CN112155155A - Production process of nutritional rice noodles - Google Patents
Production process of nutritional rice noodles Download PDFInfo
- Publication number
- CN112155155A CN112155155A CN202011054900.6A CN202011054900A CN112155155A CN 112155155 A CN112155155 A CN 112155155A CN 202011054900 A CN202011054900 A CN 202011054900A CN 112155155 A CN112155155 A CN 112155155A
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- Prior art keywords
- rice
- parts
- pulp
- rice flour
- mixing
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- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a production process of nutritional rice noodles, which comprises the following steps: selecting the following raw materials in parts by weight: 40-50 parts of germinated brown rice, 20-30 parts of rice, 4-8 parts of corn, 4-8 parts of Chinese yam and 3-4 parts of coix seed; soaking the raw materials for 12-24 h; grinding and mixing the pulp, wherein the water consumption of the grinding process is 0.4-0.6 time of the weight of the dry rice, the pulp mixing process adopts cassava starch for mixing the pulp, and the using amount of the cassava starch is 0.1-0.2 time of the weight of the dry rice; extruding and forming by using a gelatinized rice flour machine; sterilizing the formed rice noodles by adopting a microwave sterilization and ultraviolet sterilization combined process; and (6) packaging and cooling. The production process of the nutritional rice flour provided by the invention has higher nutritional value, can be used for storing wet rice flour for a long time, does not need to add any chemical additive, and has good taste.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a production process of nutritional rice flour.
Background
The rice flour is a traditional food in southern areas, which is processed by rice through a plurality of procedures, and is popular with consumers due to unique flavor, rich nutrition and smooth taste. However, the traditional process can not keep the rice flour fresh for a long time, but stores the rice flour in a dehydration and drying way, so that the rice flour loses the original flavor and taste. In the main rice flour preservation process, the moisture of the preserved rice flour is up to 40-70%, and in order to prolong the shelf life of the rice flour, a starch aging resistant agent is added in the preparation process, and an acid pickling process is added, so that the taste of the rice flour is influenced, and the nutritional value of the rice flour is reduced.
Disclosure of Invention
The invention aims to solve the technical problem of providing a production process of nutritional rice flour, which has high nutritional value, can ensure that wet rice flour can be stored for a long time, does not need to add any chemical additive, and has good taste.
In order to solve the problems, the technical scheme of the invention is as follows:
a production process of nutritional rice flour comprises the following steps:
step S1, selecting the raw materials according to the following weight parts: 40-50 parts of germinated brown rice, 20-30 parts of rice, 4-8 parts of corn, 4-8 parts of Chinese yam and 3-4 parts of coix seed;
step S2, soaking the raw materials for 12-24 h;
step S3, grinding and mixing the pulp, wherein the water consumption of the grinding process is 0.4-0.6 time of the weight of the dry rice, the pulp mixing process adopts cassava starch for mixing the pulp, and the using amount of the cassava starch is 0.1-0.2 time of the weight of the dry rice;
step S4, carrying out extrusion forming by adopting a gelatinized rice flour machine;
step S5, sterilizing the formed rice noodles by adopting a microwave sterilization and ultraviolet sterilization combined process;
and step S6, packaging and cooling.
Further, in the microwave sterilization process, the microwave heating power is 2.5-3.0KW, and the heating time is 4-5 min; the output power of an ultraviolet lamp in the ultraviolet disinfection process is 15-20W.
Further, secondary sterilization is carried out by pasteurization after packaging.
Further, the gelatinization temperature of the rice flour molding process is 102-108 ℃.
Compared with the prior art, the production process of the nutritional rice flour provided by the invention has the beneficial effects that:
according to the production process of the nutritional rice flour, the germinated glutinous brown rice, the corn, the Chinese yam and the coix seed are used as rice flour raw materials, wherein the germinated glutinous brown rice is high in nutritional value, various trace elements are reserved, the nutritional ingredients of the product are enriched, and the mouthfeel of the product is improved by the glutinous rice; the corn, the yam and the pearl barley are increased, so that the nutritional value of the product is further improved; meanwhile, the mode of ultraviolet disinfection and sterilization is adopted, so that the introduction of chemical additives can be reduced, the taste of the product is ensured, and the product is healthier to eat.
Detailed Description
The following description of the present invention is provided to enable those skilled in the art to better understand the technical solutions in the embodiments of the present invention and to make the above objects, features and advantages of the present invention more comprehensible.
The endpoints of the ranges and any values disclosed herein are not limited to the precise range or value, and such ranges or values should be understood to encompass values close to those ranges or values. For ranges of values, between the endpoints of each of the ranges and the individual values, and between the individual values may be combined with each other to yield one or more new ranges of values, which ranges of values should be considered as specifically disclosed herein.
A production process of nutritional rice flour comprises the following steps:
step S1, selecting the raw materials according to the following weight parts: 40-50 parts of germinated brown rice, 20-30 parts of rice, 4-8 parts of corn, 4-8 parts of Chinese yam and 3-4 parts of coix seed;
step S2, soaking the raw materials for 12-24 h;
step S3, grinding and mixing the pulp, wherein the water consumption of the grinding process is 0.4-0.6 time of the weight of the dry rice, the pulp mixing process adopts cassava starch for mixing the pulp, and the using amount of the cassava starch is 0.1-0.2 time of the weight of the dry rice;
step S4, carrying out extrusion forming by adopting a gelatinized rice flour machine;
step S5, sterilizing the formed rice noodles by adopting a microwave sterilization and ultraviolet sterilization combined process;
and step S6, packaging and cooling.
As a preferred technical scheme, in the microwave sterilization process, the microwave heating power is 2.5-3.0KW, and the heating time is 4-5 min; the output power of an ultraviolet lamp in the ultraviolet disinfection process is 15-20W.
As a preferable technical scheme, secondary sterilization is carried out by adopting a pasteurization method after packaging.
As a preferred technical scheme, the gelatinization temperature of the rice flour molding process is 102-108 ℃.
According to the production process of the nutritional rice flour, the germinated glutinous brown rice, the corn, the Chinese yam and the coix seed are used as rice flour raw materials, wherein the germinated glutinous brown rice is high in nutritional value, various trace elements are reserved, the nutritional ingredients of the product are enriched, and the mouthfeel of the product is improved by the glutinous rice; the corn, the yam and the pearl barley are increased, so that the nutritional value of the product is further improved; meanwhile, the mode of ultraviolet disinfection and sterilization is adopted, so that the introduction of chemical additives can be reduced, the taste of the product is ensured, and the product is healthier to eat.
The embodiments of the present invention have been described in detail, but the present invention is not limited to the described embodiments. Various changes, modifications, substitutions and alterations to these embodiments will occur to those skilled in the art without departing from the spirit and scope of the present invention.
Claims (4)
1. A production process of nutritional rice noodles is characterized by comprising the following steps:
step S1, selecting the raw materials according to the following weight parts: 40-50 parts of germinated brown rice, 20-30 parts of rice, 4-8 parts of corn, 4-8 parts of Chinese yam and 3-4 parts of coix seed;
step S2, soaking the raw materials for 12-24 h;
step S3, grinding and mixing the pulp, wherein the water consumption of the grinding process is 0.4-0.6 time of the weight of the dry rice, the pulp mixing process adopts cassava starch for mixing the pulp, and the using amount of the cassava starch is 0.1-0.2 time of the weight of the dry rice;
step S4, carrying out extrusion forming by adopting a gelatinized rice flour machine;
step S5, sterilizing the formed rice noodles by adopting a microwave sterilization and ultraviolet sterilization combined process;
and step S6, packaging and cooling.
2. The production process of the nutritional rice noodles as claimed in claim 1, wherein in the microwave sterilization process, the microwave heating power is 2.5-3.0KW, and the heating time is 4-5 min; the output power of an ultraviolet lamp in the ultraviolet disinfection process is 15-20W.
3. The process for producing nutritious rice flour as claimed in claim 1, wherein secondary sterilization is carried out by pasteurization after packaging.
4. The production process of nutritious rice flour as claimed in claim 1, wherein the gelatinization temperature of the rice flour molding process is 102-108 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011054900.6A CN112155155A (en) | 2020-09-28 | 2020-09-28 | Production process of nutritional rice noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011054900.6A CN112155155A (en) | 2020-09-28 | 2020-09-28 | Production process of nutritional rice noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112155155A true CN112155155A (en) | 2021-01-01 |
Family
ID=73861452
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011054900.6A Withdrawn CN112155155A (en) | 2020-09-28 | 2020-09-28 | Production process of nutritional rice noodles |
Country Status (1)
| Country | Link |
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| CN (1) | CN112155155A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114794365A (en) * | 2022-05-31 | 2022-07-29 | 桂林旅游学院 | Processing method of brown rice nutritional Guilin fresh wet rice noodles suitable for old people to eat |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102197866A (en) * | 2011-06-21 | 2011-09-28 | 安徽科技学院 | Nutritious sprouted glutinous coarse rice flour and preparation process thereof |
| KR101186508B1 (en) * | 2011-04-22 | 2012-10-09 | 김진식 | Manufacturing method of healthy food using germinated grain |
| CN111213826A (en) * | 2020-02-20 | 2020-06-02 | 江南大学 | Sterilization method for fresh-keeping wet rice noodles |
-
2020
- 2020-09-28 CN CN202011054900.6A patent/CN112155155A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101186508B1 (en) * | 2011-04-22 | 2012-10-09 | 김진식 | Manufacturing method of healthy food using germinated grain |
| CN102197866A (en) * | 2011-06-21 | 2011-09-28 | 安徽科技学院 | Nutritious sprouted glutinous coarse rice flour and preparation process thereof |
| CN111213826A (en) * | 2020-02-20 | 2020-06-02 | 江南大学 | Sterilization method for fresh-keeping wet rice noodles |
Non-Patent Citations (2)
| Title |
|---|
| 张兆镗: "《磁控管与微波加热技术》", 31 May 2018, 电子科技大学出版社 * |
| 张金诚，等: "《功能性粮油食品》", 31 December 2019, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114794365A (en) * | 2022-05-31 | 2022-07-29 | 桂林旅游学院 | Processing method of brown rice nutritional Guilin fresh wet rice noodles suitable for old people to eat |
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| WW01 | Invention patent application withdrawn after publication | ||
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Application publication date: 20210101 |