CN109699910A - A kind of rice noodles and preparation method thereof - Google Patents
A kind of rice noodles and preparation method thereof Download PDFInfo
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- CN109699910A CN109699910A CN201910147917.7A CN201910147917A CN109699910A CN 109699910 A CN109699910 A CN 109699910A CN 201910147917 A CN201910147917 A CN 201910147917A CN 109699910 A CN109699910 A CN 109699910A
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Abstract
The invention discloses a kind of rice noodles, which is characterized in that the raw material including following parts by weight: 50-80 parts of long rice flour, 20-30 parts of cornstarch, 5-10 parts of wheaten starch.The present invention provides a kind of rice noodles, is made using long rice flour, cornstarch, wheaten starch as primary raw material compounding, acts synergistically after three kinds of raw material compoundings, significantly improve the quality of rice noodles, convenient, mouthfeel is good, and strip-breaking rate and cooking loss rate are low, is not easy to paste soup.The present invention also provides the preparation method of above-mentioned rice noodles, long rice flour therein uses dry process, guarantees the integrality of long rice flour starch granules, nutrient content is higher, avoids water pollution, reduces energy consumption, entire preparation method process is simple and easy to operate, is suitable for mass production.
Description
Technical field
The present invention relates to food processing fields more particularly to a kind of rice noodles and preparation method thereof.
Background technique
Currently, rice noodles are called rice flour, it is a kind of favorite staple food of people in south especially Yunnan, there is long go through
History.All visible rice noodles at any time in daily three meals in a day can boil, can fry can be with cold and dressed with sauce.It can for from its production method
To be divided to two kinds: one is rice be milled after everfermentation modulation after be made, referred to as " wintercherry rice noodles "." wintercherry rice noodles muscles and bones is good, feels well
Mouth cunning is tender, there is sour taste, but complex process, produces time-consuming.Second is after modulating after rice is milled by machine pusher, by rubbing
Wiping heat makes its gelatinization molding, referred to as dry pulp rice noodles, is dried rice noodle after drying, easy to carry to be also convenient for storing, and eats Shi Jingleng
Water rises after hair, and boiling is edible again.Easy broken strip existing for rice noodles, the easily high problem of paste soup, cooking loss rate at present, influence consumer
Rice noodles are eaten.
Summary of the invention
For overcome the deficiencies in the prior art, one of the objects of the present invention is to provide a kind of rice noodles, solve existing rice
The easy broken strip of line easily pastes the high problem of soup, cooking loss rate.
The second object of the present invention is to provide a kind of preparation method of above-mentioned rice noodles.
An object of the present invention adopts the following technical scheme that realization:
A kind of rice noodles, the raw material including following parts by weight: 50-80 parts of long rice flour, 20-30 parts of cornstarch, wheaten starch
5-10 parts.
Further, the raw material including following parts by weight: 60 parts of long rice flour, 25 parts of cornstarch, 8 parts of wheaten starch.
The second object of the present invention adopts the following technical scheme that realization:
The preparation method of above-mentioned rice noodles, comprising the following steps:
(1) dry process long rice flour；
(2) long rice flour of above-mentioned steps (1) preparation and cornstarch, wheaten starch are uniformly mixed and premixed powder is made；
(3) water is added to size mixing the premixed powder in above-mentioned steps (2)；
(4) slurry made from above-mentioned steps (3) is cured；
(5) material after gelatinization in above-mentioned steps (4) is subjected to extrusion forming；
(6) rice noodles being press-formed in above-mentioned steps (5) are subjected to aging；
(7) rice noodles after aging in above-mentioned steps (6) are dehydrated；
(8) it packs after the rice noodles after dehydration and drying being cut into segment to get product.
Further, in above-mentioned steps (1) dry process long rice flour the following steps are included:
A: raw material screening: long-grained nonglutinous rice is removed into stone, remove magnetic material after obtain long-grained nonglutinous rice to be processed；
B: first milling: long-grained nonglutinous rice to be processed in above-mentioned steps A be sieved after grinding for the first time, the Xian after collecting sieving
Rice flour；
C: it secondary grinding: is sieved, collected after the feed particles that above-mentioned steps B remains on sieve are carried out secondary grinding
Long rice flour after sieve；
D: it grinds three times: the feed particles that above-mentioned steps C remains on sieve be sieved after grinding three times, were collected
Long rice flour after sieve；
E: the long rice flour of above-mentioned steps B, step C and step D are collected to obtain the final product.
Further, 115-120 mesh is crossed in above-mentioned steps B, step C and step D respectively.
Further, above-mentioned steps B, step C and step D are all made of the stone mill with temperature control device and are ground, grinding
Process temperature is less than or equal to 40 DEG C.
Further, the upper millstone of the stone mill is fixed mill, and lower millstone is rotating grinding board.
Further, the amount ratio of premixed powder and water is 1:1-1.2 in above-mentioned steps (3).
Compared with prior art, the beneficial effects of the present invention are: the present invention provides a kind of rice noodles, with long rice flour, corn form sediment
Powder, wheaten starch are that primary raw material compounding is made, and act synergistically after three kinds of raw material compoundings, significantly improve the quality of rice noodles, eat
Convenient, mouthfeel is good, and strip-breaking rate and cooking loss rate are low, is not easy to paste soup.The present invention also provides the preparation method of above-mentioned rice noodles,
In long rice flour use dry process, guarantee long rice flour starch granules integrality, nutrient content is higher, avoid water dirt
Dye reduces energy consumption, and entire preparation method process is simple and easy to operate, is suitable for mass production.
Specific embodiment
In the following, being described further in conjunction with specific embodiment to the present invention, it should be noted that is do not collided
Under the premise of, new embodiment can be formed between various embodiments described below or between each technical characteristic in any combination.
Embodiment 1
A kind of rice noodles are prepared by the raw material of following parts by weight: 60 parts of long rice flour, 25 parts of cornstarch, wheaten starch 8
Part.
The preparation method of above-mentioned rice noodles, comprising the following steps:
(1) dry process long rice flour；
A: raw material screening: long-grained nonglutinous rice is removed into stone, remove magnetic material after obtain long-grained nonglutinous rice to be processed；
B: it first milling: uses the stone mill with temperature control device to grind long-grained nonglutinous rice to be processed in above-mentioned steps A, grinds
It grinds process temperature and is less than or equal to 40 DEG C, the long rice flour after collecting 115 meshes；
C: secondary grinding: remaining in the feed particles on sieve for above-mentioned steps B and carry out secondary grinding, the process of lapping and
Above-mentioned steps B is identical, crosses 115 meshes, the long rice flour after collecting sieving；
D: three times grind: the feed particles that above-mentioned steps C remains on sieve are ground three times, the process of lapping with
Above-mentioned steps B is identical, crosses 115 meshes, the long rice flour after collecting sieving；
E: the long rice flour of above-mentioned steps B, step C and step D are collected up to the long rice flour of dry process；
(2) long rice flour of above-mentioned steps (1) preparation and cornstarch, wheaten starch are uniformly mixed and premixed powder is made；
(3) water is added to size mixing the premixed powder in above-mentioned steps (2), wherein the ratio of premixed powder and water is 1:1；
(4) slurry made from above-mentioned steps (3) is subjected to cooking aging；
(5) material after gelatinization in above-mentioned steps (4) is subjected to extrusion forming using single-screw extrusion machine；
(6) rice noodles being press-formed in above-mentioned steps (5) are subjected to aging 6h；
(7) rice noodles after aging in above-mentioned steps (6) are dehydrated；
(8) it packs after the rice noodles after dehydration and drying being cut into segment to get product.
Embodiment 2
A kind of rice noodles are prepared by the raw material of following parts by weight: 50 parts of long rice flour, 20 parts of cornstarch, wheaten starch 5
Part.
The preparation method of above-mentioned rice noodles, comprising the following steps:
(1) dry process long rice flour；
A: raw material screening: long-grained nonglutinous rice is removed into stone, remove magnetic material after obtain long-grained nonglutinous rice to be processed；
B: it first milling: uses the stone mill with temperature control device to grind long-grained nonglutinous rice to be processed in above-mentioned steps A, grinds
It grinds process temperature and is less than or equal to 40 DEG C, the long rice flour after collecting 118 meshes；
C: secondary grinding: remaining in the feed particles on sieve for above-mentioned steps B and carry out secondary grinding, the process of lapping and
Above-mentioned steps B is identical, crosses 118 meshes, the long rice flour after collecting sieving；
D: three times grind: the feed particles that above-mentioned steps C remains on sieve are ground three times, the process of lapping with
Above-mentioned steps B is identical, crosses 118 meshes, the long rice flour after collecting sieving；
E: the long rice flour of above-mentioned steps B, step C and step D are collected up to the long rice flour of dry process；
(2) long rice flour of above-mentioned steps (1) preparation and cornstarch, wheaten starch are uniformly mixed and premixed powder is made；
(3) water is added to size mixing the premixed powder in above-mentioned steps (2), wherein the ratio of premixed powder and water is 1:1.1；
(4) slurry made from above-mentioned steps (3) is subjected to cooking aging；
(5) material after gelatinization in above-mentioned steps (4) is subjected to extrusion forming using single-screw extrusion machine；
(6) rice noodles being press-formed in above-mentioned steps (5) are subjected to aging 7h；
(7) rice noodles after aging in above-mentioned steps (6) are dehydrated；
(8) it packs after the rice noodles after dehydration and drying being cut into segment to get product.
Embodiment 3
A kind of rice noodles are prepared by the raw material of following parts by weight: 80 parts of long rice flour, 30 parts of cornstarch, wheaten starch
10 parts.
The preparation method of above-mentioned rice noodles, comprising the following steps:
(1) dry process long rice flour；
A: raw material screening: long-grained nonglutinous rice is removed into stone, remove magnetic material after obtain long-grained nonglutinous rice to be processed；
B: it first milling: uses the stone mill with temperature control device to grind long-grained nonglutinous rice to be processed in above-mentioned steps A, grinds
It grinds process temperature and is less than or equal to 40 DEG C, the long rice flour after collecting 120 meshes；
C: secondary grinding: remaining in the feed particles on sieve for above-mentioned steps B and carry out secondary grinding, the process of lapping and
Above-mentioned steps B is identical, crosses 120 meshes, the long rice flour after collecting sieving；
D: three times grind: the feed particles that above-mentioned steps C remains on sieve are ground three times, the process of lapping with
Above-mentioned steps B is identical, crosses 120 meshes, the long rice flour after collecting sieving；
E: the long rice flour of above-mentioned steps B, step C and step D are collected up to the long rice flour of dry process；
(2) long rice flour of above-mentioned steps (1) preparation and cornstarch, wheaten starch are uniformly mixed and premixed powder is made；
(3) water is added to size mixing the premixed powder in above-mentioned steps (2), wherein the ratio of premixed powder and water is 1:1.2；
(4) slurry made from above-mentioned steps (3) is subjected to cooking aging；
(5) material after gelatinization in above-mentioned steps (4) is subjected to extrusion forming using single-screw extrusion machine；
(6) rice noodles being press-formed in above-mentioned steps (5) are subjected to aging 8h；
(7) rice noodles after aging in above-mentioned steps (6) are dehydrated；
(8) it packs after the rice noodles after dehydration and drying being cut into segment to get product.
Comparative example 1
Comparative example 1 provides the difference of a kind of rice noodles and embodiment 1 are as follows: the long rice flour used is water mill long rice flour, preparation
Process is as follows:
(1) raw material screening: long-grained nonglutinous rice is removed into stone, remove magnetic material after obtain long-grained nonglutinous rice to be processed, bubble is added in long-grained nonglutinous rice to be processed
It is impregnated in rice pond；
(2) first milling: the long-grained nonglutinous rice impregnated will be completed in above-mentioned steps (1) and will be added after fiberizer grinds by funnel
Collect Rice & peanut milk；
(3) secondary grinding: the Rice & peanut milk that above-mentioned steps (2) are collected is continued into secondary grinding, and is ground three times, rice is collected
It starches to pulp storage tank；
(4) Rice & peanut milk of above-mentioned steps (3) is filtered using filter press, obtained wet dried rice powder agglomates is sent to crushing
Machine is crushed；
(5) above-mentioned steps (4) smashed rice flour is sent to blower and is dried, product is obtained after sieving.
Remaining is and embodiment 1 is identical.
Comparative example 2
Comparative example 2 provide a kind of rice noodles and embodiment 1 be distinguished as wheaten starch is replaced with into tapioca, remaining is
It is identical with embodiment 1.
Comparative example 3
Comparative example 3 provide a kind of rice noodles and embodiment 1 be distinguished as save wheaten starch, by long rice flour and cornstarch
Total dosage be adjusted to 93 parts, remaining and embodiment 1 it is identical.
Comparative example 4
Comparative example 4 provide a kind of rice noodles and embodiment 1 be distinguished as save cornstarch, by long rice flour and wheaten starch
Total dosage be adjusted to 93 parts, remaining and embodiment 1 it is identical.
The strip-breaking rate of embodiment 1 and comparative example 1 to 4 is measured respectively, wherein the measuring method of strip-breaking rate are as follows: take diameter equal
The distilled water of 600ml boiling is added in the rice noodles that even, length is about 25cm 30, keeps slightly boiled, chooses after boiling to best digestion time
Out, it is eluted and is drained with distilled water, record broken strip number n.Calculate strip-breaking rate (%) according to the following formula: strip-breaking rate (%)=n ÷ 30 ×
100%, wherein n is the broken strip number after 30 rice noodles boilings to best digestion time.
The measuring method of cooking loss is the rice noodles for weighing 5g length and being about 5cm, and record dry weight is m0(in advance at 105 DEG C
Lower measurement moisture content).In the distilled water that rice noodles addition 200ml is boiled, keeps slightly boiled, taken after boiling to best digestion time
Out, 30s, and draining 5min are eluted with 60ml distilled water.The rice noodles drained are poured into aluminium box, is placed in 105 DEG C of baking ovens and dries extremely
Constant weight (m1), the cooking loss of sample: cooking loss (%)=(m is calculated according to following formula0-m1)/m0× 100%, measurement knot
Fruit is as shown in table 1.
Table 1
As can be seen from Table 1, the strip-breaking rate of embodiment 1 and cooking loss rate are below comparative example 1 to 4, and comparative example 1 incite somebody to action this
After the long-grained nonglutinous rice of the dry process of invention replaces with water mill long rice flour, manufactured rice noodles strip-breaking rate and cooking loss rate are above implementation
The cornstarch of present invention neutralization long rice flour cooperation and wheaten starch are replaced with other edible starch or save it by example 1
One of after starch, the rice noodles of preparation are significantly raised in terms of strip-breaking rate and cooking loss rate, it follows that only sending out this
Long rice flour and cornstarch, the wheaten starch of bright preparation are used in compounding, and could generate the effect of cooperative gain, improve the product of rice noodles
Matter reduces strip-breaking rate and cooking loss rate.
The above embodiment is only the preferred embodiment of the present invention, and the scope of protection of the present invention is not limited thereto,
The variation and replacement for any unsubstantiality that those skilled in the art is done on the basis of the present invention belong to institute of the present invention
Claimed range.
Claims (8)
1. a kind of rice noodles, which is characterized in that the raw material including following parts by weight: 50-80 parts of long rice flour, 20-30 parts of cornstarch,
5-10 parts of wheaten starch.
2. a kind of rice noodles according to claim 1, which is characterized in that the raw material including following parts by weight: 60 parts of long rice flour, jade
25 parts of rice starch, 8 parts of wheaten starch.
3. a kind of preparation method of rice noodles as described in claim 1, which comprises the following steps:
(1) dry process long rice flour；
(2) long rice flour of above-mentioned steps (1) preparation and cornstarch, wheaten starch are uniformly mixed and premixed powder is made；
(3) water is added to size mixing the premixed powder in above-mentioned steps (2)；
(4) slurry made from above-mentioned steps (3) is cured；
(5) material after gelatinization in above-mentioned steps (4) is subjected to extrusion forming；
(6) rice noodles being press-formed in above-mentioned steps (5) are subjected to aging；
(7) rice noodles after aging in above-mentioned steps (6) are dehydrated；
(8) it packs after the rice noodles after dehydration and drying being cut into segment to get product.
4. the preparation method of rice noodles according to claim 3, which is characterized in that dry process long rice flour in above-mentioned steps (1)
The following steps are included:
A: raw material screening: long-grained nonglutinous rice is removed into stone, remove magnetic material after obtain long-grained nonglutinous rice to be processed；
B: first milling: long-grained nonglutinous rice to be processed in above-mentioned steps A be sieved after grinding for the first time, the long-grained nonglutinous rice after collecting sieving
Powder；
C: it secondary grinding: is sieved after the feed particles that above-mentioned steps B remains on sieve are carried out secondary grinding, after collecting sieving
Long rice flour；
D: it grinds three times: the feed particles that above-mentioned steps C remains on sieve be sieved after grinding three times, after collecting sieving
Long rice flour；
E: the long rice flour of above-mentioned steps B, step C and step D are collected to obtain the final product.
5. the preparation method of rice noodles according to claim 4, which is characterized in that divide in above-mentioned steps B, step C and step D
115-120 mesh is not crossed.
6. the preparation method of rice noodles according to claim 4, which is characterized in that above-mentioned steps B, step C and step D are adopted
It is ground with the stone mill with temperature control device, process of lapping temperature is less than or equal to 40 DEG C.
7. the preparation method of rice noodles according to claim 6, which is characterized in that the upper millstone of the stone mill is fixed mill,
Lower millstone is rotating grinding board.
8. the preparation method of rice noodles according to claim 3, which is characterized in that the use of premixed powder and water in above-mentioned steps (3)
Amount is than being 1:1-1.2.
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Cited By (4)
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| CN111357923A (en) * | 2020-04-26 | 2020-07-03 | 湖南微著生物科技有限公司 | Special flour for rice noodles and preparation method thereof |
| CN112956632A (en) * | 2021-03-11 | 2021-06-15 | 武汉轻工大学 | Low-digestibility rice noodle and preparation method thereof |
| CN113317440A (en) * | 2021-06-03 | 2021-08-31 | 赵洪 | Rice noodle manufacturing process |
| CN113995086A (en) * | 2021-10-12 | 2022-02-01 | 贵州黔酸王食品有限公司 | Chewy elastic fresh-keeping rice noodles and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111357923A (en) * | 2020-04-26 | 2020-07-03 | 湖南微著生物科技有限公司 | Special flour for rice noodles and preparation method thereof |
| CN112956632A (en) * | 2021-03-11 | 2021-06-15 | 武汉轻工大学 | Low-digestibility rice noodle and preparation method thereof |
| CN113317440A (en) * | 2021-06-03 | 2021-08-31 | 赵洪 | Rice noodle manufacturing process |
| CN113995086A (en) * | 2021-10-12 | 2022-02-01 | 贵州黔酸王食品有限公司 | Chewy elastic fresh-keeping rice noodles and preparation method thereof |
| CN113995086B (en) * | 2021-10-12 | 2023-07-28 | 贵州黔酸王食品有限公司 | Elastic fresh-keeping rice flour and preparation method thereof |
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Application publication date: 20190503 |