CN1203778C - Instant rice noodles and its production method - Google Patents

Abstract

The present invention discloses instant rice noodles which comprise 35% to 75% of rice flour and 25% to 65% of green bean starch. The rice flour and the green bean starch are immersed, pulverized, stirred, filtered, steamed, frozen, cut, dispersed and dried, and the instant rice noodles are produced. The rice noodles produced according to the method of the present invention have the characteristics of large gaps, pure white appearance and smooth taste. The rice noodles can be conveniently eaten. The rice noodles are soaked in boiled water of 85 to 95 DEG C for 3 minutes, and the rice noodles can be eaten. The present invention solves the problems that rice noodles extruded in high temperature have small gaps; if the rice noodles need to be eaten, the processing time is long.

Description

A kind of convenient rice flour noodles and production method thereof

One, technical field

The invention belongs to the instant food technical field, especially relate to a kind of convenient rice flour noodles and production method thereof.

Two, background technology

Instant rice-flour is as a kind of food, its nutritive value is higher, easy to use, accepted by people, existing convenient rice flour noodles all is to adopt rice to be made as raw material basically, this powder material is single, dietary fiber is low, the nutrition kind is single, and existing convenient rice flour noodles is by soaking simultaneously, grind, expanded, the high temperature extruding, cool aging, pressure cook, evacuate and dry and make, need to soak more than 4 hours before eating, the ability edible, and stew the time of boiling and will reach 30 minutes, eat more complicated, do not satisfied modern people's living needs.

Three, summary of the invention

The objective of the invention is to improve the deficiency of prior art and a kind of dietary fiber height, nutritious, instant are provided, really accomplish instant convenient rice flour noodles and production method thereof.

The object of the present invention is achieved like this, and a kind of convenient rice flour noodles is characterized in comprising: rice meal: 35%-75%, green starch: 25%-65%.

The present invention adopts following method to obtain:

A, the rice that takes by weighing select, mung bean are put into water respectively and are soaked, and soak 4-5 hour;

B, that soaked rice, mung bean are put into pulverizer respectively is broken with pigment;

C, the mung bean of pulverizing is sieved, precipitates, obtain green starch;

D, the rice of pulverizing is sieved, dries, obtain rice meal;

E, rice meal, the green starch that obtains stirred under 30 ℃ of-60 ℃ of temperature, mixed proportion is rice meal 35%-75%, green starch 25%-65%;

F, the rice meal, the mung bean flour that stir are put into extruding machine leak powder, form ground rice;

G, ground rice is put into the digester boiling, maintain the temperature between 98 ℃-105 ℃;

H, that the ground rice after the boiling is put into refrigerating chamber is freezing, maintains the temperature at-8 ℃--between 9 ℃, and freezing 17-18 hour;

I, the ground rice that freezes is cut;

J, the ground rice of well cutting is maintained the temperature at 40 ℃-70 ℃, evacuate oven dry and get final product.

The present invention has following distinguishing feature and good effect with being compared by technology: the present invention adopts rice and mung bean as raw material, the nutrition that not only contains rice, and the local flavor characteristics of green bean vermicelli have been arranged, had clearing heat and detoxicating, the function of spleen clearly is good for the stomach, improved nutritive value, changed existing manufacturing technique simultaneously, adopt and pulverize, stir, leak powder, boiling, technologies such as high temperature extruding before technology generations such as freezing has been replaced, it is big that the ground rice of producing has the space, outward appearance is pure white, sense of food is smooth, the characteristics of instant, it is edible that 85-95 degree boiling water soaks 3 minutes, the ground rice space that has solved the high temperature extruding is little, the problem of edible long processing time.

Four, specific embodiments

Below in conjunction with embodiment the present invention is described in further details.

Embodiment 1, a kind of convenient rice flour noodles and production method thereof, be to take by weighing 75 kilograms of rice, 25 kilograms of mung beans, putting into water respectively soaks, the water yield was not there to be rice, mung bean is for well, soaked 4 hours, with soaked rice, it is broken with pigment that mung bean is put into pulverizer respectively, and the mung bean of pulverizing is sieved, precipitation, obtain green starch, the rice of pulverizing is sieved, dry, obtain rice meal, the sieve that adopts of sieving will be more than 70 orders for well, present embodiment uses 80 purpose sieves, with rice meal, green starch stirs under 30 ℃ of temperature, with the rice meal that stirs, green starch is put into extruding machine and is leaked powder, forms ground rice, ground rice is put into the digester boiling, maintain the temperature between 98 ℃, it is freezing that the ground rice after the boiling is put into refrigerating chamber, maintains the temperature between-8 ℃, freezing 17 hours, the ground rice that freezes is cut, the ground rice of well cutting is maintained the temperature at 40 ℃, evacuate oven dry and get final product.

Embodiment 2, a kind of convenient rice flour noodles and production method thereof, be to take by weighing 35 kilograms of rice, 65 kilograms of mung beans, putting into water soaks, the water yield was not there to be rice, mung bean is for well, soaked 5 hours, with soaked rice, it is broken with pigment that mung bean is put into pulverizer respectively, and the mung bean of pulverizing is sieved, precipitation obtains green starch, the rice of pulverizing is sieved, dry, obtain rice meal, the present embodiment sieve is at 90 orders, with rice meal, green starch stirs under 60 ℃ of temperature, with the rice meal that stirs, green starch is put into extruding machine and is leaked powder, form ground rice, ground rice is put into the digester boiling, maintain the temperature between 105 ℃, it is freezing that ground rice after the boiling is put into refrigerating chamber, maintain the temperature between-9 ℃, freezing 18 hours, the ground rice that freezes is cut, the ground rice of well cutting is maintained the temperature at 70 ℃, evacuate oven dry and get final product.

Embodiment 3, a kind of convenient rice flour noodles and production method thereof, be to take by weighing 55 kilograms of rice, 45 kilograms of mung beans, putting into water soaks, the water yield was not there to be rice, mung bean is for well, soaked 4.5 hours, with soaked rice, it is broken with pigment that mung bean is put into pulverizer respectively, and the mung bean of pulverizing is sieved, precipitation obtains green starch, the rice of pulverizing is sieved, dry, obtain rice meal, the sieve of present embodiment will be at 70 orders, with rice meal, green starch stirs under 45 ℃ of temperature, with the rice meal that stirs, green starch is put into extruding machine and is leaked powder, form ground rice, ground rice is put into the digester boiling, maintain the temperature between 100 ℃, it is freezing that ground rice after the boiling is put into refrigerating chamber, maintain the temperature between-8.5 ℃, freezing 17.5 hours, the ground rice that freezes is cut, the ground rice of well cutting is maintained the temperature at 55 ℃, evacuate oven dry and get final product.

Claims (2)

1, a kind of convenient rice flour noodles is characterized in that comprising: rice meal: 35%-75%, green starch: 25%-65%.

2, the production method of the described a kind of convenient rice flour noodles of claim 1 is characterized in that this method may further comprise the steps:

A, the rice that takes by weighing select, mung bean are put into water respectively and are soaked, and soak 4-5 hour;

B, that soaked rice, mung bean are put into pulverizer respectively is broken with pigment;

C, the mung bean of pulverizing is sieved, precipitates, obtain green starch;

D, the rice of pulverizing is sieved, dries, obtain rice meal;

E, rice meal, the green starch that obtains stirred under 30 ℃ of-60 ℃ of temperature, mixed proportion is rice meal 35%-75%, green starch 25%-65%;

F, the rice meal, the mung bean flour that stir are put into extruding machine leak powder, form ground rice;

G, ground rice is put into the digester boiling, maintain the temperature between 98 ℃-105 ℃;

H, that the ground rice after the boiling is put into refrigerating chamber is freezing, maintains the temperature at-8 ℃--between 9 ℃, and freezing 17-18 hour;

I, the ground rice that freezes is cut;

J, the ground rice of well cutting is maintained the temperature at 40 ℃-70 ℃, evacuate oven dry and get final product.