CN115590142A - Smooth boiling-resistant nutritional rice noodles and preparation method thereof - Google Patents
Smooth boiling-resistant nutritional rice noodles and preparation method thereof Download PDFInfo
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- CN115590142A CN115590142A CN202211236448.4A CN202211236448A CN115590142A CN 115590142 A CN115590142 A CN 115590142A CN 202211236448 A CN202211236448 A CN 202211236448A CN 115590142 A CN115590142 A CN 115590142A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 264
- 235000009566 rice Nutrition 0.000 title claims abstract description 264
- 235000012149 noodles Nutrition 0.000 title claims abstract description 158
- 238000009835 boiling Methods 0.000 title claims abstract description 30
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 240000007594 Oryza sativa Species 0.000 title description 200
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 39
- 235000013312 flour Nutrition 0.000 claims abstract description 31
- 229920002472 Starch Polymers 0.000 claims abstract description 20
- 235000019698 starch Nutrition 0.000 claims abstract description 20
- 239000008107 starch Substances 0.000 claims abstract description 20
- 239000012535 impurity Substances 0.000 claims abstract description 16
- 238000002791 soaking Methods 0.000 claims abstract description 15
- 238000010411 cooking Methods 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 13
- 238000005406 washing Methods 0.000 claims abstract description 12
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 6
- 239000011425 bamboo Substances 0.000 claims abstract description 6
- 238000007873 sieving Methods 0.000 claims abstract description 6
- 241000209094 Oryza Species 0.000 claims abstract 64
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- 239000000203 mixture Substances 0.000 claims description 23
- 238000004806 packaging method and process Methods 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 15
- 238000005554 pickling Methods 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 9
- 239000002253 acid Substances 0.000 claims description 7
- 229920000856 Amylose Polymers 0.000 claims description 5
- 229920002261 Corn starch Polymers 0.000 claims description 5
- 229920000881 Modified starch Polymers 0.000 claims description 5
- 239000004368 Modified starch Substances 0.000 claims description 5
- 240000002582 Oryza sativa Indica Group Species 0.000 claims description 5
- 244000061456 Solanum tuberosum Species 0.000 claims description 5
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000008120 corn starch Substances 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 235000019426 modified starch Nutrition 0.000 claims description 5
- 239000008213 purified water Substances 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 5
- 229940100486 rice starch Drugs 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims 1
- 230000001007 puffing effect Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 241001330002 Bambuseae Species 0.000 description 4
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
Classifications
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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
-
- 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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- 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 invention relates to the technical field of rice noodle production, and discloses a preparation method of smooth and boiling-resistant nutritional rice noodles, which comprises the following steps: removing impurities from 200-250 parts of rice by a winnowing machine, then putting 200-250 parts of the rice after impurity removal into a water tank for washing, then soaking 200-250 parts of the rice for 30min (soaking for 50min in winter) until the water content of 200-250 parts of the rice is 30% -34%, fishing the rice into a bamboo basket, standing for 1-2 h, putting the rice after standing into a crusher for crushing into rice flour, and then sieving through a sieve with 60-80 meshes. The smooth and boiling-resistant nutritional rice noodle and its preparation method, by adding starch, the produced rice noodle has reduced breakage rate, white and smooth texture, good transparency, and improved elasticity, chewiness and biting force, the rice noodle has the advantages that the puffing degree of the rice noodle is increased in the cooking process, the taste of the rice noodle is improved, the rice noodle is soft and soft, the rice noodle is not easy to age and break, the whiteness of the rice noodle is improved, and the surface of the rice noodle is smoother.
Description
Technical Field
The invention relates to the technical field of rice noodle production, in particular to smooth and boiling-resistant nutritional rice noodles and a preparation method thereof.
Background
Rice noodles, chinese traditional local flavor snacks. The rice noodle is made of rice, has strip shape, circular cross section, pure white color, toughness, and can be slightly boiled in boiled water and then fished out, adding into broth, adding chopped green onion, soy sauce, salt, monosodium glutamate, oil, hot meat paste, and eating while hot. The vermicelli is similar to the vermicelli made from bean starch, but the mouthfeel was different.
In the prior art, the produced rice noodles have single taste and poorer boiling resistance, are easy to soften and break after being steamed and boiled for a long time, so that the smoothness is poorer, and therefore, the smooth and boiling-resistant nutritional rice noodles and the preparation method thereof need to be invented to solve the problems.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides the smooth boiling-resistant nutritional rice noodle and the preparation method thereof, the starch is added, so that the breaking rate of the produced rice noodle is reduced, the rice noodle is white and smooth, the transparency is good, the elasticity, the chewiness and the biting strength of the rice noodle are improved, the swelling degree of the rice noodle is increased in the cooking process of the rice noodle, the taste of the rice noodle is improved, the rice noodle is more soft and is not easy to age and break, the whiteness of the rice noodle is improved, and the surface of the rice noodle is smoother.
(II) technical scheme
In order to reduce the broken rate of the rice noodles, make the rice noodles white and smooth, have good transparent feeling and improve the elasticity, chewiness and biting strength of the rice noodles, the invention provides the following technical scheme: the smooth and boiling-resistant nutritional rice noodle comprises the following raw materials in parts by weight: 200 to 250 portions of rice, 10 to 15 portions of starch, 50 to 100 portions of purified water, 5 to 10 portions of salt and 5 to 10 portions of citric acid.
Preferably, 200 to 250 parts of the rice is indica rice containing more than 20% of amylose, and 200 to 250 parts of the rice is new rice stored for not more than 1 year.
Preferably, the starch 10-15 parts may be one or more of corn starch, rice starch and potato modified starch.
A preparation method of smooth and boiling-resistant nutritional rice noodles comprises the following steps:
s1, rice pretreatment
Removing impurities from 200-250 parts of rice by a winnowing machine, then putting 200-250 parts of the rice after impurity removal into a water tank for washing, then soaking 200-250 parts of the rice for 30min (soaking for 50min in winter) until the water content of 200-250 parts of the rice is 30% -34%, fishing the rice into a bamboo basket, and standing for 1-2 h.
S2, preparing rice flour
And (3) putting the rice which is kept stand in the step (S1) into a grinder to be ground into rice flour, and then sieving the rice flour through a sieve with 60-80 meshes.
S3 preparation of the starting Material
And (3) putting the rice flour obtained in the step (S2) into a flour mixing machine, adding 10-15 parts of starch and 5-10 parts of salt, starting a stirrer for stirring, adding water in the stirring process to ensure that the water content of the rice flour mixture reaches 35% -37%, and stirring for 5-10 min.
S4, rice noodle forming
Preheating the extruder for 10-15 min, putting the rice mixture obtained in the step S3 into a hopper of a double-barrel self-cooked vermicelli machine, continuously and uniformly feeding the rice mixture from a feeding port, and extruding the rice mixture from a small-hole forming mirror with the diameter of 0.6-1.2 mm to form the rice noodles.
S5, performing acid washing treatment
And (3) cutting the rice noodles extruded in the step (S4) into rice noodles with the length of 1.2-1.4 m by using scissors, then putting the rice noodles into a powder airing chamber, preserving heat and standing for 12-14 h, then taking the rice noodles out of the powder airing chamber, putting the rice noodles into a cold water tank for soaking for 2-3 h, manually kneading until the rice noodles are completely separated, then putting the soaked rice noodles into a pickling tank, adding 5-10 parts of citric acid into the pickling tank, adding water, and heating to 60-90 ℃.
S6, packaging and sterilizing
Manually selecting the pickled rice noodles, picking out secondary rice noodles which are deformed and have bubbles and impurities, weighing the qualified rice noodles, putting the rice noodles into a packaging bag, sealing the packaging bag by using a sealing machine, putting the packaged rice noodles into a cooking pot, cooking for 30-40 min, naturally cooling the cooked rice noodles to room temperature, and finally putting the cooled rice noodles into a refrigeration house with the temperature below-10 ℃ for freezing and storing.
In the step S4, the temperature in the double-barrel self-cooked vermicelli machine is preferably 140 to 150 ℃, and the molding mirror used may be a curved mirror or a flat mirror.
Preferably, in the step S4, the air blower is used to cool the flowing vermicelli, and the extruded vermicelli is required to have uniform thickness, good transparency, flat and smooth surface and elasticity.
Preferably, in the step S5, the rice noodles need to be further carded in the acid washing process, so as to ensure that no more than two rice noodles are drawn.
Preferably, in the step S5, during the cooking process, care should be taken that the bag is not excessively squeezed to avoid sticking rice noodles, and after the cooking process, water on the outer surface of the packaging bag needs to be wiped off
(III) advantageous effects
Compared with the prior art, the invention provides the smooth boiling-resistant nutritional rice noodles and the preparation method thereof, and the smooth boiling-resistant nutritional rice noodles have the following beneficial effects:
1. the smooth and boiling-resistant nutritional rice noodle and the preparation method thereof have the advantages that the breaking rate of the produced rice noodle is reduced by adding starch, the rice noodle is white and smooth, the transparency is good, and the elasticity, chewiness and biting force of the rice noodle are improved.
2. According to the smooth and boiling-resistant nutritional rice noodle and the preparation method thereof, the produced rice noodle increases the puffing degree of the rice noodle in the steaming and boiling process, improves the taste of the rice noodle, enables the rice noodle to be more soft and soft, is not easy to age and break, improves the whiteness of the rice noodle, and enables the surface of the rice noodle to be smoother.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
the invention provides a technical scheme that: a smooth and boiling-resistant nutritional rice noodle comprises the following raw materials in parts by weight: 200 parts of rice, 10 parts of starch, 50 parts of purified water, 5 parts of salt and 5 parts of citric acid.
200 parts of rice is indica rice containing more than 20% of amylose, and 200 parts of rice is new rice for no more than 1 year.
The starch 10 parts may be one or more of corn starch, rice starch and potato modified starch.
A preparation method of smooth and boiling-resistant nutritional rice noodles comprises the following steps:
s1, rice pretreatment
Removing impurities from 200 parts of rice by a winnowing machine, washing the 200 parts of rice after impurity removal in a water tank, soaking the 200 parts of rice for 30min (50 min in winter) until the water content of the rice 200 is 32%, fishing the rice into a bamboo basket, and standing for 1.5h.
S2, preparing rice flour
And (3) putting the rice which is kept stand in the step (S1) into a grinder to be ground into rice flour, and then sieving the rice flour through a sieve with 70 meshes.
S3, preparing raw materials
Putting the rice flour obtained in the step S2 into a flour mixing machine, adding 10 parts of starch and 5 parts of salt, starting a stirrer to stir, and adding water during stirring to make the water content of rice flour mixture reach 36%, and stirring for 8min.
S4, rice noodle forming
Preheating an extruder for 15min, putting the rice mixture obtained in the step S3 into a hopper of a double-drum self-cooked vermicelli machine, continuously and uniformly feeding the rice mixture from a feeding port, pasting the rice mixture by the double-drum self-cooked vermicelli machine at 145 ℃, and extruding the rice mixture from a small-hole plane type forming mirror with the diameter of 1mm to form rice noodles.
S5, performing acid washing treatment
And (3) cutting the rice noodles extruded in the step (S4) into rice noodles with the length of 1.3m by using scissors, putting the rice noodles into a powder airing chamber, preserving heat and standing for 13 hours, taking the rice noodles out of the powder airing chamber, putting the rice noodles into a cold water tank for soaking for 2 hours, manually kneading until the rice noodles are completely separated, putting the soaked rice noodles into a pickling tank, adding 5 parts of citric acid into the pickling tank, adding water and heating to 80 ℃.
S6, packaging and sterilizing
Manually selecting the pickled rice noodles, picking out secondary rice noodles which are deformed and have bubbles and impurities, weighing the qualified rice noodles, putting the rice noodles into a packaging bag, sealing the packaging bag by using a sealing machine, putting the packaged rice noodles into a cooking pot, cooking for 35min, naturally cooling the cooked rice noodles to room temperature, and finally putting the cooled rice noodles into a refrigeration house with the temperature of-15 ℃ for freezing and storing.
Example 2:
the invention provides a technical scheme that: the smooth and boiling-resistant nutritional rice noodle comprises the following raw materials in parts by weight: 230 portions of rice, 13 portions of starch, 80 portions of purified water 7 parts of salt and 7 parts of citric acid.
230 parts of rice are indica rice containing more than 20% of amylose, and 230 parts of rice are new rice for no more than 1 year.
The starch 13 parts can be one or more of corn starch, rice starch and potato modified starch.
A preparation method of smooth and boiling-resistant nutritional rice noodles comprises the following steps:
s1, rice pretreatment
Removing impurities from 230 parts of rice by a winnowing machine, washing the 230 parts of rice after the impurities are removed in a water tank, soaking the 230 parts of rice for 30min (soaking for 50min in winter) until the water content of the 230 parts of rice is 32%, fishing the rice into a bamboo basket, and standing for 1.5h.
S2, preparing rice flour
And (3) putting the rice which is kept stand in the step (S1) into a grinder to be ground into rice flour, and then sieving the rice flour through a sieve with 70 meshes.
S3, preparing raw materials
And (3) putting the rice flour obtained in the step (S2) into a flour mixing machine, adding 13 parts of starch and 7 parts of salt, starting a stirrer for stirring, adding water during stirring to enable the water content of the rice flour mixture to reach 36%, and stirring for 8min.
S4, rice noodle forming
Preheating an extruder for 15min, putting the rice mixture obtained in the step S3 into a hopper of a double-barrel self-cooked vermicelli machine, continuously and uniformly feeding the rice mixture from a feeding port, pasting the rice mixture by the double-barrel self-cooked vermicelli machine at 145 ℃, and extruding the rice mixture from a small-hole plane forming mirror with the diameter of 1mm to form rice noodles.
S5, performing acid washing treatment
And (5) cutting the rice noodles extruded in the step (4) into rice noodles with the length of 1.3m by using scissors, then putting the rice noodles into a powder airing chamber, preserving heat and standing for 13 hours, then taking the rice noodles out of the powder airing chamber, putting the rice noodles into a cold water tank for soaking for 2 hours, manually kneading until the rice noodles are completely separated, then putting the soaked rice noodles into a pickling tank, adding 7 parts of citric acid into the pickling tank, adding water, and heating to 80 ℃.
S6, packaging and sterilizing
Manually selecting the pickled rice noodles, picking out secondary rice noodles with deformation and bubbles and impurities, weighing the qualified rice noodles, putting the rice noodles into a packaging bag, sealing the packaging bag by using a sealing machine, putting the packaged rice noodles into a cooking pot, cooking for 35min, naturally cooling the cooked rice noodles to room temperature, and finally putting the cooled rice noodles into a refrigeration house with the temperature of-15 ℃ for freezing and storing.
Example 3:
the invention provides a technical scheme that: the smooth and boiling-resistant nutritional rice noodle comprises the following raw materials in parts by weight: 250 parts of rice, 15 parts of starch, 100 parts of purified water, 10 parts of salt and 10 parts of citric acid.
250 parts of rice is indica rice containing more than 20% of amylose, and 250 parts of rice is new rice for no more than 1 year.
The starch 15 parts can be one or more of corn starch, rice starch and potato modified starch.
A preparation method of smooth and boiling-resistant nutritional rice noodles comprises the following steps:
s1, rice pretreatment
Removing impurities from 250 parts of rice by a winnowing machine, washing the impurities-removed rice 250 parts in a water tank, soaking the rice 250 parts for 30min (50 min in winter) until the water content of the rice 250 is 32%, fishing the rice into a bamboo basket, and standing for 1.5h.
S2, preparing rice flour
And (3) putting the rice which is kept stand in the step (S1) into a grinder to be ground into rice flour, and then sieving the rice flour through a sieve with 70 meshes.
S3, preparing raw materials
And (3) putting the rice flour obtained in the step (S2) into a flour mixing machine, adding 15 parts of starch and 10 parts of salt, starting a stirrer for stirring, adding water during stirring to enable the water content of the rice flour mixture to reach 36%, and stirring for 8min.
S4, rice noodle forming
Preheating an extruder for 15min, putting the rice mixture obtained in the step S3 into a hopper of a double-barrel self-cooked vermicelli machine, continuously and uniformly feeding the rice mixture from a feeding port, pasting the rice mixture by the double-barrel self-cooked vermicelli machine at 145 ℃, and extruding the rice mixture from a small-hole plane forming mirror with the diameter of 1mm to form rice noodles.
S5, performing acid washing treatment
And (3) cutting the rice noodles extruded in the step (S4) into rice noodles with the length of 1.3m by using scissors, putting the rice noodles into a powder airing chamber, preserving heat and standing for 13 hours, taking the rice noodles out of the powder airing chamber, putting the rice noodles into a cold water tank for soaking for 2 hours, manually kneading until the rice noodles are completely separated, putting the soaked rice noodles into a pickling tank, adding 10 parts of citric acid into the pickling tank, adding water and heating to 80 ℃.
S6, packaging and sterilizing
Manually selecting the pickled rice noodles, picking out secondary rice noodles with deformation and bubbles and impurities, weighing the qualified rice noodles, putting the rice noodles into a packaging bag, sealing the packaging bag by using a sealing machine, putting the packaged rice noodles into a cooking pot, cooking for 35min, naturally cooling the cooked rice noodles to room temperature, and finally putting the cooled rice noodles into a refrigeration house with the temperature of-15 ℃ for freezing and storing.
According to the smooth and boiling-resistant nutritional rice noodle and the preparation method thereof, the starch is added, so that the breaking rate of the produced rice noodle is reduced, the rice noodle is white and smooth, the transparency is good, the elasticity, toughness and biting force of the rice noodle are improved, the puffing degree of the rice noodle is increased in the steaming process of the rice noodle, the taste of the rice noodle is improved, the rice noodle is more soft and more flexible, the rice noodle is not easy to age and break, the whiteness of the rice noodle is improved, and the surface of the rice noodle is smoother.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. The smooth and boiling-resistant nutritional rice noodle is characterized by comprising the following raw materials in parts by weight: 200 to 250 portions of rice, 10 to 15 portions of starch, 50 to 100 portions of purified water, 5 to 10 portions of salt and 5 to 10 portions of citric acid.
2. The smooth and boiling-resistant nutritional rice noodle as claimed in claim 1, wherein 200 to 250 parts of the rice is indica rice having an amylose content of more than 20%, and 200 to 250 parts of the rice is new rice stored for not more than 1 year.
3. The smooth and boiling-resistant nutritional rice noodle as claimed in claim 1, wherein 10-15 parts of starch can be one or more of corn starch, rice starch and potato modified starch.
4. A preparation method of smooth and boiling-resistant nutritional rice noodles is characterized by comprising the following steps:
s1, rice pretreatment
Removing impurities from 200-250 parts of rice by a winnowing machine, then putting 200-250 parts of the rice after impurity removal into a water tank for washing, then soaking 200-250 parts of the rice for 30min (soaking for 50min in winter) until the water content of 200-250 parts of the rice is 30% -34%, fishing the rice into a bamboo basket, and standing for 1-2 h;
s2, preparing rice flour
Putting the rice after standing in the step S1 into a grinder to be ground into rice flour, and then sieving the rice flour through a sieve with 60-80 meshes;
s3, preparing raw materials
Putting the rice flour obtained in the step S2 into a flour mixing machine, adding 10-15 parts of starch and 5-10 parts of salt, starting a stirrer to stir, adding water in the stirring process to ensure that the water content of the rice flour mixture reaches 35-37 percent, and stirring for 5-10 min;
s4, forming rice noodles
Preheating an extruder for 10-15 min, putting the rice mixture obtained in the step S3 into a hopper of a double-barrel self-cooked vermicelli machine, continuously and uniformly feeding the rice mixture from a feeding port, and extruding the rice mixture from a small-hole forming mirror with the diameter of 0.6-1.2 mm to form rice noodles;
s5, performing acid washing treatment
Cutting the rice noodles extruded in the step S4 into rice noodles with the length of 1.2-1.4 m by using scissors, then putting the rice noodles into a powder airing chamber for heat preservation and standing for 12-14 h, then taking the rice noodles out of the powder airing chamber, putting the rice noodles into a cold water tank for soaking for 2-3 h, manually kneading until the rice noodles are completely separated, then putting the soaked rice noodles into a pickling tank, adding 5-10 parts of citric acid into the pickling tank, adding water and heating to 60-90 ℃;
s6, packaging and sterilizing
Manually selecting the pickled rice noodles, picking out secondary rice noodles with deformation and bubbles and impurities, weighing the qualified rice noodles, putting the rice noodles into a packaging bag, sealing the packaging bag by using a sealing machine, putting the packaged rice noodles into a cooking pot, cooking for 30-40 min, naturally cooling the cooked rice noodles to room temperature, and finally putting the cooled rice noodles into a refrigeration house with the temperature below-10 ℃ for freezing and storing.
5. The method for preparing smooth and boiling-resistant nutritional rice noodle as claimed in claim 4, wherein in the step S4, the temperature in the double-tube vermicelli machine is 140-150 ℃, and the forming lens used can be a curved surface type lens or a flat surface type lens.
6. The preparation method of the smooth and boiling-resistant nutritional rice noodle as claimed in claim 4, wherein in the step S4, the flowing vermicelli is cooled by an air blower, and the extruded vermicelli is required to be uniform in thickness, good in transparency, flat and smooth in surface and elastic.
7. The preparation method of the smooth and boiling-resistant nutritional rice noodle as claimed in claim 4, wherein in the step S5, the rice noodle needs to be further carded in the acid pickling process to ensure that no more than two rice noodles are drawn.
8. The method for preparing smooth and boiling-resistant nutritional rice noodle as claimed in claim 4, wherein in the step S5, the bag should not be excessively squeezed during the steaming process to prevent the rice noodle from sticking to each other, and after the steaming process, the moisture on the outer surface of the packaging bag needs to be wiped off.
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| CN202211236448.4A CN115590142A (en) | 2022-10-10 | 2022-10-10 | Smooth boiling-resistant nutritional rice noodles and preparation method thereof |
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| CN101228930A (en) * | 2008-02-19 | 2008-07-30 | 中南林业科技大学 | Method for preparing fresh and waterish rice flour using low value rice as raw material |
| CN106261503A (en) * | 2016-08-10 | 2017-01-04 | 昆明杨葵食品有限公司 | The processing method of moringa seeds rice noodle |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101228930A (en) * | 2008-02-19 | 2008-07-30 | 中南林业科技大学 | Method for preparing fresh and waterish rice flour using low value rice as raw material |
| CN106261503A (en) * | 2016-08-10 | 2017-01-04 | 昆明杨葵食品有限公司 | The processing method of moringa seeds rice noodle |
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Application publication date: 20230113 |