CN112704185A - Instant rice noodles convenient to eat and preparation method thereof - Google Patents
Instant rice noodles convenient to eat and preparation method thereof Download PDFInfo
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 198
- 235000009566 rice Nutrition 0.000 title claims abstract description 198
- 235000012149 noodles Nutrition 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 240000007594 Oryza sativa Species 0.000 title description 146
- 235000013312 flour Nutrition 0.000 claims abstract description 80
- 239000002994 raw material Substances 0.000 claims abstract description 49
- 241000196324 Embryophyta Species 0.000 claims abstract description 37
- 235000013599 spices Nutrition 0.000 claims abstract description 37
- 238000000034 method Methods 0.000 claims abstract description 32
- 229920002472 Starch Polymers 0.000 claims abstract description 23
- 235000019698 starch Nutrition 0.000 claims abstract description 23
- 239000008107 starch Substances 0.000 claims abstract description 23
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- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 235000016709 nutrition Nutrition 0.000 claims abstract description 16
- 241000209094 Oryza Species 0.000 claims abstract 52
- 238000001035 drying Methods 0.000 claims description 43
- 238000010411 cooking Methods 0.000 claims description 33
- 238000001125 extrusion Methods 0.000 claims description 28
- 238000002156 mixing Methods 0.000 claims description 27
- 230000008569 process Effects 0.000 claims description 25
- 238000001816 cooling Methods 0.000 claims description 22
- 239000000843 powder Substances 0.000 claims description 21
- 238000002791 soaking Methods 0.000 claims description 19
- 238000004140 cleaning Methods 0.000 claims description 17
- 238000004806 packaging method and process Methods 0.000 claims description 17
- 238000005520 cutting process Methods 0.000 claims description 16
- 238000005303 weighing Methods 0.000 claims description 15
- 238000004537 pulping Methods 0.000 claims description 12
- 238000000227 grinding Methods 0.000 claims description 10
- 238000000465 moulding Methods 0.000 claims description 10
- 238000007602 hot air drying Methods 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 8
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 4
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 4
- 244000223014 Syzygium aromaticum Species 0.000 claims description 4
- 240000002657 Thymus vulgaris Species 0.000 claims description 4
- 235000007303 Thymus vulgaris Nutrition 0.000 claims description 4
- 235000013614 black pepper Nutrition 0.000 claims description 4
- 239000001359 coriandrum sativum l. oleoresin Substances 0.000 claims description 4
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 4
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- 239000001931 piper nigrum l. white Substances 0.000 claims description 4
- 238000005096 rolling process Methods 0.000 claims description 4
- 239000001585 thymus vulgaris Substances 0.000 claims description 4
- 230000035764 nutrition Effects 0.000 abstract description 9
- 241001391944 Commicarpus scandens Species 0.000 abstract description 5
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- 238000000926 separation method Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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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
- 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
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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- 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
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- Polymers & Plastics (AREA)
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Abstract
The invention relates to instant rice noodles convenient to eat and a preparation method thereof, wherein the instant rice noodles are prepared from the following raw materials in parts by weight: 50-80 parts of rice, 20-40 parts of edible starch, 10-20 parts of edible water, 1-5 parts of edible salt and 0.5-5 parts of plant spices, wherein the rice is late long-shaped rice. The instant rice noodles prepared by the method adopt late long-shaped rice as a main raw material, and edible starch and plant spices are added as auxiliary materials, and the added plant spices have an antiseptic effect, can increase the taste of the rice noodles, and make the prepared rice noodles have richer nutrition; the added edible starch can improve the elasticity, the strength and the biting strength of the rice flour, so that the prepared rice flour is not easy to break, has good toughness and long storage life, can meet more consumers, and is simple in preparation method, easy to operate, suitable for industrial large-scale production and easy to popularize and apply.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to instant rice noodles convenient to eat and a preparation method thereof.
Background
With the acceleration of the pace of life and work of people, the eating habits of people are gradually changed, and many modern people tend to consume the convenience brought by instant food, including mouthfeel, fast food and cooking convenience. Therefore, the short time and the convenient eating become key factors when people select diet, so that the fast food which is convenient to eat is more and more popular with people. Such as fast food, instant noodles, self-heating rice, etc., are not always available for saving time and eating conveniently. However, as people continuously pursue high-quality life, instant foods such as flour and rice with less taste, poor nutrition and less variety cannot meet the needs of people. Therefore, the development of fast food with more varieties, higher nutrition and better taste is certainly to be the new pursuit of people.
The rice flour is a strip-shaped or filiform rice product prepared by soaking, cooking, layering and other processes with rice as a raw material, and is not a powdery material prepared by grinding with rice as a raw material in a lexical sense. The rice flour has flexible texture and elasticity, is not easy to be burnt when being boiled in water, is not easy to break when being dried and fried, is matched with various vegetables or soup bases to be boiled or dried and fried, is smooth and tasty, and is deeply popular with consumers. The instant rice flour developed by utilizing rice flour is an instant food developed in recent years, and is white in color, smooth and tasty, rich in nutrition and convenient to eat, so that the instant rice flour can be brewed by hot boiled water, can be used for cooking soup in a pot, can be fried and dressed in sauce, and is deeply favored by general consumers. However, the existing instant rice noodles are easy to generate retrogradation phenomenon after being steamed and formed, are easy to break after being dried, have poor toughness, single variety, short storage period, long rehydration time, and no resistance to being soaked and cooked, are easy to have pus and rot in the soaking and cooking process, and are not suitable for the modern high-paced work and life needs.
Disclosure of Invention
Aiming at the problems in the background technology, the invention aims to provide the instant rice flour which is convenient to eat, rich in nutrition, green and healthy, and also provides a preparation method of the instant rice flour, in particular to the instant rice flour which is convenient to eat and the preparation method thereof.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows: an instant rice noodle convenient to eat is prepared from the following raw materials in parts by weight: 50-80 parts of rice, 20-40 parts of edible starch, 10-20 parts of edible water, 1-5 parts of edible salt and 0.5-5 parts of plant spices, wherein the rice is late long-shaped rice.
Further, the instant rice noodles convenient to eat provided by the invention are prepared from the following raw materials in parts by weight: 65-75 parts of rice, 25-35 parts of edible starch, 15-18 parts of edible water, 1-3 parts of edible salt and 1-3 parts of plant spices.
Further, the instant rice noodles convenient to eat provided by the invention are prepared from the following raw materials in parts by weight: 70 parts of rice, 30 parts of edible starch, 16 parts of edible water, 2 parts of edible salt and 2 parts of plant spices.
The invention also discloses a preparation method of the instant rice noodles convenient to eat, which mainly comprises the steps of rice pretreatment, cleaning and soaking, grinding, stewing, rice noodle forming, cooling, silk extruding, drying and packaging, and the finished product of the nutritional rice noodles is obtained by packaging, and the preparation method specifically comprises the following steps:
(1) rice pretreatment: selecting the late long-shaped rice to remove impurities, and then removing gravels by adopting a specific gravity stoner to obtain the selected rice;
(2) cleaning and soaking: taking the selected rice obtained in the step (1) according to the raw material ratio, cleaning the selected rice by using a rice washer, soaking the selected rice in clear water after cleaning, taking out the rice after soaking, and draining to obtain soaked rice;
(3) grinding: respectively taking edible starch and edible water according to the raw material proportion, mixing the edible starch and the edible water with the soaked rice obtained in the step (2), uniformly mixing, sending the mixture into a pulping machine, carrying out pulping treatment, and collecting pulp after pulping;
(4) and (3) cooking: respectively taking edible salt and plant spices according to the raw material ratio, mixing the edible salt and the plant spices with the slurry obtained in the step (3), uniformly mixing, putting into a forming cooking machine, controlling the temperature of a cooking chamber in the forming cooking machine to be 98-102 ℃, and cooking the slurry by the forming cooking machine to obtain rice flour balls;
(5) rice flour molding: putting the rice flour dough obtained in the step (4) into an extruding machine, and performing extrusion forming twice by using the extruding machine to obtain rice flour sheets;
(6) and (3) cooling: cooling the rice flour slices obtained in the step (5) by using cold air through an air-cooled conveyor for 1-2 min, and cooling to obtain cold rice flour slices;
(7) extruding: feeding the cold rice flour slices obtained in the step (6) into a vermicelli extruding machine, extruding and forming by the vermicelli extruding machine, cutting into rice noodles with the length of 50-70 cm by a cutting machine, weighing, rolling into a dough, and subpackaging in a drying box to obtain rice flour dough;
(8) and (3) drying: drying the rice-flour dough obtained in the step (7) in a hot air dryer in a three-level gradient hot air drying mode, wherein the drying time is controlled to be 25-50 min, and drying until the moisture of the rice-flour dough is reduced to be below 12%;
(9) packaging: and (4) cutting the rice flour dough obtained in the step (8) into fixed length by using a cutting machine, weighing and metering according to specifications, and finally packaging to obtain the finished product of the instant rice flour.
Further, the preparation method is adopted, wherein in the cooking process in the step (4), the plant spice is prepared by mixing cassia bark, fennel, clove, liquorice, white pepper, coriander seed and thyme powder in a weight ratio of 2:6:1:3:4:8:6, and the preparation method comprises the steps of weighing the raw materials respectively according to the raw material ratio, mixing and crushing the raw materials into 80-100-mesh fine powder to obtain the plant spice powder.
Further, in the rice flour molding process in the step (5), the specific process conditions of the two-time extrusion molding are that the temperature of the first-time extrusion molding is 125-140 ℃, the molding extrusion pressure is 0.3-0.7 MPa, the temperature of the second-time extrusion molding is 125-135 ℃, the molding extrusion pressure is 0.6-1.0 MPa, and the thickness of the rice flour sheet is controlled to be 0.05-0.1 mm through the two-time extrusion molding.
Further, in the cooling process in the step (6), the rice flour sheet is cooled in an air-cooled conveyor by cold air with the temperature of 10-15 ℃ and the air speed of 0.3-1.5 m/s, and the cold rice flour sheet is obtained after cooling.
Further, in the drying process in the step (8), the specific process conditions of the three-level gradient hot air drying are that the obtained rice flour dough is sequentially subjected to primary drying by a hot air dryer with the temperature of 35-45 ℃ and the humidity of 40-50%, and the drying time is 5-15 min; and then carrying out secondary drying for 5-10 min by using a hot air dryer with the temperature of 60-70 ℃ and the humidity of 60-70%, and then carrying out tertiary drying for 15-25 min by using a hot air dryer with the temperature of 45-55 ℃ and the humidity of 40-55% until the moisture of the rice-flour dough is reduced to be below 12%.
Because the main raw material is late long-shaped rice containing much amylopectin, the vermicelli made of the late long-shaped rice is not easy to regenerate after being steamed, is not easy to break after being dried, and has better toughness. Late-maturing long-shaped rice produced in south China is suitable for producing instant rice flour. In addition, in order to enable the produced instant rice noodles to be smoother, glossy, oily and transparent, improve the elasticity, the strength and the biting force of the rice noodles, prolong the storage life and shorten the rehydration time, meanwhile, edible starch and plant spices are added, the edible starch is modified potato starch, so that the elasticity, the strength and the biting force of the rice noodles can be improved, the added plant spices have an antiseptic effect, can also increase the mouth feel of the rice noodles, and enable the prepared rice noodles to be richer in nutrition.
In the drying process, a three-level gradient hot air drying mode is adopted for drying, so that the nutritional ingredients, the hydrophilicity and the active substances in the product can be retained to the maximum extent, the dispersion performance of the product is improved, and the phenomena of nutritional ingredient decomposition, hydrophilicity, separation of the active substances from other ingredients and the like caused by the fact that the product suddenly enters a high-temperature environment from a low-temperature environment are avoided.
Compared with the prior art, the instant rice noodles convenient to eat and the preparation method thereof have the beneficial effects that: the production method comprises the steps of adopting late long-shaped rice as a main raw material, adding edible starch and plant spices as auxiliary materials, carrying out pretreatment, cleaning and soaking, grinding into thick liquid, steaming and boiling, forming rice flour, cooling, extruding and drying, and finally packaging to obtain the finished product of the nutritional rice flour, wherein no chemical preservative is added in the preparation process, and the added plant spices are utilized, so that the anti-corrosion effect is realized, the taste of the rice flour can be improved, and the prepared rice flour product is richer in nutrition; meanwhile, the added edible starch can improve the elasticity, the strength and the biting force of the rice flour, so that the prepared rice flour product is not easy to break, has good toughness and long storage life, can meet more consumer groups, accords with the pursuit of modern people on nature, safety, green, nutrition and health, has simple manufacturing method, is easy to operate, is suitable for industrial large-scale production, and is easy to popularize and apply.
Detailed Description
In order to more fully explain the practice of the invention, the invention is further illustrated by reference to the following specific examples.
Example 1:
an instant rice noodle convenient to eat is prepared from the following raw materials in parts by weight: the plant spice powder is prepared by respectively weighing raw materials according to the weight ratio of 2:6:1:3:4:8:6, mixing and crushing the raw materials into 80-100 meshes of fine powder to obtain the plant spice powder.
The preparation method of the instant rice noodles convenient to eat mainly comprises the steps of rice pretreatment, cleaning and soaking, grinding, cooking, rice noodle forming, cooling, extruding, drying and packaging, and the finished product of the nutritional rice noodles is obtained by packaging, and specifically comprises the following steps:
(1) rice pretreatment: selecting the late long-shaped rice to remove impurities, and then removing gravels by adopting a specific gravity stoner to obtain the selected rice;
(2) cleaning and soaking: taking the selected rice obtained in the step (1) according to the raw material ratio, cleaning the selected rice by using a rice washer, soaking the selected rice in clear water after cleaning, taking out the rice after soaking, and draining to obtain soaked rice;
(3) grinding: respectively taking edible starch and edible water according to the raw material proportion, mixing the edible starch and the edible water with the soaked rice obtained in the step (2), uniformly mixing, sending the mixture into a pulping machine, carrying out pulping treatment, and collecting pulp after pulping;
(4) and (3) cooking: respectively taking edible salt and plant spices according to the raw material ratio, mixing the edible salt and the plant spices with the slurry obtained in the step (3), uniformly mixing, putting into a forming cooking machine, controlling the temperature of a cooking chamber in the forming cooking machine to be 98-102 ℃, and cooking the slurry by the forming cooking machine to obtain rice flour balls;
(5) rice flour molding: putting the rice flour dough obtained in the step (4) into an extruding machine, and performing extrusion forming twice by using the extruding machine to obtain rice flour sheets; wherein the specific process conditions of the two extrusion forming processes are that the temperature of the first extrusion forming process is 125-135 ℃, the extrusion forming pressure is 0.5-0.7 MPa, the temperature of the second extrusion forming process is 125-130 ℃, the extrusion forming pressure is 0.8-1.0 MPa, and the thickness of the rice flour sheet is controlled to be 0.05-0.1 mm through the two extrusion forming processes;
(6) and (3) cooling: cooling the rice flour slices obtained in the step (5) by an air-cooled conveyor by using cold air with the temperature of 10-15 ℃ and the air speed of 0.3-1 m/s for 1-2 min in the transmission process, and cooling to obtain cold rice flour slices;
(7) extruding: feeding the cold rice flour slices obtained in the step (6) into a vermicelli extruding machine, extruding and forming by the vermicelli extruding machine, cutting into rice noodles with the length of 50-70 cm by a cutting machine, weighing, rolling into a dough, and subpackaging in a drying box to obtain rice flour dough;
(8) and (3) drying: drying the rice flour dough obtained in the step (7) in a hot air dryer in a three-level gradient hot air drying mode, wherein the specific process conditions of the three-level gradient hot air drying are that the obtained rice flour dough is sequentially subjected to primary drying for 10-15 min by a hot air dryer with the temperature of 35-40 ℃ and the humidity of 40-45%; then, carrying out secondary drying for 8-10 min by using a hot air dryer with the temperature of 60-65 ℃ and the humidity of 60-65%, and carrying out tertiary drying for 20-25 min by using a hot air dryer with the temperature of 45-50 ℃ and the humidity of 40-50%, wherein the total drying time is controlled to be 38-50 min, and drying until the moisture of the rice flour dough is reduced to below 12%;
(9) packaging: and (4) cutting the rice flour dough obtained in the step (8) into fixed length by using a cutting machine, weighing and metering according to specifications, and finally packaging to obtain the finished product of the instant rice flour.
Example 2:
an instant rice noodle convenient to eat is prepared from the following raw materials in parts by weight: the plant spice powder is prepared by respectively weighing raw materials according to the raw material ratio, mixing and crushing the raw materials into 80-100 meshes of fine powder to obtain the plant spice powder.
The preparation method of the instant rice noodles convenient to eat is the same as that of the example 1.
Example 3:
an instant rice noodle convenient to eat is prepared from the following raw materials in parts by weight: 70 parts of rice, 30 parts of edible starch, 16 parts of edible water, 2 parts of edible salt and 2 parts of plant spice, wherein the rice is late long-shaped rice, and the plant spice is prepared by mixing cassia, fennel, clove, liquorice, white pepper, coriander seed and thyme powder according to the weight ratio of 2:6:1:3:4:8:6, and the preparation method comprises the steps of weighing the raw materials respectively according to the raw material ratio, mixing and crushing the raw materials into 80-100-mesh fine powder to obtain the plant spice powder.
The preparation method of the instant rice noodles convenient to eat mainly comprises the steps of rice pretreatment, cleaning and soaking, grinding, cooking, rice noodle forming, cooling, extruding, drying and packaging, and the finished product of the nutritional rice noodles is obtained by packaging, and specifically comprises the following steps:
(1) rice pretreatment: selecting the late long-shaped rice to remove impurities, and then removing gravels by adopting a specific gravity stoner to obtain the selected rice;
(2) cleaning and soaking: taking the selected rice obtained in the step (1) according to the raw material ratio, cleaning the selected rice by using a rice washer, soaking the selected rice in clear water after cleaning, taking out the rice after soaking, and draining to obtain soaked rice;
(3) grinding: respectively taking edible starch and edible water according to the raw material proportion, mixing the edible starch and the edible water with the soaked rice obtained in the step (2), uniformly mixing, sending the mixture into a pulping machine, carrying out pulping treatment, and collecting pulp after pulping;
(4) and (3) cooking: respectively taking edible salt and plant spices according to the raw material ratio, mixing the edible salt and the plant spices with the slurry obtained in the step (3), uniformly mixing, putting into a forming cooking machine, controlling the temperature of a cooking chamber in the forming cooking machine to be 98-102 ℃, and cooking the slurry by the forming cooking machine to obtain rice flour balls;
(5) rice flour molding: putting the rice flour dough obtained in the step (4) into an extruding machine, and performing extrusion forming twice by using the extruding machine to obtain rice flour sheets; the specific process conditions of the two extrusion forming processes are that the temperature of the first extrusion forming process is 130-140 ℃, the forming extrusion pressure is 0.3-0.5 MPa, the temperature of the second extrusion forming process is 130-135 ℃, the forming extrusion pressure is 0.6-0.8 MPa, and the thickness of the rice flour sheet is controlled to be 0.05-0.1 mm through the two extrusion forming processes;
(6) and (3) cooling: cooling the rice flour slices obtained in the step (5) by an air-cooled conveyor by using cold air with the temperature of 10-15 ℃ and the air speed of 1.0-1.5 m/s for 1-2 min in the transmission process, and cooling to obtain cold rice flour slices;
(7) extruding: feeding the cold rice flour slices obtained in the step (6) into a vermicelli extruding machine, extruding and forming by the vermicelli extruding machine, cutting into rice noodles with the length of 50-70 cm by a cutting machine, weighing, rolling into a dough, and subpackaging in a drying box to obtain rice flour dough;
(8) and (3) drying: drying the rice flour dough obtained in the step (7) in a hot air dryer in a three-level gradient hot air drying mode, wherein the specific process conditions of the three-level gradient hot air drying are that the obtained rice flour dough is sequentially subjected to primary drying for 5-10 min by a hot air dryer with the temperature of 40-45 ℃ and the humidity of 45-50%; then, carrying out secondary drying for 5-8 min by using a hot air dryer with the temperature of 65-70 ℃ and the humidity of 65-70%, and carrying out tertiary drying for 15-20 min by using a hot air dryer with the temperature of 50-55 ℃ and the humidity of 50-55%, wherein the total drying time is controlled to be 25-38 min, and drying until the moisture of the rice flour dough is reduced to below 12%;
(9) packaging: and (4) cutting the rice flour dough obtained in the step (8) into fixed length by using a cutting machine, weighing and metering according to specifications, and finally packaging to obtain the finished product of the instant rice flour.
Example 4
An instant rice noodle convenient to eat is prepared from the following raw materials in parts by weight: 75 parts of rice, 35 parts of edible starch, 18 parts of edible water, 3 parts of edible salt and 3 parts of plant spice, wherein the rice is late long-shaped rice, and the plant spice is prepared by mixing cassia, fennel, clove, liquorice, white pepper, coriander seed and thyme powder according to the weight ratio of 2:6:1:3:4:8:6, and the preparation method comprises the steps of weighing the raw materials respectively according to the raw material ratio, mixing and crushing the raw materials into 80-100-mesh fine powder to obtain the plant spice powder.
The preparation method of the instant rice noodles convenient to eat is the same as that of the example 3.
Example 5
An instant rice noodle convenient to eat is prepared from the following raw materials in parts by weight: the plant spice powder is prepared by respectively weighing raw materials according to the raw material ratio, mixing and crushing the raw materials into 80-100 meshes of fine powder to obtain the plant spice powder.
The preparation method of the instant rice noodles convenient to eat is the same as that of the example 1.
Compared with the instant rice noodles prepared in the prior art, the instant rice noodles prepared by the methods in examples 1 to 5 respectively have the advantages of good taste, transparent color, good elasticity, long storage life, short rehydration time, high boiling resistance and the like, and have the characteristics of good toughness and chewiness, smooth taste, rich nutrition, convenience in eating and the like. Can realize large-scale production, preparation and processing, and has very important significance for developing fast food with more varieties, higher nutrition and better taste.
The above-mentioned examples only express the specific embodiments of the present invention, but should not be interpreted as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention.
Claims (8)
1. An instant rice flour which is convenient to eat is characterized in that: the instant rice noodles are prepared from the following raw materials in parts by weight: 50-80 parts of rice, 20-40 parts of edible starch, 10-20 parts of edible water, 1-5 parts of edible salt and 0.5-5 parts of plant spices, wherein the rice is late long-shaped rice.
2. Instant rice noodles convenient to eat according to claim 1, characterized in that: the instant rice noodles are prepared from the following raw materials in parts by weight: 65-75 parts of rice, 25-35 parts of edible starch, 15-18 parts of edible water, 1-3 parts of edible salt and 1-3 parts of plant spices.
3. Instant rice noodles convenient to eat according to claim 2, characterized in that: the instant rice noodles are prepared from the following raw materials in parts by weight: 70 parts of rice, 30 parts of edible starch, 16 parts of edible water, 2 parts of edible salt and 2 parts of plant spices.
4. A method of preparing instant rice flour as claimed in any one of claims 1 to 3, which is convenient for consumption, characterized in that: the preparation method mainly comprises the steps of rice pretreatment, cleaning and soaking, grinding, cooking, rice flour forming, cooling, extruding, drying and packaging, and the finished product of the nutritional rice flour is obtained by packaging, and the preparation method specifically comprises the following steps:
(1) rice pretreatment: selecting the late long-shaped rice to remove impurities, and then removing gravels by adopting a specific gravity stoner to obtain the selected rice;
(2) cleaning and soaking: taking the selected rice obtained in the step (1) according to the raw material ratio, cleaning the selected rice by using a rice washer, soaking the selected rice in clear water after cleaning, taking out the rice after soaking, and draining to obtain soaked rice;
(3) grinding: respectively taking edible starch and edible water according to the raw material proportion, mixing the edible starch and the edible water with the soaked rice obtained in the step (2), uniformly mixing, sending the mixture into a pulping machine, carrying out pulping treatment, and collecting pulp after pulping;
(4) and (3) cooking: respectively taking edible salt and plant spices according to the raw material ratio, mixing the edible salt and the plant spices with the slurry obtained in the step (3), uniformly mixing, putting into a forming cooking machine, controlling the temperature of a cooking chamber in the forming cooking machine to be 98-102 ℃, and cooking the slurry by the forming cooking machine to obtain rice flour balls;
(5) rice flour molding: putting the rice flour dough obtained in the step (4) into an extruding machine, and performing extrusion forming twice by using the extruding machine to obtain rice flour sheets;
(6) and (3) cooling: cooling the rice flour slices obtained in the step (5) by using cold air through an air-cooled conveyor for 1-2 min, and cooling to obtain cold rice flour slices;
(7) extruding: feeding the cold rice flour slices obtained in the step (6) into a vermicelli extruding machine, extruding and forming by the vermicelli extruding machine, cutting into rice noodles with the length of 50-70 cm by a cutting machine, weighing, rolling into a dough, and subpackaging in a drying box to obtain rice flour dough;
(8) and (3) drying: drying the rice-flour dough obtained in the step (7) in a hot air dryer in a three-level gradient hot air drying mode, wherein the drying time is controlled to be 25-50 min, and drying until the moisture of the rice-flour dough is reduced to be below 12%;
(9) packaging: and (4) cutting the rice flour dough obtained in the step (8) into fixed length by using a cutting machine, weighing and metering according to specifications, and finally packaging to obtain the finished product of the instant rice flour.
5. The method of claim 4, wherein: in the cooking process in the step (4), the plant spice is prepared by mixing cassia, fennel, clove, liquorice, white pepper, coriander seed and thyme powder according to the weight ratio of 2:6:1:3:4:8:6, and the preparation method comprises the steps of weighing the raw materials according to the raw material ratio, mixing and crushing the raw materials into 80-100-mesh fine powder to obtain the plant spice powder.
6. The method of claim 4, wherein: in the rice flour molding process in the step (5), the specific process conditions of the two extrusion molding are that the temperature of the first extrusion molding is 125-140 ℃, the molding extrusion pressure is 0.3-0.7 MPa, the temperature of the second extrusion molding is 125-135 ℃, the molding extrusion pressure is 0.6-1.0 MPa, and the thickness of the rice flour sheet is controlled to be 0.05-0.1 mm through the two extrusion molding.
7. The method of claim 4, wherein: and (4) in the cooling process in the step (6), cooling the rice flour slices in the conveying process by using cold air with the temperature of 10-15 ℃ and the air speed of 0.3-1.5 m/s in an air-cooled conveyor, and cooling to obtain the cold rice flour slices.
8. The method of claim 4, wherein: in the drying process in the step (8), the specific process conditions of the three-level gradient hot air drying are that the obtained rice flour dough is sequentially subjected to primary drying by a hot air dryer with the temperature of 35-45 ℃ and the humidity of 40-50%, and the drying time is 5-15 min; and then carrying out secondary drying for 5-10 min by using a hot air dryer with the temperature of 60-70 ℃ and the humidity of 60-70%, and then carrying out tertiary drying for 15-25 min by using a hot air dryer with the temperature of 45-55 ℃ and the humidity of 40-55% until the moisture of the rice-flour dough is reduced to be below 12%.
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