CN1108761C - Production process of instant fresh rice flour noodles - Google Patents
Production process of instant fresh rice flour noodles Download PDFInfo
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- CN1108761C CN1108761C CN99125254A CN99125254A CN1108761C CN 1108761 C CN1108761 C CN 1108761C CN 99125254 A CN99125254 A CN 99125254A CN 99125254 A CN99125254 A CN 99125254A CN 1108761 C CN1108761 C CN 1108761C
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Abstract
The present invention discloses a production method of instant fresh rice noodles. The present invention is characterized in that rice is aired, sieved, immersed, dewatered and ground into rice flour; partial additives and water are prepared into solution uniformly mixed with the rice flour; the mixture is stirred, stands, and is squeezed into strips, the strips are aged at low temperature or room temperature, are dispersed, matured, washed, immersed in acid, cut off in a quantitative mode, packed once, sealed by heat, sterilized, cooled, stored and checked; a condiment bag is added; the secondary package is carried out; and a finished product is produced. Rice noodles produced by the technology can solve the problems that after rice noodles are immersed in water, the rice noodles are broken, glued, mixed with soup, etc. The rice noodles do not need to be boiled with water, and can be eaten by being soaked with boiled water for 3 to 5 minutes. The mouth feel is fresh, tender, flexible and smooth. The rice noodles are instant food which can keep the flavor of fresh rice flour. The present invention opens up a new way for the industrialization of the traditional rice flour.
Description
The present invention relates to a kind of processing method of instant fresh ground rice, belong to traditional ground rice suitability for industrialized production technical field in the rice deep processing.
Ground rice is to be the noodle food that raw material is made through extrusion process with the rice, is the traditional food of Chinese elite.The convenient rice flour noodles of now existing heated-air drying comes out, but because its rehydration time is long, and what have also needs boiling water to brew twice can to eat, and boiling water brews or be prone to when cooking problems such as disconnected bar, adhesion, muddy soup.Also have a kind of convenient rice flour noodles in addition on the market, its ground rice diameter is at φ 0.5～0.6mm, even thinner, not only the making of template required meticulously, and easily stops up in producing, and serious, the easy fracture of muddy soup after the product rehydration, mouthfeel are not smooth.Clear 61-42545 in the Japanese Patent Laid communique, clear 60-31463 and openly specially permit communique clear in several rice noodles method for makings of introducing of 55-37148, clear 54-89053, the viscosity of utilizing the rice starch gelatinization to produce is carried out suitability for industrialized production by calendering technology, but equal end relates to industrialization, convenient purification and the preservation technique of China's tradition ground rice.Also have Chinese patent publication number CN1056987A to introduce a kind of production method that makes things convenient for rice noodles, make things convenient for rice noodles by what this method was made, after boiling water brewed, rehydration effect was poor, and about soft or hard differs, and half-cooked sense is arranged, and easily broken, adhesion and muddy soup.With the present invention the most approaching be that Chinese patent application number is the production technology of the 96117208.8 fast food instant ground rice of introducing, its processing method is rice removal of impurities → cleanings, soak rice → pulverizing rice → doping and water → mixing → machine-processed rice noodles → air-cooled → preserve moisture → cold water soak → hot-water soak → cold water cleaning → metering adorns bag → sterilization → package → quick-frozen → external packing → finished product.The instant rice-flour noodle as snack that this technology is made, because through quick-frozen, just can enter the normal temperature circulation after must thawing, make the rice noodles quality influenced by it, easily be broken into fringe after the rehydration, crisp firmly owing to product in course of defrosting, easily cause inner packing to be punctured, thereby strengthened the defect rate of product, improved the cost of product simultaneously, the pH value of finished product is about neutrality, microorganism grows easily, must use anticorrisive agent can guarantee shelf-life of product, and adopts during package vacuum-packed, not only productivity ratio is low, and easily adhesion.
Purpose of the present invention will provide a kind of processing method of instant fresh ground rice, after it can be processed into ground rice with the bad long-grained nonglutinous rice of direct eating mouth feel, as instant noodles, do not need to boil with boiling water again, it is edible that boiling water brews one time 3～5 minutes, and unbroken noodles, adhesion, non muddy soup, do not bring back to life half-cookedly, mouthfeel is fresh and tender, pliable and tough, smooth.
In order to reach its technological process of production of purpose of the present invention being: raw material rice → selection by winnowing → screening → rice washing → immersion → dehydration → pulverizing → rice meal → doping and water → stir mixing → leave standstill → extrusion → aging → bar → shortening → washing → acidleach of loosing → quantitative cut-out → once packing → sterilization → cooling → storage checks → with flavoring secondary package → finished product.
Concrete technical application scheme of the present invention is as follows:
(1) rice selects that output is big, amylose content is high for use but the direct bad long-grained nonglutinous rice of eating mouth feel, removes impurity such as sand, chaff through operations such as selection by winnowing, screenings; At room temperature soaked 30～60 minutes after eluriating rice totally with clear water;
(2) with pulverizer rice is worn into rice meal more than 80 orders; Simultaneously required additive such as salt, tackifier, emulsifying agent etc. are added an amount of water and be mixed with solution;
(3) solution for preparing is added in the rice meal equably, and stir, at room temperature stir about 10～30 minutes, rice and flour group is fed in the bitubular self-cooked type extruding strings device that pore size of template is Φ 1.2～2mm equably extrude with dough mixing machine;
(4) the strip ground rice of being extruded by bitubular extruding strings device (hereinafter to be referred as ground rice) constantly blows with fan in the process that falls; Ground rice is taken out, put into clear water then, coherent ground rice scatters while soaking.
(5) ground rice of pulling out needs to scald about 2～4 minutes in 85～95 ℃ water, puts into rinsing bowl again, washes out the mucus that produces in the shortening process with clear water;
(6) quantitatively cut off after ground rice is pulled out and packing once, drip several salad oils before the packing, in the transparent retort pouch of packing into, heat-sealing mouthful rapidly;
(7) once the ground rice after the packing is sterilized, and sterilization temperature is that 95～98 ℃, time are 15～45 minutes;
(8) ground rice after the sterilization after storing passed examination, adds differently flavoured flavor pack again, and the outer bag heat-sealing mouth of packing into together again is finished product after the secondary package.
It is characterized in that in its step of above-mentioned technology (1) rice carries out dewatering process with dewaterer after eluriating clean the immersion again; Leave standstill technology again behind the solution stir mixing of rice meal and portions additive in its step (3); The strip ground rice of being extruded by extruding strings device in its step (4) send aging chamber to carry out low temperature or aged at room temperature technology; Increase between step (5) and (6) and wash out the mucus that produces in the shortening process with clear water and behind draining, carry out acid leaching process; And once pack the back in the step (6) and adopt normal pressure heat-sealing mouth and the middle ground rice of step (8) through the laggard cooler process for cooling of sterilization.
In addition, in additive, used potato starch; Tackifier adopt guar gum or sand wormwood artemisia glue; Emulsifying agent adopts mono-stearin or sucrose ester; The protide additive is an egg white.
Dewatering process during rice meal prepares makes soaked rice dehydration rapidly, evenly, is convenient to big suitability for industrialized production on the one hand, avoids the free water of rice surface to lump at the screen cloth place on the other hand, and results in blockage, and the ground rice that makes is thinner, whiter.Behind the stir mixing leave standstill that technology is alleviated and the face process in the interior stress of dough, make the dough uniformity that before gelatinization, absorbs water, guarantee the ground rice quality homogeneous of extruding.Low temperature or normal temperature aging technique particularly low temperature aging make the amylose of gelatinization in the ground rice aging rapidly, and are difficult to gelatinization again in shortening and sterilization operation, have guaranteed the flexible nature of ground rice.Acid leaching process makes the pH value of product 4, and microorganism is difficult to existence, guarantees that under the situation of not using anticorrisive agent product never degenerated in 6 months.Once packing adopt normal pressure heat-sealing mouthful and the laggard cooler process for cooling of sterilization avoid vacuum-packed productivity ratio low and (power that produces in the vacuum) make extruding mutually between the ground rice, the sterilization posterior synechia is serious.In addition, after the sterilization rapidly cooling help controlling the ratio of α and β starch in the finished product, guaranteed the mouthfeel of product after the rehydration.The employing refrigerating process that the patent of similar products has solves the adhesion and the disconnected bar of product, ground rice is through quick-frozen, just can enter normal temperature circulation after must thawing, in freezing and course of defrosting,, easily be broken into fringe after the rehydration on the contrary because the formation of ice crystal and quality that dissolving makes ground rice descend seriously.Crisp firmly owing to product in course of defrosting in addition, easily cause inner packing to be punctured, the defect rate of product is improved, thereby increased the cost of product.The patent that also has is presented in and adopts when once packing the vacuum-packed shelf-life of guaranteeing product, and this not only causes productivity ratio low, and easily makes the ground rice adhesion serious in sterilization.
The present invention compared with prior art its advantage is: because the increase of technologic improvement and additive, thereby fundamentally solved the problems such as disconnected bar, adhesion, muddy soup of ground rice 1.; 2. rehydration is good, boils without boiling water, and it is edible that boiling water brews one time 3～5 minutes; 3. the ground rice that adopts dewatering process to make is thinner, whiter; 4. the present invention does not contain any anticorrisive agent, and the shelf-life was 6 months; 5. moisture height, mouthfeel is fresh and tender, pliable and tough, smooth, is a kind of instant food that keeps the fresh rice-flour noodles local flavor, for a new road has been opened up in the industrialization of traditional ground rice.
Be detailed content of the present invention and embodiment below:
1. rice is eluriated rice totally with clear water after the removal of impurity, soaks 60 minutes under the room temperature, adopts dewaterer to slough the free water of rice surface, with pulverizer rice is worn into powder.Get the 50kg rice meal, 12.5kg water, 1kg salt, 0.15kg mono-stearin, 0.5kg guar gum, water is with used salt, tackifier, emulsifying agents etc. melt and are mixed with solution, add equably then in the rice meal, at room temperature stir about 15 minutes with dough mixing machine simultaneously, leave standstill again about 10 minutes, dough is evenly fed bitubular self-cooked type extruding strings device extrude, the aperture of mould is φ 1.8mm, and ground rice is in leaving extruding strings device mould dropping process, constantly blow with fan, send into then in the aging chamber, carry out (15～20 ℃ of aged at room temperature, 24 hours), aging good ground rice is put into clear water, coherent ground rice scatters while soaking, pull ground rice out and in 85～90 ℃ water, scalded about 3 minutes, put into rinsing bowl again, with the mucus that produces in the clear water flush away shortening process.The ground rice of washing is behind draining, and the acid solution of putting into pH value 3 soaks.Quantitatively cut off again and once pack, drip several salad oils before packing, in the transparent retort pouch of packing into, seal mouth rapidly.Adopt the atmospheric steam sterilization, sterilization temperature is that 95～98 ℃, time are 30 minutes.Follow into cooler cooling 30 minutes, the cooler outlet temperature is about 35 ℃, after the storage passed examination through 1～2 week, adds differently flavoured seasoning bag more again, and the outer bag of packing into together seals mouth, is finished product.
Embodiment 2: the preparation of rice meal is with embodiment 1.45kg gets rice meal, 5kg potato starch, 13kg water, 0.75kg salt, 0.1kg alum, 0.1kg mono-stearin, 0.1kg sucrose ester, 0.25kg sand wormwood artemisia glue, 3kg egg white; Water melts used salt, tackifier, emulsifying agent etc. and is modulated into solution, add in the rice meal equably then, at room temperature stir about 20 minutes with dough mixing machine simultaneously, leave standstill again about 15 minutes, dough is evenly fed bitubular self-cooked type extruding strings device extrude, the aperture of mould is φ 1.4mm.Ground rice is in leaving extruding strings device mould dropping process, constantly blow with fan, send in the aging chamber then, carry out low temperature aging (3～5 ℃, 20 hours), aging good ground rice is put into clear water, the coherent ground rice that scatters while soaking is pulled ground rice out and is scalded in 85～90 ℃ water and got final product in about 3 minutes.Put into rinsing bowl again, with the mucus that produces in the clear water flush away shortening process.The ground rice of washing is behind draining, and the acid solution of putting into pH value 3 soaks, and quantitatively cuts off and once packs, and drips several salad oils before packing, and in the transparent retort pouch of packing into, seals mouth rapidly.Adopt the atmospheric steam sterilization, sterilization temperature is that 95～98 ℃, time are 30 minutes.Follow into cooler cooling 30 minutes, be cooled to normal temperature and get final product.After the storage passed examination through 1～2 week, add differently flavoured seasoning bag again, the outer bag of packing into together seals mouth, is finished product.
Claims (4)
1, a kind of processing method of instant fresh ground rice, its technical scheme is undertaken by following operation:
(1) rice selects that output is big, amylose content is high for use but the direct bad long-grained nonglutinous rice of eating mouth feel, removes impurity such as sand, chaff through operations such as selection by winnowing, screenings; At room temperature soaked 30～60 minutes after eluriating rice totally with clear water;
(2) with pulverizer rice is worn into rice meal more than 80 orders; Simultaneously required additive such as salt, tackifier, emulsifying agent are added an amount of water and be mixed with solution, additive can also comprise the protide additive;
(3) solution for preparing is added in the rice meal equably, and stir, at room temperature stir about 10～30 minutes, rice and flour group is fed in the bitubular self-cooked type extruding strings device that pore size of template is φ 1.2～2mm equably extrude with dough mixing machine;
(4) the strip ground rice of being extruded by bitubular extruding strings device (hereinafter to be referred as ground rice) constantly blows with fan in the process that falls; Ground rice is taken out, put into clear water then, coherent ground rice scatters while soaking;
(5) ground rice of pulling out needs to scald about 2～4 minutes in 85～95 ℃ water, puts into rinsing bowl again, washes out the mucus that produces in the shortening process with clear water;
(6) quantitatively cut off after ground rice is pulled out and packing once, drip several salad oils before the packing, in the transparent retort pouch of packing into, heat-sealing mouthful rapidly;
(7) once the ground rice after the packing is sterilized, and sterilization temperature is that 95～98 ℃, time are 15～45 minutes;
(8) ground rice after the sterilization after storing passed examination, adds differently flavoured flavor pack again, and the outer bag heat-sealing mouth of packing into together again is finished product after the secondary package;
It is characterized in that in its step of above-mentioned technology (1) that rice carries out dewatering process with dewaterer after eluriating clean the immersion again; Leave standstill technology again behind the solution stir mixing of rice meal and portions additive in its step (3); The strip ground rice of being extruded by extruding strings device in its step (4) send aging chamber to carry out low temperature or aged at room temperature technology; Increase between step (5) and (6) and wash out the mucus that produces in the shortening process with clear water and behind draining, carry out acid leaching process; And in the step (6) once packing back adopt normal pressure to seal and step (8) in ground rice through the laggard cooler process for cooling of sterilization.
2, the processing method of instant fresh ground rice according to claim 1 is characterized in that having used potato starch in additive; Tackifier adopt guar gum or sand wormwood artemisia glue; Emulsifying agent adopts single glycosides fat or sucrose ester; The protide additive is an egg white.
3, the processing method of instant fresh flour according to claim 1, it is characterized in that using the 50kg rice meal, use 12.5kg water with 1kg salt again, 0.15kg mono-stearin, 0.5kg guar gum is mixed with solution, and add this solution in the rice meal equably, and at room temperature stir about 15 minutes with dough mixing machine, leave standstill again about 10 minutes, rice flour mash is evenly fed bitubular self-cooked type extruding strings device to be extruded, the aperture of mould is φ 1.8mm, ground rice constantly blows with fan in leaving extruding strings device mould dropping process, sends into then and carries out aged at room temperature in the aging chamber, 15～20 ℃, 24 hours, aging good ground rice is put into clear water, and the coherent ground rice that scatters while soaking is pulled ground rice out and was scalded about 3 minutes in 85～90 ℃ water, put into rinsing bowl again, with the mucus that produces in the clear water flush away shortening process; The ground rice of washing is behind draining, and the acid solution of putting into pH value 3 soaks; Quantitatively cut off again and once pack, drip several salad oils before packing, in the transparent retort pouch of packing into, seal mouth rapidly; Adopt the atmospheric steam sterilization, sterilization temperature is that 95～98 ℃, time are 30 minutes; Follow into cooler cooling 30 minutes, the cooler outlet temperature is about 35 ℃, after checking through the storage in 1～2 week again, adds the differently flavoured seasoning bag outer bag of packing into together again and seals mouth, is finished product.
4, the processing method of instant fresh ground rice according to claim 1, it is characterized in that using the 45kg rice meal, the 5kg potato starch, use 13kg water with 0.75kg salt again, 0.1kg alum, 0.1kg mono-stearin, 0.1kg sucrose ester, 0.25kg sand wormwood artemisia glue, egg white 3kg is modulated into solution, and add in the rice meal equably, and at room temperature stir about 20 minutes with dough mixing machine, leave standstill again about 15 minutes, rice flour mash is evenly fed bitubular self-cooked type extruding strings device to be extruded, the aperture of mould is φ 1.4mm, ground rice is in leaving extruding strings device mould dropping process, constantly blow, send into then in the aging chamber, carry out low temperature aging with fan, 3～5 ℃, 20 hours, aging good ground rice is put into clear water, and the coherent ground rice that scatters while soaking is pulled ground rice out and was got final product in boiling hot about 3 minutes in 85～90 ℃ water; The ground rice of shortening is put into rinsing bowl again, with the mucus that produces in the clear water flush away shortening process; The ground rice of washing is behind draining, and the solution of putting into pH value 3 soaks, and quantitatively cuts off and once packs, and drips several salad oils before packing, and in the transparent retort pouch of packing into, seals mouth rapidly; Adopt the atmospheric steam sterilization, sterilization temperature is that 95～98 ℃, time are 30 minutes.Follow into cooler cooling 30 minutes, be cooled to normal temperature and get final product; After the storage inspection through 1～2 week, add differently flavoured seasoning bag again, the outer bag of packing into together seals mouth, is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99125254A CN1108761C (en) | 1999-12-01 | 1999-12-01 | Production process of instant fresh rice flour noodles |
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| CN99125254A CN1108761C (en) | 1999-12-01 | 1999-12-01 | Production process of instant fresh rice flour noodles |
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| CN1297697A CN1297697A (en) | 2001-06-06 |
| CN1108761C true CN1108761C (en) | 2003-05-21 |
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| CN99125254A Expired - Fee Related CN1108761C (en) | 1999-12-01 | 1999-12-01 | Production process of instant fresh rice flour noodles |
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| WO2017099133A1 (en) * | 2015-12-08 | 2017-06-15 | 日清フーズ株式会社 | Method for producing rice vermicelli-type rice flour noodles |
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| CN112314850A (en) * | 2020-11-09 | 2021-02-05 | 宁化县艾农电子商务发展有限公司 | Fresh-keeping rice noodles and processing method thereof |
| CN112674267A (en) * | 2020-12-07 | 2021-04-20 | 无锡新禾创工食品科技有限公司 | Preparation method of freshly squeezed rice noodles |
| CN113287716A (en) * | 2021-02-22 | 2021-08-24 | 广西华亨食品有限公司 | Novel instant noodle with flour in noodle and preparation method thereof |
| CN115226835A (en) * | 2022-06-20 | 2022-10-25 | 四川白家阿宽食品产业股份有限公司 | Instant prepackaged Xinjiang fried rice noodles and processing method thereof |
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| CN1155988A (en) * | 1996-12-09 | 1997-08-06 | 沙剑 | Technology for producing instant rice-flour noodle as snack |
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