CN1608500A - Production process of instant rice noodles - Google Patents
Production process of instant rice noodles Download PDFInfo
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- CN1608500A CN1608500A CNA2003101076461A CN200310107646A CN1608500A CN 1608500 A CN1608500 A CN 1608500A CN A2003101076461 A CNA2003101076461 A CN A2003101076461A CN 200310107646 A CN200310107646 A CN 200310107646A CN 1608500 A CN1608500 A CN 1608500A
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Abstract
The production process of instant rice powder with crushed rice separated in processing rice as main material includes the steps of: eliminating foreign matter, water content measuring, regulating water content, extruding, puffing, drying, crushing a sterilizing. The produced instant rice powder is soft, glutinous and smooth, and may be mixed with milk, bean milk, juice, carrot powder before being mixed with water and being eaten. It may be further formed into dough and produced into various kinds of instant food.
Description
Technical field: the production and processing method that the present invention relates to a kind of convenient rice flour noodles.
Background technology: general rice does not have glutinous property, can't make various cement cakes, as: buy cake, snowballing usury, steamed cake made of glutinous rice with sweet filling etc.If make the cement confectionary with glutinous rice, must adopt levigation method that it is ground powdering, make the cake of moulding, must be through after the boiling, ripe just edible, the cake toughness after the boiling is bad, not strength road, and preparation method complexity, trouble, it is edible to be not suitable for average family.
Summary of the invention: the objective of the invention is to overcome above-mentioned shortcoming, a kind of production and processing method of the convenient rice flour noodles made from cracking rice after the general rice processing is provided.Solved with general rice and made the problems such as trouble that cake does not have viscosity and brings with glutinous rice making cake.The object of the present invention is achieved like this, choosing fresh broken rice is raw material, and removal of contamination cleans up, and raw material moisture should be controlled between the 19%-23%, it is expanded to put into extruder, expanded 3-8 minute, temperature should be controlled at the high pressure of 180 ℃ of high temperature and 500-700 kPa, and the main frame revolution is controlled at 480 rev/mins, crushed after being dried becomes 200 orders, sterilization, packing gets final product.This product is to be raw material with processing cracking rice of separating out during general rice, have soft, glutinous, profit through producing, sliding, the non-evaporating instant food of exempting to boil characteristic, it can with each class I liquid I (as: milk, fruit juice, soya-bean milk, vegetable juice etc.), solid kind (as: soymilk powder, green bean paste, pumpkin powder, red bean paste, carrot meal etc.) mix reconstitute edible; Also Ke Jiashui with become dough, be made into cement confectionary snack (as: cake made of glutinous rice served cold in summer, bean flour volume, steamed cake made of glutinous rice with sweet filling, glutinous rice cake, snowballing usury etc.) with various places local characteristic, the cake snack that this traditional handicraft be difficult for to be made becomes the popular food that makes things convenient for huge numbers of families, and has solved utilization and increment problem that byproduct that rice processing enterprise produces is cracked rice.
The specific embodiment: following is the production and processing method of a kind of convenient rice flour noodles of the present invention.It is that fresh the cracking rice of separating out during general rice with processing is raw material, removal of contamination, clean up, measure the moisture of every batch of rice material, and according to the actual moisture of rice material, the profit rice of spraying water is modified, repeats to survey the moisture content of raw material after modified after profit rice is modified again, and raw material moisture should be controlled between the 19%-23%, with 100 jin of rice is example, as: raw material rice moisture should add 4.5 jin of-8.5 jin of water at 14.5% o'clock, and rice moisture was at 15% o'clock, should add 4 jin of-8 jin of water, rice moisture should add 3.5 jin of-7.5 jin of water at 15.5% o'clock, and optimum moisture should be controlled at 21%.Should add 6.5 jin of water as rice moisture at 14.5% o'clock, rice moisture should add 6 jin of water at 15% o'clock.When raw material moisture is lower than 19%, finished product does not have toughness, and glutinous property is too strong, is difficult for making various moulding cakes, and when raw material moisture was higher than 23%, the finished product curing degree was not good, and glutinous property is not good enough.After mixing up water raw material is put into extruder expanded (or cooking), expanded time 3-8 minute, temperature was controlled at the high pressure of 180 ℃ and 500-700 kPa, and the main frame revolution is controlled at 480 rev/mins, and the crushed after being dried particle diameter is controlled at about 200 orders.
Organoleptic indicator: 1, color and luster: pure white or little Huang, cold water can be washed into thick paste.
2, smell: paste fragrance with rice.
3, structural state: powdery, drying, loose, nothing caking
Physical and chemical index: moisture≤9%, thick protein 〉=7.9%, starch 〉=80, ash content≤0.53, reduced sugar 〉=0.06, total reducing sugar 〉=0.32
Sanitary index: total number of bacteria≤1000/gram, coliform≤90/gram
Pathogenic bacteria must not detect.
Claims (1)
1, a kind of production and processing method of convenient rice flour noodles is to be raw material with fresh cracking rice, and the invention is characterized in:
A, with the fresh removal of contamination of cracking rice, clean up;
B, measure the moisture of every batch of rice material, the profit of spraying water rice is modified, and rice material moisture is controlled between the 19%-23%;
C, that rice material is put into extruder is expanded, and expanded time 3-8 minute, temperature was controlled at the high pressure of 180 ℃ of high temperature and 500-700 kPa, and the main frame revolution is controlled at 480 rev/mins;
After d, the drying, powder particle diameter is controlled at 200 orders, sterilization, and packing gets final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2003101076461A CN1608500A (en) | 2003-10-25 | 2003-10-25 | Production process of instant rice noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2003101076461A CN1608500A (en) | 2003-10-25 | 2003-10-25 | Production process of instant rice noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1608500A true CN1608500A (en) | 2005-04-27 |
Family
ID=34758322
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2003101076461A Pending CN1608500A (en) | 2003-10-25 | 2003-10-25 | Production process of instant rice noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1608500A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106508A (en) * | 2011-01-22 | 2011-06-29 | 娄底市同星米业有限公司 | Method for producing tasty instant rice noodles from broken rice |
| CN102224904A (en) * | 2011-06-08 | 2011-10-26 | 刘林鑫 | Instant oil tea and preparation method thereof |
| CN102940208A (en) * | 2012-11-30 | 2013-02-27 | 张玲玲 | Processing method for instant rice stick |
| CN103190575A (en) * | 2013-04-03 | 2013-07-10 | 张赫然 | Method for preparing instant rice noodle sheets |
| CN103564344A (en) * | 2013-11-20 | 2014-02-12 | 齐齐哈尔瑞盛食品制造有限公司 | Coarse cereal instant rice and preparation method thereof |
| CN104161170A (en) * | 2013-10-23 | 2014-11-26 | 上海新农饲料股份有限公司 | Puffed broken rice and preparation method thereof |
| CN108684952A (en) * | 2017-04-07 | 2018-10-23 | 河南神农膨化饲料科技有限公司 | A kind of piglet puffed rice and its production method |
-
2003
- 2003-10-25 CN CNA2003101076461A patent/CN1608500A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106508A (en) * | 2011-01-22 | 2011-06-29 | 娄底市同星米业有限公司 | Method for producing tasty instant rice noodles from broken rice |
| CN102224904A (en) * | 2011-06-08 | 2011-10-26 | 刘林鑫 | Instant oil tea and preparation method thereof |
| CN102224904B (en) * | 2011-06-08 | 2013-03-20 | 刘林鑫 | Instant oil tea and preparation method thereof |
| CN102940208A (en) * | 2012-11-30 | 2013-02-27 | 张玲玲 | Processing method for instant rice stick |
| CN103190575A (en) * | 2013-04-03 | 2013-07-10 | 张赫然 | Method for preparing instant rice noodle sheets |
| CN104161170A (en) * | 2013-10-23 | 2014-11-26 | 上海新农饲料股份有限公司 | Puffed broken rice and preparation method thereof |
| CN103564344A (en) * | 2013-11-20 | 2014-02-12 | 齐齐哈尔瑞盛食品制造有限公司 | Coarse cereal instant rice and preparation method thereof |
| CN103564344B (en) * | 2013-11-20 | 2015-06-24 | 齐齐哈尔瑞盛食品制造有限公司 | Coarse cereal instant rice and preparation method thereof |
| CN108684952A (en) * | 2017-04-07 | 2018-10-23 | 河南神农膨化饲料科技有限公司 | A kind of piglet puffed rice and its production method |
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| WD01 | Invention patent application deemed withdrawn after publication |