CN1957743A - Ripple type instant rice noodles, and production method - Google Patents
Ripple type instant rice noodles, and production method Download PDFInfo
- Publication number
- CN1957743A CN1957743A CNA200610144835XA CN200610144835A CN1957743A CN 1957743 A CN1957743 A CN 1957743A CN A200610144835X A CNA200610144835X A CN A200610144835XA CN 200610144835 A CN200610144835 A CN 200610144835A CN 1957743 A CN1957743 A CN 1957743A
- Authority
- CN
- China
- Prior art keywords
- rice
- noodles
- weight portion
- weight
- type instant
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Noodles (AREA)
Abstract
A kind of wave-shaped rice noodles is proportionally prepared from rice flour, modified starch, edible salt, soda, toughening agent, composite phosphate, monoglycoride, softened water and edible oil. Its preparing process is also disclosed.
Description
Technical field
The present invention relates to instant food and preparation method thereof, specifically, is a kind of ripple type instant rice noodles and production method thereof.
Background technology
At present the production technology that adopted of convenient rice flour noodles is: be primary raw material with ground rice, add certain food additives again, through mixing, extrusion modling, cut off, leave standstill aging, pine silk, wash powder, operation such as the mould of packing into, oven dry and the convenient rice flour noodles produced.There are the following problems for this technology: the one, and technology is complicated, fails to form serialization production; The 2nd, product quality is wayward, and is not enough or inconsistent as curing degree.
Summary of the invention
First purpose of the present invention provides a kind of ripple type instant rice noodles.
Another object of the present invention provides the preparation method of this ripple type instant rice noodles.
In order to achieve the above object, the present invention is by the following technical solutions:
This ripple type instant rice noodles is made by the raw material of following weight portion: ground rice 100 weight portions, converted starch 5 weight portions, salt 0.6 weight portion, soda ash 0.025 weight portion, gluten fortifier 1.25 weight portions, composite phosphate 0.0625 weight portion, monoglyceride 0.0625 weight portion; And the demineralized water of above-mentioned raw materials gross weight 30～50%, 1～2% edible oil.Gluten fortifier is food-grade carragheen, guar gum, sodium alginate etc., and monoglyceride can be a glycerin monostearate, and composite phosphate can be sodium phosphate trimer, calgon, sodium dihydrogen phosphate/potassium, tertiary sodium phosphate etc.
This ripple type instant rice noodles can make by following steps:
After the batching each composition is mixed, send into the extruding of wheaten food screw extruder then, mix, integrate wheaten food; Form dough closely through double screw extrusion;
Dough is extruded formation face silk by the aperture on the template of screw extruder outlet;
The face silk is fallen on the conveyer belt of chain transfer, and is air-cooled; Through cutter, be cut into the rice-flour noodles piece of predetermined weight;
The rice-flour noodles piece enters boiling vessel continuously, feeds the steamed cooked cake in the boiling vessel; Rice-flour noodles cake after cooking enters drying machine, and drying machine is taken away the moisture in the face cake by the air after heating, and is packaged to be the convenient rice flour noodles finished product after the drying.
The preparation method's of this ripple type instant rice noodles main feature is: adopt the secondary expressing technique to produce ripple type instant rice noodles, can make the production technology serializations such as moulding, slaking, secondary gelatinization (boiling) and drying of convenient rice flour noodles.
The invention has the advantages that: can large-scale continuously produce.Product curing degree height can reach more than 90%, and the quality uniformity, and adding boiling water was edible in 5-8 minute.
The specific embodiment
Be embodiments of the invention below, described embodiment just is used for illustrating the present invention, and should not be considered to be limitation of the present invention.
Embodiment 1
Get raw material ground rice 100kg, converted starch 6250g, salt 600g, soda ash 25g, gluten fortifier 1250g, composite phosphate 62.5g, monoglyceride 62.5g.Get auxiliary material demineralized water 40kg, edible oil 1.5kg.
(the powder grain raw material is poured in advance and is removed the bulky grain solid impurity in the vibratory sieve by the prescription mix with raw material; protection subsequent technique device security); send into pressure air by air blast; powder grain raw material through vibratory sieve enters blending tank; add demineralized water again at blending tank; edible oil; start the mechanical agitator of blending tank; after allowing various batchings fully mix; utilize the gravity of material self to fall in the scraper conveyer feed inlet; drag conveyor is transported to the various batchings that mix in the feeder evenly; feeder is added to the wheaten food screw extruder equably to batching; screw extruder utilizes screw rod rotation extruding constantly; mix; the kneading wheaten food; protein in water in the batching and the ground rice end; physical reactions takes place in starch etc.; combination is cross-linked with each other; through double screw extrusion; various batchings form compact dough; dough is extruded by the aperture on the template of screw extruder outlet; dough forms the face silk; face silk cross-sectional geometry is identical with the aperture cross sectional shape on the template, and the aperture on the template of different geometrical cross-sectional shape is made different cross section geometry face silk.
The face silk that screw extruder is extruded is fallen on the conveyer belt of chain transfer, forms band shape, and the air cooling equipment by subsidiary on the chain transfer constantly blows away the heat in the banded face silk, makes the hardening by cooling of banded face silk; Through cutter, be cut into the rice-flour noodles piece of predetermined weight again.The rice-flour noodles piece enters boiling vessel continuously, feeds the steamed cooked cake in the boiling vessel; Rice-flour noodles cake after cooking enters drying machine, and drying machine is taken away the moisture in the face cake by the air after heating, and dried rice-flour noodles cake is again through being packaged to be the convenient rice flour noodles finished product.
More than ripple type instant rice noodles provided by the present invention and preparation method thereof is described in detail, used specific case herein principle of the present invention and embodiment are set forth, the explanation of above embodiment just is used for helping to understand method of the present invention and core concept thereof; Simultaneously, for one of ordinary skill in the art, according to thought of the present invention, the part that all can change in specific embodiments and applications, in sum, this description should not be construed as limitation of the present invention.
Claims (2)
1. ripple type instant rice noodles, it is characterized in that, make by the raw material of following weight portion: ground rice 100 weight portions, converted starch 5 weight portions, salt 0.6 weight portion, soda ash 0.025 weight portion, gluten fortifier 1.25 weight portions, composite phosphate 0.0625 weight portion, monoglyceride 0.0625 weight portion; And the demineralized water of above-mentioned raw materials gross weight 30～50%, 1～2% edible oil.
2. the preparation method of ripple type instant rice noodles as claimed in claim 1 is characterized in that, is made up of following steps:
After the batching each composition is mixed, send into the extruding of wheaten food screw extruder then, mix, integrate wheaten food; Form dough closely through double screw extrusion;
Dough is extruded formation face silk by the aperture on the template of screw extruder outlet;
The face silk is fallen on the conveyer belt of chain transfer, and is air-cooled; Through cutter, be cut into the rice-flour noodles piece of predetermined weight;
The rice-flour noodles piece enters boiling vessel continuously, feeds the steamed cooked cake in the boiling vessel; Rice-flour noodles cake after cooking enters drying machine, and drying machine is taken away the moisture in the face cake by the air after heating, and is packaged to be the convenient rice flour noodles finished product after the drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200610144835XA CN1957743A (en) | 2006-11-21 | 2006-11-21 | Ripple type instant rice noodles, and production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200610144835XA CN1957743A (en) | 2006-11-21 | 2006-11-21 | Ripple type instant rice noodles, and production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1957743A true CN1957743A (en) | 2007-05-09 |
Family
ID=38069715
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA200610144835XA Pending CN1957743A (en) | 2006-11-21 | 2006-11-21 | Ripple type instant rice noodles, and production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1957743A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102687829A (en) * | 2011-03-23 | 2012-09-26 | 永州餐餐米业有限公司 | Germ flour and manufacturing method thereof |
| CN103125847A (en) * | 2012-09-11 | 2013-06-05 | 四川玖玖爱食品有限公司 | Ripple-shaped instant rice noodle and production method thereof |
| CN104365715A (en) * | 2014-10-22 | 2015-02-25 | 圣昌达机械（天津）有限公司 | Extruding type instant noodle corrugated formation device |
| CN109221888A (en) * | 2018-11-15 | 2019-01-18 | 四川省食品发酵工业研究设计院 | A kind of convenient rice flour noodles and its processing technology |
-
2006
- 2006-11-21 CN CNA200610144835XA patent/CN1957743A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102687829A (en) * | 2011-03-23 | 2012-09-26 | 永州餐餐米业有限公司 | Germ flour and manufacturing method thereof |
| CN103125847A (en) * | 2012-09-11 | 2013-06-05 | 四川玖玖爱食品有限公司 | Ripple-shaped instant rice noodle and production method thereof |
| CN104365715A (en) * | 2014-10-22 | 2015-02-25 | 圣昌达机械（天津）有限公司 | Extruding type instant noodle corrugated formation device |
| CN109221888A (en) * | 2018-11-15 | 2019-01-18 | 四川省食品发酵工业研究设计院 | A kind of convenient rice flour noodles and its processing technology |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5296247A (en) | Method of making pre-cooked filled pasta products by co-extrusion | |
| US5216946A (en) | Precooked filled pasta products made by co-extrusion | |
| CN107549444A (en) | A kind of preparation method of textured soybean protein | |
| CN1309312C (en) | Production technique and equipment for non-fried instant noodles | |
| CN1070805A (en) | Produce the method for precooked cereal foods | |
| CN100462014C (en) | Method and apparatus for manufacturing noodles for cold noodle dish through extrusion | |
| CN103125847B (en) | Ripple-shaped instant rice noodle and production method thereof | |
| CN104397629A (en) | Processing process for pure sweet potato vermicelli | |
| CN2754376Y (en) | Automatic and continuous production line of instant rice flour food | |
| CN1957743A (en) | Ripple type instant rice noodles, and production method | |
| CN103535597A (en) | Method for improving elasticity and stewing property of extruded rice noodles | |
| CN104957607A (en) | Wet recombination method of vegetable protein | |
| CN111955595A (en) | Production process for preparing dry-process hypoallergenic wiredrawing protein from rice protein | |
| CN107296073A (en) | A kind of preparation method for extruding cake and extruding cake | |
| CN1742585A (en) | Instant New-year-cake processing method and its extruding-formation apparatus | |
| CN102919685B (en) | Fine dried noodle with pinholes and manufacturing method thereof | |
| CN103829158B (en) | Dietary fiber facilitates the production technology in grain of rice face | |
| CN1247711A (en) | Instant straight corn noodles and production process thereof | |
| CN1366838A (en) | Mung bean noodles and its preparation method | |
| KR100961228B1 (en) | Method for manufacturing instant rice noodle | |
| CN208941017U (en) | A kind of molding equipment for rice flour production | |
| CN208987803U (en) | A kind of molding conveyer belt for rice flour production | |
| CN1385100A (en) | Edible extracted konjaku flour composite food package film and preparation method thereof | |
| CN1379997A (en) | Cold noodles and production method thereof | |
| CN208940923U (en) | A kind of steaming grain equipment for rice flour production |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Open date: 20070509 |