CN109349502A - A kind of method for producing rice noodles - Google Patents
A kind of method for producing rice noodles Download PDFInfo
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- CN109349502A CN109349502A CN201811137568.2A CN201811137568A CN109349502A CN 109349502 A CN109349502 A CN 109349502A CN 201811137568 A CN201811137568 A CN 201811137568A CN 109349502 A CN109349502 A CN 109349502A
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- rice noodles
- millet
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- powder
- flour
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The present invention provides a kind of method for producing rice noodles, comprising: (1) soaking fermentation；(2) crush: the millet of control solid carbon dioxide is ground into powdery, and fineness is made to reach 90-110 mesh, obtains powdered millet flour；(3) and powder: by millet flour and water in 1:3 ratio Hybrid Heating, boiling to paste is stirred into after medium, obtain millet paste；Millet paste is added after cooling oatmeal, buckwheat, corn flour, soy meal and yam flour be mixed evenly and powder after mixing powder ball control water content in 35-40%；(4) wire vent；(5) multiple to steam: to be steamed again in multiple steamer, rice noodles are steamed to ten maturations；(6) it is cooled and shaped；(7) it dries；(8) powder is cut.The present invention makes full use of the nutrition and health care and pharmacological action of the coarse food grains such as buckwheat, oat, corn, improves rice noodles value, enhances body's immunity.
Description
Technical field
The present invention relates to food production process technical fields, and in particular to a kind of method for producing rice noodles.
Background technique
With the rapid development of China's economic, especially rhythm of life, living-pattern preservation, people turn from malnutrition
Overnutrition has been arrived, some is made to have suffered from cancer, heart disease, hypertension and diabetes etc. " ciril disease ".Then people tend to
Food diversification.Rice noodles are exactly the common dietary food product in south.Rice noodles are also known as rice noodles, vermicelli from rice starch, and it is main former that it, which is with rice,
The noodles helping digestion product of material, area is a kind of traditional food in south China.With the enhancing of people's health care consciousness, add in rice noodles
Add some raw material exploitation health rice noodles wide markets with certain health-care efficacy.
Summary of the invention
Technical problem to be solved by the present invention lies in existing rice noodles not to have the problem of health-care efficacy.
The present invention solves above-mentioned technical problem by the following technical programs:
A kind of method for producing rice noodles includes following raw material by weight in rice noodles formula:
100-200 parts of millet, 10-20 parts of oatmeal, 20-30 parts of buckwheat, 10-20 parts of corn flour, soy meal 10-20
Part, 10-20 parts of yam flour；
The production methods of the rice noodles the following steps are included:
(1) soaking fermentation: millet is immersed in clear water, and liquid level did not had millet, after impregnating 1-2 hours, by millet
It pulls out, it is drained；
(2) crush: the millet of control solid carbon dioxide is ground into powdery, and fineness is made to reach 90-110 mesh, obtains powdered millet flour；
(3) and powder: by millet flour and water in 1:3 ratio Hybrid Heating, boiling to paste is stirred into after medium, obtain millet
Paste；Will millet paste it is cooling after be added oatmeal, buckwheat, corn flour, soy meal and yam flour be mixed evenly and powder after
Powder ball control water content is mixed in 35-40%；
(4) wire vent: mixing powder ball is put into extrusion equipment and carries out extruding wire vent；
(5) multiple to steam: to be steamed again in multiple steamer, rice noodles are steamed to ten maturations；It is required that rice noodles must vertical, neat, table after steaming
Face is smooth, rich in toughness；
(6) it is cooled and shaped: the rice noodles after multiple steaming being put into cold water and are cooled and shaped；
(7) it dries: the rice noodles after cooling and shaping being put into baking room and are dried, to every batch of rice noodles moisture control 15%
Within；
(8) it cuts powder: the rice noodles after drying being cut into rice noodles consistent in length, obtain product of the present invention.
Further, include following raw material by weight in the rice noodles formula: 150 parts of millet, oatmeal 17
Part, 26 parts of buckwheat, 14 parts of corn flour, 18 parts of soy meal, 17 parts of yam flour.
Further, in the step (1), millet is impregnated using cold water.
Further, in the step (2), millet is ground into powdery with stone roller, or millet is broken into powder with pulverizer
Shape.
Further, in the step (3), add powder 20-50 parts by weight every time and the powder time is 10-20min.
Further, in the step (5), multiple steam pressure power >=0.05Mpa, temperature >=100 DEG C, time 2-4 minute.
Further, in the step (7), drying temperature is controlled at 40-50 DEG C.
Further, in the step (8), the rice noodles length after cutting is 30-40cm.
Compared with prior art, the present invention have it is following the utility model has the advantages that
The present invention is free of it using millet flour, buckwheat, oatmeal, corn flour, soy meal and yam flour as primary raw material
His additive, remains the original color of every raw material and nutritional ingredient, and flexible degree of having, in good taste.By millet, buckwheat
Reduction blood glucose, cholesterol and the blood lipid that wheat, oat, corn and soybean and Chinese yam have, prevention diabetes, atherosclerosis,
The health-care effects such as hypertension, obesity and cardiovascular and cerebrovascular disease by processing fusion in rice noodles, make full use of buckwheat, oat,
The nutrition and health care and pharmacological action of the coarse food grains such as corn improve rice noodles value, enhance body's immunity.
Specific embodiment
Below with reference to embodiment, the invention will be further described.
Embodiment 1
A kind of method for producing rice noodles includes following raw material by weight in rice noodles formula:
100 parts of millet, 10 parts of oatmeal, 20 parts of buckwheat, 10 parts of corn flour, 10 parts of soy meal, 10 parts of yam flour；
The production methods of the rice noodles the following steps are included:
(1) soaking fermentation: millet is immersed in cold water, and liquid level did not had millet, and after impregnating 1 hour, millet is fished out
Out, drained；
(2) crush: the millet of control solid carbon dioxide is ground into powdery, and fineness is made to reach 90 mesh, obtains powdered millet flour；Both may be used
Millet is ground into powdery using stone roller, it is also possible to which millet is broken into powdery by pulverizer.
(3) and powder: by millet flour and water in 1:3 ratio Hybrid Heating, boiling to paste is stirred into after medium, obtain millet
Paste；Will millet paste it is cooling after be added oatmeal, buckwheat, corn flour, soy meal and yam flour be mixed evenly and powder after
Powder ball control water content is mixed in 35-40%；During powder, adds 20 parts by weight of powder every time and the powder time is 10min.
(4) wire vent: mixing powder ball is put into extrusion equipment and carries out extruding wire vent；
(5) multiple to steam: to be steamed again in multiple steamer, multiple steam pressure power 0.07Mpa, 100 DEG C of temperature, the time 4 minutes；By rice noodles steam to
Ten is mature；It is required that after steaming rice noodles must it is vertical, neat, surface is smooth, rich in toughness；
(6) it is cooled and shaped: the rice noodles after multiple steaming being put into cold water and are cooled and shaped；
(7) it dries: the rice noodles after cooling and shaping being put into baking room and are dried, drying temperature is controlled at 40 DEG C, to every batch of
Secondary rice noodles moisture control is within 15%；
(8) it cuts powder: the rice noodles after drying is cut into rice noodles consistent in length, the rice noodles length after cutting is 30cm, is obtained
To product of the present invention.
Embodiment 2
A kind of method for producing rice noodles includes following raw material by weight in rice noodles formula:
150 parts of millet, 17 parts of oatmeal, 26 parts of buckwheat, 14 parts of corn flour, 18 parts of soy meal, 17 parts of yam flour；
The production methods of the rice noodles the following steps are included:
(1) soaking fermentation: millet is immersed in cold water, and liquid level did not had millet, after impregnating 1.5 hours, by millet
It pulls out, it is drained；
(2) crush: the millet of control solid carbon dioxide is ground into powdery, and fineness is made to reach 100 mesh, obtains powdered millet flour；Both
Stone roller can be used that millet is ground into powdery, it is also possible to which millet is broken into powdery by pulverizer.
(3) and powder: by millet flour and water in 1:3 ratio Hybrid Heating, boiling to paste is stirred into after medium, obtain millet
Paste；Will millet paste it is cooling after be added oatmeal, buckwheat, corn flour, soy meal and yam flour be mixed evenly and powder after
Powder ball control water content is mixed 37%；During powder, adds 40 parts by weight of powder every time and the powder time is 10-20min.
(4) wire vent: mixing powder ball is put into extrusion equipment and carries out extruding wire vent；
(5) multiple to steam: to be steamed again in multiple steamer, multiple steam pressure power >=0.05Mpa, 115 DEG C of temperature, time 2-4 minute；By rice noodles
It steams to ten maturations；It is required that after steaming rice noodles must it is vertical, neat, surface is smooth, rich in toughness；
(6) it is cooled and shaped: the rice noodles after multiple steaming being put into cold water and are cooled and shaped；
(7) it dries: the rice noodles after cooling and shaping being put into baking room and are dried, drying temperature is controlled at 40-50 DEG C, to every
Batch rice noodles moisture control is within 15%；
(8) it cuts powder: the rice noodles after drying is cut into rice noodles consistent in length, the rice noodles length after cutting is 30-40cm,
Obtain product of the present invention.
Embodiment 3
A kind of method for producing rice noodles includes following raw material by weight in rice noodles formula:
200 parts of millet, 20 parts of oatmeal, 30 parts of buckwheat, 20 parts of corn flour, 20 parts of soy meal, 20 parts of yam flour；
The production methods of the rice noodles the following steps are included:
(1) soaking fermentation: millet is immersed in cold water, and liquid level did not had millet, and after impregnating 2 hours, millet is fished out
Out, drained；
(2) crush: the millet of control solid carbon dioxide is ground into powdery, and fineness is made to reach 90-110 mesh, obtains powdered millet flour；
Both stone roller can be used that millet is ground into powdery, it is also possible to which millet is broken into powdery by pulverizer.
(3) and powder: by millet flour and water in 1:3 ratio Hybrid Heating, boiling to paste is stirred into after medium, obtain millet
Paste；Will millet paste it is cooling after be added oatmeal, buckwheat, corn flour, soy meal and yam flour be mixed evenly and powder after
Powder ball control water content is mixed 40%；During powder, adds 50 parts by weight of powder every time and the powder time is 20min.
(4) wire vent: mixing powder ball is put into extrusion equipment and carries out extruding wire vent；
(5) multiple to steam: to be steamed again in multiple steamer, multiple steam pressure power 0.08Mpa, 120 DEG C of temperature, the time 4 minutes；By rice noodles steam to
Ten is mature；It is required that after steaming rice noodles must it is vertical, neat, surface is smooth, rich in toughness；
(6) it is cooled and shaped: the rice noodles after multiple steaming being put into cold water and are cooled and shaped；
(7) it dries: the rice noodles after cooling and shaping being put into baking room and are dried, drying temperature is controlled at 40-50 DEG C, to every
Batch rice noodles moisture control is within 15%；
(8) it cuts powder: the rice noodles after drying is cut into rice noodles consistent in length, the rice noodles length after cutting is 30-40cm,
Obtain product of the present invention.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, although referring to aforementioned reality
Applying example, invention is explained in detail, for those skilled in the art, still can be to aforementioned each implementation
Technical solution documented by example is modified or equivalent replacement of some of the technical features.It is all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (8)
1. a kind of method for producing rice noodles, which is characterized in that include following raw material by weight in the rice noodles formula:
100-200 parts of millet, 10-20 parts of oatmeal, 20-30 parts of buckwheat, 10-20 parts of corn flour, 10-20 parts of soy meal, mountain
10-20 parts of medicinal powder；
The production methods of the rice noodles the following steps are included:
(1) soaking fermentation: millet is immersed in clear water, and liquid level did not had millet, and after impregnating 1-2 hours, millet is pulled out,
It is drained；
(2) crush: the millet of control solid carbon dioxide is ground into powdery, and fineness is made to reach 90-110 mesh, obtains powdered millet flour；
(3) and powder: by millet flour and water in 1:3 ratio Hybrid Heating, boiling to paste is stirred into after medium, obtain millet paste；
Millet paste is added after cooling oatmeal, buckwheat, corn flour, soy meal and yam flour be mixed evenly and powder after it is mixed
Powder ball control water content is closed in 35-40%；
(4) wire vent: mixing powder ball is put into extrusion equipment and carries out extruding wire vent；
(5) multiple to steam: to be steamed again in multiple steamer, rice noodles are steamed to ten maturations；It is required that rice noodles must vertical, neat, surface light after steaming
It slides, rich in toughness；
(6) it is cooled and shaped: the rice noodles after multiple steaming being put into cold water and are cooled and shaped；
(7) dry: the rice noodles after cooling and shaping are put into baking room and are dried, to every batch of rice noodles moisture control 15% with
It is interior；
(8) it cuts powder: the rice noodles after drying being cut into rice noodles consistent in length, obtain product of the present invention.
2. a kind of method for producing rice noodles according to claim 1, which is characterized in that include pressing in the rice noodles formula below
The raw material of parts by weight meter: 150 parts of millet, 17 parts of oatmeal, 26 parts of buckwheat, 14 parts of corn flour, 18 parts of soy meal, yam flour
17 parts.
3. a kind of method for producing rice noodles according to claim 1, which is characterized in that in the step (1), use cold water pair
Millet is impregnated.
4. a kind of method for producing rice noodles according to claim 1, which is characterized in that, will with stone roller in the step (2)
Millet is ground into powdery, or millet is broken into powdery with pulverizer.
5. a kind of method for producing rice noodles according to claim 1, which is characterized in that in the step (3), every time plus powder
20-50 parts by weight and powder time are 10-20min.
6. a kind of method for producing rice noodles according to claim 1, which is characterized in that in the step (5), multiple steam pressure power >=
0.05Mpa, temperature >=100 DEG C, time 2-4 minute.
7. a kind of method for producing rice noodles according to claim 1, which is characterized in that in the step (7), drying temperature control
System is at 40-50 DEG C.
8. a kind of method for producing rice noodles according to claim 1, which is characterized in that in the step (8), the rice after cutting
Line length is 30-40cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811137568.2A CN109349502A (en) | 2018-09-28 | 2018-09-28 | A kind of method for producing rice noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811137568.2A CN109349502A (en) | 2018-09-28 | 2018-09-28 | A kind of method for producing rice noodles |
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| Publication Number | Publication Date |
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| CN109349502A true CN109349502A (en) | 2019-02-19 |
Family
ID=65348153
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811137568.2A Pending CN109349502A (en) | 2018-09-28 | 2018-09-28 | A kind of method for producing rice noodles |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112641035A (en) * | 2020-09-25 | 2021-04-13 | 湖南康洁食品科技发展有限公司 | Method for producing rice noodles by rice noodle production line equipment |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101467605A (en) * | 2007-12-28 | 2009-07-01 | 李秀清 | Method for producing rice noodles using millet as raw material |
| CN102871055A (en) * | 2011-07-14 | 2013-01-16 | 阳秋平 | Method for preparing millet noodles by taking millet as main raw material |
| CN103211173A (en) * | 2013-05-14 | 2013-07-24 | 江西省五星食品有限公司 | Nutrient buckwheat rice noodles and production process thereof |
| CN106360275A (en) * | 2016-08-27 | 2017-02-01 | 安徽王仁和米线食品有限公司 | Rice noodles suitable for old people to eat and making method of rice noodles |
| CN106889449A (en) * | 2015-12-20 | 2017-06-27 | 艾华仲 | Nutritive millet flour and processing method |
-
2018
- 2018-09-28 CN CN201811137568.2A patent/CN109349502A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101467605A (en) * | 2007-12-28 | 2009-07-01 | 李秀清 | Method for producing rice noodles using millet as raw material |
| CN102871055A (en) * | 2011-07-14 | 2013-01-16 | 阳秋平 | Method for preparing millet noodles by taking millet as main raw material |
| CN103211173A (en) * | 2013-05-14 | 2013-07-24 | 江西省五星食品有限公司 | Nutrient buckwheat rice noodles and production process thereof |
| CN106889449A (en) * | 2015-12-20 | 2017-06-27 | 艾华仲 | Nutritive millet flour and processing method |
| CN106360275A (en) * | 2016-08-27 | 2017-02-01 | 安徽王仁和米线食品有限公司 | Rice noodles suitable for old people to eat and making method of rice noodles |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112641035A (en) * | 2020-09-25 | 2021-04-13 | 湖南康洁食品科技发展有限公司 | Method for producing rice noodles by rice noodle production line equipment |
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Application publication date: 20190219 |