CN105851837A - Production method of instant straight rice noodles compounded from rice and potatoes - Google Patents
Production method of instant straight rice noodles compounded from rice and potatoes Download PDFInfo
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- CN105851837A CN105851837A CN201610195921.7A CN201610195921A CN105851837A CN 105851837 A CN105851837 A CN 105851837A CN 201610195921 A CN201610195921 A CN 201610195921A CN 105851837 A CN105851837 A CN 105851837A
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- 235000007164 Oryza sativa Nutrition 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 32
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 244000061456 Solanum tuberosum Species 0.000 title abstract 2
- 235000002595 Solanum tuberosum Nutrition 0.000 title abstract 2
- 235000012015 potatoes Nutrition 0.000 title abstract 2
- 240000007594 Oryza sativa Species 0.000 title 2
- 241000209094 Oryza Species 0.000 claims abstract description 130
- 235000013312 flour Nutrition 0.000 claims abstract description 55
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 50
- 241000894006 Bacteria Species 0.000 claims abstract description 29
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 25
- 239000004310 lactic acid Substances 0.000 claims abstract description 25
- 229920001592 potato starch Polymers 0.000 claims abstract description 23
- 238000000855 fermentation Methods 0.000 claims abstract description 22
- 230000004151 fermentation Effects 0.000 claims abstract description 22
- 238000001035 drying Methods 0.000 claims abstract description 16
- 239000002131 composite material Substances 0.000 claims abstract description 5
- 235000020265 peanut milk Nutrition 0.000 claims description 29
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 26
- 230000032683 aging Effects 0.000 claims description 24
- 239000000725 suspension Substances 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 238000002156 mixing Methods 0.000 claims description 13
- 238000002791 soaking Methods 0.000 claims description 12
- 238000010298 pulverizing process Methods 0.000 claims description 9
- 238000005516 engineering process Methods 0.000 claims description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims description 8
- 238000009413 insulation Methods 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 8
- 239000002994 raw material Substances 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 3
- 235000013339 cereals Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000002195 synergetic effect Effects 0.000 abstract 1
- 238000010025 steaming Methods 0.000 description 12
- 239000000463 material Substances 0.000 description 11
- 239000002002 slurry Substances 0.000 description 10
- 239000000843 powder Substances 0.000 description 9
- 238000010438 heat treatment Methods 0.000 description 8
- 238000004806 packaging method and process Methods 0.000 description 7
- 238000005520 cutting process Methods 0.000 description 6
- 238000007602 hot air drying Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000011148 porous material Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000000149 penetrating effect Effects 0.000 description 2
- 210000004243 sweat Anatomy 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000009514 concussion Effects 0.000 description 1
- 238000004090 dissolution Methods 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
- 244000005706 microflora Species 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 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)
Abstract
The invention relates to a production method of instant straight rice noodles compounded from rice and potatoes, and belongs to the technical field of food processing. The production method is characterized in that potato starch and milled long grain nonglutinous rice are used as raw materials, and composite microbes (lactic acid bacteria and microzyme) are used for performing restrictive fermentation on the blended rice flour, so that the nutrition factors of the rice noodles are increased; besides, the rehydration performance of the rice noodles is improved. In the fermentation process, part of the rice flour is restrictively degraded, and generated ethanol forces the rice noodles to form hole structures in a dual-screw extruding process. Due to cavitation and internal and external homogeneous drying effects during radio frequency-microwave pulse synergetic 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 Rhizoma Solani tuber osi composite instant straight rice-flour noodles, belong to food processing skill
Art 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.This rice flour molecular structure produced through fashion of extrusion is closely, instant the lowest, needs to steam
Boil and could eat.Therefore, the straight rice-flour noodles that facilitates of instant type has good market prospect.
Radio frequency is a kind of high-frequency ac electromagnetic wave, and its frequency range is 3kHz-300MHz.Radio frequency can be penetrated into thing
Material is internal, causes the concussion of the internally charged ion of material to migrate, and converts electrical energy into heat energy, thus reaches heating
Purpose.The advantages such as the heating of radio frequency distinctive selectivity, moisture content self-balancing effect and energy penetrating depths are big
It is allowed to quick compared with traditional heating mode, uniformly heats, at the bottom of temperature of charge, drying energy penetration depth simultaneously
Greatly.
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.
In natural fermentation rice, dominant microflora is lactic acid bacteria and yeast, the lactic acid meeting produced in sweat
Make the protein dissolution of rice flour so that it is be more easy to absorb, improve the utilization rate of rice protein；After fermentation in rice flour directly
Chain content of starch and average degree of polymerization increase, and rice flour grain diameter is more uniform, advantageously forms even compact
Gel so that more chewy, smooth when rice flour eats.
Summary of the invention
The inconvenient problem poor, edible for tradition straight rice-flour noodles rehydration, it is provided that one can improve rice flour simultaneously
The method of rehydration, Cooking Quality and nutritive value.
The present invention solves described technical problem and be the technical scheme is that a kind of rice Rhizoma Solani tuber osi composite instant is straight
The production method of bar rice flour:
(1) production technology is: early rice → immersion → pulverizing → interpolation potato starch, mixing → restricted
Fermentation → twin-screw extruder → aging → steam again → wash and dress → radio frequency-microwave pulse combined drying → straight rice-flour noodles is cut
Cut → pack；
(2) the interpolation potato starch in production technology is: potato starch with the mass ratio of early rice is
15:85；
(3) the restricted fermentation in production technology is: respectively with 34-36 DEG C of pure water heat-insulation soaking lactic acid bacteria and
Yeast 30-32min obtains lactic acid bacteria suspension and yeast suspension；Lactic acid bacteria suspension is added Rice & peanut milk mixing, in
36-38 DEG C of constant-temperature enclosed fermentation 1.8-2.0h, fully mixes thoroughly, in 36-38 after then yeast suspension being added Rice & peanut milk
DEG C ferment at constant temperature 2.6-2.8h, obtains restricted fermentation Rice & peanut milk；Wherein the addition of yeast seeds is 3.6-3.8
×109Cfu/100g rice flour, the addition of lactic acid bacteria is 2.0-2.2 × 1010Cfu/100g rice flour；
(4) radio frequency in production technology-microwave pulse combined drying is: the polar plate spacing of radio-frequency seasoning
21-22cm, temperature 52-54 DEG C, radio-frequency power is 1.8-2.0w/g, radio-frequency seasoning 24-26min；Radio frequency processing
After carry out microwave pulse and be dried, microwave intensity 24-26w/g, temperature controls as 65-67 DEG C, and the intermittent time is
2min, be dried to straight rice-flour noodles water content be 10-12%.
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 mesh mesh screen beater disintegrating machines, rice flour is crossed 80 mesh mesh screens, obtained Rice & peanut milk；
(3) adding potato starch: add potato starch, mixing in Rice & peanut milk, regulation rice flour moisture contains
Amount is 36-38%；Potato starch is 15:85 with the mass ratio of early rice；
(4) restricted fermentation: respectively with 34-36 DEG C of pure water heat-insulation soaking lactic acid bacteria and yeast 30-32min
Obtain lactic acid bacteria suspension and yeast suspension；Lactic acid bacteria suspension is added Rice & peanut milk mixing, constant-temperature enclosed in 36-38 DEG C
Fermentation 1.8-2.0h, fully mixes thoroughly, in 36-38 DEG C of ferment at constant temperature after then yeast suspension being added Rice & peanut milk
2.6-2.8h, obtain restricted fermentation Rice & peanut milk；Wherein the addition of yeast seeds is 3.6-3.8 × 109cfu/100g
Rice flour, the addition of lactic acid bacteria is 2.0-2.2 × 1010Cfu/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) radio frequency-microwave pulse combined drying: the polar plate spacing 21-22cm of radio-frequency seasoning, temperature 52-54
DEG C, radio-frequency power is 1.8-2.0w/g, radio-frequency seasoning 24-26min；Carry out microwave pulse after radio frequency processing to be dried,
Microwave intensity 24-26w/g, temperature controls as 65-67 DEG C, and the intermittent time is 2min, is dried to straight rice-flour noodles and contains
The water yield is 10-12%；
(10) straight rice-flour noodles cutting, packaging.
One of present invention process difference from prior art is:
1, use compound bacteria (lactic acid bacteria and yeast) that rice flour is fermented, add protein in rice flour
Stripping quantity, improve the nutritive value of rice flour.After fermentation, rice flour mean diameter is 8-20 μm, is more beneficial for
Forming the gel of even compact, the rice flour made has preferable mouthfeel, smooth surface.Sweat produces simultaneously
Ethanol, be squeezed during squeezing powder and combined drying and heat effect and discharge, form pore space structure,
Contribute to promoting the rehydration performance of rice flour.
2, 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.
3, use radio frequency-microwave pulse combined drying, alleviate the phenomenon that heating is uneven, rice flour hole can be increased
Structure, improves rehydration performance, avoids the appearance burnt a little simultaneously, 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 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: early rice roguing, eluriates 4 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 potato starch: add potato starch, mixing in Rice & peanut milk, regulation rice flour moisture contains
Amount is 36%；Potato 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: early rice roguing, eluriates 4 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 potato starch: add potato starch, mixing in Rice & peanut milk, regulation rice flour moisture contains
Amount is 36%；Potato starch is 15:85 with the mass ratio of early rice；
(4) restricted fermentation: obtain newborn with 34 DEG C of pure water heat-insulation soaking lactic acid bacterias and yeast 32min respectively
Acid bacteria suspension and yeast suspension；Lactic acid bacteria suspension is added Rice & peanut milk mixing, in 38 DEG C of constant-temperature enclosed fermentation 1.8h,
Then fully mix thoroughly after yeast suspension being added Rice & peanut milk, in 36 DEG C of ferment at constant temperature 2.8h, obtain restricted
Ferment Rice & peanut milk；Wherein the addition of yeast seeds is 3.8 × 109Cfu/100g rice flour, the addition of lactic acid bacteria is
2.0×1010Cfu/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: early rice roguing, eluriates 4 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 potato starch: add potato starch, mixing in Rice & peanut milk, regulation rice flour moisture contains
Amount is 36%；Potato starch is 15:85 with the mass ratio of early rice；
(4) restricted fermentation: obtain newborn with 34 DEG C of pure water heat-insulation soaking lactic acid bacterias and yeast 32min respectively
Acid bacteria suspension and yeast suspension；Lactic acid bacteria suspension is added Rice & peanut milk mixing, in 38 DEG C of constant-temperature enclosed fermentation 1.8h,
Then fully mix thoroughly after yeast suspension being added Rice & peanut milk, in 36 DEG C of ferment at constant temperature 2.8h, obtain restricted
Ferment Rice & peanut milk；Wherein the addition of yeast seeds is 3.8 × 109Cfu/100g rice flour, the addition of lactic acid bacteria is
2.0×1010Cfu/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) microwave pulse is dried: microwave intensity 24w/g, and it is 65 DEG C that temperature controls, and the intermittent time is 2min,
Be dried to straight rice-flour noodles water content be 10%；
(10) straight rice-flour noodles cutting, packaging.
Embodiment 5:
(1) raw material soaking: early rice roguing, eluriates 4 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 potato starch: add potato starch, mixing in Rice & peanut milk, regulation rice flour moisture contains
Amount is 36%；Potato starch is 15:85 with the mass ratio of early rice；
(4) restricted fermentation: obtain newborn with 34 DEG C of pure water heat-insulation soaking lactic acid bacterias and yeast 32min respectively
Acid bacteria suspension and yeast suspension；Lactic acid bacteria suspension is added Rice & peanut milk mixing, in 38 DEG C of constant-temperature enclosed fermentation 1.8h,
Then fully mix thoroughly after yeast suspension being added Rice & peanut milk, in 36 DEG C of ferment at constant temperature 2.8h, obtain restricted
Ferment Rice & peanut milk；Wherein the addition of yeast seeds is 3.8 × 109Cfu/100g rice flour, the addition of lactic acid bacteria is
2.0×1010Cfu/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) radio frequency-microwave pulse combined drying: the polar plate spacing 22cm of radio-frequency seasoning, temperature 54 DEG C, penetrate
Frequently power is 2.0w/g, radio-frequency seasoning 24min；Carry out microwave pulse after radio frequency processing to be dried, microwave intensity
24w/g, temperature control be 65 DEG C, the intermittent time is 2min, be dried to straight rice-flour noodles water content be 10%；
(10) 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 | 3.5 | 6.9 | 2.0 | 7.3 |
| Embodiment 2 | 2.6 | 5.6 | 2.1 | 7.5 |
| Embodiment 3 | 2.5 | 5.5 | 2.8 | 8.6 |
| Embodiment 4 | 2.5 | 5.5 | 3.1 | 8.8 |
| Embodiment 5 | 2.6 | 5.4 | 3.4 | 9.1 |
The index determining result of comparative example 1 and 2 understands, after adding potato starch, and the strip-breaking rate of product
Substantially reduce with telling slurry rate.
The index determining result of comparative example 2 and 3 understands, and adds compound bacteria, fermented during breading
The restricted degraded of decimetre powder in the middle part of journey, the ethanol of generation forces rice flour to produce hole knot during twin-screw extruder
Structure, ethanol squeeze powder and dry time effusion, contribute to rice flour formed pore space structure, promote straight rice-flour noodles rehydration
Performance and organoleptic quality, and the strip-breaking rate of product will not be increased and tell slurry rate.
Comparative example 3,4 and 5 understands, and uses radio frequency-microwave pulse combined drying to have synergism,
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 5 uses radio frequency and microwave cooperating to be dried, tool
The advantages such as selective heating, moisture content self-balancing effect and energy penetrating depths are big, avoid heating simultaneously
Unequal phenomenon is obvious for the organoleptic quality and the rehydration impact of performance improving convenient rice flour noodles.
Claims (1)
1. a production method for rice Rhizoma Solani tuber osi composite instant straight rice-flour noodles, is primarily characterized in that:
(1) production technology is: early rice → immersion → pulverizing → interpolation potato starch, mixing → restricted
Fermentation → twin-screw extruder → aging → steam again → wash and dress → radio frequency-microwave pulse combined drying → straight rice-flour noodles is cut
Cut → pack；
(2) the interpolation potato starch in production technology is: potato starch with the mass ratio of early rice is
15:85；
(3) the restricted fermentation in production technology is: respectively with 34-36 DEG C of pure water heat-insulation soaking lactic acid bacteria and
Yeast 30-32min obtains lactic acid bacteria suspension and yeast suspension；Lactic acid bacteria suspension is added Rice & peanut milk mixing, in
36-38 DEG C of constant-temperature enclosed fermentation 1.8-2.0h, fully mixes thoroughly, in 36-38 after then yeast suspension being added Rice & peanut milk
DEG C ferment at constant temperature 2.6-2.8h, obtains restricted fermentation Rice & peanut milk；Wherein the addition of yeast seeds is 3.6-3.8
×109Cfu/100g rice flour, the addition of lactic acid bacteria is 2.0-2.2 × 1010Cfu/100g rice flour；
(4) radio frequency in production technology-microwave pulse combined drying is: the polar plate spacing of radio-frequency seasoning
21-22cm, temperature 52-54 DEG C, radio-frequency power is 1.8-2.0w/g, radio-frequency seasoning 24-26min；Radio frequency processing
After carry out microwave pulse and be dried, microwave intensity 24-26w/g, temperature controls as 65-67 DEG C, and the intermittent time is
2min, be dried to straight rice-flour noodles water content be 10-12%.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111700222A (en) * | 2020-06-29 | 2020-09-25 | 广西科技大学 | Rice noodle preparation method for improving flavoring effect of rice noodles |
| CN112088997A (en) * | 2020-09-08 | 2020-12-18 | 湖南康洁食品科技发展有限公司 | Production method of fermented instant rice noodles |
| CN112869008A (en) * | 2021-02-05 | 2021-06-01 | 四川农业大学 | Noodles based on fermented mashed potatoes and preparation method thereof |
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| CN105360894A (en) * | 2015-10-15 | 2016-03-02 | 遵义市杨老大食品有限责任公司 | Potato rice noodles |
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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 |
| CN103461462A (en) * | 2013-09-25 | 2013-12-25 | 宁波海通食品科技有限公司 | Method for preparing burdock granules for conditioning through combined even drying of radio frequency pretreatment and microwave pulse spouting |
| CN103844175A (en) * | 2014-02-18 | 2014-06-11 | 南昌大学 | Method for producing instant straight rice vermicelli |
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