CN109007585A - A kind of processing method and purposes of frying rice noodles - Google Patents
A kind of processing method and purposes of frying rice noodles Download PDFInfo
- Publication number
- CN109007585A CN109007585A CN201811006872.3A CN201811006872A CN109007585A CN 109007585 A CN109007585 A CN 109007585A CN 201811006872 A CN201811006872 A CN 201811006872A CN 109007585 A CN109007585 A CN 109007585A
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- rice noodles
- frying
- rice
- fried
- yeast juice
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 80
- 235000009566 rice Nutrition 0.000 title claims abstract description 80
- 235000012149 noodles Nutrition 0.000 title claims abstract description 78
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 79
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 20
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 20
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000019640 taste Nutrition 0.000 claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 9
- 230000004151 fermentation Effects 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 230000032683 aging Effects 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 4
- 241000251468 Actinopterygii Species 0.000 claims description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- 239000002245 particle Substances 0.000 abstract description 2
- 239000000463 material Substances 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 229920002401 polyacrylamide Polymers 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 235000011888 snacks Nutrition 0.000 description 3
- 238000013475 authorization Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 206010041349 Somnolence Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 206010044565 Tremor Diseases 0.000 description 1
- 150000003926 acrylamides Chemical class 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 239000012452 mother liquor Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 231100000189 neurotoxic Toxicity 0.000 description 1
- 230000002887 neurotoxic effect Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000027232 peripheral nervous system disease Diseases 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of fried rice noodles processing method and purposes.It is that the yeast juice that Angel dry ferment is prepared is added using zymotechnique, and concentration is 7~10%(W/W).The addition of yeast juice improves rice noodles fermenting speed and fermentation quality, makes full of large quantity micropore hole inside rice noodles, not merely with tasty, be also substantially shorter deep-fat frying time, reduce frying temperature, reduces oil content and acrylamide content；Make full use of particle that product utilization rate can be improved；Product situations are novel, crispy in taste is easy to digest, multiple tastes, have no Related product in the market.
Description
Technical field
The present invention relates to food processing technology field, in particular to a kind of fried rice noodles processing method and purposes.
Background technique
Rice noodles are also known as rice flour, vermicelli from rice starch, are a kind of traditional rice-made foods of southern region of China.Rice noodles are full of nutrition, rich
The nutriments such as carbohydrate containing, vitamin, minerals and ferment, quality is flexible, smooth palatable, is favored by people,
The market demand is very big.There are many eating method of rice noodles, but can be classified as cool, boiling hot, halogen mostly, fry four major class, the product of other forms
It is then less.With the industrialized development of rice noodles, large quantities of rice noodles products are emerged currently on the market, but product form is with dry rice
Based on the grain rices lines such as line, half dried rice noodle, instant wet rice noodles or instant rice noodles.Also more above product forms are for the research and development of product
Basis, such as " instant crossing-over bridge rice noodles and preparation method thereof (Authorization Notice No. CN 1245102C) ", " instant rice-flour noodle as snack is raw
Production. art (Authorization Notice No. CN 1055381C) ", " a kind of all-nature colorful glutinous rice noodles and its production method (application number
201110166782.2) ", " a kind of that spicy rice noodles and preparation method thereof (application number 201310672210.0) is lyophilized " etc..Closely
The market of snack food constantly expands over year, and fried-popping food is increasingly liked by consumer, and product category is numerous, but about
There is not been reported for the product of fried rice noodles.Many expense material can be generated in rice noodles production process, process fried Extruded Rice using material is taken
Line can not only substantially reduce material loss rate, can also increase the Development Finance of product.But as the improvement of people's living standards, disappearing
The person of expense is higher and higher for snack food quality requirements, and taste demand is also more and more various.And to take material originally tasteless for rice noodles, it is fried
Afterwards since the tiny addition seasoning powder of rice noodles is not easy bridging, and a large amount of acrylamides can be generated in frying course.Therefore, how to increase
Refuel fried rice noodles mouthfeel and reduce its oil content, acrylamide content is a major issue during product development is promoted.
Acrylamide is a kind of toxic monomers, and human body or animal will appear neurotoxic symptom after absorbing, can also allow
There is drowsiness, illusion and the symptoms such as tremble in people, and mood and memory change, and with Peripheral nerve disease (as perspire and muscle without
Power).
Polyacrylamide is by containing the polymer greater than 50% acrylamide am monomeric building blocks, polyacrylamide itself
It is nontoxic, remaining acrylamide content, generally 0.5%---0.05% in polyacrylamide industrial products.General purification water process
When, acrylamide content 0.2% hereinafter, for direct drinking water processing when, need to be below 0.05%.
Summary of the invention
The present invention provides a kind of fried rice noodles processing method, the fried rice noodles quality of technique preparation is crisp, mouthfeel is rich
Rich and oil content and acrylamide content are low.To achieve the above object, the invention discloses following technology contents:
A kind of processing method of frying rice noodles, it is characterised in that carried out by following step:
(1) it impregnates, ferment:
1) it precooks after sufficiently impregnating half dried rice noodle or dried rice noodle 1~5 minute, is subsequently placed into yeast juice to impregnate 2~5 minutes and fish out
Out, which is 7~10%(W/W)；
2) instant wet rice noodles are directly placed into impregnate 2~5 minutes in yeast juice and are pulled out, which is 7~10%(W/W)；
(2) it is aged, ferments: rice noodles being put into ageing room, control 35~45 DEG C of temperature, humidity 40~60%, the time 3~8 hours,
So that inside forms large quantity micropore hole, it is easy to tasty；
(3) it seasons, is dry: the rice noodles after fermentation being put into baste and cook 1~are dried after five minutes, it is dry to moisture
Content is 1~15%, and the baste is voluntarily to modulate soup used in liquid glucose or traditional rice noodles；
(4) fried: to use two sections of frying technological processes, first low temperature prefrying 1~3 minute at 120~150 DEG C, then increase temperature to 180
High temperature frying 30~60 seconds at~200 DEG C；The yeast juice refers to the yeast juice prepared with Angel dry ferment.
The present invention further discloses fried rice noodles processing methods, and in production, quality is crisp, rich in taste especially reduces oil
Application in terms of fried rice noodles acrylamide content.The edible result of test: eating fried rice noodles of the invention with 50 consumers,
90% evaluation crispy in taste, absolutely not adhesion sense, crisp coarse feeling is less than 5%.Practical measurement frying rice noodles acrylamide
Content is lower by 95% or so than long conventional fried acrylamide content in 100 μ g/kg or so.
Present invention mainly solves the tasty difficult and high acrylamide content problem in rice noodles frying course, emphasis is examined
Acrylamide content and organoleptic quality are examined, main difficult point is to make full use of rice noodles expense material, does not have to change rice noodles production work
Skill, make rice noodles by subsequent technique under conditions of can not change rice noodles original shape under can fast tasty, and it is fried
Lower acrylamide content is kept in journey, having selected actively to ferment thus improves the technique of rice noodles texture, and successively investigates
The actively conditions such as temperature, humidity and time of fermentation, it is 7~10%(W/W that finally determining scheme, which is by rice noodles concentration) Angel
After dry ferment liquid impregnates, ageing fermentation is soaked taste, drying, is fried under the conditions of 35~45 DEG C of temperature, humidity 40~60% after 3~8 hours
System.
Possessed good effect exists the processing method and purposes of frying rice noodles disclosed by the invention compared with prior art
In:
The present invention improves rice noodles fermenting speed and fermentation quality using active zymotechnique, makes inside rice noodles full of a large amount of small
Hole is also substantially shorter deep-fat frying time, reduces frying temperature, reduces oil content and acrylamide content not merely with tasty；
Make full use of particle that product utilization rate can be improved；Product situations are novel, crispy in taste is easy to digest, multiple tastes, in the market not
See Related product.
Specific embodiment
The present invention is described below by specific embodiment.Unless stated otherwise, technological means used in the present invention
It is method known in those skilled in the art.In addition, embodiment is interpreted as illustrative, it is not intended to limit the present invention
Range, the spirit and scope of the invention are limited only by the claims that follow.To those skilled in the art, without departing substantially from this
Under the premise of invention spirit and scope, to the various changes or change of material component and dosage progress in these embodiments
It belongs to the scope of protection of the present invention.The raw materials used in the present invention and reagent are commercially available.Half dried rice noodle or dried rice noodle, Angel therein
Dry ferment is commercially available.
Embodiment 1
A kind of processing method of frying rice noodles:
(1) it impregnates, ferment:
It precooks after half dried rice noodle is sufficiently impregnated 2 minutes, is subsequently placed into impregnate 2 minutes in yeast juice and pull out, the yeast juice concentration
For 7%(W/W)；
(2) it is aged, ferments: rice noodles being put into ageing room, control temperature 45 C, humidity 40%, the time 3 hours, so that inside is formed
Large quantity micropore hole is easy to tasty；
(3) it seasons, is dry: the rice noodles after fermentation being put into after being cooked 1 minute in baste and be dried, it is dry to moisture content
It is 5%, the baste is voluntarily to modulate；Voluntarily modulation baste refers to that concentration is 40%(W/W) sucrose solution.
(4) fried: use two sections of frying technological processes, first low temperature prefrying 1 minute at 120 DEG C, then increase temperature to 180~
High temperature frying 30 seconds at 200 DEG C；The yeast juice refers to that the yeast juice refers to the ferment prepared with Angel dry ferment
Mother liquor.Fried rice noodles crispy in taste, 92.1 μ g/kg of acrylamide content.
Embodiment 2
A kind of processing method of frying rice noodles:
(1) it impregnates, ferment:
Dried rice noodle is precooked 5 minutes after sufficiently impregnating, and is subsequently placed into impregnate 5 minutes in yeast juice and be pulled out, which is 10%
(W/W)；
(2) it is aged, ferments: rice noodles being put into ageing room, control 35 DEG C of temperature, humidity 60%, the time 8 hours, so that inside is formed
Large quantity micropore hole is easy to tasty；
(3) it seasons, is dry: the rice noodles after fermentation being put into cook in baste being dried after five minutes, it is dry to moisture content
It is 15%, the baste is soup used in traditional rice noodles；
(4) fried: to use two sections of frying technological processes, first low temperature prefrying 3 minutes at 150 DEG C, then increase temperature to high temperature at 200 DEG C
It is 60 seconds fried.
The yeast juice prepared with Angel dry ferment that the yeast juice refers to.Fried rice noodles crispy in taste, acrylamide contain
Measure 107.6 μ g/kg.
Embodiment 3
A kind of processing method of frying rice noodles:
(1) impregnate, ferment: instant wet rice noodles are directly placed into impregnate 4 minutes in yeast juice and pull out, which is 8%(W/W)；
(2) it is aged, ferments: rice noodles being put into ageing room, control 40 DEG C of temperature, humidity 50%, the time 6 hours, so that inside is formed
Large quantity micropore hole is easy to tasty；
(3) it seasons, is dry: the rice noodles after fermentation being put into after being cooked 3 minutes in baste and be dried, it is dry to moisture content
It is 10%, the baste is soup used in traditional rice noodles；
(4) fried: to use two sections of frying technological processes, first low temperature prefrying 3 minutes at 130 DEG C, then increase temperature to high temperature at 200 DEG C
It is 50 seconds fried；The yeast juice refers to the yeast juice prepared with Angel dry ferment.Fried rice noodles crispy in taste, acrylamide
98.3 μ g/kg of content.
Embodiment 4
Comparative test
Conclusion: using the grease rice noodles of this technique production, mouthfeel is more crisp compared with common grease noodles and acrylamide content
Reduce about 40%.
Claims (3)
1. a kind of processing method of frying rice noodles, it is characterised in that carried out by following step:
(1) it impregnates, ferment:
1) it precooks after sufficiently impregnating half dried rice noodle or dried rice noodle 1~5 minute, is subsequently placed into yeast juice to impregnate 2~5 minutes and fish out
Out, which is 7~10%(W/W)；
2) instant wet rice noodles are directly placed into impregnate 2~5 minutes in yeast juice and are pulled out, which is 7~10%(W/W)；
(2) it is aged, ferments: rice noodles being put into ageing room, control 35~45 DEG C of temperature, humidity 40~60%, the time 3~8 hours,
So that inside forms large quantity micropore hole, it is easy to tasty；
(3) it seasons, is dry: the rice noodles after fermentation being put into baste and cook 1~are dried after five minutes, it is dry to moisture
Content is 1~15%, and the baste is voluntarily to modulate soup used in liquid glucose or traditional rice noodles；
(4) fried: to use two sections of frying technological processes, first low temperature prefrying 1~3 minute at 120~150 DEG C, then increase temperature to 180
High temperature frying 30~60 seconds at~200 DEG C；The yeast juice refers to the yeast juice prepared with Angel dry ferment.
2. frying rice noodles processing method described in claim 1 is in production, quality is crisp, the application in terms of the fried rice noodles of rich in taste.
3. application of the frying rice noodles processing method described in claim 1 in terms of reducing fried rice noodles acrylamide content.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811006872.3A CN109007585A (en) | 2018-08-31 | 2018-08-31 | A kind of processing method and purposes of frying rice noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811006872.3A CN109007585A (en) | 2018-08-31 | 2018-08-31 | A kind of processing method and purposes of frying rice noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109007585A true CN109007585A (en) | 2018-12-18 |
Family
ID=64626544
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811006872.3A Pending CN109007585A (en) | 2018-08-31 | 2018-08-31 | A kind of processing method and purposes of frying rice noodles |
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| Country | Link |
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| CN (1) | CN109007585A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113892602A (en) * | 2021-10-11 | 2022-01-07 | 泉州师范学院 | Scomber scombrus and Chinese yam fish stick and making method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101214018A (en) * | 2008-01-10 | 2008-07-09 | 贾明跃 | Soft package rice noodle and preparation thereof |
| CN101564128A (en) * | 2008-04-21 | 2009-10-28 | 柴向群 | Manufacture method of flavor rice noodles |
| CN103750216A (en) * | 2013-12-31 | 2014-04-30 | 江南大学 | Preparation method of potato chips with low content of acrylamide |
-
2018
- 2018-08-31 CN CN201811006872.3A patent/CN109007585A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101214018A (en) * | 2008-01-10 | 2008-07-09 | 贾明跃 | Soft package rice noodle and preparation thereof |
| CN101564128A (en) * | 2008-04-21 | 2009-10-28 | 柴向群 | Manufacture method of flavor rice noodles |
| CN103750216A (en) * | 2013-12-31 | 2014-04-30 | 江南大学 | Preparation method of potato chips with low content of acrylamide |
Non-Patent Citations (1)
| Title |
|---|
| 动物留声机: "米线放进锅里炸 难道这么多年我吃的一直是假米线吗", 《HTTPS://V.QQ.COM/X/PAGE/O05573RBE8W.HTML》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113892602A (en) * | 2021-10-11 | 2022-01-07 | 泉州师范学院 | Scomber scombrus and Chinese yam fish stick and making method thereof |
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Application publication date: 20181218 |