CN1294864A - Fermented glutinous rice and corn flour noodles - Google Patents
Fermented glutinous rice and corn flour noodles Download PDFInfo
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- CN1294864A CN1294864A CN00132717A CN00132717A CN1294864A CN 1294864 A CN1294864 A CN 1294864A CN 00132717 A CN00132717 A CN 00132717A CN 00132717 A CN00132717 A CN 00132717A CN 1294864 A CN1294864 A CN 1294864A
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Abstract
The product of the present invention is cooked corn flour noodles produced by mixing fermented rice with saccarinity of 4-5 and corn flour in certain proportion, processing in rice noodles machine, cutting, weighing, forming, disinfecting and packing. It has the sour and sweet taste and fragrancy of fermented rice maintained and the nutritious component of corn, and thus it's an instant food with diatotherapeutic effect.
Description
The present invention relates to the foodstuff technical field, a kind of fast-food type fermented glutinous rice and corn flour noodles of more specifically saying so.
Rice noodles are that people like the food eaten.Rice noodles on the past market are to process with rice, moisture content less rice noodles easy fracture very when product is preserved, and water content is more for a long time, and is fresh-keeping very difficult again, and taste is single, and nutrition also is restricted.Raising along with people's living standard, the quickening of work rhythm, in recent years, the fast food of various nutritious value has appearred in China in succession, to original be that the manufacturing technology of the rice noodles of primary raw material is also improved with the rice, for example publication number is " black polished glutinous rice noodle " patent application of CN1187949A, is to be raw material with black glutinous rice, rice, corn, millet, makes through washing, pulverizing, extrusion modling; And for example " instant nutrious rice noodle and preparation method thereof " patent application (publication number is CN1132600A) is to be raw material by high quality white rice, konjak powder, corn flour, yolk, refining face, makes through processes such as mixing, slaking, moulding, sterilizations; Also as patent application (publication number is CN1161159A) such as " black rice corn polished rice technology for producing instant rice-flour noodle ", then be to be the instant food that raw material makes similar instant noodles with black rice, corn, polished rice.Above-mentioned patent application explanation people improve the nutritive value of rice noodles in research, and want instant, to adapt to the needs of fast food development.
The fermented glutinous rice and corn flour noodles that the purpose of this invention is to provide a kind of fast-food type made from the pure natural raw material with higher nutritive value.
Main technical schemes of the present invention: after making fermented glutinous rice and corn flour mixes with certain proportion by rice fermentation, obtain ripe rice noodles, promptly obtain required product through cutting, metering, moulding, sterilization again by machine for processing rice noodle.
Fermented glutinous rice and corn flour noodles of the present invention is to be made by following technical process:
(1) produces fermented glutinous rice
A. the rice after the screening soaked 22～26 hours with clear water, pulled control water out, to the rice water content be 70～80%,
B. by the moist rice behind step (a) the control water, cook in steamer, play pot back trickle and be cooled to 25～30 ℃, drain, keeping the grain of rice is the loose granule shape,
C. cook in the cooled rice in step (b) and add distiller's yeast, ferment, fermentation temperature is 30～35 ℃, 24～30 hours time, and up to sending alcohol flavor, pol is to be the good fermented glutinous rice of brew at 4～5 o'clock, and then with 10 times to the dilution of the clear water of fermented glutinous rice weight, heat 110～120 ℃ again, make fermented glutinous rice stop fermentation, standby, described distiller's yeast is commercial lactic acid bacteria class, and its consumption is 1～2% of a rice weight;
(2) processing corn flour
D. the clean corn of screening is put into the water that contains 5% limewash, boils under 80～100 ℃ 20～30 minutes, pulls corn out, uses cold water flush, puts into mixer and stirs, and isolates the outer thin skin of corn then,
E. comprise that with adding in the iblet after step (d) peeling concentration is 2.5% Sodium Benzoate, the food additives of citric acid solution, the control pH value is less than 4.5, soak and pull out after 20 minutes, dry, wear into corn flour with pulverizer at last, described clear water amount expired the corn superficial layer and got final product;
(3) make rice noodles
F. the corn flour that fermented glutinous rice after step (c) being diluted and step (e) make is with 30～40: 60～70 weight ratios are mixed, and obtain compound,
G. vegetable oil and sugar will be added in step (f) compound, send into behind the mixing in the chalk line machine, make ripe rice noodles, the mixed weight ratio of described compound, vegetable oil and sugar is 1000: 0.15～0.2: 0.2, described vegetable oil comprises salad oil, soya-bean oil, peanut oil, salad oil preferably
H. the ripe rice noodles that made by step (g) are topped tight with the object of heat and moisture preserving, leave standstill and deposit 4～6 hours, and are tack-free until rice noodles, take out rice noodles again, with manually rubbing scattered cutting, metering, moulding, through 100～120 ℃ of sterilizations, at last in 50～65 ℃ of oven dry down, packing.
Described rice is glutinous rice or polished rice, preferably polished rice.
Described corn is selected from white corn, yellow corn, the black corn any.
The described limewash of step (d) is the clear water that adds 5 times of lime stone weight in lime stone, clarifies after the thorough efflorescence of lime stone, takes out supernatant and is limewash.The purpose that adds limewash is to promote separating of iblet and maize peel, and is unclean if maize peel removes, the disconnected easily bar of the rice noodles that are processed into, and mouthfeel is bad when edible.
Described machine for processing rice noodle is commercial known device, and material enters in this equipment, owing to be high temperature, operation with high pressure, rice noodles are in just slaking of manufacturing process.
Major advantage of the present invention:
The present invention be with the fermented glutinous rice behind the rice fermentation and corn flour mixed rice noodles, both kept the acid of fermented glutinous rice, sweet, fragrant characteristic, do not change the nutritional labeling of corn again, and pol is low, very suitable hypertension, high fat of blood, hyperglycemia patient edible; Rice noodles of the present invention are easily edible, and soaking 5～8 minutes with boiling water is edible, and can add various seasoning matter with each one taste, are a kind of instant food that better nutritivity is worth that has; Manufacture craft of the present invention is fairly simple, and all equipment all is known, is easy to implement.In a word, product nutritive value of the present invention is higher, and the effect of dietotherapy, tonic is arranged, and a kind of effective way of corn processing and utilization is provided, and is to be subjected to the fast food instant food that people welcome.
Further specify characteristics of the present invention below by specific embodiment.
Embodiment
100 jin of polished rices through being soaked in water, cooking, cooling off, are added commercial lactobacillus-fermented, obtain 180 jin of fermented glutinous rice, with 10 times of water dilutions, standby again;
Get 100 jin of yellow corns and put into the clear water (expiring the corn surface) that contains 5% limewash, boiled 25 minutes, use cold water flush at 90 ± 5 ℃, separate maize peel, adding concentration is 2.5% Sodium Benzoate solution, and the control pH value is less than 4.5, soaked 20 minutes, and dried, wear into powder;
Fermented glutinous rice after the dilution and corn flour are obtained compound by weight ratio mixing in 35: 65, add again vegetable oil (?) and sugar, its weight ratio is a compound: vegetable oil: sugar=1000: 0.2: 0.2, enter machine for processing rice noodle behind the mixing, obtain ripe rice noodles, again through cutting, metering, moulding, sterilization, oven dry, packing (adding the seasoning matter bag during packing), obtain flavous fermented glutinous rice and corn flour noodles at last.
Claims (4)
1. fermented glutinous rice and corn flour noodles is characterized in that the product that comprises that following technical process makes:
(1) produces fermented glutinous rice
A. the rice after the screening soaked 22～26 hours with clear water, pulled control water out, to the rice water content be 70～80%,
B. by the moist rice behind step (a) the control water, cook in steamer, play pot back trickle and be cooled to 25～30 ℃, drain, keeping the grain of rice is the loose granule shape,
C. cook in the cooled rice in step (b) and add distiller's yeast, ferment, fermentation temperature is 30～35 ℃, 24～30 hours time, and up to sending alcohol flavor, pol is to be the good fermented glutinous rice of brew at 4～5 o'clock, and then with 10 times to the dilution of the clear water of fermented glutinous rice weight, heat 110～120 ℃ again, make fermented glutinous rice stop fermentation, standby, described distiller's yeast is commercial lactic acid bacteria class, and its consumption is 1～2% of a rice weight;
(2) processing corn flour
D. the clean corn of screening is put into the water that contains 5% limewash, boils under 80～100 ℃ 20～30 minutes, pulls corn out, uses cold water flush, puts into mixer and stirs, and isolates the outer thin skin of corn then,
E. comprise that with adding in the iblet after step (d) peeling concentration is 2.5% Sodium Benzoate, the food additives of citric acid solution, the control pH value is less than 4.5, soak and pull out after 20 minutes, dry, wear into corn flour with pulverizer at last, described clear water amount expired the corn superficial layer and got final product;
(3) make rice noodles
F. the corn flour that fermented glutinous rice after step (c) being diluted and step (e) make is with 30～40: 60～70 weight ratios are mixed, and obtain compound,
G. vegetable oil and sugar will be added in step (f) compound, send into behind the mixing in the machine for processing rice noodle, make ripe rice noodles, the mixed weight ratio of described compound, vegetable oil and sugar is 1000: 0.15～0.2: 0.2, described vegetable oil comprises salad oil, soya-bean oil, peanut oil
H. the ripe rice noodles that made by step (g) are topped tight with the object of heat and moisture preserving, leave standstill and deposit 4～6 hours, and are tack-free until rice noodles, take out rice noodles again, with manually rubbing scattered cutting, metering, moulding, through 100～120 ℃ of sterilizations, at last in 50～65 ℃ of oven dry down, packing.
2. according to the described rice noodles of claim 1, it is characterized in that the rice noodles after step (h) rubs scattered put into Sodium Benzoate or the citric acid solution that pH value is 4-4.5, soaked 10-15 minute down in 70-80 ℃, pull out and wash twice with clear water, pack was steamed 20 minutes with 100～120 ℃ again, sterilization, cooling is joined the condiment bag packaging seal, is vacuumized then, is fresh products.
3. according to the described rice noodles of claim 1, it is characterized in that described rice is glutinous rice, polished rice.
4. according to the described rice noodles of claim 1, it is characterized in that described corn is selected from any in white corn, yellow corn and the black corn.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00132717A CN1095341C (en) | 2000-11-15 | 2000-11-15 | Fermented glutinous rice and corn flour noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00132717A CN1095341C (en) | 2000-11-15 | 2000-11-15 | Fermented glutinous rice and corn flour noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1294864A true CN1294864A (en) | 2001-05-16 |
| CN1095341C CN1095341C (en) | 2002-12-04 |
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ID=4595345
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00132717A Expired - Fee Related CN1095341C (en) | 2000-11-15 | 2000-11-15 | Fermented glutinous rice and corn flour noodles |
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| Country | Link |
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| CN (1) | CN1095341C (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461813A (en) * | 2013-09-26 | 2013-12-25 | 吉林农业大学 | Corn weak flour and production method thereof |
| CN115428905A (en) * | 2021-03-31 | 2022-12-06 | 何太阳 | Bean and rice breakfast beverage and preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1067676A (en) * | 1991-06-13 | 1993-01-06 | 李德光 | The fresh keeping method that down black (in vain) sweet rice wine of a kind of normal temperature is made |
-
2000
- 2000-11-15 CN CN00132717A patent/CN1095341C/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461813A (en) * | 2013-09-26 | 2013-12-25 | 吉林农业大学 | Corn weak flour and production method thereof |
| CN103461813B (en) * | 2013-09-26 | 2014-11-05 | 吉林农业大学 | Corn weak flour and production method thereof |
| CN115428905A (en) * | 2021-03-31 | 2022-12-06 | 何太阳 | Bean and rice breakfast beverage and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1095341C (en) | 2002-12-04 |
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