixer mix homogeneously；
(4) extruding: carry out 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 being put into pond and soaks 2min, on removing rice flour, residual tells
Slurry, hangs combing；
(8) hot air drying: hot blast temperature be 50 DEG C 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 mesh mesh screen beater disintegrating machines, rice flour is crossed 80 mesh mesh screens, obtained Rice & peanut milk；
(3) adding Radix Puerariae starch: add Radix Puerariae starch, mixing in Rice & peanut milk, regulation rice flour moisture is
36%；Radix Puerariae starch is 15:85 with the mass ratio of early rice；
(4) extruding: carry out 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 being put into pond and soaks 2min, on removing rice flour, residual tells
Slurry, hangs combing；
(8) hot air drying: hot blast temperature be 50 DEG C 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 mesh mesh screen beater disintegrating machines, rice flour is crossed 80 mesh mesh screens, obtained Rice & peanut milk；
(3) adding Radix Puerariae starch: add Radix Puerariae starch, mixing in Rice & peanut milk, regulation rice flour moisture is
36%；Radix Puerariae starch is 15:85 with the mass ratio of early rice；
(4) restricted fermentation: obtain Monascus anka Nakazawa et sato suspension with 32 DEG C of pure water insulation activation Monas cuspurpureus Went, pure with 30 DEG C
Water heat-insulation soaking lactic acid bacteria 32min obtains lactic acid bacteria suspension, lactic acid bacteria suspension adds Rice & peanut milk mixing, in 38 DEG C
Constant-temperature enclosed fermentation 2.2h, fully mixes thoroughly after then Monascus anka Nakazawa et sato suspension being added Rice & peanut milk again, seals, is placed in
The 16h that ferments in 28 DEG C of environment obtains restricted fermentation Rice & peanut milk；Wherein the addition of lactic acid bacteria is 1.8 × 1010
Cfu/100g rice flour, the addition of Monas cuspurpureus Went is 3.2 × 109Cfu/100g rice flour；
(5) extruding: carry out 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 being put into pond and soaks 2min, on removing rice flour, residual tells
Slurry, hangs combing；
(9) hot air drying: hot blast temperature be 50 DEG C 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 mesh mesh screen beater disintegrating machines, rice flour is crossed 80 mesh mesh screens, obtained Rice & peanut milk；
(3) adding Radix Puerariae starch: add Radix Puerariae starch, mixing in Rice & peanut milk, regulation rice flour moisture is
36%；Radix Puerariae starch is 15:85 with the mass ratio of early rice；
(4) restricted fermentation: obtain Monascus anka Nakazawa et sato suspension with 32 DEG C of pure water insulation activation Monas cuspurpureus Went, pure with 30 DEG C
Water heat-insulation soaking lactic acid bacteria 32min obtains lactic acid bacteria suspension, lactic acid bacteria suspension adds Rice & peanut milk mixing, in 38 DEG C
Constant-temperature enclosed fermentation 2.2h, fully mixes thoroughly after then Monascus anka Nakazawa et sato suspension being added Rice & peanut milk again, seals, is placed in
The 16h that ferments in 28 DEG C of environment obtains restricted fermentation Rice & peanut milk；Wherein the addition of lactic acid bacteria is 1.8 × 1010
Cfu/100g rice flour, the addition of Monas cuspurpureus Went is 3.2 × 109Cfu/100g rice flour；
(5) extruding: carry out 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 being put into pond and soaks 2min, on removing rice flour, residual tells
Slurry, hangs combing；
(9) ultrasound wave-alcohol water steam is collaborative is dried: is placed in by rice flour in 38KHz ultrasound field, uses wine
It is 16% that essence water vapour is dried rice flour to water content, and alcohol water steam is after second alcohol and water is mixed in the ratio of 1:1
Heating produces, and wind speed is 3 meter per seconds；
(10) microwave pulse is dried: microwave intensity 24w/g, and it is 62 DEG C that temperature controls, and the intermittent time is 2min,
Be dried to straight rice-flour noodles water content be 10%；
(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 | 3.8 | 6.9 | 2.0 | 7.2 |
| Embodiment 2 | 3.1 | 5.8 | 2.1 | 7.6 |
| Embodiment 3 | 3.0 | 5.4 | 3.0 | 8.7 |
| Embodiment 4 | 2.9 | 5.3 | 3.8 | 9.2 |
The index determining result of comparative example 1 and 2 understands, and after adding Radix Puerariae starch, the specific retention of rice flour increases
Add, tell slurry rate and strip-breaking rate declines.
The index determining result of comparative example 2 and 3 understands, and rice flour carries out Monas cuspurpureus Went-lactic acid bacteria compound bacteria-fermented
After fermentation, being ethanol by the sugar transition of generation rapidly by the way of rapid fermentation, the ethanol of generation is at double spiral shells
Bar extrusion process forces rice flour produce pore space structure, ethanol squeeze powder and dry time effusion, contribute to rice flour shape
Become pore space structure, be obviously improved rehydration performance and the organoleptic quality of rice flour.
Comparative example 3,4 understands, and uses ultrasound wave-alcohol water steam collaborative dry dried with microwave pulse,
Product quality promotes (telling the reduction of slurry rate, rehydration enhancing, organoleptic quality more preferably) further.In embodiment 3
In, hot air drying easily forms " duricrust " (i.e. drying layer), hinders rice internal moisture on rice flour surface
Effusion and the formation of pore space structure, cavitation effect is the best.Embodiment 4 uses ultrasound wave-alcohol water steam to work in coordination with
It is dried and is dried with microwave pulse, there is cavitation, it is to avoid heating unequal phenomenon, rice is facilitated for raising
Organoleptic quality and the rehydration impact of performance of powder are notable.
Claims (1)
1. a production method for rice Radix Puerariae composite instant straight rice-flour noodles, is primarily characterized in that:
(1) production technology is: early rice → immersion → pulverizing → interpolation Radix Puerariae starch, mixing → restricted
Ferment → twin-screw extruder → aging → steam again → wash and dress → ultrasound wave-alcohol water steam is collaborative is dried → microwave pulse
It is dried → straight rice-flour noodles cutting → packaging；
(2) the interpolation Radix Puerariae starch in production technology is: Radix Puerariae starch is 15:85 with the mass ratio of early rice；
(3) the restricted fermentation in production technology is: obtain Monascus anka Nakazawa et sato with 30-32 DEG C of pure water insulation activation Monas cuspurpureus Went
Suspension, obtains lactic acid bacteria suspension, by lactic acid bacteria suspension with 30-32 DEG C of pure water heat-insulation soaking lactic acid bacteria 32-34min
Add Rice & peanut milk mixing, in 36-38 DEG C of constant-temperature enclosed fermentation 2.0-2.2h, then Monascus anka Nakazawa et sato suspension is added again
Fully mix thoroughly after Rice & peanut milk, seal, be placed in 28-30 DEG C of environment fermentation 14-16h and obtain restricted fermentation Rice & peanut milk；
Wherein the addition of lactic acid bacteria is 1.6-1.8 × 1010Cfu/100g rice flour, the addition of Monas cuspurpureus Went is 3.2-3.4 × 109
Cfu/100g rice flour；
(4) collaborative being dried of the ultrasound wave in production technology-alcohol water steam is: rice flour is placed in 36-38KHz
In ultrasound field, using alcohol water steam drying rice flour to water content is 15-17%, and alcohol water steam is ethanol
Mixing post-heating with water in the ratio of 1:1-6:5 to produce, wind speed is 2-3 meter per second；
(5) microwave pulse in production technology is dried as microwave intensity 22-24w/g, and it is 60～62 that temperature controls
DEG C, the intermittent time is 2min, be dried to straight rice-flour noodles water content be 9-11%.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113133519A (en) * | 2021-04-30 | 2021-07-20 | 海南自贸区沃佳实业有限公司 | Processing method of vegetarian Hainan powder |
| CN117502594A (en) * | 2023-12-04 | 2024-02-06 | 广东龙香食品有限公司 | Anti-aging fresh rice flour and preparation method thereof |
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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 |
| CN103844176A (en) * | 2014-02-18 | 2014-06-11 | 南昌大学 | Production method of instant colored rice |
| CN103844175A (en) * | 2014-02-18 | 2014-06-11 | 南昌大学 | Method for producing instant straight rice vermicelli |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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| CN103844175A (en) * | 2014-02-18 | 2014-06-11 | 南昌大学 | Method for producing instant straight rice vermicelli |
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