CN110037240B - Processing method of half-dry type brewed rice noodles - Google Patents
Processing method of half-dry type brewed rice noodles Download PDFInfo
- Publication number
- CN110037240B CN110037240B CN201910411368.XA CN201910411368A CN110037240B CN 110037240 B CN110037240 B CN 110037240B CN 201910411368 A CN201910411368 A CN 201910411368A CN 110037240 B CN110037240 B CN 110037240B
- Authority
- CN
- China
- Prior art keywords
- rice
- steaming
- mixture
- powder
- starch
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 178
- 235000009566 rice Nutrition 0.000 title claims abstract description 178
- 235000012149 noodles Nutrition 0.000 title claims abstract description 24
- 238000003672 processing method Methods 0.000 title claims abstract description 15
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 177
- 238000010025 steaming Methods 0.000 claims abstract description 68
- 229920002472 Starch Polymers 0.000 claims abstract description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 44
- 235000019698 starch Nutrition 0.000 claims abstract description 42
- 239000008107 starch Substances 0.000 claims abstract description 42
- 238000000855 fermentation Methods 0.000 claims abstract description 36
- 230000004151 fermentation Effects 0.000 claims abstract description 36
- 239000002994 raw material Substances 0.000 claims abstract description 31
- 238000001035 drying Methods 0.000 claims abstract description 26
- 238000002156 mixing Methods 0.000 claims abstract description 26
- 238000001816 cooling Methods 0.000 claims abstract description 17
- 238000000227 grinding Methods 0.000 claims abstract description 17
- 239000004382 Amylase Substances 0.000 claims abstract description 9
- 108010065511 Amylases Proteins 0.000 claims abstract description 9
- 102000013142 Amylases Human genes 0.000 claims abstract description 9
- 235000019418 amylase Nutrition 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims description 81
- 239000000203 mixture Substances 0.000 claims description 73
- 239000000843 powder Substances 0.000 claims description 50
- 235000013339 cereals Nutrition 0.000 claims description 21
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 17
- 108010019077 beta-Amylase Proteins 0.000 claims description 14
- 229920001592 potato starch Polymers 0.000 claims description 13
- 230000032683 aging Effects 0.000 claims description 12
- 244000061456 Solanum tuberosum Species 0.000 claims description 9
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 9
- 229940075507 glyceryl monostearate Drugs 0.000 claims description 9
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 claims description 9
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 8
- 239000008120 corn starch Substances 0.000 claims description 7
- 239000003995 emulsifying agent Substances 0.000 claims description 7
- 238000003825 pressing Methods 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 229920002261 Corn starch Polymers 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- 229940100445 wheat starch Drugs 0.000 claims description 6
- 244000205754 Colocasia esculenta Species 0.000 claims description 5
- 235000006481 Colocasia esculenta Nutrition 0.000 claims description 5
- 244000017020 Ipomoea batatas Species 0.000 claims description 5
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 5
- 240000003183 Manihot esculenta Species 0.000 claims description 5
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000011812 mixed powder Substances 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 241000186660 Lactobacillus Species 0.000 claims description 3
- 229940039696 lactobacillus Drugs 0.000 claims description 3
- 230000002779 inactivation Effects 0.000 claims description 2
- 238000005457 optimization Methods 0.000 abstract description 4
- 230000001105 regulatory effect Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract description 2
- 230000001276 controlling effect Effects 0.000 description 17
- 229920000881 Modified starch Polymers 0.000 description 12
- 239000004368 Modified starch Substances 0.000 description 11
- 235000019426 modified starch Nutrition 0.000 description 11
- 239000002002 slurry Substances 0.000 description 10
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 description 9
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 229920000945 Amylopectin Polymers 0.000 description 6
- 229920000856 Amylose Polymers 0.000 description 6
- 238000006243 chemical reaction Methods 0.000 description 6
- 235000013336 milk Nutrition 0.000 description 6
- 239000008267 milk Substances 0.000 description 6
- 210000004080 milk Anatomy 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 3
- 239000003431 cross linking reagent Substances 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 238000001125 extrusion Methods 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 238000002161 passivation Methods 0.000 description 3
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000009990 desizing Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000032050 esterification Effects 0.000 description 2
- 238000005886 esterification reaction Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 229940100486 rice starch Drugs 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 230000035882 stress Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 230000001133 acceleration Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 229920001971 elastomer Polymers 0.000 description 1
- 239000000806 elastomer Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000005184 irreversible process Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 239000004065 semiconductor Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 238000004804 winding Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Molecular Biology (AREA)
- Cereal-Derived Products (AREA)
- Noodles (AREA)
Abstract
The invention provides a processing method of semi-dry type brewing rice noodles, which relates to the technical field of food processing and comprises the following steps: (1) preparing raw materials, (2) fermenting, (3) grinding, (4) blending, (5) carrying out enzymolysis, (6) carrying out primary steaming, (7) extruding, (8) optimizing, (9) carrying out secondary steaming, (10) cooling and (11) drying; the semi-dry type instant brewing rice noodles provided by the invention are processed into the semi-dry type instant brewing rice noodles with the water content controlled at 14-16% by regulating the material ratio, performing secondary fermentation, combining amylase optimization treatment, finished product water control and the like, and can be eaten after being brewed for 2-5min by using boiling water at 80-100 ℃, so that the problems of starch retrogradation and poor rehydration property are solved.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the technical field of food processing, in particular to a processing method of semi-dry type brewed rice noodles.
[ background of the invention ]
Rice flour is one of the traditional rice foods in China and has a long history. The rice flour is popular with consumers in southern China and southeast Asia countries, and the rice flour is continuously developed for thousands of years till now and has various varieties. With the acceleration of life pace and the improvement of living standard, the production and consumption of rice flour are rapidly developed in various parts of China in recent years. The existing rice flour making process uses a single raw material to process rice flour, has a single nutrition structure, and does not accord with the concept of multi-structure dietary nutrition in modern nutriology. The rice flour processed by adopting a single raw material has a single taste, and cannot meet the requirements of the public on rice flour with various tastes.
The rice flour products on the market at present mainly comprise fresh wet rice flour (the moisture content is 60-70%) and dry rice flour (the moisture content is less than 14%), the fresh wet rice flour has short storage period and is easy to be bonded into a ball and aged and broken into strips, the dry rice flour has long cooking time and large cooking loss, and the two products cannot meet the requirements of modern fast-paced life.
Based on the above, through years of research, the inventor adopts the form of a semi-dry product to control the moisture content of the rice flour, develops the semi-dry rice flour product, can integrate the advantages of fresh wet rice flour and dry powder, simultaneously makes up for the deficiency, and solves the problems of single nutrition structure, single taste and the like in the existing rice flour.
[ summary of the invention ]
The semi-dry type instant brewing rice flour with the water content controlled at 14-16% is processed by regulating and controlling the material proportion, secondary fermentation, amylase optimization treatment, finished product water control and the like, and can be eaten after being brewed for 2-5min by using boiled water at 80-100 ℃, and the problems of starch retrogradation and poor rehydration property are solved.
In order to solve the technical problems, the invention adopts the following technical scheme:
a processing method of semi-dry type brewing rice noodles comprises the following steps:
(1) preparation of raw materials: weighing the following raw materials in parts by weight for later use: 50-100 parts of rice, 10-30 parts of starch mixture, 10-50 parts of coarse cereal mixture and 0.3-0.5 part of emulsifier; wherein the rice is prepared from the following raw materials in a mass ratio of 3-5: 1 of early long-grain rice and late long-grain rice; the rice flour is made of late rice rarely, and is mostly made of early rice, because the early rice is high in amylose content and low in amylopectin content, the rice is easy to produce flour during extruding, and is not easy to stick to strips, but the instant rice flour produced by the early rice with high amylose content is easy to beta-form, so that the product is difficult to rehydrate quickly and has undercooked feeling. The late rice has high amylopectin content and low gelatinization temperature, and is easy to stick and strip during extrusion, but the amylopectin is not easy to age after gelatinization and has good rehydration, so that the content of the late rice in the raw materials is properly increased to improve the quality of the instant rice noodles;
(2) fermentation: cleaning rice, adding water, soaking, performing primary fermentation at room temperature for 8-24h, controlling the temperature to be 28-45 ℃ after the primary fermentation is completed, adding fermentation lactobacillus for secondary fermentation for 12-24h, strictly controlling raw materials and production environment in the fermentation process, and obtaining fermented rice for later use after the secondary fermentation;
(3) grinding: washing the fermented rice obtained in the step (2) with rice, filtering, and then grinding the rice into pulp until the fineness of the pulp reaches 80-100 meshes to obtain rice pulp for later use;
(4) blending: adding a starch mixture, a coarse cereal mixture and an emulsifier into the rice pulp obtained by the treatment of the step (3), then adding a proper amount of water for blending and uniformly mixing, and finally controlling the pH value of the material to be 5.0-6.0 and the water content to be 35-40% to obtain a mixture A for later use;
(5) enzymolysis: controlling the temperature to be 25-60 ℃, adding beta-amylase into the mixture A, uniformly stirring, performing heat preservation treatment for 0.5-5h, heating in a water bath to 65-75 ℃ after enzymolysis, and performing inactivation treatment on the amylase for 10-15min to obtain an enzymolysis mixture B for later use;
(6) primary steaming: primarily steaming the mixture B subjected to enzymolysis in the step (5) for 3-6min to obtain a powder blank for later use;
(7) extruding: pressing the primarily steamed powder into round powder or cutting the round powder by a press to obtain rice flour;
(8) optimizing: aging the rice flour obtained in the step (7) indoors for 3-8h, and naturally cooling; the purpose of aging is to cause the starch molecules in the powder to reform, relieve internal stresses, and complete the transfer of the powder from the plastic to the elastomer. Thereby increasing the elasticity and toughness of the rice noodles and reducing the broken rate of finished products;
(9) re-steaming: putting the optimized rice flour into a steaming cabinet for re-steaming, wherein the re-steaming adopts one of pressure re-steaming or normal pressure re-steaming; the purpose of the flour steaming is to further gelatinize the vermicelli; particularly, the alpha degree of the vermicelli is further improved by re-steaming the surface of the vermicelli, thereby greatly reducing the desizing value of a finished product;
(10) and (3) cooling: rapidly cooling the re-steamed rice flour with strong fan for 20-30 min;
(11) and (3) drying: drying the cooled rice flour in a drying room by hot air; wherein the drying temperature is 30-50 ℃, and the semi-dry type brewed rice flour can be obtained after the final moisture content is 14-16%.
In the invention, furthermore, the rice soaking time in the step (2) is 0.5-3 h.
In the invention, further, the starch mixture in the step (1) is obtained by the following method: mixing the potato modified starch with corn starch and wheat starch according to the mass ratio of 2:2-3:1 to obtain a starch mixture. Wherein the modified potato starch is acetic acid esterification modified starch or modified starch obtained by the following method: dissolving potato starch in distilled water to obtain 40-45% starch milk, placing the starch milk in a constant temperature water bath at 45-55 deg.C, adding 0.5-1.5% crosslinking agent, reacting for 10-20min, and adjusting pH to 8.0-8.5; then adding acetic anhydride which accounts for 9-10% of the weight of the potato starch at 25-30 ℃, keeping the pH value of the solution unchanged in the reaction process, adjusting the pH value of the solution to 6.5-7.0 after the reaction is finished, and then washing, dehydrating, drying and crushing to obtain the modified potato starch.
In the invention, further, the coarse cereal mixture in the step (1) is obtained by the following method: mixing the whole potato powder, the whole cassava powder, the whole taro powder and the whole sweet potato powder according to the mass ratio of 2:1:1-2:1, grinding the mixture into powder, and enabling the fineness of the mixed powder to be smaller than 110 meshes to obtain the coarse cereal mixture.
In the present invention, the amount of the lactobacillus for fermentation in the step (2) is 4 to 6X 106cfu/g。
In the invention, further, the addition amount of the beta-amylase in the step (5) is that 50-300 units of the beta-amylase is added in each gram of the mixture A.
In the invention, further, the re-steaming mode in the step (9) is pressure re-steaming or normal pressure re-steaming, and when pressure re-steaming is adopted, the steam pressure is controlled to be 3-6kg/cm2The re-steaming time is 6-10 min; when normal pressure re-steaming is adopted, the re-steaming temperature is 90-105 ℃, and the re-steaming time is 8-15 min.
In the invention, further, the emulsifier in the step (1) and the step (4) is distilled glyceryl monostearate.
In summary, due to the adoption of the technical scheme, the invention at least comprises the following beneficial effects:
1. the semi-dry type brewing rice flour of the invention is strictly controlled from the composition raw materials to the preparation process, firstly, the main raw material, namely rice, is selected by combining early long-shaped rice and late long-shaped rice, so that the problems of the existing rice flour are solved, the existing rice flour is mostly made of the early long-shaped rice, because the early long-shaped rice has high amylose content and low amylopectin content, the instant rice noodles are easy to produce flour during extruding and are not easy to stick to strips, but the inventor finds that the instant rice noodles produced by the early long-shaped rice with high amylose content are easier to beta-form, thereby leading the product to be difficult to rehydrate rapidly and have undercooked feeling, and the late long-grained nonglutinous rice has high amylopectin content and low gelatinization temperature, is easy to be knotted and stick during the extrusion of the silk and is difficult to be stripped, but amylopectin is not easy to age after gelatinization and has good rehydration, so that the content of late long-shaped rice in the raw materials is properly increased to improve the quality of the instant rice noodles; the added starch mixture is composed of modified starch, corn starch and wheat starch, the bonding effect among the modified starch molecules treated by the method is reduced, the association effect among the molecules is hindered, the refraction and reflection intensity of light is weakened, the transparency of the starch is greatly improved, the sedimentation of the modified starch is increased, the retrogradation is weakened, the ageing resistance is enhanced, and therefore the ageing resistance and the transparency of rice flour are improved, and the corn starch can improve the starch gelling property, such as good whiteness, good toughness and lower gelatinization temperature; in addition, because the existing rice flour has a single nutritional structure, the rice flour does not conform to the multi-structure dietary nutrition concept in modern nutriology, and cannot meet the requirements of the public on rice flour with various tastes. In the preparation method, the raw materials are fermented, the contents of protein and fat in rice are reduced through fermentation, the gel property of the rice can be obviously improved, meanwhile, the rice is soaked before fermentation, so that the rice is softened, the fineness required by production is easily achieved during crushing or grinding, the gelatinization degree of rice starch in the processes of powder steaming and extrusion is improved, the subsequent processing technology is facilitated, then, the raw materials are ground and mixed, and the water content is adjusted to 35-40%, which is the optimal water content obtained by an applicant through numerous tests, and the applicant finds that in the preparation process of the rice flour, the water content of slurry is too low, the powder is difficult to cook, and the required alpha degree is difficult to achieve; too high water content causes difficulty in wire pressing in the next process, and simultaneously, too high alpha degree influences the toughness of the product, so that the broken rate of vermicelli is increased; then, macromolecular starch in the raw materials is subjected to enzymolysis to form micromolecular substances through enzymolysis, so that the palatability of the rice flour is improved; pressing the rice flour into round flour or cutting flour according to needs after enzymolysis, aging the flour extruded from a presser indoors for 3-8 hours, naturally cooling the flour, wherein the aging aims to ensure that starch molecules in the flour are reconfigured, internal stress is eliminated, and the transfer of the flour from a plastic body to an elastic body is completed, so that the elasticity and toughness of the rice flour are increased, the broken rate of a finished product is reduced, the gelatinized starch molecules are automatically and orderly arranged under certain conditions, the starch has a hard integral structure, the rice flour after the starch is aged has better chewing force and is not burnt, and the adhesion is reduced; after aging, the vermicelli is re-steamed, the purpose is to further gelatinize the vermicelli, especially the alpha degree of the vermicelli is further improved by re-steaming the surface of the vermicelli, thereby greatly reducing the desizing value of a finished product; finally, the alpha of the vermicelli can be fixed by rapid drying, so that the vermicelli is not beta.
2. The semi-dry brewing rice flour disclosed by the invention selects distilled glyceryl monostearate as an emulsifier, so that an emulsifying layer of monoglyceride is uniformly distributed on the surface of rice flour, the adsorption capacity of rice flour particles on water molecules is quickly sealed, water is prevented from entering starch, the dissolution of soluble starch is prevented, the viscosity of rice is effectively reduced, and the strength and hardness of rice starch gel are reduced. Because the monoglyceride can be combined with the amylose into a compound, the cross-linking and winding chance among amylose molecules is reduced, the formation of the compound is an irreversible process, and the compound is beneficial to preventing rice flour from aging and shortening rehydration time.
3. The semi-dry type instant brewing rice noodles provided by the invention are processed into the semi-dry type instant brewing rice noodles with the water content controlled at 14-16% by regulating the material ratio, performing secondary fermentation, combining amylase optimization treatment, finished product water control and the like, and can be eaten after being brewed for 3-5min by using boiling water at 80-100 ℃, so that the problems of starch retrogradation and poor rehydration property are solved.
[ detailed description ] embodiments
The following examples may help one skilled in the art to more fully understand the present invention, but are not intended to limit the invention in any way.
Example 1
The embodiment provides a processing method of semi-dry type brewing rice noodles, which comprises the following steps:
(1) preparation of raw materials: weighing the following raw materials in parts by weight for later use: 50 parts of rice, 10 parts of starch mixture, 10 parts of coarse cereal mixture and 0.3 part of distilled glyceryl monostearate; wherein the rice is prepared from the following raw materials in a mass ratio of 3:1 of early long-grain rice and late long-grain rice; wherein the starch mixture is obtained by the following method: mixing the modified potato starch with corn starch and wheat starch according to the mass ratio of 2:2:1 to obtain a starch mixture; wherein the potato modified starch is acetic acid esterification modified starch; the coarse cereal mixture is obtained by the following method: mixing the whole potato powder, the whole cassava powder, the whole taro powder and the whole sweet potato powder according to the mass ratio of 2:1:1:1, grinding the mixture into powder, and enabling the fineness of the mixed powder to be smaller than 110 meshes to obtain the coarse cereal mixture;
(2) fermentation: cleaning rice, soaking in water for 0.5 hr, fermenting at room temperature for 8 hr, controlling temperature to 28 deg.C, and adding 4 × 106cfu/g of fermentation lactic acid bacteria for secondary fermentationThe fermentation time is 12h, the raw materials and the production environment are strictly controlled in the fermentation process, and the fermented rice is obtained for later use after secondary fermentation;
(3) grinding: washing the fermented rice obtained in the step (2) with rice, filtering, and then grinding the rice into slurry until the fineness of the slurry reaches 80 meshes to obtain rice slurry for later use;
(4) blending: adding a starch mixture, a coarse cereal mixture and distilled glyceryl monostearate into the rice pulp obtained by the treatment of the step (3), adding a proper amount of water, blending and uniformly mixing, and finally controlling the pH value of the material to be 5.0 and the water content to be 35% to obtain a mixture A for later use;
(5) enzymolysis: controlling the temperature to be 25 ℃, adding beta-amylase into the mixture A, uniformly stirring, carrying out heat preservation treatment for 0.5h, heating in a water bath to 65 ℃ after enzymolysis, and carrying out passivation treatment on the amylase for 10min to obtain an enzymolysis mixture B for later use; wherein the addition amount of the beta-amylase is that 50 units of beta-amylase is added in each gram of the mixture A;
(6) primary steaming: performing primary steaming on the mixture B subjected to enzymolysis in the step (5), wherein the primary steaming time is 3min, and obtaining powder for later use;
(7) extruding: pressing the primarily steamed powder into round powder or cutting the round powder by a press to obtain rice flour;
(8) optimizing: aging and placing the rice flour obtained in the step (7) indoors for 3 hours, and naturally cooling the rice flour;
(9) re-steaming: putting the optimized rice flour into a steaming cabinet for re-steaming, wherein the re-steaming mode is normal-pressure re-steaming, the re-steaming temperature is 90 ℃, and the re-steaming time is 6 min;
(10) and (3) cooling: rapidly cooling the re-steamed rice noodles by a powerful fan for 20 min;
(11) and (3) drying: drying the cooled rice flour in a drying room by hot air; wherein the drying temperature is 30 ℃, and the semi-dry type brewed rice flour can be obtained after the final moisture content is 14%.
Example 2
The embodiment provides a processing method of semi-dry type brewing rice noodles, which comprises the following steps:
(1) preparation of raw materials: weighing the following raw materials in parts by weight for later use: 70 parts of rice, 15 parts of starch mixture, 20 parts of coarse cereal mixture and 0.4 part of distilled glyceryl monostearate; wherein the rice is prepared from the following raw materials in a mass ratio of 3:1 of early long-grain rice and late long-grain rice; wherein the starch mixture is obtained by the following method: 1) dissolving potato starch in distilled water to obtain 42% starch milk, placing the starch milk in a constant temperature water bath at 50 deg.C, adding 1% crosslinking agent, reacting for 15min, and adjusting pH to 8.2; then adding acetic anhydride accounting for 9 percent of the weight of the potato starch at 27 ℃, keeping the pH value of the solution unchanged in the reaction process, adjusting the pH value of the solution to 6.7 after the reaction is finished, and then washing, dehydrating, drying and crushing to obtain the modified potato starch; 2) mixing the potato modified starch obtained in the step 1) with corn starch and wheat starch according to the mass ratio of 2:2:1 to obtain a starch mixture; the coarse cereal mixture is obtained by the following method: mixing the whole potato powder, the whole cassava powder, the whole taro powder and the whole sweet potato powder according to the mass ratio of 2:1:1:1, grinding the mixture into powder, and enabling the fineness of the mixed powder to be smaller than 110 meshes to obtain the coarse cereal mixture;
(2) fermentation: cleaning rice, soaking in water for 2 hr, fermenting at room temperature for 15 hr, controlling temperature to 35 deg.C, and adding 5 × 106carrying out secondary fermentation on cfu/g of fermented lactic acid bacteria for 18h, strictly controlling raw materials and production environment sanitation in the fermentation process, and obtaining fermented rice for later use after the secondary fermentation;
(3) grinding: washing the fermented rice obtained in the step (2) with rice, filtering, and then grinding the rice into slurry until the fineness of the slurry reaches 90 meshes to obtain rice slurry for later use;
(4) blending: adding a starch mixture, a coarse cereal mixture and distilled glyceryl monostearate into the rice pulp obtained by the treatment of the step (3), adding a proper amount of water, blending and uniformly mixing, and finally controlling the pH value of the material to be 5.5 and the water content to be 37% to obtain a mixture A for later use;
(5) enzymolysis: controlling the temperature to be 55 ℃, adding beta-amylase into the mixture A, uniformly stirring, carrying out heat preservation treatment for 3.5 hours, heating in a water bath to 70 ℃ after enzymolysis is finished, and carrying out passivation treatment on the amylase for 12min to obtain an enzymolysis mixture B for later use; wherein the addition amount of the beta-amylase is that 150 units of beta-amylase is added in each gram of the mixture A;
(6) primary steaming: performing primary steaming on the mixture B subjected to enzymolysis in the step (5), wherein the primary steaming time is 4.5min, and obtaining powder for later use;
(7) extruding: pressing the primarily steamed powder into round powder or cutting the round powder by a press to obtain rice flour;
(8) optimizing: aging and placing the rice flour obtained in the step (7) indoors for 5 hours, and naturally cooling the rice flour;
(9) re-steaming: putting the optimized rice flour into a steaming cabinet for re-steaming, wherein the re-steaming mode is normal-pressure re-steaming, the re-steaming temperature is 95 ℃, and the re-steaming time is 8 min;
(10) and (3) cooling: rapidly cooling the re-steamed rice noodles by a powerful fan for 25 min;
(11) and (3) drying: drying the cooled rice flour in a drying room by hot air; wherein the drying temperature is 40 ℃, and the semi-dry type brewed rice flour can be obtained after the final moisture content is 15%.
Example 3
The embodiment provides a processing method of semi-dry type brewing rice noodles, which comprises the following steps:
(1) preparation of raw materials: weighing the following raw materials in parts by weight for later use: 100 parts of rice, 30 parts of starch mixture, 50 parts of coarse cereal mixture and 0.5 part of distilled glyceryl monostearate; wherein the rice is prepared from the following raw materials in a mass ratio of 5: 1 of early long-grain rice and late long-grain rice; wherein the starch mixture is obtained by the following method: 1) dissolving potato starch in distilled water to obtain 45% starch milk, placing the starch milk in a constant temperature water bath at 55 deg.C, adding 1.5% crosslinking agent, reacting for 20min, and adjusting pH to 8.5; then adding acetic anhydride accounting for 10 percent of the weight of the potato starch at 30 ℃, keeping the pH value of the solution unchanged in the reaction process, adjusting the pH value of the solution to 7.0 after the reaction is finished, and then washing, dehydrating, drying and crushing to obtain the modified potato starch; (ii) a 2) Mixing the potato modified starch obtained in the step 1) with corn starch and wheat starch according to the mass ratio of 2:3:1 to obtain a starch mixture; the coarse cereal mixture is obtained by the following method: mixing the whole potato powder, the whole cassava powder, the whole taro powder and the whole sweet potato powder according to the mass ratio of 2:1:2:1, grinding the mixture into powder, and enabling the fineness of the mixed powder to be smaller than 110 meshes to obtain the coarse cereal mixture;
(2) fermentation: cleaning rice, soaking in water for 3 hr, fermenting at room temperature for 24 hr, controlling temperature to 45 deg.C, and adding 6 × 106carrying out secondary fermentation on cfu/g of fermented lactic acid bacteria for 24h, strictly controlling raw materials and production environment sanitation in the fermentation process, and obtaining fermented rice for later use after the secondary fermentation;
(3) grinding: washing the fermented rice obtained in the step (2) with rice, filtering, and then grinding the rice into slurry until the fineness of the slurry reaches 100 meshes to obtain rice slurry for later use;
(4) blending: adding a starch mixture, a coarse cereal mixture and distilled glyceryl monostearate into the rice pulp obtained by the treatment of the step (3), adding a proper amount of water, blending and uniformly mixing, and finally controlling the pH value of the material to be 6.0 and the water content to be 40% to obtain a mixture A for later use;
(5) enzymolysis: controlling the temperature to be 60 ℃, adding beta-amylase into the mixture A, uniformly stirring, carrying out heat preservation treatment for 5 hours, heating in a water bath to 75 ℃ after enzymolysis is finished, and carrying out passivation treatment on the amylase for 15 minutes to obtain an enzymolysis mixture B for later use; wherein the addition amount of the beta-amylase is that 300 units of beta-amylase is added into each gram of the mixture A;
(6) primary steaming: performing primary steaming on the mixture B subjected to enzymolysis in the step (5), wherein the primary steaming time is 6min, and obtaining powder for later use;
(7) extruding: pressing the primarily steamed powder into round powder or cutting the round powder by a press to obtain rice flour;
(8) optimizing: aging and placing the rice flour obtained in the step (7) indoors for 8 hours, and naturally cooling the rice flour;
(9) re-steaming: putting the optimized rice flour into a steaming cabinet for re-steaming, wherein the re-steaming mode is pressure re-steaming, and the steam pressure is controlled to be 6kg/cm2The re-steaming time is 10 min;
(10) and (3) cooling: rapidly cooling the re-steamed rice noodles by using a powerful fan for 30 min;
(11) and (3) drying: drying the cooled rice flour in a drying room by hot air; wherein the drying temperature is 50 ℃, and the semi-dry type brewed rice flour can be obtained after the final moisture content is 16%.
Comparative test
To illustrate the utility value of the present invention, the inventors measured the sensory quality, physical and chemical quality, and other indicators of the product in the following groups, and the results are shown in table 1:
a first group: rice flour obtained by the processing method of example 2 of the present invention;
second group: the rice raw material (early long-shaped rice and late long-shaped rice mixed in a mass ratio of 3: 1) is changed into early long-shaped rice, and the other modes are strictly carried out according to the embodiment 2;
third group: the fermentation step was eliminated and the procedure otherwise was exactly as in example 2;
and a fourth group: the step of enzymolysis treatment is removed, and other modes are strictly carried out according to the embodiment 2;
and a fifth group: the coarse cereal mixture is removed, and the other way is strictly carried out according to the example 2;
a sixth group: the modified starch was replaced by potato starch, otherwise carried out exactly as in example 2;
a seventh group: luoxiu rice flour (Jingxianzhuang) on the market;
and an eighth group: luoxiu rice flour (yao ying tang) on the market.
TABLE 1
According to the table 1, the semi-dry instant brewing rice flour with the water content controlled at 14-16% is processed by regulating and controlling the material proportion, secondary fermentation, amylase optimization treatment, finished product water control and the like, the rehydration time is short, the rehydration property is not changed after long-term storage, the problems of starch retrogradation and poor rehydration property are solved, the starch discharge value and the breaking rate are low, and the hardness, the elasticity and the chewiness are proper.
Although the invention has been described in detail hereinabove with respect to a general description and specific embodiments thereof, it will be apparent to those skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (6)
1. The processing method of the semi-dry type brewed rice noodles is characterized by comprising the following steps:
(1) preparation of raw materials: weighing the following raw materials in parts by weight for later use: 50-100 parts of rice, 10-30 parts of starch mixture, 10-50 parts of coarse cereal mixture and 0.3-0.5 part of emulsifier; wherein the rice is prepared from the following raw materials in a mass ratio of 3-5: 1 of early long-grain rice and late long-grain rice;
(2) fermentation: cleaning rice, adding water, soaking, performing primary fermentation at room temperature for 8-24h, controlling the temperature to be 28-45 ℃ after the primary fermentation is completed, adding fermentation lactobacillus for secondary fermentation for 12-24h, strictly controlling raw materials and production environment in the fermentation process, and obtaining fermented rice for later use after the secondary fermentation;
(3) grinding: washing the fermented rice obtained in the step (2) with rice, filtering, and then grinding the rice into pulp until the fineness of the pulp reaches 80-100 meshes to obtain rice pulp for later use;
(4) blending: adding a starch mixture, a coarse cereal mixture and an emulsifier into the rice pulp obtained by the treatment of the step (3), then adding a proper amount of water for blending and uniformly mixing, and finally controlling the pH value of the material to be 5.0-6.0 and the water content to be 35-40% to obtain a mixture A for later use;
(5) enzymolysis: controlling the temperature to be 25-60 ℃, adding beta-amylase into the mixture A, uniformly stirring, performing heat preservation treatment for 0.5-5h, heating in a water bath to 65-75 ℃ after enzymolysis, and performing inactivation treatment on the amylase for 10-15min to obtain an enzymolysis mixture B for later use;
(6) primary steaming: performing primary steaming on the mixture B subjected to enzymolysis in the step (5), wherein the primary steaming time is 3-6min, and obtaining powder for later use;
(7) extruding: pressing the primarily steamed powder into round powder or cutting the round powder by a press to obtain rice flour;
(8) optimizing: aging the rice flour obtained in the step (7) indoors for 3-8h, and naturally cooling;
(9) re-steaming: putting the optimized rice flour into a steaming cabinet for re-steaming, wherein the re-steaming adopts one of pressure re-steaming or normal pressure re-steaming;
(10) and (3) cooling: rapidly cooling the re-steamed rice flour with strong fan for 20-30 min;
(11) and (3) drying: drying the cooled rice flour in a drying room by hot air; wherein the drying temperature is 30-50 ℃, and the semi-dry type brewed rice noodles can be obtained after drying until the final water content is 14-16%;
the starch mixture in the step (1) is obtained by the following method: mixing the modified potato starch with corn starch and wheat starch according to the mass ratio of 2:2-3:1 to obtain a starch mixture;
the coarse cereal mixture in the step (1) is obtained by the following method: mixing the whole potato powder, the whole cassava powder, the whole taro powder and the whole sweet potato powder according to the mass ratio of 2:1:1-2:1, grinding the mixture into powder, and enabling the fineness of the mixed powder to be smaller than 110 meshes to obtain the coarse cereal mixture.
2. The processing method of semi-dry type brewed rice noodles as claimed in claim 1, wherein the soaking time of the rice in the step (2) is 0.5-3 hours.
3. The processing method of semi-dry type brewed rice flour as claimed in claim 1, wherein the addition amount of the fermentation lactic acid bacteria in the step (2) is 4-6 x 106cfu/g。
4. The processing method of semi-dry type brewed rice flour as claimed in claim 1, wherein the amount of beta-amylase added in step (5) is 50-300 units per gram of mixture A.
5. The processing method of semi-dry type brewed rice noodles as claimed in claim 1, wherein the re-steaming mode in the step (9) is pressure re-steaming or normal pressure re-steaming, and when pressure re-steaming is adopted, the steam pressure is controlled to be 3-6kg/cm2The re-steaming time is 6-10 min; when normal pressure re-steaming is adopted, the re-steaming temperature is 90-105 ℃, and the re-steaming time is 8-15 min.
6. The processing method of semi-dry type brewed rice flour as claimed in claim 1, wherein the emulsifier in step (1) and step (4) is distilled glyceryl monostearate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910411368.XA CN110037240B (en) | 2019-05-16 | 2019-05-16 | Processing method of half-dry type brewed rice noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910411368.XA CN110037240B (en) | 2019-05-16 | 2019-05-16 | Processing method of half-dry type brewed rice noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110037240A CN110037240A (en) | 2019-07-23 |
| CN110037240B true CN110037240B (en) | 2022-02-11 |
Family
ID=67282342
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910411368.XA Active CN110037240B (en) | 2019-05-16 | 2019-05-16 | Processing method of half-dry type brewed rice noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110037240B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113142551A (en) * | 2021-04-24 | 2021-07-23 | 柳州市丫米食品有限公司 | Semi-dry vermicelli capable of being rehydrated quickly and preparation method thereof |
| CN113133518A (en) * | 2021-05-28 | 2021-07-20 | 赵洪 | Nutritional rice noodles and preparation method thereof |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009201479A (en) * | 2008-02-29 | 2009-09-10 | Akita Prefecture | Food comprised of crosslinked network structure, and method of preparing the same |
| EP2547412A1 (en) * | 2010-03-15 | 2013-01-23 | Rutgers, The State University of New Jersey | Methods of obtaining natural products from comestible fluids and methods of use |
| CN103609946A (en) * | 2013-10-31 | 2014-03-05 | 永州市华利工贸有限责任公司 | Nutrient fresh and wet rice noodles and preparation method thereof |
| CN105410624A (en) * | 2015-12-03 | 2016-03-23 | 金健米业股份有限公司 | Half-dry rice noodle and preparation method thereof |
| CN106046184A (en) * | 2016-06-25 | 2016-10-26 | 张莘蔓 | Preparation method of environment-friendly potato-containing modified starch |
| CN106106746A (en) * | 2016-06-28 | 2016-11-16 | 汕头市培芝食品有限公司 | A kind of method of wet production infant breast rice flour |
| CN107212329A (en) * | 2017-04-17 | 2017-09-29 | 中国农业科学院农产品加工研究所 | A kind of high microsteping low sugar potato class nutrition compounding powder and preparation method thereof |
| CN108925827A (en) * | 2018-07-03 | 2018-12-04 | 广西壮族自治区农业科学院 | Method for preparing potato instant rice noodles with low breaking rate by using fresh potatoes |
| CN109400728A (en) * | 2018-11-18 | 2019-03-01 | 甘肃丰收农业科技有限公司 | A kind of converted starch and preparation method thereof applied in jam production |
-
2019
- 2019-05-16 CN CN201910411368.XA patent/CN110037240B/en active Active
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009201479A (en) * | 2008-02-29 | 2009-09-10 | Akita Prefecture | Food comprised of crosslinked network structure, and method of preparing the same |
| EP2547412A1 (en) * | 2010-03-15 | 2013-01-23 | Rutgers, The State University of New Jersey | Methods of obtaining natural products from comestible fluids and methods of use |
| CN103609946A (en) * | 2013-10-31 | 2014-03-05 | 永州市华利工贸有限责任公司 | Nutrient fresh and wet rice noodles and preparation method thereof |
| CN105410624A (en) * | 2015-12-03 | 2016-03-23 | 金健米业股份有限公司 | Half-dry rice noodle and preparation method thereof |
| CN106046184A (en) * | 2016-06-25 | 2016-10-26 | 张莘蔓 | Preparation method of environment-friendly potato-containing modified starch |
| CN106106746A (en) * | 2016-06-28 | 2016-11-16 | 汕头市培芝食品有限公司 | A kind of method of wet production infant breast rice flour |
| CN107212329A (en) * | 2017-04-17 | 2017-09-29 | 中国农业科学院农产品加工研究所 | A kind of high microsteping low sugar potato class nutrition compounding powder and preparation method thereof |
| CN108925827A (en) * | 2018-07-03 | 2018-12-04 | 广西壮族自治区农业科学院 | Method for preparing potato instant rice noodles with low breaking rate by using fresh potatoes |
| CN109400728A (en) * | 2018-11-18 | 2019-03-01 | 甘肃丰收农业科技有限公司 | A kind of converted starch and preparation method thereof applied in jam production |
Also Published As
| Publication number | Publication date |
|---|---|
| CN110037240A (en) | 2019-07-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110037241B (en) | Processing method of fresh-keeping instant rice noodles | |
| Li et al. | A systematic review of rice noodles: Raw material, processing method and quality improvement | |
| CN105410624B (en) | Half-dry rice noodles and preparation method thereof | |
| CN103494076B (en) | Method for preparing high-quality rice flour by using lactobacillus fermentation and product of high-quality rice flour | |
| CN102771703B (en) | New method for producing rice noodles | |
| CN102783601B (en) | A kind of buckwheat fresh noodle and preparation method thereof | |
| KR101828966B1 (en) | Method for Manufacturing Rice Baguette Containing Rice Flour | |
| CN107484949B (en) | Method for making oat steamed rice | |
| CN110037240B (en) | Processing method of half-dry type brewed rice noodles | |
| CN107593837A (en) | A kind of preparation method of sprouted unpolished rice bread | |
| CN111685270B (en) | Method for making instant rice flour | |
| KR20180136737A (en) | Method for production of Sunsik with dodam rice including resistant starch | |
| CN108378288B (en) | Coarse grain steamed sponge cake suitable for microwave cooking and preparation method thereof | |
| CN112515102B (en) | Composite coarse grain rice and preparation method thereof | |
| CN113662135A (en) | Making method of low phytic acid potato oat cake rich in dietary fiber | |
| CN103844193B (en) | Fabrication method of coarse cereal dried noodles | |
| CN112089008A (en) | Preparation method of high-taste whole-grain instant rice | |
| CN104855789B (en) | A kind of processing method of alternative expression αization aging instant potato ground rice | |
| CN112869008B (en) | Noodles based on fermented mashed potatoes and preparation method thereof | |
| CN104068348A (en) | Method for preparing macaroni from germinated brown rice | |
| KR20100120536A (en) | Gochujang using sweet potato, and method for producing the same | |
| CN110720588A (en) | Flour with comprehensive nutrition and preparation process thereof | |
| CN106721978B (en) | Instant coix seed rice flour and production method thereof | |
| CN115281310B (en) | Tartary buckwheat flour and preparation method thereof | |
| KR102439292B1 (en) | Manufacturing method of cereal syrup using rice and bean and cereal syrup manufactured thereby |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20190723 Assignee: Nanning Damang Nong Nong Food Co.,Ltd. Assignor: GUANGXI ACADEMY OF AGRICULTURAL SCIENCES Contract record no.: X2023980045903 Denomination of invention: A Processing Method of Semi dry Rice noodles Granted publication date: 20220211 License type: Common License Record date: 20231108 |
|
| EE01 | Entry into force of recordation of patent licensing contract |