CN102125222B - Preparation method of rice flour noodles with low noodle breaking rate and quality modifying agent thereof - Google Patents
Preparation method of rice flour noodles with low noodle breaking rate and quality modifying agent thereof Download PDFInfo
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- CN102125222B CN102125222B CN201010602404XA CN201010602404A CN102125222B CN 102125222 B CN102125222 B CN 102125222B CN 201010602404X A CN201010602404X A CN 201010602404XA CN 201010602404 A CN201010602404 A CN 201010602404A CN 102125222 B CN102125222 B CN 102125222B
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Abstract
The invention discloses a preparation method of rice flour noodles with a low noodle breaking rate, which comprises the following steps of: (1) removing the impurity of a rice raw material, and whitening; (2) soaking, and grinding into a thick liquid; (3) dehydrating; (4) mixing: pouring rice powder into a powder stirring and steaming machine, adding the quality modifying agent with 4-10wt% of the total weight of the rice powder, and evenly mixing to obtain the powder material; (5) firstly steaming till that the gelatinization degree of the powder material reaches 75%-85%; (6) forming by means of piece extruding and noodle extruding; (7) repeatedly steaming and cutting off; (8) drying: drying the obtained power blocks till that the water content is less than 13.5wt%; and (9) packing in a cooling way. By adopting a novel natural quality modifying agent and a steam-microwave drying method, the invention can remarkably reduce the noodle breaking rate, the stripe breaking rate and the pulp discharging degree of the rice flour noodles, and can improve the perception of the rice flour noodles, thereby being high in popularization and application values and good in market potential. The invention further discloses the quality modifying agent for preventing the rice flour noodles from being broken, wherein the quality modifying agent comprises corn starch, vine root starch and carrageenan.
Description
Technical field
The present invention relates to food making method and quality modifying agent thereof, be specifically related to a kind of preparation method and quality modifying agent thereof of low strip-breaking rate ground rice silk.
Background technology
The ground rice silk is very popular because of characteristics such as its instant, advantages of easy digesting, in China long consumption tradition and vast market is arranged, and its place of production mainly is distributed in south China and southwests such as Guangdong, Guangxi, Hunan, Hubei, Yunnan, Guizhou.Disconnected bar problem is one of main difficult technical that exists in the ground rice silk production process always.In order to solve the disconnected bar problem of ground rice silk; Sodium formaldehyde sulfoxylate (sodium bisulphite formaldehyde or sodium formaldehyde sulphoxylate) is illegally abused by some manufacturers; The phenomenon of additives such as using alum (potassium alum), alum (ammonia-alum), sodium hydrogensulfite of exceeding standard is commonplace; Serious threat is healthy to the consumer's, has also influenced the development of China's ground rice silk industry.Therefore, work out the method for preventing the disconnected bar of ground rice silk and have important use value, economic worth and social effect.
Solve the method for the disconnected bar phenomenon of ground rice silk at present, mainly improve amylopectin content in the raw material through adding potato starch (containing amylopectin about 80%); Contain the more starch of amylose and reduce ground rice viscosity through adding cornstarch etc.; Wait the mouthfeel that improves the ground rice silk through adding alum (potassium alum), alum (ammonia-alum), composite phosphate (sodium metaphosphate, sodium polyphosphate, sodium pyrophosphate etc.) and konjaku flour, converted starch then, increase ground rice silk toughness, reduce strip-breaking rate etc.Yet the method for the disconnected bar of above-mentioned solution ground rice silk is improved DeGrain to the disconnected bar phenomenon of ground rice silk, and has used industrial chemicals, has hidden danger, and serious threat is healthy to the consumer's.Therefore be necessary to find the method for the disconnected bar of solution ground rice silk of a kind of better effects and if safety.
Summary of the invention
First purpose of the present invention is to provide a kind of preparation method of low strip-breaking rate ground rice silk.This preparation method not only can reduce the strip-breaking rate of ground rice silk, also increases ground rice silk toughness and viscosity effectively.
Second purpose of the present invention is to provide a kind of quality modifying agent of the natural disconnected bar of anti-ground rice silk.
First purpose of the present invention realizes through following technical scheme: a kind of preparation method of low strip-breaking rate ground rice silk may further comprise the steps:
(1) the rice raw material impurity elimination is brightened;
(2) immersion, defibrination: soak 30-50min to the rice after brightening through impurity elimination, wear into Rice & peanut milk then;
(3) dehydration: Rice & peanut milk is dewatered, obtain rice meal after the dehydration;
(4) batch mixing: pour rice meal in the stirring flour steaming machine into, adding consumption again is the quality modifying agent of 4～10wt% of rice meal gross weight, mixes, and obtains powder; The composition of described quality modifying agent comprises cornstarch, pueraria starch and carragheen;
(5) just steam: feed steam, make the powder gelatinization degree reach 75%～85%;
(6) squeeze sheet and squeeze a silk moulding: earlier with squeeze the sheet machine at the beginning of steam good powder and be squeezed into strip sheet, with extruding strings device the strip sheet extruding is obtained bean vermicelli again;
(7) the multiple steaming cut off: will obtain bean vermicelli and steam to gelatinization degree and reach 90-98%, and cut into powder agglomates then;
(8) drying; The powder agglomates of gained is dried to moisture below 13.5wt%;
(9) cooling packing.
The consumption of the middle water of said step (2) is 5～10 times of rice weight, sends out to guarantee that rice is steeped fully.Described Rice & peanut milk is crossed 80～100 mesh sieves.
The moisture of the rice meal of gained is 38～44wt% in the said step (3).
Quality modifying agent in the described step (4) be by cornstarch, pueraria starch and carragheen by mass ratio 0.5～1.5: 0.5～1.5: 0.1～0.3 mixes.
The first steaming time of described step (5) is 7～8min, and steam pressure is 0.1～0.4MPa.
The described bean vermicelli of described step (7) steams to gelatinization under 94～100 ℃ temperature.
Dry steam-the micro-wave drying method that adopts of described step (8); Promptly earlier putting into drying box through the vapours heating to powder agglomates, to be dried to moisture to powder agglomates be 55～65wt%, is dried to moisture to powder agglomates below 13.5wt% with microwave continuous drier again.The microwave power of described microwave continuous drier is 6～8KW.
Second purpose of the present invention realizes through following technical scheme: the quality modifying agent of the disconnected bar of a kind of anti-ground rice silk, it comprises cornstarch, pueraria starch and carragheen.
Mass ratio between described cornstarch, pueraria starch and carragheen is 0.5～1.5: 0.5～1.5: 0.1～0.3.
The invention has the beneficial effects as follows:
(1) the present invention has used by the quality modifying agent that comprises that cornstarch, pueraria starch and carragheen etc. become to be grouped into, and has increased ground rice silk toughness and viscosity.Quality modifying agent commonly used has the comparative result visible (table 1) of cornstarch, modified potato starch, cassava modified starch etc. from the present invention and the production of ground rice silk; Existing quality modifying agent commonly used to sense organ, α degree, the strip-breaking rate of ground rice, tell degree of beating etc. and have some improvement; But also far can not satisfy the needs of present China ground rice silk production situation, the disconnected serious present situation of bar problem of ground rice silk has weakened the competitiveness of product in market largely.And the quality modifying agent that the present invention uses not only significantly reduces the strip-breaking rate of ground rice silk and tells the degree of beating, has also improved the sense organ of ground rice silk, and effect obviously is superior to existing quality modifying agent commonly used.
Table 1 quality modifying agent and drying process are to the influence of ground rice silk quality
(2) the quality modifying agent composition of the present invention's use all is from natural, and moderate cost has very big market potentiality.
(3) the present invention adopts steam to combine the drying means of microwave to carry out drying, has further reduced the flour rate and the strip-breaking rate of ground rice silk.
Visible from table 2 comparing result, different drying modes are obviously different to the influence of quality of rice noodles, wherein adopt steam drying or heated-air drying method, and the flour rate of ground rice silk and strip-breaking rate are all than higher, and drying time is long; Adopt microwave drying, though can shorten greatly drying time, the flour rate of product and strip-breaking rate are all too high.And employing steam-micro-wave drying method; The flour rate and the strip-breaking rate of ground rice silk obviously reduce; Its reason is because adopt the dry time of steam drying or heated-air drying method long separately, and steam-microwave drying gets the time weak point, makes the quality of ground rice silk keep relatively goodly.Therefore, steam-micro-wave drying method is to be fit to the dry new method of ground rice silk, has highly application value.
Table 2 drying process is to the influence of ground rice silk quality
The specific embodiment
Following examples only are used to set forth the present invention, and protection scope of the present invention is not only to be confined to following examples.Content disclosed by the invention and scope that each parameter is got more than the those of ordinary skill foundation of said technical field all can realize the object of the invention.
Embodiment 1
(1) presses mass ratio and respectively take by weighing cornstarch, pueraria starch and carragheen at 0.5: 1: 0.1, mix then and obtain ground rice silk quality ground modifying agent.
(2) get rice raw material 100kg, utilize abrasive type rice whitening machine to remove impurity and metal.Soak 40min in the rice after impurity elimination is brightened, the consumption of water is 5 times of rice weight after impurity elimination is brightened.Use paste mill grinding then, cross 90 mesh sieves, obtain Rice & peanut milk.Re-use the vacuum dehydration rotary drum Rice & peanut milk is dewatered, obtain the rice meal that moisture is 44wt% after the dehydration.Then rice meal is poured into and stirred in the flour steaming machine, adding consumption again is the natural quality modifying agent of ground rice silk of the 7wt% of rice meal gross weight, mixes, and obtains powder.The steam that in powder, feeds 0.25Mpa carries out just steaming 7min, makes the powder gelatinization degree reach 75%.Then with squeeze the sheet machine at the beginning of steam good powder and be squeezed into strip sheet, with extruding strings device the strip sheet extruding is obtained bean vermicelli again.Bean vermicelli steamed under 100 ℃ of conditions to gelatinization degree reach more than 94%, cut into powder agglomates then, carry out drying.When dry, putting into drying box through the vapours heating to powder agglomates earlier, to be dried to moisture to powder agglomates be 55wt%, and the microwave continuous drier with 7kW is dried to moisture to powder agglomates below 12.5wt% again, and cooling packing gets final product.
Embodiment 2
(1) presses mass ratio and respectively take by weighing cornstarch, pueraria starch and carragheen at 1: 0.5: 0.3, mix then and obtain the natural quality modifying agent of ground rice silk.
(2) get rice raw material 100kg, utilize abrasive type rice whitening machine to remove impurity and metal.Soak 50min in the rice after impurity elimination is brightened, the consumption of water is 7.5 times of rice weight after impurity elimination is brightened.Use paste mill grinding then, cross 100 mesh sieves, obtain Rice & peanut milk.Re-use the vacuum dehydration rotary drum Rice & peanut milk is dewatered, obtain the rice meal that moisture is 38wt% after the dehydration.Then rice meal is poured into and stirred in the flour steaming machine, adding consumption again is the natural quality modifying agent of ground rice silk of the 4wt% of rice meal gross weight, mixes, and obtains powder.The steam that in powder, feeds 0.4Mpa carries out just steaming 7.5min, makes the powder gelatinization degree reach 80%.Then with squeeze the sheet machine at the beginning of steam good powder and be squeezed into strip sheet, with extruding strings device the strip sheet extruding is obtained bean vermicelli again.Bean vermicelli steamed under 94 ℃ of conditions to gelatinization degree reach more than 98%, cut into powder agglomates then, carry out drying.When dry, putting into drying box through the vapours heating to powder agglomates earlier, to be dried to moisture to powder agglomates be 65wt%, and the microwave continuous drier with 6kW is dried to moisture to powder agglomates below 13.5wt% again.Cooling packing gets final product.
Embodiment 3
(1) presses mass ratio and respectively take by weighing cornstarch, pueraria starch and carragheen at 1.5: 1.5: 0.2, mix then and obtain the natural quality modifying agent of ground rice silk.
(2) get rice raw material 100kg, utilize abrasive type rice whitening machine to remove impurity and metal.Soak 30min in the rice after impurity elimination is brightened, the consumption of water is 10 times of rice weight after impurity elimination is brightened.Use paste mill grinding then, cross 80 mesh sieves, obtain Rice & peanut milk.Re-use the vacuum dehydration rotary drum Rice & peanut milk is dewatered, obtain the rice meal that moisture is 41wt% after the dehydration.Then rice meal is poured into and stirred in the flour steaming machine, adding consumption again is the natural quality modifying agent of ground rice silk of the 10wt% of ground rice gross weight, mixes, and obtains powder.The steam that in powder, feeds 0.1Mpa carries out just steaming 8min, makes the powder gelatinization degree reach 85%.Then with squeeze the sheet machine at the beginning of steam good powder and be squeezed into strip sheet, with extruding strings device the strip sheet extruding is obtained bean vermicelli again.Bean vermicelli steamed under 97 ℃ of conditions to gelatinization degree reach more than 90%, cut into powder agglomates then, carry out drying.When dry, putting into drying box through the vapours heating to powder agglomates earlier, to be dried to moisture to powder agglomates be 60wt%, and the microwave continuous drier with 8kW is dried to moisture to powder agglomates below 11.5wt% again.Cooling packing gets final product.
Claims (6)
1. the preparation method of one kind low strip-breaking rate ground rice silk is characterized in that, may further comprise the steps:
(1) the rice raw material impurity elimination is brightened;
(2) immersion, defibrination: soak 30-50min to the rice after brightening through impurity elimination, wear into Rice & peanut milk then;
(3) dehydration: Rice & peanut milk is dewatered, obtain rice meal after the dehydration;
(4) batch mixing: pour rice meal in the stirring flour steaming machine into, adding consumption again is the quality modifying agent of 4～10wt% of rice meal gross weight, mixes, and obtains powder; Described quality modifying agent by cornstarch, pueraria starch and carragheen by mass ratio 0.5～1.5: 0.5～1.5: 0.1～0.3 mixes;
(5) just steam: feed steam, make the powder gelatinization degree reach 75%～85%;
(6) squeeze sheet and squeeze a silk moulding: earlier with squeeze the sheet machine at the beginning of steam good powder and be squeezed into strip sheet, with extruding strings device the strip sheet extruding is obtained bean vermicelli again;
(7) the multiple steaming cut off: will obtain bean vermicelli and steam to gelatinization degree and reach 90-98%, and cut into powder agglomates then;
(8) steam-microwave drying: earlier putting into drying box through the vapours heating to powder agglomates, to be dried to moisture to powder agglomates be 55～65wt%, is dried to moisture to powder agglomates below 13.5wt% with microwave continuous drier again;
(9) cooling packing.
2. the preparation method of low strip-breaking rate ground rice silk according to claim 1 is characterized in that, the consumption of the middle water of said step (2) is 5～10 times of rice weight; Described Rice & peanut milk is crossed 80～100 mesh sieves.
3. the preparation method of low strip-breaking rate ground rice silk according to claim 1 and 2 is characterized in that, the moisture of the rice meal of gained is 38～44wt% in the said step (3).
4. the preparation method of low strip-breaking rate ground rice silk according to claim 3 is characterized in that, the first steaming time of described step (5) is 7～8min, and steam pressure is 0.1～0.4MPa; The described bean vermicelli of said step (7) steams to gelatinization under 94～100 ℃ temperature.
5. the preparation method of low strip-breaking rate ground rice silk according to claim 4 is characterized in that, the microwave power of described microwave continuous drier is 6～8KW.
6. a claim 1～5 preparation method's of the described low strip-breaking rate ground rice silk of claim quality modifying agent arbitrarily; It is characterized in that, by between cornstarch, pueraria starch and carragheen by mass ratio 0.5～1.5: 0.5～1.5: 0.1～0.3 is mixed and made into.
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Effective date of registration: 20140226 Address after: 517000, No. 3, butterfly Avenue, butterfly Ling Industrial City, Dongyuan County, Guangdong, Heyuan Patentee after: Guangdong Bawanghua Food Co., Ltd. Address before: 510610 Tianhe District, Guangzhou, Dongguan, Zhuang Zhuang Road, No. 1, No. 133, Patentee before: Research Institute of Agricultural Biological Technology of GAAS Patentee before: Sericulture & Agri-Food Research Institute, GAAS Patentee before: Guangdong Bosun Health Food R & D Center |