CN113115901A - Method for simultaneously producing fresh wet rice noodles and dry rice noodles - Google Patents
Method for simultaneously producing fresh wet rice noodles and dry rice noodles Download PDFInfo
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- CN113115901A CN113115901A CN202110289404.7A CN202110289404A CN113115901A CN 113115901 A CN113115901 A CN 113115901A CN 202110289404 A CN202110289404 A CN 202110289404A CN 113115901 A CN113115901 A CN 113115901A
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- 238000000034 method Methods 0.000 title claims abstract description 33
- 235000013312 flour Nutrition 0.000 claims abstract description 159
- 239000000843 powder Substances 0.000 claims abstract description 34
- 239000012535 impurity Substances 0.000 claims abstract description 28
- 238000001035 drying Methods 0.000 claims abstract description 27
- 238000002791 soaking Methods 0.000 claims abstract description 20
- 238000000227 grinding Methods 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 15
- 238000005520 cutting process Methods 0.000 claims abstract description 14
- 238000007493 shaping process Methods 0.000 claims abstract description 12
- 238000010025 steaming Methods 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 239000007788 liquid Substances 0.000 claims description 17
- 239000008223 sterile water Substances 0.000 claims description 17
- 230000003020 moisturizing effect Effects 0.000 claims description 16
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 14
- 229920002752 Konjac Polymers 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 13
- 239000000252 konjac Substances 0.000 claims description 13
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 11
- 229920002472 Starch Polymers 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- 229910052708 sodium Inorganic materials 0.000 claims description 11
- 239000011734 sodium Substances 0.000 claims description 11
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- 238000001125 extrusion Methods 0.000 claims description 9
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 8
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 8
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 8
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 8
- 229920002581 Glucomannan Polymers 0.000 claims description 8
- 229940046240 glucomannan Drugs 0.000 claims description 8
- 235000010485 konjac Nutrition 0.000 claims description 8
- 235000010413 sodium alginate Nutrition 0.000 claims description 8
- 239000000661 sodium alginate Substances 0.000 claims description 8
- 229940005550 sodium alginate Drugs 0.000 claims description 8
- 229920002907 Guar gum Polymers 0.000 claims description 7
- 229930003427 Vitamin E Natural products 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 7
- 239000000665 guar gum Substances 0.000 claims description 7
- 235000010417 guar gum Nutrition 0.000 claims description 7
- 229960002154 guar gum Drugs 0.000 claims description 7
- 239000008213 purified water Substances 0.000 claims description 7
- 229940046009 vitamin E Drugs 0.000 claims description 7
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- 230000005484 gravity Effects 0.000 description 4
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- 238000003860 storage Methods 0.000 description 4
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- 239000002245 particle Substances 0.000 description 3
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000011261 inert gas Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
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- 231100000252 nontoxic Toxicity 0.000 description 2
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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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
-
- 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
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Noodles (AREA)
Abstract
The invention discloses a method for simultaneously producing fresh wet rice noodles and dry rice noodles, belonging to the technical field of food processing. The method for simultaneously producing the fresh wet rice noodles and the dry rice noodles comprises the following steps: step 1: purchasing and warehousing coarse rice; step 2: selecting coarse rice and removing impurities; and step 3: soaking polished rice; and 4, step 4: grinding the refined rice; and 5: adding auxiliary materials; step 6: stirring and transporting; and 7: curing and extruding; and 8: cutting powder and shaping; and step 9: steaming and primary powder scattering; step 10: and (5) secondary powder scattering and drying. The invention can produce fresh wet rice flour and dry rice flour simultaneously, changes the existing rice flour production mode, is sanitary and efficient, has complete technology, unifies the rice flour technology quality, and the produced fresh wet rice flour and dry rice flour have high quality and good taste, and have practical popularization value.
Description
Technical Field
The invention relates to a method for simultaneously producing fresh wet rice noodles and dry rice noodles, belonging to the technical field of food processing.
Background
Rice flour plays an important role in rice products and is a high-quality food after deep processing of rice. The product is well received by the consumers because of smooth and fine taste, convenient cooking and low price. With the continuous development of rice flour industry all over the country, the rice flour demand is increased year by year, and the position occupied by the mechanized accurate and efficient production mode in the industry is more and more important. In the food production industry, the food production mechanization level in Europe and America far exceeds that in China at present, and China also needs to continuously improve research and development technologies, so that an automatic food production line is realized. Therefore, the rice flour industry in China has great market development prospect and market value in the streamlined production. However, most of the existing rice flour industries are in a workshop type production mode, and the problems of low production efficiency, poor sanitary conditions and quality variation which are difficult to reach the unified standard exist. In addition, the demand of fresh and wet rice noodles in China is gradually increased in recent years, the existing production mode is generally only directed at the production of dry rice noodles, if fresh and wet rice noodles are produced, a production line needs to be started, the series of problems of large factory modification amount, large capital consumption, high site requirement and the like exist, and the cost is greatly increased although the yield of the improved production line is increased. Moreover, the existing water-retaining and fresh-keeping methods for fresh and wet rice noodles are various and are not necessarily suitable for all rice noodle production lines, and the problem that the uniform freshness and humidity of the rice noodles are difficult to ensure exists in the production process.
In order to solve the above problems, it is highly desirable to provide a method for producing fresh wet rice noodles and dry rice noodles simultaneously, which changes the existing rice noodle production mode, ensures sanitary conditions, and unifies the rice noodle process quality.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a method for simultaneously producing fresh wet rice noodles and dry rice noodles. The invention can produce fresh wet rice flour and dry rice flour simultaneously, changes the existing rice flour production mode, is sanitary and efficient, has complete technology, unifies the rice flour technology quality, and the produced fresh wet rice flour and dry rice flour have high quality and good taste, and have practical popularization value.
The technical scheme for solving the technical problems is as follows: a method for simultaneously producing fresh wet rice flour and dry rice flour comprises the following steps:
step 1: purchasing and warehousing coarse rice;
step 2: selecting coarse rice and removing impurities;
and step 3: soaking polished rice
Soaking the polished rice after impurity removal obtained in the step 2 to obtain soaked polished rice;
and 4, step 4: grinding of polished rice
Grinding the soaked polished rice obtained in the step (3), and sieving to obtain selected rice flour;
and 5: addition of auxiliary materials
Adding 8-12% of corn starch, 2-4% of monoglyceride, 1-2% of sodium carboxymethyl starch and 5-9% of edible gum into the selected rice flour obtained in the step 4, and uniformly mixing to obtain a mixed rice flour raw material;
step 6: stirring and transporting
Stirring the mixed rice flour raw material obtained in the step (5) to obtain a stirred mixed rice flour raw material;
and 7: aging and extruding
After the stirred mixed rice flour raw material obtained in the step 6 is cured at high temperature, low-speed high-pressure extrusion is carried out to obtain root-shaped rice flour;
and 8: shaping by cutting powder
Cutting the root-shaped rice flour obtained in the step (7) into segment-shaped rice flour, and then cooling and shaping to obtain shaped rice flour;
and step 9: steaming and primary scattering powder
The shaped rice flour obtained in the step 8 is baked and boiled at high temperature, cooled, added with the moisture retention solution, uniformly mixed and subjected to primary flour scattering to obtain fresh wet rice flour;
step 10: secondary powder dispersing and drying
Adding sterile water into the fresh wet rice noodles obtained in the step 9, and performing secondary powder scattering; and naturally drying, and drying to obtain dry rice noodles.
The principle of the method for simultaneously producing the fresh wet rice noodles and the dry rice noodles is as follows:
in the step 1 of the invention, the coarse rice is purchased and warehoused, namely the high-quality polished long-shaped rice is stored in a storeroom, the storage temperature is 15-30 ℃, and the relative air humidity is 10-15%.
In the step 2 of the invention, the coarse rice is selected and purified, which means that the coarse rice is subjected to impurity removal and screening through a vibration impurity removal cleaning device and a specific gravity grading stone remover to obtain purified fine rice. Through selection and impurity removal, the impurity content of the impurity-free refined rice is less than 0.1 percent, and the content of broken grains is 0.5 to 1.5 percent.
In the step 3 of the invention, the fine rice soaking means that the fine rice is put into soaking equipment and soaked within a certain temperature range. After the polished rice is soaked, the subsequent grinding is more facilitated.
In the step 4 of the invention, the fine rice grinding refers to grinding the soaked fine rice by a grinding machine, and screening to obtain the selected rice flour with impurity content and large particle content less than 0.1%.
In the step 5 of the invention, auxiliary materials are added into the milled polished rice and mixed to obtain the mixed rice flour raw material. The auxiliary materials are added, so that the rice flour is in a beige color before being boiled in water, has rice fragrance, is straight and stiff, and has smooth hand feeling and no roughness; the boiled food can keep its good quality for a long time.
In step 6 of the invention, stirring and transporting means that the mixed rice flour raw material is conveyed into a stirrer through a blanking device, the added mixed rice flour raw material is uniformly stirred through high-strength mechanical stirring, and then the raw material is conveyed into a hopper of a curing and extruding device through a quantitative conveying device of a factory-like automatic flour supply system.
In step 7 of the invention, the curing and extruding means that the mixed rice flour raw material is cured at high temperature in a curing and extruding device and then extruded at low speed and high pressure to obtain root-shaped rice flour.
In the step 8 of the invention, the rice flour cutting and shaping are carried out, namely root rice flour obtained in the step 7 is cut into segment rice flour with a fixed length range by an automatic rice flour cutting device, and then the segment rice flour is transferred to a rice flour feeding device and is cooled and shaped by a fan.
In the step 9 of the invention, steaming and primary powder scattering are carried out, namely, molded rice flour obtained by a powder cutting process is put in a rice flour steam box to be baked and boiled at high temperature; and after cooling, performing primary powder scattering to obtain fresh wet rice noodles. Packaging fresh wet rice flour in a water-proof air-proof plastic container, and pumping out air and filling non-toxic inert gas in the sealed plastic container; the water content of the nontoxic inert gas is 20-35 wt%.
In the step 10 of the invention, secondary powder scattering and drying are carried out, namely, fresh wet rice flour is put into a powder scattering box, and sterile water is added for secondary powder scattering; and naturally drying, and drying to obtain dry rice noodles.
The method for simultaneously producing the fresh wet rice noodles and the dry rice noodles has the beneficial effects that:
1. the invention can produce fresh wet rice flour and dry rice flour simultaneously, changes the existing rice flour production mode, is sanitary and efficient, has complete technology, unifies the rice flour technology quality, and the produced fresh wet rice flour and dry rice flour have high quality and good taste, and have practical popularization value.
2. The method disclosed by the invention is simple to operate, low in cost, wide in market prospect and suitable for large-scale popularization and application.
On the basis of the technical scheme, the invention can be further improved as follows.
Further, in the step 3, the soaking refers to soaking the polished rice after impurity removal in purified water, wherein the mass ratio of the polished rice to the purified water is 1 (1.1-1.3), and the polished rice is soaked for 3h-5h at the temperature of 25 ℃ -45 ℃.
The adoption of the further beneficial effects is as follows: by adopting the parameters, the soaking effect is better.
Furthermore, in the step 4, the mesh number of the sieve is 120-150 meshes, and the content of impurity-containing and large-particle-containing particles is less than 0.1%.
Further, in step 5, the edible gum is guar gum or konjac gum.
The adoption of the further beneficial effects is as follows: both of the above two kinds of materials can be used as edible gum, and has low cost.
Further, in the step 6, the rotating speed of the stirring is 30r/min-40r/min, and the time is 7min-10 min.
The adoption of the further beneficial effects is as follows: by adopting the parameters, the mixed rice flour raw material obtained in the step 5 can be fully stirred.
Further, in step 7, the high-temperature curing is carried out at the temperature of 150-170 ℃ for 2-3 min; the extrusion rate of the low-speed high-pressure extrusion is 10 to 15 pieces per time; the root-shaped rice flour has a diameter of 2mm-3 mm.
The adoption of the further beneficial effects is as follows: by adopting the parameters, the rice flour with uniform size and no sticking can be obtained.
Further, in the step 8, the length of the segment-shaped rice noodles is 200mm-350 mm; the temperature reduction means that the temperature is reduced to 40-45 ℃ by a fan.
The adoption of the further beneficial effects is as follows: the parameters are adopted, so that the subsequent powder steaming and primary powder scattering are facilitated.
Further, in the step 9, the high-temperature baking and boiling temperature is 95-100 ℃, and the time is 40-50 min; the cooling means natural cooling to 35-40 ℃; the moisture retention liquid accounts for 50-70% of the mass of the cooled rice flour; the moisturizing liquid is prepared from the following raw materials in percentage by weight: 10 to 12 percent of sodium alginate, 8 to 10 percent of vitamin E, 1 to 1.2 percent of konjac glucomannan and 70 to 81 percent of sterile water; the time for the primary powder scattering is 5-7 min.
The adoption of the further beneficial effects is as follows: by adopting the parameters, the steamed rice flour and the primary loose rice flour of the shaped rice flour can be realized, so that the fresh wet rice flour is obtained.
Further, in the step 10, the sterile water accounts for 110-130% of the mass of the fresh wet rice noodles; the time for secondary powder scattering is 5-7 min; the natural drying temperature is 15-30 ℃, and the time is 1.5-2 h; the drying temperature is 35-40 ℃, and the drying time is 3-5 h.
The adoption of the further beneficial effects is as follows: by adopting the parameters, secondary powder scattering and drying of fresh and wet rice noodles can be realized, so that dry rice noodles are obtained.
Detailed Description
The principles and features of this invention are described below in conjunction with specific embodiments, which are set forth merely to illustrate the invention and are not intended to limit the scope of the invention.
Example 1
The method for simultaneously producing the fresh wet rice noodles and the dry rice noodles comprises the following steps:
step 1: purchasing and warehousing coarse rice
Storing the high-quality polished long-shaped rice in a storage chamber at 15-30 ℃ and with the relative air humidity of 10-15%.
Step 2: selecting coarse rice and removing impurities
And (3) removing impurities and screening the coarse rice through a vibration impurity removal cleaning device and a specific gravity grading stone remover to obtain refined rice after impurity removal.
And step 3: soaking polished rice
And (3) soaking the polished rice obtained in the step (2) after impurity removal in purified water at the mass ratio of 1:1.1 at the temperature of 25 ℃ for 5h to obtain the soaked polished rice.
And 4, step 4: grinding of polished rice
And (4) grinding the soaked polished rice obtained in the step (3), and sieving by using a 120-mesh sieve to obtain the selected rice flour.
And 5: addition of auxiliary materials
And (4) adding 8% of corn starch, 2% of monoglyceride, 1% of sodium carboxymethyl starch and 5% of guar gum by mass into the selected rice flour obtained in the step (4), and uniformly mixing to obtain a mixed rice flour raw material.
Step 6: stirring and transporting
And 5, stirring the mixed rice flour raw material obtained in the step 5 for 10min at the rotating speed of 30r/min to obtain the stirred mixed rice flour raw material.
And 7: aging and extruding
Curing the stirred mixed rice flour raw material obtained in the step 6 at the high temperature of 150 ℃ for 3 min; then extruding at low speed and high pressure, wherein the extrusion rate is 10 roots/time, and obtaining the root-shaped rice flour with the diameter of 2mm-3 mm.
And 8: shaping by cutting powder
And (4) cutting the root-shaped rice flour obtained in the step (7) into section-shaped rice flour with the length of 200-350 mm, and cooling to 40 ℃ by a fan for shaping to obtain shaped rice flour.
And step 9: steaming and primary scattering powder
And (3) drying and boiling the shaped rice flour obtained in the step (8) at a high temperature of 95 ℃ for-50 min, naturally cooling to 35 ℃, and adding a moisturizing liquid accounting for 50% of the mass of the cooled rice flour, wherein the moisturizing liquid is prepared from the following raw materials in percentage by weight: 10% of sodium alginate, 8% of vitamin E, 1% of konjac glucomannan and 81% of sterile water, uniformly mixing, and performing primary flour dispersing for 5min to obtain the fresh wet rice flour.
Step 10: secondary powder dispersing and drying
Adding sterile water accounting for 110% of the mass of the fresh wet rice flour into the fresh wet rice flour obtained in the step 9, and performing secondary flour scattering for 5 min; and naturally airing at 15 ℃ for 2h, and drying at 35 ℃ for 5h to obtain the dry rice flour.
Example 2
The method for simultaneously producing the fresh wet rice noodles and the dry rice noodles comprises the following steps:
step 1: purchasing and warehousing coarse rice
Storing the high-quality polished long-shaped rice in a storage chamber at 15-30 ℃ and with the relative air humidity of 10-15%.
Step 2: selecting coarse rice and removing impurities
And (3) removing impurities and screening the coarse rice through a vibration impurity removal cleaning device and a specific gravity grading stone remover to obtain refined rice after impurity removal.
And step 3: soaking polished rice
And (3) soaking the polished rice obtained in the step (2) after impurity removal in purified water at the mass ratio of 1:1.2 at the temperature of 35 ℃ for 4h to obtain the soaked polished rice.
And 4, step 4: grinding of polished rice
And (4) grinding the soaked fine rice obtained in the step (3), and sieving by using a 130-mesh sieve to obtain the selected rice flour.
And 5: addition of auxiliary materials
And (4) adding 10% of corn starch, 3% of monoglyceride, 1.5% of sodium carboxymethyl starch and 7% of konjac gum in the selected rice flour obtained in the step (4), and uniformly mixing to obtain a mixed rice flour raw material.
Step 6: stirring and transporting
And 5, stirring the mixed rice flour raw material obtained in the step 5 for 8min at the rotating speed of 35r/min to obtain the stirred mixed rice flour raw material.
And 7: aging and extruding
And (4) curing the stirred mixed rice flour raw material obtained in the step (6) at a high temperature of 160 ℃ for 2.5min, and extruding at a low speed and a high pressure, wherein the extrusion rate is 12 roots per time, so that the root-shaped rice flour with the diameter of 2mm-3mm is obtained.
And 8: shaping by cutting powder
And (4) cutting the root-shaped rice flour obtained in the step (7) into section-shaped rice flour with the length of 200-350 mm, and cooling to 42 ℃ by a fan for shaping to obtain shaped rice flour.
And step 9: steaming and primary scattering powder
And (3) drying and boiling the shaped rice flour obtained in the step (8) at the high temperature of 98 ℃ for 45min, naturally cooling to 38 ℃, and adding a moisturizing liquid accounting for 60% of the mass of the cooled rice flour, wherein the moisturizing liquid is prepared from the following raw materials in percentage by weight: mixing sodium alginate 11%, vitamin E9%, konjac glucomannan 1.1% and sterile water 78.9%, and pulverizing for 6min to obtain fresh wet rice flour.
Step 10: secondary powder dispersing and drying
Adding sterile water accounting for 120% of the mass of the fresh wet rice flour into the fresh wet rice flour obtained in the step 9, and performing secondary flour scattering for 6 min; and naturally airing at 25 ℃ for 1.8h, and drying at 38 ℃ for 4h to obtain the dry rice flour.
Example 3
The method for simultaneously producing the fresh wet rice noodles and the dry rice noodles comprises the following steps:
step 1: purchasing and warehousing coarse rice
Storing the high-quality polished long-shaped rice in a storage chamber at 15-30 ℃ and with the relative air humidity of 10-15%.
Step 2: selecting coarse rice and removing impurities
And (3) removing impurities and screening the coarse rice through a vibration impurity removal cleaning device and a specific gravity grading stone remover to obtain refined rice after impurity removal.
And step 3: soaking polished rice
And (3) soaking the polished rice obtained in the step (2) after impurity removal in purified water at the mass ratio of 1:1.3 at the temperature of 45 ℃ for 3h to obtain the soaked polished rice.
And 4, step 4: grinding of polished rice
And (4) grinding the soaked fine rice obtained in the step (3), and sieving by a 150-mesh sieve to obtain the selected rice flour.
And 5: addition of auxiliary materials
And (4) adding corn starch accounting for 12% of the selected rice flour obtained in the step (4), monoglyceride accounting for 4% of the selected rice flour, sodium carboxymethyl starch accounting for 2% of the selected rice flour and konjac gum accounting for 9% of the selected rice flour, and uniformly mixing to obtain a mixed rice flour raw material.
Step 6: stirring and transporting
And 5, stirring the mixed rice flour raw material obtained in the step 5 for 7min at the rotating speed of 40r/min to obtain the stirred mixed rice flour raw material.
And 7: aging and extruding
And (4) curing the stirred mixed rice flour raw material obtained in the step (6) at the high temperature of 170 ℃ for 2min, and extruding at low speed and high pressure, wherein the extrusion rate is 15 roots per time, so that the root-shaped rice flour with the diameter of 2-3 mm is obtained.
And 8: shaping by cutting powder
And (4) cutting the root-shaped rice flour obtained in the step (7) into section-shaped rice flour with the length of 200-350 mm, and cooling to 45 ℃ by a fan for shaping to obtain shaped rice flour.
And step 9: steaming and primary scattering powder
And (3) drying and boiling the shaped rice flour obtained in the step (8) at a high temperature of 100 ℃ for 40min, naturally cooling to 40 ℃, and adding a moisturizing liquid accounting for 70% of the mass of the cooled rice flour, wherein the moisturizing liquid is prepared from the following raw materials in percentage by weight: 12 percent of sodium alginate, 10 percent of vitamin E, 1.2 percent of konjac glucomannan and 76.8 percent of sterile water are uniformly mixed and then are subjected to primary flour scattering for 7min to obtain fresh wet rice flour.
Step 10: secondary powder dispersing and drying
Adding sterile water accounting for 130% of the mass of the fresh wet rice flour into the fresh wet rice flour obtained in the step 9, and performing secondary flour scattering for 7 min; and naturally airing at the temperature of 30 ℃ for 1.5h, and drying at the temperature of 40 ℃ for 3h to obtain the dry rice noodles.
Comparative example 1
Unlike example 1, comparative example 1 did not have step 5, i.e., no adjuvants were added. The rest is the same.
Comparative example 2
Unlike example 1, in step 5 of comparative example 1, the amount of sodium carboxymethyl starch added was different, and the rest was the same. The method comprises the following steps: and (4) adding 8% of corn starch, 2% of monoglyceride, 3% of sodium carboxymethyl starch and 5% of guar gum by mass of the selected rice flour obtained in the step (4), and uniformly mixing to obtain a mixed rice flour raw material.
Comparative example 3
Unlike example 1, in step 5 of comparative example 1, the edible gum was different, and the rest was the same. The method comprises the following steps: and (4) adding 8% of corn starch, 2% of monoglyceride, 3% of sodium carboxymethyl starch and 5% of konjac gum in the selected rice flour obtained in the step (4), and uniformly mixing to obtain a mixed rice flour raw material.
Comparative example 4
Unlike example 1, in step 5 of comparative example 1, the amount of monoglyceride added was different, and the rest was the same. The method comprises the following steps: and (4) adding 8% of corn starch, 5% of monoglyceride, 1% of sodium carboxymethyl starch and 5% of guar gum by mass into the selected rice flour obtained in the step (4), and uniformly mixing to obtain a mixed rice flour raw material.
Comparative example 5
Unlike example 1, the amount of guar gum added in step 5 of comparative example 1 was different and the rest was the same. The method comprises the following steps: and (4) adding 8% of corn starch, 2% of monoglyceride, 1% of sodium carboxymethyl starch and 10% of guar gum by mass into the selected rice flour obtained in the step (4), and uniformly mixing to obtain a mixed rice flour raw material.
The dried rice flour obtained in example 1, the dried rice flour prepared in comparative examples 1 to 5, and the dried rice flour prepared by the prior art method were tested according to the test standards of table 1, and the results are shown in table 2. Wherein the method for preparing the dry rice noodles in the prior art comprises the following steps: screening rice, soaking the rice, milling and stirring, extruding and forming (squeezing powder), aging, baking and drying, warehousing and packaging finished products.
TABLE 1 specific detection Standard for dried Rice noodles
TABLE 2 comparative Effect of dried Rice noodles
Therefore, after 8-12% of corn starch, 2-4% of monoglyceride, 1-2% of sodium carboxymethyl starch and 5-9% of edible gum by mass are added into the selected rice flour obtained in the step 4, the obtained dried rice flour is beige in color before water boiling, has rice fragrance, is straight and stiff, is smooth in hand feeling and free of roughness, and keeps the high-quality characteristics for a long time after water boiling.
Comparative example 6
Unlike example 1, in step 9 of comparative example 1, the composition of the moisturizing liquid was different, and the remainder was the same. Specifically, the moisturizing liquid is prepared from the following raw materials in percentage by weight: sterile water 100%.
Comparative example 7
Unlike example 1, in step 9 of comparative example 1, the composition of the moisturizing liquid was different, and the remainder was the same. Specifically, the moisturizing liquid is prepared from the following raw materials in percentage by weight: 15% of sodium alginate, 13% of vitamin E, 2% of konjac glucomannan and 70% of sterile water.
Comparative example 8
Unlike example 1, in step 9 of comparative example 1, the composition of the moisturizing liquid was different, and the remainder was the same. Specifically, the moisturizing liquid is prepared from the following raw materials in percentage by weight: 7 percent of sodium alginate, 5 percent of vitamin E, 0.5 percent of konjac glucomannan and 87.5 percent of sterile water.
The dry rice flour obtained in example 1, the fresh and wet rice flour prepared in comparative examples 6 to 7, and the fresh and wet rice flour prepared by the prior art method were tested according to the test standards in table 3, and the results are shown in table 4. Wherein the method for preparing fresh and wet rice noodles in the prior art comprises the following steps: soaking rice, fermenting for 2-3 days, cleaning, grinding into slurry, steaming, extruding, steaming, washing with water, packaging, and sterilizing.
TABLE 3 concrete detection standards of fresh and wet rice flour
TABLE 4 comparison of fresh and Wet Rice noodles
Therefore, in the process of preparing the fresh wet rice flour, the cooled rice flour is soaked in the moisturizing liquid consisting of 10-12% of sodium alginate, 8-10% of vitamin E, 1-1.2% of konjac glucomannan and 70-81% of sterile water by weight, so that the obtained fresh wet rice flour has better moisturizing and fresh-keeping effects.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (9)
1. A method for simultaneously producing fresh wet rice noodles and dry rice noodles is characterized by comprising the following steps:
step 1: purchasing and warehousing coarse rice;
step 2: selecting coarse rice and removing impurities;
and step 3: soaking polished rice
Soaking the polished rice after impurity removal obtained in the step 2 to obtain soaked polished rice;
and 4, step 4: grinding of polished rice
Grinding the soaked polished rice obtained in the step (3), and sieving to obtain selected rice flour;
and 5: addition of auxiliary materials
Adding 8-12% of corn starch, 2-4% of monoglyceride, 1-2% of sodium carboxymethyl starch and 5-9% of edible gum into the selected rice flour obtained in the step 4, and uniformly mixing to obtain a mixed rice flour raw material;
step 6: stirring and transporting
Stirring the mixed rice flour raw material obtained in the step (5) to obtain a stirred mixed rice flour raw material;
and 7: aging and extruding
After the stirred mixed rice flour raw material obtained in the step 6 is cured at high temperature, low-speed high-pressure extrusion is carried out to obtain root-shaped rice flour;
and 8: shaping by cutting powder
Cutting the root-shaped rice flour obtained in the step (7) into segment-shaped rice flour, and then cooling and shaping to obtain shaped rice flour;
and step 9: steaming and primary scattering powder
The shaped rice flour obtained in the step 8 is baked and boiled at high temperature, cooled, added with the moisture retention solution, uniformly mixed and subjected to primary flour scattering to obtain fresh wet rice flour;
step 10: secondary powder dispersing and drying
Adding sterile water into the fresh wet rice noodles obtained in the step 9, and performing secondary powder scattering; and naturally drying, and drying to obtain dry rice noodles.
2. The method for simultaneously producing fresh wet rice noodles and dry rice noodles as claimed in claim 1, wherein in step 3, the soaking is to soak the polished rice after impurity removal in purified water, the mass ratio of the polished rice to the purified water is 1 (1.1-1.3), and the soaking is carried out at the temperature of 25-45 ℃ for 3-5 h.
3. The method for simultaneously producing fresh wet rice noodles and dry rice noodles as claimed in claim 1, wherein in step 4, the mesh number of the sieve is 120-150 mesh.
4. The method for simultaneously producing fresh wet rice flour and dry rice flour as claimed in claim 1, wherein the edible gum is guar gum or konjac gum in step 5.
5. The method for simultaneously producing fresh, wet and dry rice noodles as claimed in claim 1, wherein in step 6, the stirring is performed at a speed of 30r/min to 40r/min for a period of 7min to 10 min.
6. The method for simultaneously producing fresh wet rice noodles and dry rice noodles as claimed in claim 1, wherein in step 7, the temperature of the high temperature cooking is 150 ℃ to 170 ℃ for 2min to 3 min; the extrusion rate of the low-speed high-pressure extrusion is 10 to 15 pieces per time; the root-shaped rice flour has a diameter of 2mm-3 mm.
7. The method for simultaneously producing fresh, wet and dry rice noodles as claimed in claim 1, wherein in step 8, the length of the rice noodles in the segment form is 200mm to 350 mm; the temperature reduction means that the temperature is reduced to 40-45 ℃ by a fan.
8. The method for simultaneously producing fresh wet rice noodles and dry rice noodles as claimed in claim 1, wherein in step 9, the temperature of the high-temperature baking and boiling is 95-100 ℃ and the time is 40-50 min; the cooling means natural cooling to 35-40 ℃; the moisture retention liquid accounts for 50-70% of the mass of the cooled rice flour; the moisturizing liquid is prepared from the following raw materials in percentage by weight: 10 to 12 percent of sodium alginate, 8 to 10 percent of vitamin E, 1 to 1.2 percent of konjac glucomannan and 70 to 81 percent of sterile water; the time for the primary powder scattering is 5-7 min.
9. The method for simultaneously producing fresh wet rice flour and dry rice flour as claimed in any one of claims 1 to 8, wherein in step 10, the sterile water accounts for 110 to 130% of the mass of the fresh wet rice flour; the time for secondary powder scattering is 5-7 min; the natural drying temperature is 15-30 ℃, and the time is 1.5-2 h; the drying temperature is 35-40 ℃, and the drying time is 3-5 h.
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