CN109497395A - A kind of absolutely dry rice noodles/quick reduction technique of dewatering and freshness retaining rice noodles - Google Patents
A kind of absolutely dry rice noodles/quick reduction technique of dewatering and freshness retaining rice noodles Download PDFInfo
- Publication number
- CN109497395A CN109497395A CN201910038046.5A CN201910038046A CN109497395A CN 109497395 A CN109497395 A CN 109497395A CN 201910038046 A CN201910038046 A CN 201910038046A CN 109497395 A CN109497395 A CN 109497395A
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- China
- Prior art keywords
- rice noodles
- starch
- modified starch
- dewatering
- absolutely dry
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/55—Rehydration or dissolving of foodstuffs
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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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of absolutely dry rice noodles/quick reduction techniques of dewatering and freshness retaining rice noodles, characterized in that composite modified starch, the mass fraction of the composite modified starch are as follows: 3-40% are added in the rice starch for preparing rice noodles；The composite modified starch is composed of the following components by mass percentage: cassava modified starch 45-50%, cornstarch 8-10%, wheaten starch 20-25%, Faba bean starch 20-25%.For dehydration rice noodles obtained are compared with dehydration rice noodles made of traditional approach through the invention, the time for being reduced to fresh rice noodles is obviously shortened, edible conducive to the fast cooking of eater.
Description
Technical field
The present invention relates to rice noodles production technical fields more particularly to a kind of absolutely dry rice noodles/dewatering and freshness retaining rice noodles quickly to restore
Technology.
Background technique
Dehydration rice noodles refer to water content be 30-33% rice noodles, absolutely dry rice noodles be aqueous 12-14% rice noodles, absolutely dry rice noodles/
Dewatering and freshness retaining rice noodles can guarantee that rice noodles save in long-distance transport and long period and undergo no deterioration, and realize the remote of Yunnan rice noodles
Pin.But because starch of rice gelatinization point is 70-74 DEG C, starch of rice molecule grain is smaller, and water imbibition is poor, is dehydrated rice
Line is reduced to fresh rice noodles and generally requires boiling water boiling 20-30 minutes, and absolutely dry rice noodles are reduced to fresh rice noodles and need to be soaked in advance, and also
It needs boiling water boiling 30 minutes or more, absolutely dry rice noodles/dewatering and freshness retaining rice noodles recovery time is longer, is not easy to eater and quickly prepares food
With.
Summary of the invention
The purpose of the present invention is to solve disadvantages existing in the prior art, and a kind of absolutely dry rice noodles/dehydration proposed
The fresh-keeping quick reduction technique of rice noodles.
Above-mentioned technical purpose of the invention has the technical scheme that
A kind of absolutely dry rice noodles/quick reduction technique of dewatering and freshness retaining rice noodles, characterized in that added in the rice starch for preparing rice noodles
Composite modified starch, the mass fraction of the composite modified starch are as follows: 3-40%；The composite modified starch is by mass percentage
It is composed of the following components: cassava modified starch 45-50%, cornstarch 8-10%, wheaten starch 20-25%, Faba bean starch 20-
25%。
The further setting of the present invention are as follows: the mass fraction of the composite modified starch preferably 18%.
The further setting of the present invention are as follows: the composite modified starch is composed of the following components by mass percentage: cassava
Converted starch 48%, cornstarch 10%, wheaten starch 22%, Faba bean starch 20%.
In conclusion the invention has the following advantages: the present invention adds wood when rice noodles make in rice starch
Potato converted starch, cornstarch, wheaten starch, Faba bean starch can effectively improve the reversible water imbibition of rice starch, reduce rice
The gelatinization point of starch, manufactured rice noodles after dehydration the boiling recovery time compared with being not added with what composite modified starch directly made
The rice noodles boiling water boiling time is significantly shorter.
Specific embodiment
Specific embodiment is only explanation of the invention, is not limitation of the present invention, those skilled in the art
It can according to need the modification that not creative contribution is made to the present embodiment after reading this specification, but as long as in this hair
All by the protection of Patent Law in bright scope of the claims.
Each component is pressed following quality percentage by embodiment one, a kind of absolutely dry rice noodles/quick reduction technique of dewatering and freshness retaining rice noodles
Than composite modified starch made of: cassava modified starch 45%, cornstarch 10%, wheaten starch 25%, Faba bean starch 20% and big
Rice starch is mixed and made into fresh rice noodles by 3:97, obtains absolutely dry rice noodles/dewatering and freshness retaining rice noodles after fresh rice noodles dehydration.
Each component is pressed following quality percentage by embodiment two, a kind of absolutely dry rice noodles/quick reduction technique of dewatering and freshness retaining rice noodles
Than composite modified starch made of: cassava modified starch 48%, cornstarch 10%, wheaten starch 22%, Faba bean starch 20% and big
Rice starch is mixed and made into fresh rice noodles by 18:72, obtains absolutely dry rice noodles/dewatering and freshness retaining rice noodles after fresh rice noodles dehydration.
Each component is pressed following quality percentage by embodiment three, a kind of absolutely dry rice noodles/quick reduction technique of dewatering and freshness retaining rice noodles
Than composite modified starch and rice made of: cassava modified starch 50%, cornstarch 8%, wheaten starch 20%, Faba bean starch 22%
Starch is mixed and made into fresh rice noodles by 18:72, obtains absolutely dry rice noodles/dewatering and freshness retaining rice noodles after fresh rice noodles dehydration.
Each component is pressed following quality percentage by example IV, a kind of absolutely dry rice noodles/quick reduction technique of dewatering and freshness retaining rice noodles
Than composite modified starch made of: cassava modified starch 50%, cornstarch 10%, wheaten starch 20%, Faba bean starch 20% and big
Rice starch is mixed and made into fresh rice noodles by 40:60, obtains absolutely dry rice noodles/dewatering and freshness retaining rice noodles after fresh rice noodles dehydration.
Boiling water boiling reduction:
Three batches of absolutely dry rice noodles/dehydration rice noodles, which are respectively made, by method described in embodiment one to four carries out reduction experiment, each embodiment
The time of rice noodles reduction is made, is as follows:
As can be seen from the table, the 20- of dehydration rice noodles recovery time obtained more traditional rice noodles obtained through the invention
30min, recovery time decreased significantly；The reduction of absolutely dry rice noodles eliminates the process that is soaked of the absolutely dry rice noodles of tradition, significant to save
The recovery time of absolutely dry rice noodles is saved.
Claims (3)
1. a kind of absolutely dry rice noodles/quick reduction technique of dewatering and freshness retaining rice noodles, characterized in that add in the rice starch for preparing rice noodles
Add composite modified starch, the mass fraction of the composite modified starch are as follows: 3-40%；The composite modified starch presses quality percentage
Than composed of the following components: cassava modified starch 45-50%, cornstarch 8-10%, wheaten starch 20-25%, Faba bean starch 20-
25%。
2. a kind of absolutely dry rice noodles/quick reduction technique of dewatering and freshness retaining rice noodles according to claim 1, it is characterised in that: institute
State the mass fraction preferably 18% of composite modified starch.
3. a kind of absolutely dry rice noodles/quick reduction technique of dewatering and freshness retaining rice noodles according to claim 2, it is characterised in that: institute
It is composed of the following components by mass percentage to state composite modified starch: cassava modified starch 48%, cornstarch 10%, wheaten starch
22%, Faba bean starch 20%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910038046.5A CN109497395A (en) | 2019-01-16 | 2019-01-16 | A kind of absolutely dry rice noodles/quick reduction technique of dewatering and freshness retaining rice noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910038046.5A CN109497395A (en) | 2019-01-16 | 2019-01-16 | A kind of absolutely dry rice noodles/quick reduction technique of dewatering and freshness retaining rice noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109497395A true CN109497395A (en) | 2019-03-22 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910038046.5A Pending CN109497395A (en) | 2019-01-16 | 2019-01-16 | A kind of absolutely dry rice noodles/quick reduction technique of dewatering and freshness retaining rice noodles |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1864538A (en) * | 2006-04-12 | 2006-11-22 | 张云堂 | A pure plant powder for improving quality of vermicelli and rice flour |
| CN101766281A (en) * | 2009-12-24 | 2010-07-07 | 赵永兴 | Resistant starch rice noodles with good taste |
| CN102106507A (en) * | 2010-12-30 | 2011-06-29 | 黄俊柳 | Formula of mixed rice flour |
| CN102613488A (en) * | 2012-04-10 | 2012-08-01 | 张小明 | Additive capable of improving quality of quick-freezing fresh-keeping rice noodles as well as preparation method and applications thereof |
| CN103859302A (en) * | 2014-03-19 | 2014-06-18 | 安徽农业大学 | Method for producing instant rice noodles by adding annealed corn starch |
| CN107048157A (en) * | 2017-03-09 | 2017-08-18 | 桂林三养胶麦生态食疗产业有限责任公司 | A kind of wet oat ground rice of instant fresh and its preparation technology |
-
2019
- 2019-01-16 CN CN201910038046.5A patent/CN109497395A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1864538A (en) * | 2006-04-12 | 2006-11-22 | 张云堂 | A pure plant powder for improving quality of vermicelli and rice flour |
| CN101766281A (en) * | 2009-12-24 | 2010-07-07 | 赵永兴 | Resistant starch rice noodles with good taste |
| CN102106507A (en) * | 2010-12-30 | 2011-06-29 | 黄俊柳 | Formula of mixed rice flour |
| CN102613488A (en) * | 2012-04-10 | 2012-08-01 | 张小明 | Additive capable of improving quality of quick-freezing fresh-keeping rice noodles as well as preparation method and applications thereof |
| CN103859302A (en) * | 2014-03-19 | 2014-06-18 | 安徽农业大学 | Method for producing instant rice noodles by adding annealed corn starch |
| CN107048157A (en) * | 2017-03-09 | 2017-08-18 | 桂林三养胶麦生态食疗产业有限责任公司 | A kind of wet oat ground rice of instant fresh and its preparation technology |
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| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190322 |