CN106722009B - Method for preparing fresh-keeping wet rice noodles by adopting dry rice noodles - Google Patents
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Abstract
A preparation method of fresh-keeping instant wet rice noodles comprises the following specific steps: (1) rehydrating the dried rice noodles; (2) making dough; (3) stewing; (4) leaching; (5) cooling; (6) draining; (7) packaging; (8) sterilizing; (9) cooling and drying; (10) and (6) checking. The instant wet rice noodles are prepared from dry rice noodles serving as raw materials by a fence technology, have the moisture content of more than 60 percent, can be stored at room temperature for 6 months without using preservatives and adjusting acid, are simple to eat, can be soaked in boiled water for three minutes, and have smooth and elastic mouthfeel without pasting soup.
Description
Technical Field
The invention relates to the technical field of rice product processing, in particular to a preparation method of wet rice noodles convenient to preserve.
Background
The rice flour is also called rice noodles, rice flour or rice vermicelli, and is a traditional food with a long history. The rice is used as a raw material, is formed by gelatinization, and is very popular with consumers because of smooth and flexible taste, convenient eating, capability of being eaten in soup, fried and cold. In southern areas of China, especially provinces such as Guangdong, Guangxi, Hunan, Hubei, Yunnan, Guizhou, Jiangxi and the like, rice flour is used as breakfast staple food, and the consumption amount per year is large.
The rice flour is divided into dry rice flour and fresh wet rice flour according to the moisture content, the dry rice flour is common straight rice flour, the industrial production technology is mature, the rice flour is low in moisture content and is storage-resistant, cooking is troublesome and time-consuming, and the rice flour can be eaten only by soaking for a period of time in advance and then cooking. The fresh wet rice flour has a short development history in China, and in continuous exploration, the moisture content of the fresh wet rice flour is high, the finished product is easy to rot by microorganisms after being stored, and the fresh wet rice flour has the problems of bonding and agglomeration, starch aging and retrogradation and the like, and has a short shelf life. However, the wet rice noodles are simple and convenient to eat and accord with the life style of modern young people to a certain extent, so the fresh-keeping wet rice noodles have a great development prospect.
A plurality of fresh and wet rice noodles appear in the market at present, but the rice noodles are formed by starting from rice raw materials through complex processes of cleaning and soaking, crushing and screening, size mixing and extruding, cooking and cooling and the like, and then achieve the antibacterial effect through acid mixing or adding an antistaling agent, a preservative and the like, and have a plurality of defects: the quality problems such as complex process, time and labor consumption in production, difficult rehydration of rice noodles, high broken rate, poor taste and acidity, reduced toughness and the like; some fresh and wet rice flour products need refrigeration transportation, so that not only are strict requirements on the transportation and storage conditions of the products met, but also the product cost of enterprises is increased to a great extent; in addition, some cooking modes of fresh and wet rice noodles need auxiliary microwave heating, so that the requirement of modern people on quick, convenient and instant convenience of instant food cannot be met, and the consumption population is greatly limited.
Therefore, in the modern society of the ' talking agent color change ', along with the gradual enhancement of people's consciousness on food safety, in order to meet the living demands of people in fast pace, the fresh-keeping convenient wet rice noodles which are convenient and fast to brew and instant, have no preservative, have high quality and can be stored at normal temperature are produced, not only have larger market space, but also play a certain role in promoting the development of the rice noodle industry. In addition, the dry rice flour is used as a raw material to produce the convenient fresh-keeping wet rice flour, the process is simple, the equipment investment is low, the production difficulty of enterprises is greatly reduced, and the time and the labor are saved.
Disclosure of Invention
In view of the above problems in the prior art, the present applicant provides a method for preparing fresh-keeping wet rice noodles from dry rice noodles. The instant wet rice noodles are prepared from dry rice noodles serving as raw materials by a fence technology, have the moisture content of more than 60 percent, can be stored at room temperature for 6 months without using preservatives and adjusting acid, are simple to eat, can be soaked in boiled water for three minutes, and have smooth and elastic mouthfeel without pasting soup.
The technical scheme of the invention is as follows:
a preparation method of fresh-keeping instant wet rice noodles comprises the following specific steps:
(1) rehydration of dried rice noodles: putting the dried rice flour into a bacteriostatic agent solution at the temperature of 30-37 ℃ for rehydration for 5-8 h, wherein the mass ratio of the feed liquid is 1: 9-12;
(2) powder rolling: after the rice flour obtained in the step (1) is subjected to flour-mixing by a flour-mixing device, placing the rice flour in a cylindrical leakage net with the diameter of 15-17 cm, the height of 20-22 cm and the hole diameter of 2-3 mm;
(3) stewing: conveying the rice flour obtained in the step (2) and the leakage net to hot water of 90-95 ℃ through a conveying belt for stewing for 8-12 min, wherein the rice flour is always in an underwater state;
(4) leaching: immediately leaching and cooling the rice flour obtained in the step (3) by clean cold water at the temperature of 20-25 ℃;
(5) and (3) cooling: soaking the rice flour obtained in the step (4) in a bacteriostatic agent solution for circulating cooling and soaking for 10-15 min, wherein the rice flour is always in an underwater state, and the temperature of circulating cooling water is controlled to be 20-25 ℃;
(6) draining: drying the rice flour obtained after cooling in the step (5) in a clean environment, draining for 8-12 min, and simultaneously carrying out ultraviolet irradiation;
(7) packaging: packaging and sealing the rice flour obtained in the step (6) in a clean environment;
(8) and (3) sterilization: placing the rice flour obtained in the step (7) in a water bath at 90-95 ℃ for heating and sterilizing for 0.5-1 h;
(9) cooling and blow-drying: cooling the rice flour obtained in the step (8) by using circulating cooling water to cool a packaging bag, so that the central temperature of a packaging material is rapidly reduced to 30-35 ℃; drying the moisture on the outer surface of the packaging bag;
(10) and (4) checking: and (5) checking whether the packaging bag is expanded and damaged or not, and carrying out metal detection.
The bacteriostatic agent is H with the concentration of 50-500 ppm2O2The ozone water of (a); the ozone water is prepared by an ozone generator, and the concentration is controlled to be 0.5-1.5 mg/L.
The powder collector adopted in the step (2) is a hollow cylindrical cone, the height of the powder collector is 25 cm-27 cm, the diameter of the bottom surface is 12 cm-14 cm, and the diameter of the top surface is 9 cm-11 cm.
And (3) draining, namely performing the step (6) and packaging in a 10 ten thousand grade clean environment.
The rice flour includes pure rice flour, starch-containing rice flour, and coarse cereal rice flour.
The raw material adopted in the step (1) is dry rice flour with the moisture content of 11-13%. The dry rice flour with the moisture content lower than 11% is easy to break, and finally affects the broken-strip rate of the product, while the rice flour with the moisture content higher than 13% is easy to mildew and grow microorganisms, and the number of basic bacteria of the raw materials can be increased, so that the sanitation index of the product is affected. The process adopts dry rice flour as a raw material, has wide application range, is suitable for the fresh-keeping production of pure rice flour, and is also suitable for the fresh-keeping treatment of rice flour added with starch and coarse cereals.
And (2) the flour is agglomerated by the flour agglomerating device and then placed in a cylindrical basket (namely the cylindrical screen), so that the rice flour is kept in a regular state in the basket all the time in the subsequent process treatment, and the rice flour in the basket is directly poured into a packaging machine during packaging, so that each package can be quantitatively packaged, thereby not only avoiding the broken rice noodles in the process, but also enabling the packaged rice flour to be orderly arranged, and greatly reducing the problems of agglomeration and broken rice noodles during brewing.
And (4) leaching is adopted, so that the rice flour is quickly cooled after being stewed to increase the elasticity of the rice flour, and part of starch on the surface of the rice flour can be washed off, so that the adhesion among the rice flour is avoided, the soup pasting rate of a final product is reduced, and the risk of increasing the propagation of microorganisms due to the residual starch in the subsequent cooling stage is avoided.
Ultraviolet irradiation is adopted in the draining process in the step (6), so that residual H in the rice flour2O2Combined with ultraviolet rays, the composition has synergistic killing effect on bacterial propagules, spores, fungal spores and the like.
In the step (8), thermal sterilization is adopted in the sterilization process, and the temperature is increased to ensure that residual H in the rice flour2O2The sterilization effect is enhanced, and the fence technology is adopted, and after the packaging is carried out in a purified environment, the heat sterilization treatment is finally adopted, so that the condition that the microorganisms of the final product exceed the standard due to secondary pollution is prevented.
The beneficial technical effects of the invention are as follows:
the invention mainly solves the problems of rice flour quality and safety caused by acid adjustment, preservative addition and the like in the prior art, and the defects caused by the complicated process, high refrigeration cost and complicated eating method of the existing fresh-keeping wet rice flour. The invention produces the convenient fresh-keeping wet rice noodles by the processes of rehydration, flour mixing, stewing, cooling, draining, packaging, sterilization, cooling and blow-drying, inspection and the like of the dry rice noodles, and has the following characteristics:
1. the method takes the dry rice flour as the raw material, avoids the complex process in the stage of making rice flour from rice, has reasonable and simple process, time and labor saving, strong industrialized feasibility and wide application range, and has certain applicability to the fresh keeping of various rice flours (pure rice flour, rice flour containing starch, coarse cereal rice flour and the like); in addition, dry rice noodles with the moisture content of 11% -13% are selected as raw materials, the rice noodles have certain flexibility, the problem of breakage of the rice noodles in the transportation and storage processes is avoided, and therefore the broken rate of final products is reduced.
2. The invention adopts the hollow column conical powder-agglomerating device to agglomerate powder, and the powder is agglomerated by manual operation in the prior production, which has different sizes and is not easy to discharge powder; the rice noodle making device has the advantages that the rice noodle making device is high in rice noodle making efficiency, rice noodles can be kept in a regular state all the time after the rice noodle making device is placed in the cylindrical basket, the rice noodles are prevented from being broken in the technological process, packaged rice noodles are arranged in order, and the problems of agglomeration and broken rice noodles in the process of making are greatly reduced.
3. The invention adopts the combination of ozone water and hydrogen peroxide, both belong to strong oxidation type bacteriostats, and are broad-spectrum, high-efficiency and safe bacteriostats. The two synergistic sterilization has the killing rate of microorganisms in rice flour as high as 99.8 percent, and has better effect than that of independently using ozone water (the killing rate is 88.8 percent) and hydrogen peroxide (the killing rate is 85.8 percent) under the same concentration. In addition, the invention also combines the means of ultraviolet sterilization, thermal sterilization and the like, and ensures the safety of the final product through fence technology.
4. The moisture content of the instant wet rice noodles provided by the invention is more than 60%, no acid, any preservative or preservative is added, the pure natural quality of the instant wet rice noodles is kept, the instant wet rice noodles are smooth and elastic in taste, the broken rice noodles are low, and the soup is not burnt; the eating method is simple and quick, and the product can be brewed with boiled water for 3 min; the production process adopts fence technology, and the product can be stored for 6 months at normal temperature.
Detailed Description
The present invention will be described in detail with reference to examples.
The first embodiment is as follows:
taking Huada Chang dry rice flour (100% pure rice flour) as a raw material, wherein the water content of the Huada Chang dry rice flour is 11%, and the length of the Huada Chang dry rice flour is 60 cm.
Step 1, raw material rehydration: rehydrating the dry rice flour in an ozone aqueous solution with the temperature of 30 ℃ and the hydrogen peroxide concentration of 50ppm for 8 hours, wherein the hydrogen peroxide concentration is 1.5mg/L, and the material-liquid ratio is 1 wt% to 10 wt%;
step 2, powder agglomeration: weighing 140g of rice flour obtained in the step 1, making the rice flour pass through a hollow column cone flour-mixing device with the height of 25cm, the diameter of the bottom surface of 12cm and the diameter of the top surface of 9cm, mixing the rice flour with the flour, and placing the mixture into a cylindrical leakage net (the diameter of the leakage net is 2mm) with the diameter of 15cm and the height of 20 cm;
step 3, stewing: conveying the rice flour in the step 2 together with the perforated net to hot water at 90 ℃ through a conveyer belt for stewing for 12min, wherein the rice flour is always in an underwater state;
step 4, leaching: immediately leaching the rice flour obtained in the step 3 by clean cold water at 20 ℃ to reduce the temperature;
and 5, cooling: soaking the rice flour in the step 4 in an ozone water solution with the concentration of 50ppm of hydrogen peroxide, circularly cooling and soaking for 10min, keeping the water temperature at 20 ℃, keeping the rice flour in an underwater state all the time, and keeping the concentration of the hydrogen peroxide at 1.5 mg/L;
step 6, draining: drying the rice flour in the step 5 in the clean air, draining for 8min, and simultaneously carrying out ultraviolet irradiation;
and 7, packaging and sterilizing: directly pouring the rice flour obtained in the step 6 into a packaging machine for sealing, and then heating and sterilizing in a water bath at 90 ℃ for 60 min;
and 8, cooling and drying: cooling the packaging bag by using circulating cooling water in the step 7 to quickly reduce the central temperature of the packaging material to 30 ℃; drying the moisture on the outer surface of the packaging bag;
and 9, checking: and (4) performing metal detection on the rice flour obtained in the step (8) one by one without appearance of foreign matters.
Example two:
taking Guilin dried rice flour (containing 15% of corn starch) as a raw material, wherein the water content of the Guilin dried rice flour is 12%, and the Guilin dried rice flour is 60cm long;
step 1, raw material rehydration: rehydrating the dry rice flour in an ozone aqueous solution with the temperature of 35 ℃ and the hydrogen peroxide concentration of 250ppm for 6.5 hours, wherein the hydrogen peroxide concentration is 1.0mg/L, and the material-liquid ratio is 1 wt% to 10 wt%;
step 2, powder agglomeration: weighing 140g of rice flour obtained in the step 1, making the rice flour pass through a hollow column cone flour-mixing device with the height of 26cm, the diameter of the bottom surface of 13cm and the diameter of the top surface of 10cm, mixing the rice flour with the flour, and placing the mixture into a cylindrical leakage net (the diameter of the leakage net is 2.5mm) with the diameter of 16cm and the height of 21 cm;
step 3, stewing: conveying the rice flour in the step 2 together with the perforated net to hot water of 93 ℃ through a conveyer belt for stewing for 10min, wherein the rice flour is always in an underwater state;
step 4, leaching: immediately leaching the rice flour obtained in the step 3 by clean cold water at 23 ℃ to reduce the temperature;
and 5, cooling: soaking the rice flour in the step 4 in an ozone water solution with the concentration of 250ppm of hydrogen peroxide, circularly cooling and soaking for 13min, keeping the water temperature at 23 ℃, keeping the rice flour in an underwater state all the time, and keeping the concentration of the hydrogen peroxide at 1.0 mg/L;
step 6, draining: drying the rice flour in the step 5 in the clean air for 10min, and simultaneously carrying out ultraviolet irradiation;
and 7, packaging and sterilizing: directly pouring the rice flour obtained in the step 6 into a packaging machine for sealing, and then heating and sterilizing in a water bath at 93 ℃ for 45 min;
and 8, cooling and drying: cooling the packaging bag by using circulating cooling water in the step 7 to quickly reduce the central temperature of the packaging material to 33 ℃; drying the moisture on the outer surface of the packaging bag;
and 9, checking: and (4) performing metal detection on the rice flour obtained in the step (8) one by one without appearance of foreign matters.
Example three:
taking coarse cereal dry rice flour (containing 10% of corn starch and 5% of sweet potato starch) as raw material, wherein the water content is 13%, and the length is 60 cm;
step 1, raw material rehydration: rehydrating the dry rice flour in an ozone aqueous solution with the temperature of 37 ℃ and the hydrogen peroxide concentration of 500ppm for 5 hours, wherein the hydrogen peroxide concentration is 0.5mg/L, and the material-liquid ratio is 1 wt% to 10 wt%;
step 2, powder agglomeration: weighing 140g of rice flour obtained in the step 1, making the rice flour pass through a hollow column cone flour-mixing device with the height of 27cm, the diameter of the bottom surface of 14cm and the diameter of the top surface of 11cm, mixing the rice flour with the flour, and placing the mixture into a cylindrical leakage net (the diameter of the leakage net is 3mm) with the diameter of 17cm and the height of 22 cm;
step 3, stewing: conveying the rice flour in the step 2 together with the perforated net to hot water of 95 ℃ through a conveying belt for stewing for 8min, wherein the rice flour is always in an underwater state;
step 4, leaching: immediately leaching the rice flour obtained in the step 3 by clean cold water at 25 ℃ to reduce the temperature;
and 5, cooling: soaking the rice flour in the step 4 in an ozone water solution with the hydrogen peroxide concentration of 500ppm for 15min in a circulating cooling manner, keeping the water temperature at 25 ℃, keeping the rice flour in an underwater state all the time, and keeping the hydrogen peroxide concentration at 0.5 mg/L;
step 6, draining: drying the rice flour in the step 5 in the clean air, draining for 12min, and simultaneously carrying out ultraviolet irradiation;
and 7, packaging and sterilizing: pouring the rice flour obtained in the step 6 into a packaging machine directly for sealing, and then heating and sterilizing in a water bath at 95 ℃ for 30 min;
and 8, cooling and drying: cooling the packaging bag by using circulating cooling water in the step 7 to quickly reduce the central temperature of the packaging material to 35 ℃; drying the moisture on the outer surface of the packaging bag;
and 9, checking: and (4) performing metal detection on the rice flour obtained in the step (8) one by one without appearance of foreign matters.
Test example 1
The fresh-keeping instant wet rice noodles obtained in the 3 embodiments are tested, and the physicochemical and corresponding texture indexes are shown in table 1.
TABLE 1
| Physical and chemical indexes | Moisture content | pH | Percentage of broken strip (%) | Hardness (g) | Viscoelasticity(s) |
| Example one | 63％ | 6.67 | 9.1 | 1226 | 0.543 |
| Example two | 65％ | 6.72 | 8.5 | 1198 | 0.558 |
| EXAMPLE III | 67％ | 6.58 | 9.6 | 1167 | 0.561 |
Test example 2:
the fresh-keeping instant wet rice noodles obtained in the 3 examples were tested, and the microbial indicators thereof are shown in table 2.
TABLE 2
Test example 3:
after the fresh-keeping instant wet rice noodles obtained in the 3 embodiments are brewed with boiled water for 3min, sensory evaluation is carried out, and the results are shown in table 3.
TABLE 3
Test example 4:
the fresh-keeping instant wet rice noodles obtained in the above 3 examples were stored in a 37 ℃ incubator for 1 month, and then subjected to texture testing, the results of which are shown in table 4.
TABLE 4
| Physical and chemical indexes | Hardness (g) | Viscoelasticity(s) |
| Example one | 1476 | 0.524 |
| Example two | 1302 | 0.538 |
| EXAMPLE III | 1281 | 0.546 |
From the test results in table 4, it can be seen that the fresh-keeping instant wet rice noodles prepared by the present invention have a taste that substantially maintains the quality of the fresh wet rice noodles after an accelerated experiment.
Claims (2)
1. A preparation method of fresh-keeping instant wet rice noodles is characterized by comprising the following specific steps:
(1) rehydration of dried rice noodles: putting dry rice flour into a bacteriostatic agent solution at the temperature of 30-37 ℃ for rehydration for 5-8 h, wherein the feed liquid mass ratio is 1: 9-12, and the water content of the dry rice flour is 11-13%;
(2) powder rolling: after the rice flour obtained in the step (1) is subjected to flour-mixing by a flour-mixing device, placing the rice flour in a cylindrical leakage net with the diameter of 15-17 cm, the height of 20-22 cm and the hole diameter of 2-3 mm; the adopted powder collector is a hollow column cone, the height of the powder collector is 25 cm-27 cm, the diameter of the bottom surface is 12 cm-14 cm, and the diameter of the top surface is 9 cm-11 cm;
(3) stewing: conveying the rice flour obtained in the step (2) and the leakage net to hot water of 90-95 ℃ through a conveying belt for stewing for 8-12 min, wherein the rice flour is always in an underwater state;
(4) leaching: immediately leaching and cooling the rice flour obtained in the step (3) by clean cold water at the temperature of 20-25 ℃;
(5) and (3) cooling: soaking the rice flour obtained in the step (4) in a bacteriostatic agent solution for circulating cooling and soaking for 10-15 min, wherein the rice flour is always in an underwater state, and the temperature of circulating cooling water is controlled to be 20-25 ℃;
(6) draining: drying the rice flour obtained after cooling in the step (5) in a clean environment, draining for 8-12 min, and simultaneously carrying out ultraviolet irradiation;
(7) packaging: packaging and sealing the rice flour obtained in the step (6) in a clean environment;
(8) and (3) sterilization: placing the rice flour obtained in the step (7) in a water bath at 90-95 ℃ for heating and sterilizing for 0.5-1 h;
(9) cooling and blow-drying: cooling the rice flour obtained in the step (8) by using circulating cooling water to cool a packaging bag, so that the central temperature of a packaging material is rapidly reduced to 30-35 ℃; drying the moisture on the outer surface of the packaging bag;
(10) and (4) checking: detecting whether the packaging bag is expanded or damaged or not, and carrying out metal detection;
the bacteriostatic agent is H with the concentration of 50-500 ppm2O2The ozone water of (a); preparing ozone water by an ozone generator, wherein the concentration is controlled to be 0.5-1.5 mg/L; and (3) draining, namely performing the step (6) and packaging in a 10 ten thousand grade clean environment.
2. The method of claim 1, wherein the rice flour is pure rice flour, starch-containing rice flour, or coarse cereal rice flour.
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| CN112544863A (en) * | 2020-12-09 | 2021-03-26 | 桂林康乐人粉业有限责任公司 | Preparation method of fresh-keeping instant rice noodles |
| CN115152941A (en) * | 2022-05-12 | 2022-10-11 | 江苏港湾农业科技集团有限公司 | Pre-conditioning dry silk and preparation method thereof |
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| CN102144750B (en) * | 2011-01-12 | 2013-04-24 | 浙江晨云实业有限公司 | Non-fried coarse food grain instant noodles made with normal temperature water |
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