CN1280783A - Instant rice flour noodles and preparing process thereof - Google Patents

Abstract

The present invention relates to instant rice flour vermicelli, which are made up of middle-season long-grained nonglutinous rice other then early one or round-grained one. Its advantages include high rewettability, good taste and low cost.

Description

A kind of convenient and instant rice-flour and preparation method thereof

The present invention relates to a kind of convenient and instant rice-flour and preparation method thereof, it is by medium rice rice, cornstarch, sodium carboxymethylcellulose, alum, Hydros, monosodium glutamate, salt etc., through rice clean impurity elimination, immersion, defibrination, bleaching, screening, dehydration, batching, steam, squeeze silk in advance, steam powder, operation such as aging, drying is prepared from

Existing convenient and instant rice-flour kind is a lot, but its used primary raw material be high rice of amylose content such as long-grained nonglutinous rice, japonica rice early, and auxiliary material is cornstarch, grinds taro powder etc., adds the flavoring seasoning in addition.Its shortcoming is that used primary raw material early rice rice only originates in small part area, China south; Japonica rice yields poorly, and palatability is poor, and superseded substantially, raw material is rare, and price is higher than the medium rice rice more than one times.At present, it is the report of main material production rice noodles that Shang Weijian has with the medium rice rice, and in rice noodles production circle, it is infeasible to be with the medium rice rice that the main material production rice noodles are regarded as on the technology.

" food science and technology " 98 year third phase delivered yellow safe " the straight rice-flour noodles production technology is made with extra care in Jiangxi ", this technology utilization early long-grained nonglutinous rice, late long-grained nonglutinous rice rice is raw material, through rice husk rice → desanding → wash rice → immersions → dehydration → pulverizings → screen → and expect → crowded silk → peg → wear out → steaming powder → hang → loose powder → put on the shelf → drying → undercarriage → go-no-go → weighing → pack → seal → case → pack → finished product.Wherein, the steaming powder steamed 8 minutes under 0.035-0.045MPa pressure, and a rice proportioning is rice 50--80% morning sooner or later, late rice 20--50%.

" food industry " 1999 the 5th phases are coated with the preparation method that 5 people such as Zong Cai " convenient rice flour noodles (rice row powder) production technology research " disclose a kind of convenient rice flour noodles, raw material be early rice, evening rice, processing step is: rice → impurity elimination → cleanings → immersions → water rice separations → defibrination → preliminary treatment → dehydration → mixed → high-temperature stirring is steamed powder → crowded sheet → crowded → steaming → setting cooling → stripping and slicing again → drying → packing.Wherein, high-temperature stirring was steamed powder (being that wet-milling steams in advance) time 2--5 minute, reached 9 maturations, multiple steaming (promptly steaming powder) time 18--30 minute.

The purpose of above-mentioned two kinds of methods, all be to make ground rice, the primary raw material that its weak point is to use is early rice, evening rice (i.e. morning long-grained nonglutinous rice, late long-grained nonglutinous rice rice), early, evening, the rice place of production was few, mouthfeel is poor, and market supply is in short supply, the price height, the technological parameter that uses only suitable to the rice production ground rice that amylose contents such as rice, japonica rice rice are high sooner or later, inapplicable to the medium rice rice that amylose content is low.

The objective of the invention is to avoid above-mentioned deficiency of the prior art and provide a kind of and utilize the medium rice rice, add the convenient and instant rice-flour (comprising general ground rice) that auxiliary material sodium carboxymethylcellulose production rehydration is strong, tasty performance is good.

Product of the present invention is made by cornstarch, alum, Hydros, monosodium glutamate, salt and medium rice rice, CMC, its weight percentages of components is, cornstarch 4.1-10.9%, alum 0.4--0.7%, Hydros 0.02-0.06%, monosodium glutamate 0.68--1.84%, salt 1--2.9%, medium rice rice 80--93.3%, sodium carboxymethylcellulose 0.5--3.6%, each raw material weight percentage is 100%.

The present invention realizes by the following method:

1). rice is cleaned impurity elimination, elutriation, immersion;

2). drop rice, defibrination, the bleaching of adding low pressure sodium sulphate, screening;

3). filter-press dehydration;

4). the wet-milling after the dehydration mixes stirring back wet-milling and steams in advance with cornstarch, sodium carboxymethylcellulose, salt, monosodium glutamate;

5). squeeze sheet, squeeze the silk moulding;

6). steam powder;

7). aging;

8). wash powder branch dish;

9). drying;

10). sam gets finished product.

Steam when wherein wet-milling steams in advance to 5 maturations, steam 31～40 minutes powder time.

Ground rice is made and has been belonged to conventional art, the research of carrying out is also a lot of in this regard, but do not break through so far the demanding restriction of rice amylose content, the present invention one adds the auxiliary material sodium carboxymethylcellulose, the 2nd, technological parameter is significantly optimized, thereby has solved the making rice noodles to the demanding restriction of rice amylose content.Also improve the rehydration and the tasty performance of rice noodles simultaneously, reduced strip-breaking rate.Break simultaneously and save the recyclable defibrination operation that turns back to of powder, make raw material after grinding with rice.Change the disconnected bar powder of prior art and can not return the restriction of making raw material.The technology of the present invention is not only applicable to use the low rice of amylose content such as medium rice to produce ground rice as raw material, is suitable for the high rice of amylose content such as using long-grained nonglutinous rice morning, japonica rice simultaneously and produces ground rice as raw material, can also significantly improve the performance of product.

Fig. 1 is a process chart of the present invention

Further specify below in conjunction with accompanying drawing and enforcement making:

Embodiment 1

1. convenient and instant rice-flour is made by medium rice rice, cornstarch, sodium carboxymethylcellulose, alum, Hydros, monosodium glutamate, salt, wherein, medium rice rice 80%, cornstarch 10.9%, sodium carboxymethylcellulose 3.6%, alum 0.4%, Hydros 0.06%, monosodium glutamate 1.84%, salt 2.9%, itself and be 100%.

With raw material and 100kg preparation, rice meets GB1354-86, and the standard primes is not limited by kind, the place of production.Cornstarch meets GB8885-88 standard primes.Sodium carboxymethylcellulose, alum, Hydros, monosodium glutamate, salt meet corresponding standard.

Preparation technology is as follows:

1). get the medium rice rice 80kg that cleans after the impurity elimination by proportioning, soaked 2 hours;

2). drop rice, defibrination to 40 order are got the 0.06kg Hydros and are dissolved in the 12kg water, evenly pour in the slurries 22 ° of Be of concentration of slurry into;

3). filter-press dehydration 45 minutes, to powder agglomates moisture content 38--39%;

4). cornstarch, sodium carboxymethylcellulose, salt, monosodium glutamate are joined in the powder agglomates mixed the stirring 5 minutes by proportioning;

5). get alum 0.4kg, soluble in water, it is fully dissolved, filter, again filtered fluid is added aforementioned blended stock, mix again;

6). under constantly beating, with 0.07Mpa steam treatment 120 seconds, with 0.1Mpa steam treatment 60 seconds, processing finished wet 85 ℃ of back material, powder ball 5 maturations, the footpath 100mm of group again;

7). silk is squeezed in moulding, squeezes silk pressure 2--3Mpa, silk footpath 0.7mm;

8). under 0.03Mpa pressure, steam powder 31 minutes, wherein steam powder motor speed 350r/min;

9). cut powder and become 55cm, aging 1.5 hours, it was suitable to make every effort to be aged to;

10). wash powder, 3 minutes time, branch coils into 160g;

11). drying.Carry out in coming and going hothouse, 140 minutes drying times, dry humidity 65-60--55 ℃, segmentation is carried out, drying machine rotating speed 950r/min;

12). sam is 12 hours in the environment of Rh=80%, makes moisture content reach 12%;

13). packing.Get finished product 91kg.

Main physical index: strip-breaking rate 6% flour rate 1.2%

Soup matter sediment 0.7ml/10g

Moisture content 12%

Sanitary index meets GB17400--1998

In the boiling water more than 85 ℃, reached edible demand, and can incorporate well in 3 minutes salty, delicate flavour.

Each additive addition is controlled in the national allowed band, and product quality meets national requirements.

Embodiment 2

Get medium rice rice 93.3kg by proportioning, cornstarch 4.1kg, sodium carboxymethylcellulose 0.5kg, alum 0.4kg, Hydros 0.02kg, monosodium glutamate 0.68kg, salt 1kg, each raw material summation 100kg, each ingredient requirement, processing step and parameter get finished product 96.4kg at last with embodiment 1.

The Main physical index:

Strip-breaking rate 7.2% flour rate 1.1%

Soup matter is sunk ingot thing 0.4ml/10g moisture content 11.6%

Sanitary index meets GB17400--1998

In the boiling water more than 85 ℃, reached instant requirement in 3 minutes, can incorporate well main flavors such as salty, aquatic foods.

Embodiment 3

Get pure medium rice rice 86kg by proportioning, cornstarch 7kg, sodium carboxymethylcellulose 2.5kg, alum 0.5kg, Hydros 0.04kg, monosodium glutamate 1.76kg, salt 2kg, each raw material sum 100kg.Each raw material quality requirement and manufacturing process steps and parameter are with embodiment 1.Get finished product 94.6kg at last.

The Main physical index:

Strip-breaking rate 6.8% flour rate 1.6%

Soup matter sediment 0.7ml/10g moisture content 13.2%

Sanitary index meets GB17400--1998

Rehydration, tasty performance are good.

Embodiment 4

Get pure medium rice rice 86kg by proportioning, cornstarch 7kg, sodium carboxymethylcellulose 3kg, alum 0.5kg, Hydros 0.04kg, monosodium glutamate 1.76kg, salt 1.7kg, each raw material sum 100kg, each raw material quality requirement, manufacturing process steps are with embodiment 1, technological parameter steams 40 minutes powder time, and other gets finished product 94.8kg at last with embodiment 1.

Leading indicator:

Strip-breaking rate 4.1% flour rate 1.3%

Soup matter sediment 0.4ml/10g moisture content 11.8%

Sanitary index meets GB17400--1998

Rehydration, tasty performance are good.

Embodiment 5

Get medium rice rice 92kg, cornstarch 4.8kg, sodium carboxymethylcellulose 0.5kg, alum 0.4kg, Hydros 0.04kg, monosodium glutamate 0.76kg, salt 1.5kg by proportioning.Each raw material sum is 100kg, and raw material quality requirement, manufacturing process steps are with embodiment 1, and technological parameter steams 38 minutes powder time, and other gets finished product 94.9kg at last with embodiment 1.

Leading indicator:

Strip-breaking rate 4.3% flour rate 1.6%

Soup matter sediment 0.5ml/10g moisture content 12.6%

Sanitary index meets GB17400--1998

Rehydration, tasty performance are good.

Embodiment 6

Get pure japonica rice rice 86kg, cornstarch 7kg, sodium carboxymethylcellulose 2.5kg, alum 0.5kg, Hydros 0.05kg, monosodium glutamate 1.85kg, salt 2kg.Each raw material summation 100kg, raw material quality requirement, manufacturing process steps are with embodiment 1, and technological parameter steams 34 minutes powder time, and other gets finished product 94.1kg at last with embodiment 1.Leading indicator and embodiment 6 are approaching.

Among the present invention, raw materials used adding sodium carboxymethylcellulose, grasp wet-milling cooking degree and the steaming powder time that keeps than length in advance on the technology, note steaming powder pressure simultaneously, it is excessive to solve the medium rice rice viscosity well, the bean vermicelli drafting is serious, be difficult to loosely, even the problem that can't produce is significantly improved rehydration and muddy soup degree simultaneously, bean vermicelli toughness strengthens, and reduces disconnected bar and flour.

The present invention compared with prior art, it has the following advantages:

1. the present invention does not select the primary raw material rice of ground rice, namely to kind, the place of production, straight chain Content of starch height, equal no requirement (NR) of shelf life, but the early area extensive use of long-grained nonglutinous rice, japonica rice do not had, Only found one for half medium rice of long-grained nonglutinous rice early for accounting for China's rice yield overwhelming majority and price New path for transformation can reduce the cost that feeds intake of rice noodles greatly.

2. product rehydration performance of the present invention is good, in 3 minutes, can reach the fast food requirement. And good toughness, Strip-breaking rate, flour rate are less than half of existing product.

3. product tasty performance of the present invention is good, can incorporate well main flavor as salty, delicate flavour, can with the side Just noodles are compared.

4. sodium carboxymethylcellulose is food industry sterling GB additive, and quality is easy to control, stops The randomness of traditional other binding agent.

5. leftover bits and pieces recyclable blend in raw material of product in packing, metering process re-uses, Thereby reduced loss, reduced cost.

6. the present invention has solved preferably because steaming serious, the disconnected powder of long product variable color of powder time, flour The problem that increases.

Claims (2)

1. convenient and instant rice-flour, the raw materials used cornstarch that comprises, alum, Hydros, monosodium glutamate, salt, it accounts for raw material weight percentage is cornstarch 4.1～10.9%, alum 0.4-0.7%, Hydros 0.02-0.06%, monosodium glutamate 0.68-1.84%, salt 1-2.9%, it is characterized in that: the raw materials used medium rice rice that also includes, sodium carboxymethylcellulose, accounting for raw material weight percentage is: medium rice rice 80-93.3%, sodium carboxymethylcellulose 0.5-3.6%, each raw material weight percentage sum is 100%, and said raw material cleans through rice, soak, defibrination, batching, steam powder, aging, technologies such as drying are prepared from.

2. the preparation method of convenient and instant rice-flour as claimed in claim 1 is:

1). rice is cleaned impurity elimination, elutriation, immersion;

2). drop rice, defibrination, the bleaching of adding low pressure sodium sulphate, screening;

3). filter-press dehydration;

4). the wet-milling after the dehydration mixes the back wet-milling with beautiful material starch, sodium carboxymethylcellulose, salt, monosodium glutamate and steams in advance;

5). squeeze sheet, squeeze the silk moulding;

6). steam powder;

7). aging;

8). wash powder, branch dish;

9). drying;

10). sam gets finished product.

It is characterized in that: steam when wet-milling steams in advance to 5 maturations, steaming the powder time is 31～40 minutes.

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