CN111357923A - Special flour for rice noodles and preparation method thereof - Google Patents
Special flour for rice noodles and preparation method thereof Download PDFInfo
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- CN111357923A CN111357923A CN202010336562.9A CN202010336562A CN111357923A CN 111357923 A CN111357923 A CN 111357923A CN 202010336562 A CN202010336562 A CN 202010336562A CN 111357923 A CN111357923 A CN 111357923A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 160
- 235000009566 rice Nutrition 0.000 title claims abstract description 160
- 235000012149 noodles Nutrition 0.000 title claims abstract description 77
- 235000013312 flour Nutrition 0.000 title claims abstract description 63
- 238000002360 preparation method Methods 0.000 title abstract description 10
- 240000007594 Oryza sativa Species 0.000 title description 119
- 229920002472 Starch Polymers 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 235000019698 starch Nutrition 0.000 claims abstract description 19
- 239000008107 starch Substances 0.000 claims abstract description 19
- 229920002261 Corn starch Polymers 0.000 claims abstract description 14
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 14
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 14
- 239000008120 corn starch Substances 0.000 claims abstract description 14
- 238000000227 grinding Methods 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 229920001592 potato starch Polymers 0.000 claims abstract description 14
- 229940100445 wheat starch Drugs 0.000 claims abstract description 14
- 241000209094 Oryza Species 0.000 claims abstract 41
- 240000002582 Oryza sativa Indica Group Species 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 235000013339 cereals Nutrition 0.000 claims description 4
- 238000010411 cooking Methods 0.000 abstract description 13
- 238000001125 extrusion Methods 0.000 abstract description 6
- 238000012360 testing method Methods 0.000 description 14
- 239000002994 raw material Substances 0.000 description 6
- 238000009835 boiling Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 238000010008 shearing Methods 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 230000006835 compression Effects 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002352 surface water Substances 0.000 description 1
- 238000009864 tensile test Methods 0.000 description 1
- 238000005406 washing 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- 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
- 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
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Noodles (AREA)
Abstract
The special rice noodle flour is prepared by mixing the following components in parts by weight: 90-110 parts of special rice flour, 10-15 parts of corn starch, 10-15 parts of wheat starch, 0.2-0.5 part of potato starch and 0.2-0.5 part of lotus root starch. The preparation method of the special rice noodle flour comprises the following steps: (1) mixing early long-shaped rice and water uniformly, and moistening rice to obtain modified and moistened rice; (2) performing skin grinding and crushing on the tempered and moistened rice obtained in the step (1), and then performing core grinding to obtain special rice flour; (3) and (3) mixing the special rice flour obtained in the step (2) with corn starch, wheat starch, potato starch and lotus root starch. The special rice noodle flour product has stable quality, the rice noodle prepared by the extrusion process has low cooking loss rate, good rehydration property and low noodle breaking rate, and the preparation method is simple and easy to implement, and saves water and energy.
Description
Technical Field
The invention relates to special rice noodle flour and a preparation method thereof.
Background
The rice noodles, also called rice flour or rice flour noodles, are flat strip-shaped (or simply called "flat powder") or thread-shaped rice products (or simply called "round powder") made from rice as raw material by the processes of grinding, steaming, slicing or extruding, quantifying, shaping, drying, packaging and the like. The rice noodles are traditional rice food in southern and southeast Asia areas of China, are popular in northern areas at present, and are popular among consumers. However, in the rice noodle complex system, the specific processing technology is greatly different, and products in many places have local characteristics, such as Yunnan Gaoqiao rice noodle, Guangxi Guilin rice noodle, Hunan Heidei breakfast rice noodle and the like.
Regardless of the processing technology, the selection of the rice raw material plays a decisive role in the influence of the sensory, texture and quality of the rice flour and the mouthfeel. Because no more suitable special rice flour raw material exists, the rice flour in the current market has the defects of high cooking loss rate, easy strip breakage, poor rehydration property of dry products and the like.
Disclosure of Invention
The invention aims to solve the technical problem of overcoming the defects in the prior art and providing the special rice noodle powder with stable product quality, and the rice noodle prepared by the special rice noodle powder through the extrusion forming process has low cooking loss rate, low broken noodle rate and good rehydration of dry products.
The invention further aims to solve the technical problem of providing a preparation method of the special rice noodle powder which is simple and convenient to operate, water-saving and energy-saving.
The technical scheme adopted by the invention for solving the technical problems is as follows: the special rice noodle flour is prepared by mixing the following components: special rice flour, corn starch, wheat starch, potato starch and lotus root starch.
Further, the special rice flour is prepared by uniformly mixing rice and water, moistening the rice to obtain modified and moistened rice, performing skin grinding and crushing on the modified and moistened rice, and performing core grinding and grinding to obtain powder. The rice is preferably early indica rice; more preferably, early indica rice is harvested within 2 years.
Further, the weight ratio of each component is as follows: 90-110 parts of special rice flour, 10-15 parts of corn starch, 10-15 parts of wheat starch, 0.2-0.5 part of potato starch and 0.2-0.5 part of lotus root starch.
The technical scheme adopted for further solving the technical problems is as follows: a production method of special rice noodle flour comprises the following steps:
(1) mixing rice and water uniformly, and moistening rice to obtain modified and moistened rice;
(2) performing skin grinding and crushing on the tempered and moistened rice obtained in the step (1), and then performing core grinding to obtain special rice flour;
(3) and (3) mixing the special rice flour obtained in the step (2) with corn starch, wheat starch, potato starch and lotus root starch.
Preferably, in the step (1), the early indica rice is early indica rice harvested within 2 years, the content of amylose in the early indica rice harvested within 2 years is high, a gel grid structure can be well formed, and the toughness and the strength can reach ideal states.
Preferably, in the step (1), the weight ratio of the rice mixed with the water is as follows: the weight portion of the rice is 80-120 portions, and the weight portion of the water is 20-40 portions. At this ratio, the ground powder has the lowest breakage rate. Preferably, in step (1), the rice is preferably early indica rice. More preferably, early indica rice is harvested within 2 years. Preferably, in the step (1), the rice moistening time is 6-30 h.
Preferably, in the step (2), the average grain diameter of the special rice flour is less than or equal to 50 μm; so that the special rice flour has the best physical and chemical properties.
Preferably, in the step (2), the damaged starch content of the special rice flour is less than or equal to 4%.
The rice noodle special powder prepared by the extrusion process has low boiling loss rate, good rehydration of dry products and low broken strip rate, the content of damaged starch is lower than 4 percent, and the average grain diameter is less than or equal to 50 mu m; the rice noodles prepared from the special rice noodle flour have rich and delicate fragrance and obvious sense of toughness after being cooked, the cooking loss rate is lower than 9 percent, the breaking rate is lower than 3 percent, the shearing stress of the rice noodles is 50g, the elastic coefficient is 48 percent, and the rehydration time of dry rice noodles is lower than 6 min; the preparation method is simple to operate, adopts semidry method for grinding, and saves water and energy.
Detailed Description
The present invention will be further described with reference to the following examples.
The starting materials used in the examples of the present invention were obtained by conventional commercial methods unless otherwise specified.
The method for testing the shear stress of the rice noodle in the embodiment comprises the steps of selecting 30 rice noodles with uniform thickness, cutting the rice noodles into 6.5 cm long, boiling the rice noodles in 200 mL of distilled water for 6min, fishing out a mesh screen, quickly washing the rice noodles with cold water, using absorbent paper to absorb surface water during testing, placing 3 rice noodles on a measuring platform together, and adopting a Measure Force in Compression mode, wherein a testing probe is A/LKB-F, the Compression ratio is 90%, the speed before testing is 1 mm/s, the testing speed is 0.5 mm/s, the speed after testing is 1 mm/s, the starting point induced stress is 0.3N, the maximum shear stress (N/mm2) = the maximum shear stress/3 × m linear cross-sectional area, and the average shear stress (N/mm2) = the area of a shear curve and an x axis/3 × cutting time is × m linear cross-sectional area.
The method for testing the rice-yarn elastic coefficient in the embodiment comprises the following steps: the method comprises selecting 10 rice noodles with uniform thickness and no cracks, cutting into 15 cm long, boiling in 300 mL boiling distilled water until white heart disappears, measuring one rice noodle each time, and performing other shear tests. And when the tensile test is carried out, winding the parallel friction roller for 2-3 circles to prevent any sliding. The measurement Force in Tension mode, the test probe: A/SPR; the speed before the test is 1 mm/s, the speed after the test is 1 mm/s and the speed after the test is 10 mm/s; initial distance: 40 mm; and (3) testing distance: 80 mm; data acquisition rate: 100 Hz. Tensile strength (N/mm2) = maximum tensile force/meter cross-sectional area of wire; tensile set (%) = meter-line tensile extension distance/meter-line original length.
The cooking loss rate in this example was measured by weighing 100g (m 1) of dry rice noodles, weighing 500mL of water (m2), cooking 100g of rice noodles in water for 5min, taking out the rice noodles, cooling to room temperature, adding 500mL of water, weighing again (m 3), calculating the cooking loss rate of rice noodles according to the following formula, Y = (m3-m2)/m1 × 100%,
in this embodiment, the method for detecting the broken rate of the meter line comprises the following steps: placing rice noodle in an electrothermal blowing drying oven, drying until the water content is below 14%, selecting 20 samples with length of 20 cm, steaming in 500mL boiling water for 2min, taking out the rice noodle samples, draining with supercooled water, and recording the number of rice noodle strips with length of more than 10 cm as X1.
The testing method of the rehydration time in the embodiment comprises the following steps: the rice noodles are put into an insulated container with a cover, boiled water about 5 times the mass of the rice noodles is added, and the container is immediately covered with the cover while a stopwatch is used for timing. When the softened rice noodle was clamped with a glass plate, the gelatinized state was observed, and when there was no significant hard core (or the mouthfeel was not undercooked, not sticking to the teeth), the time taken was recorded.
Example 1
The special rice noodle flour comprises the following raw materials in parts by weight: 90 parts of special rice flour, 12 parts of corn starch, 12 parts of wheat starch, 0.4 part of potato starch and 0.4 part of lotus root starch.
The preparation method of the special rice noodle flour comprises the following steps:
(1) 100kg of early long-shaped rice stored for 2 years is added with 28kg of water to fully and uniformly mix the rice and the water, and then the rice is placed at room temperature for moistening for 12 hours, wherein the water content of the rice is 28%;
(2) crushing the modified and moistened rice by a skin mill and then grinding by a heart mill to obtain special rice flour with the average particle size of 46.27 mu m and the damaged starch rate of 2%;
(3) and (3) mixing 900g of the special rice flour obtained in the step (2) with 120g of corn starch, 120g of wheat starch, 40g of potato starch and 40g of lotus root starch to obtain the special rice flour for rice noodles.
The rice flour special for the rice noodles prepared in the embodiment is mixed with water, the rice noodles are prepared by an extrusion process, after cooking, the rice noodles are rich and delicate in fragrance and obvious in chewiness, the cooking loss rate is lower than 9%, the breaking rate is lower than 3%, the shearing stress of the rice noodles is 50g, the elastic coefficient is 48%, and the rehydration time of the rice noodles is 3 min.
Example 2
The special rice noodle flour comprises the following raw materials in parts by weight: 110 parts of rice flour, 15 parts of corn starch, 15 parts of wheat starch, 0.5 part of potato starch and 0.5 part of lotus root starch.
The preparation method of the special rice noodle flour comprises the following steps:
(1) adding 36kg of water into 120 parts of early indica rice stored for 2 years to fully and uniformly mix the rice and the water, and then placing the mixture at room temperature for rice moistening for 24 hours, wherein the water content of the rice moistening is 30%;
(2) crushing the modified and moistened rice by a skin mill and then grinding by a heart mill to obtain special rice flour with the average particle size of 48.27 mu m and the damaged starch rate of 3%;
(3) and (3) mixing 1000g of the special rice flour obtained in the step (2) with 150g of corn starch, 150g of wheat starch, 50g of potato starch and 50g of lotus root starch to obtain the special rice flour for rice noodles.
The rice flour special for the rice noodles prepared in the embodiment is mixed with water, the rice noodles are prepared by an extrusion process, after cooking, the rice noodles are rich and delicate in fragrance, obvious in chewiness, less than 7% in cooking loss rate, less than 2% in breaking rate, 60g in shearing stress, 55% in elastic coefficient and 4min in rehydration time of the rice noodles.
Example 3
The special rice noodle flour comprises the following raw materials in parts by weight: 100 parts of rice flour, 15 parts of corn starch, 15 parts of wheat starch, 0.5 part of potato starch and 0.5 part of lotus root starch.
The preparation method of the special rice noodle flour comprises the following steps:
(1) adding 36kg of water into 120 parts of early indica rice stored for 2 years to fully and uniformly mix the rice and the water, and then placing the mixture at room temperature for rice moistening for 24 hours, wherein the water content of the rice moistening is 30%;
(2) crushing the modified and moistened rice by a skin mill and then grinding by a heart mill to obtain special rice flour with the average particle size of 47.55 mu m and the damaged starch rate of 3%;
(3) and (3) mixing 1000g of the special rice flour obtained in the step (2) with 150g of corn starch, 150g of wheat starch, 50g of potato starch and 50g of lotus root starch to obtain the special rice flour for rice noodles.
The rice flour special for the rice noodles prepared in the embodiment is mixed with water, the rice noodles are prepared by an extrusion process, after cooking, the rice noodles are rich and delicate in fragrance, obvious in chewiness, 2% in cooking loss rate, 1% in breaking rate, 60g in shear stress of the rice noodles, 55% in elastic coefficient and 2min in rehydration time of the rice noodles.
Claims (10)
1. The special rice noodle flour is characterized by being prepared by mixing the following components: special rice flour, 10-15 parts of corn starch, 10-15 parts of wheat starch, 0.2-0.5 part of potato starch and 0.2-0.5 part of lotus root starch.
2. The special rice flour as claimed in claim 1, wherein the special rice flour is prepared by uniformly mixing rice and water and moistening to obtain modified and moistened rice; then the obtained modified and moistened rice is crushed by a skin mill and then ground into powder by a core mill; the rice is preferably early indica rice; the early indica rice is preferably harvested within 2 years.
3. The special rice noodle flour as claimed in claim 1, wherein the weight parts of the components are as follows: 90-110 parts of special rice flour, 10-15 parts of corn starch, 10-15 parts of wheat starch, 0.2-0.5 part of potato starch and 0.2-0.5 part of lotus root starch.
4. A method for preparing the special rice noodle flour as claimed in any one of claims 1 to 3, which comprises the following steps:
(1) mixing rice and water uniformly, and moistening rice to obtain modified and moistened rice;
(2) performing skin grinding and crushing on the tempered and moistened rice obtained in the step (1), and then performing core grinding to obtain special rice flour;
(3) and (3) mixing the special rice flour obtained in the step (2) with corn starch, wheat starch, potato starch and lotus root starch.
5. The method for producing rice noodle special flour as claimed in claim 4, wherein: in the step (1), the rice is early indica rice; the early indica is preferably early indica harvested within 2 years.
6. The method for producing rice noodle special flour according to claim 4 or 5, characterized in that: in the step (1), the weight ratio of the rice and the water is as follows: the weight portion of the rice is 80-120 portions, and the weight portion of the water is 20-40 portions.
7. The method for producing rice noodle special flour according to claim or 5, characterized in that: in the step (1), the rice moistening time is 6-30 h.
8. The method for producing rice noodle special flour according to claim or 6, characterized in that: in the step (1), the rice moistening time is 6-30 h.
9. The method for producing rice noodle special flour according to claim or 5, characterized in that: in the step (2), the grain size of the special rice flour is less than or equal to 50 microns.
10. The method for producing rice noodle special flour as claimed in claim 7, wherein: in the step (2), the grain size of the special rice flour is less than or equal to 50 microns.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010336562.9A CN111357923A (en) | 2020-04-26 | 2020-04-26 | Special flour for rice noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010336562.9A CN111357923A (en) | 2020-04-26 | 2020-04-26 | Special flour for rice noodles and preparation method thereof |
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| CN111357923A true CN111357923A (en) | 2020-07-03 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202010336562.9A Pending CN111357923A (en) | 2020-04-26 | 2020-04-26 | Special flour for rice noodles and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112120205A (en) * | 2020-09-25 | 2020-12-25 | 山东华熙海御生物医药有限公司 | Soy sauce and its powder, their preparation method and application |
| CN115152930A (en) * | 2022-06-10 | 2022-10-11 | 湖南角山米业有限责任公司 | Special rice noodle flour prepared by semidry method and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN107751785A (en) * | 2016-08-18 | 2018-03-06 | 陈丽 | A kind of sweet potato ground rice |
| CN109511872A (en) * | 2018-11-22 | 2019-03-26 | 衡阳仕杰农业发展有限公司 | A kind of ourishing rice flour and preparation method thereof |
| CN109699910A (en) * | 2019-02-28 | 2019-05-03 | 河南省大程粮油集团股份有限公司 | A kind of rice noodles and preparation method thereof |
-
2020
- 2020-04-26 CN CN202010336562.9A patent/CN111357923A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN107751785A (en) * | 2016-08-18 | 2018-03-06 | 陈丽 | A kind of sweet potato ground rice |
| CN109511872A (en) * | 2018-11-22 | 2019-03-26 | 衡阳仕杰农业发展有限公司 | A kind of ourishing rice flour and preparation method thereof |
| CN109699910A (en) * | 2019-02-28 | 2019-05-03 | 河南省大程粮油集团股份有限公司 | A kind of rice noodles and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112120205A (en) * | 2020-09-25 | 2020-12-25 | 山东华熙海御生物医药有限公司 | Soy sauce and its powder, their preparation method and application |
| CN115152930A (en) * | 2022-06-10 | 2022-10-11 | 湖南角山米业有限责任公司 | Special rice noodle flour prepared by semidry method and preparation method thereof |
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Application publication date: 20200703 |