CN109221888A - A kind of convenient rice flour noodles and its processing technology - Google Patents
A kind of convenient rice flour noodles and its processing technology Download PDFInfo
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- CN109221888A CN109221888A CN201811362249.1A CN201811362249A CN109221888A CN 109221888 A CN109221888 A CN 109221888A CN 201811362249 A CN201811362249 A CN 201811362249A CN 109221888 A CN109221888 A CN 109221888A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 88
- 235000009566 rice Nutrition 0.000 title claims abstract description 88
- 235000013312 flour Nutrition 0.000 title claims abstract description 71
- 235000012149 noodles Nutrition 0.000 title claims abstract description 41
- 238000012545 processing Methods 0.000 title claims abstract description 17
- 238000005516 engineering process Methods 0.000 title claims abstract description 16
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 87
- 239000000843 powder Substances 0.000 claims abstract description 33
- 229920002907 Guar gum Polymers 0.000 claims abstract description 20
- 229920002752 Konjac Polymers 0.000 claims abstract description 20
- 229960002154 guar gum Drugs 0.000 claims abstract description 20
- 235000010417 guar gum Nutrition 0.000 claims abstract description 20
- 239000000665 guar gum Substances 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 235000012054 meals Nutrition 0.000 claims abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 238000001125 extrusion Methods 0.000 claims description 24
- 230000032683 aging Effects 0.000 claims description 12
- 238000005520 cutting process Methods 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 10
- 238000010025 steaming Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 8
- 238000000465 moulding Methods 0.000 claims description 6
- 238000007605 air drying Methods 0.000 claims description 5
- 230000005540 biological transmission Effects 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000011148 porous material Substances 0.000 claims description 5
- 229910000831 Steel Inorganic materials 0.000 claims description 2
- 239000010959 steel Substances 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 12
- 235000014347 soups Nutrition 0.000 abstract description 11
- 238000000034 method Methods 0.000 abstract description 10
- 239000000463 material Substances 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 24
- 230000000052 comparative effect Effects 0.000 description 7
- 239000013065 commercial product Substances 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000009826 distribution Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000011017 operating method Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000011027 product recovery Methods 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 230000035882 stress Effects 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005253 cladding Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012778 molding material Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000005303 weighing Methods 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
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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
-
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
Abstract
The present invention discloses a kind of convenient rice flour noodles and its processing technology, belong to food production processing technique field, the convenient rice flour noodles include the raw material of following parts by weight: 40-70 parts of rice meal, 30-60 parts of starch, quality improver is 0.1-0.5 parts, and the quality improver is the mixture of konjaku powder and guar gum.Konjaku powder and guar gum in the present invention play the role of promoting material forming, can reduce product and brew strip-breaking rate and improve muddy soup phenomenon.
Description
Technical field
The invention belongs to food production processing technique fields, and in particular to a kind of convenient rice flour noodles and its processing technology.
Background technique
China and country in Southeast Asia are the main grown places of rice-noodles, and edible history is longer, in recent years as rice flour disappears
The amount of expense increases, and the production scale of rice flour is gradually increased, and production is also developed from traditional handicraft to semi-mechanization automation direction.But
It is that the rice flour in existing market is substantially to produce in the form in " big workshop ", and production technology lacks standard parameter, produces in the market
Device category mixes, lack of standardization.And it is less due to deeply and carefully studying the progress of rice flour technology theory, to influence rice flour sense
The many factors of official's mass do not study improvement also, cause the product quality of mechanization production not high, and flavor, quality are compared with traditional handicraft
There are gaps for product.
For the convenient rice flour noodles of convenient rice flour noodles processing enterprise production at present there are following both sides defect, first is that its product is big
Rice flour content 15-20%, content of starch 80%-85%, high production cost, second is that rice powder content is low and increase rice meal contains
When amount, convenient rice flour noodles are easy to happen broken strip because of the rice meal of high-content.
Summary of the invention
The present invention is in view of the above-mentioned problems, the present invention provides a kind of convenient rice flour noodles and its processing technology.
To achieve the goals above, the present invention adopts the following technical scheme:
A kind of convenient rice flour noodles, the raw material including following parts by weight: 40-70 parts of rice meal, 30-60 parts of starch, quality changes
Good dose is 0.1-0.5 parts, and the quality improver is the mixture of konjaku powder and guar gum.
Further, the ratio of the konjaku powder and guar gum is 1:1-3:1.
Further, the fineness of the rice meal is 80-100 mesh.
The processing technology of above-mentioned convenient rice flour noodles, comprising the following steps:
(1) weight ratio of the addition water progress mixing into raw material, amount of water and raw material is 1:1.6-1:2.2, after mixing
Pine is without powder ball scattered and without adhesion；
(2) gained powder ball is put into extruder and rice flour is made through extruder extrusion forming, setting extruder once squeezes
Temperature is 160-180 DEG C, extrusion pressure 0.3-0.7MPa, and post forming temperature is 60-90 DEG C, and molding extrusion pressure is 0.6-
1.0MPa；Pore size of template when the secondary extrusion of the extruder is 0.5mm-0.7mm；
(3) rice flour is in transmission engineering, and after carrying out cooling 1-1.5min to it using cold wind, quantitative cutting is cold after cutting
Wind aging 5-10min；
(4) by the rice flour steam steaming time 4-8min after aging；
(5) rice flour after steaming carries out gradient heated-air drying, time 25-50min, and the temperature/humidity of specific each gradient/
Drying time is followed successively by 40 DEG C/40-50%/5-15min, 60 DEG C -70 DEG C/60%/5-10min, 50 DEG C/40-55%/15-
25min。
Further, template when the secondary extrusion of the extruder is stainless (steel) wire band ripple template.
Compared with prior art, the beneficial effects of the present invention are:
(1) present invention selects the mixture of konjaku powder and guar gum as quality improver, konjaku powder and guar gum
Material forming can be promoted by being used in mixed way, and keep molding materials more compact, guarantee product recovery, be reduced disconnected when product brews
Item rate and the muddy soup phenomenon of improvement；Gained convenient rice flour noodles finished product, brewing time 5-8min, without muddy soup, broken strip phenomenon, products'texture is special
Property and edible quality be better than ordinary commercial products；The content of rice meal is 40%-70% in convenient rice flour noodles product of the present invention, is compared
In 20% or so of traditional handicraft, the present invention substantially increases the content of rice meal in convenient rice flour noodles, reduces production cost,
Guarantee the strip-breaking rate that convenient rice flour noodles are reduced while high rice meal content；
(2) the initial moisture of processing technology material of the present invention is low, avoids traditional thin pulp method product drafting and adhesion rate is high
Problem, product quality is more preferably；Secondary extrusion technique, pressure is constant, and vermicelli each section stress equalization, mouldability is consistent, guarantees to produce
Product elasticity；Ageing time is foreshortened within 30min, compared with traditional handicraft needs aging 16-20h, the application is substantially reduced
Ageing time improves production efficiency；Using technique is steamed, surface of material particle can be sufficiently cured, rice flour surface is ripened
Material cladding, guarantees product non muddy soup, and mouthfeel elasticity is more preferable；Gradient drying and humid control guarantee vermicelli moisture from inside to outside
Slowly uniformly volatilization avoids rice flour from leading to internal uneven heating so that internal moisture volatilization is uneven to caused by because heated suddenly
Occur fine cracks inside rice flour, the present invention is dry using gradient and humid control, vermicelli consistent internal structure, moisture distribution are flat
Weighing apparatus reduces product strip-breaking rate and shortens rehydration time；
(3) ageing time is long in traditional processing technology, generally needs 16-20h, and cutting, hanging rod, carries, wash powder, quantitative dry
Dry workshop section's labour personnel are more, a general line about 8-12 people, intermittent operation, which is about 22-26h when producing, and produce
Low efficiency, raw material and high labor cost, material exposure duration is long in production process, and contaminated risk is larger；The present invention, which removes, to remove
Fortune, hanging rod wash powder, manually quantify workshop section, and increase steams technique, it can be achieved that continuous production, shortens the production cycle, and reduction produces
Contaminated risk in the process, saves labour cost, and a line saves manpower 4-6 people；Processing technology ripple forming of the present invention can be determined
Amount cutting, facilitates drying and packaging, can remove the shrink-packaging of traditional instant bean vermicelli, saves packing cost.
Specific embodiment
The present invention will be further described with reference to the examples below, and described embodiment is only present invention a part
Embodiment is not whole embodiment.Based on the embodiments of the present invention, those skilled in the art are not making
Other all embodiments obtained, belong to protection scope of the present invention under the premise of creative work.
Embodiment one
A kind of convenient rice flour noodles, the raw material including following parts by weight: 40 parts of rice meal, 60 parts of starch, quality improver is
0.1 part, the quality improver is the mixture of konjaku powder and guar gum, and the ratio of the konjaku powder and guar gum is 3:
1, the fineness of the rice meal is 80-100 mesh；
The convenient rice flour noodles are made of following processing technology step:
(1) water is added into raw material and carries out mixing, the weight ratio of amount of water and raw material is 1:1.6, after mixing it is loose without
The scattered and powder ball without adhesion；
(2) gained powder ball is put into extruder and rice flour is made through extruder extrusion forming, setting extruder once squeezes
Temperature is 160 DEG C, extrusion pressure 0.3MPa, and post forming temperature is 60 DEG C, and molding extrusion pressure is 0.6MPa；The extruder
Pore size of template when secondary extrusion is 0.5mm；
(3) rice flour is in transmission engineering, and after carrying out cooling 1min to it using cold wind, quantitative cutting, after cutting, cold wind is old
Change 5min；
(4) by the rice flour steam steaming time 4min after aging；
(5) rice flour after steaming carries out gradient heated-air drying, and temperature/humidity/drying time of specific each gradient is successively
For 40 DEG C/40%/10min, 60 DEG C/60%/5min, 50 DEG C/40%/25min, convenient rice flour noodles are obtained.
Embodiment two
A kind of convenient rice flour noodles, the raw material including following parts by weight: 70 parts of rice meal, 30 parts of starch, quality improver is
0.5 part, the quality improver is the mixture of konjaku powder and guar gum, and the ratio of the konjaku powder and guar gum is 3:
1, the fineness of the rice meal is 80-100 mesh；
The convenient rice flour noodles are made of following processing technology step:
(1) water is added into raw material and carries out mixing, the weight ratio of amount of water and raw material is 1:2.2, after mixing it is loose without
The scattered and powder ball without adhesion；
(2) gained powder ball is put into extruder and rice flour is made through extruder extrusion forming, setting extruder once squeezes
Temperature is 180 DEG C, extrusion pressure 0.4MPa, and post forming temperature is 90 DEG C, and molding extrusion pressure is 1.0MPa；The extruder
Pore size of template when secondary extrusion is 0.7mm；
(3) rice flour is in transmission engineering, after cooling 1.5min is carried out to it using cold wind, quantitative cutting, and after cutting, cold wind
Aging 10min；
(4) by the rice flour steam steaming time 8min after aging；
(5) rice flour after steaming carries out gradient heated-air drying, and temperature/humidity/drying time of specific each gradient is successively
For 40 DEG C/50%/15min, 70 DEG C/60%/10min, 50 DEG C/50%/15min, convenient rice flour noodles are obtained.
Embodiment three
A kind of convenient rice flour noodles, the raw material including following parts by weight: 55 parts of rice meal, 45 parts of starch, quality improver is
0.3 part, the quality improver is the mixture of konjaku powder and guar gum, and the ratio of the konjaku powder and guar gum is 3:
1, the fineness of the rice meal is 80-100 mesh；
The convenient rice flour noodles are made of following processing technology step:
(1) water is added into raw material and carries out mixing, the weight ratio of amount of water and raw material is 1:1.9, after mixing it is loose without
The scattered and powder ball without adhesion；
(2) gained powder ball is put into extruder and rice flour is made through extruder extrusion forming, setting extruder once squeezes
Temperature is 170 DEG C, extrusion pressure 0.7MPa, and post forming temperature is 80 DEG C, and molding extrusion pressure is 0.8MPa；The extruder
Pore size of template when secondary extrusion is 0.6mm；
(3) rice flour is in transmission engineering, after cooling 1.5min is carried out to it using cold wind, quantitative cutting, and after cutting, cold wind
Aging 8min；
(4) by the rice flour steam steaming time 6min after aging；
(5) rice flour after steaming carries out gradient heated-air drying, and temperature/humidity/drying time of specific each gradient is successively
For 40 DEG C/50%/5min, 60 DEG C/60%/8min, 50 DEG C/55%/20min, convenient rice flour noodles are obtained.
Example IV is to five
The weight ratio of konjaku powder and guar gum is adjusted to 1:1,2:1, other components and operating procedure and embodiment
One is identical.Comparative example one to two
The weight ratio of konjaku powder and guar gum is adjusted to 4:1,5:1, other components and operating procedure and embodiment
One is identical.
By the product of embodiment one to embodiment three and comparative example one to comparative example two and two kind of commercial product in TPA
It is compared in terms of (texture analysis), rehydration time and sensory evaluation, comparing result is as shown in table 1, table 2 and table 3.In order to test
The weight ratio of konjaku powder and guar gum is demonstrate,proved to the strip-breaking rate of product and the influence of muddy soup phenomenon, by embodiment one, example IV
It is compared with the product of embodiment five with the product of comparative example four, comparative example five, comparison result is as shown in table 4.
1 present invention of table is compared with the TPA of commercial product
| Serial number | Name of product | Elasticity | Hardness | Chewiness | Stick poly- property | Recovery |
| 1 | Embodiment one | 0.973 | 1115.333 | 1258.507 | 0.787 | 0.750 |
| 2 | Embodiment two | 0.920 | 1070.012 | 1103.608 | 0.801 | 0.792 |
| 3 | Embodiment three | 0.874 | 1011.412 | 1187.489 | 0.812 | 0.774 |
| 4 | Commercially available convenient rice flour noodles 1 | 0.960 | 1005.333 | 850.387 | 0.877 | 0.583 |
| 5 | Commercially available convenient rice flour noodles 2 | 0.983 | 1035.360 | 980.378 | 0.877 | 0.667 |
It can be seen that the present invention in elasticity, hardness from the data of table 1 and stick close with commercially available convenient rice flour noodles in poly- property, sheet
The hardness of invention, chewiness are bigger, and recovery is more preferable, main cause are as follows: and the present invention is added to konjaku powder and guar gum, at
Type material is more compact, improves product recovery；Secondary extrusion technique, pressure is constant, vermicelli each section stress equalization, molding
Property it is consistent, guarantee product elasticity；Using technique is steamed, surface of material particle can be sufficiently cured, vermicelli pan coating is made to cure object
Material guarantees product non muddy soup, mouthfeel more Q bullet；Gradient drying and humid control guarantee that vermicelli from inside to outside slowly wave by moisture
Hair makes vermicelli consistent internal structure, moisture distribution balance, is the important measures for reducing product strip-breaking rate and rehydration time.
2 present invention of table is compared with the rehydration time of commercial product
| Serial number | Name of product | Strip-breaking rate | Rehydration time |
| 1 | Embodiment one | 1% | 4.5min |
| 2 | Embodiment two | 1% | 5.5min |
| 3 | Embodiment three | 1% | 5min |
| 4 | Commercially available convenient rice flour noodles 1 | 3% | 5min |
| 5 | Commercially available convenient rice flour noodles 2 | 2% | 6min |
From table 2 it can be seen that when the rehydration of the rehydration time of the application and commercially available aspect rice flour 1 and commercially available convenient rice flour noodles 2
Between it is close, but the strip-breaking rate of the application convenient rice flour noodles increases, and is generally better than commercially available convenient rice flour noodles.
3 present invention of table is compared with the sensory evaluation scores of commercial product
| Serial number | Name of product | Smell (25) | Mode of appearance (25) | Mouthfeel (25) | Flavour (25) | Total score (100) |
| 1 | Embodiment one | 22.3 | 19.2 | 19.7 | 24.2 | 85.4 |
| 2 | Embodiment two | 22.4 | 19.5 | 20.1 | 25.0 | 87 |
| 3 | Embodiment three | 22.2 | 19.1 | 20.0 | 24.3 | 85.6 |
| 4 | Commercially available convenient rice flour noodles 1 | 20.1 | 17.5 | 20.2 | 20.1 | 77.9 |
| 5 | Commercially available convenient rice flour noodles 2 | 21.6 | 16.8 | 19.8 | 22.4 | 80.6 |
For table 3, the sensory evaluation score of product of the present invention is higher than two kinds of commercially available convenient rice flour noodles used.
4 konjaku powder of table and guar gum weight ratio compare the strip-breaking rate of convenient rice flour noodles and the influence of muddy soup rate
| The weight ratio of konjaku powder and guar gum | Strip-breaking rate | Muddy soup phenomenon |
| 1:1 (example IV) | 0% | / |
| 2:1 (embodiment five) | 0% | / |
| 3:1 (embodiment one) | 1% | * |
| 4:1 (comparative example one) | 1.5% | ** |
| 5:1 (comparative example two) | 1.7% | ** |
Note: "/" indicates that without muddy soup phenomenon, " * " indicates muddy soup phenomenon and quantity more multilist shows that muddy soup degree is more serious
Disclosed above is only presently preferred embodiments of the present invention, cannot limit the right model of the present invention with this certainly
It encloses, therefore makees ground equivalent variations according to the claims in the present invention, be still within the scope of the present invention.
Claims (5)
1. a kind of convenient rice flour noodles, it is characterised in that: the raw material including following parts by weight: 40-70 parts of rice meal, starch 30-60
Part, quality improver is 0.1-0.5 parts, and the quality improver is the mixture of konjaku powder and guar gum.
2. a kind of convenient rice flour noodles according to claim 1, it is characterised in that: the ratio of the konjaku powder and guar gum is
1:1-3:1。
3. a kind of convenient rice flour noodles according to claim 1 or 2, it is characterised in that: the fineness of the rice meal is 80-100
Mesh.
4. a kind of processing technology of the convenient rice flour noodles as described in claim any one of 1-3, it is characterised in that: the following steps are included:
(1) water is added into raw material and carries out mixing, the weight ratio of amount of water and raw material is 1:1.6-1:2.2, after mixing it is loose and
The not scattered and powder ball without adhesion；
(2) gained powder ball is put into extruder and rice flour is made through extruder extrusion forming, setting extruder once squeezes temperature
It is 160-180 DEG C, extrusion pressure 0.3-0.7 MPa, post forming temperature is 60-90 DEG C, and molding extrusion pressure is 0.6-
1.0MPa；Pore size of template when the secondary extrusion of the extruder is 0.5mm-0.7mm；
(3) rice flour is in transmission engineering, and after carrying out cooling 1-1.5min to it using cold wind, quantitative cutting, after cutting, cold wind is old
Change 5-10min；
(4) by the rice flour steam steaming time 4-8min after aging；
(5) rice flour after steaming carries out gradient heated-air drying, time 25-50min, temperature/humidity/drying of specific each gradient
Time is followed successively by 40 DEG C/40-50%/5-15min, 60 DEG C -70 DEG C/60%/5-10min, 50 DEG C/40-55%/15-25min.
5. the processing technology of convenient rice flour noodles according to claim 4, it is characterised in that: when the secondary extrusion of the extruder
Template is stainless (steel) wire band ripple template.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811362249.1A CN109221888A (en) | 2018-11-15 | 2018-11-15 | A kind of convenient rice flour noodles and its processing technology |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110326741A (en) * | 2019-08-09 | 2019-10-15 | 四川东方主食产业技术研究院 | A kind of fresh-cut lettuce and preparation method thereof |
| CN111685270A (en) * | 2020-06-30 | 2020-09-22 | 四川省食品发酵工业研究设计院 | Method for preparing instant rice noodles |
| CN112021510A (en) * | 2020-09-10 | 2020-12-04 | 成都天健君农业科技有限公司 | Low-GI instant rice noodles containing high-resistance starch and preparation method thereof |
| CN113142551A (en) * | 2021-04-24 | 2021-07-23 | 柳州市丫米食品有限公司 | Semi-dry vermicelli capable of being rehydrated quickly and preparation method thereof |
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| CN110326741A (en) * | 2019-08-09 | 2019-10-15 | 四川东方主食产业技术研究院 | A kind of fresh-cut lettuce and preparation method thereof |
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| CN112021510A (en) * | 2020-09-10 | 2020-12-04 | 成都天健君农业科技有限公司 | Low-GI instant rice noodles containing high-resistance starch and preparation method thereof |
| CN113142551A (en) * | 2021-04-24 | 2021-07-23 | 柳州市丫米食品有限公司 | Semi-dry vermicelli capable of being rehydrated quickly and preparation method thereof |
| CN113317488A (en) * | 2021-06-30 | 2021-08-31 | 四川省食品发酵工业研究设计院有限公司 | Composite quality modifier, composite preservative and application of composite preservative in preparation of phylla cakes |
| CN113826821A (en) * | 2021-09-24 | 2021-12-24 | 青岛农业大学 | High-stretchability low-fat non-fried instant rice noodles and preparation method thereof |
| CN113826821B (en) * | 2021-09-24 | 2023-04-25 | 青岛农业大学 | High-stretchability low-fat non-fried instant rice noodles and preparation method thereof |
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