CN109820135A - A kind of preparation process of convenient and instant type rice noodles food - Google Patents
A kind of preparation process of convenient and instant type rice noodles food Download PDFInfo
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Abstract
The present invention relates to food processing technology fields, a kind of preparation process of convenient and instant type rice noodles food is disclosed, by using rice as primary raw material, it is cleaned to impregnate and carries out wet-milling, the Rice & peanut milk of milled is sieved, again with cornstarch, tapioca and ripe Gorgon euryale carry out allotment by a certain percentage and stir to get slurry, later by slurry through filters pressing, flour stirring, wire vent, aging, cut powder, wash powder, quantitative molding, drying and packaging, preparation-obtained rice noodles can be instant, it is in good taste, it is eaten whenever and wherever possible convenient for consumer, and the long period can be saved after being packaged, reach 10 months, it is preferable with rice noodles toughness, the advantages of long shelf-life, and preparation process of the present invention can produce for continuous 24 hours, convenient for large-scale production, improve production capacity, promote industry development.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to is a kind of preparation work of convenient and instant type rice noodles food
Skill.
Background technique
Currently, common rice noodles are fresh rice noodles or boiling dried rice noodle on the market, it is not ready-to-eat food, and the common rice noodles
Processing technology is due to being traditional type production, to be simply equipped, there is production defibrination, wire vent, aging, chopping after rice in steep
Ability is low, and obtained rice noodles toughness is poor, and mouthfeel is not good enough.
Summary of the invention
The object of the present invention is to provide a kind of preparation processes of convenient and instant type rice noodles food, to solve above-mentioned traditional rice
Line cannot the low technical problem of instant and traditional rice noodles processing preparation production capacity.
To achieve the goals above, the technical solution used in the present invention is: providing a kind of convenient and instant type rice noodles food
Preparation process, comprising the following steps:
(1) puffed wheat: it is that 8:15 weighs rice and water respectively according to the weight ratio of rice and water, rice is put into cylinder, is added
Enter water to impregnate 2~3 hours；
(2) defibrination: by after immersion rice and water be placed in together grinder grinding, and go out grind after by 60 meshes carry out
Filtering adjusts concentration to 22~23 Baume degrees, obtains Rice & peanut milk；
(3) ingredient mixes: weighing Rice & peanut milk, cornstarch, tapioca and ripe Gorgon euryale and is placed in a mixing bowl, is stirred, obtains
To mixed serum, wherein Rice & peanut milk, cornstarch, tapioca and ripe Gorgon euryale are 1092.5~1207.5:80~120 by weight:
23.75~26.25:40~50；
(4) filters pressing: filters pressing is carried out to mixed serum with filter press, removes excessive moisture, the muffin moisture content after filters pressing is 40
~43%；
(5) flour stirring: being equipped with 0~7% dry powder grain again and stir evenly, and adjusts powder ball moisture content to 40%；Dry powder grain is dry forms sediment
The conditioning of powder ball can be reduced by adding dry powder grain by powder, can be by powder ball water when such as adding proportion for 7% dry powder grain
Part is down to 40% by 42%；
(6) wire vent: squeezing wire vent through self-cooked machine, and wire vent temperature is 97 DEG C~103 DEG C, and gained bean vermicelli diameter is 0.8~
1.0mm；
(7) aging: being made Filamentous bean vermicelli through mesh belt ageing machine continuous ageing, and ageing time 8~10 hours；
(8) cut powder: the bean vermicelli after aging is cut into the rice noodles semi-finished product that length is 35~40cm through cutting machine；
(9) it washes powder: rice noodles semi-finished product is immersed in the water 60~150 seconds, take out simultaneously drainage；
(10) quantitative molding: the rice noodles semi-finished product overall alignment after completion to be washed to powder is parallel and is uniformly filled in drying line front end
Powder box in, molding obtain rice noodle cake；
(11) dry: rice noodle cake enters in drying line with powder box dries, and leading portion drying temperature is 42~52 DEG C, and back segment dries
Dry temperature is 50~60 DEG C, and drying rate is 4.5~5.5 row's powder boxes/minute, and drying course continues 8.2~10 hours；
(12) product packaging: after the rice noodle cake after drying is cooled to room temperature, take out and with sauce bag, powder packet and vegetables packet
Encapsulation is packaged to get convenient and instant type rice noodles together.Specifically, can require according to different taste, different sauce bags, powder packet are chosen
With each packet of vegetables packet, encapsulation is packaged into the convenient and instant type rice noodles of specific taste together with rice noodle cake, to realize taste
The differentiation of diversification and product.
Further, it in step (9), is immersed in the water from rice noodles semi-finished product to taking-up and completes being no more than total time for drainage
180 seconds.So set, the stability of rice noodles semi-finished product water absorption can be maintained, being conducive to subsequent baking process can be continual and steady
Ground control.
Further, in step (11), the moisture content of rice noodle cake is 8~11% after drying.
Preferably, a kind of preparation process of convenient and instant type rice noodles food is provided, comprising the following steps:
(1) puffed wheat: it is that 8:15 weighs rice and water respectively according to the weight ratio of rice and water, rice is put into cylinder, is added
Enter water to impregnate 2.5 hours；
(2) defibrination: by after immersion rice and water be placed in together grinder grinding, and go out grind after by 60 meshes carry out
Filtering adjusts concentration to 22~23 Baume degrees, obtains Rice & peanut milk；
(3) ingredient mixes: weighing Rice & peanut milk, cornstarch, tapioca and ripe Gorgon euryale and is placed in a mixing bowl, is stirred, obtains
To mixed serum, wherein Rice & peanut milk, cornstarch, tapioca and ripe Gorgon euryale are 1150:100:25:45 by weight；
(4) filters pressing: filters pressing is carried out to mixed serum with filter press, removes excessive moisture, the muffin moisture content after filters pressing is 40
~43%；
(5) flour stirring: being equipped with 0~7% dry powder grain again and stir evenly, and adjusts powder ball moisture content to 40%；
(6) wire vent: wire vent is squeezed through self-cooked machine, wire vent temperature is 100 DEG C, and gained bean vermicelli diameter is 1mm；
(7) aging: being made Filamentous bean vermicelli through mesh belt ageing machine continuous ageing, and ageing time 9 hours；
(8) cut powder: the bean vermicelli after aging is cut into the rice noodles semi-finished product that length is 38cm through cutting machine；
(9) it washes powder: rice noodles semi-finished product is immersed in the water 100 seconds, take out simultaneously drainage；
(10) quantitative molding: the rice noodles semi-finished product overall alignment after completion to be washed to powder is parallel and is uniformly filled in drying line front end
Powder box in, molding obtain rice noodle cake；
(11) dry: rice noodle cake enters in drying line with powder box dries, and leading portion drying temperature is 48 DEG C, back segment drying temperature
Degree is 56 DEG C, and drying rate is 5 row's powder boxes/minute, and drying course continues 9 hours；
(12) product packaging: after the rice noodle cake after drying is cooled to room temperature, take out and with sauce bag, powder packet and vegetables packet
Encapsulation is packaged to get convenient and instant type rice noodles together.
It is preparation-obtained using the preparation process of the convenient and instant type rice noodles food of the present invention of above-mentioned special process parameter
Rice noodles can it is instant, toughness is best, long shelf-life, in good taste, and preparation process of the present invention is convenient for large-scale production, has maximum
Production capacity promotes industry development.
Compared with the existing technology, the beneficial effects of the present invention are:
Wet-milling is carried out by being cleaned to impregnate using rice as primary raw material, the Rice & peanut milk of milled is sieved, then forms sediment with corn
Powder, tapioca and ripe Gorgon euryale carry out allotment by a certain percentage and stir to get slurry, later by slurry through filters pressing, flour stirring, wire vent, old
Change, cut powder, wash powder, quantitative molding, drying and packaging, preparation-obtained rice noodles can be instant, in good taste, convenient for consumer with
When eat everywhere, and the long period can be saved after being packaged, reached 10 months, with rice noodles toughness preferably, long shelf-life
Advantage, and preparation process of the present invention can produce for continuous 24 hours, be convenient for large-scale production, improve production capacity, promote industry hair
Exhibition.
Detailed description of the invention
Fig. 1 is a kind of flow diagram of the preparation process of convenient and instant type rice noodles food of the present invention.
Specific embodiment
In order to which the objects, technical solutions and advantages of the application are more clearly understood, with reference to the accompanying drawings of the specification and have
Invention is further described in detail for body embodiment.It should be appreciated that specific embodiment described herein is only used to explain this
Application is not used to limit the application.
Referring to Fig.1, a kind of preparation process of convenient and instant type rice noodles food in the present invention is shown, comprising the following steps:
(1) puffed wheat: it is that 8:15 weighs rice and water respectively according to the weight ratio of rice and water, rice is put into cylinder, is added
Enter water to impregnate 2~3 hours.
(2) defibrination: by after immersion rice and water be placed in together grinder grinding, and go out grind after by 60 meshes carry out
Filtering adjusts concentration to 22~23 Baume degrees, obtains Rice & peanut milk.
(3) ingredient mixes: weighing Rice & peanut milk, cornstarch, tapioca and ripe Gorgon euryale and is placed in a mixing bowl, is stirred, obtains
To mixed serum, wherein Rice & peanut milk, cornstarch, tapioca and ripe Gorgon euryale are 1092.5~1207.5:80~120 by weight:
23.75~26.25:40~50.
(4) filters pressing: filters pressing is carried out to mixed serum with filter press, removes excessive moisture, the muffin moisture content after filters pressing is 40
~43%.Muffin after pressing with finger filters pressing should have solid sense, and filters pressing effect is poor if pressing muffin is easily soft.
(5) flour stirring: being equipped with 0~7% dry powder grain again and stir evenly, and adjusts powder ball moisture content to 40%.Dry powder grain is dry forms sediment
The conditioning of powder ball can be reduced by adding dry powder grain by powder, can be by powder ball water when such as adding proportion for 7% dry powder grain
Part is down to 40% by 42%.
(6) wire vent: squeezing wire vent through self-cooked machine, and wire vent temperature is 97 DEG C~103 DEG C, and gained bean vermicelli diameter is 0.8~
1.0mm。
(7) aging: being made Filamentous bean vermicelli through mesh belt ageing machine continuous ageing, and ageing time 8~10 hours.
(8) cut powder: the bean vermicelli after aging is cut into the rice noodles semi-finished product that length is 35~40cm through cutting machine.
(9) it washes powder: rice noodles semi-finished product is immersed in the water 60~150 seconds, take out simultaneously drainage.
(10) quantitative molding: the rice noodles semi-finished product overall alignment after completion to be washed to powder is parallel and is uniformly filled in drying line front end
Powder box in, molding obtain rice noodle cake.In arrangement, rice noodles semi-finished product answer overall alignment beautiful in parallel, and thickness is equably filled
Full powder box, and protruded outside powder box without strip rice noodles semi-finished product；Rice noodles inside rice noodle cake should be folded smoothly, can not be twisted into
Group, it is difficult to avoid drying.
(11) dry: rice noodle cake enters in drying line with powder box dries, and leading portion drying temperature is 42~52 DEG C, and back segment dries
Dry temperature is 50~60 DEG C, and drying rate is 4.5~5.5 row's powder boxes/minute, and drying course continues 8.2~10 hours.
(12) product packaging: after the rice noodle cake after drying is cooled to room temperature, take out and with sauce bag, powder packet and vegetables packet
Encapsulation is packaged to get convenient and instant type rice noodles together.
Wherein, it in step (9), is immersed in the water from rice noodles semi-finished product to the total time for taking out completion drainage and is no more than 180
Second.So set, the stability of rice noodles semi-finished product water absorption can be maintained, can sustainedly and stably be controlled conducive to subsequent baking process
System.
In step (11), the moisture content of rice noodle cake is 8~11% after drying.
Wet-milling is carried out by being cleaned to impregnate using rice as primary raw material, the Rice & peanut milk of milled is sieved, then forms sediment with corn
Powder, tapioca and ripe Gorgon euryale carry out allotment by a certain percentage and stir to get slurry, later by slurry through filters pressing, flour stirring, wire vent, old
Change, cut powder, wash powder, quantitative molding, drying and packaging, preparation-obtained rice noodles can be instant, in good taste, convenient for consumer with
When eat everywhere, and the long period can be saved after being packaged, reached 10 months, with rice noodles toughness preferably, long shelf-life
Advantage, and preparation process of the present invention can produce for continuous 24 hours, be convenient for large-scale production, improve production capacity, promote industry hair
Exhibition.
Embodiment 1
The present invention provides a kind of preparation process of convenient and instant type rice noodles food, comprising the following steps:
(1) puffed wheat: it is that 8:15 weighs rice 400kg and water 750kg respectively according to the weight ratio of rice and water, rice is put
Enter in cylinder, water is added and impregnates 2.5 hours；
(2) defibrination: by after immersion rice and water be placed in together grinder grinding, and go out grind after by 60 meshes carry out
Filtering adjusts concentration to 22~23 Baume degrees, obtains Rice & peanut milk；
(3) ingredient mixes: weighing Rice & peanut milk 1150kg, cornstarch 100kg, cassava by weight for 1150:100:25:45
Starch 25kg and ripe Gorgon euryale 45kg are placed in a mixing bowl, are stirred, are obtained mixed serum；
(4) filters pressing: filters pressing is carried out to mixed serum with filter press, removes excessive moisture, the muffin moisture content after filters pressing is 40
~43%；
(5) flour stirring: being equipped with 0~7% dry powder grain again and stir evenly, and adjusts powder ball moisture content to 40%；
(6) wire vent: wire vent is squeezed through self-cooked machine, wire vent temperature is 100 DEG C, and gained bean vermicelli diameter is 1mm；
(7) aging: being made Filamentous bean vermicelli through mesh belt ageing machine continuous ageing, and ageing time 9 hours；
(8) cut powder: the bean vermicelli after aging is cut into the rice noodles semi-finished product that length is 38cm through cutting machine；
(9) it washes powder: rice noodles semi-finished product is immersed in the water 100 seconds, take out and drainage, be immersed in the water from rice noodles semi-finished product to taking
The total time for completing drainage out is no more than 180 seconds；
(10) quantitative molding: the rice noodles semi-finished product overall alignment after completion to be washed to powder is parallel and is uniformly filled in drying line front end
Powder box in, molding obtain rice noodle cake；
(11) dry: rice noodle cake enters in drying line with powder box dries, and leading portion drying temperature is 48 DEG C, back segment drying temperature
Degree is 56 DEG C, and drying rate is 5 row's powder boxes/minute, and drying course continues 9 hours, and the moisture content of rice noodle cake is after drying
10%.
(12) product packaging: after the rice noodle cake after drying is cooled to room temperature, take out and with sauce bag, powder packet and vegetables packet
Encapsulation is packaged to get convenient and instant type rice noodles together.
It is preparation-obtained using the preparation process of the convenient and instant type rice noodles food of the present invention of above-mentioned special process parameter
Rice noodles can be instant, in good taste, eats whenever and wherever possible convenient for consumer, and can save the long period after being packaged, and has rice
The advantages of line toughness is best, long shelf-life, and preparation process of the present invention is convenient for large-scale production, improves production capacity, promotes row
Industry development.
Embodiment 2
The present invention provides a kind of preparation process of convenient and instant type rice noodles food, comprising the following steps:
(1) puffed wheat: it is that 8:15 weighs rice 380kg and water 715kg respectively according to the weight ratio of rice and water, rice is put
Enter in cylinder, water is added and impregnates 3 hours；
(2) defibrination: by after immersion rice and water be placed in together grinder grinding, and go out grind after by 60 meshes carry out
Filtering adjusts concentration to 22~23 Baume degrees, obtains Rice & peanut milk；
(3) ingredient mixes: weighing Rice & peanut milk 1095kg, cornstarch 85kg, para arrowroot by weight for 1095:85:24:42
Powder 24kg and ripe Gorgon euryale 42kg are placed in a mixing bowl, are stirred, are obtained mixed serum；
(4) filters pressing: filters pressing is carried out to mixed serum with filter press, removes excessive moisture, the muffin moisture content after filters pressing is 40
~43%；
(5) flour stirring: being equipped with 0~7% dry powder grain again and stir evenly, and adjusts powder ball moisture content to 40%；
(6) wire vent: wire vent is squeezed through self-cooked machine, wire vent temperature is 102 DEG C, and gained bean vermicelli diameter is 0.95mm；
(7) aging: being made Filamentous bean vermicelli through mesh belt ageing machine continuous ageing, and ageing time 9.5 hours；
(8) cut powder: the bean vermicelli after aging is cut into the rice noodles semi-finished product that length is 36cm through cutting machine；
(9) it washes powder: rice noodles semi-finished product is immersed in the water 120 seconds, take out and drainage, be immersed in the water from rice noodles semi-finished product to taking
The total time for completing drainage out is no more than 180 seconds；
(10) quantitative molding: the rice noodles semi-finished product overall alignment after completion to be washed to powder is parallel and is uniformly filled in drying line front end
Powder box in, molding obtain rice noodle cake；
(11) dry: rice noodle cake enters in drying line with powder box dries, and leading portion drying temperature is 49 DEG C, back segment drying temperature
Degree is 58 DEG C, and drying rate is 5.2 row's powder boxes/minute, and drying course continues 9.5 hours, the water of rice noodle cake after drying
Part is 9%.
(12) product packaging: after the rice noodle cake after drying is cooled to room temperature, take out and with sauce bag, powder packet and vegetables packet
Encapsulation is packaged to get convenient and instant type rice noodles together.
It is preparation-obtained using the preparation process of the convenient and instant type rice noodles food of the present invention of above-mentioned special process parameter
Rice noodles can be instant, in good taste, eats whenever and wherever possible convenient for consumer, and can save the long period after being packaged, and has rice
The advantages of line good toughness, long shelf-life, and preparation process of the present invention is convenient for large-scale production, improves production capacity, promotes industry
Development.
Embodiment 3
The present invention provides a kind of preparation process of convenient and instant type rice noodles food, comprising the following steps:
(1) puffed wheat: it is that 8:15 weighs rice 417kg and water 783kg respectively according to the weight ratio of rice and water, rice is put
Enter in cylinder, water is added and impregnates 2 hours；
(2) defibrination: by after immersion rice and water be placed in together grinder grinding, and go out grind after by 60 meshes carry out
Filtering adjusts concentration to 22~23 Baume degrees, obtains Rice & peanut milk；
(3) ingredient mixes: weighing Rice & peanut milk 1200kg, cornstarch 115kg, wood by weight for 1200:115:25.5:48
Sweet potato starch 25.5kg and ripe Gorgon euryale 48kg are placed in a mixing bowl, are stirred, are obtained mixed serum；
(4) filters pressing: filters pressing is carried out to mixed serum with filter press, removes excessive moisture, the muffin moisture content after filters pressing is 40
~43%；
(5) flour stirring: being equipped with 0~7% dry powder grain again and stir evenly, and adjusts powder ball moisture content to 40%；
(6) wire vent: wire vent is squeezed through self-cooked machine, wire vent temperature is 98 DEG C, and gained bean vermicelli diameter is 0.9mm；
(7) aging: being made Filamentous bean vermicelli through mesh belt ageing machine continuous ageing, and ageing time 8.5 hours；
(8) cut powder: the bean vermicelli after aging is cut into the rice noodles semi-finished product that length is 39cm through cutting machine；
(9) it washes powder: rice noodles semi-finished product is immersed in the water 90 seconds, take out and drainage, be immersed in the water from rice noodles semi-finished product to taking
The total time for completing drainage out is no more than 180 seconds；
(10) quantitative molding: the rice noodles semi-finished product overall alignment after completion to be washed to powder is parallel and is uniformly filled in drying line front end
Powder box in, molding obtain rice noodle cake；
(11) dry: rice noodle cake enters in drying line with powder box dries, and leading portion drying temperature is 46 DEG C, back segment drying temperature
Degree is 54 DEG C, and drying rate is 4.8 row's powder boxes/minute, and drying course continues 8.5 hours, the water of rice noodle cake after drying
Part is 9%.
(12) product packaging: after the rice noodle cake after drying is cooled to room temperature, take out and with sauce bag, powder packet and vegetables packet
Encapsulation is packaged to get convenient and instant type rice noodles together.
It is preparation-obtained using the preparation process of the convenient and instant type rice noodles food of the present invention of above-mentioned special process parameter
Rice noodles can be instant, in good taste, eats whenever and wherever possible convenient for consumer, and can save the long period after being packaged, and has rice
The advantages of line good toughness, long shelf-life, and preparation process of the present invention is convenient for large-scale production, improves production capacity, promotes industry
Development.
Embodiment 4
The present invention provides a kind of preparation process of convenient and instant type rice noodles food, comprising the following steps:
(1) puffed wheat: being that 8:15 weighs rice 379.9kg and water 712.6kg respectively according to the weight ratio of rice and water, will be big
Rice is put into cylinder, and water is added and impregnates 2 hours；
(2) defibrination: by after immersion rice and water be placed in together grinder grinding, and go out grind after by 60 meshes carry out
Filtering adjusts concentration to 22~23 Baume degrees, obtains Rice & peanut milk；
(3) ingredient mixes: weighing Rice & peanut milk 1092.5kg, cornstarch by weight for 1092.5:80:23.75:40
80kg, tapioca 23.75kg and ripe Gorgon euryale 40kg are placed in a mixing bowl, are stirred, are obtained mixed serum；
(4) filters pressing: filters pressing is carried out to mixed serum with filter press, removes excessive moisture, the muffin moisture content after filters pressing is 40
~43%；
(5) flour stirring: being equipped with 0~7% dry powder grain again and stir evenly, and adjusts powder ball moisture content to 40%；
(6) wire vent: wire vent is squeezed through self-cooked machine, wire vent temperature is 97 DEG C, and gained bean vermicelli diameter is 0.8mm；
(7) aging: being made Filamentous bean vermicelli through mesh belt ageing machine continuous ageing, and ageing time 8 hours；
(8) cut powder: the bean vermicelli after aging is cut into the rice noodles semi-finished product that length is 35cm through cutting machine；
(9) it washes powder: rice noodles semi-finished product is immersed in the water 60 seconds, take out and drainage, be immersed in the water from rice noodles semi-finished product to taking
The total time for completing drainage out is no more than 180 seconds；
(10) quantitative molding: the rice noodles semi-finished product overall alignment after completion to be washed to powder is parallel and is uniformly filled in drying line front end
Powder box in, molding obtain rice noodle cake；
(11) dry: rice noodle cake enters in drying line with powder box dries, and leading portion drying temperature is 42 DEG C, back segment drying temperature
Degree is 50 DEG C, and drying rate was 4.5 row's powder box minutes, and drying course continues 8.2 hours, the moisture content of rice noodle cake after drying
It is 8%.
(12) product packaging: after the rice noodle cake after drying is cooled to room temperature, take out and with sauce bag, powder packet and vegetables packet
Encapsulation is packaged to get convenient and instant type rice noodles together.
It is preparation-obtained using the preparation process of the convenient and instant type rice noodles food of the present invention of above-mentioned special process parameter
Rice noodles can be instant, in good taste, eats whenever and wherever possible convenient for consumer, and can save the long period after being packaged, and has rice
The advantages of line good toughness, long shelf-life, and preparation process of the present invention is convenient for large-scale production, improves production capacity, promotes industry
Development.
Embodiment 5
The present invention provides a kind of preparation process of convenient and instant type rice noodles food, comprising the following steps:
(1) puffed wheat: being that 8:15 weighs rice 419.9kg and water 787.6kg respectively according to the weight ratio of rice and water, will be big
Rice is put into cylinder, and water is added and impregnates 3 hours；
(2) defibrination: by after immersion rice and water be placed in together grinder grinding, and go out grind after by 60 meshes carry out
Filtering adjusts concentration to 22~23 Baume degrees, obtains Rice & peanut milk；
(3) ingredient mixes: weighing Rice & peanut milk 1207.5kg, cornstarch by weight for 1207.5:120:26.25:50
120kg, tapioca 26.25kg and ripe Gorgon euryale 50kg are placed in a mixing bowl, are stirred, are obtained mixed serum；
(4) filters pressing: filters pressing is carried out to mixed serum with filter press, removes excessive moisture, the muffin moisture content after filters pressing is 40
~43%；
(5) flour stirring: being equipped with 0~7% dry powder grain again and stir evenly, and adjusts powder ball moisture content to 40%；
(6) wire vent: wire vent is squeezed through self-cooked machine, wire vent temperature is 103 DEG C, and gained bean vermicelli diameter is 1mm；
(7) aging: being made Filamentous bean vermicelli through mesh belt ageing machine continuous ageing, and ageing time 10 hours；
(8) cut powder: the bean vermicelli after aging is cut into the rice noodles semi-finished product that length is 40cm through cutting machine；
(9) it washes powder: rice noodles semi-finished product is immersed in the water 150 seconds, take out and drainage, be immersed in the water from rice noodles semi-finished product to taking
The total time for completing drainage out is no more than 180 seconds；
(10) quantitative molding: the rice noodles semi-finished product overall alignment after completion to be washed to powder is parallel and is uniformly filled in drying line front end
Powder box in, molding obtain rice noodle cake；
(11) dry: rice noodle cake enters in drying line with powder box dries, and leading portion drying temperature is 52 DEG C, back segment drying temperature
Degree is 60 DEG C, and drying rate is 5.5 row's powder boxes/minute, and drying course continues 10 hours, the moisture content of rice noodle cake after drying
It is 11%.
(12) product packaging: after the rice noodle cake after drying is cooled to room temperature, take out and with sauce bag, powder packet and vegetables packet
Encapsulation is packaged to get convenient and instant type rice noodles together.
It is preparation-obtained using the preparation process of the convenient and instant type rice noodles food of the present invention of above-mentioned special process parameter
Rice noodles can be instant, in good taste, eats whenever and wherever possible convenient for consumer, and can save the long period after being packaged, and has rice
The advantages of line good toughness, long shelf-life, and preparation process of the present invention is convenient for large-scale production, improves production capacity, promotes industry
Development.
In order to further verify technical effect of the invention, spy does following test:
One, Mechanics Performance Testing
Specific test method is referring to document: Ding Wenping, the foundation of rice noodles quality instrument evaluation system, food industry science and technology,
2004,25 (1): 135-137, the convenient and instant type rice noodles that each embodiment is obtained carry out shearing test, shear stress, strain peak
Area, coefficient of elasticity correspond to rice noodles elasticity.The preferable rice noodles standard of quality are as follows: 40~75g of shear stress strains peak area 120
~170g*s, coefficient of elasticity is 40% or more.Detailed test data is as shown in table 1.
The shear test data of each embodiment rice noodles of table 1
As can be seen from Table 1, convenient and instant type rice noodles provided by the invention have good toughness and elasticity.
Two, test is judged
Test method: it under 25 DEG C of environment of room temperature, is taken out in 80g convenient and instant type rice noodle cake merging paper bowl respectively, nothing
Condiment, addition 550ml hot water are not covered steep and be boiled.Judgment criteria are as follows: when being boiled using 95 DEG C of hot water bubbles, rehydration time Ying Buchao
4 minutes are spent, when boiling using 80 DEG C of hot water bubbles, rehydration time should be no more than 6 minutes, wherein rehydration time refers to the heating bubble side of boiling
Just instant type rice noodles have the time of soft moderate mouthfeel；When being boiled using 95 DEG C of hot water bubbles, the broken strip time should be greater than or be equal to 12
Minute, wherein the broken strip time be to heat bubble to boil convenient and instant type rice noodles and pick up the time for broken strip occur.Rehydration result and broken strip
As a result distinguish reference table 2 and table 3.
Table 2 is the rehydration result table of the convenient and instant type rice noodles of each embodiment preparation
Table 3 is the broken strip result table of the convenient and instant type rice noodles of each embodiment preparation
As shown in Table 2, when being boiled using 95 DEG C of hot water bubbles, for rehydration time at 3 minutes, the convenience that the present invention is prepared was i.e.
Food type rice noodles just have soft moderate mouthfeel, in good taste；When being boiled using 80 DEG C of hot water bubbles, rehydration time also had at 5 minutes
Soft moderate mouthfeel.Due to having shorter rehydration time, convenient for instant.As shown in Table 3, when being boiled using 95 DEG C of hot water bubbles,
Just occur broken strip phenomenon after 13 minutes, meets broken strip requirement, there is preferable toughness.
Finally it should be noted that illustrated to preferable implementation of the invention above, but the present invention and unlimited
In the embodiment, those skilled in the art can also make various etc. on the premise of without prejudice to spirit of the invention
With deformation or replacement, these equivalent deformations or replacement are all included in the scope defined by the claims of the present application.
Claims (4)
1. a kind of preparation process of convenient and instant type rice noodles food, which comprises the following steps:
(1) puffed wheat: it is that 8:15 weighs rice and water respectively according to the weight ratio of rice and water, rice is put into cylinder, water is added
It impregnates 2~3 hours；
(2) defibrination: by after immersion rice and water be placed in grinder grinding together, and carried out after going out to grind by 60 meshes
Filter adjusts concentration to 22~23 Baume degrees, obtains Rice & peanut milk；
(3) ingredient mixes: weighing Rice & peanut milk, cornstarch, tapioca and ripe Gorgon euryale and is placed in a mixing bowl, is stirred, is mixed
Close slurries, wherein Rice & peanut milk, cornstarch, tapioca and ripe Gorgon euryale are 1092.5~1207.5:80~120 by weight:
23.75~26.25:40~50；
(4) filters pressing: carrying out filters pressing to mixed serum with filter press, remove excessive moisture, and the muffin moisture content after filters pressing is 40~
43%；
(5) flour stirring: being equipped with 0~7% dry powder grain again and stir evenly, and adjusts powder ball moisture content to 40%；
(6) wire vent: wire vent is squeezed through self-cooked machine, wire vent temperature is 97 DEG C~103 DEG C, and gained bean vermicelli diameter is 0.8~1.0mm；
(7) aging: being made Filamentous bean vermicelli through mesh belt ageing machine continuous ageing, and ageing time 8~10 hours；
(8) cut powder: the bean vermicelli after aging is cut into the rice noodles semi-finished product that length is 35~40cm through cutting machine；
(9) it washes powder: rice noodles semi-finished product is immersed in the water 60~150 seconds, take out simultaneously drainage；
(10) quantitative molding: the rice noodles semi-finished product overall alignment after completion to be washed to powder is parallel and is uniformly filled in powder box, and molding obtains
Rice noodle cake；
(11) dry: rice noodle cake enters in drying line with powder box dries, and leading portion drying temperature is 42~52 DEG C, back segment drying temperature
Degree is 50~60 DEG C, and drying rate is 4.5~5.5 row's powder boxes/minute, and drying course continues 8.2~10 hours；
(12) it product packaging: after the rice noodle cake after drying is cooled to room temperature, takes out and together with sauce bag, powder packet and vegetables packet
Encapsulation is packaged to get convenient and instant type rice noodles.
2. a kind of preparation process of convenient and instant type rice noodles food according to claim 1, it is characterised in that: in step
(9) it in, is immersed in the water from rice noodles semi-finished product to the total time for taking out completion drainage and is no more than 180 seconds.
3. a kind of preparation process of convenient and instant type rice noodles food according to claim 1, it is characterised in that: in step
(11) in, the moisture content of rice noodle cake is 8~11% after drying.
4. a kind of preparation process of convenient and instant type rice noodles food according to any one of claim 1 to 3, feature exist
In, comprising the following steps:
(1) puffed wheat: it is that 8:15 weighs rice and water respectively according to the weight ratio of rice and water, rice is put into cylinder, water is added
It impregnates 2.5 hours；
(2) defibrination: by after immersion rice and water be placed in grinder grinding together, and carried out after going out to grind by 60 meshes
Filter adjusts concentration to 22~23 Baume degrees, obtains Rice & peanut milk；
(3) ingredient mixes: weighing Rice & peanut milk, cornstarch, tapioca and ripe Gorgon euryale and is placed in a mixing bowl, is stirred, is mixed
Close slurries, wherein Rice & peanut milk, cornstarch, tapioca and ripe Gorgon euryale are 1150:100:25:45 by weight；
(4) filters pressing: carrying out filters pressing to mixed serum with filter press, remove excessive moisture, and the muffin moisture content after filters pressing is 40~
43%；
(5) flour stirring: being equipped with 0~7% dry powder grain again and stir evenly, and adjusts powder ball moisture content to 40%；
(6) wire vent: wire vent is squeezed through self-cooked machine, wire vent temperature is 100 DEG C, and gained bean vermicelli diameter is 1mm；
(7) aging: being made Filamentous bean vermicelli through mesh belt ageing machine continuous ageing, and ageing time 9 hours；
(8) cut powder: the bean vermicelli after aging is cut into the rice noodles semi-finished product that length is 38cm through cutting machine；
(9) it washes powder: rice noodles semi-finished product is immersed in the water 100 seconds, take out simultaneously drainage；
(10) quantitative molding: the rice noodles semi-finished product overall alignment after completion to be washed to powder is parallel and is uniformly filled in powder box, and molding obtains
Rice noodle cake；
(11) dry: rice noodle cake enters in drying line with powder box dries, and leading portion drying temperature is 48 DEG C, and back segment drying temperature is
56 DEG C, drying rate is 5 row's powder boxes/minute, and drying course continues 9 hours；
(12) it product packaging: after the rice noodle cake after drying is cooled to room temperature, takes out and together with sauce bag, powder packet and vegetables packet
Encapsulation is packaged to get convenient and instant type rice noodles.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110839817A (en) * | 2019-12-20 | 2020-02-28 | 四川白家食品产业有限公司 | Instant Huajia rice noodles and preparation method thereof |
| CN111296738A (en) * | 2020-03-16 | 2020-06-19 | 景东新裕食品加工有限公司 | Pu' er tea dried rice noodle and preparation method thereof |
| CN113133517A (en) * | 2021-05-14 | 2021-07-20 | 湖南阳光华利食品有限公司 | Dry rice flour bag for fish meal food and preparation method thereof |
| CN115553413A (en) * | 2022-07-22 | 2023-01-03 | 河北尚谷食品科技有限公司 | Preparation process of traditional half-dry rice noodles |
| CN115553417A (en) * | 2022-09-28 | 2023-01-03 | 河北尚谷食品科技有限公司 | Preparation process of high-quality dry rice flour |
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| CN101341945A (en) * | 2008-08-15 | 2009-01-14 | 姚万胜 | Preparation method for convenient rice noodle |
| CN101543272A (en) * | 2009-04-29 | 2009-09-30 | 浙江晨云实业有限公司 | Instant fruit rice noodles |
| CN101692885A (en) * | 2009-09-29 | 2010-04-14 | 浙江晨云实业有限公司 | Instant millet noodle |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101341945A (en) * | 2008-08-15 | 2009-01-14 | 姚万胜 | Preparation method for convenient rice noodle |
| CN101543272A (en) * | 2009-04-29 | 2009-09-30 | 浙江晨云实业有限公司 | Instant fruit rice noodles |
| CN101692885A (en) * | 2009-09-29 | 2010-04-14 | 浙江晨云实业有限公司 | Instant millet noodle |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110839817A (en) * | 2019-12-20 | 2020-02-28 | 四川白家食品产业有限公司 | Instant Huajia rice noodles and preparation method thereof |
| CN111296738A (en) * | 2020-03-16 | 2020-06-19 | 景东新裕食品加工有限公司 | Pu' er tea dried rice noodle and preparation method thereof |
| CN113133517A (en) * | 2021-05-14 | 2021-07-20 | 湖南阳光华利食品有限公司 | Dry rice flour bag for fish meal food and preparation method thereof |
| CN115553413A (en) * | 2022-07-22 | 2023-01-03 | 河北尚谷食品科技有限公司 | Preparation process of traditional half-dry rice noodles |
| CN115553417A (en) * | 2022-09-28 | 2023-01-03 | 河北尚谷食品科技有限公司 | Preparation process of high-quality dry rice flour |
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